51
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Masike K, de Villiers A, de Beer D, Joubert E, Stander MA. Application of direct injection-ion mobility spectrometry-mass spectrometry (DI-IMS-MS) for the analysis of phenolics in honeybush and rooibos tea samples. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104308] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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52
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Qiu Z, Zhang M, Li L, Zhang B, Qiao Y, Zheng Z. Effect of blend oil on the volatile aroma profile and storage quality of garlic paste. Food Chem 2022; 371:131160. [PMID: 34598117 DOI: 10.1016/j.foodchem.2021.131160] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 09/04/2021] [Accepted: 09/14/2021] [Indexed: 11/04/2022]
Abstract
The aim of this study was to evaluate the effect of edible oil on the volatile aroma profile and storage quality of garlic paste, and to explore the underlying mechanisms. The administration of blend oil at 40 °C in a garlic to oil ratio of 1.8 had a higher overall acceptance by affective sensory test. Compared with the original garlic paste, the sensory aroma profile of the oil-immersed garlic paste was characterized by suppressed pungency, garlic scent and garlic odor, and enhanced oil scent. SPME-GC-MS and HS-GC-IMS showed that the application of blend oil caused great changes in the level of some compounds, which could explain its role in the oil-immersed garlic paste. Furthermore, the blend oil also reduced the growth rate of the total number of colonies and browning intensity, and inhibited the loss of allicin. Therefore, the application of blend oil in garlic paste improved the sensory aroma and delayed the deterioration of the product quality.
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Affiliation(s)
- Zhichang Qiu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Mingjie Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Lingyu Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Bin Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Yiteng Qiao
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China.
| | - Zhenjia Zheng
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China.
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53
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Dou X, Zhang L, Yang R, Wang X, Yu L, Yue X, Ma F, Mao J, Wang X, Li P. Adulteration detection of essence in sesame oil based on headspace gas chromatography-ion mobility spectrometry. Food Chem 2022; 370:131373. [PMID: 34788966 DOI: 10.1016/j.foodchem.2021.131373] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 10/05/2021] [Accepted: 10/06/2021] [Indexed: 11/25/2022]
Abstract
Sesame oil is a traditional and delicious edible oil in China and Southeast Asia with a high price. However, sesame oil essence was often illegally added to cheaper edible oils to counterfeit sesame oil. In this study, a rapid and accurate headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) method was proposed to detect the counterfeit sesame oil where the other cheap oils were adulterated with essence. Combined with chemometric methods including principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA) and random forest (RF), authentic and counterfeit sesame oils adulterated with sesame essence (0.5%, w/w) were easily separated into two groups. More importantly, 2-methylbutanoic acid, 2-furfurylthiol, methylpyrazine, methional, and 2,5-dimethylpyrazine were found to be markers of sesame essence, which were used to directly identify the sesame essence. The determination of volatile compounds based on HS-GC-IMS was proven to be an effective method for adulteration detection of essence in sesame oil.
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Affiliation(s)
- Xinjing Dou
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Liangxiao Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Hubei Hongshan Laboratory, Wuhan 430070, China.
| | - Ruinan Yang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xiao Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Li Yu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Xiaofeng Yue
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Fei Ma
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Jin Mao
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Xiupin Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Hubei Hongshan Laboratory, Wuhan 430070, China
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54
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Huang G, Li N, Liu K, Yang J, Zhao S, Zheng N, Zhou J, Zhang Y, Wang J. Effect of Flaxseed Supplementation in Diet of Dairy Cow on the Volatile Organic Compounds of Raw Milk by HS-GC-IMS. Front Nutr 2022; 9:831178. [PMID: 35237645 PMCID: PMC8884162 DOI: 10.3389/fnut.2022.831178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Accepted: 01/13/2022] [Indexed: 12/01/2022] Open
Abstract
Flaxseed supplementation in diet of dairy cow can effectively enhance the production of ω-3 polyunsaturated fatty acids (n-3 PUFA) in raw milk, which further give rise to the changes of volatile organic compounds (VOCs). In this study, we used headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to investigate the VOCs in milk from cows fed three different diets (CK: supplemented with 0 g/d flaxseed; WF: 1,500 g/d whole flaxseed and GF: 1,500 g/d ground flaxseed). A total of 40 VOCs including three acids, six esters, 11 aldehydes, seven alcohols, 13 ketones were identified in all the raw milk samples. Compared with GF supplementation, suppling with WF could influence more compounds in raw milk (GF: five compounds; WF: 22 compounds). Supplementation with WF could increase the concentration of nonanal, heptanal, hexanal, which could cause the occurrence of off-flavors, and reduce the concentration of hexanoic acid (monomer; M), 2-hexanol, ethanol (M), 2-heptanone (dimer; D), 2-pentanone (M), 2-pentanone (D), acetoin (M) in raw milk. GF supplementation in diet could reduce the 2-pentanone (M), 2-pentanone (D). In addition, principal component analysis (PCA) based on the signal intensity of identified VOCs indicated that it is possible to distinguish between the CK and WF milk. However, GF milk could not be distinguished from CK milk. The results demonstrate that compared with GF milk, WF supplementation in diet of dairy cows could increase fishy (heptanal) cardboard-like (pentanal) flavor in milk and decrease sweet (hexanoic acid, 2-heptanone), fruity (ethyl butanoate, ethyl hexanoate, 2-heptanone) flavor which may lead the milk less acceptable. In conclusion, compared with WF, GF supplementation in diet of dairy cow showed higher increase in n-3 PUFA in raw milk, and less influence in VOCs of raw milk and this study might provide theoretical supports for the production of milk rich in n-3 PUFA.
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Affiliation(s)
- Guoxin Huang
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Animal Sciences and Technology, Northeast Agricultural University, Harbin, China
| | - Ning Li
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kaizhen Liu
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiyong Yang
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shengguo Zhao
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Nan Zheng
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jinhui Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yangdong Zhang
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiaqi Wang
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
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55
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Wang X, Li Y, Chen L, Zhou J. Analytical Strategies for LC-MS-Based Untargeted and Targeted Metabolomics Approaches Reveal the Entomological Origins of Honey. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1358-1366. [PMID: 35023735 DOI: 10.1021/acs.jafc.1c07153] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
A comprehensive liquid chromatography-mass spectrometry (LC-MS)-based metabolomics approach was developed to discriminate honey harvested from Apis mellifera ligustica Spinola (A. mellifera) and Apis cerana cerana Fabricius (A. cerana). Based on an untargeted strategy, ultrahigh-performance liquid chromatography electrospray ionization quadrupole orbitrap high-resolution mass spectrometry (UPLC Q-Orbitrap) was combined with chemometrics techniques to screen and identify tentative markers from A. mellifera and A. cerana honey. In targeted metabolomics analysis, a sensitive method of solid-phase extraction followed by ultrahigh-performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UPLC-MS/MS) was established for quantifying three markers, and the results showed that 3-amino-2-naphthoic acid and methyl indole-3-acetate could be considered markers of A. cerana honey, as they were present in higher amounts in A. cerana honey than in A. mellifera honey, whereas kynurenic acid was determined to be a marker of A. mellifera honey. This work highlights critical information for the authentication of A. cerana and A. mellifera honey.
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Affiliation(s)
- Xinran Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, P. R. China
| | - Yi Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P. R. China
| | - Lanzhen Chen
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, P. R. China
- Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, P. R. China
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, P. R. China
| | - Jinhui Zhou
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, P. R. China
- Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, P. R. China
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, P. R. China
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56
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Wang D, Zhang J, Zhu Z, Lei Y, Huang S, Huang M. Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112870] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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57
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He P, Hassan MM, Tang F, Jiang H, Chen M, Liu R, Lin H, Chen Q. Total Fungi Counts and Metabolic Dynamics of Volatile Organic Compounds in Paddy Contaminated by Aspergillus niger During Storage Employing Gas Chromatography-Ion Mobility Spectrometry. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02186-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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58
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Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112691] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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59
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WU J, ZHAO S, CHEN X, JIU Y, LIU J, GAO J, WANG S. Physicochemical parameters, multi-elemental composition and antiradical activity of multifloral honeys from Apis cerana cerana in Hainan province, China. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.22522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Jiao WU
- Environment and Plant Protection Institute, China
| | - Shan ZHAO
- Environment and Plant Protection Institute, China
| | - Xin CHEN
- Environment and Plant Protection Institute, China
| | | | - Junfeng LIU
- Environment and Plant Protection Institute, China; Jiangxi Agricultural University, China
| | - Jinglin GAO
- Environment and Plant Protection Institute, China
| | - Shijie WANG
- Environment and Plant Protection Institute, China
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60
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Brendel R, Schwolow S, Gerhardt N, Schwab J, Rau P, Oest M, Rohn S, Weller P. MIR spectroscopy versus MALDI-ToF-MS for authenticity control of honeys from different botanical origins based on soft independent modelling by class analogy (SIMCA) - A clash of techniques? SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 263:120225. [PMID: 34340052 DOI: 10.1016/j.saa.2021.120225] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 07/15/2021] [Accepted: 07/20/2021] [Indexed: 06/13/2023]
Abstract
In this study, highly reproducible MIR spectroscopy and highly sensitive MALDI-ToF-MS data were directly compared for the metabolomic profiling of monofloral and multifloral honey samples from three different botanical origins canola, acacia, and honeydew. Subsequently, three different classification models were applied to the data of both techniques, PCA-LDA, PCA- kNN, and soft independent modelling by class analogy (SIMCA) as class modelling technique. All monofloral external test set samples were classified correctly by PCA-LDA and SIMCA with both data sets, while multifloral test set samples could only be identified as outliers by the SIMCA technique, which is a crucial aspect in the authenticity control of honey. The comparison of the two used analytical techniques resulted in better overall classification results for the monofloral external test set samples with the MIR spectroscopic data. Additionally, clearly more multifloral external samples were identified as outliers by MIR spectroscopy (91.3%) as compared to MALDI-ToF-MS (78.3%). The results indicate that the high reproducibility of the used MIR technique leads to a generally better ability of separating monofloral honeys and in particular, identifying multifloral honeys. This demonstrates that benchtop-based techniques may operate on an eye-level with high-end laboratory-based equipment, when paired with an optimal data analysis strategy.
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Affiliation(s)
- Rebecca Brendel
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Straße 10, 68163 Mannheim, Germany; Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; Micro-Biolytics GmbH, Schelztorstraße 54, 73728 Esslingen am Neckar, Germany
| | - Sebastian Schwolow
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Straße 10, 68163 Mannheim, Germany
| | - Natalie Gerhardt
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Straße 10, 68163 Mannheim, Germany; Bavarian Health and Food Safety Authority (LGL), Veterinärstr. 2, 85764 Oberschleißheim, Germany
| | - Jannik Schwab
- Micro-Biolytics GmbH, Schelztorstraße 54, 73728 Esslingen am Neckar, Germany
| | - Peter Rau
- Micro-Biolytics GmbH, Schelztorstraße 54, 73728 Esslingen am Neckar, Germany
| | - Marie Oest
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Sascha Rohn
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Philipp Weller
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Straße 10, 68163 Mannheim, Germany.
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61
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Fischer E, Cachon R, Cayot N. Effects of extraction pH on the volatile compounds from pea protein isolate: Semi-Quantification method using HS-SPME-GC-MS. Food Res Int 2021; 150:110760. [PMID: 34865778 DOI: 10.1016/j.foodres.2021.110760] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 09/24/2021] [Accepted: 10/13/2021] [Indexed: 10/20/2022]
Abstract
HS-SPME-GC-MS is widely used to characterize the profile of volatile compounds despite some bad uses with a lack of information on the precision and repeatability of this technique. This work proposes a method, including a calibration step, to determine the global volatile compounds profile of a pea protein isolate at different pH of extraction. At the same time, nine compounds of interest were semi-quantified: hexanal, nonanal, 2-nonenal, 3-methylbutanal, benzaldehyde, 1-octen-3-ol, 3-octen-2-one, 2-pentylfuran, and 2,5-dimethylpyrazine. The variation coefficient of the method for a single fiber was 15%. Semi-quantification was done by external calibration. The global volatile compounds profile was composed of 39 compounds including 13 aldehydes, 9 alcohols, 13 ketones, and 4 furans. The quantification of the nine compounds of interest at different extraction pHs showed the importance of pH for aroma release from pea protein isolates. For example, hexanal release was found 59% higher with extraction using pH 4.5 than with pH 6.5.
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Affiliation(s)
- Estelle Fischer
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Rémy Cachon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Nathalie Cayot
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
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62
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Liu H, Xu Y, Wu J, Wen J, Yu Y, An K, Zou B. GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons. Food Res Int 2021; 150:110784. [PMID: 34865799 DOI: 10.1016/j.foodres.2021.110784] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/28/2021] [Accepted: 10/20/2021] [Indexed: 01/24/2023]
Abstract
This study aims to investigate the influence of different harvesting seasons on the aroma of black tea and the trend in the tea aroma variation. A total of 68 volatile substances was identified by gas chromatography coupled with ion-mobility spectrometry (GC-IMS), and 20 characteristic aroma-active compounds were quantitatively analyzed by gas chromatography-olfactometry coupled with aroma extract dilution analysis (GC-O AEDA) and odor activity value (OAV) analysis. These aroma-active compounds are mainly linalool, β-damascenone, and benzeneacetaldehyde. Both methods confirmed that the aroma of tea changes with the harvesting seasons, showing a downward trend followed by an upward trend. Besides, black teas harvested in different seasons have their characteristic volatile compounds and metabolism precursors. The degradation of glycosides, carotenes, and amino acids are the most important degradation pathways for the formation of tea aroma. The PLSR results of GC-O-AEDA, OAV, and DSA data agree with each other, showing that five aroma attributes of the autumn tea have strong correlations. The autumn tea has the richest aroma, followed by the spring tea and the summer tea.
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Affiliation(s)
- Haocheng Liu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Jijun Wu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Jing Wen
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Kejing An
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Bo Zou
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
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63
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Feng X, Wang H, Wang Z, Huang P, Kan J. Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS. Food Chem 2021; 375:131671. [PMID: 34865919 DOI: 10.1016/j.foodchem.2021.131671] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 11/01/2021] [Accepted: 11/21/2021] [Indexed: 12/18/2022]
Abstract
Huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC-MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed.
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Affiliation(s)
- Xiya Feng
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
| | - Hongwei Wang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Zhirong Wang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
| | - Pimiao Huang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China.
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64
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Zhang GZ, Tian J, Zhang YZ, Li SS, Zheng HQ, Hu FL. Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey. Foods 2021; 10:2882. [PMID: 34829164 PMCID: PMC8623990 DOI: 10.3390/foods10112882] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/15/2021] [Accepted: 11/15/2021] [Indexed: 12/21/2022] Open
Abstract
Honey maturity, a critical factor for quality evaluation, is difficult to detect in the current industry research. The objective of this study was to explore the changes in the composition and find potential maturity indicators of rape honey at different maturity stages through evaluating physicochemical parameters (moisture, sugars, pH, electrical conductivity, total protein, total phenols, total flavonoids, proline, and enzyme activity), the antioxidant capacity, and volatile components. The relevant results are as follows: 1. As the maturity increased, the moisture, sucrose, and maltose content of rape honey gradually decreased, while the glucose, fructose, and total protein content gradually increased. The activities of diastase, invertase, and β-glucosidase showed a significant increase with the elevation of ripening days, and the activity of glucose oxidase reached the highest before completely capping. 2. The antioxidant capacity of honey increased with the increase in honey maturity. There is a significant and strong correlation between the bioactive components of rape honey and antioxidant capacity (p < 0.01, |r| > 0.857). 3. Thirty-five volatile components have been identified. Nonanal, benzaldehyde monomer, and benzaldehyde dimer can be used as potential indicators for the identification of honey maturity stages. Principal component analysis (PCA) based on antioxidant parameters and volatile components can identify the maturity of honey.
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Affiliation(s)
- Guo-Zhi Zhang
- College of Animal Sciences, Zhejiang University, No. 866, Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Jing Tian
- College of Animal Sciences, Zhejiang University, No. 866, Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Yan-Zheng Zhang
- College of Animal Sciences, Zhejiang University, No. 866, Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Shan-Shan Li
- College of Animal Sciences, Zhejiang University, No. 866, Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Huo-Qing Zheng
- College of Animal Sciences, Zhejiang University, No. 866, Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Fu-Liang Hu
- College of Animal Sciences, Zhejiang University, No. 866, Yuhangtang Road, Xihu District, Hangzhou 310058, China
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65
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Chen S, Lu J, Qian M, He H, Li A, Zhang J, Shen X, Gao J, Xu Y. Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu). Foods 2021; 10:foods10112888. [PMID: 34829169 PMCID: PMC8621296 DOI: 10.3390/foods10112888] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/17/2021] [Accepted: 11/17/2021] [Indexed: 01/19/2023] Open
Abstract
This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu). Headspace conditions were optimized through single-factor optimization experiments. The optimal sample preparation involved diluting Baijiu with saturated brine to 15% alcohol by volume. The sample was equilibrated at 70 °C for 30 min, and then analyzed with 200 μL of headspace gas. A total of 39 Baijiu samples from different vintages (1998–2019) were collected directly from pottery jars and analyzed using HS-GC-IMS. Partial least squares regression (PLSR) analysis was used to establish two discriminant models based on the 212 signal peaks and the 93 identified compounds. Although both models were valid, the model based on the 93 identified compounds discriminated the ages of the samples more accurately according to the goodness of fit value (R2) and the root mean square error of prediction (RMSEP), which were 0.9986 and 0.244, respectively. Nineteen compounds with variable importance for prediction (VIP) scores > 1, including 11 esters, 4 alcohols, and 4 aldehydes, played vital roles in the model established by the 93 identified compounds. Overall, we determined that HS-GC-IMS combined with PLSR could serve as a rapid and accurate method for detecting the age of Baijiu.
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Affiliation(s)
- Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Jialing Lu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA;
| | - Hongkui He
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Anjun Li
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Jun Zhang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Xiaomei Shen
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Jiangjing Gao
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
- Correspondence: ; Tel.: +86-510-8591-8201
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66
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Gu S, Zhang J, Wang J, Wang X, Du D. Recent development of HS-GC-IMS technology in rapid and non-destructive detection of quality and contamination in agri-food products. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116435] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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67
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Gao R, Li X, Liu H, Cui Y, Wu X, Jin W, Yuan L. Optimization of removal of off‐odor in mullet (
Channa Argus
) head soup by yeast using response surface methodology and variations of volatile components during fermentation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ruichang Gao
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Bio‐resources Key Laboratory of Shaanxi Province School of Bioscience and Engineering Shaanxi University of Technology Hanzhong China
| | - Xin Li
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Huijie Liu
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Yixin Cui
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Xiaoyun Wu
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Wengang Jin
- Bio‐resources Key Laboratory of Shaanxi Province School of Bioscience and Engineering Shaanxi University of Technology Hanzhong China
| | - Li Yuan
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
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68
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Capitain C, Weller P. Non-Targeted Screening Approaches for Profiling of Volatile Organic Compounds Based on Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) and Machine Learning. Molecules 2021; 26:molecules26185457. [PMID: 34576928 PMCID: PMC8468721 DOI: 10.3390/molecules26185457] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 08/30/2021] [Accepted: 09/01/2021] [Indexed: 12/20/2022] Open
Abstract
Due to its high sensitivity and resolving power, gas chromatography-ion mobility spectrometry (GC-IMS) is a powerful technique for the separation and sensitive detection of volatile organic compounds. It is a robust and easy-to-handle technique, which has recently gained attention for non-targeted screening (NTS) approaches. In this article, the general working principles of GC-IMS are presented. Next, the workflow for NTS using GC-IMS is described, including data acquisition, data processing and model building, model interpretation and complementary data analysis. A detailed overview of recent studies for NTS using GC-IMS is included, including several examples which have demonstrated GC-IMS to be an effective technique for various classification and quantification tasks. Lastly, a comparison of targeted and non-targeted strategies using GC-IMS are provided, highlighting the potential of GC-IMS in combination with NTS.
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69
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Song J, Shao Y, Yan Y, Li X, Peng J, Guo L. Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111292] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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70
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Chen YP, Cai D, Li W, Blank I, Liu Y. Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status. J Food Biochem 2021; 46:e13840. [PMID: 34189733 DOI: 10.1111/jfbc.13840] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 05/31/2021] [Accepted: 06/13/2021] [Indexed: 11/27/2022]
Abstract
The volatile organic compounds (VOCs) in four Chinese freshwater fishes (i.e., Hypophthalmichthys molitrix (H), Aristichthys nobilis (A), Lateolabrax japonicus (L), Parabramis pekinensis (P)) were separated using gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose). Principal component analysis (PCA) was applied to distinguish the VOCs identified from the four freshwater fishes in both raw and cooked states. Twenty compounds were identified from the spectral database of GC-IMS, including five aldehydes, eight alcohols, six ketones, and three esters. In addition, using GC E-nose, 32 compounds were isolated by the first column MTX-5, and 24 compounds were isolated by the second column MXT-1701. PCA results showed that the four fishes could be well discriminated against. The odor profiles of raw and cooked fishes were clearly different. This study demonstrated that specific signals provided from GC-IMS could differentiate freshwater fishes. GC-IMS and uf-GC E-nose could be developed further to distinguish aquatic products based on VOCs. PRACTICAL APPLICATIONS: Two new methods, gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose), were used to analyze the volatile organic compounds (VOCs) in four Chinese freshwater fishes at raw and cooked status. GC-IMS has the characteristics of fast detection speed and high sensitivity. The accuracy of the qualitative analysis of the compounds is better with GC-IMS (larger data volume, leading to a better in-depth statistical analysis). Uf-GC E-nose could provide a nondestructive, fast, relatively low cost, and trustworthy way for flavor analysis. According to the techniques, the established fingerprints of VOCs provided an additional tool for food analysis.
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Affiliation(s)
- Yan Ping Chen
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Dandan Cai
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Wenqian Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Imre Blank
- Zhejiang Yiming Food Co., Ltd., Wenzhou, China
| | - Yuan Liu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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71
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Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey. Molecules 2021; 26:molecules26113410. [PMID: 34199969 PMCID: PMC8200221 DOI: 10.3390/molecules26113410] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 05/31/2021] [Accepted: 06/02/2021] [Indexed: 11/17/2022] Open
Abstract
Bee products are a well-known remedy against numerous diseases. However, from the consumers’ perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed to evaluate the volatile and sensory profiles, and sugar composition of beeswax, beebread, pollen, and honey. According to the HS-SPME/GC-MS results, 20 volatiles were identified in beeswax and honey, then 32 in beebread, and 33 in pollen. Alkanes were found to dominate in beeswax, beebread, and pollen, while aldehydes and monoterpenes in honey. In the case of sugars, a higher content of fructose was determined in beebread, bee pollen, and honey, whereas the highest content of glucose was assayed in beeswax. In the QDA, the highest aroma intensity characterized as honey-like and sweet was found in honey, while the acid aroma was typical of beebread. Other odor descriptors, including waxy, pungent, and plant-based aromas were noted only in beeswax, honey, and pollen, respectively.
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72
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Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue. Food Res Int 2021; 145:110385. [PMID: 34112388 DOI: 10.1016/j.foodres.2021.110385] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 04/08/2021] [Accepted: 05/02/2021] [Indexed: 11/23/2022]
Abstract
The flavor of salmonids is affected by species and origin. Sources of salmonid fish fillets are complex and difficult to identify and label fraud occasionally occurs in the market. In this study, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), electronic nose, electronic tongue and amino acid detection technologies were used to analyze flavor compounds in two salmonid species from different geographical origins. Fingerprints of volatile compounds of salmonid were constructed using HS-GC-IMS technology. Free amino acid (FAA) content differed in salmonids from different geographical origins. Regarding salmonid odor, HS-GC-IMS analysis results were basically consistent with those of the electronic nose. Regarding taste, the conclusions drawn from the electronic tongue were consistent with the amino acid test results. Therefore, our results demonstrate that flavor compounds can be used to distinguish salmonids from different geographical origins, providing a new dimension to food safety and authenticity. Furthermore, HS-GC-IMS, electronic nose and tongue can be used as tools in the market to identify food fraud.
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73
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Li W, Chen YP, Blank I, Li F, Li C, Liu Y. GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions. Food Res Int 2021; 142:110222. [DOI: 10.1016/j.foodres.2021.110222] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 01/26/2021] [Accepted: 02/07/2021] [Indexed: 11/26/2022]
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74
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Tsagkaris AS, Koulis GA, Danezis GP, Martakos I, Dasenaki M, Georgiou CA, Thomaidis NS. Honey authenticity: analytical techniques, state of the art and challenges. RSC Adv 2021; 11:11273-11294. [PMID: 35423655 PMCID: PMC8695996 DOI: 10.1039/d1ra00069a] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Accepted: 02/23/2021] [Indexed: 12/11/2022] Open
Abstract
Honey is a high-value, globally consumed, food product featuring a high market price strictly related to its origin. Moreover, honey origin has to be clearly stated on the label, and quality schemes are prescribed based on its geographical and botanical origin. Therefore, to enhance food quality, it is of utmost importance to develop analytical methods able to accurately and precisely discriminate honey origin. In this study, an all-time scientometric evaluation of the field is provided for the first time using a structured keyword on the Scopus database. The bibliometric analysis pinpoints that the botanical origin discrimination was the most studied authenticity issue, and chromatographic methods were the most frequently used for its assessment. Based on these results, we comprehensively reviewed analytical techniques that have been used in honey authenticity studies. Analytical breakthroughs and bottlenecks on methodologies to assess honey quality parameters using separation, bioanalytical, spectroscopic, elemental and isotopic techniques are presented. Emphasis is given to authenticity markers, and the necessity to apply chemometric tools to reveal them. Altogether, honey authenticity is an ever-growing field, and more advances are expected that will further secure honey quality.
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Affiliation(s)
- Aristeidis S Tsagkaris
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague Technická 5, 166 28 Prague 6 - Dejvice Prague Czech Republic
| | - Georgios A Koulis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
| | - Georgios P Danezis
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens 75 Iera Odos 118 55 Athens Greece
| | - Ioannis Martakos
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
| | - Marilena Dasenaki
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
| | - Constantinos A Georgiou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens 75 Iera Odos 118 55 Athens Greece
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
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75
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Qian M, Zheng M, Zhao W, Liu Q, Zeng X, Bai W. Effect of marinating and frying on the flavor of braised pigeon. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15219] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Min Qian
- College of Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China
- Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Minyi Zheng
- College of Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Wenhong Zhao
- College of Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China
- Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Qiaoyu Liu
- College of Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China
- Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Xiaofang Zeng
- College of Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China
- Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Weidong Bai
- College of Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China
- Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering Guangzhou China
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76
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Yu W, Zhang Y, Lin Y, Pang X, Zhao L, Wu J. Differential sensitivity to thermal processing of two muskmelon cultivars with contrasting differences in aroma profile. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110769] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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77
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The Use of UV Spectroscopy and SIMCA for the Authentication of Indonesian Honeys According to Botanical, Entomological and Geographical Origins. Molecules 2021; 26:molecules26040915. [PMID: 33572263 PMCID: PMC7914811 DOI: 10.3390/molecules26040915] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 01/30/2021] [Accepted: 02/04/2021] [Indexed: 12/11/2022] Open
Abstract
As a functional food, honey is a food product that is exposed to the risk of food fraud. To mitigate this, the establishment of an authentication system for honey is very important in order to protect both producers and consumers from possible economic losses. This research presents a simple analytical method for the authentication and classification of Indonesian honeys according to their botanical, entomological, and geographical origins using ultraviolet (UV) spectroscopy and SIMCA (soft independent modeling of class analogy). The spectral data of a total of 1040 samples, representing six types of Indonesian honey of different botanical, entomological, and geographical origins, were acquired using a benchtop UV-visible spectrometer (190-400 nm). Three different pre-processing algorithms were simultaneously evaluated; namely an 11-point moving average smoothing, mean normalization, and Savitzky-Golay first derivative with 11 points and second-order polynomial fitting (ordo 2), in order to improve the original spectral data. Chemometrics methods, including exploratory analysis of PCA and SIMCA classification method, was used to classify the honey samples. A clear separation of the six different Indonesian honeys, based on botanical, entomological, and geographical origins, was obtained using PCA calculated from pre-processed spectra from 250-400 nm. The SIMCA classification method provided satisfactory results in classifying honey samples according to their botanical, entomological, and geographical origins and achieved 100% accuracy, sensitivity, and specificity. Several wavelengths were identified (266, 270, 280, 290, 300, 335, and 360 nm) as the most sensitive for discriminating between the different Indonesian honey samples.
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78
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Alikord M, Mohammadi A, Kamankesh M, Shariatifar N. Food safety and quality assessment: comprehensive review and recent trends in the applications of ion mobility spectrometry (IMS). Crit Rev Food Sci Nutr 2021; 62:4833-4866. [PMID: 33554631 DOI: 10.1080/10408398.2021.1879003] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Ion mobility spectrometry (IMS) is an analytical separation and diagnostic technique that is simple and sensitive and a rapid response and low-priced technique for detecting trace levels of chemical compounds in different matrices. Chemical agents and environmental contaminants are successfully detected by IMS and have been recently considered to employ in food safety. In addition, IMS uses stand-alone or coupled analytical diagnostic tools with chromatographic and spectroscopic methods. Scientific publications show that IMS has been applied 21% in the pharmaceutical industry, 9% in environmental studies and 13% in quality control and food safety. Nevertheless, applications of IMS in food safety and quality analysis have not been adequately explored. This review presents the IMS-related analysis and focuses on the application of IMS in food safety and quality. This review presents the important topics including detection of traces of chemicals, rate of food spoilage and freshness, food adulteration and authenticity as well as natural toxins, pesticides, herbicides, fungicides, veterinary, and growth promoter drug residues. Further, persistent organic pollutants (POPs), acrylamide, polycyclic aromatic hydrocarbon (PAH), biogenic amines, nitrosamine, furfural, phenolic compounds, heavy metals, food packaging materials, melamine, and food additives were also examined for the first time. Therefore, it is logical to predict that the application of the IMS technique in food safety, food quality, and contaminant analysis will be impressively increased in the future. HighlightsCurrent status of IMS for residues and contaminant detection in food safety.To assess all the detected contaminants in food safety, for the first time.Identified IMS-related parameters and chemical compounds in food safety control.
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Affiliation(s)
- Mahsa Alikord
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Marzieh Kamankesh
- Cellular and Molecular Research Center, Sabzevar University of Medical Sciences, Sabzevar, Iran
| | - Nabi Shariatifar
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.,Halal Research Center of the Islamic Republic of Iran, Tehran, Iran
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79
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Masike K, Stander MA, de Villiers A. Recent applications of ion mobility spectrometry in natural product research. J Pharm Biomed Anal 2021; 195:113846. [PMID: 33422832 DOI: 10.1016/j.jpba.2020.113846] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 12/08/2020] [Accepted: 12/08/2020] [Indexed: 12/15/2022]
Abstract
Ion mobility spectrometry (IMS) is a rapid separation technique capable of extracting complementary structural information to chromatography and mass spectrometry (MS). IMS, especially in combination with MS, has experienced inordinate growth in recent years as an analytical technique, and elicited intense interest in many research fields. In natural product analysis, IMS shows promise as an additional tool to enhance the performance of analytical methods used to identify promising drug candidates. Potential benefits of the incorporation of IMS into analytical workflows currently used in natural product analysis include the discrimination of structurally similar secondary metabolites, improving the quality of mass spectral data, and the use of mobility-derived collision cross-section (CCS) values as an additional identification criterion in targeted and untargeted analyses. This review aims to provide an overview of the application of IMS to natural product analysis over the last six years. Instrumental aspects and the fundamental background of IMS will be briefly covered, and recent applications of the technique for natural product analysis will be discussed to demonstrate the utility of the technique in this field.
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Affiliation(s)
- Keabetswe Masike
- Department of Biochemistry, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
| | - Maria A Stander
- Department of Biochemistry, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa; Central Analytical Facility, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
| | - André de Villiers
- Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa.
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80
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Gu S, Wang Z, Chen W, Wang J. Targeted versus Nontargeted Green Strategies Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry Combined with Chemometrics for Rapid Detection of Fungal Contamination on Wheat Kernels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12719-12728. [PMID: 33124819 DOI: 10.1021/acs.jafc.0c05393] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Conventional methods for detecting fungal contamination are generally time-consuming and sample-destructive, making them impossible for large-scale nondestructive detection and real-time analysis. Therefore, the potential of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was examined for the rapid determination of fungal infection on wheat samples in a rapid and nondestructive manner. In addition, the validation experiment of detecting the percent A. flavus infection presented in simulated field samples was carried out. Because the dual separation of HS-GC-IMS could generate massive amounts of three-dimensional data, proper chemometric processing was required. In this study, two chemometric strategies including: (i) nontargeted spectral fingerprinting and (ii) targeted specific markers were introduced to evaluate the performances of classification and prediction models. Results showed that satisfying results for the differentiation of fungal species were obtained based on both strategies (>80%) by the genetic algorithm optimized support vector machine (GA-SVM), and better values were obtained based on the first strategy (100%). Likewise, the GA-SVM model based on the first strategy achieved the best prediction performances (R2 = 0.979-0.998) of colony counts in fungal infected samples. The results of validation experiment showed that GA-SVM models based on the first strategy could still provide satisfactory classification (86.67%) and prediction (R2 = 0.889) performances for percent A. flavus infection presented in simulated field samples at day 4. This study indicated the feasibility of HS-GC-IMS-based approaches for the early detection of fungal contamination in wheat kernels.
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Affiliation(s)
- Shuang Gu
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, PR China
| | - Zhenhe Wang
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, PR China
| | - Wei Chen
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, PR China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, PR China
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81
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Gu S, Chen W, Wang Z, Wang J, Huo Y. Rapid detection of Aspergillus spp. infection levels on milled rice by headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and E-nose. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109758] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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82
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Chen X, Chen H, Xiao J, Liu J, Tang N, Zhou A. Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS. Food Res Int 2020; 138:109717. [PMID: 33292962 DOI: 10.1016/j.foodres.2020.109717] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 09/10/2020] [Accepted: 09/14/2020] [Indexed: 11/18/2022]
Abstract
The pickled products of finger citron are famous in southern China for their unique taste and flavor. Although pickling process involves complex treatments including salting, desalting, sugaring, cooking and drying, extended shelf-life up to ten years after pickling can be achieved. In this study, the variations of volatile flavour components in the pickling process of finger citron were investigated by electronic nose (E-nose), headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). HS-SPME-GC-MS identified 85 substances, and HS-GC-IMS identified 81 substances, including terpenoids (21), aromatic hydrocarbons (11), alcohols (11), aldehydes (10), esters (7), phenols (6), acids (5), ethers (2), ketones (2), and other species (10). Linalool, limonene, (E)-3,7-dimethyl-1,3,6-octatriene, myrcene, 3-carene, β-pinene, α-pinene, terpinolene, 1-methyl-4-(1-methylethyl)-1,4-cyclohexadiene, α-terpinene, (S)-β-bisabolene, 1-isopropyl-2-methylbenzene and 1-methyl-4-(1-methylethenyl)-benzene were the stable substances at relatively high contents in finger citron at different pickling process. Salting and drying steps in the pickling process exerted greatest influence on the volatile components of finger citron. Salting promoted the generation of aldehydes, esters and acids, but led to the disappearance of alcohols, while drying promoted the generation of alcohols, phenols, aldehydes and acids at the expense of reduction in terpenoids. Our study revealed that the characteristic volatile compounds of finger citron pickled products was mainly formed by the biological reactions in the salting stage and thermal chemical transformations in the drying stage. This study also validated the suitability of E-nose combined with HS-SPME-GC-MS and HS-GC-IMS in tracking the changes of volatile components in finger citron during the pickling process.
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Affiliation(s)
- Xiaoai Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Haiqiang Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jingyi Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Niang Tang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Aimei Zhou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Zhancui Food Co. Ltd., Chaozhou 515634, China; Huanong (Chaozhou) Food Research Institute Co. Ltd., Chaozhou 521021, China.
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83
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A Systematic AQbD Approach for Optimization of the Most Influential Experimental Parameters on Analysis of Fish Spoilage-Related Volatile Amines. Foods 2020; 9:foods9091321. [PMID: 32961697 PMCID: PMC7555788 DOI: 10.3390/foods9091321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/07/2020] [Accepted: 09/16/2020] [Indexed: 11/24/2022] Open
Abstract
The volatile amines trimethylamine (TMA) and dimethylamine (DMA) could be used as important spoilage indices for seafood products, assisting in the determination of the rejection period. In the present study, a systematic analytical duality-by-design (AQbD) approach was used as a powerful strategy to optimize the most important experimental parameters of headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) conditions for the quantification of TMA and DMA in Sparus aurata. This optimization enabled the selection of the best points in the method operable design region for HS-SPME extraction (30 min; 35 °C; NaOH 15 M and NaCl 35%, w/v) and GC-MS analysis (80 °C; gradient 50 °C/min; flow rate 1 mL/min and splitless mode). The rejection day, estimated through the TMA concentration (>12 mg/100 g, at days 9–10), was compared with sensory (quality index method: day 7–8), physical (Torrymeter: day 8–9), and microbial (day 9–10) analysis, corroborating the suitability of the proposed approach for estimating the period for which they will retain an acceptable level of eating quality from a safety and sensory perspective.
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84
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Yao W, Cai Y, Liu D, Zhao Z, Zhang Z, Ma S, Zhang M, Zhang H. Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace-gas chromatography-ion mobility spectrometry. Poult Sci 2020; 99:7192-7201. [PMID: 33248636 PMCID: PMC7704952 DOI: 10.1016/j.psj.2020.09.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 08/12/2020] [Accepted: 09/04/2020] [Indexed: 12/13/2022] Open
Abstract
This article presents investigation of the flavor profile on 5 different regional Chinese smoked chicken samples using gas chromatography−ion mobility spectrometry analysis methods. Five batches of samples were obtained over the course of 6 mo. A total of 34 flavor substances were identified in the 5 smoked chicken samples, including 10 aldehydes, 7 alcohols, 4 ketones, 2 hydrocarbons, 3 heterocyclic compounds, 4 esters, 2 ethers, and 2 phenolic compounds. The whole spectral fingerprint visually displayed flavor differences and relations in 5 types of smoked chicken with local characteristics. Moreover, the orthogonal projections to latent structures discriminant analysis model revealed that these samples could be separately classified into 5 groups. Multivariate statistical analysis showed that 20 chemicals with higher Variable Importance for the Projection values were the key contributors to the differences of flavor in these 5 kinds of smoked chicken. N-nonanal, heptanal, n-nonanal, heptanal, furfurol, and hexanal were the main common flavor compounds in the 5 types of Chinese smoked chicken, whereas linalool, alpha-terpineol, 1,8-cineole, and anethole were the main characteristic flavor compounds of Goubangzi chicken (No. 1); gamma-butyrolactone, 2-acetylfuran, 2-methoxyphenol, 2-acetylpyrrole, and limonene were determined as the key flavor compounds of Liaocheng chicken (No. 2); the concentration of octanal and n-nonanal was higher in Tangqiao chicken (No. 3); butyl acetate was the key contributor to the flavor compounds of Jinshan chicken (No. 4). 2-Heptanone and 2-pentylfuran had a high correlation with Zhuozishan chicken (No. 5). The different raw materials and ingredients used, especially the method of preparation and cultural differences, in different regions of the country in China were the main reasons leading to the similarities and differences of volatile compounds in the 5 kinds of Chinese traditional smoked chicken.
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Affiliation(s)
- Wensheng Yao
- National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013, China
| | - Yingxuan Cai
- National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013, China
| | - Dengyong Liu
- National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Zhinan Zhao
- National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Zhenghao Zhang
- College of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013, China
| | - Shuangyu Ma
- National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Mingcheng Zhang
- National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Hao Zhang
- Shandong Hanon Scientific Instrument Co., Ltd., Jinan, Shandong 250101, China
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85
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Wang Y, Gou X, Yue T, Ren R, Zhao H, He L, Liu C, Cao W. Evaluation of physicochemical properties of Qinling Apis cerana honey and the antimicrobial activity of the extract against Salmonella Typhimurium LT 2 in vitro and in vivo. Food Chem 2020; 337:127774. [PMID: 32777570 DOI: 10.1016/j.foodchem.2020.127774] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 05/29/2020] [Accepted: 08/02/2020] [Indexed: 12/12/2022]
Abstract
Apis cerana honey collected from the Qinling Mountains in China has been widely used for its antimicrobial property in traditional Chinese medicine. However, its antibacterial mechanism against Salmonella Typhimurium LT2 is still uncertain. A total of 52 volatile components were identified using headspace-gas-chromatography-ion-mobility, and Qinling A. cerana honey exhibited more abundant aromas than monofloral honeys. The phenolic extracts of honey sample F exhibited the lowest minimum inhibitory concentration (5 mg/mL), and chlorogenic acid exhibited the highest (155.91 ± 0.79 mg/kg), followed by caffeic acid, and rutin. After being treated with the extract, cell membranes of S. Typhimurium LT2 significantly shrunk and further collapsed. The extract treatment on mice caused a significant decrease in S. Typhimurium LT2, and a dramatic increase in the potential prebiotic Lactobacillus in both the caecum and colon. The results demonstrate that the Qinling A. cerana honey extract could effectively inhibit S. Typhimurium in vitro and in vivo.
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Affiliation(s)
- Yin Wang
- Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China.
| | - Xinyi Gou
- Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China
| | - Tianli Yue
- Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China
| | - Run Ren
- Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China
| | - Haoan Zhao
- Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China
| | - Liangliang He
- Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China
| | - Caiyun Liu
- Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China
| | - Wei Cao
- Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China.
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86
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Jia W, Dong X, Shi L, Chu X. Discrimination of Milk from Different Animal Species by a Foodomics Approach Based on High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6638-6645. [PMID: 32469210 DOI: 10.1021/acs.jafc.0c02222] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
An untargeted foodomics strategy based on ultra-high-performance liquid chromatography coupled with quadrupole orbitrap and chemometrics was used to observe subtle differences in the molecule profiles of raw milk from different animal species (cow milk, goat milk, and water buffalo milk), which could prevent the fraud activities in the dairy industry. In data-dependent acquisition (DIA), spectra for all precursor ions facilitated the comprehensive identification of unknown compounds in untargeted foodomics. Chemometrics techniques were used to analyze large amounts of complex data to observe the separation of different sample groups and find the potential markers of sample groups. Finally, five markers were putatively identified by the potential marker identification workflow. The quantification results showed that β-carotene was found only in cow milk; ergocalciferol was found only in water buffalo milk; and the contents of nonanoic acid, decanoic acid, and octanoic acid were higher in goat milk than those in cow milk and water buffalo milk. The quantification of β-carotene enabled the detection of cow milk with a sensitivity threshold of 5% (w/w). This work provided an efficient approach for the discrimination of cow milk, goat milk, and water buffalo milk. Compared with proteomics and genomics, the simpler analytical procedures, lower costs, and higher speed of this work make it of great benefit for routine operations.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Xuyang Dong
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Xiaogang Chu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
- Chinese Academy of Inspection and Quarantine, Beijing 100123, China
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87
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Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS). Food Chem 2020; 315:126158. [DOI: 10.1016/j.foodchem.2019.126158] [Citation(s) in RCA: 151] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/19/2019] [Accepted: 12/31/2019] [Indexed: 11/18/2022]
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