Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu

Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicochemical factors. Flavor compounds in sufu were detected through headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry, and the microbial community structure was determined through high-throughput 16S rRNA sequencing. The results showed that the fermentation process of sufu could be divided into early and late stages. The early stage was critical for flavor development. Seven microbiota were screened based on their abundance, microbial relevance, and flavor production capacity. Five microbes were screened in the early stage: Pseudomonas, Tetragenococcus, Lysinibacillus, Pantoea, and Burkholderia–Caballeronia–Paraburkholderia. Three microbes were screened in the late stage: Exiguobacterium, Bacillus, and Pseudomonas. Their metabolic profiles were predicted. The results provided a reference for the selection of enriched bacterial genera in the fermentation process and controlling applicable process conditions to improve the flavor of sufu.

The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution

Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of volatiles and their saltiness-enhancing properties, gas chromatography-olfactometry/associated taste was used to select odorants associated with saltiness in Yongchuan Douchi. The enhancement effects of saltiness intensity by selected odorants were further verified by sensory evaluation analyses of 2-alternative forced-choice and odor-induced saltiness enhancement in a follow-up study. A total of 14 odorant compounds were selected for their odor-associated saltiness perception. The compounds of 2-ethyl-3,5-dimethyl pyrazine, 2,5-dimethyl pyrazine, dimethyl trisulfide, 3-(methylthio) propanol and 3-(methylthio) propanal could significantly enhance saltiness perception in salt solution. Among them, 2-ethyl-3,5-dimethyl pyrazine was reported for the first time to be able to improve the salty taste. The study suggested that salty food is an ideal material for selecting saltiness-enhancing odorants, which could provide more direct theoretical support for salt reduction in the food industry.

Development of the Volatile Fingerprint of Qu Aurantii Fructus by HS-GC-IMS

Volatile components are important active ingredients of Rutaceae. In this study, HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) was used to study the volatile compounds of Qu Aurantii Fructus, and a total of 174 peaks were detected, 102 volatile organic compounds (131 peaks) were identified. To compare the volatile compounds of Qu Aurantii Fructus with its similar medical herb, Aurantii Fructus, and their common adulterants, principal component analysis (PCA) and cluster analysis (CA) were performed based on the signal intensity of all the detected peaks. The results showed that Qu Aurantii Fructus and Aurantii Fructus (Citrus aurantium L.) were clustered into one group, while their common adulterants could be well distinguished in a relatively independent space. In order to distinguish Qu Aurantii Fructus from Aurantii Fructus, the peaks other than the average intensity ±2 standard deviation (95% confidence interval) were taken as the characteristic components by using the Gallery Plot plug-in software. Additionally, the fingerprint method was established based on the characteristic compounds, which can be used to distinguish among Qu Aurantii Fructus, Aurantii Fructus and their common adulterants quickly and effectively. We found that the characteristic components with higher content of Qu Aurantii Fructus were nerol, decanal, coumarin and linalool. This study provides a novel method for rapid and effective identification of Qu Aurantii Fructus and a new dimension to recognize the relationship between Qu Aurantii Fructus and Aurantii Fructus.

Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS

The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). During fermentation, the color of shrimp paste turned dark brown with decreases in L*, a*, and b* values. Inorganic sulfide odor was dominant in all fermented samples. The umami, richness, and aftertaste-B reached a maximum in year 3 of fermentation. A total of 182 volatiles, including long-chain alkanes, esters, aldehydes, olefins, ketones, acids, furans, and pyrazines, were detected. Sixteen VOCs including dimethyl disulfide, methional, trimethyl-pyrazine, (E,E)-2,4-heptadienal, benzeneacetaldehyde were selected as flavor markers. Correlation analysis showed that 94 VOCs were related to saltiness while 40, 17, 21, 22, and 24 VOCs contributed to richness, umami, aftertase-B, sourness, and bitterness, respectively. These novel data may help in optimizing fermentation duration to achieve target flavor indicators in opossum shrimp paste production.

Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-post Fermented Shuidouchi

Non-post fermented Shuidouchi is a Chinese spontaneously fermented soybean food with multifunctionality in human health. The functionality and safety of this plant-based food will be affected by the microorganisms during fermentation. In this study, microbial diversity was investigated using culture-dependent and culture-independent methods. The functional metabolites such as polyamines and alkylpyrazines were also determined at different time points during fermentation. We found that Bacillus was the most dominant microbe throughout the fermentation process, while the temperature was the most important influencing factor. During fermentation, the microbial diversity increased at a moderate temperature and decreased at a high temperature (52^°C). High temperature caused the prosperity of the spore-producing bacteria such as Bacillus (more than 90% relative abundance in bacteria) and Aneurinibacillus (2% or so relative abundance in bacteria), and the inhibition of fungi. Furthermore, it was found by correlation analysis that the relative abundances of Bacillus and Aneurinibacillus were positively correlated with the relative content of amino acid metabolism pathway and the content of most alkylpyrazines and biogenic amines. Meanwhile, the relative abundances of many non-dominant bacteria were negatively correlated with the content of biogenic amines and positively correlated with the relative content of carbohydrate metabolism pathway. These effects were helpful to control the biogenic amine contents under the safety limits, increasing the alkylpyrazine type and product functionality. A two-stage temperature control strategy—a moderate temperature (35–42^°C) first, then a high temperature (52^°C)—was concluded from the spontaneous fermentation of non-post fermented Shuidouchi. This strategy could improve the safety of product by inhibiting or sterilizing the thermolabile microbes. The non-post fermented Shuidouchi product is rich in functional compounds such as polyamines and alkylpyrazines.

Characteristic flavor of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) induced by thermal treatment

For the good acceptance and preference of heated shrimp, characteristic flavor composition analysis was necessary. The sensory evaluation, electronic tongue, electronic nose, and gas chromatography-ion mobility spectrometry were employed in this study. After steaming or cooking, the sensory scores of Antarctic krill (KM) and white shrimp (PM) were significantly increased, and five basic tastes were remarkably changed by electronic tongue analysis. Free glycine level increased from 86.48 to 687.12 mg/100 g in PM after steaming, but no significant changes in KM. 5'-nucleotides in heated PM were higher than those in heated KM. In two kinds of shrimp, inorganic ions and lactic acids contents exhibited the decrease trends after cooking, and the response intensities of S4, S5, and S6 showed increase trends after steaming. Nonanal, benzaldehyde, (Z)-3-hexen-1-ol, 1-8-cineol and limonene were produced by thermal treatment. Therefore, characteristic flavor formation was related to thermal treatment.

Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments

Pugionium cornutum (L.) Gaertn (also Pugionium) is a special Mongolian vegetable, belonging to the Cruciferous family, growing in arid and semi-arid areas of northern China, with a unique flavor and potential health benefits. This article aims to describe the profile of volatile flavor compounds in fresh and different dehydrated samples, establish the fingerprint, and identify the characteristic compounds. The fresh Pugionium sample and 3 kinds of dehydrated samples were analyzed. Headspace/gas chromatography-ion migration spectrometry (HS/GC-IMS) and solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) were used for identification and relative quantification. HS/GC-IMS identified 78 compounds, whereas SPME/GC-MS identified 53 compounds. Principal component analysis (PCA), clustering analysis, and partial least squares discriminant analysis (PLS-DA) were used as appropriate to investigate variations in volatile compounds among Pugionium samples and identify distinctive compounds. The first two principal components described 76.5% and 69.5% of the variance of the data from HS/GC-IMS and SPME/GC-MS, respectively. By clustering analysis, 4 kinds of Pugionium samples could be classified into four independent groups. The similarity between fresh Pugionium and natural dehydration Pugionium was higher than the other two dehydrated samples, indicating that natural dehydration can better preserve the flavor of Pugionium. Most aldehydes and alcohols increased following different dehydration procedures, whereas esters decreased, and the dehydrated Pugionium samples have more harmonious and less pungent aroma than the fresh Pugionium. PLS-DA model analysis revealed that the marker compounds (VIP scores > 1) discriminating the flavor of the four samples for HS/GC-IMS and SPME/GC-MS were 24 and 15 compounds, respectively, such as 2-phenylethyl isothiocyanate, 1-butene-4-isothiocyanate and other isothiocyanates, 2-propanone, nonanal, gamma-butyrolactone, 2,3-butanediol, 3-methyl-2-butenenitrile, and pentanal. Analysis of volatile compounds might be useful for monitoring the quality of Pugionium and guiding the cooking methods and processing technologies. More study is required to discover if the various volatile flavor compounds have biological or physiological impacts on nutrition.

Effect of Natural Antioxidants from Marigolds (Tagetes erecta L.) on the Oxidative Stability of Soybean Oil

In recent years, synthetic antioxidants that are widely used in foods have been shown to cause detrimental health effects, and there has been growing interest in antioxidants realised from natural plant extracts. In this study, we investigate the potential effects of natural antioxidant components extracted from the forage plant marigold on the oxidative stability of soybean oil. First, HPLC-Q-TOF-MS/MS was used with 1,1-diphenyl-2-picrylhydrazyl (DPPH) to screen and identify potential antioxidant components in marigold. Four main antioxidant components were identified, including quercetagetin-7-O-glucoside (1), quercetagetin (2), quercetin (3) and patuletin (4). Among them, quercetagetin (QG) exhibited the highest content and the strongest DPPH radical scavenging activity and effectively inhibited the production of oxidation products in soybean oil during accelerated oxidation, as indicated by reductions in the peroxide value (PV) and acid value (AV). Then, the fatty acids and volatile compounds of soybean oil were determined with gas chromatography–mass spectrometry (GC-MS) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). A total of 108 volatile components, including 16 alcohols, 23 aldehydes, 25 ketones, 4 acids, 15 esters, 18 hydrocarbons, and 7 other compounds, were identified. QG significantly reduced the content and number of aldehydes and ketones, whereas the formation of acids and hydrocarbons was completely prevented. In addition, the fatty acid analysis demonstrated that QG significantly inhibited oxidation of unsaturated fatty acids. Consequently, QG was identified as a potential, new natural antioxidant that is believed to be safe, effective and economical, and it may have potential for use in plant extracts feed additives.

Detection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage

A combination of 16S rDNA and GC-IMS was used to study the changes in the composition of microorganisms and volatile organic compounds (VOCs) during the storage of northeastern Chinese soybean paste. Firmicutes and Actinobacteriota dominated the microbial communities of the soybean paste at the phylum level, bacterial profiles of different samples were different at genus level. Fifty-one VOCs were identified from soybean paste, most of which existed in the early storage stage. Most esters and alcohols decreased with the extension of the storage time, while acids and pyrazines accumulated in the later period of storage. Esters, alcohols, acids and aldehyde compounds are the key substances in the volatile components of soybean paste, which give the soybean paste the sour, sweet, rose, mushroom and smoky flavor characteristics. The biomarker Bacillus-velezensis in soybean paste is directly related to ester features; Kroppenstedtia, Sporolactobacillus-nakayamae, and Corynebacterium-stationis are positively associated with the biosynthesis of aldehydes.

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

This study analyzed the changes of odor and taste in Daokou braised chicken during processing by GC-MS, GC-IMS, e-nose and e-tongue. The 75 and 55 volatile compounds identified in Daokou braised chicken by GC-MS and GC-IMS, respectively, included hydrocarbons, aldehydes, alcohols, terpenes, ketones, heterocyclics, esters, acids and phenols; among them, aldehydes, alcohols and ketones were the most abundant. The number and proportion of volatile compounds in Daokou braised chicken changed significantly (p < 0.05) in the process. The proportion of volatile compounds with animal fatty odor, such as aldehydes and alcohols, decreased, while that of esters, ketones and terpenes from spices with fruity fragrance increased, especially in the braising stage. An e-nose showed that the odor intensities of sulfur-containing and nitrogen oxide compounds were higher (p < 0.05) after the braising stage, but weakened after 2 h braising. An e-tongue showed that saltiness and richness increased significantly (p < 0.05) after braising. The results of these four techniques showed that braising promoted the release of flavor compounds, and was beneficial to salt penetration and umami release. However, long braising could lead to weakened flavor intensity and the introduction of bitterness and astringency. This study also found that GC-IMS and e-nose were more sensitive to trace compounds such as sulfur-containing and nitrogen oxide compounds, esters, acids and phenolics in Daokou braised chicken than GC-MS. The use of multiple technologies could provide more comprehensive flavor profiles for Daokou braised chicken during processing. This study provides insights into the control of flavor of Daokou braised chicken, and may be of practical relevance for the poultry industry.

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting N. aurantialba, and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such as hexanal and increasing the content of 1-octen-3-ol, the aroma of soybean beverages fermented by N. aurantialba changed from “beany, green, and fatty” to “mushroom and aromatic”. The resulting FSB had reduced bitterness but considerably increased sourness while maintaining the fresh and sweet taste of unfermented soybean beverages (UFSB). This study not only provides a theoretical basis for the market promotion of FSB but also provides a reference for basidiomycetes-fermented beverages.

Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

Pan-fried green tea (PGT) is an easily acceptable tea drink for general consumers. In this study, volatile profiles and characteristic aroma of 22 representative Chinese PGT samples were extracted using stir bar sorptive extraction (SBSE) and analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) analysis, and odour activity value (OAV) calculations. In total, 88 volatile compounds were identified. Alcohols (45%), esters (19%), and ketones (16%) were the dominant volatiles, and geraniol (484.8 μg/kg) was the most abundant volatile component in PGT, followed by trans-β-ionone and linalool. In addition, the differences of aroma characteristics among PGT and other three types of green tea, namely baked green tea, steamed green tea, and sun-dried green tea, were also observed using partial least squares discriminant analysis (PLS-DA) and heatmap analysis, and it was found that β-myrcene, methyl salicylate, (E)-nerolidol, geraniol, methyl jasmonate were generally present at higher content in PGT. This is the first comprehensive report describing the volatile profiles of Chinese PGT, and the findings from this study can advance our understanding of PGT aroma quality, and provide important theoretical basis for processing and quality control of green tea products.

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Volatiles of pan-fried green teas were extracted using stir bar sorptive extraction.

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Pan-fried green tea was rich in alcohols, esters, and ketones.

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Trans-β-ionone has both the highest odour activity value and aroma intensity.

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Sixteen key aroma compounds were identified by means of molecular sensory science.

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The differences of volatiles among four types of green teas were revealed.

Effects of Processing Method Changes in Main Volatile Compounds of Qixue Shuangbu Prescription by Needle Trap Device Coupled with Gas Chromatography-Triple Quadrupole Mass Spectrometry

Qixue Shuangbu Prescription (QSP) has been widely applied in the treatment of chronic heart failure (CHF). Previous clinical studies have found that the efficacy of processed QSP was significantly enhanced in the treatment of CHF. We have identified and analyzed the nonvolatile components before and after processing of QSP, and predicted the mechanism of synergistic effect after processing in the treatment of CHF. However, the synergistic mechanism of processed QSP caused by the difference of volatile components was still unclear. In this study, we developed a method of needle trap device coupled with gas chromatography-triple quadrupole mass spectrometry to elucidate the difference of volatile components between crude and processed QSP. The established method has been used to identify 104 volatile compounds in crude and processed QSP. The results of multivariate data showed 38 differential compounds were screened as potential markers, which would further explain the mechanism of processing synergistic effect of processed QSP. This study successfully developed the method to elucidate its processing mechanism based on the difference of volatile compositions between crude and processed QSP for the first time, and it would provide a novel analytical strategy for the impacts of different processing methods on main volatile compounds in traditional Chinese medicine.

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography-Ion Mobility Spectrometry and Principal Component Analysis

The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender meat, and soft taste. However, the mechanisms involved in its flavor changes during storage have yet to be revealed, although lipid oxidation has been considered to be one important process in determining such changes. Thus, to explore the changes in the flavor of large yellow croaker fish meat during different storage periods, the main physical and chemical characteristics of the fish meat, including the acid value, peroxide value, p-anisidine value, conjugated diene value, and identities of the various flavor substances, were investigated and analyzed by multivariable methods, including headspace gas chromatography-ion mobility spectrometry (GC-IMS) and principal component analysis (PCA). It was found that after 60 d storage, the types and contents of the aldehyde and ketone aroma components increased significantly, while after 120 d, the contents of ketones (2-butanone), alcohols (1-propanethiol), and aldehydes (n-nonanal) decreased significantly. More specifically, aldehyde components dominated over ketones and lipids, while the n-nonanal content showed a downward trend during storage, and the 3-methylbutanol (trimer), 3-methylbutanol (dimer, D), 3-pentanone (D), and 3-pentanone (monomer) contents increased, whereas these compounds were identified as the key components affecting the fish meat flavor. Furthermore, after 120 d storage, the number of different flavor components reached its highest value, thereby confirming that the storage time influences the flavor of large yellow croaker fish. In this context, it should be noted that many of these compounds form through the Maillard reaction to accelerate the deterioration of fish meat. It was also found that after storage for 120 d, the physical indices of large yellow croaker meat showed significant changes, and its physicochemical properties varied. These results therefore demonstrate that a combination of GC-IMS and PCA can be used to identify the differences in flavor components present in fish meat during storage. Our study provides useful knowledge for understanding the different flavors associated with fish meat products during and following storage.

Two strains of airborne Nocardiopsis alba producing different volatile organic compounds (VOCs) as biofungicide for Ganoderma boninense

Nocardiopsis are actinobacteria which produce active compounds, such as antifungals and volatile compounds. Ganoderma boninense is a pathogenic and aggressive fungus that decreases palm oil yield during production. In this study, we isolated two strains of Nocardia (GME01 and GME22) from airborne contaminants on the actinobacteria culture collection in the laboratory. The aim of this study is to identify two strains of Nocardiopsis and to obtain the antifungal potency of volatile organic compounds (VOCs) against G. boninese. We characterized the morphology using Scanning Electrone Microscope (SEM), molecular properties and whole-cell protein spectra using Matrix Assisted Laser Desorption Ionization Time of Flight Mass Spectrometry (MALDI-TOF MS), antifungal assay on G. boninense and VOCs analysis of Nocardia using solid phase micro extraction/gas chromatography (SPME/GC). The two Nocardiopsis strains had the similar characteristic such as white aerial mycelium and spores, aerobic, grow well on ISP-2, TSA and NA medium without diffusible pigment and had the highest similarity with Nocardiopsis alba DSM 43377 (99.63% and 99.55% similarity for GME01 and GME22, respectively), Different morphological feature was found in aerial mycelium and spores. GME22 has a clearly fragmented mycelium whereas GME01 has none. Other features also showed different on the whole-cell protein spectra, antifungal activity and VOCs profiles. Antifungal activity assay on G. boninense showed that N. alba GME22 has higher antifungal activity than GME01 related with the VOCs abundance in two strains. Almost 38.3% (18 VOCs) of N. alba GME22 and 25.5% (12 VOCs) of N. alba GME01 were found specifically in each strain, and 36.2% (the 17 same VOCs) produced by both. The known volatile antifungal compounds S-methyl ethanethioate, 1,2-dimethyldisulfane, acetic acid, 2-methyl propanoic acid, 3-methyl-butanoic acid, nonan-2-one, undecan-2-one and 2-isopropyl-5-methylcyclohexan-1-ol only produced by N. alba GME22 and 1,3-dimethyltrisulfane only produced by N. alba GME01. A total of two known antifungal compounds 1,2-dimethyldisulfane and 6-methylheptan-2-one were produced by both N. alba. The abundance of antifungal VOCs produced by these bacteria is potentially to be used as biocontrol agent for pathogenic fungi in plants.

Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey

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.

Effects of ethanol, activated carbon, and activated kaolin on perilla seed oil: Volatile organic compounds, physicochemical characteristics, and fatty acid composition

Perilla seed oil (PSO) has a special aromatic odor, which is unpleasant to the personal preferences of some consumers. To this end, this article evaluated the differences in volatile organic compounds (VOCs), physicochemical characteristics, and fatty acid composition of PSO treated with ethanol (PSO-EA), activated carbon (PSO-AC), and activated kaolin (PSO-AK). The results showed that in the PSO, PSO-EA, PSO-AC, and PSO-AK samples, the content of linolenic acid, oleic acid, and linoleic acid hardly changed. Among the physicochemical characteristics of the four samples, the color difference between PSO and PSO-EA was greater than the color difference between PSO and PSO-AC, PSO-AK. The three treatment methods had the greatest impact on the PSO peroxide value but had little effect on other indicators. Gas chromatography-ion mobility spectrum results identified 28 known volatiles, of which aldehydes, alkenals, alcohols, ketones, and esters were the main groups. Fingerprint analysis found that PSO had an aromatic odor, which includes 1-hexanol, hexanal, and 2-pentylfuran; the removal effect of ethanol on VOCs in PSO was better than that of activated carbon and activated kaolin. The difference between the four oil samples was found from the strength of the VOCs' signals in a two-dimensional map. From the principal components analysis and the "nearest neighbor" fingerprint analysis, it was found that PSO is generally quite different from PSO-EA, PSO-AC, and PSO-AK, while in the "nearest neighbor" fingerprint analysis, PSO-AC and PSO-AK are similar in general. In short, PSO will have better applications in the food field. PRACTICAL APPLICATION: Treatment of PSO with ethanol, activated carbon, and activated kaolin is conducive to the comprehensive utilization of edible resources. In this work, ethanol, activated carbon, and activated kaolin were used to remove VOCs in PSO, and PSO-EA, PSO-AC, and PSO-AK were obtained. The perilla seed oil after these three treatment methods was tested for VOCs, physicochemical characteristics, and fatty acid composition. They can meet the needs of more consumers without affecting the fatty acid composition in the PSO, and have broad development prospects.

Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography-ion mobility spectrometry

The flavour profiles of beef jerky separately inoculated with different autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) and a non-inoculated control were analysed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). GC-IMS results revealed a total of 42 volatile compounds in beef jerky. Inoculation of the three LAB strains decreased the levels of lipid autoxidation-derived aldehydes (e.g., hexanal, heptanal, octanal, and nonanal). In addition, inoculation of P. acidilactici BP2 increased the levels of esters. Principal component analysis of the E-nose and GC-IMS results could effectively differentiate non-inoculated beef jerky and beef jerky separately inoculated with different LAB strains. Furthermore, there was a high correlation between the E-nose and GC-IMS results, providing a theoretical basis for the identification of different beef jerky formulations and selection of autochthonous starter cultures for beef jerky fermentation.

Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)

In order to help the poultry industry to generate higher quality products, the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) technique was used to identify volatile substances formed during the processing of Dezhou braised chicken (DBC). A total of 37 volatile substances including aldehydes, alcohols, ketones, esters, terpenoids, furans and pyrazines were identified during DBC processing across seven sampling stages. The analyses identified 2-ethylhexanol as a key flavor chemical within the chicken carcasses, and found that ethyl acetate, 1-hexanol, 4-methyl-2-pentanone and 1-pentanol were mainly produced during the deep-frying stage of processing. Stewing with herbs and spices was found to be an important stage in the flavor impartation process. 2-Butanone, n-nonanal, heptanal and ethanol were positively related to processing stage 3, whereas processing stage 4 was characterized by ethyl propanoate, benzaldehyde, butyl acetate, 2-pentyl furan and 2-heptanone. The processing stages 5, 6 and 7 were not significantly different (P > 0.05) from each other.

Volatile Profile Characterization of Winter Jujube from Different Regions via HS-SPME-GC/MS and GC-IMS

A combined untargeted and targeted approach was established for fingerprinting volatile organic compounds in winter jujubes from eight regions of China. Volatiles, including alcohols, aldehydes, acids, esters, and alkenes, were identified by gas chromatography-ion mobility spectrometry (GC-IMS). Benzyl alcohol, octanoic acid, 2-hexenal, linalool, 2-nonenal, and ethyl decanoate were the most common compounds present in all jujubes. Principal component analysis (PCA) from GC-IMS and untargeted E-nose showed that the main volatile organic compounds (VOCs) of most jujubes were similar. The volatile organic compounds of winter jujubes from Yuncheng city, Shanxi province, and Aksu region, Xinjiang province, were significantly different from those from other regions. 1-Penten-3-ol, ethyl hexanoate, methyl laurate, and 2-formyltoluene were the markers of XJAKS with green and fruity aroma, and SXYC could be labeled by acetone and 2-methoxyphenol with woody and pungent aroma. GC-IMS was an effective method for volatile fingerprinting of jujubes with high sensitivity and accuracy.

Analysis of volatile flavor compounds of green wheat under different treatments by GC-MS and GC-IMS

Volatile components in green wheat under different treatments including raw, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying were evaluated by gas chromatography-ion mobility spectroscopy (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). Five key aroma substances including n-hexanal, benzaldehyde, nonanal, 2-pentylfuran, and (E)-oct-2-enal were found by Venn diagram and odor activity values (OAV). Furthermore, according to volatile fingerprints characteristics and the aroma profile of sensory evaluation, it was found that green wheat under different treatments mainly presented seven characteristic flavor notes including sweet flowers, fat fragrance, mushroom hay, waxy aldehyde, citrus fruity, vegetable-like bean, and bitter almond from the sensory evaluation, and they could be divided into four categories, which was consistent with the results of PCA and GC-IMS. Hence, the volatile compounds of green wheat samples could be visualized and identified quickly via GC-IMS and the samples could be clearly classified based on the difference of volatile compounds. PRACTICAL APPLICATIONS: In the study, fingerprints coupled with cluster analysis were a visualized method for the identification of volatile compounds. Meanwhile, a new method, Venn diagram with OAV, was used to identify the key aroma of products. Finally, a rapid method to classify products by GC-IMS was performed. In future practical applications, GC-IMS can be used to classify products from different origins and different manufacturers. Similarly, it can identify fake and inferior products and whether the products have deteriorated. In addition, this research will provide a new strategy to find the relationship between flavor compounds and various processed technologies toward different cereals.

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.