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Sun Y, Fu J, Zhang E, Dong L, Cui X, Sun Y, Wang Z, Feng Y, Li B, Xu X, Luo Q, Wang W, Yang J. Fingerprint Analysis of Volatile Flavor Compounds in Crassostrea gigas of Different Ploidy and Gender under High-Temperature Incubation. Molecules 2023; 28:6857. [PMID: 37836700 PMCID: PMC10574545 DOI: 10.3390/molecules28196857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/26/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
In this study, diploid, triploid, and tetraploid Crassostrea gigas samples were subjected to gas chromatography and ion mobility (GC-IMS) to identify and analyze volatile compounds and flavor fingerprints under conditions of high-temperature incubation. The GC-IMS technology identified a total of 54 volatile components in C. gigas. The contents of 1-octen-3-ol, butyl pentanoate, p-methyl anisole, and 2-methyl-2-hepten-6-one in male oysters were significantly higher than in females, while the contents of phenylacetaldehyde, benzaldehyde, 2-ethyl-3-methylpyrazine, 2-ethylfuran, and 2,4-hexadienal in female oysters were significantly higher than in males. The contents of non-3-en-2-one-M and 1-pentanol in diploids were significantly higher than in triploids and tetraploids, while the content of 2,4-hexadienal in tetraploids was significantly higher than in diploids and tetraploids. The contents of ethyl acetate, ethyl-2-butenoate, and butanal in tetraploids were significantly higher than those in diploids and triploids. The results of a principal components analysis showed that different samples were relatively independently clustered, allowing the ability to distinguish different oyster samples. The chemical fingerprints of volatile compounds of C. gigas with different ploidy and gender under high-temperature incubation were established, and the volatile substance contours of C. gigas were visualized. The results provide a reference for distinguishing the ploidy and gender of C. gigas under conditions of high-temperature incubation.
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Affiliation(s)
- Youmei Sun
- School of Agriculture, Ludong University, Yantai 264025, China; (Y.S.); (J.F.); (E.Z.); (X.C.); (Y.F.); (X.X.)
| | - Jingjing Fu
- School of Agriculture, Ludong University, Yantai 264025, China; (Y.S.); (J.F.); (E.Z.); (X.C.); (Y.F.); (X.X.)
| | - Enshuo Zhang
- School of Agriculture, Ludong University, Yantai 264025, China; (Y.S.); (J.F.); (E.Z.); (X.C.); (Y.F.); (X.X.)
| | - Luyao Dong
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China;
| | - Xuebo Cui
- School of Agriculture, Ludong University, Yantai 264025, China; (Y.S.); (J.F.); (E.Z.); (X.C.); (Y.F.); (X.X.)
| | - Yanan Sun
- School of Agriculture, Ludong University, Yantai 264025, China; (Y.S.); (J.F.); (E.Z.); (X.C.); (Y.F.); (X.X.)
| | - Zhizhong Wang
- School of Agriculture, Ludong University, Yantai 264025, China; (Y.S.); (J.F.); (E.Z.); (X.C.); (Y.F.); (X.X.)
| | - Yanwei Feng
- School of Agriculture, Ludong University, Yantai 264025, China; (Y.S.); (J.F.); (E.Z.); (X.C.); (Y.F.); (X.X.)
| | - Bin Li
- Yantai Kongtong Island Industrial Co., Ltd., Yantai 264000, China; (B.L.); (Q.L.)
- Yantai Haiyu Marine Technology Co., Ltd., Yantai 264000, China
| | - Xiaohui Xu
- School of Agriculture, Ludong University, Yantai 264025, China; (Y.S.); (J.F.); (E.Z.); (X.C.); (Y.F.); (X.X.)
| | - Qihao Luo
- Yantai Kongtong Island Industrial Co., Ltd., Yantai 264000, China; (B.L.); (Q.L.)
- Yantai Haiyu Marine Technology Co., Ltd., Yantai 264000, China
| | - Weijun Wang
- School of Agriculture, Ludong University, Yantai 264025, China; (Y.S.); (J.F.); (E.Z.); (X.C.); (Y.F.); (X.X.)
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China;
- Yantai Kongtong Island Industrial Co., Ltd., Yantai 264000, China; (B.L.); (Q.L.)
- Yantai Haiyu Marine Technology Co., Ltd., Yantai 264000, China
| | - Jianmin Yang
- School of Agriculture, Ludong University, Yantai 264025, China; (Y.S.); (J.F.); (E.Z.); (X.C.); (Y.F.); (X.X.)
- Yantai Kongtong Island Industrial Co., Ltd., Yantai 264000, China; (B.L.); (Q.L.)
- Yantai Haiyu Marine Technology Co., Ltd., Yantai 264000, China
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Wang Y, Huang Y, Cheng N, Zhao H, Zhang Y, Liu C, He L, Ma T, Li Y, Cao W. Identification of Volatile Markers during Early Zygosaccharomyces rouxii Contamination in Mature and Immature Jujube Honey. Foods 2023; 12:2730. [PMID: 37509822 PMCID: PMC10379421 DOI: 10.3390/foods12142730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/09/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Osmotolerant yeasts are considered one of the major contaminants responsible for spoilage in honey. To address the signature volatile components of jujube honey contaminated by Zygosaccharomyces rouxii, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and chemometrics analyses were used to analyze the variation of volatile substances during early contamination of mature and immature jujube honey. Undecanal, methyl butyrate, methyl 2-nonenoate, methyl hexanoate, and 2-methyl-3-pentanone were identified as signature volatiles of jujube honey contaminated with Z. rouxii. In addition, methyl heptanoate, 2,6,10-trimethyltetradecane, and heptanal were identified as potential volatile signatures for immature jujube honey. The R2 and Q2 of OPLS-DA analyses ranged from 0.736 to 0.955, and 0.991 to 0.997, which indicates that the constructed model was stable and predictive. This study has demonstrated that HS-SPME-GC-MS could be used to distinguish Z. rouxii-contaminated jujube honey from uncontaminated honey based on variation in VOCs, and could provide theoretical support for the use of HS-SPME-GC-MS for the rapid detection of honey decomposition caused by Z. rouxii, which could improve nutritional quality and reduce economic losses.
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Affiliation(s)
- Yin Wang
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Yuanyuan Huang
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Ni Cheng
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Haoan Zhao
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Ying Zhang
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Cailing Liu
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Liangliang He
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Tianchen Ma
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Yankang Li
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Wei Cao
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
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Ma L, Luo Y, Chen B, Zheng C, Du W, Shi X, Guo Z. Determination of Characteristic Volatile Component Fingerprint of Peucedanum Praeruptorum Dunn at Different Harvest Periods Based on HS-GC-IMS. J AOAC Int 2023; 106:445-456. [PMID: 36102821 DOI: 10.1093/jaoacint/qsac108] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 06/28/2022] [Accepted: 08/31/2022] [Indexed: 11/13/2022]
Abstract
BACKGROUND Peucedanum praeruptorum Dunn (PPD) is a Chinese herbal medicine with medicinal value. Clinical studies have shown that PPD has protective effects against wind-heat, cough, asthma, cardiovascular diseases, and cancer. Therefore, cultivation of PPD is becoming more common. However, it has been difficult to determine the optimal harvest period for botanical Chinese medicines such as PPD. OBJECTIVES Odor characteristics are directly related to the chemical components contained in traditional Chinese medicines. In particular, for traditional Chinese medicines such as PPD that are rich in volatile components, higher quality usually means more beneficial volatile components. The purpose of this study was to analyze changes in PPD volatile components across different harvest periods, and provide the basis for the identification of the ideal harvest period to ensure PPD quality. METHODS We measured the volatile components of PPD at different harvest periods using HS-GC-IMS to characterize its volatile component fingerprint at different harvest periods. RESULTS We identified 80 volatile components in PPD across five harvest periods, and combined complex heatmap and PCA methods distinguish the characteristics of the different harvest periods, and used ion mobility spectrometry to determine the volatile organic compounds (VOCs), which mainly included compounds such as olefins, esters, alcohols, aldehydes, and ketones, and determined that the abundance of volatile components reached a peak in December. CONCLUSIONS The fingerprint determination of characteristic volatile components based on HS-GC-IMS can distinguish PPD in different harvest periods. HIGHLIGHTS We used HS-GC-IMS to determine the characteristic fingerprint of volatile components from PPD across different harvest periods. This approach differs from past studies, which have determined the optimal harvest time of medicinal materials based on only the content of a single active ingredient.
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Affiliation(s)
- Linke Ma
- Zhejiang Institute for Food and Drug Control, NMPA Key Laboratory of Quality Evaluation of Traditional Chinese Medicine (Traditional Chinese Patent Medicine), Hangzhou 310052, China
| | - Yunyun Luo
- Zhejiang Institute for Food and Drug Control, NMPA Key Laboratory of Quality Evaluation of Traditional Chinese Medicine (Traditional Chinese Patent Medicine), Hangzhou 310052, China
| | - Bilian Chen
- Zhejiang Institute for Food and Drug Control, NMPA Key Laboratory of Quality Evaluation of Traditional Chinese Medicine (Traditional Chinese Patent Medicine), Hangzhou 310052, China
| | - Cheng Zheng
- Zhejiang Institute for Food and Drug Control, NMPA Key Laboratory of Quality Evaluation of Traditional Chinese Medicine (Traditional Chinese Patent Medicine), Hangzhou 310052, China
| | - Weifeng Du
- Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Xingxing Shi
- Zhejiang Institute for Food and Drug Control, NMPA Key Laboratory of Quality Evaluation of Traditional Chinese Medicine (Traditional Chinese Patent Medicine), Hangzhou 310052, China
| | - Zengxi Guo
- Zhejiang Institute for Food and Drug Control, NMPA Key Laboratory of Quality Evaluation of Traditional Chinese Medicine (Traditional Chinese Patent Medicine), Hangzhou 310052, China
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Jin W, Fan X, Jiang C, Liu Y, Zhu K, Miao X, Jiang P. Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods. Food Chem X 2023; 17:100584. [PMID: 36845502 PMCID: PMC9945421 DOI: 10.1016/j.fochx.2023.100584] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 01/17/2023] [Accepted: 01/19/2023] [Indexed: 01/22/2023] Open
Abstract
This study investigated the effects of different cooking methods on non-volatile flavor (free amino acids, 5'-nucleotides, and organic acids, etc.) of Coregonus peled meat. The volatile flavor characteristics were also analyzed by electric nose and gas chromatography-ion migration spectrometry (GC-IMS). The results indicated that the content of flavor substances in C. peled meat varied significantly. The electronic tongue results indicated that the richness and umami aftertaste of roasting were significantly greater. The content of sweet free amino acids, 5'-nucleotides, and organic acids was also higher in roasting group. Electronic nose principal component analysis can distinguish C. peled meat cooked (the first two components accounted for 98.50% and 0.97%, respectively). A total of 36 volatile flavor compounds were identified among different groups, including 16 aldehydes, 7 olefine aldehydes, 6 alcohols, 4 ketones, and 3 furans. In general, roasting was recommended and gave more flavor substances in C. peled meat.
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Key Words
- AMP, adenosine 5′-monophosphate
- Coregonus peled
- DT, drift time
- ESI, electrospray ionization
- FAAs, free amino acids
- Flavor compounds
- GC-IMS, gas chromatography-ion migration spectrometry
- GC-MS, gas chromatograph-mass spectrometry
- GC-O-MS, gas chromatograph-olfactometry-mass spectrometry
- GMP, guanosine 5′-monophosphate
- HPLC, high-performance liquid chromatography
- ICP-MS, Inductive Coupled Plasma Mass Spectrometer
- IMP, inosine 5′-monophosphate
- LAV, laboratory analytical viewer
- ND, not detected
- PCA, principal component analysis
- RI, retention index
- SIM, selected-ion monitoring
- TAV, taste active value
- Taste extracts
- Thermal treatments
- UPLC, ultra-performance liquid chromatography
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Affiliation(s)
- Wengang Jin
- Key Laboratory of Bio-resources of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China
| | - Xinru Fan
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Caiyan Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China
| | - Yang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China
| | - Kaiyue Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China
| | - Xiaoqing Miao
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China,Corresponding author.
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Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Shen Z, Li S, Wu J, Wang F, Li X, Yu J, Liu Y, Ma X. Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01589-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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