1
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Aslam N, Fatima R, Altemimi AB, Ahmad T, Khalid S, Hassan SA, Aadil RM. Overview of industrial food fraud and authentication through chromatography technique and its impact on public health. Food Chem 2024; 460:140542. [PMID: 39079380 DOI: 10.1016/j.foodchem.2024.140542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 07/09/2024] [Accepted: 07/18/2024] [Indexed: 09/05/2024]
Abstract
Food fraud is widespread nowadays in the food products supply chain, from raw materials processing to the final product and during storage and transport. The most frequent fraud is practiced in staple food commodities like cereals. Their origin, variety, genotype, and bioactive compounds are altered to deceive consumers. Similarly, in various food sectors like beverage, baking, and confectionary, items like melamine, flour improver, and food colors are used in the market to temple consumers. To tackle food fraud and authentication, non-destructive techniques are being used. These techniques have limitations like lack of standardization, interference from multiple absorbing species, ambiguous results, and time-consuming to perform, depending on the type, size, and location of the system proved difficult to quantify the samples of adulteration. Chromatography has been introduced as an effective technique. It serves to safeguard public health due to its detection capabilities. Chromatography proved a crucial tool against fraudulent practices to preserve consumer trust.
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Affiliation(s)
- Nabila Aslam
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rida Fatima
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Ammar B Altemimi
- Food Science Department, College of Agriculture, University of Basrah, Basrah 61004, Iraq
| | - Talha Ahmad
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Samran Khalid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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2
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Lu W, Ding C, Zhu M. Discrimination of coal geographical origins through HS-GC-IMS assisted with machine learning algorithms in larceny case. J Chromatogr A 2024; 1735:465330. [PMID: 39232421 DOI: 10.1016/j.chroma.2024.465330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2024] [Revised: 08/14/2024] [Accepted: 08/30/2024] [Indexed: 09/06/2024]
Abstract
The process of globalization and industrialization has resulted in a rise in the theft of coal and other related products, thereby becoming a focal point for forensic science. This situation has engendered an escalated demand for effective detection and monitoring technologies. The precise identification of coal trace evidence presents a challenge with current methods, owing to its minute quantity, fine texture, and intricate composition. In this study, we integrated machine learning with the identification of volatiles to accurately differentiate coal geographical origins through the application of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The topographic distribution of volatiles in coals was visually depicted to elucidate the subtle distinctions through spectra and fingerprint analysis. Additionally, four supervised machine learning algorithms were developed to quantitatively predict the geographical origins of natural coals utilizing the HS-GC-IMS dataset, and these were subsequently compared with unsupervised models. Remarkable volatile compounds were identified through the quantitative analysis and optimal Random Forest model, which offered a rapid readout and achieved an average accuracy of 100 % in coal identification. Our findings indicate that the integration of HS-GC-IMS and machine learning is anticipated to enhance the efficiency and accuracy of coal geographical traceability, thereby providing a foundation for litigation and trials.
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Affiliation(s)
- Wenhui Lu
- Shanghai Key Laboratory of Forensic Medicine and Key Laboratory of Forensic Science, Ministry of Justice, Shanghai 200063, PR China; Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan, Shandong 250014, PR China.
| | - Chunli Ding
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan, Shandong 250014, PR China
| | - Mingshuo Zhu
- Yankuang Technology Co., Ltd., Shandong Energy Group Co., Ltd., Jinan, Shandong 250101, PR China
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3
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Liu C, Chen YQ, Lin H, Shi PY, Song J, Wu WL, Xiao QW, Dai Q. Two flavors in adulterated sesame oil: discovery, confirmation, and content regularity study. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024. [PMID: 39193637 DOI: 10.1039/d4ay01132e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/29/2024]
Abstract
Exploring and accurately detecting new adulteration markers in sesame oil is an important measure for sesame oil adulteration monitoring. In this study, two endogenous flavors sulfurol and γ-nonalactone which can be used as potential adulteration markers were first discovered in sesame oil and accurately quantified. First, the two endogenous flavors were discovered using gas chromatography-mass spectrometry (GC-MS), and their structures were confirmed by comparing the mass spectrograms with the NIST spectral library. Then the liquid chromatography-tandem mass spectrometry (LC-MS/MS) method using direct methanol extraction pretreatment and vanillin-D3 as an internal standard was developed for rapid quantitation and application. The method was successfully validated with recoveries ranging from 88.5% to 102.2% and relative standard deviations between 2.6% and 10.5% (n = 6). The combined method of GC-MS and LC-MS/MS was indicated to be efficient and highly sensitive for detection of sulfurol and γ-nonalactone in edible oil. Subsequently, 31 sesame oils from the market were detected, revealing that 31 samples contained the identified flavors within a relatively consistent range. However, the concentration of these flavor substances in one sample was abnormally high, indicating that there was a potential risk of adulteration. Therefore, the developed method shows good potential for quality evaluation and adulteration screening of sesame oil.
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Affiliation(s)
- Chuan Liu
- Chengdu Institute of Food Inspection, Chengdu 611130, China.
- Key Laboratory of Chemical Metrology and Applications on Nutrition and Health, State Administration for Market Regulation, Beijing 100029, China
- Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu 611130, China
| | - Yan-Qiu Chen
- Chengdu Institute of Food Inspection, Chengdu 611130, China.
- Key Laboratory of Chemical Metrology and Applications on Nutrition and Health, State Administration for Market Regulation, Beijing 100029, China
- Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu 611130, China
| | - Hao Lin
- Chengdu Institute of Food Inspection, Chengdu 611130, China.
- Key Laboratory of Chemical Metrology and Applications on Nutrition and Health, State Administration for Market Regulation, Beijing 100029, China
- Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu 611130, China
| | - Pei-Yu Shi
- Chengdu Institute of Food Inspection, Chengdu 611130, China.
- Key Laboratory of Chemical Metrology and Applications on Nutrition and Health, State Administration for Market Regulation, Beijing 100029, China
- Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu 611130, China
| | - Juan Song
- Chengdu Institute of Food Inspection, Chengdu 611130, China.
- Key Laboratory of Chemical Metrology and Applications on Nutrition and Health, State Administration for Market Regulation, Beijing 100029, China
- Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu 611130, China
| | - Wen-Lin Wu
- Chengdu Institute of Food Inspection, Chengdu 611130, China.
- Key Laboratory of Chemical Metrology and Applications on Nutrition and Health, State Administration for Market Regulation, Beijing 100029, China
- Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu 611130, China
| | - Quan-Wei Xiao
- Chengdu Institute of Food Inspection, Chengdu 611130, China.
- Key Laboratory of Chemical Metrology and Applications on Nutrition and Health, State Administration for Market Regulation, Beijing 100029, China
- Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu 611130, China
| | - Qin Dai
- Chengdu Institute of Food Inspection, Chengdu 611130, China.
- Key Laboratory of Chemical Metrology and Applications on Nutrition and Health, State Administration for Market Regulation, Beijing 100029, China
- Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu 611130, China
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4
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Wang F, Wang H, Liang Z, Liu J, Yang C, Zhai H, Chen A, Lu Z, Gao Y, Ding X, Liu J. Characterization of Flavor Compounds in Chinese Indigenous Sheep Breeds Using Gas Chromatography-Ion Mobility Spectrometry and Chemometrics. Foods 2024; 13:2647. [PMID: 39272414 PMCID: PMC11394046 DOI: 10.3390/foods13172647] [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: 07/18/2024] [Revised: 08/12/2024] [Accepted: 08/19/2024] [Indexed: 09/15/2024] Open
Abstract
This study analyzed the flavor compounds in the meat of four indigenous breeds of Chinese sheep through the use of gas chromatography-ion mobility spectrometry (GC-IMS). GC-IMS provided information on the characteristics and strength of 71 volatile flavor compounds (monomers and dimers), with aldehydes, alcohols and ketones being the most abundant in all types of sheep meat. The compounds with higher intensity peaks in the sheep meat were aldehydes (n-nonanal, octanal, heptanal, 3-methylbutanal, and hexanal), alcohols (1-octen-3-ol, hexanol, and pentanol), ketones (3-hydroxy-2-butanon, 2-butanone, and 2-propanone), esters (methyl benzoate), and thiazole (trimethylthiazole). The volatile flavor components in the meat of the different breeds of sheep obtained via GC-IMS were further differentiated using principal component analysis. In addition, orthogonal partial least squares discriminant analysis (OPLS-DA) and variable importance on projection (VIP) were used to determine the characteristic flavor compounds in the meats of different breeds of sheep, and 21 differentially volatile components were screened out based on having a VIP above 1. These results indicate that GC-IMS combined with multivariate analysis is a convenient and powerful method for characterizing and discriminating sheep meat.
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Affiliation(s)
- Fang Wang
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Hongbo Wang
- Laboratory of Quality & Safety Risk Assessment for Livestock Products of Ministry of Agriculture, Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Zeyi Liang
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Jing Liu
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Chen Yang
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Huan Zhai
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Anle Chen
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Zengkui Lu
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Yaqin Gao
- Laboratory of Quality & Safety Risk Assessment for Livestock Products of Ministry of Agriculture, Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Xuezhi Ding
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Jianbin Liu
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
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5
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Zheng Y, Li F, Zhao C, Zhu J, Fang Y, Hang Y, Hu L. Analysis and application of volatile metabolic profiles of Escherichia coli: a preliminary GC-IMS-based study. RSC Adv 2024; 14:25316-25328. [PMID: 39139224 PMCID: PMC11320052 DOI: 10.1039/d4ra03601h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Accepted: 08/01/2024] [Indexed: 08/15/2024] Open
Abstract
Nosocomial infections caused by Escherichia coli (E. coli) may pose serious risks to patients, and early identification of pathogenic bacteria and drug sensitivity results can improve patient prognosis. In this study, we clarified the composition and relative content of volatile organic compounds (VOCs) generated by E. coli in tryptic soy broth (TSB) using gas chromatography-ion mobility spectrometry (GC-IMS). We explored whether imipenem (IPM) could be utilized to differentiate between carbapenem-sensitive E. coli (CSEC) and carbapenem-resistant E. coli (CREC). The results revealed that 36 VOCs (alcohols, aldehydes, acids, esters, ketones, pyrazines, heterocyclic compounds, and unknown compounds) were detected using GC-IMS. Besides, the results indicated that changes in the relative content of VOCs as well as changes in the signal intensity of fingerprints were able to assess the growth state of bacteria during bacterial growth and help identify E. coli. Lastly, under selective pressure of IPM, volatile fingerprints of E. coli could be employed as a model to distinguish CSEC from CREC strains.
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Affiliation(s)
- Yunwei Zheng
- Department of Clinical Laboratory, Jiangxi Province Key Laboratory of Immunology and Inflammation, Jiangxi Provincial Clinical Research Center for Laboratory Medicine, The Second Affiliated Hospital, Jiangxi Medical College, Nanchang University Minde Road No. 1 Nanchang 330006 Jiangxi China
| | - Fuxing Li
- Department of Clinical Laboratory, Jiangxi Province Key Laboratory of Immunology and Inflammation, Jiangxi Provincial Clinical Research Center for Laboratory Medicine, The Second Affiliated Hospital, Jiangxi Medical College, Nanchang University Minde Road No. 1 Nanchang 330006 Jiangxi China
| | - Chuwen Zhao
- Department of Clinical Laboratory, Jiangxi Province Key Laboratory of Immunology and Inflammation, Jiangxi Provincial Clinical Research Center for Laboratory Medicine, The Second Affiliated Hospital, Jiangxi Medical College, Nanchang University Minde Road No. 1 Nanchang 330006 Jiangxi China
- School of Public Health, Nanchang University Nanchang Jiangxi China
| | - Junqi Zhu
- Department of Clinical Laboratory, Jiangxi Province Key Laboratory of Immunology and Inflammation, Jiangxi Provincial Clinical Research Center for Laboratory Medicine, The Second Affiliated Hospital, Jiangxi Medical College, Nanchang University Minde Road No. 1 Nanchang 330006 Jiangxi China
- School of Public Health, Nanchang University Nanchang Jiangxi China
| | - Youling Fang
- Department of Clinical Laboratory, Jiangxi Province Key Laboratory of Immunology and Inflammation, Jiangxi Provincial Clinical Research Center for Laboratory Medicine, The Second Affiliated Hospital, Jiangxi Medical College, Nanchang University Minde Road No. 1 Nanchang 330006 Jiangxi China
- School of Public Health, Nanchang University Nanchang Jiangxi China
| | - Yaping Hang
- Department of Clinical Laboratory, Jiangxi Province Key Laboratory of Immunology and Inflammation, Jiangxi Provincial Clinical Research Center for Laboratory Medicine, The Second Affiliated Hospital, Jiangxi Medical College, Nanchang University Minde Road No. 1 Nanchang 330006 Jiangxi China
| | - Longhua Hu
- Department of Clinical Laboratory, Jiangxi Province Key Laboratory of Immunology and Inflammation, Jiangxi Provincial Clinical Research Center for Laboratory Medicine, The Second Affiliated Hospital, Jiangxi Medical College, Nanchang University Minde Road No. 1 Nanchang 330006 Jiangxi China
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6
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Kaldeli A, Zakidou P, Paraskevopoulou A. Volatilomics as a tool to ascertain food adulteration, authenticity, and origin. Compr Rev Food Sci Food Saf 2024; 23:e13387. [PMID: 38865237 DOI: 10.1111/1541-4337.13387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 05/02/2024] [Accepted: 05/18/2024] [Indexed: 06/14/2024]
Abstract
Over recent years, there has been an increase in the number of reported cases of food fraud incidents, whereas at the same time, consumers demand authentic products of high quality. The emerging volatilomics technology could be the key to the analysis and characterization of the quality of different foodstuffs. This field of omics has aroused the interest of scientists due to its noninvasive, rapid, and cost-profitable nature. This review aims to monitor the available scientific information on the use of volatilomics technology, correlate it to the relevant food categories, and demonstrate its importance in the food adulteration, authenticity, and origin areas. A comprehensive literature search was performed using various scientific search engines and "volatilomics," "volatiles," "food authenticity," "adulteration," "origin," "fingerprint," "chemometrics," and variations thereof as keywords, without chronological restriction. One hundred thirty-seven relevant publications were retrieved, covering 11 different food categories (meat and meat products, fruits and fruit products, honey, coffee, tea, herbal products, olive oil, dairy products, spices, cereals, and others), the majority of which focused on the food geographical origin. The findings show that volatilomics typically involves various methods responsible for the extraction and consequential identification of volatile compounds, whereas, with the aid of data analysis, it can handle large amounts of data, enabling the origin classification of samples or even the detection of adulteration practices. Nonetheless, a greater number of specific research studies are needed to unlock the full potential of volatilomics.
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Affiliation(s)
- Aikaterini Kaldeli
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Panagiota Zakidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
- European Food Safety Authority (EFSA), Parma, Italy
| | - Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
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Chen J, Cai X, Liu J, Yuan C, Yi Y, Qiao M. Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue. Heliyon 2024; 10:e31486. [PMID: 38828359 PMCID: PMC11140597 DOI: 10.1016/j.heliyon.2024.e31486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 05/16/2024] [Accepted: 05/16/2024] [Indexed: 06/05/2024] Open
Abstract
The objective of this study was to assess and compare the characteristics of Yu-Shiang Shredded Pork made with different ingredients by using physicochemical measurements and intelligent sensory analysis. The study revealed that there were 18 varied amino acids present, with the taste active values (TAVs) of Leu, Glu, Asp, Asn, and Ala all higher than 1.0. Intelligent sensory analysis showed that the samples lacking lettuce and fungus had similar aromas and flavors, while those lacking shredded pork and pickled chillies had distinct aromas and flavors. Moreover, VOCs (volatile organic compounds) were detected in five types of Yu-Shiang Shredded Pork, with 43, 42, 53, 36, and 50 identified in GC-MS (gas chromatography-mass spectrometry), respectively. Olefins (20.62 %-30.93 %) were the most abundant. GC-IMS (gas chromatography-ion mobility spectrometry) detected 68 volatiles flavor compounds, with esters having a significantly higher relative content than other compounds, indicating their significant role in the flavor formation process of Yu-Shiang Shredded Pork. Furthermore, the Orthogonal Partial Least Squares-discriminant analysis (OPLS-DA) model analysis identified 19 marker compounds that could differentiate the five types of Yu-Shiang Shredded Pork. These fundamental results lay the groundwork for future research on the connection between ingredients and the flavor characteristics of Yu-Shiang Shredded Pork.
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Affiliation(s)
- Jia Chen
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
- College of Food, Sichuan Tourism University, Chengdu, 610100, China
| | - Xuemei Cai
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
| | - Junliang Liu
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
- College of Food, Sichuan Tourism University, Chengdu, 610100, China
| | - Can Yuan
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
- College of Food, Sichuan Tourism University, Chengdu, 610100, China
| | - Yuwen Yi
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
| | - Mingfeng Qiao
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu, 610213, China
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He L, Yang H, Lan F, Chen R, Jiang P, Jin W. Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting. Foods 2024; 13:1885. [PMID: 38928826 PMCID: PMC11202429 DOI: 10.3390/foods13121885] [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: 05/16/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
Chilled and cut chicken is preferred by consumers for its safeness and readiness to cook. To evaluate the quality characteristics of various chilled chicken products, differences in volatile organic components (VOCs) of six different cut parts (breast, back, leg, heart, liver, and gizzard) of Lueyang black chicken were characterized through gas chromatography-ion mobility spectroscopy (GC-IMS) combined with stoichiometry. A total of 54 peaks in the signal of VOCs were detected by GC-IMS, and 43 VOCs were identified by qualitative analysis. There were 22 aldehydes (20.66-54.07%), 8 ketones (25.74-62.87%), 9 alcohols (4.17-14.69%), 1 ether (0.18-2.22%), 2 esters (0.43-1.54%), and 1 furan (0.13-0.52%), in which aldehydes, ketones, and alcohols were the main categories. Among the six cut parts, the relative content of aldehydes (54.07%) was the highest in the gizzard, and the relative content of ketones (62.87%) was the highest in the heart. Meanwhile, the relative content of alcohols (14.69%) was the highest in the liver. Based on a stable and reliable predictive model established by orthogonal partial least squares-discriminant analysis (OPLS-DA), 3-hydroxy-2-butanone (monomer and dimer), acetone, 2-butanone monomer, hexanal (monomer and dimer), isopentyl alcohol monomer, and n-hexanol monomer were picked out as characteristic VOCs based on variable importance in projection (VIP value > 1.0, p < 0.05). Principal component analysis (PCA) and the clustering heatmap indicated that the characteristic VOCs could effectively distinguish the six cut parts of Lueyang black chicken. The specific VOCs responsible for flavor differences among six different cut parts of Lueyang black chicken were hexanal (monomer and dimer) for the gizzard, 2-butanone monomer and hexanal dimer for the breast, hexanal monomer for the back, 3-hydroxy-2-butanone monomer for the leg, 3-hydroxy-2-butanone (monomer and dimer) for the heart, and acetone and isopentyl alcohol monomer for the liver. These findings could reveal references for quality assessment and development of chilled products related to different cut parts of Lueyang black chicken in the future.
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Affiliation(s)
- Linlin He
- College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (L.H.); (F.L.); (R.C.)
- Shaanxi Province Key Laboratory of Bio-Resources, Shaanxi University of Technology, Hanzhong 723001, China
- Qinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Hanzhong 723001, China
| | - Hui Yang
- Shaanxi Baisheng Biological Engineering Co., Ltd., Hanzhong 723001, China
| | - Fei Lan
- College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (L.H.); (F.L.); (R.C.)
| | - Rui Chen
- College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (L.H.); (F.L.); (R.C.)
- Shaanxi Province Key Laboratory of Bio-Resources, Shaanxi University of Technology, Hanzhong 723001, China
| | - Pengfei Jiang
- College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China;
| | - Wengang Jin
- College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (L.H.); (F.L.); (R.C.)
- Shaanxi Province Key Laboratory of Bio-Resources, Shaanxi University of Technology, Hanzhong 723001, China
- Qinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Hanzhong 723001, China
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Subramanian V, Dhandayuthapani UN, Kandasamy S, Sivaprakasam JV, Balasubramaniam P, Shanmugam MK, Nagappan S, Elangovan S, Subramani UK, Palaniyappan K, Vellingiri G, Muthurajan R. Unravelling the metabolomic diversity of pigmented and non-pigmented traditional rice from Tamil Nadu, India. BMC PLANT BIOLOGY 2024; 24:402. [PMID: 38745317 PMCID: PMC11095017 DOI: 10.1186/s12870-024-05123-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Accepted: 05/09/2024] [Indexed: 05/16/2024]
Abstract
Rice metabolomics is widely used for biomarker research in the fields of pharmacology. As a consequence, characterization of the variations of the pigmented and non-pigmented traditional rice varieties of Tamil Nadu is crucial. These varieties possess fatty acids, sugars, terpenoids, plant sterols, phenols, carotenoids and other compounds that plays a major role in achieving sustainable development goal 2 (SDG 2). Gas-chromatography coupled with mass spectrometry was used to profile complete untargeted metabolomics of Kullkar (red colour) and Milagu Samba (white colour) for the first time and a total of 168 metabolites were identified. The metabolite profiles were subjected to data mining processes, including principal component analysis (PCA), Orthogonal Partial Least Square Discrimination Analysis (OPLS-DA) and Heat map analysis. OPLS-DA identified 144 differential metabolites between the 2 rice groups, variable importance in projection (VIP) ≥ 1 and fold change (FC) ≥ 2 or FC ≤ 0.5. Volcano plot (64 down regulated, 80 up regulated) was used to illustrate the differential metabolites. OPLS-DA predictive model showed good fit (R2X = 0.687) and predictability (Q2 = 0.977). The pathway enrichment analysis revealed the presence of three distinct pathways that were enriched. These findings serve as a foundation for further investigation into the function and nutritional significance of both pigmented and non-pigmented rice grains thereby can achieve the SDG 2.
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Affiliation(s)
- Venkatesan Subramanian
- Directorate of Research, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India
| | - Udhaya Nandhini Dhandayuthapani
- Centre of Excellence in sustaining Soil Health, Anbil Dharmalingam Agricultural College & Research Institute, Trichy, Tamil Nadu, 620 027, India
| | - Senthilraja Kandasamy
- Directorate of Research, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India
| | | | - Prabha Balasubramaniam
- Department of Renewable Energy Engineering, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India
| | - Mohan Kumar Shanmugam
- Agro-Climatic Research Centre, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India
| | - Sriram Nagappan
- Directorate of Research, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India
| | | | - Umesh Kanna Subramani
- Office of the Vice Chancellor, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India
| | - Kumaresan Palaniyappan
- Agribusiness Development, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India
| | - Geethalakshmi Vellingiri
- Agro-Climatic Research Centre, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India.
| | - Raveendran Muthurajan
- Directorate of Research, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India.
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10
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Zheng L, Wang S, Yang Y, Zheng X, Xiao D, Ai B, Sheng Z. Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation. Food Chem X 2024; 21:101212. [PMID: 38389576 PMCID: PMC10881532 DOI: 10.1016/j.fochx.2024.101212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 01/28/2024] [Accepted: 02/06/2024] [Indexed: 02/24/2024] Open
Abstract
The physicochemical properties, fatty acid composition and volatile aroma compounds of cold-pressed passion fruit seed oils were analyzed. The oils were rich in linoleic acid, oleic acid and volatile compounds. A total of 108 volatile compounds including 17 aldehydes, 23 alcohols, 21 esters, 19 ketones, 6 acids, 9 alkenes, 5 pyrazines and 8 others were identified using HS-GC-IMS. The significant differences of volatile compounds in the purple and yellow passion fruit seed oils were observed via the GalleryPlot graph and distinguished by principal component analysis. The results showed that acids, alcohols, esters and ketones were major aromatic compounds in purple passion fruit seed oils, which contribute to flavors such as flowery, fruity, creamy, yogurt. Whereas the contents of aldehydes, pyrazines, alkenes were higher in yellow passion fruit seed oils, which contributes to fatty and nutty odors. The findings filled in our understanding of volatilization characteristics in passion fruit seed oils.
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Affiliation(s)
- Lili Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Shenwan Wang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
- Huazhong Agricultural University, College of Food Science and Technology, Wuhan, Hubei 430070, China
| | - Yang Yang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Xiaoyan Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Dao Xiao
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Binling Ai
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Zhanwu Sheng
- Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524000, China
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11
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Qiao M, Xiong H, Cai X, Jiang Y, Zhao X, Miao B. Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses. Foods 2024; 13:340. [PMID: 38275707 PMCID: PMC10815106 DOI: 10.3390/foods13020340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/09/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
The study compared and analyzed the quality of loquat jam with different cooking times through physicochemical parameters, headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) and intelligent senses. The results showed that with the prolongation of the cooking time, the color of loquat jam slowly deepened, the energy significantly increased, the adhesiveness, gumminess, hardness and chewiness enhanced, the free amino acid content increased from 22.40 to 65.18 mg/g. The organic acid content increased from 1.64 to 9.82 mg/g. Forty-seven volatile flavor compounds were identified in five types of loquat jam using HS-GC-IMS, among which the relative content of aldehydes was sharply higher than that of other chemical substances, playing an important role in the flavor formation of loquat jam. LJ0, LJ1 and LJ2 had higher aldehyde content, followed by LJ3 and LJ4 had the lowest aldehyde content. The orthogonal partial least squares-discriminant analysis (OPLS-DA) screened 15 marker compounds that could distinguish five types of loquat jam. The E-nose results showed a significant difference in olfactory sense between loquat jam cooked for 100 and 120 min. The E-tongue results corroborated the results of free amino acids (FAAs) and organic acids, indicating that the gustatory sense of loquat jam changed significantly when the cooking time reached 120 min. The results provided a basis for further research on the relationship between the cooking process and quality characteristics of loquat jam.
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Affiliation(s)
- Mingfeng Qiao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.Q.); (Y.J.); (X.Z.)
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.X.); (X.C.)
| | - Huan Xiong
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.X.); (X.C.)
- College of Life Science, Dalian Minzu University, Dalian 116600, China
| | - Xuemei Cai
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.X.); (X.C.)
| | - Yuqin Jiang
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.Q.); (Y.J.); (X.Z.)
| | - Xinxin Zhao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.Q.); (Y.J.); (X.Z.)
| | - Baohe Miao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.Q.); (Y.J.); (X.Z.)
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12
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Ku HH, Lung CF, Chi CH. Design of an Artificial Intelligence of Things-Based Sesame Oil Evaluator for Quality Assessment Using Gas Sensors and Deep Learning Mechanisms. Foods 2023; 12:4024. [PMID: 37959143 PMCID: PMC10648032 DOI: 10.3390/foods12214024] [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: 09/18/2023] [Revised: 10/15/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
Traditional oil quality measurement is mostly based on chemical indicators such as acid value, peroxide value, and p-anisidine value. This process requires specialized knowledge and involves complex steps. Hence, this study designs and proposes a Sesame Oil Quality Assessment Service Platform, which is composed of an Intelligent Sesame Oil Evaluator (ISO Evaluator) and a Cloud Service Platform. Users can quickly assess the quality of sesame oil using this platform. The ISO Evaluator employs Artificial Intelligence of Things (AIoT) sensors to detect changes in volatile gases and the color of the oil during storage. It utilizes deep learning mechanisms, including Artificial Neural Network (ANN), Convolutional Neural Network (CNN), and Long Short-Term Memory (LSTM) to determine and evaluate the quality of the sesame oil. Evaluation results demonstrate that the linear discriminant analysis (LDA) value is 95.13. The MQ2, MQ3, MQ4, MQ7, and MQ8 sensors have a positive correlation. The CNN combined with an ANN model achieves a Mean Absolute Percentage Error (MAPE) of 8.1820% for predicting oil quality, while the LSTM model predicts future variations in oil quality indicators with a MAPE of 0.44%. Finally, the designed Sesame Oil Quality Assessment Service Platform effectively addresses issues related to digitization, quality measurement, supply quality observation, and scalability.
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Affiliation(s)
- Hao-Hsiang Ku
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung City 202301, Taiwan
| | - Ching-Fu Lung
- Department of Food Science, National Taiwan Ocean University, Keelung City 202301, Taiwan;
| | - Ching-Ho Chi
- Institute of Clinical Pharmacy and Pharmaceutical Sciences, National Cheng Kung University, Tainan City 701401, Taiwan;
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13
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Huang Z, Zhou G, Wang X, Wang T, Zhang H, Wang Z, Zhu B, Li W. Rapid and nondestructive identification of adulterate capsules by NIR spectroscopy combined with chemometrics. J Pharm Biomed Anal 2023; 235:115597. [PMID: 37516065 DOI: 10.1016/j.jpba.2023.115597] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/03/2023] [Accepted: 07/19/2023] [Indexed: 07/31/2023]
Abstract
This study aims to develop a rapid and non-destructive method to identify counterfeit and substandard drugs, addressing the critical need for better quality control in drug production. According to the reasons for counterfeit products in actual production, the commonly used solid preparation excipients such as HPMC, MCC, Mg-St and Pregelatinized Starch, as well as three chemical drugs with similar efficacy to Guizhi-Fuling (GZFL) Capsule as adulterants, including Aspirin, Ibuprofen and Sinomenine Hydrochloride were selected and designed as adulteration samples with different levels of adulteration. NIR spectra were collected in a non-invasive mode and analyzed by one-class classification methods. The feasibility of using Near-infrared (NIR) spectroscopy as a detection method to qualitatively identify adulterated samples was explored at three packaging levels of powder, intact capsules and capsules in PVC. The differences between the samples were analyzed by NIR spectra comparison, cluster analysis and principal component analysis. The performance of SVM, OCPLS and DD-SIMCA models in dealing with the authentication of genuine and counterfeit products was established and compared. The results show that the spectra contain sample information and the adulterated samples could be discriminated correctly by established models. Moreover, applying appropriate spectral preprocessing methods can further improve the model's performance. In addition, a PLS regression model was developed to predict the adulteration levels of the three packing level samples, which yielded satisfactory results. This study highlights the potential of NIR spectroscopy combined with Chemometrics as a rapid and non-destructive testing analysis method to accurately identify counterfeit and substandard drugs, thereby ensuring drug quality.
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Affiliation(s)
- Zhaobo Huang
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China
| | - Guoming Zhou
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Xi Wang
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China
| | - Tuanjie Wang
- Jiangsu Kanion Pharmaceutical CO. LTD, Lianyungang, Jiangsu 222001, China; State Key Laboratory of New-tech for Chinese Medicine Pharmaceutical Process, Lianyungang, Jiangsu 222001, China
| | - Hongda Zhang
- Jiangsu Kanion Pharmaceutical CO. LTD, Lianyungang, Jiangsu 222001, China; State Key Laboratory of New-tech for Chinese Medicine Pharmaceutical Process, Lianyungang, Jiangsu 222001, China
| | - Zhenzhong Wang
- Jiangsu Kanion Pharmaceutical CO. LTD, Lianyungang, Jiangsu 222001, China; State Key Laboratory of New-tech for Chinese Medicine Pharmaceutical Process, Lianyungang, Jiangsu 222001, China
| | - Beibei Zhu
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China.
| | - Wenlong Li
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China.
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14
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Hosseini H, Minaei S, Beheshti B. A dedicated electronic nose combined with chemometric methods for detection of adulteration in sesame oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2681-2694. [PMID: 37599854 PMCID: PMC10439068 DOI: 10.1007/s13197-023-05792-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2023] [Accepted: 06/29/2023] [Indexed: 08/22/2023]
Abstract
Sesame oil (SO), one of the most popular and expensive edible oils, is prone to adulteration. In this study, the fatty acid profiles of pure sesame seed oil and samples adulterated with two less expensive edible oils (canola and sunflower) were analyzed using Gas Chromatography. A dedicated e-nose system was developed and tested on 15 mixtures of sesame-canola and sesame-sunflower samples. Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA), and Multi-Layered Perceptron (MLP) methods were utilized to identify adulteration through the evaluation of Volatile Organic Compound. Result of chromatography showed that most samples of sesame oil containing impurities at levels less than 30% were recognized incorrectly in the standard range of SO fatty acids. This is while the developed e-nose system was able to detect adulteration at much lower levels. According to the results, PCA and LDA methods can describe the data set variance with precision of 95.6% and 97%, respectively. The MLP model had better results compared to PCA and LDA, with high determination coefficient (R2 = 0.981) and low RMSE (0.0178). Results indicate that the e-nose system provided an effective non-destructive method to detect SO adulteration at levels as low as 5%, which GC was unable to detect.
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Affiliation(s)
- Hadi Hosseini
- Department of Biosystems Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Saeid Minaei
- Biosystems Engineering Department, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Babak Beheshti
- Department of Biosystems Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
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15
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Jin W, Cai W, Zhao S, Gao R, Jiang P. Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics. Curr Res Food Sci 2023; 7:100585. [PMID: 37744553 PMCID: PMC10514424 DOI: 10.1016/j.crfs.2023.100585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 08/28/2023] [Accepted: 09/03/2023] [Indexed: 09/26/2023] Open
Abstract
The differences of volatile organic compounds in commercially available foxtail millets with different colors (black, green, white and yellow) were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their volatile flavor characteristics. Fifty-five volatile components were found in various colored foxtail millets, including 25 kinds of aldehydes (accounting for 39.19-48.69%), 10 ketones (25.36-32.37%), 15 alcohols (20.19-24.11%), 2 ethers (2.29-2.45%), 2 furans (1.49-2.95%) and 1 ester (0.27-0.39%). Aldehydes, alcohols and ketones were the chief volatiles in different colored foxtail millet, followed by furans, esters and ethers. These identified volatile flavor components in various colored foxtail millets obtained by GC-IMS could be well distinguished by principal components and cluster analysis. Meanwhile, a stable prediction model was fitted via partial least squares-discriminant analysis (PLS-DA), in which 17 kinds of differentially volatile components were screened out based on variable importance in projection (VIP>1). These findings might provide certain information for understanding the flavor traits of colored foxtail millets in future.
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Affiliation(s)
- Wengang Jin
- Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi, 723001, China
| | - Wenqiang Cai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
| | - Shibo Zhao
- Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi, 723001, China
| | - Ruichang Gao
- Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
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16
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Jin W, Zhao S, Sun H, Pei J, Gao R, Jiang P. Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics. Curr Res Food Sci 2023; 7:100583. [PMID: 37691695 PMCID: PMC10484957 DOI: 10.1016/j.crfs.2023.100583] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/13/2023] [Accepted: 08/29/2023] [Indexed: 09/12/2023] Open
Abstract
Changes in flavor volatiles of three colored wheat grains (black, green, and yellow) after cooking were detected via gas chromatography-ion migration spectrometry (GC-IMS) to explore corresponding volatile flavor traits. A total of 52 volatile chemicals were spotted among these cooked wheat grains, including 30 aldehydes (accounting for 73.86-83.78%), 11 ketones (9.53-16.98%), 3 alcohols (0.88-1.21%), 4 furans (4.82-7.44%), 2 esters (0.28-0.42%), and 2 pyrazines (0.18-0.32%). Aldehydes, ketones, and furans were the main volatile compounds in three different cooked wheat. For black-colored wheat, the relative contents of benzene acetaldehyde, benzaldehyde, 2-methyl butanal, and 3-methyl butanal were much higher (p < 0.05). For green-colored wheat, the relative contents of nonanal, 2-pentyl furan, (E)-hept-2-enal, 2-butanone, and acetone were significantly higher (p < 0.05). For yellow-colored wheat, the relative amounts of heptanal, hexanal, and pentanal were much higher (p < 0.05). The overall volatile substances of the three cooked wheat grains might be classified by GC-IMS data coupled with principal component analysis and heatmap clustering analysis. A reliable forecast set was established through orthogonal partial least squares-discriminant analysis (OPLS-DA), and 22 differential volatile compounds were screened out based on variable importance in projection (VIP) being higher than 1.0, as flavor markers for distinguishing the three cooked wheat grains. These results suggest that GC-IMS could be used for characterizing the flavor volatiles of different colored wheat, and the findings could contribute certain information for understand the aroma traits in different colored cooked wheat and related products in the future.
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Affiliation(s)
- Wengang Jin
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Shibo Zhao
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
| | - Haiyan Sun
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Jinjin Pei
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Ruichang Gao
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116034, China
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17
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Chai Y, Yu Y, Zhu H, Li Z, Dong H, Yang H. Identification of common buckwheat ( Fagopyrum esculentum Moench) adulterated in Tartary buckwheat ( Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometrics. Curr Res Food Sci 2023; 7:100573. [PMID: 37650007 PMCID: PMC10463190 DOI: 10.1016/j.crfs.2023.100573] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 08/17/2023] [Accepted: 08/20/2023] [Indexed: 09/01/2023] Open
Abstract
Near-infrared spectroscopy (NIRS) presents great potential in the identification of food adulteration due to its advantages of nondestructive, simple, and easy to operate. In this paper, a method based on NIRS and chemometrics was proposed to predict the content of common buckwheat (Fagopyrum esculentum Moench) flour in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour. Partial least squares regression (PLSR) and support vector regression (SVR) models were used to analyze the spectrum data of adulterated samples and predict the adulteration level. Various preprocessing methods, parameter-optimization methods, and competitive adaptive reweighted sampling (CARS) wavelength-selection methods were used to optimize the model prediction accuracy. The results of PLSR and SVR modeling for predicting of Tartary buckwheat adulteration content were satisfactory, and the correlation coefficients of the optimum identification models were above 0.99. In conclusion, the combinations of NIRS and chemometrics indicated excellent predictive performance and applicability to analyze the adulteration of common buckwheat flour in Tartary buckwheat flour. This work provides a promising method to identify the adulteration of Tartary buckwheat flour and results obtained can give theoretical and data support for adulteration identification of agro-products.
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Affiliation(s)
- Yinghui Chai
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, China
| | - Yue Yu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, China
| | - Hui Zhu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, China
| | - Zhanming Li
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, China
- Liyang Tianmu Lake Agricultural Development Co., Ltd., Liyang, 213333, China
| | - Hao Dong
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
| | - Hongshun Yang
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Zhejiang, 312000, China
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18
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Jin W, Zhang Z, Zhao S, Liu J, Gao R, Jiang P. Characterization of volatile organic compounds of different pigmented rice after puffing based on gas chromatography-ion migration spectrometry and chemometrics. Food Res Int 2023; 169:112879. [PMID: 37254327 DOI: 10.1016/j.foodres.2023.112879] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
The distinctness in volatile profiles of pigmented rice with various colors (black, green, purple, red, and yellow) after puffing were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their odor characteristics. Fifty-two volatile components were found in those puffed rice, including 27 kinds of aldehydes (accounting for 59.69-64.37 %), 9 ketones (25.55-29.73 %), 5 alcohols (2.45-5.29 %), 4 pyrazines (1.38-2.36 %), 3 ethers (0.81-1.27 %), 2 furans (0.95-1.39 %), 1 pyridine (1.0-1,16 %), and 1 pyrrole (0.59-0.71 %). Aldehydes and ketones were the two chief volatiles in different pigmented puffed rice. These identified volatile flavor components in various pigmented puffed rice obtained by GC-IMS might be well differentiated by principal component and cluster interpretation. Meanwhile, a stable prediction model was fitted via orthogonal partial least squares-discriminant analysis, and 19 differentially volatile components were screened out based on variable importance projection (VIP) above 1. These findings could add certain information for understanding the flavor profiles of pigmented puffed rice and related products.
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Affiliation(s)
- Wengang Jin
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China; Collaborative Innovation Center of Bio-Resource in Qin-Ba Mountain Area, Hanzhong 723001, China.
| | - Zihan Zhang
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China
| | - Shibo Zhao
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China
| | - Junxia Liu
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China
| | - Ruichang Gao
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; College of Food and Biological Technology, Jiangsu University, Zhenjiang 212013, China.
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116034, China.
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19
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Dou X, Zhang L, Chen Z, Wang X, Ma F, Yu L, Mao J, Li P. Establishment and evaluation of multiple adulteration detection of camellia oil by mixture design. Food Chem 2023; 406:135050. [PMID: 36462349 DOI: 10.1016/j.foodchem.2022.135050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 11/01/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022]
Abstract
Multiple adulteration is a common trick to mask adulteration detection methods. In this study, the representative multiple adulterated camellia oils were prepared according to the mixture design. Then, these representative oils were employed to build two-class classification models and validate one-class classification model combined with fatty acid profiles. The cross-validation results indicated that the recursive SVM model possessed higher classification accuracy (97.9%) than PLS-DA. In OCPLS model, the optimal percentage of RO, SO, CO and SUO was 2.8%, 0%, 7.2%, 0% respectively in adulterated camellia oil, which is the most similar to the authentic camellia oils. Further validation showed that five adulterated oils with the optimal percentage could be correctly identified, indicating that the OCPLS model could identify multiple adulterated oils with these four cheaper oils. Moreover, this study serves as a reference for one class classification model evaluation and a solution for multiple adulteration detection of other foods.
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Affiliation(s)
- Xinjing Dou
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Liangxiao Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China; Hubei Hongshan Laboratory, Wuhan 430070, China.
| | - Zhe Chen
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xuefang Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Fei Ma
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Li Yu
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Jin Mao
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Hubei Hongshan Laboratory, Wuhan 430070, China
| | - Peiwu Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Hubei Hongshan Laboratory, Wuhan 430070, China; Xianghu Laboratory, Hangzhou 311231, China
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20
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The detection of goat milk adulteration with cow milk using a combination of voltammetric fingerprints and chemometrics analysis. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-023-02780-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/21/2023]
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21
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Zhu Z, Pius Bassey A, Cao Y, Du X, Huang T, Cheng Y, Huang M. Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients. Food Chem 2022; 397:133833. [PMID: 35933751 DOI: 10.1016/j.foodchem.2022.133833] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 12/24/2022]
Abstract
Reports on meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients are limited. To select a suitable Muscovy duck ingredient for the NWSD processing, six kinds of NWSD products were produced using female (65, 70, and 75 days) and male (75, 80, and 85 days) Muscovy duck ingredients. The meat quality, volatile organic compounds (VOCs), smell and taste were investigated by using colorimeter, texture analyzer, headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS), electronic nose (E-nose), electronic tongue (E-tongue), etc. Results exhibited that 32 iconic VOCs were obtained by using partial least squares discrimination analysis (PLS-DA), principal component analysis (PCA), and variable importance projection (VIP) methods. 80-day-old male Muscovy duck showed moderate moisture and protein content, good meat texture and bright color, diverse iconic VOCs and clear differentiation, making it the preferred ingredient for NWSD processing.
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Affiliation(s)
- Zongshuai Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Anthony Pius Bassey
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yaqi Cao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaolan Du
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Tianran Huang
- Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 211200, PR China
| | - Yiqun Cheng
- College of Life Sciences, Anhui Normal University, Wuhu 241000, PR China
| | - Ming Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 211200, PR China.
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22
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Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil. Molecules 2022; 27:molecules27248857. [PMID: 36557989 PMCID: PMC9781902 DOI: 10.3390/molecules27248857] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 11/27/2022] [Accepted: 12/07/2022] [Indexed: 12/15/2022] Open
Abstract
The low-temperature roasting of sesame oil has become increasingly popular because of its nutritional benefits; however, the flavor is reduced. In order to improve the quality of sesame oil without exogenous addition, sesame meal was hydrolyzed and further used to prepare Maillard reaction products (MRPs) while protease hydrolysis (PH) and glucoamylase-protease hydrolysis (GPH) were used, and their respective Maillard products (PHM and GPHM) were added in the oils for reducing sugar and total sugar content determination, free amino acid determination, and color and descriptive sensory analysis, as well as electronic nose, SPME-GC-MS, odor activity value, and oxidative stability analyses. Results showed that the MRPs could be produced using the enzymatically hydrolyzed sesame meal without exogenous addition, and the oil flavor blended with GPHM (GPHM-SO) was significantly (p < 0.05) improved with the best sensory quality. The composition of pyrazines (119.35 μg/mL), furans (13.95 μg/mL), and sulfur substances (6.25 μg/mL) contributed positively to sensory properties in GPHM-SO, and 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine were characterized as the key flavor compounds with odor activity values of 7.01, 14.80, and 31.38, respectively. Furthermore, the oxidative stability of the oil was significantly improved with the addition of MRPs, and the shelf life of GPHM-SO was predicted to be extended by 1.9 times more than that of the crude oil based on the accelerated oxidation fitting analysis. In general, the MRPs derived only from sesame meal can enhance the flavor and oxidative stability of sesame oil and can be applied in the oil industry.
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23
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Determination of 15 phthalic acid esters based on GC–MS/MS coupled with modified QuEChERS in edible oils. Food Chem X 2022; 16:100520. [DOI: 10.1016/j.fochx.2022.100520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 11/15/2022] [Accepted: 11/20/2022] [Indexed: 11/23/2022] Open
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24
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Xu L, Wang S, Tian A, Liu T, Benjakul S, Xiao G, Ying X, Zhang Y, Ma L. Characteristic Volatile Compounds, Fatty Acids and Minor Bioactive Components in Oils from Green Plum Seed by HS-GC-IMS, GC-MS and HPLC. Food Chem X 2022; 17:100530. [DOI: 10.1016/j.fochx.2022.100530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 11/10/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022] Open
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25
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Chen Y, Fu Y, Li P, Xi H, Zhao W, Wang D, Mao J, Zhang S, Sun S, Xie J. Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy. Foods 2022; 11:foods11223555. [PMID: 36429147 PMCID: PMC9689288 DOI: 10.3390/foods11223555] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/18/2022] [Accepted: 11/02/2022] [Indexed: 11/11/2022] Open
Abstract
Xiao Mo Xiang You (XMXY) is a traditional Chinese sesame oil variety that is obtained through a hot water flotation process. This unique process gives the oil a unique aroma, health benefits, and excellent product stability. Although XMXY is always the most expensive among all the sesame oil varieties, it is usually used as a flavoring in many traditional Chinese daily food products and is increasingly popular. In order to reveal the characteristics of the oil, the volatile components, sensory evaluation, and oxidation stability of five XMXY samples were, respectively, analyzed by using headspace solid-phase microextraction/gas chromatography−mass spectrometry, an electronic nose, sensory evaluation, and RapidOxy. Comparisons and multidimensional statistical analysis were also carried out to distinguish XMXY from roasted sesame oil (RSO) and cold-pressed sesame oil (CSO) samples. In total, 69 volatiles were identified from XMXY, RSO, and CSO samples. Some compounds possessed high odor activity value (OAV > 1) in XMXY, including heterocyclic compounds, phenols, and sulfur-containing compounds. Additionally, they were also the main volatile components that distinguish XMXY from RSO and CSO. Roasted and nutty aromas were the dominant aroma attributes of XMXY. XMXY had better flavor intensity and oxidation stability than the other two sesame oil samples. These results are very valuable for the quality control and product identification of traditional Chinese sesame oil.
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Affiliation(s)
- Yan Chen
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
| | - Yingjie Fu
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Peng Li
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Hui Xi
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Wuduo Zhao
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, China
| | - Dingzhong Wang
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Jian Mao
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Shusheng Zhang
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, China
| | - Shihao Sun
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Correspondence: ; Tel.: +86-371-67672531
| | - Jianping Xie
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
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26
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Zhang L, Chen J, Zhang J, Sagymbek A, Li Q, Gao Y, Du S, Yu X. Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds. Food Chem X 2022; 16:100491. [PMID: 36339322 PMCID: PMC9626899 DOI: 10.1016/j.fochx.2022.100491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 10/20/2022] [Accepted: 10/22/2022] [Indexed: 11/09/2022] Open
Abstract
This work sought to identify the influence of roasting on lipid oxidation-derived volatile compounds in fragrant rapeseed oils (FROs) via gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry. Seven volatiles could be regard as aroma-active compounds by application of odor activity value (OAV ≥ 1) calculation, and caused fatty-like, nutty-like, and green-like notes. After 60 min of roasting, the OAVs of hexanal, octanal, (E,E)-2,4-heptadienal, and nonanal in FROs were greater than 3. The same compounds, including hexanal, (E,E)-2,4-heptadienal, nonanal, 1-octanol, and nonanoic acid were also detected in the model systems of lipid oxidation. Notably, the values of p-anisidine, conjugated dienes, and conjugated trienes increased significantly (p < 0.05). Furthermore, correlation analysis showed that hexanal, (E,E)-2,4-heptadienal, and nonanal have a significant positive correlation with the oxidative degree of FROs (R = 0.70–0.94, p < 0.05). Thus, the three above-mentioned aldehydes could serve as important markers for FRO quality during roasting.
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Key Words
- AV, acid value
- Aldehydes
- FRO, fragrant rapeseed oil
- Fragrant rapeseed oil
- K232, conjugated dienes
- K268, conjugated trienes
- Lipid oxidation
- OAV, odor activity value
- OBs, oil bodies
- PV, peroxide value
- RI, retention index
- Roasting
- TAG, triglyceride
- p-AnV, p-anisidine value
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Affiliation(s)
- Lingyan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jia Chen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jiaxin Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Altayuly Sagymbek
- Department of Food Science, Saken Seifullin Kazakh Agrotechnical University, 62 Zhenis Avenue, Nur-Sultan 010011, Kazakhstan
| | - Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yuan Gao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Shuangkui Du
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China,Corresponding author.
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27
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High-throughput profiling volatiles in edible oils by cooling assisted solid-phase microextraction technique for sensitive discrimination of edible oils adulteration. Anal Chim Acta 2022; 1221:340159. [DOI: 10.1016/j.aca.2022.340159] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 07/06/2022] [Accepted: 07/07/2022] [Indexed: 01/19/2023]
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28
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Yang X, Xing B, Guo Y, Wang S, Guo H, Qin P, Hou C, Ren G. Rapid, accurate and simply-operated determination of laboratory-made adulteration of quinoa flour with rice flour and wheat flour by headspace gas chromatography-ion mobility spectrometry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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29
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Discrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27144393. [PMID: 35889268 PMCID: PMC9319859 DOI: 10.3390/molecules27144393] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 12/13/2022]
Abstract
Volatile organic compounds (VOCs) are the main chemical components of Schizonepetae Spica (SS), which have positive effects on the quality evaluation of SS. In this study, HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry) and HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) were performed to characterize the VOCs of SS from six different regions. A total of 82 VOCs were identified. In addition, this work compared the suitability of two instruments to distinguish SS from different habitats. The regional classification using orthogonal partial least squares discriminant analysis (OPLS-DA) shows that the HS-GC-IMS method can classify samples better than the HS-SPME-GC-MS. This study provided a reference method for identification of the SS from different origins.
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30
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Jing Q, Huang X, Lu C, Di D. Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on
HS‐GC‐IMS. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Quan Jing
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 China
- University of Chinese Academy of Sciences Beijing 100049 China
| | - Xin‐Yi Huang
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 China
- University of Chinese Academy of Sciences Beijing 100049 China
| | - Cong‐Hui Lu
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 China
- University of Chinese Academy of Sciences Beijing 100049 China
| | - Duo‐Long Di
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 China
- University of Chinese Academy of Sciences Beijing 100049 China
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