1
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Qu D, Xi L, Li Y, Yang H, Chen X, Jin W, Yan F. Characterizing the composition of volatile compounds in different types of Chinese bacon using GC-MS, E-nose, and GC-IMS. J Chromatogr A 2024; 1730:465056. [PMID: 38878742 DOI: 10.1016/j.chroma.2024.465056] [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: 02/23/2024] [Revised: 06/03/2024] [Accepted: 06/04/2024] [Indexed: 07/28/2024]
Abstract
Chinese bacon is highly esteemed by consumers worldwide due to its unique aroma. The composition of volatile organic compounds (VOCs) varies significantly among different types of Chinese bacon. This study analyzed the VOCs of Chinese bacon from Sichuan, Hunan, Guangxi, and Shaanxi provinces using gas chromatography-mass spectrometry (GC-MS), an electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS). The results demonstrate that the combination of GC-MS and GC-IMS effectively distinguishes Chinese bacon from different regions. Notably, Guangxi bacon lacks a smoky aroma, which sets it apart from the other types. However, it contains many esters that play a crucial role in its flavor profile. In contrast, phenols, including guaiacol, which is typical in smoked bacon, were present in the bacon from Sichuan, Hunan, and Shaanxi but were absent in Guangxi bacon. Furthermore, Hunan bacon exhibited a higher aldehyde content than Sichuan bacon. 2-methyl-propanol and 3-methyl-butanol were identified as characteristic flavor compounds of Zhenba bacon. This study provides a theoretical foundation for understanding and identifying the flavor profiles of Chinese bacon. Using various analytical techniques to investigate the flavor compounds is essential for effectively distinguishing bacon from different regions.
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Affiliation(s)
- Dong Qu
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China; Shaanxi Key Laboratory Bio-resources, Shaanxi, Hanzhong 723001, China; QinLing-Bashan Mountains Bioresources Comprehensive Development C.I.C. Hanzhong 723001, China
| | - Linjie Xi
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China.
| | - Yongkun Li
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China
| | - Hanyue Yang
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China
| | - Xiaohua Chen
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China
| | - Wengang Jin
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China
| | - Fei Yan
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China; Shaanxi Key Laboratory Bio-resources, Shaanxi, Hanzhong 723001, China; Qinba State Key Laboratory of biological resources and ecological environment, Shaanxi, Hanzhong 723000, China
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2
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Dong L, Guo F, Gao Y, Bao Z, Lin S. The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology. Food Chem 2024; 460:140650. [PMID: 39089016 DOI: 10.1016/j.foodchem.2024.140650] [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: 05/08/2024] [Revised: 07/14/2024] [Accepted: 07/24/2024] [Indexed: 08/03/2024]
Abstract
The study constructed fingerprints and analyzed adsorption rules of volatile compounds (VOCs) in egg powder (EP) under different production processes, including egg white powder (EWP), egg yolk powder (EYP) and whole egg powder (WEP) by HS-GC-IMS. The 29 VOCs identified were primarily ketones and aldehydes. Characteristic VOCs responsible for flavor differences were clarified by difference comparison, clustering and PCA analysis. Additionally, variations in lipid and protein were the primary causes of the VOCs differences in EP through microscopy imaging, infrared and fluorescence spectroscopy. EWP's stretched structure favored fishy-smelling VOCs adsorption but limited total aldehyde binding due to strong hydrophobic interaction. EYP's higher β-sheet ratio and fewer hydrogen bond sites weakened its alcohol VOCs binding capacity. The abundance of ketone VOCs in EP was linked to their low steric hindrance. Therefore, this study elucidated the flavor differences reasons among EWP, EYP and WEP, laying foundation for EP applications in food industry.
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Affiliation(s)
- Liu Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food of Liaoning Province, Food Engineering Technology Research Center of Liaoning Province, Dalian 116034, PR China
| | - Fujun Guo
- Dalian Green Snow Egg Product Development Co., Ltd, Dalian 116036, PR China
| | - Yuan Gao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food of Liaoning Province, Food Engineering Technology Research Center of Liaoning Province, Dalian 116034, PR China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food of Liaoning Province, Food Engineering Technology Research Center of Liaoning Province, Dalian 116034, PR China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food of Liaoning Province, Food Engineering Technology Research Center of Liaoning Province, Dalian 116034, PR China.
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3
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Schiavon S, Toscano A, Giannuzzi D, Carnier P, Faggion S, Cecchinato A, Malgwi IH, Halas V, Gallo L. Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham. Food Res Int 2024; 188:114450. [PMID: 38823835 DOI: 10.1016/j.foodres.2024.114450] [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: 12/20/2023] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
This study aimed at assessing the effects of two infra-vitam traits, specifically the slaughter weight (SW) and the ultrasound backfat depth (BCKF) on several post-mortem and quality traits of typical Prosciutto Veneto protected designation of origin (PDO) dry-cured ham. The trial was conducted on a population of 423 pigs fed using different strategies to generate a high variation in SW (175 ± 15.5 kg) and BCKF (23.16 ± 4.14 mm). All the left thighs were weighed at slaughter and the ham factory during the different processing phases. The fat cover depth of green trimmed hams was measured. Data were analyzed with a linear model including SW classified in tertiles, BCKF as a covariate, SW × BCKF interaction, sex, batch, and pen nested within batch. Our results highlighted that, for each 10 kg increase in SW, trimmed and seasoned ham weights increased by 0.76 and 0.54 kg, respectively. The increase in SW significantly reduced relative curing and deboning losses but did not affect ham fat cover depth and trimming losses. A rise in BCKF increased the ham fat cover depth and trimming losses and decreased the curing and deboning losses. Increases in SW and BCKF improved quality traits of the seasoned ham including fat cover depth, visible marbling, inner lean firmness, and fat color. These findings confirm the feasibility of increasing SW and BCKF, which will result in a reduction in the relative losses associated with the dry-curing process while improving the quality of the seasoned ham.
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Affiliation(s)
- Stefano Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Alessandro Toscano
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Diana Giannuzzi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Paolo Carnier
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, Legnaro, I-35020 Padova, Italy.
| | - Sara Faggion
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, Legnaro, I-35020 Padova, Italy.
| | - Alessio Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Isaac Hyeladi Malgwi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Veronika Halas
- Department of Farm Animal Nutrition, Hungarian University of Agriculture and Life Sciences (MATE), Kaposvár Campus, Guba Sa ́ndor Utca 40, H-7400 Kaposvár, Hungary.
| | - Luigi Gallo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
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4
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Rodríguez-Hernández P, Rodríguez-Estévez V, Burguillo-Martín C, Núñez-Sánchez N. Regression Models for In Vivo Discrimination of the Iberian Pig Feeding Regime after Near Infrared Spectroscopy Analysis of Faeces. Animals (Basel) 2024; 14:1548. [PMID: 38891595 PMCID: PMC11171303 DOI: 10.3390/ani14111548] [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: 04/11/2024] [Revised: 05/13/2024] [Accepted: 05/17/2024] [Indexed: 06/21/2024] Open
Abstract
The Iberian pig is a native breed of the Iberian Peninsula, which holds an international reputation due to the superior quality and the added value of its products. Different rearing practices and feeding regimes are regulated, resulting in different labelling schemes. However, there is no official analytical methodology that is standardised for certification purposes in the sector. Near Infrared Spectroscopy (NIRS) is a technology that provides information about the physicochemical composition of a sample, with several advantages that have enabled its implementation in different fields. Although it has already been successfully used for the analysis of Iberian pig's final products, samples evaluated with NIRS technology are characterised by a postmortem collection. The goal of this study was to evaluate the potential of NIRS analysis of faeces for in vivo discrimination of the Iberian pig feeding regime, using the spectral information per se for the development of modified partial least squares regressions. Faecal samples were used due to their easy collection, especially in extensive systems where pig handling is difficult. A total of 166 individual samples were collected from 12 farms, where the three different feeding regimes available in the sector were ensured. Although slight differences were detected depending on the chemometric approach, the best models obtained a classification success and a prediction accuracy of over 94% for feeding regime discrimination. The results are considered very satisfactory and suggest NIRS analysis of faeces as a promising approach for the in vivo discrimination of the Iberian pigs' diet, and its implementation during field inspections, a significative achievement for the sector.
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Affiliation(s)
| | - Vicente Rodríguez-Estévez
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad de Córdoba, Campus de Rabanales, 14071 Córdoba, Spain; (P.R.-H.); (C.B.-M.); (N.N.-S.)
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5
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Yuan H, Wu H, Qiao M, Tang W, Dong P, Deng J. Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectroscopy. Molecules 2024; 29:1542. [PMID: 38611821 PMCID: PMC11013253 DOI: 10.3390/molecules29071542] [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: 01/21/2024] [Revised: 03/24/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography-ion mobility spectroscopy (GC-IMS) combined with an electronic nose (E-nose) and electronic tongue (E-tongue). The results showed that the combined use of the E-nose and E-tongue could effectively identify different kinds of sauced pork. A total of 52 volatile flavor compounds were identified, with aldehydes being the main flavor compounds in sauced pork. The relative odor activity value (ROAV) showed that seven key volatile compounds, including 2-methylbutanal, 2-ethyl-3, 5-dimethylpyrazine, 3-octanone, ethyl 3-methylbutanoate, dimethyl disulfide, 2,3-butanedione, and heptane, contributed the most to the flavor of sauced pork (ROAV ≥1). Multivariate data analysis showed that 13 volatile compounds with the variable importance in projection (VIP) values > 1 could be used as flavor markers to distinguish six kinds of sauced pork. Pearson correlation analysis revealed a significant link between the E-nose sensor and alcohols, aldehydes, terpenes, esters, and hetero-cycle compounds. The results of the current study provide insights into the volatile flavor compounds and tastes of sauced pork. Additionally, intelligent sensory technologies can be a promising tool for discriminating different types of sauced pork.
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Affiliation(s)
- Haibin Yuan
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
- Faculty of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Huachang Wu
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China;
| | - Mingfeng Qiao
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
| | - Wanting Tang
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
| | - Ping Dong
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China;
| | - Jing Deng
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
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6
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Hernández-Jiménez M, Revilla I, Vivar-Quintana AM, Grabska J, Beć KB, Huck CW. Performance of benchtop and portable spectroscopy equipment for discriminating Iberian ham according to breed. Curr Res Food Sci 2024; 8:100675. [PMID: 38292344 PMCID: PMC10825327 DOI: 10.1016/j.crfs.2024.100675] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 12/25/2023] [Accepted: 01/04/2024] [Indexed: 02/01/2024] Open
Abstract
Iberian ham is a highly appreciated product and according to Spanish legislation different labels identify different products depending on the genetic purity. Consequently, "100% Iberian" ham from purebred Iberian animals is more expensive than "Iberian" ham from Iberian x Duroc crosses. The hypothesis of this study was that to avoid labelling fraud it is possible to distinguish the breed (Iberian or Iberian x Duroc) of acorn-fed pigs of Iberian ham without any prior preparation of the sample by using spectroscopy that is a rapid and reliable technology. Moreover, portable devices which can be used in situ could provide similar results to those of benchtop equipment. Therefore, the spectra of the 60 samples (24 samples of 100% Iberian ham and 36 samples of Iberian x Duroc crossbreed ham) were recorded only for the fat, only for the muscle, or for the whole slice with two benchtop near-infrared (NIR) spectrometers (Büchi NIRFlex N-500 and Foss NIRSystem 5000) and five portable spectrometers including four portable NIR devices (VIAVI MicroNIR 1700 ES, TellSpec Enterprise Sensor, Thermo Fischer Scientific microPHAZIR, and Consumer Physics SCiO Sensor), and one RAMAN device (BRAVO handheld). The results showed that, in general, the whole slice recording produced the best results for classification purposes. The SCiO device showed the highest percentages of correctly classified samples (97% in calibration and 92% in validation) followed by TellSpec (100% and 81%). The SCiO sensor also showed the highest percentages of success when the analyses were performed only on lean meat (97% in calibration and 83% in validation) followed by microPHAZIR (84% and 81%), while in the case of the fat tissue. Raman technology showed the best discrimination capacity (96% and 78%) followed by microPHAZIR (89% and 81%). Therefore, spectroscopy has proved to be a suitable technology for discriminating ham samples according to breed purity; portable devices have been shown to give even better results than benchtop spectrometers.
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Affiliation(s)
- Miriam Hernández-Jiménez
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Isabel Revilla
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Ana M. Vivar-Quintana
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Justyna Grabska
- Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, 6020, Innsbruck, Austria
| | - Krzysztof B. Beć
- Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, 6020, Innsbruck, Austria
| | - Christian W. Huck
- Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, 6020, Innsbruck, Austria
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Song Z, Cao Y, Qiao H, Wen P, Sun G, Zhang W, Han L. Analysis of the effect of Tenebrio Molitor rennet on the flavor formation of Cheddar cheese during ripening based on gas chromatography-ion mobility spectrometry (GC-IMS). Food Res Int 2023; 171:113074. [PMID: 37330834 DOI: 10.1016/j.foodres.2023.113074] [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: 03/13/2023] [Revised: 05/28/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
This study aimed to evaluate the potential application of Tenebrio Molitor rennet (TMR) in Cheddar cheese production, and to use gas chromatography-ion mobility spectrometry (GC-IMS) to monitor flavor compounds and fingerprints of cheese during ripening. The results indicated that Cheddar cheese prepared from TMR (TF) has fat content significantly lower than that of commercial rennet (CF) (p < 0.05). However, the results of the sensory evaluation showed that there were no statistically significant differences between the two kinds of cheese (p > 0.05). Both cheeses were rich in free amino acids and free fatty acids. Compared to the CF cheese, gamma-aminobutyric acid and Ornithine contents of the TF cheese reached 187 and 749 mg/kg, respectively, during 120 days of ripening. Moreover, GC-IMS provided information on the characteristics of 40 flavor substances (monomers and dimers) in the TF cheese during ripening. Only 30 flavor substances were identified in the CF cheese. The fingerprint of the two kinds of cheese during ripening can be established by GC-IMS and principal component analysis based on the identified flavor compounds. Therefore, TMR has potential application in Cheddar cheese production. GC-IMS might be applied for the quick, accurate and comprehensive monitoring of cheese flavor during ripening.
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Affiliation(s)
- Zhaoyang Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yinjuan Cao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Haijun Qiao
- College of Science, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Guozheng Sun
- Qingyang Food Inspection and Testing Center, Qingyang, Gansu, China
| | - Weibing Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
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8
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Martín-Gómez A, Rodríguez-Hernández P, Cardador MJ, Vega-Márquez B, Rodríguez-Estévez V, Arce L. Guidelines to build PLS-DA chemometric classification models using a GC-IMS method: Dry-cured ham as a case of study. TALANTA OPEN 2023. [DOI: 10.1016/j.talo.2022.100175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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9
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Ma Y, Gao Y, Xu Y, Zhou H, Zhou K, Li C, Xu B. Microbiota dynamics and volatile metabolite generation during sausage fermentation. Food Chem 2023; 423:136297. [PMID: 37187009 DOI: 10.1016/j.foodchem.2023.136297] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 04/21/2023] [Accepted: 05/01/2023] [Indexed: 05/17/2023]
Abstract
Microorganism metabolic activity is critical for the formation of unique flavors in fermented meat products. To clarify the relationship between the formation of the special flavor of fermented meat and microorganisms, high-throughput sequencing and gas chromatography-ion mobility spectrometry were used to analyze microorganisms and volatile compounds in naturally fermented sausage. The findings revealed 91 volatile compounds and 4 key microorganisms, including Lactobacillus, Weissella, Leuconostoc, and Staphylococcus. The key microorganisms were positively correlated with the formation of 21 volatile compounds. The validation results showed that the contents of volatile compounds such as heptanal, octanal, 2-pentanone, and 1-octen-3-ol increased significantly after inoculation with Lb. sakei M2 and S. xylosus Y4. These two bacteria are the key microorganisms that produce the special flavor of fermented sausage. The present study can provide a theoretical basis for the directional development of fermented meat products, the preparation of special flavor enhancers, and expedited fermentation processes.
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Affiliation(s)
- Ying Ma
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yafei Gao
- Anhui Hefeng Food Co., Ltd., Bozhou, Anhui 236700, China
| | - Yujuan Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
| | - Kai Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
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10
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Comparative study between triploid and diploid oysters (Crassostrea gigas) on non-volatile and volatile compounds. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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11
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Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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12
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Feed Supplementation Detection during the Last Productive Stage of the Acorn-Fed Iberian Pig through a Faecal Volatilome Analysis. Animals (Basel) 2023; 13:ani13020226. [PMID: 36670765 PMCID: PMC9854645 DOI: 10.3390/ani13020226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/28/2022] [Accepted: 01/03/2023] [Indexed: 01/10/2023] Open
Abstract
The acorn-fed Iberian pig is known worldwide due to the quality of the resulting products commercialized after a natural and free grazing period of fattening in the dehesa agroforestry ecosystem. The quality regulation of the pig breed reserves "acorn" denomination for only those products obtained from animals exclusively fed grazing acorns and other natural resources; however, sometimes, feed supplementation of the pig's diet is fraudulently employed to reach an earlier slaughtering weight and to increase pig stocking rate, a strategy called postre (meaning "feed supplement"). In this sense, although many studies focused on Iberian pig diet have been published, the field detection of feed use for acorn-fed pig during the last finishing stage foraging in the dehesa, a practice which clashes with the official regulation, has not been explored yet. The present study employs a volatilome analysis (gas chromatography coupled to ion mobility spectrometry) of a non-invasive biological sample (faeces) to discriminate the grazing diet of only natural resources, that acorn-fed Iberian pigs are supposed to have, from those pigs that are also supplemented with feed. The results obtained show the suitability of the methodology used and the usefulness of the information obtained from faeces samples to discriminate and detect the fraudulent use of feed for acorn-fed Iberian pig fattening: a classification success ranging between 86.4% and 100% was obtained for the two chemometric approaches evaluated. These, together with the results of discriminant models, are discussed, in addition to the importance that the methodology optimized implies for the Iberian pig sector and market, which is also introduced. This methodology could be adapted to control organic farming animals or other upstanding livestock production systems which are supposed to be fully dependent on a natural grazing diet.
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13
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Agregán R, Pateiro M, Kumar M, Franco D, Capanoglu E, Dhama K, Lorenzo JM. The potential of proteomics in the study of processed meat products. J Proteomics 2023; 270:104744. [PMID: 36220542 DOI: 10.1016/j.jprot.2022.104744] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 09/27/2022] [Accepted: 09/28/2022] [Indexed: 11/06/2022]
Abstract
Proteomics is a field that has grown rapidly since its emergence in the mid-1990s, reaching many disciplines such as food technology. The application of proteomic techniques in the study of complex biological samples such as foods, specifically meat products, allows scientists to decipher the underlying cellular mechanisms behind different quality traits. Lately, much emphasis has been placed on the discovery of biomarkers that facilitate the prediction of biochemical transformations of the product and provide key information on parameters associated with traceability and food safety. This review study focuses on the contribution of proteomics in the improvement of processed meat products. Different techniques and strategies have recently been successfully carried out in the study of the proteome of these products that can help the development of foods with a higher sensory quality, while ensuring consumer safety through early detection of microbiological contamination and fraud. SIGNIFICANCE: The food industry and the academic world work together with the aim of responding to market demands, always seeking excellence. In particular, the meat industry has to face a series of challenges such as, achieving sensory attributes in accordance with the standards required by the consumer and maintaining a high level of safety and transparency, avoiding deliver adulterated and/or contaminated products. This review work exposes how the aforementioned challenges are attempted to be solved through proteomic technology, discussing the latest and most outstanding research in this regard, which undoubtedly contribute to improving the quality, in all the extension of the word, of meat products, providing relevant knowledge in the field of proteomic research.
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Affiliation(s)
- Rubén Agregán
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Department of Chemical Engineering, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, 243122 Bareilly, Uttar Pradesh, India
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, 32004 Ourense, Spain.
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14
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Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Li X, Zeng X, Song H, Xi Y, Li Y, Hui B, Li H, Li J. Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS. Food Chem 2022; 405:134823. [DOI: 10.1016/j.foodchem.2022.134823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 10/21/2022] [Accepted: 10/30/2022] [Indexed: 11/05/2022]
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16
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Li S, Du D, Wang J, Wei Z. Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Crit Rev Food Sci Nutr 2022; 64:3764-3793. [PMID: 36259959 DOI: 10.1080/10408398.2022.2134982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fermented foods are sensitive to the production conditions because of microbial and enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and optimize the production process based on the flavor properties. As the simulation system of human olfaction and gustation, IFSS has been widely used in the field of food with the characteristics of nondestructive, pollution-free, and real-time detection. This paper reviews the application of IFSS in the control of fermentation, ripening, and shelf life, and the potential in the identification of quality differences and flavor-producing microbes in fermented foods. The survey found that electronic nose (tongue) is suitable to monitor fermentation process and identify food authenticity in real time based on the changes of flavor profile. Gas chromatography-ion mobility spectrometry and nuclear magnetic resonance technology can be used to analyze the flavor metabolism of fermented foods at various production stages and explore the correlation between flavor substances and microorganisms.
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Affiliation(s)
- Siying Li
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Dongdong Du
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Zhenbo Wei
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
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17
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Liu A, Zhang H, Liu T, Gong P, Wang Y, Wang H, Tian X, Liu Q, Cui Q, Xie X, Zhang L, Yi H. Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF/MS. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101832] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Rodríguez-Hernández P, Martín-Gómez A, Cardador MJ, Amaro MA, Arce L, Rodríguez-Estévez V. Geographical origin, curing plant and commercial category discrimination of cured Iberian hams through volatilome analysis at industry level. Meat Sci 2022; 195:108989. [DOI: 10.1016/j.meatsci.2022.108989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 08/04/2022] [Accepted: 09/14/2022] [Indexed: 11/29/2022]
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19
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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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20
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Gu S, Wang Z, Wang J. Untargeted rapid differentiation and targeted growth tracking of fungal contamination in rice grains based on headspace-gas chromatography-ion mobility spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3673-3682. [PMID: 34890123 DOI: 10.1002/jsfa.11714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 11/12/2021] [Accepted: 12/10/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Milled rice are prone to be contaminated with spoilage or toxigenic fungi during storage, which may pose a real threat to human health. Most traditional methods require long periods of time for enumeration and quantification. However, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) technology could characterize the complex volatile organic compounds (VOCs) released from samples in a non-destructive and environmentally friendly manner. Thus, this study described an innovative HS-GC-IMS strategy for analyzing VOC profiles to detect fungal contamination in milled rice. RESULTS A total of 24 typical target compounds were identified. Analysis of variance-partial least squares regression (APLSR) showed significant correlations between the target compounds and colony counts of fungi. While the changes of selected volatile components (acetic acid, 3-hydroxy-2-butanone and oct-en-3-ol) in fungi-inoculated rice had sufficiently high positive correlations with the colony counts, the logistic model could effectively be used to monitor the growth of individual fungus (R2 = 0.902-0.980). PLSR could effectively be used to predict fungal colony counts in rice samples (R2 = 0.831-0.953), and the different fungi-inoculated rice samples at 24 h could be successfully distinguished by support vector machine (SVM) (94.6%). The ability of HS-GC-IMS to monitor fungal infection would help to prevent contaminated rice grains from entering the food chain. CONCLUSIONS This result indicated that HS-GC-IMS three-dimensional fingerprints may be appropriate for the early detection of fungal infection in rice grains. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Shuang Gu
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, P. R. China
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Zhenhe Wang
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, P. R. China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, P. R. China
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21
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te Brinke E, Arrizabalaga-Larrañaga A, Blokland MH. Insights of ion mobility spectrometry and its application on food safety and authenticity: A review. Anal Chim Acta 2022; 1222:340039. [DOI: 10.1016/j.aca.2022.340039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 06/01/2022] [Accepted: 06/03/2022] [Indexed: 11/01/2022]
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22
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Bi J, Li Y, Yang Z, Lin Z, Chen F, Liu S, Li C. Effect of different cooking times on the fat flavor compounds of pork belly. J Food Biochem 2022; 46:e14184. [DOI: 10.1111/jfbc.14184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Jicai Bi
- Food Science and Engineering Post‐doctoral Research Station Henan University of Technology Zhengzhou China
- School of Food Science and Engineering Hainan University Haikou China
- School of Food Science and Technology Henan Institute of Science and Technology Xinxiang China
- Post‐doctoral Research Base & School of Food Science Henan Institute of Science and Technology Xinxiang China
| | - Yang Li
- School of Food Science and Technology Henan Institute of Science and Technology Xinxiang China
| | - Zhen Yang
- School of Food Science and Technology Henan Institute of Science and Technology Xinxiang China
| | - Zeyuan Lin
- School of Food Science and Technology Henan Institute of Science and Technology Xinxiang China
| | - Fusheng Chen
- Food Science and Engineering Post‐doctoral Research Station Henan University of Technology Zhengzhou China
| | - Sixin Liu
- School of Food Science and Engineering Hainan University Haikou China
| | - Congfa Li
- School of Food Science and Engineering Hainan University Haikou China
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23
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Cold plasmas combined with Ar-based MAP for meatball products: Influence on microbiological shelflife and quality attributes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Lin H, Jiang H, Adade SYSS, Kang W, Xue Z, Zareef M, Chen Q. Overview of advanced technologies for volatile organic compounds measurement in food quality and safety. Crit Rev Food Sci Nutr 2022; 63:8226-8248. [PMID: 35357234 DOI: 10.1080/10408398.2022.2056573] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food quality and nutrition have received much attention in recent decades, thanks to changes in consumer behavior and gradual increases in food consumption. The demand for high-quality food necessitates stringent quality assurance and process control measures. As a result, appropriate analytical tools are required to assess the quality of food and food products. VOCs analysis techniques may meet these needs because they are nondestructive, convenient to use, require little or no sample preparation, and are environmentally friendly. In this article, the main VOCs released from various foods during transportation, storage, and processing were reviewed. The principles of the most common VOCs analysis techniques, such as electronic nose, colorimetric sensor array, migration spectrum, infrared and laser spectroscopy, were discussed, as well as the most recent research in the field of food quality and safety evaluation. In particular, we described data processing algorithms and data analysis captured by these techniques in detail. Finally, the challenges and opportunities of these VOCs analysis techniques in food quality analysis were discussed, as well as future development trends and prospects of this field.
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Affiliation(s)
- Hao Lin
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
| | - Hao Jiang
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
| | | | - Wencui Kang
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
| | - Zhaoli Xue
- School of Chemistry and Chemical Engineering, Jiangsu University, Jiangsu, P. R. China
| | - Muhammad Zareef
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
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25
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Segura-Borrego MP, Martín-Gómez A, Ríos-Reina R, Cardador MJ, Morales ML, Arce L, Callejón RM. A non-destructive sampling method for food authentication using gas chromatography coupled to mass spectrometry or ion mobility spectrometry. Food Chem 2022; 373:131540. [PMID: 34799128 DOI: 10.1016/j.foodchem.2021.131540] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 11/02/2021] [Accepted: 11/03/2021] [Indexed: 11/04/2022]
Abstract
The study of volatile compounds obtained by gas chromatography (GC) coupled to mass spectrometry (MS) or ion mobility spectrometry (IMS) may be very useful to protect food quality, especially when using a non-destructive sampling method. In this work, the authentication of the highly appreciated dry-cured Iberian ham by those techniques was studied and compared. The results obtained show the suitability of a non-destructive sampling method coupled to headspace sampling (HS)-GC-IMS or HS-GC-MS to determine volatile markers in the feeding Iberian pig regime. Although both methods were suitable to differentiate the ham categories, HS-GC-IMS was more sensitive detecting a higher number of compounds than HS-GC-MS, which provided accurate qualitative results. The results of principal component analysis showed that ethanol, 2-propanol and 3-methylbutanol, identified by HS-GC-IMS, and 3-methylbutanal and heptane, identified by HS-GC-MS, could be considered potential markers to identify ham from different feeding regimes.
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Affiliation(s)
- M P Segura-Borrego
- Área de Nutrición y Bromatología, Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González n. 2, Sevilla 41012, España
| | - A Martín-Gómez
- Departamento de Química Analítica, Instituto de Química Fina y Nanoquímica, Edificio anexo Marie Curie, Universidad de Córdoba, Campus de Rabanales, Córdoba 14071, España
| | - R Ríos-Reina
- Área de Nutrición y Bromatología, Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González n. 2, Sevilla 41012, España.
| | - M J Cardador
- Departamento de Química Analítica, Instituto de Química Fina y Nanoquímica, Edificio anexo Marie Curie, Universidad de Córdoba, Campus de Rabanales, Córdoba 14071, España
| | - M L Morales
- Área de Nutrición y Bromatología, Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González n. 2, Sevilla 41012, España
| | - L Arce
- Departamento de Química Analítica, Instituto de Química Fina y Nanoquímica, Edificio anexo Marie Curie, Universidad de Córdoba, Campus de Rabanales, Córdoba 14071, España
| | - R M Callejón
- Área de Nutrición y Bromatología, Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González n. 2, Sevilla 41012, España
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26
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Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs. Foods 2022; 11:foods11060812. [PMID: 35327235 PMCID: PMC8953986 DOI: 10.3390/foods11060812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/28/2022] [Accepted: 03/09/2022] [Indexed: 01/31/2023] Open
Abstract
Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and processed Iberian hams (TIB) were manufactured to check whether the breed (RIB vs. RWC) or the processing (RIB vs. TIB) affects their physical–chemical and sensory characteristics. Moisture, protein, total nitrogen, nonprotein nitrogen, proteolysis index, NaCl, and ash contents were higher in RWC, contrary to the fat values, which were more than double in RIB. All macrominerals, except Ca, were affected by the processing stage and breed, whereas only the micromineral Zn was higher in RWC. The breed did not affect the free amino acid content; however, the total content was slightly higher in RWC. Regarding the manufacturing process, the deboning of RIB allowed the reduction of salt by over 30%. However, the microbiological stability was not affected, resulting in a safe product. Although deboning and salt reduction significantly affect the hardness, adhesiveness, deformation, and elasticity of dry-cured hams, consumers value all sensory parameters with higher scores in RIB.
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27
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Rodríguez-Hernández P, Saavedra D, Martín-Gómez A, Cardador MJ, Arce L, Rodríguez-Estévez V. In vivo authentication of Iberian pig feeding regime using faecal volatilome information. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Dou X, Zhang L, Yang R, Wang X, Yu L, Yue X, Ma F, Mao J, Wang X, Li P. Adulteration detection of essence in sesame oil based on headspace gas chromatography-ion mobility spectrometry. Food Chem 2022; 370:131373. [PMID: 34788966 DOI: 10.1016/j.foodchem.2021.131373] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 10/05/2021] [Accepted: 10/06/2021] [Indexed: 11/25/2022]
Abstract
Sesame oil is a traditional and delicious edible oil in China and Southeast Asia with a high price. However, sesame oil essence was often illegally added to cheaper edible oils to counterfeit sesame oil. In this study, a rapid and accurate headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) method was proposed to detect the counterfeit sesame oil where the other cheap oils were adulterated with essence. Combined with chemometric methods including principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA) and random forest (RF), authentic and counterfeit sesame oils adulterated with sesame essence (0.5%, w/w) were easily separated into two groups. More importantly, 2-methylbutanoic acid, 2-furfurylthiol, methylpyrazine, methional, and 2,5-dimethylpyrazine were found to be markers of sesame essence, which were used to directly identify the sesame essence. The determination of volatile compounds based on HS-GC-IMS was proven to be an effective method for adulteration detection of essence in sesame oil.
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Affiliation(s)
- Xinjing Dou
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Liangxiao Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Hubei Hongshan Laboratory, Wuhan 430070, China.
| | - Ruinan Yang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xiao Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Li Yu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Xiaofeng Yue
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Fei Ma
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Jin Mao
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Xiupin Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Hubei Hongshan Laboratory, Wuhan 430070, China
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29
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Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112785] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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30
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Zhou H, Cui W, Gao Y, Li P, Pu X, Wang Y, Wang Z, Xu B. Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS. Curr Res Food Sci 2022; 5:1484-1493. [PMID: 36132489 PMCID: PMC9483743 DOI: 10.1016/j.crfs.2022.09.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/23/2022] [Accepted: 09/05/2022] [Indexed: 11/22/2022] Open
Abstract
To investigate the flavor changes of Fuliji roast chicken during processing and storage, the volatile organic compounds (VOCs) during processing (fresh, fried, stewed and sterilized) and storage (1 month, 2 months and 4 months) were determined by gas chromatography ion mobility spectrometry (GC-IMS). A total of 47 kinds of VOCs were identified across seven sampling stages, including aldehydes, hydrocarbons, alcohols, ketones, esters, ethers and heterocyclic compounds. More diverse range of aldehydes, alcohols, ketones and esters have been detected compared to acids, ethers and heterocyclic substances. Fingerprints directly reflect the pattern of VOCs at different stages of growth and decay, revealing that frying and stewing are key processes in flavor formation, and that sterilization and storage processes lead to flavor loss in Fuliji roast chicken. Hexanal, nonanal, octanal, 2-heptanone, 3-octanol, 1-octene-3-alcohol, 1-pentanol and ethyl acetate were mainly generated during the frying process. Benzaldehyde, nonanal, octanal, methyl-5-hepten-2-one, 2-methyl-3-heptanone, 1,8-Cineole, linalool, butyl acetate, ethyl propionate, ethyl acetate, coumarin, 2-furfuryl methyl disulfide and 2-pentyl furan were mainly generated during the stewing process. After sterilization, the content of octanal-D, 2-heptanone-D, 2-Methyl-3-heptanone, pentan-1-ol-D decreased, resulting in the reduction of aroma, lemon flavor and oil flavor of Fuliji roast chicken. Seven flavor markers, including hexanal-D, nonanal-M, octanal-M, heptanal-D, acetone, 3-octanol and ethyl acetate-D, were identified in the evolution of the aroma profile of Fuliji roast chicken. GC-IMS profiles of flavor components in poultry product processing line. 47 kinds of volatile substances were identified by GC-IMS. Frying and stewing were the key processes of flavor formation. Flavor markers in the evolution of aroma characteristics of Fuliji roast chicken were determined.
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31
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Zhu W, Benkwitz F, Sarmadi B, Kilmartin PA. Validation Study on the Simultaneous Quantitation of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15020-15035. [PMID: 34874158 DOI: 10.1021/acs.jafc.1c06411] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
A new quantitative method based on static headspace-gas chromatography-ion mobility spectrometry (SHS-GC-IMS) is proposed, which enables the simultaneous quantitation of multiple aroma compounds in wine. The method was first evaluated for its stability and the necessity of using internal standards as a quality control measure. The two major hurdles in applying GC-IMS in quantitation studies, namely, nonlinearity and multiple ion species, were also investigated using the Boltzmann function and generalized additive model (GAM) as potential solutions. Metrics characterizing the model performance, including root mean squared error, bias, limit of detection, limit of quantitation, repeatability, reproducibility, and recovery, were investigated. Both nonlinear fitting methods, Boltzmann function and GAM, were able to return desirable analytical outcomes with an acceptable range of error. Potential pitfalls that would cause inaccurate quantitation, that is, effects of ethanol content and competitive ionization, were also discussed. The performance of the SHS-GC-IMS method was subsequently compared against that of a currently established method, namely, GC-MS, using commercial wine samples. These findings provide an initial validation of a GC-IMS-based quantitation method, as well as a starting point for further enhancing the analytical scope of GC-IMS.
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Affiliation(s)
- Wenyao Zhu
- Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- Kim Crawford Winery, Constellation Brands NZ, 237 Hammerichs Road, Blenheim 7273, New Zealand
| | - Frank Benkwitz
- Kim Crawford Winery, Constellation Brands NZ, 237 Hammerichs Road, Blenheim 7273, New Zealand
| | - Bahareh Sarmadi
- Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Paul A Kilmartin
- Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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Chen Q, Wang Y, Wu Y, Li C, Li L, Yang X, Chen S, Zhao Y, Cen J, Yang S, Wang D. Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages. Food Res Int 2021; 150:110739. [PMID: 34865758 DOI: 10.1016/j.foodres.2021.110739] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 10/02/2021] [Accepted: 10/06/2021] [Indexed: 01/15/2023]
Abstract
Fermented golden pomfret (Trachinotus ovatus) is appreciated by local consumers owing to its distinct flavor. Electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS) technologies were used to analyze the changes in volatile compounds responsible for evolution of the golden pomfret odor profile during fermentation. Forty-five ion peaks were detected using GC-IMS. Although aldehydes represented the major initial volatile compound group, their levels decreased as fermentation proceeded. Between 3 and 15 days, increased levels of esters contributed to a stable volatile organic compounds profile. After 18 days, high levels of indole and pyrazines were detected. Eleven key volatile compounds were screened based on partial least squares discriminant analysis (PLS-DA). Back propagation artificial neural network (BP-ANN) predicted the fermentation stage enabling the development of better strategies to regulate golden pomfret fermentation. This study provided a theoretical basis for real-time monitoring and quality control of Chinese fermented golden pomfet.
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Affiliation(s)
- Qian Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Sanya Tropical Fisheries Research Institute, Sanya 572018, China.
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Jianwei Cen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Shaoling Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Di Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
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Chen S, Lu J, Qian M, He H, Li A, Zhang J, Shen X, Gao J, Xu Y. Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu). Foods 2021; 10:foods10112888. [PMID: 34829169 PMCID: PMC8621296 DOI: 10.3390/foods10112888] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/17/2021] [Accepted: 11/17/2021] [Indexed: 01/19/2023] Open
Abstract
This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu). Headspace conditions were optimized through single-factor optimization experiments. The optimal sample preparation involved diluting Baijiu with saturated brine to 15% alcohol by volume. The sample was equilibrated at 70 °C for 30 min, and then analyzed with 200 μL of headspace gas. A total of 39 Baijiu samples from different vintages (1998–2019) were collected directly from pottery jars and analyzed using HS-GC-IMS. Partial least squares regression (PLSR) analysis was used to establish two discriminant models based on the 212 signal peaks and the 93 identified compounds. Although both models were valid, the model based on the 93 identified compounds discriminated the ages of the samples more accurately according to the goodness of fit value (R2) and the root mean square error of prediction (RMSEP), which were 0.9986 and 0.244, respectively. Nineteen compounds with variable importance for prediction (VIP) scores > 1, including 11 esters, 4 alcohols, and 4 aldehydes, played vital roles in the model established by the 93 identified compounds. Overall, we determined that HS-GC-IMS combined with PLSR could serve as a rapid and accurate method for detecting the age of Baijiu.
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Affiliation(s)
- Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Jialing Lu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA;
| | - Hongkui He
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Anjun Li
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Jun Zhang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Xiaomei Shen
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Jiangjing Gao
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
- Correspondence: ; Tel.: +86-510-8591-8201
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Xi L, Zhang J, Wu R, Wang T, Ding W. Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC-MS and GC-IMS. Foods 2021; 10:2869. [PMID: 34829149 PMCID: PMC8622190 DOI: 10.3390/foods10112869] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/15/2021] [Accepted: 11/16/2021] [Indexed: 02/07/2023] Open
Abstract
Zhenba bacon (ZB), a type of Chinese traditional bacon with a long history, has attracted considerable attention in the Southwest of China for its unique flavor. To elucidate the changing course of aroma components during the process of ZB, four stages of process stages were assessed by GC-MS and GC-IMS coupled with multivariate data analysis. A total of 44 volatile compounds were identified by GC-IMS, including 5 esters, 8 alcohols, 12 aldehydes, 3 ketones, 1 furan and 2 sulfides; 40 volatile compounds were identified by GC-MS, 4 ketones, 7 phenols, 8 alcohols, 6 esters, 6 aldehydes, and 6 other compounds were detected. During the curing period, the amount and content of esters in Zhenba bacon gradually increased. Phenols appear in large quantities during the smoking period. The VOCs (volatile organic compounds) in the gallery plots were the most diverse in YZ samples, which are mainly esters. POV (peroxide value) and TBARS (thiobarbituric acid reactive substance) showed that lipid oxidation played an important role in the formation of volatile flavor components of bacon. This study provides valuable analytical data to explain the flavor formation of Zhenba bacon.
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Affiliation(s)
- Linjie Xi
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (L.X.); (R.W.); (T.W.)
| | - Jing Zhang
- College of Horticulture, Northwest A&F University, Xianyang 712100, China;
| | - Ruixiao Wu
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (L.X.); (R.W.); (T.W.)
| | - Tian Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (L.X.); (R.W.); (T.W.)
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (L.X.); (R.W.); (T.W.)
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Gu S, Zhang J, Wang J, Wang X, Du D. Recent development of HS-GC-IMS technology in rapid and non-destructive detection of quality and contamination in agri-food products. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116435] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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36
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Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101326] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Full Workflows for the Analysis of Gas Chromatography-Ion Mobility Spectrometry in Foodomics: Application to the Analysis of Iberian Ham Aroma. SENSORS 2021; 21:s21186156. [PMID: 34577363 PMCID: PMC8469025 DOI: 10.3390/s21186156] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 09/08/2021] [Accepted: 09/10/2021] [Indexed: 11/24/2022]
Abstract
Gas chromatography—ion mobility spectrometry (GC-IMS) allows the fast, reliable, and inexpensive chemical composition analysis of volatile mixtures. This sensing technology has been successfully employed in food science to determine food origin, freshness and preventing alimentary fraud. However, GC-IMS data is highly dimensional, complex, and suffers from strong non-linearities, baseline problems, misalignments, peak overlaps, long peak tails, etc., all of which must be corrected to properly extract the relevant features from samples. In this work, a pipeline for signal pre-processing, followed by four different approaches for feature extraction in GC-IMS data, is presented. More precisely, these approaches consist of extracting data features from: (1) the total area of the reactant ion peak chromatogram (RIC); (2) the full RIC response; (3) the unfolded sample matrix; and (4) the ion peak volumes. The resulting pipelines for data processing were applied to a dataset consisting of two different quality class Iberian ham samples, based on their feeding regime. The ability to infer chemical information from samples was tested by comparing the classification results obtained from partial least-squares discriminant analysis (PLS-DA) and the samples’ variable importance for projection (VIP) scores. The choice of a feature extraction strategy is a trade-off between the amount of chemical information that is preserved, and the computational effort required to generate the data models.
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Hernández-Jiménez M, Revilla I, Arce L, Cardador MJ, Ríos-Reina R, González-Martín I, Vivar-Quintana AM. Authentication of the Montanera Period on Carcasses of Iberian Pigs by Using Analytical Techniques and Chemometric Analyses. Animals (Basel) 2021; 11:ani11092671. [PMID: 34573637 PMCID: PMC8467234 DOI: 10.3390/ani11092671] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/03/2021] [Accepted: 09/08/2021] [Indexed: 11/16/2022] Open
Abstract
The potential of two complementary analytical techniques (near infrared spectroscopy, NIRS and gas chromatography-ion mobility spectrometry, GC-IMS) was used to establish the time that Iberian pigs have been fed on acorns and pasture and to verify their genetic purity. For both techniques it was neither necessary to carry out any chemical treatment in advance nor to identify individual compounds. The results showed that both the NIR spectrum and the spectral fingerprint obtained by GC-IMS were affected by the time that the Iberian pig feeds on natural resources. High percentages of correct classification were achieved in the calibration for both techniques: >98% for the days of montanera and >96% for the breed by NIRS and >99% for the days of montanera and >98% for the breed by GC-IMS. The results obtained showed that NIR spectra taken from intact samples is a quick classification method according to the time of montanera and breed.
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Affiliation(s)
- Miriam Hernández-Jiménez
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avda. Requejo 33, 49022 Zamora, Spain; (M.H.-J.); (A.M.V.-Q.)
| | - Isabel Revilla
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avda. Requejo 33, 49022 Zamora, Spain; (M.H.-J.); (A.M.V.-Q.)
- Correspondence: ; Tel.: +34-677-53-49-73
| | - Lourdes Arce
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain; (L.A.); (M.J.C.); (R.R.-R.)
| | - María José Cardador
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain; (L.A.); (M.J.C.); (R.R.-R.)
| | - Rocío Ríos-Reina
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain; (L.A.); (M.J.C.); (R.R.-R.)
| | - Inmaculada González-Martín
- Analytical Chemistry, Nutrition and Bromatology, Universidad de Salamanca, C/Plaza de Los Caídos s/n, 37008 Salamanca, Spain;
| | - Ana María Vivar-Quintana
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avda. Requejo 33, 49022 Zamora, Spain; (M.H.-J.); (A.M.V.-Q.)
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Capitain C, Weller P. Non-Targeted Screening Approaches for Profiling of Volatile Organic Compounds Based on Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) and Machine Learning. Molecules 2021; 26:molecules26185457. [PMID: 34576928 PMCID: PMC8468721 DOI: 10.3390/molecules26185457] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 08/30/2021] [Accepted: 09/01/2021] [Indexed: 12/20/2022] Open
Abstract
Due to its high sensitivity and resolving power, gas chromatography-ion mobility spectrometry (GC-IMS) is a powerful technique for the separation and sensitive detection of volatile organic compounds. It is a robust and easy-to-handle technique, which has recently gained attention for non-targeted screening (NTS) approaches. In this article, the general working principles of GC-IMS are presented. Next, the workflow for NTS using GC-IMS is described, including data acquisition, data processing and model building, model interpretation and complementary data analysis. A detailed overview of recent studies for NTS using GC-IMS is included, including several examples which have demonstrated GC-IMS to be an effective technique for various classification and quantification tasks. Lastly, a comparison of targeted and non-targeted strategies using GC-IMS are provided, highlighting the potential of GC-IMS in combination with NTS.
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Zhang J, Wang G, Zou Y, Zhao Y, Ge C, Liao G. Changes in physicochemical properties and water‐soluble small molecular compounds of dry‐cured Xuanwei ham during processing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15711] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jingjing Zhang
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
- College of Food Science and Technology Yunnan Agricultural University Kunming China
| | - Guiying Wang
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
- College of Food Science and Technology Yunnan Agricultural University Kunming China
| | - Yinling Zou
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
- College of Food Science and Technology Yunnan Agricultural University Kunming China
| | - Yaying Zhao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
- College of Food Science and Technology Yunnan Agricultural University Kunming China
| | - Changrong Ge
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
| | - Guozhou Liao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
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Bi J, Lin Z, Li Y, Chen F, Liu S, Li C. Effects of different cooking methods on volatile flavor compounds of chicken breast. J Food Biochem 2021; 45:e13770. [PMID: 34254338 DOI: 10.1111/jfbc.13770] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/26/2021] [Accepted: 04/26/2021] [Indexed: 11/27/2022]
Abstract
Chicken is one of the highest selling meats worldwide. Different cooking methods produce various flavor compounds in cooked chicken, which affect consumers' food choices. In this study, the volatile flavor components of Gushi chicken breast after stewing and air frying were detected using gas chromatography-ion mobility chromatography (GC-IMS) and principal component analysis (PCA), and the relative odor activity value (ROAV) was determined using PCA. A total of 43 volatile substances were identified. 3-(methylthio)propionaldehyde-M and benzene acetaldehyde can be used as characteristic flavor markers in the air-fried chicken breast.ethyl acetate, (E)-2-octenal-D, and 2-ethyl-1-hexanol-D can be used as characteristic flavor markers in the stewed chicken breast. Because these five substances have the most obvious contrast in the fingerprint. The following part describes the specific substances that have mainly contributed to the flavor system in the volatile system obtained by different cooking methods. Finally, the main flavor compounds of the stewed chicken breast were 3-methylbutanal-D, octanal-D, (E)-2-nonenal, and other 11 types of compounds (ROAV ≥1). Nine types of compounds (ROAV ≥1), including 3-methylbutanal-D, (E)-2-nonenal-M octanal-M, and hexanal-M, were the main compounds to characterize the air-fried chicken breast. PRACTICAL APPLICATIONS: GC-IMS technology combined with the principal component analysis of ROAV can be used to rapidly identify the main flavor substances and the flavor substances having an important role in modifying the overall taste of the sample. It plays a considerably important role in the aroma recombination of substances and can play a role in food processing.
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Affiliation(s)
- Jicai Bi
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
- College of Food Science and Engineering, Hainan University, Haikou, P.R. China
- Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, P.R. China
| | - Zeyuan Lin
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
| | - Yang Li
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
| | - Fusheng Chen
- Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, P.R. China
| | - Sixin Liu
- College of Food Science and Engineering, Hainan University, Haikou, P.R. China
| | - Congfa Li
- College of Food Science and Engineering, Hainan University, Haikou, P.R. China
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Portable Raman Spectrometer as a Screening Tool for Characterization of Iberian Dry-Cured Ham. Foods 2021; 10:foods10061177. [PMID: 34073727 PMCID: PMC8225093 DOI: 10.3390/foods10061177] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/15/2021] [Accepted: 05/20/2021] [Indexed: 12/15/2022] Open
Abstract
Dry-cured Iberian ham is officially classified into different commercial categories according to the pig’s breed and feeding regime. These reach very different prices, thus promoting labelling fraud and causing great damage to the food sector. In this work, a method based on Raman spectroscopy was explored as a rapid in situ screening tool for Iberian ham samples. A total of 110 samples were analyzed to assess the potential of this technique to differentiate purebred, crossbred, acorn-fed and feed-fed dry-cured Iberian ham. A continuous signal probably due to sample fluorescence was obtained, which hid the Raman scattering signal. Therefore, chemometric treatment was applied in order to extract non-apparent information. High validated classification rates were obtained for feeding regime (83.3%) and breed (86.7%). In addition, an interlaboratory study was carried out to confirm the applicability of the method with 52 samples, obtaining a validated rate above 80%.
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43
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Li W, Chen YP, Blank I, Li F, Li C, Liu Y. GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions. Food Res Int 2021; 142:110222. [DOI: 10.1016/j.foodres.2021.110222] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 01/26/2021] [Accepted: 02/07/2021] [Indexed: 11/26/2022]
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44
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Wang F, Gao Y, Wang H, Xi B, He X, Yang X, Li W. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS). Meat Sci 2021; 175:108449. [PMID: 33550158 DOI: 10.1016/j.meatsci.2021.108449] [Citation(s) in RCA: 70] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 01/19/2021] [Accepted: 01/20/2021] [Indexed: 12/30/2022]
Abstract
In this study, gas chromatography coupled to an ion mobility spectrometry (GC-IMS) was used for analyzing some volatile components and flavor fingerprint in samples from Jingyuan lambs of different ages (2, 6, and 12 months). The data obtained from ion mobility were processed using laboratory analysis view processing software for fingerprint recognition, and the principal component analysis (PCA) was performed. GC-IMS provided information on the characteristics and strength of 66 volatile flavor compounds (monomers and dimers). The differences in flavoring substances between lambs of different ages were observed. The compounds with higher intensity peaks in the lamb meat samples were alcohols (1-octen-3-ol, ethanol, (E)-2-hexen-1-ol, 1-pentanol, and 2-propanol), ketones (2-pentanone, 2-heptanone, 3-hydroxy-2-butanone, 2-hexanone, 2-butanone, 2-propanone, and 4-methyl-2-pentanone), aldehydes (n-nonanal, octanal, heptanal, 3-methylbutanal, hexanal, pentanal, 2-methylbutanal, (E)-2-octenal, (E)-2-nonenal, methional, and phenylacetaldehyde), esters (methyl benzoate), furan (2-pentylfuran), and thiazole (trimethylthiazole). The results showed that the flavor fingerprint in samples from Jingyuan lambs of different ages (2, 6, and 12 months) can be established by GC-IMS and PCA based on the identified volatile compounds. This method might be used for the rapid and comprehensive analysis of volatile components in lamb meat.
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Affiliation(s)
- Fang Wang
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Yaqin Gao
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China.
| | - Hongbo Wang
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Bin Xi
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Xiaona He
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Xiaoling Yang
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Weihong Li
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
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45
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Alikord M, Mohammadi A, Kamankesh M, Shariatifar N. Food safety and quality assessment: comprehensive review and recent trends in the applications of ion mobility spectrometry (IMS). Crit Rev Food Sci Nutr 2021; 62:4833-4866. [PMID: 33554631 DOI: 10.1080/10408398.2021.1879003] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Ion mobility spectrometry (IMS) is an analytical separation and diagnostic technique that is simple and sensitive and a rapid response and low-priced technique for detecting trace levels of chemical compounds in different matrices. Chemical agents and environmental contaminants are successfully detected by IMS and have been recently considered to employ in food safety. In addition, IMS uses stand-alone or coupled analytical diagnostic tools with chromatographic and spectroscopic methods. Scientific publications show that IMS has been applied 21% in the pharmaceutical industry, 9% in environmental studies and 13% in quality control and food safety. Nevertheless, applications of IMS in food safety and quality analysis have not been adequately explored. This review presents the IMS-related analysis and focuses on the application of IMS in food safety and quality. This review presents the important topics including detection of traces of chemicals, rate of food spoilage and freshness, food adulteration and authenticity as well as natural toxins, pesticides, herbicides, fungicides, veterinary, and growth promoter drug residues. Further, persistent organic pollutants (POPs), acrylamide, polycyclic aromatic hydrocarbon (PAH), biogenic amines, nitrosamine, furfural, phenolic compounds, heavy metals, food packaging materials, melamine, and food additives were also examined for the first time. Therefore, it is logical to predict that the application of the IMS technique in food safety, food quality, and contaminant analysis will be impressively increased in the future. HighlightsCurrent status of IMS for residues and contaminant detection in food safety.To assess all the detected contaminants in food safety, for the first time.Identified IMS-related parameters and chemical compounds in food safety control.
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Affiliation(s)
- Mahsa Alikord
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Marzieh Kamankesh
- Cellular and Molecular Research Center, Sabzevar University of Medical Sciences, Sabzevar, Iran
| | - Nabi Shariatifar
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.,Halal Research Center of the Islamic Republic of Iran, Tehran, Iran
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Usage considerations for headspace-gas chromatography-ion mobility spectrometry as a suitable technique for qualitative analysis in a routine lab. J Chromatogr A 2021; 1640:461937. [PMID: 33556680 DOI: 10.1016/j.chroma.2021.461937] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 01/04/2021] [Accepted: 01/20/2021] [Indexed: 01/25/2023]
Abstract
The potential of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to perform non-targeted qualitative analysis of complex samples has led to an unprecedented increase in its popularity in recent years. The operating principle of IMS makes quality control essential to ensure adequate results. Besides this, the suitability of GC-IMS is determined by multiple phenomena that take place before and during IMS detection. The present work discusses a novel GC-IMS quality control protocol for both beginners and experienced users. Likewise, it describes factors that must be taken into account in order to develop a robust GC-IMS qualitative analysis method and, if needed, to achieve the identification of VOCs present in real samples. The developed quality control protocol was successfully employed in our laboratory for the routine analysis of >500 real samples (olive oil and Iberian ham) for 6 months, thus it is recommended for the analysis of a great number of complex samples. Furthermore, the behaviour of the ions produced in the ionisation chamber and the possible reactions between them in GC-IMS qualitative analysis were assessed.
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Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions. Food Res Int 2021; 139:109943. [DOI: 10.1016/j.foodres.2020.109943] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 11/08/2020] [Accepted: 11/27/2020] [Indexed: 12/30/2022]
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Zhang Q, Ding Y, Gu S, Zhu S, Zhou X, Ding Y. Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS. Food Res Int 2020; 137:109339. [DOI: 10.1016/j.foodres.2020.109339] [Citation(s) in RCA: 83] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 05/02/2020] [Accepted: 05/17/2020] [Indexed: 01/07/2023]
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49
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Yu Y, Wang G, Luo Y, Pu Y, Ge C, Liao G. Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3599] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Yuanrui Yu
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
- College of Food Science and Technology Yunnan Agricultural University Kunming China
| | - Guiying Wang
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
- College of Food Science and Technology Yunnan Agricultural University Kunming China
| | - Yuting Luo
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
- College of Food Science and Technology Yunnan Agricultural University Kunming China
| | - Yuehong Pu
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
- College of Food Science and Technology Yunnan Agricultural University Kunming China
| | - Changrong Ge
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
| | - Guozhou Liao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
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50
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Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS). Food Chem 2020; 315:126158. [DOI: 10.1016/j.foodchem.2019.126158] [Citation(s) in RCA: 151] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/19/2019] [Accepted: 12/31/2019] [Indexed: 11/18/2022]
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