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Liu X, Wang S, Pan M, Tian A, Chen K, Qu W, Zhou W, Zhou Y, Fan L, Zhao C, Qu L, Liu Q, Wang S, Zheng C, Zheng L, Zhong F, Xu L, Ma A. Effect of cooking methods on volatile compounds and texture properties in millet porridge. Food Chem X 2024; 23:101652. [PMID: 39113744 PMCID: PMC11304996 DOI: 10.1016/j.fochx.2024.101652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 06/09/2024] [Accepted: 07/10/2024] [Indexed: 08/10/2024] Open
Abstract
To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and most volatile compounds decreased with cooking time, e.g. alcohols. The esters as major volatiles had a high content in electric rice cooker (IC). Multiple chemometric results indicated that volatiles from different cooking methods were distinguished respectively. Texture analysis indicated that the hardness of millet porridge prepared in IC had a more dominant decrease trend than electromagnetic oven and the electric pressure cooker before 40 min. In conclusion, different cooking methods had a more significant influence on the volatiles than cooking time, while the texture is opposite. The comprehensive sensory score reached its peak in IC-30 min. The comprehensive sensory scores of IC and EC decreased with the prolongation of cooking time. This study helps to improve the sensory attributes of millet porridge.
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Affiliation(s)
- Xinyang Liu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Shihao Wang
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Meifan Pan
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Ailing Tian
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Kaixuan Chen
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Wenwen Qu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
- Shandong Laiyang Health School, 265200, Laiyang, China
| | - Wenkai Zhou
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Yarui Zhou
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lijjiao Fan
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Cong Zhao
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lingyun Qu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Qiangwei Liu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Saihan Wang
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Chuanxu Zheng
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lili Zheng
- National Engineering Research Centre for Intelligent Electrical Vehicle Power System, College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China
| | - Feng Zhong
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lirong Xu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Aiguo Ma
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
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Xu Q, Li Q, Yang T, Long J, Huang Y, Luo Y, Fang Y, Chen X, Lu X, Zhao T, Ma E, Chen J, Wang M, Xia Q. Comprehensive quality evaluation of fermented-steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community. J Food Sci 2024; 89:2611-2628. [PMID: 38571450 DOI: 10.1111/1750-3841.17052] [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: 12/07/2023] [Revised: 02/18/2024] [Accepted: 03/12/2024] [Indexed: 04/05/2024]
Abstract
Fructus Aurantii (FA) is an edible and medicinal functional food used worldwide that enhances digestion. Since raw FA (RFA) possesses certain side effects for some patients, processed FA (PFA) is commonly used in clinical practice. This study aimed to establish an objective and comprehensive quality evaluation of the PFA that employed the technique of steaming and fermentation. Combined with the volatile and non-volatile components, as well as the regulation of gut microbiota, the differentiation between RFA and PFA was analyzed. The results showed that the PFA considerably reduced the contents of flavonoid glycosides while increasing hesperidin-7-O-glucoside and flavonoid aglycones. The electronic nose and GC-MS (Gas chromatography/mass spectrometry) effectively detected the variation in flavor between RFA and PFA. Correlation analysis revealed that eight volatile components (relative odor activity value [ROAV] ≥ 0.1) played a key role in inducing odor modifications. The original floral and woody notes were subdued due to decreased levels of linalool, sabinene, α-terpineol, and terpinen-4-ol. After processing, more delightful flavors such as lemon and fruity aromas were acquired. Furthermore, gut microbiota analysis indicated a significant increase in beneficial microbial taxa. Particularly, Lactobacillus, Akkermansia, and Blautia exhibited higher abundance following PFA treatment. Conversely, a lower presence of pathogenic bacteria, including Proteobacteria, Flexispira, and Clostridium. This strategy contributes to a comprehensive analysis technique for the quality assessment of FA, providing scientific justifications for processing FA into high-value products with enhanced health benefits. PRACTICAL APPLICATION: This study provided an efficient approach to Fructus Aurantii quality evaluation. The methods of fermentation and steaming showed improved quality and safety.
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Affiliation(s)
- Qijian Xu
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Qinru Li
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Ting Yang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Jiangling Long
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yingying Huang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yuting Luo
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yangbing Fang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Xuemei Chen
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Xiaomei Lu
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Tingxiu Zhao
- School of Basic Medical Science, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Enyao Ma
- Guangdong Hanchao Traditional Chinese Medicine Technology Co., Ltd., Guangzhou, China
| | - Jiamin Chen
- Lingnan Traditional Chinese Medicine Slices Co., Ltd., Guangzhou, China
| | - Meiqi Wang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Quan Xia
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
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Liu Y, Teng X, Chen L, Wu S, Xue C, Li Z. Changes in Flavor-Related Biomarkers in Pacific Oysters ( Crassostrea gigas) Following Microplastic Exposure. Foods 2024; 13:765. [PMID: 38472877 DOI: 10.3390/foods13050765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 02/13/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
Microplastics have been an emerging threat to filtering species and the ingestion and impacts of microplastics on oysters are a cause for concern. However, much remains unknown about the effects of microplastics on flavor-related biomarkers in oysters. Herein, a laboratory microplastic exposure with concentrations of 1, 10, and 100 mg/L for 15 days was performed to investigate the impacts of microplastics on the flavor parameters of oysters. Exposure to microplastics changed the odor characteristics of oysters. Microplastic exposure had minor effects on the fatty acid composition; however, significant alterations in free amino acids and nucleotides were observed under the 1 and 10 mg/L exposure groups, respectively. The overall results indicated 10 mg/L of microplastic exposure significantly increased the equivalent umami value of oysters. These findings stressed the effects of microplastics on oysters and would be an important reference for the assessment of the potential risks associated with microplastics in marine edible species.
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Affiliation(s)
- Yu Liu
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao 266003, China
| | - Xiaoyu Teng
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao 266003, China
| | - Lipin Chen
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao 266003, China
- College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Shuai Wu
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao 266003, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao 266003, China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao 266003, China
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Zhang W, Cai J, Gao W, Han R, Wang H, Wu Y, Wu J, Wu Y, Wang C, Tang K, Yu J. Overlapping peak separation algorithm for ion mobility spectra based on multistrategy JAYA. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2023; 37:e9603. [PMID: 37580846 DOI: 10.1002/rcm.9603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 06/30/2023] [Accepted: 07/02/2023] [Indexed: 08/16/2023]
Abstract
RATIONALE In the field of separation science, ion mobility spectrometry (IMS) plays an important role as an analytical tool. However, the lack of sufficient structural resolution is a common problem in qualitative and quantitative analysis using IMS. A method is needed to solve the problem of overlapping peaks caused by insufficient resolution. METHODS The method uses multiple strategies to more effectively use population information to balance exploration and exploitation capabilities, prevent local optimization, accurately resolve overlapping peaks, quickly obtain optimal spectral peak model coefficients, and accurately identify compounds. RESULTS Multistrategy JAYA algorithm's (MSJAYA) performance is compared with improved particle swarm optimization (IPSO), dynamic inertia weight particle swarm optimization (DIWPSO), and multiobjective dynamic teaching-learning-based optimization (MDTLBO). The analysis shows that MSJAYA's maximum separation error is within 0.6%, a level of accuracy not guaranteed by the other algorithms. In addition, the separation error fluctuates within a much smaller range, demonstrating MSJAYA's superior robustness. CONCLUSIONS Compared with other overlapping peak separation algorithms, MSJAYA is more applicable because no special parameters are used. The method allows fast deconvolution analysis of strong overlapping peaks with multiple components, which greatly improves the resolution of IMS.
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Affiliation(s)
- Weiyang Zhang
- Faculty of Electrical Engineering and Computer Sciences, Ningbo University, Ningbo, China
- Zhejiang Engineering Research Center of Advanced Mass Spectrometry and Clinical Application, Institute of Mass Spectrometry, Ningbo University, Ningbo, China
| | - Jing Cai
- Academic Affairs Department, Zhejiang Police College, Hangzhou, China
| | - Wenqing Gao
- Zhejiang Engineering Research Center of Advanced Mass Spectrometry and Clinical Application, Institute of Mass Spectrometry, Ningbo University, Ningbo, China
| | - Renlu Han
- Zhejiang Engineering Research Center of Advanced Mass Spectrometry and Clinical Application, Institute of Mass Spectrometry, Ningbo University, Ningbo, China
| | - Haixing Wang
- Key Laboratory of Drug Monitoring and Control of Zhejiang Province, National Anti-Drug Laboratory Zhejiang Regional Center, Hangzhou, China
| | - Yanfei Wu
- Key Laboratory of Drug Monitoring and Control of Zhejiang Province, National Anti-Drug Laboratory Zhejiang Regional Center, Hangzhou, China
| | - Jiawei Wu
- Key Laboratory of Drug Monitoring and Control of Zhejiang Province, National Anti-Drug Laboratory Zhejiang Regional Center, Hangzhou, China
| | - Yong Wu
- Zhejiang Engineering Research Center of Advanced Mass Spectrometry and Clinical Application, Institute of Mass Spectrometry, Ningbo University, Ningbo, China
| | - Chenlu Wang
- Zhejiang Engineering Research Center of Advanced Mass Spectrometry and Clinical Application, Institute of Mass Spectrometry, Ningbo University, Ningbo, China
| | - Keqi Tang
- Zhejiang Engineering Research Center of Advanced Mass Spectrometry and Clinical Application, Institute of Mass Spectrometry, Ningbo University, Ningbo, China
| | - Jiancheng Yu
- Faculty of Electrical Engineering and Computer Sciences, Ningbo University, Ningbo, China
- Zhejiang Engineering Research Center of Advanced Mass Spectrometry and Clinical Application, Institute of Mass Spectrometry, Ningbo University, Ningbo, China
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Duan H, Zhou Y, Wang D, Yan W. Differences in Volatile Organic Compounds in Rhizoma gastrodiae (Tian Ma) of Different Origins Determined by HS-GC-IMS. Molecules 2023; 28:4883. [PMID: 37446545 DOI: 10.3390/molecules28134883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 05/31/2023] [Accepted: 06/17/2023] [Indexed: 07/15/2023] Open
Abstract
Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA) were used to compare the differences in volatile organic compounds (VOCs) of Rhizoma gastrodiae (Tian Ma) from six different origins in Yunnan, Sichuan, Shaanxi, Anhui, Hubei, and Guizhou. A total of 161 signal peaks were identified, and 84 compounds were characterized, including 23 aldehydes, 19 alcohols, 12 ketones, 8 heterocyclic compounds, 7 esters, 4 phenols, 4 acids, 4 ethers, 2 amines, and 1 alkane. The results of cluster analysis and fingerprint similarity analysis based on principal component analysis and Euclidean distance indicated that there were significant differences between the volatile components of Rhizoma gastrodiae from different origins. This study demonstrated that HS-GC-IMS is simple, rapid, accurate, and has a small sample size and can achieve rapid analysis of the differences in volatile compounds between samples of different origins of Rhizoma gastrodiae.
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Affiliation(s)
- Hao Duan
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing 100023, China
| | - Yaxi Zhou
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing 100023, China
| | - Diandian Wang
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing 100023, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing 100023, China
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Zhang W, Yang X, Zhang J, Lan Y, Dang B. Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods. Foods 2023; 12:foods12112137. [PMID: 37297381 DOI: 10.3390/foods12112137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with flavor deterioration in HBF using GC-MS identification and relative odor activity values (ROAVs). Hydrocarbons were the most abundant in untreated and extrusion puffed HBFs, while heterocycles were found to be the most abundant in explosion puffed, baked, and fried HBFs. The major contributors to the deterioration of flavor in different HBFs were hexanal, hexanoic acid, 2-pentylfuran, 1-pentanol, pentanal, 1-octen-3-ol, octanal, 2-butyl-2-octanal, and (E,E)-2,4-decadienal. Amino acid and fatty acid metabolism was ascribed to the main formation pathways of these compounds. Baking slowed down the flavor deterioration in HBF, while extrusion puffing accelerated the flavor deterioration in HBF. The screened key compounds could predict the quality of HBF. This study provides a theoretical basis for the regulation of the flavor quality of barley and its products.
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Affiliation(s)
- Wengang Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Jie Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Yongli Lan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
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Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS. Molecules 2023; 28:molecules28062717. [PMID: 36985689 PMCID: PMC10052118 DOI: 10.3390/molecules28062717] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 03/15/2023] [Accepted: 03/15/2023] [Indexed: 03/19/2023] Open
Abstract
This study sought to reveal the mechanism of flavor generation when pomegranate seeds are processed, as well as the contribution of volatile organic components (VOCs) to flavor formation. Gas chromatography–ion mobility spectrometry (GC-IMS), combined with relative odor activity (ROAV) and statistical methods, was used for the analysis. The results showed that 54 compounds were identified from 70 peaks that appeared in the GC-IMS spectrum. Then, the ROAV results showed 17 key volatile components in processing pomegranate seeds, and 7 flavor components with large differential contributions were screened out using statistical methods. These included γ-butyrolactone, (E)-3-penten-2-one (dimer), pentanal, 1-propanethiol, octanal, and ethyl valerate (monomer). It is suggested that lipid oxidation and the Maillard reaction may be the main mechanisms of flavor formation during the processing of pomegranate seeds. Furthermore, this study lays the experimental and theoretical foundations for further research on the development of flavor products from pomegranate seeds.
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Yu B, Hu J, Yang L, Ye C, Zhu B, Li D, Jiang C, Xue F, Huang K. Screening early markers of mildew upon cigar tobacco leaves by gas chromatography–ion mobility spectrometry (GC–IMS) and partial least squares–discriminant analysis (PLS–DA). ANAL LETT 2023. [DOI: 10.1080/00032719.2023.2180017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Affiliation(s)
- Banglin Yu
- Key Laboratory in Flavor & Fragrance Basic Research, Zhengzhou Tobacco Research Institute, China National Tobacco Corporation, Zhengzhou, China
| | - Jun Hu
- Key Laboratory in Flavor & Fragrance Basic Research, Zhengzhou Tobacco Research Institute, China National Tobacco Corporation, Zhengzhou, China
| | - Lin Yang
- Key Laboratory in Flavor & Fragrance Basic Research, Zhengzhou Tobacco Research Institute, China National Tobacco Corporation, Zhengzhou, China
| | - Changwen Ye
- Key Laboratory in Flavor & Fragrance Basic Research, Zhengzhou Tobacco Research Institute, China National Tobacco Corporation, Zhengzhou, China
| | - Beibei Zhu
- Technical Research Center, China Tobacco Sichuan Industrial Co., Ltd, Chengdu, China
| | - Dong Li
- Key Laboratory in Flavor & Fragrance Basic Research, Zhengzhou Tobacco Research Institute, China National Tobacco Corporation, Zhengzhou, China
| | - Chenxi Jiang
- Key Laboratory in Flavor & Fragrance Basic Research, Zhengzhou Tobacco Research Institute, China National Tobacco Corporation, Zhengzhou, China
| | - Fang Xue
- Technical Research Center, China Tobacco Sichuan Industrial Co., Ltd, Chengdu, China
| | - Kuo Huang
- Key Laboratory in Flavor & Fragrance Basic Research, Zhengzhou Tobacco Research Institute, China National Tobacco Corporation, Zhengzhou, China
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Wang C, Zhang Z, Zhang X, Tian X, Chen K, Zeng X. Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures. Foods 2022; 11:foods11182921. [PMID: 36141048 PMCID: PMC9498828 DOI: 10.3390/foods11182921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/14/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile fingerprints of CHB that had been roasted at different temperatures using E-nose and headspace-gas-chromatography-ion-mobility spectroscopy (HS-GC-IMS). The findings showed that roasting increased the relative contents of pyrazines, aldehydes, and ketones while decreasing the relative contents of alcohols, esters, and sulfides. Pyrazines were identified as the markers for volatile substances of the roasted CHB (RCHB). The outcomes of the principal component analysis (PCA) and hierarchical clustering analysis (HCA) demonstrated that the volatiles could easily distinguish between raw CHB and RCHB instead of differentiating between CHB roasted at different temperatures. Additionally, after roasting, the color characteristics and CHB constituents underwent changes, and the effect of roasting temperature on these changes differed depending on the cultivar. Protein, free amino acids, and flavonoids appeared to primarily participate in the variations of volatile substances, and the free fluorescence intermediary compounds might involve changes in color parameters and aromas. These findings improved our knowledge of the volatiles in CHB that were roasted under various conditions.
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Affiliation(s)
- Cong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhiming Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiayin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinyi Tian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Kai Chen
- School of Food Science and Pharmacy, Xinjiang Agriculture University, Urumqi 830052, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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