1
|
Palac Bešlić I, Ivešić M, Mandić Andačić I, Bursać Kovačević D, Žuntar I, Bebek Markovinović A, Oštarić F, Krivohlavek A. Development and Optimization Method for Determination of the Strawberries' Aroma Profile. Molecules 2024; 29:3441. [PMID: 39065019 PMCID: PMC11279833 DOI: 10.3390/molecules29143441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 07/05/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
The strawberry (genus Fragaria) is a plant from the rose family (Rosaceae). As the fruits are likely to be picked mechanically, they are grown close to consumption centers. The aim of this work was to develop a suitable method for detecting as many molecules as possible in order to be able to distinguish between different strawberry cultivars and geographical origins in the future. Whole strawberries of the "Albion" cultivar, grown in the Jagodica Purgerica region of Zagreb, were used. Gas chromatography-mass spectrometry (GC-MS) in SCAN mode was used to analyze the aroma profile and to determine the proportion of individual components. The samples were prepared and analyzed using the solid-phase microextraction method (SPME). The impact of SPME fiber selection and GC column type was investigated, as well as sample weight, ionic strength, agitation temperature, and sampling time. A higher ionic strength was achieved by adding a 20% NaCl solution to the sample. The aroma profile of the studied strawberry cultivar consisted of furanone, esters, aldehydes, and carboxylic acids. Optimal results were achieved by adjusting the ionic strength during 15 min of extraction and incubation. The individual compounds were identified using NIST, Wiley libraries, and the "area normalization" method.
Collapse
Affiliation(s)
- Iva Palac Bešlić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska Cesta 16, 10000 Zagreb, Croatia; (I.P.B.); (M.I.); (I.M.A.)
| | - Martina Ivešić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska Cesta 16, 10000 Zagreb, Croatia; (I.P.B.); (M.I.); (I.M.A.)
| | - Ivana Mandić Andačić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska Cesta 16, 10000 Zagreb, Croatia; (I.P.B.); (M.I.); (I.M.A.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (D.B.K.); (A.B.M.)
| | - Irena Žuntar
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia;
| | - Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (D.B.K.); (A.B.M.)
| | - Fabijan Oštarić
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta, 25, 10000 Zagreb, Croatia;
| | - Adela Krivohlavek
- Andrija Štampar Teaching Institute of Public Health, Mirogojska Cesta 16, 10000 Zagreb, Croatia; (I.P.B.); (M.I.); (I.M.A.)
| |
Collapse
|
2
|
Mahmoud MAA, Zhang Y. Enhancing Odor Analysis with Gas Chromatography-Olfactometry (GC-O): Recent Breakthroughs and Challenges. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9523-9554. [PMID: 38640191 DOI: 10.1021/acs.jafc.3c08129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/21/2024]
Abstract
Gas chromatography-olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining the principles of GC-O, including sample preparation, separation methods, and olfactory evaluation techniques. It then explores the diverse range of applications where GC-O has found success, such as food and beverage industries, environmental monitoring, perfume and aroma development, and forensic analysis. One of the major breakthroughs in GC-O analysis is the improvement in separation power and resolution of odorants. Techniques like rapid GC, comprehensive two-dimensional GC, and multidimensional GC have enhanced the identification and quantification of odor-active chemicals. However, GC-O also has limitations. These include the challenges in detecting and quantifying trace odorants, dealing with matrix effects, and ensuring the repeatability and consistency of results across laboratories. The review examines these limitations closely and discusses potential solutions and future directions for improvement in GC-O analysis. Overall, this review presents a comprehensive overview of the recent advances in GC-O, covering breakthroughs, applications, and limitations. It aims to promote the wider usage of GC-O analysis in odor analysis and related industries. Researchers, practitioners, and anyone interested in leveraging the capabilities of GC-O in analyzing complex odor patterns will find this review a valuable resource. The article highlights the potential of GC-O and encourages further research and development in the field.
Collapse
Affiliation(s)
- Mohamed A A Mahmoud
- Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, Cairo 11241, Egypt
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
| |
Collapse
|
3
|
Cuervo L, Méndez C, Olano C, Malmierca MG. Volatilome: Smells like microbial spirit. ADVANCES IN APPLIED MICROBIOLOGY 2024; 127:1-43. [PMID: 38763526 DOI: 10.1016/bs.aambs.2024.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
In recent years, the study of volatile compounds has sparked interest due to their implications in signaling and the enormous variety of bioactive properties attributed to them. Despite the absence of analysis methods standardization, there are a multitude of tools and databases that allow the identification and quantification of volatile compounds. These compounds are chemically heterogeneous and their diverse properties are exploited by various fields such as cosmetics, the food industry, agriculture and medicine, some of which will be discussed here. In virtue of volatile compounds being ubiquitous and fast chemical messengers, these molecules mediate a large number of interspecific and intraspecific interactions, which are key at an ecological level to maintaining the balance and correct functioning of ecosystems. This review briefly summarized the role of volatile compounds in inter- and intra-specific relationships as well as industrial applications associated with the use of these compounds that is emerging as a promising field of study.
Collapse
Affiliation(s)
- Lorena Cuervo
- Functional Biology Department, University of Oviedo, Oviedo, Spain; University Institute of Oncology of Asturias, University of Oviedo, Oviedo, Spain; Health Research Institute of Asturias, Av. del Hospital Universitario, s/n, Oviedo, Spain
| | - Carmen Méndez
- Functional Biology Department, University of Oviedo, Oviedo, Spain; University Institute of Oncology of Asturias, University of Oviedo, Oviedo, Spain; Health Research Institute of Asturias, Av. del Hospital Universitario, s/n, Oviedo, Spain
| | - Carlos Olano
- Functional Biology Department, University of Oviedo, Oviedo, Spain; University Institute of Oncology of Asturias, University of Oviedo, Oviedo, Spain; Health Research Institute of Asturias, Av. del Hospital Universitario, s/n, Oviedo, Spain
| | - Mónica G Malmierca
- Functional Biology Department, University of Oviedo, Oviedo, Spain; University Institute of Oncology of Asturias, University of Oviedo, Oviedo, Spain; Health Research Institute of Asturias, Av. del Hospital Universitario, s/n, Oviedo, Spain.
| |
Collapse
|
4
|
Gupta P, Dhanya AJ, Sharma R, Sreelakshmi Y. Identification of Volatiles in Tomato Fruit Using Headspace Solid-Phase-Micro-Extraction (HS-SPME) Coupled with Gas Chromatography-Mass Spectrometry (GC-MS). Methods Mol Biol 2024; 2788:39-48. [PMID: 38656507 DOI: 10.1007/978-1-0716-3782-1_3] [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] [Indexed: 04/26/2024]
Abstract
Plant volatile organic compounds (VOCs) are organic chemicals that plants release as part of their natural biological processes. Various plant tissues produce VOCs, including leaves, stems, flowers, and roots. VOCs are essential in plant communication, defense against pests and pathogens, aroma and flavor, and attracting pollinators. The study of plant volatiles has become an increasingly important area of research in recent years, as scientists have recognized these compounds' important roles in plant physiology. As a result, there has been a growing interest in developing methods for collecting and analyzing plant VOCs. HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry) is commonly used for plant volatile analysis due to its high sensitivity and selectivity. This chapter describes an efficient method for extracting and identifying volatile compounds by HS-SPME coupled with GC-MS in tomato fruits.
Collapse
Affiliation(s)
- Prateek Gupta
- Repository of Tomato Genomics Resources, Department of Plant Sciences, University of Hyderabad, Hyderabad, India
- Department of Biological Sciences, SRM University-AP, Mangalagiri, India
| | - Ajayakumar Jaya Dhanya
- Repository of Tomato Genomics Resources, Department of Plant Sciences, University of Hyderabad, Hyderabad, India
| | - Rameshwar Sharma
- Repository of Tomato Genomics Resources, Department of Plant Sciences, University of Hyderabad, Hyderabad, India
| | - Yellamaraju Sreelakshmi
- Repository of Tomato Genomics Resources, Department of Plant Sciences, University of Hyderabad, Hyderabad, India
| |
Collapse
|
5
|
Jiang X, Zhang R, Yao Y, Yang Y, Wang B, Wang Z. Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato. Food Chem 2023; 429:136931. [PMID: 37517223 DOI: 10.1016/j.foodchem.2023.136931] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/28/2023] [Accepted: 07/16/2023] [Indexed: 08/01/2023]
Abstract
The effects of different cooking methods on purple-fleshed sweetpotato (PFSP) metabolites were systematically explored, containing the changes of starch, soluble sugar, volatile organic compounds and non-target metabolites after steaming, boiling and baking. Compared to raw samples, the steamed samples showed the greatest changes in starch (degraded from 53.01% to 39.5%) and soluble sugar content (increased from 11.82% to 29.08%), while the baked samples showed insignificant changes in starch (51.06%). In total, 64 volatile organic compounds were identified in PFSP, with aldehydes decreasing and terpenes increasing after cooking. However, most of them were low in content and contributed weak aroma for PFSP. More importantly, 871 non-volatile metabolites were detected in PFSP, and 83.5% of which were well-preserved after cooking, while most of the changes were concentrated in phenylpropanoids, amino acids and carbohydrates. This study enriches the understanding of quality changes after PFSP cooking and helps consumers choose the right cooking method.
Collapse
Affiliation(s)
- Xia Jiang
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Rong Zhang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Yanqiang Yao
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China; Hebei Normal University of Science & Technology, College of Agriculture and Biotechnology, Changli, Hebei 066600, China
| | - Yiling Yang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China.
| | - Zhangying Wang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China.
| |
Collapse
|
6
|
Liu P, Zhang X, Wang R, Chen S, Zhang T. Monoterpene alcohols induced by sweet potato weevil larvae deter conspecific adults from feeding and oviposition. PEST MANAGEMENT SCIENCE 2023; 79:3504-3510. [PMID: 37140406 DOI: 10.1002/ps.7530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 02/14/2023] [Accepted: 05/02/2023] [Indexed: 05/05/2023]
Abstract
BACKGROUND Intraspecific competition is shared in the insect world, especially under the condition of limited food and space resources. To avoid intraspecific competition and increase offspring survival, insects have evolved various effective strategies. A widely-accepted tactic is employing chemical cues, which are frequently utilized as indicators of conspecific colonization. The sweet potato weevil (SPW), Cylas formicarius, is a destructive pest of sweet potatoes. Its larvae bore into sweet potatoes and alter the emission of odors. The present study aimed to investigate whether volatiles associated with SPW larvae feeding influence the behavioral preference of conspecific adults. RESULTS Volatiles from SPW larvae-infested sweet potatoes were collected by a head-space method and analyzed using gas chromatography-electroantennogram detector (GC-EAD) and gas chromatography-mass spectrometry (GC-MS). Five compounds eliciting EAD responses from the antennae of both male and female adult SPW were identified from sweet potatoes with the third-instar larvae, including linalool, citronellol, nerol, geraniol, and ipomeamarone. Four monoterpene alcohols significantly repelled SPW adults from feeding and oviposition at higher doses in the behavioral preference bioassays. Among them, geraniol displayed the strongest repellent activities for SPW feeding and oviposition. These results suggested that SPW larvae could reduce colonization of adult SPWs by inducing monoterpene alcohols, thereby avoiding intraspecific competition. CONCLUSION The present study demonstrated that volatile monoterpene alcohols induced by SPW larvae are chemical cues of larvae occupation for SPW adults to change their behavioral preference. Unveiling factors that mediate avoidance of intraspecific competition could help develop repellents or oviposition deterrents for SPW control. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Panjing Liu
- Institute of Plant Protection, Hebei Academy of Agriculture and Forestry Sciences, Integrated Pest Management Center of Hebei Province, Key Laboratory of IPM on Crops in Northern Region of North China, Ministry of Agriculture, Baoding, China
| | - Xiaofang Zhang
- Institute of Plant Protection, Hebei Academy of Agriculture and Forestry Sciences, Integrated Pest Management Center of Hebei Province, Key Laboratory of IPM on Crops in Northern Region of North China, Ministry of Agriculture, Baoding, China
| | - Rongyan Wang
- Institute of Plant Protection, Hebei Academy of Agriculture and Forestry Sciences, Integrated Pest Management Center of Hebei Province, Key Laboratory of IPM on Crops in Northern Region of North China, Ministry of Agriculture, Baoding, China
| | - Shulong Chen
- Institute of Plant Protection, Hebei Academy of Agriculture and Forestry Sciences, Integrated Pest Management Center of Hebei Province, Key Laboratory of IPM on Crops in Northern Region of North China, Ministry of Agriculture, Baoding, China
| | - Tao Zhang
- Institute of Plant Protection, Hebei Academy of Agriculture and Forestry Sciences, Integrated Pest Management Center of Hebei Province, Key Laboratory of IPM on Crops in Northern Region of North China, Ministry of Agriculture, Baoding, China
| |
Collapse
|
7
|
Bao C, Xin M, Su K, Guan C, Wang D. Effects of Ultra-High Pressure Synergistic Enzymatic Hydrolysis on Flavor of Stropharia rugoso-annulata. Foods 2023; 12:foods12040848. [PMID: 36832923 PMCID: PMC9956958 DOI: 10.3390/foods12040848] [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: 12/18/2022] [Revised: 02/02/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
In this study, using gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose (E-nose), high performance liquid chromatography (HPLC), and electronic tongue (E-tongue) to analyze the effect of ultra-high pressure (UHP) synergistic enzymatic hydrolysis on the flavor compounds of enzymatic hydrolysates of S. rugoso-annulata. The results demonstrated that 38 volatile flavor substances were identified in the enzymatic hydrolysates of S. rugoso-annulata treated at atmospheric pressure and 100, 200, 300, 400, and 500 MPa, mainly 6 esters, 4 aldehydes, 10 alcohols, 5 acids, and 13 other volatile flavor substances, and the most kinds of flavor substances reached 32 kinds when the pressure was 400 MPa. E-nose can effectively distinguish the overall changes of enzymatic hydrolysates of S. rugoso-annulata treated with atmospheric pressure and different pressures. There was 1.09 times more umami amino acids in the enzymatic hydrolysates at 400 MPa than in the atmospheric pressure enzymatic hydrolysates and 1.11 times more sweet amino acids at 500 MPa than in the atmospheric pressure enzymatic hydrolysates. The results of the E-tongue indicate that the UHP treatment increased umami and sweetness and reduced bitterness, which was also confirmed by the results of amino acid and 5'-nucleotide analysis. In conclusion, the UHP synergistic enzymatic hydrolysis can effectively improve the overall flavor of the enzymatic hydrolysates of S. rugoso-annulata; this study also lays the theoretical foundation for the deep processing and comprehensive utilization of S. rugoso-annulata.
Collapse
|
8
|
Gao H, Yang F, Zhu B, Yin S, Fu Y, Li Y, Liao Y, Kang M, Zhang Y, He J, Yin Y, Xu K. Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork. Foods 2023; 12:foods12020297. [PMID: 36673389 PMCID: PMC9857953 DOI: 10.3390/foods12020297] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/28/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
This study attempts to explore the suitable conditions for the detection of volatile flavor compounds (VFCs) in Ningxiang pork by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Ningxiang pigs were harvested from a slaughterhouse and a longissimus dorsi sample was collected from each animal. The VFCs of Ningxiang pork can be strongly impacted by the detection conditions (columns, weight of meat samples, heat treatment time, equilibrium conditions, and extraction conditions) that need to be optimized. Our results also provided the optimal test conditions: weighing 5 g of meat samples, grinding for 30 s in a homogenizer, heat treatment at 100 °C for 30 min, equilibration at 70 °C for 30 min, and extraction at 100 °C for 50 min. Furthermore, the feasibility and representativeness of the test method were confirmed based on principal component analysis and a comparison of the three pork VFCs. These findings offer researchers a unified and efficient pretreatment strategy to research pork VFCs.
Collapse
Affiliation(s)
- Hu Gao
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Fang Yang
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Bangqiang Zhu
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Shishu Yin
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yawei Fu
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yiyang Li
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yinchang Liao
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Meng Kang
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuebo Zhang
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Jun He
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Yulong Yin
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
- Laboratory of Animal Nutrition Physiology and Metabolism, The Chinese Academy of Sciences, The Institute of Subtropical Agriculture, Changsha 410125, China
- Correspondence: (Y.Y.); (K.X.)
| | - Kang Xu
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
- Laboratory of Animal Nutrition Physiology and Metabolism, The Chinese Academy of Sciences, The Institute of Subtropical Agriculture, Changsha 410125, China
- Correspondence: (Y.Y.); (K.X.)
| |
Collapse
|
9
|
Heng WS, Jadhav SR, Ueland M, Shellie RA. Rapid detection of Escherichia coli in dairy milk using static headspace-comprehensive two-dimensional gas chromatography. Anal Bioanal Chem 2022; 415:2535-2545. [PMID: 36539609 DOI: 10.1007/s00216-022-04485-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 11/28/2022] [Accepted: 12/12/2022] [Indexed: 12/24/2022]
Abstract
A new approach is introduced for rapid and reliable bacteria detection in food. Namely, static headspace-comprehensive two-dimensional gas chromatography (HS-GC × GC) with backflushing. The introduced approach provides fast detection of Escherichia coli (E. coli) in enriched ultra-high-temperature processed (UHT) dairy milk. The presence of E. coli may be indicated by detecting microbial volatile organic compounds emanating from test solutions inoculated with E. coli. In the present investigation, HS-GC × GC analysis is preceded by conventional enrichment in nutrient broth and inoculated samples are clearly discernable from controls following as little as 15 h sample enrichment. Headspace equilibration for 28 min followed by an 8 min GC × GC analysis of enriched test solutions reduces time-to-response by approximately one full day compared to conventional culture-based methods. The presence of ethanol, 1-propanol, and acetaldehyde may be used as a putative marker of E. coli contamination in milk and the introduced approach is able to detect single-cell initial bacterial load. Faster, reliable detection of pathogens and/or spoilage microbes in food products is desirable for the food industry. The described approach has great potential to complement the conventional workflow and be utilised for rapid microbial screening of foodstuff.
Collapse
Affiliation(s)
- Wan Sin Heng
- School of Exercise and Nutrition Sciences, CASS Food Research Centre, Deakin University, 221 Burwood Highway, Burwood, Australia
| | - Snehal R Jadhav
- School of Exercise and Nutrition Sciences, CASS Food Research Centre, Deakin University, 221 Burwood Highway, Burwood, Australia
| | - Maiken Ueland
- Centre for Forensic Science, School of Mathematical and Physical Sciences, University of Technology Sydney, 15 Broadway, Ultimo, Australia
| | - Robert A Shellie
- School of Exercise and Nutrition Sciences, CASS Food Research Centre, Deakin University, 221 Burwood Highway, Burwood, Australia.
- Centre for Food Innovation, Tasmania Institute of Agriculture, University of Tasmania, Locked Bag 1325, Launceston, Australia.
| |
Collapse
|
10
|
Zhang R, Chen H, Chen Y, Tang C, Jiang B, Wang Z. Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes ( Ipomoea batatas L.). Food Chem X 2022; 17:100542. [PMID: 36824146 PMCID: PMC9941418 DOI: 10.1016/j.fochx.2022.100542] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/23/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022] Open
Abstract
This study investigated the impact of baking, boiling, and steaming on the taste, flavor, and chemical profile of yellow-fleshed sweetpotatoes (YFSP). Baked YFSP were sweeter, more palatable, and more flavorful than both steamed and boiled YFSP. Baking increased the YFSP soluble sugar content from 9.12% to 36.65%. Specifically, maltose increased by 200-fold and this possibly accounted for the sweetness of baked YFSP. From the Gas Chromatography-Mass Spectrometry analysis, the contents of furans and terpenes increased with baking, endowing baked YFSP with an aroma. On the contrary, boiling retained more carotenoids than the other cooking methods. Although cooking clearly altered YFSP, bioactive substances were predominantly preserved as only 72 out of 706 metabolites were identified as differentially accumulated metabolites between cooked and raw samples. Taken together, baked YFSP had high levels of sugars and volatile compounds, and the three cooking methods had little effect on chemical compounds. This comprehensive evaluation of cooked YFSP is a basis for sweetpotato processing and consumer choice.
Collapse
Affiliation(s)
- Rong Zhang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Haocheng Chen
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Yihang Chen
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China,College of Grassland Agriculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chaochen Tang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Bingzhi Jiang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Zhangying Wang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China,Corresponding author at: Crops Research Institute, Guangdong Academy of Agricultural Sciences, No.18 Jinying West Second Street, Tianhe District, Guangzhou, Guangdong 510640, China.
| |
Collapse
|
11
|
Yao Y, Zhang R, Jia R, Deng Y, Wang Z. Impact of different cooking methods on the chemical profile of orange-fleshed sweet potato (Ipomoea batatas L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
12
|
Mihaylova D, Popova A, Dincheva I. Pattern Recognition of Varieties of Peach Fruit and Pulp from Their Volatile Components and Metabolic Profile Using HS-SPME-GC/MS Combined with Multivariable Statistical Analysis. PLANTS (BASEL, SWITZERLAND) 2022; 11:3219. [PMID: 36501259 PMCID: PMC9737851 DOI: 10.3390/plants11233219] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/19/2022] [Accepted: 11/21/2022] [Indexed: 06/17/2023]
Abstract
A fruit's aroma profile, composed of a complex mixture of volatile organic compounds, is among the core attributes related to the overall taste and consumer preference. Prunus persica L. is a preferred summer fruit with a distinct, favorable olfactory characteristic. The volatile compositions of both peach fruits and fruit pulps from eight peach cultivars (four native and four introduced) was investigated to compare their composition and assess flavor-contributing compounds. In total, 65 compounds were profiled after a HS-SPME-GC-MS analysis: 16 esters, 14 aldehydes, 5 alcohols, 7 hydrocarbons, 7 ketones, 8 acids, and 8 terpenes. The most common compounds were esters, acids, and aldehydes. Although the same compounds were identified in both fruit and pulp, their %TIC (total ion current) differed in favor of the whole fruit. Following the metabolic profiling of the whole fruit and fruit pulp, a total of 44 compounds were identified from the studied varieties. Among them, amino acids, organic acids, sugar alcohols, saccharides, fatty acids, and phenolic acids were identified as existing groups. According to the provided principal component analysis (PCA) and hierarchical cluster analysis (HCA), the relative %TIC of the identified volatile compounds fluctuated depending on the studied cultivar. No differences were visible in the PCA biplots, which suggested that the polar and lipid metabolites do not provide significant variations when considering different parts of the fruit, contrary to the volatile compounds. The obtained results could successfully be applied in the metabolic chemotaxonomy of peaches and the differentiation of the metabolites present in different parts of the peach.
Collapse
Affiliation(s)
- Dasha Mihaylova
- Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria
| | - Aneta Popova
- Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria
| | - Ivayla Dincheva
- Department of Agrobiotechnologies, AgroBioInstitute, Agricultural Academy, 1164 Sofia, Bulgaria
| |
Collapse
|
13
|
Song P, Xu B, Liu Z, Cheng Y, Chao Z. The Difference of Volatile Compounds in Female and Male Buds of Trichosanthes anguina L. Based on HS-SPME-GC-MS and Multivariate Statistical Analysis. Molecules 2022; 27:7021. [PMID: 36296619 PMCID: PMC9611353 DOI: 10.3390/molecules27207021] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/07/2022] [Accepted: 10/14/2022] [Indexed: 12/01/2022] Open
Abstract
Trichosanthes anguina L. (family Cucurbitaceae) is a monoecious and diclinous plant that can be consumed as a vegetable and has anti-inflammatory and antioxidant effects. The chemical composition and content of volatile compounds in female and male buds of T. anguina were explored by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology combined with multivariate statistical analysis. The results showed that the content of the volatile compounds was different between female and male buds. 2,2,6-trimethyl-6-vinyltetrahydro-2H-pyran-3-ol and 2,2,6-trimethyl-6-vinyldihydro-2H-pyran-3(4H)-one were the main volatile compounds in both female and male buds. Based on the multivariate statistical analysis of orthogonal projections to latent structures discriminant analysis (OPLS-DA) and t-test, the content of seven compounds was significantly different between female and male buds. The content of three compounds in male buds was higher than that in female, i.e., (E)-4,8-dimethyl-1,3,7-nonatriene, 1,5,9,9-tetramethyl-1,4,7-cycloundecatriene, and (E)-caryophyllene. Conversely, the content of (Z)-4-hexen-1-ol, (Z)-3-hexenyl benzoate, (Z)-3-hexenyl salicylate, and 2-hexen-1-ol in female buds was higher than that in male buds. This is the first report on the difference in the volatile compounds between female and male buds of T. anguina, which enriches the basic research on the monoecious and diclinous plant and provides a reference for the study of plant sex differentiation.
Collapse
Affiliation(s)
| | | | | | | | - Zhimao Chao
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| |
Collapse
|
14
|
Effect of Scents on Gazing Behavior and Choice. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12146899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Environmental stimuli can have a significant impact on our decisions. Elements of the store atmosphere, such as music, lights and smells, all have effects on choices, but these have been only vaguely investigated. In the present study, we aim to uncover the effect of strawberry scent on the gazing behavior and choices of the 62 recruited participants. A static eye-tracker was used to study the effect of scent, released by a diffuser. In total, 31 participants completed the study under odorless conditions, while another 31 participants had strawberry fragrance sprayed into the air. The objectives of the study were (1) to determine whether the most gazed-upon product in each of the four categories (chocolate, tea, muesli bar, yoghurt) was chosen, (2) whether the presence of the strawberry scent influenced consumer decision making, i.e., whether the strawberry scent influenced more people to choose strawberry-flavored products, and (3) to introduce the application of a fast and easy-to-use technique for the qualitative analysis of strawberry aroma present in the air during eye-tracking measurements. The results show that (1) participants chose the product they had studied the longest, for all four categories, and (2) the presence or absence of the scent had no significant effect on choice, with the same frequencies of choosing each product in the two conditions regardless of the flavor of the products.
Collapse
|
15
|
Sánchez R, Pérez-Nevado F, Montero-Fernández I, Lozano J, Meléndez F, Martín-Vertedor D. Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines. Front Microbiol 2022; 13:897178. [PMID: 35602089 PMCID: PMC9120861 DOI: 10.3389/fmicb.2022.897178] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Accepted: 04/19/2022] [Indexed: 11/17/2022] Open
Abstract
The chemical composition of the brine for Spanish-style table olives plays a crucial role during the fermentation process. Traditional laboratory analysis requires a high consumption of reagents, highly qualified personnel, sophisticated equipment, long analysis times, and large amounts of samples. Analysis carried out using an electronic nose (E-nose) offers an alternative, non-destructive technique and is useful in determining alterations in brines caused by microorganisms. In the present research, nine mold strains isolated from spoiled olives were inoculated in synthetic brines to determine the effect of microbial development on sensory quality, volatile profile, and the capacity of E-nose to discriminate altered brines from the healthy ones. The brines inoculated with the mold strains presented negative attributes related to aromas of mold, wood, leather, rancidity and, organic solvents among others. The highest intensity of defect was presented by the brines inoculated with the strains Galactomyces geotricum (G.G.2); three Penicillium expansum (P.E.3, P.E.4, and P.E.20); one Penicillium glabrum (P.G.19); three Aspergillus flavus (A.F.9, A.F.18, and A.F.21); and one Fusarium solani (F.S.11). A total of 19 volatile compounds were identified by gas chromatography. Sensory analysis allowed us to classify the synthetic brines based on the degree of alteration produced by the mold strains used. Also, the E-nose data were able to discriminate the inoculated brines regardless of the intensity of the defect. These results demonstrate the capacity of the E-nose to discriminate alterations in brines produced by molds, thereby making it a useful tool to be applied during the elaboration process to detect early alterations in table olive fermentation.
Collapse
Affiliation(s)
- Ramiro Sánchez
- Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Badajoz, Spain
| | - Francisco Pérez-Nevado
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
- Research Institute of Agricultural Resources (INURA), Badajoz, Spain
- *Correspondence: Francisco Pérez-Nevado,
| | - Ismael Montero-Fernández
- Department of Agricultural and Forestry Engineering, School of Agrarian Engineering, University of Extremadura, Badajoz, Spain
| | - Jesús Lozano
- Research Institute of Agricultural Resources (INURA), Badajoz, Spain
- Industrial Engineering School, University of Extremadura, Badajoz, Spain
| | - Félix Meléndez
- Industrial Engineering School, University of Extremadura, Badajoz, Spain
| | - Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Badajoz, Spain
- Research Institute of Agricultural Resources (INURA), Badajoz, Spain
| |
Collapse
|
16
|
Zhang R, Li M, Tang C, Jiang B, Yao Z, Mo X, Wang Z. Combining Metabolomics and Transcriptomics to Reveal the Mechanism of Coloration in Purple and Cream Mutant of Sweet Potato ( Ipomoea batatas L.). FRONTIERS IN PLANT SCIENCE 2022; 13:877695. [PMID: 35599902 PMCID: PMC9116297 DOI: 10.3389/fpls.2022.877695] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Accepted: 03/24/2022] [Indexed: 05/27/2023]
Abstract
Purple sweet potato is considered as a healthy food because of its high anthocyanins. To understand the coloring mechanism and quality change between purple-fleshed sweet potato (cv. Xuzi201) and its cream fleshed mutant (M1001), a combined metabolomic and transcriptomic analysis was performed. The metabolome data showed that 4 anthocyanins, 19 flavones, 6 flavanones, and 4 flavonols dramatically decreased in M1001, while the contents of 3 isoflavones, 3 flavonols, 4 catechins, and 2 proanthocyanins increased. Transcriptomic analyses indicated that the expression of 49 structural genes in the flavonoid pathway and transcription factors (TFs) (e.g., bHLH2, R2R3-MYB, MYB1) inducting anthocyanin biosynthesis were downregulated, but the repressor MYB44 was upregulated. The IbMYB1-2 gene was detected as a mutation gene in M1001, which is responsible for anthocyanin accumulation in the storage roots. Thus, the deficiency of purple color in the mutant is due to the lack of anthocyanin accumulation which was regulated by IbMYB1. Moreover, the accumulation of starch and aromatic volatiles was significantly different between Xuzi201 and M1001. These results not only revealed the mechanism of color mutation but also uncovered certain health-promoting compounds in sweet potato.
Collapse
Affiliation(s)
- Rong Zhang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, China
| | - Ming Li
- Institute of Biotechnology and Nuclear Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Chaochen Tang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, China
| | - Bingzhi Jiang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, China
| | - Zhufang Yao
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, China
| | - Xueying Mo
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, China
| | - Zhangying Wang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, China
| |
Collapse
|
17
|
Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS. Foods 2022; 11:foods11030446. [PMID: 35159596 PMCID: PMC8834115 DOI: 10.3390/foods11030446] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/20/2022] [Accepted: 01/30/2022] [Indexed: 12/04/2022] Open
Abstract
In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.
Collapse
|
18
|
Guo L, Huang L, Cheng X, Gao Y, Zhang X, Yuan X, Xue C, Chen X. Volatile Flavor Profile and Sensory Properties of Vegetable Soybean. Molecules 2022; 27:939. [PMID: 35164204 PMCID: PMC8839288 DOI: 10.3390/molecules27030939] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/26/2022] [Accepted: 01/26/2022] [Indexed: 11/25/2022] Open
Abstract
The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respectively) were investigated. Nutrient composition analysis revealed that TW292 had a high soluble protein and soluble sugar content but low fat content. The total free amino acid content (15.43 mg/g) and umami free amino acid content (6.08 mg/g) of SX6 were significantly higher (p < 0.05) than those of the other varieties. An electronic tongue effectively differentiated between the umami and sweetness characteristics of the vegetable soybeans. Differences in sensory evaluation results were mainly reflected in texture and taste. A total of 41 volatile compounds were identified through HS-SPME-GC-MS, and the main flavor compounds were 1-octen-3-ol, hexanal, (Z)-2-heptenal, 2-octene, nonanal, (Z)-2-decenal, and 3,5-octadien-2-one. However, the volatile composition of different vegetable soybean varieties exhibited large variability in type and relative contents. Considerable differences in nutritional, organoleptic, and aroma characteristics were found among different varieties. The results of this study will provide a good basis for the assessment and application of the major vegetable soybean varieties grown in China.
Collapse
Affiliation(s)
- Luping Guo
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Lu Huang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Xi Cheng
- Department of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;
| | - Yuan Gao
- Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China;
| | - Xiaoyan Zhang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Xingxing Yuan
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Chenchen Xue
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Xin Chen
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| |
Collapse
|