Article
Chemistry, Applied
Xiaoli Zhou, Siyi Zhu, Jianan Wei, Yiming Zhou
Summary: This study evaluated and classified the aromatic profiles of Hemerocallis flowers from 10 cultivars, identifying a total of 81 volatile components. The findings contribute to our understanding of Hemerocallis.
Article
Chemistry, Applied
Xiaoli Zhou, Siyi Zhu, Jianan Wei, Yiming Zhou
Summary: This study evaluated and classified the aromatic profiles of Hemerocallis flowers from 10 cultivars, identifying a total of 81 volatile components. Linalool, indole, and other components played an essential role in distinguishing different varieties.
Article
Biochemistry & Molecular Biology
Chao Li, Huiying Wan, Xinlong Wu, Jiaxin Yin, Limin Zhu, Hanjiang Chen, Xinbo Song, Lifeng Han, Wenzhi Yang, Heshui Yu, Zheng Li
Summary: This study characterized the volatile organic compounds (VOCs) of Schizonepetae Spica from six different regions using two different instruments, identifying a total of 82 compounds. The results showed that the HS-GC-IMS method was more effective in distinguishing samples from different regions, providing a reference method for the regional classification of Schizonepetae Spica.
Article
Chemistry, Applied
Yi Chen, Pao Li, Luyan Liao, Yeyou Qin, Liwen Jiang, Yang Liu
Summary: The study utilized a combination of HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in volatile organic compounds (VOCs) during the fermentation of Liuyang Douchi, identifying 115 VOCs with distinct patterns at different fermentation stages. The research identified 49 marker VOCs that could distinguish the fermentation stages of Douchi based on their composition, with different VOCs contributing to the unique aromas of Douchi at each stage of fermentation.
Article
Food Science & Technology
Xueting Liu, Xueli Wang, Yanwei Cheng, Yuangen Wu, Yan Yan, Zhen Li
Summary: In this study, changes in volatile organic compounds (VOCs) in Zhenyuan Daocai at different storage durations were analyzed. Various methods including electronic tongue (E-tongue), electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS) were used. The results showed that the VOCs in Zhenyuan Daocai originated from raw materials and processing, and different compounds were responsible for different flavors. Furthermore, the characteristic VOCs changed after different durations of storage, contributing to floral, fruity, almond, roasted meat, fried coffee, and apple flavors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Miao Kang, Yu Guo, Zhiyuan Ren, Weiwei Ma, Yuewei Luo, Kai Zhao, Xiaowen Wang
Summary: This study successfully developed the characteristic volatile fingerprint of foxtail millet using electronic nose, gas chromatography-ion mobility spectrometry, and gas chromatography-mass spectrometry. The results showed differences in volatile compounds among different foxtail millet varieties, which is important for origin traceability and quality control.
Article
Food Science & Technology
Chenguang Zhou, Yaojie Zhou, Yuqian Hu, Bin Li, Roujia Zhang, Kaiyi Zheng, Jie Liu, Jing Wang, Min Zuo, Siyao Liu
Summary: The study found that germinated brown rice (GBR) from Japonica rice cultivars contained higher levels of health-promoting compounds compared to Indica rice cultivars. No clear differences in volatile profiles were observed between the subspecies, but all volatile organic compounds exhibited significant reductions after germination, suggesting that Japonica cultivars might be preferred for health-conscious consumers seeking GBR products.
Article
Chemistry, Applied
Xuemei Tian, Fenghua Wu, Guoxin Zhou, Jian Guo, Xingquan Liu, Tao Zhang
Summary: In this study, the volatile compounds in non-infested and S. oryzae-infested brown rice were analyzed to identify potential markers and facilitate pest monitoring. A reliable method to distinguish between non-infested and S. oryzae-infested brown rice was discovered. The findings of this study lay a foundation for further research on the brown rice infestation mechanism and safe storage monitoring.
Article
Food Science & Technology
Naissa Previde Bernardo, Aline de Oliveira, Renata Vieira da Mota, Francisco Mickael de Medeiros Camara, Isabela Peregrino, Murillo de Albuquerque Regina, Eduardo Purgatto
Summary: This study evaluated the impact of the lyre and Geneva double-curtain training systems on the volatile composition of sparkling wines and found that different training systems and seasons can lead to variations in the chemical composition of sparkling wines.
Article
Agricultural Engineering
Madhubalaji Chegukrishnamurthi, Ajam Shekh, Sarada Ravi, Sandeep Narayana Mudliar
Summary: In this study, the production of volatile organic compounds (VOCs) and their effect on growth were investigated by cultivating bacterial mixture (Rhizobium and Agrobacterium) and axenic Chlorella individually, in a mixed form, and through headspace connections. The results showed significant differences in VOCs produced by axenic Chlorella and Chlorella co-cultured with bacteria. The growth of co-cultured Chlorella was greatly enhanced, indicating the essential role of VOCs in growth and communication.
BIORESOURCE TECHNOLOGY
(2022)
Article
Food Science & Technology
Jie Zhang, Xiuchao Gu, Wenjing Yan, Lina Lou, Xuewen Xu, Xuehao Chen
Summary: This study analyzed the volatile organic compounds (VOCs) in different cucumber cultivars and found significant differences in types and contents among the cultivars. The YX cultivar had the highest VOCs content, which mainly included hydrocarbons, aldehydes, and ketones. These findings are important for understanding the impact of cultivars on cucumber VOCs and facilitating targeted breeding.
Article
Food Science & Technology
Qianqian Li, Bei Li, Rong Zhang, Shuyan Liu, Shupeng Yang, Yi Li, Jianxun Li
Summary: In this study, the peach aroma was analyzed using HS-SPME/GC-MS, and the primary aroma-active compounds were identified using OAV values. Chemometrics methods were then employed to determine five critical aroma compounds. The potential chemical basis of the odors was sought through sensory evaluation. This study provides a theoretical and practical foundation for geographical origin traceability and quality evaluation.
Article
Biochemistry & Molecular Biology
Zhenying Liu, Ye Fang, Cui Wu, Xian Hai, Bo Xu, Zhuojun Li, Pingping Song, Huijun Wang, Zhimao Chao
Summary: This study analyzed the volatile compounds of female and male buds of Herpetospermum pedunculosum using HS-SPME-GC-MS technology. The results showed differences in composition, content, and the presence of unique compounds between female and male buds. The study identified 9 differential volatile compounds and highlighted the correlation between volatile compounds, floral odor, and plant physiology.
Article
Biochemistry & Molecular Biology
Rong Zhang, Chaochen Tang, Bingzhi Jiang, Xueying Mo, Zhangying Wang
Summary: The study optimized the HP-SPME GC-MS method to investigate the volatile compounds of four sweet potato cultivars, revealing significant compound differences among varieties and distinctive compounds characterizing each cultivar with typical flavor.
Article
Biochemistry & Molecular Biology
Chih-Hsin Yeh, Chia-Yi Chou, Chin-Sheng Wu, Lee-Ping Chu, Wei-Juan Huang, Hsin-Chun Chen
Summary: This study compared different extraction methods to establish the analytic conditions for examining the aroma quality of vanilla pods. The results showed that SDE and HS-SPME could be used together to facilitate the analysis of vanilla pod aroma.