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Peng S, Li Y, Liu H, Tuo Y, Dang J, Wang W, You H, Du S, Wang L, Ding L. Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS. Food Chem X 2024; 22:101441. [PMID: 38756471 PMCID: PMC11096820 DOI: 10.1016/j.fochx.2024.101441] [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: 11/08/2023] [Revised: 03/23/2024] [Accepted: 05/02/2024] [Indexed: 05/18/2024] Open
Abstract
This study aimed to investigate the effects of germination and roasting on the flavor of quinoa. Firstly, the aroma of quinoa and germinated quinoa roasted under different conditions was analyzed using sensory evaluation and electronic nose (E-nose). Results showed that the best favorable aroma of quinoa and germinated quinoa was obtained when roasted at 160 °C for 15 min. Then, a total of 34 and 80 volatile organic compounds (VOCs) of quinoa and germinated quinoa roasted at 160 °C for 15 min were determined using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Germination and roasting effectively reduced the contents of VOCs that produced undesirable flavor. Moreover, germination improved the floral aromas, while roasting mainly produced caramel, cocoa, and roasted nut aromas of quinoa. This study indicated that germination and roasting treatments might serve as promising processing methods to improve the flavor of quinoa.
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Affiliation(s)
- Siwang Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yiju Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Huan Liu
- Chongqing Institute for Food and Drug Control, Chongqing 401121, PR China
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 401121, PR China
| | - Yuanrong Tuo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Jiamin Dang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Wei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Haixi You
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Shuangkui Du
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Xianyang 712100, PR China
| | - Liying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Xianyang 712100, PR China
| | - Long Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
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Iijima Y, Miwa A, Shimada K, Horita S, Kamiko Y, Ito Y, Sasamoto K, Nakahara T, Koizumi T, Ochiai N. Superior high-efficiency and high-throughput volatile flavor extraction of Japanese fermented seasonings by solvent-assisted stir bar solid extraction with reverse extraction. J Biosci Bioeng 2024; 137:372-380. [PMID: 38368121 DOI: 10.1016/j.jbiosc.2024.01.013] [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: 10/26/2023] [Revised: 01/07/2024] [Accepted: 01/18/2024] [Indexed: 02/19/2024]
Abstract
Fermented seasonings have pleasant flavors that stimulate our appetite. Their flavoring properties change depending on factors such as their materials and fermented conditions. Therefore, a comparative analysis of their flavor is important when evaluating their quality. However, seasonings contain high levels of various matrices such as sugars, proteins, lipids, and ethanol, making it difficult to extract aroma compounds efficiently from them. In this study, we verified a high-efficient and high-throughput volatile flavor analysis of fermented seasonings by solvent-assisted stir bar solid extraction (SA-SBSE) with reverse extraction. We applied SA-SBSE to Japanese fermented seasonings, soy sauce, miso (fermented beans), and mirin (sweet rice wine) and compared their profiles with those from other common extraction methods, headspace gas-solid-phase microextraction (HS-SPME), liquid extraction with solvent-assisted flavor evaporation (LE-SAFE), and conventional SBSE (C-SBSE). The aroma properties and profiles of extracts from SA-SBSE were close to those of the original sample, being similar to that of LE-SAFE. In addition, potent aroma compounds in each sample were extracted by SA-SBSE and LE-SAFE, which were far superior to those by C-SBSE. For quantification, SA-SBSE extracts showed a good standard curve by the standard addition method. We could quantify maltol, one of the most common potent aroma compounds in all samples, for various commercial samples by such high-throughput analysis.
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Affiliation(s)
- Yoko Iijima
- Department of Applied Chemistry, Kogakuin University, 2665-1 Nakano-machi, Hachioji, Tokyo 192-0015, Japan; Department of Nutrition and Life Science, Kanagawa Institute of Technology, 1030 Shimo-ogino, Atsugi, Kanagawa 243-0292, Japan.
| | - Azusa Miwa
- Department of Nutrition and Life Science, Kanagawa Institute of Technology, 1030 Shimo-ogino, Atsugi, Kanagawa 243-0292, Japan
| | - Kaito Shimada
- Department of Applied Chemistry, Kogakuin University, 2665-1 Nakano-machi, Hachioji, Tokyo 192-0015, Japan
| | - Shunsuke Horita
- Department of Applied Chemistry, Kogakuin University, 2665-1 Nakano-machi, Hachioji, Tokyo 192-0015, Japan
| | - Yuho Kamiko
- Department of Applied Chemistry, Kogakuin University, 2665-1 Nakano-machi, Hachioji, Tokyo 192-0015, Japan
| | - Yusuke Ito
- Research and Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba 278-0037, Japan
| | - Kikuo Sasamoto
- GERSTEL K.K. 1-3-1 Nakane, Meguro-ku, Tokyo 152-0031, Japan
| | - Takeharu Nakahara
- Research and Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba 278-0037, Japan
| | - Taichi Koizumi
- Research and Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba 278-0037, Japan
| | - Nobuo Ochiai
- GERSTEL K.K. 1-3-1 Nakane, Meguro-ku, Tokyo 152-0031, Japan
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Wang P, Kan Q, Yang L, Huang W, Wen L, Fu J, Liu Z, Lan Y, Huang Q, Ho CT, Cao Y. Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis. Food Chem 2023; 419:135995. [PMID: 37003053 DOI: 10.1016/j.foodchem.2023.135995] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/14/2023] [Accepted: 03/18/2023] [Indexed: 03/29/2023]
Abstract
Most previous studies on volatile compounds in soy sauce were performed by gas chromatography-mass spectrometry (GC-MS). In this study, the volatile compounds of high-salt liquid-state fermentation soy sauce (HLFSS) were analyzed qualitatively and quantitatively by GC-MS and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). One hundred and seventy-four substances were detected using the two instruments, 87 by HS-GC-IMS and 127 by GC-MS. Aldehydes (26), ketones (28), esters (29), and alcohols (26) were the main compounds in HLFSS. In addition, ethyl pyruvate, (E)-2-pentenal and diethyl propanedioate were detected by HS-GC-IMS, which were previously not detected in HLFSS. Forty-eight aromatics including 34 key ones were identified by gas chromatography-olfactometry. Phenylacetaldehyde, methional, 2-methylbutanal, 1-octen-3-ol, ethyl acetate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-ethyl guaiacol were identified as the main aroma compounds in HLFSS by aroma recombination and omission test. This study laid foundation for developing flavor assessment standards for soy sauce.
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Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04165-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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5
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Chen E, Zhao S, Song H, Zhang Y, Lu W. Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS. Molecules 2022; 27:molecules27185878. [PMID: 36144613 PMCID: PMC9505416 DOI: 10.3390/molecules27185878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/16/2022] Open
Abstract
Guangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane. In the present study, the differences between odor compounds of brown sugar from Guangdong, Guangxi, and Yunnan provinces in China were compared and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 80 odor compounds, including 5 alcohols, 9 aldehydes, 8 phenols, 21 acids, 14 ketones, 5 esters, 12 pyrazines, and 6 other compounds, were detected. The fingerprint analysis of the brown sugar odor compounds showed 90% similarity, indicating a close relationship among the odor properties of brown sugar in each province. Moreover, the orthogonal partial least squares discriminant analysis (OPLS-DA) was performed to identify the compounds contributing to the volatile classification of the brown sugar from three provinces, which confirmed that OPLS-DA could be a potential tool to distinguish the brown sugar of three origins.
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Affiliation(s)
- Erbao Chen
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Shuna Zhao
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition and Health Research Institute Co., Ltd., Beijing 102209, China
- Correspondence: (S.Z.); (H.S.)
| | - Huanlu Song
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (S.Z.); (H.S.)
| | - Yu Zhang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Wanyao Lu
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition and Health Research Institute Co., Ltd., Beijing 102209, China
- COFCO Sugar Co., Ltd., Key Laboratory of Quality & Safety Control for Sugar Crops and Tomato, Ministry of Agriculture of the PRC, Changji 831100, China
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Yang Y, Zhong H, Yang N, Zhu D, Li J, Yang Z, Yang T. Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yurong Yang
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
| | - Haiyan Zhong
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
| | - Ning Yang
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
| | - Dongcai Zhu
- Lidu Liquor Industry Co. Ltd. Nanchang 331725 China
| | - Jie Li
- Lidu Liquor Industry Co. Ltd. Nanchang 331725 China
| | - Zhilong Yang
- Xiangjiao Liquor Industry Co. Ltd. Shaoyang 422000 China
| | - Tao Yang
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
- Lidu Liquor Industry Co. Ltd. Nanchang 331725 China
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7
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Wang S, Wang Y, Zhao C, Liu X, Yin Y, Yang Z, Fang W. Studies on the volatile composition in crystal malts by using HS-SPME–GC-MS. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103464] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review. Food Res Int 2022; 151:110823. [PMID: 34980374 DOI: 10.1016/j.foodres.2021.110823] [Citation(s) in RCA: 59] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 10/27/2021] [Accepted: 11/22/2021] [Indexed: 12/19/2022]
Abstract
Plant-based meat analogues (PBMA) are promising foods to address the global imbalance between the supply and demand for meat products caused by the increasing environmental pressures and growing human population. Given that the flavor of PBMA plays a crucial role in consumer acceptance, imparting meat-like flavor is of great significance. As a natural approach to generate meat-like flavor, the Maillard reaction involving food-derived peptides could contribute to the required flavor compounds, which has promising applications in PBMA formulations. In this review, the precursors of meat-like flavor are summarized followed by a discussion of the reactions and mechanisms responsible for generation of the flavor compounds. The preparation and analysis techniques for food-derived Maillard reacted peptides (MRPs) as well as their taste and aroma properties are discussed. In addition, the MRPs as meat flavor precursors and their potential application in the formulation of PBMA are also discussed. The present review provides a fundamental scientific information useful for the production and application of MRPs as meat flavor precursors in PBMA.
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Yuan H, Chen W, Chen Y, Wang L, Zhang C, Deng W, Zhang L, Liu G, Shen C, Lou K, Wang S. Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content. PLoS One 2021; 16:e0260024. [PMID: 34788334 PMCID: PMC8598244 DOI: 10.1371/journal.pone.0260024] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 10/31/2021] [Indexed: 11/24/2022] Open
Abstract
Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.
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Affiliation(s)
- Huawei Yuan
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan, China
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan, China
| | - Wenhao Chen
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan, China
- Faculty of Agriculture & Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Yuanlin Chen
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan, China
| | - Lian Wang
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan, China
| | - Chao Zhang
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan, China
- Faculty of Agriculture & Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Wuyuan Deng
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan, China
- Faculty of Agriculture & Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Liqiang Zhang
- Luzhou Laojiao Co., Ltd. Luzhou, Luzhou, Sichuan, China
- National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| | - Guangqian Liu
- Luzhou Laojiao Co., Ltd. Luzhou, Luzhou, Sichuan, China
- National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| | - Caihong Shen
- Luzhou Laojiao Co., Ltd. Luzhou, Luzhou, Sichuan, China
- National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| | - Kai Lou
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan, China
- * E-mail: (KL); (SW)
| | - Songtao Wang
- Luzhou Laojiao Co., Ltd. Luzhou, Luzhou, Sichuan, China
- National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
- * E-mail: (KL); (SW)
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Kaneko S, Kumazawa K. Comparative Aroma Extract Dilution Analysis of Changes in Aroma Components of Seasoned Soy Sauce Prepared from Soy Sauce and Mirin during Heating. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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11
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Dong W, Shi K, Liu M, Shen C, Li A, Sun X, Zhao M, Sun J, Li H, Zheng F, Huang M. Characterization of 3-Methylindole as a Source of a "Mud"-like Off-Odor in Strong-Aroma Types of Base Baijiu. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12765-12772. [PMID: 30392373 DOI: 10.1021/acs.jafc.8b04734] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The "mud"-like off-odor, which is an odor reminiscent of musty and strong animal fecal odors, affects the quality classification of the strong-aroma types of baijiu (SAB), but little is known about which compounds are responsible for this aroma, except for certain phenolic compounds. However, not all mud-like off-odor expressions in SAB can be attributed to those phenolic compounds. In this work, volatile compounds in pit mud and SAB samples were isolated by headspace solid-phase microextraction and liquid-liquid extraction. An odoriferous zone was detected by GC-MS/olfactometer and GC-MS and was attributed to 3-methylindole rather than ethyl oleate on the basis of their odor characteristics, MS data, and retention indices. Combined with the detection threshold of 3-methylindole determined by a three-alternative forced-choice (6.09 μg/L) procedure, odor activity values in the tested base SAB were from 1 to 23. Sensory studies and the prepared heat map highlighted the contribution of this compound to the odor characteristics for the first time.
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Affiliation(s)
- Wei Dong
- College of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , P. R. China
| | | | - Miao Liu
- Luzhou Laojiao Co. Ltd. , Luzhou , Sichuan 646000 , P. R. China
| | - Caihong Shen
- Luzhou Laojiao Co. Ltd. , Luzhou , Sichuan 646000 , P. R. China
| | - Anjun Li
- Anhui Gujing Distillery Co. Ltd. , Bozhou 236000 , Anhui China
| | | | - Mouming Zhao
- College of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , P. R. China
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Liu J, Zhao W, Li S, Zhang A, Zhang Y, Liu S. Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry. Molecules 2018; 23:molecules23020462. [PMID: 29461466 PMCID: PMC6017027 DOI: 10.3390/molecules23020462] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 02/14/2018] [Accepted: 02/17/2018] [Indexed: 11/16/2022] Open
Abstract
The volatile compounds in proso millet wine were extracted by headspace solid-phase microextraction (85 μm polyacrylate (PA), 100 μm polydimethylsiloxane (PDMS), 75 μm Carboxen (CAR)/PDMS, and 50/30 μm divinylbenzene (DVB)/CAR/PDMS fibers), and analyzed using gas chromatography-mass spectrometry; the odor characteristics and intensities were analyzed by the odor activity value (OAV). Different sample preparation factors were used to optimize this method: sample amount, extraction time, extraction temperature, and content of NaCl. A total of 64 volatile compounds were identified from the wine sample, including 14 esters, seven alcohols, five aldehydes, five ketones, 12 benzene derivatives, 12 hydrocarbons, two terpenes, three phenols, two acids, and two heterocycles. Ethyl benzeneacetate, phenylethyl alcohol, and benzaldehyde were the main volatile compounds found in the samples. According to their OAVs, 14 volatile compounds were determined to be odor-active compounds (OAV > 1), and benzaldehyde, benzeneacetaldehyde, 1-methyl-naphthalene, 2-methyl-naphthalene, and biphenyl were the prominent odor-active compounds (OAV > 50), having a high OAV. Principal component analysis (PCA) showed the difference of distribution of the 64 volatile compounds and 14 odor-active compounds with four solid-phase microextraction (SPME) fibers.
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Affiliation(s)
- Jingke Liu
- Institute Millet Crops of Heibei Academy of Agriculture and Forestry, Shijiazhuang 050035, China.
- National Millet Improvement Center of China, Shijiazhuang 050035, China.
- Minor Cereal Crops Research Laboratory of Hebei Province, Shijiazhuang 050035, China.
| | - Wei Zhao
- Institute Millet Crops of Heibei Academy of Agriculture and Forestry, Shijiazhuang 050035, China.
- National Millet Improvement Center of China, Shijiazhuang 050035, China.
- Minor Cereal Crops Research Laboratory of Hebei Province, Shijiazhuang 050035, China.
| | - Shaohui Li
- Institute Millet Crops of Heibei Academy of Agriculture and Forestry, Shijiazhuang 050035, China.
- National Millet Improvement Center of China, Shijiazhuang 050035, China.
- Minor Cereal Crops Research Laboratory of Hebei Province, Shijiazhuang 050035, China.
| | - Aixia Zhang
- Institute Millet Crops of Heibei Academy of Agriculture and Forestry, Shijiazhuang 050035, China.
- National Millet Improvement Center of China, Shijiazhuang 050035, China.
- Minor Cereal Crops Research Laboratory of Hebei Province, Shijiazhuang 050035, China.
| | - Yuzong Zhang
- Institute Millet Crops of Heibei Academy of Agriculture and Forestry, Shijiazhuang 050035, China.
- National Millet Improvement Center of China, Shijiazhuang 050035, China.
- Minor Cereal Crops Research Laboratory of Hebei Province, Shijiazhuang 050035, China.
| | - Songyan Liu
- Shijiazhuang Livestock Products Quality Inspection & Supervision Center, Shijiazhuang 050041, China.
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