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Stylianou M, Barlet C, Andreou C, Agapiou A. Assessment of volatile emissions by aging books. Environ Sci Pollut Res Int 2024; 31:17670-17677. [PMID: 37227637 DOI: 10.1007/s11356-023-27628-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Accepted: 05/10/2023] [Indexed: 05/26/2023]
Abstract
Indoor air quality (IAQ) has attracted a lot of attention due to its complexity and direct effect on human health. Indoor settings in libraries entail various volatile organic compounds (VOCs) linked to the aging and degradation of print material. The effect of the storage environment on paper life expectancy was investigated by targeting the VOC emissions of old and new books using headspace solid phase micro extraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) analysis. "Sniffing" of book degradation markers showed both ubiquitously and infrequently occurring VOCs. Old book "degradomics" revealed mostly alcohols (57%) and ethers (12%), whereas new books resulted mainly to ketones (40%) and aldehydes (21%). Chemometric processing of the results with principal component analysis (PCA) corroborated our initial observations and was able to discriminate the books by age into three groups: very old books (from the 1600 s to mid-1700), old books (from the 1800s to the early 1900s), and modern books (from the mid-twentieth century onwards) based on their gaseous markers. The measured mean concentrations of selected VOCs (acetic acid, furfural, benzene, and toluene) were below the respective guidelines set for similar places (i.e. museums). The applied non-invasive, green analytical methodology (HS-SPME-GC/MS) can assist librarians, stakeholders, and researchers to evaluate the IAQ, as well as the degree of degradation, and take the appropriate measures for book restoration and monitoring protocols.
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Affiliation(s)
- Marinos Stylianou
- Laboratory of Chemical Engineering and Engineering Sustainability, Faculty of Pure and Applied Sciences, Open University of Cyprus, Giannou Kranidioti 89, Latsia, 2231, Nicosia, Cyprus
| | - Chloe Barlet
- Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678, Nicosia, Cyprus
| | - Chrysafis Andreou
- Department of Electrical and Computer Engineering, University of Cyprus, 1678, Nicosia, Cyprus
| | - Agapios Agapiou
- Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678, Nicosia, Cyprus.
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2
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Mu Y, Zeng C, Qiu R, Yang J, Zhang H, Song J, Yuan J, Sun J, Kang S. Optimization of the Fermentation Conditions of Huaniu Apple Cider and Quantification of Volatile Compounds Using HS-SPME-GC/MS. Metabolites 2023; 13:998. [PMID: 37755278 PMCID: PMC10538033 DOI: 10.3390/metabo13090998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 08/23/2023] [Accepted: 09/07/2023] [Indexed: 09/28/2023] Open
Abstract
The fermentation process and composition of volatile compounds play a crucial role in the production of Huaniu apple cider. This study aimed to optimize the fermentation conditions of Huaniu apple cider and quantify its volatile compounds using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS). The optimal fermentation parameters were determined using response surface methodology (RSM). The optimal fermentation temperature was 25.48 °C, initial soluble solids were 18.90 degrees Brix, inoculation amount was 8.23%, and initial pH was 3.93. The fermentation rate was determined to be 3.0, and the predicted value from the verification test was 3.014. This finding demonstrated the excellent predictability of a RSM-optimized fermentation test for Huaniu apple cider, indicating the reliability of the process conditions. Moreover, the analysis of volatile compounds in the optimized Huaniu cider identified 72 different ingredients, including 41 esters, 16 alcohols, 6 acids, and 9 other substances. Notably, the esters exhibited high levels of ethyl acetate, ethyl octanoate, and ethyl capricate. Similarly, the alcohols demonstrated higher levels of 3-methyl-1-butanol, phenethylethanol, and 2-methyl-1-propanol, while the acids displayed increased concentrations of acetic acid, caproic acid, and caprylic acid. This study provides the essential technical parameters required for the preparation of Huaniu apple cider while also serving as a valuable reference for investigating its distinct flavor profile.
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Affiliation(s)
- Yuwen Mu
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (Y.M.); (C.Z.); (H.Z.); (J.S.); (J.Y.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
| | - Chaozhen Zeng
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (Y.M.); (C.Z.); (H.Z.); (J.S.); (J.Y.)
| | - Ran Qiu
- China Resources Beer (Holdings) Company Limited, Beijing 100005, China;
| | - Jianbin Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
| | - Haiyan Zhang
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (Y.M.); (C.Z.); (H.Z.); (J.S.); (J.Y.)
| | - Juan Song
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (Y.M.); (C.Z.); (H.Z.); (J.S.); (J.Y.)
| | - Jing Yuan
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (Y.M.); (C.Z.); (H.Z.); (J.S.); (J.Y.)
| | - Jing Sun
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
| | - Sanjiang Kang
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (Y.M.); (C.Z.); (H.Z.); (J.S.); (J.Y.)
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Li W, Zhang Z, Zhao Y, Li W, Wang L, Shang Q, Du J, Jin L. Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine. Molecules 2023; 28:5129. [PMID: 37446791 DOI: 10.3390/molecules28135129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of this paper was to compare the effects of two clarification methods, protease combined with heat treatment and bentonite, on the aroma quality of liqueur wines, and to identify and analyze the overall differences between the basic components and volatile aroma compounds of liqueur wines after the two treatments by chemical analysis, headspace-solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that total acidity, volatile acidity and pH in liqueur wines after protease combined with heat treatment were not significantly different from those of the blank control, and the ability to remove proteins was equal to that of the bentonite treatment. A total of 58 volatile aroma compounds were detected by HS-SPME-GC/MS. Compared with the blank control group (44 species, total 108.705 mg/L), 52 (83.233 mg/L) and 50 (120.655 mg/L) aroma compounds were detected in the bentonite and protease combined with heat treatments, respectively. Compared with the control and bentonite treatment, the protease combined with heat treatment significantly increased the total content of aromatic compounds in liqueur wines, and the types and contents of olefins, furans and phenols were higher. Among them, the compounds with major contributions in the protease combined with heat treatment were ionone, β-damascenone, 3-methyl-1-butanol, alpha-terpineol and limonene, which helped increase the content of terpenoids and enhance the floral and fruit aroma of the wine. Meanwhile, linalool, diethyl succinate, 2-methyl-3-heptanone, butanal diethyl acetal, hexanal and n-octanol were six compounds with high content of aromatic compounds unique to liqueur wines after protease combined with heat treatment. The sensory evaluation results were consistent with the results of aromatic compound detection, and the overall quality was better. The results may provide a reference for further exploration of protease-based clarifiers suitable for liqueur wines.
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Affiliation(s)
- Wen Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Zhen Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yuanyuan Zhao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Wei Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Li Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qi Shang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jianming Du
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Lina Jin
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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Wang W, Smith DJ, Ngo H, Jin ZT, Mitchell AE, Fan X. Lipid Oxidation and Volatile Compounds of Almonds as Affected by Gaseous Chlorine Dioxide Treatment to Reduce Salmonella Populations. J Agric Food Chem 2023; 71:5345-5357. [PMID: 36946919 DOI: 10.1021/acs.jafc.3c00267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The effects of gaseous chlorine dioxide (ClO2) treatment, applied to inactivate Salmonella, on lipid oxidation, volatile compounds, and chlorate levels of dehulled almonds were evaluated during a 3 month accelerated storage at 39 °C. At treatment levels that yielded a 2.91 log reduction of Salmonella, ClO2 promoted lipid oxidation as indicated by increased peroxide values, total acid number, conjugated dienes, and thiobarbituric acid-reactive substances. Furthermore, several chlorine-containing volatile compounds including trichloromethane, 1-chloro-2-propanol, 1,1,1-trichloro-2-propanol, and 1,3-dichloro-2-propanol were identified in ClO2-treated samples. However, all the volatile chlorine-containing compounds decreased during the 3 months of storage. Chlorate (26.4 ± 5.1 μg/g) was found on the ClO2-treated samples. The amounts of non-ethanol alcohols, aldehydes, and carboxylic acids increased following ClO2 treatments. Some volatiles such as 2,3-butanediol that were present in non-treated samples became non-detectable during post-ClO2 treatment storage. Overall, our results demonstrated that gaseous ClO2 treatment promoted lipid oxidation, generation of volatiles of lipid origin, and several chlorine-containing compounds.
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Affiliation(s)
- Wenli Wang
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - David J Smith
- U. S. Department of Agriculture, Agricultural Research Service, Edward T. Schafer Agricultural Research Center, 1616 Albrecht Blvd., Fargo, North Dakota 58102, USA
| | - Helen Ngo
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Zhonglin Tony Jin
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California, Davis, California 95616, USA
| | - Xuetong Fan
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Zhou C, Zhou Y, Liu T, Li B, Hu Y, Zhai X, Zuo M, Liu S, Yang Z. Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine). Foods 2023; 12:foods12071458. [PMID: 37048279 PMCID: PMC10093938 DOI: 10.3390/foods12071458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Millet Huangjiu is a national alcoholic beverage in China. The quality of Chinese millet Huangjiu is significantly influenced by the protein components in the raw materials of millet. Therefore, in this study, the impact of different protein components on the quality of millet Huangjiu was investigated by adding exogenous proteins glutelin and albumin either individually or in combination. The study commenced with the determination of the oenological parameters of different millet Huangjiu samples, followed by the assessment of free amino acids and organic acids. In addition, the volatile profiles of millet Huangjiu were characterized by employing HS-SPME-GC/MS. Finally, a sensory evaluation was conducted to evaluate the overall aroma profiles of millet Huangjiu. The results showed that adding glutelin significantly increased the contents of total soluble solids, amino acid nitrogen, and ethanol in millet Huangjiu by 32.2%, 41.5%, and 17.7%, respectively. Furthermore, the fortification of the fermentation substrate with glutelin protein was found to significantly enhance the umami (aspartic and glutamic acids) and sweet-tasting (alanine and proline) amino acids in the final product. Gas chromatography-quadrupole mass spectrometry coupled with multivariate statistical analysis revealed distinct impacts of protein composition on the volatile organic compound (VOC) profiles of millet Huangjiu. Excessive glutelin led to an over-accumulation of alcohol aroma, while the addition of albumin protein proved to be a viable approach for enhancing the ester and fruity fragrances. Sensory analysis suggested that the proper amount of protein fortification using a Glu + Alb combination could enhance the sensory attributes of millet Huangjiu while maintaining its unique flavor characteristics. These findings suggest that reasonable adjustment of the glutelin and albumin contents in millet could effectively regulate the chemical composition and improve the sensory quality of millet Huangjiu.
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Affiliation(s)
- Chenguang Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yaojie Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianrui Liu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqian Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Min Zuo
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China
| | - Siyao Liu
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
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Wang Z, Ahmad W, Zhu A, Geng W, Kang W, Ouyang Q, Chen Q. Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis. Ultrason Sonochem 2023; 94:106339. [PMID: 36842214 PMCID: PMC9984899 DOI: 10.1016/j.ultsonch.2023.106339] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/29/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
The current work combines headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) with multivariate analysis fusion metabonomics for examining metabolite profile changes. The correlation with metabolic pathways during the fermentation of kombucha tea were comprehensively explored. For optimizing the fermentation process, ultrasound-assisted factors were explored. A total of 132 metabolites released by fermented kombucha were detected by HS-SPME-GC/MS. We employed the principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) to present the relationship between aroma components and fermentation time, of which the first two principal components respectively accounted for 60.3% and 6.5% of the total variance. Multivariate statistical analysis showed that during the fermentation of kombucha tea, there were significant differences in the phenotypes of metabolites in the samples, and 25 characteristic metabolites were selected as biomarkers. Leaf alcohol was first proposed as the characteristic volatile in the fermentation process of kombucha. Furthermore, we addressed the generation pathways of characteristic volatiles, their formation mechanisms, and the transformational correlation among them. Our findings provide a roadmap for future kombucha fermentation processing to enhance kombucha flavor and aroma.
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Affiliation(s)
- Zhen Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Waqas Ahmad
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Afang Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Wenhui Geng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Wencui Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
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Cooper PD, Truong TT, Keszei A, Neeman T, Webster KW. The Effect of Scale Insects on Growth Parameters of cv. Chardonnay and cv. Sauvignon Blanc Grapevines Grown in a Greenhouse. Int J Mol Sci 2023; 24. [PMID: 36675057 DOI: 10.3390/ijms24021544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/29/2022] [Accepted: 01/03/2023] [Indexed: 01/15/2023] Open
Abstract
Plants can respond to insects that feed with stylet mouthparts using various processes that are initiated via the salicylic acid metabolic pathway. In Australia, scale insects of the genus Parthenolecanium can cause economic damage to grapevines as they feed on the vines and produce honeydew as a waste by-product, which supports the growth of black sooty mould on fruit and leaves, potentially affecting the plant growth and yield. Using rootlings of Sauvignon Blanc (SB, resistant) and Chardonnay (Char, susceptible), the growth and production of volatile organic compounds (VOCs) following exposure to scale insect infestations were measured under controlled greenhouse conditions. At harvest, the numbers of scale insects per five leaves were higher on plants infested at the start of the study compared with the control plants. Infested SB had increased dry root and shoot mass compared with the SB control, which was also the case with Char (control and infested). Leaf volatiles differed between cultivars in response to scale infestation. Benzyl alcohol decreased among infested SB plants compared with the other treatments. A change in the salicylic acid pathway as indicated by the change in benzyl alcohol may cause the increased growth in SB associated with the increased scale insect infestation.
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Lechhab W, Cincotta F, Lechhab T, Condurso C, Salmoun F, Cacciola F, Verzera A. Preliminary Assessment of Occurrence, Potential Origin, and Human Health Risk of Volatile Organic Compounds in Uncontrolled Springs, North Morocco. Metabolites 2022; 12:metabo12121213. [PMID: 36557251 PMCID: PMC9788112 DOI: 10.3390/metabo12121213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/23/2022] [Accepted: 11/29/2022] [Indexed: 12/11/2022] Open
Abstract
In recent years, with the drastic increase in worldwide pollution rates, considerable attention has been paid to the volatile organic compounds (VOCs) that might lead to serious health problems, e.g., cancer. As there appears to be a notable lack of research on the pollution (specifically, VOCs) of water bodies in Morocco, we aimed to assess the occurrence of VOCs in some uncontrolled springs in the north of Morocco that have not been previously investigated. We also discuss the estimation of health risks posed by ingestion and dermal contact as well as the different potential origins of these pollutants. For this purpose, water samples were collected from twenty-six sampling sites and were analyzed via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Out of the 60 suspected VOCs, a total of 15 compounds belonging to five distinct groups were identified and quantified. Among them, fumigants, solvents, and gasoline hydrocarbons were the most abundant groups, with proportions of 40%, 26.7%, and 20%, respectively. A heatmap clustered the provinces based on their degree of pollution, while a dendrogram was used to classify the studied springs into six main groups. Regarding carcinogenic risk, all the samples were safe for consumption as well as for dermal contact, except for S17, S18, and S8, and S19, which might present a severe threat to inhabitants due to their contents of, respectively, naphthalene (2.1 × 10-3), chloroform (2.5 × 10-4), and cis and trans-dichlropropene (1.61 × 10-4 and 1.11 × 10-4). Our investigation revealed several anthropogenic sources of water contamination, which could aid authorities in limiting contamination spread in water bodies.
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Affiliation(s)
- Wafae Lechhab
- Laboratory of Physical Chemistry of Materials, Natural Substances and Environment, Chemistry Department, Faculty of Sciences and Technology Tangier, Abdelmalek Essaâdi University, Tangier 90090, Morocco
- Department of Veterinary Sciences, University of Messina, Polo Universitario Dell’Annunziata, Viale G. Palatucci, 98168 Messina, Italy
- Correspondence: (W.L.); (F.C.)
| | - Fabrizio Cincotta
- Department of Veterinary Sciences, University of Messina, Polo Universitario Dell’Annunziata, Viale G. Palatucci, 98168 Messina, Italy
| | - Touria Lechhab
- Laboratory of Physical Chemistry of Materials, Natural Substances and Environment, Chemistry Department, Faculty of Sciences and Technology Tangier, Abdelmalek Essaâdi University, Tangier 90090, Morocco
| | - Concetta Condurso
- Department of Veterinary Sciences, University of Messina, Polo Universitario Dell’Annunziata, Viale G. Palatucci, 98168 Messina, Italy
| | - Farida Salmoun
- Laboratory of Physical Chemistry of Materials, Natural Substances and Environment, Chemistry Department, Faculty of Sciences and Technology Tangier, Abdelmalek Essaâdi University, Tangier 90090, Morocco
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy
- Correspondence: (W.L.); (F.C.)
| | - Antonella Verzera
- Department of Veterinary Sciences, University of Messina, Polo Universitario Dell’Annunziata, Viale G. Palatucci, 98168 Messina, Italy
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Zhang Z, Jiang J, Zang M, Zhang K, Li D, Li X. Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue. Bioengineering (Basel) 2022; 9:bioengineering9100582. [PMID: 36290550 PMCID: PMC9598340 DOI: 10.3390/bioengineering9100582] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/17/2022] [Accepted: 09/18/2022] [Indexed: 11/16/2022] Open
Abstract
The volatile profiles and taste properties of Lanzhou beef bouillons prepared with traditional (A1−A8) and modern (B1, B2) processing methods were evaluated. A total of 133 volatiles were identified: olefins, aldehydes and alcohols from spices in traditional bouillons were significantly higher (p < 0.05) than those in instant bouillons. The characteristic volatile substances in traditional beef bouillons were eucalyptol, linalool, 2-decanone, β-caryophyllene and geraniol; instant bouillons lacked 2-decanone and β-caryophyllene, and the contents of the other three substances were low. PCA (principal component analysis) and CA (clustering analysis) showed that the instant bouillons have a similar volatile profile to traditional bouillons, and the results of E-nose and sensory evaluation also supported this conclusion. The E-tongue showed that the taste profiles of instant bouillons were significantly different from those of traditional bouillons, mainly due to lack of umami; however, sensory evaluation revealed that taste differences were not perceptible.
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Affiliation(s)
- Zheqi Zhang
- China Meat Research Center, Beijing 100068, China
| | - Jiaolong Jiang
- Gansu Longcuitang Nutrition and Health Food Co., Ltd., Lanzhou 730030, China
| | - Mingwu Zang
- China Meat Research Center, Beijing 100068, China
- Correspondence: ; Tel.: +86-13-81-035-4655
| | - Kaihua Zhang
- China Meat Research Center, Beijing 100068, China
| | - Dan Li
- China Meat Research Center, Beijing 100068, China
| | - Xiaoman Li
- China Meat Research Center, Beijing 100068, China
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Li M, Li X, Zhou J, Sun Y, Du J, Wang Z, Luo Y, Zhang Y, Chen Q, Wang Y, Lin Y, Zhang Y, He W, Wang X, Tang H. Genome-wide identification and analysis of terpene synthase ( TPS) genes in celery reveals their regulatory roles in terpenoid biosynthesis. Front Plant Sci 2022; 13:1010780. [PMID: 36247575 PMCID: PMC9557977 DOI: 10.3389/fpls.2022.1010780] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 09/12/2022] [Indexed: 05/31/2023]
Abstract
Terpenes are an important class of secondary metabolites in celery, which determine its flavor. Terpene synthase (TPS) has been established as a key enzyme in the biosynthesis of terpenes. This study systematically analyzed all members of the TPS gene family of celery (Apium graveolens) based on whole genome data. A total of 39 celery TPS genes were identified, among which TPS-a and TPS-b represented the two largest subfamilies. 77 cis-element types were screened in the promoter regions of AgTPS genes, suggesting the functional diversity of members of this family. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analyses showed that AgTPS genes were enriched in multiple terpenoid biosynthesis pathways. Transcript abundance analysis and qRT-PCR showed that most AgTPS genes were differentially expressed in different tissues and colors of celery, with AgTPS 6, 9, and 11 expressed differentially in tissues, while AgTPS31, 32, and 38 are expressed differently in colors. More than 70% of the celery volatile compounds identified by HS-SPME-GC/MS were terpene, and the most critical compounds were β-Myrcene, D-Limonene, β-Ocimene and γ-Terpinene. Principal component analysis (PCA) showed that compounds (E)-β-Ocimene, D-Limonene, β-Myrcene and γ-Terpinene predominantly accounted for the variation. Further correlation analysis between gene expression and terpenoid accumulation showed that the four genes AgTPS9, 25, 31 and 38 genes may have positive regulatory effects on the synthesis of D-Limonene and β-Myrcene in celery. Overall, this study identified key candidate genes that regulate the biosynthesis of volatile compounds and provide the foothold for the development and utilization of terpenoids in celery.
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Affiliation(s)
- Mengyao Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Xiaoyan Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jin Zhou
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yue Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jiageng Du
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Zhuo Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Ya Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yong Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Qing Chen
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yan Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Yuanxiu Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Yunting Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Wen He
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Xiaorong Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Haoru Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Institute of Pomology & Olericulture, Sichuan Agricultural University, Chengdu, China
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11
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Zhou Y, She X, Zhu S, Zhou X. The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs. Food Chem X 2022; 14:100353. [PMID: 35677194 PMCID: PMC9167693 DOI: 10.1016/j.fochx.2022.100353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 05/29/2022] [Accepted: 05/30/2022] [Indexed: 10/26/2022] Open
Abstract
Microorganisms play an essential role in forming volatile compounds in traditional staple products. Tartary buckwheat, as a medicinal and food material, has high nutritional value but its development and utilization are seriously restricted due to its poor flavor. In this study, 16S rRNA and ITS rRNA sequencing were used to analyze the microbial diversity of Tartary buckwheat sourdoughs, while HS-SPME-GC/MS was used to identify volatile compounds during fermentation. The results showed that Lactococcus and Weissella were the dominant bacterial genus. Wickerhamomyces, Penicillium, and Aspergillus were the main fungal genera in the Tartary buckwheat sourdoughs. And the main volatile compounds in Tartary buckwheat sourdough were pyrazine compounds. After 12 h of fermentation, a large amount of alcohol and esters were produced, which endowed the sourdough with a good flavor. This suggests that sourdough fermentation could significantly improve the flavor of Tartary buckwheat.
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Affiliation(s)
- Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xuanming She
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Siyi Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.,University Think Tank of Shanghai Municipality, Institute of Beautiful China and Ecological Civilization, Shanghai 201418, China
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12
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Yu S, Huang X, Wang L, Ren Y, Zhang X, Wang Y. Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics. Food Chem 2022; 375:131840. [PMID: 34954578 DOI: 10.1016/j.foodchem.2021.131840] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 01/28/2023]
Abstract
Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) with electronic nose (E-nose) and electronic tongue (E-tongue) was applied for flavor characterization of traditional Chinese fermented soybean paste. Considering geographical distribution and market representation, twelve kinds of samples were selected to investigate the feasibility. A total of 57 volatile organic compounds (VOCs) were identified, of which 8 volatiles were found in all samples. Linear discrimination analysis (LDA) of fusion data exhibited a high discriminant accuracy of 97.22%. Compared with partial least squares regression (PLSR), support vector machine regression (SVR) analysis exhibited a more satisfying performance on predicting the content of esters, total acids, reducing sugar, salinity and amino acid nitrogen, of which correlation coefficients for prediction (Rp) were about 0.803, 0.949, 0.960, 0.896, 0.923 respectively. This study suggests that intelligent sensing technologies combined with chemometrics can be a promising tool for flavor characterization of fermented soybean paste or other food matrixes.
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Affiliation(s)
- Shanshan Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Li Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yi Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Xiaorui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yu Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
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13
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Li H, Geng W, Haruna SA, Zhou C, Wang Y, Ouyang Q, Chen Q. Identification of characteristic volatiles and metabolomic pathway during pork storage using HS-SPME-GC/MS coupled with multivariate analysis. Food Chem 2022; 373:131431. [PMID: 34700034 DOI: 10.1016/j.foodchem.2021.131431] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 09/25/2021] [Accepted: 10/17/2021] [Indexed: 02/06/2023]
Abstract
Previous researches have been conducted evaluating the volatile compounds of pork. However, data regarding the changes in volatiles and metabolic pathways during pork storage were inadequately investigated. Herein, a headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) coupled multivariate analysis was proposed for characterizing the profiles of volatile compounds and metabolic pathways during pork storage. A total of 37 metabolites, including aldehydes, ketones, alcohols etc. were successfully identified. Multivariate statistical analysis revealed a substantial variation in metabolite phenotype among samples over the pork storage period, with 12 characteristic metabolites and 5 potential characteristic metabolites screened as biomarkers. Moreover, three metabolomic pathways analysis and transformation between each other (thermal reactions, lipid metabolism and amino acid metabolism) reveals the underlying mechanisms of metabolites change of pork. Therefore, the present study may provide insight into future understanding of the variation in the pork metabolite profiles.
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Affiliation(s)
- Huanhuan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Wenhui Geng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Suleiman A Haruna
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Chenguang Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yin Wang
- Zhenjiang Agricultural Product Quality Inspection and Testing Center, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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14
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Hammoud NA, Zervou SK, Kaloudis T, Christophoridis C, Paraskevopoulou A, Triantis TM, Slim K, Szpunar J, Fadel A, Lobinski R, Hiskia A. Investigation of the Occurrence of Cyanotoxins in Lake Karaoun (Lebanon) by Mass Spectrometry, Bioassays and Molecular Methods. Toxins (Basel) 2021; 13:toxins13100716. [PMID: 34679009 PMCID: PMC8540339 DOI: 10.3390/toxins13100716] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/03/2021] [Accepted: 10/05/2021] [Indexed: 11/29/2022] Open
Abstract
Lake Karaoun is the largest artificial lake in Lebanon and serves multiple purposes. Recently, intensive cyanobacterial blooms have been reported in the lake, raising safety and aesthetic concerns related to the presence of cyanotoxins and cyanobacterial taste and odor (T&O) compounds, respectively. Here, we communicate for the first time results from a recent investigation by LC-MS/MS covering multiple cyanotoxins (microcystins (MCs), anatoxin-a, cylindrospermopsin, nodularin) in water and fish collected between 2019 and 2020. Eleven MCs were identified reaching concentrations of 211 and 199 μg/L for MC-LR and MC-YR, respectively. Cylindrospermopsin, anatoxin-a and nodularin were not detected. The determination of the total MCs was also carried out by ELISA and Protein Phosphatase Inhibition Assay yielding comparable results. Molecular detection of cyanobacteria (16S rRNA) and biosynthetic genes of toxins were carried out by qPCR. Untargeted screening analysis by GC-MS showed the presence of T&O compounds, such as β-cyclocitral, β-ionone, nonanal and dimethylsulfides that contribute to unpleasant odors in water. The determination of volatile organic compounds (VOCs) showed the presence of anthropogenic pollutants, mostly dichloromethane and toluene. The findings are important to develop future monitoring schemes in order to assess the risks from cyanobacterial blooms with regard to the lake’s ecosystem and its uses.
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Affiliation(s)
- Noura Alice Hammoud
- National Council for Scientific Research (CNRS), P.O. Box 11-8281, Riad El Solh, Beirut 1107 2260, Lebanon; (N.A.H.); (K.S.); (A.F.)
- Laboratory of Photo-Catalytic Processes and Environmental Chemistry, Institute of Nanoscience and Nanotechnology, National Center for Scientific Research “Demokritos”, Patr. Grigoriou E’ & 27 Neapoleos Str., Agia Paraskevi, 15341 Athens, Greece; (S.-K.Z.); (T.K.); (C.C.); (A.P.); (T.M.T.)
- Institut des Sciences Analytiques et de Physico-Chimie pour l’Environnement et les Matériaux, Université de Pau et des Pays de l’Adour, E2S UPPA, CNRS, IPREM UMR 5254, Hélioparc, 64053 Pau, France; (J.S.); (R.L.)
| | - Sevasti-Kiriaki Zervou
- Laboratory of Photo-Catalytic Processes and Environmental Chemistry, Institute of Nanoscience and Nanotechnology, National Center for Scientific Research “Demokritos”, Patr. Grigoriou E’ & 27 Neapoleos Str., Agia Paraskevi, 15341 Athens, Greece; (S.-K.Z.); (T.K.); (C.C.); (A.P.); (T.M.T.)
| | - Triantafyllos Kaloudis
- Laboratory of Photo-Catalytic Processes and Environmental Chemistry, Institute of Nanoscience and Nanotechnology, National Center for Scientific Research “Demokritos”, Patr. Grigoriou E’ & 27 Neapoleos Str., Agia Paraskevi, 15341 Athens, Greece; (S.-K.Z.); (T.K.); (C.C.); (A.P.); (T.M.T.)
- Department of Water Quality Control, Athens Water Supply and Sewerage Company (EYDAP SA), 156 Oropou Str., 11146 Athens, Greece
| | - Christophoros Christophoridis
- Laboratory of Photo-Catalytic Processes and Environmental Chemistry, Institute of Nanoscience and Nanotechnology, National Center for Scientific Research “Demokritos”, Patr. Grigoriou E’ & 27 Neapoleos Str., Agia Paraskevi, 15341 Athens, Greece; (S.-K.Z.); (T.K.); (C.C.); (A.P.); (T.M.T.)
| | - Aikaterina Paraskevopoulou
- Laboratory of Photo-Catalytic Processes and Environmental Chemistry, Institute of Nanoscience and Nanotechnology, National Center for Scientific Research “Demokritos”, Patr. Grigoriou E’ & 27 Neapoleos Str., Agia Paraskevi, 15341 Athens, Greece; (S.-K.Z.); (T.K.); (C.C.); (A.P.); (T.M.T.)
- Chemical Engineering Department, National Technical University, Iroon Politechniou 9, Zografou, 15780 Athens, Greece
| | - Theodoros M. Triantis
- Laboratory of Photo-Catalytic Processes and Environmental Chemistry, Institute of Nanoscience and Nanotechnology, National Center for Scientific Research “Demokritos”, Patr. Grigoriou E’ & 27 Neapoleos Str., Agia Paraskevi, 15341 Athens, Greece; (S.-K.Z.); (T.K.); (C.C.); (A.P.); (T.M.T.)
| | - Kamal Slim
- National Council for Scientific Research (CNRS), P.O. Box 11-8281, Riad El Solh, Beirut 1107 2260, Lebanon; (N.A.H.); (K.S.); (A.F.)
| | - Joanna Szpunar
- Institut des Sciences Analytiques et de Physico-Chimie pour l’Environnement et les Matériaux, Université de Pau et des Pays de l’Adour, E2S UPPA, CNRS, IPREM UMR 5254, Hélioparc, 64053 Pau, France; (J.S.); (R.L.)
| | - Ali Fadel
- National Council for Scientific Research (CNRS), P.O. Box 11-8281, Riad El Solh, Beirut 1107 2260, Lebanon; (N.A.H.); (K.S.); (A.F.)
| | - Ryszard Lobinski
- Institut des Sciences Analytiques et de Physico-Chimie pour l’Environnement et les Matériaux, Université de Pau et des Pays de l’Adour, E2S UPPA, CNRS, IPREM UMR 5254, Hélioparc, 64053 Pau, France; (J.S.); (R.L.)
- Chair of Analytical Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland
| | - Anastasia Hiskia
- Laboratory of Photo-Catalytic Processes and Environmental Chemistry, Institute of Nanoscience and Nanotechnology, National Center for Scientific Research “Demokritos”, Patr. Grigoriou E’ & 27 Neapoleos Str., Agia Paraskevi, 15341 Athens, Greece; (S.-K.Z.); (T.K.); (C.C.); (A.P.); (T.M.T.)
- Correspondence:
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15
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Speer K, Tanner N, Kölling-Speer I, Rohleder A, Zeippert L, Beitlich N, Lichtenberg-Kraag B. Cornflower Honey as a Model for Authentication of Unifloral Honey Using Classical Methods Combined with Plant-Based Marker Substances Such as Lumichrome. J Agric Food Chem 2021; 69:11406-11416. [PMID: 34529418 DOI: 10.1021/acs.jafc.1c03621] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
According to legislation, unifloral honeys are characterized by their organoleptic, physicochemical, and microscopic properties. Melissopalynology is the established method for identifying the pollen taken up with the floral nectar by forager bees and is used for authentication of the nectar sources in honey. For cornflower honey (Centaurea cyanus), the pollen input does not correlate with the nectar input, because the nectar is produced both in floral and in extrafloral nectaries. The well-known cornflower marker lumichrome has now also been detected in the extrafloral nectar. Therefore, lumichrome is a suitable marker substance for cornflower honey. Four different methods for the sole analysis of lumichrome in honey were validated and compared. Studies over nine years have shown that unifloral cornflower honey should contain approximately 35 mg/kg lumichrome. For a further differentiated cornflower honey specific verification, other nonvolatile compounds like 7-carboxylumichrome and volatiles, such as 3,4-dihydro-3-oxoedulan I and 3,4-dihydro-3-oxoedulan II, should be analyzed. This enables a more specific accuracy for the classification of unifloral cornflower honey.
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Affiliation(s)
- Karl Speer
- Food Chemistry, Technische Universität Dresden, Bergstrasse 66, 01069 Dresden, Germany
| | - Norman Tanner
- Institute for Bee Research Hohen Neuendorf, Friedrich-Engels-Strasse 32, 16540 Hohen Neuendorf, Germany
| | | | - Anke Rohleder
- Food Chemistry, Technische Universität Dresden, Bergstrasse 66, 01069 Dresden, Germany
| | - Linda Zeippert
- Food Chemistry, Technische Universität Dresden, Bergstrasse 66, 01069 Dresden, Germany
| | - Nicole Beitlich
- Food Chemistry, Technische Universität Dresden, Bergstrasse 66, 01069 Dresden, Germany
| | - Birgit Lichtenberg-Kraag
- Institute for Bee Research Hohen Neuendorf, Friedrich-Engels-Strasse 32, 16540 Hohen Neuendorf, Germany
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16
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Li C, Xin M, Li L, He X, Yi P, Tang Y, Li J, Zheng F, Liu G, Sheng J, Li Z, Sun J. Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HS-SPME-GC/MS and RNA sequencing. Food Chem 2021; 355:129685. [PMID: 33799248 DOI: 10.1016/j.foodchem.2021.129685] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 03/13/2021] [Accepted: 03/19/2021] [Indexed: 11/20/2022]
Abstract
Passion fruit is a tropical liana of the Passiflora family that is commonly consumed throughout the world due to its attractive aroma and flavor. However, very limited information is available on the mechanism of aroma formation and composition of the passion fruit during ripening. Therefore, HS-SPME-GC/MS combined with transcriptome analysis was used to study the mechanism of aroma formation during passion fruit ripening. The profile analyzed included 148 volatile organic compounds (VOCs) and related differentially expressed genes (DEGs). Compared with SA, 85 VOCs and related DEGs were identified as significantly upregulated at the SB and SC stages, including esters, alcohols, ketones, hydrocarbons, alkanes, and aldehydes. Two main pathways, ester and amino acid metabolism, and related genes were analyzed with VOC biosynthesis in passion fruit. This study is the first analysis of passion fruit VOC formation and provides new insights into the flavor mechanism and quality breeding of passion fruit.
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Affiliation(s)
- Changbao Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China
| | - Ming Xin
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China
| | - Li Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Xuemei He
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Ping Yi
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Yayuan Tang
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Jiemin Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Fengjin Zheng
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Guoming Liu
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Jinfeng Sheng
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Zhichun Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Jian Sun
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China
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17
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Choi S, Lee J. Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree. Food Res Int 2021; 141:110150. [PMID: 33642016 DOI: 10.1016/j.foodres.2021.110150] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 12/21/2022]
Abstract
In this study, we compared the volatile and sensory profiles of various black rice (Oryza sativa L.) cultivars varying in milling degree. In total, 51 volatiles were identified. 2-Acetyl-1-pyrroline (2-AP) was only detected in aromatic cultivars, and the amount varied depending on the cultivar. Additionally, a nonaromatic black rice cultivar (cv. Sinnongheukchal) contained high amounts of guaiacol. Descriptive analyses revealed significant differences in 13 sensory attributes between aromatic and nonaromatic black rice samples. After milling, the intensities of most volatile compound concentrations and sensory attributes decreased. However, the intensities of the "floral," "sweet aroma," and "sweet taste" sensory attributes increased, regardless of the cultivar. Partial least squares regression analysis showed that 2-AP correlated with the "popcorn" sensory attribute of aromatic black rice cultivars, whereas guaiacol was related to the "smoky" sensory attribute of cooked black rice. This information aids in the selection of black rice cultivars for various purposes in the food industry. For example, Heukhyangchal can be used as sources of food additives due to its smoky and popcorn-like aroma.
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Affiliation(s)
- Sehun Choi
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
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18
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Łyczko J, Masztalerz K, Lipan L, Iwiński H, Lech K, Carbonell-Barrachina ÁA, Szumny A. Coriandrum sativum L.-Effect of Multiple Drying Techniques on Volatile and Sensory Profile. Foods 2021; 10:foods10020403. [PMID: 33673038 PMCID: PMC7918196 DOI: 10.3390/foods10020403] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/07/2021] [Accepted: 02/09/2021] [Indexed: 01/02/2023] Open
Abstract
Coriandrum sativum L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques-convective, vacuum-microwave, and a combination of convective and vacuum-microwave-were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality.
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Affiliation(s)
- Jacek Łyczko
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (H.I.); (A.S.)
- Correspondence: ; Tel.: +48-71-320-5257
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.M.); (K.L.)
| | - Leontina Lipan
- Department Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Elche, 03312 Alicante, Spain; (L.L.); (Á.A.C.-B.)
| | - Hubert Iwiński
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (H.I.); (A.S.)
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.M.); (K.L.)
| | - Ángel A. Carbonell-Barrachina
- Department Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Elche, 03312 Alicante, Spain; (L.L.); (Á.A.C.-B.)
| | - Antoni Szumny
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (H.I.); (A.S.)
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19
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De Nisi P, Borgonovo G, Tramontana S, Grassi S, Picozzi C, Scaglioni L, Mazzini S, Mangieri N, Bassoli A. Sisymbrium Officinale (the Singers' Plant) as an Ingredient: Analysis of Somatosensory Active Volatile Isothiocyanates in Model Food and Drinks. Foods 2021; 10:308. [PMID: 33546123 DOI: 10.3390/foods10020308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/28/2021] [Accepted: 01/31/2021] [Indexed: 11/17/2022] Open
Abstract
Sisymbrium officinale (L.) Scop. (hedge mustard) is a wild common plant of the Brassicaceae family. It is known as “the singers’ plant” for its traditional use in treating aphonia and vocal disability. The plant is rich in glucosinolates and isothiocyanates; the latter has been demonstrated to be a strong agonist in vitro of the Transient Receptor Potential Ankirine 1 (TRPA1) channel, which is involved in the somatosensory perception of pungency as well as in the nociception pathway of inflammatory pain. Volatile ITCs are released by the enzymatic or chemical hydrolysis of GLSs (glucosinolates) during sample crushing and/or by the mastication of fresh plant tissues when the plant is used as an ingredient. Some functional food and drink model preparations have been realised: honey enriched with seeds and flowers, infusions, cold drink (voice drink), artisanal beer, and a fermented tea (kombucha). Using SPME-GCMS chromatography, we analysed samples of the plant and of the food preparations adopting conditions that simulate the release of isothiocyanates (ITCs) during oral assumption. Two active compounds, iso-propylisothiocyanate and 2-butylisothiocyanate, have been assayed. The concentration of ITCs varies according to temperature, pH, grinding conditions, and different plant organs used. Kombucha-type fermentation seems to eliminate the ITCs, whereas they are retained in beer. The ITCs’ concentration is higher when entire seeds and flowers are used.
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Starowicz M, Lelujka E, Ciska E, Lamparski G, Sawicki T, Wronkowska M. The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies. Molecules 2020; 25:molecules25235626. [PMID: 33260430 PMCID: PMC7729772 DOI: 10.3390/molecules25235626] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/26/2020] [Accepted: 11/28/2020] [Indexed: 11/28/2022] Open
Abstract
Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds’ occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.
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Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland; (E.C.); (M.W.)
- Correspondence: ; Tel.: +48-89523-46-39
| | - Ewa Lelujka
- Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland;
| | - Ewa Ciska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland; (E.C.); (M.W.)
| | - Grzegorz Lamparski
- Sensory Laboratory, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland;
| | - Tomasz Sawicki
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury, 10-718 Olsztyn, Poland;
| | - Małgorzata Wronkowska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland; (E.C.); (M.W.)
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Yin X, Lv Y, Wen R, Wang Y, Chen Q, Kong B. Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue. Meat Sci 2021; 172:108345. [PMID: 33120175 DOI: 10.1016/j.meatsci.2020.108345] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 12/20/2022]
Abstract
In this study, volatile profiles and taste properties of Harbin red sausages prepared with traditional and conventional processing methods were evaluated using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS) coupled with electronic nose (E-nose) and electronic tongue (E-tongue). Four varieties of traditional sausages and four varieties of conventional sausages were selected. A total of 131 volatiles were identified, of which 50 were found in all sausages, and of which 77 were significantly different between traditional sausages and conventional sausages. The total contents of aldehydes (211.32 μg/kg), ketones (404.28 μg/kg), phenols (1795.40 μg/kg) and furans (928.73 μg/kg) in the traditional sausages were significantly higher than those in the conventional sausages (P < 0.05). The results of GC/MS coupled with E-nose based on principal component analysis could discriminate the sausages well, but the E-tongue could not clearly distinguish them. The results of partial least square regression (P < 0.05, Q2 = 0.659) indicated that there was a high correlation between the E-nose sensors and volatiles of Harbin red sausages.
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Ramella A, Roda G, Pavlovic R, Cas MD, Casagni E, Mosconi G, Cecati F, Minghetti P, Grizzetti C. Impact of Lipid Sources on Quality Traits of Medical Cannabis-Based Oil Preparations. Molecules 2020; 25:E2986. [PMID: 32629796 DOI: 10.3390/molecules25132986] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 06/27/2020] [Accepted: 06/29/2020] [Indexed: 12/15/2022] Open
Abstract
The feasibility of the use of two lipid sources and their impact on the cannabinoid profile, terpene fingerprint, and degradation products in medical cannabis oil preparations during 3 months of refrigerated storage time were investigated. LCHRMS-Orbitrap® and HS-SPME coupled to GC-MS for the investigation of targeted and untargeted cannabinoids, terpenes, and lipid degradation products in Bedrocan® and Bediol® macerated oils were used as analytical approaches. As regards the cannabinoid trend during 90 days of storage, there were no differences between PhEur-grade olive oil (OOPH) and medium-chain triglycerides oil (MCT oil) coupled to a good stability of preparations for the first 60 days both in Bedrocan® and Bediol® oils. MCT lipid source extracted a significant concentration of terpenes compared to olive oil. Terpenes showed a different scenario since MCT oil displayed the strongest extraction capacity and conservation trend of all compounds during the shelf life. Terpenes remained stable throughout the entire storage period in MCT formulations while a significant decrease after 15 and 30 days in Bediol® and Bedrocan® was observed in olive oil. Therefore, MCT oil could be considered a more suitable lipid source compared to olive oil involved in the extraction of medical cannabis for magistral preparations.
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Scalone GLL, Ioannidis AG, Lamichhane P, Devlieghere F, De Kimpe N, Cadwallader K, De Meulenaer B. Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products. Food Res Int 2020; 132:109089. [PMID: 32331666 DOI: 10.1016/j.foodres.2020.109089] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 02/03/2020] [Accepted: 02/09/2020] [Indexed: 11/28/2022]
Abstract
Peptides have been reported to serve as precursors in the generation of alkylpyrazines, key aroma compounds in heated foods. Most previous studies, concerned with the generation of pyrazines via the Maillard reaction, were conducted using model systems of varying complexities. However, the formation of pyrazines in real food systems has received less attention. The aim of this study was to investigate the impact of adding protein hydrolysates as precursors for the generation of alkylpyrazines in baked food products such as bread and cookies. Two whey protein hydrolysates, obtained using either trypsin or proteinase from Aspergillus melleus, were used in the presented study. 2,5-Dimethylpyrazine was produced in both food systems. Therefore, its formation was quantitatively monitored using a stable isotope dilution assay. Additionally, sensory evaluation was performed. Results demonstrated that the addition of the protein hydrolysates were effective in promoting the generation of 2,5-dimethylpyrazine and other aroma compounds in two well-known food products.
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Affiliation(s)
- Gustavo Luis Leonardo Scalone
- Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Angelos Gerasimos Ioannidis
- Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Department of Food Technology, Safety and Health, Food Microbiology and Food Preservation Research Unit, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Prabin Lamichhane
- Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Frank Devlieghere
- Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Department of Food Technology, Safety and Health, Food Microbiology and Food Preservation Research Unit, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Norbert De Kimpe
- Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Keith Cadwallader
- Department of Food Science and Human Nutrition, University of Illinois, 1302 W. Pennsylvania Avenue, Urbana, IL 61801, USA
| | - Bruno De Meulenaer
- Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
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Milanowski M, Monedeiro F, Złoch M, Ratiu IA, Pomastowski P, Ligor T, De Martinis BS, Buszewski B. Profiling of VOCs released from different salivary bacteria treated with non-lethal concentrations of silver nitrate. Anal Biochem 2019; 578:36-44. [PMID: 31085164 DOI: 10.1016/j.ab.2019.05.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 05/09/2019] [Accepted: 05/10/2019] [Indexed: 01/03/2023]
Abstract
Considering the shortcomings related to antibiotics usage, the introduction of other bacteriostatic and bactericidal agents that present synergetic effects or standalone properties is urgently needed. AgNO3 is an important bactericidal agent, which imparts various functions on bacteria dependent on its concentration. Therefore, an understanding of its mechanisms of action in infinitesimal concentrations plays an important role which can ultimately lead to AgNO3 involvement in the pharmaceutical industry. The monitoring of VOC (volatile organic compound) profiles emitted by bacteria is a simple method to assess changes occurring in bacterial metabolism. In this study, VOCs of Hafnia alvei, Pseudomonas luteola and Staphylococcus warneri cultures were analyzed both in the absence and in the presence of three concentrations of AgNO3. Headspace solid-phase microextraction gas chromatography/mass spectrometry (HS-SPME-GC/MS) was employed for extraction and analysis. After supplementation with AgNO3, changes in the emitted fingerprints were investigated. Odorants associated with mouth-related and systemic diseases, like dimethyl trisulfide, indole (halitosis) and 2-hexanone (celiac disease), were also affected by addition of AgNO3. Statistical tests proved discrimination between obtained profiles with more that 90% variability. Moreover, physiological states of bacteria after dosage with various concentration of stressing agent were investigated and explained by the mechanisms of action.
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Affiliation(s)
- Maciej Milanowski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarina Str, 87-100, Toruń, Poland; Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, 4 Wileńska Str, 87-100, Toruń, Poland
| | - Fernanda Monedeiro
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarina Str, 87-100, Toruń, Poland; Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, 4 Wileńska Str, 87-100, Toruń, Poland; Department of Chemistry, Faculty of Philosophy, Science and Letters of Ribeirão Preto, University of São Paulo, CEP 14040-901, Ribeirão Preto, Brazil
| | - Michał Złoch
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarina Str, 87-100, Toruń, Poland; Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, 4 Wileńska Str, 87-100, Toruń, Poland
| | - Ileana-Andreea Ratiu
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarina Str, 87-100, Toruń, Poland; Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, 4 Wileńska Str, 87-100, Toruń, Poland; (d)Babeş-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, RO-400028, Cluj-Napoca, Romania
| | - Paweł Pomastowski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarina Str, 87-100, Toruń, Poland; Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, 4 Wileńska Str, 87-100, Toruń, Poland
| | - Tomasz Ligor
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarina Str, 87-100, Toruń, Poland; Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, 4 Wileńska Str, 87-100, Toruń, Poland
| | - Bruno S De Martinis
- Department of Chemistry, Faculty of Philosophy, Science and Letters of Ribeirão Preto, University of São Paulo, CEP 14040-901, Ribeirão Preto, Brazil
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarina Str, 87-100, Toruń, Poland; Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, 4 Wileńska Str, 87-100, Toruń, Poland.
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25
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Jia W, Wang H, Shi L, Zhang F, Fan C, Chen X, Chang J, Chu X. High-throughput foodomics strategy for screening flavor components in dairy products using multiple mass spectrometry. Food Chem 2018; 279:1-11. [PMID: 30611467 DOI: 10.1016/j.foodchem.2018.12.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 11/28/2018] [Accepted: 12/03/2018] [Indexed: 11/29/2022]
Abstract
A reliable Fisher discriminant model was established which was able to analyze the aroma component in milk, dairy products, flavors and fragrance, and applied on its variety identification. Foodomics was applied on screening of flavor components in 1093 dairy products and flavor samples in this study. Stepwise discrimination was used to screen the components of the dairy products and flavor samples that had a significant effect on the classification results, and discriminant function analysis. Then nine principal components were used for established the Fisher discriminant model. The three-dimensional coordinate distance of the sample was calculated and as the gist. The result showed that samples and flavors were distributed in eight different sites. The separation and clustering effects are better. The objective of the present study was to effectively determine whether or not flavors were added to dairy products.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100123, China.
| | - Han Wang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Feng Zhang
- Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100123, China
| | - Cheng Fan
- Shaanxi Testing Institute of Product Quality Supervision, Xi'an, Shaanxi 710048, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
| | - James Chang
- Thermo Fisher Scientific, 355 River Oaks Parkway, San Jose, CA 95134, United States
| | - Xiaogang Chu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100123, China.
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26
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Petričević S, Marušić Radovčić N, Lukić K, Listeš E, Medić H. Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis. Meat Sci 2018; 137:217-27. [PMID: 29223014 DOI: 10.1016/j.meatsci.2017.12.001] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 12/01/2017] [Accepted: 12/03/2017] [Indexed: 11/21/2022]
Abstract
The aim of this study was to characterize dry-cured hams from four different processing methods (differences in primary leg treatment, salting and smoking phase). Volatile compounds were isolated by using headspace-solid phase microextraction and analysed by gas chromatography/mass spectrometry (GC/MS). Samples were also evaluated by sensory and physico-chemical characteristics (moisture, protein, fat and NaCl content, aw, colour). 149 volatile compounds of dry-cured hams were identified and 15 of them were quantified. Identified volatile compounds belonged to several classes of chemical: 25 aldehydes, 18 phenols, 12 alcohols, 16 terpenes, 27 aromatic hydrocarbons, 18 aliphatic hydrocarbons, 17 ketones, 9 esters and 7 acids. Most abundant volatiles in ham samples were aldehydes (34.46-49.78%). Principal component analysis showed a good separation among groups. Smoked dry-cured hams showed a higher content of phenols, aromatic hydrocarbons, and acids and were characterized by smoky aroma, while non-smoked dry-cured hams showed higher content of terpenes, ketones, alcohols, esters, aliphatic hydrocarbons and were characterized with spicy aroma.
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27
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Buszewski B, Milanowski M, Ligor T, Pomastowski P. Investigation of bacterial viability from incubated saliva by application of flow cytometry and hyphenated separation techniques. Electrophoresis 2017; 38:2081-2088. [PMID: 28429817 DOI: 10.1002/elps.201700057] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 03/31/2017] [Accepted: 04/14/2017] [Indexed: 12/23/2022]
Abstract
The aim of the study was determination of bacterial viability in saliva samples and finding a correlation between microbiological and volatile profiles of saliva depending on incubation time. Bacteria colonizing healthy oral cavities were also identified. Twelve healthy adults donated unstimulated saliva samples. Flow cytometry, optical density measurements and colony-forming unit (CFU) counting method were employed for analyses of native and inoculated saliva after 0, 1, 2, 24, and 48 h of incubation. Volatile profiles were acquired using headspace-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS). Oral bacteria were the most viable within 2 h after collection of saliva. Extension of incubation time to 48 h caused considerable decrease in live bacteria counts and sharp increase in dead bacteria counts. The most prevalent strain was Sphingomonas paucimobilis (26.67%). The number of volatiles raised from 5 to 27 with incubation time and most of them were putrefaction products, such as methanethiol, indole and pyrrole. HS-SPME-GC/MS method is insufficient for volatile profiling of "fresh" saliva and should be directed rather to investigation of bacterial metabolites.
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Affiliation(s)
- Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Toruń, Poland.,Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Toruń, Poland
| | - Maciej Milanowski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Toruń, Poland.,Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Toruń, Poland
| | - Tomasz Ligor
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Toruń, Poland.,Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Toruń, Poland
| | - Paweł Pomastowski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Toruń, Poland.,Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Toruń, Poland
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Zhou L, Chen J, Xu J, Li Y, Zhou C, Yan X. Change of volatile components in six microalgae with different growth phases. J Sci Food Agric 2017; 97:761-769. [PMID: 27166980 DOI: 10.1002/jsfa.7794] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Revised: 03/18/2016] [Accepted: 05/04/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Head space solid-phase microextraction-gas chromatography-mass spectrometry has been applied to analyze the volatile components of six marine microalgae (Thalassiosira weissflogii, Nitzschia closterium, Chaetoceros calcitrans, Platymonas helgolandica, Nannochloropsis spp. and Dicrateria inornata) from Bacillariophyta, Chlorophyta and Chrysophyta, respectively, in different growth phases. RESULTS All volatile compounds were identified by database searching in the NIST08 Mass Spectral Library and analyzed by principal component analysis with SIMCA-P software (Umetrics, Umea, Sweden). The results clearly revealed that the volatile components of the six microalgae were significantly different in the exponential, stationary and declining phases. Aldehydes, alkanes, some esters and dimethyl sulfide significantly changed in different growth phases. CONCLUSION This is the first report on the comprehensive characteristics of volatile components in different microalgae and in different growth phases. The results may provide reference data for studies on the flavor of cultivated aquatic organism, odor formation in nature water, choice of feeding period and microalgae species selection for the artificial rearing of marine organisms. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Lv Zhou
- School of Marine Sciences, Ningbo University, Ningbo, 315211, China
- Key Laboratory of Applied Marine Biotechnology, Ningbo University, Chinese Ministry of Education, Ningbo, 315211, China
| | - Jiao Chen
- Key Laboratory of Applied Marine Biotechnology, Ningbo University, Chinese Ministry of Education, Ningbo, 315211, China
| | - Jilin Xu
- Key Laboratory of Applied Marine Biotechnology, Ningbo University, Chinese Ministry of Education, Ningbo, 315211, China
| | - Yan Li
- Key Laboratory of Applied Marine Biotechnology, Ningbo University, Chinese Ministry of Education, Ningbo, 315211, China
| | - Chengxu Zhou
- School of Marine Sciences, Ningbo University, Ningbo, 315211, China
| | - Xiaojun Yan
- School of Marine Sciences, Ningbo University, Ningbo, 315211, China
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Lukić I, Horvat I. Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compound Profiling. Food Technol Biotechnol 2017; 55:95-108. [PMID: 28559738 DOI: 10.17113/ftb.55.01.17.4861] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
To differentiate monovarietal wines made from native and introduced varieties in Istria (Croatia), samples of Malvazija istarska, Chardonnay and Muscat yellow from two harvest years (2013 and 2014) were subjected to headspace solid-phase microextraction and gas chromatographic/mass spectrometric analysis (HS-SPME-GC/MS) of volatile aroma compounds. Significant effects of variety and harvest year were determined, but their interaction complicated the differentiation. Particular compounds were consistent as markers of variety in both years: nerol for Malvazija, ethyl cinnamate and a tentatively identified isomer of dimethylbenzaldehyde for Chardonnay, and terpenes for Muscat yellow. Wines from 2013 contained higher concentrations of the majority of important volatiles. A 100% correct differentiation of Malvazija istarska and Chardonnay wines according to both variety and harvest year was achieved by stepwise linear discriminant analysis.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
| | - Ivana Horvat
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
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Giuliani C, Lazzaro L, Calamassi R, Calamai L, Romoli R, Fico G, Foggi B, Mariotti Lippi M. A volatolomic approach for studying plant variability: the case of selected Helichrysum species (Asteraceae). Phytochemistry 2016; 130:128-143. [PMID: 27502926 DOI: 10.1016/j.phytochem.2016.07.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2016] [Revised: 07/20/2016] [Accepted: 07/27/2016] [Indexed: 06/06/2023]
Abstract
The species of Helichrysum sect. Stoechadina (Asteraceae) are well-known for their secondary metabolite content and the characteristic aromatic bouquets. In the wild, populations exhibit a wide phenotypic plasticity which makes critical the circumscription of species and infraspecific ranks. Previous investigations on Helichrysum italicum complex focused on a possible phytochemical typification based on hydrodistilled essential oils. Aims of this paper are three-fold: (i) characterizing the volatile profiles of different populations, testing (ii) how these profiles vary across populations and (iii) how the phytochemical diversity may contribute in solving taxonomic problems. Nine selected Helichrysum populations, included within the H. italicum complex, Helichrysum litoreum and Helichrysum stoechas, were investigated. H. stoechas was chosen as outgroup for validating the method. After collection in the wild, plants were cultivated in standard growing conditions for over one year. Annual leafy shoots were screened in the post-blooming period for the emissions of volatile organic compounds (VOCs) by means of headspace solid phase microextraction coupled with gas-chromatography and mass spectrometry (HS-SPME-GC/MS). The VOC composition analysis revealed the production of overall 386 different compounds, with terpenes being the most represented compound class. Statistical data processing allowed the identification of the indicator compounds that differentiate the single populations, revealing the influence of the geographical provenance area in determining the volatile profiles. These results suggested the potential use of VOCs as valuable diacritical characters in discriminating the Helichrysum populations. In addition, the cross-validation analysis hinted the potentiality of this volatolomic study in the discrimination of the Helichrysum species and subspecies, highlighting a general congruence with the current taxonomic treatment of the genus. The consistency between this phytochemical approach and the traditional morphometrical analysis in studying the Helichrysum populations supports the validity of the VOC profile in solving taxonomic problems.
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Affiliation(s)
- Claudia Giuliani
- Department of Pharmaceutical Sciences (DISFARM), University of Milan, Via Mangiagalli 25, I-20133 Milan, Italy
| | - Lorenzo Lazzaro
- Department of Biology (BIO), University of Florence, Via G. La Pira 4, I-50121 Florence, Italy
| | - Roberto Calamassi
- Department of Biology (BIO), University of Florence, Via G. La Pira 4, I-50121 Florence, Italy
| | - Luca Calamai
- Department of Plant, Soil and Environmental Sciences (DISPAA), University of Florence, Piazzale delle Cascine 28, I-50144 Florence, Italy
| | - Riccardo Romoli
- Mass Spectrometry Center (CISM), University of Florence, Via U. Schiff 6, I-50019 Sesto F.no, Florence, Italy
| | - Gelsomina Fico
- Department of Pharmaceutical Sciences (DISFARM), University of Milan, Via Mangiagalli 25, I-20133 Milan, Italy.
| | - Bruno Foggi
- Department of Biology (BIO), University of Florence, Via G. La Pira 4, I-50121 Florence, Italy
| | - Marta Mariotti Lippi
- Department of Biology (BIO), University of Florence, Via G. La Pira 4, I-50121 Florence, Italy
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Rogel-Castillo C, Zuskov D, Chan BL, Lee J, Huang G, Mitchell AE. Effect of Temperature and Moisture on the Development of Concealed Damage in Raw Almonds (Prunus dulcis). J Agric Food Chem 2015; 63:8234-8240. [PMID: 26320359 DOI: 10.1021/acs.jafc.5b03121] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Concealed damage (CD) is a brown discoloration of nutmeat that appears only after kernels are treated with moderate heat (e.g., roasting). Identifying factors that promote CD in almonds is of significant interest to the nut industry. Herein, the effect of temperature (35 and 45 °C) and moisture (<5, 8, and 11%) on the composition of volatiles in raw almonds (Prunus dulcis var. Nonpareil) was studied using HS-SPME-GC/MS. A CIE LCh colorimetric method was developed to identify raw almonds with CD. A significant increase in CD was demonstrated in almonds exposed to moisture (8% kernel moisture content) at 45 °C as compared to 35 °C. Elevated levels of volatiles related to lipid peroxidation and amino acid degradation were observed in almonds with CD. These results suggest that postharvest moisture exposure resulting in an internal kernel moisture ≥ 8% is a key factor in the development of CD in raw almonds and that CD is accelerated by temperature.
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Affiliation(s)
- Cristian Rogel-Castillo
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
| | - David Zuskov
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
| | - Bronte Lee Chan
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
| | - Jihyun Lee
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
| | - Guangwei Huang
- Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354, United States
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
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