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Lysimachia foenum-graecum Hance (LF) has a special fragrance due to its volatile components (VCs). However, this fragrance, which might be related to the changes in VCs and contents, is obviously disparate across LF samples from different storage times and regions. In order to investigate the differences in VCs of LF from different storage times and regions, a headspace-gas chromatography-ion mobility spectrometry technique was proposed and applied. The Gallery plots of different samples showed significant differences. According to the fingerprints, a total of 29 compounds with significant differences were identified. Furthermore, 1,8-cineole, 2-octanone, heptanal monomer, and 2-methylpropa might be the key components for origin identification, while phenylacetaldehyde, 2-ethylfuran, 2-pentyl furan monomer, gamma-butyrolactone monomer, and maltol might be the key components that make LF more fragrant after storage. Besides, the principal component analysis initial solution to original variables demonstrated that the two principal components accounted for 51 and 22% of the total variance, respectively. Similarity analysis showed the similarity within the individual groups was above 90% excluding 1A and 2E, while it was only 60 to 70% between the groups. The research results provide a non-destructive method without pretreatment for LF from different origins and different storage times and also provide a scientific basis for the application of LF. [ABSTRACT FROM AUTHOR]

A nutrition package can effectively supplement the lack of nutrients in the daily diet. Lipid oxidation is also prone to occur during storage, due to the high fat content in the nutrition package. The unpleasant odors can be then generated to limit normal consumption. The nitrogen packaging and antioxidants can be added to effectively slow down the oxidation of nutritional supplements, and then inhibit the generation of off-flavors. There are two commonly used methods to inhibit the oxidation of nutrition packages. Gas chromatography-ion migration spectrometry (GC-IMS) has been a new type of rapidlydeveloped flavor analysis in recent years. The high selectivity of gas chromatography was combined with the high sensitivity of ion mobility spectrometry to achieve the rapid qualitative and quantitative analysis of volatile compounds. In this study, a new type of basic nutrition package was prepared to add the zeaxanthin and blueberry powder for preschool children. The free radical scavenging of zeaxanthin, blueberry powder, and their combination were evaluated using an electron spin resonance (ESR), in order to assess their antioxidative properties. GC-IMS was utilized to analyze the deterioration of flavor quality of nutrition packages after accelerated storage. The nutrition packages were rapidly identified to reveal the differences between volatile compounds in different formulations. The results showed that the combination of zeaxanthin and blueberry powder exhibited higher free radical scavenging. Meanwhile, the nutrition package with the new formula shared lower levels of free radicals, compared with the basic one after accelerated storage. Therefore, the zeaxanthin and blueberry powder were added to inhibit the increase of free radicals. The flavor fingerprints were established for two formulations of the nutrition packages in accelerated storage for 0 and 300 days. A total of 71 volatile compounds were identified, including 15 alcohols, 13 aldehydes, 6 ketones, 5 alkenes, 2 phenols, 15 esters, 2 sulfides, 1 hydrocarbon and 12 heterocycles. There were differences in the volatile compounds after storage of different formulations of nutrition packages. The zeaxanthin and blueberry powder dominated the flavor of the nutrition package. Methyl salicylate and ethyl acetate shared the flavor properties of blueberry, indicating a rich floral and fruity aroma to the nutrition package. 6-Methyl-5-hepten-2-one and terpinolene were identified as the characteristic flavor compounds of carotenoids, indicating the aroma of lemongrass and pine. The levels of these compounds in the new formula nutrition package were higher than those in the basic one. As such, the zeaxanthin and blueberry powder had enriched the flavor of the nutrition package. The addition of zeaxanthin and blueberry powder reduced the levels of volatile compounds (E, E)-2,4-hexadial, 2-methyl-3-mercaptofuran, ethylpyrazine, (E)-2-heptenal, (E)-2-hexenal produced from fat oxidation, oleic acid, linoleic acid, and Maillard reaction after accelerated storage. In addition, there was a higher content of aromatic volatile compounds, such as cis-4-decenal, 3-methyl-2-butenal and linalyl acetate in the new formula nutrition package, indicating the protective effect on the flavor in the nutrition package. Heat maps and principal component analysis showed that the types and amounts of volatile compounds were clearly distinguished in the nutrition packages of the two formulations. In conclusion, the zeaxanthin and blueberry powder can be expected to inhibit the generation of off-flavors in nutrition packages, in order to regulate the deterioration of flavor quality during storage. The findings can provide a theoretical basis for the better flavor quality of the nutrition package. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to investigate the effect of billet-making methods on the volatile components of the Sanhua plum fruit billets, electronic nose and headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) were used to analyze and compare the volatile components of four groups of samples of salt cured, sulfite mixed salt cured, lactic acid bacteria fermented fruit billets and fresh fruit control. The results showed that both the electronic nose linear discriminant analysis (LDA) and the principal component analysis based on the HS-GC-IMS assay results clearly distinguished the four groups of samples, the flavor characteristics of fresh fruits were significantly changed after different curing treatments, and the differences among fruit blanks samples were significant. HS-GC-IMS detected and identified a total of 49 volatile compounds in four groups of samples, and the high relative contents were mainly alcohols, esters and aldehydes. The relative odor activity value (ROAV) showed significant differences in key flavor substances among the three fruit billets, the lactic acid fermented fruit billet had the highest total peak volume of volatile flavor substances (194760) and the most types of key flavor substances (10), mainly short-chain aldehydes. From the perspective of flavor richness of fruit billets, the flavor quality of fruit billet by lactic acid fermentation was considered to be better. The results of this study provided an useful reference for the selection of the billet-making methods of Sanhua plums.

To investigate the effects of different extraction methods on volatile compounds in flaxseed oil (FSO), we first carried out solvent extraction, cold pressing, and hot pressing treatments of flaxseed [Linum usitatissimum (L.)], then applied the headspace–gas chromatography–ion mobility spectrometry technology to identify the volatile substance compositions, and established flavor fingerprints of solvent‐extracted FSO, cold‐pressed FSO, and hot‐pressed FSO. In total, 81 volatile compounds were detected, including 27 aldehydes, 14 alcohols, 13 ketones, 9 heterocycles, 8 esters, 5 acids, 4 hydrocarbons, and 1 sulfur compound (dimethyl disulfide). Extraction methods had a great influence on the volatile profile of FSO. Solvent‐extracted FSO had more sweet, mild, floral, and sour volatile profiles, cold‐pressed FSO had stronger volatile profiles of winey, spicy, and fatty, and hot‐pressed FSO had green, grass, and plastic volatile profiles. Principal component analysis and Euclidean distance demonstrated that the volatile compounds of three FSO samples could be clearly distinguished. Of note, the cold‐pressed FSO and hot‐pressed FSO had similar volatile profiles, and they were different from solvent‐extracted FSO. This study could provide some guidance for improving the flavor quality of FSO and selecting the proper extraction method for FSO productions. Practical Application: Practical Application: This study shows extraction methods significantly affect the formation of aroma characteristics in flaxseed oil (FSO), and it provides theoretical guidance for production to use the appropriate extraction methods for high‐quality FSO. [ABSTRACT FROM AUTHOR]

Fermented-chopped pepper is a widely consumed condiment in China due to its attractive flavor. Chopped pepper seed (CPS) is the byproduct generated during the production of chopped pepper and is generally discarded as waste. In this study, the volatile organic compounds (VOCs) and nutritional value of three varieties of CPS were investigated. Results indicated that the nutritional compositions of the three CPS varieties exhibited significant differences. All CPS samples contained 17 amino acids and were rich in fatty acids, with unsaturated fatty acids being predominant and accounting for 79 % of the total fatty acids. A total of 53 VOCs were identified by gas chromatography–ion mobility spectrometry, which could be classified into 9 groups, with aldehydes, esters, and alcohols comprising the three largest groups. The three varieties of CPS had remarkably varied aromas whereas there are five key VOCs (i.e., 2-pentylfuran, methional, ethyl 3-methylbutanoate, dimethyl disulfide, and nonanal) in all CPS samples. Network correlation analysis revealed that VOCs are closely correlated with amino and fatty acids. Thus, this study provides a useful basis for understanding the nutritional values and flavor characteristics of different CPS varieties, which could be used as an ingredient and might have great potential in the food industry.

The volatile components of three different colored rices were characterized by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 64 peaks were detected, and 44 volatile compounds were identified. White rice liberated a high concentration of 2-mhyl-2-propenal, 3-methylbutanal, heptanal monomer and four unknown components after cooking. Red rice liberated a high concentration of heptanal (monomer and dimer), pentanal, 2-butylfuran, amyl aldehyde, furan, (E)-2-heptenal (monomer and dimer), octanal (monomer and dimer), (E)-2-octenal, n-nonanal (monomer and dimer), isopentyl alcohol, decanal, ethyl acetate, 2,3-butanedione, 2-pentylfuran, and 10 unknown compounds. Black rice released a high concentration of 2-pentanone, 2-hexenal, 3-butenenitrile, 3-methyl-1-pentanol, 1-octene-3-one, furfuryl alcohol, 2-methyl-ethyl butyrate, benzaldehyde, phenylacetaldehyde, propanedioic acid, dietyl ester, and two unknown components. After cooking, the number of aroma compounds in the three colored rices increased. In conclusion, headspace-gas chromatography-ion migration spectrometry can well characterize the aroma of different colored rices before and after cooking, making it easier for consumers to choose rice.

Hotpot is a distinctive dish of East Asian cuisine, especially in China. Herein, headspace‐gas chromatography‐mass spectrometry, headspace‐gas chromatography‐ion mobility spectrometry, and sensory evaluation are applied to compare the volatile organic compounds (VOCs) of four types of hotpot seasoning oils (HSOs) and establish their characteristic fingerprints. A total of 203 VOCs are detected by gas chromatography‐mass spectrometry (GC‐MS). Among them, linalool, anethole, and estragole contribute to the overall aroma of all four HSOs (relative odor activity value ≥ 0.1). Gas chromatography‐ion mobility spectrometry (GC‐IMS) results reveal that 77 VOCs are identified, comprising 19 terpenoids, 18 aldehydes, 14 alcohols, 13 esters, 6 ketones, 3 acids, 2 furans, 1 pyrazine, and 1 sulfide. Meanwhile, principal component analysis demonstrates that GC‐IMS is an important tool for the rapid classification of hotpot seasonings. Finally, the sensory evaluation team concludes that the horse fat hotpot seasoning has promising development prospects. This study validates the applicability of GC‐IMS and GC‐MS for distinguishing VOCs in hotpots, and the findings provide a theoretical basis for flavor differentiation in HSOs. Practical Applications: Horse oil is significantly lower in cholesterol than butter, and thus possesses potential benefits for human health. This study provides a basis to produce horse oil hotpots and a reference for identifying the VOCs in HSOs. [ABSTRACT FROM AUTHOR]

Zangju (Citrus reticulata cv. Manau Gan) is the main citrus cultivar in Derong County, China, with unique aroma and flavour characteristics, but the use of Zangju peel (CRZP) is limited due to a lack of research on its peel. In this study, electronic nose, headspace-gas chromatography–ion mobility spectrometry (HS-GC–IMS), and partial least squares-discriminant analysis (PLS-DA) methods were used to rapidly and comprehensively evaluate the volatile compounds of dried CRZP and to analyse the role of dynamic changes at different maturation stages. The results showed that seventy-eight volatile compounds, mainly aldehydes (25.27%) and monoterpenes (55.88%), were found in the samples at four maturity stages. The contents of alcohols and aldehydes that produce unripe fruit aromas are relatively high in the immature stage (October to November), while the contents of monoterpenoids, ketones and esters in ripe fruit aromas are relatively high in the full ripening stage (January to February). The PLS-DA model results showed that the samples collected at different maturity stages could be effectively discriminated. The VIP method identified 12 key volatile compounds that could be used as flavour markers for CRZP samples collected at different maturity stages. Specifically, the relative volatile organic compounds (VOCs) content of CRZP harvested in October is the highest. This study provides a basis for a comprehensive understanding of the flavour characteristics of CRZP in the ripening process, the application of CRZP as a byproduct in industrial production (food, cosmetics, flavour and fragrance), and a reference for similar research on other C. reticulata varieties. [ABSTRACT FROM AUTHOR]

Identifying and selecting high-quality seeds is crucial for improving crop yield. The purpose of this study was to improve the selection of crop seeds based on separating vital seeds from dead seeds, by predicting the potential germination ability of each seed, and thus improving seed quality. The methods of oxygen consumption (Q) of seeds and the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were evaluated for identifying the viability of individual seeds. Firstly, the oxygen consumption technique showed clear differences among the values related to respiratory characteristics for seeds that were either vital or not, and the discrimination ability of final oxygen consumption (Q120) was achieved not only in sweet corn seeds but also in pepper and wheat seeds. Besides, Qt was established as a new variable to shorten the measuring process in the Q2 (oxygen sensor) procedure, which was significantly related to the viability of individual seeds. To minimize seed damage during measurement, the timing for viability evaluation was pinpointed at the 12, 6 and 9 h for pepper, sweet corn, and wheat seeds based on the new variables concerning oxygen consumption (i.e., Q12, Q6 and Q9, respectively). The accuracies of viability prediction were 91.9, 97.7 and 96.2%, respectively. Dead seeds were identified and hence discarded, leading to an enhancement in the quality of the seed lot as indicated by an increase in germination percentage, from 86.6, 90.9, and 53.8% to all at 100%. We then used the HS-GC-IMS to determine the viability of individual sweet corn seeds, noting that corn seed has a heavier weight so the volatile gas components are more likely to be detected. A total of 48 chromatographic peaks were identified, among which 38 target compounds were characterized, including alcohols, aldehydes, acids and esters. However, there were no significant differences between the vital and dead seeds, due to the trace amount volatile composition differences among the individual seeds. Furthermore, a PCA based on the signal intensities of the target volatile compounds obtained was found to lose its effectiveness, as it was unable to distinguish those two types of sweet corn seeds. These strategies can provide a reference for the rapid detection of single seed viability.

The characteristic odorants in duck breast, leg and clavicle meat cooked at 60 and 90 ℃ were analyzed by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and were identified by sensory evaluation, electronic nose measurement and flavor substance evaluation. The results showed that duck breast, leg and clavicle meat cooked at 90 ℃ had a stronger odor than at 60 ℃, and there were differences in the odor characteristics of different groups of duck meat samples, which was also confirmed by electronic nose analysis. A total of 61 volatile flavor compounds were identified by HS-GC-IMS. The types of volatile substances in different groups of duck meat samples were basically the same, but there were differences in their relative contents. Based on the sensory evaluation results and the relative odor activity values (ROAV) of flavor substances, a total of 12 characteristic odorants were identified, including nonanal, octanal, heptanal, decanal, pentanal, hexanal, (E)-2-octenal, (E)-2-heptenal, 2-methyl-butanal, 3-methyl-butanal, 2-heptanone and 1-octene-3-ol. The interaction between these substances contributed significantly to the formation of the odor of duck meat. Due to the differences in the types and contents of odorants, duck meat samples cooked at 60 and 90 ℃ had distinct odor characteristics.

Perilla frutescens was an annual herb considered as one of the “One Root of Medicine and Food”, and it was used widely for food and medical treatment. Its main active ingredients were volatile organic compounds (VOCs), but it was easily affected during drying and storage. The leaves, seeds and stems had shown differences in therapeutic effects, but the underlying reason remained unclear. In the present work, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) were utilized to effectively and comprehensively analyze VOCs of fresh and dried P. frutescens between the leaves, stems and seeds. Meanwhile, chemometric analysis was applied to compare and identify characteristic volatile markers. As a result, 60 VOCs were identified by HS-GC-IMS and 115 VOCs were identified by HS-SPME-GC–MS from P. frutescen. 25 potential volatile markers were selected based on a combination model of orthogonal partial least squares discriminant analysis (OPLS-DA) and random forest (RF). The models could be used to analyze the variation between fresh and dried P. frutescens and distinguish the differences in different parts effectively and comprehensively. It was the first research regarding the method development of HS-GC-IMS and HS-SPME-GC–MS that comprehensively analyzes the VOCs characterization of fresh and dried P. frutescens in different parts and the findings obtained would evaluate the quality and provide a reference for further exploration of the edible and medicinal effects of P. frutescens.

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee. The fingerprints showed that 51 compounds were confirmed and quantified, including 13 esters, 11 aldehydes, 9 alcohols, 6 ketones, 3 furans, 5 terpenes (hydrocarbons), 2 organic acids, 1 pyrazine, and 1 sulfur-containing compound. After fermenting, the aroma of the green beans increases while that of the roasted beans decreases. After roasting, the total amount of aroma components in coffee beans increased by 4.48–5.49 times. The aroma differences between fermented and untreated roasted beans were more significant than those between fermented and untreated green beans. HS-GC-IMS can distinguish the difference in coffee aroma, and each probiotic has a unique influence on the coffee aroma. Using probiotics to ferment coffee can significantly improve the aroma of coffee and provide certain application prospects for improving the quality of commercial coffee beans. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Semiliquidambar cathayesis (SC) is often used as traditional Chinese medicine (TCM) in the market, and its wild resources are now severely damaged and on the verge of extinction. In order to preserve and apply SC resources preferably, artificially cultivated SC is generated. In the present study, the variations of volatile organic compounds (VOCs) in the artificially cultivated and wild SC were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA). The medicinal value of artificially cultivated SC was determined by comparing the differences between these SCs. The results showed that the artificially cultivated and wild SCs had the same composition for the VOCs, and the VOCs in the bark and stem used to adjust the efficacy of liquid medicine in SCs were not significantly different. Collectively, the findings provided a scientific theory for the application of artificially cultivated SC and the replacement of wild SC. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Aroma is a crucial factor determining the market value and consumer satisfaction of fresh oriental melon. However, few studies focus on the volatile flavor of fresh oriental melon, and the effect of forchlorfenuron application on the aroma profile is unclear. This study characterized the volatile profile of fresh oriental melon fruit after forchlorfenuron application by E-nose and HS-GC-IMS. The holistic variation of volatile compounds exhibited evident distinction based on linear discriminant analysis (LDA) with E-nose. Forty-eight volatile compounds were identified from fresh oriental melon via GC-IMS, mainly esters, alcohols, aldehydes, and ketones, along with smaller quantities of sulfides and terpenes. Compared to pollination melon fruits, 13 critical different volatile flavor compounds were screened out in forchlorfenuron application groups by the PLS-DA model, imparting sweet fruity flavor. The results of the current study provide a valuable basis for evaluating the flavor quality of oriental melon after forchlorfenuron treatment. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to investigate the difference of volatile substances among flavored cigarette paper, which are supplied by several manufacturers with different batches, the stability of the complex system of scented cigarette paper was analyzed and evaluated. In this study, Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to detect the aroma compounds of 23 flavored cigarette paper samples. Based on fingerprint analysis, the differences and changes of aroma compounds of different samples were studied in the form of data visualization. Principal component analysis, partial least squares regression analysis, cluster heatmap analysis and artificial neural network analysis were used to evaluate the stability of different cigarette paper. The results show that: A total of 29 volatile substances were identified from different scented cigarette paper. Fingerprint analysis revealed that the volatile substances of different cigarette paper samples were roughly the same, but not the content. The results of chemometrics analysis showed that there were significant differences in the characteristic aroma compounds of cigarette paper from different manufacturers. HS-GC-IMS technology combined with chemometrics method could be applied to determine the difference of volatile substances among different flavored cigarette paper, which theoretically and technically supported the quality stability maintenance and identification of flavored cigarette paper processed in different places.

In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder (0–6 months), including the analysis of seven critical additives. A total of 41 volatile compounds were identified, involving 12 aldehydes, 11 ketones, 9 esters, 4 olefins, 2 alcohols, 2 furans, and 1 acid. The electronic nose metal oxide sensor W5S had the highest response, followed by W1S and W2S, illustrating that these three sensors had great effects on distinguishing samples. The response results of the electronic tongue showed that the three sensory attributes of bitter, salty, and umami, as well as the richness of aftertaste, were more prominent, which contributed significantly to evaluating the taste profile and distinguishing among samples. Raw milk is an essential control point in the flavor formation process of stage 1 infant formula milk powder. Demineralized whey powder is the primary source of potential off-flavor components in hydrolyzed milk protein infant formula. This study revealed the quality characteristics and flavor differences of key additives in the production process of stage 1 infant formula milk powder, which could provide theoretical guidance for the quality control and sensory improvement of the industrialized production of infant formula. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work, the volatile fingerprints of different parts of Chongming saffron flowers (stigmas, stamens, and tepals) were analyzed and compared for the first time by headspace‐gas chromatography‐ion mobility spectrometry. Three different parts of saffron flowers could be clearly distinguished using principal component analysis based on signal intensity data of gas chromatography‐ion mobility spectrometry. Therefore, gas chromatography‐ion mobility spectrometry coupled with principal component analysis method could be employed as a new method for authentication and quality control of saffron for the reason of frequent addition with stamens and/or tepals as adulterants in saffron. Moreover, the bioactive composition (total flavonoids, total phenolics, and total anthocyanins) and bioactive properties of saffron tepals were evaluated. The results indicated that aqueous, ethanol, and ethyl acetate extracts of saffron tepals exhibited good radical scavenging (2,2‐Diphenyl‐1‐picrylhydrazyl, ABTS, and OH) and enzyme (α‐amylase/α‐glucosidase) inhibition activities, which probably were attributed to the bioactive components contained in the extracts. This approach would provide the important information for monitoring the quality of saffron as well as exploring the utilization of saffron tepals in functional food technology. Practical Application: This study demonstrated that the HS‐GC‐IMS method might be used as a new strategy for quality control of saffron, and the saffron tepals were rich source of bioactive components that could be used in health‐promoting products. [ABSTRACT FROM AUTHOR]

Zangju (Citrus reticulata cv. Manau Gan) is the main citrus cultivar in Derong County, China, with unique aroma and flavour characteristics, but the use of Zangju peel (CRZP) is limited due to a lack of research on its peel. In this study, electronic nose, headspace-gas chromatography–ion mobility spectrometry (HS-GC–IMS), and partial least squares-discriminant analysis (PLS-DA) methods were used to rapidly and comprehensively evaluate the volatile compounds of dried CRZP and to analyse the role of dynamic changes at different maturation stages. The results showed that seventy-eight volatile compounds, mainly aldehydes (25.27%) and monoterpenes (55.88%), were found in the samples at four maturity stages. The contents of alcohols and aldehydes that produce unripe fruit aromas are relatively high in the immature stage (October to November), while the contents of monoterpenoids, ketones and esters in ripe fruit aromas are relatively high in the full ripening stage (January to February). The PLS-DA model results showed that the samples collected at different maturity stages could be effectively discriminated. The VIP method identified 12 key volatile compounds that could be used as flavour markers for CRZP samples collected at different maturity stages. Specifically, the relative volatile organic compounds (VOCs) content of CRZP harvested in October is the highest. This study provides a basis for a comprehensive understanding of the flavour characteristics of CRZP in the ripening process, the application of CRZP as a byproduct in industrial production (food, cosmetics, flavour and fragrance), and a reference for similar research on other C. reticulata varieties.

Acori tatarinowii rhizome (ATR) is a Traditional Chinese Medicine (TCM), which has multiple effects, such as neuroprotective activity, antidepressant and other activity. However, the widespread cultivation of ATR has led to it varying quality. Therefore, it is important to find a method to quickly identify the components of ATR. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) were applied to analyze and characterize the volatile organic compounds (VOCs) of ATR. 33 VOCs were identified by HS-GC-IMS and 95 VOCs were identified by HS-SPME-GC–MS from 15 batches of ATR. Then, quantification of estragole, methyleugenol, γ-asarone, β-asarone and asarone by gas chromatography-mass spectrometry (GC–MS). The fingerprint of HS-GC-IMS and the heatmap of HS-SPME-GC–MS were established. Which compared differential components of ATR. In addition, principal component analysis (PCA) was performed on the results of both instruments. The VOCs in the ATR were significantly correlated with β-asarone and asarone by PatternHunter analysis. It assisted HS-GC-IMS determine ATR quality. It is the first report regarding the method development of HS-GC-IMS and HS-SPME-GC–MS that targets the VOCs characterization of ATR, and the findings obtained would benefit the quality control and distinguish the complex analytical objects of ATR.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The quality characteristics of dry-cured hams from different regions of Yunnan province were studied by analyzing five types of Yunnan dry-cured hams (Xuanwei ham, Sanchuan ham, Nuodeng ham, Saba ham, and Heqing ham) using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The analysis aimed to identify different volatile organic compounds (VOCs) in the dry-cured ham samples. Forty-one VOCs were qualitatively characterized by HS-GC-IMS from dry-cured ham samples, of which Nuodeng ham and Saba ham had similar fingerprint profiles and contained higher levels of aldehydes and alcohols. Meanwhile, a total of 12 qualitatively differential characteristic markers were screened by the PLS-DA model. Furthermore, 128 main VOCs were identified by HS-SPME-GC-MS, of which 26 differential characteristic markers were screened by the PLS-DA model. HCA analysis showed that the VOCs of Sanchuan ham were different from those of the other four dry-cured hams due to the unique processing. These results can contribute to a more comprehensive understanding of the flavor characteristics of dry-cured hams from different regions of Yunnan.

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee. The fingerprints showed that 51 compounds were confirmed and quantified, including 13 esters, 11 aldehydes, 9 alcohols, 6 ketones, 3 furans, 5 terpenes (hydrocarbons), 2 organic acids, 1 pyrazine, and 1 sulfur-containing compound. After fermenting, the aroma of the green beans increases while that of the roasted beans decreases. After roasting, the total amount of aroma components in coffee beans increased by 4.48–5.49 times. The aroma differences between fermented and untreated roasted beans were more significant than those between fermented and untreated green beans. HS-GC-IMS can distinguish the difference in coffee aroma, and each probiotic has a unique influence on the coffee aroma. Using probiotics to ferment coffee can significantly improve the aroma of coffee and provide certain application prospects for improving the quality of commercial coffee beans.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ophiopogonis Radix can be divided into Zhemaidong (ZMD) and Chuanmaidong (CMD). The main planting areas of ZMD are Cixi City and Sanmen county. The quality and price of Ophiopogonis Radix from different producing areas are different. In this study, the headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) method is used to rapidly identify ZMD and CMD. The method is also used to identify ZMD from Cixi and Sanmen by analyzing volatile organic compounds (VOCs). A total of 58 VOCs was obtained from ZMD samples with more abundant signals of which 41 were identified. The peak intensities of all VOCs in ZMD and CMD, Cixi and Sanmen data were averaged and then those VOCs whose peak intensities were distributed outside of mean ± 2 standard deviation (μ ± 2σ) were selected as characteristic markers. We selected 14 characteristic markers to establish the characteristic fingerprint of ZMD and CMD, among the 14 VOCs, ZMD contained more eucalyptus oil compounds than CMD, CMD contained more volatile aldehydes than ZMD. We selected 12 characteristic markers for the establishment of the characteristic fingerprint of ZMD from Cixi and Sanmen. The principal component analysis (PCA) results indicated that both ZMD and CMD or ZMD from Cixi and Sanmen could be effectively divided. The ZMD and CMD as well as ZMD from Cixi and Sanmen were evaluated by partial least squares regression‐discriminants analysis (PLS‐DA) resulting to be excellent chemical descriptors for sample discrimination. One hundred percent classification rates for both PLS‐DA calibration and prediction models were obtained. These results provided a reference for the traceability of species and origin and market standard of Ophiopogonis Radix. Practical applications: Ophiopogonis Radix can be divided into Zhejiang Ophiopogonis Radix (ZMD) and Sichuan Ophiopogonis Radix (CMD). As far as ZMD is concerned, its producing areas mainly include the traditional planting areas (Cixi City) and new growth areas (Sanmen county). In this paper, the HS‐GC‐IMS method was adopted to analyze VOCs in Ophiopogonis Radix from different producing areas and then we screen out the respective characteristic VOCs of ZMD and CMD as well as ZMD from Cixi and Sanmen. These characteristic VOCs can effectively identify ZMD and CMD as well as ZMD from Cixi City and Sanmen country to provide a scientific basis for the origin identification of Ophiopogonis Radix. Through the analysis of GC‐IMS, 14 VOCs were choosing to established characteristic fingerprints of ZMD and CMD, 12 VOCs were choosing to established characteristic fingerprints of ZMD from Cixi and Sanmen. The result of PCA shows that the ZMD and CMD as well as ZMD from Cixi and Sanmen could be clearly differentiated. PLS‐DA method was used to verify the unknown samples, and the accuracy of the verification results was 100%. [ABSTRACT FROM AUTHOR]

Aroma is a crucial factor determining the market value and consumer satisfaction of fresh oriental melon. However, few studies focus on the volatile flavor of fresh oriental melon, and the effect of forchlorfenuron application on the aroma profile is unclear. This study characterized the volatile profile of fresh oriental melon fruit after forchlorfenuron application by E-nose and HS-GC-IMS. The holistic variation of volatile compounds exhibited evident distinction based on linear discriminant analysis (LDA) with E-nose. Forty-eight volatile compounds were identified from fresh oriental melon via GC-IMS, mainly esters, alcohols, aldehydes, and ketones, along with smaller quantities of sulfides and terpenes. Compared to pollination melon fruits, 13 critical different volatile flavor compounds were screened out in forchlorfenuron application groups by the PLS-DA model, imparting sweet fruity flavor. The results of the current study provide a valuable basis for evaluating the flavor quality of oriental melon after forchlorfenuron treatment.

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Volatile flavor compounds determine the holistic, unique, sensory characteristic of fermented food. The characteristic volatiles across the fermentation process of Dongbei Suancai (DS) were investigated by headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) combined with principal component analysis (PCA). A total of 19 representative flavor substances were identified in the samples. The differences of volatiles in naturally and inoculated‐fermented DS from different fermentation stages were detected. Ethyl acetate, ethyl butanoate, ethyl 3‐methyl butanoate, acetone, butanone, 2, 3‐butanedione, and dimethyl disulfide are important volatile substances in DS, which were all found to be formed in the prophase of fermentation. As fermentation proceeds, inoculated DS showed an improved flavor with ester aromatic substances becoming enriched, including propyl bytanoate and ethyl hexanoate. Furthermore, inoculated fermentation leads to a typical component, namely 3‐methylbutanol, being generated after the addition of Lactobacillus Plantarum LND 399 as a starter. The PCA was subsequently conducted based on the signal intensity of the identified volatile substances and showed that DS samples were distinguished favorably in mutually independent comparative spaces. This study revealed that the combination of HS‐GC‐IMS and PCA is an effective tool for analysis of the characteristic volatiles in DS samples. Practical Application: This study has shown that the combination of HS‐GC‐IMS and PCA is an effective tool for analysis of the characteristic volatiles in DS samples. This will provide a useful method for the identification and classification of DS flavor. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace–gas chromatography–ion mobility spectrometry (HS‐GC‐IMS). A total of 53 volatile compounds were identified, including 12 esters, 17 aldehydes, 13 alcohols, four ketones, three furans, two acids, one pyrazine, and one ether. Generally, fermentation time played an important role in volatile compounds of FMP. It was found that most esters, aldehydes, and alcohols obviously decreased with the increase in fermentation time, including isoamyl hexanoate, methyl octanoate, gamma‐butyrolactone, phenylacetaldehyde, methional, and E‐2‐hexenol. Only a few volatile compounds increased, especially for 2‐methylbutanoic acid, 2‐methylpropionic acid, linalool, ethanol, and ethyl acetate. However, no significant difference in volatile compounds was found between NF and IF samples at the same fermentation time. In addition, the fermentation process in all samples was well discriminated as three stages (0 days; 6 day; and 12, 18, and 24 days), and all volatile compounds were divided into two categories (increase and decrease) based on principal component analysis and heat map.

In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder (0–6 months), including the analysis of seven critical additives. A total of 41 volatile compounds were identified, involving 12 aldehydes, 11 ketones, 9 esters, 4 olefins, 2 alcohols, 2 furans, and 1 acid. The electronic nose metal oxide sensor W5S had the highest response, followed by W1S and W2S, illustrating that these three sensors had great effects on distinguishing samples. The response results of the electronic tongue showed that the three sensory attributes of bitter, salty, and umami, as well as the richness of aftertaste, were more prominent, which contributed significantly to evaluating the taste profile and distinguishing among samples. Raw milk is an essential control point in the flavor formation process of stage 1 infant formula milk powder. Demineralized whey powder is the primary source of potential off-flavor components in hydrolyzed milk protein infant formula. This study revealed the quality characteristics and flavor differences of key additives in the production process of stage 1 infant formula milk powder, which could provide theoretical guidance for the quality control and sensory improvement of the industrialized production of infant formula.

Summary: Volatile profiles of fresh tomato pulp, concentrated pastes and distillates during evaporation were analysed by headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS), and volatile fingerprints were established. Topographic plots showed ninety signal peaks, forty‐two peaks (monomers and dimers) for twenty‐five compounds were identified, including four alcohols, ten aldehydes, eight ketones, two esters and a furan. The fingerprints showed clear differences. After evaporation, phenylacetaldehyde, pentanal, 2‐pentanone, 3‐methylbutanal and benzaldehyde were newly detected in the concentrated pastes and distillates, while 2‐heptanol, octanal, isopropyl acetate and 2‐pentylfuran were no longer detectable. Prolonged evaporation caused volatile components in both pastes and distillates to decrease; most were evaporated into distillates, including all alcohols and esters, most aldehydes and some ketones. The fresh pulp, concentrated pastes and distillates were clearly distinguished by principal component analysis and hierarchical clustering analysis. This work provides a theoretical reference for tomato paste processing and the utilisation of distillate discarded. [ABSTRACT FROM AUTHOR]

[Display omitted] • Influence of serving temperature on aroma release and perception of Huangjiu were investigated. • Quantitative description analysis showed 17 attributes significantly influenced by temperature. • Different types and temperatures of Huangjiu were visualized by fingerprint spectral profiles. • Multivariate analysis and aroma adding experiment predicted 22 key odorants in Huangjiu. Serving temperature plays a crucial role in influencing the sensory experience of consumers. In this context, this study investigated the influence of serving temperature on the aroma release and perception of a typical fermented alcoholic beverage named Huangjiu. A quantitative sensory description analysis was conducted, determining serving temperature significantly influenced the 17 sensory attributes in both semi-dry and semi-sweet Huangjiu. The variation in the contents of 41 volatiles in the Huangjiu with temperature was investigated using gas chromatography-ion mobility spectrometry, resulting in volatile content significantly increasing above 30 ℃. The partial least squares discriminant analysis was conducted to predict the variable importance for the projection (VIP) of volatiles, and 22 volatiles (VIP > 1) were screened. These 22 volatiles were confirmed as key odorants influenced by serving temperature though aroma addition experiments. The findings would provide a reference for the effects of serving temperature on the flavor perception of fermented alcoholic beverages. [ABSTRACT FROM AUTHOR]

Fermented-chopped pepper is a widely consumed condiment in China due to its attractive flavor. Chopped pepper seed (CPS) is the byproduct generated during the production of chopped pepper and is generally discarded as waste. In this study, the volatile organic compounds (VOCs) and nutritional value of three varieties of CPS were investigated. Results indicated that the nutritional compositions of the three CPS varieties exhibited significant differences. All CPS samples contained 17 amino acids and were rich in fatty acids, with unsaturated fatty acids being predominant and accounting for 79 % of the total fatty acids. A total of 53 VOCs were identified by gas chromatography-ion mobility spectrometry, which could be classified into 9 groups, with aldehydes, esters, and alcohols comprising the three largest groups. The three varieties of CPS had remarkably varied aromas whereas there are five key VOCs (i.e., 2-pentylfuran, methional, ethyl 3-methylbutanoate, dimethyl disulfide, and nonanal) in all CPS samples. Network correlation analysis revealed that VOCs are closely correlated with amino and fatty acids. Thus, this study provides a useful basis for understanding the nutritional values and flavor characteristics of different CPS varieties, which could be used as an ingredient and might have great potential in the food industry., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors. Published by Elsevier Ltd.)

Volatile compounds (VOCs) are an important factor affecting meat quality. However, the characteristic VOCs in different parts of donkey meat remain unknown. Accordingly, this study represents a preliminary investigation of VOCs to differentiate between different cuts of donkey meat by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with chemometrics analysis. The results showed that the 31 VOCs identified in donkey meat, ketones, alcohols, aldehydes, and esters were the predominant categories. A total of 10 VOCs with relative odor activity values ≥1 were found to be characteristic of donkey meat, including pentanone, hexanal, nonanal, octanal, and 3-methylbutanal. The VOC profiles in different parts of donkey meat were well differentiated using three- and two-dimensional fingerprint maps. Nine differential VOCs that represent potential markers to discriminate different parts of donkey meat were identified by chemometrics analysis. These include 2-butanone, 2-pentanone, and 2-heptanone. Thus, the VOC profiles in donkey meat and specific VOCs in different parts of donkey meat were revealed by HS-GC-IMS combined with chemometrics, whcih provided a basis and method of investigating the characteristic VOCs and quality control of donkey meat., Competing Interests: The authors declare no potential conflicts of interest., (© Korean Society for Food Science of Animal Resources.)

Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace–gas chromatography–ion mobility spectrometry (HS‐GC‐IMS). A total of 53 volatile compounds were identified, including 12 esters, 17 aldehydes, 13 alcohols, four ketones, three furans, two acids, one pyrazine, and one ether. Generally, fermentation time played an important role in volatile compounds of FMP. It was found that most esters, aldehydes, and alcohols obviously decreased with the increase in fermentation time, including isoamyl hexanoate, methyl octanoate, gamma‐butyrolactone, phenylacetaldehyde, methional, and E‐2‐hexenol. Only a few volatile compounds increased, especially for 2‐methylbutanoic acid, 2‐methylpropionic acid, linalool, ethanol, and ethyl acetate. However, no significant difference in volatile compounds was found between NF and IF samples at the same fermentation time. In addition, the fermentation process in all samples was well discriminated as three stages (0 days; 6 day; and 12, 18, and 24 days), and all volatile compounds were divided into two categories (increase and decrease) based on principal component analysis and heat map. [ABSTRACT FROM AUTHOR]

BACKGROUND Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) was used to analyze changes in volatile compounds of pepper during the HAD process with different drying temperatures. RESULTS: A total of 45 volatile flavor compounds were identified, including 11 esters, 11 aldehydes, nine alcohols, five ketones, three furans, three acids, two pyrazines, and one ether. The results showed that with the loss of moisture during drying, aldehydes and alcohols decreased, esters initially increased and then decreased. However, propyl acetate, 2,3‐butanediol, 2‐acetylfuran, and 2‐methylpyrazine increased. Moreover, drying temperature was closely related to the change of volatile flavor compounds. Aldehydes, alcohols, and some other volatile flavor compounds (methyl salicylate, ethyl acetate, 2‐methylpyrazine, dipropyl disulfide) decreased with an increase of temperature (60–80 °C) at the same moisture content, while high temperature could promote the formation of ethyl octanoate, methyl octanoate, benzaldehyde, furfurol, acetal, 5‐methylfurfural, and 2‐acetylfuran. Based on principal components analysis and heat map clustering analysis, peppers dried at 70 or 80 °C presented similar composition, and the loss of volatile flavor compounds was more than samples died at 60 °C during the HAD process. CONCLUSION: Overall, the flavor quality of peppers dried at 60 °C was better than that of other treatments during the HAD process. HS‐GC‐IMS was a reliable and effective means of analyzing volatile flavor compounds in peppers during the drying process. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

[Display omitted] Perilla frutescens was an annual herb considered as one of the "One Root of Medicine and Food", and it was used widely for food and medical treatment. Its main active ingredients were volatile organic compounds (VOCs), but it was easily affected during drying and storage. The leaves, seeds and stems had shown differences in therapeutic effects, but the underlying reason remained unclear. In the present work, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) were utilized to effectively and comprehensively analyze VOCs of fresh and dried P. frutescens between the leaves, stems and seeds. Meanwhile, chemometric analysis was applied to compare and identify characteristic volatile markers. As a result, 60 VOCs were identified by HS-GC-IMS and 115 VOCs were identified by HS-SPME-GC–MS from P. frutescen. 25 potential volatile markers were selected based on a combination model of orthogonal partial least squares discriminant analysis (OPLS-DA) and random forest (RF). The models could be used to analyze the variation between fresh and dried P. frutescens and distinguish the differences in different parts effectively and comprehensively. It was the first research regarding the method development of HS-GC-IMS and HS-SPME-GC–MS that comprehensively analyzes the VOCs characterization of fresh and dried P. frutescens in different parts and the findings obtained would evaluate the quality and provide a reference for further exploration of the edible and medicinal effects of P. frutescens. [ABSTRACT FROM AUTHOR]

The effect of different vacuum-steam pulsed blanching (VSPB) and storage conditions on the changes in quality attributes of dried carrots were investigated. The fingerprints of volatile profiles of carrots stored in the presence of oxygen and the absence of light were constructed. The principal component analysis and similarity analysis were used to analyze the differences between samples. Drying of carrots subjected to VSPB resulted in 59.9–69.7, 31.89–39.10, 25.67–48.62 (DPPH), and 36.40–44.33% (FRAP) reduction in β-carotene, total phenolics, and antioxidant capacity, respectively. The values of parameter a *, parameter b *, β-carotene, total phenolics, and antioxidant capacity decreased after storage. The Weibull model accurately described the degradation kinetics of chemical components. Fingerprint allowed to identify and evaluate the differences in the types and contents of volatile compounds of dried carrots subjected to VSPB and storage. The findings of this study indicate that proper blanching conditions allow for obtaining high-quality dried carrots and improve their storage stability. • Both blanching degrees and storage conditions affected the quality of carrots. • The volatile profiles under various treatments were analyzed by PCA and similarity. • Weibull model could accurately predict the β-carotenoids and total phenolics changes. • Proper blanching was critical to obtain high quality and storage stability of carrots. • Compared with dark storage, vacuum packaging is more conducive to carrot preservation. [ABSTRACT FROM AUTHOR]

Polygonati Rhizoma is extensively used as a tonic and functional food in China for centuries. It can be divided into Polygonatum kingianum Coll. et Hemsl., Polygonatum cyrtonema Hua and Polygonatum sibiricum Red., each species of it have its main producing areas. The quality and price of Polygonati Rhizoma of different species and producing areas are different. In this study, the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) method is used to rapidly identify the three species of Polygonati Rhizoma and Polygonati Rhizoma from different areas of each species by analyzing volatile organic compounds (VOCs). The results revealed that 87 signal peaks were detected in total, and there are 59 peaks for 43 compounds were identified, including 14 aldehydes, 9 alcohols, 8 esters, 5 ketones, 4 acids, 3 other compounds, however, 28 compounds were unknown. Subsequently, the results of principal component analysis (PCA) clearly showed that the three different species of Polygonati Rhizoma and different areas of each species of it were well differentiated by the VOCs. The research could be of great potential to differentiate the species of traditional Chinese medicine and different areas of each species of it in the future. In addition, the results of the current study provide a useful basis in Polygonati Rhizoma odor difference study. • This is the first time for analyzing the VOCs of Polygonati Rhizoma with GC-IMS system. • The established method had been proven effective without sample-pretreatment. • GC-IMS is used for discriminating three species of huangjing and different producing areas of each species of it. • The results of the current study provide a useful basis in the Polygonati Rhizoma odor difference study. [ABSTRACT FROM AUTHOR]

Acori tatarinowii rhizome (ATR) is a Traditional Chinese Medicine (TCM), which has multiple effects, such as neuroprotective activity, antidepressant and other activity. However, the widespread cultivation of ATR has led to it varying quality. Therefore, it is important to find a method to quickly identify the components of ATR. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) were applied to analyze and characterize the volatile organic compounds (VOCs) of ATR. 33 VOCs were identified by HS-GC-IMS and 95 VOCs were identified by HS-SPME-GC–MS from 15 batches of ATR. Then, quantification of estragole, methyleugenol, γ-asarone, β-asarone and asarone by gas chromatography-mass spectrometry (GC–MS). The fingerprint of HS-GC-IMS and the heatmap of HS-SPME-GC–MS were established. Which compared differential components of ATR. In addition, principal component analysis (PCA) was performed on the results of both instruments. The VOCs in the ATR were significantly correlated with β-asarone and asarone by PatternHunter analysis. It assisted HS-GC-IMS determine ATR quality. It is the first report regarding the method development of HS-GC-IMS and HS-SPME-GC–MS that targets the VOCs characterization of ATR, and the findings obtained would benefit the quality control and distinguish the complex analytical objects of ATR. [ABSTRACT FROM AUTHOR]

46 Streptococcus thermophilus strains, isolated from commercial starters cultures, were studied. The aroma of the fermented milk by these strains was evaluated by quantitative descriptive analysis (QDA). According to its major sensory attribute, the fermented milks were classified into milky-type, creamy-type, cheesy-type, fermented-type and miscellaneous-type groups. One representative sample of each group was analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace-solid phase microextraction-gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC-TOF/MS) to describe their volatile compositions. 48 and 72 volatile compounds were identified, respectively. The fingerprint analysis showed that each aroma type had specific volatile compounds. Six important differential volatile compounds including 2,3-butanedione, 2,3-pentanedione, 2-undecanone, octanoic acid, hexanoic acid and 2-hydroxy-3-pentanone were selected as key compounds by principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), which allowed to discriminate the specific aroma types. These key compounds could be used as indicators to develop fermented milks with specific aroma and flavor features. [Display omitted] • 46 fermented milk samples by S. Thermophilus were divided into 5 aroma types. • GC-IMS and GC-TOF/MS were used to establish the flavor fingerprints of different aroma types. • 6 key compounds of different aroma types were screened out by multivariate statistical analysis. [ABSTRACT FROM AUTHOR]