Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME-GC-MS and E-nose

LWT

Volumn 64, Issue 2, 2015, Pages 528-535

  Yao, Yingzheng ^a,b   Pan, Siyi ^a   Fan, Gang ^a   Dong, Ling ^b   Ren, Jingnan ^a   Zhu, Yu ^b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b CROP RESEARCH INSTITUTE   (China)

Author keywords

Brassica juncea L.; Fermented food; Flavor discrimination; Volatile compound

Indexed keywords

FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

BRASSICA JUNCEA L; FERMENTED FOODS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; SOLID-PHASE MICROEXTRACTION; SPME-GC-MS; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILE PROFILE;

ELECTRONIC NOSE;

EID: 84944311715     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.06.063     Document Type: Article

References (36)

1. Aguilera T. Lozano J. Paredes J. A. Álvarez F. J. & Suárez J. I. (2012). Electronic nose based on independent component analysis combined with partial least squares and artificial neural networks for wine prediction. Sensors 12 8055-8072.
2. Banerjee (Roy) R. Tudu B. Shaw L. Jana A. Bhattacharyya N. & Bandyopadhyay R. (2012). Instrumental testing of tea by combining the responses of electronic nose and tongue. Journal of Food Engineering 110 356-363.
3. Bhattacharya N. Tudu B. Jana A. Ghosh D. Bandhopadhyaya R. & Bhuyan M. (2008). Preemptive identification of optimum fermentation time for black tea using electronic nose. Sensors and Actuators B Chemical 131 110-116.
4. Chen Z. (2003). Zizhong dongjian and Nanchong dongcai. China Condiment 8 41-44.
5. Dong Z. Gu F. Xu F. & Wang Q. (2014). Comparison of four kinds of extraction techniques and kinetics of microwave-assisted extraction of vanillin from Vanilla planifolia Andrews. Food Chemistry 149 54e61.
6. Fan G. Lu W. Yao X. Zhang Y. Wang K. & Pan S. (2009a). Effect of fermentation on free and bound volatile compounds of orange juice. Flavour and Fragrance Journal 24 219-225.
7. Fan G. Qiao Y. Yao X. Mo D. Wang K. & Pan S. (2009b). Free and bound volatile compounds in juice and peel of Jincheng oranges. European Food Research and Technology 229 571-578.
8. Gobbi E. Falasconi M. Concina I. Mantero G. Bianchi F. Mattarozzi M. et al. (2010). Electronic nose and Alicyclobacillus spp. spoilage of fruit juices: an emerging diagnostic tool. Food Control 21 1374-1382.
9. Gómez A. H.Wang J. Hu G. & Pereira A. G. (2008). Monitoring storage shelf life of tomato using electronic nose technique. Journal of Food Engineering 85 625-631.
10. Hui G. Wu Y. Ye D. Ding W. Zhu L. & Wang L. (2012). Study of peach freshness predictive method based on electronic nose. Food Control 28 25-32.
11. Lerma-García M. J. Cerretani L. Cevoli C. Simó-Alfonso E. F. Bendini A. & Gallina Toschi T. (2010). Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results. Sensors and Actuators B Chemical 147 283-289.
12. Li M. & He Y. (2011). Analysis of volatile compounds in instant pickled mustard tuber. Food Science 32(8) 272-274.
13. Liu M. Han X. Tu K. Pan L. Tu J. Tang L. et al. (2012). Application of electronic nose in Chinese spirits quality control and flavour assessment. Food Control 26 564-570.
14. Liu M. Li Z.Wang X. Yang Y.Wang G. & DengW. (2010). Analysis volatile flavor compounds of picked mustard tuber. Science and Technology of Food Industry 10 118-123.
15. Liu P. Wu Z. & Weng P. (2006). Advances of study on flavor of prickled mustard tuber. Food Research and Development 27(1) 158-161.
16. Li C. Xue F. Xu Y. Ren C. & Pan S. (2012). Influence of different gel complexes on flavour and colour change in Chongcai paste during storage. Food Chemistry 130 632-637.
17. Manríquez D. A. Muñoz-Robredo P. Gudenschwager O. Robledo P. & Defilippi B. G. (2014). Development of flavor-related metabolites in cherimoya (Annona cherimola Mill.) fruit and their relationship with ripening physiology. Postharvest Biology and Technology 94 58-65.
18. Martín Y. G. Oliveros M. C. C. Pavón J. L. P. Pinto C. G. & Cordero B. M. (2001). Electronic nose based on metal oxide semiconductor sensors and pattern recognition techniques: characterisation of vegetable oils. Analytica Chimica Acta 449 69-80.
19. Mildner-Szkudlarz S. & Jeleń H. H. (2008). The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil. Food Chemistry 110 751-761.
20. Moretti V. M. Madonia G. Diaferia C. Mentasti T. Paleari M. A. Panseri S. et al. (2004). Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions. Meat Science 66 845-854.
21. Murnieks R. Kampars V. Malins K. & Apseniece L. (2014). Hydrotreating of wheat straw in toluene and ethanol. Bioresource Technology 163 106-111.
22. Pan L. Zhang W. Zhu N. Mao S. & Tu K. (2014). Early detection and classification of pathogenic fungal disease in post-harvest strawberry fruit by electronic nose and gas chromatographyemass spectrometry. Food Research International 62 162-168.
23. Sansone-Land A. Takeoka G. R. & Shoemaker C. F. (2014). Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea). Food Chemistry 149 285-295.
24. Scognamiglio J. Jones L. Letizia C. S. & Api A. M. (2012). Fragrance material review on phenylethyl alcohol. Food and Chemical Toxicology 50 S224-S239.
25. Silvero G. Ávalos M. Babiano R. Cintas P. Jiménez J. L. & Palacios J. C. (2011). A bioinspired look at the glucosinolate metabolic pathway. Structural insights into the reaction of benzyl isothiocyanate and D-glucosamine. Tetrahedron 67 7811-7820.
26. Sindhu S. Maya P. & Indira T. N. (2012). A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness. LWTFood Science and Technology 49 42-47.
27. Tripodi G. Verzera A. Dima G. Condurso C. & Ragusa S. (2012). Brassica fruticulosa Cyr. and Brassica incana Ten. (Brassicaceae) as Mediterranean traditional wild vegetables: a valuable source of bioactive compounds. Journal of Essential Oil Research 24(6) 539-545.
28. Verzera A. Condurso C. Dima G. Ziino M. & Ragusa S. (2010). Volatile constituents in dried roots of Isatis tinctoria L. (Brassicaceae). Journal of Essential Oil Research 22(6) 483-485.
29. Vichi S. Romero A. Tous J. Tamames E. L. & Buxaderas S. (2008). Determination of volatile phenols in virgin olive oils and their sensory significance. Journal of Chromatography A 1211 1-7.
30. Wang B. Xu S. & Sun D.-W. (2010). Application of the electronic nose to the identification of different milk flavorings. Food Research International 43 255-262.
31. Xu W. Zhang G. Zhu J. Liu J. Li D. & Yang Y. (2013). Applications of flavor fingerprinting technology in identification of blended oil. Food Research and Development 34(18) 51-55.
32. Zardin E. Tyapkova O. Buettner A. & Beauchamp J. (2014). Performance assessment of proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOFMS) for analysis of isobaric compounds in food-flavour applications. LWT-Food Science and Technology 56 153-160.
33. Zhao D. & Ding X. (2001a). Studies on the flavor components of pickled potherb mustard (II)eVolatile flavor components of pickled potherb mustard. China Condiment 5 12-15.
34. Zhao D. & Ding X. (2001b). Studies on the flavor components of pickled potherb mustard (II)eVolatile flavor components of pickled potherb mustard (continued). China Condiment 7 10-12.
35. Zhao D. & Ding X. (2001c). Studies on the flavor components of pickled potherb mustard. Food and Machinery 2 22-24.
36. Zheng X. Lan Y. Zhu J.Westbrook J. Hoffmann W. C. & Lacey R. E. (2009). Rapid identification of rice samples using an electronic nose. Journal of Bionic Engineering 6 290-297.