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Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer.
Food Chem. 2019 Aug 30; 290:32-39.FC

Abstract

The flavor fingerprint of Tricholoma matsutake Singer was developed and volatile compounds were investigated by HS-GC-IMS fingerprinting combining with PCA. A total of 25 typical target compounds were identified. The differences of flavor compounds in pileus and stipe of Tricholoma matsutake Singer from different areas were observed. After drying, the concentration of C8 compounds, including 3-octanone, 3-octanol, 1-octen-3-one and 1-octanol, decreased, while the concentration of methanol and 1-pentanol increased. Subsequently, PCA was performed based on the signal intensity of the identified violate compounds, and the results clearly showed that the samples in a relatively independent space would be well distinguished. Combining the signal intensity of the identified violate compounds by HS-GC-IMS and PCA, the samples from different portions of Tricholoma matsutake Singer and different areas were distinguished. The results showed that the flavor fingerprint of Tricholoma matsutake Singer were established by HS-GC-IMS and PCA based on the identified volatile compounds.

Authors+Show Affiliations

National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.Shandong Hanon Scientific Instruments Co., Ltd., Beijing 100020, PR China.National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: linsongyi730@163.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31000053

Citation

Li, Mengqi, et al. "Development of a Flavor Fingerprint By HS-GC-IMS With PCA for Volatile Compounds of Tricholoma Matsutake Singer." Food Chemistry, vol. 290, 2019, pp. 32-39.
Li M, Yang R, Zhang H, et al. Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer. Food Chem. 2019;290:32-39.
Li, M., Yang, R., Zhang, H., Wang, S., Chen, D., & Lin, S. (2019). Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer. Food Chemistry, 290, 32-39. https://doi.org/10.1016/j.foodchem.2019.03.124
Li M, et al. Development of a Flavor Fingerprint By HS-GC-IMS With PCA for Volatile Compounds of Tricholoma Matsutake Singer. Food Chem. 2019 Aug 30;290:32-39. PubMed PMID: 31000053.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer. AU - Li,Mengqi, AU - Yang,Ruiwen, AU - Zhang,Hao, AU - Wang,Silu, AU - Chen,Dong, AU - Lin,Songyi, Y1 - 2019/03/25/ PY - 2018/12/20/received PY - 2019/03/24/revised PY - 2019/03/24/accepted PY - 2019/4/20/entrez PY - 2019/4/20/pubmed PY - 2019/5/30/medline KW - Characteristic volatiles fingerprinting KW - Headspace-gas chromatography–ion mobility spectrometry (HS-GC–IMS) KW - Principal component analysis (PCA) KW - Tricholoma matsutake Singer KW - Volatile compounds SP - 32 EP - 39 JF - Food chemistry JO - Food Chem VL - 290 N2 - The flavor fingerprint of Tricholoma matsutake Singer was developed and volatile compounds were investigated by HS-GC-IMS fingerprinting combining with PCA. A total of 25 typical target compounds were identified. The differences of flavor compounds in pileus and stipe of Tricholoma matsutake Singer from different areas were observed. After drying, the concentration of C8 compounds, including 3-octanone, 3-octanol, 1-octen-3-one and 1-octanol, decreased, while the concentration of methanol and 1-pentanol increased. Subsequently, PCA was performed based on the signal intensity of the identified violate compounds, and the results clearly showed that the samples in a relatively independent space would be well distinguished. Combining the signal intensity of the identified violate compounds by HS-GC-IMS and PCA, the samples from different portions of Tricholoma matsutake Singer and different areas were distinguished. The results showed that the flavor fingerprint of Tricholoma matsutake Singer were established by HS-GC-IMS and PCA based on the identified volatile compounds. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31000053/Development_of_a_flavor_fingerprint_by_HS_GC_IMS_with_PCA_for_volatile_compounds_of_Tricholoma_matsutake_Singer_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)30609-0 DB - PRIME DP - Unbound Medicine ER -