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GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods.
Food Chem. 2020 Jun 10; 331:127201.FC

Abstract

Volatile compounds in Chinese jujubes dried by different methods - hot-air (HAD), heat-pump (HPD), infrared radiation (IRD), vacuum (VD), vacuum freeze (VFD) and instant controlled pressure drop (DIC) drying - were analyzed using GC-MS, MOS e-nose, and flash GC e-nose. Acids comprised more than 90% of the aroma compounds in the dried jujubes, of which acetic, butanoic, propanoic, hexanoic, octanoic and decanoic acids were the most common. Jujubes dried using VFD had the highest content of total aroma compounds (1061.6 µg/kg), while DIC-dried jujubes had the most diverse profile (26 species). HPD-, IRD-, HAD- and VD-dried jujubes had similar aroma profiles based on GC-MS and flash GC e-nose results. Although the results of GC-MS, MOS e-nose, and flash GC e-nose were significant different (p < 0.05), their combination could characterize aroma profiles more comprehensively.

Authors+Show Affiliations

Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: bjfcaas@126.com.Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China. Electronic address: mengxjsy@126.com.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32562976

Citation

Song, Jianxin, et al. "GC/MS Coupled With MOS E-nose and Flash GC E-nose for Volatile Characterization of Chinese Jujubes as Affected By Different Drying Methods." Food Chemistry, vol. 331, 2020, p. 127201.
Song J, Chen Q, Bi J, et al. GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods. Food Chem. 2020;331:127201.
Song, J., Chen, Q., Bi, J., Meng, X., Wu, X., Qiao, Y., & Lyu, Y. (2020). GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods. Food Chemistry, 331, 127201. https://doi.org/10.1016/j.foodchem.2020.127201
Song J, et al. GC/MS Coupled With MOS E-nose and Flash GC E-nose for Volatile Characterization of Chinese Jujubes as Affected By Different Drying Methods. Food Chem. 2020 Jun 10;331:127201. PubMed PMID: 32562976.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods. AU - Song,Jianxin, AU - Chen,Qinqin, AU - Bi,Jinfeng, AU - Meng,Xianjun, AU - Wu,Xinye, AU - Qiao,Yening, AU - Lyu,Ying, Y1 - 2020/06/10/ PY - 2019/04/04/received PY - 2020/05/20/revised PY - 2020/05/30/accepted PY - 2020/6/21/pubmed PY - 2020/6/21/medline PY - 2020/6/21/entrez KW - (E)-2-Octenoic acid, 5282741 KW - 1,3,5,7-Cyclooctatetraene, 637866 KW - 1-Hexanol, 8103 KW - 1-Octen-3-ol, 18827 KW - 2,3-Butanediol, 262 KW - 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 119838 KW - 2,3-Dimethyl-pentanal, 61917 KW - 2-Heptanone, 8051 KW - 2-Methyl-butanoic acid, 8314 KW - 2-Methyl-propanoic acid, 6590 KW - 2-Octanone, 8093 KW - 2-Pentyl-furan, 19602 KW - 2-n-Butyl furan, 20534 KW - 3,4-Dimethyl-2,5-furandione, 13010 KW - 3-Methyl-butanal, 11552 KW - 4-Hydroxy-4-methyl-2-pentanone, 31256 KW - Acetic acid, 176 KW - Acetoin, 179 KW - Benzyl alcohol, 244 KW - Butanoic acid, 264 KW - Butyrolactone, 7302 KW - Decanoic acid, 2969 KW - Drying methods KW - Ethyl acetate, 8857 KW - Flash GC e-nose KW - GC–MS KW - Heptanoic acid, 8094 KW - Hexanal, 6184 KW - Hexanoic acid, 8892 KW - Hexyl methoxyacetate, 542198 KW - Jujube KW - MOS e-nose KW - Nonanoic acid, 8158 KW - Octanoic acid, 379 KW - Pentadecanoic acid, 13849 KW - Pentanoic acid, 7991 KW - Propanoic acid, 1032 KW - Volatile profile SP - 127201 EP - 127201 JF - Food chemistry JO - Food Chem VL - 331 N2 - Volatile compounds in Chinese jujubes dried by different methods - hot-air (HAD), heat-pump (HPD), infrared radiation (IRD), vacuum (VD), vacuum freeze (VFD) and instant controlled pressure drop (DIC) drying - were analyzed using GC-MS, MOS e-nose, and flash GC e-nose. Acids comprised more than 90% of the aroma compounds in the dried jujubes, of which acetic, butanoic, propanoic, hexanoic, octanoic and decanoic acids were the most common. Jujubes dried using VFD had the highest content of total aroma compounds (1061.6 µg/kg), while DIC-dried jujubes had the most diverse profile (26 species). HPD-, IRD-, HAD- and VD-dried jujubes had similar aroma profiles based on GC-MS and flash GC e-nose results. Although the results of GC-MS, MOS e-nose, and flash GC e-nose were significant different (p < 0.05), their combination could characterize aroma profiles more comprehensively. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32562976/GC/MS_coupled_with_MOS_e-nose_and_flash_GC_e-nose_for_volatile_characterization_of_Chinese_jujubes_as_affected_by_different_drying_methods L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)31063-3 DB - PRIME DP - Unbound Medicine ER -
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