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HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu.
Food Chem. 2021 Jun 01; 346:128880.FC

Abstract

The variations in flavor substances across the different stages of fermented soybean whey tofu (FSWT) production were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA). The results revealed 24 representative flavor compounds in the samples across all production stages. After heating, the signal intensity of hexanal, 1-octen-3-ol, heptanal, and (E)-2-hexenol, which are unpleasant flavor substances found in raw soymilk, weakened, whereas those of some aroma substances increased. Furthermore, fermented flavor compounds, namely, 2-heptanone, 2-pentylfuran, pentanal, and 2,3-butanedione, were produced after the addition of fermented soybean whey as a coagulant. A PCA based on the signal intensity of the detected volatile compounds revealed effective differentiation of samples from different stages into comparatively independent spaces. These results showed that the flavor fingerprints of the samples from different stages of FSWT production can be successfully built using HS-GC-IMS and PCA based on the detected volatile compounds.

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Publisher Full Text (DOI)

Authors+Show Affiliations

College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.

College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.

College of Food Science, Southwest University, Chongqing 400715, China.

College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.

College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.

College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.

College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.

Shandong Hanon Scientific Instruments Co., Ltd, Shandong 251500, China.

College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.

College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.

College of Food Engineering, Harbin University of Commerce, Harbin 150076, China. Electronic address: foodzhangna@163.com.

MeSH

Chromatography, GasFermentationIon Mobility SpectrometryPrincipal Component AnalysisSoy FoodsSoybeansVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33418415

Citation

Yang, Yang, et al. "HS-GC-IMS With PCA to Analyze Volatile Flavor Compounds Across Different Production Stages of Fermented Soybean Whey Tofu." Food Chemistry, vol. 346, 2021, p. 128880.

Yang Y, Wang B, Fu Y, et al. HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu. Food Chem. 2021;346:128880.

Yang, Y., Wang, B., Fu, Y., Shi, Y. G., Chen, F. L., Guan, H. N., Liu, L. L., Zhang, C. Y., Zhu, P. Y., Liu, Y., & Zhang, N. (2021). HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu. Food Chemistry, 346, 128880. https://doi.org/10.1016/j.foodchem.2020.128880

Yang Y, et al. HS-GC-IMS With PCA to Analyze Volatile Flavor Compounds Across Different Production Stages of Fermented Soybean Whey Tofu. Food Chem. 2021 Jun 1;346:128880. PubMed PMID: 33418415.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu. AU - Yang,Yang, AU - Wang,Bing, AU - Fu,Yu, AU - Shi,Yan-Guo, AU - Chen,Feng-Lian, AU - Guan,Hua-Nan, AU - Liu,Lin-Lin, AU - Zhang,Chun-Yan, AU - Zhu,Peng-Yu, AU - Liu,Ying, AU - Zhang,Na, Y1 - 2020/12/24/ PY - 2020/03/03/received PY - 2020/10/20/revised PY - 2020/12/13/accepted PY - 2021/1/9/pubmed PY - 2021/3/2/medline PY - 2021/1/8/entrez KW - (E)-2-Hexenol (PubChem CID5318042) KW - 1-Hexanol (PubChem CID8103) KW - 1-Octen-3-ol (PubChem CID18827) KW - 2,3-Butanedione (PubChem CID650) KW - 2-Heptanone (PubChem CID8051) KW - 2-Pentylfuran (PubChem CID19602) KW - Benzaldehyde (PubChem CID240) KW - Fermented soybean whey tofu KW - Flavor fingerprint KW - Headspace-gas chromatography-ion mobility spectrometry KW - Heptanal (PubChem CID8130) KW - Hexanal (PubChem CID6184) KW - Pentanal (PubChem CID8063) KW - Principal component analysis KW - Volatile profile SP - 128880 EP - 128880 JF - Food chemistry JO - Food Chem VL - 346 N2 - The variations in flavor substances across the different stages of fermented soybean whey tofu (FSWT) production were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA). The results revealed 24 representative flavor compounds in the samples across all production stages. After heating, the signal intensity of hexanal, 1-octen-3-ol, heptanal, and (E)-2-hexenol, which are unpleasant flavor substances found in raw soymilk, weakened, whereas those of some aroma substances increased. Furthermore, fermented flavor compounds, namely, 2-heptanone, 2-pentylfuran, pentanal, and 2,3-butanedione, were produced after the addition of fermented soybean whey as a coagulant. A PCA based on the signal intensity of the detected volatile compounds revealed effective differentiation of samples from different stages into comparatively independent spaces. These results showed that the flavor fingerprints of the samples from different stages of FSWT production can be successfully built using HS-GC-IMS and PCA based on the detected volatile compounds. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33418415/HS_GC_IMS_with_PCA_to_analyze_volatile_flavor_compounds_across_different_production_stages_of_fermented_soybean_whey_tofu_ DB - PRIME DP - Unbound Medicine ER -