Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS.
Food Chem. 2022 May 01; 375:131671.FC

Abstract

Huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC-MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed.

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Authors+Show Affiliations

Feng X

College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China.

Wang H

College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China.

Wang Z

Huang P

Kan J

MeSH

Electronic NoseGas Chromatography-Mass SpectrometryOdorantsSolid Phase MicroextractionVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34865919

Citation

Feng, Xiya, et al. "Discrimination and Characterization of the Volatile Organic Compounds in Eight Kinds of Huajiao With Geographical Indication of China Using Electronic Nose, HS-GC-IMS and HS-SPME-GC-MS." Food Chemistry, vol. 375, 2022, p. 131671.

Feng X, Wang H, Wang Z, et al. Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS. Food Chem. 2022;375:131671.

Feng, X., Wang, H., Wang, Z., Huang, P., & Kan, J. (2022). Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS. Food Chemistry, 375, 131671. https://doi.org/10.1016/j.foodchem.2021.131671

Feng X, et al. Discrimination and Characterization of the Volatile Organic Compounds in Eight Kinds of Huajiao With Geographical Indication of China Using Electronic Nose, HS-GC-IMS and HS-SPME-GC-MS. Food Chem. 2022 May 1;375:131671. PubMed PMID: 34865919.

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

TY - JOUR T1 - Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS. AU - Feng,Xiya, AU - Wang,Hongwei, AU - Wang,Zhirong, AU - Huang,Pimiao, AU - Kan,Jianquan, Y1 - 2021/11/25/ PY - 2020/08/17/received PY - 2021/11/01/revised PY - 2021/11/21/accepted PY - 2021/12/7/pubmed PY - 2022/1/13/medline PY - 2021/12/6/entrez KW - Electronic nose KW - GC-IMS KW - GC–MS KW - Huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) KW - Spice VOC analysis SP - 131671 EP - 131671 JF - Food chemistry JO - Food Chem VL - 375 N2 - Huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC-MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/34865919/Discrimination_and_characterization_of_the_volatile_organic_compounds_in_eight_kinds_of_huajiao_with_geographical_indication_of_China_using_electronic_nose_HS_GC_IMS_and_HS_SPME_GC_MS_ DB - PRIME DP - Unbound Medicine ER -

Tags

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS.Food Chem. 2022 May 01; 375:131671.FC