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Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu.
Food Chem. 2022 Aug 15; 385:132502.FC

Abstract

The ''after-odor" is essential to the quality and consumer preference of Baijiu. An intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) was developed for oral aroma compounds monitoring of Baijiu. The extraction time, sip volume and rinse time were 120 s, 5 mL, and 10 s, respectively. The procedure showed good performances at concentrations of 1.56 μg/L-1500 mg/L for different aroma compounds of Baijiu (most R2 > 0.9). Furthermore, the optimized procedure detected 85 aroma compounds with different chemical structures and provided good representations of the light, strong, soy sauce and mix aroma type Baijiu's oral aroma profiles. Principal component analysis's (PCA) cumulative interpretation rate was 72.42%. The acceptable performance of this procedure can be combined with dynamic sensory evaluation to improve the quality of the Baijiu aroma.

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Authors+Show Affiliations

Yu Y
Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
Chen S
Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
Nie Y
Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. Electronic address: ynie@jiangnan.edu.cn.
Xu Y
Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. Electronic address: yxu@jiangnan.edu.cn.

MeSH

Gas Chromatography-Mass SpectrometryOdorantsSolid Phase MicroextractionSoy FoodsVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35287108

Citation

Yu, Yamin, et al. "Optimization of an Intra-oral Solid-phase Microextraction (SPME) Combined With Comprehensive Two-dimensional Gas Chromatography-time-of-flight Mass Spectrometry (GC × GC-TOFMS) Method for Oral Aroma Compounds Monitoring of Baijiu." Food Chemistry, vol. 385, 2022, p. 132502.
Yu Y, Chen S, Nie Y, et al. Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu. Food Chem. 2022;385:132502.
Yu, Y., Chen, S., Nie, Y., & Xu, Y. (2022). Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu. Food Chemistry, 385, 132502. https://doi.org/10.1016/j.foodchem.2022.132502
Yu Y, et al. Optimization of an Intra-oral Solid-phase Microextraction (SPME) Combined With Comprehensive Two-dimensional Gas Chromatography-time-of-flight Mass Spectrometry (GC × GC-TOFMS) Method for Oral Aroma Compounds Monitoring of Baijiu. Food Chem. 2022 Aug 15;385:132502. PubMed PMID: 35287108.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu. AU - Yu,Yamin, AU - Chen,Shuang, AU - Nie,Yao, AU - Xu,Yan, Y1 - 2022/02/19/ PY - 2021/10/13/received PY - 2022/02/13/revised PY - 2022/02/16/accepted PY - 2022/3/15/pubmed PY - 2022/4/21/medline PY - 2022/3/14/entrez KW - 1-Octen-3-ol (PubChem CID: 18827) KW - 2,3,5-Trimethylpyrazine (PubChem CID: 26808) KW - Aroma type KW - Baijiu KW - Ethyl acetate (PubChem CID: 8857) KW - Ethyl hexanoate (PubChem CID: 31265) KW - GC×GC-TOFMS KW - Oral aroma KW - SPME KW - β-Phenylethanol (PubChem CID: 6054) SP - 132502 EP - 132502 JF - Food chemistry JO - Food Chem VL - 385 N2 - The ''after-odor" is essential to the quality and consumer preference of Baijiu. An intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) was developed for oral aroma compounds monitoring of Baijiu. The extraction time, sip volume and rinse time were 120 s, 5 mL, and 10 s, respectively. The procedure showed good performances at concentrations of 1.56 μg/L-1500 mg/L for different aroma compounds of Baijiu (most R2 > 0.9). Furthermore, the optimized procedure detected 85 aroma compounds with different chemical structures and provided good representations of the light, strong, soy sauce and mix aroma type Baijiu's oral aroma profiles. Principal component analysis's (PCA) cumulative interpretation rate was 72.42%. The acceptable performance of this procedure can be combined with dynamic sensory evaluation to improve the quality of the Baijiu aroma. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/35287108/Optimization_of_an_intra_oral_solid_phase_microextraction__SPME__combined_with_comprehensive_two_dimensional_gas_chromatography_time_of_flight_mass_spectrometry__GC_������_GC_TOFMS__method_for_oral_aroma_compounds_monitoring_of_Baijiu_ DB - PRIME DP - Unbound Medicine ER -

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