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Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose.
Food Chem. 2022 Aug 30; 386:132728.FC

Abstract

To clarify the characteristic aroma substances of water-boiled salted duck (WSD), headspace-gas chromatography-mass spectrometry-olfactometry (HS-GC-MS-O), gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose) were used to analyze the volatile flavor profile of three types of WSD (containing four samples). Thirty-one and fifty volatile flavor components were identified by GC-MS and GC-IMS, including aldehydes, alcohols, esters, ketones, hydrocarbons, and others. The characteristic aroma compounds of WSD, including pentanal, hexanal, heptanal, octanal, nonanal, (E)-2-octenal, benzaldehyde, (E)-2-nonenal, decanal, 1-octen-3-ol, 1-octanol, 1-pentanol, ethyl acetate, d-limonene, and 2-pentylfuran, were confirmed by GC-O, odor activity values (OAVs), and aroma-recombination and omission experiments. The aroma description of these aroma-active compounds can be divided into 6 categories, namely, "fruity", "mushroom", "fat", "sweet", "faint scent" and "potato, scorch" aromas. The difference between samples was mainly caused by the differential volatile compounds, followed by the identification method.

Authors+Show Affiliations

School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; Anhui Province Key Laboratory of Agricultural Products Processing, Hefei 230601, Anhui, China. Electronic address: zhouhui@hfut.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35509168

Citation

Li, Cong, et al. "Investigation of Volatile Flavor Compounds and Characterization of Aroma-active Compounds of Water-boiled Salted Duck Using GC-MS-O, GC-IMS, and E-nose." Food Chemistry, vol. 386, 2022, p. 132728.
Li C, Al-Dalali S, Wang Z, et al. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose. Food Chem. 2022;386:132728.
Li, C., Al-Dalali, S., Wang, Z., Xu, B., & Zhou, H. (2022). Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose. Food Chemistry, 386, 132728. https://doi.org/10.1016/j.foodchem.2022.132728
Li C, et al. Investigation of Volatile Flavor Compounds and Characterization of Aroma-active Compounds of Water-boiled Salted Duck Using GC-MS-O, GC-IMS, and E-nose. Food Chem. 2022 Aug 30;386:132728. PubMed PMID: 35509168.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose. AU - Li,Cong, AU - Al-Dalali,Sam, AU - Wang,Zhouping, AU - Xu,Baocai, AU - Zhou,Hui, Y1 - 2022/03/17/ PY - 2021/11/19/received PY - 2022/03/14/revised PY - 2022/03/14/accepted PY - 2022/5/5/entrez PY - 2022/5/6/pubmed PY - 2022/5/6/medline KW - Boiled meat KW - E-nose KW - GC–IMS KW - HS–GC–MS–O KW - Multivariate statistical analysis KW - Volatile aroma compounds SP - 132728 EP - 132728 JF - Food chemistry JO - Food Chem VL - 386 N2 - To clarify the characteristic aroma substances of water-boiled salted duck (WSD), headspace-gas chromatography-mass spectrometry-olfactometry (HS-GC-MS-O), gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose) were used to analyze the volatile flavor profile of three types of WSD (containing four samples). Thirty-one and fifty volatile flavor components were identified by GC-MS and GC-IMS, including aldehydes, alcohols, esters, ketones, hydrocarbons, and others. The characteristic aroma compounds of WSD, including pentanal, hexanal, heptanal, octanal, nonanal, (E)-2-octenal, benzaldehyde, (E)-2-nonenal, decanal, 1-octen-3-ol, 1-octanol, 1-pentanol, ethyl acetate, d-limonene, and 2-pentylfuran, were confirmed by GC-O, odor activity values (OAVs), and aroma-recombination and omission experiments. The aroma description of these aroma-active compounds can be divided into 6 categories, namely, "fruity", "mushroom", "fat", "sweet", "faint scent" and "potato, scorch" aromas. The difference between samples was mainly caused by the differential volatile compounds, followed by the identification method. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/35509168/Investigation_of_volatile_flavor_compounds_and_characterization_of_aroma_active_compounds_of_water_boiled_salted_duck_using_GC_MS_O_GC_IMS_and_E_nose_ DB - PRIME DP - Unbound Medicine ER -