scholarly journals Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time‐of‐flight mass spectrometry

2019 ◽  
Vol 7 (5) ◽  
pp. 1865-1874 ◽  
Author(s):  
Pao Li ◽  
Hui Tang ◽  
Cong Shi ◽  
Yanhua Xie ◽  
Hongli Zhou ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Fermentation Process ◽  
Time Of Flight ◽  
Untargeted Metabolomics ◽  
Mucor Racemosus ◽  
Flight Mass Spectrometry ◽  
Metabolomics Analysis

scholarly journals Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach

2021 ◽  
Vol 5 ◽  
Author(s):  
Wang Xinlei ◽  
Song Xuebo ◽  
Zhu Lin ◽  
Geng Xiaojie ◽  
Zheng Fuping ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Time Of Flight ◽  
Untargeted Metabolomics ◽  
Volatile Fraction ◽  
Reference Scenario ◽  
Two Dimensional ◽  
Targeted Metabolomics ◽  
Flight Mass Spectrometry ◽  
Liquid Liquid Extraction

Abstract Objectives The ageing process has a significant impact on the aroma of Chinese Baijiu, which could strengthen the desirable flavor characteristics and reduce the undesirable ones. The aim of this study was to observe the initiation of meaningful changes in volatile fraction and locate the ageing markers during ageing storage of Chinese Highland Qingke Baijiu. Materials and Methods Samples of Chinese Qingke Baijiu were aged for 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11 months before analysis. The samples were isolated by liquid–liquid extraction and then analyzed by comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry. The acquired data were processed by untargeted and targeted metabolomics approach to locate the ageing markers. Results The untargeted metabolomics analysis (hierarchical clustering analysis, HCA) shows that the chemical composition of Qingke Baijiu presents a statistically significant deviation from the reference scenario after 5 months. Subsequently, supervised statistics analysis (orthogonal partial least squares discrimination analysis) was performed to locate the markers, which changed significantly during ageing. Fifteen markers were located, and seven of them were acetals. Notably, 1,1-diethoxy-propane, 1,1-diethoxy-butane, and 1,1-diethoxy-3-methyl-butane are important contributors to the flavor of Chinese Baijiu. The identified markers were applied for the untargeted metabolomics (HCA), and the results revealed that these markers could divide the Qingke Baijiu into two ageing stages, 0–5 months and 6–11 months. Conclusion The results suggest that it is a valuable tool for monitoring the changes of volatile compounds and locating the age markers in Chinese Baijiu.

Analysis of synthetic canine training aids by comprehensive two-dimensional gas chromatography–time of flight mass spectrometry

2012 ◽  
Vol 1255 ◽  
pp. 202-206 ◽  
Author(s):  
Sonja Stadler ◽  
Pierre-Hugues Stefanuto ◽  
Jonathan D. Byer ◽  
Michał Brokl ◽  
Shari Forbes ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Time Of Flight ◽  
Two Dimensional ◽  
Flight Mass Spectrometry ◽  
Training Aids ◽  
Canine Training
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