Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry

2020 ◽  
Vol 101 (2) ◽  
pp. 666-672
Author(s):  
Yijun Liu ◽  
Mengting Bu ◽  
Xiao Gong ◽  
Jinna He ◽  
Yu Zhan
Keyword(s):  
Gas Chromatography ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Ion Mobility Spectrometry ◽  
Ion Mobility ◽  
Volatile Organic

scholarly journals Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

2021 ◽  
Vol 9 ◽  
Author(s):  
Yueqi Wang ◽  
Yanyan Wu ◽  
Yingying Shen ◽  
Chunsheng Li ◽  
Yongqiang Zhao ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Ion Mobility Spectrometry ◽  
Ion Mobility ◽  
Mandarin Fish ◽  
Siniperca Chuatsi ◽  
Fish Samples ◽  
Volatile Organic ◽  
Aroma Characteristics

Chinese fermented mandarin fish (Siniperca chuatsi) have unique aroma characteristics that are appreciated by local consumers. In this study, electronic nose (E-nose) and gas chromatography–ion mobility spectrometry analyses were combined to establish a volatile fingerprint of fermented mandarin fish during fermentation. Clear separation of the data allowed mandarin fish samples at different fermentation stages to be distinguishing using E-nose analysis. Forty-three volatile organic compounds were identified during fermentation. Additionally, partial least squares discrimination analysis was performed to screen for different VOC metabolites in the fermented mandarin fish; the levels of six VOCs changed significantly during fermentation (variable importance in projection >1; p < 0.05). Three VOCs, i.e., hexanal-D, nonanal, and limonene were identified as potential biomarkers for fermentation. This study provided a theoretical basis for flavor real-time monitoring and quality control of traditional mandarin fish fermentation.

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