Analysis of Volatile Flavor Compounds in Submerged Cultured Ganoderma Sinense Mycelium by Headspace Gas Chromatography

2009 ◽  
Author(s):  
Xiao-Ling Wang ◽  
Wen-Jun Han ◽  
Guo-Ying Zhou
Keyword(s):  
Gas Chromatography ◽  
Flavor Compounds ◽  
Headspace Gas Chromatography ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Headspace Gas ◽  
Ganoderma Sinense

scholarly journals Comparative Analysis and Development of a Flavor Fingerprint for Volatile Compounds of Vegetable Soybean Seeds Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry

2021 ◽  
Vol 12 ◽  
Author(s):  
Fengjie Yuan ◽  
Xujun Fu ◽  
Xiaomin Yu ◽  
Qinghua Yang ◽  
Hangxia Jin ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ion Mobility ◽  
Flavor Compounds ◽  
Soybean Seeds ◽  
Headspace Gas Chromatography ◽  
Vegetable Soybean ◽  
Volatile Flavor Compounds ◽  
The Core ◽  
Volatile Flavor ◽  
Headspace Gas

Evaluating the volatile compounds and characteristic fingerprints of the core cultivars of vegetable soybean would provide useful data for improving their aroma in the breeding programs. The present study used headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to evaluate the volatile compounds of vegetable soybean seeds at a specific growth stage. In total, 93 signal peaks were identified, 63 compounds qualitatively, with 14 volatile flavor compounds providing multiple signals. The 63 volatile compounds consisted of 15 esters, 15 aldehydes, 13 alcohols, 15 ketones, one acid, and four other compounds. The peak intensity of most of the volatile compounds varied greatly between the core cultivars. The alcohols and aldehydes determined the basic volatile flavor of the vegetable soybean seeds. Volatile flavors were determined by their respective esters, ketones, or other components. Characteristic fingerprints were found in some core vegetable soybean cultivars. Four cultivars (Xiangdou, ZHE1754, Zhexian 65018-33, and Qvxian No. 1) had pleasant aromas, because of their higher content of 2-acetyl-1-pyrroline (2-AP). A principal component analysis (PCA) was used to distinguish the samples based on the signal intensity of their volatile components. The results showed that the composition and concentration of volatile compounds differed greatly between the core cultivars, with the volatile flavor compounds of soybeans being determined by the ecotype of the cultivar, the direction of breeding selection, and their geographical origin. Characteristic fingerprints of the cultivars were established by HS-GC-IMS, enabling them to be used to describe and distinguish cultivars and their offspring in future breeding studies.

Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli-fermented barley and malt substrates

2015 ◽  
Vol 24 (4) ◽  
pp. 1363-1371 ◽  
Author(s):  
Ivan Salmerón ◽  
Sergio Loeza-Serrano ◽  
Samuel Pérez-Vega ◽  
Severino S. Pandiella
Keyword(s):  
Gas Chromatography ◽  
Flavor Compounds ◽  
Headspace Gas Chromatography ◽  
Gc Analysis ◽  
Headspace Gas
Sign in / Sign up

Export Citation Format

Share Document