scholarly journals A Study on the Volatile Compounds in Elaeagnus angustifolia L. Flowers during Flowering Season by Gas Chromatography-Mass Spectrometry Coupled with Advanced Chemometrics

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Zhijing Liu ◽  
Degang Ding ◽  
Huapeng Cui ◽  
Chuanchuan Wang ◽  
Juntao Liu ◽  
...  

The flowers of Elaeagnus angustifolia L. have been used as a homologous variety in China, whose quality seriously relies on the compositions during the flowering period. Unfortunately, studies on the variations of volatile compounds during the flowering season are rarely reported. Herein, a gas chromatography-mass spectrometry-based untargeted metabolomic methodology was proposed for the comprehensive analysis of volatile compounds in E. angustifolia flowers to classify various flowering stages. Samples from four flowering stages were collected, including the initial bloom stage, pre-full bloom stage (70–80% of flowers), full bloom stage, and ending of the bloom stage. Simultaneous distillation extraction was used for the extraction of volatile compounds in the flowers, which was then analyzed by a newly developed chemometric data analysis tool, autoGCMSDataAnal. An advantage of the developed methodology is that compounds can be accurately screened and identified. Finally, 59 compounds that showed significant difference among four flowering stages were screened and 31 compounds were identified. Sample clustering results from principal component analysis and hierarchical clustering analysis suggested that flowers from the pre-full bloom stage and full bloom stage may be more suitable when used as raw materials for industrial products.

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.


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