Volatile Compounds Fingerprints for White Duck down and White Goose down Determined by Gas Chromatography-Ion Mobility Spectrometry

This work first describes a simple approach for the untargeted profiling of volatile compounds for distinguishing between white duck down (WDD) and white goose down (WGD) based on resolution-optimized GC-IMS combined with optimized chemometric techniques, namely PCA. The detection method for down samples was established by using GC-IMS. Meanwhile, the reason of unpleasant odors caused by WDD was explained on the basis of the characteristic volatile compounds identification. GC-IMS fingerprinting can be considered a revolutionary approach for a truly fully automatable, cost-efficient, and in particular highly sensitive method. A total of 22 compounds were successfully separated and identified through GC-IMS method, and the significant differences in volatile compounds were observed in three parts of WDD and WGD samples. The most characteristic volatile compounds of WGD belong to aldehydes, whereas carboxylic acids from WDD were detected generated by autoxidation reaction. Meanwhile, the main reason of unpleasant odor generation was possibly attributed to the high concentration of volatile carboxylic acids of WDD. Therefore, the constructed model presents a simple and efficient method of analysis and serves as a basis for down processing and quality control.

Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics

The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice.Headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)coupled with chemometrics was performed to identify the potential volatiles for the discrimination of different fermented sweet melon juice.In total,70 volatile compounds were found in the fermented sweet melon juices.Of them,45 compounds were annotated according to the GC-IMS database and classified into esters,alcohols,aldehydes,ketones and furans.Results from the multivariate analysis reveal that sweet melon juice fermented by different combinations of microbial strains could be distinctly separated from each other.A total of 15 volatiles with both variable importance in projection value>1 and P<0.05 were determined as potential markers for the discrimination of fermented sweet melon juice.This study confirms the effect of microorganisms on the flavor of the fermented sweet melon juice and shows the potential of HS-GC-IMS combined with chemometrics as a powerful strategy to obtain volatile fingerprints of different fermented sweet melon juice.

Volatile Components and Antitumor Activity of Ganoderma lucidum Spore Oil and Its Molecular Distillation Components

[Objectives]To compare the effects of molecular distillation on the flavor and antitumor activity of Ganoderma lucidum spore oil.[Methods]G.lucidum spore oil was separated and purified by molecular distillation technology,and the volatile components of different components of molecular distillation were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS)technology.Human liver carcinoma cells(HepG2),human breast cancer cells(MCF-7),and human cervical cancer cells(Hela)were selected as the tumor cell lines to be tested,and the cell viability was detected by the MTT assay.[Results]Molecular distillation effectively reduced small molecular substances produced by oil oxidation in G.lucidum spore oil,such as heptanal,octanal,linalool,hexanal,E-2-octanal,3-ethylpyridine,etc.Among the heavy components,the content of esters was relatively high,mainly including ethyl levulinate,ethyl crotonate,and amyl butyrate.The MTT cytotoxicity test indicated that G.lucidum spore oil and its molecular distillation components had certain inhibitory effects on the growth of three tumor cells,and G.lucidum spore oil crude oil had the most significant antitumor activity.G.lucidum spore oil crude oil,heavy component,and light component had the most significant antitumor activity on HepG2 cells,followed by MCF-7 cells,and the weakest antitumor activity on Hela cells.The quality of G.lucidum spore oil became higher after molecular distillation,and the rancid smell was reduced,and molecular distillation had little effect on the antitumor activity of G.lucidum spores.[Conclusions]Molecular distillation technology can be applied to the refining of G.lucidum spore oil to improve product quality.

Flavor Characteristics of Different Crops of Laver(Porphyra yezoensis)During One Harvest Cycle

The taste and odor analysis of the first,second,fourth and sixth crops of laver(Porphyra yezoensis)was obtained by electronic tongue,taste-related compound,electronic nose and gas chromatography-ion mobility spectrometer(GC-IMS).Through the detection of the electronic tongue,the pleasant tastes such as umami and richness are more intense in the early crops,which is consistent with the analysis results of free amino acids and flavored nucleotides.The electronic nose can clearly distinguish between different laver crops.GC-IMS separated and identified 36 volatile components from lavers,mainly including aldehydes,ketones,alcohols,esters,acids and aromatic substances.For the early harvested crops,nonanal,octanal,hexanal and benzaldehyde have a significant contribution to odor because of the high concentration and low threshold of these compounds.For the later harvested crops,the concentration of most ketones and some aldehydes increased.1-Octen-3-ol,malondialdehyde and heptanal constituted the main odor characteristics.