| Title: | A study of flavor variations during the flaxseed roasting procedure by developed real-time SPME GC-MS coupled with chemometrics |
| Author(s): | Ma XL; Wang XC; Zhang JN; Liu JN; Ma MH; Ma FL; Lv Y; Yu YJ; She Y; |
| Address: | "College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China. College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China. Key Laboratory of Quality and Safety of Wolfberry and Win for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China. College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China. Electronic address: yongjie.yu@163.com" |
| DOI: | 10.1016/j.foodchem.2023.135453 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Volatile compound variations during the roasting procedure play an essential role in the flaxseed-related product. In this work, we proposed a new strategy to high-throughput characterize the dynamic variations of flavors in flaxseed. Volatile compounds released at various roasting times were comprehensively investigated by a newly developed real-time solid-phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS). Raw data files were analyzed by our advanced GC-MS data analysis software AntDAS-GCMS. Chemometric methods such as principal component analysis and partial least squares-discrimination analysis have realized the differences of samples with various roasting times. Finally, a total of 51 compounds from 11 aromas were accurately identified and confirmed with standards, and their variations as a function of roasting time were studied. In conclusion, we provided a new solution for the online monitoring of volatile compounds during the industrial roasting process" |
| Keywords: | Gas Chromatography-Mass Spectrometry/methods *Flax Solid Phase Microextraction/methods Chemometrics Odorants/analysis *Volatile Organic Compounds/analysis AntDAS-GCMS Flaxseed Gc-ms Real-time SPME Roasting procedure; |
| Notes: | "MedlineMa, Xing-Ling Wang, Xing-Cai Zhang, Jia-Ni Liu, Jia-Nan Ma, Meng-Han Ma, Feng-Lian Lv, Yi Yu, Yong-Jie She, Yuanbin eng England 2023/01/23 Food Chem. 2023 Jun 1; 410:135453. doi: 10.1016/j.foodchem.2023.135453. Epub 2023 Jan 10" |
