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Food Chem

Title:		Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS
Author(s):		Guo S; Zhao X; Ma Y; Wang Y; Wang D;
Address:		"Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China. Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China. Electronic address: wangdan@nercv.org"
Journal Title:		Food Chem
Year:		2022
Volume:		20210825
Issue:
Page Number:		130939 -
DOI:		10.1016/j.foodchem.2021.130939
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The purpose of this study was to investigate the dynamic change in volatile components during the yellowing process. The volatile components were analyzed by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and the critical enzyme activities were determined by commercial kits. The results revealed that 29 signal peaks for 20 compounds were identified, which were quantified in all samples: 1 furan, 1 ester, 15 aldehydes, 3 ketones, and 9 alcohols. The contents of most of these compounds increased first and then decreased at 36 h, which were basically consistent with the enzyme activities of LOX, HPL, ADH and AAT. Subsequently, principal component analysis (PCA) results clearly showed that the fresh-cut yams for different yellowing processes were well distinguished by the volatile compounds. These results showed that the potential of HS-GC-IMS-based approaches to evaluate the volatile compound profiles of fresh-cut yam at different stages in the yellowing period"
Keywords:		*Dioscorea Gas Chromatography-Mass Spectrometry Ion Mobility Spectrometry Principal Component Analysis *Volatile Organic Compounds/analysis Fresh-cut yam Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) Principal component analysis (PCA);
Notes:		"MedlineGuo, Shuang Zhao, Xiaoyan Ma, Yue Wang, Yubin Wang, Dan eng England 2021/09/02 Food Chem. 2022 Feb 1; 369:130939. doi: 10.1016/j.foodchem.2021.130939. Epub 2021 Aug 25"