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Food Chem

Title:		Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses
Author(s):		Chen L; Ning F; Zhao L; Ming H; Zhang J; Yu W; Yi S; Luo L;
Address:		"School of Life Sciences, Nanchang University, Nanchang 330031, China; School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China. School of Life Sciences, Nanchang University, Nanchang 330031, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330031, China. School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China. School of Life Sciences, Nanchang University, Nanchang 330031, China. School of Life Sciences, Nanchang University, Nanchang 330031, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330031, China. Electronic address: lluo2@126.com"
Journal Title:		Food Chem
Year:		2023
Volume:		20220924
Issue:
Page Number:		134392 -
DOI:		10.1016/j.foodchem.2022.134392
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Royal jelly (RJ) is known for its unique flavor and nutritional value. However, the flavor changes of RJ during storage remain unclear. In this work, the flavor profiles of RJ during storage were evaluated by using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with both electronic nose and electronic tongue analyses. Results revealed that the moisture, water-soluble protein, and whiteness were changed significantly at 25 degrees C. The holistic variation of RJ flavor exhibited evident distinction based on principal component analysis with electronic nose and electronic tongue. Among the total of 37 volatile compounds identified in RJ, the octanoic acid showed the highest contents of 47.61 % at 25 degrees C in 21 d. Seven volatile compounds, i.e., 2(3H)-furanone,5-butyldihydro-, 2-heptanone, trans-beta-ocimene, 2-nonen-4-one, 2-nonanone, methyl benzoate, and 2-octenoic acid (E), contributed largely to the typical overall flavor of RJ. This work provides an improved understanding of the flavor change of RJ during storage"
Keywords:		*Electronic Nose Solid Phase Microextraction/methods Gas Chromatography-Mass Spectrometry/methods *Volatile Organic Compounds/analysis Odorants/analysis Electronic nose Electronic tongue Flavor profile Royal jelly Volatile compound;
Notes:		"MedlineChen, Lili Ning, Fangjian Zhao, Li Ming, Huihui Zhang, Jinping Yu, Wenjie Yi, Shengxiang Luo, Liping eng England 2022/11/12 Food Chem. 2023 Mar 1; 403:134392. doi: 10.1016/j.foodchem.2022.134392. Epub 2022 Sep 24"