| Title: | "Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS" |
| Author(s): | Feng X; Wang H; Wang Z; Huang P; Kan J; |
| Address: | "College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China. College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China. College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China. Electronic address: kanjianquan@163.com" |
| DOI: | 10.1016/j.foodchem.2021.131671 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC-MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed" |
| Keywords: | Electronic Nose Gas Chromatography-Mass Spectrometry Odorants/analysis *Solid Phase Microextraction *Volatile Organic Compounds/analysis Gc-ims Gc-ms Huajiao (Zanthoxylum bungeanum maxim.and Zanthoxylum armatum DC.) Spice VOC analysis; |
| Notes: | "MedlineFeng, Xiya Wang, Hongwei Wang, Zhirong Huang, Pimiao Kan, Jianquan eng England 2021/12/07 Food Chem. 2022 May 1; 375:131671. doi: 10.1016/j.foodchem.2021.131671. Epub 2021 Nov 25" |
