« Previous AbstractAn Untargeted Approach for Revealing Electrophilic Metabolites    Next AbstractVolatile compounds released by microalgae-water phase from Taihu Lake in China »

Food Chem

Title:		Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS) method for oral aroma compounds monitoring of Baijiu
Author(s):		Yu Y; Chen S; Nie Y; Xu Y;
Address:		"Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. Electronic address: ynie@jiangnan.edu.cn. Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. Electronic address: yxu@jiangnan.edu.cn"
Journal Title:		Food Chem
Year:		2022
Volume:		20220219
Issue:
Page Number:		132502 -
DOI:		10.1016/j.foodchem.2022.132502
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The ''after-odor' is essential to the quality and consumer preference of Baijiu. An intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS) was developed for oral aroma compounds monitoring of Baijiu. The extraction time, sip volume and rinse time were 120 s, 5 mL, and 10 s, respectively. The procedure showed good performances at concentrations of 1.56 mug/L-1500 mg/L for different aroma compounds of Baijiu (most R(2) > 0.9). Furthermore, the optimized procedure detected 85 aroma compounds with different chemical structures and provided good representations of the light, strong, soy sauce and mix aroma type Baijiu's oral aroma profiles. Principal component analysis's (PCA) cumulative interpretation rate was 72.42%. The acceptable performance of this procedure can be combined with dynamic sensory evaluation to improve the quality of the Baijiu aroma"
Keywords:		"Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Solid Phase Microextraction/methods *Soy Foods/analysis *Volatile Organic Compounds/analysis 1-Octen-3-ol (PubChem CID: 18827) 2, 3, 5-Trimethylpyrazine (PubChem CID: 26808) Aroma type Baijiu Et;"
Notes:		"MedlineYu, Yamin Chen, Shuang Nie, Yao Xu, Yan eng England 2022/03/15 Food Chem. 2022 Aug 15; 385:132502. doi: 10.1016/j.foodchem.2022.132502. Epub 2022 Feb 19"