Analysis of Volatile Components in Tremella fuciformis by Electronic Nose Combined with GC-MS
In order to quickly evaluate the quality of Tremella fuciformis, the volatile components of T. fuciformis from 4 provinces in China, including Hebei, Henan, Fujian, and Sichuan, were analyzed by electronic nose combined with gas chromatography-mass spectrometry (GC-MS), and the key aroma compounds w...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/9904213 |
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| author | Lijun Fu Jing Tian Li Liu Yongzheng Ma Xiumin Zhang Changyang Ma Wenyi Kang Yong Sun |
| author_facet | Lijun Fu Jing Tian Li Liu Yongzheng Ma Xiumin Zhang Changyang Ma Wenyi Kang Yong Sun |
| author_sort | Lijun Fu |
| collection | DOAJ |
| description | In order to quickly evaluate the quality of Tremella fuciformis, the volatile components of T. fuciformis from 4 provinces in China, including Hebei, Henan, Fujian, and Sichuan, were analyzed by electronic nose combined with gas chromatography-mass spectrometry (GC-MS), and the key aroma compounds were determined by relative odor activity value (ROAV). The results showed that the electronic nose combined with the principal component analysis method could distinguish the samples from four regions with good discrimination. At least 117 volatile components were detected in T. fuciformis by GC-MS and a total of 58, 59, 62, and 55 volatile components were identified from Hebei, Henan, Fujian, and Sichuan, respectively, of which there were 18 common components. The volatile components in T. fuciformis were mainly hydrocarbons, followed by aldehydes, acids, and esters, while acetic acid and hexanal were relatively rich in T. fuciformis. Based on the ROAV, 8 key components affecting the aroma of T. fuciformis strongly were found. Among them, hexanal, nonanal, and pentanal were the common components of T. fuciformis, while butyrolactone, 1-octen-3-ol, and 2-carene were the unique key aroma components of T. fuciformis in Hebei Province. Besides, octanal and butyrolactone were the special key components absent in the Sichuan and Henan samples, respectively. |
| format | Article |
| id | doaj-art-47f35ee795e8489bb2f10622f2fc0525 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-47f35ee795e8489bb2f10622f2fc05252025-02-03T05:50:30ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/9904213Analysis of Volatile Components in Tremella fuciformis by Electronic Nose Combined with GC-MSLijun Fu0Jing Tian1Li Liu2Yongzheng Ma3Xiumin Zhang4Changyang Ma5Wenyi Kang6Yong Sun7Beijing Academy of Food SciencesKaifeng Key Laboratory of Functional Components in Health FoodBeijing Academy of Food SciencesBeijing Academy of Food SciencesBeijing Academy of Food SciencesNational R and D Center for Edible Fungus Processing TechnologyKaifeng Key Laboratory of Functional Components in Health FoodBeijing Academy of Food SciencesIn order to quickly evaluate the quality of Tremella fuciformis, the volatile components of T. fuciformis from 4 provinces in China, including Hebei, Henan, Fujian, and Sichuan, were analyzed by electronic nose combined with gas chromatography-mass spectrometry (GC-MS), and the key aroma compounds were determined by relative odor activity value (ROAV). The results showed that the electronic nose combined with the principal component analysis method could distinguish the samples from four regions with good discrimination. At least 117 volatile components were detected in T. fuciformis by GC-MS and a total of 58, 59, 62, and 55 volatile components were identified from Hebei, Henan, Fujian, and Sichuan, respectively, of which there were 18 common components. The volatile components in T. fuciformis were mainly hydrocarbons, followed by aldehydes, acids, and esters, while acetic acid and hexanal were relatively rich in T. fuciformis. Based on the ROAV, 8 key components affecting the aroma of T. fuciformis strongly were found. Among them, hexanal, nonanal, and pentanal were the common components of T. fuciformis, while butyrolactone, 1-octen-3-ol, and 2-carene were the unique key aroma components of T. fuciformis in Hebei Province. Besides, octanal and butyrolactone were the special key components absent in the Sichuan and Henan samples, respectively.http://dx.doi.org/10.1155/2022/9904213 |
| spellingShingle | Lijun Fu Jing Tian Li Liu Yongzheng Ma Xiumin Zhang Changyang Ma Wenyi Kang Yong Sun Analysis of Volatile Components in Tremella fuciformis by Electronic Nose Combined with GC-MS Journal of Food Quality |
| title | Analysis of Volatile Components in Tremella fuciformis by Electronic Nose Combined with GC-MS |
| title_full | Analysis of Volatile Components in Tremella fuciformis by Electronic Nose Combined with GC-MS |
| title_fullStr | Analysis of Volatile Components in Tremella fuciformis by Electronic Nose Combined with GC-MS |
| title_full_unstemmed | Analysis of Volatile Components in Tremella fuciformis by Electronic Nose Combined with GC-MS |
| title_short | Analysis of Volatile Components in Tremella fuciformis by Electronic Nose Combined with GC-MS |
| title_sort | analysis of volatile components in tremella fuciformis by electronic nose combined with gc ms |
| url | http://dx.doi.org/10.1155/2022/9904213 |
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