GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages
In order to find out the changes of flavor substances in the processing of Colla corii asini (Ejiao) and provide reference for the flavor and quality control in the production of Ejiao, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the Ejiao products in different processi...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/3961593 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832548622215938048 |
|---|---|
| author | Ning Ma Rui Guan Rentang Zhao Yue Geng |
| author_facet | Ning Ma Rui Guan Rentang Zhao Yue Geng |
| author_sort | Ning Ma |
| collection | DOAJ |
| description | In order to find out the changes of flavor substances in the processing of Colla corii asini (Ejiao) and provide reference for the flavor and quality control in the production of Ejiao, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the Ejiao products in different processing stages and establish the fingerprint. The differences among these stages were analyzed using multivariate statistical analysis, and the mechanism underlying volatile flavor compound formation was explored by discriminant analysis of Ejiao at different processing stages. The results indicated that Ejiao contains 47 volatile flavor compounds at different processing stages; they mainly include aldehydes, alcohols, esters, ketones, dimethyl disulfide, thiazole, and pyrazines. During Ejiao processing, the formation of these substances is mainly attributable to the Maillard reaction, amino acid or protein-oxidized lipid interaction, lipid oxidation and degradation, and long-chain compound degradation during heating. Principal component analysis results showed that volatile flavor compounds could be used to distinguish different Ejiao processing stages. The current results provide some reference for flavor and quality control of Ejiao products. |
| format | Article |
| id | doaj-art-9a2a472bb8d7426cb426c504751d23f3 |
| 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-9a2a472bb8d7426cb426c504751d23f32025-02-03T06:13:34ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/3961593GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing StagesNing Ma0Rui Guan1Rentang Zhao2Yue Geng3Key Laboratory of Food Nutrition and Safety of SDNUKey Laboratory of Food Nutrition and Safety of SDNUKey Laboratory of Food Nutrition and Safety of SDNUKey Laboratory of Food Nutrition and Safety of SDNUIn order to find out the changes of flavor substances in the processing of Colla corii asini (Ejiao) and provide reference for the flavor and quality control in the production of Ejiao, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the Ejiao products in different processing stages and establish the fingerprint. The differences among these stages were analyzed using multivariate statistical analysis, and the mechanism underlying volatile flavor compound formation was explored by discriminant analysis of Ejiao at different processing stages. The results indicated that Ejiao contains 47 volatile flavor compounds at different processing stages; they mainly include aldehydes, alcohols, esters, ketones, dimethyl disulfide, thiazole, and pyrazines. During Ejiao processing, the formation of these substances is mainly attributable to the Maillard reaction, amino acid or protein-oxidized lipid interaction, lipid oxidation and degradation, and long-chain compound degradation during heating. Principal component analysis results showed that volatile flavor compounds could be used to distinguish different Ejiao processing stages. The current results provide some reference for flavor and quality control of Ejiao products.http://dx.doi.org/10.1155/2022/3961593 |
| spellingShingle | Ning Ma Rui Guan Rentang Zhao Yue Geng GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages Journal of Food Quality |
| title | GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages |
| title_full | GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages |
| title_fullStr | GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages |
| title_full_unstemmed | GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages |
| title_short | GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages |
| title_sort | gc ims based preliminary analysis of volatile flavor compounds in ejiao at different processing stages |
| url | http://dx.doi.org/10.1155/2022/3961593 |
| work_keys_str_mv | AT ningma gcimsbasedpreliminaryanalysisofvolatileflavorcompoundsinejiaoatdifferentprocessingstages AT ruiguan gcimsbasedpreliminaryanalysisofvolatileflavorcompoundsinejiaoatdifferentprocessingstages AT rentangzhao gcimsbasedpreliminaryanalysisofvolatileflavorcompoundsinejiaoatdifferentprocessingstages AT yuegeng gcimsbasedpreliminaryanalysisofvolatileflavorcompoundsinejiaoatdifferentprocessingstages |