Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS
Proton-transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS), combined with electronic nose (E-nose), was first used to track the change of volatile organic compounds (VOCs) in soy sauce in this study. The results showed that 163 VOCs with different mass numbers were identified. Based on t...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008903 |
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| author | Qixin Kan Longbipei Cao Liping He Peipei Wang Guangdie Deng Jun Li Jiangyan Fu Qingrong Huang Chi-Tang Ho Yunqi Li Chunhui Xie Yong Cao Linfeng Wen |
| author_facet | Qixin Kan Longbipei Cao Liping He Peipei Wang Guangdie Deng Jun Li Jiangyan Fu Qingrong Huang Chi-Tang Ho Yunqi Li Chunhui Xie Yong Cao Linfeng Wen |
| author_sort | Qixin Kan |
| collection | DOAJ |
| description | Proton-transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS), combined with electronic nose (E-nose), was first used to track the change of volatile organic compounds (VOCs) in soy sauce in this study. The results showed that 163 VOCs with different mass numbers were identified. Based on the differences in VOCs, the entire fermentation cycle was divided into four stages (0D and 15D; 30D-75D; 90D; 105D120D). The key stage of aroma formation was on day 90, when the VOC content reached its peak. It was clear that the key feature differential component was nonanal and phenethyl acetate by partial least squares discriminant analysis model, which showed significant correlation with the fermentation time. Moreover, the Quadratic Discriminant Analysis and Linear Discriminant Analysis models can accurately predict the fermentation cycle of soy sauce. The results of study demonstrated the potential of PTR-TOF-MS for comprehensive online monitoring and distinguishing of VOCs change during soy sauce fermentation. |
| format | Article |
| id | doaj-art-9eb42dda3d0c4317a59c1d294607de79 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-9eb42dda3d0c4317a59c1d294607de792025-02-12T05:31:46ZengElsevierFood Chemistry: X2590-15752025-01-0125102002Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MSQixin Kan0Longbipei Cao1Liping He2Peipei Wang3Guangdie Deng4Jun Li5Jiangyan Fu6Qingrong Huang7Chi-Tang Ho8Yunqi Li9Chunhui Xie10Yong Cao11Linfeng Wen12Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, ChinaDepartment of Food Science, Rutgers University, New Brunswick, NJ 08901, USAGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Meiweixian Flavoring Foods Co., Ltd., Zhongshan 528437, ChinaGuangdong Meiweixian Flavoring Foods Co., Ltd., Zhongshan 528437, ChinaDepartment of Food Science, Rutgers University, New Brunswick, NJ 08901, USADepartment of Food Science, Rutgers University, New Brunswick, NJ 08901, USADepartment of Polymer Materials and Engineering, College of Materials and Metallurgy, Guizhou University, Guiyang 550025, ChinaDepartment of Polymer Materials and Engineering, College of Materials and Metallurgy, Guizhou University, Guiyang 550025, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China; Corresponding authors at: College of Food Science, South China Agricultural University, Guangzhou 510642, China.Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China; Corresponding authors at: College of Food Science, South China Agricultural University, Guangzhou 510642, China.Proton-transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS), combined with electronic nose (E-nose), was first used to track the change of volatile organic compounds (VOCs) in soy sauce in this study. The results showed that 163 VOCs with different mass numbers were identified. Based on the differences in VOCs, the entire fermentation cycle was divided into four stages (0D and 15D; 30D-75D; 90D; 105D120D). The key stage of aroma formation was on day 90, when the VOC content reached its peak. It was clear that the key feature differential component was nonanal and phenethyl acetate by partial least squares discriminant analysis model, which showed significant correlation with the fermentation time. Moreover, the Quadratic Discriminant Analysis and Linear Discriminant Analysis models can accurately predict the fermentation cycle of soy sauce. The results of study demonstrated the potential of PTR-TOF-MS for comprehensive online monitoring and distinguishing of VOCs change during soy sauce fermentation.http://www.sciencedirect.com/science/article/pii/S2590157524008903Soy sauceVOCPTR-TOF-MSMachine learning |
| spellingShingle | Qixin Kan Longbipei Cao Liping He Peipei Wang Guangdie Deng Jun Li Jiangyan Fu Qingrong Huang Chi-Tang Ho Yunqi Li Chunhui Xie Yong Cao Linfeng Wen Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS Food Chemistry: X Soy sauce VOC PTR-TOF-MS Machine learning |
| title | Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS |
| title_full | Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS |
| title_fullStr | Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS |
| title_full_unstemmed | Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS |
| title_short | Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS |
| title_sort | tracing the change of the volatile compounds of soy sauce at different fermentation times by ptr tof ms e nose and gc ms |
| topic | Soy sauce VOC PTR-TOF-MS Machine learning |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008903 |
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