Analysis of volatile organic compounds in black garlic made of garlic bulbs after harvesting blanched garlic leaves at different growth periods based on PCA and headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS).
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| Title: | Analysis of volatile organic compounds in black garlic made of garlic bulbs after harvesting blanched garlic leaves at different growth periods based on PCA and headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS). |
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| Authors: | Liu, Zhen1,2 (AUTHOR), Kang, Da‐Cheng2 (AUTHOR), Li, Xin‐Rui2 (AUTHOR), Liu, Ling‐Xiao3 (AUTHOR), Liu, Yun‐Guo2 (AUTHOR) yguoliu@163.com |
| Source: | Journal of Food Processing & Preservation. May2022, Vol. 46 Issue 5, p1-10. 10p. |
| Subjects: | Ion mobility spectroscopy, Volatile organic compounds, Leaf growth, Garlic, Solid-state fermentation, Principal components analysis |
| Abstract: | In this study, garlic bulbs after harvesting blanched garlic leaves at four different growth periods were used as the main experimental objects, and black garlic was prepared by solid‐state fermentation at variable temperatures. The volatile organic compounds and flavor fingerprints of black garlic were analyzed by headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS), and the differences of volatile organic compounds in black garlic were compared by principal component analysis (PCA). The physical and chemical indexes of black garlic changed slightly. As the Maillard reaction went on more thoroughly, the content of 5‐ HMF in black garlic increased. GC‐IMS provided information on the characteristics and intensity of 55 volatile organic compounds (monomers and dimers). The results showed that the relative content of organosulfur compounds in black garlic decreased gradually with the extension of the garlic bulb growth period, which was due to the inherent instability of the organosulfur compounds and more complex compounds being formed as precursors in further reactions. The results by PCA showed that BG0 samples can be well distinguished from BG20 samples. Novelty impact statement: In this study, garlic bulbs after harvesting blanched garlic leaves at four different growth periods were used as the main experimental objects, and black garlic was prepared by solid‐state fermentation at variable temperatures. The volatile organic compounds and flavor fingerprints of black garlic were analyzed by headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS), and the differences of volatile organic compounds in black garlic were compared by principal component analysis (PCA). [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 156900266 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Analysis of volatile organic compounds in black garlic made of garlic bulbs after harvesting blanched garlic leaves at different growth periods based on PCA and headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS). – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Liu%2C+Zhen%22">Liu, Zhen</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kang%2C+Da‐Cheng%22">Kang, Da‐Cheng</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Xin‐Rui%22">Li, Xin‐Rui</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Liu%2C+Ling‐Xiao%22">Liu, Ling‐Xiao</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Liu%2C+Yun‐Guo%22">Liu, Yun‐Guo</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> yguoliu@163.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. May2022, Vol. 46 Issue 5, p1-10. 10p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Ion+mobility+spectroscopy%22">Ion mobility spectroscopy</searchLink><br /><searchLink fieldCode="DE" term="%22Volatile+organic+compounds%22">Volatile organic compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Leaf+growth%22">Leaf growth</searchLink><br /><searchLink fieldCode="DE" term="%22Garlic%22">Garlic</searchLink><br /><searchLink fieldCode="DE" term="%22Solid-state+fermentation%22">Solid-state fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Principal+components+analysis%22">Principal components analysis</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: In this study, garlic bulbs after harvesting blanched garlic leaves at four different growth periods were used as the main experimental objects, and black garlic was prepared by solid‐state fermentation at variable temperatures. The volatile organic compounds and flavor fingerprints of black garlic were analyzed by headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS), and the differences of volatile organic compounds in black garlic were compared by principal component analysis (PCA). The physical and chemical indexes of black garlic changed slightly. As the Maillard reaction went on more thoroughly, the content of 5‐ HMF in black garlic increased. GC‐IMS provided information on the characteristics and intensity of 55 volatile organic compounds (monomers and dimers). The results showed that the relative content of organosulfur compounds in black garlic decreased gradually with the extension of the garlic bulb growth period, which was due to the inherent instability of the organosulfur compounds and more complex compounds being formed as precursors in further reactions. The results by PCA showed that BG0 samples can be well distinguished from BG20 samples. Novelty impact statement: In this study, garlic bulbs after harvesting blanched garlic leaves at four different growth periods were used as the main experimental objects, and black garlic was prepared by solid‐state fermentation at variable temperatures. The volatile organic compounds and flavor fingerprints of black garlic were analyzed by headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS), and the differences of volatile organic compounds in black garlic were compared by principal component analysis (PCA). [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpp.16550 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 10 StartPage: 1 Subjects: – SubjectFull: Ion mobility spectroscopy Type: general – SubjectFull: Volatile organic compounds Type: general – SubjectFull: Leaf growth Type: general – SubjectFull: Garlic Type: general – SubjectFull: Solid-state fermentation Type: general – SubjectFull: Principal components analysis Type: general Titles: – TitleFull: Analysis of volatile organic compounds in black garlic made of garlic bulbs after harvesting blanched garlic leaves at different growth periods based on PCA and headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS). Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Liu, Zhen – PersonEntity: Name: NameFull: Kang, Da‐Cheng – PersonEntity: Name: NameFull: Li, Xin‐Rui – PersonEntity: Name: NameFull: Liu, Ling‐Xiao – PersonEntity: Name: NameFull: Liu, Yun‐Guo IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 05 Text: May2022 Type: published Y: 2022 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 46 – Type: issue Value: 5 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
| ResultId | 1 |
