Gas Chromatography-ion Mobility Spectrometry Research Articles

Characterization changes of volatile organic compounds in Aconitum sinomontanum Nakai (Gao Wu Tou) with different proportions of yellow wine steamed by GC-IMS, E-nose.

Gas chromatography-ion mobility spectrometry (GC-IMS) combined with multiple analytical methods and E-nose were used to study the differences in volatile organic compounds (VOCs) in 0 %, 10 %, 15 %, 20 %, 25 % yellow wine steamed A. sinomontanum and its raw products. The results indicated that the VOCs in different proportions of yellow wine steamed A. sinomontanum and its raw products were mainly composed of aldehydes, ketones, alcohols, ethers, esters, acids, and heterocycles. Among them, the contents of the aldehydes, ketones, heterocycles, alcohols and esters are remarkably higher than those of other compounds. The results based on multiple analysis methods such as PCA and fingerprint analysis showed that there were certain differences between steaming A. sinomontanum with different proportions of yellow wine and the raw products. Among them, yellow wine has a 15 % proportion and the highest content of VOCs, and perhaps the best proportion of yellow wine for steaming A. sinomontanum. Simultaneously, it is speculated that the unique odor of steamed A. sinomontanum may be related to the aldehydes and esters it contains, such as benzalde-hyde, 2-Methylbutanol acetate. In addition, the E-nose results of this study could be helpful for flavor identification and distinction of raw and processed products from A. sinomontanum.

Volatile fingerprint and multivariate odor evaluation of gasification slag and natural coal resources using gas chromatography–ion mobility spectrometry and gas chromatography–mass spectrometry characterization

Volatile fingerprint and multivariate odor evaluation of gasification slag and natural coal resources using gas chromatography–ion mobility spectrometry and gas chromatography–mass spectrometry characterization

Volatile organic compounds profile of sebum from patients with Parkinson’s disease by gas chromatography-ion mobility spectrometry

Volatile organic compounds profile of sebum from patients with Parkinson’s disease by gas chromatography-ion mobility spectrometry

Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba

Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. This work utilized Bacillus subtilis S2–2 and Hyphopichia burtonii S6-J1 with high TTMP production for fermentation of soybeans to optimize the pre-fermentation process and to evaluate the flavor quality of mature DCB. The concentration of TTMP in DCB fermented by mixed microbial (MG) was 2.95 times higher than that of of the control. Furthermore, the concentrations of taste substances, organic acids, free amino acids, and free fatty acids in MG were significantly increased. 87 flavor compounds were detected by gas chromatography-ion mobility spectrometry. The content of aldehydes, alcohols, esters, acids, and pyrazines flavor compounds was higher in MG, with esters and alcohols being notably higher than in other groups. Additionally, the highest comprehensive score of flavor quality was obtained in MG by principal component analysis.

Study on the damage and variation of Agropyron mongolicum induced by the combined action of discharge plasma and plasma-activated water.

To investigate the effect of combined action of discharge plasma (DP) and plasma-activated water (PAW) in mutagenesis breeding, this study focuses on Agropyron mongolicum. We utilized high-voltage DC pulsed dielectric barrier discharge for seed treatment, alone and in combination with PAW. The research focused on germination rates, evolution of physicochemical properties of imbibition residual solution, reactive oxygen species (ROS), malondialdehyde (MDA), and volatile organic compounds (VOCs) to assess DP-induced damage and variability in Agropyron mongolicum. Results indicated that after 18h of combined treatment, the germination rate of Agropyron mongolicum dropped to 29.67%, below the LD50 threshold. Treated seedlings exhibited elevated ROS and MDA levels compared to controls. The concentration of reactive nitrogen and oxygen species (RONS) in the imbibition residual solution of the combined treatment group was lower than in freshly prepared PAW, indicating RONS penetration into the seed embryo via water, leading to oxidative damage. Enhanced lateral root differentiation, early tillering, increased biomass, and albino variant plants were observed in the surviving seedlings post-treatment. Transmission electron microscope (TEM) and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis confirmed that plasma treatment induced oxidative damage in Agropyron mongolicum. In conclusion, high-power, long-duration direct DP treatment caused oxidative damage and reduced germination rates in Agropyron mongolicum, with PAW intensifying these effects. PAW was identified as the main driver of variation and lethality, while DP played a supportive role. Combined DP and PAW treatment induced variations in Agropyron mongolicum, providing experimental evidence and theoretical insights for applying DP treatment in plant mutagenesis breeding.

Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry and Non-Destructive Sampling.

The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the subcutaneous fat of the hams and a volatile profile analysis using gas chromatography-ion mobility spectrometry. Thirty-eight 100% Iberian acorn-fed hams were examined in total, with eighteen hams monitored during the post-salting stage and twenty during the drying-maturation stage. A total of 164 markers were detected in the samples monitored during the post-salting stage, whereas 276 were detected in the hams monitored during the drying-maturation stage. The study of the trends observed in the intensities of the markers throughout the curing process enabled the detection of potential indicators of the end of the post-salting stage. Thus, representative intensity thresholds were established for some markers (3-methylbutanal, pentanal, hexanal, (E)-octen-2-al, 2-hexen-1-ol and heptan-1-ol) to determine the optimal point to specify the end of the post-salting process for hams. These findings provide an objective tool to support the traditional sensory evaluation currently performed in the industry.

Volatile organic compounds from Stenotrophomonas geniculata J-0 as potential biofumigants manage bulb rot caused by Fusarium oxysporum in postharvest Lanzhou lily.

The Lanzhou lily bulbs are often vulnerable to postharvest infections by pathogenic fungi, leading to lily bulb rot. This study investigated the ability of volatile organic compounds (VOCs) produced by Stenotrophomonas geniculata J-0 to control the highly pathogenic fungus Fusarium oxysporum BH-7 in postharvest Lanzhou lily bulbs. VOCs of S. geniculata J-0 showed inhibitory effect on the mycelial growth of F. oxysporum BH-7, with a maximum inhibition of 100%. Scanning electron microscope (SEM) observed that VOCs caused a shift in mycelial morphology from elongated and uniform tubular to collapsed and wrinkled. Moreover, VOCs of J-0 significantly reduced pathogenic fungal spore germination and sporulation. Through headspace gas chromatography-ion mobility spectrometry analysis, J-0 emitted 15 volatile compounds. The fumigation test of BH-7 with single pure synthetic compounds showed that 1-penten-3-one had excellent antifungal activity, with an inhibition rate of 100% at 4 μL/L. Additionally, our results revealed 1-penten-3-one destroyed the integrity and increased the permeability of BH-7 mycelial cell membranes, leading to leakage of intracellular electrolytes and substances, a reduction in extracellular pH, a blockage of ergosterol synthesis and an elevation in malondialdehyde content. In vivo experiments, fumigation of 1-penten-3-one at an exceptionally low concentration (4 μL/L) for a very short period of time (0.5h) was effective in delaying the onset and prevalence of postharvest diseases. Hence, this study provides novel antifungal agents to control disease in postharvest Lanzhou lily and enhances our understanding of the biocontrol potential of volatiles from S. geniculata.

Characteristic volatile compounds of white tea with different storage times using E-nose, HS-GC-IMS, and HS-SPME-GC-MS.

This paper studied the influence of storage duration on the flavor profile of white tea in detail, with samples produced between 2020 and 2023. Sensory evaluation was performed by quantitative descriptive analysis (QDA), followed by an in-depth aroma components analysis employing an electronic nose (E-nose), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The QDA findings revealed a gradual transition in the flavor profile of white tea during storage, shifting from sweet, fruity, and floral to more herbal and stale characteristics. E-nose could well distinguish white tea with different storage times. A total of 55 and 53 volatile compounds were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. The orthogonal partial least squares-discriminant analysis models, based on HS-GC-IMS (R2Y=0.998, Q2=0.987) and HS-SPME-GC-MS (R2Y=0.984, Q2=0.993), successfully distinguished white tea samples stored for different storage times. Furthermore, 14 and 8 key compounds were screened based on the double variable criterion of one-way analysis of variance (p<0.05) and variable importance in projection (VIP) >1.2, and their content changes were also compared. It is the gradual decrease of important aroma components such as 2-hexenal, 2-methyl-2-hepten-6-one, linalool, and geraniol, which are positively correlated with sweet, fruity, and floral aromas, and the gradual increase of hexanoic acid, thiophene, propanoic acid, dimethyl disulfide, and borneyl acetate, which are positively correlated with herbal and stale flavor, that leads to the changes in flavor and aroma of white tea during storage. The results of the study provided a reference for elucidating the aroma characteristics of white tea at different storage times as well as a theoretical basis for the quality control of white tea.

Determination of Geographical Origin of Southern Shaanxi Congou Black Teas Using Sensory Analysis Combined with Gas Chromatography-Ion Mobility Spectrometry.

Southern Shaanxi is one of China's high-quality congou black tea production areas. However, the differences in geography, cultivation, and management techniques and production processes lead to uneven qualities of southern Shaanxi congou black tea in different production areas. This study used sensory analysis combined with gas chromatography-ion mobility spectrometry (GC-IMS) to determine southern Shaanxi congou black teas' geographical origin and volatile fingerprints to prevent economic losses caused by fraudulent labeling. A total of 61 volatile compounds were identified and quantified by GC-IMS. Three main aroma types were found by sensory analysis coupled with significant difference analysis, and a clear correlation between volatile compounds, aroma type, and geographical origin was found by sensory and gallery plot analysis. The black tea with a green/grassy-roast aroma type was mainly distributed in production areas with an altitude of 400-800 m and 1-pentanol, cyclohexanone, 1-penten-3-one, 2-heptanone, dihydroactinidiolide and butyrolactone were the key aroma markers. The black teas produced in production areas with an altitude of 800-1000 m mainly presented strong honey and caramel-like aromas, and sotolone, furaneol, and phenylacetaldehyde played an important role. These results will be helpful for discriminating black tea from different tea production areas in southern Shaanxi.

Biocontrol yeast Kurtzmaniella quercitrusa BS-AY-S1 controls postharvest green mold of citrus fruit by producing metabolites with antifungal activity

Green mold caused by Penicillium digitatum is the leading postharvest disease in citrus fruit. While chemical fungicides are commonly used for management, yeast-based biological control strategy offers a promising and eco-friendly alternative. In this study, yeast strains were isolated from citrus orchards and the strain with the best biocontrol efficacy was screened to investigate its mechanisms for controlling postharvest green mold in citrus fruit. In total, 30 yeast strains were isolated from fruits, leaves and soil of two citrus orchards. Subsequently, 8 yeast strains tested in vivo effectively inhibited green mold in citrus fruit, with Kurtzmaniella quercitrusa BS-AY-S1 achieving the best biocontrol efficacy by reducing the disease incidence (DI) by 58.33 % and lesion diameter (LD) by 73.36 % compared to the control on the 6th day. BS-AY-S1 exhibited excellent colonization ability, laying the foundation for its biocontrol efficacy. Furthermore, the antifungal properties of BS-AY-S1 metabolites were evaluated. The fermentation supernatant of BS-AY-S1 effectively inhibited the growth of P. digitatum and controlled green mold in citrus fruit. Additionally, the volatile organic compounds (VOCs) from BS-AY-S1 markedly reduced the spore germination, spore production and mycelial growth of P. digitatum, and slowing down the progression of green mold in citrus fruit. In total, 20 VOCs, including alcohols, aldehydes, esters, ethers and ketones produced by BS-AY-S1, were identified by gas chromatography-ion mobility spectrometry (GC-IMS). In conclusion, BS-AY-S1 demonstrated potential for controlling postharvest green mold in citrus fruit, with its mechanisms of action including the ability to colonize citrus fruit wounds and produce antifungal metabolites and VOCs.

Volatile Substances, Quality and Non-Targeted Metabolomics Analysis of Commercially Available Selenium-Enriched Rice.

Selenium is an essential trace element for the human body. However, its intake is usually low. Therefore, the production and utilization of selenium-enriched food are currently a research hotspot. Despite the remarkable scientific interest in this topic, only a few of the numerous studies focus on commercially available products. This study examined the nutritional quality, physical and chemical properties, cooking characteristics, and eating quality of four commercially available hot-selling rice types, both selenium-enriched and non-selenium-enriched, and discovered that selenium-enriched rice outperforms ordinary rice in terms of both nutritional quality and taste. In addition, we employed the gas chromatography-ion mobility spectrometry (GC-IMS) technique to evaluate the volatile chemicals of rice. Some of the chemicals that made selenium-rich rice taste different from regular rice were pentanal, (E)-2-Hexen-1-ol, ethyl-3-methyl butanoate, 2-furan methanol acetate, ethyl heptanoate, ethyl hexanoate, methyl hexanoate, isopentyl pentanoate, and ethyl butyrate. We looked into the metabolite profiles of rice using LC-MS-based untargeted metabolomics to obtain a better idea of the different metabolites that are found in selenium-enriched rice compared to regular rice. We identified a total of 522 metabolites and screened 182, 227, and 100 differential metabolites in selenium-enriched (A) vs. non-selenium-enriched rice (B/C/D) groups, respectively. This study revealed that selenium primarily influenced the metabolism of D-amino acids, starch, sucrose, and linoleic acid in rice. This study systematically analyzed the quality differences between selenium-enriched and non-selenium-enriched rice available on the market. For consumers, it is essential to understand the quality of selenium-rich rice on the market to guide the purchase of rice.

Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC–MS

The volatile compounds in 16 different storage containers and years of Xiangjiao Baijiu (XJBJ) were compared and analyzed via direct injection (DI) combined with gas chromatography–mass spectrometry (GC–MS) and headspace extraction (HS) coupled with gas chromatography-ion mobility spectrometry (HS-GC-IMS) for the first time. Through HS-GC-IMS analysis, it was found that the succession rules of 14 compounds such as furfural during aging process. A total of 60 compounds were identified using DI-GC–MS. Twenty-five of these compounds were further quantified, and 18 compounds had odor activity values (OAVs) > 1, which were important contributor to aroma of XJBJ. Among them, those with OAVs >1000 included ethyl hexanoate, ethyl octanoate, ethyl butanoate, and ethyl pentanoate. Combining the results of quantitative, OAVs and partial least squares-discriminant analysis (PLS-DA) revealed that 10 compounds such as ethyl octanoate were the important compounds that lead to the differences between different storage types of XJBJ.

Analysis of the source of abnormal odor components in medium-density fiberboard (MDF)

ABSTRACT To investigate the cause of the abnormal odor emitted by medium-density fiberboard (MDF) when formaldehyde-free diphenylmethane diisocyanate (MDI) adhesive is used, a comparative study of three types of MDF was conducted: MDF made with masson pine wood and MDI adhesive (PW-MDI), MDF made with masson pine wood and urea-formaldehyde resin (PW-UF), and MDF made with mixed hardwoods and MDI adhesive (HW-MDI). Volatile organic compounds (VOCs) emitted were collected and analyzed using gas chromatography-mass spectrometry (GC-MS), identifying 86 VOCs. Results reveal that the PW-MDI specimen contains a higher concentration of acid substances, comprising 56% of the specimen. These acid mainly octanoic and nonanoic acids, were the primary contributors to its abnormal odor. In contrast, the PW-UF and HW-MDI specimens were predominantly composed of alcohol substances, accounting for 33% and 36% respectively. Gas chromatography-ion mobility spectrometry (GC-IMS) was used to obtain VOC fingerprints. Analysis revealed that acids and aldehydes are the primary contributors to the relative odor activity value (ROAV). These compounds are known for their abnormal odor that impact the indoor air quality. This research successfully identified the source of the abnormal odor and provided technical support for the effective control of low abnormal odor VOC emissions from MDF.

How Machine Learning and Gas Chromatography-Ion Mobility Spectrometry Form an Optimal Team for Benchtop Volatilomics.

This invited feature article discusses the potential of gas chromatography-ion mobility spectrometry (GC-IMS) as a point-of-need alternative for volatilomics. Furthermore, the capabilities and versatility of machine learning (ML) (chemometric) techniques used in the framework of GC-IMS analysis are also discussed. Modern ML techniques allow for addressing advanced GC-IMS challenges to meet the demands of modern chromatographic research. We will demonstrate workflows based on available tools that can be used with a clear focus on open-source packages to ensure that every researcher can follow our feature article. In addition, we will provide insights and perspectives on the typical issues of the GC-IMS along with a discussion of the process necessary to obtain more reliable qualitative and quantitative analytical results.

Changes in flavor quality of marinated Chinese mitten crab (Eriocheir sinensis) with vacuum pack during cold storage

In order to study the pattern of changes in quality of marinated Chinese mitten crabs (Eriocheir sinensis) during cold storage, three aspects of sensory, taste and odor were investigated. Sensory evaluation and total volatile basic nitrogen (TVB-N) were measured in viscera and abdomen muscle at 0, 7, 15 and 30 days of storage at 4°C. Sensory scores significantly declined at 15 d, coinciding with TVB-N levels exceeding 25 mg N/100 g. Taste profiling demonstrated distinct changes over the storage period. Arginine (Arg) in viscera and abdomen muscle decreased by 18.16 % and 43.26 %, respectively, while adenosine monophosphate (AMP) dropped to 48.46 and 22.22 mg/100 g after 15 days, contributing to loss of umami. Based on the correlation analysis, it was known that bitterness was related to freshness, with tyrosine (Tyr), phenylalanine (Phe), hypoxanthine (Hx) and hypoxanthine riboside (HxR) being more significant contributors to the bitterness. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis attributed late-stage undesirable odors to the production of aldehydes and ketones, particularly heptanone, 3-hydroxy-2-butanone, heptanal and glutaraldehyde. This study provided valuable guide for improving the flavor quality of Chinese mitten crabs in the field of prepared dish.

Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak Soups.

This study investigated the effect of different processing methods (boiling, oil boiling, and stir frying) on the flavor of hoki steak soups. The quality of different fillet broths was explored by pH, Thiobarbituric acid reactive substances (TBARS), and color. E-nose, E-tongue, and gas chromatography-ion mobility spectrometry (GC-IMS) combined with free amino acids (FAAs) were used to analyze the flavor of hoki steak soups. Key compounds were screened by relative odor activity value (ROAV). The variable influence on projection (VIP) was used to identify the differential compounds. The E-nose and E-tongue were able to distinguish hoki steak soups. A total of 47 volatile compounds were characterized by GC-IMS. n-Pentanal (M) was the key component for the difference between hoki steak soups. There were six substances with ROAV ≥ 1. The results showed that the hoki steak soup boiled for 2 h in the stir-frying group had a lower fishy odor.

Insights Into the Composition and Antibacterial Activity of Different Parts of Alpinia katsumadai Hayata Based on HS-SPME-GC-MS and HS-GC-IMS.

The volatile organic compounds (VOCs) of Alpinia katsumadai Hayata (AKH) play a key role in determining its effects such as organoleptic properties, medicinal properties, and consumer preferences. The nonmedicinal parts (roots, fibrous roots, stems, leaves, and shells) in AKH are also rich in VOCs and different degrees of antibacterial activity. Therefore, it is important to comprehensively characterize the VOCs in different parts of AKH and learn about their potential antimicrobial abilities. In this study, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to comprehensively investigate the compositional characteristics and differences of roots, fibrous roots, stems, leaves, shells, and seeds in AKH. Multivariate statistical analysis was used to determine the differential VOCs in different parts of AKH. The inhibition zone diameter method was used to compare the antibacterial ability of different parts. HS-GC-IMS and HS-SPME-GC-MS analyses identified 67 and 125 VOCs, respectively. Multivariate statistical analysis showed the differences in the six parts is obvious. Compounds such as (E)-2-heptenal and thymol were selected as potential VOCs to distinguish six sites of AKH. In general, the inhibition effect of the volatile oils from shell and root on the two colonies was better, and the volatile oils of the four parts of AKH have better inhibitory effect on Staphylococcus aureus. This research conducted a comprehensive analysis of the fundamental volatile components in AKH. It subsequently elucidated the distinctions and specificities in different parts. The antibacterial effect of volatile oil in different parts was further compared, which was conducive to finding alternative parts for seeds in some active aspects, and the utilization of AKH was more sufficient.

Volatile organic compounds in exhaled breath, blood, and urine detected in patients with thyroid carcinoma using gas chromatography-ion mobility spectrometry—a pilot study

The differentiation between malignant and benign thyroid nodules represents a significant challenge for clinicians globally. The identification of volatile organic compounds (VOCs) has emerged as a novel approach in the field of cancer diagnosis. This prospective pilot study aims to identify VOCs in exhaled breath, blood, and urine that can differentiate benign from malignant thyroid nodules using gas chromatography-ion mobility spectrometry (GC-IMS). Patients with thyroid nodules scheduled for surgery were enrolled at the Maastricht University Medical Center (MUMC+). Breath samples were analyzed using a BreathSpec GC-IMS machine (G.A.S. Dortmund, Germany), specifically designed for breath analysis. All blood and urine samples were analyzed using a separate GC-IMS device, the FlavourSpec® (G.A.S., Dortmund, Germany). In this proof-of-concept study, 70 consecutive patients undergoing thyroid surgery at MUMC+ were included. Of these patients, 29 were confirmed to have thyroid cancer after surgical resection. The overall analysis did not reveal statistically significant differences in VOCs in breath, urine and blood, between patients with benign and malignant thyroid cancer. This proof-of-concept study demonstrated that GC-IMS could not effectively differentiate between the VOC profiles of malignant and benign thyroid nodules. However, due to the small sample size of this study, larger prospective studies are needed to investigate the potential of using VOCs to distinguish between benign and malignant thyroid nodules. Additionally, future research should focus on identifying potential confounding factors that may influence patient VOC profiles. (NCT04883294).

Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis

To investigate the variance in the quality and flavor profiles of bacon from different regions, gas chromatography-ion mobility spectrometry and electronic sensory techniques (including electronic nose and tongue [e-nose and e-tongue, respectively]) were employed for the flavor analysis of the sourced bacon samples. Both the e-nose and e-tongue successfully distinguished the aromas and flavors of different bacon varieties. Additionally, organic sulfides, aromatic benzenes, and short-chain alkanes, were more abundant in different bacon types. Employing GC-IMS technology, identified 52 volatile flavor compounds within diverse bacon samples, culminating in the establishment of a distinct fingerprint for each individual sample. The relative odor activity value identified 1-propene-3-methylthio, 2-heptanone, phenylacetaldehyde, furfuryl methyl sulfide, and 1-octene as the primary contributors to bacon flavor. These flavor substances were the main cause of the differences in bacon flavor in different regions. The interaction of volatile flavor compounds resulted in notable disparities between the odor profiles detected using the e-nose and e-tongue, even among bacon with similar volatile flavor constituents. In addition, the color and texture of the bacon varied significantly. Bacon from HB (Hubei), YN (Yunnan), and CQ (Chongqing) showed darkness in color. Meanwhile, the hardness of bacon from HN (Hunan), HB (Hubei), and SC (Sichuan) was relatively low. These results not only provide theoretical and technical insights for bacon flavor identification and control but also offer a foundation for consumers to make informed choices when purchasing bacon.

Biological Properties of S. warneri KYS-164 Isolated from Kefir Grains.

Staphylococcus worderi KYS-164, isolated from homemade Tibetan kefir grains, produces bacteriocin-like inhibitory substances (BLIS), which are peptides with antimicrobial properties, but have not been fully characterized. The research on BLIS will lay the foundation for mining new bacteriocins. In this study, the optimal culture conditions for the production of highly active BLIS were found to be incubation at 30 °C and 120 rpm, and the most effective extraction method was ammonium sulfate precipitation (ASP) using ammonium sulfate at 80% saturation. The postantibiotic effect (PAE) of BLIS on Staphylococcus aureus CICC 10384 is significant, with a 4 × MIC BLIS concentration able to prolong the PAE to 2.39 h. BLIS has excellent biosafety, with no deleterious effects observed at 8 × MIC concentration. Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the volatile compounds synthesized by Staphylococcus warneri KYS-164 during its growth. Hydroxycitronellal, ethyl pyruvate, and α-pinene were found to be unique substances produced by this strain, which can provide fresh, refreshing floral and fruity aromas as well as strong pine and resinous aromas in the process of kefir grain fermentation of milk. Analysis of the S. warneri KYS-164 genome provided insights into the major metabolic pathways in which genes expressed in this strain are involved. This study represents the first isolation of S. warneri KYS-164 from kefir grains prepared by Tibetan families, and provides a comprehensive analysis of its physicochemical properties. This research provides a solid foundation for better understanding and utilization of S. warneri KYS-164.