Headspace Solid-phase Microextraction Coupled With Gas Chromatography-mass Spectrometry Research Articles

Unraveling volatilomics profiles of milk products from diverse regions in China

To distinguish Chinese milks from different regions, 13 milk samples were gathered from 13 regions of China in this study: Inner Mongolia (IM), Xinjiang (XJ), Hebei (HB), Shanghai (SH), Beijing (BJ), Sichuan (SC), Ningxia (NX), Henan (HN), Tianjin (TJ), Qinghai (QH), Yunnan (YN), Guangxi (GX), and Tibet (XZ). Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with the electronic nose (E-nose) technology, was used to detect and analyze the volatile compounds in these milk samples. The qualitative and quantitative results identified 29 volatile chemicals, and we established a database of flavor profiles for the main milk-producing regions in China. E-nose analysis revealed variations in the odor of milk across different areas. Furthermore, results from partial least squares discriminant analysis (PLS-DA) and odor activity values (OAVs) suggested that seven volatile compounds: decane, 2-heptanone, 2-undecanone, 2-nonanone, 1-hexadecanol, 1-octen-3-ol, and (E)-2-nonenal, could be considered as key flavor compounds in Chinese milk products.

HS-SPME-GC-MS combined with metabolomic approach to discriminate volatile compounds of Brazilian coffee from different geographic origins

Coffee, primarily the Coffea arabica variety, is a significant agricultural product in Brazil, well-known for its flavor, which is intimately tied to its chemical composition. In this study, we assessed the volatile compounds found in arabica coffee beans from various Brazilian regions using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Mass spectra from these volatile compounds were cross-referenced with the NIST and WILEY libraries. Furthermore, the data obtained through GC-MS analysis were subjected to a metabolomics approach utilizing the MS-DIAL software. Principal component analysis (PCA) categorized the samples into three distinct groups, while Partial Least Squares (PLS) identified the volatile compounds responsible for the similarities and differences among these groups. Our findings revealed variations in the composition of volatile compounds based on the coffee's origin. Additionally, the results demonstrated that altitude plays a significant role in aroma composition, with higher altitudes associated with a more diverse and remarkable aroma, whereas lower altitudes were linked to a lower aroma quality.

Analysis of Volatile Components in Rosa roxburghii Tratt. and Rosa sterilis Using Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry

Volatile organic compounds (VOCs) and flavor characteristics of Rosa roxburghii Tratt. (RR) and Rosa sterilis (RS) were analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The flavor network was constructed by combining relative odor activity values (ROAVs), and the signature differential flavor components were screened using orthogonal partial least squares discriminant analysis (OPLS-DA) and random forest (RF). The results showed that 61 VOCs were detected in both RR and RS: 48 in RR, and 26 in RS. There were six key flavor components (ROAVs ≥ 1) in RR, namely nonanal, ethyl butanoate, ethyl hexanoate, (3Z)-3-hexen-1-yl acetate, ethyl caprylate, and styrene, among which ethyl butanoate had the highest contribution, whereas there were eight key flavor components (ROAVs ≥ 1) in RS, namely 2-nonanol, (E)-2-hexenal, nonanal, methyl salicylate, β-ocimene, caryophyllene, α-ionone, and styrene, among which nonanal contributed the most to RS. The flavor of RR is primarily fruity, sweet, green banana, and waxy, while the flavor of RS is primarily sweet and floral. In addition, OPLS-DA and RF suggested that (E)-2-hexenal, ethyl caprylate, β-ocimene, and ethyl butanoate could be the signature differential flavor components for distinguishing between RR and RS. In this study, the differences in VOCs between RR and RS were analyzed to provide a basis for further development and utilization.

Flavor Characteristics of Navel Orange Wine Fermented by Saccharomyces cerevisiae SC-125 and Angel Yeast SY

This research utilized Jintang navel oranges as the primary raw material, and employed two distinct yeast strains, Saccharomyces cerevisiae SC-125 and Angel yeast SY, for a dual fermentation approach. Employing single-strain fermentation as the control, this study aims to ascertain the physicochemical markers, alterations in organic acids and amino acids, alongside the antioxidant properties throughout the fermentation process, all within an optimized environment. The characterization of flavor compounds in the navel orange wines subjected to diverse yeast strains and mixed fermentation was conducted using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HP-SPME/GC-MS). This method facilitated the identification of flavor compound types and concentrations. Moreover, electronic sensory systems including electronic noses and electronic eyes were harnessed to discern distinctions among various navel orange wines. Through these techniques, the research aimed to elucidate the variances induced by different yeast strains during both individual and mixed fermentation processes, shedding light on their impacts on the ultimate quality of navel orange wines.

Analysis of Volatile Markers and Their Biotransformation in Raw Chicken during Staphylococcus aureus Early Contamination.

To address the potential risks to food safety, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile organic compounds (VOCs) generated from chilled chicken contaminated with Staphylococcus aureus during early storage. Together with the KEGG database, we analyzed differential metabolites and their possible biotransformation pathways. Orthogonal partial least squares discriminant analysis (OPLS-DA) was applied to characterize VOCs and identify biomarkers associated with the early stage of chicken meat contamination with S. aureus. The results showed 2,6,10,15-tetramethylheptadecane, ethyl acetate, hexanal, 2-methylbutanal, butan-2-one, 3-hydroxy-2-butanone, 3-methylbutanal, and cyclohexanone as characteristic biomarkers, and 1-octen-3-ol, tetradecane, 2-hexanol, 3-methyl-1-butanol, and ethyl 2-methylpropanoate as potential characteristic biomarkers. This provides a theoretical basis for the study of biomarkers of Staphylococcus aureus in poultry meat.

Influence of Native Saccharomyces cerevisiae Strains on Malvasia aromatica Wines.

In the search of tools to deal with climate change-related effects along with the aim of avoiding the loss of aromatic typicity in wine, two native yeasts strains of Saccharomyces cerevisiae (CLI 271 and CLI 889) were evaluated to determine their influence on white Malvasia aromatica wines aroma composition and sensory characteristics. The strains were tested versus a commercial yeast strain (LSA). The fermentations were performed on grape must of the Malvasia aromatica variety previously macerated. Wine quality was studied by analysis of oenological parameters together with volatile aroma components using gas chromatography coupled to flame ionization detector (GC-FID) to quantify major volatiles compounds and headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) to determine terpenoids and C13-norisoprenoids. Sensorial analysis was also realized by an experienced taster panel. Wines from locally-selected yeasts strains used had lower volatile acidity levels and higher concentration of aromatic compounds compared to the commercial strain ones. The yeast strain S. cerevisiae CLI 271 provided wines with a higher concentration of esters related to fruity attributes, especially isoamyl acetate. The tasting panel highlighted the strong floral character of wines from S. cerevisiae CLI 889 fermentation. The use of microorganisms well adapted to climatic conditions can be used to produce quality wines of the Malvasia aromatica variety.

Identification of Green-Leaf Volatiles Released from Cabbage Palms (Sabal palmetto) Infected with the Lethal Bronzing Phytoplasma.

Lethal bronzing (LB) is a fatal infection that affects over 20 species of palms (Arecaceae) and is caused by the phytoplasma 'Candidatus Phytoplasma aculeata'. This pathogen causes significant economic losses to landscape and nursery companies in Florida, USA. Recently, the vector was determined to be the planthopper Haplaxius crudus, which was more abundant on LB-infected palms. Herein, the volatile chemicals emitted from LB-infected palms were characterized using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Infected Sabal palmetto were identified and confirmed as positive for LB via quantitative PCR. Healthy controls of each species were selected for comparison. All infected palms exhibited elevated levels of hexanal and E-2-hexenal. Threatened palms showed high releasing concentrations of 3-hexenal and Z-3-hexen-1-ol. The volatiles characterized herein are common green-leaf volatiles (GLVs) emitted by plants under stress. This study considers the first documented case of GLVs in palms attributed to phytoplasma infection. Due to the apparent attraction of LB-infected palms to the vector, one or several of the GLVs identified in this study could serve as a lure for the vector and supplement management programs.

Effects of Lacticaseibacillus casei fermentation on the bioactive compounds, volatile and non-volatile compounds, and physiological properties of barley beverage

Barley beverage contains many natural nutrients which is suitable for lactic acid bacteria (LAB) fermentation. The aim of this study was to explore the influences of Lacticaseibacillus casei 17301 fermentation on the bioactive ingredients, volatile and non-volatile compounds, and physiological properties of barley beverages. Our results showed that the total polyphenols and flavonoids in fermented barley beverages remarkably increased compared to those in unfermented barley beverages. A total of 63 volatile compounds in fermented barley beverages at the different fermentation stages were detected using headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), including 17 acids, 16 ketones, 11 aldehydes, and 7 alcohols. Furthermore, untargeted metabolomics analysis-based ultra-performance liquid chromatography quadrupole-time of flight mass spectrometry (UHPLC-QTOF-MS) revealed L. casei 17301 effectively altered the non-volatile compounds, especially indole-3-lactic acid, in barley beverages. Most importantly, the barley beverage fermented with L. casei 17301 had elevated the antioxidant and lipase inhibition activities compared to the unfermented barley beverage. Collectively, L. casei 17301 could ameliorated the functionality and flavor of the barley beverage and the flavor of the product. These results of this study provide a theoretical basis for the development of Lacticaseibacillus-fermented cereal products with beneficial physiological properties.

Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids

The quality of chocolate products proven by consumer acceptability mostly depends on cocoa volatile compounds. In fact, aroma profile of cocoa or chocolate is correlated to cocoa genotype, culture conditions, postharvest practices, and chocolate manufacturing. To the best of our knowledge, no study has been published on both sugars and aromas of controlled cocoa hybrids from Cameroon. The present study aimed at analyzing biochemical and volatile composition of six hand-pollinated cocoa hybrids belonging to different traditional groups. Specifically, the sugar profile was obtained by high performance ion chromatography-electrochemical detector (HPIC-ED) and aroma composition was analyzed using headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) on fermented dried beans and roasted nibs. The content of sugars was variable among hybrids and fructose showed the highest concentration in all hybrids in the two matrices. Roasting decreased sugar content. However, the decrease in sugar content seemed genotype dependent. A total of 48 volatile aromas were classified in six groups according to their odor description (fruity, floral, chocolate/nutty, buttery/creamy, undesirable, and unknown). Fruity flavors were not specific to a given chemical group. However, floral volatiles were specific to terpenes, chocolate/nutty to pyrazines, buttery/creamy to lactones and undesirable to phenols and acids. Principal component analysis (PCA) showed specificity of each hybrid and the hierarchical cluster analysis (HCA) Heatmap presented four distinct groups. SCA12 × ICS40 with the highest pyrazine concentration was associated with important content of sugars. Roasting of nibs reduced total volatiles and particularly fruity volatiles whereas other flavor groups moderately increased. In fact, some volatiles such as 2,3-butanediol, 2-nonanol, linalool, β-myrcene, cis/trans-β-ocimene, 2-nonanone, 2-heptanol, methyl acetate, acetophenone could be used as markers in separating traditional cocoa groups in Cameroon.

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation.

Pu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) is used for flavor analysis. A total of 135 volatile compounds were annotated, of which the highest content was alcohols (54.26%), followed by esters (16.73%), and methoxybenzenes (12.69%). Alcohols in ripened Pu-erh tea mainly contribute flower and fruit sweet flavors, while methoxybenzenes mainly contribute musty and stale flavors. The ripened Pu-erh tea fermented by Saccharomyces: Rhizopus: Aspergillus niger mixed in the ratio of 1:1:1 presented the remarkable flavor characteristics of flower and fruit sweet flavor, and having better coordination with musty and stale flavor. This study demonstrated the content changes of ripened Pu-erh tea's flavor compounds in the fermentation process, and revealed the optimal fermentation time. This will be helpful to further understand the formation mechanism of the characteristic flavor of ripened Pu-erh tea and guide the optimization of the fermentation process of ripened Pu-erh tea.

Discrimination of Tibetan Pork by Geographical Location using the Volatile Organic Compound (VOC) Composition by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC–MS)

The geographical environment and climate may affect the quality and volatile organic compounds (VOCs) of Tibetan pork. In this study, the physicochemical indices and VOCs of Tibetan pork from Beichuan, Sichuan (BS); Meishan, Sichuan (MS); Aba, Sichuan (AS); Tongchuan, Shaanxi (TS); and Diqing, Yunnan (DY) China were determined by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) with chemometrics methods. A discriminant model was established to screen the potential volatile markers of pork from different geographical locations. Tibetan pork maintains the advantages of high protein and low fat after being introduced to low-altitude areas. A total of 40 VOCs were identified from Tibetan pork, including aldehydes, esters, alcohols, hydrocarbons, acids, ketones, and sulfur heterocyclics. Tibetan pork from the locations was distinguished by principal component analysis (PCA). Moreover, nine volatile markers, including hexanal, benzaldehyde, 2-pentyl-furan, heptanal, 3-ethylcyclohexene, octanal, nonanal, formic acid, heptyl ester, and styrene, were employed to identify the origin of Tibetan pork based on partial least squares discriminant analysis (PLS–DA) combined with cluster analysis. The developed method distinguished the VOCs of Tibetan pork by geographical location. This study provides a reference for the objective evaluation of the origin of Tibetan pork.

Analysis of physicochemical characteristics, antioxidant activity, and key aroma compounds of five flat peach cultivars grown in Xinjiang

Flat peach is one of the famous and characteristic table fruits in Xinjiang, China, and has attracted an increasing favorite because of its high nutrition and superior flavor. To evaluate the sensory properties and nutritional value of flat peach, functional components, antioxidant capacity, and aromatic compounds of five flat peach cultivars were measured by using high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results indicated that sucrose, malic acid, and chlorogenic acid were the dominant sugars, organic acids, and phenolic compounds in flat peaches, respectively. The antioxidant activity ranged from 62 to 505.46 μmol TEs 100 g−1 FW. In addition, multivariate data analysis was used to discern differences in volatile compounds among different flat peach varieties, and 11 key aroma components were identified in combination with OAV analysis. These key aroma compounds interacted to present distinct green, fruity, floral, milk-like, sweet, and peach-like attributes and could be used as characteristic markers to distinguish the aroma of flat peach from other fruits. These results will provide a comprehensive chemical characterization of the edible quality, nutritional composition, and sensory properties of the five flat peach cultivars.

Determination of methyl bromide residues in tea by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry

Methyl bromide has been the most widely applied fumigant in the world, but most countries have phased out production and application of methyl bromide due to its toxicity to humans and the ozone. In this study, a specific headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) method was developed, optimized and validated for the determination of methyl bromide residues in tea. The established method was evaluated in terms of specificity, sensitivity, linearity, accuracy and precision. Linear plots were obtained in the range of 0.05−2.0 mg·kg⁻¹. The limit of quantification (LOQ) was 0.05 mg·kg⁻¹. Recoveries for the accuracy ranged from 95.0% to 107.7% and the relative standard deviation was in the range of 0.4%−6.1%. This developed method was used to analyze 25 real samples and the results showed that methyl bromide residue was not found in all samples studied. Therefore, the established method can be applied to the determination of methyl bromide residues in tea, and provide a reference for the detection of methyl bromide residues in other plant-based beverages.

Preliminary Assessment of Occurrence, Potential Origin, and Human Health Risk of Volatile Organic Compounds in Uncontrolled Springs, North Morocco.

In recent years, with the drastic increase in worldwide pollution rates, considerable attention has been paid to the volatile organic compounds (VOCs) that might lead to serious health problems, e.g., cancer. As there appears to be a notable lack of research on the pollution (specifically, VOCs) of water bodies in Morocco, we aimed to assess the occurrence of VOCs in some uncontrolled springs in the north of Morocco that have not been previously investigated. We also discuss the estimation of health risks posed by ingestion and dermal contact as well as the different potential origins of these pollutants. For this purpose, water samples were collected from twenty-six sampling sites and were analyzed via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Out of the 60 suspected VOCs, a total of 15 compounds belonging to five distinct groups were identified and quantified. Among them, fumigants, solvents, and gasoline hydrocarbons were the most abundant groups, with proportions of 40%, 26.7%, and 20%, respectively. A heatmap clustered the provinces based on their degree of pollution, while a dendrogram was used to classify the studied springs into six main groups. Regarding carcinogenic risk, all the samples were safe for consumption as well as for dermal contact, except for S17, S18, and S8, and S19, which might present a severe threat to inhabitants due to their contents of, respectively, naphthalene (2.1 × 10-3), chloroform (2.5 × 10-4), and cis and trans-dichlropropene (1.61 × 10-4 and 1.11 × 10-4). Our investigation revealed several anthropogenic sources of water contamination, which could aid authorities in limiting contamination spread in water bodies.

Determination of volatile compound profiles and physico-chemical analysis of linden and acacia Czech honey

In this study 12 acacia and 12 linden honey samples from the Czech Republic were analyzed with a chemometric and volatile compound profiles approach. The results of electrical conductivity (17.4 and 65.1 mS/m), free acidity (12.5 and 24.5 meq/kg), diastase activity (12.6 and 18.8 DN), colour (21.5 and 47.8 mm Pfund), hydroxymethylfurfural (HMF) (11.5 and 3.5 mg/kg), fructose (45.1 and 36.3 g/100g), fructose + glucose (F + G) (76.7 and 69.3 g/100g) content and fructose/glucose ratio (1.4 and 1.1) showed statistically significant differences (p < 0.05) between acacia and linden honey, respectively. The physico-chemical properties and pollen profiles were in compliance with the description of European monofloral honey, except for acacia honey due to the low proportion of acacia pollen (2.8 − 10.3%). According to volatile compounds analysis by head-space solid phase micro-extraction coupled with gas chromatography − mass spectrometry (HS-SPME/GC-MS), nine key volatile substances were selected from more than 100 volatile compounds present in the analysed samples for evaluation as markers of botanical origin typical of the most common plant nectar sources in the Czech Republic. Further, the non-targeted analysis combined with Principal Component Analysis (PCA) revealed trends and outliers within all chromatography data obtained for 24 honey samples. Cis-linalool oxide and β-linalool have been confirmed as markers of acacia honey, while carvacrol and p-cymenene were found almost exclusively in linden honey. The results demonstrated that the chemometrics with the non-targeted and targeted volatile compounds analysis approach is reliable and accurate for the classification of honey of various botanical origins.

Identification and source analysis of volatile flavor compounds in paper packaged yogurt by headspace solid-phase microextraction-gas chromatography-mass spectrometry

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze volatile flavor compounds of yogurt packaged in carton. Volatile flavor compounds of off-flavor yogurt were compared with that of fresh milk, unpackaged yogurt, non-off-flavor yogurt, and its packaging materials. Furthermore, volatile flavor substances from paper packaging materials were analyzed by migration assay. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to describe the changes of volatile compounds in different kinds of yogurt and to identify the potential markers associated with the off-flavor of yogurt. A total of 30 volatile flavor compounds were identified in two kinds of off-flavor yogurt. Importantly, three flavor compounds: Nonanal, 2-ethyl-1-hexanol, and d-limonene were not only detected in off-flavor yogurt, but also in paper packaging materials, which indicated that these substances from paper packaging materials have a certain contribution to off-flavor yogurt. Migration assay combined with VIP values showed that ethanol and ethyl acetate contributed can be considered as the other indicators for the monitoring of yogurt quality.

Valorization of Spent Coffee Grounds as a Natural Source of Bioactive Compounds for Several Industrial Applications-A Volatilomic Approach.

Coffee is one of the most popular beverages worldwide, whose production and consumption result in large amounts of waste, namely spent coffee grounds, constituting an important source of compounds for several industrial applications. This work focused on the establishment of the volatile fingerprint of five spent coffee grounds from different geographical origins using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS), as a strategy to identify volatile organic metabolites (VOMs) with potential application in the food industry as antioxidant, anti-inflammatory, and antiproliferative agents. One hundred eleven VOMs belonging to different chemical families were identified, of which 60 were found in all spent coffee grounds analyzed. Furanic compounds (34%), nitrogen compounds (30%), and esters (19%) contributed significant to the total volatile fingerprint. The data obtained suggest that spent coffee grounds have great potential to be used as raw material for different approaches in the food industry towards the development of new food ingredients or products for human consumption, in addition to pharmaceutical and cosmetic applications, namely as antioxidant (e.g., limonene, carvacrol), antimicrobial (e.g., pyrrole-2-carboxaldehyde, β-myrcene) and anti-inflammatory (e.g., furfural, 2-furanmethanol) agents, promoting their integral valorization within the circular bioeconomy concept.

Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis

Hunan black tea is well-known for its floral-honey aroma, but the volatile components responsible for the fragrance have not been elucidated yet. In this study, the volatile compounds in Hunan black tea were identified and quantified by the headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that 88 compounds were extracted and determined in Hunan black tea, including the dominant components Geraniol, phenethyl alcohol, phenylacetaldehyde, linalool, nonanal and other 5 aromatic compounds. Furthermore, the aroma-active compounds were identified by odor activity value (OAV). It was found that 24 aroma compounds, including geraniol with an OAV≥1 were regarded as the primary active aromatic compounds in Hunan black tea. Finally, partial least squares (PLS) regression analysis was employed and results revealed that Nonanal, trans-nerolidol, benzyl alcohol, and phenylethanol exhibit a positive correlation with the intensity of floral and sweet honey aromas. Overall, this study identified the volatile compounds responsible for the dominant floral-honey aroma in Hunan black tea.

Identification and Characterization of the Bioactive Polyphenols and Volatile Compounds in Sea Buckthorn Leaves Tea Together With Antioxidant and α-Glucosidase Inhibitory Activities.

Sea buckthorn leaves have been used for tea making in food field gradually. This study was carried out to characterize the bioactive polyphenols and volatile compounds in sea buckthorn leaves (SL), sea buckthorn leaves green tea (SGT), and sea buckthorn leaves black tea (SBT) by using high-performance liquid chromatography with an UV detector (HPLC-UV), the liquid chromatography-mass spectrometry (LC-MS), and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), in combination with multivariate analysis. A total of 48 non-volatile metabolites and 295 volatile metabolites were identified. Then, the total polyphenol and total flavonoid contents in SL, SGT, and SBT were also analyzed. Moreover, SL and SGT showed greater antioxidant activities based on 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), and oxygen radical absorbance capacity (ORAC) results. At the concentration of 0.1 mg/ml, their DPPH and ABTS radical scavenging ratios were 66 to 95%, while SBT exhibited lower antioxidant activity of 26 to 44%. SL, SGT, and SBT displayed moderate α-glucosidase inhibitory activity.

Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose

Pine-mushrooms is rich in bioactive compounds, possess a unique aroma profile for culinary art. In China, pine-mushroom has been produced in Southwest and Northeast area. However, the discrepancy of volatile profiles in pine-mushrooms from two regions was unclear due to different extraction and detection method applied in research. This study attempted to compare the volatile profiles of four pine-mushrooms from Southwest (LS) and Northeast (HEB, SY, MDJ) using Headspace Solid Phase Microextraction coupled with Gas Chromatography Mass Spectrometry (HS-SPME/GC-MS) and Electronic nose (E-nose). Results showed a significant difference in aroma profiles among samples. A total of 100 volatile compounds were identified, and separated into 11 classes. Benzaldehyde and hexanal were detected in all samples, which could be the pivotal aroma components in pine-mushrooms. Aromatic components, were present in LS pine-mushroom from Southwest China, including abundant of methyl (Z)-N-hydroxybenzenecarboximidate, benzaldehyde, and methyl 3-phenylprop-2-enoate. Meanwhile, some alcohols (such as oct-1-en-3-ol, hexan-1-ol) were characteristic compounds present in HEB, SY and MDJ samples. Principal component analysis (PCA) of E-nose data showed a clear distinction among samples. In addition, this study also highlighted the correlation between key volatile compounds detected by GC-MS and E-nose sensors, which could be benefit for further explanation to the origin of differences in sensory quality of pine-mushrooms. • The discrepancy of volatile profile in four kinds of pine-mushroom was determined. • Aromatics were characteristic compounds present in Southwest China pine-mushroom. • Some alcohols and alkanes were feature compounds present in Northeast area. • PCA of E-nose data showed a clear distinction among samples. • Uncovered the correlation between key compounds detected by GC-MS and E-nose.