SPME GC MS Research Articles

Preparation and flavor characteristics of plant-based meat flavoring by mixed fermentation of multiple strains

In this study, plant-based meat flavoring was prepared by mixed fermentation and thermal reaction. Based on the changes of amino acid nitrogen, reducing sugar, and total acid during the fermentation process and combined with sensory evaluation, the optimal fermentation conditions were determined as 4 % total inoculation amount of Monascus purpureus, Actinomucor elegans, and Bacillus subtilis with an inoculation ratio of 1:1:1, and 36 h of fermentation time. The odor characterization of meat flavoring was identified by solid-phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS), aroma extract dilution analysis (AEDA), quantitative measurements, odor activity value (OAV) and aroma recombination and omission experiments. 64 volatile compounds and 28 odorants were identified. The compounds with FD ≥ 27 were precisely quantified by five-point standard calibration curve and OAVs were calculated, and those with OAV ≥ 1 were subjected to aroma recombination and omission experiments. Finally, furfuryl mercaptan, difurfuryl disulfide, 4-methyl-5-ethylthiazole, 1-octanal, and 2-acetylthiophene were determined to be the key aroma-active compounds. These compounds have been recognized as key aroma-active compounds or detected in other meats or meat flavorings. In this study, we prepared plant-based meat flavoring through mixed fermentation, and provide new ideas for the development of plant-based thermal reaction meat flavoring process.

Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation

Red yeast rice (RYR) as a traditional fermented food produced by inoculation of the Monascus genus into steamed rice through solid-state fermentation, has been used intensively for thousands of years in China. Herein, we investigated the flavor profiles, metabolites and quality characteristics of RYR produced by mix fermentation with lactic acid bacteria (LAB) using the headspace solid phase microextraction gas chromatography–mass spectrometry (HS–SPME–GCMS) approach integrated with ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC–MS). 56 volatile organic compounds (VOCs) and 1287 non-volatile metabolites were identified and classified into eight classes, the inoculation of Lactiplantibacillus plantarum (LP) and Limosilactobacillus fermentum (LF) increased VOCs and enhanced the flavor characteristics of RYR, with LP being the more significant. The KEGG pathway enrichment analysis revealed that most of the differential metabolites were enriched in amino acid metabolism when integrating volatile and non-volatile omics data, meanwhile, the addition of LAB promoted the metabolism of amino acid, alcohols, fatty acid and some flavonoids, in particular, amino acid metabolism was almost upregulated in the LP group. Therefore, this study highlights the tremendous potential of LAB in improving the flavor quality of RYR. This study provides novel insights into RYR fermentation processes and establishes a theoretical foundation for developing and applying new RYR products.

The regulatory mechanism of mannan from millet Huangjiu on flavor release

Huangjiu, the national wine of China, has the characteristics of low grain consumption, low alcohol content and high nutrition, which aligns with the world's beverage wine consumption trend. The research on glutinous rice huangjiu from southern China is more extensive, while millet huangjiu from northern China has received less attention, hindering the diversified development of huangjiu. Polysaccharides play an important role in huangjiu's health activity and flavor characteristics. In this study, the polysaccharide components in millet huangjiu were separated and identified for the first time, and the influence of polysaccharides on the flavor release was explored through sensory evaluation, SPME-GC–MS, threshold determination and isothermal titration calorimetry. The millet huangjiu polysaccharide HJ-1 was composed of →3)-α-Manp(1→, α-Manp-(1→, →2,6)-α-Manp-(1→, →3)-α-Xylp-(1→ and →3)-β-Arap-(1→. HJ-1 (0.1–1 mg/mL) could regulate the release performance of key flavor compounds in millet huangjiu, inhibit the herbal, fruity and alcoholic aromas, and promote the sweet and rice aromas. Further studies showed that HJ-1 formed complexes with ethyl acetate, acetic acid, 2,3-butanediol and γ-butyrolactone through van der Waals forces and hydrogen bonds, and the process was a spontaneous exothermic entropy reduction reaction. This study provides a new idea for optimizing the overall aroma of huangjiu and improving its sensory quality.

Volatile organic compound profile for the search of rejection markers in protein baits used as Vespa velutina control method

The invasive species Vespa velutina nigrithorax (Lepeletier 1836), commonly known as the Asian hornet, constitutes an economic and environmental threat, as it is a predator of fruits and insects, especially Apis mellifera (Linnaeus, 1758) (honey bees).Different methods have been developed for its control. Among of them, biocidal protein baits are included, which have a limited time of use. Oxidation of their components, enzymatic activity and microorganisms lead to the formation of spoilage compounds.The aim of this work was to determine the optimal conditions for storing and preserving the baits without losing efficacy. Furthermore, a search of rejection markers will be carried out based on field studies results in the apiary on the acceptance and rejection of the baits by hornets under different storage conditions.Volatile organic compound profiles of these baits were obtained by solid phase microextraction/gas chromatography/mass spectrometry (SPME-GC–MS). The data were processed using different statistical and chemometric tools.The identification of potential rejection markers belonging to the families of ketones, esters, alcohols and amines was carried out by partial least squares discriminant analysis (PLS-DA). The four markers with the highest VIP scores were 2-butanone, 2-heptanone, 1-butanol, 3-methyl and 1-butanol, 3-methyl, acetate.

PSLBI-7 Coating extruded kibble with increasing levels of free fatty acids does not decrease palatability or impact e-nose odor profiles

Abstract Complete uncoated extruded kibble was coated with 5% by weight premium poultry fat (5,000 ppm Naturox, 0.57% FFA; Tyson, Springdale, AR) spiked with 0, 5, 10, 15, or 20 percent free fatty acids (Oleic acid, Millipore Sigma. Burlington, MA), and 3% liquid chicken-based palatant (Tyson, Springdale, AR). Kibbles were then utilized in oral palatability (n = 20 dogs; 10 male, 10 female), aromatic palatability (n = 20 dogs; 10 male, 10 female), and apparent total tract digestibility (ATTG; n = 36 dogs; 18 male, 18 female). Kibble odors were by ultra-fast gas chromatography e-nose (AlphaMOS, Toulouse, France), and SPME GC-MS (MUMC, Columbia, MO). In the aromatic palatability trials, there were no significant differences in first approach (P ≥ 0.21), percent interaction time (P ≥ 0.16), or interaction ratio (P ≥ 0.94). In the oral palatability trials, there were no significant differences in first approach (P ≥ 0.26), first bite (P ≥ 0.50), percent consumed (P ≥ 0.15), or intake ratio (P ≥ 0.59). There was a significant increase in fat digestibility among diets coated with 20% FFA compared with the uncoated diet (P = 0.02), with intermediate diets showing a slight numerical increase but no significant difference. However, there was no significant difference in protein, carbohydrate, or dry matter digestibility (P ≥ 0.06). Principle component analysis of e-nose peaks showed minimal odor changes between samples (DI = -3). SPME GC-MS analysis identified 16 compounds correlated with FFA percentage (r2 ≥ 0.50). When used to coat kibble, poultry fat with up to 20% FFA did not appear to negatively impact palatability or overall odor profile, though it did modify specific volatile compounds.

Dynamic aromatics: Evaluating fragrance quality shifts and implementation of real-time rapid detection in Hedychium cut flowers during senescence

The postharvest fragrance quality of aromatic cut flowers is crucial, yet efficient and rapid detection methods are lacking. To develop a rapid and accurate method for evaluating the fragrance quality during the senescence of aromatic cut flowers, this study first utilized HS–SPME–GC–MS to analyze the fragrance of six Hedychium cultivars cut flowers at different stages postharvest (bud, semi-open, full bloom, and senescence), identifying 69 compounds. Multivariate statistical analysis revealed significant during full bloom, with monoterpenoids predominant in ‘ZS’, ‘EM’, ‘Gaoling’, and ‘Jin’, and benzenoids/phenylpropanoids in ‘MH’. Concurrently, PTR–ToF–MS detected 68 masses consistent with GC–MS results. PLS–DA analysis identified eucalyptol, benzyl acetate, linalool, (E)-β-ocimene, methyl benzoate, and masses m/z 91.057, m/z 137.134, m/z 81.07, m/z 102.096, m/z 31.019 as potential markers for distinguishing Hedychium varieties. Additionally, PLS analysis identified masses m/z 58.078, m/z 103.076, and m/z 155.144 as predictors of agarospirol content; m/z 73.065, m/z 74.069, m/z 151.151 for eucalyptol, and m/z 27.021, m/z 31.019, m/z 41.039, m/z 43.054, m/z 55.054, m/z 57.033, m/z 70.077, m/z 72.056, m/z 88.079, m/z 91.057, m/z 92.065, and m/z 108.089 for benzyl acetate. The results provide new methods for efficient fragrance evaluation during the postharvest senescence of aromatic flower.

Formaldehyde quantification using gas chromatography–mass spectrometry reveals high background environmental formaldehyde levels

Formaldehyde (HCHO) is a human toxin that is both a pollutant and endogenous metabolite. HCHO concentrations in human biological samples are reported in the micromolar range; however, accurate quantification is compromised by a paucity of sensitive analysis methods. To address this issue, we previously reported a novel SPME–GC–MS-based HCHO detection method using cysteamine as an HCHO scavenger. This method showed cysteamine to be a more efficient scavenger than the widely used O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine, and enabled detection of aqueous HCHO in the nanomolar range and quantification in the micromolar range. However, quantification in this range required immersive extraction of the HCHO-derived thiazolidine, while a high background signal was also observed. Following on from these studies, we now report an optimised head-space extraction SPME–GC–MS method using cysteamine, which provides similarly sensitive HCHO quantification to the immersive method but avoids extensive wash steps and is therefore more amenable to screening applications. However, high background HCHO levels were still observed A Complementary GC–MS analyses using a 2-aza-Cope-based HCHO scavenger also revealed high background HCHO levels; therefore, the combined results suggest that HCHO exists in high (i.e. micromolar) concentration in aqueous samples that precludes accurate quantification below the micromolar range. This observation has important implications for ongoing HCHO quantification studies in water, including in biological samples.

Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose

Frankincense is an important seasoning and spice known for its distinctive and intricate flavor profile. Considering the considerable variation in the aromatic quality of frankincense due to geographical origin, species diversity and cultivation conditions, frankincense from major global origins was characterized holistically for the first time. The electronic nose (E-nose) with headspace solid-phase microextraction gas chromatography–mass spectrometry (HS–SPME–GC–MS) and sensory evaluation were implemented to characterize the aroma components of 21 commercial varieties of frankincense from around the world. The results showed that a total of 149 volatile organic compounds (VOCs) of 10 categories were identified in frankincense, among which the numbers of alcohols, terpenes and esters compounds accounted for 22.15 %, 18.79 % and 15.44 % of the total VOCs of frankincense, respectively. The PLS-DA model effectively distinguished frankincense from Oman/Somalia and other origins. Furthermore, the study identified two differential VOCs with VIP > 1 in three Asian countries and five in six African countries. The total VOCs content and sensory characteristic score of “Lemon/Citrus” in Oman frankincense is significantly higher than other regions. The OAV results showed that 61 substances (e.g., Diacety, alpha-Pinene, Camphene, Myrcene) as key aroma compounds and OICS model indicated that p-Cymenol was found to contribute significantly to the citrus aroma in frankincense. This study identified the fundamental components of frankincense flavor and revealed different flavor descriptors of frankincense, which are crucial for reconstructing frankincense flavor and improving flavor quality.

Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes

To examine flavor variations in Xuanwei ham due to different cooking methods, we selected one-year cured Xuanwei ham and applied four techniques: dry frying (DF), baking (BA), steaming (ST), and boiling (BO). Organoleptic evaluation revealed ST received the highest overall sensory score. High-performance liquid chromatography (HPLC) revealed that the total nucleotide content was significantly different (P < 0.05), lactic acid predominated the measured organic acids. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC–MS) and chromatography-electronic nose (GC-E-Nose) data indicated that ST resulting in significantly higher total volatile compounds than the other methods (P < 0.05). SPME-GC–MS detected 55 volatile compounds, and 12 characteristic flavor substances were identified using orthogonal partial least squares discriminant analysis (OPLS-DA) (VIP > 1). This study aimed to support comprehensive research on the flavor characteristics of cooked Xuanwei ham and guide the selection of appropriate processing methods.

Controlling glycolysis to generate characteristic volatile organic compounds of lung cancer cells

Characteristic volatile organic compounds (VOCs) are anticipated to be used for the identification of lung cancer cells. However, to date, consistent biomarkers of VOCs in lung cancer cells have not been obtained through direct comparison between cancer and healthy groups. In this study, we regulated the glycolysis, a common metabolic process in cancer cells, and employed solid phase microextraction gas chromatography mass spectrometry (SPME–GC–MS) combined with untargeted analysis to identify the characteristic VOCs shared by cancer cells. The VOCs released by three types of lung cancer cells (A549, PC-9, NCI-H460) and one normal lung epithelial cell (BEAS-2B) were detected using SPME–GC–MS, both in their resting state and after treatment with glycolysis inhibitors (2-Deoxy-d-glucose, 2-DG/3-Bromopyruvic acid, 3-BrPA). Untargeted analysis methods were employed to compare the VOC profiles between each type of cancer cell and normal cells before and after glycolysis regulation. Our findings revealed that compared to normal cells, the three types of lung cancer cells exhibited three common differential VOCs in their resting state: ethyl propionate, acetoin, and 3-decen-5-one. Furthermore, under glycolysis control, a single common differential VOC—acetoin was identified. Notably, acetoin levels increased by 2.60–3.29-fold in all three lung cancer cell lines upon the application of glycolysis inhibitors while remaining relatively stable in normal cells. To further elucidate the formation mechanism of acetoin, we investigated its production by blocking glutaminolysis. This interdisciplinary approach combining metabolic biochemistry with MS analysis through interventional synthetic VOCs holds great potential for revolutionizing the identification of lung cancer cells and paving the way for novel cytological examination techniques.

Analysis of chlordecone and its transformation products in environmental waters by a new SPME-GC-MS method and comparison with LLE-GC-MS/MS and LLE-LC-MS/MS: A case study in the French West Indies

Among the numerous organochlorines (OCs) applied in the French West Indies (FWI), chlordecone (hydrated form C10Cl10O2H2; CLD) still causes major environmental pollution nowadays. A recent report revealed the unexpected presence in FWI environment of transformation products (TPs) of CLD not routinely monitored due to a lack of commercial standards. Here, we present a method for surface waters and groundwaters to analyze CLD, its main TPs (hydroCLDs, chlordecol (CLDOH), 10-monohydroCLDOH and polychloroindenes) and other OCs. We developed an SPME-GC-SIM/MS method with a PDMS-DVB fiber. Since CLDOH-d commonly used as internal standard (IS) proved unsuitable, we synthesized several IS candidates, and finally identified 10-monohydro-5-methyl-chlordecol as a satisfactory IS for CLDOH and 10-monohydroCLDOH avoiding the use of 13C-labelled analogue. LODs for CLD and its TPs varied from 0.3 to 10 ng/L, equal to or below LODs of the two laboratories, BRGM (the French geological survey) and LDA26 (one of the French Departmental Analytical Laboratories), requested in FWI pollution monitoring that used liquid-liquid extractions and advanced facilities (LLE-GC‐MS/MS and LLE-LC-MS/MS methods, respectively). Then, we extended the multi-residue method to 30 OCs (CLD and its TPs, mirex, β-HCH, lindane, dieldrin, aldrin, HCB, hexachlorobutadiene, TCE, PCE) and applied it to 30 surface and ground waters from FWI. While CLD, 8- and 10-monohydroCLD, CLDOH, 10-monohydroCLDOH, dieldrin, and β-HCH were detected and quantified, pentachloroindene, another CLD TP, was sporadically found in trace levels. A comparison with BRGM and LDA26 confirmed the interest of the SPME method. Results suggested an underestimation of CLDOH and an overestimation of high CLD concentrations with one of the currently used routine protocol. In light of these findings, previous temporal monitoring of environmental waters in FWI were re-examined and revealed some atypical values, which may indeed be due to analytical bias. These discrepancies call for intensified efforts to reliably quantify CLD and its TPs.

Determination of 2-MIB and rancid-related volatile lipid oxidation products in hybrid catfish (Clarias macrocephalus × Clarias gariepinus) with an automated HS-SPME-GC–MS-QTOF-arrow technique

A headspace solid–phase microextraction (HS-SPME) method coupled with gas chromatography/mass spectrometry with quadrupole time-of-flight (GC/MS-QTOF) was developed for analysis of volatile off-odor compounds, i.e., earthy/musty (2-methylisoborneol, 2-MIB) and rancid (aldehydes and alcohols), from farmed hybrid catfish (Clarias macrocephalus × Clarias gariepinus). The most efficient extraction of targeted volatiles was provided by 50 min at 70 °C with a CWR-PDMS fiber and 3 g of fish diluted to 5 mL with 1.5 g NaCl (30 % saturated NaCl). The maximum time-delay before extraction was 8 h to avoid spoilage and lipid oxidation during analysis. The final method showed good linearity, intraday repeatability of 5–9 %, interday reproducibility of 5–12 % and recoveries of 94–112 %. The implementation part proved that the developed method gave accurate quantitative results for oxidation-derived volatiles, several with high correlation to thiobarbituric acid reactive substances (TBARS). Altogether, our study provided an effective SPME-GC–MS method for the extraction and analysis of important off-odor compounds in catfish mince.

Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E–nose combined with HS–SPME–GC–MS

Simultaneous inoculation of non-Saccharomyces cerevisiae during the alcoholic fermentation process has been found to be an effective strategy for enhancing wine flavor. This study aimed to investigate the effect of Torulaspora delbrueckii NCUF305.2 on the flavor of navel orange original brandy (NOOB) using E–nose combined with HS–SPME–GC–MS. The results showed a significant increase (p < 0.05) in the sensitivity of NOOB to W5C, W3C, W1S, and W3S sensors by mixed fermentation (MF). Esters in NOOB increased by 4.13%, while higher alcohols increased by 21.93% (p < 0.001), terpenes and others increased by 52.07% and 40.99% (p < 0.01), respectively. Notably, several important volatile compounds with relative odor activity values above 10 showed an increase. Sensory analysis revealed that a more pronounced citrus-like flavor and higher overall appearance scores were found in MF than in pure fermentation (PF). These findings offer valuable theoretical guidance for enhancing the quality of fruit brandies.

Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation

The purpose of the study was to illustrate the roles of three primary indexes, namely sunlight, ventilation and stirring, in the ‘bask in sunlight and dewed at night’ technique on the quality of shrimp paste, through a laboratory-scale design. The results showed that changes in the post-ripening fermentation conditions, especially sunlight, was instrumental in the physicochemical properties of the shrimp paste. E-nose and SPME-GC–MS were employed to assess the volatile flavor of post-ripening fermentation. A total of 29 key volatile aroma components played a crucial role in the development of post-ripening flavor in shrimp paste with or without sunlight. Lipidomic analysis revealed that sunlight promoted the oxidative degradation of FA, resulting in the production of a diverse range of flavor compounds that imparted the unique aroma of shrimp paste. The findings of this study will establish a theoretical basic for better control of the post-ripening fermentation of traditional shrimp paste.

Investigating the interactions between selected heterocyclic flavor compounds and beef myofibrillar proteins using SPME-GC–MS, spectroscopic, and molecular docking approaches

In this study, the interactions between myofibrillar proteins (MPs) and key heterocyclic flavor compounds, 2-ethyl-6-methylpyrazine, 2-acetylpyrrole, 2-acetyl-thiazole, and 2-acetyl-2-thiazoline, in beef, were investigated using solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC–MS), spectroscopic, and followed by molecular docking. The GC–MS results revealed that the molecular structures of the flavor compounds strongly influenced their binding affinity with MPs. 2-Ethyl-6-methylpyrazine and 2-acetylpyrrole exhibited salting-out effects from the MPs solution, and 2-acetyl-2-thiazoline displayed a higher binding affinity with MPs compared to 2-acetyl-thiazole, indicated by the Hill binding models. Fluorescence static quenching experiments also demonstrated that 2-acetyl-2-thiazoline had a higher Stern–Volmer constant with MPs than 2-acetyl-thiazole. Circular dichroism analysis revealed that increased concentrations of flavor compounds transformed ordered structures in MPs into random coils. This suggests that high molar concentrations of 2-acetyl-thiazole and 2-acetyl-2-thiazoline induced conformational changes in MPs. In accordance with the molecular docking model, hydrogen bonds, van der Waals forces, and hydrophobic interactions were identified as the primary noncovalent interactions between MPs and 2-acetyl-thiazole and 2-acetyl-2-thiazoline. This study provides valuable insights for controlling flavor profiles of beef products.

Maize landrace and post-harvest traits are reflected in the volatile profile and nutritional composition of Italian maize porridge (Polenta): A preliminary study

Maize porridge, known as "polenta" in Italy, is a global staple food. This study aims to characterize the quality of four Italian flint maize landraces by investigating physical properties and macronutrients composition. By using SPME GC–MS and PTR-ToF-MS we analyzed the flours volatilome and changes in aroma profile post- cooking. Cooking induced the formation of 5 compounds and the loss of up to 25 compounds, primarily through evaporation. Post-cooking, the concentrations of some sulphur compounds (methanethiol, dimethyl sulfide and dimethyl trisulfide), lipid oxidation compounds (2-pentylfuran and hexanal) and Maillard reaction compounds including some aldehydes (nonanal, benzaldehyde, phenylacetaldheyde), pyridine and furans (furfural and furfuryl alcohol) increased. Differences in volatilome and macronutrients contents among landraces were also observed with Marano samples having on average a significantly higher concentration of proteins (13.67 %), while the Nostrano samples had the highest fat content (5.00 %). Fatty acid profile differences were mirrored in the volatilome. Spin flours had the highest level of linoleic acid, leading to elevated levels in cooked polenta due to linoleic acid oxidation. The differences in volatilome and macronutrients contents among the samples confirmed that local landraces are not only important for biodiversity and cultural heritage but also lead to unique aroma compounds profiles.

Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee

BackgroundThe fruity aromatic bouquet of coffee has attracted recent interest to differentiate high value market produce as specialty coffee. Although the volatile compounds present in green and roasted coffee beans have been extensively described, no study has yet linked varietal molecular differences to the greater abundance of specific substances and support the aroma specificity of specialty coffees.ResultsThis study compared four Arabica genotypes including one, Geisha Especial, suggested to generate specialty coffee. Formal sensory evaluations of coffee beverages stressed the importance of coffee genotype in aroma perception and that Geisha Especial-made coffee stood out by having fine fruity, and floral, aromas and a more balanced acidity. Comparative SPME–GC–MS analyses of green and roasted bean volatile compounds indicated that those of Geisha Especial differed by having greater amounts of limonene and 3-methylbutanoic acid in agreement with the coffee cup aroma perception. A search for gene ontology differences of ripening beans transcriptomes of the four varieties revealed that they differed by metabolic processes linked to terpene biosynthesis due to the greater gene expression of prenyl-pyrophosphate biosynthetic genes and terpene synthases. Only one terpene synthase (CaTPS10-like) had an expression pattern that paralleled limonene loss during the final stage of berry ripening and limonene content in the studied four varieties beans. Its functional expression in tobacco leaves confirmed its functioning as a limonene synthase.ConclusionsTaken together, these data indicate that coffee variety genotypic specificities may influence ripe berry chemotype and final coffee aroma unicity. For the specialty coffee variety Geisha Especial, greater expression of terpene biosynthetic genes including CaTPS10-like, a limonene synthase, resulted in the greater abundance of limonene in green beans, roasted beans and a unique citrus note of the coffee drink.

Differences between two plants fruits: Amomum tsaoko and Amomum maximum, using the SPME-GC–MS and FT-NIR to classification

Also known as Amomum tsaoko Crevost et Lemaire (A. tsaoko), is a spice and medicinal fruit plant that can be used in daily human life for cooking and health purposes. In Xishuangbanna (Yunnan Province, China) there is an interesting phenomenon where the Amomum maximum Roxb. (A. maximum) is consumed as a fruit by the local people. The spice trade played a significant role in the development of human civilization and the histories of nations. Both of them have high edible and medicinal value. The identification and classification of the metabolic components of both are key to driving the development of related industries. We used SPME-GC–MS (Non-targeted headspace-solid phase microextraction-gas chromatography-mass spectrometry) for its accurate qualitative and quantitative performance, combined with multiple analytical methods, to explain the metabolic components present in the fruits of these two plants. Next, near-infrared (NIR) technology offers researchers the advantage of saving time and being cost-effective. We analyzed the characteristic spectral chemical information of the NIR data. Identified the relevant base group and vibration mode. After analyzing the data of both, it was determined that there are a total of 66 metabolites, with 64 from cardamom and 29 from the substance, showing 37 differences. Among the metabolites, 35 had a significance level of P ≤ 0.05 and VIP ≥ 1, totaling 101 substances. This includes terpenes (37.9 %), aldehydes (12.1 %), organic heterocyclic compounds (7.6 %), alcohols (6.1 %), aromatic compounds (4.5 %), esters (4.5 %), and ketones (4.5 %). This study validates the metabolic components of the two species and provides a clear classification, which will be beneficial for future data-based applications in the fields of food and medicine.

Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread

To enable a wider utilization of co–products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer’s spent grains (BSG) are processed through microwave pretreatment, and then the microwave–treated BSG (MW–BSG) is added to bread. So far, there has been no investigation on the effect of microwave–pretreated BSG on bread quality and flavor. In this study, we examined the effects of diverse microwave treatment variables on the physicochemical structure of BSG and explored the consequences of MW–BSG on the quality and flavor of bread. The results showed that soluble dietary fiber and water–soluble protein levels in MW–BSG increased significantly (144.88% and 23.35%) at a 540 W microwave power, 3 min processing time, and 1:5 material–liquid ratio of BSG to water. The proper addition of MW–BSG positively affected the bread texture properties and color, but excessive amounts led to an irregular size and distribution of the bread crumbs. The result of electronic nose and HS–SPME–GC–MS analyses showed that the addition of MW–BSG modified the odor profile of the bread. A sensory evaluation showed mean scores ranging from 6.81 to 4.41 for bread containing 0–10% MW–BSG. Consumers found a maximum level of 6% MW–BSG acceptable. This study endeavors to decrease environmental contamination caused by brewing waste by broadening the methods by which beer co–products can be utilized through an innovative approach.

Integrated characterization of filler tobacco leaves: HS–SPME–GC–MS, E-nose, and microbiome analysis across different origins

This study delves into the aroma characteristics and microbial composition of filler tobacco leaves (FTLs) sourced from six distinct cigar-growing regions within Yunnan, China, following standardized fermentation. An integrated approach using gas chromatography-mass spectrometry (GC–MS), electronic nose (E-nose), and microbiome analysis was employed for comprehensive profiling. Results derived from Linear Discriminant Analysis (LDA) using E-nose data confirmed the presence of notable variability in flavor substance profiles among the FTLs from six regions. Additionally, GC–MS was used to discern disparities in volatile organic compound (VOC) distribution across FTLs from these regions, identifying 92, 81, 79, 58, 69, and 92 VOCs within each respective sample set. Significantly, 24 VOCs emerged as pivotal determinants contributing to the heterogeneity of flavor profiles among FTLs from diverse origins, as indicated by Variable Importance for the Projection (VIP) analysis. Furthermore, distinctions in free amino acid content and chemical constituents were observed across FTLs. Of noteworthy significance, solanone, isophorone, durene, (-)-alpha-terpineol, and 2,3'-bipyridine exhibited the strongest correlations with microbiome data, with fungal microorganisms exerting a more pronounced influence on metabolites, as elucidated through two-way orthogonal partial least-squares (O2PLS) modeling. These findings provide a theoretical and technical basis for accurately evaluating the synchronization of FTLs in aromas and fermentation processes, and they will enhance the quality of fermented FTLs and foster the growth of the domestic cigar tobacco industry ultimately.Graphical