Identification of Fruit Beers Based on Static Headspace-Gas Chromatography-Ion Mobility Spectroscopy (SH-GC-IMS)

Xiao GONG; Wei ZHOU; Jihua LI; Jingxia TU; Taohua YANG; Yujia HUO

doi:10.13386/j.issn1002-0306.2020060261

Volume 42 Issue 7

Mar. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(7): 296-301. > DOI: 10.13386/j.issn1002-0306.2020060261

GONG Xiao, ZHOU Wei, LI Jihua, et al. Identification of Fruit Beers Based on Static Headspace-Gas Chromatography-Ion Mobility Spectroscopy (SH-GC-IMS) [J]. Science and Technology of Food Industry, 2021, 42(7): 296−301. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060261.

Citation:

PDF (874 KB)

Identification of Fruit Beers Based on Static Headspace-Gas Chromatography-Ion Mobility Spectroscopy (SH-GC-IMS)

Xiao GONG^{1, 2, 3,},
Wei ZHOU^{1, 2},
Jihua LI^{1, 2, ,},
Jingxia TU^3, ,,
Taohua YANG^{1, 2},
Yujia HUO⁴

1.
Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China
2.
Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang 524001, China
3.
Guangzhou Zhujiang Brewery Co., Ltd., Guangzhou 510308, China
4.
G.A.S. Department of Shandong Hanon Science Instrument Co., Ltd., Dezhou 251500, China

More Information

Received Date: June 21, 2020
Available Online: January 27, 2021

Graphical Abstract

Abstract

Abstract

The volatile organic compounds (VOCs) of three kinds of fruit beer, namely pineapple, apple and cranberry beers were investigated, and the VOCs data was discriminated and classified by using principal component analysis (PCA) method. The results showed that a total of 35 effective characteristic ionic peaks of the VOCs mainly ethanol, isoamyl acetate, ethyl hexanoate, isoamyl alcohol, ethyl butyrate, benzaldehyde, and ethyl octanoate were selected by the two-dimensional mode of data visualization based on the SH-GC-IMS fingerprint, which could be used to characterize the flavor differences among the selected fruit beers. Discrimination and classification of the three kinds of fruit beer was effectively performed by using PCA method with good dispersion, and all groups had corresponding attribution areas in the PCA map and the cumulative contribution rate of the first two PCs was 98%, which could be used to distinguish the aroma characteristics of different fruit beer products. Anyway, the results offer a new method for process control, product traceability, brand identification and protection in fruit beer industry.

FullText(HTML)

References (28)

References

[1]	苗方, 康健, 王德良. 果啤的研究进展[J]. 酿酒,2010,37(3):75−77. doi: 10.3969/j.issn.1002-8110.2010.03.026
[2]	王松廷. 西瓜精酿啤酒酿造工艺的研究及其风味物质分析[D]. 郑州: 河南大学, 2016.
[3]	莫芬. 小麦面筋蛋白水解物对酵母增殖代谢及啤酒发酵的影响研究[D]. 广州: 华南理工大学, 2014.
[4]	Prasad M. In-vitro evaluation of antioxidant properties of fermented fruit beer samples[J]. International Journal of Science and Research,2014,3(11):1545−1550.
[5]	Ghasemi-Vamamkhasti M, Mohtasebi S S, Siadat M, et al. Aging fingerprint characterization of beer using electronic nose[J]. Sensors and Actuators B: Chemical,2011,159(1):51−59. doi: 10.1016/j.snb.2011.06.036
[6]	Ceto X, Gutierrez-Capitan M, Calvo D, et al. Beer classification by means of a potentiometric electronic tongue[J]. Food Chemistry,2013,141(3):2533−2540. doi: 10.1016/j.foodchem.2013.05.091
[7]	Augusto D S L, Luiz F D, Gomes T A, et al. Discrimination of Brazilian lager beer by ¹H NMR spectroscopy combined with chemometrics[J]. Food Chemistry,2019,272:488−493. doi: 10.1016/j.foodchem.2018.08.077
[8]	Anderson H E, Santos I C, Hildenbrand Z L, et al. A review of the analytical methods used for beer ingredient and finished product analysis and quality control[J]. Analytica Chimica Acta,2019,1085:1−20. doi: 10.1016/j.aca.2019.07.061
[9]	Kishimoto T, Noba S, Yako N, et al. Simulation of Pilsner-type beer aroma using 76 odor-active compounds[J]. Journal of Bioscience and Bioengineering,2018,126(3):330−338. doi: 10.1016/j.jbiosc.2018.03.015
[10]	Krechmer J E, Groessl M, Zhang X, et al. Ion mobility spectrometry-mass spectrometry (IMS-MS) for on-and offline analysis of atmospheric gas and aerosol species[J]. Atmospheric Measurement Techniques,2016,9(7):3245−3262. doi: 10.5194/amt-9-3245-2016
[11]	Sheibani A, Haghpazir N. Application of ion mobility spectrometry for the determination of tramadol in biological samples[J]. Journal of Food and Drug Analysis,2014,22(4):500−504. doi: 10.1016/j.jfda.2014.02.001
[12]	Sobel J D, Karpas Z, Lorber A. Diagnosing vaginal infections through measurement of biogenic amines by ion mobility spectrometry[J]. European Journal of Obstetrics & Gynecology and Reproductive Biology,2012,163(1):81−84.
[13]	Hernandez-Mesa M, Escourrou A, Monteau F, et al. Current applications and perspectives of ion mobility spectrometry to answer chemical food safety issues[J]. Trac Trends in Analytical Chemistry,2017,94:39−53. doi: 10.1016/j.trac.2017.07.006
[14]	Hernandez-Mesa M, Ropartz D, Garcia-Campana A M, et al. Ion mobility spectrometry in food analysis: Principles, current applications and future trends[J]. Molecules,2019,24:2706. doi: 10.3390/molecules24152706
[15]	Wang S Q, Chen H T, Sun B G. Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Food Chemistry,2020,315:126158. doi: 10.1016/j.foodchem.2019.126158
[16]	葛含光, 温华蔚, 宋旭, 等. 离子迁移谱法检测蒸馏酒中4种风味成分[J]. 食品安全质量检测学报,2016,7(2):834−838.
[17]	黄星奕, 吴梦紫, 马梅, 等. 采用气相色谱-离子迁移谱技术检测黄酒风味物质[J]. 现代食品科技,2019,35(9):271−276, 226.
[18]	Tang Z S, Zeng X A, Margaret A, et al. Characterization of aroma profile and characteristic aromas during lychee wine fermentation[J]. Journal of Food Processing and Preservation,2019,43(8):e14003.
[19]	Garrido-Delgado R, Arce L, Guaman A V, et al. Direct coupling of a gas-liquid separator to an ion mobility spectrometer for the classification of different white wines using chemometrics tools[J]. Talanta,2011,84(2):471−479. doi: 10.1016/j.talanta.2011.01.044
[20]	Vautz W, Baumbach J I, Jung J. Beer fermentation control using ion mobility spectrometry-results of a pilot study[J]. Journal of the Institute of Brewing, 2006, 112(2): 157−164.
[21]	张俊杰, 尚益民, 彭姗姗, 等. 产香酵母的筛选及其苹果酒发酵特性[J]. 中国酿造,2019,38(8):31−35. doi: 10.11882/j.issn.0254-5071.2019.08.007
[22]	潘咏梅. 菠萝汁及加工、发酵过程中风味变化的研究[D]. 北京: 北京化工大学, 2007.
[23]	Siebert T E, Smyth H E, Capone D L, et al. Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS[J]. Analytical & Bioanalytical Chemistry,2005,381(4):937−947.
[24]	Yan X, Fan W, Qian M C. Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction[J]. Journal of Agricultural & Food Chemistry,2007,55(8):3051−3057.
[25]	Pino J A, Queris O. Analysis of volatile compounds of pineapple wine using solid-phase microextraction techniques[J]. Food Chemistry,2010,122(4):1241−1246. doi: 10.1016/j.foodchem.2010.03.033
[26]	Takeoka G, Rg B, Flath R, et al. Volatile constituents of pineapple (Ananas Comosus [L. ] Merr.)[J]. ACS Symposium Series,1989,388(1):223−237.
[27]	Sancho M F, Rao M A, Downing D L. Infinite dilution activity coefficients of apple juice aroma compounds[J]. Journal of Food Engineering,1997,34(2):145−158. doi: 10.1016/S0260-8774(97)89919-0
[28]	Zhang J, Kilmartin P A, Peng Y, et al. Identification of key aroma compounds in cranberry juices as influenced by vinification[J]. Journal of Agricultural and Food Chemistry,2020,68(1):279−291. doi: 10.1021/acs.jafc.9b07165

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	陈玉珍，梁志森，李建华，尧向洁，黄伟乾，廖启照. 基于低共熔溶剂同时清洗植物性食品中多种污染元素可行性研究. 食品安全质量检测学报. 2024(09): 178-186 .
2.	张润红，肖静，王广菊. 采摘时间对甘肃庆阳产区酸枣仁品质的影响. 食品安全导刊. 2024(13): 34-38 .
3.	陈钰红，邓文辉，许晶，木尼热·卡地尔，姜泽东，郑明静，蔡真珍，倪辉，林庆祥. 不同发酵方式对海带中重金属脱除效果的影响. 食品研究与开发. 2024(19): 7-12 .
4.	王珅瑒，黄开友，谢俊影，王晓岩. 低共熔溶剂提取液、固相环境介质中重金属的研究. 上海第二工业大学学报. 2022(04): 308-317 .
5.	陈晨，王磊，程婷，张晓，邓琴. 纳米硅铝酸盐沸石晶体的合成及其对重金属的吸附机制. 食品工业科技. 2021(09): 10-18 . 本站查看