Changes in Volatile Compounds of <i>Lanmaoa asiatica</i> during Controlled Atmosphere Storage Using Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectroscopy

SUN Dafeng; HU Xiaosong; ZHANG Shasha

doi:10.13386/j.issn1002-0306.2021070297

Volume 42 Issue 21

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(21): 111-117. > DOI: 10.13386/j.issn1002-0306.2021070297

SUN Dafeng, HU Xiaosong, ZHANG Shasha. Changes in Volatile Compounds of Lanmaoa asiatica during Controlled Atmosphere Storage Using Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectroscopy[J]. Science and Technology of Food Industry, 2021, 42(21): 111−117. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070297.

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Changes in Volatile Compounds of Lanmaoa asiatica during Controlled Atmosphere Storage Using Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectroscopy

1.
Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China
2.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

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Received Date: July 25, 2021
Available Online: August 31, 2021

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Abstract

Abstract

The changes in volatile compounds of L. asiatica during controlled atmosphere storage (gas composition: O₂ 6% and CO₂ 10%, temperature: (5 ± 0.5) ℃, humidity: 90%) were investigated using electronic nose combined with gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that aroma of the L. asiatica samples clearly changed during storage, particularly after 13 days, indicating the freshness reduced. There were 50 volatile compounds (monomer and dimers) detected using GC-IMS, including 16 aldehydes, 10 alcohols, 6 ketones, 1 acid, 1 ester and 16 un-identified compounds, the types and contents of volatile compounds were the highest at the 1st and 13th days of storage. During the controlled atmosphere storage, the types and content of aldehyde compounds decreased while that of keton compounds increased, benzene acetaldehyde and propanoic acid were the key arom compounds detected in L. asiatica. In general, electronic nose combined with GC-IMS could be an effective approach to quickly detect the freshness of the L. asiatica according to the volatiles changes.
- Lanmaoa asiatica,
- controlled atmosphere storage,
- electronic nose,
- gas chromatography-ion mobility spectroscopy,
- volatile compounds

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References (34)

References

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