Citation: | HAN Ying, YI Yuwen, HE Lian, et al. Analysis of the Difference of Volatile Substances in Sprouted Garlic Based on Electronic Nose and GC-MS[J]. Science and Technology of Food Industry, 2024, 45(5): 243−252. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050008. |
[1] |
FRATIANNI, F, COZZOLINO, et al. Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic ( Allium sativum L.)[J]. Journal of Functional Foods,2016,21:240−248. doi: 10.1016/j.jff.2015.12.019
|
[2] |
LANZOTTI V, SCALA F, BONANOMI G. Compounds from Allium species with cytotoxic and antimicrobial activity[J]. Phytochemistry Reviews,2014,13(4):769−791. doi: 10.1007/s11101-014-9366-0
|
[3] |
HARRIS J C, COTTRELL S, PLUMMER S, et al. Antimicrobial properties of Allium sativum (garlic)[J]. Applied Microbiology and Biotechnology,2001,57(3):282−286. doi: 10.1007/s002530100722
|
[4] |
BANERJEE S K, MUKHERJEE P K, MAULIK S K. Garlic as an antioxidant:The good, the bad and the ugly[J]. Phytotherapy Research,2003,17:97−106. doi: 10.1002/ptr.1281
|
[5] |
汤薇, 时培宁, 王颖, 等. 风味黑大蒜快速发酵工艺研究[J]. 中国调味品,2019,44(10):101−104. [TANG W, SHI P N, WANG Y, et al. Rapid fermentation process of flavored black garlic[J]. Chinese Condiments,2019,44(10):101−104.] doi: 10.3969/j.issn.1000-9973.2019.10.021
|
[6] |
陈海涛, 李萌, 孙杰, 等. 新鲜大蒜与炸蒜油挥发性风味物质的对比分析[J]. 精细化工,2018,35(8):1355−1362. [CHEN H T, LI M, SUN J, et al. Comparative analysis of volatile flavor compounds in fresh garlic and fried garlic oil[J]. Fine Chemicals,2018,35(8):1355−1362.]
|
[7] |
刘皓月, 李萌, 朱庆珍, 等. 3种萃取方法炸蒜油特征风味的比较分析[J]. 食品科学,2020,41(12):180−187. [LIU H Y, LI M, ZHU Q Z, et al. Comparative analysis of the characteristic flavor of fried garlic oil by three extraction methods[J]. Food Science,2020,41(12):180−187.]
|
[8] |
范波, 蔡燚, 王鹏, 等. 加热方式对大蒜挥发性物质的影响[J]. 中国调味品,2022,47(3):72−77. [FAN B, CAI Y, WANG P, et al. The impact of heating methods on volatile compounds in garlic[J]. Chinese Condiments,2022,47(3):72−77.] doi: 10.3969/j.issn.1000-9973.2022.03.013
|
[9] |
SUÁREZ-ESTRELLA D, CARDONE G, BURATTI S, et al. Sprouting as a pre-processing for producing quinoa-enriched bread[J]. Journal of Cereal Science,2020,96:103111. doi: 10.1016/j.jcs.2020.103111
|
[10] |
MENDOZA-SANCHEZ M, GUEVARA-GONZALEZ R G, CASTANO-TOSTADO E, et al. Effect of chemical stress on germination of cv Dalia bean ( Phaseolus vularis L.) as an alternative to increase antioxidant and nutraceutical compounds in sprouts[J]. Food Chemistry,2016,212(1):128−137.
|
[11] |
AL-NUMAIR K S, AHMED S, AL-ASSAF A H, et al. Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars[J]. Food Chemistry,2009,113(4):997−1002. doi: 10.1016/j.foodchem.2008.08.051
|
[12] |
易宇文, 何莲, 邓静, 等. 基于电子鼻和气质联用识别不同工艺的俄色茶[J]. 食品工业科技, 2023, 44(18): 361−370. [YI Y W, HE L, DENG J, et al. Differentiating Russian colored tea from different processes based on electronic nose and gas chromatography-mass spectrometry [J]. Food Industry Technology, 2023, 44(18): 361−370.]
YI Y W, HE L, DENG J, et al. Differentiating Russian colored tea from different processes based on electronic nose and gas chromatography-mass spectrometry [J]. Food Industry Technology, 2023, 44(18): 361−370.
|
[13] |
易宇文, 胡金祥, 杨进军, 等. 基于电子鼻和气质联用分析郫县豆瓣对鱼香调味汁的风味贡献[J]. 食品与发酵工业,2019,45(7):276−283. [YI Y W, HU J X, YANG J J, et al. Analysis of the flavor contribution of Pixian Douban to fish flavored sauce based on electronic nose and gas chromatography-mass spectrometry[J]. Food and Fermentation Industries,2019,45(7):276−283.]
|
[14] |
陆晨浩, 王曦如, 仲梦涵, 等. 基于GC-MS和电子感官技术分析发芽对黑麦茶风味的影响[J]. 食品科学, 2020, 41(10):192−197. [LU C H, WANG X R, ZHONG M H, et al. Analysis of the impact of sprouting on the flavor of rye tea based on GC-MS and electronic sensory technology [J] Food Science, 2020, 41(10):192−197.]
LU C H, WANG X R, ZHONG M H, et al. Analysis of the impact of sprouting on the flavor of rye tea based on GC-MS and electronic sensory technology [J] Food Science, 2020, 41(10): 192−197.
|
[15] |
仲梦涵, 陆晨浩, 王曦如, 等. 烘烤和发芽对大麦挥发性风味影响的分析研究[J]. 食品工业科技,2020,41(7):220−225,232. [ZHONG M H, LU C H, WANG X R, et al. Analytical research on the effects of roasting and germination on the volatile flavor of barley[J]. Food Industry Science and Technology,2020,41(7):220−225,232.]
|
[16] |
蔡炼明, 蔡新波, 戴萍, 等. 大蒜幼苗期生长不良的症状与解决措施[J]. 现代农业科技,2007(4):37,41. [CAI L M, CAI X B, DAI P, et al. Symptoms and solutions for poor growth during garlic seedling stage[J]. Modern Agricultural Science and Technology,2007(4):37,41.]
|
[17] |
刘继林. 大蒜长势分析及单产预测研究[D]. 泰安:山东农业大学, 2021. [LIU J L. Analysis of garlic growth and single yield prediction research[D]. Tai'an:Shandong Agricultural University, 2021.]
LIU J L. Analysis of garlic growth and single yield prediction research[D]. Tai'an: Shandong Agricultural University, 2021.
|
[18] |
刘登勇, 周光宏, 徐幸莲. 确定食品关键风味化合物的一种新方法:“ROAV”法[J]. 食品科学,2008,344(7):370−374. [LIU D Y, ZHOU G H, XU X L. A new method for determining key flavor compounds in food:"ROAV" method[J]. Food Science,2008,344(7):370−374.] doi: 10.3321/j.issn:1002-6630.2008.07.082
|
[19] |
张秀玲, 汲润, 李凤凤, 等. 发酵工艺对蓝靛果酒功能性及香气成分的影响[J]. 食品科学,2022,43(10):189−198. [ZHANG X L, JI R, LI F F, et al. Effects of fermentation technology on the functionality and aroma components of indigo fruit wine[J]. Food Science,2022,43(10):189−198.] doi: 10.7506/spkx1002-6630-20210618-213
|
[20] |
WANG S Y, ZHAO F, WU W X, et al. Comparison of volatiles in different jasmine tea grade samples using electronic nose and automatic thermal desorption-gas chromatography-mass spectrometry followed by multivariate statistical analysis[J]. Molecules,2020,25(2):380. doi: 10.3390/molecules25020380
|
[21] |
YUN J, CUI CH J, ZHANG SH H, et al. Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea[J]. Food Chemistry,2021,360:130033. doi: 10.1016/j.foodchem.2021.130033
|
[22] |
黄浩, 余鹏辉, 赵熙, 等. 不同季节保靖黄金茶1号工夫红茶挥发性成分的HS-SPME-GC-MS分析[J]. 食品科学,2020,41(12):188−196. [HUANG H, YU P H, ZHAO X, et al. HS-SPME-GC-MS analysis of volatile components of Baojing gold tea No.1 Gongfu black tea in different seasons[J]. Food Science,2020,41(12):188−196.]
|
[23] |
LANZOTTI V. The analysis of onion and garlic[J]. Journal of Chromatography A,2006,1112(1-2):3−22. doi: 10.1016/j.chroma.2005.12.016
|
[24] |
BRODNITZ M H, PASCALE J V, DERSLICE L V. Flavor components of garlic extract[J]. Journal of Agricultural & Food Chemistry,1971,19(2):273−275.
|
[25] |
DONG Y, WANG D, LI M, et al. One new pathway for Allium discoloration[J]. Food Chemistry,2010,119(2):548−553. doi: 10.1016/j.foodchem.2009.06.053
|
[26] |
VAZQUEZ-PRIETO M A, MIATELLO R M. Organosulfur compounds and cardiovascular disease[J]. Molecular Aspects of Medicine,2010,31(6):540−545. doi: 10.1016/j.mam.2010.09.009
|
[27] |
OMAR S H, AL-WABEL N A. Organosulfur compounds and possible mechanism of garlic in cancer[J]. Saudi Pharmaceutical Journal,2010,18:51−58. doi: 10.1016/j.jsps.2009.12.007
|
[28] |
WU C C, SHEEN L Y, CHEN H W, et al. Effects of organosulfur compounds from garlic oil on the antioxidation system in rat liver and red blood cells[J]. Food and Chemical Toxicology,2001,39(6):563−569. doi: 10.1016/S0278-6915(00)00171-X
|
[29] |
陈玲. 冷冻和美拉德反应对黑蒜品质的影响[D]. 合肥:安徽农业大学, 2018. [CHEN L. Effects of freezing and Maillard reaction on the quality of black garlic[D]. Hefei:Anhui Agricultural University, 2018.]
CHEN L. Effects of freezing and Maillard reaction on the quality of black garlic[D]. Hefei: Anhui Agricultural University, 2018.
|
[30] |
石玉琪. 抗氧化、抗炎和抗衰老作用天然化合物的计算机辅助筛选和功效验证[D]. 兰州:兰州大学, 2022. [SHI Y Q. Computer-assisted screening and efficacy validation of natural compounds with antioxidant, anti-inflammatory, and anti-aging effects [D]. Lanzhou:Lanzhou University, 2022.]
SHI Y Q. Computer-assisted screening and efficacy validation of natural compounds with antioxidant, anti-inflammatory, and anti-aging effects [D]. Lanzhou: Lanzhou University, 2022.
|
[31] |
XIAO Y S, XIONG T, PENG Z, et al. Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai[J]. Food Research International,2019,114:123−13.
|
[32] |
斯波. 微生物发酵形成食品风味的研究[J]. 中国调味品,2013,38(2):4−5. [SI B. Study on the formation of food flavor by microbial fermentation[J]. China Condiment,2013,38(2):4−5.] doi: 10.3969/j.issn.1000-9973.2013.02.002
|
[33] |
郭峰, 刘永国, 田红玉, 等. 酱中挥发性风味物质的研究进展[J]. [J]. 中国调味品,2023,48(2):195−198,212. [GUO F, LIU Y G, TIAN H Y, et al. Progress in the study of volatile flavor substances in sauce[J]. China Condiment,2023,48(2):195−198,212.]
|
[34] |
刘兵, 常远, 王瑞芳, 等. 葱属植物中挥发性风味物质研究进展[J]. 食品科学,2022,43(3):249−257. [LIU B, CHANG Y, WANG R F, et al. Progress in the study of volatile flavor substances in Allium plants[J]. Food Science,2022,43(3):249−257.]
|
[35] |
赵宇航, 尹文婷, 汪学德, 等. 微波预处理对芝麻油风味、营养和安全品质的影响[J]. 食品科学,2023,44(9):47−57. [ZHAO Y H, YIN W T, WANG X D, et al. The influence of microwave pretreatment on the flavor, nutrition and safety quality of sesame oil[J]. Food Science,2023,44(9):47−57.]
|
[36] |
龚霄, 陈廷慧, 胡小军, 等. 基于GC-IMS技术的百香果果啤风味分析[J]. 食品与机械,2022,38(11):46−52,75. [GONG X, CHEN T H, HU X J, et al. Analysis of passion fruit beer flavor based on GC-IMS technology[J]. Food & Machinery,2022,38(11):46−52,75.]
|
[37] |
毕婉君. 基于ATD-GC-MS技术的乌龙茶加工与品质挥发性成分的分析研究[D]. 福州:福建农林大学, 2022. [BI W J. Analysis of the processing and quality volatile components of Oolong tea based on ATD-GC-MS technology[D]. Fuzhou:Fujian Agriculture and Forestry University, 2022.]
BI W J. Analysis of the processing and quality volatile components of Oolong tea based on ATD-GC-MS technology[D]. Fuzhou: Fujian Agriculture and Forestry University, 2022.
|
[38] |
余昌霞, 赵妍, 陈明杰, 等. 利用不同培养料栽培的草菇子实体挥发性风味成分分析[J]. 食用菌学报, 2019, 26(2):37−44. [YU C X, ZHAO Y, CHEN M J, et al. Analysis of volatile flavor components of straw mushroom fruit bodies cultivated with different media [J]. Edible Fungi of China, 2019, 26(2):37−44.]
YU C X, ZHAO Y, CHEN M J, et al. Analysis of volatile flavor components of straw mushroom fruit bodies cultivated with different media [J]. Edible Fungi of China, 2019, 26(2): 37−44.
|
[39] |
黄艳球, 杨发明, 秦小明, 等. 不同养殖区香港牡蛎的化学组成及特征气味成分分析[J]. 食品科学,2019,40(14):236−242. [HUANG Y Q, YANG F M, QIN X M, et al. Analysis of the chemical composition and characteristic odor components of Hong Kong oysters from different farming areas[J]. Food Science,2019,40(14):236−242.]
|
[40] |
赵慧博, 邓健康, 路敏, 等. 水酶法提取核桃油过程中不同破碎方式对核桃油品质的影响[J]. 现代食品科技,2023,39(2):272−279. [ZHAO H B, DENG J K, LU M, et al. Effect of different crushing methods on the quality of walnut oil extracted by enzymatic water method[J]. Modern Food Science and Technology,2023,39(2):272−279.]
|
[41] |
程玉娇, 李贵节, 黄林华, 等. 基于高效液相色谱-二极管阵列检测器结合气相-质谱/脉冲火焰检测器分析香橙中类黄酮和挥发性物质[J]. 食品与发酵工业,2023,49(13):272−280. [CHENG Y J, LI G J, HUANG L H, et al. Analysis of flavonoids and volatile compounds in oranges based on high performance liquid chromatography-diode array detector combined with gas chromatography-pulsed flame photometric detector[J]. Food and Fermentation Industries,2023,49(13):272−280.]
|
[42] |
刘玉兰, 连四超, 陈璐, 等. 不同工艺制取油莎豆油中挥发性成分和特征风味成分的分析研究[J/OL]. 中国粮油学报:1−15[2023-04-27]. doi:10.20048/j.cnki.issn.1003-0174.000189. [LIU Y L, LIAN S C, CHEN L, et al. Analysis of volatile components and characteristic flavor components in sesame oil prepared by different processes[J/OL]. Journal of the Chinese Cereals and Oils Association:1−15[2023-04-27].]
LIU Y L, LIAN S C, CHEN L, et al. Analysis of volatile components and characteristic flavor components in sesame oil prepared by different processes[J/OL]. Journal of the Chinese Cereals and Oils Association: 1−15[2023-04-27]. doi: 10.20048/j.cnki.issn.1003-0174.000189.
|
[43] |
赵玉, 詹萍, 王鹏, 等. 猕猴桃中关键香气组分分析[J]. 食品科学,2021,42(16):118−124. [ZHAO Y, ZHAN P, WANG P, et al. Analysis of key aroma components in kiwi fruit[J]. Food Science,2021,42(16):118−124.]
|
[44] |
LEO V H. Compilation of olfactory threshold of compounds[M]. Bejing:Science Press, 2018:1−659.
|
[1] | YIN Xinyi, LIU Zhuyin, LI Guijing, ZHANG Maiqi, JIANG Yongli, LIU Zhijia, ZHOU Linyan, YI Junjie. Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024100165 |
[2] | ZHONG Qiming, ZHANG Jiayu, GUO Cheng, YANG Guoyan, JIA Xiwu, LIU Yubiao, JIN Weiping. Correlation Analysis of 3D Printability and Rheological Properties of Sodium Alginate Hydrogels[J]. Science and Technology of Food Industry, 2023, 44(23): 21-28. DOI: 10.13386/j.issn1002-0306.2023030162 |
[3] | ZHOU Wenwen, LIU Hui, XU Zhijia, XIAO Fengqin, LI Bo, YANG Yiliu, LI Guangzhe, YAN Mingming. Content and Antioxidant Activity of Components in Different Polar Parts of Semen Ziziphi Spinosae and Their Correlation Analysis[J]. Science and Technology of Food Industry, 2023, 44(16): 288-296. DOI: 10.13386/j.issn1002-0306.2022090054 |
[4] | YAN Xueyu, QIN Bozhong, HUANG Weide, PENG Jinxia, ZHU Peng, JIANG Meijun, ZHANG Bin, LI Xuanji, ZHONG Fangjie, WEI Pinyuan. Correlation Analysis between Nutritional Evaluation and Gene Expression of Crassostrea hongkongensis in Different Fattening Sea Areas[J]. Science and Technology of Food Industry, 2022, 43(13): 276-283. DOI: 10.13386/j.issn1002-0306.2021100181 |
[5] | QIU Shuang, LIU Chang, XIE Meilin, YANG Lili, WEI Yangji, LI Jingming. Correlation Analysis between Aroma Components and Ecological Factors of ‘Hongdeng’ Cherry in Different Producing Areas[J]. Science and Technology of Food Industry, 2021, 42(11): 240-247. DOI: 10.13386/j.issn1002-0306.2020070389 |
[6] | CAI Fang-yuan, WANG Pei, WANG Zhi-ting, LIU Jing, JIANG Mei. Evaluation of Rice Tofu Quality Based on Correlation Analysis and Principal Component Analysis[J]. Science and Technology of Food Industry, 2018, 39(17): 33-39,45. DOI: 10.13386/j.issn1002-0306.2018.17.006 |
[7] | ZHANG Yang, LIANG Yi-lei, PAN Qi-wen, ZHANG Wen. Correlation between the Sensory Evaluation and Texture Profile Analysis of Kiwifruit[J]. Science and Technology of Food Industry, 2018, 39(16): 243-247,252. DOI: 10.13386/j.issn1002-0306.2018.16.043 |
[8] | WANG Hai-li, HUANG Hai-ling, CUI Yan, CHEN Yun-gang, CHENG Yu-liang, XIE Yun-fei, YAO Wei-rong, GUO Ya-hui, QIAN He. Correlation Between the Phenolic Ammonia Ratio and Taste of Different Kinds of Green Tea[J]. Science and Technology of Food Industry, 2018, 39(16): 208-212. DOI: 10.13386/j.issn1002-0306.2018.16.037 |
[9] | REN Yan-rong, DENG Chao-fang, PU Chang-jiu, WU Hong-bin. Correlation analysis and principal component analysis of trace elements in jujube from different region of Xinjiang[J]. Science and Technology of Food Industry, 2016, (18): 169-172. DOI: 10.13386/j.issn1002-0306.2016.18.024 |
[10] | QU Min, SUN Zhao-guo, CHEN Feng-lian, REN Jing, BAO Huan, LI Ling-li. Screening of wheat flour for frozen dough and correlation analysis of each indicators[J]. Science and Technology of Food Industry, 2016, (06): 137-141. DOI: 10.13386/j.issn1002-0306.2016.06.019 |