NDLI: Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC-MS and electronic nose.

Please wait, while we are loading the content...

Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC-MS and electronic nose.

Content Provider	Europe PMC
Author	Shen, Huishan Wei, Teng Zhang, Zhiwei Zheng, Qianna Guo, Rui Jiang, Hao Zhang, Guoquan Zheng, Jianmei
Abstract	The flavor profile of five brands of instant vermicelli seasonings were identified by headspace solid-phase micro-extraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS) and electronic nose (e-nose). GC–MS showed that the volatile compounds of instant vermicelli seasonings were significantly different. Alkenes, alcohols, aldehydes and ketones were the major volatile compounds in instant vermicelli seasonings. The seasonings could be classified based on differences in volatile compounds. The overall volatiles profiles were also analyzed by e-nose. E-nose determination and GC–MS statistical analysis had similar results. The volatile compounds showed good correlation with e-nose sensors according to partial least square regression models. Both methods had good potential application in evaluating flavor quality and differentiating among instant vermicelli seasonings. Electronic supplementary material The online version of this article (10.1007/s13197-020-04454-x) contains supplementary material, which is available to authorized users.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC7520495&blobtype=pdf
ISSN	00221155
Volume Number	57
DOI	10.1007/s13197-020-04454-x
PubMed Central reference number	PMC7520495
Issue Number	11
PubMed reference number	33071337
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2020-04-30
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2020
Subject Keyword	Instant vermicelli seasoning Volatile compounds Gas chromatography–mass spectrometry Electronic nose Principal component analysis Partial least square regression
Content Type	Text
Resource Type	Article
Subject	Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in