Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(17), P. 9523 - 9554

Published: April 19, 2024

Gas chromatography–olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs its applications and the identification of limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining principles GC-O, including sample preparation, separation methods, olfactory evaluation techniques. It then explores diverse range where GC-O found success, such as food beverage industries, environmental monitoring, perfume aroma development, forensic analysis. One major analysis improvement power resolution odorants. Techniques like rapid GC, comprehensive two-dimensional multidimensional GC have enhanced quantification odor-active chemicals. However, also These include challenges detecting quantifying trace odorants, dealing matrix effects, ensuring repeatability consistency results across laboratories. examines these limitations closely discusses potential solutions future directions Overall, this presents a overview advances covering breakthroughs, applications, aims to promote wider usage related industries. Researchers, practitioners, anyone interested leveraging capabilities patterns will find valuable resource. article highlights encourages further research development field.

Language: Английский

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Volatilome and flavor analyses based on e-nose combined with HS-GC-MS provide new insights into ploidy germplasm diversity in Platostoma palustre

Food Research International, Journal Year: 2024, Volume and Issue: 183, P. 114180 - 114180

Published: March 3, 2024

Language: Английский

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MYB polymorphism molecular marker: A novel molecular marker for authenticity and geographical origin identification of Citri Reticulatae Pericarpium

Chinese Herbal Medicines, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 1, 2025

Language: Английский

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Efficient Extraction, Chemical Characterization, and Bioactivity of Essential Oil From Pine Needles

Phytochemical Analysis, Journal Year: 2025, Volume and Issue: unknown

Published: March 13, 2025

ABSTRACT Introduction Pine needles are a rich source of bioactive compounds, and there few reports on the extraction identification active substances in various types pine needles. Objectives The objective this study is to enhance efficiency yield needle essential oil by employing an innovative ultrasonic‐assisted salt‐out hydrodistillation technology. It also aims establish correlation between gas chromatography–mass spectrometry (GC–MS) electronic nose (E‐nose) distinguish oils from Cedrus deodara , Pinus thunbergii massoniana koraiensis . Methods Optimal conditions will be determined through dynamic curve fitting response surface analysis. Essential analyzed E‐nose GC–MS coupled with chemometrics. Radical‐scavenging effects ·OH, DPPH·, ABTS + radicals, antibacterial activity against Escherichia coli Staphylococcus aureus evaluated. Results were 100 min distillation, 7.762% sodium chloride, 9.596‐mL/g liquid material ratio, 170.155‐W ultrasonic power. yields 0.144%, 0.214%, 0.425%, 0.852% for C. P. respectively. identified 74 volatile components. PLS‐DA revealed nine key including α ‐Myrcene, ‐Pinene, ‐Phellandrene, Limonene, Caryophyllene, Bornyl acetate, β Germacrene D, Camphene. PCA data highlighted sample differences. All exhibited antioxidant activities, linked ‐pinene, D. Conclusion This introduces efficient methods characterization oils, providing foundation applications enhancing product quality global innovation industry.

Language: Английский

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Study on authenticity identification and quality evaluation of Styrax by combining multiple detection methods with scientific characterization of description

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116217 - 116217

Published: March 1, 2025

Language: Английский

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Exploration of Simulated Human Olfactory System and Its Integration With Machine Learning Algorithms for Food Quality Assessment: A Review

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104977 - 104977

Published: March 1, 2025

Language: Английский

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Data integrity of food and machine learning: Strategies, advances and prospective

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 143831 - 143831

Published: March 1, 2025

Language: Английский

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Rapid Evaluation of Qingpi Products Using E‐Eye, Fast GC e‐Nose, and FT‐NIR

Phytochemical Analysis, Journal Year: 2025, Volume and Issue: unknown

Published: March 28, 2025

ABSTRACT Introduction Current standards for identifying the characteristics of Qingpi (QP) primarily depend on traditional empirical methods, which are both time‐consuming and labor‐intensive. Therefore, there is significant potential developing a rapid nondestructive identification method. Objective This work aims to realize fast effective QP its processed products, provide basis quality assurance monitoring reference guiding practical Chinese medicine (TCM) identification. Methods In this study, we employed three advanced technologies—electronic eye (E‐eye), gas chromatography electronic nose (Fast GC e‐nose), Fourier transform near‐infrared (FT‐NIR) spectroscopy—to analyze color, odor, absorbance samples. Results The E‐eye digitized appearance color various samples, subsequent discriminant analysis, combined with statistical confirmed feasibility function obtained. Additionally, Fast e‐nose provided valuable odor information, 18 distinct components. Based variable importance in projection (VIP) four components were hypothesized as markers distinguishing raw products (SQP) from vinegar (CQP). According accuracy support vector machine (SVM) classification model, NIR preprocessing method screened. Alongside SVM, models chosen simultaneous evaluation verification. Notably, test set recognition rate all reached 100%. Conclusion E‐eye, e‐nose, technology enable rapid, preliminary products.

Language: Английский

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Comprehensive origin authentication of wolfberry pulp (Lycium barbarum L.) using multimodal sensory analysis and chemometrics

Industrial Crops and Products, Journal Year: 2024, Volume and Issue: 219, P. 119023 - 119023

Published: July 5, 2024

Language: Английский

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Revealing the off-flavors in hydro-distilled essential oils of sweet orange (Citrus sinensis) by flavoromics strategy and computational simulation

Food Chemistry, Journal Year: 2024, Volume and Issue: 465, P. 141990 - 141990

Published: Nov. 9, 2024

Language: Английский

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