Food Analytical Methods最新文献

Correction: Optimization of Conventional and Supercritical Fluid Extraction of Lycopene Rich Extract from Heiyai (Elaeagnus latifolia L.) 修正：常规萃取法和超临界萃取法提取黑叶番茄红素的工艺优化

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2025-02-19 DOI: 10.1007/s12161-025-02763-5

Nongmaithem Sophia Devi, Bikashchandra Mushahary, Nishant Rachayya Swami Hulle

引用次数: 0

Development of COF@MOF Nanocomposite-Based Dispersive Solid-Phase Microextraction for the Extraction of Pesticides from Strawberries COF@MOF纳米复合分散固相微萃取法提取草莓中农药的研究

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2025-01-07 DOI: 10.1007/s12161-024-02727-1

Mohammad Nazari Koloujeh, Mortaza Iranifam, Ali Akbar Fathi, Mir Ali Farajzadeh, Mohammad Reza Afshar Mogaddam

{"title":"Development of COF@MOF Nanocomposite-Based Dispersive Solid-Phase Microextraction for the Extraction of Pesticides from Strawberries","authors":"Mohammad Nazari Koloujeh, Mortaza Iranifam, Ali Akbar Fathi, Mir Ali Farajzadeh, Mohammad Reza Afshar Mogaddam","doi":"10.1007/s12161-024-02727-1","DOIUrl":"10.1007/s12161-024-02727-1","url":null,"abstract":"<div><p>A dispersive solid-phase extraction approach was developed for extracting certain pesticides from strawberry samples. This method was combined with dispersive liquid–liquid microextraction to further enrich the samples. To achieve this, 5 mg of the synthesized nanocomposite was used for the extraction of the analytes from 5 mL of the sample solution under agitation by vortexing for 8 min. After centrifugation (at 5000 rpm for 3 min), the supernatant was removed. Then, the adsorbed analytes were eluted with 1.0 mL of ethanol using ultrasonication. The mixture was then centrifuged at 5000 rpm for 3 min, and the eluent was transferred into another microtube and mixed with 80 µL of chloroform. The mixture was aspirated into a syringe and then rapidly injected into 5-mL sodium chloride solution (4%, <i>w/v</i>). The resulting cloudy solution was centrifuged and 1 µL of the settled phase was used in the analysis step. The validity of the method was assessed after optimizing the experimental conditions. The obtained results showed that the limits of detection (LOD) and quantification (LOQ) for the analytes were in the ranges of 0.08–0.48 and 0.29–1.4 ng mL<sup>−1</sup>, respectively. The calibration graphs were linear in the range of 1.4–3000 ng mL<sup>−1</sup> with a coefficient of determination (<i>r</i><sup>2</sup>) ≥ 0.991. The relative standard deviations (RSDs) for replicate analyses were ≤ 5.2%. The enrichment factors (EFs) and extraction recoveries (ERs) for the studied analytes were in the ranges of 365–405 and 73–81%, respectively. The developed method was performed on several strawberry samples and the results showed that the samples were free of the studied pesticides.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"682 - 693"},"PeriodicalIF":2.6,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Isolation of Rosmarinic Acid from Rosemary Extract Utilizing a Molecularly Imprinted Polymer 利用分子印迹聚合物从迷迭香提取物中分离迷迭香酸

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2025-01-06 DOI: 10.1007/s12161-024-02729-z

Şeyda Karaman Ersoy

{"title":"Isolation of Rosmarinic Acid from Rosemary Extract Utilizing a Molecularly Imprinted Polymer","authors":"Şeyda Karaman Ersoy","doi":"10.1007/s12161-024-02729-z","DOIUrl":"10.1007/s12161-024-02729-z","url":null,"abstract":"<div><p>Molecularly imprinted polymers are polymeric materials engineered with specific templates capable of recognizing molecules selectively. Rosmarinic acid, an ester formed from caffeic acid and 3,4-dihydroxyphenyllactic acid and commonly occurring in plants, exhibits a broad spectrum of bioactive properties, including antioxidant, antiviral, analgesic, antibacterial, antimutagenic, antiallergic, anti-inflammatory, and neuroprotective effects. It is prominently present in rosemary (<i>Rosmarinus officinalis</i>) extracts, where it acts as the primary phenolic compound responsible for antioxidant activity. Advancements in the refining techniques for recovering and purifying rosmarinic acid from rosemary extracts have driven progress in molecularly imprinted solid-phase extraction methods. Remarkably, the molecularly imprinted solid-phase extraction approach utilizing the 1:4:16 caffeic acid-imprinted polymer exhibited outstanding selectivity for rosmarinic acid in authentic rosemary samples, achieving a purity level of 84% ± 2.96%. This research marks a significant advancement in the literature, being the first to demonstrate the effective purification of rosmarinic acid using caffeic acid-imprinted polymers. These findings underscore the efficacy of the MIPs in accurately capturing rosmarinic acid, illuminating their potential applications in pharmaceutical and analytical settings where precise molecule recognition and extraction methodologies are crucial. This innovative approach not only enhances the extraction process but also opens new avenues for the application of MIPs in various fields, including food chemistry and natural product research.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"670 - 681"},"PeriodicalIF":2.6,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of the Quality of Wheat and Millet Composite Flour and Application for Production Biscuits Fortified with White Sweet Potato Flour 小麦和小米复合粉的品质评价及其在白地瓜粉强化饼干中的应用

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2025-01-04 DOI: 10.1007/s12161-024-02739-x

Walaa A. M. Eid, Zeinab A. H. Abdelgalil, Hayat H. Abd-Elsattar, Amr M. Bakry, Hailong Tian, Jihong Huang, Peng Wang, Yahya S. Hamed

{"title":"Evaluation of the Quality of Wheat and Millet Composite Flour and Application for Production Biscuits Fortified with White Sweet Potato Flour","authors":"Walaa A. M. Eid, Zeinab A. H. Abdelgalil, Hayat H. Abd-Elsattar, Amr M. Bakry, Hailong Tian, Jihong Huang, Peng Wang, Yahya S. Hamed","doi":"10.1007/s12161-024-02739-x","DOIUrl":"10.1007/s12161-024-02739-x","url":null,"abstract":"<div><p>This investigation clarifies the effect of utilizing composite flour prepared using millet flour (MF) and wheat flour (WF) in the development and quality analysis of biscuits enriched with white sweet potato flour (WSPF). Two variations of composite flour were formulated: A (WF: MF = 75:25) and B (WF: MF = 50:50). WSPF was used to substitute 10%, 20%, and 30% (w/w) of composite flour to produce biscuits. The results demonstrated that the ratio of ash (2.91%) and fiber content (5.11%) of WSPF powder was higher than those of the MF (2.27% and 2.63%) and WF (1.13% and 1.65%), respectively. In addition, fat, ash, and fiber content of the composite flour increased with increasing MF level. Total phenols (847.95 mg/g) and antioxidant properties (847.95%) of WSPF were higher than those of the MF and WF flour and composite flour formula. Increasing MF ratio in the composite flour led to a significant reduction in water absorption capacity, oil absorption capacity, bulk density, and swelling capacity. Ash and fiber content of the baked biscuits increased with the increased WSPF level. Based on the findings of the sensory evaluation, the biscuits made from composite flour and WSPF were significantly comparable in all sensory attributes. Overall, production of biscuit samples from composite flour made of millet flour and wheat, and enriched with WSPF, will not only improve the nutritional quality of the product and develop biscuits as a novel food with more functional components but also enhance the utilization of cereals and root crops.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"657 - 669"},"PeriodicalIF":2.6,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12161-024-02739-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microwave-Assisted Extraction of Crocins from Saffron Stigmas: Optimization Using Response Surface Methodology Coupled with HPLC Analysis 微波辅助提取藏红花柱头中藏红花素：响应面法-高效液相色谱优化

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2025-01-04 DOI: 10.1007/s12161-024-02737-z

Iness Bouguessa, Yassine Benchikh, Mostapha Bachir-Bey, Djamel Edine Kati, Leonor Costa, Ana Teresa Serra, Maria do Rosário Bronze, Azeddine Bounamous, Mohamed Seif Allah Kechebar

{"title":"Microwave-Assisted Extraction of Crocins from Saffron Stigmas: Optimization Using Response Surface Methodology Coupled with HPLC Analysis","authors":"Iness Bouguessa, Yassine Benchikh, Mostapha Bachir-Bey, Djamel Edine Kati, Leonor Costa, Ana Teresa Serra, Maria do Rosário Bronze, Azeddine Bounamous, Mohamed Seif Allah Kechebar","doi":"10.1007/s12161-024-02737-z","DOIUrl":"10.1007/s12161-024-02737-z","url":null,"abstract":"<div><p>The utilization of microwave-assisted extraction represents a pioneering approach for obtaining crocins from saffron stigmas with high contents. The primary aim of this research is to explore this innovative extraction technique. To achieve this goal, we employed a three-factorial Box-Behnken design (BBD) to optimize key extraction parameters, namely extraction time (2–14 min), solid-to-solvent ratio (4–10 mg/40 mL), and microwave power (100–700 W). The experimental data based on analysis of variance and multiple regression method were used to ensure the fitness and competence of the models. The maximum content of crocins with the highest antioxidant activity and coloring power was reached at the optimal settings of 9.23 min as extraction time with 7.41 mg/40 mL solid-to-solvent ratio at 400 W of applied microwave power. The accuracy of the RSM predictive models was validated using optimal conditions of crocin microwave-assisted extraction. At these optimum conditions, HPLC analysis revealed nine dominant crocetin esters, picrocrocin, and safranal in saffron extract. Additionally, two flavonol O-glycosides were detected (kaempferol-3-sophoroside-7-glucoside and kaempferol-3-sophoroside). This research provides new insights into the combined effects of key parameters in microwave-assisted extraction of crocins, paving the way for their application as natural colorants and antioxidants in food industry.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"646 - 656"},"PeriodicalIF":2.6,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In-Depth Chemical Profile by GC–MS, ICP-OES and HPLC–DAD, and In Vitro Antioxidant Properties of Lavandula multifida 气相色谱-质谱、ICP-OES和HPLC-DAD分析薰衣草体外抗氧化性能

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2025-01-03 DOI: 10.1007/s12161-024-02750-2

Leila Soudani, Fahima Nabi, Hamdi Bendif, Çam Dilaycan, Nacéra Bouriah, Mehmet Öztürk, Nadhem Aissani, Khellaf Rebbas, Maryam M. Alomran, Omar H. Abd-Elkader, Stefania Garzoli

{"title":"In-Depth Chemical Profile by GC–MS, ICP-OES and HPLC–DAD, and In Vitro Antioxidant Properties of Lavandula multifida","authors":"Leila Soudani, Fahima Nabi, Hamdi Bendif, Çam Dilaycan, Nacéra Bouriah, Mehmet Öztürk, Nadhem Aissani, Khellaf Rebbas, Maryam M. Alomran, Omar H. Abd-Elkader, Stefania Garzoli","doi":"10.1007/s12161-024-02750-2","DOIUrl":"10.1007/s12161-024-02750-2","url":null,"abstract":"<div><p><i>Lavandula multifida</i> was widely used to treat rheumatism, chills, and digestive system diseases. However, experimental studies supporting these therapeutic properties are lacking. On the other hand, the composition of lavender essential oil is well documented; in contrast, there is less information on the chemical composition of organic extracts. In this study, the content of minerals, phenols, and fatty acids was determined, and the antioxidant activity was evaluated. Phenolic compounds were analyzed by HPLC–DAD, minerals by ICP-OES while fatty acids by GC–MS technique. Antioxidant activity was evaluated using three complementary tests, namely, the scavenging of DPPH free radicals, the scavenging of cationic radicals ABTS and CUPRAC (antioxidant reducing capacity of copper). Seven phenolic compounds were identified in the methanolic extract, where apigenin was the most abundant, followed by rutin and coumarin with 14.58, 2.08, and 0.51 µg/g, respectively. Thirteen saturated and unsaturated fatty acids were identified in the petroleum ether extract and, among these, the main detected were oleic acid (C18:1), palmitic acid (C16:0), and lineloic acid (C18:2). This extract was very rich in iron with an amount of 820.21 ± 16.4 mg/L. The methanolic extract also showed high antioxidant activity with DPPH, ABTS, and CUPRAC tests of 27.18 ± 0.51, 19.52 ± 3.85, and 26.32 ± 0.90 µg/mL, respectively. These results highlight the potential of <i>L. multifida</i> as an antioxidant agent and food supplement especially for iron deficiency.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"634 - 645"},"PeriodicalIF":2.6,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Multiplex PCR System for the Detection and Quantification of Four Genetically Modified Soybean Events 四种转基因大豆事件的多重PCR检测与定量系统

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-30 DOI: 10.1007/s12161-024-02742-2

Yuxuan He, Liming Dong, Wei Yan, Zhenjuan Xing, Wei Xia, Congcong Li, Likun Long, Feiwu Li

{"title":"A Multiplex PCR System for the Detection and Quantification of Four Genetically Modified Soybean Events","authors":"Yuxuan He, Liming Dong, Wei Yan, Zhenjuan Xing, Wei Xia, Congcong Li, Likun Long, Feiwu Li","doi":"10.1007/s12161-024-02742-2","DOIUrl":"10.1007/s12161-024-02742-2","url":null,"abstract":"<div><p>To align with global regulatory standards for quantitative GMO labeling, there is a growing need for accurate and efficient detection methodologies targeting on specific genetically modified (GM) events. This study developed a multiplex detection strategy for four GM soybean events (ZH10-6, ZUTS-33, SHZD32, and S4003.14), along with the endogenous Lectin gene. A 5-plex qPCR assay was optimized with event-specific primers and probes, enabling the reliable detection of these GM events in mixtures at concentrations as low as 0.1%. Furthermore, two 3-plex cdPCR systems were established on the Naica chip-based platform, achieving limits of detection (LOD) and quantification (LOQ) at 10 and 20 copies, respectively, for each target event. Validation using test samples demonstrated that the accuracy and precision of these methods meet regulatory requirements for GMO labeling. Cross-platform comparisons between the digital PCR systems showed consistent results, improving both detection throughput and operational efficiency. This multiplex approach provides a robust and efficient solution for the quantitative analysis of GM soybean components in complex sample matrices, offering valuable technical support for regulatory compliance and GMO product monitoring.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"621 - 633"},"PeriodicalIF":2.6,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888621","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of Phenolics, Flavonoids, and Radical Scavenging Activity in Different Potato Tissues and In Vitro Callus Cultures of Punjab Potato-101, Kufri Pukhraj, and Lady Rosetta Punjab -101、Kufri Pukhraj和Lady Rosetta马铃薯不同组织和离体愈伤组织中酚类物质、类黄酮和自由基清除活性的测定

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-23 DOI: 10.1007/s12161-024-02745-z

Pooja Manchanda, Harleen Kaur, Aiswarya V. Dev, Ramandeep Kaur Mankoo, Anu Kalia, Satpal Sharma

{"title":"Determination of Phenolics, Flavonoids, and Radical Scavenging Activity in Different Potato Tissues and In Vitro Callus Cultures of Punjab Potato-101, Kufri Pukhraj, and Lady Rosetta","authors":"Pooja Manchanda, Harleen Kaur, Aiswarya V. Dev, Ramandeep Kaur Mankoo, Anu Kalia, Satpal Sharma","doi":"10.1007/s12161-024-02745-z","DOIUrl":"10.1007/s12161-024-02745-z","url":null,"abstract":"<div><p>Potato (<i>Solanum tubersosum</i> L.) is the fourth largest food crop worldwide and is rich source of minerals, essential amino acids, vitamins, and other bioactive compounds. The present study was conducted to optimize extraction conditions for achieving maximum yield of TPC, TFC, and antioxidant potential from ethanolic extracts of tubers, whole plant parts, and callus cultures in Punjab Potato-101, Kufri Pukhraj, and Lady Rosetta. Callus cultures were obtained from nodal and internodal segments of potato explants. MS medium supplemented with 2,4-D (4.0 mg L<sup>−1</sup>) + kinetin (0.5 mg L<sup>−1</sup>) was found to be the best medium for callus induction. The results revealed that extraction using ethanol concentration of 40% at 50 °C for 45 min was the best for extraction of TPC, TFC from tubers, whole plant parts, and callus culture in all three cultivars. The same extraction conditions also yielded maximum amount of total sugars, amino acids, and vitamin C from callus cultures of all the three cultivars. Of the three cultivars, Lady Rosetta had maximum amount of TPC, TFC, and RSA from all the plant parts and callus cultures. The correlation analysis revealed that TFC was highly correlated with TPC with the maximum correlation coefficient (> 0.99) in all the tissues. It was concluded that potato tubers possessed great potential for their use in production of bioactive compounds.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"595 - 605"},"PeriodicalIF":2.6,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Handheld Colorimeter for Remote and Onsite Recognition of Baking Levels at High Temperature — Pork Floss as a Case Study 用于远程和现场识别高温烘焙水平的手持式色度计-猪肉松饼为例研究

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-23 DOI: 10.1007/s12161-024-02740-4

Yen-Hsiang Wang, Kuan-Chieh Lee, Yu-Fen Yen, Chin-Cheng Wu, Chung-Huang Wang, Chin-Hung Chang, Jen-Jie Chieh, Meng-Jen Tsai

{"title":"A Handheld Colorimeter for Remote and Onsite Recognition of Baking Levels at High Temperature — Pork Floss as a Case Study","authors":"Yen-Hsiang Wang, Kuan-Chieh Lee, Yu-Fen Yen, Chin-Cheng Wu, Chung-Huang Wang, Chin-Hung Chang, Jen-Jie Chieh, Meng-Jen Tsai","doi":"10.1007/s12161-024-02740-4","DOIUrl":"10.1007/s12161-024-02740-4","url":null,"abstract":"<div><p>Pork floss is a common dried meat product in Asia. The endpoint of the baking process is traditionally determined by subjective human experts and indirect temperature measurements, which can often result in unstandardized production. Current colorimeters are unavailable for onsite measurement due to limitations associated with contact measurement and environmental temperature. Instead of the abovementioned human experts and tabletop colorimeters, a handheld colorimeter was built based on the expertise of human specialists and utilizing a tabletop colorimeter and other optical steps. First, the selected samples were used to determine the upper and lower limits distinguishing light, medium, and heavy baking levels by using a tabletop colorimeter. Second, independent light sources and spectrometers were utilized to choose the characteristic and reference wavelengths at 450 and 830 nm, separately. Third, the handheld colorimeter, instead of human expert observation, was designed with functions such as distance sensing and Internet of Things capabilities. The baked index was derived from the calibration reflection and established statistical models. Here, the calibration reflection was defined by the normalized intensity at 450 nm relative to 830 nm, and statistical models were founded from the determined samples of upper and lower limits at 95–700 mm. The developed handheld colorimeter demonstrated high agreement rates of 96.84% and 93.86% in separate comparisons with tabletop colorimeters and human experts, respectively. This work indicated the accurate and stable recognition of samples within two limits and overall. Field validation confirmed the performance of remote, economic, and onsite recognition against environmental temperature and noise.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"606 - 620"},"PeriodicalIF":2.6,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12161-024-02740-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insights into the Role of Glycerol as a Marker for Differentiation of Different Flavor Types of Baijiu 甘油作为白酒不同风味类型鉴别标志作用的探讨

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-20 DOI: 10.1007/s12161-024-02733-3

Guangnan Wang, Huan Cheng, Haibo Pan, Fuping Zheng, Xingqian Ye, Zexia Li, Yuhang Zhang, Baoguo Sun

{"title":"Insights into the Role of Glycerol as a Marker for Differentiation of Different Flavor Types of Baijiu","authors":"Guangnan Wang, Huan Cheng, Haibo Pan, Fuping Zheng, Xingqian Ye, Zexia Li, Yuhang Zhang, Baoguo Sun","doi":"10.1007/s12161-024-02733-3","DOIUrl":"10.1007/s12161-024-02733-3","url":null,"abstract":"<div><p>Glycerol has essential effects on the flavor of alcoholic beverages. However, the non-volatility and low contents of glycerol and the presence of high ethanol content make it difficult to detect in Baijiu. In this study, a derivatization method combined with gas chromatography–mass spectrometry was used to characterize and quantify glycerol in 12 main flavor types of Baijiu for the first time. The average contents of the glycerol in <i>Soysauce</i> (8.36 ± 2.78 mg/L), <i>Sesame</i> (15.96 ± 0.83 mg/L), and <i>Feng</i> (12.69 ± 2.38 mg/L) flavor types were higher than those in other types. One-way analysis of variance was used to analyze the differences of glycerol in different types of Baijiu among the selected variants, i.e., fermentation process, starter, fermentation container, and raw material. The results showed that there were significant effects of these selected categories on the glycerol in Baijiu. The results of heatmap and hierarchical cluster analysis, further indicated that the production temperature of the fermentation starter may be the key factor affecting the contents of glycerol in Baijiu.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"584 - 594"},"PeriodicalIF":2.6,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0