Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut
Abstract The aim of this study was to evaluate the performance of volatile organic compounds (VOCs) for evolution monitoring and early detection of Aspergillus flavus (A. flavus) contamination in walnuts. We successfully applied headspace–gas chromatography–ion mobility spectrometry (HS‐GC‐IMS) to e...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-05-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2229 |
| _version_ | 1797661192692432896 |
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| author | Shan Wang Haizhen Mo Dan Xu Huiling Hu Liangbin Hu Liang Shuai Hongbo Li |
| author_facet | Shan Wang Haizhen Mo Dan Xu Huiling Hu Liangbin Hu Liang Shuai Hongbo Li |
| author_sort | Shan Wang |
| collection | DOAJ |
| description | Abstract The aim of this study was to evaluate the performance of volatile organic compounds (VOCs) for evolution monitoring and early detection of Aspergillus flavus (A. flavus) contamination in walnuts. We successfully applied headspace–gas chromatography–ion mobility spectrometry (HS‐GC‐IMS) to evaluate walnut VOC changes caused by A. flavus contamination. A total of 48 VOCs were identified in walnuts contaminated with A. flavus. After identification of VOCs, a heat map and principal component analysis (PCA) highlighted ethyl acetate‐D, 3‐methyl‐2‐butanol, and cyclohexanone as potential biomarkers specific to A. flavus contamination in walnuts. These results provided valid targets for the development of sensors to evaluate the early mold contamination in stored walnuts. |
| first_indexed | 2024-03-11T18:41:46Z |
| format | Article |
| id | doaj.art-7a1e1221bf104dc68e475c47072a8bed |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-11T18:41:46Z |
| publishDate | 2021-05-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-7a1e1221bf104dc68e475c47072a8bed2023-10-12T12:06:31ZengWileyFood Science & Nutrition2048-71772021-05-01952703271210.1002/fsn3.2229Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnutShan Wang0Haizhen Mo1Dan Xu2Huiling Hu3Liangbin Hu4Liang Shuai5Hongbo Li6School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an ChinaSchool of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an ChinaSchool of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an ChinaDepartment of Horticulture and Landscape Architecture Henan Institute of Science and Technology Xinxiang ChinaSchool of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an ChinaCollege of Food and Biological Engineering Hezhou University Hezhou ChinaSchool of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an ChinaAbstract The aim of this study was to evaluate the performance of volatile organic compounds (VOCs) for evolution monitoring and early detection of Aspergillus flavus (A. flavus) contamination in walnuts. We successfully applied headspace–gas chromatography–ion mobility spectrometry (HS‐GC‐IMS) to evaluate walnut VOC changes caused by A. flavus contamination. A total of 48 VOCs were identified in walnuts contaminated with A. flavus. After identification of VOCs, a heat map and principal component analysis (PCA) highlighted ethyl acetate‐D, 3‐methyl‐2‐butanol, and cyclohexanone as potential biomarkers specific to A. flavus contamination in walnuts. These results provided valid targets for the development of sensors to evaluate the early mold contamination in stored walnuts.https://doi.org/10.1002/fsn3.2229A. flavusgas chromatographyheadspaceion mobility spectrometryvolatile organic compoundswalnut |
| spellingShingle | Shan Wang Haizhen Mo Dan Xu Huiling Hu Liangbin Hu Liang Shuai Hongbo Li Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut Food Science & Nutrition A. flavus gas chromatography headspace ion mobility spectrometry volatile organic compounds walnut |
| title | Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut |
| title_full | Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut |
| title_fullStr | Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut |
| title_full_unstemmed | Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut |
| title_short | Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut |
| title_sort | determination of volatile organic compounds by hs gc ims to detect different stages of aspergillus flavus infection in xiang ling walnut |
| topic | A. flavus gas chromatography headspace ion mobility spectrometry volatile organic compounds walnut |
| url | https://doi.org/10.1002/fsn3.2229 |
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