Application of Gas-Liquid Microextraction (GLME)/GC-MS for Flavour and Fragrance in Ice Cream Detection and Composition Analysis
Under gas-liquid microextraction (GLME) operating conditions (extraction temperature 270 °C, extraction time 7 min, condensation temperature −2 °C, and carrier nitrogen gas speed 2.5 mL/min), ice cream samples, as a representative food, were pre-treated. The volatile aroma components of each sample...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/2/522 |
| _version_ | 1797438407532609536 |
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| author | Li Mu Qi Tong Yuhang Liu Xianglong Meng Peng He Gang Li Linyang Ye |
| author_facet | Li Mu Qi Tong Yuhang Liu Xianglong Meng Peng He Gang Li Linyang Ye |
| author_sort | Li Mu |
| collection | DOAJ |
| description | Under gas-liquid microextraction (GLME) operating conditions (extraction temperature 270 °C, extraction time 7 min, condensation temperature −2 °C, and carrier nitrogen gas speed 2.5 mL/min), ice cream samples, as a representative food, were pre-treated. The volatile aroma components of each sample was qualitatively analysed using GC-MS. The principal component analysis was conducted to classify the functional groups, which showed that alcohols, acids, esters, ketones, and aldehydes were the main compounds responsible for the aroma of ice cream. It was found that furan-3-carboxaldehyde, 3-furanmethanol, 2(5<i>H</i>)-furanone, 5-methylfuranal, 2,5-diformylfuran, 3-hydroxy-2-methyl-4-pyrone, 5-hydroxymethylfurfural, ethyl maltol, and glycerol were routinely used flavour ingredients in ice cream. |
| first_indexed | 2024-03-09T11:37:27Z |
| format | Article |
| id | doaj.art-b658704788d34e4eb8f32be2797dde79 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T11:37:27Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-b658704788d34e4eb8f32be2797dde792023-11-30T23:41:02ZengMDPI AGMolecules1420-30492023-01-0128252210.3390/molecules28020522Application of Gas-Liquid Microextraction (GLME)/GC-MS for Flavour and Fragrance in Ice Cream Detection and Composition AnalysisLi Mu0Qi Tong1Yuhang Liu2Xianglong Meng3Peng He4Gang Li5Linyang Ye6College of Food Science and Engineering, Changchun University, Changchun 130022, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130022, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130022, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130022, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130022, ChinaJilin Province Product Quality Supervision and Inspection Institute, Changchun 130023, ChinaInstitute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaUnder gas-liquid microextraction (GLME) operating conditions (extraction temperature 270 °C, extraction time 7 min, condensation temperature −2 °C, and carrier nitrogen gas speed 2.5 mL/min), ice cream samples, as a representative food, were pre-treated. The volatile aroma components of each sample was qualitatively analysed using GC-MS. The principal component analysis was conducted to classify the functional groups, which showed that alcohols, acids, esters, ketones, and aldehydes were the main compounds responsible for the aroma of ice cream. It was found that furan-3-carboxaldehyde, 3-furanmethanol, 2(5<i>H</i>)-furanone, 5-methylfuranal, 2,5-diformylfuran, 3-hydroxy-2-methyl-4-pyrone, 5-hydroxymethylfurfural, ethyl maltol, and glycerol were routinely used flavour ingredients in ice cream.https://www.mdpi.com/1420-3049/28/2/522ice creamgas-liquid microextraction (GLME)food composition analysisclassification of functional groupsprincipal component analysis |
| spellingShingle | Li Mu Qi Tong Yuhang Liu Xianglong Meng Peng He Gang Li Linyang Ye Application of Gas-Liquid Microextraction (GLME)/GC-MS for Flavour and Fragrance in Ice Cream Detection and Composition Analysis Molecules ice cream gas-liquid microextraction (GLME) food composition analysis classification of functional groups principal component analysis |
| title | Application of Gas-Liquid Microextraction (GLME)/GC-MS for Flavour and Fragrance in Ice Cream Detection and Composition Analysis |
| title_full | Application of Gas-Liquid Microextraction (GLME)/GC-MS for Flavour and Fragrance in Ice Cream Detection and Composition Analysis |
| title_fullStr | Application of Gas-Liquid Microextraction (GLME)/GC-MS for Flavour and Fragrance in Ice Cream Detection and Composition Analysis |
| title_full_unstemmed | Application of Gas-Liquid Microextraction (GLME)/GC-MS for Flavour and Fragrance in Ice Cream Detection and Composition Analysis |
| title_short | Application of Gas-Liquid Microextraction (GLME)/GC-MS for Flavour and Fragrance in Ice Cream Detection and Composition Analysis |
| title_sort | application of gas liquid microextraction glme gc ms for flavour and fragrance in ice cream detection and composition analysis |
| topic | ice cream gas-liquid microextraction (GLME) food composition analysis classification of functional groups principal component analysis |
| url | https://www.mdpi.com/1420-3049/28/2/522 |
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