Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut

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 w...

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Autores principales: Wang, Shan, Mo, Haizhen, Xu, Dan, Hu, Huiling, Hu, Liangbin, Shuai, Liang, Li, Hongbo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116874/
https://www.ncbi.nlm.nih.gov/pubmed/34026083
http://dx.doi.org/10.1002/fsn3.2229
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author Wang, Shan
Mo, Haizhen
Xu, Dan
Hu, Huiling
Hu, Liangbin
Shuai, Liang
Li, Hongbo
author_facet Wang, Shan
Mo, Haizhen
Xu, Dan
Hu, Huiling
Hu, Liangbin
Shuai, Liang
Li, Hongbo
author_sort Wang, Shan
collection PubMed
description 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.
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spelling pubmed-81168742021-05-20 Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut Wang, Shan Mo, Haizhen Xu, Dan Hu, Huiling Hu, Liangbin Shuai, Liang Li, Hongbo Food Sci Nutr Original Research 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. John Wiley and Sons Inc. 2021-03-11 /pmc/articles/PMC8116874/ /pubmed/34026083 http://dx.doi.org/10.1002/fsn3.2229 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Wang, Shan
Mo, Haizhen
Xu, Dan
Hu, Huiling
Hu, Liangbin
Shuai, Liang
Li, Hongbo
Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling 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 Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116874/
https://www.ncbi.nlm.nih.gov/pubmed/34026083
http://dx.doi.org/10.1002/fsn3.2229
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