Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Application of Gas Chromatography/Mass Spectrometry-Based Metabolomics for Food Authentication and...
share announcement

Application of Gas Chromatography/Mass Spectrometry-Based Metabolomics for Food Authentication and Quality Assessment

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (15 February 2023) | Viewed by 5950

Special Issue Editors

Prof. Dr. Jinhui Zhou

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Interests: safety control of foodborne hazards in agricultural products
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Yuwei Yuan

E-Mail Website
Guest Editor
Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
Interests: food authenticity; geographical origin; stable isotope; food safety; risk assessment; organic food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The economically motivated adulteration (EMA) of food and its quality evaluation has been a major issue of global concern due to increasing public awareness on human health. Metabolomics has special advantages in facilitating the understanding of change of small molecule metabolites for foods from different origins, production methods, processing technologies. For that, metabolomic has been widely applied in food science focused on food compounds, quality, toxicology and microbiology. Gas chromatography-mass spectrometry (GC-MS) is one of the most frequently used instruments in metabolomic analysis because of high reproducibility, stability, and convenient data processing.

In this Special Issue of Foods, we encourage the submission of manuscripts focused on all aspects of metabolomics-based food authentication and quality assessment using GC or GC-MS. The topics include, but are not limited to, the following: identification of authenticity and adulteration of food, analysis of food endogenous components including flavors and off-flavors, the influence of food processing and storage on food quality, the sources of contaminants (e.g., food additives, pesticides, veterinary drugs, microbes, toxins) and components in food, the transformation laws of hazard factors in food processing and storage.

Prof. Dr. Jinhui Zhou
Prof. Dr. Yuwei Yuan
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • gas chromatography
  • mass spectrometry
  • metabolomics
  • food authenticity and adulteration
  • food quality evaluation
  • food components
  • food hazard substances

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

13 pages, 4781 KiB  
Article
The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS
by Xinlong Wu, Jiaxin Yin, Hui Ding, Wei Li, Lifeng Han, Wenzhi Yang, Fangyi Li, Xinbo Song, Songtao Bie, Xingchu Gong, Heshui Yu and Zheng Li
Foods 2022, 11(22), 3745; https://doi.org/10.3390/foods11223745 - 21 Nov 2022
Cited by 8 | Viewed by 2719
Abstract
The pericarps of Zanthoxylum bungeanum (ZBP) and leaves of Zanthoxylum bungeanum (ZBL) are popular spices in China, and they have pharmacological activities as well. In this experiment, the volatile organic compounds (VOCs) of the pericarps of Zanthoxylum bungeanum in Sichuan (SJ) and its [...] Read more.
The pericarps of Zanthoxylum bungeanum (ZBP) and leaves of Zanthoxylum bungeanum (ZBL) are popular spices in China, and they have pharmacological activities as well. In this experiment, the volatile organic compounds (VOCs) of the pericarps of Zanthoxylum bungeanum in Sichuan (SJ) and its leaves (SJY) and the pericarps of Zanthoxylum bungeanum in Shaanxi (SHJ) and its leaves (SHJY) were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The fingerprint of HS-GC-IMS and the heat maps of HS-SPME-GC-MS were established. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were performed. The results showed that a total of 95 components were identified, 62 components identified by HS-SPME-GC-MS and 40 components identified by HS-GC-IMS, of which 7 were the same. The analysis found that SJ and SHJ were obviously distinguished, while SJY and SHJY were not. There were considerably fewer VOCs in the leaves than in the pericarps. In the characterization of the VOCs of ZBL and ZBP, the flavor of ZBP was more acrid and stronger, while the flavor of ZBL was lighter and slightly acrid. Thirteen and eleven differential markers were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. This is helpful in distinguishing between SHJ and SJ, which contributes to their quality evaluation. Full article
(This article belongs to the Special Issue Application of Gas Chromatography/Mass Spectrometry-Based Metabolomics for Food Authentication and Quality Assessment)
►▼ Show Figures

Graphical abstract

12 pages, 2129 KiB  
Article
Effects of Drying Methods on the Physicochemical Aspects and Volatile Compounds of Lyophyllum decastes
by Bin Yang, Jianhang Huang, Wensong Jin, Shujing Sun, Kaihui Hu and Jiahuan Li
Foods 2022, 11(20), 3249; https://doi.org/10.3390/foods11203249 - 18 Oct 2022
Cited by 6 | Viewed by 2099
Abstract
In this study, fresh Lyophyllum decastes was dried using hot air drying (HAD), hot air combined with vacuum drying (HAVD), and vacuum freeze drying (VFD). Additionally, the quality and volatile compounds were analyzed. VFD achieved the best color retention, the highest rehydration capacity, [...] Read more.
In this study, fresh Lyophyllum decastes was dried using hot air drying (HAD), hot air combined with vacuum drying (HAVD), and vacuum freeze drying (VFD). Additionally, the quality and volatile compounds were analyzed. VFD achieved the best color retention, the highest rehydration capacity, and the slightest damaged tissue structure; however, it recorded the longest drying time and the highest energy consumption. HAD was the most energy-efficient of the three methods. Furthermore, the products with more hardness and elasticity were obtained by HAD and HAVD—this finding was convenient for transportation. In addition, GC-IMS demonstrated that the flavor components had significantly changed after drying. A total of 57 volatile flavor compounds was identified, and the aldehyde, alcohol, and ketone compounds were the primary ingredient of the L. decastes flavor component, whereby the relative content of the HAD sample was apparently higher than HAVD and VFD. Taken together, VFD was better at preserving the color and shape of fresh L. decastes, but HAD was more appropriate for drying L. decastes because of the lower energy consumption, and was more economical. Meanwhile, HAD could be used to produce a more intense aroma. Full article
(This article belongs to the Special Issue Application of Gas Chromatography/Mass Spectrometry-Based Metabolomics for Food Authentication and Quality Assessment)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop