PMID- 35940759
OWN - NLM
STAT- MEDLINE
DCOM- 20220810
LR  - 20220913
IS  - 1873-7145 (Electronic)
IS  - 0963-9969 (Linking)
VI  - 159
DP  - 2022 Sep
TI  - Characterization of the volatile flavor profiles of Zhenjiang aromatic vinegar 
      combining a novel nanocomposite colorimetric sensor array with HS-SPME-GC/MS.
PG  - 111585
LID - S0963-9969(22)00643-3 [pii]
LID - 10.1016/j.foodres.2022.111585 [doi]
AB  - In this work, the feasibility of combining headspace solid phase 
      microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) with 
      colorimetric sensor array (CSA) for flavor characterization of Zhenjiang aromatic 
      vinegar (ZAV) from different grades was evaluated. Firstly, a new type of 
      nanocomposite CSA that combines porous nanomaterials including hollow zeolitic 
      imidazolate framework-8 (H-ZIF-8) and Universitetet i Oslo-66-NO(2) 
      (UiO-66-NO(2)) with chemically responsive dyes was successfully constructed. 
      Then, the nanocomposite CSA was applied to effectively discriminate ZAV of 
      different grades and further quantitively predict the characteristic aroma 
      components by using multivariate data analysis. Compared with other pattern 
      recognition methods, support vector machine (SVM) model achieved the highest 
      recognition rate both for training set (100%) and prediction set (94.44%). 
      Furthermore, a good performance of quantitative prediction of characteristic 
      aroma components of ZAV including acetic acid, total volatile acids, furfural, 
      aldehyde ketones, ethyl acetate and esters combining CSA with partial least 
      square (PLS) regression was achieved with all the correlation coefficients being 
      over 0.80 for training and prediction sets. Therefore, the nanocomposite CSA 
      combined with chemometrics could be an effective tool for the rapid and 
      nondestructive assessment of flavor and quality of vinegar.
CI  - Copyright (c) 2022. Published by Elsevier Ltd.
FAU - Wang, Li
AU  - Wang L
AD  - School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, 
      Zhenjiang 212013, Jiangsu, PR China.
FAU - Huang, Xingyi
AU  - Huang X
AD  - School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, 
      Zhenjiang 212013, Jiangsu, PR China. Electronic address: h_xingyi@163.com.
FAU - Yu, Shanshan
AU  - Yu S
AD  - School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, 
      Zhenjiang 212013, Jiangsu, PR China.
FAU - Xiong, Feng
AU  - Xiong F
AD  - Jiangsu Hengshun Vinegar Industry Co., Ltd, Hengshun Avenue 66, Zhenjiang 212100, 
      Jiangsu, PR China.
FAU - Wang, Yu
AU  - Wang Y
AD  - School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, 
      Zhenjiang 212013, Jiangsu, PR China.
FAU - Zhang, Xiaorui
AU  - Zhang X
AD  - School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, 
      Zhenjiang 212013, Jiangsu, PR China.
FAU - Ren, Yi
AU  - Ren Y
AD  - School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, 
      Zhenjiang 212013, Jiangsu, PR China.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20220628
PL  - Canada
TA  - Food Res Int
JT  - Food research international (Ottawa, Ont.)
JID - 9210143
RN  - 0 (Metal-Organic Frameworks)
RN  - 0 (Phthalic Acids)
RN  - 0 (UiO-66)
RN  - 0 (Volatile Organic Compounds)
RN  - Q40Q9N063P (Acetic Acid)
RN  - S7G510RUBH (Nitrogen Dioxide)
SB  - IM
MH  - Acetic Acid/analysis
MH  - Colorimetry
MH  - Gas Chromatography-Mass Spectrometry/methods
MH  - Metal-Organic Frameworks
MH  - *Nanocomposites
MH  - Nitrogen Dioxide
MH  - Phthalic Acids
MH  - Solid Phase Microextraction/methods
MH  - *Volatile Organic Compounds/analysis
OTO - NOTNLM
OT  - Chemometrics
OT  - Colorimetric sensor array
OT  - Flavor profiles
OT  - GC-MS
OT  - Porous nanomaterials
OT  - Zhenjiang aromatic vinegar
EDAT- 2022/08/09 06:00
MHDA- 2022/08/11 06:00
CRDT- 2022/08/08 21:06
PHST- 2022/02/12 00:00 [received]
PHST- 2022/06/13 00:00 [revised]
PHST- 2022/06/24 00:00 [accepted]
PHST- 2022/08/08 21:06 [entrez]
PHST- 2022/08/09 06:00 [pubmed]
PHST- 2022/08/11 06:00 [medline]
AID - S0963-9969(22)00643-3 [pii]
AID - 10.1016/j.foodres.2022.111585 [doi]
PST - ppublish
SO  - Food Res Int. 2022 Sep;159:111585. doi: 10.1016/j.foodres.2022.111585. Epub 2022 
      Jun 28.