文章基本信息

标题：Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut
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作者：Shan Wang ; Haizhen Mo ; Dan Xu 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2021
卷号：9
期号：5
页码：2703-2712
DOI：10.1002/fsn3.2229
出版社：John Wiley & Sons, Ltd.
摘要：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.
关键词：A. flavus ;gas chromatography;headspace;ion mobility spectrometry;volatile organic compounds;walnut