Potential volatile markers of brown rice infested by the rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae)

Food Chemistry: X - Tập 17 - Trang 100540 - 2023
Xuemei Tian1,2, Fenghua Wu1, Guoxin Zhou1, Jian Guo1, Xingquan Liu1, Tao Zhang1,2
1College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
2Academy of National Food and Strategic Reserves Administration, Beijing 100037, China

Tài liệu tham khảo

Abdel-Hady, 2021, High-temperature shock consequences on the red flour beetle (Tribolium castaneum) and the rice weevil (Sitophilus oryzae), Journal of Thermal Biology, 100, 10.1016/j.jtherbio.2021.103062 Adler, 2022, Changes in the distribution and pest risk of stored product insects in Europe due to global warming: Need for pan-European pest monitoring and improved food-safety, Journal of Stored Products Research, 97, 10.1016/j.jspr.2022.101977 Cavanna, 2019, Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness, Food Chemistry, 271, 691, 10.1016/j.foodchem.2018.07.204 Choi, 2021, Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree, Food Research International, 141, 10.1016/j.foodres.2021.110150 Dias, 2021, Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS, Food Research International, 142, 10.1016/j.foodres.2021.110206 Fan, 2021, Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS, Food Research International, 140, 10.1016/j.foodres.2020.109975 Gao, 2021, Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS, Journal of Cereal Science, 99, 10.1016/j.jcs.2021.103178 Griglione, 2015, High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality, Food Chemistry, 172, 305, 10.1016/j.foodchem.2014.09.082 Gu, 2021, Rapid determination of potential aflatoxigenic fungi contamination on peanut kernels during storage by data fusion of HS-GC-IMS and fluorescence spectroscopy, Postharvest Biology and Technology, 171, 10.1016/j.postharvbio.2020.111361 Gu, 2020, Rapid detection of Aspergillus spp. infection levels on milled rice by headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and E-nose, LWT, 132, 10.1016/j.lwt.2020.109758 Hao, 2022, Proteomics analysis reveals the mechanism associated with changes in fatty acids and volatile compounds of brown rice infested by Sitophilus oryzae Motschulsky, Journal of Stored Products Research, 95, 10.1016/j.jspr.2021.101915 Hu, 2020, Volatile compounds, affecting factors and evaluation methods for rice aroma: A review, Trends in Food Science & Technology, 97, 136, 10.1016/j.tifs.2020.01.003 Jalaeian, 2021, Rice cultivars affect fitness-related characteristics and digestive physiology of the rice weevil, Sitophilus oryzae (L.) (coleoptera: Curculionidae), Journal of Stored Products Research, 93, 10.1016/j.jspr.2021.101821 Lee, 2018, Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation, Food Chemistry, 269, 347, 10.1016/j.foodchem.2018.07.037 Li, 2018, Trimethylamine in postmortem tissues as a predictor of postmortem interval estimation using the GC method, Legal Medicine, 35, 80, 10.1016/j.legalmed.2018.09.011 Liu, 2021, Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process, Food Chemistry, 349, 10.1016/j.foodchem.2021.129173 Liu, 2021, Effect of dielectric barrier discharge cold plasma treatments on flavor fingerprints of brown rice, Food Chemistry, 352, 10.1016/j.foodchem.2021.129402 Luo, 2022, Reducing food loss and waste in supply chain operations, Transportation Research Part E: Logistics and Transportation Review, 162, 10.1016/j.tre.2022.102730 Niu, 2016, Characterization of volatiles Tribolium castaneum (H.) in flour using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS), Food Science and Human Wellness, 5, 24, 10.1016/j.fshw.2015.11.002 Panda, 2017, Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338, Lwt, 75, 453, 10.1016/j.lwt.2016.09.026 Prasantha, 2015, Lipid adsorption of diatomaceous earths and increased water permeability in the epicuticle layer of the cowpea weevil Callosobruchus maculatus (F.) and the bean weevil Acanthoscelides obtectus (Say) (Chrysomelidae), Journal of Stored Products Research, 64, 36, 10.1016/j.jspr.2015.08.003 Reale, 2022, Geographical discrimination of Italian carrot (Daucus carota L.) varieties: A comparison between ATR FT-IR fingerprinting and HS-SPME/GC-MS volatile profiling, Food Control, 109508 Rivera-Pérez, 2022, Fingerprinting based on gas chromatography-Orbitrap high-resolution mass spectrometry and chemometrics to reveal geographical origin, processing, and volatile markers for thyme authentication, Food Chemistry, 393, 10.1016/j.foodchem.2022.133377 Sun, 2022, An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods, Lwt, 161, 10.1016/j.lwt.2022.113358 Tanaka, 2020, Volatile biomarkers for early-stage detection of insect-infested brown rice: Isopentenols and polysulfides, Food Chemistry, 303, 10.1016/j.foodchem.2019.125381 Tian, 2022, 1-Pentadecene, a volatile biomarker for the detection of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) infested brown rice under different temperatures, Journal of Stored Products Research, 97, 10.1016/j.jspr.2022.101981 Verma, 2020, A Paradigm of Volatile Aroma Compounds in Rice and Their Product with Extraction and Identification Methods: A Comprehensive Review, Food Research International, 130, 1 Wei, 2022, Improving the eating quality of brown rice by defatting combined with hydrothermal treatment, Food Research International, 162, 10.1016/j.foodres.2022.112020 Weihrauch, 2021, Mechanisms of nitrogen excretion in insects, Current Opinion in Insect Science, 47, 25, 10.1016/j.cois.2021.02.007 Xu, 2021, Electronic nose for volatile organic compounds analysis in rice aging, Trends in Food Science & Technology, 109, 83, 10.1016/j.tifs.2021.01.027 Xu, 2019, HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours, Food Chemistry, 280, 83, 10.1016/j.foodchem.2018.12.048 Yang, 2021, Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry, Food Chemistry, 348, 10.1016/j.foodchem.2021.129086 Zhang, 2022, Identification of mouldy rice using an electronic nose combined with SPME-GC/MS, Journal of Stored Products Research, 95, 10.1016/j.jspr.2021.101921 Zhang, 2021, Analysis of volatile flavor compounds of green wheat under different treatments by GC-MS and GC-IMS, Journal of Food Biochemistry Zhang, 2020, A study on volatile metabolites screening by HS-SPME-GC-MS and HS-GC-IMS for discrimination and characterization of white and yellowed rice., 97, 496 Zhao, 2022, A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form, Food Chemistry, 385, 10.1016/j.foodchem.2022.132701