FOOD CHEMISTRY
·
2026
·
IF 10.4
Jing Li,Huihui Tian,Miaomiao Dong,Yimeng Ren,Longzhu Zhou,Yujie Shi,Qingyu Zhao,Chaohua Tang,Junmin Zhang,Yueyu Bai
Intramuscular fat (IMF) content and lipid classes affect beef aroma, but their interindividual variations and impacts on aroma formation remain unclear. Here, we investigated the impact of divergent IMF/neutral lipid–phospholipid profiles on lipidomes and odorant profiles via absolute quantitative lipidomics and volatilomics. Lipidomic analysis revealed significant alterations in free fatty acids (FFAs), phosphatidylcholines (PCs), phosphatidylethanolamines (PEs), and triglycerides (TGs), collectively driving interindividual variations at both class and molecular levels. Moreover, unsaturated fatty acyl compositions of these lipids showed group-specific differences, with TGs, PCs, and FFAs dominated by C18:1 and C18:2 chains, while PEs were enriched in C18:2 and C20:4. Thirteen odor-active compounds were identified as critical to beef aroma, with hexanal, pentanal, 1-octen-3-ol, 1-octen-3-one, nonanal showing 74%, 27%, 54%, 38%, 34% inter-group differences in content, respectively ( p < 0.05). Specific fatty acyl-containing TGs, PCs, and PEs (C18:1, C18:2, and C18:1e) were critical for odorant generation and retention.
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·Vol. 74
·期 32
·25287-25299
·
IF 6.7
Zhang Renjun,Cao Yueqing,Jin Kai,Xia Yuxian
Metarhizium spp.
are widely used as
biocontrol
agents against insect pests, but the chemical basis underlying their
nematicidal activity remains largely unknown. Here, bioassay-guided
fractionation and GC–MS identified dimethyl disulfide (DMDS)
and dimethyl trisulfide (DMTS) as the major volatile nematicidal compounds
produced by Metarhizium anisopliae .
Both compounds exhibited concentration-dependent activity against
three plant-parasitic nematodes (PPNs), with 24 h LC 50 values
of 0.19–1.38 μg/mL for DMDS and 0.04–0.07 μg/mL
for DMTS. In tomato pot trials, the fermentation broth achieved 79.49%
control efficacy against Meloidogyne incognita , significantly higher than abamectin (68.24%). The GFP-labeled fungus
colonized tomato roots and persisted in the rhizosphere for 60 days.
Molecular docking and physiological assays suggested that DMDS and
DMTS disrupt calcium homeostasis, impair mitochondrial function, and
induce ROS accumulation. These findings provide new insight into the
volatile-mediated nematicidal activity of M. anisopliae and support its development as an environmentally friendly bionematicide.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.2
Meina Jin,Xiaoyue Lun,Wei Mu,Yunhe Zhao,Zhengqun Zhang
The insect olfactory system serves as a critical detection mechanism, where odorant-binding proteins (OBPs) mediate recognition by binding odor molecules, thereby regulating behavioral responses. Here, we functionally characterized three male antennal-enriched OBPs (BodoOBP2, BodoOBP4, and BodoOBP8) from Bradysia odoriphaga. Fluorescence binding assays showed that these OBPs had significantly higher affinity for three sex pheromones than for five host plant volatiles, with BodoOBP8’s affinity for linolenic acid particularly outstanding (Ki = 0.44 μΜ, pH = 5.0). Molecular docking attributed these profiles to key pocket residues. RNA interference showed that dsRNA-treated males had significantly impaired female recognition. Furthermore, host-plant attraction assays showed a reduced Chinese chive orientation in dsBodoOBP2- and dsBodoOBP4-silenced adults. Our findings suggest that BodoOBP2 and BodoOBP4 mediate both pheromone communication and host-plant detection, while BodoOBP8 mainly transports pheromones. These results advance our understanding of olfactory mechanisms in Diptera and provide molecular targets for olfactory-based management of this pest.
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Frontiers in Nutrition
·
2023
·
IF 5
Li Jing,Tang Chaohua,Yang Youyou,Hu Ying,Zhao Qingyu,Ma Qing,Yue Xiangpeng,Li Fadi,Zhang Junmin
Sheep breed has a major influence on characteristics of meat quality and intramuscular fat (IMF), however, studies into the relationship between sheep breed and meat quality traits rarely consider the large variation in IMF within breed. In this study, groups of 176 Hu and 76 Tan male sheep were established, weaned at 56 days old, with similar weights, and representative samples were selected based on the distribution of IMF in each population, to investigate variations in meat quality, IMF and volatile compound profiles between breeds. Significant differences were observed in drip loss, shear force, cooking loss, and color coordinates between Hu and Tan sheep (p < 0.01). The IMF content and the predominate unsaturated fatty acids, oleic and cis, cis-linoleic acids, were similar. Eighteen out of 53 volatile compounds were identified as important odor contributors. Of these 18 odor-active volatile compounds, no significant concentration differences were detected between breeds. In another 35 volatile compounds, γ-nonalactone was lower in Tan sheep relative to Hu sheep (p < 0.05). In summary, Tan sheep exhibited lower drip loss, higher shear force values, and redder color, had less saturated fatty acids, and contained less γ-nonalactone against Hu sheep. These findings improve understanding of aroma differences between Hu and Tan sheep meat.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Ruifang Wang,Qingzhen Zhu,Lina Qiao,Jing Wang,Shengbao Feng,Hailang Sun,Ning Zhang,Baoguo Sun,Jinyuan Sun,Hehe Li,Haitao Chen
Qingke baijiu is a typical light-flavor baijiu and considered as one of the geographical indication products in China. The aroma of newly fermented original Qingke baijiu is unique and popular with consumers. In this work, the key aroma-active compounds of original Qingke baijiu (QKJ) were characterized by combined instrument analysis with sensory analysis. A total of 54 aroma compounds with high flavor dilution factors (FD values≥ 9) were screened out by gas chromatography–olfactometry (GC–O) combined with aroma extract dilution analysis (AEDA). After quantitation, 28 aroma-active compounds had odorant activity values (OAVs) > 1 in QKJ. Recombinant and omission experiments further proved that the esters and alcohols, especially ethyl lactate, phenylethyl acetate, ethyl hexanoate , 2-methyl-1-butanol, ethyl acetate , γ -nonalactone and 2,3-dimethyl-5-ethyl pyrazine were critical to the flavor of QKJ. Consequently, this research reveals the characteristics of QKJ and provides theoretical support for production and quality control assurance.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Jing Li,Youyou Yang,Chaohua Tang,Shengnan Yue,Qingyu Zhao,Fadi Li,Junmin Zhang
Intramuscular fat (IMF) content is associated with lamb flavor and largely varies between individuals of the same breed. However, studies investigating the effects of IMF variations on lipid profiles and aroma compounds are limited. Here, we performed lipidomic and volatilomic profiling of high-IMF and low-IMF Hu lambs. Triglycerides and diglycerides in the high-IMF group were significantly higher than those in the low-IMF group ( p < 0.05). Seventy-nine of 842 lipids identified were significantly different between the groups under positive and negative ion modes (variable importance in projection > 1, p < 0.05). Volatilomic analyses revealed that the aroma profiles also differed between the groups. Fifteen aroma compounds, mainly originating from lipid oxidation, could be responsible for this difference. Thus, our findings provide a comprehensive understanding of the increases in IMF content that drive consumers’ satisfaction and also provide a basis for underpinning breeding value for IMF.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2022
·
IF 4.52
Dong-Yu Shen,Meng-Ke Li,Mu Zhao,Jie Li,Xinyue Cui,Ting-Ting Zou,Huan-Lu Song,Jian Xiong,Ku Li
Pure chicken powder (PCP) is a reliable source of mellow chicken soup flavor in seasoning, but it has some unstable compounds and is prone to lipid oxidation, which leads to unpleasant odor. Adding yeast extract (YE) can reduce the off-odor intensity of PCP. Based on the results of gas chromatography–olfactometry–mass spectrometry (GC–O-MS), two-dimensional comprehensive gas chromatography–olfactometry–mass spectrometry (GC×GC–O–MS) and combined aroma extract dilution analysis (AEDA), 14 key odor-active compounds were identified. Internal standard curve method was used for quantitative analysis, and the odor activity value (OAV) was calculated. Octanal , 1-octen-3-ol and hexanal were found to be the most vital odor-active compounds in PCP. The odor-active compounds of YE were studied by the same method, and dimethyl trisulfide was identified as the most important odor-active compound of YE. Additionally, recombination and omission experiments were carried out with PCP. Finally, it was found that a low concentration of dimethyl trisulfide had masking effect on the odor of PCP.
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Foods
·
2022
·Vol. 11
·期 15
·2190
·
IF 5.561
Yaqiong Zhang,Zhi-Hong Zhang,Ronghai He,Riyi Xu,Lei Zhang,Xianli Gao
Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 400 MPa for 30 min (HHP400–30) obtained the highest sensory score (33% higher) by increasing its sour (7%), malty (9%), floral (27%) and caramel-like (47%) aromas, while decreasing its alcoholic (6%), fruity (6%) and smoky (12%) aromas; moreover, the aroma of HHP400–30 soy sauce was comparable with that of soy sauce fermented for 180 d. Further investigation demonstrated that HHP (400 MPa/30 min) enhanced the OAVs of compounds with sour (19%), malty (37%), floral (37%), caramel-like (49%) and other aromas (118%), and lowered the OAVs of compounds with alcoholic (5%), fruity (12%) and smoky (17%) aromas. These results were consistent with the results of the QDA. HHP treatment positively regulated the Maillard, oxidation and hydrolysis reactions in raw soy sauce, which resulted in the improvement and accelerated formation of raw soy sauce aroma. HHP was capable of simultaneously improving raw soy sauce aroma while accelerating its aroma formation, and this could treatment become a new alternative process involved in the production of high-quality soy sauce.Keywords:soy sauce;high hydrostatic pressure;aroma compound;Aspergillus oryzae;soybean
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FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Yajiao Zhao,Wenli Wei,Li Tang,Dongdong Wang,Yan Wang,Zhengyun Wu,Wenxue Zhang
Sichuan industrial paocai and traditional home-made paocai have different aroma profiles due to different manufacturing techniques, but detailed information about the aroma profiles and aroma-producing microorganism of Sichuan industrial paocai remain largely elusive. For this reason, we established and validated an external standard method of headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) combined with gas chromatography–olfactometry (GC-O) for identification and accurate quantitation of aroma-active compounds in Sichuan industrial paocai. This method was combined with 16S rRNA amplicon sequencing to comprehensively analyze the aroma and bacteria profiles of Sichuan industrial paocai. A total of 121 volatile compounds were identified, among which 36 odorants were identified as aroma-active compounds with aroma intensities (AIs) ranging from 0.67 to 5.00 by GC-O. The types of aroma-active compounds in Sichuan industrial paocai were variety-specific to some extent, but the aroma-active compounds shared by different varieties of Sichuan industrial paocai (i.e., skeleton aroma-active compounds) were phenylethyl alcohol, acetic acid, butanoic acid, 2-methylbutanoic acid, ethyl hexanoate, 4-ethylphenol and 4-ethylguaiacol. Moreover, 17 key aroma-active compounds of AI > 1 in radish paocai were quantitated by external standard method, and their odor activity values (OAVs) were calculated based on the odor thresholds. Further, 12 aroma-active compounds with OAV ≥ 1 in one of the radish paocai were selected to construct the recombination model, which revealed good agreement with the original sample. Furthermore, Lactobacillus, Pediococcus, Pseudomonas and Sphingomonas were the dominant bacteria in Sichuan industrial paocai. Correlation analysis between 16 dominant bacteria and 36 aroma-active compounds showed that Pediococcus, Arcobacter and Lactobacillus could be the core aroma-producing bacteria of Sichuan industrial paocai.
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SENSORS AND ACTUATORS B-CHEMICAL
·
2021
·
IF 7.46
Xiafen Hu,Xiang Li,Huimin Yang,Songhua Liu,Ziyu Qin,Changsheng Xie,Dawen Zeng
The gas sensing mechanism of metal oxides has always been the research focus in the field of gas sensors. Herein, a novel gas sensing mechanism based on the active edge effect was proposed to account for the difference in gas sensing performance between pothole-rich WO 3 and non-porous WO 3 nanosheets . The gas sensor based on pothole-rich WO 3 exhibited a higher response (9.5) than non-porous WO 3 (6.8) when exposed to 500 ppb C 2 H 6 S 3 , which could be ascribed to the active edge sites on the pothole-rich WO 3 nanosheets. DFT calculations and XPS confirmed that the edge sites showed higher adsorption energy and more charge transfer for C 2 H 6 S 3 gas, and W-S bond was formed at the edge site due to the strong chemical adsorption .
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Shan-Shan Zhang,Sen Guo,Zhao-Jing Zheng,Shao-Jing Liu,Yu-Fei Hou,Chi-Tang Ho,Nai-Sheng Bai
Volatiles in four Allium tenuissimum flower samples were detected and characterized by headspace-gas chromatography-olfactometry-mass spectrometry, and odor activity values. The key aroma compounds were determined by combining the sensory analysis with the omission and recombination experiments. The results illustrated that a total of 36 volatiles were identified and divided into six types, including sulfur-containing compounds, aldehydes, alcohols, ketones, nitrogen-containing compounds, and others. The sulfur-containing compounds and aldehydes were the two most abundant compounds in A. tenuissimum flower. The volatiles were quantified through authentic reference compounds, and the contents of these compounds in four A. tenuissimum flower samples were obtained. Five key aroma compounds of A. tenuissimum flower were confirmed as dimethyl disulfide, dimethyl trisulfide, linalool, 2-methylbutanal, and nonanal. Among these, the predominant compounds dimethyl disulfide and dimethyl trisulfide having strong onion and sulfur aroma, significantly contributed to the aroma of A. tenuissimum flower. The main aroma profiles of A. tenuissimum flower were onion, sulfur, flower, green and burnt. The closer the geographical location and environment of A. tenuissimum flower growth are, the more similar their chemical composition.
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SENSORS AND ACTUATORS B-CHEMICAL
·
2019
·
IF 6.393
Xiafen Hu,Xiaoxia Wang,Tingting Zhou,Xiangfeng Chu,Changsheng Xie,Dawen Zeng
Metal oxide semiconductors (MOS)-based gas sensor for food-borne pathogens detecting via special biological metabolites, require high selectivity due to the possible sensing interference, which is an issue still to be resolved [ [1] , [2] , [3] , [4] ]. In this work, WO 3 nanorod bundles were synthesized via a hydrothermal method, and its rapid response, high sensitivity and selectivity are demonstrated for detecting dimethyl trisulfide (DMTS), the biomarker of Listeria monocytogenes . The WO 3 -based sensor with high selectivity exhibited rapid response (10 s) and high response (94) behavior towards 10 ppm DMTS. The in situ Raman spectrum measurement results suggest that the excellent sensing behavior can be ascribed to the strong interaction between S atoms in DMTS and W sites on the (002) surface of WO 3 . Moreover, Density Functional Theory (DFT) calculation results also prove that the DMTS molecule exhibits the largest adsorption energy of 3.39 eV by S at W sites. The cleavage of S SS bonds through a catalytic behavior on W sites, which greatly enhances the reaction of the O − with DMTS, is suggested to be the mechanism of the WO 3 sensor for detecting DMTS, which is in contrast to the sensing mechanism based on the traditional oxygen depletion theory.
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