LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Yingying Han,Zhicong Su,Jinhua Du
To explore the effects of storage on the organic acids and volatiles in apple wine, fresh Fuji and Ralls Genet apples were stored for 5 months and making apple wines monthly. By 5-month storage, L-malic and succinic acids in juices decreased by 1755.78–2269.69 mg/L and 582.25–943.10 mg/L, respectively. Correspondingly, l -malic acid decreased by 665.73–987.45 mg/L in wine. Succinic acid from fermentation was positively correlated with the pH of juices (r = 0.709*). Storage enriched fruit volatiles, especially in Ralls Genet, 6 volatiles were generated by 1 month storage. Isobutylacetate, isoamylacetate and hexylacetate were mostly affected in Fuji juice; they were increased by 32.80, 20.54 and 7.99 times by 3 months storage. While isoamylol, 1-hexanol and 6-methyl-5-hepten-2-ol in Ralls Genet juice rose up by 11.43, 3.92 and 137.37 times during storage. Esters were mostly affected by storage in apple wines, especially Fuji wine, its content decreased by 59.4–104.05 mg/L after 5 months storage. The production of volatiles in Ralls Genet wine was more easily affected by pH of juice. Therefore, apple storage affected organic acids and volatiles in apple wines by affecting apples and yeast metabolism simultaneously. And apple stored for 1 month achieved balanced taste and richness flavors.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE RESEARCH
·
2021
·
IF 2.104
Ting Zhou,Wei Guo,Shengchao Ren,Yuming Li,Jinming Wu,Bao Yang
The peel of Citrus reticulate ‘Chachiennsis’ (Chachi) is a well-known functional food with multiple health benefits in Asia. There is an old saying “the longer time Chachi is stored, the better health benefits it has”. Is it convincible? What are the critical bioactive compounds in Chachi? To answer these questions, gas chromatography-mass spectrometry (GC-MS) and ultrahigh performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) were used to qualify and quantify the flavonoid glycosides and other bioactive compounds of Chachi with storage time of 5–20 years. Limonene was the representative volatile compound . The level of most volatile compounds decreased along with storage. Sixteen flavonoids glycosides and twenty flavonoids were identified. Nobiletin , hesperitin, tetramethoxy flavone and pentamethoxy flavone were characteristic bioactive compounds for Chachi. Most of them accumulated during 10-year storage, thereafter decreased. Ten years could be the optimal storage time. These results indicated that the old saying should be corrected.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
高影响因子
Foods
·
2020
·Vol. 9
·期 1
·46
·
IF 4.092
Yunwu Zhang,Wenxue Chen,Haiming Chen,Qiuping Zhong,Yonghuan Yun,Weijun Chen
Tender coconut water tastes sweet and is enjoyed by consumers, but its commercial development is restricted by an extremely short shelf life, which cannot be explained by existing research. UPLC-MS/MS-based metabolomics methods were used to identify and statistically analyze metabolites in coconut water under refrigerated storage. A multivariate statistical analysis method was used to analyze the UPLC-MS/MS datasets from 35 tender coconut water samples stored for 0–6 weeks. In addition, we identified other differentially expressed metabolites by selectingp-values and fold changes. Hierarchical cluster analysis and association analysis were performed with the differentially expressed metabolites. Metabolic pathways were analyzed using the KEGG database and the MetPA module of MetaboAnalyst. A total of 72 differentially expressed metabolites were identified in all groups. The OPLS-DA score chart showed that all samples were well grouped. Thirty-one metabolic pathways were enriched in the week 0–1 samples. The results showed that after a tender coconut is peeled, the maximum storage time at 4 °C is 1 week. Analysis of metabolic pathways related to coconut water storage using the KEGG and MetPA databases revealed that amino acid metabolism is one of the main causes of coconut water quality deterioration.
研究领域:
食品科学
·
代谢组学
·
植物学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2025
·Vol. 2025
·期 1
·7434957
·
IF 4.2
Xiumin Zhang,Wenfeng Du,Danni Zhang,Na Zhang,Yuan Liu,Shui Jiang
Background: Rapeseed oil is the most widely consumed vegetable oil globally. However, the key aroma-active compounds of rapeseed oil and their changes during storage are unclear. In this study, the flavor of rapeseed oil during storage was characterized by physicochemical analysis, sensory evaluation, electronic nose (E-nose), and gas chromatography–olfactometry (GC–O). Results: Peroxide value, acid value, and anisidine value gradually increased, while polyphenol content, tocopherol content, and sterol content showed a downward trend during storage. The E-nose combined with the linear discriminate analysis (LDA) method could discriminate rapeseed oil with different storage times. The sensory attributes changed significantly from distinctive pickled aroma to rancid, green, and fried aromas during storage. This work provides the aroma-active markers based on GC–O–MS for the quality evaluation of rapeseed oil during storage. A total of 136 volatile compounds were detected by GC–MS, and 16 odorants were identified by GC–O combined with aroma extract dilution analysis (AEDA). Finally, seven aroma-active volatile compounds (3-butenyl isothiocyanate, 2(5H)-furanone, 2-methoxy-4-vinylphenol, ( E )-2-octenal, ( E,E )-2,4-heptadienal, ( E,E )-2,4-decadienal, and 3-methyl-pentanoic acid) with the odor activity values (OAVs) greater than 1 were identified as potential key aroma volatiles that contributed significantly to the overall aroma of rapeseed oil. Conclusion: This study provided a comprehensive method to monitor the flavor quality change of rapeseed oil during storage. The identified volatile compounds could be the markers to characterize the quality changes of rapeseed oil during storage.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
BIOSYSTEMS ENGINEERING
·
2019
·
IF 2.983
Zun Man,Xiaorong Dai,Li Rong,Xianwang Kong,Shihao Ying,Yicong Xin,Dezhao Liu
The selection of sampling bags for odour measurement by olfactometry is critical and challenging since the loss of odorants during storage and transportation is usually high. However, there are no recommendations or limitations on the storage time for the standard Triangle odour bag method used in China. In order to optimise the selection of sampling bags, selected types of sampling bags (Fluode, BOPET, FEP and Tedlar) were tested and compared by using selected key odorants (dimethyl sulphide, 2-butanone, 2,3-butanedione, 4-methylphenol, indole , skatole, acetic acid, propanoic acid, butyric acid , valeric acid and hexanoic acid). The concentrations of key odorants were detected by PTR-MS. Firstly, background contamination was tested, with total amount of background pollutants produced by Tedlar being significantly higher than the other three types of sampling bags, while FEP and BOPET had less background contaminants. Secondly, recovery tests showed that the SOAV (sum of odour activity values) recoveries after 24 h of storage of Fluode, Tedlar, FEP and BOPET were 19.5%, 24.2%, 47.7% and 27.7%, respectively. FEP had better recovery than others, especially for the storage of 4-methylphenol (~55% recovery after 48 h), which is one of the key odorants emitted from intensive pig production. Finally, the recovery tests for 2,3-butanedione were performed under various conditions and results indicated that the storage of 2,3-butanedione in sampling bags depends on bag type (e.g. single bags or double bags), initial concentration level (10 ppbv, 100 ppbv or 1000 ppbv), the inner surface area-to-volume ratio and light condition (dark, natural light or LED light).
研究领域:
环境科学
·
动物生产学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Mingcheng Zhang,Jiali Li,Qiyuan,Di,Peng,Wensheng,Kaixian,Dengyong
In order to guide manufacturers or consumers to choose frozen chicken wings (CWS) reasonably for roasting, the changes of sensory quality and physicochemical properties of CWS with different freezing storage time (0–12 months) after roasting were studied. The results showed that juiciness, fat flavor, meat flavor, and saltiness were the most important dominant attributes of roasted CWS, and their dominance rate gradually decreased from the ninth month. Increased ( P < 0.05) TBARS value and water loss result in poor juiciness. According to the results of GC-IMS, the decrease of the dominant rate of meaty may be related to the decrease of the contents of 2-ethyl-5-methylpyrazine, benzene and thiazole. In addition, the accumulation of 1-octen-3-ol, n-hexanol, and hexanal caused by long-term freezing (> 9 months) give chicken wings a fishy and metallic taste. Therefore, CWS that have been frozen for more than 9 months are not ideal ingredients for roasting.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Heliyon
·
2023
·
IF 4
Xiao-Lan Yu,Jia Li,Yanqing Yang,Jiayi Zhu,Haibo Yuan,Yongwen Jiang
In this study, four kinds of Longjing tea, the famous flat green tea and the protected geographical indication product in China, were used to explore the quality difference of the same green tea due to the cultivar, geographic origin, and storage time under the premise of consistent picking conditions and processing technology using the widely targeted metabolomics. Results showed that 483 flavonoid metabolites with 10 subgroups of flavonoids were screened and 118 differential flavonoid metabolites were identified. The number and subgroups of differential flavonoid metabolites produced by different cultivars of Longjing tea were the largest, followed by storage time, and third by the geographic origin. Glycosidification and methylation or methoxylation were the main structural modifications of differential flavonoid metabolites. This study has enriched the understanding of the effects of the cultivar, the geographic origin, and the storage time on the flavonoid metabolic profiles of Longjing tea, and provided worthy information for the traceability of green tea.
研究领域:
食品科学
·
代谢组学
·
农业化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yanyan Cao,Anan Xu,Meng Tao,Shanshan Wang,Qinyan Yu,Sixu Li,Zheng Tu,Zhengquan Liu
The flavor evolution of unsweetened green tea beverage (USGTB) under actual storage is critical for quality control yet remains unclear. Unlike previous studies conducted by accelerated shelf-life testing, this research investigated sensory-chemical changes in naturally stored USGTB (0–7 months) through multi-omics integrating metabolomics and sensomics. Results identified the 5-month as a critical point for flavor preservation. The EC-EGCG dimer emerged as a novel aging marker, contrasting with freshness indicators (ascorbic acid and other antioxidants). Protocatechuic acid and 2-furoic acid served as multi-flavor contributors (yellowish, sweetness and astringency), whereas L -tartaric acid and malic acid enhanced sourness. Concurrently, aroma deterioration was driven by the diminished ( E )- β -ionone and accumulated methyl salicylate. Mechanistically, oxidations of ascorbic acid, catechins, and fresh aroma-related volatiles, flavonoid glycosylation, and oligosaccharides hydrolysis collectively drove color darkening, astringency enhancement, sweetness intensification, and cooked-off flavor development. These findings provided targeted quality control points for USGTB during actual shelf-life.
研究领域:
食品科学
·
代谢组学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 44
·期 7
·e14532
·
IF 1.405
Wen Nie,Ke-zhou Cai,Yu-zhu Li,Gao-feng Hu,Wei Xing,Xi-xi Wang,Yu Wang,Cong-gui Chen
The effects of grape seed extraction (GSE) on polycyclic aromatic hydrocarbons (PAHs) formation during the grilling of sausages stored for different periods of time were determined. The application of GSE significantly reduced the content of PAH 12 and PAH 4 in grilled sausage during the storage for 0–4 days, accompanying with a greater antioxidative capability and similar amount of unsaturated fatty acids (UFA). After 8 days' of storage, the grilled sausages with GSE had a higher level of PAH 12 and PAH 4 when compared with those of the control group. Meanwhile, there was a greater amount of UFA and a similar antioxidative capability as compared to those sausages without GSE. The correlation analysis showed that the concentration of PAH 12 and PAH 4 was significantly correlated with the percentage of UFA in sausages. Practical applications Grape seed extraction (GSE), a powerful antioxidant and preservative, was widely added into the meat product to prevent the lipid oxidation, especially the oxidation of unsaturated fatty acids (UFA), which will lead to higher content of UFA at the end of storage. As important precursors of carcinogenic polycyclic aromatic hydrocarbons (PAHs) production, whether or not a higher UFA content result from GSE addition consequently induce a higher level of PAHs is still unknown. In this study, the effects of GSE on PAH 12 and PAH 4 formation during the grilling of sausages stored for different periods of time were determined. The result showed that the application of GSE in sausage can improve the proportion of UFA at the end of storage, which will consequently lead to higher PAHs content. To reduce the level of chemical hazard, the fresh sausages added GSE/antioxidants for meat preservation should be processed and consumed early.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2018
·
IF 3.112
Yurong Ma,Qingfeng Ban,Jingying Shi,Tiantian Dong,Cai-Zhong Jiang,Qingguo Wang
The effects of 1-methylcyclopropene (1-MCP) treatment, storage time, and shelf life and temperature on phenolic concentrations and antioxidant activity in apple peel and flesh of ‘Jonagold’ apple ( Malus domestica Borkh) have been investigated. Hyperoside and chlorogenic acid were the most abundant phenolic compounds in the peel and flesh, respectively. The flesh had lower concentrations of individual phenolics, total phenolics, flavonoids and lower antioxidant activity (determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay) than the peel. In addition, the profiles of phenolics as well as the changing patterns of individual phenolics also differed between the peel and the flesh. After long-time storage (180 d), the greatest decrease of concentrations was the concentrations of hyperoside (27 %) in the peel and total phenolics (35 %) in the flesh. Also, during the 90–180 d storage period, hyperoside and rutin in the peel, chlorogenic acid in the flesh, and flavonoids and antioxidant activity decreased in both peel and flesh tissues. Individual phenolics exhibited different stabilities during the early stages after harvest. 1-MCP reduced the reduction in the concentrations of hyperoside in the peel, chlorogenic acid in the flesh, and total phenolics, flavonoids and antioxidant activity in both the peel and flesh tissues during storage and shelf life. However, for quercetin and rutin, the protective effect of 1-MCP was only observed during the shelf life period. Overall, phenolic compounds responded variously to storage, shelf life, shelf temperature and 1-MCP treatment.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Tao Meng,Xiao Zhipeng,Huang Ai,Chen Jiayu,Yin Tianji,Liu Zhengquan
Keemun congou black tea (KCBT), a kind of tea suitable for storage, its aroma changes considerably during storage. In this study, seven same grade KCBTs, that had been stored for 1–20 years, were analyzed, solvent extraction-solid phase extraction-gas chromatography-mass spectrometry (SE-SPE-GC-MS) was used to analyze volatiles changes. The effect of storage on volatiles was strong, dozens of volatiles varied and had potential to be indicators of storage. In the first category of volatiles, the concentrations fluctuated and then decreased, a clear line of demarcation mostly existed between the 5th and 10th years. In the second category, the concentrations exponentially decreased with a high coefficient of determination (R 2 ) during the entire storage, most of these volatiles were crucial glycoside-derived volatiles, including geraniol, linalool, etc. In the third category, the concentrations increased and then decreased, most of these volatiles were products of the autoxidation of lipids and carotenoids—with hexanoic acid and dihydroactinidiolide being representative examples, respectively. These volatiles were outstanding storage markers for the first 5 years of storage. In the final category, the concentrations continually increased, methoxy benzenes volatiles including 1,2,3-trimethoxybenzene, 1,2,4-trimethoxybenzene etc., were representative and favorable indicators of KCBT being stored for more than 5 years.
研究领域:
食品科学
·
分析化学
✓ 已验证
DOI
高影响因子
AIP Advances
·
2021
·Vol. 11
·期 7
·
IF 1.548
Zeng Jun,Wang Han,Chen Xindu,Wu Peixuan,Chen Xin,Tang Yadong,Zhang RongGuang,Feng Liang,Xu Guojie
At present, nanofiber antibacterial materials, especially silver antibacterial materials, are one of the most popular antibacterial materials. Nanofiber antibacterial materials are the most widely used materials due to their antibacterial spectrum and persistence. In fact, the storage and anti-yellowing properties of nanofiber antibacterial materials are of great concern in the application of industrial and consumer goods. However, there are few studies on the uniform preparation, storage, and anti-yellowing properties of antibacterial materials. Thus, we prepared nanofiber antibacterial materials by adding surfactants and studied the dispersion and storage time of the spinning solution. After spinning and forming the membrane, we tried to study the fiber morphology and environmental factors prepared by different proportions. Finally, we also tried to study the properties of the nanofiber membrane, such as contact angle, anti-yellowing, and antibacterial property. In a word, we explored the basic rules of material preparation, storage, and yellowing resistance so as to provide guidance for nanofiber antibacterial material industrial production.
研究领域:
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）