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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Haining Guan,Wenxiu Zhang,Yanli Tian,Miaoqing Chen,Dengyong Liu,Xiaoqin Diao
This study systematically elucidated the molecular interaction mechanisms between sarcoplasmic protein (SP) and flavor aldehydes including ( E,E )-2,4-decadienal, ( E )-2-decenal, ( E,E )-2,4-heptadienal, ( E )-2-heptenal, ( E )-2-octenal, and ( E )-2-nonenal. The results indicated that the binding capacity of these aldehydes was positively correlated with protein concentration ( P < 0.05). Furthermore, they notably induced SP unfolding, as evidenced by increased surface hydrophobicity and sulfhydryl content, concomitantly with diminished thermal stability. Critically, UV absorption and fluorescence spectroscopy analyses further verified the occurrence of interactions. Molecular docking simulations distinctly revealed that ( E,E )-2,4-decadienal exhibited the strongest binding affinity with SP. Furthermore, fluorescence quenching experiments demonstrated that the quenching process by ( E,E )-2,4-decadienal entailed both static and dynamic mechanisms. Thermodynamic analysis indicated that the interaction was primarily driven by van der Waals forces and hydrogen bonding. Synchronous fluorescence and infrared spectroscopy indicated that this binding provoked adaptive conformational rearrangements within the local microenvironment and the overall secondary structure of SP. Collectively, this investigation elucidates the interaction mechanism between flavor aldehydes and SP at the molecular level, providing insights for understanding flavor retention and release in food systems.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2026
·
IF 12.5
Jilong Lu,Meizhen Xie,Lipin Chen,Qing Song,Siew Yin Chan,Yong-Huan Yun
Iridescent CSM is obtained from shrimp shell by deproteinization, demineralization and deacetylation. • Iridescent CSM is a mesoporous material with Bouligand structure. • CSM exhibited chromatic responsiveness toward aldehydes, ketones and acids. • CSM successfully identified all highly oxidized samples through noticeable color changes. Lipid oxidation is a major cause of food deterioration and can be detected visually using colorimetric sensors. However, existing sensors often involve the use of harmful chemicals or dyes. This study aimed to exploit the potential of structurally colored biomaterials as lipid oxidation sensors. An iridescent chitosan membrane (CSM) with structural color was fabricated from shrimp shells by chemical deproteinization, demineralization and deacetylation. Its responsiveness toward 28 volatile lipid oxidation products was investigated, and its effectiveness as a lipid oxidation sensor was evaluated. The results showed that the CSM exhibited a Bouligand structure. The membrane had a deacetylation degree of 83.97%, a specific surface area of 0.30 m 2 /g, an average pore volume of 0.0006 cm 3 /g, and an average pore diameter of 8.76 nm. It showed visible color changes upon exposure to aldehydes, ketones, and organic acids, with minimum visually discernible concentrations of 14 μmol/L for organic acid, 54 μmol/L for aldehydes and 1085 μmol/L for ketones. Moreover, CSM exhibited excellent structural stability and remained chemo-responsive during one year of storage under room temperature conditions. Eight soybean oil samples derived from the same oil but at different oxidation stages were used for assessing the performance of CSM as a lipid oxidation sensor. Out of the eight oil samples, the CSM correctly identified the oxidation status of seven, showing no color change for fresh samples and visible color changes for oxidized ones. This work demonstrates the potential of the structurally colored CSM as a biocompatible and chemical-free colorimetric indicator for lipid oxidation detection. Download: Download high-res image (225KB) Download: Download full-size image
✓ 已验证
产品关联
DOI
高影响因子
CHEMICO-BIOLOGICAL INTERACTIONS
·
2025
·
IF 5.4
Hong Pan,Qi Luo,Qiuyi Jing,Lin Chen,Ni Li,Chao Fang,Fuguo Shi
Acetaminophen (APAP)-induced liver injury is a leading cause of liver injury cases in some Western countries. Although APAP hepatotoxicity is well-documented, the precise mechanisms underlying its pathogenesis remain incompletely understood. This study investigates the role of endogenous aldehydes in exacerbating APAP-induced liver injury through covalent modification of hepatic proteins. Here, 74 free biogenic aldehydes were identified in the mouse liver following APAP administration. Among these, 47 aldehydes exhibited the ability to covalently bind to hepatic proteins, with 29 being reported in the liver for the first time. Protein adducts of 29 aldehydes peaked at 2-3 hours post-APAP treatment. Inhibition of APAP metabolic activation using the CYP2E1 inhibitor 4-methylpyrazole significantly reduced aldehyde-mediated protein adduction. Furthermore, activation of aldehyde dehydrogenase-2 by Alda-1 and the nucleophilic trapping reagent N-acetyl-L-lysine attenuated both protein adduction by aldehydes and APAP-induced liver injury. Notably, these biogenic aldehydes demonstrated intrinsic hepatotoxicity, with their combined effects leading to liver injury through additive covalent protein modifications. Additionally, aldehydes induced c-Jun amino-terminal kinase phosphorylation, further amplifying APAP-induced liver damage. In conclusion, our findings reveal that endogenous aldehydes triggered by the reactive metabolite of APAP amplify liver damage through “additive effects” on covalent protein modification. This study provides novel insights into the mechanisms of APAP hepatotoxicity and highlights potential therapeutic targets for mitigating liver injury.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Wenjing Huang,Shimao Fang,Jing Wang,Chao Zhuo,Yonghua Luo,Yilei Yu,Luqing Li,Yujie Wang,Wei-Wei Deng,Jingming Ning
Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study, the aroma composition of KBT through natural withering, sun withering, and warm-air withering was analysed using gas chromatography–mass spectrometry. The results revealed significant differences in the three samples. Gas chromatography–olfactometry and aroma extract dilution analysis were performed with screening through a relative odour activity value (rOAV) > 1. In total, 11 aroma-active compounds (geraniol, ( Z )-4-heptenal, 1-octen-3-ol, ( E )- β -ionone, 3-methylbutanal, linalool, β -damascenone, ( E , E )-2,4-decadienal, methional, ( E , E )-2,4-nonadienal, and ( E )-2-nonenal) were found to be responsible for the differences in aroma caused by different withering methods. Linalool (rOAV, 161) and geraniol (rOAV, 785) were responsible for the higher flowery and fruity aromas when sun withering was applied, whereas methional (rOAV, 124) contributed to the intense roasty aroma when warm-air withering was employed. Moreover, our results were verified by quantitative descriptive analysis and addition experiments.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Yueqi An,Li Wen,Wenrong Li,Xuezhen Zhang,Yang Hu,Shanbai Xiong
The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography–ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121 °C were considered as the samples with light, strong, and medium WOF, respectively. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcohols, 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Tao Feng,Jiaqing Sun,Kai Wang,Shiqing Song,Da Chen,Haining Zhuang,Jun Lu,Dejun Li,Xianle Meng,Mingliang Shi,Lingyun Yao,Chi-Tang Ho
Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC–IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC–O–MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that “fatty”, “green”, “fruity”, and “floral” are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2023
·
IF 6.3
Yilin Li,Houyin Wang,Ruotong Li,Guirong Liu,Kui Zhong,Lipeng Gao,Baoqing Zhu,Anwen Jin,Bolin Shi,Lei Zhao,Sisi Wang
This study combined gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV) assessments to analyze the volatile ingredient changes in formula powder during 11 months of storage at room temperature. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) were also used to assess the potential indicators of aroma changes during storage. The aim was to expose the possible changes in the aroma profile and the substances that alter infant formula (IF) aroma during storage. The results showed that the aldehyde and ketone content in the milk formula increased as the storage time was extended, while the lactone and terpenoid levels decreased significantly. The OAV indicated the presence of various major aromatic substances at different storage times. Considering consumer concern regarding product flavor, this study ascertained that monitoring substance changes during storage showed that 2-heptanone was a good indicator of milk flavor, dimethyl disulfide was a suitable indicator of protein degradation, and 3-methylbutanal, heptanal, hexanal, pentanal, and octanal were all good indicators of fat oxidation. The results of previous related studies were used to supplement the data in this work regarding the changes in IF during product shelf life and to provide support for controlling the flavor substances and quality during new product development.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 24
·4460
·
IF 5.2
Chao Ye,Zhankai Zhang,Zhi-Hong Zhang,Ronghai He,Xue Zhao,Xianli Gao
Beef potentiator is an important flavour enhancer in the food industry, while it is prone to generating insufficient compounds with umami and sweet tastes and compounds with a fishy odour during enzymatic hydrolysis of beef, resulting in poor flavour of beef potentiator. It has been extensively reported that sonication is capable of improving food flavour. However, the effect of sonication on the flavour of enzymatically hydrolysed beef liquid (EHBL) was scarcely reported. Herein, we investigated the effect of sonication on the flavour of EHBL using quantitative descriptive analysis (QDA), physicochemical analysis and SPME-GC-olfactometry/MS. QDA showed that sonication had a significant effect on taste improvement and off-odour removal of EHBL. Compared with the control, sonication (40 kHz, 80 W/L) increased the contents of total nitrogen, formaldehyde nitrogen, total sugars, reducing sugars, free amino acids (FAAs) and hydrolysis degree of EHBL by 19.25%, 19.80%, 11.83%, 9.52%, 14.37% and 20.45%. Notably, sonication markedly enhanced the contents of sweet FAAs, umami FAAs and bitter FAAs of EHBL by 19.66%, 14.04% and 9.18%, respectively, which contributed to the taste improvement of EHBL. SPME-GC-olfactometry/MS analysis showed that aldehydes and alcohols were the main contributors to aroma compounds of EHBL, and sonication significantly increased the contents of key aroma compounds and alcohols (115.88%) in EHBL. Notably, sonication decreased the contents of fishy odorants, hexanoic acid and nonanal markedly by 35.29% and 26.03%, which was responsible for the aroma improvement of EHBL. Therefore, sonication could become a new potential tool to improve the flavour of EHBL.Keywords:beef potentiator;enzymatically hydrolysed beef liquid;ultrasound;aldehydes;alcohols;flavour
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yan Wang,Qianwen Fu,Yu Hu,Lei Hua,Haiyang Li,Guangzhi Xu,Qinxue Ni,Youzuo Zhang
Since lipid oxidation often causes serious food safety issues worldwide, determination of oil’s oxidative deterioration becomes quite significant, which still calls for efficient analytical methods. In this work, high-pressure photoionization time-of-flight mass spectrometry (HPPI-TOFMS) was firstly introduced for rapid detection of oxidative deterioration in edible oils. Through non-targeted qualitative analysis, oxidized oils with various oxidation levels were successfully discriminated for the first time by coupling HPPI-TOFMS with the orthogonal partial least squares discriminant analysis (OPLS-DA). Furthermore, by targeted interpretation of the HPPI-TOFMS mass spectra and the subsequent regression analysis (signal intensities vs TOTOX values), good linear correlations were observed for several predominant VOCs. Those specific VOCs were promising oxidation indicators, which would play important roles as TOTOX to judge the oxidation states of tested samples. The proposed HPPI-TOFMS methodology can be used as an innovative tool for accurate and effective assessment of lipid oxidation in edible oils.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）