FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Dongzhu Huang,Chenyi Sun,Yuhan Wu,Fangling Zheng,Qiqi Yang,Xinmeng Zhang,Qianying Dai,Xiaochun Wan,Qi Chen
This study aimed to investigate the effect of the combination of shaking and various anaerobic treatments on the aroma quality of gabaron oolong tea (GAOT) by chemical and sensory evaluation. The results showed that elevated anaerobic treatment harmed GAOT aroma, emphasizing undesirable attributes such as earthy, fatty, etc. A total of 85 volatiles were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and the relationship between aroma attributes and volatiles were revealed by PLS regression projection and correlation network. Hexanal and octanal at inappropriate concentrations were main causes to the earthy attribute, while nonanal exhibited a potential masking effect against unpleasant attributes. Addition experiments and σ-τ plot analysis verified these associations. Furthermore, observing dynamic patterns of content changes of these three aldehydes in fresh leaves prior to tea thermal processing, providing references for future process optimization. These results provide a new direction for enhancing the quality of GAOT.
研究领域:
食品科学
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茶叶加工学
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化学分析
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DOI
PubMed
高影响因子
Insects
·
2025
·Vol. 16
·期 9
·961
·
IF 2.9
Huiman Zhang,Lele Sun,Peng Wang,Jiaoxin Xie,Yuan Guo
Simple SummaryAs a native species in China; the survival and reproduction ofApis cerana ceranaare heavily dependent on chemical signals. In the process of chemical communication, the antennae of bees serve as the primary sensing organs, and the legs also play an important role in the reception and transmission of chemical signals. In our study, scanning electron microscopy (SEM) was used to observe its legs, revealing two types of sensilla, and the ultrastructure of the tibial spur and the antennal brush was observed. The electrophysiological responses of the legs (ELG), along with Y-tube behavioral assays, were employed to validate the involvement of the bee’s legs in olfactory perception. The legs of bees at different ages showed varying degrees of significant response to nonanal and ocimene. Notably, 10-day-old bees exhibited a clear preference for nonanal and ocimene. These findings contribute to a deeper understanding of the mechanistic role of the honeybee leg in chemical signal detection, elucidating their functional characteristics in chemical communication, and providing experimental evidence for the study of bee behavioral responses and environmental adaptation.Apis cerana ceranais a key social insect, and its ability to recognize chemical signals is crucial for maintaining colony homeostasis and coordinating collective behaviors, such as foraging, nursing, and defense. The legs of insects play a significant role in gustatory perception and proximity olfactory perception. In this study, the leg sensilla ofA. c. ceranawere observed by scanning electron microscopy (SEM). Two types of sensilla were observed, including sensilla trichodea (Str I, Str II, Str III, Str IV, Str V, and Str VI) and sensilla chaetica (Sch I, Sch II, and Sch III). The two unique structures of the tibial spur (Tsp I, Tsp II) and antennal brush (Abr) are carefully observed. The electrophysiological responses of workers at different ages to diverse chemical compounds were measured via electrolegogram (ELG) recordings on their legs. The results showed that 1-day-oldA. c. ceranawas more sensitive to nonanal; 10-day-old and 25-day-oldA. c. ceranawere more sensitive to ocimene. The results of behavioral responses showed that nonanal and ocimene can significantly attract 10-day-old workers ofA. c. cerana. This study establishes a foundation for further exploration of the mechanisms by which the legs ofA. c. ceranafacilitate colony-level communication through chemical signals. It also provides an important theoretical basis for understanding their social organization and information transmission.
研究领域:
昆虫学
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神经行为学
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化学生态学
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感觉生物学
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DOI
PubMed
高影响因子
JOURNAL OF STORED PRODUCTS RESEARCH
·
2025
·
IF 2.8
Chen Wang,Dianxuan Wang,Fangfang Zeng,Liang Chen
The Indian meal moth, Plodia interpunctella , is a globally important pest of dried fruits and nuts; however, little is known about its oviposition preferences among different dried fruits and nuts. The oviposition preference of Plodia interpunctella was measured on goji berry, fig, walnut, hazelnut, normal-oleic, and high-oleic peanut. Differential volatile organic compounds (VOCs) were identified using gas chromatography–electroantennographic detection (GC–EAD) and further validated using electrophysiological recordings, Y-tube olfactometer assays, and oviposition preference bioassays. Females laid significantly more eggs on goji berry, fig, walnut, hazelnut, and normal-oleic peanut than on high-oleic peanut. Nine active VOCs were identified using GC–EAD with undecane, eicosane, hexadecane, nonanal, ethyl caproate, 2-ethyl-1-hexanol, and octane, eliciting a dose response EAG activity. The Y-tube and oviposition bioassays further demonstrated that females were significantly attracted to nonanal and octane, which were abundant in the more preferred nuts and fruits. In contrast, females were repelled by 2-ethyl-1-hexanol, which was more abundant in high-oleic peanut. These findings provide insights into the chemical ecology of P. interpunctella and support the development of volatile-based attractants and repellents for the management of stored products pest.
研究领域:
昆虫学
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化学生态学
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害虫管理
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储藏物保护
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产品关联
DOI
高影响因子
Food Frontiers
·
2024
·
IF 7.4
Huimin An,Xingchang Ou,Jinhua Chen,Juan Li,Shi Li,Yang Liu,Hongjian Jiang,Chongxing Li,Linjiang Fang,Zhonghua Liu,Jianan Huang
Pu'er crude tea (PCT), the initial raw material for making Pu'er tea, is favored because of unique flavor and health effects. Emotional response is helpful to explain consumers’ choice of different flavors of tea. This study aims to clarify the key floral volatiles of PCT and their emotional impact on people. Twenty-nine compounds were identified as the key volatiles from 237 volatiles, which formed the flowery aroma of PCT. Linalool, geraniol, nonanal, and methyl salicylate were more abundant in the PCT, they evoked the top five emotions (mild, wild, aggressive, tame, bored). Methyl salicylate contributed most to the wild emotion in the two mixed samples (B10 and B14), and it may contribute positively to the health effects of tea, such as refreshing and anti-inflammatory. This study provided a preliminary research idea for exploring the relationship between tea aroma and human emotions and its potential role in human health.
研究领域:
食品科学
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农业化学
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心理学
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DOI
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2016
·Vol. 40
·期 5
·639-646
·
IF 0.832
Zheng Kong,Degang Zhao
Volatile compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results showed that nonanal had the highest odor activity value in the filling grains. Nonanal was enhanced by application of JA and inhibited by ABA in the seedlings of Kam sweet rice. C9-aldehydes are significant odorants in many rice types and known products of the 9-lipoxygenase and 9-hydroperoxide lyases encoded by the OsLOX3 and OsHPL1 genes, respectively. OsLOX3 mRNA expression was higher in aromatic rice compared to a nonaromatic cultivar. mRNA expression of ABI5 and MYC2 negatively correlated with OsLOX3 expression ( r = −0.841, P < 0.01; and r = −0.512, P < 0.05). In conclusion, the transcription factors ABI5 and MYC2 might be involved in ABA and JA modulation of nonanal biosynthesis, which could be used to improve rice quality. Practical Applications Nonanal and 2-acetyl-1-pyrroline are important and potent flavor compounds in aromatic Kam sweet rice. The OsLOX3 gene was potentially identified as a critical gene in aromatic Kam sweet rice and the enhancing effect of JA on nonanal biosynthesis was confirmed. The transcription factors ABI5 and MYC2 seem to regulate the expression of the fragrance gene OsLOX3 while MYC2 act as a positive regulator involved in JA-mediated nonanal biosynthesis. ABI5 participate in the ABA signaling pathway to down-regulate the expression of OsLOX3. These results will help understand the pathways involved in the biosynthesis of rice fragrance, which could be used to improve the quality of rice.
研究领域:
植物科学
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分子生物学
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农学
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DOI
高影响因子
Agriculture-Basel
·
2024
·Vol. 14
·期 2
·261
·
IF 3.3
Shiva Parsiaaref,Aocheng Cao,Yuan Li,Asgar Ebadollahi,Ghasem Parmoon,Qiuxia Wang,Dongdong Yan,Wensheng Fang,Bin Huang,Min Zhang
Meloidogynespp. are important parasitic nematodes affecting a variety of plants worldwide. We investigated the nematicidal properties of specific compounds found in bio-fumigant plants, particularly linalool, nonanal, methylene chloride, and 2-Decanal. Laboratory findings revealed that methylene chloride and 2-Decenal effectively reduced populations of second-stage juveniles (J2s). Additionally, the research explored the effects of tomato (Solanum lycopersicumL.) onM. incognitaJ2s, observing that tomato leaves significantly increased J2 mortality for all time measurements and different temperatures, while the opposite results were observed for root-stems. In the study, leaf treatment resulted in a maximum mortality response (MRmax) and half-maximal effective concentration (EC50) of approximately 100% and 4.0 µg/mg, respectively, at a temperature of 35 °C by week 8. In contrast, the root-stems treatment showed an MRmaxof 13.5% and an EC50of 3.0 ± 1.7 µg/mg. GC-MS analysis identified key compounds in tomato leaves and root-stems, such as α-pinene, d-limonene, and linalool. The results suggest that tomato leaves have potential as effective bio-fumigants for controlling root-knot nematodes.
研究领域:
植物科学
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线虫学
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农业化学
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害虫管理
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Shasha Qi,Peng Wang,Ping Zhan,Honglei Tian
Thyme ( Thymus vulgaris L. ) is widely used as a traditional spice in the cooking of goat meat (mutton) due to its distinctive flavor and the ability to weaken the “goaty flavor”. To investigate the aroma characteristics of stewed mutton with thyme (SMT), four SMT samples prepared using different cooking utensils were analyzed by gas chromatography–mass spectrometry/olfactometry (GC–MS/O). Totally, 26 aroma-active compounds (AACs) were determined by GC–MS/O and further quantified. Among these, 20 AACs exhibited odor activity values (OAV) greater than 1. However, no significant differences existed among the four SMTs, which indicated that different utensils had little effect on the aroma profile of SMTs. Aroma recombination and omission experiments results showed that nonanal, ( E )-2-octenal, and ( E,E )-2,4-decadienal had the greatest contribution to the aroma profile of SMTs. These three compounds, together with dimethyl trisulfide, 3-methyl-butanal, octanal, ( E )-2-decenal, ( E )-2-nonenal, methanethiol, hexanal, ( E )-2-undecenal, and 1-octen-3-ol, were confirmed as the key aroma compounds in SMTs.
研究领域:
食品科学
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农学
·
化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Liuyang Ren,Jie Ma,Ying Lv,Qigen Tong,Huiyuan Guo
Characterization of volatile off-odor compounds in thermal duck egg gels was investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs) and aroma recombination. The results demonstrated that the off-odor of thermal duck egg mainly came from egg yolk (EY), and content of aldehydes was the highest in EY. Anaerobic treatment in nitrogen contributed to decreased off-odor sensory scores and volatile components of the heated egg gels. Aerobic EY gels (treated in air) were determined to contain eight volatile compounds with OAVs greater than 1, such as hexanal, nonanal, benzaldehyde, ( E )-2-octenal, ( E )-2-nonenal, ( E, E )-2,4-decadienal, 1-octen-3-ol and 2-pentylfuran. However, three key volatile components (nonanal, benzaldehyde and ( E )-2-nonenal) with OAVs greater than 1 were found in anaerobic EY gels. Moreover, on the basis of results of recombination and omission experiments, hexanal, ( E )-2-octenal, ( E, E )-2,4-decadienal, 1-octen-3-ol and 2-pentylfuran were identified as key off-odor components in thermal EY gels. Sensory evaluation of the recombination model with five aroma compounds scored 4.38 out of 5 points. The major aroma profile of the off-flavor from egg EY gels included strong fatty, nutty, and mushroom aromas.
研究领域:
食品科学
·
分析化学
·
感官评价
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产品关联
DOI
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2023
·Vol. 249
·期 7
·1749-1759
·
IF 3.3
Liu Ying,Liu Xin,Gao Ying,Dong Shijian,Xiang Xiaole,Ma Lulu,Li Shugang
Egg white powder (EWP) is a kind of food processing ingredient with high quality, low price and superior processing performance. However, its application in food industry is seriously affected by the problems such as strong off-flavor and its unknown volatile compounds. In this study, EWP was taken as the research object, and the off-flavor difference of EWP under different drying methods (spray drying, vacuum drying and freeze drying) was taken as the breakthrough point. With the help of gas chromatograph-mass spectrometer (GC–MS), electronic nose (E-nose) and sensory evaluation, it was found that the off-flavor of EWP was described as fishy and green, and high temperatures made the off-flavor worse, especially SD-EWP presented the strongest odor. A total of 13 key flavor compounds and 7 potential off-flavor compounds in SD-EWP were identified by gas chromatograph–mass spectrometer–olfactometry (GC-MS-O) and aroma reconstruction experiments. The relationship model of key flavor compounds, E-nose and off-flavor was established by multivariate analysis. It was verified that octanal, nonanal, 1-octen-3-ol and geranyl acetone were the off-flavor compounds of EWP. This study provided theoretical guidance and technical reference for the flavor research and sensory quality improvement of EWP.
研究领域:
食品科学
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感官科学
·
化学分析
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Shuang Cui,Bo Wang,Zheng Zhou,Yuying Zhang,Dayong Zhou,Xuhui Huang,Lei Qin
The internal relationship between lipid composition and characteristic flavor in the steamed large yellow croaker (LYC) was investigated using volatolomics, lipidomics, and electronic sensory systems. Compared to fresh LYC, the concentrations of five key volatile flavor compounds detected after steaming exceeded human sensory thresholds. Notably, nonanal, hexanal, and 1-octen-3-ol significantly influenced the flavor of the cooked meat. Steaming at 70 °C enhanced the LYC flavor profile, with the strongest flavor observed at 80 °C. The content of three key volatile flavor compounds peaked, especially hexanal, which reached 54.55 μg/kg. Phosphatidylcholines, triacylglycerols, and fatty acids were closely associated with the volatile flavor profile of steamed LYC. The oxidation of FA 22:6 was identified as a crucial source of flavor in LYC. This study aimed to improve consumer experience by exploring the nutritional quality and flavor formation mechanisms in the thermal processing of LYC.
研究领域:
食品科学
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化学工程
·
分析化学
·
营养学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ji Wang,Xu-Hui Huang,Yu-Ying Zhang,Chengzhen Nie,Dayong Zhou,Lei Qin
Salt has a great influence on food flavor formation. In this study, electronic tongue and nose, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, and lipid oxidation levels were used to investigate the influence of different NaCl concentrations on the flavor formation of lightly salted large yellow croaker. The results showed that salt improves the sensory characteristics of the product. Hexanal, 2,5-octanedione, octanal, 1-octen-3-ol, nonanal, and heptanal were key flavor compounds. Phospholipids containing 18-carbon fatty acids are major flavor precursor substances. The TBARS values in samples increase with the increase of salt levels significantly ( p < 0.05). Products marinated in 6% NaCl showed the highest lipase activity. Thus, NaCl promotes the hydrolysis and oxidation of phospholipids by increasing lipase activity to produce key flavor substances. This study provides valuable insights into the effects of NaCl on flavor formation, which may help to regulate the flavor of salt-reduced food.
研究领域:
食品科学
·
感官分析
·
脂质组学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 8
·1872
·
IF 4.2
Daihua Hu,Yulin Wang,Fanshu Kong,Danni Wang,Chingyuan Hu,Xu Yang,Xiaohua Chen,Wang Chen,Zili Feng
Further assessment of ultraviolet C light-emitting diode (UVC-LED) irradiation for influencing shiitake mushrooms’ (Lentinus edodes) volatile and sensory properties is needed. In this study, a comparison of UVC-LED irradiation treatment on the flavor profiles in various parts of shiitake mushrooms was conducted using gas chromatography–ion mobility spectrometry (GC-IMS) and sensory analysis. Sixty-three volatile compounds were identified in shiitake mushrooms. The fresh shiitake mushrooms were characterized by the highest values of raw mushroom odors. After UVC-LED treatment, the content of C8 alcohols decreased, especially that of 1-octen-3-ol, while the content of aldehydes increased, especially the content of nonanal and decanal. The score of fatty and green odors was enhanced. For fresh samples, the mushroom odors decreased and the mushroom-like odors weakened more sharply when treated in ethanol suspension than when treated with direct irradiation. The fruit odors were enhanced using direct UVC-LED irradiation for fresh mushroom samples and the onion flavor decreased. As for shiitake mushroom powder in ethanol suspension treated with UVC-LED, the sweaty and almond odor scores decreased and the vitamin D2content in mushroom caps and stems reached 668.79 μg/g (dw) and 399.45 μg/g (dw), respectively. The results obtained from this study demonstrate that UVC-LED treatment produced rich-flavored, quality mushroom products.
研究领域:
食品科学
·
农业工程
·
分析化学
·
感官评价
✓ 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）