ACS ES&T Water
·
2025
·
IF 4.3
Jiahui Zhang,Mingliang Wu,Miao Yu,Yue He,YuXin Xi,Chenyulin Wang,Yun Pan
Taste and odor (T&O) issues in drinking water sources are common sensory concerns, with thioethers being major contributors to septic odors. Although algal metabolism is a known source of these odors, the mechanisms driving thioether production remain insufficiently explored. This study systematically analyzed the primary thioethers present in a reservoir-based drinking water source in southeastern China. Multiple algal species were cultured under near-natural conditions, both individually and in combination, to investigate the mechanisms of thioether release. The results revealed that dimethyl sulfide (DMS), reaching concentrations up to 2.54 μg/L, was primarily produced by Cyclotella (diatom). Dimethyl trisulfide (DMTS), with a peak concentration of 0.26 μg/L─exceeding its odor threshold by 26-fold─posed the highest odor risk and was mainly produced by Microcystis aeruginosa (cyanobacteria) and Cyclotella. Cyclotella emerged as the primary thioether-producing algae, particularly when coexisting with Microcystis aeruginosa. As the biomass of Microcystis aeruginosa increased, the growth of Cyclotella was inhibited and its proliferative capacity declined, resulting in a 32–54% increase in thioether release, whereas thioether production by Microcystis aeruginosa decreased by 17–76%. This study provides novel insights into algal interactions driving thioether release, guiding odor risk management in water sources.
研究领域:
水生生态学
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环境科学
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饮用水安全
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Meng Tao,Wenli Guo,Jin Liang,Zhengquan Liu
The occurrence of the cooked off-flavor during the thermal sterilization of green tea beverages negatively impacts their quality. This study aimed to identify the key cooked off-flavor compounds by molecular sensory science. The increase of 12 compounds, including malty (e.g., 3-methylbutanal), floral (e.g., linalool), sweet (e.g., methional), and smoky (2-methoxy-4-vinylphenol) compounds, contributed to the development of the cooked off-flavor. Additionally, the loss of five aroma compounds—dimethyl sulfide, ( E ) -β- ionone, 2-methylbutanal, 1-penten-3-one, and ( E,Z )-2,6-nonadienal—also caused the emergence this undesirable flavor. One potential solution to reduce the cooked off-flavor was the baking of tea raw materials. While baking did not significantly reduce the concentration of off-flavor compounds, it led to an increase in eight roasty aroma compounds, such as pyrazines and pyrroles, which helped partially mask the cooked off-flavor in green tea beverages.
研究领域:
食品科学
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分子感官科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 87
·期 6
·2515-2526
·
IF 3.693
Yuanyuan Liu,Cheng Yang,Qun Wang,Jian Zhang,Lianfu Zhang
Cooked off-flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off-flavor compounds, gas chromatography–mass spectrometry–olfactometry (GC-MS-O), aroma extract dilution analysis (AEDA), gas chromatography–mass spectrometry (GC-MS), and odor activity value (OAV) calculation were applied simultaneously. The results showed that there were 17 aroma-active compounds in tomato juice samples. Among them, three newly formed sulfur-containing compounds (dimethyl sulfide, dimethyl trisulfide, and methional) and 1-octen-3-one, which exhibited cooked corn/potato, onion, and mushroom odor, were proved to be responsible for the cooked off-flavor in heat-treated tomato juice (HTJ) by omission experiments and electronic nose analysis. The three newly formed sulfur-containing compounds were further confirmed to be the key compounds responsible for the cooked off-flavor in four different tomato cultivars that were commonly consumed in the market. Practical Application Tomato is one of the most popular vegetables in the world and tomato juice is an important part of the tomato industry. However, the cooked off-flavor of tomato juice after sterilization severely restricts its industrial development. This study analyzed and compared the changes of aroma compounds before and after sterilization, and identified and confirmed the major off-flavor components. This work could provide fundamental information for the prevention of cooked off-flavor.
研究领域:
食品科学
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化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Mingzhu Zhou,Yiting Lu,Jinyu Yu,Chao Wang,Wei Yu,Liu Shi,Wenjin Wu,Lan Wang,Yu Qiao
Gas chromatography-electronic nose (GC-E-Nose), gc-ion mobility spectrometry (GC-IMS), and gc-olfactory-mass spectrometry (GC-O-MS) techniques, along with odor recombination and omission experiments, were employed to characterize the off-flavors in commercially available ready-to-heat roasted catfish after reheating. A total of 19 (DR), 11 (HR), and 21 (YR) characteristic compounds were identified across the three samples. The 19 characteristic compounds from the DR group were reconstituted to develop recombination and omission models. The resulting model demonstrated the highest similarity (84.98 %) to the original sample while retaining some odor information from the other two sample groups. The 12 key off-flavor substances were identified through the omission model and were subsequently subjected to multivariate recombined. The contribution of these off-flavors was further validated via omission testing. The results indicated that the primary off-flavors in reheated ready-to-heat roasted catfish were attributed to hexanal, heptanal, (E)-2-hexenal, octanal, 3-methyl-1-butanol, 1-octen-3-ol, and (E,E)-2,4-heptadienal. This characterization of off-flavors in ready-to-heat roasted catfish post-reheating will contribute to the regulation of the product's flavor quality.
研究领域:
食品科学
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分析化学
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感官评价
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食品加工与贮藏
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风味化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Yujie Chen,Lulu Ma,Ying Liu,Jiaying Huo,Ying Gao,Shijian Dong,Shugang Li
BACKGROUND The application of egg white powder (EWP) was subject to its off-flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis–fermentation were explored. RESULTS Compared with the control group, enzymolysis combined with fermentation treatment group (EW-EF) reduced the four-representative off-flavor compounds (geranyl acetone, 1-octen-3-ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with good flavor, and enzymolysis produced fresh amino acids. Characterization of protein structure indicated that fermentation decreased both fluorescence intensity and surface negative charges, accelerating the aggregation of proteins; enzymolysis promoted aggregation and degradation, improving the stability of the egg white proteins. Meanwhile, enzymolysis broke down the hydrophobic cavities bound to off-flavor compounds, releasing protein-bound off-flavor compounds and removing them through fermentation. CONCLUSION EW-EF had the best effect of off-flavor removal on EWP. The results of the present study could provide a green and effective method for improving the flavor of EWP. © 2024 Society of Chemical Industry.
研究领域:
食品科学
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生物技术
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化学工程
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产品关联
DOI
PubMed
高影响因子
Journal of Environmental Chemical Engineering
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2024
·
IF 7.4
Wei Liu,Ming Yang,Shuang Wang,Yan-Sai Bao,Yong-He Cui,Ling-Xu Meng,Liang-Cheng Li,Yang Wu,Yu-Yang Zhang
Solid-phase microextraction (SPME) has been widely used for the analyzing trace organic pollutants in environmental samples. The properties of coatings have a significant effect on the application range, selectivity and sensitivity of existing analytical methods. Therefore, the development of SPME technology depends on fibers with a stable, efficient, and selective coating. In this study, metal-organic frameworks (MOFs) were used to fabricate porous carbon membranes in situ for SPME. The composite material (UIO66-NH 2 @PAC) was directly carbonized to prepare a derivative porous carbon material (C-UIO66-NH 2 @PAC), which was applied to the extraction of off-odour organic pollutants for the first time. The Zr-N co-doping in the material was not only beneficial to the formation of derivatized porous carbon, but also endowed it with a certain hydrophilicity, which was highly advantageous for capturing weakly polar compounds. By optimizing the extraction and desorption conditions, a highly selective and sensitive analytical method was developed, which exhibited a detection limit of 0.61 and 0.78 ng L −1 for 2-methylisoborneol (2-MIB) and geosmin (GSM), respectively, along with a linear range from 10 to 3000 ng L −1 . Both intra-fiber repeatability (RSD 5.5 % and 3.7 %) and inter-fiber repeatability (RSD 9.7 % and 8.8 %) were satisfactory. The fiber coated with C-UIO66-NH 2 @PAC exhibited high extraction efficiency (the extraction efficiency of the analytes was 4.6–8.3 times higher than that of commercial fibers), and had excellent thermal and chemical stability. Finally, the C-UIO66-NH 2 @PAC-coated fibers were successfully applied to the SPME analysis of off-odour organic pollutants in real water samples, and these results highlighted the broad prospect for the detection of natural/drinking water.
研究领域:
环境科学
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分析化学
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DOI
高影响因子
Journal of Central South University
·
2016
·Vol. 23
·期 1
·59-67
·
IF 0.562
Zou Pan,Wang Lin,Yang Zhao-guang,Lee Hsiaowan,Li Hai-pu
A simple and sensitive analytical procedure for the determination of multi-component compounds in water samples was developed and optimized using the headspace solid-phase microextraction (HSSPME) coupled with gas chromatography-maßs spectrometry (GC-MS). Ten off-flavor compounds, including geosmin (GSM), 2-methylisoborneol (2-MIB), 2-isopropyl-3-methoxypyrazine (IPMP), 2-isobutyl-3-methoxypyrazine (IBMP), β -ionone, trans-2,cis-6-nonadienal (NDE), 2,3,4-trichloroanisole (2,3,4-TCA), 2,3,6-trichroloanisole (2,3,6-TCA), 2,4,6-trichloroanisole (2,4,6-TCA), and 2,4,6-tribromoanisole (2,4,6-TBA) were used as the target analytes. The optimization of extraction parameters including fibers types, extraction time, extraction temperature, stirring rate, sample volume, and ionic strength was carried out through the univariate approach. Ten off-flavor compounds were quantified within 50 min under the optimal conditions. Calibration curves with good linearity (r 2 =0.990-0.998) were obtained in the range 1.0/2.0-100 ng/L, while the limits of detection for all compounds were lower than or close to the odor threshold concentration. Furthermore, the proposed method was applied to analyzing and determining the off-flavor compounds in real water samples from water-treatment plants.
研究领域:
分析化学
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环境科学
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产品关联
DOI
高影响因子
CHEMOSPHERE
·
2022
·
IF 8.943
Yufan Zhang,Pu Ma,Heyun Fu,Xiaolei Qu,Shourong Zheng
Chloroanisoles is a class of odorous pollutants commonly identified in drinking water . In the present study, we confined noble metal palladium (Pd) in the micropores of zeolite Y ( ie -Pd@Y) using an ion exchange method, and applied it for the catalytic hydrodechlorination removal of chloroanisoles (represented by 2,4,6-trichloroanisole/TCA) in water. Pd supported on zeolite Y surface ( im -Pd/Y, prepared by conventional impregnation method) was used as the benchmarking catalyst. The characterization results revealed that ie -Pd@Y had smaller Pd particle size and higher Pd n+ /Pd 0 ratio than im -Pd/Y. The catalytic hydrodechlorination of TCA followed a concerted dechlorination pathway and the Langmuir-Hinshelwood model. The ie -Pd@Y catalysts with different Pd loadings exhibit excellent catalytic activities with more than 95% of TCA removed within 30 min, which is far superior to the im -Pd/Y catalysts (27–70%). Moreover, due to the confinement effect of zeolite Y, ie -Pd@Y displayed enhanced catalytic stability as compared with im -Pd/Y. The initial activity of ie -Pd@Y was more than 20 times higher than that of im -Pd/Y after five reaction cycles. Additionally, with the assistance of sieving effect, ie -Pd@Y displayed much stronger capability against the interference from dissolved organic matter than im -Pd/Y. The present results demonstrate that the confined catalysts ie -Pd@Y can be applied in liquid phase catalytic hydrogenation to effectively eliminate halogenated odorants in waters.
研究领域:
环境科学
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催化化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF SEPARATION SCIENCE
·
2020
·
IF 2.878
Yu Xu,Zhongning Yu,Xiaobin Chen,Yi Zhou,Kang Zhou,Zhuomin Zhang,Gongke Li
Halitosis with the main components of trace volatile sulfur compounds widely affects the quality of life. In this study, an adaptable active sampling system with two sample-collection modes of direct injection and solid-phase microextraction was developed for the rapid and precise determination of trace volatile sulfur compounds in human halitosis coupled with gas chromatography–flame photometric detection. The active sampling system was well designed and produced for efficiently sampling and precisely determining trace volatile targets in halitosis under the optimized sampling and detection conditions. The analytical method established was successfully applied for the determination of trace targets in halitosis. The limits of detection of H 2 S, CH 3 SH, and CH 3 SCH 3 by direct injection were 0.0140–23.0 μg/L with good recoveries ranging from 82.2 to 118% and satisfactory relative standard deviations of 0.4–9.5% ( n = 3), respectively. The limit of detections of CH 3 SH and CH 3 SCH 3 by solid-phase microextraction were 2.03 and 0.186 × 10 −3 μg/L with good recoveries ranging from 98.3 to 108% and relative standard deviations of 5.9–9.0% ( n = 3). Trace volatile targets in positive real samples could be actually found and quantified by combination of direct injection and solid-phase microextraction. This method was reliable and efficient for the determination of trace volatile sulfur compounds in halitosis.
研究领域:
分析化学
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医学诊断
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DOI
高影响因子
JOURNAL OF DAIRY SCIENCE
·
2023
·
IF 3.5
Yanmei Xi,Sana Ikram,Tong Zhao,Yiwei Shao,Ruirui Liu,Fuhang Song,Baoguo Sun,Nasi Ai
ABSTRACT Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferring overall flavor formation have been reported extensively. However, little is known about the critical flavor compound of a specific sensory experience in terms of oxidized off-flavor perception. Therefore, the present study aimed to compare the variation in sensory qualities and volatile flavors in full-fat UHT milk (FFM) and low-fat UHT milk (LFM) samples under different natural storage conditions (0, 4, 18, 25, 30, or 37°C for 15 and 30 d) and determine the main component causing flavor deterioration in the FFM and LFM samples using sensory evaluation, electronic nose, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). In addition, the Pearson correlation between the volatile flavor components and oxidative off-flavors was analyzed and validated by sensory reconstitution studies. Compared with the LFM samples, the FFM samples showed a higher degree of quality deterioration with increased storage temperature. Methyl ketones of odd carbon chains (i.e., 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and 2-pentadecanone) reached a maximum content in the FFM37 samples over 30 d storage. The combined results of the Pearson correlation and sensory recombination study indicated that 2-heptanone, 2-nonanone, and 2-undecanone conferred off-flavor perception. Overall, the present study results provide potential target components for detecting and developing high-quality dairy products and lay a foundation for specific sensory flavor compound exploration in the food industry.
研究领域:
食品科学
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感官评价
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分析化学
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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.
研究领域:
食品科学
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化学分析
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Qian Ning,Zhen Guo,Qinhua Zhang,Wanxin Hong,Huiyue Zhang,Yilan Sun,Jie Pang
The persistent fishy odor in kelp ( Laminaria japonica ) has significantly hindered its industrial applications. Although biofermentation serves as a common deodorization method, its non-reusable nature remains a notable limitation. This study investigated the precise degradation kinetics of key fishy compounds in kelp by a yeast immobilization system during five consecutive fermentation rounds. Under optimized conditions (3.8 h, 33°C, yeast inoculation 0.58 g/kg) in the immobilization system, the first round of kelp fermentation (KF1) achieved a sensory score of 90.3. Scanning electron microscopy (SEM) results indicated that the structural integrity of the yeast and the fiber membrane remained well-preserved during the first three cycles. However, a progressive flattening of both the yeast and the membrane structure was observed after the fourth and fifth cycles. Gas Chromatography-Mass Spectrometry/Odor Activity Value (GC-MS/OAV) analysis revealed that after the first fermentation round, the OAVs of critical fishy compounds 1-octen-3-one and ( E )-2-nonenal decreased significantly by 69.43% and 72.55%, respectively. Even after five round of kelp fermentation (KF5), their OAVs remained low, showing sustained reductions of 31.12% and 69.58% compared to the unfermented (UF) control. Further Partial Least Squares Discriminant Analysis (PLS-DA) identified 1-octen-3-one, ( E )-2-nonenal, and decanal as key fishy markers. These results demonstrate that the immobilization system maintains efficient multi-cycle deodorization, significantly reducing the contribution of key fishy compounds, thereby providing a critical foundation for developing recyclable and stable kelp processing technologies.
研究领域:
食品科学
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应用微生物学
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生物催化
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风味化学
·
农产品加工
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）