MICROCHEMICAL JOURNAL
·
2019
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IF 3.206
Liping Du,Chao Wang,Chenxia Zhang,Lijuan Ma,Yongquan Xu,Dongguang Xiao
Volatile compounds and sensory characteristics of instant Pu-erh teas (IPET) produced through the spray-drying process were evaluated by using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) and descriptive sensory analysis (DSA), and compared with Pu-erh tea (PET). A total of 208 and 204 volatiles were identified in IPET and PET, respectively. Through independent samples t -test, 98 and 55 compounds showed highly significant differences ( P ≤ 0.01) and significant differences (0.01 < P ≤ 0.05) between IPET and PET, respectively. Meanwhile, 158 compounds were defined to interpret the differences between IPET and PET using variable importance in the projection (VIP) value. Moreover，seven aroma attributes were identified through DSA. The results showed that IPET had the higher intensity of floral, fruity, sweet, and caramel-like descriptor, while PET demonstrated higher intensity of stale/musty and woody attributes.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
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IF 8.8
Xin Li,Busheng Zhang,Wenxuan Li,Yawen Zhao,Xiaotong Lyu,Xiaolong You,Liangcai Lin,Cuiying Zhang
Descriptive sensory analysis, headspace solid-phase microextraction–gas chromatography–mass spectrometry, gas chromatography–flame ionization detector and multivariate statistical analysis were used to elucidate the regional dependence of sauce-flavor baijiu (SFB). Although SFB samples from different regions couldn’t be clearly classified by sensory profiles, they could be clearly divided into 5 groups in principal component analysis plot based on quantitative targeted flavoromics analysis. And then, the relationship between sensory attributes and volatile compounds were investigated by network analysis. Twenty regional aroma markers were identified by multivariate statistical analysis to distinguish SFB samples from different regions. Furthermore, the influence of manufacturing operation on SFB in Guizhou region was further analyzed. Thirty-eight potential compounds were significant different in Guizhou SFB samples with different manufacturing operations. This study not only provides a better understanding of regional dependence on SFB flavor, but also further clarifies the inheritance importance of manufacturing operation in traditional SFB production.
研究领域:
食品科学
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化学计量学
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风味化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Min Zhu,Mingyao Wang,Junfeng Gu,Zhao Deng,Wenxue Zhang,Zhengfu Pan,Guorong Luo,Renfu Wu,Jianliang Qin,Katsuya Gomi
The complex flavor of Jiang-flavor Baijiu (JFB) arises from the interaction of hundreds of compounds at both physicochemical and sensory levels, making accurate perception challenging. Modern machine learning techniques offer precise and scientific approaches for predicting sensory attributes. This study applied flavoromics and sensory profiling to 27 representative JFB samples from main regions in China, integrating five machine learning algorithms to establish a novel strategy for predicting global aroma characteristics. The results indicate that the neural network (NN) model outperformed others, effectively capturing the intricate interactions among flavor compounds. Model dissection identified 18 chemical parameters potentially influencing the overall aroma profile. The importance of these factors was further validated through spiking and omission tests, which notably enhanced the sensory experience of commercial liquor. This study demonstrates the potential of machine learning in JFB flavor research and offers valuable insights into the mechanisms underlying its flavor formation.
研究领域:
食品科学
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人工智能
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化学分析
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
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2025
·
IF 8.2
Xinyue Zhang,Yixin Chen,Jiani Liu,Yibin Lan,Xu Qian,Baoqing Zhu
Hawthorn wine has gained increasing popularity in China, but comprehensive research on its sensory and chemical characteristics is still limited. This study established a sensory lexicon using Pivot Profile to describe and differentiate Chinese hawthorn wines. Based on the sensory data, 13 hawthorn wines presented three different styles, namely ‘Sweet’, ‘Fruity’ and ‘Alcohol’. A total of 129 volatile compounds were identified and quantified in all hawthorn wines using headspace solid-phase microextraction (HS-SPME) combined with both gas chromatography-Orbitrap mass spectrometry (GC-Orbitrap-MS) and gas chromatography-Quadrupole mass spectrometry (GC-Quadrupole-MS). Partial least-squares regression revealed that ‘sweet’, ‘hawthorn’, and ‘honey’ attributes were positively correlated with several terpenes, volatile phenols, lactones, ethyl cinnamate, nonanal and phenylacetaldehyde, as well as sugar content, while negatively correlated with alcohol content. Furthermore, a salting-out effect of certain terpenes and volatile phenols was observed with increasing sucrose concentration, potentially enhancing the perceived intensity of these above attributes.
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
Beverages
·
2020
·Vol. 6
·期 3
·42
·
IF 0
Zhe Wang,Xizhen Sun,Yuancai Liu,Hong Yang
The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS. A total of 57 important volatile compounds (FD ≥ 2) were screened based on the retention indices, aromatic characteristics, standard comparison, and aroma extract dilution analysis (AEDA). By calculating the odor activity values (OAVs), 32 aroma active compounds were identified in Xiaoqu liquor. In the aroma recombination experiments, these active compounds were dissolved in 46% ethanol water at their natural concentrations, resulting in successful simulations of the typical aromas of Xiaoqu liquor, including fruity aroma, sweet aroma, and grain aroma. Omission experiments showed that the critical compounds that contribute to the characteristic flavor of Xiaoqu liquor include ethyl octanoate, acetaldehyde, 1,1-diethoxyethane, isoamyl acetate, ethyl acetate, valeric acid, 1-octen-3-ol, and ethyl isovalerate. The results provide some guidance for upgrading the fermentation and microbial strain in the production of Xiaoqu liquor.Keywords:Xiaoqu liquor;aroma extract dilution analysis;odor activity value;sensory characterization;flavor compounds
研究领域:
食品科学
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微生物学
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产品关联
DOI
FOOD CHEMISTRY
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2023
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IF 8.8
Yiwen Zhu,Xiang Li,Shui Jiang,Yin Zhang,Lihua Zhang,Yuan Liu
The pungency and flavor experience of peppers determines their economic benefits and consumption; thus, a systematic sensory evaluation of peppers is essential to monitor their production. Here the Scoville heat units (SHUs) of powders and oils of seven commercial peppers in China (i.e., Indian, Erjintiao, Shizhuhong, Zidantou, Xinyidai, Mantianxing and Denglong) were derived based on concentrations of capsaicin and dihydrocapsaicin. Then, the pungency and sensory profiles of pepper products were investigated by 11 trained panelists. The potential indicators for predicting perceived pungency in peppers were found based on correlation analysis. The Indian pepper stood out for its highest SHU (85909), bright redness, peppery, and bitterness, but lacked herb/woody flavor. But other species had more varied flavor profiles and gentler mouth-feelings. SHU and capsaicin were more recommended in predicting the perceived pungency in pepper powder and pepper oil. This study offers a framework for evaluating the sensory characteristics of pepper products.
研究领域:
食品科学
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感官评价
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化学
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农业
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产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2024
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IF 6.2
Siying Li,Hehe Tian,Guilong Zhu,Zhenbo Wei
In the study, the effects of agitating parameters (different agitating rates and time) on the aroma and taste profiles of matcha tea were systematically investigated by the combination of untargeted metabolomics and chemometrics. The aroma profiles of matcha tea agitated at low rates (500 rpm) and for 30 s were more richness than that agitated with other parameters by sensory analysis and gas chromatography-ion mobility spectrometry. The key aroma compounds contributed to the sensory differences of matcha tea agitated at different rates and time were analyzed by gas chromatography-mass spectrometry and partial least square-discriminate analysis (PLS-DA), which were further verified by the triangle test. Thereinto, 2,4-decadienal associated with the sweet, brown and seaweed aroma significantly affected the aroma profiles of matcha tea with different agitating rates and time. The levels of bitterness and astringency were also higher in matcha tea with low agitating rates and time by sensory evaluation, which were attributed to the variations of phenolic compounds. Flavonol glycosides, gallic acid and (−)-gallocatechin were determined the key compound to the taste differences of matcha tea with different agitating parameters by the analysis of PLS-DA based on the results of high performance liquid chromatography and the sensory verification. And flavonol glycosides were mainly contributed to the bitterness and astringency, and gallic acid and (−)-gallocatechin influenced the umami and sweetness of matcha tea. Consequently, agitation has the potential to affect the sensory profiles of matcha tea by changing aroma and taste substances.
研究领域:
食品科学
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分析化学
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代谢组学
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感官分析
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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）