FOOD CHEMISTRY
·
2021
·
IF 7.514
Qincao Chen,Yin Zhu,Yafang Liu,Yang Liu,Chunwang Dong,Zhi Lin,Jie Teng
The present study aimed to systematically investigate black tea aroma formation during the fermentation period. In total, 158 volatile compounds were identified. Of these, most amino acid-derived volatiles (AADVs) and carotenoid-derived volatiles (CDVs) showed significant increases, while fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs) displayed diverse changes during the fermentation period. During this time, fatty acids, amino acids, carotenoids, and glycosidically bound volatiles (GBVs, especially primeverosides) were found to degrade to form aroma components. Further, equivalent quantification of aroma showed that the intensity of green scent was notably decreased, while the intensities of sweet and floral/fruity scents were greatly increased and gradually dominated the aroma of tea leaves. AADVs and CDVs were shown to make greater contributions to the formation of sweet and floral/fruity scents than VTs. Our study provides a detailed characterization of the formation of sweet and floral/fruity aromas in black tea during the fermentation period.
研究领域:
食品科学
·
农学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yiyuan Duan,Zhongwei Liu,Qingqing Zhang,Jinqing Hu,Songyan Zheng,Xuejin Mao,Yuanxing Wang
We adopted HS-SPME-GC–MS and UPLC-Q-TOF/MS in our study to analyze changes in volatile components (VOCs) and non-VOCs during the growth of Citrus maxima cv. Jinggang honey pomelo. In total, 75 VOCs and 65 non-VOCs were identified. Terpenes were the most important components of the VOCs, D-limonene and germacrene D were the most representative. The contents of organic acids, flavonoids, coumarins, and amino acids gradually decreased throughout the growth process, while delayed bitter compounds (limonin and nomilin) continued accumulating. According to variable importance in the projection >1 and p < 0.05, 25 non-volatile differential metabolites were selected. KEGG pathway analysis indicated that phenylpropanoid biosynthesis was the main pathway around which a sophisticated metabolic network was formed. The flavor of Jinggang honey pomelo evolved with changes in its components, ultimately presenting flavor characteristics of citrus and green aromas, balanced sweet and sour flavors, and a hint of bitterness in the aftertaste.
研究领域:
植物学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Yujing Sun,Wei Peng,Li Zeng,Yuanzhong Xue,Wenwen Lin,Xingqian Ye,Rongfa Guan,Peilong Sun
Acid hydrolysis and enzymatic hydrolysis are the main methods for releasing glycosidically bound volatiles (GBV). However, acid hydrolysis yields a strong pungent odor, and enzymatic hydrolysis is time consuming. In the present study, a new method, ultrasound hydrolysis, is reported to release GBV. This method is simple, environmentally friendly, fast and effective. Large differences were observed in the released aglycones and glycosyls between ultrasound and enzymatic hydrolysis of GBV. More types of aglycones were released under ultrasound than enzymatic hydrolysis. Alcohols and esters were the main aglycones under enzymatic hydrolysis, and terpenoids, esters and aldehydes were the main aglycones under ultrasound hydrolysis. The glycosyls released under ultrasound hydrolysis were mannose, glucose and sucrose, and those released under enzymatic hydrolysis were galactose and sucrose. The present study gives a new insight into a hydrolytic method for GBV by using ultrasound hydrolysis and can provide a reference method for fruit juice aromatization.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yanping Lin,Yibiao Huang,Su Zhou,Xiaolan Li,Yike Tao,Yani Pan,Xinyu Feng,Haowei Guo,Ping Chen,Qiang Chu
The quality of white tea (WT) is impacted by selected tea cultivars. To explore the organoleptic quality of a recently-discovered WT (“Caicha”, CC), HS-SPME/GC–MS and UPLC were employed to identify volatile and non-volatile compounds in tea samples. Multiple statistical methods demonstrated the distinctions between CC and four mainstream WT varieties from main producing areas. CC exhibited abundant volatile alcohol, terpenoids, ketone, aldehyde and ester, as well as non-volatile lignans and coumarins, phenolic acids and low-molecular carbohydrates. These substances combinedly contributed to the flavor attributes of CC, characterized by an intense herbal/citrus-like cleanness and flower/fruit-like sweetness, scarce in existing commercial WT varieties. Sensory evaluation corroborated these findings. In conclusion, we have processed a new tea variety (CC) with WT manufacturing technology, and discovered the unique cleanness and sweetness of it. This study enriches the raw material database for WT production and blending, and boosts the development of more premium WT varieties.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2023
·
IF 5.9
Jia-Ni Zhang,Meng-Han Ma,Xing-Ling Ma,Feng-Lian Ma,Qing-Yu Du,Jia-Nan Liu,Xing-Cai Wang,Qi-Peng Zhao,Yong-Jie Yu,Yuanbin She
The effect of drying methods on the variations of volatile, semi-volatile, and involatile compounds in Elaeagnus angustifolia L. (E.A.) flower was comprehensively investigated by using gas chromatography-mass spectrometry (GC-MS) and ultrahigh performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS) based untargeted metabolomics combined with our recently developed automatic data analysis software AntDAS for the first time. About 21 volatile compounds, 44 semi-volatile compounds, and 17 involatile compounds were identified and showed significant differences among drying methods. Chemometric methods like principal components analysis (PCA), and partial least squares-discriminant analysis (PLS-DA) were used in combination with heatmap analysis to reveal the relationship between compound compositions and drying methods. Finally, it was concluded that room-temperature drying is more conducive to preserving volatile compounds in E.A. flower, and hot air drying is better for preserving semi-volatile and involatile compounds. This work can provide guidelines for industrial processes of E.A. flower.
研究领域:
植物学
·
分析化学
·
药用植物研究
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 2
·e17660
·
IF 3.4
Junyi Wang,Ruifang Wang,Yan Gao,Jing Wang,Lina Qiao,Huijuan Li,Guohua Zhao,Ning Zhang,Hitao Chen,Jie Sun,Shuqi Wang
Qingke ( Hordeum vulgare L. var. nudum Hook. f.) is a cereal of Gramineae, and it is an indispensable food crop for people in the Qinghai—Tibetan Plateau of China. This work focused on the dynamic changes of volatile and non-volatile fractions of qingke (Heilaoya), that is, black qingke, during steaming, and the flavor variations were discussed combined with their correlation. According to the results of sensory analysis, it revealed that the rice and sweet aroma of black qingke increased with the extension of steaming time and reached the maximum at 60 min, whereas the grassy aroma decreased. Besides, a total of 43 aroma fractions were identified by gas chromatography–olfactometry–mass spectrometry, with the largest quantity showing up at 60 min. In addition, the overall flavor of black qingke became more abundant after steaming for 40–60 min. Furthermore, combined with the changes of the non-volatile substances, it was inferred that Maillard and Strecker reactions occurred between reducing sugars and amino acids, and the fractions, such as 2-acetylthiazole, 2-methylpyrazine, 2-pentylfuran, and furfural, were generated. These components mainly presented notes of baked, rice, and grain. In addition, the fatty acids undergo oxidative degradation to generate hexanal and ( E,E )-2,4-decadienal. These results can provide a theoretical basis for the flavor quality control and industrial production of qingke.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Shan Zhang,Le Chen,Linchi Niu,Haibo Yuan,Xujiang Shan,Qianting Zhang,Yuning Feng,Qinghua Zhou,Yongwen Jiang,Jia Li
Lipids are important tea aroma precursors. Due to the complexity of black tea processing involving both enzymatic and thermal reactions, the role of lipids in black tea aroma formation remained unclear. Herein, the dynamic changes of lipids and volatiles during black tea processing were simultaneously analyzed by lipidomics and volatolomics using ultra-high-performance liquid chromatography coupled to Q-Exactive Orbitrap mass spectrometry (UHPLC-Q-Exactive) and gas chromatography-tandem mass spectrometry (GC-MS/MS). The lipidomics method was validated in linearity, reproducibility, and recovery, which showed a high reliability. A total of 374 lipids and 88 volatiles were detected. Among them, 362 lipids and 29 fatty acid-derived volatiles (FADVs) were significantly altered depending on different processing stages. During the enzyme-driven stages of black tea processing (withering, rolling and fermentation), monogalactosyldiacylglycerol (MGDG), phosphatidylcholine (PC), and phosphatidylethanolamine (PE) were largely downregulated (<0.33 folds). Instead, in the non-enzymatic drying steps of black tea processing, triacylglycerol (TG), diacylglycerol (DG), and phosphatidic acid (PA) were mainly degraded (<0.24 folds). MS/MS fragmentation revealed that these most prominently degraded lipids were structurally enriched with fatty acyl (FA) 18:2 and 18:3 residues, such as MGDG (18:2/18:3), PC (18:2/18:2), PE (18:1/18:2), TG (18:3/18:3/18:3), DG (18:3/18:3), PA (18:3/18:3). Correlation analysis showed significant negative correlation between these lipids and FADVs such as aliphatic aldehydes, alcohols, ketones, and esters, etc. These most prominently degraded lipids were highlighted as the key potential aroma precursors during black tea processing, which were possibly oxidized and degraded into volatiles through enzyme- and thermal-driven pathways at different processing stages.
研究领域:
食品科学
·
植物代谢组学
·
茶叶研究
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Haibin Yuan,Tianyang Wang,Lan Xiao,Hongfeng Jia,Huachang Wu,Ping Dong
Although enzymatic hydrolysates of edible fungi are widely used as flavoring agents in the food industry, the effects that different enzymes have on the flavor profile of Dictyophora indusiata remain unclear. In this study, neutrase, papain, cellulase-neutrase, and cellulase-papain were used to hydrolyze D. indusiata , and the taste and odor profiles then investigated via HPLC, electronic tongue sensor, HS-GC-IMS, and HS-SPME-GC-MS analyses. Multivariate statistical analyses of PLS-DA and variable importance projection values were employed to evaluate the volatile compounds. The enzymatic hydrolysate treated with neutrase contained a higher amount of free amino acids, whereas the cellulase-papain enzymatic hydrolysate demonstrated a more pronounced umami taste. Electronic tongue sensors exhibited greater sensitivity to nucleotides. HS-GC-IMS and HS-SPME-GC-MS identified 78 and 92 volatile aroma compounds, respectively. Dual-enzyme groups had a more significant impact on the variety and content of characteristic volatile organic compounds than the single-enzyme groups did. Overall, this study elucidated changes in the flavor profiles of different enzyme hydrolysates, which could provide a better understanding of the scientific processing and condiment development of D. indusiata .
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2025
·
IF 6.8
Feng Wang,Dongjie Liu,Ruijing Liu,Qin Wang,Gengsheng Xiao,Lukai Ma
Alternaria alternata is a common fruit-decaying fungus that is potentially hazardous to fruit quality and human health. In this study, volatile and non-volatile compounds in cherry quality after artificial inoculation with A. alternata during cold storage were investigated using HS-GC-IMS and LC-MS. After fungal exposure, cherry samples exhibited significant changes in fungal counts, fruit firmness, and total soluble solid. A total of 36 volatile compounds, including 15 alcohols, 9 aldehydes, 5 esters, 4 ketones, 2 sulfur compounds, and 1 hydrocarbon were detected in the cherries by HS-GC-IMS. Changes in various aldehydes and sulfur compounds occurred in the early and middle storage stages, and changes in alcohols, esters, and ketones occurred in the middle-later storage stages. Seven types of non-volatile compounds were identified as key differential metabolites including 2-hydroxyphenylacetic acid O-b-D-glucoside, 2-O-benzoyl-D-glucose, gluconic acid, D-glucuronic acid, malonic acid, portulacaxanthin II, and altenusin, which are involved in the biosynthesis pathways of glucose, glycoside compounds, betalain, and fungal metabolites. This study provides further understanding of the relationship between the contamination of A. alternata and the quality of cherry fruit and lays the foundation for preservation technology for fresh fruit.
研究领域:
食品科学
·
植物病理学
✓ 已验证
DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2022
·
IF 6.449
Hui-Dan Hou,Cheng-Ying Wu,Jing Zhou,Fang Long,Hong Shen,Jin-Di Xu,Shan-Shan Zhou,Qian Mao,Ying-Jie Wei,Song-Lin Li
Agastache rugosa (AR) is a wildly cultivated medicinal and aromatic crop, which usually recommended to be harvested when the plant is exuberant with not flowering or in full flower stage. But there is no scientific basis for the support of the cognition. Therefore, the accumulation patterns of major active components during flower development (inflorescences with buds, full bloom and after full bloom stages) in two chemotypes (menthone type and estragole type) of AR were investigated by newly developed GC–QQQ–MS/MS and UPLC–QTOF–MS/MS methods. Five volatile (pulegone, menthone , estragole, methyleugenol and β -caryophyllene) and nine non-volatile components (rosmarinic acid, tilianin, acacetin 7- O -(6"- O -malonyl)- β - D -glucopyranoside, apigenin , agastachoside, isoagastachoside, acacetin 7- O -(2"- O -acetyl-6"- O -malonyl)- β - D -glucopyranoside, cirsimaritin and acacetin) in two chemotypes of AR samples at three stages were simultaneously quantified. It was found that the relatively higher contents of main volatile components were present in menthone type of AR collected at the full flower stage and in estragole type of AR at the after full bloom stage, whereas the relatively higher contents of main non-volatile components were present in menthone type of AR collected at the inflorescences with buds stage and in estragole type of AR at the after full bloom stage. Considering major active volatile and non-volatile components with higher levels, full bloom stage and after full bloom stage should be optimal harvesting time for menthone type and estragole type of AR, respectively.
研究领域:
植物学
·
药理学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Jianhua Huang,Hongying He,Lijun Wang,Zhihua Song,Xingguo Wang,Xiaosan Wang
It is necessary to study the formation of aldehydes in oil at high temperature. Different from the traditional heating mechanism, microwave heating is widely used, and its effect on aldehydes is also noteworthy. In this paper, we mainly investigated the changes of volatile and non-volatile aldehydes in high oleic sunflower oil (HOSO) under various microwave powers and treatment times. The findings indicate that the oil heated by microwave produces more than 20 volatile aldehydes and 4 non-volatile aldehydes (glycerol ester core aldehydes, GCAs). Hexanal , nonanal , (E)− 2-heptenal, (E)− 2-decenal, and (E,E)− 2,4-decadienal were higher in volatile aldehydes content, while GCAs gradually grew as microwave powers and treatment times increased. The GCAs concentration can increase to 0.72 ± 0.07 mg/kg when the oil is treated at 700 W for 30 min, with the content of four GCAs (8-oxo, 9-oxo, 10-oxo-8, 11-oxo-9) being 0.06 ± 0.01, 0.51 ± 0.06, 0.10 ± 0.00, 0.05 ± 0.00 mg/kg. In particular, GCAs (9-oxo) represented the majority of the overall amount of GCAs during the entire procedure.
研究领域:
食品科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 23
·3977
·
IF 4.7
Bernard Ntezimana,Wenluan Xu,Yuchuan Li,Jingtao Zhou,Sujan Pathak,Yuqiong Chen,Zhi Yu,De Zhang,Dejiang Ni
Withering is one of the major processing steps critical for the quality of black tea. In this study, we investigated the mechanisms underlying the physicochemical changes in metabolites and gene expression during the withering process of black tea using metabolomic and transcriptomic approaches, respectively. Based on gas chromatography/mass spectrometry non-targeted metabolomic approaches (GC-MS) and ultra-high performance liquid chromatograph–tandem mass spectrometry (UHPLC-MS/MS), a total of 76 volatile compounds and 160 non-volatile compounds were identified from tea leaves, respectively. RNA-seq analysis revealed that the number of differentially expressed genes (DEGs) for the comparative combination of withering time (i.e., W4h, W6h, W8h, W10h, and W12h) compared with CK (i.e., fresh leaves) were 3634, 2906, 4127, 5736, and 7650, respectively. The core genes in starch metabolism, namely alpha-amylase (AMY) and beta-amylase (BAM), were upregulated as withering time increased. AMY and BAM contributed to the decomposition of starch to increase the soluble sugars. The content of tea leaf alcohols and aldehydes, which are the vital contributors for greenish aroma, gradually decreased as withering time increased due to the downregulation of associated genes while the compounds related to sweet and fruity characteristics increased due to the upregulated expression of related genes. Most DEGs involved in amino acids were significantly upregulated, leading to the increase in free amino acids content. However, DEGs involved in catechins metabolism were generally downregulated during withering, and resulted in a reduction in catechins content and the accumulation of theaflavins. The same trend was observed in alpha-linolenic acid metabolism-related genes that were downregulated and enhanced the reduction in grassy aroma in black tea. The weighted gene co-expression network analysis (WGCNA) of DEGs showed that one module can be associated with more components and one component can be regulated by various modules. Our findings provide new insights into the quality formation of black tea during the withering process.
研究领域:
植物学
·
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）