FOOD CHEMISTRY
·
2023
·
IF 8.8
Mingguang Yu,Ting Li,Lijin Wang,Huanlu Song,Xiaole Li,Hao Ding,Rongqiang Yang
Studies on odor are not negligible in the human milk (HM) science field because it plays an irreplaceable role in the feeding process of infants. This study aimed to investigate the odor skeleton components (OSCs) in HM and verify and construct an intuitive link between them and the HM odor attributes. A total of 72 odor-active compounds were identified from 32 HMs using the comprehensive two-dimensional gas chromatography–olfactometry-mass spectrometry. Twenty of these compounds were identified as OSCs (average FD ≥ 1 and average OAV ≥ 1), and their actual odor contribution was clarified. Furthermore, the connection of the 20 OSCs with their corresponding eight odor attributes was visualized by constructing a molecular sensory odor wheel. Of them, 2,3-butanedione, ( E )-2-decenal, nonanal , ( E )-2-nonenal, octanal , 1-octen-3-one, hexanal , methional , and butanoic acid were the most important contributors to dairy-sweet, fishy, dairy-fat, metallic/iron, flour, grassy/green, cooked, and sweaty/rancid odor of HM.
研究领域:
食品科学
·
分析化学
·
感官科学
✓ 已验证
DOI
PubMed
高影响因子
BIOSYSTEMS ENGINEERING
·
2019
·
IF 2.983
Zun Man,Xiaorong Dai,Li Rong,Xianwang Kong,Shihao Ying,Yicong Xin,Dezhao Liu
The selection of sampling bags for odour measurement by olfactometry is critical and challenging since the loss of odorants during storage and transportation is usually high. However, there are no recommendations or limitations on the storage time for the standard Triangle odour bag method used in China. In order to optimise the selection of sampling bags, selected types of sampling bags (Fluode, BOPET, FEP and Tedlar) were tested and compared by using selected key odorants (dimethyl sulphide, 2-butanone, 2,3-butanedione, 4-methylphenol, indole , skatole, acetic acid, propanoic acid, butyric acid , valeric acid and hexanoic acid). The concentrations of key odorants were detected by PTR-MS. Firstly, background contamination was tested, with total amount of background pollutants produced by Tedlar being significantly higher than the other three types of sampling bags, while FEP and BOPET had less background contaminants. Secondly, recovery tests showed that the SOAV (sum of odour activity values) recoveries after 24 h of storage of Fluode, Tedlar, FEP and BOPET were 19.5%, 24.2%, 47.7% and 27.7%, respectively. FEP had better recovery than others, especially for the storage of 4-methylphenol (~55% recovery after 48 h), which is one of the key odorants emitted from intensive pig production. Finally, the recovery tests for 2,3-butanedione were performed under various conditions and results indicated that the storage of 2,3-butanedione in sampling bags depends on bag type (e.g. single bags or double bags), initial concentration level (10 ppbv, 100 ppbv or 1000 ppbv), the inner surface area-to-volume ratio and light condition (dark, natural light or LED light).
研究领域:
环境科学
·
动物生产学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Mingguang Yu,Qinggang Xie,Han Sun,Ying Wang,Yuan Tang,Baosong Wang,Huanlu Song,Lijin Wang,Shilong Jiang,Kaifeng Li,Yongjiu Zhang,Chengdong Zheng
Odor is an important indicator of human milk (HM) quality, with a proven function. Here, the effect of inter-individual nutrient differences on key odor-active compounds (OACs) and odor attributes of HM samples was investigated using flavor analysis techniques and correlation network analysis. A total of ninety-four OACs were identified from 30 HMs, of which 24 key OACs could represent the basic odor characteristics of HMs. Fat content was closely related to the amounts of OACs, with aldehydes being the most abundant species and having the highest correlation with fat content. Of them, nonanal and octanal were the most important OACs in HM, having both high flavor dilution factor (2 ∼ 64, 4 ∼ 128) and odor activity values (<1 ∼ 37, 2 ∼ 36) in most samples. Additionally, different pattern of synergism between key OACs contribute to each odor attribute of HM. These findings will provide insights for subsequent in-depth studies of HM flavor.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xu-Hui Huang,Yong Luo,Xiao-Hui Zhu,Charfedinne Ayed,Bao-Shang Fu,Xiu-Ping Dong,Ian Fisk,Lei Qin
The release mechanism of odorants in the oral cavity during consumption directly affects sensory attributes, consumers’ preferences, and ultimately purchase intent. Targets was set to monitor in real-time the key odorants released from grilled eel during mastication via an atmospheric pressure chemical ionization mass spectrometry (APCI-MS) connected with a nose interface. The release and perception of odorants during mastication were divided into three distinct phases. Dimethyl sulfide was the main odorant in the first stage. The release and perception of fishy aromas were predominant in the middle and last stages of mastication contributed by trimethylamine, 1-penten-3-ol, and 2-methyl-1-butanol. Chewing behavior experiments suggested that extending the chewing period to >20 s and having a chewing frequency of 2 cycles/s could enhance the aroma delivery of grilled eel and optimize the consumer experience. Consequently, the results explained the relationship between aroma release and the optimal chewing behavior for grilled eel consumption.
研究领域:
食品科学
·
化学感知
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 12
·7774-7786
·
IF 3.612
Haiyong Geng,Lihua Chen,Shufen Wang,Yi Wu,Pei Gao,Qixing Jiang,Fang Yang,Wenshui Xia
Summary Although the characterisation of volatile compounds in silver carp ( Hypophthalmichthys molitrix ) have been studied, their respective contribution to specific odour feeling was unclear. Therefore, an investigation was made in this study by big data mining, solid phase microextraction-gas chromatography–mass spectrometry (SPME-GC–MS), odour activity values (OAVs), odour recombination in surimi models and omission experiment. The results demonstrated that 91 volatile compounds were obtained by data mining and 62 volatile compounds were identified by instrumental analysis. Among them, twenty-one volatile compounds were initially selected for the construction of the surimi model. The odour recombination and omission experiment confirmed that characteristic odour of silver carp surimi were hexanal (fishy, grassy), octanal (grassy, fatty), (E)-2-octenal (fishy), nonanal (grassy, fatty), (E)-2-nonanal (fatty, grass), (E,E)-2,4-heptadienal (fishy), 1-hexanol (grassy) and 1-octen-3-ol (mushroom). This study specified distinct silver carp surimi odour with definite compounds.
研究领域:
食品科学
·
分析化学
·
农业科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Mingguang Yu,Qinggang Xie,Huanlu Song,Lijin Wang,Han Sun,Shilong Jiang,Yongjiu Zhang,Chengdong Zheng
Odor analysis of human milk (HM) is often challenging. Here, a new strategy for the analysis of odorants in HM using dynamic headspace sampling combined with comprehensive two-dimensional gas chromatography–olfactometry-mass spectrometry (DHS/GC × GC-O-MS) was established based on the comparison of different extraction methods and instrument modes. Overall, DHS/GC × GC-O-MS was proved to be able to provide higher extraction efficiency and better analytical results of the odor-active compounds (OACs) in HM, meanwhile, the salt addition during the extraction further promoted the release of the odorants. Twenty key OACs in HM were identified by flavor dilution analysis and odor activity calculation, of which 1-octen-3-one, 2,3-butanedione, ( E )-2-nonenal, and nonanal contributed significantly to the odor of HM. In addition, 2,3-pentanedione was detected as a key OAC in HM for the first time. This study provided a powerful analytical strategy for the comprehensive odor analysis of HM.
研究领域:
分析化学
·
食品科学
·
感官分析
✓ 已验证
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
Food Chemistry-X
·
2025
·
IF 8.2
Jian Ouyang,Ronggang Jiang,Huimin An,Xingchang Ou,Jing Wang,He Xie,Wenjie Fu,Jing Zhang,Hongyu Chen,Qi Liu,Juan Li,Haitao Wen,Ligui Xiong,Jian-an Huang,Zhonghua Liu
Rucheng Baimaocha ( Camellia pubescens ) black tea (RCBT) exhibits floral and sweet attributes with a unique minty-like aroma, distinguishing it from traditional and other innovative black teas. However, its key odorants remain unknown. In this study, gas chromatography-olfactometry (GC-O) combined with aroma extraction dilution analysis detected 26 aroma-active compounds (ACCs), of which 20 ACCs were quantified as odorants of RCBT infusion. In addition, aroma recombination models well simulated the overall aroma characteristics of RCBT infusion, which proved the accuracy of identification and quantification. Omission experiments showed that 12 key odorants played crucial roles in aroma formation of RCBT. Among these, four odorants (methyl salicylate, ( E , Z )-2,6-nonadienal, methyl geranate, and ( E )-2-nonenal), were of great importances for unique minty-like aroma, with significantly higher concentrations compared to other black tea varieties. This study offered a foundational theoretical framework for the processing and quality control of RCBT.
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
FOOD CHEMISTRY
·
2025
·
IF 9.8
Baosong Wang,Xing Gao,Huanlu Song,Huijuan Sun,Peidong Liu,Aiping Liu
The impact of changes in sterilization temperature on trace odor-active compounds during thermal treatment processes should not be overlooked. In this study, molecular sensory science technologies including sensory evaluation, comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS), dynamic headspace dilution analysis (DHDA), odor activity value (OAV), aroma recombination, and omission experiments were employed to identify and characterize key odor-active compounds in various high-temperature short-time pasteurized milk (HTST) samples. The results showed that milky, fatty, sweet, fruity, fresh, and stinky were the dominant odor attributes in HTST. Ten key odor-active compounds that most significantly contributed to the overall odor profile of HTST were octanal, hexanal, decanal, 2,3-butanedione, butanoic acid, 1-octen-3-ol, 3-methylbutanal, ethyl 2-methylbutyrate, acetoin, and nonanal. With increasing sterilization temperature, the concentration of butanoic acid gradually decreased, while that of 2,3-butanedione and acetoin increased. This study provides a foundation for optimizing HTST milk production based on the influence of sterilization temperature on flavor.
研究领域:
食品科学
·
化学分析
·
感官评价
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 12
·1740
·
IF 5.561
Cong Liu,Chao Wang,Tingting Zheng,Miaomiao Zhao,Wanying Gong,Qiaomei Wang,Liang Yan,Wenjie Zhang
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (E)-β-damascenone,β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea.Keywords:sun-dried black tea;odor-active compound;gas chromatography–olfactometry;odor activity value;aroma recombination;omission test
研究领域:
食品科学
·
分析化学
·
农业化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 18
·3223
·
IF 5.1
Xianxiu Zhou,Jiajing Hu,Hongchun Cui,Jiahao Tang,Yongwen Jiang,Haibo Yuan,Jiahua Li,Yanqin Yang
Floral–fruity aroma Pu-erh tea (FFAPET) is highly valued by consumers for its distinctive and appealing fragrance. This study conducted a comprehensive investigation into the volatile components of FFAPET using advanced analytical techniques, including GC-O-MS, GC-MS/MS, aroma recombination, and omission tests. Compared with traditional stale aroma Pu-erh tea, FFAPET exhibited higher levels of alcohols and alkenes. Through GC-O-MS combined with OAV analysis, 10 key active-aroma compounds were identified in representative FFAPET samples. These compounds included (E, E)-2,4-heptadienal, phenylethyl alcohol, geraniol, (E,Z)-2,6-nonadienal, (Z)-4-heptenal, 2-phenethyl acetate, 2,2,6-trimethylcyclohexanone,D-limonene,β-ionone, and linalool, all of which made significant contributions to the development of the characteristic floral–fruity aroma profile. Tests involving aroma recombination and omission further confirmed that seven of these odorants played essential roles in defining the overall aroma of FFAPET. These findings offer valuable theoretical insights for the enhancement and regulation of Pu-erh tea flavor, particularly for the optimization of the floral–fruity aroma characteristics.
研究领域:
食品化学
·
风味科学
·
分析化学
·
茶叶科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 17
·3984
·
IF 4.2
Xiaofan Hao,Miao Liang,Runhu Xin,Yuping Liu
As the second most widely consumed eggs, duck eggs are made into preserved eggs, salted duck eggs, and roasted duck eggs to extend their shelf-life. To investigate the differences in potent odorants (POs) between salted duck egg yolk (SDEY) and roasted duck egg yolk (RDEY), the volatiles in SDEY and RDEY were extracted through solvent extraction coupled with solvent-assisted flavor evaporation and were assayed with gas chromatography-mass spectrometry-olfactometry. A total of 45 volatiles were identified in two samples, 24 odor-active compounds (OACs) were screened, and more OACs were in RDEY. The flavor-dilution (FD) factors of OACs were obtained by aroma extract dilution analysis and ranged from 3 to 6561. Twenty-two OACs with FD factors ≥ 9 were quantitated, and the results indicated the concentrations of OACs in yolk increased greatly after salted duck eggs were roasted. Based on the concentrations and thresholds, odor activity values (OAVs) were determined; 17 odorants with OAVs ≥ 1 were determined as POs. Acetoin was the most PO in SDEY; there were more POs in RDEY, including 2-ethyl-3,6-dimethylpyrazine, acetoin, 2-acetyl-3-methylthiophene, dihydro-4-hydroxy-2(3H)-furanone, etc. The outcomes obtained have reference values for making better use of duck eggs in the food industry.
研究领域:
食品科学
·
分析化学
·
风味化学
✓ 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）