Analytical Methods
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2021
·Vol. 13
·期 26
·2989-2996
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IF 2.896
Yiwen Cao,Shenjie Zhu,Lin Zhang,Qun Cui,Haiyan Wang
Aiming at the difficulty in qualitative and quantitative analysis of trace compositions in food preservative propionic acid, the trace compositions and the key components influencing the total aldehyde content in propionic acid were analyzed by gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography (HPLC) and gas chromatography (GC) in this paper. The results show that the food preservative propionic acid contains 18 trace compositions. The main compositions affecting the total aldehyde content in propionic acid are acetaldehyde, propionaldehyde, 1-cyclopropyl-1-propanone and 2-methyl-2-pentenal, which account for ∼90% of the total aldehyde content in propionic acid. The total aldehyde content in propionic acid can be quickly determined by iodometric titration. However, the impurity compositions, solution oxygen content and pH value of propionic acid may affect the stability of NaHSO3, which lead to a higher titration value of the aldehyde content. The total aldehyde contents in propionic acid determined by GC (148.535–337.890 mg L−1) and HPLC (157.730–335.780 mg L−1) are close and reliable with a relative deviation of 0.31–3.00%. The volatile low-carbon aldehydes and ketones including formaldehyde, acetaldehyde and acetone have a weak response and a high detection limit in GC. The derivation conditions of all aldehydes and ketones in propionic acid should affect the determination results of HPLC. It provides the basic data for quality improvement and ultra-deep purification of food-grade propionic acid.
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
PubMed
高影响因子
MOLECULES
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2021
·Vol. 26
·期 10
·3048
·
IF 4.412
Shuqi Wang,Yuan Chang,Bing Liu,Haitao Chen,Baoguo Sun,Ning Zhang
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.Keywords:douchi;aroma-active compounds;AEDA;OAV;GC–MS;GC–O
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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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2024
·
IF 4
Yanchi Zhou,Jingtao Cui,Qiaozhu Wei,Long Wu,Tian Li,Weimin Zhang
Background: Aroma significantly influences the quality of rambutan seed oil. Nonetheless, few studies have examined the volatile composition of rambutan seed oil. Thus, there is a need for a comprehensive characterization of the aroma profile of rambutan seed oil.Methods: This study systematically investigated and compared the aroma characteristics of three types (BR-4, BR-5 and BR-7) of rambutan seed oils using HS-SPME-GC-MS and HS-GC-IMS techniques, augmented by chemometric modeling.Results: GC-MS identified 135 volatile compounds, primarily hydrocarbons and esters, while GC-IMS characterized 35 compounds, mainly aldehydes and alcohols. Multivariate statistical analyses revealed significant differences in the aroma profiles among the oil samples. BR-5 exhibited the highest levels of aldehydes and hydrocarbons, whereas BR-7 demonstrated the highest content of esters and ketones. 21 and 15 differentially volatile compounds were extracted from the datasets obtained via GC-MS and GC-IMS. These compounds primarily comprised esters (floral and fruity) and aldehydes (green and fatty), interacting to create the distinctive aroma profiles of the three rambutan seed oils.Conclusion: This study provides theoretical support for evaluating the flavor characteristics and utilization potential of rambutan seed oil.
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
PubMed
高影响因子
MOLECULES
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2021
·Vol. 26
·期 24
·7647
·
IF 4.412
Binshan Liu,Shiqi Xu,Zhizhong Dong,Yuping Liu,Xiaoming Wei,Danqing Shao
To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.Keywords:scallion pancake;GC-O;GC-MS;key odorants;storage;odor-active value
研究领域:
食品科学
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分析化学
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风味化学
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DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
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2024
·
IF 4.9
Wenhui Lu,Mingshuo Zhu,Chunli Ding,Xuebo Li,Junchao Ma,Yinghua Qi,Mengshuo Guo
Natural coal can be produced via desulfurization, decarbonization, and other processes under appropriate pressure and temperature conditions, enabling it to react with gasification agents and produce gas. Fine slag and coarse slag are both by-products of the entrained-flow gasifier and may contain a large amount of carbonaceous residue. To explore the optimization of the gasification process, coal upgrading, and adulteration identification, qualitative and semi-quantitative characterizations of the volatile organic components in gasification slag and natural coals were carried out using Gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS). Fingerprint spectra were generated to illustrate the volatile differences and specificities. A total of 51 kinds of volatiles were analyzed using a rapid and non-destructive detection method under ambient conditions by GC–IMS method. GC–MS, acting as a supplementary identification method, detected a total of 40 volatile compounds, among which alkanes were in the majority. Characteristic markers were explored to achieve the accurate differentiation of volatiles from natural coal and gasification slag samples. Multivariate analyses, including heatmap, hierarchical cluster analysis (HCA), principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discrimination analysis (OPLS-DA), were conducted to discriminate the odor of natural coal and gasification slag samples. This study deepens the understanding of volatile distribution and lays the foundation for the development of gasification technology and adulteration monitoring.
研究领域:
能源化学
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环境科学
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分析化学
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产品关联
DOI
高影响因子
MOLECULES
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2021
·Vol. 26
·期 19
·5797
·
IF 4.412
Yanyan Lu,Jianbo Wang,Gang Shen,Jiuling Liu,Hongwei Zhu,Junning Zhao,Shitang He
Introduction: A novel analytical method using fast gas chromatography combined with surface acoustic wave sensor (GC-SAW) was developed for rapid determination of the pharmacological volatiles of turmeric (Curcuma longaL.). Methods: The volatile compounds in 20 turmeric samples, collected from different parts and different origins, were assessed by the fast GC-SAW. In addition, gas chromatography–mass spectrometry (GC-MS) was employed to confirm the chemical composition of the main volatiles. The digital fingerprint of turmeric was established and analysed by principal component analysis and cluster analysis. Results: Curcumene (9.1%), β-sesquiphellandrene (5.1%) and ar-turmerone (69.63%) were confirmed as the main pharmacological volatiles of turmeric. The content of ar-turmerone in lateral rhizome turmeric was significantly higher than that of top rhizome and ungrouped turmeric. The contents of curcumene and β-sesquiphellandrene in top rhizome turmeric were higher than those in lateral and ungrouped turmeric. The 20 turmeric samples were divided into four categories, which reflected the quality characteristics of the turmeric from different parts and origins. Conclusion: The GC-SAW method can rapidly and accurately detect pharmacologically volatiles of turmeric, and it can be used in the quality control of turmeric.Keywords:gas chromatography–surface acoustic wave sensor;gas chromatography-mass spectrometry;turmeric;pharmacological volatiles;determination;quality control
研究领域:
分析化学
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植物学
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药物分析
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
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2016
·Vol. 40
·期 5
·639-646
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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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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2022
·Vol. 59
·期 10
·4108-4121
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IF 3.117
Chen Jia-Nan,Han Hao-Ting,Liu Chun-Ju,Gao Qi,Wang Xiao-Wen,Zhang Jun-Wei,Tanokura Masaru,Xue You-Lin
Dongli , or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in Dongli using quantitative descriptive analysis (QDA), gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatography-olfactometry (GC-O). QDA indicated that Dongli of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) analysis, GC-O analysis, detection frequency analysis (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing “anise, green” aromas were the key aromatic VOCs of fresh pears, while ethyl butanoate, butyl acetate, heptyl acetate, benzaldehyde, and geranyl acetone contributing “sweet, fruity, green” aromas were the key aromatic VOCs of Dongli . The results revealed that the repeated freezing treatment promoted a unique aroma in pears. This study would contribute to developing new pear products. Graphical abstract
研究领域:
食品科学
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植物学
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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 Essential Oil Bearing Plants
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2024
·
IF 2.1
Runhu Xin,Miao Liang,Rui Wang,Yajian Wu,Wei Guan,Yuping Liu
To investigate the volatiles and odor-active compounds (OACs) in essential oils (EOs) from leaves, fresh fruits and seed shells of Platycladus orientalis (L.) Franco, three EOs were extracted and analyzed by hydrodistillation combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and GC. The yields of three EOs were 0.22%, 0.48% and 1.94%, respectively; a total of 77 compounds were identified by comparing their mass spectra and retention index with those of the authentic standards or the related data reported in the references, and 29 odorants were determined as OACs. Among them, 58 volatile components were identified in the leaf EO, accounting for 98.19% of the total volatiles, of which 18 compounds were screened as OACs; 47 volatile components were determined in the fruit EO, representing 98.98% of the entire volatile oil, of which 12 compounds were sniffed as OACs; 49 volatiles were found in seed shell EO, covering 97.26% of the whole volatiles, of which 19 compounds were detected as OACs. OACs in three EOs were significantly different, and the odorants with higher concentrations included α-pinene, sabinene, δ-3-carene, myrcene, β-caryophyllene, α-terpinyl acetate, cedrol, etc., which could be used as indexes for optimizing extraction process parameters of POF EOs and evaluating EO quality. The in vitro antioxidant activity of three EOs was tested by DPPH assay, ABTS assay and FRAP assay.
研究领域:
植物化学
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分析化学
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食品科学
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药理学
✓ 已验证
DOI
高影响因子
Food Analytical Methods
·
2015
·Vol. 9
·期 5
·1188-1198
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IF 1.956
Xu Yong-Quan,Wang Chao,Li Chang-Wen,Liu Shun-Hang,Zhang Chen-Xia,Li Li-Wei,Jiang Dong-Hua
Aroma volatiles from ripened and raw pu-erh tea were extracted by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE). They were then characterized and identified using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The conditions of HS-SPME including fiber selections and sampling condition optimization have been previously investigated. With the two methods, 39 and 33 aroma-active compounds were detected and characterized in ripened and raw pu-erh tea samples, respectively. The aroma-active compounds with similar sensory descriptors were grouped into the same category, and the sum of individual aroma intensity values within each category showed that the floral aroma (33.01 %), stale/musty aroma (25.24 %), and woody aroma (11.17 %) were the major aroma categories in ripened pu-erh tea. Alcohols ( floral aroma notes), methoxyphenolic compounds ( stale/musty aroma notes), and ketones ( woody or floral aroma notes) play a vital role in the special flavor of ripened pu-erh tea. In raw pu-erh tea, the floral aroma (38.62 %) and fruity aroma (16.55 %) were the major aroma categories. These aromas were closely related to the characteristics of raw pu-erh tea aroma and its sensory perception.
研究领域:
食品科学
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分析化学
✓ 已验证
DOI
高影响因子
Vegetable Research
·
2024
·Vol. 4
·期 1
·
IF 0
Chenxi Ji,Sihui Guan,Chenxu Liu,Chao Yu,Zhuping Yao,Hongjian Wan,Qingjing Ye,Guozhi Zhou,Huasen Wang,Yuan Cheng
Chili pepper (Capsicum annuum L.) is highly preferred by consumers owing to its distinctive flavor. Volatile organic compounds (VOCs) significantly influences the aromatic characteristics of chili peppers, thereby impacting their overall fruit quality. The study of chili pepper aroma remains at a nascent stage, with a notable gap in the literature regarding the composition and metabolic regulation of volatile flavor compounds in fresh chili peppers. This study focuses on the pepper cultivar var 'Qujiao 5' with rich fruit aroma, using headspace solid-phase microextraction full two-dimensional gas chromatography time of flight mass spectrometry (HS-SPME-GC × GC-TOFMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) detection technology platforms to analyze the VOCs present in green ripe pepper. A total of 1,558 VOCs were successfully identified. Utilizing the HS-SPME-GC × GC-TOFMS method pinpointed 933 substances, whereas the HS-SPME-GC-MS approach detected 773 compounds. Moreover, the two methods together identified 150 substances. Through the meticulous analysis of relative odor activity values (ROAV), it was conclusively determined that Pyrazine, 2-methoxy-3-(2-methylpropyl)- and 2-Nonenal, (E)- serve as pivotal volatile flavor compounds in chili fruit. Through the analysis of sensory flavor characteristics of chili peppers, it was found that fresh chili peppers have the main aroma characteristics of fatty, green bell pepper, and green, while also possessing modified odors such as floral and sweet. This research undertook a thorough comparative analysis of two different detection methods. It also meticulously examined the compositional and sensory attributes of the pepper VOCs, providing an essential reference for subsequent studies on the development of pepper fruit flavor quality.
研究领域:
植物学
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食品科学
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分析化学
✓ 已验证
DOI
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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2023
·
IF 3.3
Han Zhuoxuan,Zhang Jing,Wang Shuqi,Chen Haitao,Sun Jie,Zhang Ning,Zhang Huiying
As a kind of traditional fermented soybean food in China, douchi produced in Yangjiang is widely used in Cantonese cuisine and prepared foods and is exported to more than 30 countries. Yangjiang Douchi has a unique flavor and in-depth research on it can enhance its aroma quality. In this study, the key aroma-active compounds were characterized by the combined gas chromatography–olfactometry detection (GC–O) and gas chromatography–mass spectrometry (GC–MS) with sensory evaluation. In total, 39 aroma compounds were identified, and 18 of them with flavor dilution (FD) > 4 were determined. After quantifying, it was found that there were 12 aroma-active compounds with odor activity value (OAV) > 1. It was further verified that 9 aroma-active compounds contributed greatly to the aroma including acetic acid, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3-methylbutyric acid, maltol, guaiacol, phenylacetaldehyde, furanone, 3-methylthiopropanal and 1-methoxy-4-propenylbenzene. Sensory evaluations showed that the flavor profile mainly consisted of sauce-like, sour, nutty, smoky, caramel-like, and fruity notes.
研究领域:
食品科学
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风味化学
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感官分析
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）