FOOD CHEMISTRY
·
2025
·
IF 9.8
Meng Tao,Shanshan Wang,Sixu Li,Anan Xu,Zhen Tu,Yanyan Cao,Zhengquan Liu
Roasting significantly affects heterocyclic compound formation in tea. This study investigated and identified 9 rarely reported alkyloxazoles in tea infusion using SPME and SPE. Their concentrations increased with roasting temperature and time ranging from trace levels of a few μg/L to several tens of μg/L. Among these, 2,4,5-trimethyloxazole exhibited the highest concentration, reaching approximately 20 μg/L. Roasted tea leaves contained more alkyloxazoles than stems, particularly 2,4,5-trimethyl- and 4,5-dimethyloxazole. These compounds were widely detected in roasted teas. OAV analysis and addition tests confirmed the aroma contributions of 2,4,5-trimethyl-, 4,5-dimethyl-2-ethyl-, and 4,5-dimethyl-2-isopropyloxazole. Model reactions indicated their formation involved minor amino acids like glycine, alanine, threonine, valine, and leucine, while theanine played a minimal role. The findings expanded the chemical understanding of aroma compounds in tea, offering valuable insights into the complexity of roasted tea aroma and providing a theoretical foundation for optimizing aroma quality of roasted teas.
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
FOOD CONTROL
·
2022
·
IF 6.652
Yening Qiao,Jinfeng Bi,Qinqin Chen,Xinye Wu,Xinwen Jin,Min Gou,Xinrui Yang,Giorgia Purcaro
Baked red jujube is a common food ingredient used to enrich the nutritional value and enhance the aroma. DDMP (2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one) with intense bitterness and potential toxicity may be present in several baked red jujube-based products but there are no well-defined methods to measure it quickly, sensitively, and accurately. Headspace solid-phase microextraction with gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS/MS) was applied for the analysis of DDMP. The standard curve was linear between the concentrations of 0.01 and 100 μg/mL, with a limit of detection at 0.1 ng/g that below the sensory threshold of DDMP (2.06 μg/g). Five cultivars of baked red jujubes from China were evaluated with the method for DDMP content (4.55–46.50 μg/g). The results indicated that jujube cultivars with a higher molar ratio of proline to glucose, lower moisture content, and stronger ability to resist water stress should be avoided from baking to modulate the formation of DDMP.
研究领域:
食品科学
·
分析化学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD AND DRUG ANALYSIS
·
2014
·
IF 0.395
Shimin Wu,Ting Xu,Casimir C. Akoh
Roasted Trichosanthes kirilowii seeds have much more intense flavor than the raw seeds, and are commonly used as food and in the preparations of many medicinal formulations. Volatile constituents in the raw and roasted T. kirilowii seeds were separated by simultaneous distillation and extraction, and analyzed by gas chromatography–mass spectrometry on two capillary gas chromatography columns of different polarities (DB-WAX and HP-1). A total of 40 volatile compounds were identified in the raw seeds, with pentanal, 2-pentanol, styrene, ( Z )-2-heptenal, (+)-calarene, and α-muurolene being the predominant compounds; 40 volatile compounds were also identified in the roasted seeds, with 3-methylbutanal, ethanol, 2-butanol, 2,3-butanediol, ( E , E )-2,4-nonadienal, and 2-isopropyl-5-methyl-9-methylene-bicyclo[4.4.0]dec-1-ene being the most abundant compounds. A total of 15 compounds, mostly aldehydes, were common in both seeds. Roasting of T. kirilowii seeds resulted in a significant decrease in the levels of sesquiterpenes and short-chain aliphatic aldehydes. By contrast, high concentrations of 3-methylbutanal, ethanol, 2-butanol, and alkyl pyrazines were generated, which was responsible for the unique flavor of the roasted seeds. The study results may be useful for optimizing the roasting process and oil processing of T. kirilowii seeds.
研究领域:
植物化学
·
食品科学
·
药用植物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Jinrui Zhu,Li Zhou,Minjie Zhao,Fang Wei,Haiyan Fu,Eric Marchioni
Coffee is popular worldwide and its consumption is increasing in recent years. Although mass spectrometry-based lipidomics approaches have been prevalent, their application in studies related to detailed information and dynamic changes in lipid composition during coffee bean roasting is still limited. The aim of this study was to investigate the dynamic changes in coffee bean lipids during the roasting process. The lipid classes and lipid molecular species in coffee beans were characterized by lipidomic analysis combined with chemometrics. A total of 12 lipid classes and 105 lipid molecular species were identified and quantified. Triacylglycerols (TAG) was the most abundant lipid class in both green beans and roasted beans. The content of phosphatidylethanolamine (PE) and lysophosphatidylethanolamine (LPE) in green beans was obviously higher than that in roasted beans. Other phospholipids , such as phosphatidylinositol (PI), lysophosphatidylinositol (LPI), phosphatidylcholine (PC), lysophophatidylcholine (LPC) and phosphatidic acid (PA), showed a tendency to increase at the beginning of roasting, then decreased gradually. Several differential lipid molecule species, for instance, PE (16:0_18:2), PC (18:2_18:2) were significantly down-regulated, and PI (18:1_18:2) was significantly up-regulated. This study provided a scientific basis for the change of coffee bean lipids during the roasting process.
研究领域:
食品科学
·
分析化学
·
植物代谢
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Longwei Jiang,Iftikhar Hussain Badar,Ziwen Yang,Guanhua Li,Yingying Hu,Lang Zhang
This study examined how varying roasting times influenced the formation of free and bound heterocyclic aromatic amines (HAAs) in beef during the roasting process. The findings showed that as the roasting time increased, the water content and color decreased ( P < 0.05), whereas glucose, creatine, and creatinine levels increased ( P < 0.05) from 0.05 to 2.45, 2.68–4.96, and 0.07–0.91 mg/g, respectively. A total of 7 free HAAs (IQx, MeIQx, MeIQ, PhIP, 4,8-DiMeIQx, Harman, and Norharman) and 5 bound HAAs (MeIQx, AαC, 7,8-DiMeIQx, Harman, and Norharman) were detected in the roasted beef by high performance liquid chromatography-mass spectrometry (HPLC-MS/MS). The bound HAA content in the roasted beef was significantly higher than that of the free HAAs. As the roasting time increased, the bound HAAs increased from 2125.08 to 2326.45 ng/g, while the free HAAs increased from 45.72 to 121.38 ng/g ( P < 0.05). Correlation analysis revealed that the development of free and bound HAAs was positively associated with glucose, creatine, and creatinine, and the FAAs were positively correlated with the formation of MeIQx through partial least squares regression (PLSR) analysis. These findings would help minimize the development of free and bound HAAs in roasted meat products.
研究领域:
食品科学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Chunling Chen,Yijun Pan,Yifei Niu,Dengfeng Peng,Wenjing Huang,Wangyang Shen,Weiping Jin,Qingrong Huang
Oil body (OB) is the lipid-storage organelle in oilseed, and its stability is crucial for oilseed processing. Herein, effects of roasting and boiling on the structure, stability, and in vitro lipid digestion of Camellia OB were studied. The interfacial structure and physical stability of the extracted OB were investigated by electrophoresis, confocal-Raman spectroscopy, zeta-potential, and surface hydrophobicity, etc . Boiling caused protein loss on the OB surfaces, forming a stable phospholipid interface, which resulted in coalescence of the droplets (d > 100 μm) and negative ζ-potential (-3 ∼ -8 mV) values at a pH of 2.0. However, roasting partially denatured the proteins in the seeds, which were adsorbed on the OB surfaces. The random coil structure of interfacial protein increased to ∼20 % after thermal treatment. Besides, heating decreased the surface hydrophobicity of OB and improved lipid digestion. After boiling 60 min, the extent of lipolysis increased from 41.7 % (raw) to 57.4 %.
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
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Jin Deng,Nan Ma,Yuze Jia,Lu Dong,Yan Zhang,Yi Ren,Xiaolu Shi,Yingshuang Lu,Shuo Wang
This study investigated the impact of oxygen concentrations during baking on flavor, sensory perception, and acrylamide content in butter cookies. Cookies were baked at 190 and 210 °C under three oxygen levels (5, 10, and 21%). Key quality parameters, including moisture content, texture, color, flavor volatiles, and acrylamide content, were measured, and sensory evaluation was conducted using 55 judges. Principal component analysis was implemented to elucidate relationships among physicochemical properties, aroma profiles, and safety metrics. Results demonstrated that baking under low oxygen concentrations significantly reduced acrylamide formation, exemplified by a reduction from 95.8 to 58.5 μg/kg at 190 °C and 116.6 to 53.1 μg/kg at 210 °C, respectively. Notably, baking at 190 °C with 5% oxygen was identified as the optimal condition, balancing sensory quality and safety by minimizing the formation of harmful substances. These findings provide a promising strategy for improving the safety and quality of baked goods through controlled oxygen levels during processing.
研究领域:
食品科学
·
营养学
·
食品安全
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Meng Dong,Zheng Zhou,Bo Wang,Yuying Zhang,Xuhui Huang,Lei Qin
Differences in raw material characteristics directly affect the processing characteristics and quality of the final product. Therefore, it is important for the salmon industry to start regulating or grading from raw material side. In this study, the material characteristics and flavor quality of three different salmons: Atlantic salmon, red salmon, and pink salmon were evaluated. Trans -2, cis -6-nonadienal, octanal, and cis -4-heptenal contributed to the fishy aroma of roasted salmon, while fresh salmon was mainly caused by octanal. The oily aroma of fresh salmon was relevant to octanal, decanal, and 1-heptanol. The results indicated that the composition of phospholipids affect the flavor of roasted salmon, such as phosphatidylethanolamines and phosphatidylcholines, were closely related to the roasted and fishy aroma of roasted salmon. This study revealed that roasting could reduce the sensory quality difference between salmon by changing the textural property and volatile compound profile, provide guidance for production, grading, and consumption of salmon.
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
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2020
·Vol. 55
·期 9
·3061-3072
·
IF 2.773
Ruihong Feng,Yulong Bao,Dongmei Liu,Shuang Zhang,Yong Wang,Dongpo Chen,Peng Zhou
Summary In order to evaluate the effect of steam addition during meat roasting, beef sirloin steaks were cooked at five humidities (0%, 25%, 50%, 75% and 100%) under 230 °C to a centre temperature of 71 °C. With increased humidity, heating rate generally increased and the cooked steak gradually lost the typical roasted appearance. Thiobarbituric acid-reactive substances (TBARS) values generally increased, while carbonyl groups were not affected. Increased humidity promoted the formation of volatile aldehydes and alcohols, while pyrazines decreased significantly from 0% to 25% humidity. Steam-assisted roasting inhibited the formation of heterocyclic aromatic amines (HAAs; except for IQ and Norharman). However, further increase in humidity (larger than 25%) did not have additional inhibition effect. Based on the results, it is recommended to roast beef with steam addition to reduce toxic HAAs, but the humidity should be kept at a relatively low level to maintain a typical roasted appearance and flavour profile.
研究领域:
食品科学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
Antioxidants
·
2025
·Vol. 14
·期 5
·538
·
IF 6.6
Guozhi Wu,Huiting Lin,Yongsheng Chen
Proteins and polyphenols are important components in barley malt. During the roasting process of barley malt, proteins and polyphenols interact and influence each other, ultimately altering the nutritional profile and functional properties of barley malt. In this research, polyphenol-free proteins and protein–polyphenol complexes were extracted from barley malt subjected to varying degrees of roasting. The antioxidant activity of protein–polyphenol complexes was assessed by ABTS, FRAP, and ORAC assays. The structural characteristics of the proteins were examined through UV, FL, CD, FTIR, and SEM. We found that roasting enhances the solubility of globulin, prolamin, and glutenin and facilitates the binding of these proteins with polyphenols. Conversely, the impact of roasting on albumin exhibits a trend opposite to that observed in the other three proteins. The antioxidant activity of protein–polyphenol complexes was significantly higher than that of polyphenol-free proteins. Additionally, the microenvironment of the amino acid residues of the four proteins exhibited increased polarity following the roasting process, and the structural conformation of albumin, globulin, and glutelin transitioned from an ordered to a disordered state. Our results indicate that roasting enhances the antioxidant activity of protein–polyphenol complexes by altering the secondary and tertiary structures of these proteins, thereby exposing more hydrophobic side-chain groups inside the proteins and offering more binding sites for polyphenols.
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Fengli Lian,Jun-Hu Cheng,Ji Ma,Da-Wen Sun
Fat reduction due to heating or cooking is an important issue in a healthy diet. In the current study, pork subcutaneous back fat was treated via microwave heating (MH) within 10—90 s and roasting - steam heating (RSH) within 2—30 min and their dynamic changes of individual adipocytes were explored by using vesicles as a bio-membrane model. The result showed that MH and RSH significantly increased fat loss ( P < 0.05), with the maximum losses being 74.1 % and 65.6 %, respectively. The mechanical strength of connective tissue decreased and then increased slightly. The microstructure demonstrated that MH and RSH treatments facilitated a large outflow of fat, showing that the particle size of the vesicle and individual adipocytes increased and then decreased. It is thus feasible to study the dynamic changes of individual adipocytes in regulating fat reduction using cell membrane simulation.
研究领域:
食品科学
·
生物物理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Xiao Shan,Lin Li,Yu Liu,Ziwei Wang,Binbin Wei,Zhongbo Zhang
Almonds are a commonly consumed nut. They possess significantof nutritional and health benefitsand are commonly processed by roasting. This study aimed to investigatthe effects of roasting on the compound composition and antioxidant activity of almonds. Metabolomics analysis, performed via UPLC-QTOF/MS, and fatty acid analysis, conducted via GC–MS, employed, and the results demonstrated a significant increase in antioxidant activity of post-roasting and in vitro digestion, ranging from 1.16 to 3.44 times. Untargeted metabolomics identified a total of 172 compounds, with notable differences observed in organic oxides, fatty acids, and their derivatives. Correlation analysis identified fatty acids as the primary influencers of changes in antioxidant activity following roasting. Taken together, these findings suggest that roasting enhances the antioxidant activity of almonds, primarily due to alterations in fatty acid analogs, thereby providing valuable insights into optimizing almond consumption for health benefits.
研究领域:
食品科学
·
营养学
·
分析化学
·
代谢组学
✓ 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）