FOOD CHEMISTRY
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2024
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IF 8.5
Xin Pan,Shuang Bi,Yingying Xu,Fei Lao,Xingfeng Guo,Zhijian Xiao,Jihong Wu
The effect of thermal processing on the binding between methional and chelated-soluble pectin obtained from muskmelon was investigated. Particle size measurements demonstrated that the formed complex between methional and chelated-soluble pectin exhibited small sizes after thermal processing. Pyrene fluorescence analysis showed that the interaction between methional and pectin occurred in the hydrophilic region. Fourier transform infrared and nuclear magnetic resonance analysis revealed that the interaction between chelated-soluble pectin and methional was driven by hydrogen bonding, which was mainly present between carboxyl groups of pectin and the aldehyde groups of methional using the molecular dynamics simulation. Thermal processing can increase the binding rate of methional to pectin to 16 %, affecting its release. This work provided new insight into controlling the volatile release from thermally processed food during thermal processing.
研究领域:
食品科学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2021
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IF 5.279
Yujiao Cheng,Guijie Li,Houjiu Wu,Linhua Huang,Hua Wang
Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life by headspace solid-phase microextraction multidimensional gas chromatography–mass spectrometry/olfactometry (MDGC-MS/O) and a GC–MS/pulsed flame photometric detector (GC–MS/PFPD). A total of 34 aroma-active compounds with flavor dilution (FD) factors from 2 to 128 were tentatively identified by aroma extract dilution analysis-MDGC-MS/O. Among them, a light-induced off-flavor compound with a high FD factor, methional (cooked potato), was positively identified in the Ponkan mandarin juice at the end of the shelf-life. In addition, 11 volatile sulfur compounds (VSCs), including 6 screened shelf-markers (variable identification, VID > 0.80), were identified in Ponkan mandarin juice by a sulfur detector (PFPD). Four VSCs exhibited odor activity values exceeding 1. Three VSCs (methanethiol, dimethyl trisulfide, and methional) were confirmed as key light-induced off-flavor compounds in Ponkan mandarin juice based on addition/omission experiments. Furthermore, light irradiation accelerated the degradation of sulfur precursors (methionine and MMS) and the formation of these VSCs leading to an increase in off-flavor intensity.
研究领域:
食品科学
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分析化学
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农业化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
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IF 9.231
Wenjing Huang,Shimao Fang,Jing Wang,Chao Zhuo,Yonghua Luo,Yilei Yu,Luqing Li,Yujie Wang,Wei-Wei Deng,Jingming Ning
Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study, the aroma composition of KBT through natural withering, sun withering, and warm-air withering was analysed using gas chromatography–mass spectrometry. The results revealed significant differences in the three samples. Gas chromatography–olfactometry and aroma extract dilution analysis were performed with screening through a relative odour activity value (rOAV) > 1. In total, 11 aroma-active compounds (geraniol, ( Z )-4-heptenal, 1-octen-3-ol, ( E )- β -ionone, 3-methylbutanal, linalool, β -damascenone, ( E , E )-2,4-decadienal, methional, ( E , E )-2,4-nonadienal, and ( E )-2-nonenal) were found to be responsible for the differences in aroma caused by different withering methods. Linalool (rOAV, 161) and geraniol (rOAV, 785) were responsible for the higher flowery and fruity aromas when sun withering was applied, whereas methional (rOAV, 124) contributed to the intense roasty aroma when warm-air withering was employed. Moreover, our results were verified by quantitative descriptive analysis and addition experiments.
研究领域:
食品科学
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农学
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化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2020
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IF 4.972
Juan Wang,Changjiang Yuan,Xiulin Gao,Yongliang Kang,Mingquan Huang,Jihong Wu,Yuping Liu,Jinglin Zhang,Hehe Li,Yuyu Zhang
Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor analysis. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatography-olfactometry (GC-O) coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) ≥ 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that β -phenylethanol, 3-methylbutanoic acid, ethyl lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, ethyl cinnamate, ethyl 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that ethyl cinnamate and ethyl 3-phenylpropionate played the key roles in the overall aroma of Huangjiu.
研究领域:
食品科学
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化学感官科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2023
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IF 8.8
Yujiao Cheng,Leng Han,Linhua Huang,Xiang Tan,Houjiu Wu,Guijie Li
Thermal pasteurization decreases the sensory quality of mandarin juice. Flavor composition was determined in four fresh-squeezed and heat-processed mandarin juice varieties using molecular sensory science approaches. The relationships between odorants and sensory profiles were analyzed, and markers for flavor deterioration were screened by multivariate statistical analysis. Seventy-four volatiles were identified, among which 36 odorants with flavor dilution factors ranging from 2 to 128 were detected by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution analysis (AEDA). Higher intensities of cooked and off-flavor notes were observed in the heated mandarin juice, which was related to the concentration changes of the methional, methanethiol, dimethyl sulfide, and carbon disulfide by partial least squares (PLS) analysis. Ten potential markers (methional, methanethiol, dimethyl sulfide, hydrogen sulfide, β -damascenone, camphene, trans - β -ionone, decanal, d -limonene, and α -pinene) were responsible for the sensory discrimination of fresh-squeezed and heated mandarin juices.
研究领域:
食品科学
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分析化学
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感官科学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2019
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IF 3.714
Ping Yang,Chen Liu,Huanlu Song,Lijin Wang,Xueqing Wang,Jiacai Hua
Off-flavor compounds in IF-DHMP were identified using sensory-directed analysis. In total, 56 types of aroma-active compounds were identified in the off-flavor (OF) samples, positive control (PC) samples, and accelerated oxidation (AO) samples. The Aroma Extraction Dilution Analysis (AEDA) results showed that methional, generated via Maillard reaction , was the most important component with the highest dilution factor in OF. The results of aroma recombination, omission and spiking experiment revealed that compounds such as pentanal, methional, ( E )-2-nonenal, 3-methylbutanal, ( E )-2-heptenal, nonanal, ( E,E )-2,4-heptadienal, 1-penten-3-one, 1-octen-3-one, and ( E,E )-2,4-nonadienal were the major sources of off-flavor in OF. We observed that the off-flavor in OF samples originated due to proteolysis, Maillard reaction, or lipid oxidation during processing rather than due to lipid oxidation during storage.
研究领域:
食品科学
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化学感官科学
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分析化学
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婴幼儿营养
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）