JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
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IF 4
Ping Duan,Xiya Feng,Aijun Li,Huijing Chen,Xiaowei Peng,Hongwei Wang,Jianquan Kan
Huajiao oil (HO) is widely applied as a special spice flavoring oil in Chinese cuisines. To investigate the effects of huajiao from different geographical origins on the aroma characteristics of HOs, volatile organic compounds (VOCs) and sensory profiles of HOs from eight geographical origins were investigated in combination with instrumental analysis techniques (electronic nose, headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME–GC–MS), and headspace-gas chromatography–ion mobility spectrometry (HS-GC–IMS)) and descriptive analysis (DA). Results showed that GC–MS and GC–IMS identified 57 and 65 substances, respectively, of which 8 and 10 VOCs were considered potential markers for the classification of HOs from different origins, respectively. Specifically, linalool emerged as a pivotal factor in distinguishing HOs. Additionally, the relationship between VOCs and sensory attributes in HOs was examined by partial least squares regression. Notably, linalool was the key substance affecting the “citrus” and “green” odor of HOs. The overall aroma profile of HOs was derived from huajiao. HOs retained the aroma attributes of “green”, “Chinese herb”, “piney” and “minty” of huajiao raw materials; however, “chive”, “fennel” and “fruity” aromas of huajiao were not perceived in HOs. This work provides valuable analytical data for the characterization and identification of the aroma profile of Chinese HOs.
研究领域:
食品科学
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化学分析
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Qin Xiang,Lijuan Yao,Jiao Zhou,Songling Li,Wei Zeng,Ping Liu
The mechanism underlying effective binding between the aroma compounds in Zanthoxylum bungeanum oil and pork, especially during heating, remains unclear, restricting accurate regulation of numbing flavor in meat dishes. Therefore, this study investigated the effects of heating on the binding between pork myofibrillar proteins (MPs) and four key aroma-active compounds in Zanthoxylum bungeanum oil and the related mechanism. Results showed that higher temperatures within 70–90 °C induced larger particle sizes and zeta potential values of MPs while reducing endogenous fluorescence. The surface hydrophobicity and secondary structure increased when heating to 80 °C and subsequently declined. Besides aroma compounds, these structural changes of MPs also affected their affinity for aromatic compounds. Higher binding percentages were observed in 2,3-butanediol (36 %–90 %) and linalyl acetate (12 %–55 %), while heating at 80 °C increased their binding amounts. Further correlation analysis and molecular docking revealed that these aroma compounds primarily bound with MPs via hydrogen bonding and various hydrophobic interactions.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 11
·1661
·
IF 5.561
Ruijia Liu,Nan Qi,Jie Sun,Haitao Chen,Ning Zhang,Baoguo Sun
Fried pepper (Zanthoxylum bungeanumMaxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatures and different frying times on the volatile composition and odor characteristics of FPOs, descriptive sensory analysis (DSA), solvent-assisted flavor evaporation–gas chromatography–mass spectrometry (SAFE–GC–MS) and electronic nose (E-nose) were used to analyze the FPOs (FPO1–FPO4 represented the pepper oil fried at 110 °C, 120 °C, 130 °C, and 140 °C; FPO5–FPO7 represented the pepper oil fried for 10 min, 20 min and 30 min). The results showed that FPO3 and FPO6 had strong citrus-like and floral aromas and exhibited significant advantages in sensory attributes. A total of 46 volatile compounds were identified by SAFE–GC–MS; among them, FPO3 and FPO6 had a higher volatile compound content.β-Caryophyllene was detected in only FPO3 and FPO6; linalool was higher in FPO3 and FPO6, which might cause them to exhibit stronger floral and citrus-like aromas. The presence of (2E,4E)-2,4-decanedienal would be one of the reasons for the strong fatty aroma exhibited in FPO4 and FPO7. FPO3 and FPO6 were associated with citrus-like and floral aromas by partial least squares regression (PLSR) analysis, which agreed with the sensory evaluation results.Keywords:fried pepper oil;frying temperatures;frying times;GC–MS;odor;aroma profiles
研究领域:
食品科学
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化学工程
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感官分析
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Tianyu Dong,Zilong Tian,Shuwei Wang,Jie Sun,Haitao Chen,Shuqi Wang,Baoguo Sun
Fried pepper oil (FPO) is a widely used flavoring oil in China, but it suffers from complex chemical reactions that give an unpleasant odor. The aim of this paper is to study the main causes of off-flavor in FPO, as well as identify key off-flavor compounds in FPO. Fifty-eight volatiles were identified using HS-SPME–GC–MS (headspace solid-phase microextraction–gas chromatography–mass spectrometry) during storage. Fifteen off-flavor compounds were initially targeted by odor activity values (OAVs) calculations and partial least squares regression (PLSR) analysis. Eventually, five key off-flavor compounds were identified by recombination experiments and omission test, which were hexanal, ( E ) - 2-octenal, terpinyl acetate, α -terpineol, and hexanoic acid. The off-flavors could derive from the oxidative degradation of long-chain fatty acids and the acid-catalyzed rearrangement of terpenes. The results of the study provide a theoretical basis for the regulation of off-flavor in FPO and a practical guide for the industrial production of FPO.
研究领域:
食品科学
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化学工程
·
分析化学
✓ 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）