Food Chemistry-X
·
2025
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IF 8.2
Jie-Qiong Wang,Ying Gao,Jian-Xin Chen,Fang Wang,Yuan-Yuan Ma,Zhi-Hui Feng,Jun-Feng Yin,Liang Zeng,Weibiao Zhou,Yong-Quan Xu
Aroma degradation is a pivotal technical challenge restricting the development of tea beverages. Addressing the aroma stability is a pressing issue for the tea beverage industry. In this study, the effect of roasting raw materials on the formation of retort odor in green tea beverages was assessed using chemometrics and sensory evaluation. The results found that roasting could significantly reduce the concentration of specific retort odorants including theaspirane (0.260 → 0 μg/L) and linalool (−31.30 %), while significantly promoting the accumulation of Maillard reaction products including 3-ethyl-2,5-dimethylpyrazine (0 → 0.800 μg/L), 2-acetylfuran (0 → 0.104 μg/L), and norisoprenoids including α -ionone (0 → 0.059 μg/L), β -cyclocitral (28.57 %), β -ionone (82.46 %) ( p < 0.05). Sensory evaluation results indicated that moderate roasting (5 min) effectively reduced the intensity of retort odor in green tea beverages while maintaining high overall acceptability. The study provides a theoretical basis for flavor regulation in the tea beverage industry.
研究领域:
食品科学
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风味化学
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感官分析
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茶叶加工
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化学计量学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Jie-Qiong Wang,Ying Gao,Zhi-Hui Feng,Si-Han Deng,Jian-Xin Chen,Fang Wang,Yi-Fan Li,Ying-Bin Zhang,Jun-Feng Yin,Liang Zeng,Wei-Biao Zhou,Yong-Quan Xu
The deterioration of aroma quality in tea beverages during the shelf life is a significant issue. In this study, sensomics techniques were employed to identify the characteristic factor contributing to aroma degradation in green tea infusion. Samples A (no/faint retort odor) and B (high intensity retort odor) were selected based on their retort-like odor intensity after heat treatment simulating shelf-life conditions. The key odorants were identified through a combination of chemometrics analysis, comparative aromatic extract dilution analysis (cAEDA), detection frequency analysis (DFA), and odor-specific magnitude estimation (OSME). Subsequently, eight odorants, including linalool (892.451 μg/L), ( E )- β -damascenone (5.105 μg/L), phenylacetaldehyde (27.720 μg/L), nonanal (2201.439 μg/L), α -terpineol (7.166 μg/L), geraniol (0.499 μg/L), theaspirane (0.044 μg/L), and 2-hydroxy-5-methylacetophenone (2.973 μg/L), were identified as the key substances contributing to the retort-like odor in sample B. Aroma recombination and omission test further demonstrated that elevated concentrations of nonanal, geraniol, phenylacetaldehyde, and theaspirane might be the primary reasons for the retort odor observed in samples.
研究领域:
食品科学
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分析化学
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感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xiaoying Li,Chunsheng Liu,Junkai Wu,Kai Su,Xiao Xiao,Libin Zhang,B. Loye Eberhart,Caixia Chen,Fuhang Song
To deepen the understanding of peach aroma, we investigated the changes of volatile organic compound (VOC) profiles during fruit development in three fresh peach cultivars: ‘Jiucui (JC)’, ‘Zhongyoupan No. 9 (ZYP9)’ and ‘Zhongyou No. 8 (ZY8)’. The classes and contents of VOCs changed significantly during fruit ripening. The representative VOC changes were categorized into three developmental stages, with the lowest volatile content observed during the middle stage. At maturity, ester-related volatiles increased significantly, dominating the VOC profiles and accounting for 78 %, 82 % and 88 % in JC, ZYP9 and ZY8, respectively, while alcohols decreased dramatically. Multivariate analysis identified 23, 21 and 20 potential volatile markers in JC, ZYP9 and ZY8, respectively, with 9 shared markers distinguishing the different developmental stages. Odor activity values (OAVs) and olfactometry analysis highlighted 36, 29, and 26 aroma-active compounds (OAV > 1) across the cultivars, with key contributors to the mature peach aroma including hexyl acetate (OAV 860–2896), ( E )-2-hexenyl acetate, ( Z )-3-hexenyl acetate, ( E )-3-hexenyl acetate, linalool, and γ -decalactone. The fruity aroma intensified as ripening progressed, with ZY8, a cultivar with a longer maturation cycle, exhibiting the highest odor intensity. This study offers insights into the dynamic changes in VOC profiles during peach development, highlighting key aroma-active compounds and their stage-specific variations.
研究领域:
植物学
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食品科学
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园艺学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Horticultural Plant Journal
·
2025
·
IF 6.2
Wenyi Duan,Zhenyu Yao,Chengkui Qiao,Junren Meng,Shihang Sun,Lei Pan,Liang Niu,Guochao Cui,Zhiqiang Wang,Wenfang Zeng
Volatile organic compounds (VOCs) are the main chemical compounds that determine the characteristic aroma and flavor of fruit. In this study, we identified a total of 97 VOCs, including 5 C6 compounds, 12 aldehydes, 4 alcohols, 10 esters, 13 lactones, 18 terpenes, 8 norisoprenoids, 8 ketones, 3 hydrocarbons, 8 phenylalanine derivates, and 8 other compounds, in 60 peach cultivars using headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrophotometry (GC-MS). A wide range of VOCs were detected in these germplasm resources with respect to both quantity and concentration. Correlation analysis with different physiological traits demonstrated that the genetic background exerts a significant influence on the composition and content of VOCs among peach cultivars. For example, the content of norisoprenoid was significantly lower in yellow-fleshed peach than in white-fleshed peach, and lactones were almost undetectable in stony hard peach. Among the 97 VOCs, 26 exhibited odor activity values (OAVs) exceeding 1, suggesting that these compounds act as key odorants in the peach VOC composition. Moreover, six structural genes associated with the synthesis of γ-decalactone and ( Z )-3-hexenyl acetate and five genes linked to aldehyde and 1-octen-3-one biosynthesis were identified through weighted gene co-expression network analysis (WGCNA). Additionally, 15 transcription factors (TFs) were identified as potentially regulating VOC synthesis. Overall, these data provide insight into the factors contributing to the differences in aroma qualities among peach cultivars, which can help to promote the development of peach breeding.
研究领域:
植物学
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遗传学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Hongyu Chen,Ronggang Jiang,Huimin An,Hao Xu,Xingchang Ou,Kuofei Wang,Yuan Chen,Youcang Jiang,Shi Li,Jianan Huang,Zhonghua Liu
Jasmine green tea (JGT), a distinctive Chinese tea product, derives its unique aroma via the adsorption of volatiles from jasmine flowers onto green tea-base tea (GBT). To identify the key odor-active volatiles in JGT, sensomics and chemometrics were employed, with GBT as the control. Sensory evaluation showed that GBT possesses a clean, fresh, and tender aroma, whereas JGT is characterized by a jasmine-like and refreshing scent. 35 and 31 candidate key odor-active compounds were identified in GBT and JGT, respectively, using aroma extract dilution analysis (FD > 16), and odor activity value analysis (OAV > 1). Aroma recombination, omission, and addition tests confirmed 13 key odor-active volatiles in JGT. Among these, α -farnesene and methyl salicylate were found to be the primary contributors to the jasmine-like and refreshing aromas, respectively. This study provides a theoretical reference for deeply understanding the molecular basis of JGT's aroma characteristics.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Xiaoying Li,Gang Li,Haijing Wang,Chunsheng Liu,Chunrui Rong,Fuhang Song,Caixia Chen,Junkai Wu
The changes in volatiles during postharvest storage of three peach cultivars (JC, ZYP9 and ZY8) were tracked under two temperature conditions (25 °C and 4 °C). Overall volatile content significantly decreased during storage over time, specifically with a marked decrease in ester levels, while the relative proportions of alcohols, aldehydes, and ketones increased during cold storage. These changes in volatile composition revealed three distinct storage stages across the cultivars, with the middle stage marking a critical turning point in volatile flavor quality. Among the cultivars, ZYP9 and ZY8 exhibited better adaptability to cold storage than JC. The reduction in key esters, coupled with the increase in alcohols and aldehydes, led to altered aroma profiles and the development of off-flavors in cold-stored peaches. Overall, this study provides valuable insights into the dynamic changes in flavor volatiles during postharvest storage and contribute to a deeper understanding of aroma quality in stored peaches.
研究领域:
食品科学
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植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Xuewei Jia,Yuan Gao,Hui Xi,Chun Cui,Xiao Yang,Baojiang He,Chunping Xu,Mingqi Gao,Tianxiao Li
In this study, a flavor imitation method for Osmanthus fragrans aroma was developed using molecular docking screening and odor activity value (OAV) analysis. A screening range of 41 volatile compounds was defined through headspace solid‒phase microextraction (HS‒SPME) analysis of O. fragrans flowers and gas chromatography‒mass spectrometry (GC‒MS) determination of its essential oil. Molecular docking was performed using these compounds with ten chosen olfactory receptors (ORs) related to floral aroma, and a screening heat map was constructed by the cluster analysis of molecular docking energy. A total of 10 key flavor compounds located in the lower half of the heatmap were screened out in combination with OAV analysis, including linalool oxide, hotrienol, linalool, β -ionone, γ-decanolactone, geraniol, theaspirane, α -ionone, phenylethyl alcohol, and dihydro- β -ionone. The flavor imitation concentrations of the key flavor compounds were calculated on the basis of their peak areas in HS-SPME-GC‒MS and standard curves, which were also verified via an omission test. Sensory evaluation suggested that the recombination sample coating on the packaging papers was highly similar to the odors of natural O. fragrans flowers, which was also confirmed by electronic nose measurements and HS-SPME-GC‒MS. This study provides a fast and easy method for flavor simulation based on molecular docking screening.
研究领域:
食品科学
·
分子生物学
✓ 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）