Food Chemistry-X
·
2024
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IF 6.5
Shan Jiang,Pengfei Jiang,Dingding Feng,Meiran Jin,Hang Qi
The flavor of algae was one of the key factors for consumer acceptance. The objective of this study was to investigate the characteristic volatile compounds in cooking and seasoned cooking edible brown seaweeds ( Undaria pinnatifida and Laminaria japonica ). The gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose (E-nose) analysis showed that baking resulted in significant difference in flavor of brown seaweeds. However, the overall effect of cooking was not as significant as that of the seasoning solution treatment. Additionally, brown seaweeds treated with the seasoning solution were more acceptable. Undaria pinnatifida was found to contain 72 volatile flavor compounds, while Laminaria japonica had a total of 70. This study proved the applicability of GC-IMS combined with E-nose technology to detect the changes of volatile components of brown seaweeds after processing, providing beneficial knowledge and basic theory for the deep processing of brown seaweeds.
研究领域:
食品科学
·
海洋生物学
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产品关联
DOI
PubMed
高影响因子
Innovative Food Science & Emerging Technologies
·
2024
·
IF 6.3
Li-Hao Wang,Wen-Hui Qu,Hui Jiang,Song-Gang Xia,Xue Feng,Chang-Hu Xue,Yun-Qi Wen
Gluten is widely used in food process, but rarely used in the fermentation of umami condiment. The extrusion treatment could modify the microstructure of gluten, which may further influence fermentation effectiveness. This study applied gluten and modified gluten obtained by extrusion as raw materials to koji and moromi fermentations. During the koji fermentation, water and Aspergillus oryzae applied to modified gluten penetrated into the inner layer of raw material more efficiently when compared with their application to gluten. After the fermentation, the amino acid nitrogen contents of prepared four group samples ranged from 0.80 g/100 mL to 1.05 g/100 mL, while the contents of glutamic acid, adenosine monophosphate (AMP), guanosine monophosphate (GMP), acetic acid and lactic acid etc. had significant increases, indicating the utilization of gluten in fermentation could produce large amounts of flavor compounds. Additionally, the modification of gluten accelerated the fermentation of A. oryzae and improved the utilization and efficiency of fermentation raw materials, while the soybean protein isolate could partially replace gluten to produce high amounts of flavor compounds during the fermentation. This study broadened the utilization scope of gluten in food industry and provided a reference for the fermentation of umami condiment.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
Food Bioscience
·
2023
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IF 5.2
Jingwen Zhu,Xue Xia,Foxin Zhang,Shiqing Song,Heping Cui,Khizar Hayat,Qiang Zhang,Xiaoming Zhang,Chi-Tang Ho
Light color and savory flavor are difficult to be integrated in ‘Thermal Process Flavoring’ through traditional Maillard reaction . A light-colored seasoning from gluten peptide-glucose system was prepared through gradient temperature-elevating Maillard reaction with extra-added l -cysteine. Greater saltiness and umami enhancement effect of Maillard reaction products (MRPs) were observed from weaker reaction, while lower temperature and longer heating time were conducive to yield kokumi-taste compounds. With the addition of l -cysteine, intensities of fluorescence and UV-VIS absorption of MRPs were weakened. An inhibition of browning and a decrease of α-dicarbonyls concentration caused by l -cysteine were observed. The addition of l -cysteine also led to an increase of peptides below 500 Da (from 53.27 mg/mL to 56.50 mg/mL) and a decrease of cross-linking products in 1–3 kDa, which accounted for superior umami and gentle kokumi attribute of the light-colored products compared with the MRPs without l -cysteine addition.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Zhaopeng Wang,Hui Lv,Yu Zhang,Yanan Li
Acid orange II (AO2) is a synthetic azo dye commonly used illegally in food production and processing. The development of a fast and effective analytical method is crucial for controlling the unlawful use of AO2 in food, especially in seasoning. Here, an antibody specific for AO2 was generated, with 1.01 ng/mL IC 50 and minimal cross-reactivity with other analogs (<1 %, including sunset yellow , tartrazine , para red, chromotrope FB, Sudan Ⅰ, rhodamine B , 2-naphthol, amaranth , ponceau 4 R and allura red AC). Furthermore, a highly sensitive quantum dot beads-based fluorescence immunochromatography assay (QBs-FICA) was established for AO2 determination. The assay had a working range of 23–287 μg/kg with a 11 μg/kg limit of detection (LOD) in chili powder and hotpot seasoning samples. Using spiked samples, the results of QBs-FICA were found to be consistent with those of liquid chromatography-tandem mass spectrometry. This indicates that QBs-FICA is a reliable, rapid, and portable tool for testing of AO2.
研究领域:
食品安全检测
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分析化学
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Tian Guan,Zhuo Jiang,Zaoqing Liang,Yingju Liu,Weijuan Huang,Xiangmei Li,Xing Shen,Mengting Li,Zhenlin Xu,Hongtao Lei
In this work, a single-emission, dual-enzyme immunofluorometric magnetosensor was fabricated to simultaneously detect three illegal colorants in chili seasoning. Specifically, two enzymatic reactions catalyzed by horse radish peroxidase-labeled Rhodamine (RhB) antibody and glucose oxidase-labeled Sudan dyes (SuDs) antibody were performed within a functional microfluidic chip, leading to production of strongly fluorescent Resorufin . In addition, a compact analyzer assisted by a smartphone was developed to quantify signals. Compared with the available multiplex optical biosensors, this work demonstrated four superiorities: 1) Simple optical structure. Only single wavelength excitation/emission module was needed; 2) High multiplexing capacity through spatial resolution and signal resolution; 3) Precise determination by discriminant analysis; 4) Easy-operated and high-throughput parallel detection on 16-channel chips. Ultralow detection limits for RhB (0.0072 ng/mL), Sudan I (0.0040 ng/mL) and Sudan II (0.0260 ng/mL) were obtained by this magnetosensor, which opens a new approach in field detection of multiplex illegal dyes in food system.
研究领域:
食品科学
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生物传感技术
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分析化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Pei Yu,Zhuoqi Zheng,Meng Wang,Zude Luo,Fei Lao,Kang Ren,Wenjiang Dong,Jihong Wu
Onion seasoning oil produced by oil immersion is valued for its distinctive aroma and nutritional benefits, yet its key aroma compounds remain insufficiently characterized. Based on a strategy of combined molecular sensory science and gas chromatography‑sulfur chemiluminescence detection (GC-SCD) analysis, a total of 50 volatile aroma compounds were identified. Flavor dilution (FD) analysis highlighted 12 potent odorants, including dipropyl disulfide (FD up to 1024). Notably, 3-mercapto-2-methylpentan-1-ol, a potent odorant with a low mass spectrometry response, was identified and quantified via GC-SCD. Despite its trace concentration, it was the most significant contributor, exhibiting the highest odor activity value (OAV) of 677–989. Aroma omission tests confirmed the indispensable roles of both 3-mercapto-2-methylpentan-1-ol and dipropyl disulfide. The multi-instrument joint validation strategy provides an effective method for locating key aroma compounds in vegetable oil. These findings also provide a scientific foundation for optimizing production to enhance the quality of onion seasoning oil.
研究领域:
食品科学
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风味化学
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分子感官科学
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分析化学
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油脂加工
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yuxia Zhang,Guangming Yao,Yongliang Ma,Yajun Zhou
This study investigates the inhibitory effects of trans -cinnamaldehyde (TCA) on Harman and Norharman formation in spiced pork shoulders and chemical models, elucidating the underlying mechanisms. Our results demonstrate that TCA significantly reduces the levels of these compounds, with optimal inhibition observed at 0.1 mg/mL TCA in spiced pork shoulders (80.2 % reduction in Harman, 94.7 % reduction in Norharman) and 0.1 mmol TCA in chemical models (89.1–90.2 % reduction in Harman, 88.7–99.2 % reduction in Norharman). For the first time, two potential reaction mechanisms by which TCA inhibits the formation of HAAs are proposed: TCA can react with tryptophan to form adducts or directly scavenge HAAs. Notably, quantum chemical theoretical calculations indicate that the reaction energy barriers (108.3 kJ/mol and 156.0 kJ/mol) for the TCA-tryptophan reaction to form an aldimine were significantly lower than those (123.2 kJ/mol and 187.2 kJ/mol) for the glucose-tryptophan reaction to form a Schiff bases. Therefore, Compared to the glucose-tryptophan reaction, the TCA-tryptophan reaction is more likely to occur. Mass spectrometry analysis further confirms the presence of TCA-tryptophan adduct compounds, supporting the proposed mechanisms. These findings may provide more theoretical foundation researches for the development and research of HAAs inhibitors in the future.
研究领域:
食品化学
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生物化学
·
分析化学
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食品科学
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化学生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Zuoyong Zhang,Jiayi Chen,Li Zheng,Jinlong Zhao,Na Guo,Xue Fang,Xuan Lu,Fangyan Zhang,Guilan Zhu
Maillard reaction products (MRPs) derived from rice protein isolate hydrolysate and D-xylose, with or without L-cysteine, were developed as a potential meat flavoring. The combined impact of temperature (80–140 °C) and cysteine on fundamental physicochemical characteristics, antioxidant activity, and flavor of MRPs were investigated through assessments of pH, color, UV–visible spectra, fluorescence spectra, free amino acids, volatile compounds, E -nose, E-tongue, and sensory evaluation. Results suggested that increasing temperature would reduce pH, deepen color, promote volatile compounds formation, and reduce the overall umami and bitterness. Cysteine addition contributed to the color inhibition, enhancement of DPPH radical-scavenging activity and reducing power, improvement in mouthfulness and continuity, reduction of bitterness, and the formation of sulfur compounds responsible for meaty flavor. Overall, MRPs prepared at 120 °C with cysteine addition could be utilized as a potential meat flavoring with the highest antioxidant activity and relatively high mouthfulness, continuity, umami, meaty aroma, and relatively low bitterness.
研究领域:
食品科学
·
化学
·
风味化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaomin Wang,Yishun Yao,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho,Ahmad Mohammad Salamatullah
This study investigated the formation of characteristic aroma compounds in braised pork during electromagnetic cooking, focusing on the effect of added seasonings on lipid oxidation and the Maillard reaction. The accelerated lipid oxidation led to a rapid increase in the levels of most characteristic aldehydes, 1-octen-3-ol, and 2-pentylfuran during the temperature-rising stage (S0-S2) and the simmering stage (S3-S4) in braised pork. However, the addition of seasonings inhibited polyunsaturated fatty acid oxidation, reducing the levels of these lipid-derived aroma compounds during the sauce thickening stage (S5). Heat treatment models of purified fatty acids with and without the addition of seasonings further confirmed that the seasonings inhibited the formation of these aroma compounds due to their high antioxidant activity. Moreover, seasonings could provide abundant Maillard reaction substrates (such as methionine, leucine, and glucose), which promoted the continuous formation of methanethiol and 3-methylbutanal throughout the electromagnetic cooking of braised pork.
研究领域:
食品化学
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烹饪科学
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风味化学
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食品加工
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2017
·
IF 3.086
Xianli Gao,Junke Zhang,Joe M. Regenstein,Yiyun Yin,Cunshan Zhou
Taste and aroma compounds in Tianyou were determined using HPLC and GC–MS/GC-olfactometry. By comparison with light soy sauce (control), the contents of salt, sugar, total nitrogen and total acid in Tianyou were higher, while the contents of umami, sweet and bitter free amino acids, and the percentage of 1–5 kDa peptides in Tianyou were lower. Thirty-one aroma-active compounds were identified in both Tianyou and the control (30 compounds in common). Aroma extraction dilution analysis indicated that most flavor dilution factors of aroma-active compounds were lower in Tianyou than the control. Quantitative descriptive analysis showed that Tianyou had significantly stronger salty and sweet tastes, weaker umami taste and weaker malty, caramel-like and smoky notes when compared to the control ( p < 0.05), which were in agreement with the analyses of taste and aroma compounds. This confirms that Tianyou has a distinctively different flavor from light soy sauce.
研究领域:
食品科学
·
化学
·
风味分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Drug Testing and Analysis
·
2022
·
IF 3.234
Te Xu,Zhen-Yu Niu,Jing Xu,Xin-Duo Li,Quan Luo,An Luo,Yi-Lan Huang,Xing-Tao Jiang,Ze-Hong Wu
Use of electronic cigarettes (e-cigarettes) has increased significantly over the past decade due to consumer perception that these products represent a less risky alternative to combustible cigarettes. E-liquids generally contain a simple mix of vegetable glycerin, propylene glycerol, nicotine, organic acids, and flavourings. Regulators require that harmful and potentially harmful constituents (HPHCs) that might cause harm to the consumer must be monitored in the aerosol generated by e-cigarettes and in cigarette smoke (CS). To quantify HPHCs in aerosols from commercial flavoured e-cigarettes in Chinese market, this study has systematically compared levels of HPHCs, including eight carbonyls, five volatile organic compounds, four tobacco-specific nitrosamines, 16 polycyclic aromatic hydrocarbons, and seven heavy metals, in the aerosols of four market-leading flavoured e-cigarettes and mainstream CS, alongside in vitro cytotoxicity and mutagenicity assays. The vast majority of HPHCs were either undetected or significantly lower in the e-cigarette aerosols than in commercial CS or reference CS (3R4F). Where HPHCs were detected, there were small variations among the different flavoured e-cigarettes. In the neutral red uptake and Ames assays, aqueous extracts of the e-cigarette aerosols did not induce obvious cytotoxicity or mutagenicity, whereas CS aqueous extract showed dose-related cytotoxicity and mutagenicity. Collectively, these results indicate that use of e-cigarettes might potentially lead to a significant reduction in exposure to harmful substances, with fewer cytotoxic and mutagenic effects, as compared with conventional smoking. Further studies based on human puffing conditions and longer evaluation periods will be needed to substantiate this potential.
研究领域:
毒理学
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公共卫生
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烟草控制
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化学分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Sam Al-Dalali,Fuping Zheng,Baoguo Sun,Chenxi Zhou,Ming Li,Feng Chen
Effects of different brewing processes, such as the solarization process (i.e. with or without), selection of different types of rice as a raw material (i.e. normal or sticky rice), and addition of flavoring materials (i.e. presence or absence of spices or sugar), on the aroma profiles of three types of Chinese vinegars were investigated. These three vinegars were the Longmen aromatic sweet rice vinegar (LASRV), Longmen aromatic rice vinegar (LARV), and Longmen rice vinegar (LRV). Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and HS-SPME-aroma extract dilution analysis combined with gas chromatography-olfactometry (HS-SPME-AEDA-GC-O) were used to identify and quantify the volatile compounds, as well as the aroma-active compounds in the Longmen vinegars. Among the total of 68 volatile compounds that were identified, 49 were confirmed by their corresponding chemical standards. The results showed that the LASRV sample contained higher concentrations of acids, alcohols, esters, sulfides, acetal, and aromatic hydrocarbons because of effects of the solarization process and the presence of added sugar. The LARV sample was found to contain more aldehydes, pyrazines, ketones, phenols, lactone, and oxazoles, which might be contributed by the solarization process, as well as the addition of spices.
研究领域:
食品科学
·
分析化学
·
风味化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）