JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2022
·Vol. 46
·期 11
·e17107
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IF 2.609
Youjun Wang,Lu Jiang,Dongping An,Yangmeijin Zhao,Yuxuan He,Fangbing Wu,Hui Zhao,Xuefeng Lu,Hang Lu
To study the relationship between sea urchin phospholipids (SUP) and sea urchin gonads (SUG) in flavor production, volatile flavor components of SUG and SUP were analyzed and characterized with gas-ion mobility spectrometry (GC-IMS) combined with a flavor analyzer (Flavourspec®-G.A.S). A total of 48 volatile flavor compounds, mainly aldehydes (29), ketones (6), and esters (4), were identified in the heated SUG and SUP. By constructing flavor fingerprints of SUG and SUP, significant changes of flavor compounds were observed before and after heating. It was shown that some volatile compounds were detected in both SUG and SUP, such as E-2-octanal, 3-methylbutyraldehyde, 2,3 pentanedione, 2-pentylfuran, and trimethyl pyrazine, which were presumed to be mainly generated from flavor precursors in SUP after heating. Principal Component Analysis (PCA) showed significant differences of volatile flavor in SUG and SUP before and after heating, suggesting that heating played an important role in flavor production in sea urchins. Therefore, SUP heated was responsible for key flavor substances production in SUG, which can provide a scientific basis for the flavor fortmation mechanism of sea urchins. Novelty Impact Statement Analysis of the role of phospholipids on sea urchin flavor formation by comparing the flavor changes of sea urchin gonads and sea urchin phospholipids after heating will help understand the flavor formation mechanism in foods. Flavor components in sea urchin gonads and phospholipids were significantly changed after heating suggested that heating plays an important role in flavor production. Changes in phospholipids in sea urchin gonads may be related to changes in flavor.
研究领域:
食品科学
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海洋生物学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 2
·226
·
IF 4.7
Zheng Zhou,Shuang Cui,Jing Che,Yuying Zhang,Dayong Zhou,Xuhui Huang,Lei Qin
Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation mechanism during thermal treatment were investigated. The volatile aroma compounds in egg yolks were monitored using an electronic nose, gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry–mass spectrometry (GC–O–MS), and the lipid molecular species were explored using ultra-high-performance liquid chromatography– mass spectrometry with a Q-Exactive HF-X Orbitrap (UPLC-Q-Exactive HF-X). A total of 68 volatile compounds were identified. Boiled eggs mainly derived their flavor from hexanal, 2-pentyl-furan, 2-butanone, 3-methyl-butanal and heptane. Meanwhile, fried eggs relied mainly on 14 compounds, the most important of which were 2-ethyl-3-methyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, nonanal and 2,3-diethyl-5-methyl-pyrazine, providing a baked and burnt sugar flavor. A total of 201 lipid molecules, belonging to 21 lipid subclasses, were identified in egg yolks, and 13 oxidized lipids were characterized using a molecular network. Phosphoethanolamines (PEs) containing polyunsaturated fatty acids were the primary flavor precursors contributing to the development of egg yolks’ flavor, participating in lipid oxidation reactions and the Maillard reaction and regulating the production of aldehydes and pyrazine compounds. This study provides reference and guidance for the development of egg yolk flavor products.Keywords:key flavor compounds;volatile compounds;lipidomics;flavor precursor
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
PubMed
高影响因子
Frontiers in Bioscience-Landmark
·
2024
·Vol. 29
·期 11
·382
·
IF 3.3
Yanfeng Li,Haozheng Li,Ge Zhang,Jiale Liu,Dawa Drolma,Bo Ye,Manjun Yang
Background: Zophobas atratus larval meal (ZLM) is a high-quality feed supplement with potential activities that can improve fish growth performance and promote meat quality. However, there have been limited recent studies investigating the metabolic effects of ZLM. Therefore, this study aims to uncover the metabolomic mechanism through which ZLM improves tilapia meat flavor using metabolomic strategies. Method: In this study, soybean meal in the basal diets was replaced with 15%, 30%, or 60% ZLM, where anti-nutrient factors were destroyed by high temperature treatment. After being fed these ZLM supplements for 30 days, dorsal muscles were collected from tilapia for meat sensory evaluation tests. Liver samples were also collected for metabolomic analysis using the gas chromatography-mass spectrometry (GC-MS) platform and combined with biochemical assays to verify metabolism-related enzyme activities and reveal crucial metabolic pathways and critical biomarkers associated with ZLM’s ability to improve meat flavor. Results: In tilapia livers, ZLM enhanced the activity of enzymes involved in energy metabolism including succinate dehydrogenase (SDH), pyruvate dehydrogenase (PDH), α-ketoglutarate dehydrogenase (α-KGDH), NADP-malate dehydrogenase (NAD-MDH) and mitochondrial isocitrate dehydrogenase (ICDHm). This resulted in increased levels of reduced nicotinamide adenine dinucleotide (NADH), acetyl CoA and ATP which led to accumulation of flavor fatty acids such as arachidonic acid, linoleic acid (9,12-Octadecadienoic acid), linolenic acid (9,12,15-Octadecatrienoic acid) and oleic acid (9-Octadecenoic acid). Additionally, there was an increase in flavor nucleotides like guanosine adenosine-5′-monophosphate and uridine-5′-monophosphate while off-flavor metabolites like inosine and hypoxanthine decreased. Furthermore, beneficial metabolomic responses led to a decrease in off-flavor metabolites such as 2-methylisoborneol trimethylamine and geosmin while increasing umami metabolites like 2-methyl-3-furanthiol and nonanal. Conclusions: This metabolomic study demonstrates that inclusion of ZLM diets enhances the flavor profile of tilapia dorsal muscle. The accumulation of flavor compounds, coupled with a reduction in earthy taste and off-flavor metabolites, contributes to an improved meat flavor and freshness. Additionally, there is an increase in the levels of flavor-related amino acids and nucleotides. These previously unidentified metabolic effects highlight the potential significance of ZLM as a dietary supplement for enhancing the biosynthesis of flavor metabolites in tilapia.
研究领域:
水产养殖
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代谢组学
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食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
Foods
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2025
·Vol. 14
·期 10
·1702
·
IF 5.1
Jiaxin Hong,Huayang Wei,Ruiyang Yin,Jiang Xie,He Huang,Liyun Guo,Dongrui Zhao,Yumei Song,Jinyuan Sun,Mingquan Huang,Baoguo Sun
Lager beer has the characteristics of a refreshing aroma, clean and less intense taste, as well as a low alcohol degree, which is suitable for daily drinking. This study aimed to clarify the relationship between important flavor compounds and flavor profiles for lager beer. Headspace solid-phase microextraction, solvent-assisted flavor evaporation combined with comprehensive two-dimensional gas chromatography–mass spectrometry, gas chromatography–mass spectrometry, and gas chromatography-olfactometry–mass spectrometry were applied for the qualitative and quantitative analysis of the trace components in lager beer. Furthermore, the recombination experiment was successfully applied to simulate the flavor profile, and the omission experiment was conducted to study the effects of flavor compounds on the flavor profile. A total of nine compounds were identified as the key flavor compounds, and their contribution to the flavor characteristics of lager beer was verified according to validation experiments. It was found that the influence of the key flavor compounds on the sensory attributes such as malty aroma, fruity aroma, sweetness, and bitterness varied with their concentration. These findings might provide ideas for the research regarding the flavor compounds and flavor profile of lager beer, and contribute to the development of different types of beer in the future.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Weifang Yang,Yaxiong Jia,Youyou Yang,Han Chen,Longzhu Zhou,Liang Wang,Xueze Lv,Qingyu Zhao,Yuchang Qin,Junmin Zhang,Chaohua Tang
Multiomics and flavoromics were used to evaluate the effects of Sacha inchi oil (SIO) levels (0, 0.5, and 1 %) in hen feed on the sensory properties, volatile flavor, fatty acid composition, and flavor precursors in the resulting egg yolks. The addition of 0.5 % SIO improved consumer preference without causing off-flavors in the eggs. Thirty-eight volatile compounds were identified, of which thirty-five were significantly more abundant ( P < 0.05) in the 0.5 % and 1 % SIO groups than in the control group. SIO additions enriched the egg ω-3 polyunsaturated fatty acid (PUFA) content and achieved the ideal healthy ratio of ω-6/ω-3. Lipidomics combined with partial least-squares regression model analysis suggested that oxidative degradation of the fatty acids aided the variations in the aroma characteristic between the 0.5 % SIO and control groups. Our results established that SIO additions effectively increased the ω-3 PUFA content in yolks and improved acceptability.
研究领域:
食品科学
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营养学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2023
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IF 8.8
Jiaxin Hong,He Huang,Dongrui Zhao,Jinyuan Sun,Mingquan Huang,Xiaotao Sun,Baoguo Sun
The strong aroma type of Baijiu is popular with its balanced flavor. However, the flavor characteristics of strong aroma type of Baijiu in different regions have significant diversities. Among them, the key aroma compounds in northern strong aroma type of Baijiu and the factors affecting the aroma profile and flavor quality are still unclear. In this study, a total of 78 aroma compounds were identified by gas chromatography–olfactometry-mass spectrometry (GC–O–MS). The quantitative analysis was completed and ethyl hexanoate (1003.24–4506.04 mg/L) was the highest. Aroma profile was successfully simulated by reconstitution, and omission test was applied to investigate the effects of the important aroma compounds on the aroma profile. Additionally, the relationship between expression of aroma compounds and sensory characteristics of samples was illustrated by flavor matrix. The overall aroma profile of northern strong aroma type of Baijiu was formed by the key aroma compounds with different aroma expression.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Yiyuan Chen,He Huang,Ruiyang Yin,Shuo Wang,Jiaxin Hong,Yashuai Wu,Liyun Guo,Yumei Song,Dongrui Zhao,Jinyuan Sun,Xiaotao Sun,Mingquan Huang,Jinchen Li,Baoguo Sun
Beer is one of the most widely consumed alcoholic beverages worldwide. Nowadays, consumers have increasingly prioritized personalized and high-quality products. Beer distilled spirits represents a notable example of this trend. However, the key quality factors between beer and its distilled spirits remain unclear, which significantly impedes the development of beer derivatives. In this study, a total of 260 trace components were identified by gas chromatography-mass spectrometry. Among them, 82 dual-effect flavor factors were identified through flavor expression evaluation (Osme, AEDA, OAV, and TAV). The random forest model, correlation analysis, and adding validation experiments were employed to screen eight key flavor quality factors (3-methyl-butanol, ethyl hexadecanoate, phenethyl acetate, γ -nonalactone, ethyl octanoate, 4-ethylguaiacol, maltol and α -terpineol) that significantly influenced the sensory attributes of malt aroma, caramel aroma, fermentation aroma, sweet taste, bitter taste, and astringency. The aforementioned key flavor quality factors can be employed as a primary indicator for the monitoring and optimization of quality processes in both beer and beer distilled spirits.
研究领域:
食品科学
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代谢组学
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产品关联
DOI
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Hongshu Li,Junxia Chen,Yongxin Zhang,Yu Jiang,Depeng Sun,Chunxiang Piao,Tingyu Li,Juan Wang,Hongmei Li,Baide Mu,Guanhao Li
In this study, we investigated the volatile flavor compounds and sensory perceptions of Yanbian-style sauced beef prepared from raw meats subjected to different treatments (hot fresh, chilled, and frozen beef). The results indicated that the treatment of raw beef significantly impacted the quality and flavor of sauced beef. Sauced chilled beef (CRSB) exhibited the highest content of fatty acids and total amino acids. A total of 48 volatile compounds were identified. Moreover, a relative odor activity value analysis identified hexanal, nonanal, heptanal, 1-octen-3-ol, and 2,3-octanedione as the characteristic flavor compounds in Yanbian-style sauced beef. The sensory evaluation demonstrated that CRSB was the most palatable and flavorful. Additionally, correlation loading plot analysis indicated strong correlations between sensory evaluation, fatty acids, amino acids, and volatile flavor compounds. These results suggest that chilled beef meat is the best raw material for the production of Yanbian-style sauced beef.
研究领域:
食品科学
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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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2024
·
IF 7
Yadong Wang,Ying Wang,Sizhe Qiu,Bei Wang,Hong Zeng
The Monascus -fermented cheese (MC) is a unique cheese product that undergoes multi-strain fermentation, imparting it with distinct flavor qualities. To clarify the role of microorganisms in the formation of flavor in MC, this study employed SPME (arrow)-GC–MS, GC-O integrated with PLS-DA to investigate variations in cheese flavors represented by volatile flavor compounds across 90-day ripening periods. Metagenomic datasets were utilized to identify taxonomic and functional changes in the microorganisms. The results showed a total of 26 characteristic flavor compounds in MC at different ripening periods (VIP＞1, p < 0.05), including butanoic acid , hexanoic acid, butanoic acid ethyl ester, hexanoic acid butyl ester, 2-heptanone and 2-octanone. According to NR database annotation, the genera Monascus, Lactococcus , Aspergillus , Lactiplantibacillus, Staphylococcus, Flavobacterium, Bacillus, Clostridium , Meyerozyma , and Enterobacter were closely associated with flavor formation in MC. Ester compounds were linked to Monascus , Meyerozyma , Staphylococcus , Lactiplantibacillus , and Bacillus . Acid compounds were linked to Lactococcus, Lactobacillus , Staphylococcus , and Bacillus . The production of methyl ketones was closely related to the genera Monascus, Staphylococcus, Lactiplantibacillus, Lactococcus, Bacillus, and Flavobacterium . This study offers insights into the microorganisms of MC and its contribution to flavor development, thereby enriching our understanding of this fascinating dairy product .
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
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2025
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IF 5.1
Xianfeng Hu,Deyan Li,Yi Ding,Yubo Zhang,Chunguang Ren
Introduction: The ‘Fengtangli’ plum (Prunus salicina Lindl.) is favoured by consumers for its characteristic flavor. The purpose of this study was to explore the characteristics of volatile flavor compounds in ‘Fengtangli’ plum.Methods: The flavor compounds of both ‘Fengtangli’ and ‘Siyueli’ plums were analyzed using comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF MS).Results: The results revealed the presence of 495 volatile flavor compounds in ‘Fengtangli’ plum and 466 in ‘Siyueli’ plum. The relative concentrations of hydrocarbons, alcohols, ketones, and esters in ‘Fengtangli’ plum were significantly elevated compared to those detected in ‘Siyueli’ plum. Moreover, the sensorial attributes of sweetness, citrus, herbal, floral, and fruity notes were more prominent in ‘Fengtangli’ plum relative to those of ‘Siyueli’ plum. Through the integration of differential metabolite analysis and relative odor activity assessment, it is hypothesized that furan-2-pentyl; (E)-2-octenal; and 1-octen-3-one may represent the characteristic of volatile flavor compounds in ‘Fengtangli’ plum.Discussion: The research results may provide a theoretical reference for the development and application of ‘Fengtangli’ plum and the study of the synthesis mechanism of characteristic flavor compounds.
研究领域:
食品科学
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植物学
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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
·
2024
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IF 7
Li Li,Cuixin Huang,Zhicheng Li,Yulin Zhao,Jun Liu,Yu Zheng,Rong Cao,Yuting Liao
Sichuan shai vinegar (SSV) is an acidic condiment with a long history and unique flavor. Aging is an important production process that determines the unique flavor of shai vinegar. This study compared the differences in physicochemical properties, volatile flavor, and non-volatile flavor substances between the constant temperature aging and natural aging methods of SSV Cupei . The results showed that the total acid and amino acid nitrogen content in naturally aged vinegar was higher than that in constant temperature aged vinegar. Furthermore, 20 different volatile flavor substances and 65 different non-volatile flavor substances were obtained after 21 and 25 days of constant temperature aging and 1, 3, and 5 years of natural aging SSV samples. This indicates that the temperature environment during natural aging was more moderate, allowing acidic compounds to form and stably exist in the aging environment. Correlation analysis further demonstrated that there were more differentiated non-volatile substances significantly related to the Maillard reaction under constant temperature aging condition and related to antioxidant activity under natural aging condition. The results of this study provide a comprehensive understanding of the characteristics and applications of the two aging methods of SSV and guide strategy for factories in the selection of aging methods.
研究领域:
食品科学
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发酵工程
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2025
·
IF 5.9
Lu Feng,Jingxia Yang,Liping Sun,Xiaoyan Zhu,Wei Lan,Guangqing Mu,Xuemei Zhu
We evaluated the changes in volatile and nonvolatile flavor substances after fermented milk was fermented by Lacticaseibacillus rhamnosus WH. FH-19 using Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and High-Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS). The results have shown that the addition of L. rhamnosus WH. FH-19 can increase the contents of acetoin and 2-nonanone which can give fermented milk cream and cheese flavor, and significantly enrich amino acid metabolism and carbon metabolism. The fermentation of L. rhamnosus WH. FH-19 increased the contents of L-glutamic acid, taurine, stachyose, erythritol, L-rhamnose, retinol, pantothenic acid and 19 oligopeptides in fermented milk, and endowed fermented milk with good flavor, quality and antioxidant capacity. The results presented that L. rhamnosus WH. FH-19 can increase the content of flavor substances, promote the metabolism of amino acids and carbohydrates in fermented milk, and produce more antioxidant metabolites, which had the potential as a starter of fermented milk.
研究领域:
食品科学
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微生物学
✓ 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）