Food Chemistry-X
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2025
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IF 8.2
Jingtao Cui,Li Cui,Tao Zhang,Xinchen Jiang,Yaming Qian,Wuyang Huang,Haijun Zhu
This study aimed to evaluate the impact of conventional (pressing extraction [PSE], solvent extraction [STE]), and non-conventional (microwave-assisted solvent extraction [MSE], subcritical fluid extraction [SBFE], supercritical fluid extraction [SPFE]) techniques on the quality of pecan oil using foodomics. The results indicated that MSE, STE, and SBFE yielded higher oil quantities. SPFE selectively extracted free fatty acids, leading to a higher acid value. MSE-derived oil exhibited the highest oxidative stability index. A total of 844 lipid molecules were identified, with glycerolipids and glycerophospholipids as the predominant classes. MSE and SBFE showed superior efficiency over conventional methods for the extraction of glycerophospholipids and saccharolipids. Additionally, 48 volatile compounds were identified, predominantly aldehydes and esters, with seven recognized as key aroma contributors. Dimethyl trisulfide had the most significant impact on the overall aroma. These findings offer a theoretical foundation for the efficient and sustainable production of pecan oil.
研究领域:
食品科学
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植物化学
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分析化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2021
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IF 7.514
Wei Jia,Zibian Fan,An Du,Lin Shi,Jinmei Ren
Honey aroma is a typical sensory characteristic of Feng-flavour Baijiu, which originates from a unique manufacturing process, the formation mechanism of which is unclear. Multivariate analysis combined with foodomics assisted by sensory evaluation was performed to investigate the molecular mechanism of honey aroma formation in Feng-flavour Baijiu during the 17-year ageing process. A total of 1995 compounds was identified, and 47 variables were screened as significant substances according to variable importance in projection and Spearman’s rank correlation coefficient (|ρ| > 0.7), which corroborated that the long-term interaction between Baijiu and storage containers was the dominant origin of honey aroma. Recombination and omission experiments further validated the important contributions of significant substances, including acids, alcohols, aldehydes and ketones. A typical honey aroma dominated by fruity, floral, sweet and nutty notes was successfully simulated, and nutty notes could be enhanced by amides, whereas amines presented masking effects on fruity and floral aromas.
研究领域:
食品科学
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化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
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IF 6.475
Wei Jia,Zibian Fan,An Du,Lin Shi
Ageing is a time-consuming step in Baijiu manufacture, stimulating an urgent requirement of optimization. Variation of artificial aged Feng-flavor Baijiu by inhomogeneous alternating magnetic field was investigated through quantitative foodomics combined with confirmed ultra high performance liquid chromatography quadrupole-orbitaltrap high resolution mass spectrometry (UHPLC-Q-Orbitrap). A total of 153 substances were identified with significant variables (p < 0.05, VIP > 1) and 16 metabolic pathways related to Feng-flavor Baijiu functions were obtained. The method showed good accuracy with recovery values between 80.4% and 117.4% and precision lower than 9.8% for all characteristic substances. Limit of detection (LOD) was ranging between 1.6 and 10.0 μg/L with R 2 ≥ 0.99. Factor analysis demonstrated that ageing degree of magnetized samples increased with rise of magnetic field intensity and the maximum effect was equivalent to 12.81 years of natural ageing. The results of stoichiometric analysis revealed that regulation of magnetic field on proportion in Baijiu was mainly performed through entropy and the hydrogen bond strength of Baijiu molecules. Sensory evaluation illustrated that score of Baijiu samples reached the highest at 150 mT, demonstrating that magnetic field treatment can be considered as an optimized ageing means for Feng-flavor Baijiu.
研究领域:
食品科学
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分子生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
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IF 9.231
Wenrui Wu,Ruizhi Tang,Zhouxian Li,Yehua Shen,Shujuan Ma,Junjie Ou
It is prerequisite to efficient extraction of phosphopeptides in bottom-up strategy for protein phosphorylation research. A kind of Ti 4+ -immobilized polydispersed phosphate-rich microsphere was fabricated via inverse suspension polymerization by employing vinylphosphonic acid (VPA) and N,N -methylenebisacrylamide (MBA) as functional monomer and crosslinker, respectively. The resulting microsphere demonstrated excellent sensitivity (as low as 10 fmol), selectivity (the mass ratio of β-casein to BSA digests is 1/500), and adsorption capacity (up to 200 mg g −1 ). What's more, 113 unique phosphopeptides assigned to 25 unique phosphoproteins were indiscriminately identified from 5 μL of pasteurized milk digest, exhibiting great performance in capturing phosphopeptides. In this approach, only two steps were required to synthesize Ti 4+ -IMAC (Ti 4+ -Immobilized metal affinity chromatography). Compared with other methods required multistep modifying process, this strategy is simple and time-saving, offering a prospect of pilot production and commercialization. It is expected that the application of IMAC in milk and other food samples will still make it possible to unravel the huge complexity of the Foodome in the near future.
研究领域:
分析化学
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生物化学
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蛋白质组学
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食品科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Longzhu Zhou,Yimeng Ren,Yujie Shi,Shijie Fan,Liyuan Zhao,Miaomiao Dong,Jing Li,Youyou Yang,Yanan Yu,Qingyu Zhao,Junmin Zhang,Chaohua Tang
Lipids are vital precursors to beef aroma compounds, but the exact lipid molecules influencing aroma generation remain unconfirmed. This study employs gas chromatography–olfactometry–mass spectrometry and absolute quantitative lipidomics to identify beef's aroma and lipid profiles and to examine lipid alterations post-thermal processing. The aim is to understand the role of lipids in aroma generation during beef's raw-to-cooked transition. Eighteen key aroma compounds were identified as significant contributors to the aroma of beef. 265 lipid molecules were quantified accurately, and we found that triglycerides containing C18:1 or C18:2 chains, such as TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), TG(16:0_16:1_18:1), as well as phosphatidylcholine and phosphatidylethanolamine containing PC(16:1e_20:4), PC(16:0e_20:4), PC(18:2e_18:2), and PE(16:1e_20:4), played important roles in the generation of key aroma compounds in beef. C18:1, C18:2, C18:3, and C20:4 were key substrates for the formation of aroma compounds. In addition, lysophosphatidylcholine and lysophosphatidylethanolamine containing unsaturated fatty acid chains may serve as important aroma retainers.
研究领域:
食品科学
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分析化学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Jingtao Cui,Siqi Zhao,Yanchi Zhou,Tian Li,Weimin Zhang
A foodomics approach was employed to systematically characterize and compare the quality parameters, antioxidant activity, minor-components, fatty acid composition, and lipid profiles of the seed oils from the three most popular rambutan varieties in China. The total lipid content ranged from 23.40 to 25.77 g/100 g. The fatty acids 9cC18:1 (39.84%–40.92%) and C20:0 (28.45%–30.23%) were identified as the dominant ones, which are uncommon among higher plants. All oil samples exhibited low AI and TI values. BR-7 exhibited the highest levels of squalene (21.48 mg/kg), cholesterol (144.43 mg/kg), and tocopherol (17.42 mg/kg), and the lowest levels of polyphenols (24.21 mg GAE/kg). Additionally, a total of 807 lipid species were identified, with TAG, DGTS, and PE being the predominant ones. Multivariate statistical analyses revealed significant variations in lipid profiles among the varieties, particularly in glycerophospholipids and sphingolipids. Fifty-seven distinct lipids were identified as potential markers for distinguishing between rambutan varieties. Furthermore, a hypothetical scenario was developed by linking relevant lipid metabolism pathways. These findings establish a theoretical framework for comprehending rambutan seed oil in depth and unlocking its high-value potential.
研究领域:
食品科学
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营养学
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化学分析
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生物化学
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植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）