Foods
·
2024
·Vol. 13
·期 18
·2893
·
IF 4.7
Su Xu,Junyi Deng,Siyao Wu,Qiang Fei,Dong Lin,Haijiang Chen,Guangcan Tao,Lingshuai Meng,Yan Hu,Fengwei Ma
Rosa roxburghii (R. roxburghii), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit quality and flavor duringR. roxburghiifruit ripening have remained unknown. Here, this study investigated the changes of seven active components and volatile organic compounds (VOCs) during the ripening of theR. roxburghiifruit at five different ripening stages including 45, 65, 75, 90, and 105 days after anthesis. The results indicated that during the ripening process, the levels of total acid, vitamin C, and soluble sugar significantly increased (p< 0.05), while the levels of total flavonoids, superoxide dismutase (SOD), and soluble tannin significantly decreased (p< 0.05). Additionally, the content of total phenol exhibited a trend of first decreasing significantly and then increasing significantly (p< 0.05). A total of 145 VOCs were detected by HS-SPME-GC-MS at five mature stages, primarily consisting of aldehydes, alcohols, esters, and alkenes. AsR. roxburghiimatured, both the diversity and total quantity of VOCs in the fruit increased, with a notable rise in the contents of acids, ketones, and alkenes. By calculating the ROAV values of these VOCs, 53 key substances were identified, which included aromas such as fruit, citrus, green, caramel, grass, flower, sweet, soap, wood, and fat notes. The aromas of citrus, caramel, sweet, and wood were predominantly concentrated in the later stages ofR. roxburghiifruit ripening. Cluster heatmap analysis revealed distinct distribution patterns of VOCs across five different maturity stages, serving as characteristic chemical fingerprints for each stage. Notably, stages IV and V were primarily characterized by a dominance of alkenes. OPLS-DA analysis categorized the ripening process ofR. roxburghiifruit into three segments: the first segment encompassed the initial three stages (I, II, and III), the second segment corresponded to the fourth stage (IV), and the third segment pertained to the fifth stage (V). Following the variable importance in projection (VIP) > 1 criterion, a total of 30 key differential VOCs were identified across the five stages, predominantly comprising ester compounds, which significantly influenced the aroma profiles ofR. roxburghiifruit. By integrating the VIP > 1 and ROAV > 1 criteria, 21 differential VOCs were further identified as key contributors to the aroma changes inR. roxburghiifruit during the ripening process. This study provided data on the changes in quality and aroma ofR. roxburghiifruit during ripening and laid the foundation for the investigation of the mechanism of compound accumulation during ripening.
研究领域:
植物学
·
食品科学
·
代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Tao Meng,Xiao Zhipeng,Huang Ai,Chen Jiayu,Yin Tianji,Liu Zhengquan
Keemun congou black tea (KCBT), a kind of tea suitable for storage, its aroma changes considerably during storage. In this study, seven same grade KCBTs, that had been stored for 1–20 years, were analyzed, solvent extraction-solid phase extraction-gas chromatography-mass spectrometry (SE-SPE-GC-MS) was used to analyze volatiles changes. The effect of storage on volatiles was strong, dozens of volatiles varied and had potential to be indicators of storage. In the first category of volatiles, the concentrations fluctuated and then decreased, a clear line of demarcation mostly existed between the 5th and 10th years. In the second category, the concentrations exponentially decreased with a high coefficient of determination (R 2 ) during the entire storage, most of these volatiles were crucial glycoside-derived volatiles, including geraniol, linalool, etc. In the third category, the concentrations increased and then decreased, most of these volatiles were products of the autoxidation of lipids and carotenoids—with hexanoic acid and dihydroactinidiolide being representative examples, respectively. These volatiles were outstanding storage markers for the first 5 years of storage. In the final category, the concentrations continually increased, methoxy benzenes volatiles including 1,2,3-trimethoxybenzene, 1,2,4-trimethoxybenzene etc., were representative and favorable indicators of KCBT being stored for more than 5 years.
研究领域:
食品科学
·
分析化学
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Jiacheng Li,Cong Li,Xueli Chen,Xianyan Liao,Hui Zhou,Baocai Xu,Li Zhang,Liming Jiang
To understand the characteristic aroma compounds and their changes during the processing of sauce-flavoured black pork (SBP), headspace solid phase microextraction gas chromatography-olfactometry mass spectrometry (HS-SPME-GC-O-MS) was used to determine the volatiles during processing. A total of 63 volatiles were detected during the whole processing, including aldehydes, alcohols, esters, and furans, etc. The aroma characteristics of SBP are meaty, fatty, fruity, and grassy. During the processing, the aroma characteristics gradually shift from grassy and fruity aromas to being dominated by meaty, supplemented by fruity, fatty, and grassy aromas. Further, the impact of 25 characteristic aroma compounds on aroma changes was visualized through co-occurrence network analysis. Specifically, esters showed increasing centrality (network connectivity) in later stages, indicating their dominant role in transitioning aroma from grassy and fruity to meaty dominance. Ten key characteristic aroma compounds of SBP were confirmed based on molecular sensory science methods: isovaleraldehyde, hexanal, phenylacetaldehyde, eucalyptol, linalool, ethyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, ethyl hexanoate, and 2-pentylfuran. Esters are the most important contributor to the characteristic aroma of SBP, with significantly higher content (929.34 μg/kg) and aroma character impact (58 %) than aldehydes (662.35 μg/kg, 25 %).
研究领域:
食品科学
·
风味化学
·
分析化学
·
食品加工
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2019
·Vol. 14
·期 1
·535-547
·
IF 1.415
Al-Dalali Sam,Zheng Fuping,Sun Baoguo,Chen Feng,Wang Peng,Wang Wenping
Zhengrong vinegar is one of the renowned popular condiments in China, which has been consumed around Hebei province for about 136 years. Its different processing steps are considered as important and critical steps that are responsible for the generation of representative flavors besides the acetic acid. An HS-SPME coupled with GC–MS method was used to evaluate the changes of the volatiles of the vinegar that were generated during the different processing steps including before adding salt (BAS), after adding salt (AAS), after filtration (AF) and final product (FP). In addition, aroma-active volatiles of the final vinegar product were characterized by GC-O coupled with detection frequency technique (modified frequency, MF%) that is a combination of aroma intensity and aroma frequency values that can be used to improve the description of a reliable data from GC-O. Among the 42 detected volatiles, 38 of them were positively identified by their corresponding authentic compounds. Besides, 24 volatiles were recognized as aroma-active volatiles. On the other hand, the content of individual volatile groups was decreased along with the continuation of the fermentation process from the BAS step to FP step, except the aldehydes group that displayed a slight increase. Of which, 2-pentylfuran and ethyl heptanoate disappeared in the AF and FP samples. The main contributors to the Zhengrong aroma profile that had MF (%) > 80 included isovaleric acid, 2-acetoxy-3-butanone, hexanoic acid, ethyl hexanoate, 3-(methylthio)propyl acetate, decanal and 2-phenyl-2-butenal, while the volatile compounds that had a middle MF in a range between 70 and 80 were 2-methylbutanoic acid, tetramethylpyrazine, nonanal, 1,2-dimethoxybenzene, 4-ethylphenol, ethyl benzoate, ethyl benzeneacetate, 2-phenylethyl acetate and 4-ethylguaiacol.
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）