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
Heliyon
·
2024
·
IF 3.4
Lin Yang,Lulu Liu,Lingbo Ji,Chenxi Jiang,Zhongrong Jiang,Dongliang Li,Zhen Yang,Wen Cai,Quanwei Zhou,Jinshan Lei,Pinhe Li,Yuhong Jia,Jie Liu,Heng Xu,Jun Hu
Cigars have unique aroma and style characteristics. In order to clarify the differences of aroma components between domestic and imported cigars and the material basis of the stylistic characteristics of different cigars, gas chromatography-mass spectrometry (GC-MS) and sensory evaluation were used to compare and analyze the aroma components in the mainstream smoke of four domestic cigars and two imported cigars. The GC-MS results showed that a total of 97 aroma components were measured in the smoke of the six cigars, and the types of aroma components were similar, but there were differences in their contents. In comparison with those of domestic cigars, imported cigars had suitable nicotine content, and higher contents of phytol, neophytadiene, 3-methylpentanoic acid, and (+)-δ-cadinene. To further explore the differences in the aroma components of the six cigars, GC-MS data combined with chemometrics were used to screen out 14 key aroma components based on P -value (P) < 0.05, Variable Importance Projection (VIP) > 1, and Aroma Activity Values (OAV) > 1. The key aroma components of each cigar were obtained, Snow Dream No. 5: cedrol; Wangguan Guocui: 6-methyl-5-hepten-2-one, pyridine, 2-ethyl-6-methylpyrazine; General Achileus No. 3: p-cresol, 2-methylbutyraldehyde, methyl cyclopentenolone; Montecristo No. 4: cedrol, 2-methylbutyraldehyde, guaiacol, 4-vinylguaiacol, methyl cyclopentenolone; Romeo y Julieta Wide Churchills: cedrol, 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-heptanone, phenethyl alcohol; Great Wall No. 2: p-cresol, phenethyl alcohol, geranylacetone, methyl cyclopentenolone, dihydroactinidiolide. The odor descriptors of these compounds were consistent with the aroma profiles that were prominent in the senses of each cigar. This experiment initially explored the differences in aroma composition and style characteristics of cigars and provided data to support the quality improvement of domestic cigars.
研究领域:
烟草科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Wenjing Huang,Qiuyan Liu,Xiaoxue Fu,Yida Wu,Zihao Qi,Guofu Lu,Jingming Ning
Ripening refers to the process of chemical change during the refinement of Keemun black tea (KBT) and is crucial in the formation of Keemun Congou black tea’s quality. In this study, the aroma composition of KBT during the ripening was analyzed. Sensomics indicated that ripening strengthened the coconut and fatty aroma of KBT and contributed to the decrease of green aroma substances, resulting in a shift of the overall aroma type of KBT to an integrated aroma profile, which was consistent with sensory evaluation. Changes in fatty acid content and the results of in vitro addition simulation tests confirmed that heat causes highly degradation of fatty acids into fatty aroma volatiles, which is a key driver of the formation of “Keemun aroma” quality. This study revealed the mechanism behind the formation of KBT’s integrated “Keemun aroma” quality and the mode of thermal degradation of major fatty acids.
研究领域:
食品科学
·
茶叶化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 5
·628
·
IF 5.561
Meng Tao,Wenli Guo,Wenjun Zhang,Zhengquan Liu
The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography–olfactometry–mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) value ≥16 were quantitated. In odor activity value (OAV) analysis, the two samples had nearly the same key aroma volatiles; (Z)-methyl epijasmonate was the exception. Dimethyl sulfide, 3-methylbutanal, 2-methylpropanal, and linalool had especially high OAVs. Except for β-damascenone, volatiles with OAVs > 1 had higher concentrations in FKBT, which revealed that most key aroma compounds were lost during storage. Sweet, malty, floral, and green/grassy aromas corresponded directly to certain compounds. Lastly, the addition test indicated that the addition of several key aroma volatiles decreasing during storage could enhance the freshness of KBT aroma, which may be a potential to control the aroma style of KBT or other teas in industry.Keywords:Keemun black tea;GC-O-MS;storage;aroma volatile
研究领域:
食品科学
·
茶叶研究
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 88
·期 1
·204-213
·
IF 3.693
Guolin Cai,Hong Gu,Bingxin Han,Hua Yang,Xiaomin Li,Jian Lu
Crystal malt, the most popular type of specialty malt used in beer brewing, plays a vital role in forming complex flavor and color. Nevertheless, crystal malt is only defined based on the malting process, and there is not any standard to evaluate its quality. In the current study, the volatile aroma constituents of commercial crystal malt samples were analyzed with headspace solid-phase microextraction combined with gas chromatography–mass spectrometry, in order to explore the characteristic aroma compounds of crystal malt. The average concentration of volatile aroma compounds in 10 crystal malt samples is 587 µg L −1 , ranging from 347 to 1265 µg L −1 . A total of 38 aroma compounds were identified, 47% of which were existed in all the 10 samples. Based on principal component analysis and odor activity value, isobutyraldehyde, 2-methylbutanal, furfural, 2-acetyl-1 H -pyrrole, oct-1-en-3-ol, 4-methyl-2-phenyl-2-pentenal, and (2 E )-2-isopropyl-5-methyl-2-hexenal could be considered the characteristic aroma compounds of crystal malt. The results of this present study would help to establish a standard to assess the quality traits of crystal malt sample.
研究领域:
食品科学
·
化学分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 5
·685
·
IF 4.7
Limei Xie,Shaoli Guo,Hongting Rao,Bingying Lan,Baodong Zheng,Ningning Zhang
To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor. Sixteen differential aromas were identified based on thep-value and VIP value. Additionally, the cluster analysis of differential aroma substances revealed a stronger odor similarity between the steamed and raw groups, consistent with the results of the OPLS-DA analysis of overall aroma components. Seven key aromas were identified through OAV analysis and omission experiments. In addition, 1-octen-3-one was identified as the main aroma component of cooked button mushroom. The findings of the study can be valuable for enhancing the flavor of cooked button mushroom.Keywords:button mushroom;cooking methods;GC-MS;E-nose;OAV;aroma recombination;aroma omission;aroma active compounds
研究领域:
食品科学
·
分析化学
·
农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Haoying Han,Zheting Zhang,Zhijie Yang,Imre Blank,Fang Zhong,Bei Wang,Yanbo Wang,Hong Zeng
This study used Sensomics to examine four previously obtained yogurt aroma type profiles. 14 key aroma-active compounds were identified as significant contributors ( p ≤ 0.05) in the four aroma types using gas chromatography–mass spectrometry-olfactometry (GC–MS/O), aroma extract dilution analysis (AEDA), odor activity values (OAV), and aroma recombination and omission experiments. The Sensomics and previous Flavoromics results were compared, showing that Flavoromics identified 10 indicator compounds for distinguishing aroma types. Eight were the same as the key aroma-active compounds identified via Sensomics, namely acetic acid, pentanoic acid, decanoic acid, 3-hydroxy-2-butanone, 2,3-pentanedione, acetaldehyde, δ-decalactone, and dimethyl sulfone. Sensomics revealed a prominent similarity between the categories of key aroma-active compounds of the four aroma types, with a higher sensory contribution. Flavoromics showed less overlapping between the indicator compounds, mainly related to the distinction between the four aroma types. Sensomics and Flavoromics serve distinct research objectives and should be selected according to the study subject.
研究领域:
食品科学
·
分析化学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Mengnan Hong,Jing Li,Yuwen Chen,Baiyu Qi,Yunpo Huang,Jie Wu,Haobo Yue,Ziqi Tong,Yani Liu,Fan Wang
Candida zemplinina , Candida californica , Hanseniaspora uvarum , and Hanseniaspora osmophila were screened from spontaneous fermentations of Vidal blanc icewine. These non- Saccharomyces yeasts and commercial Saccharomyces cerevisiae were used in mixed inoculated fermentations, and pure S. cerevisiae fermentation was used as the control. The aim is to investigate the effects of these non- Saccharomyces yeasts on the aroma complexity of icewine, which is of great significance for the application of these non- Saccharomyces yeasts in icewine production. Compared with the icewine fermented with pure S. cerevisiae , the icewines fermented using mixed C. zemplinina contained higher glycerol, ethyl esters and β-damascenone contents, while icewines fermented using mixed C. californica had more acetate esters and terpenes. Icewines fermented using mixed H. uvarum contained higher ethanol and ethyl acetate contents, and icewines fermented using mixed H. osmophila had lower ethanol and higher phenethyl acetate contents, than icewine fermented with pure S. cerevisiae . Therefore, mixed fermentations of different non- Saccharomyces yeasts contributed different aroma characteristics to icewines. To the best of our knowledge, this study is the first to investigate the application of C. californica and volatile aroma compounds in icewines.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Renliang Zhao,Hengbin Yao,Ziyan Hou,Qiongqiong Zhou,Mengyao Zhao,Chunlai Wu,Lipan Zhang,Chao Xu,Hui Su
Fu Brick Tea (FBT) is characterized by Fungus Aroma (FA), which determines the quality of FBT products. However, the aroma constituents and their interactive mechanism for FA remain unclear. In this study, the FBT sample with the optimal FA characteristics was selected from 29 FBTs. Then, 19 components with OAV ≥ 1 were identified as the odorants involved in the FA formation. The aroma recombination test suggested that the FA was potentially produced by the synergistic interplay among the 15 key odorants, including ( E,E )-2,4-heptadienal, ( E,E )-2,4-nonadienal, ( E )-2-nonenal, ( E,Z )-2,6-nonadienal, ( E )-2-octenal, ( E )- β -ionone, 4-ketoisophorone, dihydroactinidiolide, ( E )- β -damascenone, 1-octen-3-ol, linalool, geraniol, heptanal, hexanal, and phenylacetaldehyde. And, the synergistic effects between them were preliminarily studied by aroma omissions, such as modulatory effects, masking effects, compensatory effects, and novelty effects, ultimately contributing to the FA. In all, this work helps us better understand the formation of the FA and provides a basis for the improvement of FBT production technology.
研究领域:
食品科学
·
农学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Plants-Basel
·
2022
·Vol. 11
·期 6
·823
·
IF 4.658
Sifan Mei,Yanyan Cao,Gang Zhang,Su Zhou,Yi Wang,Shuying Gong,Qiang Chu,Ping Chen
Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding of the feedback between aroma substances and characteristics is urgently needed. Therefore, a mutual feedback platform (SES/MS) combined sensory evaluation system (SES) with gas chromatography–mass spectrometry (GC-MS) was established. Based on this platform, we found that baking at 90 °C for 4 h or 5 h could maintain the primary aroma attributes and increase characteristic aroma attributes—these were considered to be the best baking conditions for Yunnan congou black tea. Meanwhile, 47 volatiles were identified, among which, pyrrole and benzaldehyde appeared to have a caramel aroma, and 2-furanmethanol and α-terpineol presented a baked aroma. This study reveals the dynamic change of aroma profiles and compounds during the aroma enhancement, and provides an optional template for researchers, focused on the relationship between quality and aroma attributes of teas.Keywords:Yunnan congou black tea;aroma enhancement;aroma attributes;volatile compounds;multiple factor analysis
研究领域:
食品科学
·
分析化学
·
农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2024
·Vol. 14
·期 23
·16368-16378
·
IF 3.9
Hao Luo,Yongjun Wu,Jing Jin,Lincheng Zhang,Shuoqiu Tong,Cen Li,Qibo Tan,Qiqin Han
Fried pepper sauce (FPS) is renowned among consumers for its distinct aroma profile and rich nutritional composition. However, the primary aroma components of FPSs, crucial for quality assurance, remain unclear. Therefore, this study aimed to delve deeper into the unique aroma profile of FPSs by analyzing samples subjected to various pretreatment methods (including three heat-moisture treatment processes: soaking at 60 °C, soaking at 100 °C, and steaming, and three crushing processes: mashing, mincing, and horizontal knife cutting). FPS samples were analyzed by quantitative descriptive sensory analysis (QDA), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and partial least squares regression analysis (PLSR). The QDA results revealed that the overall aroma profile of FPS products was characterized by chili-like, fatty, and herbal notes. GC-MS identified 115 volatile components in FPSs, primarily alkenes, ketones, and acids, with varying concentrations across samples. According to the rOAV (>1) and GC-O, 11 compounds were identified as key aroma contributors to FPS aroma, including 2-methylpropanal, acetic acid, 3-methylbutanal, methional, eucalyptol, benzeneacetaldehyde, linalool, (E)-2-nonenal, (2E)-2-decenal, (2E,4E)-deca-2,4-dienal, and (E,Z)-2,4-decadienal. PCA and PLS-DA were employed to assess aroma differences among nine FPS samples. Screening for VIP > 1 and p < 0.05 identified 8 and 12 key marker compounds influenced by different crushing methods or heat-moisture treatments, respectively. PLSR indicated that the sensory attributes were greatly related to most aroma-active compounds. These findings provide novel insights into FPS aroma attributes, facilitating precise processing and quality control of fried pepper sauce products.
研究领域:
食品科学
·
化学分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Mengcong Zhang,Li Lu,Xiaowen Hu,Chengzhe Zhou,Cheng Zhang,Jiaxin Fang,Linyuan Duan,Bo Zhang,Yuqiong Guo
Goji ( Lycium barbarum L.) leaf tea (LBLT) has gained popularity among consumers owing to its pleasant aroma. Selecting optimal Goji cultivars for tea processing is critical for enhancing the quality of LBLT. This study investigated the aroma characteristics of Goji leaf white tea (LBLWT) and green tea (LBLGT) prepared from 25 Goji lines. LBLWT emitted woody, floral and fruity aromas, while LBLGT exhibited a distinct roasted corn aroma. The integrated application of variable importance in projection, odour activity value and partial least-squares regression analyses led to the identification of key aroma compounds, whose metabolic pathways were also illustrated. Using multi-criteria evaluation methods, excellent Goji lines suitable for processing LBLWT (Z20, Z48 and N1) and LBLGT (Z85, Z20, N1 and Z68) were screened. This study took the lead in adopting multi-criteria evaluation methods, screening high-quality Goji lines and providing theoretical basis for high-quality LBLT processing.
研究领域:
植物学
·
食品科学
·
农学
✓ 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）