FOOD HYDROCOLLOIDS
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2024
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IF 11
Zhong Han,Ze-Ling Chen,Xin-Dong Xu,Songyi Lin,Yan Wang,Lang-Hong Wang,De-Bao Niu,Xin-An Zeng,Meng-Wai Woo,Ruo-Yong Wang
The development of natural polyphenol-protein complexes for preserving surimi holds great promise. The effects of pea protein isolate (PPI) - (−)-Epigallocatechin-gallate (EGCG) non-covalent and covalent complexes modified by pulsed electric field (PEF) on the preservation of tilapia surimi were evaluated. Results showed that the PEF-treated PPI-EGCG non-covalent complex extended the shelf life of surimi by more than 6 days. This complex reduced the microbial activity and delayed the lipid and protein oxidation of surimi during chilled storage. Total viable count (TVC), thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N) of surimi with PEF-treated PPI-EGCG non-covalent complex on day 15 were 31.65 %, 68.67 %, and 54.46 % lower than untreated surimi, respectively. Moreover, the rate of colour deterioration and off-odour development were also delayed. The major products of lipid oxidation in surimi were reduced by 37.91 % for hexanal , 43.14 % for pentanal, 73.24 % for 1-octen-3-ol, and 39.32 % for 1-penten-3-ol on day 15. Structural analyses and computer simulations revealed that PEF was able to unfold the structure of PPI, thereby exposing more binding sites for EGCG. PEF-treated PPI-EGCG non-covalent complex allowed the slow dissociation of EGCG from PPI and maintained the antimicrobial and antioxidant activities of EGCG in a long storage time. Therefore, PEF-treated PPI-EGCG non-covalent complex was considered as a potential preservative in fish and fish products.
研究领域:
食品科学
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生物技术
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保鲜技术
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Zhuyu Yang,Zefan Chen,Weijia Zhang,Jinlin Wang,Fan Bai,Ruichang Gao,Yujin Li,Jian Li,Yuanhui Zhao,Xinxing Xu
This is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality. Ten aroma attributes were identified and rated by sensory descriptive analysis. 47 and 50 volatile compounds were identified by two aroma extraction methods (SPME, SAFE) combined with GC–MS, respectively. 27 potential key aroma-active compounds were quantitated and further screening through AEDA and OAV calculation. Finally, 21 key aroma active compounds (OAV > 1, FD ≥ 9) were screened, including butanal, hexanal, ( Z )-4-heptenal, ( Z )-2-penten-1-ol, 2-nonanone, nonanal, 1-octen-3-ol, 2-ethyl-1-hexanol, benzaldehyde, acetic acid and other compounds. Recombination and omission tests verified that these compounds played an important role in the overall aroma profile of different caviar samples. The different contribution of key volatile aroma compounds to the overall aroma system of caviar resulted in the difference of caviar flavor quality.
研究领域:
食品科学
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风味化学
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感官分析
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水产养殖
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食品加工
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Yujiao Cheng,Tianpeng Xiao,Jiying Zhang,Guowei Hu,Tiangang Lei,Guohua Li,Kelin Du,Qin Long,Yongrui He,Jun Wang,Min Zhang,Linhua Huang
Volatiles in orange juices from three new bud mutation varieties of Longleaf orange were investigated by gas chromatography–mass spectrometry (GC–MS) and multidimensional GC–MS/olfactory (MDGC-MS/O) combined with aroma extract dilution analysis (AEDA). The 103 volatiles (34 odorants) were identified, with concentration increasing as Xiaxiangmicheng (XXMC)>Changyexiangcheng (CYXC)>Zhongganmicheng (ZGMC). The XXMC had the highest number of odorants (31), followed by CYXC (28) and ZGMC (25). C10-hydrocarbons and -alcohols ( d -limonene, linalool, and geraniol), as well as C6-alcohol ((E)-3-hexen-1-ol), exhibited high flavor dilution (FD) values (≥64) and contributed to the fatty, citrusy, floral, and grassy odors in juice. Higher odor activity values of esters conferred stronger fruity note in XXMC, while the lower ester-to-aldehyde ratio in ZGMC failed to mask the undesirable odors from volatile sulfur compounds. Four potential flavor markers were screened to distinguish the three bud mutation varieties.These provide a theoretical basis for citrus variety evaluation and flavor improvement.
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Jing Wang,Jiaqi He,Silei Bai,Yixiong Wang,Hengbin Yao,Xuehui Liu,Junhui He,Anhong Liu,Chao Wang,Zhonghua Liu,Jianan Huang
Fresh leaves from seven regions were processed under identical conditions. • Processing reshaped aroma composition and amplified regional differences. • OAV and multivariate analysis identified 17 region-specific odorants. • Molecular docking suggested different receptor binding capacities among key odorants. Whether standardized tea processing homogenizes regional raw material differences or reconstructs them into distinct aroma profiles of raw Anhua dark tea (RADT) remains unclear. In this study, fresh leaves from seven regions were processed under identical manufacturing conditions to separate the effects of raw material origin from manufacturing process. Sensory evaluation showed that standardized processing did not eliminate regional aroma differences; instead, the resulting tea infusions retained distinct aroma attributes across regions, including roasty/smoky, stale/woody, floral, fruity, and green/fatty notes. GC-O/MS and quantitative analysis identified 48 odorants in fresh leaves and 82 odorants in RADT infusions, indicating that processing substantially reshaped the aroma composition. Alcohols, aldehydes, and terpenoids derived from fresh leaves generally decreased, whereas processing associated acids, phenols, lactones, and heterocyclics increased. Multivariate analysis identified 45 processing responsive odorants, including newly formed heterocyclics, ( E , E )-2,4-heptadienal, and ( E )- β -ionone. By integrating odor activity value with multivariate discrimination, 17 regional key odorants were identified, demonstrating that standardized processing reconfigured regional raw material differences into distinct aroma-active compound combinations rather than homogenizing them. Molecular docking revealed different predicted binding capacities between representative key odorants and selected olfactory receptors, with cedrol and ( E )- β -ionone showing stronger predicted receptor interactions than smaller linear aldehydes, suggesting that regional aroma differences in RADT may also involve receptor level recognition. Overall, these findings reveal that standardized processing acts as a transformative filter that reshapes regional raw material differences into distinct aroma profiles in RADT. Download: Download high-res image (184KB) Download: Download full-size image
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DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Mingzhu Zhou,Yiting Lu,Jinyu Yu,Chao Wang,Wei Yu,Liu Shi,Wenjin Wu,Lan Wang,Yu Qiao
Gas chromatography-electronic nose (GC-E-Nose), gc-ion mobility spectrometry (GC-IMS), and gc-olfactory-mass spectrometry (GC-O-MS) techniques, along with odor recombination and omission experiments, were employed to characterize the off-flavors in commercially available ready-to-heat roasted catfish after reheating. A total of 19 (DR), 11 (HR), and 21 (YR) characteristic compounds were identified across the three samples. The 19 characteristic compounds from the DR group were reconstituted to develop recombination and omission models. The resulting model demonstrated the highest similarity (84.98 %) to the original sample while retaining some odor information from the other two sample groups. The 12 key off-flavor substances were identified through the omission model and were subsequently subjected to multivariate recombined. The contribution of these off-flavors was further validated via omission testing. The results indicated that the primary off-flavors in reheated ready-to-heat roasted catfish were attributed to hexanal, heptanal, (E)-2-hexenal, octanal, 3-methyl-1-butanol, 1-octen-3-ol, and (E,E)-2,4-heptadienal. This characterization of off-flavors in ready-to-heat roasted catfish post-reheating will contribute to the regulation of the product's flavor quality.
研究领域:
食品科学
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分析化学
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感官评价
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食品加工与贮藏
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风味化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Meiqian Wang,Ping Zhan,Jingzhang Geng,Peng Wang,Wanying He,Honglei Tian
The generation of off-flavor during boiling significantly hampers the acceptability and popularity of the greenfin horse-faced filefish (BFF). Adding perilla to Chinese fish dishes can enhance the flavor of fish. A total of 72 volatile compounds were quantified in BFF with different addition of Perilla polyphenol extract (PPE) (i.e., 0, 0.1 %, 0.3 %, 0.5 %, w: w) by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Based on the gas chromatography-olfactometry (GC-O), odor activity value (OAV) and recombination omission testing, ( Z )-4-heptenal, ( E , E )-2,4-heptadienal, ( E , E )-2,4-nonadienal, ( E , E )-2,4-decadienal, heptanal, nonanal, octanal, decanal, ( E )-2-hexenal, ( E )-2-octenal, ( E )-2-nonenal were identified as volatiles contributing to the off-flavor, while linalool and β-ionone exhibited a mitigating effect. Moreover, the antioxidant capacities of PPE assessed through 2,2-diphenyl-1-picrylhydrazyl (DPPH) and thiobarbituric acid reactive substances (TBARs) assays, exhibited a positive correlation with perilla polyphenols contents. Orthogonal partial least square discriminate analysis (OPLS-DA) and partial least-squares regression (PLSR) results indicated a significant relationship between the off-flavor of BFF and lipid oxidation, adding 0.3% PPE resulted in a marked improvement in flavor profile, with a reduction in off-flavors associated with fishy, oily/fatty and marine, while simultaneously enhancing the freshness, herbal flavors, and overall acceptability of the product.
研究领域:
食品科学
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化学
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农业
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营养学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Fangxue Chen,Lingwei Shen,Xujia Shi,Yi Deng,Yu Qiao,Wenjin Wu,Guangquan Xiong,Lan Wang,Xin Li,Anzi Ding,Liu Shi
Traditional dry-cured fish has a rich aroma and has been favored by consumers. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS) was used to identify the aroma components of traditional dry-cured fish. A total of 39 volatile compounds were identified by GC-O-MS, and 17 compounds had odor activity values greater than 1. Aroma recombination model was prepared by mixing 17 volatile compounds from sun-dried fish with an odorant activity value greater than 1 in an odorless matrix. The odorless base had a good similarity to the aroma of dry-cured fish. Seven sensory attributes were selected to describe the aroma of dry-cured fish, namely fishy, fatty, meaty, grassy, ground, rancid, and metallic. The electronic nose and multivariate statistical results showed that there were differences in the aroma of dried cured fish with different traditional drying methods. Sun-dried fish had a strong oily, meaty and metallic taste, while shade-dried fish had strong fishy, grassy, earthy, and rancid odors. Omission tests indicated that hexanal, nonanal, octanal, heptanal, 2-octanal,(E)-, 2-nonenal,(E), 3-methylbutanal, pentanol, hexanol, nonanol, heptanol, 1-octen-3-ol, 2-octen-1-ol,(E)-, 2-pentyl furan and d -limonene are characteristic aroma compounds of dry-cured fish.
研究领域:
食品科学
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化学分析
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感官评价
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2014
·Vol. 95
·期 5
·915-921
·
IF 1.879
Liang Dong,Yingmin Hou,Feng Li,Yongzhe Piao,Xiao Zhang,Xiaoyu Zhang,Cheng Li,Changxin Zhao
BACKGROUND Beer is a popular alcoholic malt beverage resulting from fermentation of the aqueous extract of malted barley with hops. The aroma of brewing barley impacts the flavor of beer indirectly, because some flavor compounds or their precursors in beer come from the barley. The objectives of this research were to study volatile profiles and to characterize odor-active compounds of brewing barley in order to determine the variability of the aroma composition among different brewing barley cultivars. RESULTS Forty-one volatiles comprising aldehydes, ketones, alcohols, organic acids, aromatic compounds and furans were identified using solid phase microextraction combined with gas chromatography/mass spectrometry, among which aldehydes, alcohols and ketones were quantitatively in greatest abundance. Quantitative measurements performed by means of solvent extraction and calculation of odor activity values revealed that acetaldehyde, 2-methylpropanal, 3-methylbutanal, 2-methylbutanal, hexanal, heptanal, octanal, nonanal, 3-methyl-1-butanol, cyclopentanol, 2,3-butanedione, 2,3-pentanedione, 2-heptanone, acetic acid, ethyl acetate, 2-pentylfuran and benzeneacetaldehyde, whose concentrations exceeded their odor thresholds, could be considered as odor-active compounds of brewing barley. CONCLUSION Principal component analysis was employed to evaluate the differences among cultivars. The results demonstrated that the volatile profile based on the concentrations of aroma compounds enabled good differentiation of most barley cultivars. © 2014 Society of Chemical Industry
研究领域:
食品科学
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植物学
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化学分析
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Yajiao Zhao,Wenli Wei,Li Tang,Dongdong Wang,Yan Wang,Zhengyun Wu,Wenxue Zhang
Sichuan industrial paocai and traditional home-made paocai have different aroma profiles due to different manufacturing techniques, but detailed information about the aroma profiles and aroma-producing microorganism of Sichuan industrial paocai remain largely elusive. For this reason, we established and validated an external standard method of headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) combined with gas chromatography–olfactometry (GC-O) for identification and accurate quantitation of aroma-active compounds in Sichuan industrial paocai. This method was combined with 16S rRNA amplicon sequencing to comprehensively analyze the aroma and bacteria profiles of Sichuan industrial paocai. A total of 121 volatile compounds were identified, among which 36 odorants were identified as aroma-active compounds with aroma intensities (AIs) ranging from 0.67 to 5.00 by GC-O. The types of aroma-active compounds in Sichuan industrial paocai were variety-specific to some extent, but the aroma-active compounds shared by different varieties of Sichuan industrial paocai (i.e., skeleton aroma-active compounds) were phenylethyl alcohol, acetic acid, butanoic acid, 2-methylbutanoic acid, ethyl hexanoate, 4-ethylphenol and 4-ethylguaiacol. Moreover, 17 key aroma-active compounds of AI > 1 in radish paocai were quantitated by external standard method, and their odor activity values (OAVs) were calculated based on the odor thresholds. Further, 12 aroma-active compounds with OAV ≥ 1 in one of the radish paocai were selected to construct the recombination model, which revealed good agreement with the original sample. Furthermore, Lactobacillus, Pediococcus, Pseudomonas and Sphingomonas were the dominant bacteria in Sichuan industrial paocai. Correlation analysis between 16 dominant bacteria and 36 aroma-active compounds showed that Pediococcus, Arcobacter and Lactobacillus could be the core aroma-producing bacteria of Sichuan industrial paocai.
研究领域:
食品科学
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微生物学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yujiao Cheng,Leng Han,Linhua Huang,Xiang Tan,Houjiu Wu,Guijie Li
Thermal pasteurization decreases the sensory quality of mandarin juice. Flavor composition was determined in four fresh-squeezed and heat-processed mandarin juice varieties using molecular sensory science approaches. The relationships between odorants and sensory profiles were analyzed, and markers for flavor deterioration were screened by multivariate statistical analysis. Seventy-four volatiles were identified, among which 36 odorants with flavor dilution factors ranging from 2 to 128 were detected by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution analysis (AEDA). Higher intensities of cooked and off-flavor notes were observed in the heated mandarin juice, which was related to the concentration changes of the methional, methanethiol, dimethyl sulfide, and carbon disulfide by partial least squares (PLS) analysis. Ten potential markers (methional, methanethiol, dimethyl sulfide, hydrogen sulfide, β -damascenone, camphene, trans - β -ionone, decanal, d -limonene, and α -pinene) were responsible for the sensory discrimination of fresh-squeezed and heated mandarin juices.
研究领域:
食品科学
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分析化学
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感官科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yang Yue,Chao Wang,Yashu Chen,Mingming Zheng,Yi Zhang,Qianchun Deng,Qi Zhou
Currently, the effect of varieties on the flavor and stability of flaxseed milk remains unknown. Therefore, this study was conducted to investigate the effects of different varieties on the stability, sensory, and aromas of flaxseed milk. 51 volatile compounds were identified in flaxseed milk using Stir Bar Sorptive Extraction-Gas Chromatography-Olfactometry-Mass Spectrometry (SBSE-GC-O-MS). Among them, 1-octen-3-ol, 2-methoxy-4-vinylphenol, and 2,3,5-trimethylpyrazine contributed higher relative odor active values (ROAV), resulted in the fruity, roasted, sweet, and cucumber in flaxseed milk. Isovaleraldehyde (green notes) was not detected in XHZM. However, other compounds such as 1-nonanol (floral), γ-nonanolactone and γ-octanoic lactone (coconut milk) had higher concentrations, causing a better sensory evaluation. Additionally, its stability was relatively good. The orthogonal partial least-squares regression (OPLS) model and VIP values showed that eight compounds were responsible for the sensory differences from different varietals. The study provided references to selection and understanding flavor composition basis of flaxseed milk.
研究领域:
食品科学
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分析化学
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农学
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DOI
PubMed
高影响因子
PEST MANAGEMENT SCIENCE
·
2023
·Vol. 79
·期 12
·5270-5282
·
IF 4.1
Xi-Zhong Yan,Li Ma,Xiao-Fei Li,Le Chang,Qing-Zhao Liu,Cheng-Fei Song,Jin-Yu Zhao,Xing-Tao Qie,Cai-Ping Deng,Chen-Zhu Wang,Chi Hao
BACKGROUND The diamondback moth, Plutella xylostella , has developed resistance to almost all insecticides used for its control. The ‘push–pull’ method has been shown as an effective control strategy to address this resistance challenge of P. xylostella . The key focus of the strategy is the identification of attractive or repellent volatile components. The aim of this study was to identify attractive volatile compounds released from host plants. Identified compounds were applied in the biological control of this pest. RESULTS Nine active compounds released into the headspace of seven cruciferous plant species were identified using gas chromatography–electroantennographic detection and gas chromatography–mass spectrometry. Electroantennographic detection-active compounds included five green leaf volatiles (hexanal, trans -2-hexen-1-ol, cis -3-hexen-1-ol, cis -3-hexenyl acetate, and 1-penten-3-ol), three isothiocyanates (isopropyl isothiocyanate, allyl isothiocyanate, and butyl isothiocyanate), and nonanal. Except for nonanal, all the identified green leaf volatiles and isothiocyanates elicited strong electrophysiological and behavioral responses in P. xylostella . The strongest attractive compounds, trans -2-hexen-1-ol and isopropyl isothiocyanate, were further evaluated in oviposition and field-trapping assays. Results showed that they both lured female moths to lay eggs, and were highly attractive to P. xylostella adults in field, especially when used in combination with yellow and green sticky boards. However, a blend of the two compounds showed no synergistic effect, but rather an antagonistic effect. CONCLUSIONS Green leaf volatiles and isothiocyanates were identified as key olfactory cues for host selection of P. xylostella . Trans -2- hexen-1-ol and isopropyl isothiocyanate were identified as candidate attractive compounds to serve in a ‘push–pull’ strategy for P. xylostella control. © 2023 Society of Chemical Industry.
研究领域:
昆虫学
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植物保护
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化学生态学
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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）