JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2018
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IF 3.412
Jia Huang,Yuping Liu,Wenxi Yang,Yingqiao Liu,Yu Zhang,Mingquan Huang,Baoguo Sun
Beijing douzhi (BD) is a traditional snack in Beijing, China, and it has been listed as a part of Beijing’s intangible cultural heritage. The potent odorants that contribute to the characteristic aroma of BD were investigated by analyzing the isolates from solvent-assisted flavor evaporation (SAFE) and simultaneous distillation–extraction. Using aroma extract dilution analysis based on gas chromatography–mass spectrometry and gas chromatography-olfactometry, 31 aroma-active compounds with flavor dilution (FD) factors ranging from 1 to 2187 were identified by comparison of their odor characteristics, MS data, and retention indices with those of reference compounds. To further determine their contribution to the aroma of BD, the odorants isolated using SAFE with FD factors ≥9 were quantified, and their odor activity values (OAVs; ratio of concentration to the respective odor threshold in water) were calculated. Eleven compounds were found to have OAVs ≥ 1, which indicated they were the potent odorants that contributed substantially to the characteristic aroma of BD. Among the 11 odorants, (E,Z)-2,6-nonadienal, eugenol, methional, p-cresol, 1-octen-3-one, and 3-methylbutanoic acid were not previously identified in BD.
研究领域:
食品科学
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分析化学
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香料化学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2019
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IF 3.714
Ping Yang,Chen Liu,Huanlu Song,Lijin Wang,Xueqing Wang,Jiacai Hua
Off-flavor compounds in IF-DHMP were identified using sensory-directed analysis. In total, 56 types of aroma-active compounds were identified in the off-flavor (OF) samples, positive control (PC) samples, and accelerated oxidation (AO) samples. The Aroma Extraction Dilution Analysis (AEDA) results showed that methional, generated via Maillard reaction , was the most important component with the highest dilution factor in OF. The results of aroma recombination, omission and spiking experiment revealed that compounds such as pentanal, methional, ( E )-2-nonenal, 3-methylbutanal, ( E )-2-heptenal, nonanal, ( E,E )-2,4-heptadienal, 1-penten-3-one, 1-octen-3-one, and ( E,E )-2,4-nonadienal were the major sources of off-flavor in OF. We observed that the off-flavor in OF samples originated due to proteolysis, Maillard reaction, or lipid oxidation during processing rather than due to lipid oxidation during storage.
研究领域:
食品科学
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化学感官科学
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分析化学
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婴幼儿营养
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DOI
高影响因子
FOOD CHEMISTRY
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2024
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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
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DOI
PubMed
高影响因子
Heliyon
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2024
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IF 3.4
Yimeng Ren,Longzhu Zhou,Yujie Shi,Yanan Yu,Weihai Xing,Qingyu Zhao,Junmin Zhang,Yueyu Bai,Jing Li,Chaohua Tang
Beef flavor profiles are strongly influenced by cooking methods and lipid composition. However, the effect of instant-boiling on the aroma of different beef slices was unclear. This study investigated the lipid profiles and instant-boiling volatile profiles of chuck tender (M. Supraspinatus ), sirloin (M. Longissimus dorsi ) and silverside (M. Biceps femoris ). Quantitative lipidomics identified 336 lipid molecular species, of which 84–112 were quantitatively different among the three beef slices. Sirloin had lower phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol and free fatty acids than chuck tender and silverside. The unsaturated fatty acid acyl chains in phosphatidylethanolamine differed significantly. Solid phase microextraction-gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) identified hexanal, octanal, nonanal, decanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-undecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran and acetoin as the aroma-active compounds of instant-boiled beef. Unsaturated free fatty acids and phosphatidylglycerols with unsaturated fatty acid residues positively correlated with the aroma-active compounds and might be crucial in flavor differences among the three beef slices. These findings provide greater understanding of the lipid and instant-boiling aroma-active compound profiles in chuck tender, sirloin and silverside, and reflect the suitability of different beef slices for instant-boiling from the aroma perspective.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Youyou Yang,Dapeng Liu,Weihai Xing,Chaohua Tang,Xiaohui Feng,Junmin Zhang
Lipid autoxidation is one of the main pathways for the formation of volatiles in meat. Investigations into how the unsaturated fatty acid (UFA) chains in lipids are autoxidized into volatiles are of great importance and could facilitate aroma research. In this study, taking UFAs as the research model, understanding of the formation of volatiles from the UFAs’ autoxidation has been updated and new pathways for furaldehyde derivatives have been proposed. The types of volatile produced were determined by the position and the number of C=C bonds as well as the methylene group flanked by the C=C bond. When the number of carbon atoms adjacent to C=C increases, the carbon lengths of aliphatic aldehydes elongate. Additionally, the number of methylene groups flanked by the C=C bond in PUFAs determine the types of aldehydes, alkanals, alkenals or alkadienals, as well as ketones. Apart from the alkyl furans, also furaldehydes and other derivatives could be produced from the oxidation of n-3 and n-6 fatty acids with over two C=C bonds, instead of from the Maillard reaction. This study presents the direct proof of the correlation between fatty acids and volatiles, and could also provide the theoretical basis for elevating aroma through lipid regulation.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Food Chemistry-X
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2025
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IF 8.2
Longzhu Zhou,Yimeng Ren,Yujie Shi,Liyuan Zhao,Huihui Tian,Xiaohui Feng,Jing Li,Youyou Yang,Weihai Xing,Yanan Yu,Qingyu Zhao,Junmin Zhang,Chaohua Tang
Fatty acids (FAs) in lipids are important precursors for the formation of meat aroma compounds. However, the specific roles of individual FAs and related reactions in beef aroma formation remain unclear. This study established thermal oxidation models to investigate the impact of different FAs on the formation of beef aroma compounds. The results revealed that thermal oxidation of seven FAs with different saturation produced 42 aroma compounds. Among them, unsaturated fatty acids (UFAs) participating in thermal oxidation degradation is the primary pathway for aroma compound formation, and the types of aroma compounds produced by C18:2n6 and C20:4n6 are similar. The addition of UFAs to lipid-free beef induces lipid oxidation–Maillard reaction interactions, producing more thiophenes, thiazoles, and pyridines, such as 2-acetyl-3-methylthiophene and 2-pentylpyridine, etc. The key aroma compounds in beef with odor characteristics such as fruity, green, fatty or milky are mainly produced by C18:1n9, C18:2n6 and C20:4n6.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2026
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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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高影响因子
FOOD CHEMISTRY
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2026
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IF 10.4
Jing Li,Huihui Tian,Miaomiao Dong,Yimeng Ren,Longzhu Zhou,Yujie Shi,Qingyu Zhao,Chaohua Tang,Junmin Zhang,Yueyu Bai
Intramuscular fat (IMF) content and lipid classes affect beef aroma, but their interindividual variations and impacts on aroma formation remain unclear. Here, we investigated the impact of divergent IMF/neutral lipid–phospholipid profiles on lipidomes and odorant profiles via absolute quantitative lipidomics and volatilomics. Lipidomic analysis revealed significant alterations in free fatty acids (FFAs), phosphatidylcholines (PCs), phosphatidylethanolamines (PEs), and triglycerides (TGs), collectively driving interindividual variations at both class and molecular levels. Moreover, unsaturated fatty acyl compositions of these lipids showed group-specific differences, with TGs, PCs, and FFAs dominated by C18:1 and C18:2 chains, while PEs were enriched in C18:2 and C20:4. Thirteen odor-active compounds were identified as critical to beef aroma, with hexanal, pentanal, 1-octen-3-ol, 1-octen-3-one, nonanal showing 74%, 27%, 54%, 38%, 34% inter-group differences in content, respectively ( p < 0.05). Specific fatty acyl-containing TGs, PCs, and PEs (C18:1, C18:2, and C18:1e) were critical for odorant generation and retention.
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PubMed
高影响因子
FOOD CHEMISTRY
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2026
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IF 10.4
Mengdi Chen,Jianing Ye,Dong Wang,Buyu Liu,Mingqin Li,Ting Li,Xinxia Zhang,Li Wang
Flavor compounds with different structures showed distinct binding patterns. • Heat treatment enhanced flavor-protein interaction. • Binding was mainly driven by hydrogen bonding and hydrophobic forces. • Glutelin contributed 65.9% to overall flavor binding. • Docking energies showed protein-dependent correlations with binding behavior. Interactions between rice proteins and flavor compounds play a crucial role in flavor retention and release. This study examined binding mechanisms with five key flavor compounds and the influence of heat treatment. Rice proteins showed relatively strong binding to (E)-2-octenal (45.05%), 1-octen-3-one (22.07%), and 2-pentylfuran (46.63%), which increased after heating, while 1-octen-3-ol (13.03%) and nonanoic acid (19.95%) showed lower binding and were more easily released. Spectroscopic analyses indicated that protein–flavor interactions were mainly driven by static quenching and accompanied by structural changes in rice proteins. Molecular docking suggested hydrogen bonding and hydrophobic interactions as the major contributors, with residues ARG103, THR155, ARG52, and LYS143 in albumin, globulin, prolamin, and glutelin, respectively, contributing to binding specificity. Regression analysis quantified the contributions of storage proteins, highlighting glutelin as the dominant contributor (65.9%). Overall, this study clarifies protein–flavor interaction mechanisms and their heat-induced changes, offering insights for improving rice flavor quality. Download: Download high-res image (258KB) Download: Download full-size image
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PubMed
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Meng Tao,Wenli Guo,Jin Liang,Zhengquan Liu
The occurrence of the cooked off-flavor during the thermal sterilization of green tea beverages negatively impacts their quality. This study aimed to identify the key cooked off-flavor compounds by molecular sensory science. The increase of 12 compounds, including malty (e.g., 3-methylbutanal), floral (e.g., linalool), sweet (e.g., methional), and smoky (2-methoxy-4-vinylphenol) compounds, contributed to the development of the cooked off-flavor. Additionally, the loss of five aroma compounds—dimethyl sulfide, ( E ) -β- ionone, 2-methylbutanal, 1-penten-3-one, and ( E,Z )-2,6-nonadienal—also caused the emergence this undesirable flavor. One potential solution to reduce the cooked off-flavor was the baking of tea raw materials. While baking did not significantly reduce the concentration of off-flavor compounds, it led to an increase in eight roasty aroma compounds, such as pyrazines and pyrroles, which helped partially mask the cooked off-flavor in green tea beverages.
研究领域:
食品科学
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分子感官科学
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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
Yue Wang,Jianing Li,Tingting Zhu,Yiran Li,Jinyu Yang,Tingting Ma,Yulin Fang,Xiangyu Sun
Sub-regional characteristic differentiation is crucial for development of wine regions, particularly for emerging regions. This study aims to identify and quantify the key aroma-active compounds and to analyze the aroma characteristics in Marselan wines from different Ningxia sub-regions using sensomics methods and the rate-all-that-apply approach. By employing GC × GC-qTOFMS and GC-O, we comparatively evaluated the contributions of the aroma-active compounds from four sub-regions. Fifty-three aroma-active compounds were identified. Seven compounds were important contributors to the fruity aroma. The omission experiments further confirmed the important contribution of ethyl hexanoate and β -damascenone to the floral and fruity characters. Yinchuan was characterized by its floral and fruity notes and methyl octanoate and ethyl octanoate were the main contributors. Qingtongxia and Yongning were characterized by Sweet spice , driven by nonanal and 4-methyl-1-pentanol. The differences in aroma profiles and the chemical basis across the sub-regions of Ningxia provide compelling evidence reinforcing the intra-regional micro- terroir.
研究领域:
食品科学
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葡萄与葡萄酒工程
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分析化学
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风味化学
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农业地理
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产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
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2025
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IF 7
Pingyang Li,Yiyu Yin,Shijie Fan,Longzhu Zhou,Huihui Tian,Lupei Zhang,Jing Li,Kehan Ma,Junwei Hu,Yanan Yu,Qingyu Zhao,Youyou Yang,Yahui Wang,Ruiqi Peng,Yanxiang Zhang,Xuemei Gao,Yuchang Qin,Junmin Zhang,Chaohua Tang
Different production methods for grain-fed and grass-fed cattle affect beef quality and flavor, yet systematic studies on aroma profile differences and the reasons underlying these variations remain limited. This study employed multi-omics analysis to characterize the aroma and lipid profile in grain-fed and grass-fed beef, as well as to identify key lipid molecules and biological pathways linked to aroma formation. Multi-omics analysis revealed that triglycerides (TG(16:0_14:1_18:1), TG(16:0_16:0_18:1), TG(16:0_16:1_18:1), TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), and TG(18:0_16:1_18:1), et al.), diacylglycerols (DG(16:0_18:1) and DG(18:1_18:1)), and free fatty acids (FA(16:1), FA(18:1), FA(18:2), FA(20:3), and FA(20:4)) molecules containing C14:1, C16:1, C18:1, C18:2, C20:3, and C20:4 fatty chains may serve as key precursors to drive distinct aromas in grain-fed and grass-fed beef. These processes are implicated in triglyceride metabolism and fatty acid metabolism pathways and are potentially regulated by DEGs in the PPAR signaling pathway. Specifically, APOA mediates triglyceride transport via lipoprotein secretion, while SLC27A6 enhances intracellular lipid content by promoting long-chain fatty acid uptake. Our results provide a comprehensive understanding of the aroma characteristics and lipid profiles, establishing a theoretical basis for improving beef quality in both grain-fed and grass-fed production methods.
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PubMed
高影响因子
危险品化学品经营许可证（带存储）