Food Bioscience
·
2025
·
IF 5.9
Mengli Wang,Xinjing Li,Foxin Zhang,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
Extra-added l- cysteine effectively inhibited the browning of Maillard peptides (MPs) derived from Lentinus edodes . Meanwhile, an unsaturated fatty acid (UFA) was introduced to increase the content of 1-octen-3-ol (mushroom alcohol) to enhance the mushroom aroma of the MPs. Among the three UFAs tested, linoleic acid (LA) exhibited the strongest promoting effect on 1-octen-3-ol, resulting in a 1-octen-3-ol content of 74.57 ± 1.48 μg/L in MPs. When LA was co-heated with l- cysteine and/or xylose, a synergistic effect was observed between LA and l- cysteine, leading to the highest 1-octen-3-ol content of 211.29 ± 3.62 μg/L in LA- l- cysteine-xylose system. The enzymatic hydrolysate of commercial safflower seed oil was further used as an alternative source of LA to fortify the typical mushroom flavor. The incorporation of 25 % safflower seed oil hydrolysate was recommended to enhance the 1-octen-3-ol production (133.09 ± 8.74 μg/L) in MPs. These findings provide new ideas for enhancing the mushroom aroma, offering potential applications in flavor design and food processing.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2025
·
IF 6.8
Lijun Ling,Rongxiu Mo,Wenyue Zhang,Yijuan Jiang,Fanjin Kong,Lijun Feng,Yao Li,Rui Yue,Yongpeng Zhou
The antifungal activity of six microbial-derived volatile organic compounds (VOCs) [ 3-hepten-2-one (Hep), cis-3-octen-1-ol, 3-methylvalerate, isovalerate, 1-octen-3-ol (Oct), and 2-methylbutyrate] against Aspergillus flavus was investigated by determining the minimum inhibitory concentration (MIC) and the fractional inhibitory concentration index (FICI). The results demonstrated that all 15 binary combinations of the VOCs presented additive effects against A. flavus . Among them, the combination of Hep and Oct, refers to C OH , with concentrations of 2 μL L −1 and 2.5 μL L −1 , respectively, displayed the most potent antifungal effect with the lowest concentration, in contrast to the individual MIC of Hep or Oct, which were reduced to 1/8 and 1/2. C OH can induce membrane lipid peroxidation, enhance cell membrane permeability, and cause leakage of nucleic acids and proteins within the cell, and 1-octen-3-ol might play a leading role. Finally, applying C OH at a concentration of 1/2 MIC Oct + 1/4 MIC Hep could effectively restrain the spread of A. flavus on wolfberries and exhibit excellent preservation effects. This study validates the antifungal effect of C OH and may serve as a natural alternative to antimicrobial agents for post-harvest agricultural products.
研究领域:
食品科学
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微生物学
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植物保护
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DOI
高影响因子
TALANTA
·
2025
·
IF 6.1
Tingting Wang,Xinhua Zhao,Zhenxu Li,Yi Zhang,Zhu Zhang,Dachi Yang
The newly-emerged gas sensing detection of 1-octen-3-ol biomarker is expected to indirectly monitor foodborne illnesses caused by Salmonella-contaminated meat, which requires high selectivity and a ppb-concentration detection limit. Here, surface-doped ruthenium over tungsten oxide nanocubes (Ru/WO 3 NCBs) have been synthesized by a wet-chemical approach for highly selective and ppb-concentration 1-octen-3-ol sensing. As-prepared Ru/WO 3 NCBs exhibit a polycrystalline structure and consist of NCBs that have an average side length of ∼131 nm, and the Ru/WO 3 NCBs show a high sensing response toward 5 ppm 1-octen-3-ol (R a /R g = 406), excellent selectivity, 50 ppb detection limit, 70% relative humidity tolerance, and 54 days stability at 220 o C. The excellent sensing performance might be attributed to the electronic and chemical sensitization of Ru, which thickens the electron depletion layer and increases adsorbed oxygen to promote interfacial electron transfer and 1-octen-3-ol oxidation. Practically, Ru/WO 3 NCBs have been integrated into a sensing device to simulate detecting 1-octen-3-ol, which has the potential for Salmonella detection in the future.
研究领域:
生物传感
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食品安全
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纳米材料
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环境监测
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分子诊断
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产品关联
DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2023
·Vol. 249
·期 7
·1749-1759
·
IF 3.3
Liu Ying,Liu Xin,Gao Ying,Dong Shijian,Xiang Xiaole,Ma Lulu,Li Shugang
Egg white powder (EWP) is a kind of food processing ingredient with high quality, low price and superior processing performance. However, its application in food industry is seriously affected by the problems such as strong off-flavor and its unknown volatile compounds. In this study, EWP was taken as the research object, and the off-flavor difference of EWP under different drying methods (spray drying, vacuum drying and freeze drying) was taken as the breakthrough point. With the help of gas chromatograph-mass spectrometer (GC–MS), electronic nose (E-nose) and sensory evaluation, it was found that the off-flavor of EWP was described as fishy and green, and high temperatures made the off-flavor worse, especially SD-EWP presented the strongest odor. A total of 13 key flavor compounds and 7 potential off-flavor compounds in SD-EWP were identified by gas chromatograph–mass spectrometer–olfactometry (GC-MS-O) and aroma reconstruction experiments. The relationship model of key flavor compounds, E-nose and off-flavor was established by multivariate analysis. It was verified that octanal, nonanal, 1-octen-3-ol and geranyl acetone were the off-flavor compounds of EWP. This study provided theoretical guidance and technical reference for the flavor research and sensory quality improvement of EWP.
研究领域:
食品科学
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感官科学
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化学分析
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2022
·
IF 4.52
Dong-Yu Shen,Meng-Ke Li,Mu Zhao,Jie Li,Xinyue Cui,Ting-Ting Zou,Huan-Lu Song,Jian Xiong,Ku Li
Pure chicken powder (PCP) is a reliable source of mellow chicken soup flavor in seasoning, but it has some unstable compounds and is prone to lipid oxidation, which leads to unpleasant odor. Adding yeast extract (YE) can reduce the off-odor intensity of PCP. Based on the results of gas chromatography–olfactometry–mass spectrometry (GC–O-MS), two-dimensional comprehensive gas chromatography–olfactometry–mass spectrometry (GC×GC–O–MS) and combined aroma extract dilution analysis (AEDA), 14 key odor-active compounds were identified. Internal standard curve method was used for quantitative analysis, and the odor activity value (OAV) was calculated. Octanal , 1-octen-3-ol and hexanal were found to be the most vital odor-active compounds in PCP. The odor-active compounds of YE were studied by the same method, and dimethyl trisulfide was identified as the most important odor-active compound of YE. Additionally, recombination and omission experiments were carried out with PCP. Finally, it was found that a low concentration of dimethyl trisulfide had masking effect on the odor of PCP.
研究领域:
食品科学
·
分析化学
·
感官科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaomin Wang,Yishun Yao,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho,Ahmad Mohammad Salamatullah
This study investigated the formation of characteristic aroma compounds in braised pork during electromagnetic cooking, focusing on the effect of added seasonings on lipid oxidation and the Maillard reaction. The accelerated lipid oxidation led to a rapid increase in the levels of most characteristic aldehydes, 1-octen-3-ol, and 2-pentylfuran during the temperature-rising stage (S0-S2) and the simmering stage (S3-S4) in braised pork. However, the addition of seasonings inhibited polyunsaturated fatty acid oxidation, reducing the levels of these lipid-derived aroma compounds during the sauce thickening stage (S5). Heat treatment models of purified fatty acids with and without the addition of seasonings further confirmed that the seasonings inhibited the formation of these aroma compounds due to their high antioxidant activity. Moreover, seasonings could provide abundant Maillard reaction substrates (such as methionine, leucine, and glucose), which promoted the continuous formation of methanethiol and 3-methylbutanal throughout the electromagnetic cooking of braised pork.
研究领域:
食品化学
·
烹饪科学
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风味化学
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食品加工
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分析化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Liuyang Ren,Jie Ma,Ying Lv,Qigen Tong,Huiyuan Guo
Characterization of volatile off-odor compounds in thermal duck egg gels was investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs) and aroma recombination. The results demonstrated that the off-odor of thermal duck egg mainly came from egg yolk (EY), and content of aldehydes was the highest in EY. Anaerobic treatment in nitrogen contributed to decreased off-odor sensory scores and volatile components of the heated egg gels. Aerobic EY gels (treated in air) were determined to contain eight volatile compounds with OAVs greater than 1, such as hexanal, nonanal, benzaldehyde, ( E )-2-octenal, ( E )-2-nonenal, ( E, E )-2,4-decadienal, 1-octen-3-ol and 2-pentylfuran. However, three key volatile components (nonanal, benzaldehyde and ( E )-2-nonenal) with OAVs greater than 1 were found in anaerobic EY gels. Moreover, on the basis of results of recombination and omission experiments, hexanal, ( E )-2-octenal, ( E, E )-2,4-decadienal, 1-octen-3-ol and 2-pentylfuran were identified as key off-odor components in thermal EY gels. Sensory evaluation of the recombination model with five aroma compounds scored 4.38 out of 5 points. The major aroma profile of the off-flavor from egg EY gels included strong fatty, nutty, and mushroom aromas.
研究领域:
食品科学
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分析化学
·
感官评价
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Shuang Cui,Bo Wang,Zheng Zhou,Yuying Zhang,Dayong Zhou,Xuhui Huang,Lei Qin
The internal relationship between lipid composition and characteristic flavor in the steamed large yellow croaker (LYC) was investigated using volatolomics, lipidomics, and electronic sensory systems. Compared to fresh LYC, the concentrations of five key volatile flavor compounds detected after steaming exceeded human sensory thresholds. Notably, nonanal, hexanal, and 1-octen-3-ol significantly influenced the flavor of the cooked meat. Steaming at 70 °C enhanced the LYC flavor profile, with the strongest flavor observed at 80 °C. The content of three key volatile flavor compounds peaked, especially hexanal, which reached 54.55 μg/kg. Phosphatidylcholines, triacylglycerols, and fatty acids were closely associated with the volatile flavor profile of steamed LYC. The oxidation of FA 22:6 was identified as a crucial source of flavor in LYC. This study aimed to improve consumer experience by exploring the nutritional quality and flavor formation mechanisms in the thermal processing of LYC.
研究领域:
食品科学
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化学工程
·
分析化学
·
营养学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ji Wang,Xu-Hui Huang,Yu-Ying Zhang,Chengzhen Nie,Dayong Zhou,Lei Qin
Salt has a great influence on food flavor formation. In this study, electronic tongue and nose, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, and lipid oxidation levels were used to investigate the influence of different NaCl concentrations on the flavor formation of lightly salted large yellow croaker. The results showed that salt improves the sensory characteristics of the product. Hexanal, 2,5-octanedione, octanal, 1-octen-3-ol, nonanal, and heptanal were key flavor compounds. Phospholipids containing 18-carbon fatty acids are major flavor precursor substances. The TBARS values in samples increase with the increase of salt levels significantly ( p < 0.05). Products marinated in 6% NaCl showed the highest lipase activity. Thus, NaCl promotes the hydrolysis and oxidation of phospholipids by increasing lipase activity to produce key flavor substances. This study provides valuable insights into the effects of NaCl on flavor formation, which may help to regulate the flavor of salt-reduced food.
研究领域:
食品科学
·
感官分析
·
脂质组学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
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
·
生物技术
·
保鲜技术
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Huimin Zhang,Dan Wu,Qilin Huang,Zhiyu Liu,Xiaogang Luo,Shanbai Xiong,Tao Yin
Yeast β-glucan (YG) adsorbs off-odor in silver carp mince due to its more porous structure. To explore adsorption behavior and mechanism, adsorption kinetics and thermodynamics of YG for 3 off-odor compounds (hexanal, 1-octen-3-ol and nonanal) were investigated by pseudo-first/second-order models and isothermal equations (Langmuir, Freundlich and Redlich-Peterson). Kinetic experiments indicated adsorption process followed pseudo-first-order model. Adsorption isotherms indicated 3 off-odors could easily be adsorbed by YG and adsorption capacity was in the order of 1-octene-3-ol > hexanal > nonanal . Thermodynamic result suggested adsorption of 3 off-odors by YG was endothermic and spontaneous, and was driven predominantly by physisorption and hydrophobic interaction. Consequently, the contents of 3 off-odors that released from mince/YG complex decreased by 22.8%, 29.9%, and 24.5% ( p < 0.05), respectively, compared with those from mince without YG. Therefore, the addition of YG enhanced the binding capability to off-odors, thus reducing the release of off-odor from silver carp mince.
研究领域:
食品科学
·
化学工程
·
热力学
·
动力学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Dan Li,Zheqi Zhang,Kaihua Zhang,Shouwei Wang,Xiaoman Li,Mingwu Zang
Fatty acids and volatile substances in hybrid pork (Duroc × Landrace × Yorkshire; DLY) and four indigenous pork (Guangdong small-ear spotted; hill black; Beijing black, BB; and Qingyu) in raw, cooked, and reheated states were explored. The objectives were to determine odor differences between DLY and indigenous pork and the difference in changes after heating and reheating and to clarify the reasons for these changes. Results revealed that C 18:1 and C 20:4 fatty acids are the key to distinguishing DLY pork from indigenous pork. After cooking, the greatest decrease was observed in the proportion of polyunsaturated fatty acids in pork, and after reheating, monounsaturated fatty acids were detected, except in the BB pork. The substances that accounted for the difference between DLY and indigenous pork were 2,3-octadione, hexanal, 1-octen-3-ol, 2-nonanone (after heating), and (Z)-2-nonenal (after reheating). Reheating reduced the content of nonanal, 2,3-octandione, hexanal, and ( E , E )-2,4-decadienal, resulting in the deterioration of the aroma. In the DLY pork, the dramatic increase in the ( Z )-2-nonenal content may be the key factor. Principal component analysis identified that the difference in aroma between DLY and indigenous pork increased after reheating, but hierarchical cluster analysis showed that regardless of treatment, flavor difference was smaller between DLY and indigenous pork than among indigenous pigs. The analysis results show that differences in fatty acid content and oxidation path in unsaturated fatty acids were the reasons for the difference in aroma and the deterioration of flavor after reheating.
研究领域:
食品科学
·
农业化学
·
动物科学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）