JOURNAL OF DAIRY SCIENCE
·
2023
·
IF 3.5
Yanmei Xi,Sana Ikram,Tong Zhao,Yiwei Shao,Ruirui Liu,Fuhang Song,Baoguo Sun,Nasi Ai
ABSTRACT Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferring overall flavor formation have been reported extensively. However, little is known about the critical flavor compound of a specific sensory experience in terms of oxidized off-flavor perception. Therefore, the present study aimed to compare the variation in sensory qualities and volatile flavors in full-fat UHT milk (FFM) and low-fat UHT milk (LFM) samples under different natural storage conditions (0, 4, 18, 25, 30, or 37°C for 15 and 30 d) and determine the main component causing flavor deterioration in the FFM and LFM samples using sensory evaluation, electronic nose, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). In addition, the Pearson correlation between the volatile flavor components and oxidative off-flavors was analyzed and validated by sensory reconstitution studies. Compared with the LFM samples, the FFM samples showed a higher degree of quality deterioration with increased storage temperature. Methyl ketones of odd carbon chains (i.e., 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and 2-pentadecanone) reached a maximum content in the FFM37 samples over 30 d storage. The combined results of the Pearson correlation and sensory recombination study indicated that 2-heptanone, 2-nonanone, and 2-undecanone conferred off-flavor perception. Overall, the present study results provide potential target components for detecting and developing high-quality dairy products and lay a foundation for specific sensory flavor compound exploration in the food industry.
研究领域:
食品科学
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感官评价
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分析化学
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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
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农业化学
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动物科学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Yajian Wu,Runhu Xin,Miao Liang,Zhimin Zhang,Wei Guan,Rui Wang,Yuping Liu
To characterize the key odorants in Amomum tsao-ko (AT) and to investigate their changes during natural drying, volatile compounds of AT were extracted and analyzed by solvent extraction combined with solvent-assisted flavor evaporation and gas chromatography mass spectrometry–olfactometry. A total of 41 aroma-active compounds with flavor dilution factors ranging from 3 to 6561 were identified in AT. Fourteen odorants were determined to be the key odorants by quantitation analyses, odor activity value (OAV) calculations, recombination and omission experiments. To further investigate the changes in aroma components in AT during natural drying, the concentrations and OAVs of odor-active compounds were measured at 0, 2, 4, 6, 8, 12, 16, and 20 days. The results showed that the number of aroma-active components did not change during natural drying, but their content changed with different trends. The concentration of geraniol showed a continuous upward trend; those of hexanal , octanal , nonanal and pinocarvone decreased first and then increased; those of α -pinene, sabinene , 2-nonanone, ( E )− 2-octenal, 2-nonanol, 4-terpineol, epidolichodial and ( E , E )− 2,4-dodecadienal changed on a fluctuating trend, while those of the other 28 compounds showed a trend of first increasing and then decreasing. These results provide a theoretical basis for further utilization of AT.
研究领域:
食品科学
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农学
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化学工程
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分析化学
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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
MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Wenhui Lu,Liangliang Zhang,Zixuan Nie,Xian Wu
Fire investigation plays a crucial role in determining the origin and cause of fire incidents, thereby influencing subsequent criminal liability assessments. The collection and analysis of trace evidence play a significant role in evidence confirmation, case reconstruction, and advancing forensic science for solving fire-related cases. On-site combustion residues present significant challenges due to their complex sources, minute quantities, and compromised integrity, complicating trace evidence retrieval in public security operations. Combustion-derived odor traces offer potential sources for volatile-based evidence analysis. This study utilized Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS) to comprehensively profile volatile organic compounds (VOCs) in paper-based combustion residues. Tree-based machine learning algorithms were integrated to identify key VOC markers, enabling rapid source apportionment of multi-category and low-concentration volatiles. A total of 51 different types of volatiles were qualitatively identified, along with the visualization of topological distribution and fingerprint. The Categorical Boosting (CatBoost) model was identified as optimal, achieving high accuracy (96.67 %), precision (96.51 %), recall (97.22 %), F1-score (96.72 %), and an AUC value of 100 %. The SHapley Additive exPlanations (SHAP) framework was applied to interpret feature importance, enhancing model credibility and operational transparency. This study has demonstrated that integrating interpretable machine learning with HS-GC-IMS strategies can elucidate complex relationships between diverse on-site combustion residue sources and their characteristic VOC profiles. These findings are expected to provide a scientific foundation for fire case investigations, compensation claims, and liability assessments.
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Zhigui He,Yan Hu,Yuqing Zhang,Yingying Cui,Yingying Liu,Saeed A. Asiri,Sam Al-Dalali
This study aims to examine the changes in volatile compounds of Lipu taro pork at various cooking stages, including raw pork meat (RP), pre-cooked meat (PM), roasted meat (RM), ultrasonically cured meat (UC), and steamed meat (SM). GC-IMS, fatty acid analysis, electronic tongue, and electronic nose were employed to identify flavor compounds at each processing stage, and the results were analyzed using multivariate statistical methods. Findings showed that the fatty acid content in PM was significantly higher than in pork from other stages, followed by the UC group, while SM had the lowest. GC-IMS detected a total of 60 compounds, including aldehydes, ketones, alcohols, and esters. Significant differences in flavor compound composition were observed across the various processing stages. Using the PLS-DA model, 21 compounds with VIP values above 1.0 were identified, with methyl-5-hepten-2-one (VIP > 1.5) being the most important for differentiation, followed by acetone, 2-pentanone, and ethyl hexanoate-D (VIP > 1.4).
研究领域:
食品科学
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风味化学
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分析化学
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食品加工
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感官分析
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Fangjie Cao,Xinyi Che,Xingyu Liu,Tingmei Yan,Yutong Li,Shu Liu,Yichao Ma,Dandan Ren,Hui Zhou,Qiukuan Wang,Yunhai He,Han Zhang
The fishy odor of salted kelp, mainly derived from halogenated hydrocarbons, sulfur-containing compounds, and free fatty acids, limits its sensory quality and market value. This study evaluated microbial deodorization using six food-grade strains— Pichia kluyveri, Saccharomyces cerevisiae, Wickerhamomyces anomalus, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Pediococcus pentosaceus —in single and co-fermentation systems. GC-IMS, relative odor activity values, and sensory evaluation identified 1-octen-3-one as the dominant off-odor compound. Fermentation significantly reduced 1-octen-3-one while increasing aroma-active volatiles such as isovaleraldehyde, isopentanol, and isopropyl propionate, likely through enzymatic degradation and microbial biosynthesis. Sensory analysis confirmed improvements in aroma and overall acceptability with minimal changes in color and texture. These findings clarify microbial modulation mechanisms of kelp flavor and support the development of value-added fermented kelp products.
研究领域:
食品科学与技术
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微生物发酵
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风味化学
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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
Foods
·
2025
·Vol. 14
·期 23
·4164
·
IF 5.1
Lei Yu,Binbin Wang,Ziwei Xu,Kaili Ge,Yihan Yuan,Xiangbin Ding,Xiaoming Men,Keke Qi
Volatile organic compounds (VOCs) are key aroma determinants in pork, and gas chromatography-ion mobility spectrometry (GC-IMS) is an effective technique for their detection. However, the detection conditions for pork using GC-IMS have yet to be standardized. This study employed GC-IMS to investigate the effects of incubation (temperature/duration) and medium (water and different concentrations of NaCl) environments on VOCs in pork. Statistical analyses including t-tests, PLS-DA, and OPLS-DA were employed to assess VOC differences. The results showed that: (1) VOC diversity and intensity increased with incubation temperature and time, with optimal signals obtained at 100 °C for 20 min. (2) The sample medium significantly influenced aroma release. When the medium contained 10% NaCl, the relative content of aldehydes increased, showing that these compounds were optimally released. (3) Under the optimized conditions, 15 key differential VOCs were identified from different muscle tissues, including 10 aldehydes, 2 esters, 1 ketone, 1 alcohol and 1 ether. This work establishes practical GC-IMS parameters for pork VOC analysis and provides a reliable reference for flavor-related studies.
研究领域:
食品科学
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分析化学
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肉类品质
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风味化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 23
·4054
·
IF 5.1
Jing Yan,Heng Wang,Zhenxia Cao,Bing Yang,Wanli Zhang,Minnan Liu,Fazheng Ren,Lishui Chen
Beiwudu Hulatang, a traditional Chinese culinary delicacy, is valued for its complex flavor profile; however, its characteristic aroma compounds and the determinants of sensory quality remain insufficiently studied. This study evaluated the flavor characteristics of four commercial samples and one laboratory-made sample of Beiwudu Hulatang using gas chromatography–ion mobility spectrometry (GC-IMS), electronic nose (E-nose), electronic tongue (E-tongue), and sensory evaluation. The results of E-tongue analysis indicated that bitterness and saltiness were the dominant taste attributes. E-nose analysis demonstrated strong responses to sulfur-containing compounds, alcohols, and alkanes, indicating their significant contribution to the overall aroma. A total of 60 volatile compounds were identified by GC-IMS, with ethers, alcohols, and terpenes being the most abundant chemical groups. Among these, 13 key aroma compounds were screened as discriminative markers (OAV > 1, VIP > 1) by integrating the odor activity value (OAV) and orthogonal partial least squares-discriminant analysis (OPLS-DA). The Pearson correlation analysis further revealed that sensory attributes, particularly aroma and overall acceptability, were positively correlated with propanal, heptaldehyde, and 1,8-cineol, and negatively correlated with linalool and limonene. Overall, this study provides a systematic characterization of the flavor profile of Beiwudu Hulatang and establishes a scientific basis for its quality standardization and flavor-oriented product development.
研究领域:
食品科学与技术
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风味化学
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感官评价
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分析化学
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传统中式食品
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产品关联
DOI
PubMed
高影响因子
DRYING TECHNOLOGY
·
2025
·
IF 2.7
Pengxiao Chen,Mengyang Wang,Xiaoyu Wang,Yankun Wang,Wenxue Zhu,Tingting Zhang,Siyuan Zhao
The purpose of this study was to explore the differences in volatile flavor compounds in peanut pods subjected to different drying methods. Heat pump drying (HPD), infrared drying (ID), combined heat pump-infrared drying (HPD-ID), and vacuum freeze drying (VFD) were employed to dry peanuts in the experiment. Volatile compounds in peanut pods were identified using gas chromatography-ion mobility spectrometry (GC-IMS), and differences of these volatile substances were analyzed by fingerprinting and principal component analysis (PCA). The results showed that the volatile flavor components of peanut pods dried by different methods mainly included 15 aldehydes, 10 alcohols, 7 ketones, 3 esters, 1 pyrazine, 2 acids, 1 ether, and 8 unidentified compounds. Fingerprinting and qualitative analysis indicated that different drying methods led to distinct flavor profiles. Principal component analysis revealed that the cumulative contribution of PC1 and PC2 was 83%, while that of PC1, PC2, and PC3 reached 98%, indicating significant differences among groups. These results demonstrated that GC-IMS could efficiently analyze and distinguish differences in volatile flavor components of peanut pods dried using various methods.
研究领域:
食品科学与技术
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分析化学
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采后加工
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产品关联
DOI
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2025
·
IF 2.4
Hongjie Zhang,Shengyan Zhang,Junyi Ma,Youqiong Liu,Xueli Chen,Weibao Kong,Ji Zhang
This study employed a complementary analytical approach, combining headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace gas chromatography–mass spectrometry (HS-GC-MS), to comprehensively characterize the dynamic evolution of volatile organic compounds (VOCs) in virgin olive oil (VOO) from Chenggu 32 (CG-32) and Koroneiki (KK) cultivars across eight maturity indices (MIs). The combined strategy proved powerful: HS-GC-IMS detected 90 VOCs, excelling in profiling polar, aroma-active compounds, while HS-GC-MS confirmed 61 VOCs, providing broader metabolome coverage. Multivariate statistical analysis revealed that genetic cultivar is the primary driver of VOCs profile divergence. The CG-32 variety was characterized by a high abundance of aldehydes, imparting classic “green” notes, whereas the KK variety was dominated by ketones, resulting in a less traditional, intense aroma. Notably, a key finding was that genetic factors can override ripening trends, as evidenced by the late-harvest KK sample clustering with the early-harvest CG-32 sample based on VOCs signature. Orthogonal partial least squares-discriminant analysis (OPLS-DA) models exhibited exceptional predictive power ( Q 2 > 0.94) for varietal authentication, and a set of 35 key discriminatory markers (VIP > 1.0) was identified. This work underscores that MIs alone is an insufficient harvest guide and establishes a robust foundational methodology for VOCs-based quality control and varietal screening of olive oils. The high predictive power of the models demonstrates their potential for authenticity purposes, which now warrants validation with a larger sample set. Graphical Mapping the aroma of virgin olive oil: A dual-technique approach. HS-GC-IMS/MS analysis of two cultivars across eight maturity stages uncovered 35 key VOCs dictating oil identity and maturation. Multivariate modeling enabled precise differentiation, establishing a novel method for quality and authenticity verification.
研究领域:
食品化学
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分析化学
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香气科学
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园艺科学
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代谢组学
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产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 15
·期 1
·
IF 5.1
Hewei Shi,Lichuang Cao,Yaxin Bai,Yu Wang,Sihao Liu,Lishui Chen,Jiansheng Zhao,Shaohua Meng,Junguang Li
This study aimed to characterize the physicochemical, structural, and volatile compound changes in commercially sterilized pre-cooked braised chicken (PBC) during storage at 25 °C, using analyses conducted every 30 days from 30 to 180 days. Assessed parameters included microstructure, color, texture, pH, malondialdehyde (MDA) content, Ca2+-ATPase activity, and volatile organic compounds (VOCs). Significant quality changes occurred during storage. Specifically, theL* value decreased, and thea* value increased, while hardness, springiness, chewiness, and Ca2+-ATPase activity declined. pH increased from 6.01 to 6.59, and MDA content rose from 10.16 to 23.42 nmol/g. 91 VOCs were identified by gas chromatography-ion mobility spectrometry (GC-IMS), comprising 13 alcohols, 18 aldehydes, 18 ketones, 3 acids, 9 esters, 12 hydrocarbons, 6 aromatics, and 12 others. VOC profiles shifted dynamically: key aldehydes and ketones decreased initially, then increased, whereas alcohols, esters, hydrocarbons, and sulfur-containing compounds increased, then decreased. Prolonged storage significantly deteriorated the quality and altered the flavor profile, providing insights for PBC storage.
研究领域:
食品科学
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食品化学
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采后技术
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挥发性成分分析
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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）