JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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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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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Tao Tang,Fanfan Wang,Houyun Huang,Nengneng Xie,Jie Guo,Xiaoliang Guo,Yuanyuan Duan,Xiaoyue Wang,Qingfang Wang,Jingmao You
This study explores the antipathogenic properties of volatile organic compounds (VOCs) produced by Bacillus velezensis LT1, isolated from the rhizosphere soil of Coptis chinensis. The impact of these VOCs on the mycelial growth of Sclerotium rolfsii LC1, the causative agent of southern blight in C. chinensis, was evaluated using a double Petri-dish assay. The biocontrol efficacy of these VOCs was further assessed through leaf inoculation and pot experiments. Antifungal VOCs were collected using headspace solid-phase microextraction (SPME), and their components were identified via gas chromatography–mass spectrometry (GC–MS). The results revealed that the VOCs significantly inhibited the mycelial growth and sclerotia germination of S. rolfsii LC1 and disrupted the morphological integrity of fungal mycelia. Under the influence of these VOCs, genes associated with chitin synthesis were upregulated, while those related to cell wall degrading enzymes were downregulated. Notably, 2-dodecanone and 2-undecanone exhibited inhibition rates of 81.67% and 80.08%, respectively. This research provides a novel approach for the prevention and management of southern blight in C. chinensis, highlighting the potential of microbial VOCs in biocontrol strategies.
研究领域:
植物病理学
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微生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Chao Wang,Yang Yue,Binhong Yuan,Qianchun Deng,Ye Liu,Qi Zhou
Flaxseed milk is a plant-based dairy alternative that is rich in nutrients. Due to the low concentration of odor compounds in flaxseed milk, it cannot be completely extracted. This poses significant challenges for analysis. Therefore, this study developed a method suitable for extracting volatile compounds from flaxseed milk and compared it with three other extraction methods. It was found that Stir Bar Sorptive Extraction had the best extraction performance, identifying 39 odorants. Flavor dilution factors ranged from 1 to 512, with higher values observed for esters. 13 key odor compounds were identified (odor activity value > 1) using the external standard method for quantification; these included four aldehydes, three pyrazines, two alcohols, two esters, and two other compounds. Pyrazine compounds exhibited the highest concentrations. Aroma recombination and omission experiments showed that nine key odorants contributed significantly to the flavor profile of flaxseed milk, imparting aroma of cucumber, green, mushroom, fruity, sweet, and coconut.
研究领域:
食品科学
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分析化学
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农业科学
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产品关联
DOI
PubMed
高影响因子
Fermentation-Basel
·
2026
·Vol. 12
·期 2
·102
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IF 4.1
Xun Fu,Qingyu Nie,Xiang Li,Penghao Tan,Tingting Feng,Chunmei Xiong,Wenling Zhang,Yan Zhang,Sujin Li,Lixin Zhang
In recent years, there has been substantial global progress in screening yeasts for fermenting various specialty fruits, especially non-Saccharomyces species known for their contributions to aroma enhancement. This study focused on mature fruits and soil samples collected from orchards located in the main production region ofC. reticulatacv. ‘Dahongpao’ (CRCD) in China, with the objective of isolating specialized non-Saccharomycesyeasts suitable for producing CRCD fruit wine. After enrichment cultivation, seven characteristic yeast strains were isolated and purified. These isolates were identified asCandida parapsilosis,Meyerozyma caribbica,Candida quercitrusa, andMeyerozyma guilliermondiithrough a combination of microscopic morphology and molecular biology methods, which also includedPichia fermentans,Pichia kudriavzevii, andPichia kluyveri. The strains’ fermentation potential, ethanol production rates, and tolerance levels were assessed, leading to the selection ofCandida parapsilosis,Candida quercitrusa,Pichia fermentans,Pichia kudriavzevii, andPichia kluyverifor further fermentation experiments. The commercial yeast La-Ma was used as a control. Analysis of volatile organic compounds (VOCs) in the fruit wine samples was performed using Gas Chromatography–Ion Mobility Spectrometry (GC-IMS). A total of 42 different VOCs were identified, with esters being the most prevalent. The fingerprint profiles demonstrated notable differences between the fruit wine samples fermented with selected yeasts and those fermented with commercial yeasts. Principal component analysis (PCA) indicated thatPichia kluyveridisplayed the most significant divergence from both commercial and other selected yeasts. The samples contained notable VOCs such as 2-methyl-1-butanol, pentanal, 3-methyl-2-butenal, propyl acetate, butyl acetate, isobutyl acetate, isopentyl acetate, and 3-methyl-2-butenyl acetate, while the methanol production was observed to be lower compared to other samples. Consequently, this strain has the potential to produce distinctive fruit wine.
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DOI
高影响因子
BIOLOGICAL CONTROL
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2026
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IF 4
Lingling Cao,Junjie Lu,Yinglu Chen,Yajie Du,Shuqiong Yang,Zhiqiang Yan,Qingling Zheng,Pengfei Duan
White mold disease caused by Pseudodiploöspora longispora is destructive to the production and quality of Morchella . In this study, an endophytic bacterial strain YX-3 was isolated from the ascocarp of Morchella and exhibited significantly antagonistic effects against P. longispora with the inhibition rate of 91.5%. The strain YX-3 was identified to be Pseudomonas chlororaphis subsp. piscium through multi-locus sequence analysis and morphological characteristics. The gene features and functional annotation were analyzed according to the whole genome sequencing. The VOCs produced by strain YX-3 demonstrated significant inhibitory effects on mycelial growth, spore germination of P. longispora and reduced the severity of white mold disease through fumigation during storage. In field experiments, the biological control effect of YX-3 reached to 57.3%. The scanning and transmission electron microscope (SEM and TEM) and fluorescence microscopy revealed that VOCs from YX-3 caused abnormal changes and damaged the cell membrane integrity. Ten VOCs produced by YX-3 were detected through gas chromatography-mass spectrometry, of which seven were evaluated for their antifungal activity against P. longispora. The volatiles, namely 2-undecanone and 2-undecanol exhibited notable inhibitory effects on P. longispora with inhibition rate of 100%, 77.06% at 80 μL/plate and the minimum inhibition concentration of 2-nonanol was 0.75 μL/plate and reduced the severity of white mold disease. Overall, these findings elucidate the biocontrol mechanisms of P. chlororaphis subsp. piscium strain YX-3 and support its potential application as a biocontrol agent against white mold disease in Morchella .
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高影响因子
Microbiology Spectrum
·
2023
·Vol. 11
·期 3
·
IF 3.7
Kun Wang,Ziyan Lin,Jin Dou,Mingguo Jiang,Naikun Shen,Jing Feng
The role of microbial volatile organic compounds (MVOCs) in promoting plant growth has received much attention. We isolated Paenibacillus peoriae from mangrove rhizosphere soil, which can produce VOCs to promote the growth of Arabidopsis thaliana seedlings, increase the aboveground biomass of A. thaliana, and increase the number of lateral roots of A. thaliana. The effects of different inoculation amounts and different media on the composition of MVOCs were studied by solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and headspace sampler/GC-MS. We found that the growth medium influences the function and composition of MVOCs. To survey the growth-promoting functions, the transcriptome of the receptor A. thaliana was then determined. We also verified the inhibitory effect of the soluble compounds produced by P. peoriae on the growth of 10 pathogenic fungi. The ability of P. peoriae to produce volatile and soluble compounds to promote plant growth and disease resistance has shown great potential for application in the sustainability of agricultural production.IMPORTANCE Microbial volatile organic compounds (MVOCs) have great potential as “gas fertilizers” for agricultural applications, and it is a promising research direction for the utilization of microbial resources. This study is part of the field of interactions between microorganisms and plants. To study the function and application of microorganisms from the perspective of VOCs is helpful to break the bottleneck of traditional microbial application. At present, the study of MVOCs is lacking; there is a lack of functional strains, especially with plant-protective functions and nonpathogenic application value. The significance of this study is that it provides Paenibacillus peoriae, which produces VOCs with plant growth-promoting effects and broad-spectrum antifungal activity against plant-pathogenic fungi. Our study provides a more comprehensive, new VOC component analysis method and explains how MVOCs promote plant growth through transcriptome analysis. This will greatly increase our understanding of MVOC applications as a model for other MVOC research.
研究领域:
微生物学
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植物科学
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农业可持续性
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2020
·
IF 4.006
Tiantian Min,Xiaoli Sun,Zhipeng Yuan,Liping Zhou,Xiangyu Jiao,Junwei Zha,Zhu Zhu,Yongqiang Wen
The objective of this work is to explore a new pathway to develop active packaging materials. Currently, controlled release materials have attracted considerable attention in food packaging applications. In this study, the thyme essential oil (TEO) was loaded in electrospinning porous poly(lactic acid) (PLA) nanofibers and coated with poly(vinyl alcohol)/poly(ethylene glycol) (PVA/PEG) blends for humidity-controlled TEO release. The images of scanning electron microscope displayed uniform pores distributed on the surface of PLA nanofibers. Water contact angle measurement indicated that PVA/PEG coating provided the packaging film with excellent hydrophilicity. ATR-FTIR spectral analysis supported the chemical composition of the films. The antibacterial activities of PLA/TEO/PVA/PEG films against Escherichia coli and Staphylococcus aureus reached ＞99%. Furthermore, the weight loss and firmness of strawberries packaged with this novel film were evaluated. Finally, the in vitro release behaviors of TEO were evaluated and the results demonstrated that the release rate could be controlled by adjusting the humidity (20% RH to 80% RH).
研究领域:
材料科学
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食品科学
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生物技术
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DOI
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
·
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
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
·
分析化学
·
农学
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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）