JOURNAL OF MOLECULAR LIQUIDS
·
2024
·
IF 5.3
Ying Yang,Jixiang Hu,Hui Wang,Lei Qiao,Yan Wang,Wenhua Tong,Liming Zhao
Eugenol (EGL) and 2-methylpyrazine (2-MTP) are common food additives that are used as flavors in a variety of foods. To study the effect of food additives on human serum albumin (HSA), it is necessary to deeply study the interaction of EGL and 2-MTP with HSA. Fluorescence, UV–vis absorption, circular dichroism (CD) and computational techniques showed EGL and 2-MTP bind statically to HSA, inducing conformational changes of HSA. We calculated the quenching constants (k sv ), binding constants (k q ), binding distances (r) and thermodynamic constants (ΔH 0 , ΔS 0 , ΔG 0 ) at four different temperatures. Based on thermodynamic analysis and molecular dynamics (MD) simulations, the main forces of 2-MTP-HSA and EGL-HSA systems are hydrophobic interaction and π-π accumulation, respectively. In addition, the interaction alters the physiological activity of HSA, esterase activity and free radical scavenging ability. This study provides valuable insights into the molecular interactions of food additive compounds EGL and 2-MTP with HSA, the findings provide theoretical reference for the development of new food additives and drugs in the future.
研究领域:
生物化学
·
食品科学
·
药物开发
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DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Ziqian Wu,Jin Chao,Hui Tang,Tengxia Liu,Liwen Jiang,Yang Liu
To attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The “Sauce-like”, “Smoky”, “Nutty”, “Roast”, “Caramel”, and “Flower” of Douchi were favored by customers. Further, a total of 179 volatile compounds were identified using HS-SPME-GC-MS, and 29 aroma compounds were detected using GC-O-MS. Based on the quantification, 9, 13, and 10 compounds were regarded as aroma-active compounds in Yangjiang Douchi (YJ), Pingjiang Douchi (PJ), and Liuyang Douchi (LY), respectively. Moreover, the mixture of these aroma-active compounds successfully simulated the main aromas of PJ, LY, and YJ. And omission experiments confirmed that guaiacol was the key aroma compound for LY, benzene acetaldehyde, dimethyl trisulfide, and 2-acetyl pyrrole were important for YJ, benzene acetaldehyde and 3,5-diethyl-2-methyl pyrazine notably contributed to key aroma of PJ.
研究领域:
食品科学
·
分子感官科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yishun Yao,Meigui Huang,Xiaomin Wang,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The characteristic aroma compounds of traditional braised pork were investigated by gas chromatography–mass spectrometry−olfactometry (GC–MS–O), odor-activity values, and aroma recombination and omission experiments. A total of 56 volatile compounds were detected by GC–MS, among which hexanal, octanal, nonanal, ( E )-2-octenal, 2,3-octanedione, 1-octen-3-ol, 2-pentylfuran, methanethiol, and dimethyl trisulfide were identified as the key aroma compounds by molecular sensory science. Partial least squares regression analysis indicated that some aroma compounds significantly contributed to fatty (hexanal, heptanal, 2-pentylfuran, nonanal, and ( E )-2-octenal), meaty (methanethiol, dimethyl disulfide, dimethyl trisulfide, and octanal), sauce-like flavor (3-hydroxy-2-butanone and 2-furfural), and sweet, caramel (2,3-octanedione, 1-octen-3-ol). Lean meat produced more aldehydes, alcohols, ketones, and sulfur-containing compounds than subcutaneous fat. The seasonings (saccharose, cooking wine, and soy sauce) facilitated the formation of ethyl L-lactate, 2-acetylfuran, 2-furfural, 5-methyl-2-furaldehyde, 2-methyl-pyrazine, and 2-acetylpyrrole. Meanwhile they reduced the content of lipid oxidation products, thereby stimulated the characteristic aroma of the Chinese traditional braised pork.
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
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 2
·e70017
·
IF 3.4
Wenghua Tong,XingYan Liu,Ying Yang,Yan Wang,Zhijiu Huang,Hongjun Fan
In order to better understand the transport and action mechanism of flavor substance and proteins in human body, the interaction mechanism between pyrazine derivatives and bovine serum albumin (BSA) was studied by molecular dynamics simulation and a series of spectroscopic methods. In molecular docking, it was observed that the small molecules were surrounded by hydrophobic amino acid residues of the protein, and the main amino acid residues formed π–π interaction and hydrogen bond interaction with BSA. The results of fluorescence emission spectroscopy combined with thermodynamic analysis showed that static quenching was the main mechanism of the interaction between three pyrazine derivatives and BSA, which was dominated by hydrophobic interaction. Synchronous fluorescence spectroscopy and three-dimensional fluorescence spectroscopy combined with molecular dynamics simulation proved that the pyrazine derivatives changed the conformation of BSA. In summary, pyrazine derivatives can interact with BSA, and the complexation of the complex changes its spatial conformation. The research in this paper has positive significance for understanding the binding, transport, and metabolism of pyrazine compounds in the process of blood circulation and provides key data for the metabolism of pyrazine compounds in vivo. Practical Application The interaction of pyrazine derivatives-BSA is studied by multi-spectra and MD. The fluorescence quenching of pyrazine derivatives-BSA is static quenching. The main force between pyrazine derivatives and BSA is hydrophobic force. There is only one site of association between pyrazine derivatives and BSA. Pyrazine derivatives have effects on conformation of BSA.
研究领域:
生物化学
·
分子生物学
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药物代谢
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Tong Zhou,Qingqing Chai,Man Zhang,Heping Cui,Ahmad Mohammad,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
Exogenous xylose (Xyl) could promote 2-furfural formation but inhibit pyrazines generation during its co-heating with alanine (Ala)-Xyl Amadori rearrangement product (AX-ARP). The activation energy of AX-ARP formation from Ala and Xyl was considerably lower than that of pyrazine formation from Ala and glyoxal (GO). Accordingly, the preferential interaction of exogenous Xyl with regenerated Ala triggered a continuous cycle of consumption and regeneration of Ala in AX-ARP-Xyl model. In this way, functioning as a catalyst, regenerated Ala facilitated the continuous conversion of AX-ARP into deoxyxylosones (DXs). However, exogenous Xyl accelerated the pH drop during the thermal treatment of AX-ARP, which favored the conversion of DXs into 2-furfural while limiting the transformation of their α-dicarbonyl fragments into pyrazines. Model reactions of AX-ARP-[ 13 C 5 -Xyl] further confirmed that exogenous Xyl was progressively converted into 2-furfural, while its downstream products, such as GO and methylglyoxal (MGO), did not exhibit an enhanced tendency to form pyrazines.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
PACKAGING TECHNOLOGY AND SCIENCE
·
2025
·
IF 3.7
Jian Zou,Gang Wang,Shuyu Duan,Chenyi Shi,Xiaobing Yun,Xiuhan Yang,Zhe Du,Huan Qiu,Winniford Bill
An isostatic aroma permeation measurement system was developed using a customized permeation cup and dynamic SPME-GC-FID coupled to a flow-cell unit. The limit of quantitation (LOQ) of the method ranged from 0.012 to 0.054 mg/m 3 with a PDMS-coated SPME Arrow, with typical linearity from 5 to 600 mg/m 3 . The system's repeatability on a polyethylene terephthalate (PET) film was between 8.7% and 25.0% (%RSD, n = 4). The results were verified using headspace GC–MS and thermal desorption GC–MS, with relative average deviation (%RAD) ranging from 6.0% to 20.7%. The aroma barrier performance of six film samples, including PET, biaxially oriented polypropylene (BOPP) and vacuum metalized polyethylene (PET//VMPE), was compared using this method with a mixture of five model aroma compounds, such as 2-methyl pyrazine, 2-heptanone and benzaldehyde. This method provides a sensitive, automated and low-cost solution for evaluating the aroma barrier performance of polymer films, with potential applications in the packaging industry.
研究领域:
分析化学
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食品科学与工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Weiming Hua,Huan Liu,Qichao Fei,Jincheng Wu,Xiangru Wei,Matta Ebaid,Runmi Tao,Dengyong Liu,Shengmei Gai
This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography–mass spectrometry (SAFE-GC–MS) and gas chromatography-immersion mass spectrometry (GC-IMS). Significant differences in the volatile compound profiles of different samples were detected using both GC-IMS, an electronic nose and GC–MS analysis. Among them, compounds such as ( E , E )-2,4-decadienal, ( E )-2-heptenal, and octanal showed a gradual increase in concentration throughout the roasting process. This increase was likely attributed to the oxidation of oleic and linoleic acids. Additionally, the levels of glucose, ribose, and free amino acids gradually decreased, as these compounds were consumed during the Maillard reaction, which caused the formation of volatile compounds like 2,5-dimethylpyrazine, methylpyrazine, and 3-ethyl-2,5-dimethylpyrazine. This study provided valuable insights into the use of air fryers as a novel approach for enhancing the flavor of meat products.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
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
·
分析化学
·
感官评价
·
食品加工与贮藏
·
风味化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Shuxing Zhou,Chunlin Li,Li Li,Feng Xie,Karyne M. Rogers,Yuwei Yuan,Jun Huang
Soy sauce, renowned for its distinctive taste and aroma, has become one of the most popular condiments worldwide. However, its odor attracts the flesh fly Parasarcophaga dux for larviposition, posing a threat to product quality and safety. Here, gas chromatography-ion mobility spectrometry (GC-IMS) was employed to analyze the differential volatile compounds in nine types of soy sauce with varying degrees of attractiveness to P. dux . Notably, 12 differential volatile compounds elicited antennal responses. Furthermore, olfactometer bioassays revealed 6 of them induced behavioral reaction. 3-hydroxy-2-butanone, 2-propanol, butanal, and 2-methylpyrazine were attractive to female flies, while β-myrcene and δ-octalactone exhibited repellent effects. These findings suggest that key volatile compounds with attractive or repellent properties may regulate the differential preference of P. dux for various soy sauces. This study provides a theoretical foundation for preventing P. dux larviposition in soy sauce through formula adjustment and supports the development of the soy sauce industry.
研究领域:
昆虫行为学
·
食品化学
·
化学生态学
·
食品安全
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yucen Chen,Xinshuo Wang,Yahui Gao,Caleb John Swing,Jingyang Yu,Heping Cui,Shuqin Xia
In order to clarify the modulation of microwave and conduction heating on the aroma release and adsorption of meat, the effect of different myofibrillar proteins (MP) on the release ability of pyrazines (2-methylpyrazine, 2,5-dimethylpyrazine, and 2,3,5-trimethylpyrazine) was investigated. The adsorption ability, hydrophobicity of MP, and thermodynamic parameters were analyzed. Conduction heating by water bath exhibited stronger adsorption ability of MP for 2-methylpyrazine (17.17 ± 2.27%) than that of microwave, followed by 2,3,5-trimethylpyrazine (11.50 ± 0.91%) and 2,5-dimethylpyrazine (8.63 ± 5.24%), which accounted for the structures of pyrazines. Water bath heating promoted protein unfolding leading to increased exposure of hydrophobic regions thereby enhancing binding affinity with pyrazine flavor compounds. Furthermore, fluorescence quenching ability was enhanced with increasing substituents on pyrazine flavor compounds. The hydrophobic interaction between 2,5-dimethylpyrazine and MP was dominant in both heat treatments. The interactions of conduction-heated MP with 2-methylpyrazine and 2,3,5-trimethylpyrazine predominantly involved hydrophobic forces, whereas interactions with microwave-heated proteins were primarily driven by van der Waals forces and hydrogen bonding effects. The results obtained from this study provide valuable theoretical insights into understanding the differences in the flavor release of meat product resulting from microwave versus water bath heating.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Han Zhang,Heping Cui,Xue Xia,Shahzad Hussain,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
Exogenous xylose exhibited a significant temperature-dependent regulatory effect on the furans and pyrazines formation during the degradation of dual-glycated Amadori rearrangement product of lysine (Lys), N α ,N ε -di(1-deoxy- d -xylulos-1-yl)lysine ( N α ,N ε -di-Xul-Lys ARP). At 100 °C, xylose primarily enhanced the dehydration pathway of deoxypentosone. This significantly increased furans yield, while delaying lysine release by interacting with mono-glycated Lys-ARPs, thereby inhibiting the early formation of pyrazines. 120 °C accelerated the dehydration and retro-aldolization of deoxypentosone, markedly boosting furans formation and further promoting the substantial production of α -dicarbonyl compound with extra-added xylose. Additionally, xylose buffered the rapid pH decline, enhancing the α -aminoketones electrophilicity and facilitating pyrazines formation in N α ,N ε -di-Xul-Lys ARP. At 140 °C, xylose hindered furans formation but notably increased methylpyrazine levels during 30–60 min. Furthermore, increasing the xylose concentration to 60 mmol/L at 120 °C markedly enhanced glyoxal and methylglyoxal production, yielding the highest pyrazine concentration of 98.04 μg/L within 60 min.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Han Zhang,Heping Cui,Xue Xia,Shahzad Hussain,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
Lysine (Lys) glycated by xylose (Xyl) at α-NH2 [Nα(1-deoxy-D-xylulos-1-yl)lysine (Nα-Xyl-Lys ARP)] or ε-NH2 [Nε-(1-deoxy-D-xylulos-1-yl)lysine (Nε-Xyl-Lys ARP)] significantly impacted the thermal degradation pathways of Amadori rearrangement products (ARPs). Nα-Xyl-Lys ARP was found to undergo retro-aldolization on the sugar fragment more readily to form glyoxal/methylglyoxal than Nε-Xyl-Lys ARP. Furans and pyrazines formation during the degradation of the diglycated lysine [Nα,Nε-di(1-deoxy-d-xylulos-1-yl)lysine (Nα,Nε-di-Xyl-Lys ARP)] was delayed at 120 °C relative to Nε-Xyl-Lys ARP. This was attributed to the complex degradation of Nα,Nε-di-Xyl-Lys ARP, which slowed the substantial formation of deoxypentosones and the effective release of Lys. At 140 °C, the dual glycated Nα,Nε-di-Xyl-Lys ARP was more conducive to promoting the redistribution of electrons and facilitating molecular rearrangement. This accelerated the efficient decomposition of dual glycated groups in Nα,Nε-di-Xyl-Lys ARP and enabled glyoxal to actively participate in Strecker degradation. Thus, the production of furans and pyrazines was substantially increased, and the variety of pyrazines was expanded from three types to eight types. An appropriate increase to pH 7.5 effectively avoided the overprotonation of hydroxyl and amino groups (pH 5.5), simultaneously enhancing furans and pyrazines yield while minimizing the formation of pyridines under alkaline conditions.
研究领域:
食品化学
·
有机化学
·
分析化学
✓ 已验证
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）