ANALYTICAL LETTERS
·
2020
·
IF 1.467
Rongcan Guo,Futian Yu,Chenghua Wang,Hongrui Jiang,Lian Yu,Mouming Zhao,Xiaoling Liu
Suansun is a sour Chinese traditional fermented bamboo shoot product popular in Central and South Asia due to its unique flavor. The volatile compounds and their odor-activities in suansun are unknowns, which hinders the control of the fermentation and causes variations in the flavor and other properties. In order to assess the odor characteristics of suansun and its unique volatile components, headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) and aroma extract dilution analysis (AEDA) coupled with gas chromatography-olfactometry (GC-O) were used in this study to analyze three types of suansun samples. The results showed that a total of 43 volatiles were identified and quantified. Sixteen compounds, including five alcohols, four aromatics, four aldehydes, two carboxylic acids, and one ester, had high odor activity values exceeding 1. Fifteen odorants, including four unknowns, were detected by AEDA; eight of these compounds, 1-octen-3-ol, geraniol, p-cresol, nonanal, decanal, (E)-2-nonenal, phenylethyl alcohol, and octanoic acid, had high flavor dilution factors exceeding 243. Triangle difference tests showed that a mixture of p-cresol and octanoic acid revealed a high similarity to one of the symbolic “fermentation” odors in commercial suansun. The composition of the unique odor of suansun is better understood, which provides a theoretical basis for solving the quality control problems existing in the production process and lays a foundation for the modern production of this important product.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2020
·
IF 4.006
Sam Al-Dalali,Fuping Zheng,Baoguo Sun,Chenxi Zhou,Ming Li,Feng Chen
Effects of different brewing processes, such as the solarization process (i.e. with or without), selection of different types of rice as a raw material (i.e. normal or sticky rice), and addition of flavoring materials (i.e. presence or absence of spices or sugar), on the aroma profiles of three types of Chinese vinegars were investigated. These three vinegars were the Longmen aromatic sweet rice vinegar (LASRV), Longmen aromatic rice vinegar (LARV), and Longmen rice vinegar (LRV). Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and HS-SPME-aroma extract dilution analysis combined with gas chromatography-olfactometry (HS-SPME-AEDA-GC-O) were used to identify and quantify the volatile compounds, as well as the aroma-active compounds in the Longmen vinegars. Among the total of 68 volatile compounds that were identified, 49 were confirmed by their corresponding chemical standards. The results showed that the LASRV sample contained higher concentrations of acids, alcohols, esters, sulfides, acetal, and aromatic hydrocarbons because of effects of the solarization process and the presence of added sugar. The LARV sample was found to contain more aldehydes, pyrazines, ketones, phenols, lactone, and oxazoles, which might be contributed by the solarization process, as well as the addition of spices.
研究领域:
食品科学
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分析化学
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风味化学
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DOI
高影响因子
Foods
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2025
·Vol. 14
·期 18
·3192
·
IF 5.1
Xiaomei Chen,Panpan Wu,Shuwei Wang,Jie Sun,Haitao Chen
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji exhibited pronounced fruity characteristics. Yirgacheffe had a prominent roasted aroma, and Baoshan stood out for its stronger woody and caramel notes. The analysis employed solvent-assisted flavor evaporation (SAFE), gas chromatography–mass spectrometry/olfactometry (GC-MS/O), and high-performance liquid chromatography (HPLC). A total of 85 aroma compounds were identified, with furans, ketones, and pyrazines being the predominant contributors to roasted, nutty, and caramel aromas. Key aroma-active compounds, including furfural, guaiacol, and furaneol, exhibited the highest flavor dilution (FD) factors (up to 2187) and odor activity values, highlighting their pivotal roles in coffee aroma, with 4-vinyl-2-methoxyphenol (OAV = 761 in GL) and furaneol (OAV = 250 in BS) being particularly influential. Recombination and omission experiments validated the significance of these compounds. Non-volatile analysis revealed distinct differences in organic acids and chlorogenic acid content, with Colombia samples showing higher quinic acid levels, likely due to roasting-induced degradation. These findings provide a theoretical basis for understanding coffee flavor diversity and offer insights for quality assessment and origin identification.
研究领域:
食品科学
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分析化学
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感官科学
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代谢组学
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农产品质量
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风味化学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
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2021
·Vol. 26
·期 10
·3048
·
IF 4.412
Shuqi Wang,Yuan Chang,Bing Liu,Haitao Chen,Baoguo Sun,Ning Zhang
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.Keywords:douchi;aroma-active compounds;AEDA;OAV;GC–MS;GC–O
研究领域:
食品科学
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分析化学
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感官评价
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产品关联
DOI
PubMed
高影响因子
Foods
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2021
·Vol. 10
·期 7
·1492
·
IF 4.35
Jia Huang,Haitao Chen,Zhimin Zhang,Yuping Liu,Binshan Liu,Baoguo Sun
To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), we identified a total of 55 odor-active compounds in six CSSs by comparing the odor characteristics, MS data, and retention indices with those of authentic compounds. Applying aroma extract dilution analysis (AEDA), we measured flavor dilution (FD) factors in SE-SAFE isolates, ranging from 1 to 4096, and in SPME isolates, ranging from 1 to 800. Twenty-eight odorants with higher FD factors and GC-MS responses were quantitated using the internal standard curve method. According to their quantitated results and thresholds in water, their odor activity values (OAVs) were calculated. On the basis of the OAV results, 27 odorants with OAVs ≥ 1 were determined as key odorants in six CSSs. These had previously been reported as key odorants in general soy sauce (GSS), so it was concluded that the key odorants in CSS are the same as those in GSS.Keywords:children soy sauce;gas chromatography-olfactometry;AEDA;FD factor;quantitative measurements;OAV;key odorants
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
·
2018
·
IF 4.946
Yunzi Feng,Yu Cai,Xiong Fu,Lin Zheng,Zuobing Xiao,Mouming Zhao
Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to analyse their differences in aroma by gas chromatography–olfactometry/mass spectrometry (GC-O/MS). NCB contained more complex volatiles and exhibited a richer aromatic profile compared with BB. Results from aroma extract dilution analysis showed that ( E , E )-2,4-decadienal was the odorant with highest flavour dilution (FD) factor in both broths. The FD factors of 10 odorants in NCB were greater than those in BB, and 13 odorants with almond, citrus, vegetable, cucumber and sweet smells were only found in NCB. Moreover, 16 aroma compounds had average odor activity values (OAVs) greater than 1, among which ( E , Z )-2,4-decadienal (OAV BB = 181, OAV NCB = 1067), ( E , E )-2,4-decadienal (OAV BB = 175, OAV NCB = 1065), ( E , E )-2,4-nonadienal (OAV BB = 28, OAV NCB = 169), and ( E )-2-nonenal (OAV BB = 39, OAV NCB = 120) exhibited the highest values. Omission tests corroborated the importance of dienals to the overall aroma of chicken broth; nevertheless, omitting either ( E , E )-2,4-decadienal or ( E , E )-2,4-nonadienal individually did not result in significant aroma change.
研究领域:
食品科学
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化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2026
·
IF 7.1
Jianya Cai,Wenyan Ma,Tingting Xu,Ye Ke,Hanbin Chen,Ziyang Wu,Shuangta Xu
Freeze-dried shrimp retained 575 g/kg umami intensity and 6.57 mg/kg iodide. • Infrared-dried shrimp scored highest in overall liking (8.19 on a 10-point scale). • Thirty key odorants distinguished the four dried-shrimp aroma styles. • Sun-dried shrimp held the least iodide (1.15 mg/kg) and the most rancid notes. • Hot-air drying produced the strongest roast notes yet depleted iodide and umami. This study investigated the effects of four drying methods, hot-air drying (HAD), sun drying (SD), vacuum freeze-drying (VFD), and infrared radiation drying (IRD), on flavor quality and iodine nutritional characteristics of dried shrimp ( Fenneropenaeus chinensis ) using a multi-dimensional flavoromics approach. HS-SPME-GC-O-MS with aroma extract dilution analysis (AEDA) identified 94 volatile compounds, from which 30 key odorants (OAV ≥ 1, FD ≥ 64) were quantified by stable isotope dilution assay. OPLS-DA (R 2 Y = 0.97, Q 2 = 0.94) discriminated the four groups, with dimethyl trisulfide (VIP = 3.49) and 2,3,5-trimethylpyrazine (VIP = 3.39) as core markers for VFD and HAD, respectively. Aroma recombination and omission experiments validated the identification completeness. VFD maximized freshness retention (EUC = 575 g MSG/kg) and iodine preservation (6.57 mg/kg; iodide/total iodine = 0.615), yet its sensory acceptability (6.33/10) was inferior to IRD (8.19) and HAD (7.37) due to lacking roasted complexity. EEG olfactory perception confirmed that IRD elicited the most balanced cortical response with the highest alpha-band power (12.23 μV 2 /Hz). A fundamental trade-off exists among freshness retention, roasted aroma development, and iodine preservation, with no single method dominating all dimensions. IRD is recommended as the optimal industrial drying method, achieving the best three-dimensional quality balance. Download: Download high-res image (498KB) Download: Download full-size image
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DOI
高影响因子
FOOD CHEMISTRY
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2015
·
IF 3.391
Yunzi Feng,Yu Cai,Dongxiao Sun-Waterhouse,Chun Cui,Guowan Su,Lianzhu Lin,Mouming Zhao
Aroma extract dilution analysis (AEDA) is widely used for the screening of aroma-active compounds in gas chromatography–olfactometry (GC–O). In this study, three aroma dilution methods, (I) using different test sample volumes, (II) diluting samples, and (III) adjusting the GC injector split ratio, were compared for the analysis of volatiles by using HS-SPME–AEDA. Results showed that adjusting the GC injector split ratio (III) was the most desirable approach, based on the linearity relationships between Ln (normalised peak area) and Ln (normalised flavour dilution factors). Thereafter this dilution method was applied in the analysis of aroma-active compounds in Japanese soy sauce and 36 key odorants were found in this study. The most intense aroma-active components in Japanese soy sauce were: ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl 4-methylpentanoate, 3-(methylthio)propanal, 1-octen-3-ol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol, 2-phenylethanol, and 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Qiao Kang,Zhe Wang,Yue Sun,Xinyu Hu,Yunlin Yang,Hehe Li,Huibin Sun,Baoguo Sun,Jinyuan Sun
Wild bitter melon ( Momordica charantia L. Var. Abbreviata Ser; WBM) is widely cultivated in East and Southeast Asia. It is made into lujiu with high-quality strong-flavor baijiu and presents a beautiful golden color and harmonious aroma. Lujiu is a type of alcoholic beverage similar to gin. In this study, the aroma profile of wild bitter melon lujiu (WBML) was determined through sensory evaluation, and important aroma-active compounds were identified through liquid–liquid extraction (LLE) coupled with gas chromatography–olfactometry–mass spectrometry (GC–O–MS) and aroma extraction dilution analysis (AEDA). A total of 42 aroma-active compounds were identified, and 28 of them with FD factor ≥ 3 were quantified. Sixteen compounds were pivotal aroma contributors, among which ethyl hexanoate, ethyl pentanoate, ethyl butanoate, ethyl octanoate, and acetic acid had the highest OAVs. Moreover, WBM-sourced aroma compounds were found in WBML, including dihydroactinidiolide, ( E , E )-2,4-nonadienal, β-ionone, etc. The extraction parameters of vacuum-assisted sorbent extraction (VASE) were optimized for the first time to analyze lujiu aroma. The effect of homologous polysaccharide addition to the aroma of WBML was explored with VASE–GC–MS. The greasy off-odor was decreased due to the reduction of ethyl octanoate volatility by polysaccharide addition.
研究领域:
食品科学
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分析化学
·
饮料技术
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Yi Ma,Ziyun Wei,Xiongjun Xiao,Kangjie Yu,Huilin Huang,Jianxia Tan,Yue Wang,Yong Du,Li Yajun
The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the primary aroma compounds of SXB has not been thoroughly investigated. Gas chromatography-mass spectrometry (GC–MS) in conjunction with headspace solid phase microextraction (HS-SPME) and liquid-liquid extraction (LLE) were employed in this investigation. Using 5 sorghum varieties as raw materials, five different types of SXB were analyzed for their aroma compounds using GC–MS, GC-O, AEDA, aroma recombination, and aroma omission. Key aroma compounds of SXB were successfully identified as ethyl acetate, ethyl 2-methylbutyrate, isoamyl acetate, ethyl hexanoate, ethyl heptanoate, ethyl lactate, ethyl octanoate, ethyl decanoate, phenylethyl acetate, ethyl laurate, ethyl palmitate, isoamyl alcohol, phenylethanol, 1,1-diethoxyethane, 3-hydroxy-2- butanone, furfural, and glacial acetic acid. Glacial acetic acid, ethyl acetate, ethyl lactate, phenylethyl acetate, acetoin, phenylethanol, and ethyl caproate were found to be the seven major aroma compounds that had the biggest impact on the variations of the five SXB aroma properties, according to partial least squares regression (PLS-R) analysis. The collinear network analysis also revealed that the largest positive correlation weight was discovered between the protein and furfural content, tannin content and cereal-like aroma profile while the highest negative correlation weight was found between the moisture and acetoin content. This study is a valuable resource for understanding how raw materials control the directional regulation of the sensory quality of the SXB liquor body.
研究领域:
食品科学
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分析化学
·
感官科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Haoying Han,Zheting Zhang,Zhijie Yang,Imre Blank,Fang Zhong,Bei Wang,Yanbo Wang,Hong Zeng
This study used Sensomics to examine four previously obtained yogurt aroma type profiles. 14 key aroma-active compounds were identified as significant contributors ( p ≤ 0.05) in the four aroma types using gas chromatography–mass spectrometry-olfactometry (GC–MS/O), aroma extract dilution analysis (AEDA), odor activity values (OAV), and aroma recombination and omission experiments. The Sensomics and previous Flavoromics results were compared, showing that Flavoromics identified 10 indicator compounds for distinguishing aroma types. Eight were the same as the key aroma-active compounds identified via Sensomics, namely acetic acid, pentanoic acid, decanoic acid, 3-hydroxy-2-butanone, 2,3-pentanedione, acetaldehyde, δ-decalactone, and dimethyl sulfone. Sensomics revealed a prominent similarity between the categories of key aroma-active compounds of the four aroma types, with a higher sensory contribution. Flavoromics showed less overlapping between the indicator compounds, mainly related to the distinction between the four aroma types. Sensomics and Flavoromics serve distinct research objectives and should be selected according to the study subject.
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
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Dong-Yu Shen,Huan-Lu Song,Ting-Ting Zou,Su-Yan Wan,Meng-Ke Li
The leaf of moso bamboo ( Phyllostachys pubescens Mazel ) is rich in odorant compounds, which is important natural materials for the production of flavor. It also contains phenolic acids, amino acids and peptides, which is a potential source of natural bioactive compounds. The study of odor-active compounds in bamboo leaves can provide a basis for the discovery of natural flavor. The leaf, stem, and powder of moso bamboo were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). Main odor-active compounds in moso bamboo leaf were analyzed and characterized by (1) a gas chromatography olfactory mass spectrometry (GC-O-MS), (2) two-dimensional gas chromatography olfactory mass spectrometry (GC × GC-O-MS) and (3) electronic nose (E-nose). Based on aroma extract dilution analysis (AEDA), 13 key odor-active compounds with high flavor dilution (FD) factor (≥27), including 3-methyl-1-butanol, ( E )-2-hexenal, ethyl hexanoate, ( Z )-4-heptenenal, 6-methyl-5-hepten-2-one, octanal, ethyl ( Z )-3-hexenoate, 1-hexanol, ( Z )-3-hexen-1-ol, ( E, E )-2,4-heptadienal, ( Z )-2-hexen-1-ol, 1-octen-3-ol and benzaldehyde, were further analyzed. The compounds detected by the above four methods were ( E )-2-hexenal, 6-methyl-5-hepten-2-one, octanal, ( E, E )-2,4-heptadienal, 1-octen-3-ol and benzaldehyde, and all of which were the main and potential odorants of moso bamboo leaf.
研究领域:
植物学
·
分析化学
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食品科学
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风味化学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）