Food Chemistry-X
·
2024
·
IF 6.5
Shan Jiang,Pengfei Jiang,Dingding Feng,Meiran Jin,Hang Qi
The flavor of algae was one of the key factors for consumer acceptance. The objective of this study was to investigate the characteristic volatile compounds in cooking and seasoned cooking edible brown seaweeds ( Undaria pinnatifida and Laminaria japonica ). The gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose (E-nose) analysis showed that baking resulted in significant difference in flavor of brown seaweeds. However, the overall effect of cooking was not as significant as that of the seasoning solution treatment. Additionally, brown seaweeds treated with the seasoning solution were more acceptable. Undaria pinnatifida was found to contain 72 volatile flavor compounds, while Laminaria japonica had a total of 70. This study proved the applicability of GC-IMS combined with E-nose technology to detect the changes of volatile components of brown seaweeds after processing, providing beneficial knowledge and basic theory for the deep processing of brown seaweeds.
研究领域:
食品科学
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海洋生物学
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DOI
PubMed
高影响因子
Frontiers in Sustainable Food Systems
·
2024
·
IF 3.7
Wang Qiwei,Shi Daliang,Hu Jiajing,Tang Jiahao,Zhou Xianxiu,Wang Lilei,Xie Jialing,Jiang Yongwen,Yuan Haibo,Yang Yanqin
Rolling plays an important role in shaping the characteristic quality of black tea. However, the dynamic alterations in volatile compounds during the rolling process remain unclear, which hampers the quality control of black tea. In this study, the dynamic changes of volatile compounds in Congou black tea throughout the rolling process were explored by a combination of GC-E-Nose and GC–MS analysis. The results of PCA and PLS-DA by GC-E-Nose revealed significant alterations in the volatile profiles, particularly at the 15-min rolling stage. A total of 82 volatile compounds including eight categories were identified in Congou black tea during the rolling process. The most abundant volatiles were aldehydes, alcohols, and esters. Through the integration of variable importance in the projection >1 and p < 0.05, 21 volatile compounds were pinpointed as pivotal volatiles responsible for distinguishing diverse rolling processes. According to their pathways, glycoside-derived volatiles (GDVs) (such as linalool and geraniol) and fatty acid-derived volatiles (FADVs) (such as (Z)-2-hexen-1-ol and hexanal) highlighted the pivotal role in the formation of the aroma of black tea during rolling process. GDVs, characterized by floral, honeyed, and fruity aromas, reached the lowest point at 35-min rolling and subsequently rebounded. FADVs exhibited an ascending trajectory during the initial 15-min rolling, followed by a downward trend. These findings provide invaluable insights into the aroma evolution during the rolling stage, offering strategies for enhancing the aroma quality of Congou black tea.
研究领域:
食品科学
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植物学
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DOI
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Yuting Rong,Jialing Xie,Haibo Yuan,Lilei Wang,Fuqiao Liu,Yuliang Deng,Yongwen Jiang,Yanqin Yang
Storage time is one of the important factors affecting the aroma quality of Pu-erh tea. In this study, the dynamic changes of volatile profiles of Pu-erh teas stored for different years were investigated by combining gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC–MS), and gas chromatography-ion mobility spectrometry (GC-IMS). GC-E-Nose combined with partial least squares-discriminant analysis (PLS-DA) realized the rapid discrimination of Pu-erh tea with different storage time (R 2 Y = 0.992, Q 2 = 0.968). There were 43 and 91 volatile compounds identified by GC–MS and GC-IMS, respectively. A satisfactory discrimination (R 2 Y = 0.991, and Q 2 = 0.966) was achieved by using PLS-DA based on the volatile fingerprints of GC-IMS. Moreover, according to the multivariate analysis of VIP > 1.2 and univariate analysis of p < 0.05, 9 volatile components such as linalool and (E)-2-hexenal were selected as key variables to distinguish Pu-erh teas with different storage years. The results provide theoretical support for the quality control of Pu-erh tea.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2024
·
IF 3
Chen Ziqiang,Ma Mingtao,Chen Xingguang,Peng Zhengcong,Liu Hua,Lu Jian,Wu Dianhui
The process of aging was crucial in enhancing the aroma quality of Huangjiu. Gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC–MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to detect the variations in aroma among five samples aged for varying years (5–11). A comprehensive analysis revealed the presence of 85 compounds in the Shaoxing Huangjiu, twenty of which were identified as crucial contributors to its flavor profile through odor activity values analysis. The volatile aroma components of Huangjiu exhibited notable variations among different aging years. Additionally, the concentration and diversity of key aroma compounds increased with prolonged aging. At the same time, quantitative descriptive sensory analysis showed that aging could enhance the ester and acid aroma of Huangjiu. Moreover, based on variable importance for the projection, seven potential aroma markers such as diethyl succinate, ethyl butyrate, and furfural were screened out, which were the major compounds that caused the flavor differences of aged Huangjiu. The results offer valuable theoretical support for illustrating and regulating the quality of Huangjiu during its aging process.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 24
·3984
·
IF 4.7
Zhenbao Shi,Wenzhe Li,Ziqiang Chen,Zhengcong Peng,Mingtao Ma,Jinglong Zhang,Dianhui Wu,Guangfa Xie,Jian Lu
Greengage alcoholic beverage (GAB) is gaining popularity for its distinctive fruity aroma and nutritional benefits. TheSaccharomyces cerevisiaestrain applied for fermentation significantly influences the metabolic production of aroma compounds, making the selection ofS. cerevisiaestrains to be critical for enhancing the unique flavor profile of the GAB in commercial production. In this study, the effects of two common commercialS. cerevisiaestrains (SY, EC-1118) and two laboratory-derived strains (ET008-c54, NM-8) on the flavor profile of the GAB were investigated. Volatile organic compounds (VOCs) of the GAB samples were analyzed using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS. Results showed significant differences in the flavor compound content of the GAB fermented by different strains. Nine VOCs were identified as potential markers by partial least squares–discriminant analysis (PLS-DA) combined with variable importance in projection (VIP), with ethyl esters playing a key role in distinguishing the aroma characteristics of different groups. Consequently, 13 aromatic compounds were selected and considered to be the typical VOCs of the GAB. Notably, β-ionone and ethyl octanoate emerged as representative aroma compounds, both showing the highest concentrations in the SY sample. These findings will provide valuable insights into the aroma differences of the GAB fermented by different strains and offer theoretical guidance for selecting suitable strains in the industrial production of the GAB.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Yinghu Ma,Yuanyuan Wang,Jia Li,Bo Wang,Min Li,Tengzhen Ma,Yumei Jiang,Bo Zhang
In this study, the dynamic changes of volatile organic compounds (VOCs) in Ugni Blanc and Vidal wines during different fermentation stages in the Hexi Corridor region (China) were comprehensively investigated using a combination of GC-MS, GC-IMS, and E-nose techniques. 71 and 63 VOCs were identified through GC-MS and GC-IMS, respectively, with esters, alcohols, aldehydes, and ketones comprising the predominant compounds. The fermentation process induced significant changes in the composition and concentration of VOCs. Furthermore, E-nose analysis demonstrated effective discrimination between Ugni Blanc and Vidal wines. The orthogonal partial least squares discriminant analysis and Random Forest models were employed to analyze GC-MS and GC-IMS data, facilitating the identification of VOCs that significantly influence these wines at various fermentation stages. By combining the calculation of OAV and ROAV, 9 potential key aroma compounds were identified, including ( Z )-3-hexenyl acetate, isoamyl acetate, ethyl octanoate, ethyl laurate, 1-octanal, 1-pentanal, isobutyraldehyde, 1-octen-3-ol, and β -damascenone. This study provides valuable insights into the dynamic changes of VOCs during the fermentation of Ugni Blanc and Vidal wines, offering a foundation for improved fermentation control and enhanced wine quality.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Baoqing Bai,Lanqi Zhang,Ying Zhang,Bin Feng,Tao Bo,Jinhua Zhang,Sanhong Fan,Yukun Yang
The fermentation rounds in the brewing process of Qingxiangxing Baijiu (QXB) significantly influence its quality and flavor. This study investigates the flavor characteristics of two rounds of QXB: Dacha-Baijiu and Ercha-Baijiu. Analysis via HS-SPME-GC × GC-TOFMS revealed a higher number of volatile organic compounds (VOCs) in Ercha-Baijiu, whereas Dacha-Baijiu exhibited elevated concentrations of alcohols and esters. Orthogonal partial least squares discrimination analyses indicated significant flavor differences between the two rounds. Based on odor activity value (OAV >1) assessment, 51 VOCs were identified as key aroma contributors, with β-damascenone, isovaleraldehyde, ethyl caprylate, and ethyl hexanoate being particularly prominent. Furthermore, 37 volatile compounds were accurately identified using GC-IMS, effectively constructing a fingerprint of the flavor differences between two rounds of QXB. Sensory analysis revealed significant distinctions in both aroma and taste. Dacha-Baijiu exhibited more intense aroma of sweet, floral, and grain, as well as taste of sour and fresh, while Ercha-Baijiu was marked by strong acid, alcoholic, and fruit aroma, as well as sweet, bitter and salty taste. This study elucidates the flavor characteristics of two rounds of QXB, which providing valuable insights for the processing technology and flavor quality control of QXB.
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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产品关联
DOI
高影响因子
ACS Sensors
·
2025
·
IF 9.1
Xingchun Zhai,Haowen Guo,Xiaolu Li,Yongheng Zhang,Weiwei Cheng,Yitong Wang,Tan-Phat Huynh,Tao Wang,Fuzhen Xuan,Junjie Li,Guoyue Shi,Min Zhang
The study introduces a spatiotemporal chromatography-mimicking (SCM) e-nose that integrates laser-tailored graphene paper with a microchamber for precise volatile organic compound (VOC) discrimination. The SCM e-nose overcomes traditional array limitations with a single multifunctional component capable of accurate VOC differentiation via chromatography-mimic features. Advanced laser-engraving techniques fabricate a gas-permeable interdigitated electrode from graphene paper as the sieving framework. Key achievements include its single multifunctional component, economical and scalable design, distinct response patterns for different VOCs, remarkable ability to discriminate mixed VOCs, versatility for diverse applications including real-time on-site analysis, and ease of integration with electronic systems. The SCM e-nose represents a significant advancement in electronic nose technology, offering a compact, cost-effective solution for precise VOC detection and analysis.
研究领域:
传感器技术
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分析化学
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材料科学
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产品关联
DOI
PubMed
高影响因子
ANALYTICAL CHEMISTRY
·
2025
·
IF 6.7
Xingchun Zhai,Junjie Li,Weiwei Cheng,Xiaolu Li,Yongheng Zhang,Bingxue Cao,Junjie Wen,Ninghui Zhu,Da Wu,Tao Wang,Fuzhen Xuan,Guoyue Shi,Min Zhang
This study introduces a radial-hierarchical, diffusion-enhanced spatiotemporal sensing paradigm for volatile organic compound (VOC) analysis via an integrated microchamber paper-based chromatomimetic e-nose. The proposed system synergizes interlayer spatiotemporal dynamics with planar spatial variance by employing a radially symmetric electrode array and a hierarchical porous chemoresistive ink (CuP@G). This design leverages molecular diffusion gradients across the sensing plane, enabling precise discrimination of complex VOC mixtures through multidimensional “spatiotemporal fingerprints”. A physics-informed framework integrates molecular transport principles with multitask learning convolutional neural network (MTL-CNN) analytics, achieving unprecedented resolution in real-sample classification. Systematic validation demonstrates superior performance in discriminating diverse VOCs, binary mixtures, and authentic tobacco samples (origin and level classification accuracy: 92–99%). This work establishes a scalable blueprint for high-fidelity VOC analytics, bridging gas diffusion physics with intelligent signal processing to advance e-nose technology toward precision-driven design.
研究领域:
化学传感
·
人工智能
·
微流控技术
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环境监测
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传感器技术
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分析化学
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纳米技术
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产品关联
DOI
PubMed
高影响因子
Journal of Sensors
·
2022
·
IF 2.336
Chenchen Zhou,Junjun Fan,Ruinan Tan,Qin Peng,Junhuo Cai,Wangxiang Zhang
Linalool is a well-known volatile compound. It is usually extracted from plants or synthesized by chemical methods. However, there is still no rapid screening method for plants with high linalool content. Therefore, we aimed to establish a method determining linalool content in Osmanthus fragrans by electronic nose (E-nose). The volatile gases of three cultivars of O. fragrans were characterized by gas chromatography-mass spectrometry (GC-MS) and E-nose. Different concentrations of linalool were measured by E-nose. Then, the E-nose data were subjected to principal component analysis (PCA) and linear discriminant analysis (LDA) to establish a discriminant model for determining linalool concentrations. Prediction models based on principal component regression (PCR) and multiple linear regression (MLR) were developed from all sensors and feature sensors to determine linalool concentrations in the three cultivars of O. fragrans flowers. Finally, the linalool concentrations determined by gas chromatography were used to verify the accuracy of the prediction model. The results show that linalool had the highest abundance among the volatile compounds of O. fragrans, and the MLR prediction model had an of 0.992 in calibration sets and an of 0.895 in prediction sets using 10 sensors. This study describes a rapid and accurate method for the detection and quantification of linalool concentrations.
研究领域:
植物学
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分析化学
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产品关联
DOI
高影响因子
Nanotechnology and Precision Engineering
·
2023
·Vol. 6
·期 1
·
IF 3.7
Wu Chen,Li Jiuyan
Being cheap, nondestructive, and easy to use, gas sensors play important roles in the food industry. However, most gas sensors are suitable more for laboratory-quality fast testing rather than for cold-chain continuous and cumulative testing. Also, an ideal electronic nose (E-nose) in a cold chain should be stable to its surroundings and remain highly accurate and portable. In this work, a portable film bulk acoustic resonator (FBAR)-based E-nose was built for real-time measurement of banana shelf time. The sensor chamber to contain the portable circuit of the E-nose is as small as a smartphone, and by introducing an air-tight FBAR as a reference, the E-nose can avoid most of the drift caused by surroundings. With the help of porous layer by layer (LBL) coating of the FBAR, the sensitivity of the E-nose is 5 ppm to ethylene and 0.5 ppm to isoamyl acetate and isoamyl butyrate, while the detection range is large enough to cover a relative humidity of 0.8. In this regard, the E-nose can easily discriminate between yellow bananas with green necks and entirely yellow bananas while allowing the bananas to maintain their biological activities in their normal storage state, thereby showing the possibility of real-time shelf time detection. This portable FBAR-based E-nose has a large testing scale, high sensitivity, good humidity tolerance, and low frequency drift to its surroundings, thereby meeting the needs of cold-chain usage. A compact FBAR-based E-nose was built for gas sensing. A portable field-programmable gate array (FPGA) circuit was used for FBAR frequency testing instead of a traditional PC-sized vector network analyzer (VNA). The sensitivity is 5 ppm to ethylene and 0.5 ppm to isoamyl acetate and isoamyl butyrate, while the detection range is large enough to cover a relative humidity of 0.8. With the help of a reference FBAR and the low FBAR temperature drift, the E-nose reduces the drift caused by its surroundings. Also, the LBL coating method was used to increase the FBAR sensitivity. As a result, the E-nose can realize real-time banana shelf-time detection and can easily discriminate between yellow bananas with green necks and entirely yellow bananas.
研究领域:
食品科学
·
传感技术
·
农业工程
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2021
·Vol. 101
·期 10
·4220-4228
·
IF 3.639
Shuang Gu,Zhenhe Wang,Wei Chen,Jun Wang
BACKGROUND Rice grains can be contaminated easily by certain fungi during storage and in the market chain, thus generating a risk for humans. Most classical methods for identifying and rectifying this problem are complex and time-consuming for manufacturers and consumers. However, E-nose technology provides analytical information in a non-destructive and environmentally friendly manner. Two-feature fusion data combined with chemometrics were employed for the determination of Aspergillus spp. contamination in milled rice. RESULTS Linear discriminant analysis (LDA) indicated that the efficiency of fusion signals (‘80 th s values’ and ‘area values’) outperformed that of independent E-nose signals. Linear discriminant analysis showed clear discrimination of fungal species in stored milled rice for four groups on day 2, and the discrimination accuracy reached 92.86% by using an extreme learning machine (ELM). Gas chromatography–mass spectrometry (GC–MS) analysis showed that the volatile compounds had close relationships with fungal species in rice. The quantification results of colony counts in milled rice showed that the monitoring models based on ELM and the genetic algorithm optimized support vector machine (GA-SVM) (R 2 = 0.924–0.983) achieved better performances than those based on partial least squares regression (PLSR) (R 2 = 0.877–0.913). The ability of the E-nose to monitor fungal infection at an early stage would help to prevent contaminated rice grains from entering the food chains. CONCLUSIONS The results indicated that an E-nose coupled with ELM or GA-SVM algorithm could be a useful tool for the rapid detection of fungal infection in milled rice, to prevent contaminated rice from entering the food chain. © 2021 Society of Chemical Industry
研究领域:
食品科学
·
微生物学
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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）