SENSORS AND ACTUATORS B-CHEMICAL
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2025
·
IF 7.7
Xiaotian Xu,Shi-Fan Xue,Jiale Wang,Wei Zhang,Da Wu,Guoyue Shi,Min Zhang
Selective detection of phenolic compounds is imperative for environmental surveillance and public health safeguards. This study introduces a dual-electrode voltametric electronic tongue (e-tongue) leveraging transition metal oxide-nanoengineered laser-induced graphene (LIG) to resolve phenol and its cresol isomers (o-, m-, p-) despite overlapping electrochemical signals. Contrary to conventional single-electrode systems hindered by matrix-induced peak overlaps, our e-tongue employs a synergistic sensing arraying: MnO 2 /LIG and Bi 2 O 3 /LIG. These composites are fabricated via a one-step in situ laser doping process, ensuring uniform nanoparticle integration while mitigating distributional inhomogeneity and interfacial weaknesses associated with post-synthetic modifications. Both MnO 2 /LIG and Bi 2 O 3 /LIG exhibit augmented electroactive surface areas, conductivity, electron transport kinetics, hydrophilicity, and stability relative to pristine LIG. The dual-electrode system achieved robust differentiation of phenolics in buffered solutions, environmental water samples, and tobacco smoke matrices. This work pioneers a scalable nanoengineering strategy for multi-target analysis of structurally proximal pollutants, advancing point-of-need environmental monitoring technologies.
研究领域:
环境科学
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分析化学
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纳米材料
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电化学传感器
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污染物检测
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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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DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
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2025
·
IF 5.8
Chunying Jiang,Yexuan Yao,Dan Liu,Chenlu Ma,Zhiyi Zhang,Jian Wu,Wei Liu,Ting Luo,Liqiang Zou
A cyclodextrin-liposome system (CL) was developed to encapsulate dihydromyricetin (DMY), to improve its water solubility, bioavailability, and to mask its bitter taste, thus expanding its application in the food field. The dihydromyricetin-cyclodextrin-liposome (DCL) prepared by film dispersion method showed a multivesicular structure with an average particle size of 86.77 nm and an encapsulation rate of 58.4 %. The stability analyzer showed that the DCL had excellent physical stability (instability index: 0.023 ± 0.003) and exhibited good slow-release properties. QCM-D analysis of DCL effectively inhibited the binding of DMY and mucin. The electronic tongue indicated that DCL significantly masked the bitterness of DMY. In vivo pharmacokinetic studies showed that the AUC 0–90min and Cmax of DMY delivered by DCL significantly increased by 5.83-fold and 3.38-fold, respectively, compared with the control group. This study provides a proof-of-concept for the development of an efficient DMY delivery strategy, which is expected to greatly contribute to its potential application in the field of functional foods.
研究领域:
制药技术
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食品科学与技术
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药物递送
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纳米技术
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感官分析
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2019
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IF 5.399
Min Xu,Jun Wang,Luyi Zhu
Electronic nose (E-nose), electronic tongue (E-tongue) and electronic eye (E-eye) combined with chemometrics methods were applied for qualitative identification and quantitative prediction of tea quality. Main chemical components, such as amino acids, catechins, polyphenols and caffeine were measured by traditional methods. Feature-level fusion strategy for the integration of the signals was introduced to integrate the E-nose, E-tongue and E-eye signals, aiming at improving the performances of identification and prediction models. Perfect results with an accuracy of 100% were obtained for qualitative identification of tea quality grades, based on fusion signals by support vector machine and random forest. Quantitative models were established for predicting the contents of the chemical components based on independent electronic signals and fusion signals by partial least squares regression, support vector machine and random forest. Random forest based on the fusion signals achieved the best performance in predicting the concentration of those chemical components.
研究领域:
食品科学
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化学计量学
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分析化学
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机器学习
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DOI
PubMed
高影响因子
Foods
·
2026
·Vol. 15
·期 9
·1475
·
IF 6
Ying Liang,Yaqian Yuan,Jia Wang,Wenxue Chen,Weijun Chen,Qiuping Zhong,Jianfei Pei,Chun Chen,Xiong Fu,Rongrong He,Haiming Chen
The primary processing shapes the taste characteristics of coffee beans, while the regulation pathways remain unclear. Coffee beans processed by five methods—dry processing (DP), wet processing (WP), red honey (RH), black honey (BH) and anaerobic fermentation (AF)—were evaluated using electronic tongue analysis, sensory evaluation, and untargeted metabolomics. Sensory evaluation scores for mouthfeel, balance, and overall were higher in BH and AF. Conversely, the WP and DP exhibited heightened bitterness and astringency responses on the electronic tongue sensors, particularly for the former. The multigroup metabolomic comparison identified 808 DMs, and WGCNA revealed eight sensory-related modules containing 467 hub metabolites, mainly amino acids and derivatives, organic acids, alkaloids, and phenolic acids. KEGG analysis demonstrated that pathways such as caffeine metabolism and glycerophospholipid metabolism were the main pathways responsible for the metabolic differences. Further correlation analysis revealed potential flavor components closely associated with key taste characteristics. 1,3,4,5-tetrahydroxycyclohexanecarboxylic acid and Tyr demonstrated positive associations with bitterness, while TPC, TFC, Gly, and Met exhibited negative correlations with bitterness and astringency. Glu demonstrated a positive correlation with umami. These findings elucidate the material basis by which the primary processing modulates non-volatile compounds and taste perception, offering new insights into enhancing coffee quality.
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DOI
PubMed
高影响因子
Analytical Methods
·
2026
·
IF 2.6
Jun-Xia Li,Min Gong,Chao Ma,Yao-Yao Li,Ling-Xiao Liu,Bin Wang,Jin-Jing Ren,Sheng-Ming Lei,Yun-Guo Liu
Rosa rugosa Thunb. can be skillfully blended with high-quality, mellow Baijiu to produce Rose Lujiu (RL), which emits a delightful aroma. In this study, e-nose, e-tongue, GC-MS, and GC-IMS were employed to analyze the aromatic compounds. Relative odor activity value (ROAV) analysis and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to comprehensively assess volatile compounds and predict key aroma compounds. A total of 111 volatile compounds were identified using GC-MS analysis. Additionally, GC-IMS analysis identified a total of 70 aroma compounds, among which 13 key contributors to the aroma were determined based on odor activity thresholds. These results indicate that ethyl acetate, ethyl butanoate, propyl hexanoate, and 3-methyl-1-butanol emerged as pivotal odorants enabling discrimination among different RL samples. These findings would provide valuable data for the application of commercial samples in the flavor modulation of RL.
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Kaixuan Ren,Xiaoqiu Zhou,Lin Feng,Pei Wu,Yang Liu,Hongyun Zhang,Yaobin Ma,Hongmei Ren,Xiaowan Jin,Weidan Jiang
E-tongue analysis shows that Isoleucine (Ile) enhances the overall flavor of flesh. • Ile affects volatile content in flesh, as shown by E-nose and GC–MS analysis. • Ile enhanced fatty acid (FA) synthesis and elevated FA content. • Ile promoted the movement of FA from lipid droplets to mitochondria for oxidation. • Ile increased adenosine phosphate content while decreasing hypoxanthine in flesh. This experiment used combination of electronic tongue, electronic nose, and gas chromatography mass spectrometry methods to analyze the impact of dietary isoleucine (Ile) on the flavor in grass carp muscle. Key findings include: Ile improved the sweetness and umami and reduced sourness and bitterness of the flesh. Ile inhibited sulfide and the relative content of volatile compounds like nonanal and hexanal in muscle. Second, Ile enhanced the content of adenosine triphosphate, adenosine diphosphate, and adenosine monophosphate, and decreased the content of hypoxanthine. Furthermore, Ile raised the content of fatty acid (FA) and the enzymes related to FA synthesis. Based on the above results, it can be concluded that dietary Ile improved flesh flavor by reducing the relative content of volatile compounds like 1-octen-3-ol and increasing the content of FA and nucleotides, providing valuable insights into improving flesh quality. Download: Download high-res image (107KB) Download: Download full-size image
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DOI
PubMed
高影响因子
International Journal of Gastronomy and Food Science
·
2025
·
IF 3.6
Huiying Wu,Wensheng Yao,Shuangyu Ma,Dengyong Liu,Mingcheng Zhang
In this study, the evolution of key flavor compounds in sonit sheep lamb during grilling process has been studied by the E-nose, E-tongue, HS-GC-IMS technique and physicochemical methods. The results showed that the moisture content in lamb decreased, protein content increased due to water loss, fat content reduced due to thermal degradation during the grilling process. The pH showed an initial rapid decrease with significant differences at various grilling times (P < 0.05). The E-nose and E-tongue were found effective in distinguishing lamb samples during grilling duration. A total of 83 volatiles were identified by HS-GC-IMS. Among them, 29 flavor compounds with VIP > 1 were identified as the key flavor substances using the OPLS-DA model. Ethyl acrylate was the main characteristic flavor compounds in raw Sonit Sheep lamb, while ethanol and 1-butanol were determined as the key flavor compounds at 3 and 6 min. Ethylpyrazine, (E)-2-octenal, and nonanal are key substances at 9 min grilling. When grilled for 12 min, the flavor compounds such as 2-methylpropanal, ethyl ethanoate, and trimethylpyrazine became the most important flavor compound in the grilled lamb.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
高影响因子
International Journal of Gastronomy and Food Science
·
2026
·
IF 3.7
Haining Guan,Yuanhang Zhao,Chunmei Feng,Gaojie Zhao,Nike Tian,Wenxiu Zhang,Dengyong Liu,Xiaoqin Diao
This study investigated the synergistic effect of fat and sarcoplasmic protein on the flavor profile of chicken white soup. The impact of adding 2% fat (2%O), 0.56% sarcoplasmic protein (0.56%P), and their combination (2%O-0.56%P) on volatile compounds, taste components, and sensory characteristics was evaluated. Through odor activity value (OAV) and gas chromatography-olfactometry (GC-O) analysis, hexanal, heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E)-2-octen-1-al, and 1-octen-3-ol were identified as key aroma contributors. The combination of 2%O and 0.56%P markedly enhanced the aroma profile of the chicken soup, concurrently achieving the highest levels of amino acids and 5′-nucleotides. Furthermore, electronic tongue analysis revealed that the chicken soup supplemented with 2%O-0.56%P exhibited the lowest bitterness value and achieved the highest overall acceptability. These findings demonstrate that the synergistic effect of fat and sarcoplasmic protein effectively improves the flavor quality of chicken white soup, providing a theoretical basis for developing flavorful, tasty, and consumer-preferred chicken soup products.
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DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Chenying Fu,Jingying Weng,Fujing Luo,Mengxiang Liao,Lingzhan Xue,Zebin Guo
The cooking process exerts a notable influence on the flavor characteristics of fish. E-nose, GC-MS, and GC-IMS technologies were utilized to investigate how three thermal processing methods (steaming, frying, and roasting) alter the volatile odors of paddy field carp (PFC). GC-MS and GC-IMS analyses indicated that the volatile compound compositions of steaming and raw samples were relatively similar. Unique compounds such as hexanal, nonanal, and 2, 3-octanedione endowed paddy field carp with grassy, fatty, and fishy odors. Roasting significantly increased both the variety and content of volatile compounds. The content of pyrazines increased significantly after frying. E-tongue showed a substantial increase in umami taste after cooking, with roasting having the highest equivalent umami concentration at 29.95 mg/100 g. Sensory evaluations revealed that frying scored the highest overall (78.08) and was most favored. This study offered insights for further processing, flavor enhancement, and quality improvement of PFC.
研究领域:
食品科学
·
分析化学
·
风味化学
·
水产食品加工
·
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
Haining Guan,Wenxiu Zhang,Yanli Tian,Siqi Leng,Shifa Zhao,Dengyong Liu,Xiaoqin Diao
The research utilized a combination of gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and E -nose to examine the impact of fat addition on the aroma profile of chicken white soup. The concentration of volatile flavor compounds in the white soup significantly increased with rising fat addition. A total of 105 volatile compounds were detected in the soup through GC–MS, and 72 by GC-IMS. Moreover, adding 2 % fat could effectively enhance the aroma of the chicken soup, and the soup exhibited the highest concentration of free amino acids (211.29 μg/mL) and nucleotides (27.55 mg/100 mL). However, the taste activity value of 5′-nucleotides was below 1, suggesting that fat addition had minimal impact on the umami taste of white soup. The study demonstrates that appropriate fat supplementation can enhance the aroma of chicken white soup and lays a theoretical groundwork for the advancement of premium-quality chicken white soup with rich aroma.
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
Food Bioscience
·
2025
·
IF 5.9
Yuwei Liu,Yuting Wang,Ziyi Liu,Chang Li,Qiang Yu,Jianhua Xie,You Long,Qianzhu E,Yi Chen
Spice use in traditional braised He Bao carp (Cyprinus carpio) remains empirical, and its flavor-modulating mechanisms lacks scientific elucidation. This study elucidated the differential flavor-modulating mechanisms of four natural spices—Perilla frutescens, dried tangerine peel (Citrus reticulata), lemongrass (Cymbopogon citratus), and orange peel (Citrus sinensis). Aroma-active and taste-active compounds were characterized by GC–MS, GC–IMS, E-nose, E-tongue, and molecular docking. A total of 129 volatiles were identified, including 16 shared core compounds (e.g., benzaldehyde, nonanal, geraniol). Lemongrass group yielded the highest volatile content (110.34 mg/kg) with dominant citral, geraniol, citronellol, and eugenol, while orange peel group exhibited abundant D-limonene (9.93 mg/kg, OAV > 200). Perilla frutescens group suppressed fishy odor by reducing 1-octen-3-ol, and dried tangerine peel group enriched thymol and γ-terpinene, enhancing herbal-citrus notes. Molecular docking revealed stronger binding of key pleasant odorants (–4.4 to –5.1 kcal/mol) to OR1D2 receptors than off-flavor compounds. In taste evaluation, dried tangerine peel group and lemongrass group enhanced umami perception via increased Glu (≈1.09 g/100 g) and 5′-IMP (up to 258.7 mg/100 g). Overall, natural spices distinctly modulated aroma and taste, with lemongrass group and orange peel group producing complex aromatic profiles and dried tangerine peel group improving taste balance. These findings provide mechanistic insight and practical guidance for enhancing the flavor and standardization of traditional Jiangxi cuisine.
研究领域:
食品科学与技术
·
风味化学
·
分子感知
·
天然产物
·
烹饪科学
·
分析化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）