Scientific Reports
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2025
·Vol. 15
·期 1
·1-11
·
IF 3.9
Guan Sihui,Liu Chenxu,Ruan Meiying,Wang Rongqing,QingjingYe,Wan Hongjian,Zhou Guozhi,Guo Shangjing,Cheng Yuan,Yao Zhuping
This study aimed to identify and compare the flavor substances in mature tomato and pepper fruits using flavoromics based on GC×GC-TOF-MS. A total of 1560 volatile substances were identified, including 627 tomato specific substances and 534 pepper specific substances. Esters were identified as the distinguishing factor in the aroma profiles of the two. ROAV, an effective flavor evaluation criterion, can help identify the main contributors to flavor that can be detected by the taste buds. VOCs with ROAV > 1 are typically regarded as the key flavor contributors. Interestingly, it was found that tomato and pepper shared three common VOCs (2-nonenal, (E)-; 2-octenal, (E)-; and furan, 2-pentyl-.), which exhibited higher ROAV in both. Except for the three common VOCs, heptanal; 2-dodecenal, (E)-; 1-octen-3-one; 2-undecanone in tomato and pyrazine, 2-methoxy-3-(2-methylpropyl)- in pepper were identified to be contributive to their corresponding aromatic flavor (ROVA > 1), respectively. The contents of 138 volatile metabolites differ between tomato and pepper. Among them, acetoin, dodecanal and 1-decanol demonstrated highest fold change (Log 2 FC > 10). The flavor wheel shows the most obvious flavor characteristic of both tomato and pepper is sweet flavor. In addition, green, fruity, herbal, woody and apple flavors are prominent in pepper, while waxy, citrus and fatty flavors are prominent in tomato.
研究领域:
食品科学
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植物学
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分析化学
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DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 4
·1318
·
IF 4.927
Jia Zheng,Zhanglan He,Kangzhuo Yang,Zhipeng Liu,Dong Zhao,Michael C. Qian
Wuliangye baijiu is one of the most famous Chinese liquors with a protected geographical indication. This study used LiChrolut®EN-based solid-phase extraction (SPE) and fractionation combined with comprehensive two-dimensional chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) to unveil its volatile composition. The volatiles were isolated with LiChrolut®EN-based SPE and traditional liquid-liquid extraction (LLE). The neutral/basic fractions from LLE and the SPE were fractionated on a LiChrolut®EN SPE column and analyzed by comprehensive GC×GC-TOFMS. Compared with LLE, more esters and alcohols were detected in the SPE-based extraction. The SPE fractionation and GC×GC-TOFMS analysis resulted in the identification of about 500 volatile compounds in more than 3000 peaks of the Wuliangye baijiu. The approach simplifies the complex baijiu composition into functional group-based fractions for reliable identification and analysis. This study provided a confidence volatile identification approach for Chinese baijiu based on the SPE fractionation GC×GC-TOFMS.Keywords:baijiu;volatile fractionation;Wuliangye;LiChrolut®EN SPE;GC×GC-TOFMS
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Liping Lu,Mengyu Wang,Runjie Cui,Yanli Zhu,Shanshan Liu,Ziyi Yin,Dandan Gao
Flavor compounds influence consumer acceptance of Zanthoxylum bungeanum Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compound composition are vital for assessing sensory quality and conserving genetic resources. This study identified and characterized the key flavor compounds in Z. bungeanum shells (SH) and seeds (SD) from the seven growing regions of Tianshui city, Gansu province, using GC × GC-TOFMS and chemometrics. The flavor compounds identified in Z. bungeanum were in the compound classes of hydrocarbons, heterocyclic compounds, ketones, alcohols, esters, aldehydes and carboxylic acids. Multivariate statistical analysis distinctly differentiated between SH or SD samples from the seven regions. The key differential flavor compounds in SH were isophorone, limonene, 2-butanone and 5-methyl-2-hexanone, and in SD were acetylacetone, camphor, 2-propanamine, 2-butenal, formic acid and 1,2,4-trimethyl-benzene. These findings provide a foundation to promote large-scale cultivation of specific local Z. bungeanum species.
研究领域:
食品科学
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植物化学
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分析化学
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感官科学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Qiwei Wang,Jialing Xie,Lilei Wang,Yongwen Jiang,Yuliang Deng,Jiayi Zhu,Haibo Yuan,Yanqin Yang
Processing technology plays a crucial role in the formation of tea aroma. The dynamic variations in volatile metabolites across different processing stages of fresh scent green tea (FSGT) were meticulously tracked utilizing advanced analytical techniques such as GC-E-Nose, GC–MS, and GC × GC-TOFMS. A total of 244 volatile metabolites were identified by GC–MS and GC × GC-TOFMS, among which 37 volatile compounds were concurrently detected by both methods. Spreading and fixation stages were deemed as pivotal processes for shaping the volatile profiles in FSGT. Notably, linalool, heptanal, 2-pentylfuran, nonanal, β -myrcene, hexanal, 2-heptanone, pentanal, 1-octen-3-ol, and 1-octanol were highlighted as primary contributors to the aroma profiles of FSGT by combining odor activity value assessment. Furthermore, lipid degradation and glycoside hydrolysis were the main pathways for aroma formation of FSGT. The results not only elucidate the intricate variations in volatile metabolites but also offer valuable insights into enhancing the processing techniques for improved aroma quality of green tea.
研究领域:
食品科学
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植物学
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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
·
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
MOLECULES
·
2020
·Vol. 25
·期 24
·6050
·
IF 3.267
Qin-Cao Chen,Yin Zhu,Han Yan,Mei Chen,Dong-Chao Xie,Meng-Qi Wang,De-Jiang Ni,Zhi Lin
The identification of aroma composition and key odorants contributing to aroma characteristics of white tea is urgently needed, owing to white tea’s charming flavors and significant health benefits. In this study, a total of 238 volatile components were identified in the three subtypes of white teas using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC–TOFMS). The multivariate statistical analysis demonstrated that the contents of 103 volatile compounds showed extremely significant differences, of which 44 compounds presented higher contents in Baihaoyinzhen and Baimudan, while the other 59 compounds exhibited higher contents in Shoumei. The sensory evaluation experiment carried out by gas chromatography–olfactometry/mass spectrometry (GC–O/MS) revealed 44 aroma-active compounds, of which 25 compounds were identified, including 9 alcohols, 6 aldehydes, 5 ketones, and 5 other compounds. These odorants mostly presented green, fresh, floral, fruity, or sweet odors. Multivariate analyses of chemical characterization and sensory evaluation results showed that high proportions of alcohols and aldehydes form the basis of green and fresh aroma characteristic of white teas, and phenylethyl alcohol, γ-Nonalactone, trans-β-ionone, trans-linalool oxide (furanoid), α-ionone, and cis-3-hexenyl butyrate were considered as the key odorants accounting for the different aroma characteristics of the three subtypes of white tea. The results will contribute to in-depth understand chemical and sensory markers associated with different subtypes of white tea, and provide a solid foundation for tea aroma quality control and improvement.Keywords:aroma characteristic;GC × GC–TOFMS;multivariate statistical analysis;sensory evaluation;white tea
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
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2019
·
IF 3.206
Liping Du,Chao Wang,Chenxia Zhang,Lijuan Ma,Yongquan Xu,Dongguang Xiao
Volatile compounds and sensory characteristics of instant Pu-erh teas (IPET) produced through the spray-drying process were evaluated by using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) and descriptive sensory analysis (DSA), and compared with Pu-erh tea (PET). A total of 208 and 204 volatiles were identified in IPET and PET, respectively. Through independent samples t -test, 98 and 55 compounds showed highly significant differences ( P ≤ 0.01) and significant differences (0.01 < P ≤ 0.05) between IPET and PET, respectively. Meanwhile, 158 compounds were defined to interpret the differences between IPET and PET using variable importance in the projection (VIP) value. Moreover，seven aroma attributes were identified through DSA. The results showed that IPET had the higher intensity of floral, fruity, sweet, and caramel-like descriptor, while PET demonstrated higher intensity of stale/musty and woody attributes.
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
JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 7
·2870-2881
·
IF 3.9
Zhipeng Liu,Kangzhuo Yang,Zhanglan He,Dong Zhao,Jia Zheng,Michael C. Qian
Whisky, brandy, rum, and Chinese baijiu are popular distilled spirits globally, and the volatile components play an essential role in the aroma of these distilled liquors. Volatile compounds in whisky, brandy, rum, and three main aroma types of Chinese baijiu (strong, light, and sauce) were investigated using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC–TOFMS). Two significant variable detection approaches, the variable importance in the projection (VIP) and nonparametric test ( Mann–Whitney U test ), were compared to determine the volatile markers among these samples. It was found that the VIP model was more efficient in screening significant variants than the U test . A total of 117 common markers were selected by both the VIP and U test methods with potential aroma contributions. Esters and acids were the main aroma markers for baijiu, diethyl esters were the main aroma markers for brandy, whereras pyrazines, lactones, and furans were the main aroma markers for whisky. Based on the chosen markers, different unknown distilled liquors were successfully classified in the model validation. This study provided a feasible methodology for spirit sample speculation based on volatile composition obtained by GC×GC-TOFMS.
研究领域:
分析化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Plant Science
·
2025
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IF 4.8
Xiaowei Zhang,Tianyu Dong,Dan Chen,Haowei Sun,Anchuan Xu,Chunqiong Wang,Dan Li,Jieyun Cai,Lingduo Bu,Ke Zhang,Haitao Chen
The flavor of cigar smoke directly influences the consumer’s willingness to purchase. However, the analysis of cigar smoke was lack. In this research, a total of 235 volatile compounds were identified by GC×GC-TOFMS in cigar smoke from Yuxi, Dehong and Pu’er regions of Yunnan, including 72 alkenes, 47 aromatic hydrocarbons, 42 heterocyclics, 28 ketones, 8 alcohols, 4 aldehydes, 3 esters, 13 phenols, 5 acetonitrile and 13 others. ROAV analysis indicated that o-cresol, guaiacol, 2,6-dimethyl-phenol, 4-hydroxy-3-methoxystyrene, (E,E)-2,4-hexadienal, butylbenzene, naphthalene, nicotine and D-limonene might be the key flavor compounds. By OPLS-DA, 2-methyl-pyridine, 2,4-dimethylfuran, 2-carene, 13-heptadecyn-1-ol, 1-ethyl-2-methyl-benzene, 2,3,5,8-tetramethyl-1,5,9-decatrien, 1-ethyl-4-methyl-benzene, β-elemene, methyl isobutyl ketone and 3-methylcyclopentanone were found to be the differential volatiles distinguishing samples from different areas. Eventually, 5 groups of potential flavor precursors were summarized and identified (cembranoid, phenylalanine, chlorophyll, carotenoid and reducing sugar). This research has provided theoretical guidance for the improvement of flavor quality of cigar smoke in Yunnan.
研究领域:
分析化学
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食品科学
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烟草化学
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代谢组学
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风味化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Yinggang Sun,Yanzhi Wu,Ben Liu,Rui Chen,Yanjun Qiao,Qiu Zhang,Qian Li,Xiaowei Wang,Zeying Wang
Breast milk plays a crucial role in the taste development of infants, which cannot be replicated by other mammalian milk or formulas. This study aimed to identify and characterize the flavor substances in 15 different types of milk and analyze the differences among them. The results showed that human milk contained high levels of esters, particularly fatty acid ethyl esters, which contribute to its unique flavor. The four substances that had the highest flavor contribution in all species were identified as 2,3-butanedione, trimethylamine, isophorone, and acetaldehyde. Furthermore, the analysis of differences revealed that thermal-oxidation of lipids could explain the variation between human milk and other species in terms of flavor compounds. The key differential flavor compounds identified in milk from all species were trimethylamine, propanal, 1-pentanol, pyridine 2-methyl, and 2-butanone. These findings can potentially aid in developing formulas that better meet the taste needs of infants.
研究领域:
食品科学
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分析化学
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营养学
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产品关联
DOI
PubMed
高影响因子
Food Science and Human Wellness
·
2022
·
IF 8.022
Xinlei Wang,Lin Zhu,Xuebo Song,Si Jing,Fuping Zheng,Mingquan Huang,Shengbao Feng,Luzhong La
Qingke (highland barley) Baijiu is a special Chinese Baijiu which is mainly produced from Qinghai-Tibet Plateau. Since the pine board is used as the bottom of the fermentation pit, we deduced that the terpenoids and norisoprenoids in pine board might be introduced into Qingke Baijiu. Thus, the terpenoids and norisoprenoids in Qingke Baijiu were investigated by headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC-TOFMS). The results showed that γ- terpinene (0.70–530.72 μg/L), α -phellandrene (0.34–256.66 μg/L), longicyclene (0–38.55 μg/L), α -pinene (1.21–35.54 μg/L) and limonene (0.93–23.69 μg/L) were the top 5 terpenoids/norisoprenoids in Qingke Baijiu. Pulegone was detected and reported for the first time in Baijiu, and the concentrations in Qingke Baijiu were 0.78 μg/L (fresh) and 3.90 μg/L (7 years old). According to the principal component analysis (PCA) plot, young, aged, and retail Qingke Baijiu could be differentiated clearly. Fold change (FC) and t -tests analysis indicated that β -pinene, γ -terpinene, and α -selinene were the most different terpenoids/norisoprenoids between young and aged Qingke Baijiu, and longifolene was the most different terpenoids/norisoprenoids between base and retail Qingke Baijiu. The terpenoids and norisoprenoids, such as ( E )- β -ionone, isoborneol and β -cyclocitral, could be potential markers indicating the ageing process of Qingke Baijiu.
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 10
·1504
·
IF 4.7
Jinmei Ren,Zhijian Li,Wei Jia
Sensory descriptive analysis of aged feng-flavored Baijiu liquor indicated notable differences in samples of different ages. The samples of freshly distilled Baijiu and those with shorter storage times exhibit bran and fresh green flavors, whereas, with increasing storage time, honey, sweet, and floral fragrances are gradually enhanced. Samples of feng-flavored Baijiu were prepared using headspace solid-phase microextraction, followed by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. A total of 496 compounds were identified in all samples, mainly categorized as 14 groups of substances, including esters and aldehydes. Interestingly, 42 of these substances were found in Feng-flavored Baijiu for the first time. Chemometrics was used to analyze the key differential compounds. First, 143 differential compounds closely related to aging were preliminarily screened, and principal component analysis revealed that these compounds were separated by baijiu age. Then, 65 differential compounds were selected by partial least squares discriminant analysis. Furthermore, 43 key differential compounds were selected by combined analysis with variable importance in projection and Pearson correlation coefficients. Partial least squares regression was used to study the correlation between the sensory properties and key differential compounds, and the results indicated that most compounds were closely related to the aging period of the Baijiu. The results of this study provide a theoretical basis and reference for flavor research on feng-flavored Baijiu.
研究领域:
食品科学
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分析化学
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风味研究
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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）