Foods
·
2023
·Vol. 12
·期 16
·3123
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IF 5.2
Xiaolei Fang,Yanping Chen,Jie Gao,Zimu Run,He Chen,Ruoqi Shi,Yingqiu Li,Haihua Zhang,Yuan Liu
The volatiles in coffee play an important part in the overall flavor profile. In this study, GC–TOF/MS and GC×GC–TOF/MS were used to detect the volatile organic compounds (VOCs) in coffee samples of three different brands at three states (bean, powder, and brew). The differences between the two methods in characterizing VOCs were analyzed using the Venn diagram and PCA (principal component analysis). The important aroma-contributing compounds were further compared and analyzed. The results of the venn diagrams of different coffee samples showed that most VOCs existed in 2–3 kinds of coffee. The PCA of VOCs in different coffee samples showed that the VOCs detected by GC–TOF/MS could distinguish the coffee samples in the different states. GC×GC–TOF/MS was suitable for the further identification and differentiation of the different brands of coffee samples. In addition, pyridine, pyrrole, alcohols, and phenols greatly contributed to distinguishing coffee in three states, and alcohols greatly contributed to distinguishing the three brands of coffee.Keywords:coffee;GC×GC–TOF/MS;GC–TOF/MS;volatile organic components
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
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IF 6
Xiuhong Zhao,Yuxia Yang,Jinxi Cui,Yuxin Gan,Qingyu Yang
The effect of individually mixing Lactobacillus paracasei C5 and Lactobacillus pentosus D1 with yeast as starter cultures on bread flavor was investigated via electronic-nose, electronic-tongue, and GC × GC-ToF-MS methods The electronic-nose results showed that the bread smell could be completely distinguished. Electronic-tongue analysis revealed that the taste of mixed-fermented bread was positively correlated with sourness, sweetness, saltiness, and umami, while the taste of yeast-fermented bread was positively correlated with bitterness and astringency. GC × GC-TOF-MS was used to further detect volatile organic compounds, from which 15 ( L. paracasei bread) and 18 ( L. pentosus bread) major contributing aroma compounds were screened (ROAV ≥1 and VIP >1). Additionally, Lactobacillus was found to be positively correlated with 35 flavor substances and positively regulated the aroma profile of the bread, especially sweet-caramel, coffee-like, and roasted aromas. In conclusion, LAB involved in fermentation can improve the flavor of bread.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
Frontiers in Nutrition
·
2025
·
IF 5.1
Xianfeng Hu,Deyan Li,Yi Ding,Yubo Zhang,Chunguang Ren
Introduction: The ‘Fengtangli’ plum (Prunus salicina Lindl.) is favoured by consumers for its characteristic flavor. The purpose of this study was to explore the characteristics of volatile flavor compounds in ‘Fengtangli’ plum.Methods: The flavor compounds of both ‘Fengtangli’ and ‘Siyueli’ plums were analyzed using comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF MS).Results: The results revealed the presence of 495 volatile flavor compounds in ‘Fengtangli’ plum and 466 in ‘Siyueli’ plum. The relative concentrations of hydrocarbons, alcohols, ketones, and esters in ‘Fengtangli’ plum were significantly elevated compared to those detected in ‘Siyueli’ plum. Moreover, the sensorial attributes of sweetness, citrus, herbal, floral, and fruity notes were more prominent in ‘Fengtangli’ plum relative to those of ‘Siyueli’ plum. Through the integration of differential metabolite analysis and relative odor activity assessment, it is hypothesized that furan-2-pentyl; (E)-2-octenal; and 1-octen-3-one may represent the characteristic of volatile flavor compounds in ‘Fengtangli’ plum.Discussion: The research results may provide a theoretical reference for the development and application of ‘Fengtangli’ plum and the study of the synthesis mechanism of characteristic flavor compounds.
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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PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yuxia Yang,Jinxi Cui,Zhongli Jiang,Xiuhong Zhao
GC × GC-ToF-MS is increasingly used to analyze complex food flavors due to its high resolution and sensitivity, but few studies have used the method to identify aroma components of bread. For the first time, this study combines GC × GC-ToF-MS and multivariate statistical methods to explore the effects of L. paracasei fermentation on bread flavor characteristics. A total of 1534 volatile organic compounds were identified, of which 447 were obtained by metabolome normalization. Based on the variable importance for the projection and p values, 82 different compounds were screened in L. paracasei bread compared with yeast bread, and the total relative content was 1.52 times higher than that of yeast bread. 2-Furancarboxaldehyde, 5-methyl-, pentanoic acid, 2-hydroxy-4-methyl-, ethyl ester, pyrazine, 2,5-dimethyl- and γ-terpinene are aroma-presenting substances specific to L. paracasei bread that could be potential identification compounds. This study provides a new techno-theoretical approach for the characterization and discrimination of LAB bread flavors.
研究领域:
食品科学
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微生物学
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PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 10
·1714
·
IF 5.1
Dongliang Shao,Wei Cheng,Chao Jiang,Tianquan Pan,Na Li,Mengmeng Li,Ruilong Li,Wei Lan,Xianfeng Du
Flavor is one of the crucial factors that influences the quality and consumer acceptance of baijiu. In this study, we analyzed the volatile organic compound (VOC) profiles of five different quality grades of Nongxiangxing baijiu (NXB), fermented during the summer of 2024, using 2D gas chromatography time-of-flight mass spectrometry (GC×GC–TOF-MS). We employed machine-learning (ML)-based classification and prediction models to evaluate the flavor. For TW, the scores of the sensory evaluation for coordination and overall evaluation were the highest. TW contained the highest concentration of ethyl caproate; we detected 965 VOCs in total, including several pyrazine compounds with potential health benefits. Principal component analysis (PCA) combined with orthogonal partial least squares discriminant analysis (OPLS-DA) enabled us to distinguish different samples, with eight VOCs emerging as primary contributors to the aroma of the samples, possessing variable importance in projection (VIP) values > 1. Furthermore, we tested eight ML models; random forest (RF) demonstrated the best classification performance, effectively discriminating samples based on their VOC profiles. The key VOC contributors that showed quality-grade specificity included 1-butanol, 3-methyl-1-butanol, and ethyl 5-methylhexanoate. The results elucidate the flavor-based features of NXB and provide a valuable reference for discriminating and predicting baijiu flavors.
研究领域:
食品科学
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分析化学
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人工智能
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PubMed
高影响因子
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
·
2025
·
IF 3.1
Yijing Pan,Yi Xiao,Meiliang Zhu,Dongmei Guo,Kehong Ming,Shunshun Wang,Xianqiong Liu,Chunli Wang,Kang Xu
Ginger-processed Eucommiae Cortex (G-EC) is a traditional herbal preparation with a long history of clinical application. However, the lack of quantitative standards, undefined chemical transformation pathways, and unidentified quality markers (Q-markers) have hindered its modernization. In this study, we developed an integrated analytical strategy combining comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF-MS), multivariate statistical analysis, and electronic nose (E-nose) technology to systematically investigate the volatile compound profile and sensory characteristics of Eucommiae Cortex (EC) before and after ginger processing. A total of 2806 volatile compounds were identified in G-EC, including 173 newly generated and 64 eliminated compared to EC. Sixty-five key flavor compounds were characterized, with enhanced woody, herbal, fresh, and minty notes in G-EC. E-nose analysis revealed distinct volatile signatures between EC and G-EC, with alkanes, alcohols, and sulfur-containing compounds as major differentiators. Furthermore, machine learning models combined with SHapley Additive exPlanations (SHAP) enabled accurate classification and interpretation of key chemical features. In conclusion, this study provides novel insights into the chemical transformation induced by ginger processing and offers a theoretical basis for the standardization and modernization of traditional Chinese medicine processing techniques.
研究领域:
中药学
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分析化学
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食品科学
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人工智能
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DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2021
·Vol. 247
·期 10
·2591-2608
·
IF 2.998
Wu Yi,Li LinZhu,Yuan WeiQiong,Hu JianZhong,Lv ZhaoLin
Tree peony essential oil (EO) is a critical material for flavor and function in the industrial fields of perfume, medicine and food. To conduct an overall analysis of different varieties of tree peony EOs, the composition, aroma characteristics and antioxidant activity of ZiBan and FengDan EOs were analyzed by two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-TOF/MS) and the odor activity value (OAV). A total of 151 and 123 compounds were identified in ZiBan and FengDan EOs, respectively, in which ZiBan EO was characterized by alcohol, alkane and acid, and FengDan EO was represented by aldehyde, alcohol and terpene. Nevertheless, there were great differences in the content of coexisting substances in the two kinds of EOs. The aroma result indicated that the characteristic aroma and intensity of the two kinds of tree peony EOs were completely different; the aroma of ZiBan EO was mainly composed of fruity and floral aromas, whereas that of FengDan EO primarily consisted of fruity, fatty, grass and floral odors. The antioxidant activities of ZiBan EO was better than that of FengDan EO. The total antioxidant activities of ZiBan and FengDan EOs were found to be 0.020 mg Vc/mL EO and 0.003 mg Vc/mL EO, while the DPPH radical scavenging abilities of ZiBan and FengDan EOs were 24.77% and 21.60%, respectively.
研究领域:
植物化学
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食品科学
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香料科学
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DOI
高影响因子
Food Chemistry-X
·
2026
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IF 9.2
Guili Huang,Yu Shi,Xinyao Quan,Qianshuo Shao,Su Yan,Siyao Sui,Jiajia Ma,Jiayu Qian,Weiming Chai,Yuning Wang
Volatile Organic Compounds (VOCs) are critical determinants of loquat flavor quality and cultivar differentiation, but comprehensive characterization and rapid detection remain challenging. This study aimed to establish a robust approach for discriminating three loquat cultivars and evaluating their flavor quality by integrating electronic nose (E-nose) technology and Comprehensive Two-Dimensional Gas Chromatography–Time-of-Flight Mass Spectrometry (GC × GC-TOF-MS). GC × GC-TOF-MS was used for VOC profiling, while E-nose was applied for rapid fragrance characterization, with orthogonal partial least squares-discriminant analysis (OPLS-DA) and correlation analysis performed to identify discriminatory compounds and sensor-VOC relationships. GC × GC-TOF-MS identified over 2000 volatile compounds across three loquat cultivars. OPLS-DA further screened 22 discriminatory VOCs with variable importance in projection (VIP) values >1, which contributed to aroma hierarchy shifts among cultivars. E-nose sensors W1W and W1S showed high sensitivity to floral-scent-related VOCs, serving as key factors for distinguishing fragrance quality. Notably, E-nose detection results exhibited good consistency with GC × GC-TOF-MS data, and W1W/W1S sensors were significantly positively correlated with key VOCs. These findings demonstrate that the integration of E-nose and GC × GC-TOF-MS offers complementary advantages for comprehensive VOC characterization and cultivar discrimination. The established approach provides a scientific basis for optimizing loquat quality standards by incorporating VOC-driven biochemical authenticity and a potential efficient method for rapid, non-destructive assessment of postharvest flavor quality in loquat cultivars. These results facilitate quality control and cultivar authentication in the fruit industry.
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高影响因子
Frontiers in Nutrition
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2025
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IF 5.1
Jun Li,Xinyi Xu,Xinrui Zhou,Xiaowen Li,Wentao Guo,Zhe Lin,He Lin,Yongge Piao
Introduction As a popular supplement in the world, ginseng occupies a prominent position in the health food industry. With the expansion of the consumer market, ginseng products have gained wider applications. Previous studies have mainly focused on the cultivation, chemical composition, functions and mechanisms of action of ginseng. Methods To explore the differences of flavor quality characteristics of ginseng products, the volatile metabolites of seven products were evaluate from different growth years, growth environments, processing methods, and parts by GC × GC-ToF-MS, sensory evaluation and multivariate statistics. Results The six-year red ginseng exhibited the highest diversity of volatile metabolites with 2,264 compounds identified, followed by ginseng flowers and ginseng under forest. Odour activity values showed that compounds such as 2,3-Butanedione, Pyrazine, and 2-methoxy-3-(1-methylethyl)-, enhanced the pleasant and buttery flavors of ginseng products. And ginseng flowers displayed more pronounced fruity and citrus flavor characteristics. Additionally, the differences of growing year, growing environment, processing methods and parts on flavor characteristics were analyzed by multivariate statistics. The flavor compounds in ginseng products with a low growth period mainly contribute to sweetness and fruity flavor. Ginseng products after steaming and boiling have more attractive sweet characteristics. The differences in the growth environment significantly affect flavor characteristics including sweetness, greenness, fruity, floral, bitter, herbal and waxy. Discussion This study provided a vital reference for the establishment of a convenient detection and identification system linking ginseng raw materials, flavor characteristics, volatile compounds, and product quality control.
研究领域:
食品科学
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分析化学
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代谢组学
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风味化学
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植物化学
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质量控制
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
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IF 8.2
Yuanfeng Zhao,Jingrui Zhou,Wenju Luo,Lingling Jiang,Fuzhan Song,Jiang Ran,Haoxiang Xu,Lu Lei,Rong Ai,Bo Yu
This study investigated breed-specific flavor characteristics in Guanling (GL), Sinan (SN), and Simmental-crossbred (XZ) cattle using UHPLC-MS/MS and GC × GC-TOF MS. Specifically, XZ had 73 and 48 differential metabolites compared to GL and SN, respectively, whereas GL and SN showed 31 discriminated metabolites. Notably, these differences were linked to flavor-related metabolic pathways, particularly beta-alanine, histidine, glutathione, and purine metabolism. Regarding the composition of volatile organic compounds (VOCs), GL displayed a higher ketone content (18.58 %), whereas XZ was enriched in alcohol (56.25 %). Key VOCs with the highest flavor contributions across all breeds were 2,3-Butanedione, (E)-2-nonenal, 2-ethyl-1-hexanol, and (E)-2-octenal. However, dimethyl sulfide contributed significantly to GL and SN flavors but not to XZ. Collectively, the 49 differential VOCs led to aroma profiles of breeds varied in “sweet”, “fruity”, “nutty”, and “waxy” characteristics. This comprehensive analysis of non-volatile metabolites and flavor-related VOCs revealed breed-specific profiles and crossbreeding effects, providing insights for improving meat quality.
研究领域:
食品科学
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畜牧学
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分析化学
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代谢组学
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风味化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
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IF 8.8
Heyu Zhang,Dongsong Yang,Shuang Bai,Qingqing Cao,Lingping Zhang,Wenlin Yang,Ruiming Luo
This study investigated the effects of three heat treatment methods (steaming, roasting, and stir-frying) on changes in protein conformation, flavor profiles, and lipid components of Tan lamb meat. The results showed that stir-frying promoted the oxidation of lipids and proteins most significantly, followed by roasting, while steaming resulted in the lowest oxidation level. This phenomenon was attributed to differences in heating temperatures, heat transfer efficiencies, oxygen exposure, and the degree of heat-induced dehydration. A total of 217 volatile flavor compounds (VFCs) were identified using comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS). Through multivariate statistical analysis combined with odor activity value (OAV) analysis, 1-octen-3-ol, (E,E)-2,4-decadienal, octanal, and (Z)-4-decenal were determined as key VFCs. Pearson correlation analysis revealed significant correlations between these key VFCs and changes in protein conformation. Furthermore, lipidomic analysis of Tan lamb samples subjected to different heat treatment methods revealed that the differential lipids were mainly glycerophospholipids (GPs) and glycerolipids (GLs). Among these, triglyceride (TG) 18:1_18:1_18:1 and lysophosphatidylcholine (LPC) 19:1 were identified as potential biomarkers for monitoring the extent of thermal processing and predicting lamb flavor formation. This study contributes to the in-depth elucidation of the underlying mechanisms of flavor variation in Tan lamb under diverse heat treatment methods.
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高影响因子
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
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2026
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IF 2.1
Wei Cheng,Qingyun Zhu,Na Li,Tianquan Pan,Jian Cai,Wei Lan,Qiang Chang,Yongqing Li,Zhaofa Duan
The flavor characteristics of Baijiu, including differences in volatile organic compounds (VOCs) and sensory evaluation, are critical for determining its quality grade, which is also influenced by the fermentation time of the grains. However, the fermentation mechanisms of most types of Baijiu remain unclear. In this study, we investigated the flavor characteristics of three quality grades of Jinyu-wan Fuxiang Baijiu (JFXB) at two different fermentation times. A high number of VOCs were revealed via two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS), while principal component analysis (PCA) and orthogonal partial least squares discrimination analyses (OPLS-DA) indicated significant VOC differences among samples. Relative odor activity value (ROAV) assessment identified 12 VOCs with ROAV > 1 that were regarded as the key aroma contributors, along with 31 key differential VOCs with variable importance in projection (VIP) values greater than 1 (VIP > 1). Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) accurately identified 62 VOCs, establishing a VOC fingerprint and revealing 21 VOCs with VIP > 1. Sensory analysis revealed significant differences in the aroma, taste, and appearance of the samples. Overall, this study elucidates the flavor characteristics of Fuxiang Baijiu (FXB), providing valuable insights for the flavor quality control of FXB and a foundation for its fermentation process.
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高影响因子
危险品化学品经营许可证（带存储）