FOOD RESEARCH INTERNATIONAL
·
2023
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IF 8.1
Mingguang Yu,Qinggang Xie,Huanlu Song,Lijin Wang,Han Sun,Shilong Jiang,Yongjiu Zhang,Chengdong Zheng
Odor analysis of human milk (HM) is often challenging. Here, a new strategy for the analysis of odorants in HM using dynamic headspace sampling combined with comprehensive two-dimensional gas chromatography–olfactometry-mass spectrometry (DHS/GC × GC-O-MS) was established based on the comparison of different extraction methods and instrument modes. Overall, DHS/GC × GC-O-MS was proved to be able to provide higher extraction efficiency and better analytical results of the odor-active compounds (OACs) in HM, meanwhile, the salt addition during the extraction further promoted the release of the odorants. Twenty key OACs in HM were identified by flavor dilution analysis and odor activity calculation, of which 1-octen-3-one, 2,3-butanedione, ( E )-2-nonenal, and nonanal contributed significantly to the odor of HM. In addition, 2,3-pentanedione was detected as a key OAC in HM for the first time. This study provided a powerful analytical strategy for the comprehensive odor analysis of HM.
研究领域:
分析化学
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食品科学
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感官分析
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2026
·Vol. 31
·期 12
·2138
·
IF 5.1
Xiaoduo Ma,Lei Xing,Ranran Feng,Shumin Hu,Wei Yong,Tianyang Guo,Zhaoxia Yang,Huanlu Song
Whisky is well-known worldwide owing to its unique flavor, and its fermentation and distillation conditions have a significant effect on its aroma. In this paper, new-make spirits were prepared by four fermentation conditions (two distilling yeasts and two fermentation temperatures), and the different stages (wort, wash, low wine, and new-make spirit) of the samples were collected. The main aroma compounds and their precursors were initially determined in wort and wash samples by GC-MS, UPLC-MS and HPLC. Results showed that Strecker degradation, reduction, and esterification occurred during the fermentation process, leading to decreased contents of amino acids and increased contents of volatile esters, alcohols, and acids. Moreover, the two distilling yeasts exhibited their respective optimal fermentation temperatures. Then, the distillation process was evaluated by two-dimensional gas chromatography–olfactory–mass spectrometry (GC×GC-O-MS), and 74 aroma compounds were found in different stages of new-make whiskies fermented by the two distilling yeasts and one brewer’s yeast. The contents of most compounds were enhanced by at least ten times after two distillations, while the contents of some sulfur compounds decreased. Finally, the feature aroma-active compounds of each new-make whisky were identified according to rOAV. These results provided theoretical and methodological support for yeast selection and process control in whisky production.
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DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Mingguang Yu,Baosong Wang,Ying Wang,Yuan Tang,Chen Liu,Huanlu Song,Baochao Hou,Baolei Li,Wen Zhao
Odor is an important attribute of fermented dairy products and is an important factor in determining consumer acceptance. However, the odor characteristics of brown lactobacillus beverage (BLB) and the differences in odor among different types of these products have rarely been studied. Here, a comprehensive analysis of different types of BLB were performed by SPME–GC–O–MS and SPME–GC×GC–O–MS techniques based on untargeted metabolomics. Compared with SPME–GC–O–MS, SPME–GC×GC–O–MS identified 26 new odor compounds in BLB, indicating that this method is more suitable for odor characterization of BLB. A total of 149 odor compounds were identified from 13 BLBs, of which 40 were odor-active compounds. Ketones , alcohols, acids, aldehydes, and esters accounted for about 80% of the total odor compounds and constituted the basic odor profile of the BLB. In addition to identifying indicator flavor compounds such as furfuryl alcohol , octanoic acid , and β -myrcene, which are responsible for the differences in odor profiles between different BLBs, the reference content ranges in BLBs were precisely quantified. These findings will provide new insights into the species traceability and odor characterization of BLB samples.
研究领域:
食品科学
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分析化学
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微生物学
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代谢组学
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DOI
高影响因子
International Journal of Gastronomy and Food Science
·
2024
·
IF 3.2
Ke Shi,Zhenqi Li,Yibo Bai,Yu Zhang,Huanlu Song,Wenqing Pan,Wanying Chen,Wen Xiong,Li Yang,Zijian Huang
In this study, Agaricus bisporus and pork bone stocks (PBS) were enzymatically digested, and the equivalent umami concentration (EUC) value, sensory evaluation and hydrolysis degree (DH) were used as indexes to find the optimal enzyme digestion conditions. Finally, the optimal enzymatic solution was mixed and analyzed for flavor compounds in the optimal enzymatic solution before and after Maillard reaction (MR) by GC × GC-O-MS. The results showed that the enzymatic digestion of mushroom stocks (MS) with a combination of Cellulase-Protamex™ (C-P) yielded high levels of flavor amino acids (40.733 ± 0.340 g/L), and 5′-nucleotides (12.807 ± 0.239 mg/g), and EUC values up to 1755.786 ± 40.759 g/100 g. Meanwhile, the simultaneous enzymatic hydrolysis of PBS with a combination of Flavourzyme™-Protamex™ (F-P) yielded high levels of flavor amino acids (51.265 ± 0.550 g/L) and 5′-nucleotides (17.477 ± 0.260 mg/g) with EUC values up to 3420.619 ± 114.193 g/100 g. Using the DH and sensory evaluation as indicators, the results showed that the greatest DH and the highest sensory scores were obtained with the addition of C-P-MS and F-P-MS at 7:3 (m/m). Finally, the compounds with large changes in concentration were mainly mushroom flavored 1-octen-3-ol (2208.614 ± 12.879 μg/kg), sweet-flavored 3-octanone (269.871 ± 11.691 μg/kg), floral-flavored benzyl alcohol (156.704 ± 14.859 μg/kg), green flavored 2-pentylfuran (190.470 ± 12.934 μg/kg), and almond-flavored furfural (523.555 ± 5.674 μg/kg).
研究领域:
食品科学
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酶学
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感官评价
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风味化学
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产品关联
DOI
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
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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）