Food Chemistry-X
·
2022
·
IF 6.443
LI Junxing,Miao Aiqing,ZHAO Gangjun,Liu Xiaoxi,Wu Haibin,Luo Jianning,Gong Hao,Zheng Xiaoming,Deng Liting,Ma Chengying
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, respectively. By E-nose and GC–MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without ‘taro-like’ aroma. According to the analysis of differential volatile compounds obtained from GC–MS and the GC-O analysis of the sample with ‘taro-like’ aroma, we found that 2-acetyl-1-pyrroline representing the ‘taro’ odor was only identified in the sample with ‘taro-like’ aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the 'taro-like' aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and ‘taro-like’ aroma was further verified via other pumpkin samples. Our results provide a theoretical basis for understanding the aroma characteristics of pumpkin fruit.
研究领域:
植物学
·
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Wang He,Zixuan Liu,Haoyue Liu,Jie Sun,Haitao Chen,Baoguo Sun
The flavor of three types dried sausage from Guangdong, Sichuan and Harbin were studied by headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS), sensory evaluation combined with principal component analysis. The results showed that Harbin dried sausage had more prominent spicy flavor attributes, and the varieties and contents of flavor substances were more abundant. Then Harbin dried sausage was selected for further analysis. The flavor dilution factor of 37 aroma components was obtained by gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis. 30 compounds were quantitated, and their odor activity values were calculated. The key aroma components were validated by using recombination and omission experiments. The omission experiment of 27 aroma compounds was carried out, and 10 compounds were finally determined as the key aroma active substance. The key aroma components of Harbin dried sausage included hexanoic acid, acetic acid, isovaleric acid, butyric acid , nonanal, acetoin, hydroxyacetone, ethyl hexanoate, eugenol, and p -cresol.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Di Zhou,Xin-yu Liu,Miao-qin Xie,Hao-jie Xu,Huai-hui Yi,Da-xiang Li,Ru-yan Hou,Hui-mei Cai,Xiao-chun Wan,Daniel Granato,Chuan-yi Peng
Tanyang Congou black tea, renowned for its distinctive floral and fruity aroma, is meticulously produced using the shaking technique. However, the specific aroma profile and the key odor-active compounds responsible for this characteristic fragrance have not been fully elucidated. This study integrated sensory evaluation with molecular sensory science approaches to identify and characterize the principal odorants contributing to the tea's aroma. Sensory analysis confirmed that the prepared black tea exhibited typical high-quality attributes, with a prominent floral and fruity aroma markedly reduced in lower-grade samples. A total of 70 volatile compounds were detected, among which 29 key aroma-active compounds were identified across all three quality grades using aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Of these, 16 volatiles exhibited high flavor dilution (FD) factors (≥8), and 11 compounds showed relative odor activity values (ROAV) greater than 1. Notably, seven compounds—( E )- β -ionone, (E)-nerolidol, geraniol, citral, linalool, hexanal, and phenylacetaldehyde—were identified as the primary contributors to the characteristic floral-fruity aroma of Tanyang Congou black tea. These findings provide comprehensive insight into the aroma profile of Tanyang Congou black tea, offering a scientific basis for quality assessment and targeted aroma modulation in tea production.
研究领域:
食品科学
·
茶学
·
分子感官科学
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DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 6
·935
·
IF 5.1
Kun Tang,Cong Chen,Yutong Liu,Suxuan Li,Yiye Luo,Xiaoyu Chen,Zhiyong Wu
Pandan leaves have a prominent glutinous-rice aroma; however, few studies have explored their volatile aroma compound composition. Herein, the differences in the volatile aroma components of fresh and dried pandan leaves were investigated for the first time using HS–SPME–GC–O–MS combined with principal component analysis, orthogonal partial least squares discriminant analysis, and HS-GC-IMS with aroma fingerprinting. A total of 93 volatile compounds were identified, exceeding previous reports, including 43 main flavor components with odor activity values (OAV) > 1. OAV and aroma extract dilution analysis tests reveal 13 main aroma volatiles including 2-acetyl-1-pyrroline, hexanal, nonanal, phenylacetaldehyde, β-cyclocitral, butanal, ethyl caprylate, ethyl nonanoate, ethyl caprate, ethyl laurate, 3-hydroxy-2-butanone, acetophenone, and α-ionone. Sixteen types of aromas were classified, and the results are presented as flavor wheels. The findings of this study elucidate the changes and retention of aroma volatiles in differently processed leaves, which could benefit food industry applications.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2025
·Vol. 15
·期 30
·24437
·
IF 4.6
Feng Wen,Yongjun Wu,Jing Jin,Lincheng Zhang,Shuoqiu Tong,Cen Li,Li Ran,Yuzhang Zhu
Fermented soybean products are an integral part of the Chinese diet, valued for their distinctive aroma. Bacillus subtilis ( B. subtilis ) BJ3-2 is a highly effective fermentation strain widely used in the industrial production of bacterial-type douchi. However, the specific aroma characteristics of soybeans fermented by this strain remain unclear. This study utilized gene knockout, GC-O-MS, and multivariate statistical analysis to comprehensively investigate the aroma components of soybeans fermented by B. subtilis BJ3-2. For the first time, 12 key aroma skeleton compounds were identified, including guaiacol, 2,5-dimethylpyrazine, and 2-methylbutyric acid, which primarily contribute to the smoky, roasted, and sweaty aroma attributes of fermented soybeans. Additionally, 17 compounds were considered to have important coordinating effects on soybean aroma, such as 3-hydroxy-2-butanone (buttery, creamy). Partial least squares regression (PLSR) analysis demonstrated a good correlation between key aroma compounds and sensory attributes. Gene knockout of fadA and bkdB resulted in a significant increase in 2,5-dimethylpyrazine and 1-octen-3-ol levels, along with a marked reduction in 2-methylbutyric acid levels. These changes enhanced the roasted and beany notes, reduced the sweaty aroma, and ultimately improved the overall aroma profile. These findings provide insights into the genetic regulation of aroma in fermented soybean products and form a foundation for reducing undesirable aromas and improving the overall aroma quality of industrially produced douchi. Bacillus subtilis fermented soy food is deeply loved by consumers, and its unique aroma characteristics are influenced by the fadA and bkdB genes.
研究领域:
食品科学
·
微生物学
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分子生物学
·
感官分析
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生物技术
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产品关联
DOI
PubMed
高影响因子
Food Analytical Methods
·
2018
·Vol. 12
·期 2
·544-557
·
IF 2.245
Al-Dalali Sam,Zheng Fuping,Sun Baoguo,Chen Feng
Zhenjiang aromatic vinegar is one of the most popular vinegars in China, which can be produced by either traditional or modern techniques. Aroma profiles of the traditional Zhenjiang aromatic vinegar (TZAV) and the modern Zhenjiang aromatic vinegar (MZAV) at different stages of their aging were analyzed by headspace solid-phase microextraction (HS-SPME) with an aid of DVB/CAR/PDMS fiber combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 53 volatile compounds were identified. Among them, 43 aromas were positively identified after comparison with their corresponding authentic compounds. Two volatiles, including isopentyl alcohol and butyl benzoate, were only identified in TZAV, while propiophenone was only identified in MZAV. In addition, some volatiles were found to be generated during the aging period, which included isopentyl alcohol, 3-(methylthio)propyl acetate, and 2-acetoxy-3-butanone in the TZAV samples, and 2-ethyl-1-hexanol, octanoic acid, propiophenone, and dimethyl trisulfide in the MZAV samples. The total amount of volatile compounds in the MZAV was greater than its counterpart TZAV. Moreover, 29 odor-active compounds were recognized by GC-O analysis, while 25 of them were confirmed by their authentic compounds, and their perceived odors included sweet, acid, buttery, floral, herbal, fruit, fresh, pungent, almond, and geraniol notes.
研究领域:
食品科学
·
分析化学
·
农学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Huan Liu,Jingyu Li,Yuping Zhang,Lin Li,Hansheng Gong,Lixuan Tan,Peng Gao,Pi Li,Jiangtao Xing,Bin Liang,Jianxun Li
Lipids are key aroma contributors in meat products. However, the role of different lipids in the presence of aroma compounds in roasted pigeons has not been studied. The formation of aroma compounds and lipids during the circulating non-fried roasting of pigeons was investigated. The results presented that 18 aroma compounds, including 5-methy-2,3-diethylpyrazine, were identified as key aroma compounds. A total of 6324 lipids were classed into 47 categories, such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), and triglyceride (TG). Nine lipids, containing PA(P-20:0/22:4(7Z,10Z,13Z,16Z)) and LPC 16:0-SN1, showed promise as potential biomarkers for discriminating differential pigeons using OPLS-DA. PC (13.76%), TG (13.58%), and their products were major lipids, among which TG 16:0 16:0 18:2, LPC 18:2-SN1, and PC 18:1_18:1 played a crucial role in the presence of aroma compounds. Interestingly, the linoleic acid , an important aroma contributor, was predominantly bonded to the sn-2 position of phospholipid and sn-3 position of neutral lipids.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Jiacheng Li,Cong Li,Xueli Chen,Xianyan Liao,Hui Zhou,Baocai Xu,Li Zhang,Liming Jiang
To understand the characteristic aroma compounds and their changes during the processing of sauce-flavoured black pork (SBP), headspace solid phase microextraction gas chromatography-olfactometry mass spectrometry (HS-SPME-GC-O-MS) was used to determine the volatiles during processing. A total of 63 volatiles were detected during the whole processing, including aldehydes, alcohols, esters, and furans, etc. The aroma characteristics of SBP are meaty, fatty, fruity, and grassy. During the processing, the aroma characteristics gradually shift from grassy and fruity aromas to being dominated by meaty, supplemented by fruity, fatty, and grassy aromas. Further, the impact of 25 characteristic aroma compounds on aroma changes was visualized through co-occurrence network analysis. Specifically, esters showed increasing centrality (network connectivity) in later stages, indicating their dominant role in transitioning aroma from grassy and fruity to meaty dominance. Ten key characteristic aroma compounds of SBP were confirmed based on molecular sensory science methods: isovaleraldehyde, hexanal, phenylacetaldehyde, eucalyptol, linalool, ethyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, ethyl hexanoate, and 2-pentylfuran. Esters are the most important contributor to the characteristic aroma of SBP, with significantly higher content (929.34 μg/kg) and aroma character impact (58 %) than aldehydes (662.35 μg/kg, 25 %).
研究领域:
食品科学
·
风味化学
·
分析化学
·
食品加工
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Analytical Methods
·
2016
·Vol. 8
·期 23
·4727-4735
·
IF 1.915
Chaojun He,Xiangmeng Guo,Yumin Yang,Yanfu Xie,Fengyang Ju,Wenbo Guo
Aroma volatiles from zijuan and pu-erh green teas were extracted by headspace solid-phase microextraction (HS-SPME). They were then characterized and identified using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The conditions of HS-SPME, including fiber selection and optimization of sampling conditions, have been previously investigated. Under optimal conditions, 51 and 42 aroma-active compounds were detected and characterized in zijuan and pu-erh green tea samples, respectively. Alcohols, ketones, and hydrocarbons were qualitatively the most dominant aroma-active compounds in zijuan and pu-erh green teas. The aroma-active compounds with similar sensory descriptors were grouped into the same category, and the sum of individual aroma intensity values within each category showed that the “floral” aroma, “woody” aroma, and “fruity” aroma in both zijuan and pu-erh green teas were the major aroma categories. These aroma notes were closely related to the characteristics of green tea aroma and its sensory perception.
研究领域:
食品科学
·
分析化学
·
茶叶科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Qiao Kang,Zhe Wang,Yue Sun,Xinyu Hu,Yunlin Yang,Hehe Li,Huibin Sun,Baoguo Sun,Jinyuan Sun
Wild bitter melon ( Momordica charantia L. Var. Abbreviata Ser; WBM) is widely cultivated in East and Southeast Asia. It is made into lujiu with high-quality strong-flavor baijiu and presents a beautiful golden color and harmonious aroma. Lujiu is a type of alcoholic beverage similar to gin. In this study, the aroma profile of wild bitter melon lujiu (WBML) was determined through sensory evaluation, and important aroma-active compounds were identified through liquid–liquid extraction (LLE) coupled with gas chromatography–olfactometry–mass spectrometry (GC–O–MS) and aroma extraction dilution analysis (AEDA). A total of 42 aroma-active compounds were identified, and 28 of them with FD factor ≥ 3 were quantified. Sixteen compounds were pivotal aroma contributors, among which ethyl hexanoate, ethyl pentanoate, ethyl butanoate, ethyl octanoate, and acetic acid had the highest OAVs. Moreover, WBM-sourced aroma compounds were found in WBML, including dihydroactinidiolide, ( E , E )-2,4-nonadienal, β-ionone, etc. The extraction parameters of vacuum-assisted sorbent extraction (VASE) were optimized for the first time to analyze lujiu aroma. The effect of homologous polysaccharide addition to the aroma of WBML was explored with VASE–GC–MS. The greasy off-odor was decreased due to the reduction of ethyl octanoate volatility by polysaccharide addition.
研究领域:
食品科学
·
分析化学
·
饮料技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Xueli Chen,Haoyue Liu,Cong Li,Yujuan Xu,Baocai Xu
To clarify the characteristic aroma compounds and flavor discrepancies of five Chinese typical pig species, headspace-solid phase microextraction gas chromatography–olfactometry-mass spectrometry (HS-SPME/GC-O-MS), electronic nose (E-nose), aroma recombination and omission experiments were used to analyze the characteristic aroma and boundary of five boiled pork. A total of 38 volatile compounds were identified, of which 14 were identified as important odorants with odor-activity values (OAVs) greater than 1. Aroma recombination and omission experiments revealed 8 key characteristic aroma compounds, which significantly contributed to the overall aroma. Sensory evaluation of the recombination model with the 8 aroma compounds scored 3.0 to 4.0 out of 5 points. 12 potential markers were identified to distinguish by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), including (E)-2-octenal, 3-ethyl-2-methyl-1,3-hexadiene, (E)-2-heptenal, 2-pentylfuran, cyclooctanol, 1-heptanol, sec -butylamine, D-limonene, N-vinylformamide, 2,3-octanedione, 2-ethylfuran and 3-pentanamine. Alongside benzaldehyde and pentanal, the combinations and fluctuations of these 14 aroma markers were proposed to constitute the aroma boundaries of different pork breeds. The aroma-active substances were able to effectively differentiate different breeds.
研究领域:
食品科学
·
分析化学
·
农学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Sam Al-Dalali,Fuping Zheng,Baoguo Sun,Chenxi Zhou,Ming Li,Feng Chen
Effects of different brewing processes, such as the solarization process (i.e. with or without), selection of different types of rice as a raw material (i.e. normal or sticky rice), and addition of flavoring materials (i.e. presence or absence of spices or sugar), on the aroma profiles of three types of Chinese vinegars were investigated. These three vinegars were the Longmen aromatic sweet rice vinegar (LASRV), Longmen aromatic rice vinegar (LARV), and Longmen rice vinegar (LRV). Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and HS-SPME-aroma extract dilution analysis combined with gas chromatography-olfactometry (HS-SPME-AEDA-GC-O) were used to identify and quantify the volatile compounds, as well as the aroma-active compounds in the Longmen vinegars. Among the total of 68 volatile compounds that were identified, 49 were confirmed by their corresponding chemical standards. The results showed that the LASRV sample contained higher concentrations of acids, alcohols, esters, sulfides, acetal, and aromatic hydrocarbons because of effects of the solarization process and the presence of added sugar. The LARV sample was found to contain more aldehydes, pyrazines, ketones, phenols, lactone, and oxazoles, which might be contributed by the solarization process, as well as the addition of spices.
研究领域:
食品科学
·
分析化学
·
风味化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）