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
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分析化学
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DOI
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
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植物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Min Li,Ping Zhan,Peng Wang,Honglei Tian,Jingzhang Geng,Lixia Wang
Aging is an indispensable process to endow Huangjiu with harmonious and pleasant fragrances. To elucidate the effects of aging time on aroma characteristics of Xiecun Huangjius, 5 samples aged for different years (3 to 9 years) were investigated by sensory evaluation, gas chromatography - mass spectrometry-olfactometry/detection frequency (GC – MS - O/DF), and odor activity values (OAV) analysis. Sensory results showed significant differences existed among different aged Xiecun Huangjius. Totally, 54 compounds in Xiecun Huangjius were identified by GC–MS and further quantified. Of these, 16 were confirmed as key aroma-active compounds with high OAVs and DFs. Partial least squares regression (PLSR) indicated that the old-aged Y9 sample was greatly related to most aroma-active compounds, thus presented the coordinated overall flavor. Together with orthogonal partial least squares-discriminant analysis (OPLS-DA), 4 compounds (diethyl succinate, furfural, nonanal and isoamyl alcohol) were determined as the main markers for classification of the old-aged Y9 and the other-aged samples.
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
Foods
·
2025
·Vol. 14
·期 18
·3192
·
IF 5.1
Xiaomei Chen,Panpan Wu,Shuwei Wang,Jie Sun,Haitao Chen
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji exhibited pronounced fruity characteristics. Yirgacheffe had a prominent roasted aroma, and Baoshan stood out for its stronger woody and caramel notes. The analysis employed solvent-assisted flavor evaporation (SAFE), gas chromatography–mass spectrometry/olfactometry (GC-MS/O), and high-performance liquid chromatography (HPLC). A total of 85 aroma compounds were identified, with furans, ketones, and pyrazines being the predominant contributors to roasted, nutty, and caramel aromas. Key aroma-active compounds, including furfural, guaiacol, and furaneol, exhibited the highest flavor dilution (FD) factors (up to 2187) and odor activity values, highlighting their pivotal roles in coffee aroma, with 4-vinyl-2-methoxyphenol (OAV = 761 in GL) and furaneol (OAV = 250 in BS) being particularly influential. Recombination and omission experiments validated the significance of these compounds. Non-volatile analysis revealed distinct differences in organic acids and chlorogenic acid content, with Colombia samples showing higher quinic acid levels, likely due to roasting-induced degradation. These findings provide a theoretical basis for understanding coffee flavor diversity and offer insights for quality assessment and origin identification.
研究领域:
食品科学
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分析化学
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感官科学
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代谢组学
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农产品质量
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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
·
2024
·
IF 8.5
Renliang Zhao,Hengbin Yao,Ziyan Hou,Qiongqiong Zhou,Mengyao Zhao,Chunlai Wu,Lipan Zhang,Chao Xu,Hui Su
Fu Brick Tea (FBT) is characterized by Fungus Aroma (FA), which determines the quality of FBT products. However, the aroma constituents and their interactive mechanism for FA remain unclear. In this study, the FBT sample with the optimal FA characteristics was selected from 29 FBTs. Then, 19 components with OAV ≥ 1 were identified as the odorants involved in the FA formation. The aroma recombination test suggested that the FA was potentially produced by the synergistic interplay among the 15 key odorants, including ( E,E )-2,4-heptadienal, ( E,E )-2,4-nonadienal, ( E )-2-nonenal, ( E,Z )-2,6-nonadienal, ( E )-2-octenal, ( E )- β -ionone, 4-ketoisophorone, dihydroactinidiolide, ( E )- β -damascenone, 1-octen-3-ol, linalool, geraniol, heptanal, hexanal, and phenylacetaldehyde. And, the synergistic effects between them were preliminarily studied by aroma omissions, such as modulatory effects, masking effects, compensatory effects, and novelty effects, ultimately contributing to the FA. In all, this work helps us better understand the formation of the FA and provides a basis for the improvement of FBT production technology.
研究领域:
食品科学
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农学
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化学
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产品关联
DOI
PubMed
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2026
·
IF 2.5
Wenjie Ye,Hongwei Lu,Han Chen,Naidong Chen,Li Zhang
Jin'an crispy peach is a famous geographical indication product widely grown in Lu'an City. In this study, four representative cultivars, including ‘Chunxue’, ‘Nanguohong’, ‘Chunmi’, and ‘Huangjinmi’, were selected to analyse their volatile compounds, and the headspace solid-phase microextraction (HS-SPME) method was employed. Fifty-eight volatile compounds were identified by gas chromatography–mass spectrometry (GC–MS), with 31, 24, 24, and 16 compounds detected in ‘Nanguohong’, ‘Chunxue’, ‘Chunmi’ and ‘Huangjinmi’, respectively. Principal component analysis (PCA) revealed strong correlations among five major compounds ( E )-2-hexenal, benzaldehyde, nonadienol, heptanoic acid and nonanoic acid in different cultivars. Odour activity value (OAV) analysis showed that 2-trans-4-trans-decadienal and β-damascenone exhibited the highest OAVs and together contributed to the primary flavour of the “Nanguohong” cultivar. In the “Chunxue” cultivar, ( E )-2-nonenal and 2,4-nonadien-1-al contributed to its grassy and green vegetable-like aromas. In the “Chunmi” and “Huangjinmi” cultivars, 2-ethyl-1-hexanol and phenylethyl alcohol were the predominant odour-active compounds and imparted a sweet aroma to the peaches. This research not only enhances our understanding of the flavour characteristics of Jin'an crispy peach but also lays a foundation for its further development and utilisation.
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DOI
高影响因子
MOLECULES
·
2021
·Vol. 26
·期 10
·3048
·
IF 4.412
Shuqi Wang,Yuan Chang,Bing Liu,Haitao Chen,Baoguo Sun,Ning Zhang
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.Keywords:douchi;aroma-active compounds;AEDA;OAV;GC–MS;GC–O
研究领域:
食品科学
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分析化学
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感官评价
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产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2025
·
IF 7
Tianzi Yu,Yulin Fan,Jixing Zhang,Jingming Ning
Green tea occupies a prominent position in the Chinese tea market. Although drying the tea constitutes a critical processing step, its mechanistic impact on aroma quality remains unclear. This study aimed to investigate the effects of three drying methods—roasted drying (RD), pan drying (PD), and sun drying (SD), namely, on green tea aroma formation. Sensory molecular science and targeted metabolomic analyses indicated that PD resulted in distinct chestnut- and bean-like aromas, while SD resulted in fatty and green aromas. ( E )-2-heptenal, ( E )-2-octenal, and nonanal, characteristic of SD green tea, were found to be the key sources of fatty aroma. These compounds are typically produced by the degradation of unsaturated fatty acids such as linoleic, oleic, and palmitic acids. Conversely, 2,5-dimethylpyrazine and 3,5-diethyl-2-methylpyrazine, generated through the Maillard reaction (MR), were identified as primary contributors to the chestnut- and bean-like aromas resulting from PD. Precursor analysis (soluble sugars, free amino acids, fatty acids, and MR intermediates) substantiated these findings. This study systematically elucidates drying-driven aroma modulation mechanisms, providing a theoretical foundation for optimizing the aroma quality of green tea.
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Yonghong Ye,Songyan Zheng,Yuanxing Wang
The ripe Gannan navel oranges have an appealing aroma, but few studies have reported the changes of these aromatic substances during the growth of navel oranges. In this study, changes of aroma components in Gannan navel orange from 119 to 245 days after flowering were systematically studied using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) coupled with multivariate analysis, including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). A total of 43 and 54 aroma components were identified in pulp and peel of navel orange, respectively. The odor active value (OAV) results indicated that 14 substances were the key aroma components during the growth of navel orange. Among them, the contribution of linalool, β-myrcene and limonene were the highest. The multivariate statistical analysis further confirmed that 14 and 18 compounds could be used as key markers to distinguish the pulp and peel at different growth stages, respectively. Results from this study contributed to a better understanding of the dynamic variation and retention of aroma compounds during navel orange growth, and have great potential for industrial application.
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DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 7
·1492
·
IF 4.35
Jia Huang,Haitao Chen,Zhimin Zhang,Yuping Liu,Binshan Liu,Baoguo Sun
To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), we identified a total of 55 odor-active compounds in six CSSs by comparing the odor characteristics, MS data, and retention indices with those of authentic compounds. Applying aroma extract dilution analysis (AEDA), we measured flavor dilution (FD) factors in SE-SAFE isolates, ranging from 1 to 4096, and in SPME isolates, ranging from 1 to 800. Twenty-eight odorants with higher FD factors and GC-MS responses were quantitated using the internal standard curve method. According to their quantitated results and thresholds in water, their odor activity values (OAVs) were calculated. On the basis of the OAV results, 27 odorants with OAVs ≥ 1 were determined as key odorants in six CSSs. These had previously been reported as key odorants in general soy sauce (GSS), so it was concluded that the key odorants in CSS are the same as those in GSS.Keywords:children soy sauce;gas chromatography-olfactometry;AEDA;FD factor;quantitative measurements;OAV;key odorants
研究领域:
食品科学
·
分子感官科学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jinping Zhou,Laifeng Chen,Hooi Ling Foo,Zhenhui Cao,Qiuye Lin
The present study aimed to determine microbial community , short-chain fatty acids (SCFAs), and volatilome of Bulang pickled tea during fermentation. Sequencing of 16S rRNA and ITS revealed that Bualng pickled tea was dominated by Lactobacillus plantarum , unclassified Enterobacteriaceae , unclassified Debaryomyces , Candida metapsilosis, Cladosporium sphaerospermum , and unclassified Aspergillus . The overall contents of SCFAs increased, with acetic acid showing the highest content. A total of 398 differential volatile metabolites were detected using differential metabolomics analysis. Out of these different volatile compounds , ten key volatile compounds including (Z)-4-heptenal, 1-(2-thienyl)-ethanone, 5-methyl-(E)-2-hepten-4-one, 2-ethoxy-3-methylpyrazine, p-cresol, 2-methoxy-phenol, ethy-4-methylvalerate, 3-ethyl-phenol, p-menthene-8-thiol, and 2-s-butyl-3-methoxypyrazinewere were screened based on odor activity value (OAV). The Spearman correlation analysis showed a high correlation of SCFAs and volatile compounds with microorganisms, especially L. plantarum and C. sphaerospermum . This study provided a theoretical basis for elucidating the flavor quality formation mechanism of Bulang pickled tea.
研究领域:
食品科学
·
微生物学
·
代谢组学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Yunzi Feng,Yu Cai,Xiong Fu,Lin Zheng,Zuobing Xiao,Mouming Zhao
Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to analyse their differences in aroma by gas chromatography–olfactometry/mass spectrometry (GC-O/MS). NCB contained more complex volatiles and exhibited a richer aromatic profile compared with BB. Results from aroma extract dilution analysis showed that ( E , E )-2,4-decadienal was the odorant with highest flavour dilution (FD) factor in both broths. The FD factors of 10 odorants in NCB were greater than those in BB, and 13 odorants with almond, citrus, vegetable, cucumber and sweet smells were only found in NCB. Moreover, 16 aroma compounds had average odor activity values (OAVs) greater than 1, among which ( E , Z )-2,4-decadienal (OAV BB = 181, OAV NCB = 1067), ( E , E )-2,4-decadienal (OAV BB = 175, OAV NCB = 1065), ( E , E )-2,4-nonadienal (OAV BB = 28, OAV NCB = 169), and ( E )-2-nonenal (OAV BB = 39, OAV NCB = 120) exhibited the highest values. Omission tests corroborated the importance of dienals to the overall aroma of chicken broth; nevertheless, omitting either ( E , E )-2,4-decadienal or ( E , E )-2,4-nonadienal individually did not result in significant aroma change.
研究领域:
食品科学
·
化学
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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）