LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Hui Hou,Chang Liu,Xiaoshuo Lu,Donglu Fang,Qiuhui Hu,Yuyu Zhang,Liyan Zhao
New insight was systematically elucidated on variations of overall flavor characteristics in shiitake mushrooms ( Lentinula edodes ) affected by different drying techniques (hot air-drying (HD), vacuum freeze-drying (VFD), and VFD combined with HD (VFD-HD)). The volatile fingerprints of shiitake mushrooms were successfully established by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and taste profiles and concentrations of non-volatile substances in mushrooms were analyzed. Comparison of aroma fingerprints associated with three drying approaches demonstrated that HD caused considerable losses of volatile compounds except for volatile acids, while VFD and VFD-HD preserved aroma compounds effectively. By application of PLSR analysis, strong “seasoning-like” and “fruity” aromas of VFD-HD mushrooms were closely correlated with 2,6-dimethylpyrazine and esters respectively. Additionally, the umami intensity of VFD-HD mushrooms was similar to HD samples and significantly higher than VFD ones. Furthermore, the correlation between the electronic tongue and sensory attributes was explored. The results obtained from this study revealed that VFD-HD could combine the advantages of single HD and VFD, producing high flavor quality mushroom products.
研究领域:
食品科学
·
分析化学
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DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 14
·4393
·
IF 4.927
Chao Li,Huiying Wan,Xinlong Wu,Jiaxin Yin,Limin Zhu,Hanjiang Chen,Xinbo Song,Lifeng Han,Wenzhi Yang,Heshui Yu,Zheng Li
Volatile organic compounds (VOCs) are the main chemical components ofSchizonepetae Spica(SS), which have positive effects on the quality evaluation of SS. In this study, HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry) and HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) were performed to characterize the VOCs of SS from six different regions. A total of 82 VOCs were identified. In addition, this work compared the suitability of two instruments to distinguish SS from different habitats. The regional classification using orthogonal partial least squares discriminant analysis (OPLS-DA) shows that the HS-GC-IMS method can classify samples better than the HS-SPME-GC-MS. This study provided a reference method for identification of the SS from different origins.Keywords:volatile organic compounds;Schizonepetae Spica;HS-SPME-GC-MS;HS-GC-IMS;OPLS-DA
研究领域:
药学化学
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分析化学
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中药学
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Huan Liu,Shuqi Zhao,Jingyu Li,Xinhe Zhang,Wenjing Li,Chanchan Sun,Chengyu Zeng,Cheng Li,Jiangyan Yu,Fengxue Zhang,Junke Li
The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through multidimensional mass spectrometry. The results indicated that the roasted pork exhibited pronounced roasty, fatty, meaty, sweet, and grassy notes. Thirty-nine key aroma compounds were identified, such as 2-ethyl-3,5-dimethylpyrazine, ( E, E )-2,4-nonadienal, and 1-octen-3-ol. Particularly, the pyrazines and unsaturated aldehydes were key contributors to the roasty and fatty aromas, respectively. The linoleic acid and oleic acid served as critical precursors for the generation of carbonyls and alcohols. The glucose, arginine, glycine, and alanine were essential precursors for the formation of pyrazines. Notably, the 1-octen-3-ol emerged as a key marker discriminating different roasting durations. The structural unfolding of proteins facilitated both the generation and retention of key odorants. These findings provided new insight for targeted regulation and quality control of aroma development in roasted meat products.
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PubMed
高影响因子
Food Chemistry-X
·
2026
·
IF 8.2
Lingshuai Meng,Yu Nie,Siyao Wu,Wei Li,Bangxi Zhang,Guangcan Tao,Tingting Zheng,Haijiang Chen,Dong Lin,Xu Song,Sen Cao,Su Xu
This study investigated the volatile organic compounds (VOCs) of Dictyophora rubrovalvata (DR) varying varieties and cultivation conditions by E -nose, GC-MS, GC-IMS, Multivariate Data Analysis (MDA). E-nose and PCA indicated overall volatile intensity as QY1-D (Qianyou-No.1-greenhouse) > QF1-L (Qianfeng-No.1-forest conditions) > QY1-L (Qianyou-No.1-forest conditions) > QF1-D (Qianfeng-No.1-forest greenhouse), GC-MS, GC-IMS analysis highlighted 12 and 35 key VOCs that OAV > 1. GC-MS was particularly sensitive to Hexanal and 2-Octenal, could effectively distinguish the environmental influences on VOCs. However, GC-IMS was sensitive to Ethyl acetate, Acetic acid, 3-Hydroxy-2-butanone and 3-Furanmethanol, and enabling it to not only differentiate the environmental impact on the VOCs but also varieties. Furthermore, MDA demonstrated the combination of GC-MS and GC-IMS were more comprehensively and accurately in characterizing the VOCs. Overall, QY1 exhibited a higher VOCs content than QF1. Besides, the greenhouse environment was more conducive to aroma enrichment in QY1, whereas the undergrowth environment was more beneficial for aroma enrichment in QF1.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Jialiang Zou,Huangsheng Zhang,Liang Zhao,Huanhuan Xu,Lin Chen,Hongping Chen,Fu Wang,Yuan Hu,Youping Liu
Chuan Chenpi (CCP), the peel of the ancient Chinese citrus variety Citrus reticulata ‘Dahongpao’, enhances its edible and medicinal value through aging. This study focuses on CCP samples aged 1–8 years, aiming to explore the dynamic changes during aging. Although aging induced noticeable changes in color, Fourier Transform Infrared (FTIR) analysis revealed no significant alterations in functional groups. Volatile and non-volatile metabolomic analyses indicated that aging primarily affects metabolite content rather than types, and both composition and antioxidant activity reached relatively high levels in the fourth year. The experimental results illustrate that the improvement in CCP quality induced by aging does not follow a linear pattern but exhibits fluctuations. The findings verify that the fourth year serves as a critical turning point for CCP's quality. This study clarifies the dynamic variation of chemical components in CCP during aging, thereby providing a scientific basis for the selection of its aging duration.
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PubMed
高影响因子
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
·
2026
·
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
Food Bioscience
·
2025
·
IF 5.9
Yuwei Liu,Yuting Wang,Ziyi Liu,Chang Li,Qiang Yu,Jianhua Xie,You Long,Qianzhu E,Yi Chen
Spice use in traditional braised He Bao carp (Cyprinus carpio) remains empirical, and its flavor-modulating mechanisms lacks scientific elucidation. This study elucidated the differential flavor-modulating mechanisms of four natural spices—Perilla frutescens, dried tangerine peel (Citrus reticulata), lemongrass (Cymbopogon citratus), and orange peel (Citrus sinensis). Aroma-active and taste-active compounds were characterized by GC–MS, GC–IMS, E-nose, E-tongue, and molecular docking. A total of 129 volatiles were identified, including 16 shared core compounds (e.g., benzaldehyde, nonanal, geraniol). Lemongrass group yielded the highest volatile content (110.34 mg/kg) with dominant citral, geraniol, citronellol, and eugenol, while orange peel group exhibited abundant D-limonene (9.93 mg/kg, OAV > 200). Perilla frutescens group suppressed fishy odor by reducing 1-octen-3-ol, and dried tangerine peel group enriched thymol and γ-terpinene, enhancing herbal-citrus notes. Molecular docking revealed stronger binding of key pleasant odorants (–4.4 to –5.1 kcal/mol) to OR1D2 receptors than off-flavor compounds. In taste evaluation, dried tangerine peel group and lemongrass group enhanced umami perception via increased Glu (≈1.09 g/100 g) and 5′-IMP (up to 258.7 mg/100 g). Overall, natural spices distinctly modulated aroma and taste, with lemongrass group and orange peel group producing complex aromatic profiles and dried tangerine peel group improving taste balance. These findings provide mechanistic insight and practical guidance for enhancing the flavor and standardization of traditional Jiangxi cuisine.
研究领域:
食品科学与技术
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风味化学
·
分子感知
·
天然产物
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烹饪科学
·
分析化学
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产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 14
·2441
·
IF 5.1
Erlin Zhai,Jing Zhang,Jiancai Zhu,Rujuan Zhou,Yunwei Niu,Zuobing Xiao
Lard imparts unique organoleptic properties that underpin its essential role in Chinese gastronomy; however, the specific lipid precursors contributing to its aroma remain unclear. This study explores the flavor formation mechanism of lard by comparing its texture and aroma at two preparation temperatures, 130 °C and 100 °C. We identified a total of 256 and 253 lipids at these temperatures, respectively, with triacylglycerols (TGs) and diacylglycerols (DGs) being the predominant lipid species. An HS-GC-IMS analysis detected 67 volatile compounds, predominantly aldehydes, acids, and alcohols. A subsequent Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) identified 49 discriminatory lipids and 20 differential volatiles. A correlation analysis showed a positive relationship between aldehydes and unsaturated triglycerides in lard, with TG (16:1-16:1-18:0), TG (17:2-18:1-18:1), TG (16:1-17:1-18:1), and TG (18:1-18:1-20:1) identified as characteristic markers at both temperatures. Furthermore, there was a positive correlation between ketones and alcohols and phospholipids and sphingolipids containing unsaturated fatty acid chains. TGs and glycerophospholipids (GPs), rich in polyunsaturated fatty acids, are likely key precursors driving the formation of distinct flavors during lard processing. This study elucidates the mechanistic interactions between lipids and volatile organic compounds, providing a framework for optimizing lard processing protocols and flavor modulation.
研究领域:
食品化学
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脂质科学
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风味化学
·
分析化学
·
食品加工
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Pengfei Han,Jiawei Cheng,Jingyi Wang,Jingren He,Rui Zhang,Muci Wu,Yin Xiong
The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil (BGSO) were comparatively explored for the first time. All oils complied with standards for physicochemical properties and BGSO had the highest phenolic content. Their mineral levels varied significantly. The fatty acid composition of WGSO, WSO, PSO, and CSO was similar, predominantly linoleic acid. Whereas BGSO exhibited a distinct fatty acid profile with 55.38 % α-eleostearic acid. All samples were rich in tocopherols and squalene, with WSO having the highest total tocopherol content and PSO having the highest squalene content. HS-GC–IMS and HS-SPME-GC–MS detected 118 and 67 VOCs, respectively, primarily consisting of aliphatic aldehydes, alcohols, esters, and ketones. Principal component analysis confirmed that BGSO had the most distinctive volatile characteristics, while the other four seed oils shared similar VOC profiles.
研究领域:
食品科学
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化学
·
农业
·
分析化学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 12
·e70753
·
IF 3.4
Yu-Mei Zhai,Yongcheng Liao,Hong Li,Hui-dan Xiang,Weiwei Wu,Xiao-Juan Tang,Min Gong,Yun-Guo Liu
Honeysuckle samples from various plots in Pingyi County, Linyi City were selected and analyzed by integrating electronic tongue (E-tongue), electronic nose (E-nose), HS-SPME-GC-MS, and GC-IMS technologies with multivariate statistical analysis methods, a systematic analysis of the flavor characteristics and plot differentiation patterns of volatile organic compounds (VOCs) was conducted in the study. The results indicated that the E-tongue provided distinct sensor response patterns that correlated with taste attributes such as sweetness and bitterness, effectively discriminating samples from different plots. E-nose analysis further showed that aroma-related response intensities exhibited significant plot-based variation. Through HS-SPME-GC-MS and GC-IMS techniques, a total of 203 volatile components were identified. Based on HS-SPME-GC-MS data, using VIP > 1 and OAV ≥ 1 as screening criteria, seven key volatile markers were determined. From the GC-IMS data, 24 characteristic compounds were screened out using the criterion of VIP > 1, with aldehydes comprising the highest proportion. Furthermore, the random forest (RF) algorithm was employed to integrate these two sets of data. Monte Carlo cross-validation showed that the model accuracy reached 1.0, successfully identifying 15 key volatile compounds. This study provided a theoretical foundation and data support for optimizing the quality evaluation system of honeysuckle and innovating origin traceability technology through multi-dimensional flavor analysis and key marker screening.
研究领域:
食品化学
·
分析化学
·
植物科学
·
感官分析
·
化学计量学
·
产地溯源
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Na Wang,Xiangyang Zhang,Li Xue,Zhen Zhang,Li Fu,Xuejiao Ren,Hui Zhang,Bo Zhang,Xiaoyu Jiang,Lili Zhang,Mei Wang
Daoguang nianwu (DGNW), a representative Chinese Chenxiang-type baijiu stored in wooden Jiuhai, features the distinctive “three aroma-types in one sip” profile. Six vintages (0, 1, 3, 5, 10 and 20 years) were analyzed via GC-E-Nose, GC-IMS, GC-MS-O, ROAV and chemometrics to characterize its aging aroma. A total of 130 aroma compounds were identified, with esters dominant at 43.08%. Young DGNW (0Y) exhibited more numerous key aroma-active components including ethyl 2-methylbutyrate, furfural, 4-ethylguaiacol and dimethyl trisulfide (DMTS), presenting “fruity”, “floral”, and “caramel” notes alongside “herbal, smoky” and “pickle” off-odors. In contrast, aged DGNW (5Y) displayed richer diversity with enhanced “sour”, “woody, fresh” notes attributed to hexanoic acid, ethyl octanoate, phenylethyl alcohol and heptanol, with complete elimination of off-odors. OPLS-DA revealed three aging stages: young (0Y), low-aged (1Y–3Y) and high-aged (5Y–20Y), identifying 5 years as the critical turning point with stabilization after 10 years. Cluster analysis (CA) validated 12 dual-functional key aging markers. Notably, most of 51 screened markers decreased during storage, including furfural—a pattern contrary to pottery-jar-aged baijiu. Based on these findings, we propose an “initial alkalinity to late acidity” hypothesis for the wooden Jiuhai aging environment, providing theoretical insights for optimizing wooden Jiuhai storage technology in Chinese baijiu production.
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PubMed
高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Congyan Meng,Jie Wu,Chunrong Yan,Jianqiang Wei,Yuanxing Zhang,Tianjun Yuan,Ying Hou
This study investigated the effects of microwave thermal processing treatment (MD) and hot-air thermal processing treatment (HAD) on the volatile flavor compounds of coffee peel, using sun-dried (SG) samples as the control. GC–IMS and HS-SPME–GC–MS were combined with multivariate analyses (PCA and PLS-DA) and ROAV evaluation. A total of 62 and 56 volatile organic compounds (VOCs) were tentatively identified by GC–IMS and GC–MS, respectively, with ketones, aldehydes, alcohols, and esters representing the predominant classes. The two analytical methods exhibited complementary detection capabilities. PCA and PLS-DA clearly differentiated the three thermal drying treatments. Aroma-related compounds (VIP > 1 and ROAV ≥ 1) included 2-furanmethanethiol, 3-methylbutanal, (E)-2-decenal, ethyl heptanoate, hexanal, benzyl alcohol, linalool and β-ionone. Based on the nine core coffee flavor categories, SG exhibited a complex aroma profile characterized by herbal/vegetable, fruity, and nutty/cocoa notes; HAD was distinguished by highly pronounced floral notes; whereas MD presented both floral and roasted characteristics. The integrated analytical strategy effectively discriminated among different thermal processing treatments and identified putative aroma markers, which require further validation through olfactometry or sensory evaluation. This study provides a scientific basis for elucidating the flavor profile of coffee peel and supports the further development of coffee cascara tea products.
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高影响因子
危险品化学品经营许可证（带存储）