FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Xinming Chen,Dandan Yang,Lin Huang,Mengqi Li,Jihai Gao,Can Liu,Xiaoming Bao,Zhizhi Huang,Jinhui Yang,Haozhou Huang,Dingkun Zhang,Runchun Xu
Frankincense is an important seasoning and spice known for its distinctive and intricate flavor profile. Considering the considerable variation in the aromatic quality of frankincense due to geographical origin, species diversity and cultivation conditions, frankincense from major global origins was characterized holistically for the first time. The electronic nose (E-nose) with headspace solid-phase microextraction gas chromatography–mass spectrometry (HS–SPME–GC–MS) and sensory evaluation were implemented to characterize the aroma components of 21 commercial varieties of frankincense from around the world. The results showed that a total of 149 volatile organic compounds (VOCs) of 10 categories were identified in frankincense, among which the numbers of alcohols, terpenes and esters compounds accounted for 22.15 %, 18.79 % and 15.44 % of the total VOCs of frankincense, respectively. The PLS-DA model effectively distinguished frankincense from Oman/Somalia and other origins. Furthermore, the study identified two differential VOCs with VIP > 1 in three Asian countries and five in six African countries. The total VOCs content and sensory characteristic score of “Lemon/Citrus” in Oman frankincense is significantly higher than other regions. The OAV results showed that 61 substances (e.g., Diacety, alpha-Pinene, Camphene, Myrcene) as key aroma compounds and OICS model indicated that p-Cymenol was found to contribute significantly to the citrus aroma in frankincense. This study identified the fundamental components of frankincense flavor and revealed different flavor descriptors of frankincense, which are crucial for reconstructing frankincense flavor and improving flavor quality.
研究领域:
植物化学
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食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Zhongjiang Wang,Jiankun Shi,Genna Ba,Caihua Liu,Yuan Meng,Yapeng Liu,Zengwang Guo,Haotian Liu,Hongbo Sun
This study investigates the binding capacity and mechanism of flash-evaporation-treated SPI with 2-acetylfuran at 75–130 °C. SPME-GC/MS, spectroscopic methodologies, FRET, and ITC are used to estimate binding ability. The highest binding percentage (89.17 %) is observed at 100 °C. The conformational changes of flash-evaporation-treated SPI reveal that 100SPI exhibits the highest flexibility and solubility, as well as lower surface tension. Correlation analysis demonstrates that the structural changes of 100SPI enhance the effective binding between SPI and 2-acetylfuran, thereby improving the adsorption capacity of SPI. This work offers a theoretical foundation for flavor selection in SPI-based food production by shedding light on the mechanism through which conformational changes in flash-evaporation-treated SPI impact its capacity for flavor adsorption.
研究领域:
食品科学
·
蛋白质化学
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风味化学
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分析化学
·
生物物理学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Qiankun Guo,Tianjin Sun,Yulu Wang,Zhiyong Xie,Xia Fan,Haoyu Zhang,Zhipeng Wang,Xiaoxiong Zeng
Sea buckthorn leaf tea is an herbal beverage made from the leaves of sea buckthorn plant ( Hippophae rhamnoides L.). However, the sea buckthorn leaf green tea suffers from drawbacks such as a pronounced grassy odor. In the present study, therefore, the processing techniques for Fuzhuan brick tea were applied to produce Fuzhuan brick sea buckthorn leaf tea, aiming at improving the flavor profile of sea buckthorn leaf tea. In Fuzhuan brick sea buckthorn leaf tea, 105 and 58 volatile compounds, primarily composed of alcohols, aldehydes, esters, and ketones, were identified by HS-SPME-GC-MS and GC-IMS, respectively. With the help of aroma activity value and a random forest classification model, α-terpineol, linalool, nerol, trans-2-nonenal, and methyl salicylate were identified as the key flavor compounds for Fuzhuan brick sea buckthorn leaf tea. These compounds were the primary contributors to the floral, fungal, woody, and minty aromas of Fuzhuan brick sea buckthorn leaf tea.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Di Zhang,Yujie Huang,Xia Fan,Xiaoxiong Zeng
Aspergillus cristatus , the predominant microbe of Fuzhuan brick tea (FBT) , is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC–MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.
研究领域:
食品科学
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微生物学
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分析化学
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茶叶科学
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DOI
PubMed
高影响因子
ACS Food Science & Technology
·
2025
·
IF 2.8
Lin Yuan,Yiye Luo,Shuo Zhang,Suxuan Li,Zhichao Zhang,Xiaoyu Chen,Yingjie Xu,Lusi Ouyang,Zhiyong Wu
To enhance the aroma complexity and commercial potential of Chinese black truffle (Tuber indicum), enzymatic hydrolyzates (EH) were subjected to Maillard reaction (MR) with xylose/cysteine under varying temperatures (90–130 °C). Volatile organic compounds (VOCs) in MR products (MRPs) were characterized using an E-nose, HS-SPME-GC-MS, and HS-GC-IMS coupled with chemometrics (PCA, OPLS-DA). MR significantly increased VOC diversity (216 compounds identified vs 82 in EH), with sulfur-containing compounds and heterocyclics emerging exclusively in MRPs. Temperature critically influenced VOC profiles: 130 °C (MRPs130) yielded the highest VOC abundance and key odorants, as confirmed by the odor activity value (OAV) analysis. Sankey diagrams visualized a flavor shift from mushroom/earthy notes in EH to enhanced fruity, green, and roasted nuances in MRPs130. This strategy effectively improves the Chinese truffle aroma, offering theoretical and practical insights for value-added processing.
研究领域:
食品科学
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香气化学
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食品加工
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代谢组学
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分析化学
·
天然产物化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Balarabe B. Ismail,Rui Huang,Donghong Liu,Xingqian Ye,Mingming Guo
The seeds of Africa's majestic baobab are often discarded or poorly utilized. Few studies explored its potential as a coffee substitute, while the key volatile compounds are still unknown. These compounds were hypothesized to be responsible for baobab's sensory acceptance. In this study, the physicochemical, sensory, and key volatile composition of brews from coffee beans and baobab seeds subjected to different roasting conditions were reported. Roasting increases pH while reducing acidity, total soluble solids, lightness ( L *), redness/greenness ( a *), and yellowness/blueness ( b *) in coffee and baobab brews. Phenolic contents increased significantly ( p < 0.05) with increased roasting intensity in baobab while degrading in coffee. Significant variability of volatile composition existed among coffee and baobab matrices and the roasting conditions. Nevertheless, the presence of several key coffee odorants in baobab from pyrazines, phenols, and furans chemical families, owing to their odour active value ≥ 1, likely contributed to its sensory acceptance.
研究领域:
食品科学
·
农学
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分析化学
·
感官科学
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DOI
PubMed
高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2024
·
IF 3.8
Haixia Liu,Honghong Rao,Jinxin Guo,Baolan Lu,Yuyun Wang,Rongxi Zhu,Xinzhen Du
A layer-by-layer chemical bonding strategy was developed for fast in situ growth of bifunctional mesoporous covalent organic framework submicrospheres (COF SMSs) on the nickel-chromium alloy (Ni-Cr) fiber substrate via the ultrasound-assisted Schiff-base reaction for the first time. COF SMSs showed well-defined morphology, extraordinary high surface area (1211 m 2 · g −1 ) and narrow mesopore (2.50 nm) as well as excellent stability. Furthermore, the resulting Ni-Cr fiber presented outstanding adsorption capability and improved selectivity for bisphenols (BPs). Consequently, an attractive SPME-HPLC-UV approach with the Ni-Cr@Ni-Cr LDHs NSs@COF SMSs fiber was proposed for rapid preconcentration and sensitive determination of BPs. By optimizing adsorption parameters, the SPME-HPLC-UV method presented good linearity for five BPs in the ranges of 0.02–200 ng·mL −1 with coefficients of determination ( R 2 ) higher than 0.999. Limits of detection and limits of quantitation were obtained from 0.003 ng·mL −1 to 0.006 ng·mL −1 and from 0.010 to 0.019 ng·mL −1 , respectively. Moreover, the intra-day and inter-day precision expressed as relative standard deviations (RSDs) was 1.57–3.52 % and 2.65–4.38 % for the proposed method with a single fiber, respectively. RSDs of the proposed method with different duplicate fibers were 3.25–6.72 %. The proposed SPME-HPLC-UV method was available for efficient preconcentration and sensitive detection of five BPs from real water and milk samples. The relative recoveries at three spiking levels of BPs were achieved in the range of 80.00–118.8 % with RSDs below 7.81 %. In addition, the prepared fiber still exhibited satisfactory adsorption performance after 120 adsorption-desorption cycles.
研究领域:
分析化学
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环境科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Shuaihua Zhang,Qian Yang,Zhi Li,Wenjin Wang,Xiaohuan Zang,Chun Wang,Zhi Wang
A hybrid composite featuring an iron-based metal-organic framework Material of Institute Lavoisier-88(Fe) and graphene oxide (MIL-88(Fe)/GO) was synthesized and used as the solid-phase microextraction (SPME) coating. The SPME fiber was prepared by covalent bonding of the MIL-88(Fe)/GO composite onto the stainless steel substrate. The fiber had a good durability and allowed >100 replicate extractions. The developed method, which combined the MIL-88(Fe)/GO coated fiber based SPME with gas chromatography-flame ionization detection (GC-FID), achieved low limits of detection (0.5–2.0 ng g −1 , S/N = 3) and good linearity ( r 2 > 0.994) for the phthalic acid esters (PAEs) from various vegetable oil samples. The repeatability and fiber-to-fiber reproducibility were in the range of 4.0–9.1% and 5.7–11.4%, respectively. The method was successfully applied to the analysis of PAEs from vegetable oil samples with good recoveries (83.1–104.1%) and satisfactory precisions (RSDs < 10.5%), indicating that the MIL-88(Fe)/GO hybrid composite is a good coating material for the SPME of PAEs.
研究领域:
分析化学
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环境科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 3
·622
·
IF 4.35
Si-Lu Wang,Song-Yi Lin,Han-Ting Du,Lei Qin,Li-Ming Lei,Dong Chen
An insight using molecular sensory science approaches to the contributions and variations of the key odorants in shiitake mushrooms is revealed in this study. Odorants were extracted by headspace solid phase microextraction (HS-SPME) and direct solvent extraction combined with solvent-assisted flavor evaporation (DSE-SAFE) in fresh and hot-air-dried shiitake mushrooms. Among them, 18 and 22 predominant odorants were determined by detection frequency analysis (DFA) and aroma extract dilution analysis (AEDA) combined with gas chromatography-olfactometry (GC-O) in the fresh and dried samples, respectively. The contributions of these predominant odorants in the food matrix were determined by quantification and odor activity values (OAVs) with aroma recombination verification. There were 13 and 14 odorants identified as key contributing odorants to overall aroma, respectively. 1-Octen-3-ol and 1-octen-3-one were the most key contributing odorants in the fresh samples in contributing mushroom-like odor. After hot-air-drying, the OAV and concentrations on dry basis of the key contributing odorants changed, due to oxidation, degradation, caramelization and Maillard reactions of fatty acids, polysaccharides and amino acids. 1-Octen-3-ol was reduced most significantly and degraded to 1-hydroxy-3-octanone, while phenylethyl alcohol increased the most and was formed by phenylalanine. In hot-air-dried samples, lenthionine became the most important contributor and samples were characterized by a sulfury odor. Overall contributions and variations of odorants to the aroma of shiitake mushrooms were revealed at the molecular level.Keywords:odorants;molecular sensory science;aroma recombination verification;solvent-assisted flavor evaporation (DSE-SAFE);headspace solid phase microextraction (HS-SPME);aroma extract dilution analysis (AEDA);detection frequency analysis (DFA);odor activity value (OAV);gas chromatography-olfactometry (GC-O);gas chromatography-mass spectrometry (GC-MS)
研究领域:
食品科学
·
分子生物学
·
分析化学
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DOI
PubMed
高影响因子
MICROCHIMICA ACTA
·
2017
·Vol. 185
·期 1
·1-10
·
IF 4.58
Wang Wenchang,Li Zhi,Wang Wenjin,Zhang Lihong,Zhang Shuaihua,Wang Chun,Wang Zhi
A porous aromatic framework of type PAF-6 was synthesized and explored as a coating onto a steel wire for using in solid-phase microextraction of polycyclic aromatic hydrocarbons (PAHs), phthalate plasticizers, and n -alkanes. The extraction temperature, extraction time, salt concentration, agitation speed, desorption temperature, and desorption time were optimized. This method for SPME resulted in the enrichment factors ranging from 122 to 1090 for PAHs (naphthalene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene), from 122 to 271 for plasticizers (diisobutyl phthalate, dibutyl phthalate, benzyl butyl phthalate, dicyclohexyl phthalate), and from 9 to 113 for n -alkanes ( n -undecane, n -dodecane, n -tridecane, n -tetradecane, n -pentadecane, n -hexadecane, n -octadecane and n -eicosane). The good extraction of the PAHs is assumed to be due to their π-stacking interaction and hydrophobic effect. The PAF-6 coated fibers are durable and can be reused more than 100 times without significant loss of extraction performance. In combination with GC-MS detection, the method has limits of detection in the range from 0.8 to 4.2 ng L −1 in case of PAHs. The relative standard deviations for five replicate determinations of the PAHs by using one fiber are in the range from 5.2 to 8.5%. When using different fibers, they range from 7.1 to 9.6%. The recoveries of PAHs from water samples at a spiking level of 20 ng L −1 are in the range from 89.5 to 103.1%, with relative standard deviations ranging from 4.0 to 9.3%.
A porous aromatic framework of type PAF-6 was synthesized and used as a novel coating for the solid-phase microextraction of polycyclic aromatic hydrocarbons prior to their determination by gas chromatography with mass spectrometric detection.
研究领域:
分析化学
·
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2021
·Vol. 37
·期 2
·83-95
·
IF 2.576
Mingji Xiao,Fangling Zheng,Mengxuan Xiao,An Qi,Huiqiang Wang,Qianying Dai
In China, Lu'an Guapian (LAGP) tea consists of tea leaves without tea buds or stems. In this study, we evaluated the aromatic characteristics of LAGP by sensory analysis, aroma extract dilution analysis (AEDA), and odor activity values. The sensory analysis revealed that LAGP had cooked soybean-like, cooked chestnut-like, roasted, cooked corn-like, fishy, fruity, floral, and grass aromas. Aroma-active compounds from LAGP were identified by solvent extraction-solid phase extraction (SE-SPE) and headspace-solid phase microextraction (HS-SPME), and subjected to AEDA. A total of 91 aroma-active compounds were identified by SE-SPE-AEDA with flavor dilution (FD) factors ranging from 1 to 4096. A total of 66 aroma-active compounds were identified by HS-SPME-AEDA with FD of 1 to 128. Nine compounds with FD ≥64 and OAVs ≥1 were major aroma-active compounds to the aroma of LAGP tea: raspberry ketone (raspberry), ( E )- β -ionone (floral, raspberry), dimethyl sulfide (cooked corn-like), indole (animal), phenylacetaldehyde (floral, honey-like), 2-ethyl-3,5-dimethylpyrazine (roasted), ( Z )-4-heptenal (cooked soybean-like, fishy), ( Z )-jasmone (jasmine), and geraniol (rose).
研究领域:
食品科学
·
农业化学
·
分析化学
·
茶叶科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xin Fang,Yanan Liu,Jingyi Xiao,Cunqiang Ma,Youyi Huang
High-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) and ultra-high performance liquid chromatography–Q-Exactive HF-X mass spectrometer (UHPLC–Q-Exactive HF/MS) were carried out to reveal dynamic changes of volatile and non-volatile compounds during the withering process of black tea. A total of 118 volatile organic compounds (VOCs) and 648 metabolites were identified in fresh and withered tea-leaves, respectively. Among them, 47 VOCs (OAV > 1.0) for the aroma formation, and 46 characteristic metabolites (VIP > 1.50, p < 0.01) selected through orthonormal partial least squares-discriminant analysis, indicated the withering contribution during black tea processing. Overall, the withering promoted alcohols, aldehydes, phenols, heterocyclic oxygen, hydrocarbons and halogenated hydrocarbons through relevant hydrolyzation, decomposition, terpene synthesis, and O -methylation. The hydrolyzation, O -methylation, condensation and N -acylation of kaempferol glycosides, quercetin glycosides, ester catechins, and gallic acid generated the accumulation of methoxyl flavonoids and flavonoid glucosides, dihydrokaempferol, syringic acid, theaflavins, and N -acylated amino acids, respectively.
研究领域:
食品科学
·
农学
·
化学
·
代谢组学
·
茶叶加工
✓ 已验证
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）