JOURNAL OF FOOD QUALITY
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2024
·
IF 2.6
Menglu Yang,Yuan Mei,Haimei Lai,Yali Wang,Yuli Huang,Xueqing Zeng,Lihong Ge,Nan Zhao
Hotpot provides a multilevel unique flavor experience and is preferred by consumers who value various taste preferences. In the present study, results showed that alcohols, phenols, hydrocarbons, and others were the commonly predominant volatiles in all butter hotpot samples (74.43%∼92.92%). However, there were merely 25 codetected compounds determined among a total of 318 aroma compounds because of the discrepant ingredients and processing technique of hotpot samples, which were sampled from several representative manufacturers. Therefore, for the first time, multiple GC-Q-TOF/MS and GC-Orbitrap-MS methods were performed to explore the more 44 potential aroma compounds of butter hotpot, in which alpha-terpinyl, acetate, nonanal, piperitone, and (E)-lignstilde could further cause the differences in flavor intensity of spices aroma, smell of grease, and roasted, charred, and nutty (). Linalool and nerol were the critical flavor precursors associated with ingredients and processing technic. Therefore, these results provide guidance for improving the butter hotpot formula and process technique.
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
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Dingding Li,Beibei Chu,Bo Li,Xiong Wang,Xingguang Chen,Qianhui Gu
Because of its peculiar flavor, chili oil is widely used in all kinds of food and is welcomed by people. Chili pepper is an important raw material affecting its quality, and commercial chili oil needs to meet various production needs, so it needs to be made with different chili peppers. However, the current compounding method mainly relies on the experience of professionals and lacks the basis of objective numerical analysis. In this study, the chroma and capsaicinoids of different chili oils were analyzed, and then the volatile components were determined by gas chromatography-mass spectrometry (GC–MS) and gas chromatography-ion migration spectrometer (GC-IMS) and electronic nose (E-nose). The results showed that Zidantou chili oil had the highest L*, b*, and color intensity (ΔE) (52.76 ± 0.52, 88.72 ± 0.89, and 118.84 ± 1.14), but the color was tended to be greenyellow. Xinyidai chili oil had the highest a* (65.04 ± 0.2). But its b* and L* were relatively low (76.17 ± 0.29 and 45.41 ± 0.16), and the oil was dark red. For capsaicinoids, Xiaomila chili oil had the highest content of capsaicinoids was 2.68 ± 0.07 g/kg, Tianjiao chili oil had the lowest content of capsaicinoids was 0.0044 ± 0.0044 g/kg. Besides, 96 and 54 volatile flavor substances were identified by GC–MS and GC-IMS respectively. And the main volatile flavor substances of chili oil were aldehydes, alcohols, ketones, and esters. A total of 11 key flavor compounds were screened by the relative odor activity value (ROAV). Moguijiao chili oil and Zidantou chili oil had a prominent grass aroma because of hexanal, while Shizhuhong chili oil, Denglongjiao chili oil, Erjingtiao chili oil, and Zhoujiao chili oil had a prominent floral aroma because of 2, 3-butanediol. Chili oils could be well divided into 3 groups by the partial least squares discriminant analysis (PLS-DA). According to the above results, the 10 kinds of chili oil had their own characteristics in color, capsaicinoids and flavor. Based on quantitative physicochemical indicators and flavor substances, the theoretical basis for the compounding of chili oil could be provided to meet the production demand more scientifically and accurately.
研究领域:
食品科学
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化学分析
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感官科学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2023
·Vol. 88
·期 7
·2870-2881
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IF 3.9
Zhipeng Liu,Kangzhuo Yang,Zhanglan He,Dong Zhao,Jia Zheng,Michael C. Qian
Whisky, brandy, rum, and Chinese baijiu are popular distilled spirits globally, and the volatile components play an essential role in the aroma of these distilled liquors. Volatile compounds in whisky, brandy, rum, and three main aroma types of Chinese baijiu (strong, light, and sauce) were investigated using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC–TOFMS). Two significant variable detection approaches, the variable importance in the projection (VIP) and nonparametric test ( Mann–Whitney U test ), were compared to determine the volatile markers among these samples. It was found that the VIP model was more efficient in screening significant variants than the U test . A total of 117 common markers were selected by both the VIP and U test methods with potential aroma contributions. Esters and acids were the main aroma markers for baijiu, diethyl esters were the main aroma markers for brandy, whereras pyrazines, lactones, and furans were the main aroma markers for whisky. Based on the chosen markers, different unknown distilled liquors were successfully classified in the model validation. This study provided a feasible methodology for spirit sample speculation based on volatile composition obtained by GC×GC-TOFMS.
研究领域:
分析化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
·
IF 5.895
Tao Feng,Jiaqing Sun,Kai Wang,Shiqing Song,Da Chen,Haining Zhuang,Jun Lu,Dejun Li,Xianle Meng,Mingliang Shi,Lingyun Yao,Chi-Tang Ho
Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC–IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC–O–MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that “fatty”, “green”, “fruity”, and “floral” are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
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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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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
·
IF 5.895
Yaran Liu,Xu Qian,Jiangtao Xing,Na Li,Junlong Li,Qingyu Su,Yixin Chen,Bolin Zhang,Baoqing Zhu
This paper clarifies the contribution of lactones and volatile phenols to the aroma of nongrape wine. A target method for the simultaneous determination of these two kinds of volatiles in nongrape wines was developed using headspace-solid-phase microextraction (HS-SPME) combined with high-resolution gas chromatography-Orbitrap mass spectrometry (GC-Orbitrap-MS). A high-resolution mass spectrometry database including 12 lactones and 11 volatile phenols was established for qualitative accuracy. Different matrix-matched calibration standards should be prepared for specific samples due to the matrix effects. The method was successfully validated and applied in three nongrape wines. Hawthorn wine contained more lactones (δ/γ-hexalactone, δ/γ-nonalactone, δ/γ-decalactone, γ-undecalactone, δ/γ-dodecalactone, C10 massoia lactone, and whiskey lactone), while blueberry wine contained more volatile phenols (especially 4-vinylguaiacol and 4-ethylguiaiacol). Goji berry wines contained certain concentrations of δ-nonalactone, γ-nonalactone, δ-hexalactone, and 3-ethyl phenol. This study demonstrated that HS-SPME-GC-Orbitrap-MS can be applied for the accurate quantification of trace aroma compounds such as lactones and volatile phenols in fruit wines.
研究领域:
食品科学
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分析化学
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农学
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DOI
PubMed
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
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分析化学
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农学
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感官科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
·
IF 9.8
Chen Yang,Kaikai Wei,Minghui Xu,Zhaojun Wang,Chuanjian Cui,Qianying Dai,Guijie Chen,Ruyan Hou
This study investigated the sensory characteristics of black tea milk teas (BTMTS) and explored their key aroma qualities. Through sensory evaluation, the mouthfeel, taste, and aroma profiles of BTMTS were identified, and the sensory wheel for BTMTS was constructed. Combining three aroma extraction methods (SPME, SBSE, SAFE), the volatile components of milk tea were comprehensively extracted. A total of 47 volatile compounds were identified using GC–MS and GC-O, with flavor dilution factors ranging from 1 to 512. Additionally, 21 compounds were confirmed as aroma-active (OAV ≥ 1). Through recombination and omission studies, 19 key aroma-active compounds were identified, including geraniol, trans-β-ionone, dimethyl sulfide, linalool, δ-decalactone, etc. Alcohols, ketones, aldehydes, esters, and acids provided violet, honey, rose, almond-like, coconut candy, cheese, and creamy characteristics in BTMTS. This research offers valuable insights into the flavor characterization and evaluation of BTMTS.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Plant Science
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2025
·
IF 4.8
Xiaowei Zhang,Tianyu Dong,Dan Chen,Haowei Sun,Anchuan Xu,Chunqiong Wang,Dan Li,Jieyun Cai,Lingduo Bu,Ke Zhang,Haitao Chen
The flavor of cigar smoke directly influences the consumer’s willingness to purchase. However, the analysis of cigar smoke was lack. In this research, a total of 235 volatile compounds were identified by GC×GC-TOFMS in cigar smoke from Yuxi, Dehong and Pu’er regions of Yunnan, including 72 alkenes, 47 aromatic hydrocarbons, 42 heterocyclics, 28 ketones, 8 alcohols, 4 aldehydes, 3 esters, 13 phenols, 5 acetonitrile and 13 others. ROAV analysis indicated that o-cresol, guaiacol, 2,6-dimethyl-phenol, 4-hydroxy-3-methoxystyrene, (E,E)-2,4-hexadienal, butylbenzene, naphthalene, nicotine and D-limonene might be the key flavor compounds. By OPLS-DA, 2-methyl-pyridine, 2,4-dimethylfuran, 2-carene, 13-heptadecyn-1-ol, 1-ethyl-2-methyl-benzene, 2,3,5,8-tetramethyl-1,5,9-decatrien, 1-ethyl-4-methyl-benzene, β-elemene, methyl isobutyl ketone and 3-methylcyclopentanone were found to be the differential volatiles distinguishing samples from different areas. Eventually, 5 groups of potential flavor precursors were summarized and identified (cembranoid, phenylalanine, chlorophyll, carotenoid and reducing sugar). This research has provided theoretical guidance for the improvement of flavor quality of cigar smoke in Yunnan.
研究领域:
分析化学
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食品科学
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烟草化学
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代谢组学
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风味化学
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产品关联
DOI
PubMed
高影响因子
Vegetable Research
·
2024
·Vol. 4
·期 1
·
IF 0
Chenxi Ji,Sihui Guan,Chenxu Liu,Chao Yu,Zhuping Yao,Hongjian Wan,Qingjing Ye,Guozhi Zhou,Huasen Wang,Yuan Cheng
Chili pepper (Capsicum annuum L.) is highly preferred by consumers owing to its distinctive flavor. Volatile organic compounds (VOCs) significantly influences the aromatic characteristics of chili peppers, thereby impacting their overall fruit quality. The study of chili pepper aroma remains at a nascent stage, with a notable gap in the literature regarding the composition and metabolic regulation of volatile flavor compounds in fresh chili peppers. This study focuses on the pepper cultivar var 'Qujiao 5' with rich fruit aroma, using headspace solid-phase microextraction full two-dimensional gas chromatography time of flight mass spectrometry (HS-SPME-GC × GC-TOFMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) detection technology platforms to analyze the VOCs present in green ripe pepper. A total of 1,558 VOCs were successfully identified. Utilizing the HS-SPME-GC × GC-TOFMS method pinpointed 933 substances, whereas the HS-SPME-GC-MS approach detected 773 compounds. Moreover, the two methods together identified 150 substances. Through the meticulous analysis of relative odor activity values (ROAV), it was conclusively determined that Pyrazine, 2-methoxy-3-(2-methylpropyl)- and 2-Nonenal, (E)- serve as pivotal volatile flavor compounds in chili fruit. Through the analysis of sensory flavor characteristics of chili peppers, it was found that fresh chili peppers have the main aroma characteristics of fatty, green bell pepper, and green, while also possessing modified odors such as floral and sweet. This research undertook a thorough comparative analysis of two different detection methods. It also meticulously examined the compositional and sensory attributes of the pepper VOCs, providing an essential reference for subsequent studies on the development of pepper fruit flavor quality.
研究领域:
植物学
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食品科学
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分析化学
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DOI
MOLECULES
·
2018
·Vol. 23
·期 12
·3082
·
IF 3.098
Wei Liu,Fan Wang,Yongchao Zhu,Xue Li,Xiaojing Liu,Jingjing Pang,Weisan Pan
Targeted drug delivery to colon cancer cells can significantly improve the efficiency of treatment. We firstly synthesized carboxyl-modified mesoporous silica nanoparticles (MSN–COOH) via two-step synthesis, and then developed calcium leucovorin (LV)-loaded carboxyl-modified mesoporous silica nanoparticles based on galactosylated chitosan (GC), which are galectin receptor-mediated materials for colon-specific drug delivery systems. Both unmodified and functionalized nanoparticles were characterized by scanning electron microscopy (SEM), transmission electron microscope (TEM), X-ray diffraction (XRD), Fourier transform infrared (FT-IR), nitrogen sorption, and dynamic light scattering (DLS). Drug release properties and drug loading capacity were determined by ultraviolet spectrophotometry (UV).[email protected]–COOH/GC had a high LV loading and a drug loading of 18.07%. In vitro, its release, mainly by diffusion, was sustained release. Cell experiments showed that in SW620 cells with the galectin receptor, the[email protected]–COOH/GC metabolized into methyl tetrahydrofolic acid (MTHF) and 5-fluorouracil (5-FU)@MSN–NH2/GC metabolized into FdUMP in vivo. MTHF and 5-fluoro-2′-deoxyuridine 5′-monophosphate (FdUMP) had combined inhibition and significantly downregulated the expression of thymidylate synthase (TS). Fluorescence microscopy and flow cytometry experiments show that MSN–COOH/GC has tumor cell targeting, which specifically recognizes and binds to the galectin receptor in tumor cells. The results show that the nano-dosing system based on GC can increase the concentrations of LV and 5-FU tumor cells and enhance their combined effect against colon cancer.Keywords:calcium leucovorin;MSN–COOH;galactosylated chitosan (GC);[email protected]–COOH/GC;galectin receptor;SW620 cells
研究领域:
药学
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纳米技术
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癌症研究
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药物递送系统
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Jiahao Tang,Xianxiu Zhou,Jiajing Hu,Guangyue Hou,Yimin Yang,Yuhang Wang,Yongwen Jiang,Haibo Yuan,Yanqin Yang
Polysulfides constituted the most abundant category during black tea processing. • Final drying was identified as the most critical phase governing VSCs profile. • Methional and dimethyl sulfide were the most impactful aroma contributors. • Proposed pathway pinpointed methanethiol as core intermediate. Volatile sulfur compounds (VSCs) are crucial in defining the distinctive aroma profile of black tea. This study systematically investigated the dynamic evolution and formation mechanisms of VSCs throughout the black tea processing. Nine VSCs were identified and quantified, with polysulfides representing the most abundant category. PLS-DA effectively distinguished different processing stages (R 2 Y = 0.978 and Q 2 = 0.931), with drying identified as a critical phase influencing VSC profiles. OAV assessment revealed that methional (cooked potato-like) and dimethyl sulfide (cooked corn-like) were the predominant aroma contributors, with OAVs consistently exceeding 5000 and 3000, respectively. Methionine–glucose thermal reaction models further demonstrated that both reaction time and temperature critically govern the sequential generation and transformation of key VSCs. A plausible formation pathway was proposed, highlighting methionine as the key precursor and methanethiol as a core intermediate. These findings provide mechanistic insights for the targeted regulation of sulfur-related aroma formation during tea processing. Download: Download high-res image (184KB) Download: Download full-size image
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DOI
高影响因子
危险品化学品经营许可证（带存储）