EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2024
·
IF 3
Chen Ziqiang,Ma Mingtao,Chen Xingguang,Peng Zhengcong,Liu Hua,Lu Jian,Wu Dianhui
The process of aging was crucial in enhancing the aroma quality of Huangjiu. Gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC–MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to detect the variations in aroma among five samples aged for varying years (5–11). A comprehensive analysis revealed the presence of 85 compounds in the Shaoxing Huangjiu, twenty of which were identified as crucial contributors to its flavor profile through odor activity values analysis. The volatile aroma components of Huangjiu exhibited notable variations among different aging years. Additionally, the concentration and diversity of key aroma compounds increased with prolonged aging. At the same time, quantitative descriptive sensory analysis showed that aging could enhance the ester and acid aroma of Huangjiu. Moreover, based on variable importance for the projection, seven potential aroma markers such as diethyl succinate, ethyl butyrate, and furfural were screened out, which were the major compounds that caused the flavor differences of aged Huangjiu. The results offer valuable theoretical support for illustrating and regulating the quality of Huangjiu during its aging process.
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ENERGY
·
2016
·
IF 4.292
Shiyou Xing,Haoran Yuan,Huhetaoli,Yujie Qi,Pengmei Lv,Zhenhong Yuan,Yong Chen
Characterizing the pyrolysis of inorganic matter-rich biomass is important for the preparation of bio-fuel precursors. Here, thermogravimetric and pyrolysis gas chromatography/mass spectroscopy (Py-GC/MS) were employed to elucidate the specific pyrolysis mechanisms of demineralized wood dust (AWD) impregnated with varying amounts of the inorganic compounds, copper and potassium . During the pyrolysis process, there was a dramatic decomposition of hemicellulose (at 200–320°C) and of cellulose (at 320–420 °C), along with slow lignin degradation. The decomposition of hemicellulose was substantially promoted with an increasing amount of copper. In addition, a decreased amount of aldehydes and phenols was observed, indicating a lower level of cellulose and lignin degradation, which led to more generation of bio-fuel precursors (C 5 –C 16 ). In contrast to copper, potassium substantially promoted the decomposition of cellulose and lignin, but had negligible effect on hemicellulose. In the presence of both copper and potassium, the latter had a more dominant role causing an increased amount of small molecular compounds (C 2 –C 4, i.e., from 10.91% to 22.12%), and decreased amounts of bio-fuel precursors (i.e., from 62.19% to 52.49%). The various decomposition pathways that might be involved in the catalytic pyrolysis of wood using copper and potassium are discussed.
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JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
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2025
·
IF 6.2
Yande Cai,Ze Wang,Jianjun Wang,Songgeng Li
The formation of chloride products in the process for pyrolysis of municipal solid wastes (MSW) with key model components was investigated by Py-GC/MS method. HCl and CH 3 Cl are identified as the most abundant chloride products for the individual pyrolysis of polyvinyl chloride (PVC) or corn straw (CS) in the range of 200–600 °C. For the pyrolysis of CS, a higher temperature is more favorable for the generation of HCl than that of CH 3 Cl. In the PVC pyrolytic products, chlorobenzene (Ph-Cl), benzyl chloride (Ph-CH 2 Cl), and 1-(chloroethyl)benzene (Ph-CHClCH 3 ) are also detected but in extremely low amounts. For the co-pyrolysis of PVC/CS, the formation of CH 3 Cl is significantly promoted. The synergistic effect in the PVC/CS co-pyrolysis process is mainly attributed to the reaction between the HCl derived from PVC and the decomposition products of lignin. The products of Ph-Cl and Ph-CH 2 Cl are mainly generated from the cyclization of Cl-containing chain species. CH 3 Cl and Ph-CHClCH 3 are mainly generated from secondary reactions between HCl and other pyrolytic products. No remarkable synergistic effect is observed on the formations of chlorides in the co-pyrolysis of PVC/PP (polypropylene), while the generation of Ph-CHClCH 3 is significantly enhanced in the co-pyrolysis of PVC/PS (polystyrene).
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JOURNAL OF MOLECULAR LIQUIDS
·
2024
·
IF 5.3
Meng Wei,Xiaochang Liu,Peng Xie,Aiyun Han,Yuanhua Lei,Xiaodong Yang,Yinchu Liu,Songshan Zhang,Baozhong Sun
In this study, the interactions between myofibrillar proteins (MPs) and key heterocyclic flavor compounds, 2-ethyl-6-methylpyrazine, 2-acetylpyrrole, 2-acetyl-thiazole, and 2-acetyl-2-thiazoline, in beef, were investigated using solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC–MS), spectroscopic, and followed by molecular docking. The GC–MS results revealed that the molecular structures of the flavor compounds strongly influenced their binding affinity with MPs. 2-Ethyl-6-methylpyrazine and 2-acetylpyrrole exhibited salting-out effects from the MPs solution, and 2-acetyl-2-thiazoline displayed a higher binding affinity with MPs compared to 2-acetyl-thiazole, indicated by the Hill binding models. Fluorescence static quenching experiments also demonstrated that 2-acetyl-2-thiazoline had a higher Stern–Volmer constant with MPs than 2-acetyl-thiazole. Circular dichroism analysis revealed that increased concentrations of flavor compounds transformed ordered structures in MPs into random coils. This suggests that high molar concentrations of 2-acetyl-thiazole and 2-acetyl-2-thiazoline induced conformational changes in MPs. In accordance with the molecular docking model, hydrogen bonds, van der Waals forces, and hydrophobic interactions were identified as the primary noncovalent interactions between MPs and 2-acetyl-thiazole and 2-acetyl-2-thiazoline. This study provides valuable insights for controlling flavor profiles of beef products.
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FLAVOUR AND FRAGRANCE JOURNAL
·
2025
·
IF 2
Qianyu Li,Kaiyan You,Ya Wang,Xuehui Cao,Danshi Zhu
The flavour quality of Lentinus edodes chicken meat filling with varying proportions of mushroom was analysed using gas chromatography–mass spectrometry (SPME-GC–MS), electronic sensory technology and fuzzy mathematical sensory evaluation. The results indicate that the addition of Lentinus edodes increased the content of unsaturated fatty acids by 3.97% and total volatile compounds by 79.20%, compared to the filling without Lentinus edodes. Furthermore, the ratio of umami amino acids increased by 6.54%. Spearman correlation analysis revealed that sensory scores are influenced by multiple factors rather than a single or few factors alone. Correlation analysis demonstrated a positive relationship between sensory score and the content of flavour amino group and Mushroom alcohol, while showing a negative correlation with the content of 5′-GMP. These findings suggest that changes in the proportion of dry and fresh Lentinus edodes significantly impact the flavour profile of chicken stuffed with Lentinus edodes.
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JOURNAL OF CHROMATOGRAPHY A
·
2024
·
IF 3.8
Huan Liu,Siyuan Di,Yunkang Liu,Zihan Li,Pin Chen,Shukui Zhu
A novel magnetic mesoporous fluorinated metal-organic framework material (Fe 3 O 4 @MIP-206-F) has been synthesized specifically for application as an adsorbent for perfluoroalkyl carboxylic acids (PFCAs) extraction by magnetic solid-phase extraction (MSPE). The carefully designed Fe 3 O 4 @MIP-206-F material features an appropriate porosity, open metal sites of Zr, and functional groups (fluorine and amino) conducive to the adsorption process. The distinctive architecture of the material endows it with exceptional extraction capabilities for PFCAs. Adsorption mechanisms encompass acid-base interactions, hydrophobic interactions, F-F interactions, electrostatic interactions, and size complementarity. Optimization of key parameters has significantly improved the extraction efficiency of MSPE. When coupled with gas chromatography-mass spectrometry (GC–MS), MSPE offers rapid and highly sensitive analysis of PFCAs. The method demonstrates wide linear range (0.050–50 ng mL −1 ), low detection limits (0.0010–0.0019 ng mL −1 ), good recoveries (86.7 % to 111 %), and exceptional intra- and inter-day precision. This approach accurately quantifies PFCAs in lake water and groundwater samples, enabling precise assessment of environmental contamination levels and supporting targeted remediation efforts.
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PubMed
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Food Chemistry-X
·
2024
·
IF 6.5
Jin-Ru Wang,Xin-Ye Wu,Cheng-Bi Cui,Jin-Feng Bi
Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC–MS was used to characterize and quantify the volatile compounds in peach slices. First, 33, 36, and 46 volatile compounds were identified and quantified in the HD, FD, and PSFD groups, respectively. PSFD is preferable to HD and FD in terms of the volatile compound types, content, and aroma profiles. PSFD was selected for subsequent permeation and dehydration experiments. The key aroma compounds with an OAV ≥ 1 were found in the PSFD30 group. GC-O analysis was conducted on the PSFD30 group, leading to the preliminary identification of 2-methylbutanal, pentanal, hexanal, 2-hexenal, phenylacetaldehyde, ethyl acetate, 2-methylbutyl acetate, ethyl lactate, linalool, methyl heptenone, and γ-octalactone as distinctive aromas in dried peach slices.
研究领域:
食品科学
·
农业工程
·
化学分析
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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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Foods
·
2022
·Vol. 11
·期 18
·2804
·
IF 5.561
Xiaobo Gu,Xue Zhang,Keqing Wang,Xi Lv,Ruyi Li,Wen Ma
Grape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considerations for aroma status when determining grape harvest time. In the present study, several maturation indicators, namely, sugars/acids ratio, free volatile compounds, bound volatile compounds and IBMP (3-isobutyl-2-methoxypyrazine) content were monitored in four red wine grape varieties (Vitis viniferaL. cv Cabernet Sauvignon, Cabernet Gernischet, Cabernet Franc and Merlot) near harvest time (42 days) in Ningxia, China. The results showed that the highest sugars/acids ratio was reached on day 21 and day 28 for Merlot and the other three varieties, respectively. For both free and bound volatile compounds, the content of carbonyl compounds decreased continuously in the process of ripening. The contents of free alcohols, esters and terpenes increased in the ripening stage and decreased in the stage of over-ripening. The accumulation of favorable bound aroma compounds peaked at day 35. The content of IBMP presenting a green smell in all four varieties descended continuously and kept steady from day 28. Therefore, the present findings revealed that the best aroma maturity time of four studied grape varieties was later than the sugars/acids ratio in Ningxia region. Aroma maturity should be taken into account during harvest time determination.Keywords:wine grape;volatile compounds;aroma maturity;harvest
研究领域:
葡萄栽培学
·
食品科学
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Xiangxiang Sun,Mengwei Shi,Wenxiang Jiang,Xiaohui Li,Ahmed S.M. Saleh,Hongyan Zhang
This study investigated effects of ripening on physicochemical, aroma profiles, and microbial succession in Italian-style dry-cured ham (ISDCH). Results showed that moisture content and pH decreased significantly during ripening, while the proteolytic index, cohesiveness, and hardness increased. Seventeen key volatile compounds were identified, with aldehydes dominating early ripening and esters becoming enriched in later stages. High-throughput sequencing showed dynamic microbial shifts, with Staphylococcus and Tetragenococcus emerging as dominant genera at the mid-to-late ripening stages. Sixteen potential biomarkers were identified through random forest analysis. Correlation analysis further indicated that Tetragenococcus was closely associated with ester formation, contributing to enhanced aroma complexity. These results provide new insights into microbial contributions to flavor development in ISDCH and offer guidance for selecting potential starter cultures to improve product quality.
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Food Analytical Methods
·
2015
·Vol. 9
·期 7
·2026-2035
·
IF 1.956
Du Jiaojiao,Gao Ruixia,Mu Hui
Phthalates represent a potential risk for humans, since they are ubiquitous environmental contaminants. Efficient extraction and purification procedures are demanded for the detection of low concentration levels of phthalates. In this work, a novel type of molecularly imprinted polymers coated onto the surface of vinyl functionalized multi-walled carbon nanotubes was synthesized and coupled with gas chromatography–mass spectrometry (GC/MS) for the selective separation and determination of dioctyl phthalate (DOP) in beverage samples. The morphology, structure property, and thermostability of the resultant polymers were characterized by transmission electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis. The adsorption properties of the prepared polymers were investigated by equilibrium rebinding and competitive experiments. The resultant imprinted nanomaterials exhibited high capacity and favorable selectivity. In addition, the feasibility of the developed method using the obtained imprinted polymers as a solid-phase sorbent coupled with GC/MS for the selective isolation and determination of DOP in different beverage samples was demonstrated. Under optimal conditions, the limit of detection of the proposed method for DOP was 2.3 ng L −1 . DOP spiked at three levels of concentration in beverage samples was extracted and determined through the application of the present method, with recoveries ranging from 88.6 to 93.0 % with relative standard deviations less than 5.6 %.
研究领域:
分析化学
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环境毒理学
·
食品安全
·
分子识别
·
材料科学
·
色谱分析
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Analytical Methods
·
2026
·
IF 2.6
Jun-Xia Li,Min Gong,Chao Ma,Yao-Yao Li,Ling-Xiao Liu,Bin Wang,Jin-Jing Ren,Sheng-Ming Lei,Yun-Guo Liu
Rosa rugosa Thunb. can be skillfully blended with high-quality, mellow Baijiu to produce Rose Lujiu (RL), which emits a delightful aroma. In this study, e-nose, e-tongue, GC-MS, and GC-IMS were employed to analyze the aromatic compounds. Relative odor activity value (ROAV) analysis and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to comprehensively assess volatile compounds and predict key aroma compounds. A total of 111 volatile compounds were identified using GC-MS analysis. Additionally, GC-IMS analysis identified a total of 70 aroma compounds, among which 13 key contributors to the aroma were determined based on odor activity thresholds. These results indicate that ethyl acetate, ethyl butanoate, propyl hexanoate, and 3-methyl-1-butanol emerged as pivotal odorants enabling discrimination among different RL samples. These findings would provide valuable data for the application of commercial samples in the flavor modulation of RL.
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