JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 103
·期 14
·7136-7152
·
IF 4.1
Lijuan Ma,Yangyang Sun,Xuejiao Wang,Heyun Zhang,Linqi Zhang,Yage Yin,Yumeng Wu,Liping Du,Ziping Du
Background White tea has become more and more popular with consumers due to its health benefits and unique flavor. However, the key aroma-active compounds of white tea during the aging process are still unclear. Thus, the key aroma-active compounds of white tea during the aging process were investigated using gas chromatography-time-of-flight-mass spectrometry (GC-TOF-MS) and gas chromatography-olfactometry (GC-O) combined with sensory-directed flavor analysis. Results A total of 127 volatile compounds were identified from white tea samples with different aging years by GC-TOF-MS. Fifty-eight aroma-active compounds were then determined by GC-O, and 19 of them were further selected as the key aroma-active compounds based on modified frequency (MF) and odor activity value (OAV). Conclusion Aroma recombination and omission testing confirmed that 1-octen-3-ol, linalool, phenethyl alcohol, geraniol, ( E )-β-ionone, α-ionone, hexanal, phenylacetaldehyde, nonanal, ( E , Z )-(2,6)-nonadienal, safranal, γ-nonalactone and 2-amylfuran were the common key aroma-active compounds to all samples. Cedrol, linalool oxide II and methyl salicylate were confirmed peculiar in new white tea, while β-damascenone and jasmone were peculiar in aged white tea. This work will offer support for further studies on the material basis of flavor formation of white tea. © 2023 Society of Chemical Industry.
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高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Dai-xin Yu,Xia Zhang,Sheng Guo,Hui Yan,Jie-mei Wang,Jia-qi Zhou,Jian Yang,Jin-Ao Duan
Food authenticity regarding different varieties and geographical origins is increasingly becoming a concern for consumers. In this study, headspace gas chromatography-mass spectrometry (HS-GC–MS) and fast gas chromatography electronic nose (fast GC e-nose) were used to successfully distinguish the varieties and geographical origins of dried gingers from seven major production areas in China. By chemometric analysis, a distinct separation between the two varieties of ginger was achieved based on HS-GC–MS. Furthermore, flavor information extracted by fast GC e-nose realized the discrimination of geographical origins, and some potential flavor components were selected as important factors for origin certification. Moreover, several pattern recognition algorithms were compared in varietal and regional identification, and random forest (RF) led to the highest accuracies for discrimination. Overall, a rapid and precise method combining multivariate chemometrics and algorithms was developed to determine varieties and geographical origins of ginger, and it could also be applied to other agricultural products.
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Foods
·
2021
·Vol. 10
·期 10
·2387
·
IF 4.35
Huan Liu,Teng Hui,Fei Fang,Qianli Ma,Shaobo Li,Dequan Zhang,Zhenyu Wang
The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal, pentanal, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran, were confirmed as key odorants by aroma recombination and omission experiments. The aroma profiles of pre- and postrigor roasted mutton both presented great fatty, roasty, meaty, grassy, and sweet odors. Particularly, the concentrations of hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran in postrigor roasted mutton were significantly higher (p< 0.05) than those in the prerigor roasted mutton. The postrigorback strapwas more suitable for roasting than the prerigorback strap. The pre- and postrigor roasted mutton could be obviously discriminated based on the aroma compounds by orthogonal partial least squares discrimination analysis (OPLS-DA) and principal component analysis (PCA). Hexanal and 1-octen-3-ol might potential markers for the discrimination of the pre- and postrigor roasted mutton.Keywords:roasted mutton;pre- and postrigor;key aroma compounds;marker;recombination and omission experiments
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Journal of Biobased Materials and Bioenergy
·
2020
·Vol. 14
·期 1
·20-28
·
IF 1.126
Lei Ming,Luo Bin,Zhang Qingtong,Guo Chenyan,Chi Mingchao,Yun Xiaojing,Min Douyong,Wang Shuangfei
Herein, residual lignin was extracted from unbleached sugarcane bagasse pulp via the sequential enzymatic-weak acid hydrolysis method. Subsequently, chlorine dioxide delignification was applied to the extracted lignin. The structural changes of lignin during chlorine dioxide delignification
were characterized by Fourier transform infrared spectroscopy (FT-IR), 13C-nuclear magnetic resonance (13C NMR), 1H-13C heteronuclear single quantum coherence (2D HSQC), and quantitative 31P-nuclear magnetic resonance (31P-NMR)
spectroscopy. The degradation products of lignin dissolved in the simulated bleaching liquor, extracted, and quantified via gas chromatography-mass spectrometry (GC-MS). Lignin was significantly degraded during the delignification process, showing cleavage of the aromatic ring, removal of
the methoxyl group, and cleavage of major interunit linkages. However, the carboxylic acid content increased and GC-MS analysis indicated that lignin was degraded into several organic substances dissolved in the liquor. However, only a few absorbable organic halides (AOX) were generated, confirming
that chlorine dioxide bleaching is an ideal bleaching method.
研究领域:
植物化学
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制浆造纸工程
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Membranes
·
2024
·Vol. 14
·期 5
·97
·
IF 3.3
Huilan Yin,Haoyu Zhang,Jiaoyang Cui,Qianlian Wu,Linlin Huang,Jiaoyue Qiu,Xin Zhang,Yanyu Xiang,Bo Li,Hongbo Liu,Zhishu Tang,Yue Zhang,Huaxu Zhu
This study used polyacrylonitrile (PAN) and heat-treated polyacrylonitrile (H-PAN) membranes to enrich nutmeg essential oils, which have more complex compositions compared with common oils. The oil rejection rate of the H-PAN membrane was higher than that of the PAN membrane for different oil concentrations of nutmeg essential oil-in-water emulsions. After heat treatment, the H-PAN membrane showed a smaller pore size, narrower pore size distribution, a rougher surface, higher hydrophilicity, and higher oleophobicity. According to the GC-MS results, the similarities of the essential oils enriched by the PAN and H-PAN membranes to those obtained by steam distillation (SD) were 0.988 and 0.990, respectively. In addition, these two membranes also exhibited higher essential oil rejection for Bupleuri Radix, Magnolia Officinalis Cortex, Caryophylli Flos, and Cinnamomi Cortex essential oil-in-water emulsions. This work could provide a reference for membrane technology for the non-destructive separation of oil with complex components from oil-in-water emulsions.
研究领域:
食品科学
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分离技术
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Foods
·
2025
·Vol. 14
·期 22
·3946
·
IF 5.1
Zhi Wang,Yi Yang,Dongxue Zhang,Jiashu Li,Longsheng Zhang,Yan Zhao,Jinliang Zhao,Junling Zhang,Jikui Wu
Tilapia is a cornerstone species in global aquaculture, yet the impact of saline-alkaline adaptive breeding on its flavor-related volatile organic compounds (VOCs) remains unclear. Herein, we compared VOCs in freshwater-cultured tilapia (FW) and 7th-generation tilapia subjected to long-term selective breeding for saline-alkaline tolerance (SAWG7) using an electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The aim was to identify flavor differentiation and assess the effect of saline-alkaline acclimation. E-nose analysis revealed distinct odor profiles, with SAWG7showing higher sensor responses for aldehydes, ketones, and alcohols. GC-IMS detected 32 VOCs, highlighting significant increases in alcohols, aldehydes, and heterocyclics in SAWG7. GC-MS identified 43 VOCs, with orthogonal partial least-squares discriminant analysis (OPLS-DA) confirming 18 discriminant compounds, including elevated ketones (2-undecanone), aldehydes ((E)-2-octenal), alcohols (2,7-Octadien-1-ol), and furans (2-ethyl-Furan) in SAWG7, linked to lipid oxidation under saline-alkaline stress. These findings demonstrate that long-term saline-alkaline breeding achieves a potentially more diverse VOC profile in tilapia by altering its volatile profiles. The study provides insights for optimizing aquaculture practices to improve product quality in marginal environments.
研究领域:
水产养殖
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食品化学
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分析化学
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风味科学
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环境胁迫生理学
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Wenshun Hu,Qizi Xu,Yaling Zhang,Chaojun Deng,Huijuan Wang,Weilin Wei,Jimou Jiang,Xiuping Chen,Faxing Chen,Shaoquan Zheng
Terpenoids and esters were the dominant volatiles in the mature longan fruits. • Characteristic aroma compounds were identified and validated with authentic standards. • Key compounds responsible for fresh-green, floral, and winy aromas were screened. Longan fruit is renowned for its sweet aromatic flavor and nutrition; however, the essence of its aroma formation remains unclear. This study employed three cultivars with distinct aroma profiles—‘Shixia’ (SX), ‘Lidongben’ (LDB), and ‘Xiangcui’ (XC)—for sensory evaluation and volatile profiling throughout fruit development. Terpenoids and esters rapidly accumulated and dominated during fruit expansion. Integrating multivariate analysis, odor activity value (OAV) and GC–olfactometry (GC–O), this study first identified 19 characteristic aroma compounds and elucidated their biosynthetic pathways. Seven key compounds defining aroma types were distinguished: ( E )-β-ocimene as a common background aroma contributed to fresh green scent of SX, linalool and methyl salicylate provided floral notes in LDB, while four ethyl esters imparted a winy aroma to XC. Molecular docking revealed spontaneous binding (−2.57 to −5.35 kcal/mol) of all key compounds to olfactory receptors. These findings clarify the chemical basis underlying aroma diversity in longan and support flavor quality improvement.
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Food Chemistry-X
·
2025
·
IF 8.2
Haining Guan,Wenxiu Zhang,Yanli Tian,Siqi Leng,Shifa Zhao,Dengyong Liu,Xiaoqin Diao
The research utilized a combination of gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and E -nose to examine the impact of fat addition on the aroma profile of chicken white soup. The concentration of volatile flavor compounds in the white soup significantly increased with rising fat addition. A total of 105 volatile compounds were detected in the soup through GC–MS, and 72 by GC-IMS. Moreover, adding 2 % fat could effectively enhance the aroma of the chicken soup, and the soup exhibited the highest concentration of free amino acids (211.29 μg/mL) and nucleotides (27.55 mg/100 mL). However, the taste activity value of 5′-nucleotides was below 1, suggesting that fat addition had minimal impact on the umami taste of white soup. The study demonstrates that appropriate fat supplementation can enhance the aroma of chicken white soup and lays a theoretical groundwork for the advancement of premium-quality chicken white soup with rich aroma.
研究领域:
食品科学
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分析化学
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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
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Toxics
·
2023
·Vol. 11
·期 4
·328
·
IF 4.6
Xiangqin Zheng,Yuexin Wei,Jiadong Chen,Xia Wang,Dinggang Li,Chengjun Yu,Yifan Hong,Lianju Shen,Chunlan Long,Guanghui Wei,Shengde Wu
Difenoconazole (DFZ) is a broad-spectrum triazole fungicide that is widely utilized in agriculture. Although DFZ has been demonstrated to induce reproductive toxicity in aquatic species, its toxic effects on the mammalian reproductive system have yet to be fully elucidated. In vivo, male mice were administered 0, 20 or 40 mg/kg/d of DFZ via oral gavage for 35 days. Consequently, DFZ significantly decreased testicular organ coefficient, sperm count and testosterone levels, augmented sperm malformation rates, and elicited histopathological alterations in testes. TUNEL assay showed increased apoptosis in testis. Western blotting results suggested abnormally high expression of the sperm meiosis-associated proteins STRA8 and SCP3. The concentrations of retinoic acid (RA), retinaldehyde (RE), and retinol (ROL) were increased in the testicular tissues of DFZ-treated groups. The mRNA expression level of genes implicated in RA synthesis significantly increased while genes involved in RA catabolism significantly decreased. In vitro, DFZ reduced cell viability and increased RA, RE, and ROL levels in GC-2 cells. Transcriptome analysis revealed a significant enrichment of numerous terms associated with the RA pathway and apoptosis. The qPCR experiment verified the transcriptome results. In conclusion, our results indicate that DFZ exposure can disrupt RA signaling pathway homeostasis, and induce testicular injury in mice testes.Keywords:difenoconazole;reproductive toxicity;testis;retinoic acid signaling;GC-2 cell;apoptosis
研究领域:
毒理学
·
生殖生物学
·
分子生物学
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Su Xu,Dajuan Shi,Haijiang Chen,Fengwei Ma,Guangcan Tao,Lingshuai Meng,Dong Lin,Siyao Wu,Qiang Fei
Strawberries represent a significant economic crop, with various cultivars exhibiting notable differences in taste, aroma, and nutritional value. Consequently, the discrimination and characterization of different strawberry varieties to assess their quality have become pressing issues that require attention. This study evaluated the flavor characteristics of three strawberry varieties (HY, ZJ, BXGZ) through sensory evaluation, physicochemical analysis, E-nose, HS-SPME-GC–MS, and HS-GC-IMS. The results indicated that ZJ strawberries exhibited the highest levels of sweetness, whereas HY strawberries were the hardest. BXGZ strawberries displayed the highest concentrations of vitamin C, total phenols, and flavonoids. Additionally, 18, 30, and 33 volatile organic compounds (VOCs) with odor activity values (OAV) greater than 1 were identified in HY, ZJ, and BXGZ strawberries, respectively. Based on the results from partial least squares discriminant analysis (PLS-DA), 3 physicochemical indicators, 18 VOCs detected using HS-SPME-GC–MS, and 26 VOCs detected using HS-GC-IMS were identified as potential biomarkers. These findings offer valuable insights into the flavor differences among strawberry varieties and establish a rapid analysis method for strawberry fruit aroma using GC-IMS.
研究领域:
食品科学
·
植物学
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Dongzhu Huang,Chenyi Sun,Yuhan Wu,Fangling Zheng,Qiqi Yang,Xinmeng Zhang,Qianying Dai,Xiaochun Wan,Qi Chen
This study aimed to investigate the effect of the combination of shaking and various anaerobic treatments on the aroma quality of gabaron oolong tea (GAOT) by chemical and sensory evaluation. The results showed that elevated anaerobic treatment harmed GAOT aroma, emphasizing undesirable attributes such as earthy, fatty, etc. A total of 85 volatiles were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and the relationship between aroma attributes and volatiles were revealed by PLS regression projection and correlation network. Hexanal and octanal at inappropriate concentrations were main causes to the earthy attribute, while nonanal exhibited a potential masking effect against unpleasant attributes. Addition experiments and σ-τ plot analysis verified these associations. Furthermore, observing dynamic patterns of content changes of these three aldehydes in fresh leaves prior to tea thermal processing, providing references for future process optimization. These results provide a new direction for enhancing the quality of GAOT.
研究领域:
食品科学
·
茶叶加工学
·
化学分析
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高影响因子
危险品化学品经营许可证（带存储）