Food & Function
·
2026
·
IF 6.3
Wen Li,Mingchun Wen,Lu Li,Xuanrong Huang,Zekai Wang,Chi-Tang Ho,Piaopiao Long,Zisheng Han,Liang Zhang
Milk tea, a cultural convention in part regions of the United Kingdom, India, Sri Lanka and China, modulates polyphenol-induced astringency and bitterness while improves flavor. Existing studies mainly focused on the health impacts of milk protein-tea polyphenol interaction, with less attention on the flavor modulation. The present study systematically investigated the impact of milk proteins on aroma compound release in black tea infusions. After adding milk, the release of volatile compounds in the black tea infusion was significantly suppressed, among which the release of aroma compounds such as benzaldehyde is particularly obvious. Multi-spectroscopic analyses combined with molecular docking revealed that volatile compounds, such as benzaldehyde would bind to the hydrophobic regions of casein and be stabilized by hydrogen bonds, which induced static quenching of casein fluorescence. Furthermore, competitive binding assays demonstrated that theaflavins occupied the binding sites of benzaldehyde and (E,E)-2,4-heptadienal, facilitated the aggregation of milk protein and thereby promoted the release of aroma substances. The experimental results provided a theoretical basis for the mechanism of milk tea aroma and established a framework for the preservation of milk tea flavor.
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JOURNAL OF CEREAL SCIENCE
·
2026
·
IF 4.3
Baoqing Bai,Shijie Niu,Junnan Li,Bin Feng,Tao Bo,Jinhua Zhang,Ying Zhang,Yukun Yang
Huangjiu, an ancient Chinese alcoholic beverage, is primarily brewed through the fermentation of steamed grains using Jiuqu as starter. This study systematically investigated the effects of five nutritionally rich coarse cereals (oats, quinoa, sorghum, buckwheat and black rice) on the physicochemical, antioxidant and flavor profiles of Huangjiu (CCHJ: MQHM, MQLM, MQYM, MQGL, and MQKQ) fermented with Maiqu . The results demonstrated that five types of CCHJ samples exhibited strong antioxidant capacity, with MQLM and MQHM showing particularly high α-glucosidase inhibition rates, exceeding 95%. Functional component analysis revealed that MQHM contained the highest levels of amino acids, total flavonoids and polyphenols, while MQKQ exhibited the highest organic acid content. A total of 203 volatile flavor compounds (VFCs) were identified, with MQGL having the highest concentration, followed by MQHM. Furthermore, 12 common compounds, including ethanol, isopropanol, acetoin, 4-ethyl-2-methoxyphenol, ethyl palmitate, 3-methyl-1-butanol, 2-methoxy-4-vinylphenol, (S)-2-heptanol, phenethyl alcohol, 3,4-dimethylbenzaldehyde, methanol, and octanoic acid, were identified as key aroma compounds in CCHJ samples based on their odor activity value (OAV). The distinctive sweet profile of MQHM was strongly correlated with these compounds. These findings provide valuable insights into how to optimize the use of traditional coarse cereals and advancing the development of novel functional Huangjiu products.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Jiarui Tong,Xiangrong Zhu,Xiumei Chen,Nengguo Tao
Chinese bayberry is a highly fragile and perishable fruit that requires protective and functional packaging to maintain its postharvest quality. In this study, a novel bio-based aerogel was developed using a gelatin/dialdehyde starch matrix reinforced with cellulose nanofibrils (CNF) via Schiff-base crosslinking and freeze-drying. The as-prepared aerogel exhibited superior compressibility, elasticity, and biodegradability. This aerogel was further functionalized by loading trans-2-hexenal (E2H) and combined with 1-methylcyclopropene (1-MCP) treatment, thereby constructing a postharvest preservation system for Chinese bayberry with the triple functionality of ethylene inhibition, antifungal activity, and cushioning performance. The optimal aerogel formulation (30% CNF content) demonstrated robust mechanical performance and sustained E2H release behavior, which followed first-order kinetics. In vitro and in vivo assays confirmed its significant inhibitory effect against Penicillium citrinum , the primary postharvest pathogen of bayberry. Storage experiments at 4 °C revealed that the synergistic effect of E2H-loaded aerogel pads and 1-MCP treatment effectively reduced decay, preserved firmness and nutritional quality, and extended the shelf life of bayberries to 18 d, significantly surpassing the control group which lost commercial value after 8 d. Furthermore, the aerogel completely degraded in soil within two weeks, confirming its potential as an eco-friendly packaging material. This work, integrating both protective and active preservation functionalities, provides a sustainable and efficient packaging approach for fragile fruit.
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CHEMICAL ENGINEERING JOURNAL
·
2026
·
IF 13.2
Yinze Yang,Pengxiao Wei,Yan Du,Shiyu Huang,Dongyang Li,Haiyang Cheng,Fengyu Zhao
The sustainable synthesis of primary amines from renewable biomass is a key goal of green chemistry. Reductive amination of furfural (FAL), a representative biomass platform molecule, provides a direct route to furfurylamine (FAM), yet noble-metal catalysts remain dominant in this field, limiting large-scale application due to high cost and scarcity. Herein, we report non-noble Ni/HZSM-5 catalysts with tunable SiO 2 /Al 2 O 3 ratios that achieve up to 99% yield of FAM with a high generation rate (10.8 mmol FAM mmol Ni −1 h −1 ) under mild conditions (90 °C, 1 MPa H 2 , 0.8 MPa NH 3 ). Mechanistic studies reveal that the synergistic interface between metallic Ni and Brønsted acid sites facilitates hydrogen activation and spillover, enhances imine adsorption, and stabilizes gem- diamine and is beneficial for its ammonolysis. The catalyst also demonstrates excellent recyclability and broad substrate scope, affording >90% yields of primary amines for the reductive amination of the various aldehydes and ketones. This work provides mechanistic insights into Brønsted acid–metal synergy and establishes a sustainable, cost-effective strategy for the green synthesis of primary amines.
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FOOD CHEMISTRY
·
2026
·
IF 9.8
Wan-ru Liu,Yang Yang,Yue Xu,Bing Wang,Guang Zhang,Xin-yu Xu,Yuan-yuan Wang,Chun-min Ma,Na Zhang
Rice deteriorates during storage by producing volatile amines and aldehydes. Based on olfactory visualization technology, this study prepared a chitosan-carboxymethylcellulose-Congo red (CS/CMC-CR) indicator card, which can specifically detect changes in the main deteriorative flavor substances in rice, thereby realizing the visual determination of rice freshness. This indicator card also possesses the characteristics of environmental friendliness, cost-effectiveness, and convenient operation. Experiments show that hexanal is the main characteristic flavor compound for rice deterioration during storage, and Congo red exhibits the highest sensitivity to hexanal—with a significant color change observed when the hexanal concentration reaches 2.24 mg/kg. The interference of other volatile flavor compounds on the color of the Congo red indicator card was eliminated. Furthermore, the CS/CMC-CR composite indicator card has a denser structure and better crystallinity than single materials, with improved mechanical properties (maximum tensile strength of 37.10 MPa) and barrier properties, achieving nearly 100% accuracy in rice freshness detection.
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FOOD CHEMISTRY
·
2026
·
IF 9.8
Xian Chen,Guangsen Fan,Wanying He,Peng Wang,Jingzhang Geng,Chunmei Gou,Ping Zhan,Honglei Tian
The characteristic flavor of mutton, commonly described as “muttony” or “goaty”, limits consumer acceptance and market potential. This study evaluated the effects of four thyme phenolics, including gallic acid (GA), rosmarinic acid (RA), scutellarin (SCU), and apigenin-7-O-glucuronide (A7G), on the interaction between myofibrillar protein (MP) and six key off-flavor compounds. Gas chromatography-mass spectrometry showed that all four phenolics reduced MP binding with odorants and enhanced their release, with SCU and RA showing the strongest effects. Spectroscopic analyses demonstrated that phenolics induced MP conformational changes, such as decreased α-helix and β-sheet content, reduced surface hydrophobicity, and lower sulfhydryl levels. Docking and simulation confirmed that hydrophobic interactions and hydrogen bonding dominated phenolic-MP binding, and SCU exhibited the highest binding stability among tested phenolics and was likely to competitively displace 4-methyloctanoic acid. These findings provide molecular insights into how thyme phenolics promote off-flavor release and support their application in improving mutton sensory quality.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Jinhao Zou,Xuping Wang,Jingrong Cheng,Xueming Liu,Yantian Tang,Anping Li,Daobang Tang
20 shared key aroma compounds were identified from braised squab from different sources. • The influence of key aroma compounds on the overall aroma profile of braised squab was clarified. • The unique contributions of key aroma compounds to different aroma attributes were revealed through the PLSR model. • The sources of key aroma compounds were clarified and their potential precursors were analyzed through the recipe omission models. The key aroma compounds of braised squab from different sources and their potential precursor sources were investigated by molecular sensory science approaches. A total of 58 volatile compounds were identified from different samples, including 20 shared key aroma compounds, which contribute differently to aroma attributes and overall aroma. Partial least squares regression and aroma source analysis indicated that the key aroma compounds contributing significantly to meaty (methional, 1-octen-3-ol) and fatty notes (hexanal, benzeneacetaldehyde, 2-pentyl-furan) mainly originate from raw squab. Condiments and the crisping agent provided precursor sources for roasty (2,5-dimethyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine) and caramel-sweet (furfural, maltol) notes. Spices provided a variety of key aroma compounds with plant aroma, and they significantly contributed to spiced-braised notes (terpinen-4-ol, o-cymene, d -limonene, eucalyptol, and anethole) of braised squab. Substantially, the condiments, spices, crisping agent, and raw squab together created the characteristic aroma of braised squab under the various chemical reactions.
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Current Research in Food Science
·
2025
·
IF 7
Pingyang Li,Yiyu Yin,Shijie Fan,Longzhu Zhou,Huihui Tian,Lupei Zhang,Jing Li,Kehan Ma,Junwei Hu,Yanan Yu,Qingyu Zhao,Youyou Yang,Yahui Wang,Ruiqi Peng,Yanxiang Zhang,Xuemei Gao,Yuchang Qin,Junmin Zhang,Chaohua Tang
Different production methods for grain-fed and grass-fed cattle affect beef quality and flavor, yet systematic studies on aroma profile differences and the reasons underlying these variations remain limited. This study employed multi-omics analysis to characterize the aroma and lipid profile in grain-fed and grass-fed beef, as well as to identify key lipid molecules and biological pathways linked to aroma formation. Multi-omics analysis revealed that triglycerides (TG(16:0_14:1_18:1), TG(16:0_16:0_18:1), TG(16:0_16:1_18:1), TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), and TG(18:0_16:1_18:1), et al.), diacylglycerols (DG(16:0_18:1) and DG(18:1_18:1)), and free fatty acids (FA(16:1), FA(18:1), FA(18:2), FA(20:3), and FA(20:4)) molecules containing C14:1, C16:1, C18:1, C18:2, C20:3, and C20:4 fatty chains may serve as key precursors to drive distinct aromas in grain-fed and grass-fed beef. These processes are implicated in triglyceride metabolism and fatty acid metabolism pathways and are potentially regulated by DEGs in the PPAR signaling pathway. Specifically, APOA mediates triglyceride transport via lipoprotein secretion, while SLC27A6 enhances intracellular lipid content by promoting long-chain fatty acid uptake. Our results provide a comprehensive understanding of the aroma characteristics and lipid profiles, establishing a theoretical basis for improving beef quality in both grain-fed and grass-fed production methods.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Yujiao Cheng,Leng Han,Linhua Huang,Xiang Tan,Houjiu Wu,Guijie Li
Thermal pasteurization decreases the sensory quality of mandarin juice. Flavor composition was determined in four fresh-squeezed and heat-processed mandarin juice varieties using molecular sensory science approaches. The relationships between odorants and sensory profiles were analyzed, and markers for flavor deterioration were screened by multivariate statistical analysis. Seventy-four volatiles were identified, among which 36 odorants with flavor dilution factors ranging from 2 to 128 were detected by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution analysis (AEDA). Higher intensities of cooked and off-flavor notes were observed in the heated mandarin juice, which was related to the concentration changes of the methional, methanethiol, dimethyl sulfide, and carbon disulfide by partial least squares (PLS) analysis. Ten potential markers (methional, methanethiol, dimethyl sulfide, hydrogen sulfide, β -damascenone, camphene, trans - β -ionone, decanal, d -limonene, and α -pinene) were responsible for the sensory discrimination of fresh-squeezed and heated mandarin juices.
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FLAVOUR AND FRAGRANCE JOURNAL
·
2023
·Vol. 38
·期 3
·204-216
·
IF 2.6
Kaixiong Peng,Qunyong Tang,Yuhan Zheng,Fang Ji,Xiaoming Chen
In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-time-of-flight mass spectrometry (GC-TOFMS) was used to detect and analyse the volatile components of five samples with different degrees of fragmentation, combined with cluster analysis, orthogonal partial least squares discrimination analysis (OPLS-DA) and relative odour activity value (ROAV) analysis. The results showed that 70 volatile components were detected and identified in samples with different degrees of fragmentation. 40 were co-containing components. Cluster analysis revealed a high degree of similarity between samples B (20 mesh sieve top) and C (40 mesh sieve top), which were grouped into one category. The order of variation in the relative content of volatile components was A (unbroken) > E (120 mesh sieve top) > D (80 mesh sieve top) > B. C; the OPLS-DA analysis revealed significant differences in the volatile composition of rice samples with different degrees of fragmentation, This variation between samples is mainly due to the relative content of volatile components of 36 projections of variable importance (VIP > 1), such as ethyl butyrate, ethyl phenylacetate, and dimethyl trisulfide. A total of 12 volatile components with ROAV > 1, including ethyl hexanoate, 2-acetyl-1-pyrroline, and E -2-nonenal, were found to be the key volatile components in five samples based on their ROAV, the different degrees of crushing had a greater impact on the overall aroma of the rice, and the results can be used as a reference for further rice processors.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Zhijie Liu,Yiqun Huang,Shanshan Kong,Junjian Miao,Keqiang Lai
This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75 °C, 30 min) and collecting headspace volatiles of precooked pork (100 °C, 10 min; stored: 0 °C, 0–14 d) for GC–MS analysis. The concentrations of hexanal (6.05 ± 0.86–12.05 ± 0.44 mg/kg), ( E )-2-octenal (1.54 ± 0.16–3.07 ± 0.08 mg/kg), ( E,E )-2,4-heptadienal (1.52 ± 0.44–2.58 ± 0.31 mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9–199 times faster than that of other volatiles based on zero-order reaction fitting ( R 2 = 0.876–0.997). Results from clustering analysis of these volatiles were consistent with their formation pathways tied to lipid autooxidation . This simple approach, reheating and collecting volatiles of precooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2023
·Vol. 249
·期 7
·1749-1759
·
IF 3.3
Liu Ying,Liu Xin,Gao Ying,Dong Shijian,Xiang Xiaole,Ma Lulu,Li Shugang
Egg white powder (EWP) is a kind of food processing ingredient with high quality, low price and superior processing performance. However, its application in food industry is seriously affected by the problems such as strong off-flavor and its unknown volatile compounds. In this study, EWP was taken as the research object, and the off-flavor difference of EWP under different drying methods (spray drying, vacuum drying and freeze drying) was taken as the breakthrough point. With the help of gas chromatograph-mass spectrometer (GC–MS), electronic nose (E-nose) and sensory evaluation, it was found that the off-flavor of EWP was described as fishy and green, and high temperatures made the off-flavor worse, especially SD-EWP presented the strongest odor. A total of 13 key flavor compounds and 7 potential off-flavor compounds in SD-EWP were identified by gas chromatograph–mass spectrometer–olfactometry (GC-MS-O) and aroma reconstruction experiments. The relationship model of key flavor compounds, E-nose and off-flavor was established by multivariate analysis. It was verified that octanal, nonanal, 1-octen-3-ol and geranyl acetone were the off-flavor compounds of EWP. This study provided theoretical guidance and technical reference for the flavor research and sensory quality improvement of EWP.
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危险品化学品经营许可证（带存储）