FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Xueping Zhang,Xinxin Yu,Rongsuo Hu,Jiyue Zhang,Wenjiang Dong
This study aimed to evaluate the effect of roasting temperature on the flavor characteristics of shelled macadamia kernels (SMKs) employing quantitative descriptive sensory analysis, color analysis, and two volatile compound profiling techniques, namely headspace-solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Sensory and color analyses showed that roasting at 140 °C yielded a desirable roasted macadamia product, exhibiting a rich balsam flavor, creamy aroma, and uniform, harmonious faint yellow color. HS-SPME-GC–MS and HS-GC-IMS identified 107 volatile organic compounds (VOCs). Aldehydes, pyrazines, and furans increased with increasing roasting temperature, and these compounds were key contributors to the nutty aroma. Lipid oxidation dominated flavor formation during low-temperature roasting, while Strecker degradation prevailed at high temperatures. Among the VOCs, 23 with relative odor activity values (ROAV) of ≥1 contributed significantly to the overall aroma of roasted SMK. Furthermore, HS-SPME-GC–MS and HS-GC-IMS identified 10 and 16 key VOCs, respectively, including 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethylpyrazine, nonanal, and propanal. Interestingly, ethanol content showed a significant negative correlation ( p < 0.05) with “bitter,” and “burnt”, as well as with a*, b*, and c, whereas most pyrazine compounds exhibited positive correlations with these sensory attributes ( p < 0.05). Altogether, the findings of this study present roasting as an effective approach for enhancing macadamia nut aroma and provide valuable insights for flavor control in nut products.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·Vol. 74
·期 34
·27218-27234
·
IF 6.7
Lyu Xiaotong,Wang Keen,Zhou Meiyi,Dong Yuchen,Deed Rebecca C.,Lin Liangcai,Wang Guoming,Li Yanke,Ren Changcheng,Zhu Yan,Wei Chunhui,Zhang Cuiying
On
the basis of 12 sesame-flavor Baijiu spanning multiple vintages,
this study systematically revealed aging patterns through chemometrics,
sensory, physicochemical, and molecular docking analyses. Sensory
profiling showed that aging enhanced sesame and aged aromas while
weakening fruity and alcoholic notes. Physically, prolonged aging
increased the particle size, regularized the morphology, and intensified
yellowing. Gas chromatography–olfactometry–mass spectrometry
and omission tests confirmed 21 key aroma contributors to aging traits.
Molecular docking demonstrated their strong binding to olfactory receptors,
with longifolene exhibiting the highest affinity, suggesting that
receptor binding enhances perceived aging characteristics. Crucially,
statistical change-point analysis identified the third year of aging
as the volatile kinetic transition point, while multidimensional sensory,
physical, and chemical cross-validation highlighted 5 years as a key
empirical maturation reference. The subsequent 5–12-year period
constitutes a continuous maturation phase, where sensory complexity
dynamically evolves. These findings elucidate flavor evolution mechanisms,
offering practical guidance for optimizing production planning, minimizing
overaging losses, and authenticating aged sesame-flavor Baijiu.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Hongyuan Zhao,Siyuan Wang,Meixi Zhong,Jiayi Xiao,Wenjie Guan,Haiwei Ren,Yuan Liu,Xiaoxiao Feng
This study demonstrates flavor compound variation and the stable pattern of Xanthoceras sorbifolium Bunge Black Tea (XSBT) at different processes through multi-omics techniques. The dominant aroma compounds were identified as alcohols, aldehydes, esters, and ketones during processing and correlation analysis preliminarily shows that fermentation is the decisive stage for quality formation, as evidenced by the contents of tea polyphenols (84.98 ± 0.39 mg/g), total flavonoids (7.30 ± 0.06%) and water extracts (32.57 ± 0.45%). The flavor evolution of XSBT was mainly formed through lipid oxidation and the Maillard reaction during fermentation stage by the content alternations of aldehydes and ketones. Metabolomic interrogation of the fermentation stage further disclosed that α-linolenic acid metabolism constitutes the pivotal pathway, yielding 1-penten-3-ol and 1-penten-3-one (ROAV = 57.11) as key volatile metabolites, which reveals a stable and active lipid metabolism during fermentation. These findings could provide material, pathway and key component support for improving XSBT fermentation quality.
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INDUSTRIAL CROPS AND PRODUCTS
·
2026
·
IF 6.4
Qiangbo Zhao,Ruhan Xia,Pengxiang Han,Jiangyuan Han,Weihua Zhao,Xiangyan Zhou,Fuqiang Xu,Wenzhi Yao,Jianhe Wei,Miaoyin Dong,Mengfei Li
Astragalus mongholicus is a well-known traditional Chinese herbal medicine with a long history of medicinal use, while root rot caused by Fusarium oxysporum is a highly destructive soil-borne diseases that leads to yield and quality reduction. Although previous studies have demonstrated that the biocontrol strategy based on microbial agents could effectively inhibit root rot in crops, the biocontrol efficiency and potential mechanism in A. mongholicus have been rarely investigated. In this study, a novel strain GNRP-01A was isolated from the rhizosphere of wild A. mongolicus and exhibited significant biocontrol efficacy (77.8 %) against A. mongolicus root rot, which was identified as Bacillus subtilis based on morphology, 16S rRNA, and whole-genome sequence analyses. The B. subtilis GNRP-01A genome contained multiple biosynthetic gene clusters encoding secondary metabolites ( e.g., surfactin, subtilosin A, bacillibactin) and the genes that promote plant growth ( e.g., amylase, protease, cellulase). Additionally, GC-MS analysis identified 13 volatile organic compounds (VOCs), among which 2-dodecanone, 2-tridecanone, and 6-methyl-2-heptanone showed strong antifungal activities with inhibition rates of 81.53 %, 89.17 %, and 91.86 %, respectively. Moreover, the expression levels of genes associated with plant induced systemic resistance (ISR , e.g. , AmCHI2 , AmPAD4 , AmPDF2.2 and AmPR-10 ) were significantly up-regulated in F. oxysporum + GNRP-01A treated plants, indicating the activation of ISR of A. mongolicus . Collectively, B. subtilis GNRP-01 A controls A. mongholicus root rot through synergistic strategy involving the production of antifungal metabolites and VOCs, activation of plant ISR. These results provide new insights into the biocontrol mechanism of B. subtilis against A. mongholicus root rot, as well as support the potential applications of B. subtilis GNRP-01A as an effective biocontrol agent for root rot prevention and management in medicinal plants.
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Food Analytical Methods
·
2026
·Vol. 19
·期 2
·78
·
IF 3
Zhang Xiaoyun,Xing Wenli,Zhang Wenwen,Bai Wanming,Ma Junyi,Zhang Ji,Kong Weibao
Volatile flavor compounds are key determinants of the sensory quality and consumer preference of olive oil, and their compositional profiles are significantly influenced by geographical origin. To elucidate the regional differences in volatile flavors, this study employed headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with chemometrics to analyze oil samples from three major Chinese producing regions—Gansu, Yunnan, and Sichuan—as well as representative imported origins. A total of 56 volatile compounds were identified, including aldehydes, esters, alcohols, ketones, and terpenes. Fingerprint analysis revealed that terpenes were present at specifically high levels in some samples from Gansu, whereas alcohols and esters were more abundant in specific Sichuan samples and among the imported oils. Principal component analysis (PCA) showed limited overall separation among the regions, whereas partial least squares-discriminant analysis (PLS-DA) effectively discriminated samples from different geographical origins and identified 15 potential marker compounds with variable importance in projection (VIP) scores > 1. This study demonstrates that HS-GC-IMS coupled with chemometrics is an effective approach for screening volatile markers indicative of geographical origin, providing a potential research direction and data support for the traceability of olive oil.
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Foods
·
2026
·Vol. 15
·期 2
·200
·
IF 5.1
Shengmin Qi,Haibin Ren,Haiqing Yang,Lianhui Zhang,Min Zhang
This study aimed to analyze the volatile organic compounds (VOCs) for different rice aroma types using sensory evaluation, headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) techniques, and to explore the material basis for the flavor differences. Based on the sensory evaluation results, rice aroma was categorized into three types, distinguished by their unique aroma compounds. Type A was characterized by a prominent sweet, popcorn aroma, type B by a more prominent cereal and starchy flavor, and type C by a more complex aroma. Untargeted metabolomics analysis using HS-SPME-GC-MS identified and characterized 74 volatile compounds. A comparison of A versus B versus C revealed 8 key aroma compounds, primarily alkanes, aldehydes, ketones, alcohols, and heterocyclic compounds. (E)-2-Octenal, 6-Undecanone, 2-Acetyl-1h-pyrrole, and P-menthan-1-ol in type A gave it a better sweet aroma, Dodecane, 2,6,10-trimethyl-, 1-Octen-3-one, and 2-Methyldecane in type B gave it a better starchy and cereal flavor. 2-Acetyl-1h-pyrrole, Heptacosane, and 1-Propanol in type C contributed to a complex aroma. GC-IMS analysis showed that the fingerprints of rice with different aroma types were significantly different. The VOCs of aroma type A contained (+)-limonene, 2-methylpyrazine, 2-pentanone, ethyl butanoate, n-pentanal, styrene, 1-butanol, 3-methyl-, acetate, 1-hexanal, 1-pentanol, and 2-heptanone, which gave it a better sweet aroma. The VOCs of aroma type C contained 1-octen-3-ol, 2,6-dimethyl pyrazine, 2-acetylpyridine, and ethyl hexanoate, which gave it a better complex aroma.
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Frontiers in Nutrition
·
2026
·
IF 5.1
Zhixin Luo,Kaiqi Cheng,Haicheng Li,Hui Yang,Yecheng Ran,Zhou Yang,Wen Su,Linjie Xi,Wengang Jin,A. M. Abd El-Aty,Ruichang Gao
Introduction: This study investigated the effects of air frying duration on the texture, color, and flavor characteristics of Andrias davidianus meat slices.Methods: Meat slices were air fried at 180 °C for 0–20 min. Quality attributes and volatile compounds were analyzed using HS-GC-IMS and multivariate statistical analysis.Results: With increasing frying durations, the shear force and a* values significantly increased (P < 0.05), whereas the yield and L* values decreased (P < 0.05), and the b* value peaked at 15 min. A total of 48 volatile compounds, including aldehydes, ketones, esters, acids, alcohols, terpenes, and sulfides. The aldehyde and ketone contents increased with frying durations, whereas the ester and sulfide contents decreased, and the acid contents increased and then decreased. Principal component analysis (PCA) effectively distinguished samples at different frying stages, and orthogonal partial least squares discriminant analysis (OPLS-DA) identified 22 key volatiles with variable importance in projection (VIP) > 1. Relative odor activity value (ROAV) analysis further revealed 15 odor-active compounds (ROAVs = 1), among which 1-octen-3-ol, hexanal, ethyl 2-methylpropanoate, methyl benzoate, and diallyl disulfide were key aromatic substances.Conclusions: Air frying at 180 °C for 10–15 min resulted in more desirable quality and flavor characteristics, providing guidance for the development of ready-to-eat giant salamander meat products.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Xiaolei Li,Wanxin Wang,Yujia Li,Fumin Ma,Cuicui Duan,Dan Li
Aronia melanocarpa , renowned as the “king of anthocyanins”, exhibits pronounced acidity, astringency, and amygdalin-derived bitterness in its berries, severely restricting its food applications. Currently, fermentation of A. melanocarpa is limited by a lack of suitable lactic acid bacteria (LABs), resulting in insufficient aroma and not delicious taste in the fermentation products. To address these, we isolated 139 LABs from fermented vegetables and screened three optimal strains of L. plantarum through acclimatization in Aronia juice and sensory evaluation. Using HS-SPME-GC–MS and GC-IMS, 143 volatile organic compounds (VOCs) were detected, among which 51 key aroma-active compounds with odor activity values (OAVs) >1 were identified. Thirty differential VOCs were screened via OPLS-DA with variable importance in projection (VIP) >1. Ten characteristic key aroma-active compounds were confirmed with the random forest algorithm. 1-butanol-3-methyl acetate, which has a fruity and sweet flavor, was a prominent marker aroma produced during fermentation. Fermentate 8–2 had the highest scores in sweet, sour, fruity, rose, whiskey and fatty. 244 non-volatile metabolites were detected by UHPLC-Q-TOF/MS, of which 50 differential metabolites were identified as markers to distinguish variations of black chokeberry fermentates. Pathway enrichment analyses revealed that phenylalanine, tyrosine, and tryptophan biosynthesis and linoleic acid metabolism, play pivotal roles in regulating volatile flavor compound formation. Syringin was first identified in black chokeberry and its LAB-fermented juices. Fermentation greatly improved the flavor and taste of the chokeberry juice. These findings provide critical theoretical support and practical guidance for the commercial production and processing of aronia and its fermentates.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Yanfei Du,Nannan Zhou,Jiao Li,Wen Xun,Yucai Yang,Shuai Tang,Jiayan Tan,Kesi Yang,Chunying Weng,Huiwen Dong,Guozhou Liao,Guiying Wang
Braised chicken is a highly representative traditional meat product in China. However, the mechanism by which cloves affect the flavor formation of braised chicken remains unclear. Investigating the interaction between chicken myofibrillar protein (MP) and clove flavor compounds (FCS) is crucial for evaluating the regulatory effect of cloves on flavor development during the processing of braised chicken. Accordingly, this study employed flavoromics to identify 9 key flavor compounds imparted by cloves to chicken. Molecular docking and kinetic simulations confirmed apigenin, 1,8-cineole, and 3-carene as the three FCS exhibiting optimal binding affinity with MP. Van der Waals forces and hydrophobic interactions have been identified as the primary driving forces behind FCS-MP binding. Furthermore, FT-IR and AFM analyses revealed alterations in the spatial and morphological structures of MP following FCS treatment. These findings establish the foundation for investigating the interaction mechanisms between clove volatiles and chicken MP, thereby facilitating flavor regulation of protein rich foods such as chicken.
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Food Chemistry-X
·
2026
·
IF 8.2
Xiaoyu Ye,Jiaqi Li,Xia Ma,Xueqi Zhao,Liang Yao,Yuling Qu,Wenwei Zhang,Fengyun Zhao,Jianmin Yun
In this paper, the regulatory effect of combining the enzymolysis of snailase and β-glucanase on the flavor release of Lentinula edodes powder was analyzed. The flavor attributes and differences of volatiles before and after enzymatic hydrolysis were evaluated using gas chromatograph-ion mobility spectrometry, electronic nose, and quantitative descriptive analysis. The results showed that a total of 70 volatile compounds were identified, the flavor contributions of nitrogen oxides, sulfides, and aromatic compounds in L. edodes were significantly enhanced after enzymatic hydrolysis. The enzymatically treated L. edodes received the highest scores in fruity flavor and sour flavor. After enzymatic hydrolysis of shiitake, 2-methyl butanal (bitter almond note) and 1-octen-3-one (grassy note) showed a significant decrease in flavor contribution, while the flavor contribution of β-caryophyllene and acetic acid, associated with sweet and sour flavor, significantly increases. Principal component analysis revealed that the flavor profile of shiitake powder was significantly reconstructed after enzymatic treatment
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ANALYTICA CHIMICA ACTA
·
2026
·
IF 6.1
Tongfei Gao,Zhuangzhuang Dong,Jianhua Xiong,Hongxia Hao,Xiantao Shen,Wenge Tang,Zhen Tong,Chuixiu Huang
The widespread abuse of amphetamine-type stimulants (ATS) poses severe threats to public security and health, necessitating rapid and accurate on-site detection of ATS specially at crime scenes for criminal detection and illicit drug control. However, detection of complex samples at crime scenes by surface-enhanced Raman scattering (SERS) is still a challenge because of the matrix effect. Flat membrane-based liquid-phase microextraction (FM-LPME) enables efficient separation and sufficient sample clean-up. FM-LPME was used to overcome the matrix effect on SERS, and a sensing platform of FM-LPME-SERS was developed for rapid and accurate detection of ATS. The effect of key operation factors on FM-LPME performance was investigated. ENB and NPOE were identified as efficient supported liquid membrane solvent. For SERS, silver nanoparticles synthesized by sodium citrate reduction displayed superior enhancement in SERS signal, and the SERS signal for ATS could be further improved by sodium bromide. Finally, a quantitative model based on partial least squares regression was established to analyze the FM-LPME-SERS sensing data, which displayed satisfactory analytical performance for blood spot, urine, and wastewater samples with acceptable detection limit (0.011-0.570 μg mL -1 ), high repeatability (RSD ≤ 13%), and satisfactory accuracy (90-114%). This method was successfully applied to analyze wastewater samples from a drug production site provided by the Public Security Bureau in XX Province. Therefore, FM-LPME-SERS is a powerful tool for on-site detecting ATS in complex samples, which is of great importance for forensic science and public security. We believe this work will expand the applicability of SERS for complex samples.
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Journal of Future Foods
·
2026
·
IF 10.6
Yiyan Wang,Quanlong Zhou,Chengxiu Li,Jing Liu,Xueli Luo,Xiaoxiao Feng,Yuan Liu
Storage-driven flavor deterioration of goji berry pulp was systematically elucidated by integrating sensory evaluation, electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). Seven storage time points (0,2, 4, 6, 8, 10 and 12 months) were monitored under 25 °C. Sensory analysis revealed that the overall liking score declined significantly from 7.29 to 4.05 ( p < 0.001), accompanied by a monotonic increase in undesirable yeast-like and grassy off-odors. E-nose differentiated all storage stages with 92.7% accuracy. GC-IMS identified 47 volatile compounds, with aldehydes and ketones being predominant in fresh pulp, while acids and furans accumulated during storage. After 6 months, the total abundance of fruity ketones and aldehydes dropped by 1571.56 μg/kg, coinciding with the first detection of 2-pentyl-furan and trimethylamine (TMA). A total of 23 key markers (VIP > 1), including 6 aldehydes, 4 ketones, 3 alcohols, 4 carboxylic acids, 3 esters and 3 other compounds, that correlated strongly with sensory decline (r = -0.9759) were identified. 1-Octen-3-ol (ROAV = 19.78) and TMA (ROAV = 21.77) were confirmed the main contributors to off-odor after 6 months. The multivariate approach establishes 6 months as the critical sensory turning point and provides a rapid E-nose+TMA/1-octen-3-ol dual-marker strategy for real-time shelf-life control of goji pulp.
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危险品化学品经营许可证（带存储）