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 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
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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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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FOOD CHEMISTRY
·
2026
·
IF 10.4
Wen Wang,Yufeng Duan,Xue Yang,Ruheng Shen,Mengying Liu,Xiaoqin Xi,Li Zhang,Long He,Yuling Qu,Liang Lin,Qiang Cheng
Synergistic blanching and marination reduced fat while enhancing flavor. • Optimal process maintained high oleic acid content and sensory quality. • Defatting treatment preserved key flavor compounds like n-octanal and n-nonanal. • Phospholipids identified as major flavor contributors in defatted lamb. • Lipid-flavor correlation revealed mechanism behind flavor preservation. Bowl-steamed Tan lamb (BSTL) is prized for its flavor, but high fat content limits its appeal. This study developed a defatting strategy for BSTL and investigated flavor evolution. Through evaluation of fat content, lipid oxidation, fatty acid profiles, and sensory attributes, blanching combined with 100% lemon juice marinating (BP + 100%LJ) was identified as optimal. This treatment reduced fat content in oil by 13.83 g compared to the control group while preserving a high oleic acid level (42.81 g/100 g in oil) and achieving the best sensory acceptability. Multi-platform flavor analysis (electronic tongue, electronic nose, gas chromatography-ion mobility spectrometry, lipidomics) revealed that the BP + 100%LJ suppressed bitterness and promoted the formation of 11 key VOCs (e.g., n-octanal). Lipidomics confirmed that phospholipids (e.g., PE(O-22:1)) are major contributors to this flavor profile. These findings provide a strategy for healthier traditional meat products with well-preserved sensory qualities. Download: Download high-res image (189KB) Download: Download full-size image
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危险品化学品经营许可证（带存储）