MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Ziyuan Zheng,Wenguang Yan,Wenlong Liu,Zihao Cai,Yanjun Ding,Jiang Ling
Volatile organic compounds (VOCs) play a critical role in human physiology, with their concentrations serving as key indicators of physiological states. Among these, trans-4,5-epoxy-(E)-2-decenal, a volatile organic compound found in mammalian blood, exhibits unique chemical reactivity and olfactory sensitivity due to its molecular structure, which is closely associated with lipid peroxidation processes. However, conventional detection methods, such as gas chromatography-olfactometry-mass spectrometry (GC-O-MS), suffer from limitations including inherent subjectivity, poor reproducibility, stringent operational requirements, and low throughput, which undermine their clinical reliability. To address these challenges, this study developed an optimized liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for accurate qualitative and quantitative analysis. Given the poor detectability of aldehydes via LC-MS/MS, 2,4-dinitrophenylhydrazine (DNPH) derivatization was employed to enhance the chromatographic behavior and retention of the target compound. Additionally, HLB solid-phase extraction (SPE) columns was employed for purification to enhance the sensitivity of LC-MS/MS for the detection of trans-4,5-epoxy-(E)-2-decenal. Following derivatization, trans-4,5-epoxy-(E)-2-decenal demonstrated strong retention during chromatographic separation. The mobile phase, composed of acetonitrile and ultrapure water, exhibited significantly superior performance compared to combinations of acetonitrile with ammonium acetate buffer. Under optimized conditions, the LC-MS/MS method demonstrated excellent linearity for trans-4,5-epoxy-(E)-2-decenal within a range of 1–300 ng/mL, with correlation coefficient (R 2 ) of 0.9984, detection limit (LOD) of 0.3 ng/mL. The relative standard deviation (RSD) for spiked blood samples in the experiment was 12.53 %.
研究领域:
分析化学
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生物化学
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医学诊断
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代谢组学
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质谱分析
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DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 2
·352
·
IF 4.927
Shiqing Song,Feiting Zheng,Xiaoyan Tian,Tao Feng,Lingyun Yao,Min Sun,Lei Shi
To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS), the aroma characteristics of them were analyzed by GC–olfactory (GC-O) method combined with sensory analysis and partial least-squares regression (PLSR) analysis. 12 common FFAs and 35 key aroma-active compounds were obtained. Combined with the results of odor activity value (OAV) and FD factor, benzaldehyde was found to be an important component in unoxidized tallow. (E,E)-2,4-Heptadienal, (E,E)-2,4-decadienal, (E)-2-nonenal, octanal, hexanoic acid, hexanal and (E)-2-heptenal were the key compounds involved in the tallow flavor oxidation. The changes in FFAs and volatile flavor compounds during oxidation and the metabolic evolution of key aroma-active compounds are systematically summarized in this study. The paper also provides considerable guidance in oxidation control and meat flavor product development.Keywords:oxidized tallow;aroma-active compounds;solvent-assisted flavor evaporation;gas chromatography-olfactometry;partial least-squares regression
研究领域:
食品科学
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分析化学
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农业化学
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DOI
PubMed
高影响因子
NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE
·
2025
·
IF 1.5
Ziqi Wang,Maorun Fu,Haili Yang,Fei Sun,Xiaoqian Qu,Jingjing Liu,Qingmin Chen,Yan Yan
(E)-2-hexenyl acetate (E2HA) is the esterification product of (E)-2-hexenal (E2H), which is generated by lipoxygenase (LOX) during the degradation of polyunsaturated fatty acids. As a green leaf volatile, E2HA is released in large quantities during the ripening or stress of fruits, forming a unique aroma of fruits and helping to resist stress, however, its the effect on fruit quality is still unclear. In this study, E2HA significantly affected the colour change process in tomato by activating carotenoid synthesis pathways (PDS, ZDS, LCY-β), resulting in increased lycopene and β-carotene contents while maintaining chlorophyll levels. E2HA upregulated LOX expression and activity, thereby promoting polyunsaturated fatty acid degradation. As a downstream product of E2H, E2HA reduces hydroperoxide lyase (HPL) gene expression and enzyme activity, thereby decreasing the endogenous E2H content. Concurrently, E2HA activated the jasmonic acid (JA) synthesis pathway (AOS, AOC, OPR3, COI-1, MYC2), leading to elevated endogenous JA levels. By redirecting LOX pathway flux toward JA biosynthesis, E2HA increased carotenoid accumulation. These findings suggest that E2HA is a natural compound for improving fruit quality, with promising applications in preharvest horticulture.
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Ping Yang,Chen Liu,Huanlu Song,Lijin Wang,Xueqing Wang,Jiacai Hua
Off-flavor compounds in IF-DHMP were identified using sensory-directed analysis. In total, 56 types of aroma-active compounds were identified in the off-flavor (OF) samples, positive control (PC) samples, and accelerated oxidation (AO) samples. The Aroma Extraction Dilution Analysis (AEDA) results showed that methional, generated via Maillard reaction , was the most important component with the highest dilution factor in OF. The results of aroma recombination, omission and spiking experiment revealed that compounds such as pentanal, methional, ( E )-2-nonenal, 3-methylbutanal, ( E )-2-heptenal, nonanal, ( E,E )-2,4-heptadienal, 1-penten-3-one, 1-octen-3-one, and ( E,E )-2,4-nonadienal were the major sources of off-flavor in OF. We observed that the off-flavor in OF samples originated due to proteolysis, Maillard reaction, or lipid oxidation during processing rather than due to lipid oxidation during storage.
研究领域:
食品科学
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化学感官科学
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分析化学
·
婴幼儿营养
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DOI
高影响因子
JOURNAL OF PEST SCIENCE
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2020
·Vol. 94
·期 2
·463-472
·
IF 4.578
Xu Hao,Zhao Jiajia,Li Faqian,Yan Qi,Meng Ling,Li Baoping
Riptortus pedestris (Fab.) is an important pest on soybean plants in East Asia. Females lay eggs scattered not only on host plants, but also on non-host plants, probably for avoiding detection by natural enemies. Newly hatched nymphs can develop to the second instar without the need of food except water. Second instar nymphs, the first-feeding stage with a strong locomotion, need to find suitable feeding sites on host plants. The mechanism is still not well understood. Here, we found second instars were attracted by both male and female adults, but generally repelled by second and fifth instar nymphs, wherein their responses were little affected by food volatiles (soybean seeds or seedlings). Nymphs distinctly differed from adults in chemical composition of the whole-body extracts. 4-oxo-( E )-2-Hexenal was the major component in nymph’s extracts, but it was not found in adults, whereas some ester compounds, such as ( E )-2-hexenyl esters, were exclusively found in adults and accounted for the main part in their extracts. The three esters, ( E )-2-hexenyl ( Z )-3-hexenoate (E2-6:Z3Hx), ( E )-2-hexenyl ( E )-2-hexenoate (E2-6:E2Hx) and myristyl isobutyrate, were male specific and had been reported as an aggregation pheromone. Synthetic 4-oxo-( E )-2-hexenal strongly repelled second instars, while ( E )-2-hexenyl hexanoate emitted by both males and females attracted them. The main component of the aggregation pheromone, myristyl isobutyrate, also strongly attracted second instars. How the findings may improve the efficiency of chemical traps in fields was discussed.
研究领域:
昆虫学
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化学生态学
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害虫管理
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DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Shasha Qi,Peng Wang,Ping Zhan,Honglei Tian
Thyme ( Thymus vulgaris L. ) is widely used as a traditional spice in the cooking of goat meat (mutton) due to its distinctive flavor and the ability to weaken the “goaty flavor”. To investigate the aroma characteristics of stewed mutton with thyme (SMT), four SMT samples prepared using different cooking utensils were analyzed by gas chromatography–mass spectrometry/olfactometry (GC–MS/O). Totally, 26 aroma-active compounds (AACs) were determined by GC–MS/O and further quantified. Among these, 20 AACs exhibited odor activity values (OAV) greater than 1. However, no significant differences existed among the four SMTs, which indicated that different utensils had little effect on the aroma profile of SMTs. Aroma recombination and omission experiments results showed that nonanal, ( E )-2-octenal, and ( E,E )-2,4-decadienal had the greatest contribution to the aroma profile of SMTs. These three compounds, together with dimethyl trisulfide, 3-methyl-butanal, octanal, ( E )-2-decenal, ( E )-2-nonenal, methanethiol, hexanal, ( E )-2-undecenal, and 1-octen-3-ol, were confirmed as the key aroma compounds in SMTs.
研究领域:
食品科学
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农学
·
化学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Shuwei Wang,Tianyu Dong,Ruijia Liu,Jie Sun,Haitao Chen
Pork is one of the meats widely consumed all over the world, while stewing is preferred because it can retain the nutritional content of the meat. After stewing, pork still retains some odors, such as bloody aroma, which affects the flavor quality. Therefore, people often add spices during the stewing process to reduce the off-flavor, but the mechanism of the effect of spices on the off-flavor has not been clarified. This study examined the pork broth before and after the addition of spices and determined the off-flavor compounds ( (E) -2-nonenal, (E) -2-heptenal, acetic acid, and valeric acid) in pork broth and key spice compounds (linalool, 1,8-cineole, and (E) -anethole) in pork broth with spices. The mechanism of the influence of spices on the off-flavor compounds of pork broth was clarified through the sensory perceptual interaction between off-flavor compounds and key spice compounds. The S-curve method was used to analyze the perceptual interactions between off-flavor compounds and key spice compounds. The results showed that linalool, 1,8-cineole, and (E) -anethole all had a masking effect on the aroma of off-flavor compounds (S-curve ratios = 1.58, 2.21, and 5.84, respectively), and the inhibitory effect was strongest when the three compounds acted together (S-curve ratio = 42.49).
研究领域:
食品化学
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风味科学
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感官分析
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食品加工
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DOI
高影响因子
Plants-Basel
·
2024
·Vol. 13
·期 2
·317
·
IF 4
Xiu Wang,Yaqi Liu,Na Peng,Haitao Yu,Yu Ma,Mingxin Zhang,Yaoyao Wang,Yi Wang,Weiwei Gao
The volatile compounds produced by plants play an important role in plant growth, plant communication, and resistance to biological and abiotic stresses.Astragalus membranaceusvar.mongholicus(AM) is a perennial herbaceous plant (Leguminosae) that is widely cultivated in northwest China. The bioactive compounds in its root have shown various pharmacological activities. Root rot disease caused byFusariumspp. often occurs inAMplanting with increasing severity in continuous monoculture. It is currently still unclear what are the effects of the volatile compounds produced by freshAMon itself, other crops cultivated on the same field afterAM, pathogen, and rhizobia. In this study, we found that seed germination and seedling growth ofAM, lettuce (Lactuca sativaL.), and wheat (Triticum aestivumL.) could be affected if they were in an enclosed space with freshAMtissue. Additionally, 90 volatile compounds were identified by SPME-GC-MS from wholeAMplant during the vegetative growth, 36 of which were specific to aerial parts ofAM(stems and leaves, AMA), 17 to roots (AMR), and 37 were found in both AMA and AMR. To further identify the allelopathic effects of these volatile compounds, five compounds (1-hexanol, (E)-2-hexenal, (E,E)-2,4-decadienal, hexanal, and eugenol) with relatively high content inAMwere tested on three receptor plants and two microorganisms. We found that (E,E)-2,4-decadienal and (E)-2-hexenal showed significant inhibitory effects on the growth ofAMand lettuce. One-hexanol and hexanal suppressed the growth of wheat, while eugenol showed a similar effect on all three plant species. Moreover, the activities of these compounds were dose dependent. Notably, we discovered that (E)-2-hexenal and eugenol also inhibited the growth of the pathogenFusarium solaniby as high as 100%. Meanwhile, all five compounds tested suppressed the rhizobiaSinorhizobium fredii. In summary, this study furthered our understanding of the comprehensive allelopathic effects of the main volatile components ofAM.
研究领域:
植物科学
·
药理学
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微生物学
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农业科学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Pei Wang,Miao Liu,Changhong Lv,Zhen Tian,Ruichi Li,Yifan Li,Yalin Zhang,Jiyuan Liu
There is currently a lack of effective olfaction-based techniques to control diamondback moth (DBM) larvae. Identifying behaviorally active odorants for DBM larvae and exploring their recognition mechanisms can provide insights into olfaction-based larval control strategies. Through the two-choice assay, (E,E)-2,6-farnesol (farnesol) was identified as a compound exhibiting significant attractant activity toward DBM larvae, achieving an attraction index of 0.48 ± 0.13. PxylGOBP1 and PxylGOBP2, highly expressed in the antennae of DBM larvae, both showed high affinity toward farnesol. RNAi technology was used to knock down PxylGOBP1 and PxylGOBP2, revealing that the attraction of DBM larvae to farnesol nearly vanished following the knockdown of PxylGOBP2, indicating its critical role in recognizing farnesol. Further investigation into the PxylGOBP2-farnesol interaction revealed the importance of residues like Thr9, Trp37, and Phe118 in PxylGOBP2’s binding to farnesol. This research is significant for unveiling the olfactory mechanisms of DBM larvae and developing larval behavior regulation techniques.
研究领域:
昆虫学
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嗅觉
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害虫管理
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 12
·9271-9282
·
IF 3.2
Jiayue Zhou,Dong Li,Yanqun Xu,Xiaochen Zhang,Lei Wang,Lin Zhou,Liang Zou,Zisheng Luo
( E )-2-Hexenal (E2H) is an important volatile organic compound (VOC) that can serve as a marker for fruit quality sensing and shelf-life evaluation. However, visual and portable sensors for E2H have not been reported mainly because of the difficulty in selective response to E2H while avoiding interference from other VOC, especially isomers. Herein, we developed a novel colorimetric sensor based on thiol-functionalized polydiacetylene assembly (PDA-SH/PDA) for the quantitative and selectivity of E2H. The mechanism was that E2H underwent a Michael addition reaction with sulfhydryl groups in PDA-SH/PDA. The Michael addition reaction destroyed the hydrogen bond and distorted the conjugated molecular system, resulting in colorimetric responses. Under optimal conditions, a good linear relationship was observed between E2H concentration and red colorimetric shift ( R 2 = 0.9679). The E2H sensor yields a high analytical sensitivity of 1.5203% and a limit of detection of 0.015 g L −1 . Besides, the PDA-SH/PDA sensor can be used to visually distinguish E2H and its isomer ( Z )-3-hexenal. The PDA-SH/PDA sensor yielded a statistically significant difference in red colorimetric shift ( p < 0.01) between the pairs of isomers in the ripeness of fruits. At last, the sensor was utilized for detecting E2H in grapes from different shelf lives. We found that the E2H concentration increased from 66.16 ± 1.54 to 67.56 ± 1.30 µg L −1 as storage time was prolonged. The results of this research not only demonstrated the feasibility of visual and on-site detection of E2H but also provided potential promise for portable fruit quality sensing and shelf-life evaluation.
研究领域:
食品科学
·
分析化学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2021
·
IF 5.548
Weibin Ma,Eric T. Johnson
Strategies for preventing the growth of mycotoxigenic fungi in agricultural commodities need to be identified. In this study, sorbaldehyde and ( E , E )-2,4-heptadienal, two natural aldehydes as derivatives of the common food preservative sorbic acid, were investigated for their antifungal efficacy as fumigants against Aspergillus flavus in stored peanut seeds. In vitro assays demonstrated that both sorbaldehyde and ( E , E )-2,4-heptadienal exhibited stronger inhibitory effects on A. flavus than sorbic acid. Moreover, the vapor phase of these two aldehydes were much more effective than direct contact on A. flavus growth. ( E , E )-2,4-Heptadienal showed higher fumigant activity than sorbaldehyde, with 50% effective concentration (EC 50 ) values of 1.5 and 2.6 mg/l air, and minimum inhibitory concentration (MIC) values of 16 and 8 mg/l air, respectively. Furthermore, fumigation with sorbaldehyde or ( E , E )-2,4-heptadienal could significantly reduce and delay A. flavus growth in stored peanut seeds, and the infection was completely inhibited by 100 mg/l air sorbaldehyde or 75 mg/l air ( E , E )-2,4-heptadienal. These results revealed that ( E , E )-2,4-heptadienal, a natural food flavour with better safety than sorbaldehyde, has high potential as an antifungal fumigant for protecting peanut seeds from contamination of A. flavus during storage.
研究领域:
食品科学
·
植物保护
·
微生物学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xue-qing Li,Li-ting Zeng,Yu-cong Li,Ao-jing Lv,Rui-ling Dong,Jun Qi,Lang Zhang,Le-le Shao,Chun-hui Zhang,Guo-yuan Xiong
The study investigated the impact of varying concentrations of ( E,E )-2,4-decadienal (DDE; 0, 9, 27, 54, and 81 μg/mL) on the stability of gelatin emulsions prepared via a low-energy stirring emulsification method, which relies solely on simple mechanical stirring. As the concentration of DDE increased, the emulsifying activity index, emulsion stability index, and viscosity of emulsions first increased significantly ( P < 0.05) and then decreased significantly ( P < 0.05), indicating that the emulsion stability first improved and then decreased. The highest emulsion stability was observed at a DDE concentration of 27 μg/mL, as evidenced by the highest adsorbed protein content (84.78 %) and the maximum absolute zeta potential value (14.46 mV). These findings suggested that DDE, in combination with low-energy stirring emulsification, improved the stability of gelatin emulsions. The results of protein structure indicated that DDE enhanced the depolymerization of gelatin by disrupting hydrophobic interactions within gelatin aggregates, leading to the exposure of hydrophobic groups on the protein surface. This exposure enhanced the adsorption of gelatin at the oil-water interface, thereby improving the emulsion stability through increased steric hindrance at the interface. Furthermore, DDE reduced the surface tension of soybean oil, contributing to further stabilization of the interface.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）