Food Chemistry-X
·
2023
·
IF 6.1
Huan Liu,Jingyu Li,Nazimah Hamid,Junke Li,Xuemei Sun,Fang Wang,Dengyong Liu,Qianli Ma,Shuyang Sun,Hansheng Gong
Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography–olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments, and sensory evaluation. The results indicated that the predominant aroma profiles of rice-, tea oil- and sugarcane-smoked ducks all contained strong smoky, roasty, fatty, meaty, and grassy aromas. A total of 31 aroma compounds were identified as important odorants by OAVs, including 8 aldehydes, 6 pyrazines, 5 phenols, and 2 sulfur compounds. The aroma recombination and omission experiments confirmed that 13 odorants were key aroma compounds in smoked ducks. Of these odorants, 2-methoxyphenol, 4-methylphenol, 5-ethyl-2,3-dimethylpyrazine, methional, 2-methyl-3-furanthiol, ( E, E )-2,4-decadienal, 1-octen-3-ol, and anethole significantly contributed to the aroma profile of smoked duck flavor ( p < 0.01).
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PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Chen Liu,Ping Yang,Haili Wang,Huanlu Song
Yogurt is widely acknowledged as a healthy dairy product with unique aroma. However, the changes in the odor compounds often affect the storage and shelf life of yogurt. Besides, the complex colloidal system and low concentration levels of most of odorants make it more difficult to be analyzed. Therefore, this study extracted the odor compounds of yogurt through four extraction methods, including dynamic headspace sampling (DHS), solid phase micro-extraction (SPME), solvent-assisted flavor evaporation (SAFE), and Stir bar sorptive extraction (SBSE). A total of 117 odorants, including 27 esters, 27 alcohols, 22 ketones, 16 acids, 15 aldehydes, 5 sulfides, and 5 other compounds, were identified. Of which, 31 odor-active compounds were perceived, and 12 compounds were smelled for the first time in yogurt. Of the four methods, DHS showed the most outstanding extraction effect by obtaining 88 odor compounds. Around 13 volatiles were characterized as the key odor-active compounds of yogurt. Similarly, acetophenone and butyl acrylate were detected as the key odor-active compounds of yogurt for the first time. 2,3-Butanedione was the vital odor-active compound with the highest flavor dilution (FD) factor in yogurt. The results concluded that the odor-active compounds in yogurt might have synergistic and masking effects between them.
研究领域:
食品科学
·
分析化学
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FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Mingguang Yu,Qinggang Xie,Huanlu Song,Lijin Wang,Han Sun,Shilong Jiang,Yongjiu Zhang,Chengdong Zheng
Odor analysis of human milk (HM) is often challenging. Here, a new strategy for the analysis of odorants in HM using dynamic headspace sampling combined with comprehensive two-dimensional gas chromatography–olfactometry-mass spectrometry (DHS/GC × GC-O-MS) was established based on the comparison of different extraction methods and instrument modes. Overall, DHS/GC × GC-O-MS was proved to be able to provide higher extraction efficiency and better analytical results of the odor-active compounds (OACs) in HM, meanwhile, the salt addition during the extraction further promoted the release of the odorants. Twenty key OACs in HM were identified by flavor dilution analysis and odor activity calculation, of which 1-octen-3-one, 2,3-butanedione, ( E )-2-nonenal, and nonanal contributed significantly to the odor of HM. In addition, 2,3-pentanedione was detected as a key OAC in HM for the first time. This study provided a powerful analytical strategy for the comprehensive odor analysis of HM.
研究领域:
分析化学
·
食品科学
·
感官分析
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PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yilin Li,Houyin Wang,Guirong Liu,Bolin Shi,Baoqing Zhu,Lipeng Gao,Kui Zhong,Yongjiu Zhang,Lei Zhao,Ruotong Li,Bingqi Shan,Chunguang Wang,Sisi Wang
Consumer partiality for food products is related to purchase and consumption behavior, and are influenced by sensory preferences. The sensory and chemical drivers behind consumer preference in the infant formula (IF) were analyzed. A total of 31 aroma-active compounds were identified, playing an important role in the production of off-flavors (especially fishy). Combined with the correlation analysis, the key aroma substances affecting the sensory attributes of IF were initially identified. A21, A22, B9 represented the key substances responsible for producing milky and creamy, while A2, A5, A11, A12, B5, C15, H5 primarily produced fishy. In addition, the two sensory attributes namely milky and creamy, and the T-sweet were more strongly correlated with consumer preference. Therefore, it can be concluded that consumers are more interested in the main flavor of the product than the off-flavor. These findings will inform the quality control of IF and the maintenance of sensory quality .
研究领域:
食品科学
·
感官分析
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PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Junwen Wan,Qian Liu,Changzhong Ma,Bertrand Muhoza,Yaling Huang,Min Sun,Shiqing Song,Chi-Tang Ho
To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by head-space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and gas chromatography-mass spectrometry (GC–MS). The fatty acid analysis showed a decrease in the ratio of polyunsaturated fatty acids, such as linoleic acid, which decreased from 2.60 % in RB to 0.51 % in CB. The principal component analysis (PCA) showed that HS-GC-IMS was able to distinguish different samples. A total of 19 characteristic compounds with odor activity value (OAV) > 1 were identified by gas chromatography–olfactometry (GC-O). Fruity, caramellic, fatty and fermented attributes were enhanced after stewing. Butyric acid and 4-methylphenol were responsible for the stronger off-odor in RB. 3-Hydroxy-2-butanone and 2,5-dimethyl-4-hydroxy-3(2 H )-furanone with buttery and caramellic attributes were dominated in BT, while ( E )-2-nonenal, ( E , E )-2,4-decadienal and ( E , E )-2,4-nonadienal prominently conferred fatty attribute on CB. Furthermore, anethole with anisic aroma was first identified in beef, which may be one of the typical chemical markers that distinguish dzo beef from other varieties.
研究领域:
食品科学
·
分析化学
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PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Heyun Zhang,Huan Zhang,Jihong Huang,Liping Du,Lijuan Ma,Juan Wang,Yurong Xing,Xiaorui Song
Fu brick tea (FBT) is prized for its unique aroma, yet the dynamic evolution of its key aroma-active compounds during storage remains unclear. To investigate this dynamic change, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and sensory omics analysis were employed for the comprehensive characterization of aroma-active compounds in five FBT samples. A total of 47 aroma-active compounds were detected, 15 of which were further determined as the key aroma-active compounds based on high flavor dilution (FD) factors, aroma intensities (AI), and odor activity value (OAV). Notably, although dihydroactindiolide exhibited high contents in HF15-HF19 (1733-2156 µg/kg), it was not classified as a key aroma compound. Multivariate statistical analysis revealed that the “stale” aroma attribute was strongly associated with aged FBT samples, while “minty” and “grassy” attributes were characteristic of newly produced FBT. Furthermore, aroma recombination and omission tests combined sensory evaluation confirmed that hexanal, 2-hexenal, ( E, E )-2,4-hexadienal, ( E, Z )-2,6-nonadienal, safranal, ( E, E )-2,4-nonadien-1-al, β -ionone, linalool and cedrol played decisive roles in constructing the overall aroma profile of FBT. This research provides detailed insights into the evolution of FBT aroma during storage, which can serve as a theoretical basis for optimizing FBT storage processes and improving its quality stability.
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FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Yajiao Zhao,Wenli Wei,Li Tang,Dongdong Wang,Yan Wang,Zhengyun Wu,Wenxue Zhang
Sichuan industrial paocai and traditional home-made paocai have different aroma profiles due to different manufacturing techniques, but detailed information about the aroma profiles and aroma-producing microorganism of Sichuan industrial paocai remain largely elusive. For this reason, we established and validated an external standard method of headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) combined with gas chromatography–olfactometry (GC-O) for identification and accurate quantitation of aroma-active compounds in Sichuan industrial paocai. This method was combined with 16S rRNA amplicon sequencing to comprehensively analyze the aroma and bacteria profiles of Sichuan industrial paocai. A total of 121 volatile compounds were identified, among which 36 odorants were identified as aroma-active compounds with aroma intensities (AIs) ranging from 0.67 to 5.00 by GC-O. The types of aroma-active compounds in Sichuan industrial paocai were variety-specific to some extent, but the aroma-active compounds shared by different varieties of Sichuan industrial paocai (i.e., skeleton aroma-active compounds) were phenylethyl alcohol, acetic acid, butanoic acid, 2-methylbutanoic acid, ethyl hexanoate, 4-ethylphenol and 4-ethylguaiacol. Moreover, 17 key aroma-active compounds of AI > 1 in radish paocai were quantitated by external standard method, and their odor activity values (OAVs) were calculated based on the odor thresholds. Further, 12 aroma-active compounds with OAV ≥ 1 in one of the radish paocai were selected to construct the recombination model, which revealed good agreement with the original sample. Furthermore, Lactobacillus, Pediococcus, Pseudomonas and Sphingomonas were the dominant bacteria in Sichuan industrial paocai. Correlation analysis between 16 dominant bacteria and 36 aroma-active compounds showed that Pediococcus, Arcobacter and Lactobacillus could be the core aroma-producing bacteria of Sichuan industrial paocai.
研究领域:
食品科学
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微生物学
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分析化学
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高影响因子
Foods
·
2026
·Vol. 15
·期 3
·
IF 5.1
Ning Ma,Jiancai Zhu,Heng Wang,Michael C. Qian,Zuobing Xiao
Apple aroma is an important factor influencing consumers’ preferences. To understand the overall flavor characteristics of apples (Ruixue, Liangzhi, Grystal Fuji, and Guifei), volatile compounds and aroma profiles were investigated by headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) combined with stir bar sorptive extraction (SBSE) and gas chromatography–mass spectrometry (GC-MS). The results showed that a total of 56 aroma compounds were identified by SBSE-GC-MS, and 39 aroma-active compounds were screened out using aroma intensity (AI) and odor activity value (OAV). Aroma recombination experiments showed enhanced ‘fruity’ and ‘sweet’ notes, whereas ‘floral’, ‘woody’, and ‘green’ aromas were weaker compared to the Crystal Fuji sample. Additionally, GC-IMS coupled with principal component analysis (PCA) was used to distinguish the apple samples, and partial least squares regression (PLSR) was applied to explore the correlation between sensory attributes and characteristic aroma compounds. The results indicated that Crystal Fuji exhibited the greatest correlation with the “woody” attribute, and Ruixue was highly correlated with “fruity”, “green”, and “sour” attributes, while butanoic acid, β-damascenone, butyl acetate, pentyl acetate, furfuryl alcohol, γ-decalactone, and vanillin had a significant impact on the “flower” and “sweet” attributes of Guifei. This study clarified the characteristic aroma composition of the four apple cultivars, providing data support for apple flavor quality evaluation and cultivar optimization.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yunmei Chai,Zhenzhu Li,Guangqiang Wei,Wentao Zheng,Wenli Tao,Yuzhu Wang,Yue Wang,Wenbin Zhang,Daodian Wang,Jindou Shi,Yufang Li,Aixiang Huang
Lactic acid bacteria (LAB) fermentation enhances the flavor and nutritional profile of foods. Nevertheless, the specific mechanism by which Lactiplantibacillus plantarum ( L. plantarum ) B22, a strain exhibiting high lipase activity, enhances flavor formation in fermented cream remains unclear. This study employed GC-olfactometry-mass spectrometry (GC-O-MS) volatilomics and lipidomics to elucidate the flavor formation mechanism with L . plantarum B22 in fermented cream. Sensory evaluation demonstrated that L. plantarum B22 fermented cream (LSB) scored significantly higher than commercial starter cultures fermented cream (LS) in terms of texture, taste, aroma, and overall acceptability. The key VOCs were acetoin, 2-nonanone, δ-dodecalactone, δ-octalactone, δ-decanolactone, benzoic acid, 2-hydroxy-3-pentanone, and 2,3-butanedione. Moreover, LSB exhibited elevated levels of polyunsaturated fatty acids (PUFAs), including linolenic acid (LA, 18:2), and eicosapentaenoic acid (EPA, 20:5). Correlation analysis demonstrated that 59 lipid species were significantly associated with the flavor profiles of LSB. Crucially, the FA (18:3) was identified as a key precursor for the biosynthesis of δ-dodecalactone, δ-octalactone, and δ-decanolactone. This study provides novel mechanistic insights into how high-lipase-activity L . plantarum B22 promotes characteristic flavor formation in fermented cream via targeted regulation lipid degradation, offering valuable guidance for developing premium fermented dairy products.
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高影响因子
Foods
·
2025
·Vol. 14
·期 18
·3223
·
IF 5.1
Xianxiu Zhou,Jiajing Hu,Hongchun Cui,Jiahao Tang,Yongwen Jiang,Haibo Yuan,Jiahua Li,Yanqin Yang
Floral–fruity aroma Pu-erh tea (FFAPET) is highly valued by consumers for its distinctive and appealing fragrance. This study conducted a comprehensive investigation into the volatile components of FFAPET using advanced analytical techniques, including GC-O-MS, GC-MS/MS, aroma recombination, and omission tests. Compared with traditional stale aroma Pu-erh tea, FFAPET exhibited higher levels of alcohols and alkenes. Through GC-O-MS combined with OAV analysis, 10 key active-aroma compounds were identified in representative FFAPET samples. These compounds included (E, E)-2,4-heptadienal, phenylethyl alcohol, geraniol, (E,Z)-2,6-nonadienal, (Z)-4-heptenal, 2-phenethyl acetate, 2,2,6-trimethylcyclohexanone,D-limonene,β-ionone, and linalool, all of which made significant contributions to the development of the characteristic floral–fruity aroma profile. Tests involving aroma recombination and omission further confirmed that seven of these odorants played essential roles in defining the overall aroma of FFAPET. These findings offer valuable theoretical insights for the enhancement and regulation of Pu-erh tea flavor, particularly for the optimization of the floral–fruity aroma characteristics.
研究领域:
食品化学
·
风味科学
·
分析化学
·
茶叶科学
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MOLECULES
·
2026
·Vol. 31
·期 15
·2644
·
IF 5.1
Chu Ding,Xueqian Guo,Yuan Liu,Zhanjiao Wei,Yuhan Zhang,Wei Gao,Changhua Xu,Wenli Wang
Green (Zanthoxylum schinifolium, ZSEO) and red (Zanthoxylum bungeanum, ZBEO) Sichuan pepper essential oils are widely used spices whose characteristic aromas differ markedly, yet a systematic comparison of their volatile fingerprints and aroma-active compounds is still lacking. To address this, the two essential oils were characterized and compared by combining headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and gas chromatography–olfactometry–mass spectrometry (GC-O-MS). HS-GC-IMS detected 94 volatile signals; multivariate analysis clearly separated the two oils (R2Y = 0.993, Q2= 0.986) and identified 40 differential markers including 37 aroma-active compounds, with ZSEOs enriched in minty and green-note compounds like isomenthone and ZBEOs in woody, ester and acid compounds such as bornyl acetate. GC-O-MS identified 37 aroma-active compounds, of which linalool was the most prominent odorant in both Eos; a total of 27 were shared, while four and six were unique to the green and red EOs, respectively. Cross-referencing the two datasets showed that volatile abundance and odor contribution were not always concordant. The combined approach clarifies the chemical basis of the aroma difference between the two species and offers a transferable strategy for linking volatile fingerprints to perceived aroma inZanthoxylumessential oils.
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Journal of Future Foods
·
2026
·
IF 10.6
Ting Zhang,Zhiying Xu,Mengyang Wei,Xiao Liu,Manyou Yu,Yongqing Zhu,Xiaobo Tang,Shengxiang Chen,Yuanyuan Xiong,Yun Wang,Chen Xia,Chen Liu
Comparative profiling of aroma formation in piling and flowering Tibetan tea. • Stem decoction–assisted flowering enhanced fungal–floral and medicinal aromas. • Nine key volatiles were identified across Tibetan teas pile-fermentation types. • GC–O–MS and ROAV integrated with microbiome data to link aroma with taxa. • Thermophilic fungi and actinobacteria associated with the woody note. Solid-state fermentation can generate diverse aroma profiles, but the outcomes are often difficult to predict and standardize, which limits scalable production and intelligent quality control in fermented foods. Tibetan dark tea provides a relevant model because pile fermentation followed by flowering can produce distinct aroma styles. In this study, we compared four processing regimes to examine flowering under different pile fermentation levels: short piling (S1), tea stem decoction assisted flowering after short piling (S2), long piling (S3), and long piling followed by stem-decoction-assisted flowering (S4). Sensory evaluation revealed clear differences among regimes. S3 showed balanced woody and sweet notes, whereas S4 exhibited stronger medicinal notes together with fungal and floral impressions. GC-O-MS (gas chromatography-olfactometry-mass spectrometry), untargeted volatilomics, and ROAV (relative odor activity value) analysis identified nine key odorants with distinct trends across processes. Correlation analysis suggested that thermophilic fungi such as Thermomyces lanuginosus and heat-tolerant bacteria including Saccharopolyspora gregorii and Staphylococcus gallinarum were positively associated with woody-associated volatiles. In contrast, Leuconostoc, Weissella , and several proteobacteria taxa were negatively associated with grassy aldehydes such as hexanal. Overall, this study integrates sensory profiling, odorant prioritization, and microbiome association analysis to identify candidate odorant markers and associated microbial signatures, providing a basis for future process optimization and aroma quality control in flowering Tibetan dark tea. The framework may also inform aroma design and quality control for other solid-state fermented foods. Download: Download high-res image (183KB) Download: Download full-size image
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危险品化学品经营许可证（带存储）