MOLECULES
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2022
·Vol. 27
·期 4
·1318
·
IF 4.927
Jia Zheng,Zhanglan He,Kangzhuo Yang,Zhipeng Liu,Dong Zhao,Michael C. Qian
Wuliangye baijiu is one of the most famous Chinese liquors with a protected geographical indication. This study used LiChrolut®EN-based solid-phase extraction (SPE) and fractionation combined with comprehensive two-dimensional chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) to unveil its volatile composition. The volatiles were isolated with LiChrolut®EN-based SPE and traditional liquid-liquid extraction (LLE). The neutral/basic fractions from LLE and the SPE were fractionated on a LiChrolut®EN SPE column and analyzed by comprehensive GC×GC-TOFMS. Compared with LLE, more esters and alcohols were detected in the SPE-based extraction. The SPE fractionation and GC×GC-TOFMS analysis resulted in the identification of about 500 volatile compounds in more than 3000 peaks of the Wuliangye baijiu. The approach simplifies the complex baijiu composition into functional group-based fractions for reliable identification and analysis. This study provided a confidence volatile identification approach for Chinese baijiu based on the SPE fractionation GC×GC-TOFMS.Keywords:baijiu;volatile fractionation;Wuliangye;LiChrolut®EN SPE;GC×GC-TOFMS
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Liping Lu,Mengyu Wang,Runjie Cui,Yanli Zhu,Shanshan Liu,Ziyi Yin,Dandan Gao
Flavor compounds influence consumer acceptance of Zanthoxylum bungeanum Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compound composition are vital for assessing sensory quality and conserving genetic resources. This study identified and characterized the key flavor compounds in Z. bungeanum shells (SH) and seeds (SD) from the seven growing regions of Tianshui city, Gansu province, using GC × GC-TOFMS and chemometrics. The flavor compounds identified in Z. bungeanum were in the compound classes of hydrocarbons, heterocyclic compounds, ketones, alcohols, esters, aldehydes and carboxylic acids. Multivariate statistical analysis distinctly differentiated between SH or SD samples from the seven regions. The key differential flavor compounds in SH were isophorone, limonene, 2-butanone and 5-methyl-2-hexanone, and in SD were acetylacetone, camphor, 2-propanamine, 2-butenal, formic acid and 1,2,4-trimethyl-benzene. These findings provide a foundation to promote large-scale cultivation of specific local Z. bungeanum species.
研究领域:
食品科学
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植物化学
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分析化学
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感官科学
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
LI Junxing,Miao Aiqing,ZHAO Gangjun,Liu Xiaoxi,Wu Haibin,Luo Jianning,Gong Hao,Zheng Xiaoming,Deng Liting,Ma Chengying
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, respectively. By E-nose and GC–MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without ‘taro-like’ aroma. According to the analysis of differential volatile compounds obtained from GC–MS and the GC-O analysis of the sample with ‘taro-like’ aroma, we found that 2-acetyl-1-pyrroline representing the ‘taro’ odor was only identified in the sample with ‘taro-like’ aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the 'taro-like' aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and ‘taro-like’ aroma was further verified via other pumpkin samples. Our results provide a theoretical basis for understanding the aroma characteristics of pumpkin fruit.
研究领域:
植物学
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食品科学
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分析化学
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DOI
PubMed
高影响因子
Frontiers in Sustainable Food Systems
·
2024
·
IF 3.7
Wang Qiwei,Shi Daliang,Hu Jiajing,Tang Jiahao,Zhou Xianxiu,Wang Lilei,Xie Jialing,Jiang Yongwen,Yuan Haibo,Yang Yanqin
Rolling plays an important role in shaping the characteristic quality of black tea. However, the dynamic alterations in volatile compounds during the rolling process remain unclear, which hampers the quality control of black tea. In this study, the dynamic changes of volatile compounds in Congou black tea throughout the rolling process were explored by a combination of GC-E-Nose and GC–MS analysis. The results of PCA and PLS-DA by GC-E-Nose revealed significant alterations in the volatile profiles, particularly at the 15-min rolling stage. A total of 82 volatile compounds including eight categories were identified in Congou black tea during the rolling process. The most abundant volatiles were aldehydes, alcohols, and esters. Through the integration of variable importance in the projection >1 and p < 0.05, 21 volatile compounds were pinpointed as pivotal volatiles responsible for distinguishing diverse rolling processes. According to their pathways, glycoside-derived volatiles (GDVs) (such as linalool and geraniol) and fatty acid-derived volatiles (FADVs) (such as (Z)-2-hexen-1-ol and hexanal) highlighted the pivotal role in the formation of the aroma of black tea during rolling process. GDVs, characterized by floral, honeyed, and fruity aromas, reached the lowest point at 35-min rolling and subsequently rebounded. FADVs exhibited an ascending trajectory during the initial 15-min rolling, followed by a downward trend. These findings provide invaluable insights into the aroma evolution during the rolling stage, offering strategies for enhancing the aroma quality of Congou black tea.
研究领域:
食品科学
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植物学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Xiuhong Zhao,Yuxia Yang,Jinxi Cui,Yuxin Gan,Qingyu Yang
The effect of individually mixing Lactobacillus paracasei C5 and Lactobacillus pentosus D1 with yeast as starter cultures on bread flavor was investigated via electronic-nose, electronic-tongue, and GC × GC-ToF-MS methods The electronic-nose results showed that the bread smell could be completely distinguished. Electronic-tongue analysis revealed that the taste of mixed-fermented bread was positively correlated with sourness, sweetness, saltiness, and umami, while the taste of yeast-fermented bread was positively correlated with bitterness and astringency. GC × GC-TOF-MS was used to further detect volatile organic compounds, from which 15 ( L. paracasei bread) and 18 ( L. pentosus bread) major contributing aroma compounds were screened (ROAV ≥1 and VIP >1). Additionally, Lactobacillus was found to be positively correlated with 35 flavor substances and positively regulated the aroma profile of the bread, especially sweet-caramel, coffee-like, and roasted aromas. In conclusion, LAB involved in fermentation can improve the flavor of bread.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
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2016
·Vol. 17
·期 4
·412
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IF 3.257
Ning Zhang,Haitao Chen,Baoguo Sun,Xueying Mao,Yuyu Zhang,Ying Zhou
To compare the volatile compounds of Chinese black truffle and white truffle from Yunnan province, this study presents the application of a direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) coupled with a comprehensive two-dimensional gas chromatography (GC × GC) high resolution time-of-flight mass spectrometry (HR-TOF/MS) and an electronic nose. Both of the analytical methods could distinguish the aroma profile of the two samples. In terms of the overall profile of truffle samples in this research, more kinds of acids were detected via the method of DSE-SAFE. Besides, compounds identified in black truffle (BT), but not in white truffle (WT), orvice versa, and those detected in both samples at different levels were considered to play an important role in differentiating the two samples. According to the analysis of electronic nose, the two samples could be separated, as well.Keywords:GC × GC/HR-TOF/MS;electronic nose;DSE-SAFE;Chinese truffles
研究领域:
分析化学
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食品科学
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农学
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DOI
PubMed
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Bing Zhang,Siman Zheng,Mingquan Huang,Qiang Wu,Wei Dong,Jihong Wu,Hongqin Liu,Dongrui Zhao,Yougui Yu,Jinchen Li
The volatile compounds in 16 different storage containers and years of Xiangjiao Baijiu (XJBJ) were compared and analyzed via direct injection (DI) combined with gas chromatography–mass spectrometry (GC–MS) and headspace extraction (HS) coupled with gas chromatography-ion mobility spectrometry (HS-GC-IMS) for the first time. Through HS-GC-IMS analysis, it was found that the succession rules of 14 compounds such as furfural during aging process. A total of 60 compounds were identified using DI-GC–MS. Twenty-five of these compounds were further quantified, and 19 compounds had odor activity values (OAVs) > 1, which were important contributor to aroma of XJBJ. Among them, those with OAVs >1000 included ethyl hexanoate, ethyl octanoate, ethyl butanoate, and ethyl pentanoate. Combining the results of quantitative, OAVs and partial least squares-discriminant analysis (PLS-DA) revealed that 10 compounds such as ethyl octanoate were the important compounds that lead to the differences between different storage types of XJBJ.
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
·
IF 4
Wang He,Zixuan Liu,Haoyue Liu,Jie Sun,Haitao Chen,Baoguo Sun
The flavor of three types dried sausage from Guangdong, Sichuan and Harbin were studied by headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS), sensory evaluation combined with principal component analysis. The results showed that Harbin dried sausage had more prominent spicy flavor attributes, and the varieties and contents of flavor substances were more abundant. Then Harbin dried sausage was selected for further analysis. The flavor dilution factor of 37 aroma components was obtained by gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis. 30 compounds were quantitated, and their odor activity values were calculated. The key aroma components were validated by using recombination and omission experiments. The omission experiment of 27 aroma compounds was carried out, and 10 compounds were finally determined as the key aroma active substance. The key aroma components of Harbin dried sausage included hexanoic acid, acetic acid, isovaleric acid, butyric acid , nonanal, acetoin, hydroxyacetone, ethyl hexanoate, eugenol, and p -cresol.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
·
2021
·Vol. 413
·期 23
·5789-5798
·
IF 4.157
Zheng Chengyu,Zhou Qinan,Wang Zhenhe,Wang Jun
In recent years, the invasive cypress bark beetle ( Phloeosinus aubei ) has caused extensive damage to Platycladus orientalis plants in China, but its infestation is hard to monitor in the early stages. In this study, gas chromatography-mass spectrometry (GC-MS) was initially employed to investigate the volatile organic compound (VOC) emissions of P. aubei- infested P. orientalis saplings. The emissions of total sesquiterpenes were dominating (84−86% of total VOCs) and increased by 3.09-fold in P. aubei- damaged P. orientalis samples compared to undamaged samples, and the monoterpenes, aromatic compounds, and ketone emissions also had varying degrees of increase between 1.39-fold and 5.65-fold. Based on this variation, gas chromatography-ion mobility spectrometry (GC-IMS) was applied, as an untargeted analytical approach, to discriminate P. orientalis samples with different invasive severity. Two different features derived from GC-IMS data were adopted as the input information for classification and prediction models. Results showed that grid search support vector machine (GS-SVM) combined with multilinear principal component analysis (MPCA) based on spectral fingerprint achieved the best classification performances (> 88.98%), and partial least squares discriminant analysis (PLSR) method can accurately predict the pest numbers ( R 2 > 0.9423 and RMSE < 0.9827). In a word, the VOC profiling-based approach had the potential for evaluating P. aubei invasive severity and pest management.
研究领域:
植物学
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昆虫学
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分析化学
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DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2025
·
IF 5.1
Xianfeng Hu,Deyan Li,Yi Ding,Yubo Zhang,Chunguang Ren
Introduction: The ‘Fengtangli’ plum (Prunus salicina Lindl.) is favoured by consumers for its characteristic flavor. The purpose of this study was to explore the characteristics of volatile flavor compounds in ‘Fengtangli’ plum.Methods: The flavor compounds of both ‘Fengtangli’ and ‘Siyueli’ plums were analyzed using comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF MS).Results: The results revealed the presence of 495 volatile flavor compounds in ‘Fengtangli’ plum and 466 in ‘Siyueli’ plum. The relative concentrations of hydrocarbons, alcohols, ketones, and esters in ‘Fengtangli’ plum were significantly elevated compared to those detected in ‘Siyueli’ plum. Moreover, the sensorial attributes of sweetness, citrus, herbal, floral, and fruity notes were more prominent in ‘Fengtangli’ plum relative to those of ‘Siyueli’ plum. Through the integration of differential metabolite analysis and relative odor activity assessment, it is hypothesized that furan-2-pentyl; (E)-2-octenal; and 1-octen-3-one may represent the characteristic of volatile flavor compounds in ‘Fengtangli’ plum.Discussion: The research results may provide a theoretical reference for the development and application of ‘Fengtangli’ plum and the study of the synthesis mechanism of characteristic flavor compounds.
研究领域:
食品科学
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植物学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Xiaoqing Miao,Shuang Li,Yang Liu,Jing Li,Xiuping Dong,Ming Du,Pengfei Jiang
To improve the ease of eating sea cucumbers, we investigated the impact of puffing temperature (190 °C - 250 °C) and time (1–5 min) on their quality and flavor. As temperature and time increased, sea cucumber puffing significantly enhanced. The microstructure of the puffed sea cucumber exhibited a uniform porous structure at 230 °C for 4 min. However, further puffing treatment caused the void to collapse. A total of 81 volatile organic compounds (VOCs) were identified using HS-GC-IMS, and 18 VOCs with Relative odor activity value (ROAV) ≥1 were identified. The content of fishy compounds, such as dimethyl sulfide, 1-octanal, and 1-nonanal in sea cucumbers gradually decreased with increasing temperature and time. Combined with GC–MS analysis indicating that the flavor of sea cucumbers puffed at 250 °C for 5 min was superior. Our findings suggest new avenues for sea cucumber processing and address the limited research on puffing techniques for protein-based raw materials.
研究领域:
食品科学
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分析化学
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海洋生物学
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DOI
PubMed
高影响因子
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
·
2025
·
IF 3.8
Li Yifei,Su Yanfei,Chen Zhengyu,Wu Jianxun,Zhang Weilai,Xu Chunming,Shi Quan,Zhang Linzhou
Comprehensive characterization of petroleum-derived sulfur compounds is crucial for researching and developing desulfurization catalysts, equipment, and processes. However, the complex composition and low concentration of sulfur compounds in oils make it challenging for molecular-level separation and characterization. In this work, sulfur compounds in the straight-run diesel fraction were selectively separated from the oil by the methylation/demethylation method, effectively yielding high-purity thiophenes and sulfides. Molecular-level compositional and structural characterization of sulfur compounds was accomplished through comprehensive two-dimensional gas chromatography (GC × GC) coupled with time-of-flight mass spectrometry. The separation significantly enhances the detection sensitivity for low-content sulfur compounds, thereby enabling a more comprehensive characterization of their molecular compositions and structures. Sulfur compounds with diverse skeletons and carbon numbers were tentatively characterized, including 1~3 cyclic sulfides, thiophenes, benzothiophenes, dihydrobenzothiophenes, dibenzothiophenes, tetrahydrodibenzothiophenes, phenanthrothiophenes, and benzonaphthothiophenes. Additionally, hundreds of individual sulfur compounds were characterized by mass spectrometry. Quantitative analysis for individual compounds and compound types was conducted using a flame ionization detector. Graphical
研究领域:
化学工程
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石油化学
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分析化学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）