Food Chemistry-X
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2023
·
IF 6.1
Yuting Rong,Jialing Xie,Haibo Yuan,Lilei Wang,Fuqiao Liu,Yuliang Deng,Yongwen Jiang,Yanqin Yang
Storage time is one of the important factors affecting the aroma quality of Pu-erh tea. In this study, the dynamic changes of volatile profiles of Pu-erh teas stored for different years were investigated by combining gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC–MS), and gas chromatography-ion mobility spectrometry (GC-IMS). GC-E-Nose combined with partial least squares-discriminant analysis (PLS-DA) realized the rapid discrimination of Pu-erh tea with different storage time (R 2 Y = 0.992, Q 2 = 0.968). There were 43 and 91 volatile compounds identified by GC–MS and GC-IMS, respectively. A satisfactory discrimination (R 2 Y = 0.991, and Q 2 = 0.966) was achieved by using PLS-DA based on the volatile fingerprints of GC-IMS. Moreover, according to the multivariate analysis of VIP > 1.2 and univariate analysis of p < 0.05, 9 volatile components such as linalool and (E)-2-hexenal were selected as key variables to distinguish Pu-erh teas with different storage years. The results provide theoretical support for the quality control of Pu-erh tea.
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
·
2024
·
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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PubMed
高影响因子
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
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2021
·Vol. 413
·期 23
·5789-5798
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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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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
Food Chemistry-X
·
2025
·
IF 8.2
Munguntsetseg Battur,Muhammad Aaqil,Jingchuan Zheng,Huang Xiao Lin,Bolormaa Chuluunotgon,Tserenkhand Zorigtbaatar,Cunchao Zhao,Yang Tian
This study investigates the impact of milk addition on the fermentation of walnut soy sauce, using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and metagenomics to analyze flavor profiles and microbial dynamics. GC-IMS analysis showed significant increases in volatile compounds such as esters (ethyl acetate), aldehydes (hexanal), and alcohols (isoamyl alcohol), enhancing the aroma and taste. Metagenomic analysis revealed that milk increased microbial diversity, with Weissella and Lactobacillus dominating early fermentation. The milk-enriched soy sauce (SYM) exhibited higher amino acid nitrogen (2.67 g/L), and total nitrogen (7.18 g/L) compared to the control, indicating improved nutritional quality. Protease activity peaked at 2438.5 U/g for neutral protease, supporting efficient protein hydrolysis. Relative Odor Activity Value (ROAV) analysis identified 29 key flavor compounds, including 3-methyl butanol and ethyl 2-methyl butyrate, which contributed fruity and buttery notes to SYM. These results suggest that milk enhances microbial growth and improves both flavor and nutritional quality of walnut soy sauce.
研究领域:
食品科学
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微生物学
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PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 17
·2662
·
IF 5.561
Xiangying Yu,Xiaochun Chen,Yuting Li,Lin Li
To reflect the volatile differences of dried citrus peel as affected by cultivars and drying methods, the volatile compounds of dried citrus peel of two cultivars (Citrus reticulata“Chachi” andCitrus reticulata“Ponkan”), prepared under three drying methods (sun-drying (SD), hot-air-drying (AD), and freeze-drying (FD)), were analyzed by GC-MS, odor activity values (OAVs), and GC-IMS. GC-MS data indicated that SD was favorable to preserve terpenic alcohols (linalool, α-terpineol and terpinene-4-ol), β-cymene, methyl methanthranilate, and monoterpenes; while AD was favorable to preserve aliphatic aldehydes and sesquiterpenes; and SD was more similar with AD in GC-MS analysis of volatile profile (of higher MW) for both cultivars from the PCA outcome. Furthermore, significant difference in volatile isomeric composition of different samples was also clearly demonstrated through extracted ion chromatogram (EIC) by GC-MS analysis. GC-IMS analysis showed the favorability of FD to preserve ketones, phenols, esters, and aromatic aldehydes; and SD was more similar with FD in GC-IMS analysis of volatile profile (of smaller MW) for both cultivars from the PCA outcome. Moreover, the OAVs indicate that 2-methoxy-4-vinylphenol contributed much to the flavor of dried Ponkan peel, while 2-methoxy-4-vinylphenol, methyl methanthranilate, and methyl anthranilate played an important role in the flavor of dried Chachi peel; and the highest OAVs for monoterpenes were observed at SD for both cultivars. Thus, the combination of GC-MS and GC-IMS analyses with PCA in this paper suggested the superiority of SD to preserve volatiles and characteristic aroma in dried citrus peel, and that SD contributed much to the quality of dried Chachi peel.Keywords:citrus peel;volatile compounds;sun-drying (SD);hot-air-drying (AD);freeze-drying (FD);GC-MS;GC-IMS
研究领域:
食品科学
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分析化学
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PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Qi Chen,Ying Li,Kangling Yan,Guanghui Li,Donghui Luo,Weidong Bai,Xiaofang Zeng,Qingping Wu,Jinhua Deng,Hao Dong
Chaozhou pickle, a traditional Chinese fermented vegetable product, is highly regarded among consumers due to its unique flavor. This work monitored the flavor substances and microbial communities of Chaozhou pickles during fermentation by gas chromatography-ion mobility spectrometry (GC-IMS) and high-throughput sequencing. A total of 70 volatile compounds were identified from Chaozhou pickles. In addition to fruit aroma esters, the pickles also contain aldehydes, ketones, alcohols, acids, and heterocyclic compounds. The four pickles exhibited a prevalence of Cyanobacteria, Proteobacteria, and Firmicutes as the leading bacterial phyla , while Weissella, Leuconostoc, and Lactobacillus were identified as the predominant bacterial genera. Physiochemical quality and acid properties of Chaozhou pickle were also investigated. Results revealed a significant reduction in hardness, chewiness and pH during fermentation, as well as a notable increase in free amino acids, and organic acid levels. These results could contribute to a greater comprehension of the role of microorganisms in flavor formation during fermentation and provide a scientific foundation for the industrialization of Chaozhou pickle.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 9
·1535
·
IF 5.1
Kaiyan You,Qianyu Li,Ya Wang,Xuehui Cao
To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty acids were analyzed using solid-phase micro-extraction gas chromatography–mass spectrometry (SPME-GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The results revealed a total of 116 VOCs identified throughout the steaming process, with 73 detected by GC-MS and 44 by GC-IMS. Notably, VOC concentrations were significantly higher at 18–24 min compared to 8–16 min. Additionally, a GC-IMS fingerprint was developed to assess the distribution of VOCs during steaming. Orthogonal partial least squares discriminant analysis (OPLS-DA) indicated that 11 compounds, such as ethyl caprylate (B3), linalyl acetate (B6), and 1-nonanal (C1), significantly influenced the flavor characteristics of the mutton and carrot filling. Further analysis demonstrated that stearic acid content reached its lowest point at 20–22 min of steaming, while n-6 and n-3 series polyunsaturated fatty acids (PUFAs) and the ratio of polyunsaturated fatty acids to saturated fatty acids (P/S) peaked at this time.
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
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2024
·
IF 3
Chen Ziqiang,Ma Mingtao,Chen Xingguang,Peng Zhengcong,Liu Hua,Lu Jian,Wu Dianhui
The process of aging was crucial in enhancing the aroma quality of Huangjiu. Gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC–MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to detect the variations in aroma among five samples aged for varying years (5–11). A comprehensive analysis revealed the presence of 85 compounds in the Shaoxing Huangjiu, twenty of which were identified as crucial contributors to its flavor profile through odor activity values analysis. The volatile aroma components of Huangjiu exhibited notable variations among different aging years. Additionally, the concentration and diversity of key aroma compounds increased with prolonged aging. At the same time, quantitative descriptive sensory analysis showed that aging could enhance the ester and acid aroma of Huangjiu. Moreover, based on variable importance for the projection, seven potential aroma markers such as diethyl succinate, ethyl butyrate, and furfural were screened out, which were the major compounds that caused the flavor differences of aged Huangjiu. The results offer valuable theoretical support for illustrating and regulating the quality of Huangjiu during its aging process.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
·
2025
·
IF 3.1
Tan Xue,Qi Wang,Panpan Zhang,Yan Miao,Jianing Sun,Fengyu Dong,Xinjing Gui,Jing Yao,Ruixin Liu
This study investigates the consistency between the formula granule decoction of stir-fried Bombyx Batryticatus(JC-DGD) and its traditional decoction (JC-TD) counterpart, using roasted Bombyx Batryticatus as a representative example.First, used high-performance liquid chromatography (HPLC) to establish the fingerprints of JC-TD and JC-DGD from four manufacturers (A, B, C, and D) and assess their similarity. There was no significant difference between the two ( P > 0.05).Quantified five key index components, including uracil.Compared the protein and crude polysaccharide contents using the Coomassie Brilliant Blue and phenol-sulfuric acid methods. The mean total content of index components, proteins, and crude polysaccharides in 10 batches of JC-TD was set as 1. The contents of index components in different categories - JC-DGD-provincial standard(JC-DGD-PS), JC-DGD-enterprise standard(JC-DGD-ES), TD, DGD, and DGCM from manufacturers A, B, C, and D—were 1.23, 0.38, 1.00, 0.72, 1.28, 0.58, 0.45, and 0.27, respectively. The protein contents were 1.51, 0.46, 1.00, 0.88, 1.43, 0.93, 0.35, and 0.66, respectively. The crude polysaccharide contents was 9.01, 0.74, 1.00, 4.05, 10.57, 1.96, 0.38, and 1.77, respectively. We identified 32 differential volatile organic compounds, including fenugreek lactone, using GC-IMS. Then evaluated the anticonvulsant effects of JC-TD and JC-DGD using an acute convulsion mouse model induced by pentylenetetrazole. The results showed that JC-DGD-A > JC-TD ≈ JC-DGD-B ( P > 0.05)) were superior to those of JC-DGD-C and JC-DGD-D ( P < 0.01). Finally, calculate the recommended equivalent ratio of Chinese medicine formula granules (DGCM). The manufacturers A, B, C, and D were adjusted from 1:3, 1:10, 1:10, and 1:11–1:4.54 ± 0.51, 1:5.24 ± 2.22 (JC-B3 without adjustment: 1:3.6), 1:5.17 ± 0.49, and 1:3.44 ± 0.59, respectively. The overall, and the consistency between the two was analyzed through correlation analysis, cluster analysis, and multi-index dimensionality reduction discriminant analysis.Comprehensive results indicated that the quality of JC-DGD-A was significantly higher than that of JC-TD, while JC-DGD-B exhibited similar quality to JC-TD. In contrast, the quality of JC-DGD-C and JC-DGD-D was significantly lower than that of JC-TD. To enhance product quality and ensure the scientific rationality of clinical applications, manufacturers must adhere to national and provincial standards for formula granule drugs.
研究领域:
中药学
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分析化学
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药理学
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PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 6
·935
·
IF 5.1
Kun Tang,Cong Chen,Yutong Liu,Suxuan Li,Yiye Luo,Xiaoyu Chen,Zhiyong Wu
Pandan leaves have a prominent glutinous-rice aroma; however, few studies have explored their volatile aroma compound composition. Herein, the differences in the volatile aroma components of fresh and dried pandan leaves were investigated for the first time using HS–SPME–GC–O–MS combined with principal component analysis, orthogonal partial least squares discriminant analysis, and HS-GC-IMS with aroma fingerprinting. A total of 93 volatile compounds were identified, exceeding previous reports, including 43 main flavor components with odor activity values (OAV) > 1. OAV and aroma extract dilution analysis tests reveal 13 main aroma volatiles including 2-acetyl-1-pyrroline, hexanal, nonanal, phenylacetaldehyde, β-cyclocitral, butanal, ethyl caprylate, ethyl nonanoate, ethyl caprate, ethyl laurate, 3-hydroxy-2-butanone, acetophenone, and α-ionone. Sixteen types of aromas were classified, and the results are presented as flavor wheels. The findings of this study elucidate the changes and retention of aroma volatiles in differently processed leaves, which could benefit food industry applications.
研究领域:
食品科学
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植物学
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PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Xiya Feng,Hongwei Wang,Zhirong Wang,Pimiao Huang,Jianquan Kan
Huajiao ( Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC–MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed.
研究领域:
食品科学
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植物化学
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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）