FLAVOUR AND FRAGRANCE JOURNAL
·
2025
·
IF 2
Zhuoxuan Han,Shuqi Wang,Haitao Chen,Jie Sun,Ning Zhang,Huiying Zhang
As a traditional fermented soybean product in China, douchi is rich in diversity and varies from place to place. Because of the significance in food culture, the douchi from Sichuan, Hunan, and Guizhou are quite typical and distinctive. By analysing the volatile components of these three types of douchi, we can not only deconstruct the cause of aroma formation, but also lay the foundation for flavour adjustment. In this study, the key aroma-active compounds of the three types of douchi were identified by gas chromatography–olfactometry (GC–O) and gas chromatography–mass spectrometry (GC–MS) combined with sensory evaluation. 32 aroma compounds were identified in Tongchuan douchi (TC), and 16 of them with flavour dilution (FD) > 4 were determined. 14 substances were quantified, and 4 of them with OAV > 1. 30 aroma compounds were identified in TongRen douchi (TR), and 15 of them with flavour FD ≥ 4 were determined. 13 substances were quantified, and 11 of them with OAV > 1. 21 aroma compounds were identified in LiuYang douchi (LY), and 11 of them with FD ≥ 4 were determined, and all of them were quantified. 5 substances with OAV > 1 were determined. The sensory evaluation determined that the three types of douchi possessed sauce-like, sour, burnt, bean aroma, roasted, salty, fermented aroma, and rancid aroma.
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
Foods
·
2022
·Vol. 11
·期 5
·628
·
IF 5.561
Meng Tao,Wenli Guo,Wenjun Zhang,Zhengquan Liu
The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography–olfactometry–mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) value ≥16 were quantitated. In odor activity value (OAV) analysis, the two samples had nearly the same key aroma volatiles; (Z)-methyl epijasmonate was the exception. Dimethyl sulfide, 3-methylbutanal, 2-methylpropanal, and linalool had especially high OAVs. Except for β-damascenone, volatiles with OAVs > 1 had higher concentrations in FKBT, which revealed that most key aroma compounds were lost during storage. Sweet, malty, floral, and green/grassy aromas corresponded directly to certain compounds. Lastly, the addition test indicated that the addition of several key aroma volatiles decreasing during storage could enhance the freshness of KBT aroma, which may be a potential to control the aroma style of KBT or other teas in industry.Keywords:Keemun black tea;GC-O-MS;storage;aroma volatile
研究领域:
食品科学
·
茶叶研究
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Tao Feng,Jiaqing Sun,Kai Wang,Shiqing Song,Da Chen,Haining Zhuang,Jun Lu,Dejun Li,Xianle Meng,Mingliang Shi,Lingyun Yao,Chi-Tang Ho
Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC–IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC–O–MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that “fatty”, “green”, “fruity”, and “floral” are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.
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
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Mingguang Yu,Baosong Wang,Ying Wang,Yuan Tang,Chen Liu,Huanlu Song,Baochao Hou,Baolei Li,Wen Zhao
Odor is an important attribute of fermented dairy products and is an important factor in determining consumer acceptance. However, the odor characteristics of brown lactobacillus beverage (BLB) and the differences in odor among different types of these products have rarely been studied. Here, a comprehensive analysis of different types of BLB were performed by SPME–GC–O–MS and SPME–GC×GC–O–MS techniques based on untargeted metabolomics. Compared with SPME–GC–O–MS, SPME–GC×GC–O–MS identified 26 new odor compounds in BLB, indicating that this method is more suitable for odor characterization of BLB. A total of 149 odor compounds were identified from 13 BLBs, of which 40 were odor-active compounds. Ketones , alcohols, acids, aldehydes, and esters accounted for about 80% of the total odor compounds and constituted the basic odor profile of the BLB. In addition to identifying indicator flavor compounds such as furfuryl alcohol , octanoic acid , and β -myrcene, which are responsible for the differences in odor profiles between different BLBs, the reference content ranges in BLBs were precisely quantified. These findings will provide new insights into the species traceability and odor characterization of BLB samples.
研究领域:
食品科学
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分析化学
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微生物学
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代谢组学
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DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Chen Yang,Kaikai Wei,Minghui Xu,Zhaojun Wang,Chuanjian Cui,Qianying Dai,Guijie Chen,Ruyan Hou
This study investigated the sensory characteristics of black tea milk teas (BTMTS) and explored their key aroma qualities. Through sensory evaluation, the mouthfeel, taste, and aroma profiles of BTMTS were identified, and the sensory wheel for BTMTS was constructed. Combining three aroma extraction methods (SPME, SBSE, SAFE), the volatile components of milk tea were comprehensively extracted. A total of 47 volatile compounds were identified using GC–MS and GC-O, with flavor dilution factors ranging from 1 to 512. Additionally, 21 compounds were confirmed as aroma-active (OAV ≥ 1). Through recombination and omission studies, 19 key aroma-active compounds were identified, including geraniol, trans-β-ionone, dimethyl sulfide, linalool, δ-decalactone, etc. Alcohols, ketones, aldehydes, esters, and acids provided violet, honey, rose, almond-like, coconut candy, cheese, and creamy characteristics in BTMTS. This research offers valuable insights into the flavor characterization and evaluation of BTMTS.
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
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Dong-Yu Shen,Huan-Lu Song,Ting-Ting Zou,Su-Yan Wan,Meng-Ke Li
The leaf of moso bamboo ( Phyllostachys pubescens Mazel ) is rich in odorant compounds, which is important natural materials for the production of flavor. It also contains phenolic acids, amino acids and peptides, which is a potential source of natural bioactive compounds. The study of odor-active compounds in bamboo leaves can provide a basis for the discovery of natural flavor. The leaf, stem, and powder of moso bamboo were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). Main odor-active compounds in moso bamboo leaf were analyzed and characterized by (1) a gas chromatography olfactory mass spectrometry (GC-O-MS), (2) two-dimensional gas chromatography olfactory mass spectrometry (GC × GC-O-MS) and (3) electronic nose (E-nose). Based on aroma extract dilution analysis (AEDA), 13 key odor-active compounds with high flavor dilution (FD) factor (≥27), including 3-methyl-1-butanol, ( E )-2-hexenal, ethyl hexanoate, ( Z )-4-heptenenal, 6-methyl-5-hepten-2-one, octanal, ethyl ( Z )-3-hexenoate, 1-hexanol, ( Z )-3-hexen-1-ol, ( E, E )-2,4-heptadienal, ( Z )-2-hexen-1-ol, 1-octen-3-ol and benzaldehyde, were further analyzed. The compounds detected by the above four methods were ( E )-2-hexenal, 6-methyl-5-hepten-2-one, octanal, ( E, E )-2,4-heptadienal, 1-octen-3-ol and benzaldehyde, and all of which were the main and potential odorants of moso bamboo leaf.
研究领域:
植物学
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分析化学
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食品科学
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风味化学
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DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 18
·3192
·
IF 5.1
Xiaomei Chen,Panpan Wu,Shuwei Wang,Jie Sun,Haitao Chen
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji exhibited pronounced fruity characteristics. Yirgacheffe had a prominent roasted aroma, and Baoshan stood out for its stronger woody and caramel notes. The analysis employed solvent-assisted flavor evaporation (SAFE), gas chromatography–mass spectrometry/olfactometry (GC-MS/O), and high-performance liquid chromatography (HPLC). A total of 85 aroma compounds were identified, with furans, ketones, and pyrazines being the predominant contributors to roasted, nutty, and caramel aromas. Key aroma-active compounds, including furfural, guaiacol, and furaneol, exhibited the highest flavor dilution (FD) factors (up to 2187) and odor activity values, highlighting their pivotal roles in coffee aroma, with 4-vinyl-2-methoxyphenol (OAV = 761 in GL) and furaneol (OAV = 250 in BS) being particularly influential. Recombination and omission experiments validated the significance of these compounds. Non-volatile analysis revealed distinct differences in organic acids and chlorogenic acid content, with Colombia samples showing higher quinic acid levels, likely due to roasting-induced degradation. These findings provide a theoretical basis for understanding coffee flavor diversity and offer insights for quality assessment and origin identification.
研究领域:
食品科学
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分析化学
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感官科学
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代谢组学
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农产品质量
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风味化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
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2025
·Vol. 2025
·期 1
·7434957
·
IF 4.2
Xiumin Zhang,Wenfeng Du,Danni Zhang,Na Zhang,Yuan Liu,Shui Jiang
Background: Rapeseed oil is the most widely consumed vegetable oil globally. However, the key aroma-active compounds of rapeseed oil and their changes during storage are unclear. In this study, the flavor of rapeseed oil during storage was characterized by physicochemical analysis, sensory evaluation, electronic nose (E-nose), and gas chromatography–olfactometry (GC–O). Results: Peroxide value, acid value, and anisidine value gradually increased, while polyphenol content, tocopherol content, and sterol content showed a downward trend during storage. The E-nose combined with the linear discriminate analysis (LDA) method could discriminate rapeseed oil with different storage times. The sensory attributes changed significantly from distinctive pickled aroma to rancid, green, and fried aromas during storage. This work provides the aroma-active markers based on GC–O–MS for the quality evaluation of rapeseed oil during storage. A total of 136 volatile compounds were detected by GC–MS, and 16 odorants were identified by GC–O combined with aroma extract dilution analysis (AEDA). Finally, seven aroma-active volatile compounds (3-butenyl isothiocyanate, 2(5H)-furanone, 2-methoxy-4-vinylphenol, ( E )-2-octenal, ( E,E )-2,4-heptadienal, ( E,E )-2,4-decadienal, and 3-methyl-pentanoic acid) with the odor activity values (OAVs) greater than 1 were identified as potential key aroma volatiles that contributed significantly to the overall aroma of rapeseed oil. Conclusion: This study provided a comprehensive method to monitor the flavor quality change of rapeseed oil during storage. The identified volatile compounds could be the markers to characterize the quality changes of rapeseed oil during storage.
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
Frontiers in Plant Science
·
2026
·
IF 5.9
Xue Wu,Shimin Liu,Zhongcheng Guo,Fengfeng Zhang,Tianze Liu,Yuqing Dou
The aromatic characteristics of cigar tobacco leaves are the result of the release of aromatic compounds, but research on the distinctive aromatic profiles of cigars has been limited. This study employed GC–IMS combined with PCA to reveal differences in volatile components in cigar tobacco leaves. Additionally, HS-SPME and SBSE were used to extract volatile components from cigar tobacco leaves, which were then identified using GC–O–MS. Based on odor activity values, 15 out of 120 compounds were classified as aromatic active compounds. GC-IMS and GC-MS experiments indicated that “fatty” “grass” “fruity” “ammonia” “citrus” “chocolate odor” and “mint and camphor” were identified as characteristic aromatic attributes of cigar tobacco leaves. These characteristic aromas were associated with compounds such as Ammonia, 3-Methylbutanal, Pentanal, 2-Butanone, D-limonene, Nonanal, 6-Methyl-5-heptadiene-2-one, Geraniol and Neophytadiene. This study provides insights into improving cigar quality and promoting the development of new products with unique aromatic characteristics.
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DOI
PubMed
高影响因子
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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DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2019
·Vol. 14
·期 1
·535-547
·
IF 1.415
Al-Dalali Sam,Zheng Fuping,Sun Baoguo,Chen Feng,Wang Peng,Wang Wenping
Zhengrong vinegar is one of the renowned popular condiments in China, which has been consumed around Hebei province for about 136 years. Its different processing steps are considered as important and critical steps that are responsible for the generation of representative flavors besides the acetic acid. An HS-SPME coupled with GC–MS method was used to evaluate the changes of the volatiles of the vinegar that were generated during the different processing steps including before adding salt (BAS), after adding salt (AAS), after filtration (AF) and final product (FP). In addition, aroma-active volatiles of the final vinegar product were characterized by GC-O coupled with detection frequency technique (modified frequency, MF%) that is a combination of aroma intensity and aroma frequency values that can be used to improve the description of a reliable data from GC-O. Among the 42 detected volatiles, 38 of them were positively identified by their corresponding authentic compounds. Besides, 24 volatiles were recognized as aroma-active volatiles. On the other hand, the content of individual volatile groups was decreased along with the continuation of the fermentation process from the BAS step to FP step, except the aldehydes group that displayed a slight increase. Of which, 2-pentylfuran and ethyl heptanoate disappeared in the AF and FP samples. The main contributors to the Zhengrong aroma profile that had MF (%) > 80 included isovaleric acid, 2-acetoxy-3-butanone, hexanoic acid, ethyl hexanoate, 3-(methylthio)propyl acetate, decanal and 2-phenyl-2-butenal, while the volatile compounds that had a middle MF in a range between 70 and 80 were 2-methylbutanoic acid, tetramethylpyrazine, nonanal, 1,2-dimethoxybenzene, 4-ethylphenol, ethyl benzoate, ethyl benzeneacetate, 2-phenylethyl acetate and 4-ethylguaiacol.
研究领域:
食品科学
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分析化学
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风味化学
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DOI
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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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）