Journal of Essential Oil Bearing Plants
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2016
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IF 0.313
Xin Chao Liu,Shao Liang Liu,Zhi Long Liu
In our screening program for new agrochemicals from wild plants and Chinese medicinal herbs, Teucrium quadrifarium aerial parts at flowering stage was found to possess strong insecticidal activity against booklice (Liposcelis bostrychophila). Water-distilled essential oil from T. quadrifarium aerial parts was analyzed by gas chromatography-mass spectrometry (GC-MS). Fourty-seven components comprising 97.2 % of the total oil were identified and the main components of the essential oil were germacrene D (8.8 %), linalool (8.2 %), camphene (7.8 %), β-caryophyllene (7.3 %), β-cadinene (6.8 %), 1,8-cineole (6.5 %), 4-terpineol (5.8 %), and α-terpineol (5.1 %). The essential oil of T. quadrifarium possessed contact toxicity against L. bostrychophila with a LC50 value of 95.1 μg/cm2. The oil also showed fumigant toxicity against L. bostrychophila with a LC50 value of 222.0 μg/l. These findings suggested that the essential oil of T. quadrifarium aerial parts has potential to be developed as new natural insecticides for the control of grain storage insects.
研究领域:
植物化学
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昆虫学
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农业科学
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
Tongtong Yang,Bo Tang,Junyi Tang,Chenqi Xu,Yanlong Hong,Fei Wu,Xiao Lin
Pheretima products are widely used, but the stenchy odor is a constraint to their application. In this study, 86 and 673 volatile components (VOCs) were identified in Pheretima and its extracts using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. An increase in acid and amine contents after processing was found, which may explain the increased stenchy odor. Through orthogonal partial least squares discriminant analysis (OPLS-DA), 14 differential markers between aqueous and alcoholic extracts were screened, and 3-methylbutanal, pentanal, and trimethylamine were identified as the key differential odor components. Combined with relative odor activity value (ROAV) analysis, 10 key odor components were identified, including: 3-methylbutanal, 1-octen-3-ol, dimethyl trisulfide, (2 E ,6 Z )-nona-2,6-dienal, methyl mercaptan, guaiacol, isobutyraldehyde, 1,8-cineole, 2-pentylfuran, and pentanal. This study provides theoretical support for the optimization of the odor of Pheretima-containing products and promotes their application.
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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
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2025
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IF 2.4
Hongjie Zhang,Shengyan Zhang,Junyi Ma,Youqiong Liu,Xueli Chen,Weibao Kong,Ji Zhang
This study employed a complementary analytical approach, combining headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace gas chromatography–mass spectrometry (HS-GC-MS), to comprehensively characterize the dynamic evolution of volatile organic compounds (VOCs) in virgin olive oil (VOO) from Chenggu 32 (CG-32) and Koroneiki (KK) cultivars across eight maturity indices (MIs). The combined strategy proved powerful: HS-GC-IMS detected 90 VOCs, excelling in profiling polar, aroma-active compounds, while HS-GC-MS confirmed 61 VOCs, providing broader metabolome coverage. Multivariate statistical analysis revealed that genetic cultivar is the primary driver of VOCs profile divergence. The CG-32 variety was characterized by a high abundance of aldehydes, imparting classic “green” notes, whereas the KK variety was dominated by ketones, resulting in a less traditional, intense aroma. Notably, a key finding was that genetic factors can override ripening trends, as evidenced by the late-harvest KK sample clustering with the early-harvest CG-32 sample based on VOCs signature. Orthogonal partial least squares-discriminant analysis (OPLS-DA) models exhibited exceptional predictive power ( Q 2 > 0.94) for varietal authentication, and a set of 35 key discriminatory markers (VIP > 1.0) was identified. This work underscores that MIs alone is an insufficient harvest guide and establishes a robust foundational methodology for VOCs-based quality control and varietal screening of olive oils. The high predictive power of the models demonstrates their potential for authenticity purposes, which now warrants validation with a larger sample set. Graphical Mapping the aroma of virgin olive oil: A dual-technique approach. HS-GC-IMS/MS analysis of two cultivars across eight maturity stages uncovered 35 key VOCs dictating oil identity and maturation. Multivariate modeling enabled precise differentiation, establishing a novel method for quality and authenticity verification.
研究领域:
食品化学
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分析化学
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香气科学
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园艺科学
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代谢组学
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JOURNAL OF CHROMATOGRAPHY A
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2024
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IF 3.8
Huan Liu,Siyuan Di,Yunkang Liu,Zihan Li,Pin Chen,Shukui Zhu
A novel magnetic mesoporous fluorinated metal-organic framework material (Fe 3 O 4 @MIP-206-F) has been synthesized specifically for application as an adsorbent for perfluoroalkyl carboxylic acids (PFCAs) extraction by magnetic solid-phase extraction (MSPE). The carefully designed Fe 3 O 4 @MIP-206-F material features an appropriate porosity, open metal sites of Zr, and functional groups (fluorine and amino) conducive to the adsorption process. The distinctive architecture of the material endows it with exceptional extraction capabilities for PFCAs. Adsorption mechanisms encompass acid-base interactions, hydrophobic interactions, F-F interactions, electrostatic interactions, and size complementarity. Optimization of key parameters has significantly improved the extraction efficiency of MSPE. When coupled with gas chromatography-mass spectrometry (GC–MS), MSPE offers rapid and highly sensitive analysis of PFCAs. The method demonstrates wide linear range (0.050–50 ng mL −1 ), low detection limits (0.0010–0.0019 ng mL −1 ), good recoveries (86.7 % to 111 %), and exceptional intra- and inter-day precision. This approach accurately quantifies PFCAs in lake water and groundwater samples, enabling precise assessment of environmental contamination levels and supporting targeted remediation efforts.
研究领域:
环境科学
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分析化学
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PubMed
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JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
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2025
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IF 6.2
Yande Cai,Ze Wang,Jianjun Wang,Songgeng Li
The formation of chloride products in the process for pyrolysis of municipal solid wastes (MSW) with key model components was investigated by Py-GC/MS method. HCl and CH 3 Cl are identified as the most abundant chloride products for the individual pyrolysis of polyvinyl chloride (PVC) or corn straw (CS) in the range of 200–600 °C. For the pyrolysis of CS, a higher temperature is more favorable for the generation of HCl than that of CH 3 Cl. In the PVC pyrolytic products, chlorobenzene (Ph-Cl), benzyl chloride (Ph-CH 2 Cl), and 1-(chloroethyl)benzene (Ph-CHClCH 3 ) are also detected but in extremely low amounts. For the co-pyrolysis of PVC/CS, the formation of CH 3 Cl is significantly promoted. The synergistic effect in the PVC/CS co-pyrolysis process is mainly attributed to the reaction between the HCl derived from PVC and the decomposition products of lignin. The products of Ph-Cl and Ph-CH 2 Cl are mainly generated from the cyclization of Cl-containing chain species. CH 3 Cl and Ph-CHClCH 3 are mainly generated from secondary reactions between HCl and other pyrolytic products. No remarkable synergistic effect is observed on the formations of chlorides in the co-pyrolysis of PVC/PP (polypropylene), while the generation of Ph-CHClCH 3 is significantly enhanced in the co-pyrolysis of PVC/PS (polystyrene).
研究领域:
环境科学
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化学工程
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FOOD CHEMISTRY
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2024
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IF 8.5
Xiangxiang Sun,Yumei Yu,Zhenyu Wang,Kumayl Hassan Akhtar,Ahmed S.M. Saleh,Wenhao Li,Dequan Zhang
Effects of braising duration on volatile organic compounds (VOCs) and lipids in chicken were investigated. Aroma profiles identified by an electronic nose were effective in differentiating braising stages. During braising process, a total of 25 key VOCs were detected in braised chicken, and sample braised for 210 min exhibited the highest level of key VOCs. Additionally, a gas chromatography mass spectrometry fingerprint was established to evaluate the distribution of VOCs throughout the braising process. Partial least square discriminant analysis indicated that 2-heptanone, 3-methyl-2-butanone, octanal, nonanal, butanal, (E)-2-pentenal, 1-octen-3-ol, 1-hexanol, pentanal, hexanal, and 1-pentanol significantly affected flavor characteristics of braised chicken. Furthermore, 88 differential lipids were screened, and glycerolipids metabolic was found to be main metabolic pathway during braising process. Triglycerides (TG) and phosphatidyl ethanolamine (PE), such as TG (16:0/18:1/18:2), TG (18:0/18:1/18:2), TG (18:1/18:2/18:3), TG (18:1/18:1/18:2), PE (O-18:2/18:2), PE(O-18:2/18:1), and TG (16:0/16:1/18:2), played a vital role in the generation of VOCs.
研究领域:
食品科学
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分析化学
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代谢组学
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Toxics
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2025
·Vol. 13
·期 6
·452
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IF 4.1
Shanshan Ji,Wei Wang,Yong Wang,Hexiang Bai,Zhuo Li,Zongli Huo,Kai Luo
The rapid increase in plastic production and consumption has intensified research into human exposure to micro- and nanoplastics (MNPs) and their health effects. This study quantitatively assessed MNP internal exposure levels in non-invasive human samples, focusing on the four most common types of MNPs (≥300 nm): polyethylene terephthalate (PET), polypropylene (PP), low-density polyethylene (LDPE), and polystyrene (PS). Urine samples from 18 volunteers (4 males, 14 females) were analyzed using pyrolysis–gas chromatography–mass spectrometry (Py-GC/MS) with P(E-13C2) as an internal standard. The study developed a straightforward yet effective analytical approach for quantifying MNPs in biological fluids. MNPs were detected in all urine samples, with concentrations ranging from 0.098 to 0.986 μg/mL and an average concentration of 0.268 ± 0.235 μg/mL. LDPE, 0.074 μg/mL (interquartile range: 0.030–0.243 μg/mL), was the most abundant polymer, accounting for 67.72% of the total MNPs, followed by PS at 21.17%, while PP and PET accounted for 7.06% and 4.05%, respectively. The results also suggest that drinking water type may serve as a distinct source of MNPs in urine. This study provides novel evidence on MNP (≥300 nm) internal exposure in humans and the influence of drinking habits, highlighting the application prospects of this method in assessing the potential health risks of MNPs.
研究领域:
环境科学
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分析化学
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公共卫生
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PubMed
高影响因子
FOOD CHEMISTRY
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2026
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IF 10.4
Chengzhe Zhou,Jiaxin Fang,Shuaibo Shao,Cheng Zhang,Caiyun Tian,Zhengdong Zhang,Anru Zheng,Yuting Li,Siwei Deng,Changlian Wu,Shengjing Wen,Nadang Long,Zhong Wang,Yuqiong Guo
Fujian Oolong Teas (FOTs) exhibit diverse aromas; however, a systematic understanding of the relationship between their volatiles and sensory attributes is lacking. This study developed a standardized aroma wheel for FOTs. By combining E -nose with quantitative descriptive analysis, the aroma profiles of 20 representative FOTs were classified into four groups: balanced, roasted, refreshing floral, and sweet floral. Innovative analytical ideas, including a combination of GC–MS profiling, PLS-DA, Generalized Linear Mixed Model, and rOAV analysis, identified 19 odorants responsible for this aroma diversity. Differences in the content and combination of compounds benzaldehyde, 2-pentylfuran, octanal, 2,2,6-trimethylcyclohexanone, phenylacetaldehyde, linalool, nonanal, methyl salicylate, decanal, hexyl 2-methylbutanoate, geraniol, indole, hexyl hexanoate, cis-3-hexenyl hexanoate, phenethyl isobutyrate, ( E )-β-farnesene, β-ionone, α-farnesene, and (E)-nerolidol were found to be crucial in defining the distinct aromatic characteristics. Aroma recombination and omission experiments further confirmed the significance of these compounds. The findings provide a theoretical foundation for the quality control of FOTs.
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Vegetable Research
·
2024
·Vol. 4
·期 1
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IF 0
Chenxi Ji,Sihui Guan,Chenxu Liu,Chao Yu,Zhuping Yao,Hongjian Wan,Qingjing Ye,Guozhi Zhou,Huasen Wang,Yuan Cheng
Chili pepper (Capsicum annuum L.) is highly preferred by consumers owing to its distinctive flavor. Volatile organic compounds (VOCs) significantly influences the aromatic characteristics of chili peppers, thereby impacting their overall fruit quality. The study of chili pepper aroma remains at a nascent stage, with a notable gap in the literature regarding the composition and metabolic regulation of volatile flavor compounds in fresh chili peppers. This study focuses on the pepper cultivar var 'Qujiao 5' with rich fruit aroma, using headspace solid-phase microextraction full two-dimensional gas chromatography time of flight mass spectrometry (HS-SPME-GC × GC-TOFMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) detection technology platforms to analyze the VOCs present in green ripe pepper. A total of 1,558 VOCs were successfully identified. Utilizing the HS-SPME-GC × GC-TOFMS method pinpointed 933 substances, whereas the HS-SPME-GC-MS approach detected 773 compounds. Moreover, the two methods together identified 150 substances. Through the meticulous analysis of relative odor activity values (ROAV), it was conclusively determined that Pyrazine, 2-methoxy-3-(2-methylpropyl)- and 2-Nonenal, (E)- serve as pivotal volatile flavor compounds in chili fruit. Through the analysis of sensory flavor characteristics of chili peppers, it was found that fresh chili peppers have the main aroma characteristics of fatty, green bell pepper, and green, while also possessing modified odors such as floral and sweet. This research undertook a thorough comparative analysis of two different detection methods. It also meticulously examined the compositional and sensory attributes of the pepper VOCs, providing an essential reference for subsequent studies on the development of pepper fruit flavor quality.
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
FOOD CHEMISTRY
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2026
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IF 9.8
Feifei Wang,LiFeng Liang,Haiqi Chen,Hao Yang,Shutong Liu,Zongcai Tu,Hui Wang
Durian is highly prized for its distinctive flavor, but cultivar-dependent price variations have driven economic adulteration. In this study, an integrated analytical platform combining GC–MS, GC-IMS, and chemometric modeling was employed to characterize volatile profiles across four durian cultivars (Monthong, Musang King, Sultan, and Medan). A total of 209 volatiles were detected, and cultivar-related flavor markers were identified: 11 for Monthong, 15 for Musang King, 9 for Sultan, and 5 for Medan. Key markers included 1-Octen-3-ol and alpha-lonone (Musang King), 3-Hydroxy-2-butanone (Monthong), 5-methyl-2-thiophenecarboxaldehyde (Sultan), and 2-decanone (Medan). Furthermore, the correlation between flavor compounds and potential biosynthetic precursors was analyzed. Ethyl 2-methylbutyrate exhibited strong associations with isoleucine (r 2 = 0.8) and (E, E)-2,4-heptadienal with linoleic acid (r 2 = 0.92), suggesting varietal aroma differences arise from distinct amino acid and fatty acid metabolism. Collectively, this study established an analytical framework for durian cultivar identification while providing preliminary mechanistic insights into flavor markers.
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Frontiers in Chemistry
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2026
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IF 5.3
Pengfei Yang,Lingqi Kong,Qiongbo Wang,Qiang Liu,Xiujin Duan,Chen Hu,Zhengbo Feng,Qi Yang,Huabo Jv
Introduction To investigate the impact of different processing methods on the volatile components in Aglaia odorata flower extract (AOFEs). Methods Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and electronic nose (E-Nose) analysis were employed to characterize volatiles of extracts obtained by ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and heated reflux extraction (HRE). Multidimensional assessment using aroma radar charts, orthogonal partial least squares-discriminant analysis (OPLS-DA), K-means clustering, and relative odor activity value (ROAV) revealed significant processing-dependent variations. Results and discussion The results indicated that the fiber coated with DVB/CAR/PDMS had optimal extraction efficiency. A total of 46 compounds were identified, including eight alcohols, four aldehydes, one acid, 25 terpenes, seven ketones, and one heterocyclic compound. UAE and MAE had 36 and 38 compounds respectively, sharing similar compositional profiles but differing in concentrations, while HRE produced only 25 compounds Sensory evaluation and E-Nose results revealed differences in the aroma profiles of the extracts, with UAE and MAE extracts exhibiting intensified floral and sweet notes, whereas HRE displayed prominent green and spicy characteristics. K-means clustering categorized volatile evolution trends into four distinct subclasses. OPLS-DA identified 13 differential volatiles with variable importance in projection greater than 1, with ROAV analysis further selecting eight key markers, including (1R,7 S )-germacra-4(15),5,10(14)-trien-1 β -ol, α -humulene, copaene, β -cadinene, (E)- β -caryophylene, Γ -cadinene, humulene oxide II, and caryophyllene oxide. These compounds collectively contribute to the sweet and floral attributes of AOFEs. This study elucidated extraction-method-dependent volatile profiles and aroma characteristics, providing theoretical guidance for process optimization and quality enhancement in AOFEs production.
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JOURNAL OF THE ENERGY INSTITUTE
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2025
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IF 6.2
Longfei Wang,Yuanjun Tang,Guoneng Li,Jun Dong,Yao Fang,Wenwen Guo,Chao Ye
This study systematically investigates the effects of Fe-loading on the pyrolysis behavior of three key biomass components: cellulose , xylan , and lignin . Complementary analytical techniques, thermogravimetric analysis (TGA), thermogravimetry-mass spectrometry (TG-MS), and pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS), were utilized to assess the impact of Fe-loading on: ( i ) pyrolysis characteristics, ( ii ) the combined pyrolysis index ( CPI ), ( iii ) small-molecule gas evolution, and ( iv ) tar product distribution. Results demonstrate that the loading of Fe(NO 3 ) 3 significantly reduced the initial pyrolysis temperatures of cellulose and xylan by ∼140 °C and ∼62 °C, respectively, resulting in 58 % and 37 % decreases in CPI values. Conversely, lignin exhibited a 111 % CPI increase under Fe loading conditions, attributable to accelerated aryl-ether bond cleavage. The presence of Fe enhanced CO 2 evolution while suppressing H 2 O and CO generation in cellulose / xylan conditions. In contrast, it promoted CH 4 , H 2 , CO, and CO 2 evolution during lignin pyrolysis. Py-GC/MS analysis indicated that the presence of Fe drives aromatization through deoxygenation pathways while inhibiting ring-opening depolymerization, consequently shifting tar composition toward higher-carbon-number aromatic hydrocarbons. The findings can serve as a valuable reference for the application and promotion of the high-value valorization of waste biomass.
研究领域:
生物能源
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生物质转化
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热化学
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分析化学
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可再生能源
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高影响因子
危险品化学品经营许可证（带存储）