EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2025
·
IF 3.2
Guo Shuang,Qiao Xuan,Lv Zihan,Li Lintao,Liang Yutong,Meng Zhiyun,Gan Hui,Gu Ruolan,Wu Zhuona,Dou Guifang,Li Gaoying,Liu Shuchen
This work aims to establish a highly selective, sensitive, and accurate gas chromatography-mass spectrometry (GC-MS) method for detecting concentrations of seven representative fatty acids absorbed into the bloodstream after a single gavage of 10 mL/kg Xanthoceras sorbifolia Bunge ( X.sorbifolia ) oil in rats and conducting pharmacokinetic studies. The plasma samples were processed using two-step derivatization with NaOH and BF 3 -CH 3 OH, with an Agilent HP-88 capillary column serving as the stationary phase. Concentrations of seven fatty acids, namely hexadecanoic acid (palmitic acid, C16:0), octadecenoic acid (stearic acid, C18:0), cis -9-octadecenoic acid (oleic acid, C18:1), cis -9,12-octadecadienoic acid ( linoleic acid, C18:2), cis -11-eicosenoic acid (gondoic acid, C20:1), cis -13-docosaenoic acid (erucic acid, C22:1), and cis -15-tetracosenoic acid (nervonic acid, C24:1), were quantitatively determined under programmed temperature and ion detection mode. The results showed that the seven fatty acids were well separated and exhibited a good linear relationship between concentration and peak area ratio within the detection range (R 2 > 0.99). The precision and accuracy within and between batches were both less than 15%. After derivatization, the plasma samples remained stable at -20 °C, 4 °C, and 10 °C; The matrix effect did not affect the quantitative analysis, and the extraction recovery rate ranged from 100.3% to 107.76%. After gavage administration of X.sorbifolia oil to rats, the levels of unsaturated fatty acids in the blood were significantly increased compared to those in the blank control group. The peak concentration (T max) was 7–8 h, and the mean retention time (MRT) was 10–12 h. This experiment provides a basis for elucidating the potential material basis of the nutritional efficacy of X. sorbifolia oil after oral administration.
✓ 已验证
产品关联
DOI
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Analytical Methods
·
2025
·
IF 2.6
Aiwen Shi,Bin Qi,Xiaolei Tang,Li Liu,Chang Wang,Ziyi Jia
Frankincense is a resin drug widely used in the medical field. Comprehensive qualitative and quantitative analysis of the differences in the chemical composition of frankincense, stir fried frankincense and vinegar frankincense by combined GC-MS and LC-MS chromatographic methods. In GC-MS analysis, six chemical compositions with high content in frankincense were selected, including β-ocimene、1-octanol、acetic acid, octyl ester、nerolidol、lauric acid and incensole acetate. In the LC-MS analysis, eight more widely studied chemical compositions were selected, including 11-keto-β-boswellic acid、β-elemolic acid、acetyl-11-keto-β-boswellic acid、β-elemonic acid、α-boswellic acid、β-boswellic acid、3-0-acetyl-α-boswellic acid、3-0-acetyl-β-boswellic acid. In addition, some chemical composition of frankincense were identified by LC-MS fragmentation information.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Xuyang Liu,Feng Zhou,Mingchun Wen,Shan Jiang,Piaopiao Long,Jia-Ping Ke,Zisheng Han,Mengting Zhu,Yu Zhou,Liang Zhang
To explore the influence of tea trichomes on the quality of white tea, liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS), and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) were used to identify non-volatile and volatile compounds white tea without trichomes (WTwt) and pure trichomes (PT). It was found that the bitter and astringent compounds, caffeine (CAF), epigallocatechin gallate (EGCG), epicatechin gallate (ECG) and flavonol glycosides, were mainly enriched in the WTwt, with 16.3-fold, 47.1-fold and 28.7-fold decrease in CAF and EGCG and ECG, respectively, and the content of these compounds in PT were lower than the taste thresholds. In PT, kaempferol-3- O -( p -coumaroyl)-glucoside and kaempferol-3- O -(di- p -coumaroyl)-glucoside were non-volatile marker compounds, and decanal was significant aroma contributor with rOAV = 250.86. Moreover, the compounds in trichomes mainly contributed to the fruity and floral aroma of white tea, among which benzyl alcohol, (E) -geranylacetone, decanal, dodecanal and 6-methyl-5-hepten-2-one were the crucial aroma components, which were 2.1, 1.7, 1.8, 1.4 and 2.2 times as much as the WTwt in the PT, respectively. In conclusion, trichomes can improve the quality of white tea by reducing the bitterness and astringency, increasing the umami, as well as enhancing the fruity and floral aromas.
✓ 已验证
DOI
PubMed
高影响因子
Bioresources and Bioprocessing
·
2025
·Vol. 12
·期 1
·1-16
·
IF 5.1
Deng Jie,Zheng Jia,Li Xing,Huang Dan,Ye Guangbin,Luo Huibo
Qu -aroma is a critical quality indicator for medium–high temperature Daqu (MT- Daqu ). Due to the differences in regional and environmental conditions, these differences are likely to cause variations in the Qu -aroma of MT- Daqu . Despite this, comprehensive research on the variations in Qu -aroma across different regions has been lacking. This study aims to address this gap to analyze the differences in Qu -aroma characteristics of MT- Daqu from seven distinct production areas. Sensory analysis identified seven broad aroma categories and 25 specific aromas characterizing the Qu -aroma of MT- Daqu samples. Chen aroma and roasted aroma were notably more prevalent in MT- Daqu samples from Sichuan compared to those from other regions ( P < 0.05 ). In total, 123 volatile compounds were detected in MT- Daqu , with 42 classified as aroma-active compounds. Among these, 21 aroma-active compounds were identified as markers distinguishing Sichuan MT- Daqu from those produced in non-Sichuan regions, showing significant differences in their concentrations ( P < 0.05 ). Additionally, six major aroma-active compounds were found to significantly contribute to the aroma differences between Sichuan and non-Sichuan MT- Daqu . This study delineates the distinct Qu -aroma characteristics of MT- Daqu from various SAB production areas. The insights gained from this research offer valuable guidance for optimizing flavor profiles in MT- Daqu production. Graphical
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Analytical Methods
·
2025
·
IF 2.6
Wei Chen,Xuanyu Hong,Huachun Liu,Ruifang Fan
Liquid crystal monomers (LCMs) are emerging organic pollutants to which humans are chronically exposed at low doses. Accurate quantification of LCMs in biological matrices remains challenging due to their low environmental concentrations and significant matrix effects. This study developed a novel approach for robust determination of three LCMs including 2,3-difluoro-4-(trans-4-propylcyclohexyl) butoxybenzene (3cH4OdFP), 4-propoxy-4′-cyanobiphenyl (3OCB), and 4-ethyl-4′-(4-propylcyclohexyl)-1,1′-biphenyl (3cH2B) in mouse serum, brain, heart, liver, spleen, lung, and kidney tissues. Serum samples were extracted with n-hexane, while tissues were extracted using acidified acetonitrile followed by QuEChERS cleanup.Separation was achieved on a DB-17HT column, and detection was performed in selected ion monitoring (SIM) mode of GC-MS. The method demonstrated good linearity (r² > 0.995) from 0.5 to 200 ng/mL. Limits of detection were 0.2 ng/g for tissues and 1.0 ng/mL for serum. Average recoveries ranged from 74.32% to 126.0%, with intra-day and inter-day precision between 2.165%-18.53% and 3.749%-19.13%, respectively. The validated method was successfully applied to exposed mice, revealing widespread tissue distribution of three LCMs, with the spleen showing a higher accumulation potential. This sensitive and reliable approach provides robust technical support for internal exposure assessment and toxicological studies of LCMs.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Siyan Liu,Heyu Pan,Yanchao Mao,Feifei Wang,Na Zhang,Shuyi Li,Zhenzhou Zhu
Chlorella pyrenoidosa is a promising plant-based protein source , whereas the volatile off-flavours derived from lipid oxidation substantially limit consumer acceptance. Selenium (Se) is recognised as a beneficial trace element that can improve flavour characteristics in plants by enhancing antioxidant capacity. This study investigated the effects of Se supplementation (0–2 mg/L) on the volatile profile of C. pyrenoidosa and explored the underlying mechanisms. E-nose analysis revealed significant differences in flavour profile among the treatments. GC–IMS and GC–MS identified 25 and 28 volatile organic compounds (VOCs), respectively. Fifteen key aroma compounds were screened by orthogonal partial least squares discriminant analysis (OPLS–DA), random forest (RF) modelling, and odour activity value (OAV) and relative OAV (ROAV) calculations. Notably, 0.50 mg/L Se was identified as the optimal enrichment concentration, as it improved overall flavour quality by reducing aldehyde accumulation, particularly hexanal. This improvement was attributed to Se-mediated reductions in lipid content and enhanced antioxidant capacity, as evidenced by increased glutathione peroxidase (GPx) activity, reduced reactive oxygen species (ROS) levels, and alleviated lipid peroxidation, alongside decreased lipoxygenase (LOX) and hydroperoxide lyase (HPL) activities by 60.08% and 37.31% respectively, thereby inhibiting the formation of off-flavour VOCs. Overall, this study provides the first evidence that Se modulates the flavour profile of C. pyrenoidosa and preliminarily elucidates the mechanism by which appropriate Se supplementation improves flavour quality through reshaping biochemical composition, maintaining redox homeostasis, and regulating key enzymes involved in aldehyde biosynthesis. These findings offer a theoretical foundation for developing novel functional microalgal-based foods.
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESS ENGINEERING
·
2026
·Vol. 49
·期 5
·e70517
·
IF 3.5
Fengping Pang,Wanbing Cheng,Mingyang Liao,Chengtao Nong,Lisha Ye,Ligao Deng,Jianbin Li
To explore the changes in flavor compounds during the hydrolysis of sulfited sugarcane syrup (SS) by sucrase. This study characterized non-volatile organic compounds (NVOCs) via nuclear magnetic resonance (NMR) spectroscopy. Volatile organic compounds (VOCs) were characterized using gas chromatography–mass spectrometry (GC–MS) and gas chromatography–ion mobility spectrometry (GC–IMS). About 14 NVOCs were identified, with 7 NVOCs, including sucrose, fructose, α-glucose, and β-glucose, showing significant dynamic changes. About 80 VOCs were identified by GC–MS. Pyrazines were the predominant compound in the SS, whereas pyrazines and acids became the major components in the hydrolyzed SS. Enzymatic hydrolysis significantly increased the overall VOCs content, particularly acids and aldehydes, while reducing unpleasant S-containing compounds. Orthogonal partial least squares-discriminant analysis (OPLS-DA) revealed that 30 differential VOCs (Variable Importance in Projection, VIP > 1) served as markers for distinguishing among the five syrup samples. Furthermore, three key differential aroma compounds (2,5-dimethylpyrazine, dimethyl sulfide, and β-damascenone) were identified by VIP and Odor Activity Value (OAV). Additionally, we detected 56 VOCs by GC–IMS. The fingerprint profiles and OPLS-DA confirmed significant differences in VOCs during enzymatic hydrolysis. Overall, these findings offer new insights into the flavor chemistry of SS during enzymatic hydrolysis and a theoretical basis for optimizing flavored syrup processing.
✓ 已验证
DOI
高影响因子
International Journal of Gastronomy and Food Science
·
2026
·
IF 3.7
Haining Guan,Yuanhang Zhao,Chunmei Feng,Gaojie Zhao,Nike Tian,Wenxiu Zhang,Dengyong Liu,Xiaoqin Diao
This study investigated the synergistic effect of fat and sarcoplasmic protein on the flavor profile of chicken white soup. The impact of adding 2% fat (2%O), 0.56% sarcoplasmic protein (0.56%P), and their combination (2%O-0.56%P) on volatile compounds, taste components, and sensory characteristics was evaluated. Through odor activity value (OAV) and gas chromatography-olfactometry (GC-O) analysis, hexanal, heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E)-2-octen-1-al, and 1-octen-3-ol were identified as key aroma contributors. The combination of 2%O and 0.56%P markedly enhanced the aroma profile of the chicken soup, concurrently achieving the highest levels of amino acids and 5′-nucleotides. Furthermore, electronic tongue analysis revealed that the chicken soup supplemented with 2%O-0.56%P exhibited the lowest bitterness value and achieved the highest overall acceptability. These findings demonstrate that the synergistic effect of fat and sarcoplasmic protein effectively improves the flavor quality of chicken white soup, providing a theoretical basis for developing flavorful, tasty, and consumer-preferred chicken soup products.
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jinghe Sun,Weiyun Zheng,Xiaoyan Wang,Yimeng Li,Jingfeng Yang
The freshness in A. japonicus after thymol treatment was tested. The results showed that sensory scores in thymol group significantly increased 14.83 and 21.67 compared to the Frozen and BK groups after storage. Texture parameters showed that hardness, springiness, and chewiness of body wall treated with thymol were 2.56, 1.21, and 2.02 folds that of the BK group, respectively. Volatile flavor results revealed 38 flavor substances and 33 volatile organic compounds in the body wall. Aldehydes, alcohols, heterocycles, and alkane were the key sources to odor components of A. japonicus , including nonanal, hexanal, 1-octanol, 1-hexanol, d -limonene, and 2-methylbutyl acetate. Moreover, heptenoic acid, dimethyl disulfide, and dimethylamine, as distinct volatile flavor substances, were the main contributors of fishy, malodorous, and spicy smells of autolysis A. japonicus . This study guides the potential use of thymol in sea cucumber preservation and seeks the spoiled flavor markers for non-destructive rapid testing technology development.
研究领域:
食品科学
·
海洋生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Analytical Methods
·
2016
·Vol. 9
·期 5
·856-863
·
IF 1.915
Jing Nie,Guowei Yu,Zhiyu Song,Xiajun Wang,Zuguang Li,Yuanbin She,Mawrong Lee
A novel method of microwave-assisted deep eutectic solvent extraction coupled with solid-phase microextraction was developed to determine the volatile compounds in tobacco by gas chromatography-mass spectrometry. During the process, the deep eutectic solvent played the roles of absorbing medium for microwave radiation, destroyer of cell walls, and solvent for dissolving the compounds released from the cells. Combined with solid-phase microextraction, the volatile components were extracted and concentrated in one step. In this method, several experimental parameters, such as fibre type, deep eutectic solvent type, microwave power, set-up temperature and irradiation time were studied. Compared with microwave-assisted water extraction coupled with solid-phase microextraction, and conventional solid-phase microextraction, more volatile components were obtained with higher responses. It was demonstrated that this method has improved extraction efficiency. Moreover, the proposed method has been applied to analyzing tobacco volatiles from different regions and nine different types of components have been detected. The results indicate that microwave-assisted deep eutectic solvent extraction coupled with solid-phase microextraction is an efficient, environmentally-friendly and fast miniaturization pretreatment technology for the extraction of volatiles from tobacco samples. This is a potentially promising technique for other complex and valuable matrices with low volatile content.
研究领域:
分析化学
·
食品科学与工程
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Lijuan Ma,Manman Gao,Linqi Zhang,Yang Qiao,Jianxun Li,Liping Du,Huiling Zhang,Hong Wang
Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (GC-MS) and gas chromatography–olfactometry (GC-O) combined with headspace solid phase microextraction (HS-SPME). A total of 52 aroma-active compounds were identified by GC-O coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Among them, quantification of 21 aroma-active compounds indicated that the content of linalool (5928 µg/kg) was the highest in high-grade DHT, followed by phenylethanol (3923 µg/kg) and phenylacetaldehyde (1801 µg/kg). Sensory-directed aroma recombination and omission tests further verified that phenylacetaldehyde, linalool, geraniol and 3-ethyl-2,5-dimethylpyrazine were important contributors to the overall sensory characteristics of high-grade DHT which dominated mainly by floral, sweet and caramel-like odors. This work will provide a theoretical reference for comprehensively understanding the aroma characteristic of DHT.
研究领域:
食品科学
·
分析化学
·
感官评价
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）