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.
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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.
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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.
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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.
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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
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JOURNAL OF CHROMATOGRAPHY A
·
2024
·
IF 3.8
Mingzhu Zhang,Dongfeng Guo,Guanglong Wu,Ping Han,Yaqi Shi,Tianfei Zheng,Xiaohui He,Eryong Zhao,Hui Zhang,Xingjiang Li
Tobacco is an agricultural commodity with great economic significance. Producers recognize that the flavor characteristics of filler tobacco clear-out (FTLs) affect the quality of cigar tobacco items. To identify the major volatile organic compounds (VOCs) responsible for differences in FTLs, E-nose, HS-SPME-GC–MS, and HS-GC-IMS were employed for multi-dimensional analysis of nine groups of FTLs at various fermentation stages. The E-nose results indicated a progressive increase in nitrogen-oxygen compounds during fermentation. Coupled with these findings, HS-SPME-GC–MS identified 56 VOCs, and HS-GC-IMS revealed 55 VOCs in the FTLs. Principal component analysis (PCA) suggested that FTLs from various fermentation stages of the Yunxue No 39 tobacco plant exhibit significant differences. Partial least squares discriminant analysis (PLS-DA), along with the variable importance in projection (VIP) method for feature selection, pinpointed 12 VOCs as the essential unmistakable metabolites embroiled within the agrarian fermenting prepare of matured FTLs. During the fermentation process, these crucial metabolites are predominantly enriched in pathways including pyruvate metabolism, phenylalanine metabolism, as well as nicotinate and nicotinamide metabolism. The study provides insights into the differences and diversity of FTLs at agricultural fermentation stages. It offers valuable information for optimizing the quality of agricultural fermentation and guiding the directional fermentation of tobacco leaves.
研究领域:
农业
·
化学
·
食品科学
·
分析化学
·
植物科学
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Innovative Food Science & Emerging Technologies
·
2024
·
IF 6.3
Xiya Zhang,Aixia Wang,Jiaxin Li,Yimeng Shan,Xue Gong,Hanlin Yao,Wenling Zhou,Manxing Wang,Bangqi Liang,Fengzhong Wang,Li-Tao Tong
Pickled bamboo shoots represent a type of fermented bamboo shoot product. In China, pickled bamboo shoots are regarded as the soul of Luosifen, which is a local specialty food in Liuzhou (Guangxi Zhuang Autonomous Region, China). To exemplify the uniqueness of the pickled bamboo shoots, we analyzed the pickled bamboo shoots within 10 pre-packaged Chinese Luosifen to determine the composition of volatiles and bacteria, and subsequently examined the correlation between them. The volatiles were identified using gas chromatography–mass spectrometry (GC–MS) and gas chromatography-ion mobility spectrometry (GC-IMS). Meanwhile, high-throughput sequencing technology was employed to investigate the bacterial composition. The results indicated that the pH values of the samples exhibited minimal variance (ranging from 3.71 to 4.53), while the total acid (measured as g lactic acid /L) varied (from 4.65 to 10.3 g lactic acid /L). Lactic acid, acetic acid, and succinic acid were the predominant organic acids. 50 volatiles were detected by HS-GC-MIS, and 108 volatiles were identified by HS-SPME-GC–MS. p -Cresol (76,541.67 < OAV < 248,166.67), acetic acid (482.31 < OAV < 1164.62), and hexanoic acid (108.33 < OAV < 1333.33) were the common distinctive volatiles among the 10 samples. Proteobacteria and Firmicutes, as the dominant phyla, were positively and negatively related to 1-butanol (R = 0.66, − 0.66), respectively. Industrial relevance In China, Luosifen, as a local delicacy, enjoys popularity among the public for its sour, smelly, spicy, fresh, and oily features. Among them, pickled bamboo shoots are highly sought after for their distinctive sour and refreshing flavor. Nevertheless, some individuals cannot tolerate the sour smell of pickled bamboo shoots yet still have a desire to consume Luosifen. To address this issue, it is crucial to determine what constitutes the pungent odor in pickled bamboo shoots and subsequently regulate it to meet the requirements of diverse consumers and enhance the economic benefits of the Luosifen industry. This study disclosed the stimulant flavor substances of pickled bamboo shoots in 10 pre-packaged Luosifen detected by GC–MS and GC-IMS, offering a theoretical foundation for subsequent regulation.
研究领域:
食品科学
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微生物学
·
分析化学
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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
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Food Chemistry-X
·
2025
·
IF 8.2
Binbin Li,Qian Mu,Huijing Guo,Wenting Jia,Mengzhen Zhang,Ya Liu,Xinwen Jin
The effects of jujube pretreatment at different roasting temperatures (80–160 °C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were evaluated using HPLC, HS-GC-IMS, HS-SPME-GC–MS, and sensory analysis. The results revealed that roasting at 80–100 °C enhanced the accumulation of sweet amino acids in jujube wine, whereas roasting at 140–160 °C increased the bitter amino acid content. As the roasting temperature increased, the contents of esters, alcohols, acids, aldehydes, and ketones in jujube wine rose initially before declining thereafter. Meanwhile, the furan compound content exhibited a continuous increase. Through multivariate statistical analyses, including orthogonal partial least squares-discriminant analysis (OPLS-DA), relative odor activity value (ROAV) calculations, and variable importance in projection (VIP), six key characteristic flavor compounds were identified. These included isoamyl acetate, ethyl hexanoate, and ethyl octanoate. The novel insights derived from this study could guide the improvement of jujube wine flavor.
研究领域:
食品科学
·
分析化学
·
风味化学
·
酿酒学
·
农产品加工
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JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
·
2019
·
IF 2.813
Bixia Huang,Xuewen Hu,Jiancheng Wang,Ping Li,Jun Chen
Hyperuricemia strongly correlates with an increased risk of the development of gout, and cardiovascular and kidney diseases, etc. Er Miao Wan (EMW) is a classical traditional Chinese medicine (TCM) formula extensively used for the treatment of hyperuricemia and gout. However, the global components and action mechanism of the formula are still unknown. Here, the chemical constituents of EMW extract were identified by ultra-high performance liquid chromatography quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF/MS) and gas chromatography–mass spectrometry (GC–MS). A total of 24 alkaloids, 15 organic acids, 4 terpenoids , 3 lactones , 3 glycosides , 46 volatile constituents and 3 other compounds were tentatively identified from the EMW extract. Additionally, based on the hyperuricemic rat model induced by long-term high-fructose feed, a GC–MS based metabolomics approach was conducted to holistically assess the mechanism of EMW. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were applied for screening differential metabolites. A total of 21 metabolites that markedly changed in hyperuricemic rats were identified. Further univariate analysis showed that 9 differential metabolites among them were profoundly reversed by EMW intervention. Metabolic pathway analysis revealed that the variations of these metabolites were mainly associated with glycerolipid metabolism, amino acid metabolism, primary bile acid metabolism, taurine and hypotaurine metabolism and purine metabolism. It was inferred that EMW possibly induced its anti-hyperuricemic effect through restoring multiple disturbed pathways to the normal state. This study could assist with elucidating the potential mechanisms of EMW.
研究领域:
药理学
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代谢组学
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中医药学
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生物化学
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Food Chemistry-X
·
2025
·
IF 8.2
Yiye Luo,Lusi Ouyang,Shuo Zhang,Yusheng Wang,Pingzhang Yao,Yin Liu,Xiaoyu Chen,Lin Yuan,Zhiyong Wu
This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles ( Tuber indicum ) using electronic nose ( E -nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPM E -GC–MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). E-nose analysis revealed significant differences in sulfur-containing and terpenic compounds between grades. HS-SPME-GC–MS identified 95 VOCs, with G1 exhibiting the highest diversity (75 compounds) and unique markers like 2-butanone. Orthogonal partial least squares-discriminant analysis (OPLS-DA) highlighted 86 discriminatory VOCs (VIP > 1). Odor activity value (OAV) analysis showed G1 had the strongest aroma intensity, driven by esters (ethyl isobutyrate, OAV = 6574) and alcohols (1-octen-3-ol, OAV = 3444). Higher-grade truffles (G1) contained distinct sulfur compounds absent in lower grades. This multi-technique approach provides a biochemical basis for refining truffle grading standards beyond morphological criteria.
研究领域:
食品科学
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分析化学
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食品化学
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真菌学
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挥发性有机物分析
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感官分析
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化学计量学
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Chenying Fu,Jingying Weng,Fujing Luo,Mengxiang Liao,Lingzhan Xue,Zebin Guo
The cooking process exerts a notable influence on the flavor characteristics of fish. E-nose, GC-MS, and GC-IMS technologies were utilized to investigate how three thermal processing methods (steaming, frying, and roasting) alter the volatile odors of paddy field carp (PFC). GC-MS and GC-IMS analyses indicated that the volatile compound compositions of steaming and raw samples were relatively similar. Unique compounds such as hexanal, nonanal, and 2, 3-octanedione endowed paddy field carp with grassy, fatty, and fishy odors. Roasting significantly increased both the variety and content of volatile compounds. The content of pyrazines increased significantly after frying. E-tongue showed a substantial increase in umami taste after cooking, with roasting having the highest equivalent umami concentration at 29.95 mg/100 g. Sensory evaluations revealed that frying scored the highest overall (78.08) and was most favored. This study offered insights for further processing, flavor enhancement, and quality improvement of PFC.
研究领域:
食品科学
·
分析化学
·
风味化学
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水产食品加工
·
感官分析
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危险品化学品经营许可证（带存储）