Food Bioscience
·
2025
·
IF 5.9
Yuwei Liu,Yuting Wang,Ziyi Liu,Chang Li,Qiang Yu,Jianhua Xie,You Long,Qianzhu E,Yi Chen
Spice use in traditional braised He Bao carp (Cyprinus carpio) remains empirical, and its flavor-modulating mechanisms lacks scientific elucidation. This study elucidated the differential flavor-modulating mechanisms of four natural spices—Perilla frutescens, dried tangerine peel (Citrus reticulata), lemongrass (Cymbopogon citratus), and orange peel (Citrus sinensis). Aroma-active and taste-active compounds were characterized by GC–MS, GC–IMS, E-nose, E-tongue, and molecular docking. A total of 129 volatiles were identified, including 16 shared core compounds (e.g., benzaldehyde, nonanal, geraniol). Lemongrass group yielded the highest volatile content (110.34 mg/kg) with dominant citral, geraniol, citronellol, and eugenol, while orange peel group exhibited abundant D-limonene (9.93 mg/kg, OAV > 200). Perilla frutescens group suppressed fishy odor by reducing 1-octen-3-ol, and dried tangerine peel group enriched thymol and γ-terpinene, enhancing herbal-citrus notes. Molecular docking revealed stronger binding of key pleasant odorants (–4.4 to –5.1 kcal/mol) to OR1D2 receptors than off-flavor compounds. In taste evaluation, dried tangerine peel group and lemongrass group enhanced umami perception via increased Glu (≈1.09 g/100 g) and 5′-IMP (up to 258.7 mg/100 g). Overall, natural spices distinctly modulated aroma and taste, with lemongrass group and orange peel group producing complex aromatic profiles and dried tangerine peel group improving taste balance. These findings provide mechanistic insight and practical guidance for enhancing the flavor and standardization of traditional Jiangxi cuisine.
研究领域:
食品科学与技术
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风味化学
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分子感知
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天然产物
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烹饪科学
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分析化学
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Food Bioscience
·
2025
·
IF 5.9
Walaa Kobacy,Xiaomin Gong,Naglaa K.F. Elshamandy,Hamdy A. Zahran,Ahmed I. Osman,Ahmed K. Rashwan
The study explored the chemical, antimicrobial, and antioxidant properties of essential oils from garlic (GEO), parsley (PEO), and thyme (TEO) using GC-MS, ATR-FTIR, and DSC techniques, and examined the synergistic effects of their combination on antioxidant and antimicrobial properties. The oils' antimicrobial effectiveness against pathogens was also tested. GC-MS analysis revealed diverse chemical profiles. The garlic, thyme, and parsley mixture (GTP) showed the highest phenol content (533.05 milligrams of gallic acid equivalent per 100 grams of dry weight sample), flavonoids (284.16 milligrams of quercetin equivalent per 100 grams of dry weight sample), and antioxidant activity (94.14% DPPH scavenging). The oils demonstrated significant antimicrobial effects, particularly against gram-negative bacteria and molds, with the GTP mixture being highly effective against Aspergillus niger . The bioactive compounds and antimicrobial effects were ranked as GTP > GT > GP > TP > GEO > TEO > PEO. These findings suggest that combining these EOs enhances their bioactivity, positioning them as natural preservatives for food safety and shelf-life extension.
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Food Chemistry-X
·
2026
·
IF 9.2
Sinian Chen,Daomin Liu,Peng Zhang,Peifeng Zhu,Wenhong Tan,Lu Liu
Metapanax delavayi is widely consumed as a vegetable and herbal tea in western China; however, the impact of postharvest drying on its chemical composition and bioactivity remains insufficiently characterized. In this study, the effects of three drying methods-shade drying (SD), hot-air drying (HAD), and vacuum freeze-drying (VFD)-on the metabolite profile and antioxidant activity of M. delavayi were systematically investigated using UHPLC-Q-TOF-MS and GC–MS/MS-based untargeted metabolomics, combined with multivariate statistical analysis and KEGG pathway enrichment. A total of 742 non-volatile and 87 volatile differential metabolites were detected across the drying treatments, indicating pronounced processing-induced metabolic alterations. KEGG enrichment analysis revealed that the differential metabolites were mainly associated with flavonoid biosynthesis, amino acid metabolism, galactose metabolism, and glycolysis/gluconeogenesis. Antioxidant assays (DPPH, ABTS, hydroxyl radical scavenging activity, and FRAP) demonstrated significant differences among drying methods, with VFD-treated samples generally exhibiting higher antioxidant capacity. Correlation analysis suggested that phenolic and flavonoid metabolites were major contributors to antioxidant activity. Overall, compared with SD and HAD, VFD showed a greater capacity to preserve phytochemical composition and antioxidant potential. These findings provide a scientific basis for optimizing drying strategies and improving the quality of M. delavayi -derived products.
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PubMed
高影响因子
COMBINATORIAL CHEMISTRY & HIGH THROUGHPUT SCREENING
·
2024
·Vol. 28
·期 6
·1011-1025
·
IF 1.6
Xiaotian Yang,Yajie Qin,Huifang Zhou
BackgroundPrimary dysmenorrhea (PDM) is a prevalent menstrual disorder among women, often underreported and undertreated. Wen-Jing-Zhi-Tong Decoction (WJZTD), a patented Traditional Chinese Medicine (TCM) herbal decoction, has shown efficacy in treating PDM. However, the underlying therapeutic mechanism of WJZTD in PDM treatment remains to be elucidated.ObjectiveThis study aimed to employ integrative pharmacology and experimental validation to investigate the potential therapeutic mechanisms of WJZTD in treating PDM.MethodsThe bioactive compounds of WJZTD were identified by UPLC-Q-Exactive-Orbitrap MS/MS and GC-MS. Putative targets of WJZTD were obtained from Swiss Target Prediction, STITCH, and BATMAN-TCM databases. Known targets of PDM were retrieved from Gene Cards and Drug Bank databases. Protein-to-protein interactions were constructed to screen key targets using the STRING database. Subsequently, GO and KEGG pathway enrichment analyses were performed based on Metascape. Finally, a PDM rat model was established to validate the potential therapeutic mechanisms of WJZTD using Western Blot, PCR, and ELISA.Results390 bioactive compounds in WJZTD were identified through UPLC-Q-Exactive-Orbitrap MS/MS and GC-MS. Network pharmacology revealed 7 key compounds with 20 targets and pathways that are crucial for WJZTD in treating PDM. Behavioral tests confirmed that WJZTD can effectively ameliorate menstrual pain in PDM. WJZTD also inhibited prostaglandin production, thereby relieving uterine smooth muscle contraction. The downregulation of the BDNF/TrkB/ERK/CREB signaling pathway, identified as the key target and pathway through network pharmacology, may be crucial to the anti-nociceptive and anti-inflammatory effects of WJZTD in treating PDM.ConclusionThis study provides the first comprehensive analysis of the key compounds, targets, and pathways of WJZTD, laying a solid foundation for future pharmacological studies on PDM. The anti-nociceptive and anti-inflammatory effect may be attributed to the downregulation of the BDNF/TrkB/ERK/CREB signaling pathway.
研究领域:
中药学
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药理学
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分子生物学
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
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IF 8.8
Kangyan Zhang,Siyu Wang,Huiru Zhang,Jing Ming,Wanjun Long,Haiyan Fu
Artemisiae Argyi Folium (AAF) is a medicinal and edible herb whose quality is dependent on its geographical origin and aging years. This study employed untargeted metabolomics based on GC–MS and UHPLC-HRMS to identify its geographical origin and aging years. First, we employed our proprietary AntDAS platform to fully analyze the mass spectrometry data and screen for key differential metabolites. Analysis identified 58 geographical origin-related metabolites (35 non-volatile and 23 volatile). Notably, the chemical profiles of the two Dao-di production regions differed markedly. Samples from Nanyang (Henan) were characterized by high abundances of endo -borneol, terpinen-4-ol, eucalyptol, 3,4-dicaffeoylquinic acid, phellopterin, and quercetin, whereas these compounds were found in low abundance in samples from the other Dao-di production region, Qichun (Hubei). Furthermore, 27 metabolites with aging-year differences were identified, comprising 18 non-volatile and 9 volatile compounds, and the aged AAF compared to fresh AAF showed significantly enriched chemical components. Regarding the aging effect, the contents of eucalyptol and 5-methyl-decane were highest in the 5-year samples. Endo -borneol showed higher levels in both 1-year and 5-year samples, with its content in 3-year samples being intermediate. In contrast, n-hexadecanoic acid and phytol were more abundant in samples aged for over 5 years. Finally, using these differential metabolites, OPLS-DA models achieved 100.0% accuracy in geographical origin classification and over 94.4% accuracy for aging year discrimination. This study provides a chemical basis for the geographical origin traceability and aging year identification of food-drug homologous products.
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MOLECULES
·
2026
·Vol. 31
·期 12
·2138
·
IF 5.1
Xiaoduo Ma,Lei Xing,Ranran Feng,Shumin Hu,Wei Yong,Tianyang Guo,Zhaoxia Yang,Huanlu Song
Whisky is well-known worldwide owing to its unique flavor, and its fermentation and distillation conditions have a significant effect on its aroma. In this paper, new-make spirits were prepared by four fermentation conditions (two distilling yeasts and two fermentation temperatures), and the different stages (wort, wash, low wine, and new-make spirit) of the samples were collected. The main aroma compounds and their precursors were initially determined in wort and wash samples by GC-MS, UPLC-MS and HPLC. Results showed that Strecker degradation, reduction, and esterification occurred during the fermentation process, leading to decreased contents of amino acids and increased contents of volatile esters, alcohols, and acids. Moreover, the two distilling yeasts exhibited their respective optimal fermentation temperatures. Then, the distillation process was evaluated by two-dimensional gas chromatography–olfactory–mass spectrometry (GC×GC-O-MS), and 74 aroma compounds were found in different stages of new-make whiskies fermented by the two distilling yeasts and one brewer’s yeast. The contents of most compounds were enhanced by at least ten times after two distillations, while the contents of some sulfur compounds decreased. Finally, the feature aroma-active compounds of each new-make whisky were identified according to rOAV. These results provided theoretical and methodological support for yeast selection and process control in whisky production.
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PubMed
高影响因子
TALANTA
·
2019
·
IF 4.916
Tian-Tian Ma,Xiao-Fang Shen,Cheng Yang,Hai-Long Qian,Yue-Hong Pang,Xiu-Ping Yan
Covalent organic framework TpBD was grafted on stainless steel wire with polydopamine as a linker. The fabricated TpBD bonded stainless steel wire was used as the solid-phase microextraction fiber to extract sixteen polycyclic aromatic hydrocarbons (PAHs) for subsequent GC-MS/MS determination in grilled meat samples. The developed method gave the limits of detection ( S/N = 3) from 0.02 (pyrene)-1.66 (naphthalene) ng L −1 and enhancement factors from 1069 (naphthalene)-10879 (benz(a)anthracene). The relative standard deviations (RSDs) for intra-day and inter-day study are in the range of 2.6%–8.5% and 4.5%–9.4%, respectively. The fiber-to-fiber RSDs for three parallel prepared fibers were 5.3%–10.0%. One TpBD bonded fiber can stand at least 200 cycles without significant loss of extraction efficiency. The developed method was successfully applied for the determination of trace PAHs in grilled meat samples with recoveries from 85.1% to 102.8%.
研究领域:
分析化学
·
食品科学
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INDUSTRIAL CROPS AND PRODUCTS
·
2023
·
IF 5.9
Donghua Li,Feng Shi,Meihua Fu,Yi Lu,Can Liu,Xu Lin,Defa Hou,Hao Sun,Cuiping Luo,Zhifeng Zheng,Yunwu Zheng
To unveil the nitrogen migration and conversion characteristics, catalytic copyrolysis of biomass pseudo components and polyamide (PA) with different blend ratios (1:0, 5:1, 3:1, 1:1, 1:3, 1:5, 0:1) under an ammonia atmosphere was proposed to boost the yield of N-containing compounds (NCCs) and N-rich biochar. The evolution and distribution of NCCs in liquid, gas and biochar were systematically investigated with a combination of TG-MS, Py-GC/MS and EPR. Synergistic effects and possible reaction pathways were also evaluated. Experimental results showed that PA could obviously boost biomass conversion due to increasing the chance of secondary cleavage, and the comprehensive synergistic effect of biomass-derived H* radicals, acid sites of the catalyst and cracking reactions (-C-N and C-C bonds) that reduced the reaction energy barrier and enhanced the NH 3 and HCN yields. NH 3 comes from the amino acids that are released from the amino acid pyrolysis and hydrolysis of HCN on the surface of char, while HCN is from the secondary cracking of primary pyrolysis products. Adding biomass increased CO 2 , CO, CH 4 , C-O and C O emissions from co-pyrolysis. Additionally, significant synergetic effects were observed when Biomass/PA= 3:1, which improved the NCCs and pyridine yields by 78.58% and 48.23%, respectively, under the HZSM-5 catalyst. A lower proportion of PA addition facilitated the Maillard reaction and amide bond cleavage to enhance the NCCs content and suppressed π-conjugated ring structure compound evolution and coke-derived O-containing compound polymerization, while a higher content of PA was favorable for amine and diaza heterocycle compound formation. Moreover, the addition of PA reduced the HHV and N content in biochar, resulting in lower pyrrole-N content and graphitization degree due to secondary cross-polymerization reaction of reaction volatiles, but it enhanced the polarity due to higher oxygen content (14.98%).
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高影响因子
Food Bioscience
·
2025
·
IF 5.9
Zhen Mou,Xuemei Cai,Jingyun Liu,Ruijie Deng,Zhaonan Liu,Ruiyu Fan,Jian Tang,Aimin Luo
Floral and fruity aromas are vital indicators for evaluating the quality of the sauce-flavored Baijiu, however, are hard to analyze and elucidate due to the interference of other aromas in the liquor. Herein, we developed a pervaporation membrane separation technology (PV), that effectively reduces the complexity of analyzing floral and fruity aromas and enables the identification of key flavor compounds of the floral and fruity aromas in sauce-flavored Baijiu. Contributed to the separation via PV on flavor, liquor samples differing in floral and fruity aromas are efficiently separated that allows to be sensitively analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). We found that a total of 29 compounds that potentially contributed to floral and fruity aroma. Aroma recombination and omission/addition experiments were conducted to verify the contribution of these compounds to the overall aroma, leading to the identification of 15 key aroma compounds including affecting floral and fruity aromas. And discovered esters serving as key components for contributing floral and fruity aromas. Meanwhile, Acetals can make the aromas become more coordinated and aldehydes facilitate floral and fruity aroma release. The work contributes to a tool for elucidating complexity of flavor compounds in Baijiu.
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Catalysts
·
2025
·Vol. 15
·期 6
·545
·
IF 4
Xiaohong Yao,Jian Zhang,Chao Long
This study explored how pore size engineering in Nb-Mn/MCM-41 catalysts affects plasma-catalytic toluene oxidation. Adjusting the pore diameter (2.49–3.98 nm) modulated metal-support interactions and oxygen dynamics, with pore expansion to 3.73 nm (M3) optimizing the Mn4+/(Mn2++ Mn3+) ratio (XPS: 36.8%), the amount of lattice oxygen species (O2-TPD: 0.222 mmol/g), and crystallite size control (1.5 ± 0.2 nm, TEM). Smaller pores (M1: 2.49 nm) enhanced toluene adsorption but limited active site accessibility, while oversized pores (M4: 3.98 nm) reduced oxygen storage capacity (0.600→0.412 mmol/g). The Nb-Mn/M3 catalyst achieved superior performance with 96.8% toluene conversion, 55.0% CO2selectivity, and 85.4% carbon balance, while minimizing organic byproducts (GC-MS). Mechanistic studies revealed pore-mediated oxygen storage-transport cycles as critical for decoupling adsorption and oxidation steps. This study reveals fundamental mechanisms linking pore architecture to plasma-catalytic synergy in toluene oxidation, offering critical insights for the systematic design of energy-efficient, plasma-catalytic systems targeting industrial VOCs remediation.
研究领域:
催化化学
·
环境化学
·
材料科学
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等离子体化学
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纳米技术
·
表面科学
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高影响因子
Food Analytical Methods
·
2015
·Vol. 9
·期 5
·1188-1198
·
IF 1.956
Xu Yong-Quan,Wang Chao,Li Chang-Wen,Liu Shun-Hang,Zhang Chen-Xia,Li Li-Wei,Jiang Dong-Hua
Aroma volatiles from ripened and raw pu-erh tea were extracted by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE). They were then characterized and identified using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The conditions of HS-SPME including fiber selections and sampling condition optimization have been previously investigated. With the two methods, 39 and 33 aroma-active compounds were detected and characterized in ripened and raw pu-erh tea samples, respectively. The aroma-active compounds with similar sensory descriptors were grouped into the same category, and the sum of individual aroma intensity values within each category showed that the floral aroma (33.01 %), stale/musty aroma (25.24 %), and woody aroma (11.17 %) were the major aroma categories in ripened pu-erh tea. Alcohols ( floral aroma notes), methoxyphenolic compounds ( stale/musty aroma notes), and ketones ( woody or floral aroma notes) play a vital role in the special flavor of ripened pu-erh tea. In raw pu-erh tea, the floral aroma (38.62 %) and fruity aroma (16.55 %) were the major aroma categories. These aromas were closely related to the characteristics of raw pu-erh tea aroma and its sensory perception.
研究领域:
食品科学
·
分析化学
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DOI
高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Congyan Meng,Jie Wu,Chunrong Yan,Jianqiang Wei,Yuanxing Zhang,Tianjun Yuan,Ying Hou
This study investigated the effects of microwave thermal processing treatment (MD) and hot-air thermal processing treatment (HAD) on the volatile flavor compounds of coffee peel, using sun-dried (SG) samples as the control. GC–IMS and HS-SPME–GC–MS were combined with multivariate analyses (PCA and PLS-DA) and ROAV evaluation. A total of 62 and 56 volatile organic compounds (VOCs) were tentatively identified by GC–IMS and GC–MS, respectively, with ketones, aldehydes, alcohols, and esters representing the predominant classes. The two analytical methods exhibited complementary detection capabilities. PCA and PLS-DA clearly differentiated the three thermal drying treatments. Aroma-related compounds (VIP > 1 and ROAV ≥ 1) included 2-furanmethanethiol, 3-methylbutanal, (E)-2-decenal, ethyl heptanoate, hexanal, benzyl alcohol, linalool and β-ionone. Based on the nine core coffee flavor categories, SG exhibited a complex aroma profile characterized by herbal/vegetable, fruity, and nutty/cocoa notes; HAD was distinguished by highly pronounced floral notes; whereas MD presented both floral and roasted characteristics. The integrated analytical strategy effectively discriminated among different thermal processing treatments and identified putative aroma markers, which require further validation through olfactometry or sensory evaluation. This study provides a scientific basis for elucidating the flavor profile of coffee peel and supports the further development of coffee cascara tea products.
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危险品化学品经营许可证（带存储）