JOURNAL OF CEREAL SCIENCE
·
2021
·
IF 3.616
Jinguang Liu,Yuqian Liu,Anqi Wang,Zhen Dai,Rui Wang,Hui Sun,Padraig Strappe,Zhongkai Zhou
Yellowing is associated with the changes in rice quality during storage. This study revealed that the increased yellowness of rice was highly associated with the moisture content of rice during storage. The hysteresis loop formed by sorption and desorption curves showed that the water loss of japonica rice was the largest, suggesting the internal structure of japonica rice was more vulnerable to be damaged. The heat enthalpy of rice increased first, and then decreased during yellowing, indicating the changes in the corresponding rice structure. The changes in the moisture migration were monitored by low-field NMR, and the data showed that the content of tightly bound water decreased during yellowing, and the tightly bound water transferred to higher fluidity in medium moisture content (MMC) and higher moisture content (HMC) sample. The concentration of most esters, ketones and alcohols of rice was increased during yellowing in a lower moisture content (LMC) sample. This study revealed that the yellowing process could inhibit the release of some volatiles for MMC and HMC samples. The increased 1,2-dimethoxy-benzene and phenol in HMC sample during yellowing were the characteristic volatiles for the highest yellowed rice samples. This study may highlight the further understanding of rice yellowing mechanism.
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Foods
·
2021
·Vol. 10
·期 11
·2888
·
IF 4.35
Shuang Chen,Jialing Lu,Michael Qian,Hongkui He,Anjun Li,Jun Zhang,Xiaomei Shen,Jiangjing Gao,Yan Xu
This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu). Headspace conditions were optimized through single-factor optimization experiments. The optimal sample preparation involved diluting Baijiu with saturated brine to 15% alcohol by volume. The sample was equilibrated at 70 °C for 30 min, and then analyzed with 200 μL of headspace gas. A total of 39 Baijiu samples from different vintages (1998–2019) were collected directly from pottery jars and analyzed using HS-GC-IMS. Partial least squares regression (PLSR) analysis was used to establish two discriminant models based on the 212 signal peaks and the 93 identified compounds. Although both models were valid, the model based on the 93 identified compounds discriminated the ages of the samples more accurately according to the goodness of fit value (R2) and the root mean square error of prediction (RMSEP), which were 0.9986 and 0.244, respectively. Nineteen compounds with variable importance for prediction (VIP) scores > 1, including 11 esters, 4 alcohols, and 4 aldehydes, played vital roles in the model established by the 93 identified compounds. Overall, we determined that HS-GC-IMS combined with PLSR could serve as a rapid and accurate method for detecting the age of Baijiu.Keywords:Chinese liquor (Baijiu);ageing discrimination;HS-GC-IMS;extraction condition optimization
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ANALYTICAL CHEMISTRY
·
2021
·
IF 6.986
Xin Geng,Zhengyan Zhao,Hongli Li,David Da Yong Chen
Ambient ionization mass spectrometry (AIMS) is simple to operate for analytes adsorbed on the surface of various shaped probes. However, gaseous substances or liquids that are easy to evaporate, diffuse, and escape in the atmosphere are harder to capture. In this work, a Tee-shaped sample introduction device coupled with direct analysis in real time mass spectrometry (DART-MS) is developed. The Tee-shaped device is placed between the DART ion source and the MS inlet with a heated sample transfer tube. Gaseous samples from either a Tedlar sampling bag or liquids evaporated from a graduated syringe were tested. The Tee-shaped device was used for several volatile organic compounds with a wide range of boiling points, and detection limits of ng/mL to fg/mL were obtained. To test the device for real-life samples, puff-by-puff analysis of a complex gaseous mainstream smoke was performed. Individual puffs can be analyzed rapidly, and there is no cross contamination between consecutive puffs. The dynamic changes of chemical components among different puffs for different types of cigarettes can be observed. This work provides a universal Tee-shaped sampling device to enhance AIMS for the analysis of volatile compounds and gases, which is adapted to different sampling modules applicable for various forms of samples. The device enables direct exploration of chemical components in complex gaseous samples without tedious sample preparation and time-consuming LC or GC separation.
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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.
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Scientific Reports
·
2021
·Vol. 11
·期 1
·1-10
·
IF 4.38
Zhang Xiaofang,Wang Liuyang,Liu Chunqin,Liu Yongqiang,Mei Xiangdong,Wang Zhongyue,Zhang Tao
The white-spotted flower chafer (WSFC), Protaetia brevit arsis Lewis, is native to East Asia. Although their larvae are considered a potential resource insect for degrading plant residues, producing protein fodder, and processing to traditional medicine, adult WSFCs inflict damage to dozens of fruit and economic crops. The control of the WSFC still relies heavily on pesticides and the inefficient manual extraction of adults. Here, we report the identification and evaluation of the aggregation pheromone of WSFCs. From the headspace volatiles emitted from WSFC adults, anisole, 4-methylanisole, 2-heptanone and 2-nonanone were identified as WSFC-specific components. However, only anisole and 4-methylanisole elicited positive dose–response relationship in electroantennography tests, and only 4-methylanisole significantly attracted WSFCs of both sexes in olfactometer bioassays and field experiments. These results concluded that 4-methylanisole is the aggregation pheromone of WSFCs. Furthermore, we developed polyethylene vials as long-term dispensers of 4-methylanisole to attract and kill WSFCs. The polyethylene vial lures could effectively attracted WSFCs for more than four weeks. Pheromone-based lures can be developed as an environmentally friendly protocol for monitoring and controlling WSFC adults.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Jinguang Liu,Yuqian Liu,Meng Jia,Xuedong Kang,Saimin Wang,Hui Sun,Meng Liu,Anqi Wang,Padraig Strappe,Zhongkai Zhou
Change in metabolites and volatiles during yellowing process in six rice cultivars was analyzed. Based on the yellowness, the study indicated Japonica was more prone to yellowing than Indica rice. Metabonomics analysis showed most differential metabolites were up-regulated, in which pathways of flavone and flavonol biosynthesis were significantly enriched following the yellowing process. Meanwhile, 54 differential metabolites were overlapped in six comparative groups, which is characterized by commonly-shared metabolic regulation pathway in each rice. Phenylalanine content was increased, followed by the enhanced phenylpropanoids formation, showing transformation between primary and secondary metabolites during yellowing process. Furthermore, 43 volatile compounds were identified, and the yellowed rice had more volatiles, including ketones, alcohols, esters and hydrocarbons, suggesting a positive correlation with the yellowing. Compounds 6-methyl-5-hepten-2-one and 6,10,14-trimethyl-2-pentadecanone were increased steadily during yellowing process, which may be applied for monitoring rice yellowing progress. This investigation provides further insight for revealing rice yellowing mechanism.
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FOOD RESEARCH INTERNATIONAL
·
2020
·
IF 4.972
Chao Wang,Zhongrong He,Chenxia Zhang,Liping Du,Dongguang Xiao,Yongquan Xu
The objective of this study was to identify the released behavior of odor-active compounds of Pu-erh tea during the water-boiling extraction, as well as to explore the feasibility of aroma recovery using absorption oils. The behavior of odor-active compounds was identified by using piecewise recovered condensed water combined with sensory, GC-O, and GC–MS analysis. The power-function type kinetic model was the model that best fitted odor intensities, alcohols, methoxy-phenolics, esters, aldehydes, ketones, and total compounds of condensed water. The sensory quality of the condensed water was the best when 16% of added water was evaporated. Six absorption oils were evaluated, and paraffin oil (35 cSt) performed the best in terms of both absorption efficiency and sensory quality of the essential oil. Under the optimized conditions, the absorption and recovery efficiency of odor compounds reached 54.49% and 39.52%, respectively. The alcohols, aldehydes, and methoxy-phenolics exhibited higher absorption and recovery efficiency.
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Horticulturae
·
2026
·Vol. 12
·期 9
·1165
·
IF 3.4
Genlin Mao,Diyang Qiu,Wanbing Chen,Jiwu Zeng
Citrus medica‘Guangdong Xiangshui’ is a commercially valuable specialty citrus cultivar whose leaf volatile organic compounds (VOCs) hold promise for applications in food flavor development. Although rootstock genotype is known to influence secondary metabolism in scions, its specific regulatory effects on leaf VOCs in this cultivar remain poorly understood. In this study, headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) combined with multivariate statistical analysis was employed to profile leaf VOCs from plants grafted onto four different rootstocks, alongside own-rooted controls. For comparative purposes, leaf and pericarp VOC profiles were also analyzed under identical conditions. A total of 43 valid ion signals were detected, of which 27 neutral parent volatile compounds—predominantly aldehydes, alcohols, ketones, esters, and sulfur-containing compounds—were tentatively identified via database matching (match score > 80%). Distinct volatile fingerprints were observed among rootstock genotypes and propagation modes, and nine candidate differential compounds with variable importance in projection (VIP) > 1 were screened, demonstrating that HS-GC-IMS coupled with exploratory chemometric analysis enables preliminary discrimination of leaf samples across rootstock treatments. Comparative tissue analysis revealed pronounced metabolic divergence: leaves accumulated abundant C6 aldehydes and alcohols, indicative of lipoxygenase (LOX) pathway activity, whereas pericarp exhibited a higher proportion of terpenoids, consistent with terpene synthase (TPS) pathway dominance. However, these metabolic profiling results alone do not conclusively establish pathway-mediated regulatory mechanisms, necessitating further molecular and biochemical investigations. Collectively, this study provides foundational data for rootstock selection and the utilization of leaf aroma resources inC. medica‘Guangdong Xiangshui’.
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Current Research in Food Science
·
2023
·
IF 6.3
Yilin Li,Houyin Wang,Ruotong Li,Guirong Liu,Kui Zhong,Lipeng Gao,Baoqing Zhu,Anwen Jin,Bolin Shi,Lei Zhao,Sisi Wang
This study combined gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV) assessments to analyze the volatile ingredient changes in formula powder during 11 months of storage at room temperature. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) were also used to assess the potential indicators of aroma changes during storage. The aim was to expose the possible changes in the aroma profile and the substances that alter infant formula (IF) aroma during storage. The results showed that the aldehyde and ketone content in the milk formula increased as the storage time was extended, while the lactone and terpenoid levels decreased significantly. The OAV indicated the presence of various major aromatic substances at different storage times. Considering consumer concern regarding product flavor, this study ascertained that monitoring substance changes during storage showed that 2-heptanone was a good indicator of milk flavor, dimethyl disulfide was a suitable indicator of protein degradation, and 3-methylbutanal, heptanal, hexanal, pentanal, and octanal were all good indicators of fat oxidation. The results of previous related studies were used to supplement the data in this work regarding the changes in IF during product shelf life and to provide support for controlling the flavor substances and quality during new product development.
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ANALYTICAL CHEMISTRY
·
2023
·
IF 7.4
Yue Liu,Dianlong Ge,Jijuan Zhou,Yajing Chu,Xiangxue Zheng,Li Ke,Pan Li,Yan Lu,Xue Zou,Lei Xia,Yawei Liu,Chaoqun Huang,Chengyin Shen,Yannan Chu
The investigation of volatile organic compounds (VOCs) in human metabolites has been a topic of interest as it holds the potential for the development of non-invasive technologies to screen for organ lesions in vivo. However, it remains unclear whether VOCs differ among healthy organs. Consequently, a study was conducted to analyze VOCs in ex vivo organ tissues obtained from 16 Wistar rats, comprising 12 different organs. The VOCs released from each organ tissue were detected by the headspace-solid phase microextraction-gas chromatography-mass spectrometry technique. In the untargeted analysis of 147 chromatographic peaks, the differential volatiles of rat organs were explored based on the Mann–Whitney U test and fold change (FC > 2.0) compared with other organs. It was found that there were differential VOCs in seven organs. A discussion on the possible metabolic pathways and related biomarkers of organ differential VOCs was conducted. Based on the orthogonal partial least squares discriminant analysis and receiver operating characteristic curve, we found that differential VOCs in the liver, cecum, spleen, and kidney can be used as the unique identification of the corresponding organ. In this study, differential VOCs of organs in rats were systematically reported for the first time. Profiles of VOCs produced by healthy organs can serve as a reference or baseline that may indicate the presence of disease or abnormalities in the organ’s function. Differential VOCs can be used as the fingerprint of organs, and future integration with metabolic research may contribute to the development of healthcare.
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FOOD CHEMISTRY
·
2019
·
IF 5.399
Hui Shen,Mingquan Huang,Mouming Zhao,Weizheng Sun
Typical ketone flavours (with variations in chain length, position and number of keto group, branched chain) were selected to investigate the effect of molecule structure of ketones on their interactions with myofibrillar proteins (MPs). Results showed that 2,3-pentanedione quenched the fluorescence of MPs more effectively than 2-pentanone and 3-pentanone due to the number of keto group. There was no significant difference between 5-methyl-2-hexanone and 2-heptanone, which was attributed to their similar molecular size and polarity. The quenching effect of homologous ketone flavours increased with carbon chain growth due to the higher hydrophobic interaction. Dynamic quenching played a major role in the fluorescence quenching process of MPs by 2-pentanone, 3-pentanone, 5-methyl-2-hexanone, 2-heptanone and 2-octanone. The α-helix content decreased gradually with the increase of ketones concentration. Results of GC/MS were in accordance with the fluorescence quenching analysis generally, whereas 2,3-pentanedione and 2-nonanone exhibited some differences due to their higher steric hindrance effects.
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ENTOMOLOGIA EXPERIMENTALIS ET APPLICATA
·
2018
·Vol. 166
·期 6
·483-490
·
IF 1.454
Guofeng Mao,Jiaxin Tian,Ting Li,Hatem Fouad,Hassan Ga'al,Jianchu Mo
The attraction of parasitoids to their hosts is a key issue in efforts to enhance biological control efficiency. This study was conducted to identify which rice plant volatiles are attractive to females of the rice planthopper egg parasitoid Anagrus nilaparvatae Pang et Wang (Hymenoptera: Mymaridae) by using Y-tube olfactometer behavior assays. Our results demonstrated that 10 of 17 selected volatiles – that is, 3-carene, linalool oxide, linalool, benzyl alcohol, benzaldehyde, methyl salicylate, ( E )-2-hexenal, ( E )-2-hexen-1-ol, ( E )-3-hexen-1-ol, and hexanal – from three major groups of rice plant volatiles – terpenoids, aromatic compounds, fatty acid derivatives – attracted female A. nilaparvatae at various doses. Two full-component mixtures of 10 behaviorally active compounds at different ratios were more attractive to wasps compared with individual volatiles. Blends composed of the 10 behaviorally active compounds in their optimally attractive doses (i.e., each in the dose that elicited the strongest response in the wasps) or at equal mass ratio may be considered as attractants for A. nilaparvatae and thus help to control rice planthoppers.
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危险品化学品经营许可证（带存储）