Foods
·
2021
·Vol. 10
·期 10
·2387
·
IF 4.35
Huan Liu,Teng Hui,Fei Fang,Qianli Ma,Shaobo Li,Dequan Zhang,Zhenyu Wang
The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal, pentanal, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran, were confirmed as key odorants by aroma recombination and omission experiments. The aroma profiles of pre- and postrigor roasted mutton both presented great fatty, roasty, meaty, grassy, and sweet odors. Particularly, the concentrations of hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran in postrigor roasted mutton were significantly higher (p< 0.05) than those in the prerigor roasted mutton. The postrigorback strapwas more suitable for roasting than the prerigorback strap. The pre- and postrigor roasted mutton could be obviously discriminated based on the aroma compounds by orthogonal partial least squares discrimination analysis (OPLS-DA) and principal component analysis (PCA). Hexanal and 1-octen-3-ol might potential markers for the discrimination of the pre- and postrigor roasted mutton.Keywords:roasted mutton;pre- and postrigor;key aroma compounds;marker;recombination and omission experiments
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Huan Liu,Shuqi Zhao,Jingyu Li,Xinhe Zhang,Wenjing Li,Chanchan Sun,Chengyu Zeng,Cheng Li,Jiangyan Yu,Fengxue Zhang,Junke Li
The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through multidimensional mass spectrometry. The results indicated that the roasted pork exhibited pronounced roasty, fatty, meaty, sweet, and grassy notes. Thirty-nine key aroma compounds were identified, such as 2-ethyl-3,5-dimethylpyrazine, ( E, E )-2,4-nonadienal, and 1-octen-3-ol. Particularly, the pyrazines and unsaturated aldehydes were key contributors to the roasty and fatty aromas, respectively. The linoleic acid and oleic acid served as critical precursors for the generation of carbonyls and alcohols. The glucose, arginine, glycine, and alanine were essential precursors for the formation of pyrazines. Notably, the 1-octen-3-ol emerged as a key marker discriminating different roasting durations. The structural unfolding of proteins facilitated both the generation and retention of key odorants. These findings provided new insight for targeted regulation and quality control of aroma development in roasted meat products.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Weifang Yang,Youyou Yang,Liang Wang,Xueze Lv,Jing Li,Huanxian Cui,Chaohua Tang,Qingyu Zhao,Yaxiong Jia,Yuchang Qin,Junmin Zhang
Eggs are nutritious and highly valued by consumers. However, egg flavor varies greatly among different hen breeds. The present study used gas chromatography-olfactometry-mass spectrometry-based volatilomics to identify and compare volatile compounds in Taihe black-boned silky fowl (TS) and Hy-line Brown (HL) egg yolks. In addition, the relationships between the levels of different metabolites and lipids and flavor-associated differences were investigated using multiomics. Twenty-eight odorants in total were identified; among them, the levels of 3-methyl-butanal, 1-octen-3-ol, 2-pentylfuran, and (E, E)-2,4-decadienal differed significantly ( P < 0.05) between TS and HL egg yolks. The difference in flavor compounds results in TS egg yolks having a stronger overall odor and flavor and a higher acceptance level than HL egg yolks. Metabolomic analysis revealed that 112 metabolites in the egg yolks were significantly different between the two breeds. Furthermore, these different metabolites in the egg yolks of both breeds were significantly enriched in phenylalanine , tyrosine , and tryptophan biosynthesis pathways and phenylalanine metabolism, alanine , aspartate, and glutamate metabolism pathways ( P < 0.05), as identified by both metabolite set enrichment and Kyoto Encyclopedia of Genes and Genomes pathway analyses. Lipidomic analysis revealed significant differences in the lipid subclasses, lipid molecules, and fatty acid profiles between the egg yolks from the two breeds. As a result, 48 lipid molecules had variable influence in projection values > 1 based on the partial least squares regression model, which may play a role in the differences in aroma characteristics between the two breeds through oxidative degradation of fatty acids. Our study revealed the metabolite, lipid, and volatility profiles of TS and HL egg yolks and may provide an important basis for improving egg flavor to satisfy various consumer preferences.
研究领域:
食品科学
·
农学
·
畜牧学
·
分析化学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
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.
✓ 已验证
DOI
PubMed
高影响因子
MEAT SCIENCE
·
2025
·
IF 6.1
Mengjiao Han,Qianhui Gu,Sam Al-Dalali,Conggui Chen,Baocai Xu,Peijun Li
This study aimed to investigate the change of volatile organic compounds (VOCs) in fresh beef sausages during refrigerated storage and assess the relationship between VOC levels and microbial population. Forty-one VOCs were detected using headspace solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results of the 16S rDNA amplicon sequencing indicated that the spoilage bacteria predominated were Brochothrix and Serratia . Acetoin, hexanal and 1-octen-3-ol were significantly positively related to Brochothrix (Mantel's r = 0.95, p = 0.017) and Serratia (Mantel's r = 0.81, p = 0.024) levels. As the key VOCs, these three compounds may serve as spoiling indicators for tray-packed fresh beef sausages. This study elucidates the production of VOCs by microbial roles in fresh beef sausages and offers insights for prolonging the shelf life.
研究领域:
食品科学
·
食品微生物学
·
分析化学
·
肉类科学
·
食品安全
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Jianya Cai,Wenyan Ma,Tingting Xu,Ye Ke,Hanbin Chen,Ziyang Wu,Shuangta Xu
Freeze-dried shrimp retained 575 g/kg umami intensity and 6.57 mg/kg iodide. • Infrared-dried shrimp scored highest in overall liking (8.19 on a 10-point scale). • Thirty key odorants distinguished the four dried-shrimp aroma styles. • Sun-dried shrimp held the least iodide (1.15 mg/kg) and the most rancid notes. • Hot-air drying produced the strongest roast notes yet depleted iodide and umami. This study investigated the effects of four drying methods, hot-air drying (HAD), sun drying (SD), vacuum freeze-drying (VFD), and infrared radiation drying (IRD), on flavor quality and iodine nutritional characteristics of dried shrimp ( Fenneropenaeus chinensis ) using a multi-dimensional flavoromics approach. HS-SPME-GC-O-MS with aroma extract dilution analysis (AEDA) identified 94 volatile compounds, from which 30 key odorants (OAV ≥ 1, FD ≥ 64) were quantified by stable isotope dilution assay. OPLS-DA (R 2 Y = 0.97, Q 2 = 0.94) discriminated the four groups, with dimethyl trisulfide (VIP = 3.49) and 2,3,5-trimethylpyrazine (VIP = 3.39) as core markers for VFD and HAD, respectively. Aroma recombination and omission experiments validated the identification completeness. VFD maximized freshness retention (EUC = 575 g MSG/kg) and iodine preservation (6.57 mg/kg; iodide/total iodine = 0.615), yet its sensory acceptability (6.33/10) was inferior to IRD (8.19) and HAD (7.37) due to lacking roasted complexity. EEG olfactory perception confirmed that IRD elicited the most balanced cortical response with the highest alpha-band power (12.23 μV 2 /Hz). A fundamental trade-off exists among freshness retention, roasted aroma development, and iodine preservation, with no single method dominating all dimensions. IRD is recommended as the optimal industrial drying method, achieving the best three-dimensional quality balance. Download: Download high-res image (498KB) Download: Download full-size image
✓ 已验证
DOI
高影响因子
International Journal of Gastronomy and Food Science
·
2024
·
IF 3.2
Ke Shi,Zhenqi Li,Yibo Bai,Yu Zhang,Huanlu Song,Wenqing Pan,Wanying Chen,Wen Xiong,Li Yang,Zijian Huang
In this study, Agaricus bisporus and pork bone stocks (PBS) were enzymatically digested, and the equivalent umami concentration (EUC) value, sensory evaluation and hydrolysis degree (DH) were used as indexes to find the optimal enzyme digestion conditions. Finally, the optimal enzymatic solution was mixed and analyzed for flavor compounds in the optimal enzymatic solution before and after Maillard reaction (MR) by GC × GC-O-MS. The results showed that the enzymatic digestion of mushroom stocks (MS) with a combination of Cellulase-Protamex™ (C-P) yielded high levels of flavor amino acids (40.733 ± 0.340 g/L), and 5′-nucleotides (12.807 ± 0.239 mg/g), and EUC values up to 1755.786 ± 40.759 g/100 g. Meanwhile, the simultaneous enzymatic hydrolysis of PBS with a combination of Flavourzyme™-Protamex™ (F-P) yielded high levels of flavor amino acids (51.265 ± 0.550 g/L) and 5′-nucleotides (17.477 ± 0.260 mg/g) with EUC values up to 3420.619 ± 114.193 g/100 g. Using the DH and sensory evaluation as indicators, the results showed that the greatest DH and the highest sensory scores were obtained with the addition of C-P-MS and F-P-MS at 7:3 (m/m). Finally, the compounds with large changes in concentration were mainly mushroom flavored 1-octen-3-ol (2208.614 ± 12.879 μg/kg), sweet-flavored 3-octanone (269.871 ± 11.691 μg/kg), floral-flavored benzyl alcohol (156.704 ± 14.859 μg/kg), green flavored 2-pentylfuran (190.470 ± 12.934 μg/kg), and almond-flavored furfural (523.555 ± 5.674 μg/kg).
研究领域:
食品科学
·
酶学
·
感官评价
·
风味化学
✓ 已验证
产品关联
DOI
高影响因子
ANALYTICAL LETTERS
·
2020
·
IF 1.467
Rongcan Guo,Futian Yu,Chenghua Wang,Hongrui Jiang,Lian Yu,Mouming Zhao,Xiaoling Liu
Suansun is a sour Chinese traditional fermented bamboo shoot product popular in Central and South Asia due to its unique flavor. The volatile compounds and their odor-activities in suansun are unknowns, which hinders the control of the fermentation and causes variations in the flavor and other properties. In order to assess the odor characteristics of suansun and its unique volatile components, headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) and aroma extract dilution analysis (AEDA) coupled with gas chromatography-olfactometry (GC-O) were used in this study to analyze three types of suansun samples. The results showed that a total of 43 volatiles were identified and quantified. Sixteen compounds, including five alcohols, four aromatics, four aldehydes, two carboxylic acids, and one ester, had high odor activity values exceeding 1. Fifteen odorants, including four unknowns, were detected by AEDA; eight of these compounds, 1-octen-3-ol, geraniol, p-cresol, nonanal, decanal, (E)-2-nonenal, phenylethyl alcohol, and octanoic acid, had high flavor dilution factors exceeding 243. Triangle difference tests showed that a mixture of p-cresol and octanoic acid revealed a high similarity to one of the symbolic “fermentation” odors in commercial suansun. The composition of the unique odor of suansun is better understood, which provides a theoretical basis for solving the quality control problems existing in the production process and lays a foundation for the modern production of this important product.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Changbo Peng,Yimao Zhang,Xiaoqing Ye,Yuhui Zheng,Yu Chen,Xiaoqing Mei,Zhenming Che,Min Xu,Hongbin Lin,Jie Zhao,Qi Zhu,Wenwu Ding
In this study, the physicochemical properties and aroma characteristics of broad bean koji in the disk starter propagation system (DSPS) were studied by comparing with those in the incubator koji-making system (IKS) and the traditional koji-making system (TKS). The total acid content, amino acid nitrogen content, spore numbers and enzyme activities in the DSPS were significantly higher than those in the TKS and IKS. Among the 194 volatiles detected by GC×GC–MS in these three processes, 133, 159 and 123 appeared in DSPS, TKS and IKS, respectively. Fourteen volatiles were identified as aroma-active compounds by GC–O–MS, of which 10 compounds with OAVs greater than 1 were identified as key aromas. The koji qualities in different systems presented differences gradually with the incubation continuing by PCA analysis. The quantity of physicochemical properties associated with enzyme activity in the DSPS, IKS and TKS was 23, 17 and 22 respectively by the correlation analysis. The results indicated that a better quality of broad bean koji could be obtained in the DSPS.
研究领域:
食品科学
·
微生物学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）