FOOD RESEARCH INTERNATIONAL
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2023
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IF 8.1
Mingguang Yu,Qinggang Xie,Huanlu Song,Lijin Wang,Han Sun,Shilong Jiang,Yongjiu Zhang,Chengdong Zheng
Odor analysis of human milk (HM) is often challenging. Here, a new strategy for the analysis of odorants in HM using dynamic headspace sampling combined with comprehensive two-dimensional gas chromatography–olfactometry-mass spectrometry (DHS/GC × GC-O-MS) was established based on the comparison of different extraction methods and instrument modes. Overall, DHS/GC × GC-O-MS was proved to be able to provide higher extraction efficiency and better analytical results of the odor-active compounds (OACs) in HM, meanwhile, the salt addition during the extraction further promoted the release of the odorants. Twenty key OACs in HM were identified by flavor dilution analysis and odor activity calculation, of which 1-octen-3-one, 2,3-butanedione, ( E )-2-nonenal, and nonanal contributed significantly to the odor of HM. In addition, 2,3-pentanedione was detected as a key OAC in HM for the first time. This study provided a powerful analytical strategy for the comprehensive odor analysis of HM.
研究领域:
分析化学
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食品科学
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感官分析
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2025
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IF 5.9
Xiaoqian Liu,Fang Yuan,Bei Zhou,Wen Huang,Zhinan Mei,Salam A. Ibrahim,Ying Liu,Xi Feng
Gastrodia elata Blume is a nutritious ingredient with high edible value. However, its distinctive odor, "horse urine-like off-odor", has limited its applications. The potential unpleasant odorants presenting a horse urine-like off-odor in G . elata was investigated by GC-MS-O. Two G. elata samples, one cultivated in Yichang (YC, with horse urine-like off-odor) and the other one cultivated in Yingshan (YS, without off-odor), were used for chemical analysis and sensory evaluation. The identification of compounds responsible for the odor differences between YC and YS provided the basis for determining key odorants that contribute to horse urine-like off-odor. In the GC-O analysis, 37 aroma compounds were identified in YC while 32 in YS. Aroma recombination and omission tests proved that ten compounds (including pentanal, benzeneacetic acid, benzaldehyde, 2,3-butanedione, acetoin, acetic acid, hexanoic acid, p-cresol, m-cresol, and 2-methoxy-4-vinylphenol) were the main contributors to the horse urine-like off-odor. The pathways of off-odor formation in G . elata were elucidated. Our results provide insights into the formation of horse urine-like off-odor in G . elata .
研究领域:
食品化学
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感官科学
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挥发性有机化合物
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植物学
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香气分析
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Yilin Li,Houyin Wang,Guirong Liu,Bolin Shi,Baoqing Zhu,Lipeng Gao,Kui Zhong,Yongjiu Zhang,Lei Zhao,Ruotong Li,Bingqi Shan,Chunguang Wang,Sisi Wang
Consumer partiality for food products is related to purchase and consumption behavior, and are influenced by sensory preferences. The sensory and chemical drivers behind consumer preference in the infant formula (IF) were analyzed. A total of 31 aroma-active compounds were identified, playing an important role in the production of off-flavors (especially fishy). Combined with the correlation analysis, the key aroma substances affecting the sensory attributes of IF were initially identified. A21, A22, B9 represented the key substances responsible for producing milky and creamy, while A2, A5, A11, A12, B5, C15, H5 primarily produced fishy. In addition, the two sensory attributes namely milky and creamy, and the T-sweet were more strongly correlated with consumer preference. Therefore, it can be concluded that consumers are more interested in the main flavor of the product than the off-flavor. These findings will inform the quality control of IF and the maintenance of sensory quality .
研究领域:
食品科学
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感官分析
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
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IF 8.1
Junwen Wan,Qian Liu,Changzhong Ma,Bertrand Muhoza,Yaling Huang,Min Sun,Shiqing Song,Chi-Tang Ho
To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by head-space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and gas chromatography-mass spectrometry (GC–MS). The fatty acid analysis showed a decrease in the ratio of polyunsaturated fatty acids, such as linoleic acid, which decreased from 2.60 % in RB to 0.51 % in CB. The principal component analysis (PCA) showed that HS-GC-IMS was able to distinguish different samples. A total of 19 characteristic compounds with odor activity value (OAV) > 1 were identified by gas chromatography–olfactometry (GC-O). Fruity, caramellic, fatty and fermented attributes were enhanced after stewing. Butyric acid and 4-methylphenol were responsible for the stronger off-odor in RB. 3-Hydroxy-2-butanone and 2,5-dimethyl-4-hydroxy-3(2 H )-furanone with buttery and caramellic attributes were dominated in BT, while ( E )-2-nonenal, ( E , E )-2,4-decadienal and ( E , E )-2,4-nonadienal prominently conferred fatty attribute on CB. Furthermore, anethole with anisic aroma was first identified in beef, which may be one of the typical chemical markers that distinguish dzo beef from other varieties.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2021
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IF 4.556
Sam Al-Dalali,Fuping Zheng,Baoguo Sun,Talmizur Rahman,Feng Chen
Aging is an essential step for enriching the aroma profiles of Chinese vinegar. This study aimed to track the volatile flavor changes in the same batch of Chinese vinegar for the first time during two years of aging with the aid of HS-SPME-GC–MS. The aroma-active compounds were characterized at 0, 6, and 12 months of aging using GC-O coupled with a modified frequency method. A total of 67 volatile compounds and 30 aroma-active compounds were identified during the different stages of aging. Most alcohols, esters, ketones, acids, and phenols decreased during the aging from 628.4, 105.4, 132.1, 22.1, and 21.4 μg/L at 0 month to 228.7, 7.2, 9.69, 17.24, and 11.6 μg/L at 24 months separately, except aldehydes and pyrazines, which showed slight increases. Many aroma-active compounds were generated during the aging, such as methional, trimethylpyrazine, acetophenone, and 2-acetyl-3-ethylpyrazine, while pyrazines were formed during 24 months of aging. Three aroma-active compounds with high odor activity values (OAVs) showed significant contributions to the aroma profile of vinegar, which included isovaleric acid (2743, 340, and 3139), 4-ethylguaiacol (580, 429, and 516), and γ -nonalactone (324, 640, and 442) at 0, 6, and 12 months of aging, respectively.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Jinying Zhou,Wenjun Rao,Shuai Hu,Xin Li,Linghua Ouyang,Shuilan Zhu
Te -flavor Baijiu is renowned for its complex sensory profile, which evolves significantly during ageing, though the aroma-active compounds driving these changes remain underexplored. To systematically evaluate the effects of ageing duration on its flavor properties, this study conducted a comparative analysis of samples aged for 0, 3, 5 and 10 years. The results demonstrated that esters exerted predominant influence on flavor development during ageing. In the initial ageing periods, ester concentrations increased markedly, with ethyl hexanoate emerging as a pivotal compound due to its high concentration and substantial odor contribution. Notably, distinct differences in aroma and taste were observed across ageing periods, with fresh Baijiu (0Y) exhibiting higher sweetness. Multivariate statistical analysis revealed distinct aroma profiles across ageing periods and identified 13 key aroma compounds that form the unique flavor skeleton of Te -flavor Baijiu. This study elucidates the flavor evolution dynamics during the ageing process of Te -flavor Baijiu, providing fundamental insights for process refinement and quality control in Baijiu production.
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
Heyun Zhang,Huan Zhang,Jihong Huang,Liping Du,Lijuan Ma,Juan Wang,Yurong Xing,Xiaorui Song
Fu brick tea (FBT) is prized for its unique aroma, yet the dynamic evolution of its key aroma-active compounds during storage remains unclear. To investigate this dynamic change, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and sensory omics analysis were employed for the comprehensive characterization of aroma-active compounds in five FBT samples. A total of 47 aroma-active compounds were detected, 15 of which were further determined as the key aroma-active compounds based on high flavor dilution (FD) factors, aroma intensities (AI), and odor activity value (OAV). Notably, although dihydroactindiolide exhibited high contents in HF15-HF19 (1733-2156 µg/kg), it was not classified as a key aroma compound. Multivariate statistical analysis revealed that the “stale” aroma attribute was strongly associated with aged FBT samples, while “minty” and “grassy” attributes were characteristic of newly produced FBT. Furthermore, aroma recombination and omission tests combined sensory evaluation confirmed that hexanal, 2-hexenal, ( E, E )-2,4-hexadienal, ( E, Z )-2,6-nonadienal, safranal, ( E, E )-2,4-nonadien-1-al, β -ionone, linalool and cedrol played decisive roles in constructing the overall aroma profile of FBT. This research provides detailed insights into the evolution of FBT aroma during storage, which can serve as a theoretical basis for optimizing FBT storage processes and improving its quality stability.
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Shiya Gan,Yingqi Chen,Lei Zhao,Xiaoyi Zhao,Tong Qiu,Xiaoting Zhai,Qianying Dai
Chinese Xiaokeng green tea (XKGT) possesses elegant and fascinating aroma characteristics, but its key odorants are still unknown. In this study, 124 volatile compounds in the XKGT infusion were identified by headspace-solid phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE), and solvent extraction-solid phase extraction (SE-SPE) combined with gas chromatography-mass spectrometry (GC–MS). Comparing these three pretreatments, we found HS-SPME was more efficient for headspace compounds while SE-SPE was more efficient for volatiles with higher boiling points. Furthermore, SBSE showed more sensitive to capture ketones then was effective to the application of pretreatment of aroma analysis in green tea. The aroma intensities (AIs) were further identified by gas chromatography–olfactometry (GC-O). According to the AI and relative odor activity value (rOAV), 27 compounds were identified as aroma-active compounds. Quantitative descriptive analysis (QDA) showed that the characteristic aroma attributes of XKGT were chestnut-like, corn-like, fresh, and so on. The results of network analysis showed that ( E , Z )-2,6-nonadienal, nonanal, octanal and nerolidol were responsible for the fresh aroma. Similarly, dimethyl sulfide, ( E , E )-2,4-heptadienal, ( E )-2-octenal and β -cyclocitral contributed to the corn-like aroma. Furthermore, indole was responsible for the chestnut-like and soybean-like aroma. This study contributes to a better understanding of the molecular mechanism of the aroma characteristics of XKGT.
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2021
·
IF 6.475
Yajiao Zhao,Wenli Wei,Li Tang,Dongdong Wang,Yan Wang,Zhengyun Wu,Wenxue Zhang
Sichuan industrial paocai and traditional home-made paocai have different aroma profiles due to different manufacturing techniques, but detailed information about the aroma profiles and aroma-producing microorganism of Sichuan industrial paocai remain largely elusive. For this reason, we established and validated an external standard method of headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) combined with gas chromatography–olfactometry (GC-O) for identification and accurate quantitation of aroma-active compounds in Sichuan industrial paocai. This method was combined with 16S rRNA amplicon sequencing to comprehensively analyze the aroma and bacteria profiles of Sichuan industrial paocai. A total of 121 volatile compounds were identified, among which 36 odorants were identified as aroma-active compounds with aroma intensities (AIs) ranging from 0.67 to 5.00 by GC-O. The types of aroma-active compounds in Sichuan industrial paocai were variety-specific to some extent, but the aroma-active compounds shared by different varieties of Sichuan industrial paocai (i.e., skeleton aroma-active compounds) were phenylethyl alcohol, acetic acid, butanoic acid, 2-methylbutanoic acid, ethyl hexanoate, 4-ethylphenol and 4-ethylguaiacol. Moreover, 17 key aroma-active compounds of AI > 1 in radish paocai were quantitated by external standard method, and their odor activity values (OAVs) were calculated based on the odor thresholds. Further, 12 aroma-active compounds with OAV ≥ 1 in one of the radish paocai were selected to construct the recombination model, which revealed good agreement with the original sample. Furthermore, Lactobacillus, Pediococcus, Pseudomonas and Sphingomonas were the dominant bacteria in Sichuan industrial paocai. Correlation analysis between 16 dominant bacteria and 36 aroma-active compounds showed that Pediococcus, Arcobacter and Lactobacillus could be the core aroma-producing bacteria of Sichuan industrial paocai.
研究领域:
食品科学
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微生物学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yuming Wei,Jixin Zhang,Tiehan Li,Mengjie Zhao,Zhenshuo Song,Yujie Wang,Jingming Ning
An optimized yellowing process for yellow tea (YT) was recently developed. The study found that the optimized yellowing process caused a significant increase in sweet and floral aromas by 31.3% and 24.0%, respectively. A total of 21 aroma-active compounds were identified using gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC-O) combined with sensomics analysis. Quantification of the 15 aroma-active compounds and calculation of odor activity values (OAVs) showed that the OAVs of sweet and floral aroma compounds increased significantly by 986.2% and 46.4%, respectively, after the optimized yellowing process. Sensory-directed aroma reconstitution and omission experiments confirmed that dimethyl sulfide, 3-methylbutanal, β -ionone, β -damascenone, geraniol, phenylacetaldehyde, and linalool were the key odorants in YT after the optimized yellowing process. Odorant addition tests further demonstrated that β -damascenone (OAV 590.4) was the main odorant for YT sweet aroma enhancement, while β -ionone (OAV 884.6) was the main odorant for YT floral aroma enhancement.
研究领域:
食品科学
·
茶叶加工学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Jin-Ru Wang,Xin-Ye Wu,Cheng-Bi Cui,Jin-Feng Bi
Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC–MS was used to characterize and quantify the volatile compounds in peach slices. First, 33, 36, and 46 volatile compounds were identified and quantified in the HD, FD, and PSFD groups, respectively. PSFD is preferable to HD and FD in terms of the volatile compound types, content, and aroma profiles. PSFD was selected for subsequent permeation and dehydration experiments. The key aroma compounds with an OAV ≥ 1 were found in the PSFD30 group. GC-O analysis was conducted on the PSFD30 group, leading to the preliminary identification of 2-methylbutanal, pentanal, hexanal, 2-hexenal, phenylacetaldehyde, ethyl acetate, 2-methylbutyl acetate, ethyl lactate, linalool, methyl heptenone, and γ-octalactone as distinctive aromas in dried peach slices.
研究领域:
食品科学
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农业工程
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化学分析
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yunmei Chai,Zhenzhu Li,Guangqiang Wei,Wentao Zheng,Wenli Tao,Yuzhu Wang,Yue Wang,Wenbin Zhang,Daodian Wang,Jindou Shi,Yufang Li,Aixiang Huang
Lactic acid bacteria (LAB) fermentation enhances the flavor and nutritional profile of foods. Nevertheless, the specific mechanism by which Lactiplantibacillus plantarum ( L. plantarum ) B22, a strain exhibiting high lipase activity, enhances flavor formation in fermented cream remains unclear. This study employed GC-olfactometry-mass spectrometry (GC-O-MS) volatilomics and lipidomics to elucidate the flavor formation mechanism with L . plantarum B22 in fermented cream. Sensory evaluation demonstrated that L. plantarum B22 fermented cream (LSB) scored significantly higher than commercial starter cultures fermented cream (LS) in terms of texture, taste, aroma, and overall acceptability. The key VOCs were acetoin, 2-nonanone, δ-dodecalactone, δ-octalactone, δ-decanolactone, benzoic acid, 2-hydroxy-3-pentanone, and 2,3-butanedione. Moreover, LSB exhibited elevated levels of polyunsaturated fatty acids (PUFAs), including linolenic acid (LA, 18:2), and eicosapentaenoic acid (EPA, 20:5). Correlation analysis demonstrated that 59 lipid species were significantly associated with the flavor profiles of LSB. Crucially, the FA (18:3) was identified as a key precursor for the biosynthesis of δ-dodecalactone, δ-octalactone, and δ-decanolactone. This study provides novel mechanistic insights into how high-lipase-activity L . plantarum B22 promotes characteristic flavor formation in fermented cream via targeted regulation lipid degradation, offering valuable guidance for developing premium fermented dairy products.
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）