INDUSTRIAL CROPS AND PRODUCTS
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2022
·
IF 6.449
Lining Pan,Yaqiong Qin,Mantang Chen,Huimin Liu,Shaofeng Liu,Xuehui Sun,Xiaoyu Wang,Li Chen,Fuwei Xie,Huapeng Cui,Tao Wang,Ruihong Liu,Peijian Sun
Comprehensively characterising the flavour composition of essential oils (EOs) is critical due to its wide application in food , cosmetics and medicine industries. The present research aims to obtain accurate identification and quantification of 592 flavours in EOs from different plant sources using parallel dual-column gas chromatography-tandem mass spectrometry (GC-MS/MS). A strategy based on retention index distribution was introduced to simplify the optimisation process of separation distribution on the dual columns and elution distribution within the analysis process for analytes. Each analyte was identified as a unique and resolved peak through the complementary separation capacity of dual columns and the specific monitoring ability of the MS/MS transitions. To improve the accuracy of quantitative analysis, a combination of 1,2-octanediol, 1,2-nonanediol, 1,2-tetradecanediol, and phytantriol was used as analyte protectants (APs) for matrix effect compensation. The addition of APs effectively eliminated the differences in the peak response of the same analyte in pure solvent and EO samples from different plant sources. The proposed method demonstrated good linearity with correlation coefficient values above 0.999 for 72.5% analytes, high sensitivity with limit of quantifications below 10 ng/mL for 77.7% analytes, good accuracy with recoveries between 80% and 120% for 97.3% analytes, and high repeatability with relative standard deviations between 0.1% and 10.0% for 96.6% analytes at all three spiked levels. Compared to GC/MS in analysis of marigold, lavender , and fennel oils, this parallel dual-column GC-MS/MS method is a much more reliable and powerful tool for accurately identifying and quantifying ultra-multi-target flavours in EOs, which is critical for fully characterising their flavour composition, precisely controlling the quality of EO materials and further developing a new flavouring technology.
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高影响因子
FOOD CHEMISTRY
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2021
·
IF 7.514
Xiya Feng,Hongwei Wang,Zhirong Wang,Pimiao Huang,Jianquan Kan
Huajiao ( Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC–MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed.
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高影响因子
JOURNAL OF DAIRY SCIENCE
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2025
·
IF 4.4
Die Li,Yutong Cui,Na Luo,Zixuan Guo,Jiyong Li,Fuhai Min,Jiliang Zhang
Fermented milk is the daily products facing many challenges, including natural flavor, good texture, and more health. In this study, the Leuconostoc mesenteroides and Saccharomyces cerevisiae were employed as the auxiliary fermenters to solve the challenge. After the fermentation, both cow fermented milk and yak fermented milk showing comprehensive fruit flavors, and the GC-MS/MS demonstrated that the generation of 19 kinds of volatile compounds including ester, ketone, aldehyde, and acid are major contributor and mainly provide fruit, flowers, and coconut flavor. Such as isoamyl acetate and ethyl caprylate, increased by 164.20 ± 8.04 µg/kg and 115.53 ± 13.49 µg/kg in ME after the addition of auxiliary fermenters. Meanwhile, the concentration of off-volatile compounds decreased or degradation by the fermentation with auxiliary fermenters, such as 3-methyl-2-butenal (roasted flavor). At the same time, the fermented milk participated with the auxiliary fermenters improve the texture, especially in firmness increasement by 1.28% and 27.7% for ME and YE, respectively. The result of scanning electron microscope also proofed that protein network was thicker with smaller gaps and larger clusters fermented by auxiliary than that of the control. The milk fermented participated with auxiliary increase the water holding capacity by 73.33% and 98.47% for ME and YE, respectively. And the total acceptance than that of the control.
研究领域:
食品科学
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乳品技术
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微生物学
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风味化学
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生物技术
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营养学
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分析化学
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高影响因子
Food Bioscience
·
2025
·
IF 5.9
Fang Dong,Hongkun Lai,Qifang Sun,Wenjie Yu,Gaowei Zhang,Shijuan Du,Shuai Zhuang,Tao Liu,Yan Li,Xiaoqing Fan,Feng Xie,Liping Luo
Processing stages influence the flavor quality of tea by altering the metabolic compounds in fresh leaves. To investigate the effects of different processing stages on the quality compounds of Fuliang black tea (FLBT) and Fuliang green tea (FLGT), the same batch of fresh leaves was used in this study, and the dynamic changes and accumulation differences of volatile and non-volatile compounds throughout the whole processing were systematically explored by HS-SPME-GC/MS and UPLC-Q-TOF/MS. The results showed that withering and fixation processes played a major role in the changes of metabolic compounds of FLBT and FLGT, respectively. A total of 123 volatile compounds and 165 non-volatile compounds were identified in FLBT, and 114 volatile compounds and 142 non-volatile compounds were identified in FLGT. A total of 8 volatile compounds (e.g., linalool, dimethyl sulfide, β-ionone) with Relative Odor Activity Value (ROAV) > 1 were identified as key aroma-active compounds contributing to the floral and sweet aromas of FLBT. Meanwhile, 6 volatile compounds (e.g., dimethyl sulfide, β-ionone, β-ocimene) were considered crucial aroma-active substances responsible for the floral and delicate fragrance of FLGT. Additionally, the changes of some non-volatile compounds (e.g., amino acids) during processing enhanced the sweet or fresh taste quality of both teas. In particular, the generation of 3-methylbutanal in FLBT may be associated with the decrease in leucine content, implying a potential role of leucine degradation in rolling stage. These findings help improve the tea processing techniques to enhance the flavor quality of Fuliang tea.
研究领域:
食品科学
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分析化学
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植物生物化学
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风味化学
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农产品加工技术
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BIOMEDICAL CHROMATOGRAPHY
·
2019
·Vol. 34
·期 3
·e4748
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IF 1.748
Chu Liu,Xiangyong Yu,Zhaorui Meng,Ning Zhao,Fujuan Bai,Longshan Zhao
A simple and efficient method involving microwave-assisted extraction (MAE) combined with GC–MS was established to determine 1,3-di- tert -butylbenzene (DBB), 2,4-di- tert -butylphenol (DBP), 3,5-di- tert -butyl-4-hydroxybenzaldehyde (DBHBA) for evaluating the compatibility of antimicrobial peptide PL-5 spray with drug-packaging materials. In this study, the antimicrobial peptide PL-5 spray was purified using a Welchrom C18 column, and the high-density polyethylene spray bottle with liquid collection tube was first mixed with absolute ethanol, which would be subjected to MAE for further measurement by GC–MS. Various experimental parameters were systematically optimized, and good linearities were obtained within the range of 0.05–1.00 μg/mL for DBB and DBHBA and 0.50–10.00 μg/mL for DBP, with limits of detection (LODs) of 0.99 ng/mL (DBB), 16.34 ng/mL (DBP), and 1.64 ng/mL (DBHBA). Satisfactory recoveries that ranged from 96.0% to 107.2% were acquired, and the relative standard deviation was ≤ 4.7%. The results showed that the maximum daily usage of DBB, DBP, and DBHBA was 9.859, 163.445, and 16.399 ng, respectively, which was far below the corresponding permitted daily exposure values according to the safety assessment, indicating that the migration of analytes did not bring any potential safety risk. The compatibility between the drug and the packaging materials was favorable.
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PubMed
高影响因子
MOLECULES
·
2014
·Vol. 19
·期 4
·4857-4879
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IF 2.095
Chen Li,Feng Xu,De-Mei Xie,Yu Jing,Ming-Ying Shang,Guang-Xue Liu,Xuan Wang,Shao-Qing Cai
Traditional Chinese Medicine (TCM) nasal therapy has been utilized to treat numerous diseases for over two millennia. It has many advantages compared with other routes. In this article, headspace-solid phase microextraction-gas chromatography-mass spectrometry and high performance liquid chromatography-atmospheric pressure chemical ionization-ion trap-time of flight-multistage mass spectrometry were applied for the first time to analyze the absorbed constituents in rabbit plasma and cerebrospinal fluid (CSF) after intranasal administration of Asari Radix et Rhizoma (AR). In total, 47 absorbed AR constituents including 14 monoterpenes, 10 phenylpropanoids, four benzene derivatives, two alkanes, nineN-alkylamides and eight lignans were tentatively identified in the rabbit plasma and CSF. Thirty-three absorbed constituents are found to have different bioactivities related to the pharmacological actions of AR through bibliography data retrieval. These indicated that many types of constituents of TCM can be absorbed at the nasal cavity into both rabbit blood and CSF. This is the first study to explore the absorption of AR, and comprehensively analyze the absorbed constituents after intranasal administration of TCM. These findings extend our understanding of the effective substances of AR, and inspire us to make a hypothesis on the mechanism of additive effect of multiple constituents of TCMs, which is very worthy of further investigation.Keywords:nasal therapy;Asarum heterotropoidesvar.mandshuricum;intranasal administration;effective substance;cerebrospinal fluid;absorption;SPME;GC-MS;LC-MS;additive effect
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Qiao Kang,Zhe Wang,Yue Sun,Xinyu Hu,Yunlin Yang,Hehe Li,Huibin Sun,Baoguo Sun,Jinyuan Sun
Wild bitter melon ( Momordica charantia L. Var. Abbreviata Ser; WBM) is widely cultivated in East and Southeast Asia. It is made into lujiu with high-quality strong-flavor baijiu and presents a beautiful golden color and harmonious aroma. Lujiu is a type of alcoholic beverage similar to gin. In this study, the aroma profile of wild bitter melon lujiu (WBML) was determined through sensory evaluation, and important aroma-active compounds were identified through liquid–liquid extraction (LLE) coupled with gas chromatography–olfactometry–mass spectrometry (GC–O–MS) and aroma extraction dilution analysis (AEDA). A total of 42 aroma-active compounds were identified, and 28 of them with FD factor ≥ 3 were quantified. Sixteen compounds were pivotal aroma contributors, among which ethyl hexanoate, ethyl pentanoate, ethyl butanoate, ethyl octanoate, and acetic acid had the highest OAVs. Moreover, WBM-sourced aroma compounds were found in WBML, including dihydroactinidiolide, ( E , E )-2,4-nonadienal, β-ionone, etc. The extraction parameters of vacuum-assisted sorbent extraction (VASE) were optimized for the first time to analyze lujiu aroma. The effect of homologous polysaccharide addition to the aroma of WBML was explored with VASE–GC–MS. The greasy off-odor was decreased due to the reduction of ethyl octanoate volatility by polysaccharide addition.
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高影响因子
Lipids in Health and Disease
·
2024
·Vol. 23
·期 1
·1-15
·
IF 3.9
Guo XiaoYu,Zhou Jianglu,Yu Hong,Cao Han,Li Xia,Hu Qing,Yu YunQiu
Background Long-chain fatty acids (LCFAs) are involved in regulating multiple physiological processes as signalling molecules. Gas chromatography–mass spectrometry (GC–MS) is widely used to quantify LCFAs. However, current quantitative methods for LCFAs using GC–MS have demonstrated complicated issues. Psoriasis is a chronic inflammatory skin disease, and its pathogenesis may be related to the overproduction of interleukin-17A (IL-17A). Clinical efficacy of anti-IL-17A monoclonal antibody (mAb) treatment in psoriasis patients has been demonstrated. Recent studies suggest that LCFAs play varying roles in the pathogenesis of psoriasis. However, more comprehensive research is needed to illuminate the mechanism of LCFAs in psoriasis. Methods The established in situ derivatization method for analysing LCFAs with a GC–MS platform was utilized to conduct serum lipidomics analysis of healthy volunteers and psoriasis patients receiving pretherapy and posttreatment with of anti-IL-17A mAb. Imiquimod (IMQ)-treated wild type (WT) and T-cell receptor delta chain knock-out ( Tcrd −/− ) mice were used to investigate the correlation between IL-17A and abnormal changes in LCFAs in psoriasis patients. Results A rapid and sensitive in situ extraction derivatization method for quantifying LCFAs using GC–MS was established. Serum lipidomic results showed that psoriasis patients had higher levels of saturated fatty acids (SFAs) and ω-6 polyunsaturated fatty acids (PUFAs) but lower levels of monounsaturated fatty acids (MUFAs) and ω-3 PUFAs than healthy individuals, indicating impaired serum LCFA metabolism. Anti-IL-17A mAb treatment affected most of these LCFA changes. Analysis of LCFAs in IMQ-treated mice showed that LCFAs increased in the serum of WT mice, while there were no significant changes in the Tcrd −/− mice. SFAs increased in IMQ-treated WT mice, while MUFAs showed the opposite trend, and PUFAs did not change significantly. Conclusions This study presented a dependable method for quantifying LCFAs that enhanced sensitivity and reduced analysis time. The lipidomic analysis results showed that anti-IL-17A mAb not only ameliorated skin lesions in psoriasis patients but also affected abnormal LCFAs metabolism. Furthermore, the study indicated a potential correlation between IL-17A and abnormal LCFA metabolism in psoriasis patients, which was supported by the alterations in serum LCFAs observed in IMQ-treated WT and Tcrd −/− mice.
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Food Analytical Methods
·
2016
·Vol. 10
·期 3
·713-726
·
IF 2.167
Feng Yunzi,Su Guowan,Sun-Waterhouse Dongxiao,Cai Yu,Zhao Haifeng,Cui Chun,Zhao Mouming
The aim of this study was to develop an effective analytical procedure to analyse the aroma-active compounds of soy sauce using headspace solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Optimization of SPME focusing on type of fibre, exposure time, extraction temperature and ionic strength was supported by gas chromatography-mass spectrometry (GC-MS). The optimized HS-SPME conditions were as follows: carboxen/polydimethylsiloxane (CAR/PDMS) fibre, NaCl concentration of 270 g/L, extraction temperature of 45 °C and 30-min exposure time. Under these conditions, 25 aroma-active compounds were detected in soy sauce by HS-SPME-GC-O. 2-Methylbutanal (malty), 3-(methylthio)propanal (cooked potato-like), dimethyl trisufide (sulfury, cooked onion), 2-methoxyphenol (smoky) and 2-phenylethanol (flowery) were the most intense. The overall odour impression of the CAR/PDMS-fibre-derived SPME extract detected via human sniffing resembled that of original soy sauce. The intensity of aromas detected by D-GC-O correlated well with the total peak area of GC-MS analysis. Thus, SPME coupled with D-GC-O offers an automated facile method to allow in situ optimization of SPME performance and ultimately effective analysis of aromas.
研究领域:
食品科学
·
分析化学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Qiancheng Wu,Zhonglin Sun,Haoran Chen,Xianyuan Zhou,Zhenting Huo,Yu Liu,Di Sun,Qingbao Ma,Zhongjie Yu,Wei Jiang
Eight key odorants identified in Zhoushan fish sauce via GC-MS, GC-E-nose, OAV, aroma recombination and omission tests. • Masking effects were predominant (17/28 pairs) among key odorant mixtures. • Synergism was observed specifically among structurally analogous compounds. In this study, the aroma profile of Zhoushan fish sauce and the perceptual interactions among its key odorants were characterized using Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS), Gas Chromatography-electronic-nose (GC-E-nose) and Feller's additive model. A total of 81 volatiles were identified, among which 15 compounds were determined as important odorants with odor activity value (OAV) greater than 1. Aroma recombination and omission experiments revealed that eight compounds made significant contributions ( p < 0.05) to the characteristic aroma including phenylacetaldehyde (392.31 μg/L), isovaleraldehyde (93.49 μg/L), nonanal (49.49 μg/L), 3-methylthiopropanal (0.93 μg/L), benzaldehyde (273.86 μg/L), 1-hexanol (20.82 μg/L), 2-methylbutanal (109.91 μg/L) and 1-octen-3-ol (126.35 μg/L). To elucidate the interaction mechanisms, 28 binary mixtures of these key odorants were evaluated using Feller's additive model. The results revealed a distinct structure-interaction relationship: Masking effects were predominant (17/28 pairs), particularly between compounds with dissimilar chemical structures, suggesting a competitive mechanism at the olfactory receptor level. Conversely, additive or synergistic effects were observed among structurally analogous compounds, likely due to cooperative receptor activation. The σ-τ plot and molecular docking results further support this conclusion. These findings provide a theoretical basis for understanding how Strecker aldehydes mask fishy off-odors, offering new insights for the precise flavor regulation of fermented seafood products.
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高影响因子
Frontiers in Nutrition
·
2026
·
IF 5.5
Huanhuan Xu,Jialiang Zou,Xuelian Gan,Fu Wang,Lin Chen,Hongping Chen,Yuan Hu,Youping Liu
Introduction Zhoupigan ( Citrus reticulata cv. Manau Gan), also known as Zangju or Shitougan, is a distinctive Chinese citrus resource valued for both traditional medicinal uses and food flavoring, and is notably rich in essential oils (EOs). However, the chemical composition and bioactivity of Zhoupigan peel essential oil (ZJPEO) remain insufficiently understood, limiting its effective utilization. Methods In this study, ZJPEO was extracted by steam distillation (SD) and supercritical fluid extraction (SFE) and analyzed using FTIR, E-nose, HS-GC-IMS and HS-SPME-GC-MS. And its antioxidant and antimicrobial activities were evaluated in vitro . Results FTIR and E-nose revealed clear compositional differences between steam-distilled essential oil (SDEO) and supercritical fluid-extracted essential oil (SFEO). HS-GC-IMS detected 63 VOCs and, based on VIP > 1, identified five marker compounds. HS-SPME-GC-MS identified 1,250 VOCs, showing terpenoids and esters as major contributors to aroma and bioactivity. KEGG enrichment highlighted sesquiterpene and triterpene biosynthesis as key pathways. Flavor wheel analysis indicated that SFEO had stronger sweet, green, and woody notes and exhibited potent antioxidant and antimicrobial activities associated with specific VOCs. Discussion Overall, this work supports optimizing ZJPEO extraction and promoting its value-added, sustainable utilization.
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INTERNATIONAL JOURNAL OF MASS SPECTROMETRY
·
2020
·
IF 2.09
Jiaxing Fan,Jianglu Zhou,Shenmin Su,Yunqiu Yu,Lihong Chen,Yunchen Le,Xiaopan Wang,Li Zhang,Jie Zheng,Xia Li
Psoriasis is a common chronic inflammatory skin disease which may exhibit a variety of skin clinical manifestations associated with multiple comorbidities. However, its pathogenesis associated with metabolism has not yet been understood. The metabolites of tricarboxylic acid (TCA) cycle and amino acids are interlinked with each other and involve many physiological processes. This study determined 32 metabolites of TCA cycle and amino acids in psoriasis using an improved GC-MS method. This one-pot derivatization applied silanization and oximation simultaneously for easy, quick and sensitive quantitative detection of 32 metabolites in serum of patients with psoriasis. Through the established GC-MS method, 32 metabolites in serum were detected in a single run. The result of this preliminary study showed that there were significant alterations of the metabolites in tricarboxylic acid (TCA) cycle and amino acids before and after treatment. A shift towards healthy controls of these metabolites after treatment was observed using principal component analysis (PCA) as well. Receiver operating-characteristic curve (ROC) analysis of the analyzed 32 metabolites filtered 5 potential biomarkers of the clinical efficacy of the treatment. This result suggested the importance of these metabolites in the pathogenesis of psoriasis. To our best know, this is the first targeted metabolomics work to study the changes of TCA cycle metabolites and amino acids in the background of treatment of psoriasis.
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危险品化学品经营许可证（带存储）