Food Bioscience
·
2025
·
IF 5.9
Lu Feng,Jingxia Yang,Liping Sun,Xiaoyan Zhu,Wei Lan,Guangqing Mu,Xuemei Zhu
We evaluated the changes in volatile and nonvolatile flavor substances after fermented milk was fermented by Lacticaseibacillus rhamnosus WH. FH-19 using Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and High-Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS). The results have shown that the addition of L. rhamnosus WH. FH-19 can increase the contents of acetoin and 2-nonanone which can give fermented milk cream and cheese flavor, and significantly enrich amino acid metabolism and carbon metabolism. The fermentation of L. rhamnosus WH. FH-19 increased the contents of L-glutamic acid, taurine, stachyose, erythritol, L-rhamnose, retinol, pantothenic acid and 19 oligopeptides in fermented milk, and endowed fermented milk with good flavor, quality and antioxidant capacity. The results presented that L. rhamnosus WH. FH-19 can increase the content of flavor substances, promote the metabolism of amino acids and carbohydrates in fermented milk, and produce more antioxidant metabolites, which had the potential as a starter of fermented milk.
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DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Zhongjiang Wang,Jiankun Shi,Genna Ba,Caihua Liu,Yuan Meng,Yapeng Liu,Zengwang Guo,Haotian Liu,Hongbo Sun
This study investigates the binding capacity and mechanism of flash-evaporation-treated SPI with 2-acetylfuran at 75–130 °C. SPME-GC/MS, spectroscopic methodologies, FRET, and ITC are used to estimate binding ability. The highest binding percentage (89.17 %) is observed at 100 °C. The conformational changes of flash-evaporation-treated SPI reveal that 100SPI exhibits the highest flexibility and solubility, as well as lower surface tension. Correlation analysis demonstrates that the structural changes of 100SPI enhance the effective binding between SPI and 2-acetylfuran, thereby improving the adsorption capacity of SPI. This work offers a theoretical foundation for flavor selection in SPI-based food production by shedding light on the mechanism through which conformational changes in flash-evaporation-treated SPI impact its capacity for flavor adsorption.
研究领域:
食品科学
·
蛋白质化学
·
风味化学
·
分析化学
·
生物物理学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yilong Li,Ruoxian Wang,Tian Xiao,Lubin Song,Yu Xiao,Zhonghua Liu,Kunbo Wang,Jianan Huang,Mingzhi Zhu
Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized. By optimizing HS-SPME methods, utilizing GC–MS, GC-O, sensory analysis, aroma recombination and omission experiments, and bacterial sequencing, we revealed the primary volatiles and bacterial communities in 41 samples from 7 major producing regions. A total of 63 volatiles and 32 odor-active compounds were quantitatively analyzed using GC–MS and GC-O, respectively. Sensory analyses discriminated the quality of the samples. Differential analysis indicated that poor aroma FBTs had either low volatile content or excessive “green” notes. Key odor-active compounds in high-quality aroma FBTs include 1-octen-3-ol, phenylethylalcohol, β -ionone, dihydroactindiolide, and 1,2,3-trimethoxybenzene. Sequencing results identified Bacillus , Pseudomonas , and Streptococcus as dominant genera. Functional prediction analyses suggest that bacteria contribute to the formation of FBT aroma. This study offers new insights into the quality characteristics of FBT.
研究领域:
食品科学
·
微生物学
·
分析化学
·
感官科学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Lingshuai Meng,Meirun Zhu,Xu Song,Junjie Yi,Guangcan Tao,Siyao Wu,Tingting Zheng,Sen Cao,Su Xu
This study systematically evaluated thermal drying methods effects on characteristic volatile organic compounds of passion fruit peel using E -nose, GC–MS, GC-IMS combined with multivariate statistical analysis. Specifically, GC–MS exhibited higher sensitivity for hydrocarbons and other compounds, whereas GC-IMS was esters, aldehydes, and alcohols. Multiple Factor Analysis confirmed that the combination of these two methods was shown to more comprehensively evaluate the volatile flavor compounds and aroma characteristics of passion fruit peel. Overall, HPD exhibited the best retention of characteristic volatile organic compounds (e.g., Methyl benzoate-M, Nonanal, Decanal), generated new compounds (e.g., (E)-2-octenal, Benzaldehyde, 2-methylbutanal) and enriched the aroma characteristics (e.g., apple, chocolate, fruity). Therefore, HPD was recommended as the optimal pretreatment method for obtaining the best aroma quality of passion fruit peel. Besides, methyl benzoate could serve as a key marker for evaluating the aroma quality of passion fruit peel dried by VMD.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Xinming Chen,Dandan Yang,Lin Huang,Mengqi Li,Jihai Gao,Can Liu,Xiaoming Bao,Zhizhi Huang,Jinhui Yang,Haozhou Huang,Dingkun Zhang,Runchun Xu
Frankincense is an important seasoning and spice known for its distinctive and intricate flavor profile. Considering the considerable variation in the aromatic quality of frankincense due to geographical origin, species diversity and cultivation conditions, frankincense from major global origins was characterized holistically for the first time. The electronic nose (E-nose) with headspace solid-phase microextraction gas chromatography–mass spectrometry (HS–SPME–GC–MS) and sensory evaluation were implemented to characterize the aroma components of 21 commercial varieties of frankincense from around the world. The results showed that a total of 149 volatile organic compounds (VOCs) of 10 categories were identified in frankincense, among which the numbers of alcohols, terpenes and esters compounds accounted for 22.15 %, 18.79 % and 15.44 % of the total VOCs of frankincense, respectively. The PLS-DA model effectively distinguished frankincense from Oman/Somalia and other origins. Furthermore, the study identified two differential VOCs with VIP > 1 in three Asian countries and five in six African countries. The total VOCs content and sensory characteristic score of “Lemon/Citrus” in Oman frankincense is significantly higher than other regions. The OAV results showed that 61 substances (e.g., Diacety, alpha-Pinene, Camphene, Myrcene) as key aroma compounds and OICS model indicated that p-Cymenol was found to contribute significantly to the citrus aroma in frankincense. This study identified the fundamental components of frankincense flavor and revealed different flavor descriptors of frankincense, which are crucial for reconstructing frankincense flavor and improving flavor quality.
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Qiankun Guo,Tianjin Sun,Yulu Wang,Zhiyong Xie,Xia Fan,Haoyu Zhang,Zhipeng Wang,Xiaoxiong Zeng
Sea buckthorn leaf tea is an herbal beverage made from the leaves of sea buckthorn plant ( Hippophae rhamnoides L.). However, the sea buckthorn leaf green tea suffers from drawbacks such as a pronounced grassy odor. In the present study, therefore, the processing techniques for Fuzhuan brick tea were applied to produce Fuzhuan brick sea buckthorn leaf tea, aiming at improving the flavor profile of sea buckthorn leaf tea. In Fuzhuan brick sea buckthorn leaf tea, 105 and 58 volatile compounds, primarily composed of alcohols, aldehydes, esters, and ketones, were identified by HS-SPME-GC-MS and GC-IMS, respectively. With the help of aroma activity value and a random forest classification model, α-terpineol, linalool, nerol, trans-2-nonenal, and methyl salicylate were identified as the key flavor compounds for Fuzhuan brick sea buckthorn leaf tea. These compounds were the primary contributors to the floral, fungal, woody, and minty aromas of Fuzhuan brick sea buckthorn leaf tea.
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Di Zhang,Yujie Huang,Xia Fan,Xiaoxiong Zeng
Aspergillus cristatus , the predominant microbe of Fuzhuan brick tea (FBT) , is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC–MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.
研究领域:
食品科学
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微生物学
·
分析化学
·
茶叶科学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.2
Di Chen,Kangzhuo Yang,Zhanglan He,Zhipeng Liu,Dong Zhao,Jia Zheng,Michael C. Qian
Grains are widely used for the fermentation of spirits, including baijiu. Wuliangye is one of the most renowned baijiu brands, fermented from a blend of five grains: sorghum, wheat, corn, rice, and glutinous rice. To understand the aroma contribution of the raw grains to the product quality, the aroma compounds of “five-grain” were comprehensively investigated by aroma extract dilution analysis (AEDA), “heart-cut” 2D gas chromatography–mass spectrometry/olfactometry (2D GC-GC-MS/O), and comprehensive gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS). Thirty-four aroma-active compounds identified in the grains, primarily aldehydes, were further investigated using odor activity values (OAVs), aroma recombination, and omission studies. The results demonstrated that (E,E)-2,4-decadienal, 2-acetyl-1-pyrroline, (E,Z)-2,6-nonadienal, (E)-2-nonenal, (E,E)-2,4-nonadienal, trans-4,5-epoxy-2(E)-decenal, hexanal, and methional were the compounds in “five-grain” important to baijiu aroma. Understanding the origin and fate of these compounds will aid in further research and quality control of this renowned baijiu brand.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Jialing Xie,Lilei Wang,Yuliang Deng,Haibo Yuan,Jiayi Zhu,Yongwen Jiang,Yanqin Yang
To characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic evolution during processing, the volatile metabolites in FAGT during the whole processing were analyzed by integrated volatolomics techniques, relative odor activity value (rOAV), aroma recombination, and multivariate statistical analysis. The volatile profiles undergone significant changes during processing, especially in the withering and fixation stages. A total of 184 volatile compounds were identified (∼53.26% by GC-MS). Among them, 7 volatiles with rOAV > 1 were identified as characteristic odorants of FAGT, and most of these compounds reached the highest in withering stage. According to the formation pathways, these key odorants could be divided into four categories: fatty acid-derived volatiles, glycoside-derived volatiles, amino acid-derived volatiles, and carotenoid-derived volatiles. Our study provides a comprehensive strategy to elucidate changes in volatile profiles during processing and lays a theoretical foundation for the targeted processing of high-quality green tea.
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PubMed
高影响因子
NEW JOURNAL OF CHEMISTRY
·
2022
·Vol. 47
·期 3
·1216-1225
·
IF 3.925
Anqi Niu,Hang Xu,Qinlin Yuan,Fengmin Wu,Xuefeng Wei
Lewis acidic ionic liquid-loaded Fe3O4@SiO2 magnetic catalytic microspheres were prepared. When coupled with persulfate, the microspheres catalytically oxidized and removed dibenzothiophene (DBT) from octane. The microspheres used for catalytic desulfurization were characterized and analyzed by SEM, TEM, FT-IR, VSM, and TG-DTA. The results indicated that the prepared catalytic desulfurization microspheres had a uniform particle size distribution, an overall diameter of 200 nm, and a core diameter of Fe3O4 of about 180 nm. The saturation magnetization of the catalytic desulfurization microspheres was 39.8 emug−1, which allowed them to be rapidly magnetically separated. The optimal experimental conditions were 1.5 g catalyst, 1.2 g PMS (20%) oxidant, 30 °C, an initial sulfur content of 500 ppm, 6.0 g octane, and 3.0 g acetonitrile. Under these conditions, the desulfurization rate reached 98.5% after 25 min, which decreased by about 10% after five recycles. GC-MS analysis indicated the oxidation product was dibenzothiophene sulfone (DBTO2). In the desulfurization mechanism, DBT was first extracted by acetonitrile. Then, in the acetonitrile phase, Co2+ catalyzed hydrogen persulfate to form active oxygen atoms that oxidized DBT and eventually formed DBTO2.
研究领域:
化学工程
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环境科学
·
材料科学
·
分析化学
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DOI
高影响因子
ACS Food Science & Technology
·
2025
·
IF 2.8
Lin Yuan,Yiye Luo,Shuo Zhang,Suxuan Li,Zhichao Zhang,Xiaoyu Chen,Yingjie Xu,Lusi Ouyang,Zhiyong Wu
To enhance the aroma complexity and commercial potential of Chinese black truffle (Tuber indicum), enzymatic hydrolyzates (EH) were subjected to Maillard reaction (MR) with xylose/cysteine under varying temperatures (90–130 °C). Volatile organic compounds (VOCs) in MR products (MRPs) were characterized using an E-nose, HS-SPME-GC-MS, and HS-GC-IMS coupled with chemometrics (PCA, OPLS-DA). MR significantly increased VOC diversity (216 compounds identified vs 82 in EH), with sulfur-containing compounds and heterocyclics emerging exclusively in MRPs. Temperature critically influenced VOC profiles: 130 °C (MRPs130) yielded the highest VOC abundance and key odorants, as confirmed by the odor activity value (OAV) analysis. Sankey diagrams visualized a flavor shift from mushroom/earthy notes in EH to enhanced fruity, green, and roasted nuances in MRPs130. This strategy effectively improves the Chinese truffle aroma, offering theoretical and practical insights for value-added processing.
研究领域:
食品科学
·
香气化学
·
食品加工
·
代谢组学
·
分析化学
·
天然产物化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Balarabe B. Ismail,Rui Huang,Donghong Liu,Xingqian Ye,Mingming Guo
The seeds of Africa's majestic baobab are often discarded or poorly utilized. Few studies explored its potential as a coffee substitute, while the key volatile compounds are still unknown. These compounds were hypothesized to be responsible for baobab's sensory acceptance. In this study, the physicochemical, sensory, and key volatile composition of brews from coffee beans and baobab seeds subjected to different roasting conditions were reported. Roasting increases pH while reducing acidity, total soluble solids, lightness ( L *), redness/greenness ( a *), and yellowness/blueness ( b *) in coffee and baobab brews. Phenolic contents increased significantly ( p < 0.05) with increased roasting intensity in baobab while degrading in coffee. Significant variability of volatile composition existed among coffee and baobab matrices and the roasting conditions. Nevertheless, the presence of several key coffee odorants in baobab from pyrazines, phenols, and furans chemical families, owing to their odour active value ≥ 1, likely contributed to its sensory acceptance.
研究领域:
食品科学
·
农学
·
分析化学
·
感官科学
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DOI
PubMed
高影响因子
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