FOOD CHEMISTRY
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2025
·
IF 9.8
Junren Xu,Jing Lu,Shanliang Fu,Na Li,Yiqiao Zhao,Kunbo Wang,Zhonghua Liu,Taolin Chen,Jianan Huang,Mingzhi Zhu
Amino acids (AAs) and short-chain fatty acids (SCFAs) are key to tea's flavor and health benefits. This study developed a novel GC–MS and GC-FID method using rapid (3 min), high-sensitivity (0.00062 μg mL −1 < LOD < 0.04964 μg mL −1 ) pre-column derivatization with propyl chloroformate to simultaneously measure 17 AAs and 9 SCFAs. The spatial distribution analysis revealed total AAs and theanine were enriched in tender stems, buds, and tender leaves, while mature and older leaves had lower concentrations. Within the same leaf, theanine, glutamic acid, and acetic acid are primarily located near the leaf veins. Six teas from the same raw material were analyzed for processing impacts, showing green, white, yellow, and oolong teas had higher AA and theanine levels than black and dark teas. Certain dark teas exhibited elevated acetic acid levels compared to other teas. This study enhances our understanding of AA and SCFA profiles, providing valuable insights for tea research.
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产品关联
DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 3
·622
·
IF 4.35
Si-Lu Wang,Song-Yi Lin,Han-Ting Du,Lei Qin,Li-Ming Lei,Dong Chen
An insight using molecular sensory science approaches to the contributions and variations of the key odorants in shiitake mushrooms is revealed in this study. Odorants were extracted by headspace solid phase microextraction (HS-SPME) and direct solvent extraction combined with solvent-assisted flavor evaporation (DSE-SAFE) in fresh and hot-air-dried shiitake mushrooms. Among them, 18 and 22 predominant odorants were determined by detection frequency analysis (DFA) and aroma extract dilution analysis (AEDA) combined with gas chromatography-olfactometry (GC-O) in the fresh and dried samples, respectively. The contributions of these predominant odorants in the food matrix were determined by quantification and odor activity values (OAVs) with aroma recombination verification. There were 13 and 14 odorants identified as key contributing odorants to overall aroma, respectively. 1-Octen-3-ol and 1-octen-3-one were the most key contributing odorants in the fresh samples in contributing mushroom-like odor. After hot-air-drying, the OAV and concentrations on dry basis of the key contributing odorants changed, due to oxidation, degradation, caramelization and Maillard reactions of fatty acids, polysaccharides and amino acids. 1-Octen-3-ol was reduced most significantly and degraded to 1-hydroxy-3-octanone, while phenylethyl alcohol increased the most and was formed by phenylalanine. In hot-air-dried samples, lenthionine became the most important contributor and samples were characterized by a sulfury odor. Overall contributions and variations of odorants to the aroma of shiitake mushrooms were revealed at the molecular level.Keywords:odorants;molecular sensory science;aroma recombination verification;solvent-assisted flavor evaporation (DSE-SAFE);headspace solid phase microextraction (HS-SPME);aroma extract dilution analysis (AEDA);detection frequency analysis (DFA);odor activity value (OAV);gas chromatography-olfactometry (GC-O);gas chromatography-mass spectrometry (GC-MS)
研究领域:
食品科学
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分子生物学
·
分析化学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2020
·
IF 4.192
Sam Al-Dalali,Fuping Zheng,Baoguo Sun,Feng Chen
Aroma profiles and aroma-active compounds of Sichuan vinegar, which is one of the four famous vinegars in China, were systemically analyzed by solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS) and gas chromatography-olfactometry (GC-O). In addition, descriptive profile analysis, aroma reconstitution, and omission test were used to evaluate and compare the Sichuan modern vinegar (SMV) and Sichuan traditional vinegar (STV). A total of 99 volatile compounds were tentatively identified from the neutral and acidic fractions of both samples. Among them, 77 compounds were positively identified after comparison with their corresponding standards. Forty-two aroma-active compounds were characterized with flavor dilution (FD) factors from 1 to 6561 by aroma extract dilution assay (AEDA)-GC-O, with the highest for 2-hydroxy-3-butanone, butyrolactone, furan-2-carbaldehyde, acetic acid, and 3-oxobutan-2-yl acetate in both STV and SMV samples. Among them, 10 were identified for the first time in vinegar. Moreover, 40 aroma-active compounds were quantitatively determined, and 26 compounds exhibited their odor activity values (OAVs) larger than 1. The reconstituted solutions showed similar aroma profiles to the original samples in their characteristic aromas in terms of fruity, sweet, roasty, spicy, and woody notes but had slight differences in nutty and herbal notes.
研究领域:
食品科学
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化学感官科学
·
分析化学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Ning Ma,Jiancai Zhu,Heng Wang,Michael C. Qian,Zuobing Xiao
Aroma dramatically impacts the overall flavor profiles and consumer acceptance; therefore, it is necessary to conduct a comprehensive analysis of the aroma characteristics of apples. In this study, the aroma differences among four popular apple varieties (“Ruixue”, “Liangzhi”, “Crystal Fuji,” and “Guifei”) were compared using two extraction methods (headspace-solid phase microextraction, and solvent-assisted flavor evaporation) coupled with gas chromatography–mass spectrometry–olfactometry (GC–MS–O) and two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS). A total of 82 odorants were identified via GC–MS–O, and 143 volatiles were identified by GC× GC-qMS. Among them, 41 key aroma-active compounds (butanal, ethyl acetate, 3-methylbutanal, methyl butanoate, 2-methylpropyl acetate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, butyl acetate, hexanal, 2-methylbutyl acetate, 1-butanol, 2-methylpropyl butanoate, 3-methylbutyl acetate, (E)-2-hexenal, butyl butanoate, butyl 2-methylbutanoate, hexyl acetate, hexyl butanoate, hexyl, 2-methylbutanoate, 1-octen-3-ol, 3-methylthiopropanol, 1,3-octanediol, linalyl acetate, and so on) with high odor activity values (OAVs) and AI value (odor activity values ≥1 or aroma intensity ≥3) were identified. Partial least-squares-discriminant analysis showed that Ruixue exhibited a high “fruity” note, Guifei and Crystal Fuji had the greatest “wood,” “floral,” and “sweet” notes, while Liangzhi presented a significant “green” note. This study provided flavor chemistry support for the apple quality control and production.
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）