JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
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IF 4
Tianyu Dong,Zilong Tian,Shuwei Wang,Jie Sun,Haitao Chen,Shuqi Wang,Baoguo Sun
Fried pepper oil (FPO) is a widely used flavoring oil in China, but it suffers from complex chemical reactions that give an unpleasant odor. The aim of this paper is to study the main causes of off-flavor in FPO, as well as identify key off-flavor compounds in FPO. Fifty-eight volatiles were identified using HS-SPME–GC–MS (headspace solid-phase microextraction–gas chromatography–mass spectrometry) during storage. Fifteen off-flavor compounds were initially targeted by odor activity values (OAVs) calculations and partial least squares regression (PLSR) analysis. Eventually, five key off-flavor compounds were identified by recombination experiments and omission test, which were hexanal, ( E ) - 2-octenal, terpinyl acetate, α -terpineol, and hexanoic acid. The off-flavors could derive from the oxidative degradation of long-chain fatty acids and the acid-catalyzed rearrangement of terpenes. The results of the study provide a theoretical basis for the regulation of off-flavor in FPO and a practical guide for the industrial production of FPO.
研究领域:
食品科学
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化学工程
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分析化学
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DOI
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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2016
·Vol. 243
·期 2
·203-214
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IF 1.433
Liu Tao,Zhu Wei,Huang Jing,Chen Huahan,Nie Rongzu,Li Chun-mei
The influence of the planting season on the nutritional as well as the aromatic composition of Hezuo 903 tomato was investigated by combining use of nutrition analysis, sensory evaluation, electronic nose and electronic tongue analysis, gas chromatography–mass spectrometry (GC–MS) and GC–MS–olfactometry (GC–MS–O) method. The results suggested that in-season tomato contained higher levels of reducing sugar, vitamin C and lycopene than off-season tomato. In-season tomato showed a better overall flavor and acceptability than off-season tomato. Significant difference was observed in both composition and concentration of the typical volatile and aroma-active compounds in two samples. E-2-Hexenal and methyl salicylate were only found in off-season tomato, and phenylacetaldehyde detected merely in in-season tomato. In addition, significantly higher levels of 6-methyl-5-hepten-2-one ( P < 0.01) and 2-isobutylthiazole ( P < 0.01) were detected in off-season tomato than in-season tomato, which showed a negative effect on the overall flavor of tomato. Our result indicated that the planting season affected the composition and concentration of both non-volatile and volatile compounds of tomato fruit.
研究领域:
农业
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食品科学
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营养学
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植物生理学
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DOI
高影响因子
FOOD AND CHEMICAL TOXICOLOGY
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2024
·
IF 3.9
Suqiu Dong,Chunmei Zhang,Yunjue Wang,Shuping Liu,Junhua Yang,Lixia Li,Yuxin Ma,Jing Liu
Rutin (Rut) is a flavonoid with pharmacological activities such as anti-inflammatory and antioxidant. Acrylamide (ACR) is a toxic substance widely found in human life that can induce neurotoxicity. Some studies have confirmed that neurotoxicity caused by ACR induces myelin damage, which in turn causes neurological dysfunction. Therefore, we established a rutin intervention model to investigate the protective effect of Rut on ACR-induced sciatic nerve injury in rats and its mechanism. The results showed that superoxide dismutase (SOD) activity and glutathione (GSH) content increased and lactate dehydrogenase (LDH) activity decreased in the middle and high dose groups of Rut compared with the ACR group, and the expression of Myelin basic protein (MBP), Extracellular-regulated kinase 1/2(ERK1/2), Phosphorylated extracellular regulated kinase 1/2 (P-ERK1/2), and Nuclear factor E−2-associated factor (Nrf2) was promoted in the Rut-protected group, which suggests that Rutin has a protective effect on ACR-induced sciatic nerve injury and that the mechanism of Rutin's protective effect is related to activation of the ERK1/2 pathway and alleviation of oxidative stress injury.
研究领域:
药理学
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神经科学
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毒理学
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分子生物学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Mu Zhao,Hairan Ma,Yaqiong Hou,Jie Li,Tingting Zou,Dongjie Zhang,Rong Wen,Hongliang Li,Huanlu Song
The purpose of this study was to determine the key odor-active compounds contributing to the off-flavor of aged pasteurized yogurt (APY) using sensory-directed flavor analysis. Additionally, different extraction methods were compared to determine their effects on the volatile compounds, including dynamic headspace sampling (DHS), solid-phase microextraction, and stir bar sorptive extraction, and DHS was found to be suitable for this study. The results showed that comprehensive two-dimensional gas chromatography–olfactometry–mass spectrometry analysis (GC × GC–O–MS) had more advantages in separating and identifying the volatile compounds than the traditional GC–O–MS. A total of 17 odor-active compounds were determined in the fresh pasteurized yogurt and APY samples by DHS coupled with GC × GC–O–MS. The dynamic headspace dilution analysis demonstrated that 2-heptanone and hexanal were the most vital components in APY with the highest flavor dilution factor. Furthermore, the spiking and omission experimental results revealed that the odor-active compounds, such as 2-heptanone, butanoic acid, pentanoic acid, hexanal, and (E)-2-heptenal, were the key odor-active off-flavor contributors in APY. Therefore, these compounds could be used as potential indicators to determine the freshness of pasteurized yogurt.
研究领域:
食品科学
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分析化学
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感官科学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Yujie Wang,Guojian Deng,Lunfang Huang,Jingming Ning
Flower scenting is an effective way to enhance the aroma of green tea (GT), including those osmanthus scented green tea (OSGT). However, the mechanism of aroma enhancement by scenting is still unclear. Here, the volatiles of GT, OSGT, and osmanthus were detected by GC–MS. The total volatile content of OSGT was significantly increased compared to GT, with the flowery and coconut aromas enhanced. Furthermore, 17 of 139 volatiles were responsible for the enhancement by GC–olfactometry and their absolute odor activity values (OAVs). Aroma recombination, omission and addition experiments showed that dihydro- β -ionone, (E) - β -ionone, (E, E) -2,4-heptadienal, geraniol, linalool, α -ionone, and γ -decalactone were the key aroma volatiles with flowery or coconut aromas. Additionally, the dynamics of the key volatiles (OAVs >1) from different scenting durations were analyzed, proving that the optimal duration was 6–12 h. This study provides new insight into the mechanism of aroma formation during OSGT production.
研究领域:
食品科学
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农业化学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Dan Li,Zheqi Zhang,Kaihua Zhang,Shouwei Wang,Xiaoman Li,Mingwu Zang
Fatty acids and volatile substances in hybrid pork (Duroc × Landrace × Yorkshire; DLY) and four indigenous pork (Guangdong small-ear spotted; hill black; Beijing black, BB; and Qingyu) in raw, cooked, and reheated states were explored. The objectives were to determine odor differences between DLY and indigenous pork and the difference in changes after heating and reheating and to clarify the reasons for these changes. Results revealed that C 18:1 and C 20:4 fatty acids are the key to distinguishing DLY pork from indigenous pork. After cooking, the greatest decrease was observed in the proportion of polyunsaturated fatty acids in pork, and after reheating, monounsaturated fatty acids were detected, except in the BB pork. The substances that accounted for the difference between DLY and indigenous pork were 2,3-octadione, hexanal, 1-octen-3-ol, 2-nonanone (after heating), and (Z)-2-nonenal (after reheating). Reheating reduced the content of nonanal, 2,3-octandione, hexanal, and ( E , E )-2,4-decadienal, resulting in the deterioration of the aroma. In the DLY pork, the dramatic increase in the ( Z )-2-nonenal content may be the key factor. Principal component analysis identified that the difference in aroma between DLY and indigenous pork increased after reheating, but hierarchical cluster analysis showed that regardless of treatment, flavor difference was smaller between DLY and indigenous pork than among indigenous pigs. The analysis results show that differences in fatty acid content and oxidation path in unsaturated fatty acids were the reasons for the difference in aroma and the deterioration of flavor after reheating.
研究领域:
食品科学
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农业化学
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动物科学
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产品关联
DOI
高影响因子
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