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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高影响因子
Foods
·
2025
·Vol. 14
·期 18
·3223
·
IF 5.1
Xianxiu Zhou,Jiajing Hu,Hongchun Cui,Jiahao Tang,Yongwen Jiang,Haibo Yuan,Jiahua Li,Yanqin Yang
Floral–fruity aroma Pu-erh tea (FFAPET) is highly valued by consumers for its distinctive and appealing fragrance. This study conducted a comprehensive investigation into the volatile components of FFAPET using advanced analytical techniques, including GC-O-MS, GC-MS/MS, aroma recombination, and omission tests. Compared with traditional stale aroma Pu-erh tea, FFAPET exhibited higher levels of alcohols and alkenes. Through GC-O-MS combined with OAV analysis, 10 key active-aroma compounds were identified in representative FFAPET samples. These compounds included (E, E)-2,4-heptadienal, phenylethyl alcohol, geraniol, (E,Z)-2,6-nonadienal, (Z)-4-heptenal, 2-phenethyl acetate, 2,2,6-trimethylcyclohexanone,D-limonene,β-ionone, and linalool, all of which made significant contributions to the development of the characteristic floral–fruity aroma profile. Tests involving aroma recombination and omission further confirmed that seven of these odorants played essential roles in defining the overall aroma of FFAPET. These findings offer valuable theoretical insights for the enhancement and regulation of Pu-erh tea flavor, particularly for the optimization of the floral–fruity aroma characteristics.
研究领域:
食品化学
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风味科学
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分析化学
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茶叶科学
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高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Lijuan Ma,Manman Gao,Linqi Zhang,Yang Qiao,Jianxun Li,Liping Du,Huiling Zhang,Hong Wang
Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (GC-MS) and gas chromatography–olfactometry (GC-O) combined with headspace solid phase microextraction (HS-SPME). A total of 52 aroma-active compounds were identified by GC-O coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Among them, quantification of 21 aroma-active compounds indicated that the content of linalool (5928 µg/kg) was the highest in high-grade DHT, followed by phenylethanol (3923 µg/kg) and phenylacetaldehyde (1801 µg/kg). Sensory-directed aroma recombination and omission tests further verified that phenylacetaldehyde, linalool, geraniol and 3-ethyl-2,5-dimethylpyrazine were important contributors to the overall sensory characteristics of high-grade DHT which dominated mainly by floral, sweet and caramel-like odors. This work will provide a theoretical reference for comprehensively understanding the aroma characteristic of DHT.
研究领域:
食品科学
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分析化学
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感官评价
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高影响因子
MOLECULES
·
2026
·Vol. 31
·期 15
·2644
·
IF 5.1
Chu Ding,Xueqian Guo,Yuan Liu,Zhanjiao Wei,Yuhan Zhang,Wei Gao,Changhua Xu,Wenli Wang
Green (Zanthoxylum schinifolium, ZSEO) and red (Zanthoxylum bungeanum, ZBEO) Sichuan pepper essential oils are widely used spices whose characteristic aromas differ markedly, yet a systematic comparison of their volatile fingerprints and aroma-active compounds is still lacking. To address this, the two essential oils were characterized and compared by combining headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and gas chromatography–olfactometry–mass spectrometry (GC-O-MS). HS-GC-IMS detected 94 volatile signals; multivariate analysis clearly separated the two oils (R2Y = 0.993, Q2= 0.986) and identified 40 differential markers including 37 aroma-active compounds, with ZSEOs enriched in minty and green-note compounds like isomenthone and ZBEOs in woody, ester and acid compounds such as bornyl acetate. GC-O-MS identified 37 aroma-active compounds, of which linalool was the most prominent odorant in both Eos; a total of 27 were shared, while four and six were unique to the green and red EOs, respectively. Cross-referencing the two datasets showed that volatile abundance and odor contribution were not always concordant. The combined approach clarifies the chemical basis of the aroma difference between the two species and offers a transferable strategy for linking volatile fingerprints to perceived aroma inZanthoxylumessential oils.
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高影响因子
Journal of Future Foods
·
2026
·
IF 10.6
Ting Zhang,Zhiying Xu,Mengyang Wei,Xiao Liu,Manyou Yu,Yongqing Zhu,Xiaobo Tang,Shengxiang Chen,Yuanyuan Xiong,Yun Wang,Chen Xia,Chen Liu
Comparative profiling of aroma formation in piling and flowering Tibetan tea. • Stem decoction–assisted flowering enhanced fungal–floral and medicinal aromas. • Nine key volatiles were identified across Tibetan teas pile-fermentation types. • GC–O–MS and ROAV integrated with microbiome data to link aroma with taxa. • Thermophilic fungi and actinobacteria associated with the woody note. Solid-state fermentation can generate diverse aroma profiles, but the outcomes are often difficult to predict and standardize, which limits scalable production and intelligent quality control in fermented foods. Tibetan dark tea provides a relevant model because pile fermentation followed by flowering can produce distinct aroma styles. In this study, we compared four processing regimes to examine flowering under different pile fermentation levels: short piling (S1), tea stem decoction assisted flowering after short piling (S2), long piling (S3), and long piling followed by stem-decoction-assisted flowering (S4). Sensory evaluation revealed clear differences among regimes. S3 showed balanced woody and sweet notes, whereas S4 exhibited stronger medicinal notes together with fungal and floral impressions. GC-O-MS (gas chromatography-olfactometry-mass spectrometry), untargeted volatilomics, and ROAV (relative odor activity value) analysis identified nine key odorants with distinct trends across processes. Correlation analysis suggested that thermophilic fungi such as Thermomyces lanuginosus and heat-tolerant bacteria including Saccharopolyspora gregorii and Staphylococcus gallinarum were positively associated with woody-associated volatiles. In contrast, Leuconostoc, Weissella , and several proteobacteria taxa were negatively associated with grassy aldehydes such as hexanal. Overall, this study integrates sensory profiling, odorant prioritization, and microbiome association analysis to identify candidate odorant markers and associated microbial signatures, providing a basis for future process optimization and aroma quality control in flowering Tibetan dark tea. The framework may also inform aroma design and quality control for other solid-state fermented foods. Download: Download high-res image (183KB) Download: Download full-size image
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高影响因子
Foods
·
2021
·Vol. 10
·期 10
·2387
·
IF 4.35
Huan Liu,Teng Hui,Fei Fang,Qianli Ma,Shaobo Li,Dequan Zhang,Zhenyu Wang
The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal, pentanal, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran, were confirmed as key odorants by aroma recombination and omission experiments. The aroma profiles of pre- and postrigor roasted mutton both presented great fatty, roasty, meaty, grassy, and sweet odors. Particularly, the concentrations of hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran in postrigor roasted mutton were significantly higher (p< 0.05) than those in the prerigor roasted mutton. The postrigorback strapwas more suitable for roasting than the prerigorback strap. The pre- and postrigor roasted mutton could be obviously discriminated based on the aroma compounds by orthogonal partial least squares discrimination analysis (OPLS-DA) and principal component analysis (PCA). Hexanal and 1-octen-3-ol might potential markers for the discrimination of the pre- and postrigor roasted mutton.Keywords:roasted mutton;pre- and postrigor;key aroma compounds;marker;recombination and omission experiments
研究领域:
食品科学
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生物化学
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Zhiqiang Zheng,Weiwei Wu,Zhihui Wang,Peng Zhang,Bangxing Ma,Yan Huang,Weijiang Sun
Cocoa aroma is a pleasant and highly market-accepted aroma type in white tea, yet its underlying key aroma components remain unclear. In this study, sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), molecular docking , and aroma addition tests were employed to elucidate the aroma characteristics and aroma profile of cocoa aroma white tea (CCWT), traditional white tea (WT) and cocoa beans (CC), and then construct a comprehensive aroma flavor wheel. It was observed that CCWT consists of a composite aroma dominated by Cocoa aroma, accompanied by flowery, sweet, and herbal aroma. Ten compounds were identified as key aroma constituents in CCWT, including linalool , nerol , and β-ionone. Notably, isovaleraldehyde , 2-methylbutyraldehyde, and phenylacetaldehyde were identified as the primary aroma components contributing to the cocoa aroma. Molecular docking results revealed that 3 key aroma components generate cocoa aroma through hydrogen bonding and hydrophobic interactions with olfactory receptors , with binding energies of less than −4 kcal/mol. The addition tests indicated that isovaleraldehyde and 2-methylbutyraldehyde primarily contribute to the cocoa aroma in CCWT, while phenylacetaldehyde likely enhances this aroma through synergistic effects with other compounds. This research provides essential scientific support for enhancing white tea quality and guiding product development. A solid foundation has been established to facilitate sustainable growth of the broader tea industry.
研究领域:
食品科学
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感官科学
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分析化学
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分子生物学
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茶叶化学
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香气化学
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高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Huan Liu,Shuqi Zhao,Jingyu Li,Xinhe Zhang,Wenjing Li,Chanchan Sun,Chengyu Zeng,Cheng Li,Jiangyan Yu,Fengxue Zhang,Junke Li
The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through multidimensional mass spectrometry. The results indicated that the roasted pork exhibited pronounced roasty, fatty, meaty, sweet, and grassy notes. Thirty-nine key aroma compounds were identified, such as 2-ethyl-3,5-dimethylpyrazine, ( E, E )-2,4-nonadienal, and 1-octen-3-ol. Particularly, the pyrazines and unsaturated aldehydes were key contributors to the roasty and fatty aromas, respectively. The linoleic acid and oleic acid served as critical precursors for the generation of carbonyls and alcohols. The glucose, arginine, glycine, and alanine were essential precursors for the formation of pyrazines. Notably, the 1-octen-3-ol emerged as a key marker discriminating different roasting durations. The structural unfolding of proteins facilitated both the generation and retention of key odorants. These findings provided new insight for targeted regulation and quality control of aroma development in roasted meat products.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Weifang Yang,Youyou Yang,Liang Wang,Xueze Lv,Jing Li,Huanxian Cui,Chaohua Tang,Qingyu Zhao,Yaxiong Jia,Yuchang Qin,Junmin Zhang
Eggs are nutritious and highly valued by consumers. However, egg flavor varies greatly among different hen breeds. The present study used gas chromatography-olfactometry-mass spectrometry-based volatilomics to identify and compare volatile compounds in Taihe black-boned silky fowl (TS) and Hy-line Brown (HL) egg yolks. In addition, the relationships between the levels of different metabolites and lipids and flavor-associated differences were investigated using multiomics. Twenty-eight odorants in total were identified; among them, the levels of 3-methyl-butanal, 1-octen-3-ol, 2-pentylfuran, and (E, E)-2,4-decadienal differed significantly ( P < 0.05) between TS and HL egg yolks. The difference in flavor compounds results in TS egg yolks having a stronger overall odor and flavor and a higher acceptance level than HL egg yolks. Metabolomic analysis revealed that 112 metabolites in the egg yolks were significantly different between the two breeds. Furthermore, these different metabolites in the egg yolks of both breeds were significantly enriched in phenylalanine , tyrosine , and tryptophan biosynthesis pathways and phenylalanine metabolism, alanine , aspartate, and glutamate metabolism pathways ( P < 0.05), as identified by both metabolite set enrichment and Kyoto Encyclopedia of Genes and Genomes pathway analyses. Lipidomic analysis revealed significant differences in the lipid subclasses, lipid molecules, and fatty acid profiles between the egg yolks from the two breeds. As a result, 48 lipid molecules had variable influence in projection values > 1 based on the partial least squares regression model, which may play a role in the differences in aroma characteristics between the two breeds through oxidative degradation of fatty acids. Our study revealed the metabolite, lipid, and volatility profiles of TS and HL egg yolks and may provide an important basis for improving egg flavor to satisfy various consumer preferences.
研究领域:
食品科学
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农学
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畜牧学
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分析化学
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营养学
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PubMed
高影响因子
MOLECULES
·
2026
·Vol. 31
·期 12
·2138
·
IF 5.1
Xiaoduo Ma,Lei Xing,Ranran Feng,Shumin Hu,Wei Yong,Tianyang Guo,Zhaoxia Yang,Huanlu Song
Whisky is well-known worldwide owing to its unique flavor, and its fermentation and distillation conditions have a significant effect on its aroma. In this paper, new-make spirits were prepared by four fermentation conditions (two distilling yeasts and two fermentation temperatures), and the different stages (wort, wash, low wine, and new-make spirit) of the samples were collected. The main aroma compounds and their precursors were initially determined in wort and wash samples by GC-MS, UPLC-MS and HPLC. Results showed that Strecker degradation, reduction, and esterification occurred during the fermentation process, leading to decreased contents of amino acids and increased contents of volatile esters, alcohols, and acids. Moreover, the two distilling yeasts exhibited their respective optimal fermentation temperatures. Then, the distillation process was evaluated by two-dimensional gas chromatography–olfactory–mass spectrometry (GC×GC-O-MS), and 74 aroma compounds were found in different stages of new-make whiskies fermented by the two distilling yeasts and one brewer’s yeast. The contents of most compounds were enhanced by at least ten times after two distillations, while the contents of some sulfur compounds decreased. Finally, the feature aroma-active compounds of each new-make whisky were identified according to rOAV. These results provided theoretical and methodological support for yeast selection and process control in whisky production.
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高影响因子
MEAT SCIENCE
·
2025
·
IF 6.1
Mengjiao Han,Qianhui Gu,Sam Al-Dalali,Conggui Chen,Baocai Xu,Peijun Li
This study aimed to investigate the change of volatile organic compounds (VOCs) in fresh beef sausages during refrigerated storage and assess the relationship between VOC levels and microbial population. Forty-one VOCs were detected using headspace solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results of the 16S rDNA amplicon sequencing indicated that the spoilage bacteria predominated were Brochothrix and Serratia . Acetoin, hexanal and 1-octen-3-ol were significantly positively related to Brochothrix (Mantel's r = 0.95, p = 0.017) and Serratia (Mantel's r = 0.81, p = 0.024) levels. As the key VOCs, these three compounds may serve as spoiling indicators for tray-packed fresh beef sausages. This study elucidates the production of VOCs by microbial roles in fresh beef sausages and offers insights for prolonging the shelf life.
研究领域:
食品科学
·
食品微生物学
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分析化学
·
肉类科学
·
食品安全
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高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Yi Ma,Ziyun Wei,Xiongjun Xiao,Kangjie Yu,Huilin Huang,Jianxia Tan,Yue Wang,Yong Du,Li Yajun
The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the primary aroma compounds of SXB has not been thoroughly investigated. Gas chromatography-mass spectrometry (GC–MS) in conjunction with headspace solid phase microextraction (HS-SPME) and liquid-liquid extraction (LLE) were employed in this investigation. Using 5 sorghum varieties as raw materials, five different types of SXB were analyzed for their aroma compounds using GC–MS, GC-O, AEDA, aroma recombination, and aroma omission. Key aroma compounds of SXB were successfully identified as ethyl acetate, ethyl 2-methylbutyrate, isoamyl acetate, ethyl hexanoate, ethyl heptanoate, ethyl lactate, ethyl octanoate, ethyl decanoate, phenylethyl acetate, ethyl laurate, ethyl palmitate, isoamyl alcohol, phenylethanol, 1,1-diethoxyethane, 3-hydroxy-2- butanone, furfural, and glacial acetic acid. Glacial acetic acid, ethyl acetate, ethyl lactate, phenylethyl acetate, acetoin, phenylethanol, and ethyl caproate were found to be the seven major aroma compounds that had the biggest impact on the variations of the five SXB aroma properties, according to partial least squares regression (PLS-R) analysis. The collinear network analysis also revealed that the largest positive correlation weight was discovered between the protein and furfural content, tannin content and cereal-like aroma profile while the highest negative correlation weight was found between the moisture and acetoin content. This study is a valuable resource for understanding how raw materials control the directional regulation of the sensory quality of the SXB liquor body.
研究领域:
食品科学
·
分析化学
·
感官科学
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高影响因子
危险品化学品经营许可证（带存储）