MICROCHEMICAL JOURNAL
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2026
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IF 5.2
Jia Gao,Yifeng Lin,Lan Zhang
Microwave-assisted in situ covalent bonding enables rapid ZIF-90 SPME coating. • Covalent bonding enhanced coating adhesion stability and thermal resistance. • ZIF-90 based SPME-GC–MS achieves rapid, sensitive multi-pesticide residue detection. In this study, a novel microwave-assisted in situ covalent bonding strategy was developed for the rapid fabrication of zeolitic imidazolate framework-90 (ZIF-90) coated solid-phase microextraction (SPME) fibers. Coupled with gas chromatography–mass spectrometry (GC–MS), the prepared fibers were applied for the determination of multi-pesticide residues in vegetables. Under optimized extraction and desorption conditions, the ZIF-90 coated fiber showed satisfactory linearity for 14 pesticide residues in the range of 0.01–10 μg/L, with correlation coefficients ( R 2 ) of 0.9925–0.9999 and limits of detection (LODs) of 0.0026–0.0779 μg/L. The intra-day and inter-day relative standard deviations (RSDs) for a single fiber were ≤ 7.8% and ≤ 8.9%, respectively, and fiber-to-fiber RSDs ranged from 1.5% to 9.4% ( n = 6). The method was successfully applied to cucumber and water spinach matrices, with recoveries of 81.1%–118.6%. These results demonstrate that the ZIF-90 composite exhibited outstanding adhesion stability, thermal tolerance (up to 500 °C), and excellent reusability (>70 cycles), which is a promising candidate for the trace analysis of multi-pesticide residues in complex food matrices. Download: Download high-res image (200KB) Download: Download full-size image
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Food Chemistry-X
·
2025
·
IF 8.2
Xiaoying Li,Gang Li,Haijing Wang,Chunsheng Liu,Chunrui Rong,Fuhang Song,Caixia Chen,Junkai Wu
The changes in volatiles during postharvest storage of three peach cultivars (JC, ZYP9 and ZY8) were tracked under two temperature conditions (25 °C and 4 °C). Overall volatile content significantly decreased during storage over time, specifically with a marked decrease in ester levels, while the relative proportions of alcohols, aldehydes, and ketones increased during cold storage. These changes in volatile composition revealed three distinct storage stages across the cultivars, with the middle stage marking a critical turning point in volatile flavor quality. Among the cultivars, ZYP9 and ZY8 exhibited better adaptability to cold storage than JC. The reduction in key esters, coupled with the increase in alcohols and aldehydes, led to altered aroma profiles and the development of off-flavors in cold-stored peaches. Overall, this study provides valuable insights into the dynamic changes in flavor volatiles during postharvest storage and contribute to a deeper understanding of aroma quality in stored peaches.
研究领域:
食品科学
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植物生理学
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高影响因子
FOOD CHEMISTRY
·
2024
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IF 8.5
Yueping Wang,Yequn Huang,Lianping Song,Hong Wang,Li Wan,Jinqian Pang,Wenjuan Liang
Insight investigation on both edible pulps and inedible parts involving inflorescence axis and shreds of Artocarpus heterophyllus Lam were carried out, a total of 98 VOCs and 201 masses were identified by the combination of HS-SPME-GC–MS and PTR-TOF-MS. Among them, according to the consistency of OAV and results of VIP > 1, p < 0.05, compounds methyl isovalerate ( A2 ), 3-methylbutyl acetate ( A5 ) and octanoic acid, ethyl ester ( A21 ) were recognized as aroma markers to distinguish the pulps, shreds and inflorescence axis. Meanwhile, the inflorescence axis (IC 50 : 1.82 mg/mL) and shreds (IC 50 : 16.74 mg/mL) exhibited more excellent antioxidant potency than pulps (IC 50 : 17.43 mg/mL) in vitro . These findings validated the feasibility of coupling HS-SPME-GC–MS and PTR-TOF-MS for rapid detection of characteristic VOCs of this plant, and offered new prospect of fragrance utilization and waste management of the edible and inedible parts of A. heterophyllus fruit.
研究领域:
植物科学
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分析化学
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食品科学
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PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2021
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IF 4.556
Sam Al-Dalali,Fuping Zheng,Baoguo Sun,Talmizur Rahman,Feng Chen
Aging is an essential step for enriching the aroma profiles of Chinese vinegar. This study aimed to track the volatile flavor changes in the same batch of Chinese vinegar for the first time during two years of aging with the aid of HS-SPME-GC–MS. The aroma-active compounds were characterized at 0, 6, and 12 months of aging using GC-O coupled with a modified frequency method. A total of 67 volatile compounds and 30 aroma-active compounds were identified during the different stages of aging. Most alcohols, esters, ketones, acids, and phenols decreased during the aging from 628.4, 105.4, 132.1, 22.1, and 21.4 μg/L at 0 month to 228.7, 7.2, 9.69, 17.24, and 11.6 μg/L at 24 months separately, except aldehydes and pyrazines, which showed slight increases. Many aroma-active compounds were generated during the aging, such as methional, trimethylpyrazine, acetophenone, and 2-acetyl-3-ethylpyrazine, while pyrazines were formed during 24 months of aging. Three aroma-active compounds with high odor activity values (OAVs) showed significant contributions to the aroma profile of vinegar, which included isovaleric acid (2743, 340, and 3139), 4-ethylguaiacol (580, 429, and 516), and γ -nonalactone (324, 640, and 442) at 0, 6, and 12 months of aging, respectively.
研究领域:
食品科学
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分析化学
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高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
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2023
·Vol. 24
·期 19
·14988
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IF 5.6
Yuan Zhong,Zhilong Jia,Hailong Zhou,Dan Zhang,Guichen Li,Jihua Yu
The ultrasonic cell disruption method was used to efficiently extract isothiocyanates and other volatile compounds from radish microgreens. A total of 51 volatiles were identified and quantified by headspace solid-phase micro-extraction and gas chromatography–mass spectrometry (HS-SPME/GC–MS) in four radish microgreen cultivars, mainly including alcohols, aldehydes, isothiocyanates, sulfides, ketones, esters, terpenes, and hydrocarbons. The correlation between cultivars and volatile compounds was determined by chemometrics analysis, including principal component analysis (PCA) and hierarchical clustering heat maps. The aroma profiles were distinguished based on the odor activity value (OAV), odor contribution rate (OCR), and radar fingerprint chart (RFC) of volatile compounds. This study not only revealed the different flavor characteristics in four cultivars but also established a theoretical basis for the genetic improvement of radish microgreen flavors.Keywords:flavor;volatile compounds;radish microgreens;ultrasonic cell disruption;GC–MS
研究领域:
食品科学
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农学
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分析化学
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高影响因子
Vegetable Research
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2024
·Vol. 4
·期 1
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IF 0
Chenxi Ji,Sihui Guan,Chenxu Liu,Chao Yu,Zhuping Yao,Hongjian Wan,Qingjing Ye,Guozhi Zhou,Huasen Wang,Yuan Cheng
Chili pepper (Capsicum annuum L.) is highly preferred by consumers owing to its distinctive flavor. Volatile organic compounds (VOCs) significantly influences the aromatic characteristics of chili peppers, thereby impacting their overall fruit quality. The study of chili pepper aroma remains at a nascent stage, with a notable gap in the literature regarding the composition and metabolic regulation of volatile flavor compounds in fresh chili peppers. This study focuses on the pepper cultivar var 'Qujiao 5' with rich fruit aroma, using headspace solid-phase microextraction full two-dimensional gas chromatography time of flight mass spectrometry (HS-SPME-GC × GC-TOFMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) detection technology platforms to analyze the VOCs present in green ripe pepper. A total of 1,558 VOCs were successfully identified. Utilizing the HS-SPME-GC × GC-TOFMS method pinpointed 933 substances, whereas the HS-SPME-GC-MS approach detected 773 compounds. Moreover, the two methods together identified 150 substances. Through the meticulous analysis of relative odor activity values (ROAV), it was conclusively determined that Pyrazine, 2-methoxy-3-(2-methylpropyl)- and 2-Nonenal, (E)- serve as pivotal volatile flavor compounds in chili fruit. Through the analysis of sensory flavor characteristics of chili peppers, it was found that fresh chili peppers have the main aroma characteristics of fatty, green bell pepper, and green, while also possessing modified odors such as floral and sweet. This research undertook a thorough comparative analysis of two different detection methods. It also meticulously examined the compositional and sensory attributes of the pepper VOCs, providing an essential reference for subsequent studies on the development of pepper fruit flavor quality.
研究领域:
植物学
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食品科学
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分析化学
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FOOD CHEMISTRY
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2026
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IF 9.8
Feifei Wang,LiFeng Liang,Haiqi Chen,Hao Yang,Shutong Liu,Zongcai Tu,Hui Wang
Durian is highly prized for its distinctive flavor, but cultivar-dependent price variations have driven economic adulteration. In this study, an integrated analytical platform combining GC–MS, GC-IMS, and chemometric modeling was employed to characterize volatile profiles across four durian cultivars (Monthong, Musang King, Sultan, and Medan). A total of 209 volatiles were detected, and cultivar-related flavor markers were identified: 11 for Monthong, 15 for Musang King, 9 for Sultan, and 5 for Medan. Key markers included 1-Octen-3-ol and alpha-lonone (Musang King), 3-Hydroxy-2-butanone (Monthong), 5-methyl-2-thiophenecarboxaldehyde (Sultan), and 2-decanone (Medan). Furthermore, the correlation between flavor compounds and potential biosynthetic precursors was analyzed. Ethyl 2-methylbutyrate exhibited strong associations with isoleucine (r 2 = 0.8) and (E, E)-2,4-heptadienal with linoleic acid (r 2 = 0.92), suggesting varietal aroma differences arise from distinct amino acid and fatty acid metabolism. Collectively, this study established an analytical framework for durian cultivar identification while providing preliminary mechanistic insights into flavor markers.
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高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2026
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IF 5.3
Chengyong Jin,Yu Li,Guangyuan Jin,Juan Jin,Yutao Lv,Zhe Dang,Yafang Feng,Yan Xu
In this study, MUV-10/graphene oxide (GO) composite solid-phase microextraction (SPME) fibers were prepared on stainless steel wire substrates by the sol-gel method. A sensitive and reliable analytical method was developed by combining the Headspace-SPME (HS-SPME) procedure with gas chromatography/mass spectrometry (GC/MS) for the determination of aroma compounds in six different aged Baijiu samples. Several experimental parameters affecting the adsorption efficiency were investigated, including fiber thickness, salt concentration of the sample solution, etc. Under optimized conditions, the self-made MUV-10/GO-1% fiber was found to have better adsorption efficiency for polar analytes (such as alcohols and esters) than the commercial 50/30 μm PDMS/DVB/CAR fiber. The linear range of the established method was 0.1–100 μg/L, with correlation coefficients (r) ranging from 0.9957 to 0.9998. The limits of detection (LODs) and quantification (LOQs) were 0.001–1.147 μg/L and 0.003–3.824 μg/L, at the signal-to-noise ratio of 3 and 10, respectively. The relative standard deviations (RSDs) of the fibers were 8.1–13.5% (between fibers) and 4.6–10.1% (for a single fiber). The established HS-SPME/GC-MS method was used to analyze six different aged Baijiu samples, revealing that the concentrations of several off-flavor compounds decreased with the extension of storage time and the levels of long-chain fatty acid ethyl esters (LCFAEEs) gradually increased.
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高影响因子
Frontiers in Chemistry
·
2026
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IF 5.3
Pengfei Yang,Lingqi Kong,Qiongbo Wang,Qiang Liu,Xiujin Duan,Chen Hu,Zhengbo Feng,Qi Yang,Huabo Jv
Introduction To investigate the impact of different processing methods on the volatile components in Aglaia odorata flower extract (AOFEs). Methods Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and electronic nose (E-Nose) analysis were employed to characterize volatiles of extracts obtained by ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and heated reflux extraction (HRE). Multidimensional assessment using aroma radar charts, orthogonal partial least squares-discriminant analysis (OPLS-DA), K-means clustering, and relative odor activity value (ROAV) revealed significant processing-dependent variations. Results and discussion The results indicated that the fiber coated with DVB/CAR/PDMS had optimal extraction efficiency. A total of 46 compounds were identified, including eight alcohols, four aldehydes, one acid, 25 terpenes, seven ketones, and one heterocyclic compound. UAE and MAE had 36 and 38 compounds respectively, sharing similar compositional profiles but differing in concentrations, while HRE produced only 25 compounds Sensory evaluation and E-Nose results revealed differences in the aroma profiles of the extracts, with UAE and MAE extracts exhibiting intensified floral and sweet notes, whereas HRE displayed prominent green and spicy characteristics. K-means clustering categorized volatile evolution trends into four distinct subclasses. OPLS-DA identified 13 differential volatiles with variable importance in projection greater than 1, with ROAV analysis further selecting eight key markers, including (1R,7 S )-germacra-4(15),5,10(14)-trien-1 β -ol, α -humulene, copaene, β -cadinene, (E)- β -caryophylene, Γ -cadinene, humulene oxide II, and caryophyllene oxide. These compounds collectively contribute to the sweet and floral attributes of AOFEs. This study elucidated extraction-method-dependent volatile profiles and aroma characteristics, providing theoretical guidance for process optimization and quality enhancement in AOFEs production.
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高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
·
IF 4.6
Tongtong Yang,Bo Tang,Junyi Tang,Chenqi Xu,Yanlong Hong,Fei Wu,Xiao Lin
Pheretima products are widely used, but the stenchy odor is a constraint to their application. In this study, 86 and 673 volatile components (VOCs) were identified in Pheretima and its extracts using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. An increase in acid and amine contents after processing was found, which may explain the increased stenchy odor. Through orthogonal partial least squares discriminant analysis (OPLS-DA), 14 differential markers between aqueous and alcoholic extracts were screened, and 3-methylbutanal, pentanal, and trimethylamine were identified as the key differential odor components. Combined with relative odor activity value (ROAV) analysis, 10 key odor components were identified, including: 3-methylbutanal, 1-octen-3-ol, dimethyl trisulfide, (2 E ,6 Z )-nona-2,6-dienal, methyl mercaptan, guaiacol, isobutyraldehyde, 1,8-cineole, 2-pentylfuran, and pentanal. This study provides theoretical support for the optimization of the odor of Pheretima-containing products and promotes their application.
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高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
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2025
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IF 2
Qianyu Li,Kaiyan You,Ya Wang,Xuehui Cao,Danshi Zhu
The flavour quality of Lentinus edodes chicken meat filling with varying proportions of mushroom was analysed using gas chromatography–mass spectrometry (SPME-GC–MS), electronic sensory technology and fuzzy mathematical sensory evaluation. The results indicate that the addition of Lentinus edodes increased the content of unsaturated fatty acids by 3.97% and total volatile compounds by 79.20%, compared to the filling without Lentinus edodes. Furthermore, the ratio of umami amino acids increased by 6.54%. Spearman correlation analysis revealed that sensory scores are influenced by multiple factors rather than a single or few factors alone. Correlation analysis demonstrated a positive relationship between sensory score and the content of flavour amino group and Mushroom alcohol, while showing a negative correlation with the content of 5′-GMP. These findings suggest that changes in the proportion of dry and fresh Lentinus edodes significantly impact the flavour profile of chicken stuffed with Lentinus edodes.
研究领域:
食品科学
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分析化学
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高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Tianyu Ma,Chunguang Wang,Xinyue Zhang,Yuxuan Zhu,Jiani Liu,Jian Sun,Baoqing Zhu,Dongqing Ye
Two varieties of mango juices (MJs) were separately fermented with 40 strains Lactiplantibacillus plantarum . The volatile compounds and sensory characteristics of the fermented mango juices (FMJs) were analyzed by HS-SPME-GC–MS and Napping method. The results demonstrated well growth among all strains except for LC25. Strains SS6 and B15 demonstrated the strongest acid production capacity in ReNong and Ketti MJs. Seventy-five volatile compounds were identified, showcasing strain-specific differences. Fermentation significantly enhanced the complexity and intensity of aroma compounds, especially terpenes, esters and alcohols. Sensory evaluation categorized FMJs into six aroma profiles, with strains C10 and LA100 exhibiting pleasant ‘mango’ flavor in ReNong and Ketti MJs. Multivariate factor analysis revealed that esters potentially play a key role in enhancing the ‘mango’ and ‘floral’ aroma of the FMJs. This study serves as a valuable resource for Lp. plantarum strain selection and quality control in FMJ development by analyzing the acid and aroma diversity.
研究领域:
食品科学
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微生物学
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分析化学
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感官评价
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PubMed
高影响因子
危险品化学品经营许可证（带存储）