FOOD CHEMISTRY
·
2025
·
IF 9.8
Xinyang Li,Taiyu Li,Jixiang Zhang,Xiaoguo Ying,Shanggui Deng,Gengsheng Xiao,Soottawat Benjakul,Charles Brennan,Lukai Ma
Sea bass ( Lateolabrax japonicus ) is favored by consumers, but the oxidation of visceral lipids during refrigeration has not been studied. This research investigates the effect of visceral lipid oxidation on storage quality. The results show that visceral lipids oxidize first, leading to a 1.72, 2.36, and 2.04-fold increase in malondialdehyde, 4-hydroxy-2-nonenal, and 4-hydroxy-2-hexenal levels, respectively. The total free radicals, alkoxy radicals, and hydrogen radicals increased by 18.13 %, 18.17 %, and 9.87 %, respectively. Visceral lipid oxidation damages myofibrillar proteins, reducing sulfhydryl content by 18.11 %. The viscera also promote protein oxidation, particularly of actin. Volatile component and electronic nose analyses revealed significant odor deterioration due to lipid oxidation and protein degradation. Molecular docking confirms that 4-hydroxy-2-nonenal binds to 15 amino acids in β-actin. Therefore, spoilage occurs from the inside out, and viscera should be removed before freezing.
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PLANT PHYSIOLOGY AND BIOCHEMISTRY
·
2024
·
IF 6.1
Siyue Liu,Jinge Xie,Wenqi Luan,Chen Liu,Xiwen Chen,Defu Chen
The current trend in agricultural development is the establishment of sustainable agricultural systems. This involves utilizing and implementing eco-friendly biofertilizers and biocontrol agents as alternatives to conventional fertilizers and pesticides. A plant growth-promoting fungal strain, that could alter root system architecture and promote the growth of Arabidopsis seedlings in a non-contact manner by releasing volatile organic compounds (VOCs) was isolated in this study. 26S rDNA sequencing revealed that the strain was a yeast-like fungus, Papiliotrema flavescens . Analysis of plant growth-promoting traits revealed that the fungus could produce indole-3-acetic acid and ammonia and fix nitrogen. Transcriptome analysis in combination with inhibitor experiments revealed that P . flavescens VOCs triggered metabolic alterations, promoted auxin accumulation and distribution in the roots, and coordinated ethylene signaling, thus inhibiting primary root elongation and inducing lateral root formation in Arabidopsis . Additionally, transcriptome analysis and fungal infection experiments confirmed that pretreatment with P . flavescens stimulated the defense response of Arabidopsis to boost its resistance to the pathogenic fungus Botrytis cinerea . Solid-phase microextraction, which was followed by gas chromatography-mass spectrometry analysis, identified three VOCs (acetoin, naphthalene and indole) with significant plant growth-promoting attributes. Their roles were confirmed using further pharmacological experiments and upregulated expression of auxin- and ethylene-related genes. Our study serves as an essential reference for utilizing P . flavescens as a potential biological fertilizer and biocontrol agent.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yingying Zhang,Yuan Wang,Huan Liu,Dasheng Xu,Dengyong Liu
A method based on headspace solid-phase microextraction fiber derivatization (HS-SPME-FD) coupled with gas chromatography-triple quadrupole mass spectrometry (GC-TQ/MS) was developed to quantify 18 flavor-related carbonyl compounds in roasted lamb. Optimization of derivatization conditions established the following optimal parameters: a 3 g/L concentration of O-2,3,4,5,6-(pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA), fiber loading at 50 °C for 5 min, followed by simultaneous extraction/derivatization at 50 °C for 30 min. The method was validated for linearity, limits of detection (LOD), limits of quantification (LOQ), precision, and accuracy. Results confirmed the method's suitability for determining carbonyl compounds in roasted lamb. During roasting, the composition and concentration of carbonyl compounds increased significantly, with hexanal being the most abundant. Additionally, the method detected carbonyl compounds in the model system at levels comparable to real roasted lamb, validating both the model's accuracy and the method's quantitative precision.
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yanmei Xi,Yan Yang,Xuelu Chi,Weizhe Wang,Baoguo Sun,Nasi Ai
Ultra-high temperature (UHT) milk is popular among consumers. However, its flavor and texture change in its shelf life. Flavor is highly determinative for the success of dairy products and for consumers’ willingness to buy. It is important to milk producers to ensure the optimal flavor of their products in the shelf life. In order to be able to control and predict the flavor quality of UHT milk during the shelf life, this study compared the variations in sensory quality, volatile aroma release and backbone flavor factors and developed a discriminant model to assess flavor quality based on flavouromics data of five competing milk sample during storage. Using partial least squares discriminant analysis (PLS-DA) with Electronic-nose (E-nose) data excellent classification sensitivity and specificity were achieved compared to models based on gas chromatography-mass spectrometry (GC–MS) data. The PLS-DA model using E-nose data exhibited a 100% correct classification rate for the storage period, and a 92% correct rate based on the eight variable importance in the projection (VIP) elements screened for volatile components from different groups. The discriminative model developed herein based on E-nose combined with chemometrics demonstrated advantages such as speed, efficiency, and environmental friendliness. This method shows promise as a precise tool for analyzing aroma changes in UHT milk during its shelf life, and provide support for controlling the flavor substances and milk product development.
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SCIENTIA HORTICULTURAE
·
2024
·
IF 3.9
Yanhua Pan,Yini Ma,Jiadong He,Lu Zhang,Rong Huang,Ling Tang,Jiaxuan Ren,Weicheng Wang,Muriel Quinet,Yu Meng
This study addresses the identification and comparison of volatile organic compounds (VOCs) in different peony varieties to elucidate their distinct aroma profiles and the common VOCs that constitute the unique fragrance of peony flowers, laying a foundation for breeding high-quality peony varieties and developing related products. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) was employed to analyze and differentiate the VOCs of eight peony varieties: TAOXI, ZIHELIAN, BAITIANE, YAOHUANG, DAFUGUI, DAOJIN, HONGXIUQIU, and MANAOPAN. The study identified 87 VOCs, revealing significant differences in VOC compositions among the samples. Notably, BAITIANE displayed distinct differences in both color and VOC composition compared to the other seven varieties. It exhibited uniquely high levels of butanoic acid-M, butanoic acid-D, hexanal-D, ethanol-D, and ethyl acetate. Twelve key differential VOCs were identified as having significant impacts: ethanol-D, hexanal-D, (e)-2-hexenal-D, (e)-2-hexenal-M, hexanal-M, butanoic acid-M, acetic acid-D, acetic acid-M, butanoic acid-D, ethyl acetate, thiophene, and dimethyl sulfide. KEGG pathway analysis highlighted the roles of xenobiotics biodegradation, terpenoid metabolism, and amino acid metabolism in VOC biosynthesis. The findings are significant for the breeding of fragrant peony varieties and the development of floral-based products. The findings provide theoretical support for breeding new horticultural flower varieties and developing commercial peony products, enhancing the understanding of floral scent chemistry, and offering valuable information for the perfumery, floral food processing, and related industries.
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Foods
·
2025
·Vol. 14
·期 6
·935
·
IF 5.1
Kun Tang,Cong Chen,Yutong Liu,Suxuan Li,Yiye Luo,Xiaoyu Chen,Zhiyong Wu
Pandan leaves have a prominent glutinous-rice aroma; however, few studies have explored their volatile aroma compound composition. Herein, the differences in the volatile aroma components of fresh and dried pandan leaves were investigated for the first time using HS–SPME–GC–O–MS combined with principal component analysis, orthogonal partial least squares discriminant analysis, and HS-GC-IMS with aroma fingerprinting. A total of 93 volatile compounds were identified, exceeding previous reports, including 43 main flavor components with odor activity values (OAV) > 1. OAV and aroma extract dilution analysis tests reveal 13 main aroma volatiles including 2-acetyl-1-pyrroline, hexanal, nonanal, phenylacetaldehyde, β-cyclocitral, butanal, ethyl caprylate, ethyl nonanoate, ethyl caprate, ethyl laurate, 3-hydroxy-2-butanone, acetophenone, and α-ionone. Sixteen types of aromas were classified, and the results are presented as flavor wheels. The findings of this study elucidate the changes and retention of aroma volatiles in differently processed leaves, which could benefit food industry applications.
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Animals
·
2025
·Vol. 15
·期 6
·844
·
IF 2.7
Shengchen Zheng,Jianwei Lin,Yong Chen,Changjiang Zang,Fan Yang,Jiahao Li,Xiaobin Li
Simple SummaryThis study examines the impact of sodium acetate and sodium butyrate supplementation on the compositional profile, blood biochemical parameters, and volatile flavor compounds of lactating mares’ milk. By employing comprehensive analytical techniques, including Gas Chromatography–Ion Mobility Spectrometry (GC-IMS), this study elucidates the effects of these additives on both the chemical composition and sensory attributes of the milk. The findings offer critical insights into optimizing its flavor profile, enhancing overall quality, market appeal, and nutritional value.This study aims to explore the impact of adding sodium acetate and sodium butyrate on the composition, blood biochemical parameters, and volatile flavor compounds of lactating mares’ milk. By assessing the influence of these additives on milk flavor enhancement, the findings provide scientific evidence for optimizing flavor characteristics and offer new strategies for improving the sensory attributes of mare milk products. Eighteen lactating Yili mares were randomly assigned to three groups: a control group, a sodium acetate group (85 mg/kg·BM−1), and a sodium butyrate group (85 mg/kg·BM−1). The experiment lasted 90 days, with milk yield recorded on days 0, 30, 60, and 90. Milk samples were collected on day 60 (peak lactation) for compositional analysis, and GC-IMS was employed to identify and quantify volatile compounds. Additionally, blood samples were drawn from the jugular vein before morning feeding on day 60 using heparinized tubes to assess key biochemical markers, including glucose, triglycerides, total cholesterol, and urea. The results revealed the following findings: (1) Milk yield and composition: The addition of sodium acetate and sodium butyrate had no significant effect on milk yield. However, both treatment groups exhibited significantly or extremely significantly higher milk fat content compared to the control group, whereas milk protein and lactose levels remained largely unchanged. (2) Blood biochemical indicators: The sodium butyrate group showed an extremely significant increase in urea levels compared to the sodium acetate and control groups. Glucose levels in the sodium acetate group were also significantly higher than in the control group. Moreover, triglyceride levels were markedly elevated in the sodium butyrate group compared to the sodium acetate group, while total bilirubin concentrations were significantly higher in the sodium acetate group than in the control group. (3) Volatile compounds: The addition of these additives led to a significant increase in the diversity and concentration of volatile compounds in mare milk. Notably, esters, aldehydes, and ketones showed substantial enrichment in both treatment groups. The relative abundance of esters such as butyl acetate, L-lactic acid ethyl ester, 1-pentene-3-ol, pentanol, and 3-pentanone increased, alongside a significant rise in aldehydes and ketones, including 2-heptenal and 3-pentanone. In conclusion, sodium acetate and sodium butyrate enhance milk flavor by modulating milk composition and metabolic parameters, providing a scientific foundation for improving the quality of mare milk products.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Yimeng Ren,Longzhu Zhou,Chaohua Tang,Jing Li,Yujie Shi,Qingyu Zhao,Junmin Zhang,Yueyu Bai
Jiaxian Red cattle is an indigenous, high quality cattle breed with marbled beef in China. We investigated the changes in lipid distribution, volatile compound and taste in Biceps femoris , Supraspinatus and Longissimus dorsi of Jiaxian Red cattle to further explore the quality characteristics of beef muscles with high lipid deposition. Neutral lipids in high-lipid-depositing beef had a dominant content percentage; in addition, 24 triglyceride species varied significantly. Longissimus dorsi lipid was more non-polar, with the highest total lipid and the lowest phospholipid content. The distribution of neutral lipids and glycerophospholipids was analyzed. Triglyceride was the lipid class that had the highest monounsaturated fatty acid percentage (52.44 %-55.88 %). Saturated and mono/polyunsaturated fatty acid classes content derived from neutral lipid increased in Longissimus dorsi , while that derived from glycerophospholipid increased in Supraspinatus. N-3 fatty acids content had low levels in Longissimus dorsi. Triglycerides containing oleic acid and linoleic acid had a significant positive correlation with differential aldehydes. These findings provide valuable insights into the lipid profile of beef with high lipid deposition, offering a foundation for future enhancements in beef quality.
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Frontiers in Nutrition
·
2025
·
IF 5.1
Qiaozhen Zhang,Yue Sun,Yahui Sun,Cui Guo,Jiayin Zhu,Xinkui Niu,Mingshuang Gao
Introduction: Potato chips are the primary product of the potato leisure food market. And the level of consumer preference is strongly influenced by their flavor.Methods: In this study, five potato chips were compared by combining their physicochemical properties, sensory characteristics, and volatile flavor compounds. The volatile flavor compounds in potato chips were evaluated using gas chromatography-ion mobility spectroscopy (GC-IMS).Results and discussion: GC-IMS identified 57 volatile flavor compounds, including 17 aldehydes, 9 esters, 10 ketones, 3 pyrazines, 12 alcohols, 3 acids, 1 pyridine, and 2 ethers. Moreover, the aldehydes had the largest relative amount and kind. Seven identical key volatile flavor compounds with ROAV ≥ 1 were examined in five potato chips. In addition, the variety of key flavor compounds with ROAV ≥ 1 was more abundant in Leshi (LS) industrial fresh-cut fried potato chips. While the types of key volatile flavor compounds in Leshi (LS) industrial fresh-cut fried potato chips and other composite potato chips varied, the types of key volatile flavor compounds in composite fried and baked potato chips made with various formulations were consistent. In the sensory evaluation, Shuyuan (SY) industrial composite potato chips and Shiyanshi (SYS) homemade composite baked potato chips were preferred overall. The Leshi (LS) industrial fresh-cut fried potato chips and Kebike (KBK) industrial composite fried potato chips had greater relative levels of harmful factors. But none of the potato chips included trans-fatty acids. The correlation heatmap showed that the harmful factors in potato chips were mainly positively correlated with volatile flavor compounds such as aldehydes and ketones originating from the oxidative degradation of fat.Conclusion: The study provided a reference for choosing appropriate process conditions in potato chip processing so that the safety of the food can be enhanced while obtaining consumer-preferred food flavors.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Xiao Jia,Hongli Cui,Song Qin,Jingnan Ren,Zhifeng Zhang,Qi An,Nawei Zhang,Jinchu Yang,Yongfeng Yang,Gang Fan,Siyi Pan
Processing is an indispensable technology in the preparation of Spirulina platensis ( S. platensis ). The key odorants in liquids, muds, and powders from S. platensis (NM and GZ) were characterized. A total of 90 odorants were identified and 41 odorants were sniffed with the flavor dilution (FD) factors ranging from 1 to 729. Among them, nonanal, decanal, d -limonene, β -cyclocitral, and β -ionone with FD factors ≥1 were detected in S. platensis during the whole processing stages. In addition, heptanal, ( E , E )-2,4-nonadienal, trans -4,5-epoxy-( E )-2-decenal, 1-hepten-3-one, isophorone, 3-ethyl-2,5-dimethylpyrazine, and α -ionone exhibited higher odor activity values in powders; β -myrcene, methional, and S -methyl methanethiosulphonate were key odorants in muds; while trans -3-penten-2-ol was key odorant in liquids. Besides, the GZ-mud presented stronger earthy and fishy odor than NM - mud. S. platensis powders have the stronger grassy odor, roasted odor, and marine odor than S. platensis muds. Overall, drying process promotes the formation of aldehydes, heterocyclic compounds, and terpenoids.
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Food Bioscience
·
2024
·
IF 4.8
Baoqing Bai,Lanqi Zhang,Ying Zhang,Bin Feng,Tao Bo,Jinhua Zhang,Sanhong Fan,Yukun Yang
The fermentation rounds in the brewing process of Qingxiangxing Baijiu (QXB) significantly influence its quality and flavor. This study investigates the flavor characteristics of two rounds of QXB: Dacha-Baijiu and Ercha-Baijiu. Analysis via HS-SPME-GC × GC-TOFMS revealed a higher number of volatile organic compounds (VOCs) in Ercha-Baijiu, whereas Dacha-Baijiu exhibited elevated concentrations of alcohols and esters. Orthogonal partial least squares discrimination analyses indicated significant flavor differences between the two rounds. Based on odor activity value (OAV >1) assessment, 51 VOCs were identified as key aroma contributors, with β-damascenone, isovaleraldehyde, ethyl caprylate, and ethyl hexanoate being particularly prominent. Furthermore, 37 volatile compounds were accurately identified using GC-IMS, effectively constructing a fingerprint of the flavor differences between two rounds of QXB. Sensory analysis revealed significant distinctions in both aroma and taste. Dacha-Baijiu exhibited more intense aroma of sweet, floral, and grain, as well as taste of sour and fresh, while Ercha-Baijiu was marked by strong acid, alcoholic, and fruit aroma, as well as sweet, bitter and salty taste. This study elucidates the flavor characteristics of two rounds of QXB, which providing valuable insights for the processing technology and flavor quality control of QXB.
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MOLECULES
·
2024
·Vol. 29
·期 16
·3772
·
IF 4.2
Penghui Zhao,Yongqiang An,Zijie Dong,Xiaoxue Sun,Wanli Zhang,Heng Wang,Bing Yang,Jing Yan,Bing Fang,Fazheng Ren,Lishui Chen
This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different samples by integrating sensory evaluation with textural and physicochemical parameters. The results of the GC-IMS analysis showed that a total of 65 volatile compounds were detected in the four samples, including 12 hydrocarbons, 11 alcohols, 10 ketones, 9 aldehydes, 12 esters, and 1 acids. Fingerprinting combined with principal component analysis (PCA) showed that the volatiles of different brands of sausages were significantly different (p< 0.05). The volatiles of S1 and S4 were more similar and significantly different from the other two samples (p< 0.05). Among them, there were 14 key volatile substances in the four samples, of which 3-hydroxy-2-butanone and diallyl sulfide were common to all four sausages. Combined textural and sensory evaluations revealed that smoked sausages exhibited superior characteristics in resilience, cohesiveness, springiness, gumminess, and chewiness. Additionally, smoked sausages were found to be more attractive in color, moderately spicy, and salty, while having a lower fat content. In conclusion, smoked sausages are preferred by consumers over flavored oil sausages.
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