JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
·
2025
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IF 3.1
Yijing Pan,Yi Xiao,Meiliang Zhu,Dongmei Guo,Kehong Ming,Shunshun Wang,Xianqiong Liu,Chunli Wang,Kang Xu
Ginger-processed Eucommiae Cortex (G-EC) is a traditional herbal preparation with a long history of clinical application. However, the lack of quantitative standards, undefined chemical transformation pathways, and unidentified quality markers (Q-markers) have hindered its modernization. In this study, we developed an integrated analytical strategy combining comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF-MS), multivariate statistical analysis, and electronic nose (E-nose) technology to systematically investigate the volatile compound profile and sensory characteristics of Eucommiae Cortex (EC) before and after ginger processing. A total of 2806 volatile compounds were identified in G-EC, including 173 newly generated and 64 eliminated compared to EC. Sixty-five key flavor compounds were characterized, with enhanced woody, herbal, fresh, and minty notes in G-EC. E-nose analysis revealed distinct volatile signatures between EC and G-EC, with alkanes, alcohols, and sulfur-containing compounds as major differentiators. Furthermore, machine learning models combined with SHapley Additive exPlanations (SHAP) enabled accurate classification and interpretation of key chemical features. In conclusion, this study provides novel insights into the chemical transformation induced by ginger processing and offers a theoretical basis for the standardization and modernization of traditional Chinese medicine processing techniques.
研究领域:
中药学
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分析化学
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食品科学
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人工智能
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Haining Guan,Wenxiu Zhang,Yanli Tian,Siqi Leng,Shifa Zhao,Dengyong Liu,Xiaoqin Diao
The research utilized a combination of gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and E -nose to examine the impact of fat addition on the aroma profile of chicken white soup. The concentration of volatile flavor compounds in the white soup significantly increased with rising fat addition. A total of 105 volatile compounds were detected in the soup through GC–MS, and 72 by GC-IMS. Moreover, adding 2 % fat could effectively enhance the aroma of the chicken soup, and the soup exhibited the highest concentration of free amino acids (211.29 μg/mL) and nucleotides (27.55 mg/100 mL). However, the taste activity value of 5′-nucleotides was below 1, suggesting that fat addition had minimal impact on the umami taste of white soup. The study demonstrates that appropriate fat supplementation can enhance the aroma of chicken white soup and lays a theoretical groundwork for the advancement of premium-quality chicken white soup with rich aroma.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jingjing Liu,Yin Wan,Yanru Chen,Haowei Fan,Mengxiang Li,Qihai Jiang,Guiming Fu
Simultaneous inoculation of non- Saccharomyces cerevisiae during the alcoholic fermentation process has been found to be an effective strategy for enhancing wine flavor. This study aimed to investigate the effect of Torulaspora delbrueckii NCUF305.2 on the flavor of navel orange original brandy (NOOB) using E–nose combined with HS–SPME–GC–MS. The results showed a significant increase ( p < 0.05) in the sensitivity of NOOB to W5C, W3C, W1S, and W3S sensors by mixed fermentation (MF). Esters in NOOB increased by 4.13%, while higher alcohols increased by 21.93% ( p < 0.001), terpenes and others increased by 52.07% and 40.99% ( p < 0.01), respectively. Notably, several important volatile compounds with relative odor activity values above 10 showed an increase. Sensory analysis revealed that a more pronounced citrus-like flavor and higher overall appearance scores were found in MF than in pure fermentation (PF). These findings offer valuable theoretical guidance for enhancing the quality of fruit brandies.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
CHINESE JOURNAL OF ANALYTICAL CHEMISTRY
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2025
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IF 1.3
Kewei Wang,Xilong Qian,Ying Zhang,Zheng Liu,Weihua Zhang,Liu Zhou,Yanqiong Pan,Liwen Zheng,Fang Fang,Yang Zhang,Yehuang Wang,Bin Jiang,Shengjin Liu
Yuhuang Shengji ointment (YSO) is a traditional Chinese medicine clinical prescription from Professor Wang Yehuang, a famous Chinese medicine professor in Jiangsu Province China.It is used for the treatment of postoperative healing of anal fistula in clinic practice. It is composed of Corydalis Rhizoma, Radix Sanguisorbae Carbonisata, Natrii Sulfas, Alumen Ustum, Plant Soot and Borneolum. It has the effects of eliminating dampness, astringing sores, hemostasis, pain relief, detumescence and muscle regeneration. According to the characteristics that YSO mainly contains inorganic, organic and volatile components, the comprehensive quality control of the ointment was achieved by different analytical methods. The organic components in the ointment were qualitatively analyzed by UPLC-Q-TOF-MS to determine the main chemical components. HPLC fingerprint of the organic components of the ointment was further established. ICP-MS technology is used to analyze the inorganic elements in ointment, which provides data support for the quality control of inorganic components. The Flash GC e-nose is used for rapid detection of volatile substances in ointment, and the fingerprint of volatile components is established. The comprehensive use of these analytical techniques not only reflects the overall chemical characteristics of the ointment, but also helps to evaluate the consistency between different batches of products. This study successfully established a comprehensive quality analysis method, which provided a basis for the quality control of YSO. At the same time, it provides a more comprehensive quality control strategy for ointment which mainly contains organic, inorganic and volatile components.
研究领域:
中药学
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分析化学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Qiwei Wang,Jialing Xie,Lilei Wang,Yongwen Jiang,Yuliang Deng,Jiayi Zhu,Haibo Yuan,Yanqin Yang
Processing technology plays a crucial role in the formation of tea aroma. The dynamic variations in volatile metabolites across different processing stages of fresh scent green tea (FSGT) were meticulously tracked utilizing advanced analytical techniques such as GC-E-Nose, GC–MS, and GC × GC-TOFMS. A total of 244 volatile metabolites were identified by GC–MS and GC × GC-TOFMS, among which 37 volatile compounds were concurrently detected by both methods. Spreading and fixation stages were deemed as pivotal processes for shaping the volatile profiles in FSGT. Notably, linalool, heptanal, 2-pentylfuran, nonanal, β -myrcene, hexanal, 2-heptanone, pentanal, 1-octen-3-ol, and 1-octanol were highlighted as primary contributors to the aroma profiles of FSGT by combining odor activity value assessment. Furthermore, lipid degradation and glycoside hydrolysis were the main pathways for aroma formation of FSGT. The results not only elucidate the intricate variations in volatile metabolites but also offer valuable insights into enhancing the processing techniques for improved aroma quality of green tea.
研究领域:
食品科学
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植物学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2026
·
IF 8.2
Lingshuai Meng,Yu Nie,Siyao Wu,Wei Li,Bangxi Zhang,Guangcan Tao,Tingting Zheng,Haijiang Chen,Dong Lin,Xu Song,Sen Cao,Su Xu
This study investigated the volatile organic compounds (VOCs) of Dictyophora rubrovalvata (DR) varying varieties and cultivation conditions by E -nose, GC-MS, GC-IMS, Multivariate Data Analysis (MDA). E-nose and PCA indicated overall volatile intensity as QY1-D (Qianyou-No.1-greenhouse) > QF1-L (Qianfeng-No.1-forest conditions) > QY1-L (Qianyou-No.1-forest conditions) > QF1-D (Qianfeng-No.1-forest greenhouse), GC-MS, GC-IMS analysis highlighted 12 and 35 key VOCs that OAV > 1. GC-MS was particularly sensitive to Hexanal and 2-Octenal, could effectively distinguish the environmental influences on VOCs. However, GC-IMS was sensitive to Ethyl acetate, Acetic acid, 3-Hydroxy-2-butanone and 3-Furanmethanol, and enabling it to not only differentiate the environmental impact on the VOCs but also varieties. Furthermore, MDA demonstrated the combination of GC-MS and GC-IMS were more comprehensively and accurately in characterizing the VOCs. Overall, QY1 exhibited a higher VOCs content than QF1. Besides, the greenhouse environment was more conducive to aroma enrichment in QY1, whereas the undergrowth environment was more beneficial for aroma enrichment in QF1.
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
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IF 8.1
Yuanyuan Shao,Xiaoqiong Liu,Zhuoya Zhang,Pengxiang Wang,Kaikai Li,Chunmei Li
The unique flavor and aroma characteristics of huajiao were not only influenced by cultivated varieties, maturity, but also geographic origin. This study compared the terpenoids of 48 species of huajiao using headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME-GC–MS) and electronic nose (E-nose). The E-nose results showed differences in huajiao from different origins and varieties, and from the PCA loading plots it was possible to conclude that some samples contained higher levels of hydrocarbons and alcohols, providing a preliminary discrimination between different species of huajiao. Further, GC-MS results showed that six key biomarkers could be used to distinguish red and green huajiao. Red huajiao in Central China contained more terpenoids than in other regions. Nine key biomarkers could be used to distinguish red huajiao from different regions. Oil huajiao exhibited a more distinct aroma in red huajiao. Green huajiao from Yunnan Province had more terpenoids than that from other provinces. The terpenoids content of Yunnan zhuyeqing was higher than other green huajiao. Heatmap analysis helped to find the most contributors of huajiao, which could be used as key terpenoids to differentiate huajiao of different regions or cultivars. Finally, through the correlation analysis of E-nose and GC-MS, it was found that the E-nose sensors could distinguish different huajiao by specific responses to some terpenoids in the samples.
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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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Yuwei Liu,Yuting Wang,Ziyi Liu,Chang Li,Qiang Yu,Jianhua Xie,You Long,Qianzhu E,Yi Chen
Spice use in traditional braised He Bao carp (Cyprinus carpio) remains empirical, and its flavor-modulating mechanisms lacks scientific elucidation. This study elucidated the differential flavor-modulating mechanisms of four natural spices—Perilla frutescens, dried tangerine peel (Citrus reticulata), lemongrass (Cymbopogon citratus), and orange peel (Citrus sinensis). Aroma-active and taste-active compounds were characterized by GC–MS, GC–IMS, E-nose, E-tongue, and molecular docking. A total of 129 volatiles were identified, including 16 shared core compounds (e.g., benzaldehyde, nonanal, geraniol). Lemongrass group yielded the highest volatile content (110.34 mg/kg) with dominant citral, geraniol, citronellol, and eugenol, while orange peel group exhibited abundant D-limonene (9.93 mg/kg, OAV > 200). Perilla frutescens group suppressed fishy odor by reducing 1-octen-3-ol, and dried tangerine peel group enriched thymol and γ-terpinene, enhancing herbal-citrus notes. Molecular docking revealed stronger binding of key pleasant odorants (–4.4 to –5.1 kcal/mol) to OR1D2 receptors than off-flavor compounds. In taste evaluation, dried tangerine peel group and lemongrass group enhanced umami perception via increased Glu (≈1.09 g/100 g) and 5′-IMP (up to 258.7 mg/100 g). Overall, natural spices distinctly modulated aroma and taste, with lemongrass group and orange peel group producing complex aromatic profiles and dried tangerine peel group improving taste balance. These findings provide mechanistic insight and practical guidance for enhancing the flavor and standardization of traditional Jiangxi cuisine.
研究领域:
食品科学与技术
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风味化学
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分子感知
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天然产物
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烹饪科学
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分析化学
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产品关联
DOI
高影响因子
MOLECULES
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2022
·Vol. 27
·期 11
·3593
·
IF 4.927
Meng Wei,Xiaochang Liu,Peng Xie,Yuanhua Lei,Haojie Yu,Aiyun Han,Libin Xie,Hongliang Jia,Shaohua Lin,Yueyu Bai,Baozhong Sun,Songshan Zhang
This study focused on characterizing the volatile profiles and contributing compounds in pan-fried steaks from different Chinese yellow cattle breeds. The volatile organic compounds (VOCs) of six Chinese yellow cattle breeds (bohai, jiaxian, yiling, wenshan, xinjiang, and pingliang) were analyzed by GC-Q-Orbitrap spectrometry and electronic nose (E-nose). Multivariate statistical analysis was performed to identify the differences in VOCs profiles among breeds. The relationship between odor-active volatiles and sensory evaluation was analyzed by partial least square regression (PLSR) to identify contributing volatiles in pan-fried steaks of Chinese yellow cattle. The results showed that samples were divided into two groups, and 18 VOCs were selected as potential markers for the differentiation of the two groups by GC-Q-Orbitrap combined multivariate statistical analysis. YL and WS were in one group comprising mainly aliphatic compounds, while the rest were in the other group with more cyclic compounds. Steaks from different breeds were better differentiated by GC-Q-Orbitrap in combination with chemometrics than by E-nose. Six highly predictive compounds were selected, including 3-methyl-butanal, benzeneacetaldehyde, 2-ethyl-6-methyl-pyrazine, 2-acetylpyrrole, 2-acetylthiazole, and 2-acetyl-2-thiazoline. Sensory recombination difference and preference testing revealed that the addition of highly predictive compounds induced a perceptible difference to panelists. This study provides valuable data to characterize and discriminate the flavor profiles in pan-fried steaks of Chinese yellow cattle.Keywords:Chinese yellow cattle;volatile organic compounds;GC-Q-Orbitrap;E-nose;sensory evaluation;multivariate statistical analysis
研究领域:
食品科学
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动物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
·
IF 9.231
Hongyue Li,Yang Wang,Jiaxin Zhang,Xuepeng Li,Jinxiang Wang,Shumin Yi,Wenhui Zhu,Yongxia Xu,Jianrong Li
Electronic nose (E-nose), electronic tongue (E-tongue) and colorimeter combined with data fusion strategy and different machine learning algorithms (artificial neural network, ANN; extreme gradient boosting, XGBoost; random forest regression, RFR; support vector regression, SVR) were applied to quantitatively assess and predict the freshness of horse mackerel ( Trachurus japonicus ) during the 90-day frozen storage. The results showed that the fusion data of the E-nose, E-tongue and colorimeter could contain more information (with a total variance contribution rate of 94.734 %) than that of the independent one. ANN, RFR and XGBoost showed good performance in predicting biochemical indexes with the R P 2 (the square correlation coefficient of the Test set) ≥ 0.929, 0.936, 0.888, respectively, while SVR models showed a bad performance ( R P 2 ≤ 0.835). In addition, among the established quantitative models, the RFR model had the best prediction effect on K value (freshness index) with R p 2 of 0.936, ANN model had the highest fitting degree in predicting carbonyl content (protein oxidation degree) with R p 2 of 0.978, XGBoost model had the best performance in predicting the TBA value (lipid oxidation degree) with R p 2 of 0.994, RFR model was the best strategy for predicting Ca 2+ -ATPase activity (protein denaturation degree) with R p 2 of 0.969. The results demonstrated that the freshness of frozen fish can be effectively evaluated and predicted by the combination of electronic sensor fusion signals.
研究领域:
食品科学
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机器学习
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生物化学工程
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Na Wang,Xiangyang Zhang,Li Xue,Zhen Zhang,Li Fu,Xuejiao Ren,Hui Zhang,Bo Zhang,Xiaoyu Jiang,Lili Zhang,Mei Wang
Daoguang nianwu (DGNW), a representative Chinese Chenxiang-type baijiu stored in wooden Jiuhai, features the distinctive “three aroma-types in one sip” profile. Six vintages (0, 1, 3, 5, 10 and 20 years) were analyzed via GC-E-Nose, GC-IMS, GC-MS-O, ROAV and chemometrics to characterize its aging aroma. A total of 130 aroma compounds were identified, with esters dominant at 43.08%. Young DGNW (0Y) exhibited more numerous key aroma-active components including ethyl 2-methylbutyrate, furfural, 4-ethylguaiacol and dimethyl trisulfide (DMTS), presenting “fruity”, “floral”, and “caramel” notes alongside “herbal, smoky” and “pickle” off-odors. In contrast, aged DGNW (5Y) displayed richer diversity with enhanced “sour”, “woody, fresh” notes attributed to hexanoic acid, ethyl octanoate, phenylethyl alcohol and heptanol, with complete elimination of off-odors. OPLS-DA revealed three aging stages: young (0Y), low-aged (1Y–3Y) and high-aged (5Y–20Y), identifying 5 years as the critical turning point with stabilization after 10 years. Cluster analysis (CA) validated 12 dual-functional key aging markers. Notably, most of 51 screened markers decreased during storage, including furfural—a pattern contrary to pottery-jar-aged baijiu. Based on these findings, we propose an “initial alkalinity to late acidity” hypothesis for the wooden Jiuhai aging environment, providing theoretical insights for optimizing wooden Jiuhai storage technology in Chinese baijiu production.
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DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Zi-Xuan Ding,Yue-Hua Chen,Jia-Nuo Zhang,Wen-Yu Wang,Xin-Ru Zhang,Rui-Bo Sun,Hui Zhang,Ming Xie,Hui-Peng Song
Processed Buddha's hand fruit (PBHF) is a widely consumed food, but its flavor profile and functional mechanisms remain understudied. In this study, human sensory evaluation (n = 120), E-tongue, E-nose, microbiomics, and metabolomics were integrated to comprehensively analyze PBHF's flavor characteristics and elucidate its dietary improvement mechanisms. Human sensory evaluation identified PBHF as predominantly sweet and sour with a soft texture, accompanied by subtle notes of saltiness, pomelo peel, liquorice, refreshment, hawthorn, fragrant aroma, and cinnamon. These findings were corroborated by E-tongue analysis, which confirmed sweetness and sourness as the primary tastes. E-nose detection revealed 36 aroma components, including limonene as the key contributor to the pomelo peel flavor. In animal studies, PBHF regulated dietary patterns in mice, significantly reducing weight gain and enhancing gastrointestinal motility. Importantly, it showed no adverse effects on organ indices (spleen, kidney, liver, or thymus). Microbiomics analysis indicated that PBHF increased the abundance of digestive bacteria such as Limosilactobacillus reuteri , Lacticaseibacillus johnsonii , and Ligilactobacillus murinus . Metabolomics profiling further demonstrated that PBHF mitigated weight gain by upregulating metabolic pathways such as lipolysis in adipocytes, fatty acid degradation, and glycerolipid metabolism. By synergizing large-scale human sensory evaluation, electronic sensory evaluation, microbiomics, and metabolomics, this study systematically deciphered PBHF's flavor attributes and mechanistic roles in promoting digestion and metabolic health. These findings provide robust scientific evidence for PBHF's potential applications in functional food development.
研究领域:
食品科学
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风味化学
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营养科学
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感官分析
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生物传感器（电子舌/电子鼻）
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微生物组学
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代谢组学
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功能食品
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胃肠生理学
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肥胖研究
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）