LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Jianya Cai,Wenyan Ma,Tingting Xu,Ye Ke,Hanbin Chen,Ziyang Wu,Shuangta Xu
Freeze-dried shrimp retained 575 g/kg umami intensity and 6.57 mg/kg iodide. • Infrared-dried shrimp scored highest in overall liking (8.19 on a 10-point scale). • Thirty key odorants distinguished the four dried-shrimp aroma styles. • Sun-dried shrimp held the least iodide (1.15 mg/kg) and the most rancid notes. • Hot-air drying produced the strongest roast notes yet depleted iodide and umami. This study investigated the effects of four drying methods, hot-air drying (HAD), sun drying (SD), vacuum freeze-drying (VFD), and infrared radiation drying (IRD), on flavor quality and iodine nutritional characteristics of dried shrimp ( Fenneropenaeus chinensis ) using a multi-dimensional flavoromics approach. HS-SPME-GC-O-MS with aroma extract dilution analysis (AEDA) identified 94 volatile compounds, from which 30 key odorants (OAV ≥ 1, FD ≥ 64) were quantified by stable isotope dilution assay. OPLS-DA (R 2 Y = 0.97, Q 2 = 0.94) discriminated the four groups, with dimethyl trisulfide (VIP = 3.49) and 2,3,5-trimethylpyrazine (VIP = 3.39) as core markers for VFD and HAD, respectively. Aroma recombination and omission experiments validated the identification completeness. VFD maximized freshness retention (EUC = 575 g MSG/kg) and iodine preservation (6.57 mg/kg; iodide/total iodine = 0.615), yet its sensory acceptability (6.33/10) was inferior to IRD (8.19) and HAD (7.37) due to lacking roasted complexity. EEG olfactory perception confirmed that IRD elicited the most balanced cortical response with the highest alpha-band power (12.23 μV 2 /Hz). A fundamental trade-off exists among freshness retention, roasted aroma development, and iodine preservation, with no single method dominating all dimensions. IRD is recommended as the optimal industrial drying method, achieving the best three-dimensional quality balance. Download: Download high-res image (498KB) Download: Download full-size image
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DOI
高影响因子
FOOD CHEMISTRY
·
2015
·
IF 3.391
Yunzi Feng,Yu Cai,Dongxiao Sun-Waterhouse,Chun Cui,Guowan Su,Lianzhu Lin,Mouming Zhao
Aroma extract dilution analysis (AEDA) is widely used for the screening of aroma-active compounds in gas chromatography–olfactometry (GC–O). In this study, three aroma dilution methods, (I) using different test sample volumes, (II) diluting samples, and (III) adjusting the GC injector split ratio, were compared for the analysis of volatiles by using HS-SPME–AEDA. Results showed that adjusting the GC injector split ratio (III) was the most desirable approach, based on the linearity relationships between Ln (normalised peak area) and Ln (normalised flavour dilution factors). Thereafter this dilution method was applied in the analysis of aroma-active compounds in Japanese soy sauce and 36 key odorants were found in this study. The most intense aroma-active components in Japanese soy sauce were: ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl 4-methylpentanoate, 3-(methylthio)propanal, 1-octen-3-ol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol, 2-phenylethanol, and 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone.
研究领域:
食品科学
·
分析化学
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DOI
高影响因子
Food Analytical Methods
·
2016
·Vol. 10
·期 3
·713-726
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IF 2.167
Feng Yunzi,Su Guowan,Sun-Waterhouse Dongxiao,Cai Yu,Zhao Haifeng,Cui Chun,Zhao Mouming
The aim of this study was to develop an effective analytical procedure to analyse the aroma-active compounds of soy sauce using headspace solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Optimization of SPME focusing on type of fibre, exposure time, extraction temperature and ionic strength was supported by gas chromatography-mass spectrometry (GC-MS). The optimized HS-SPME conditions were as follows: carboxen/polydimethylsiloxane (CAR/PDMS) fibre, NaCl concentration of 270 g/L, extraction temperature of 45 °C and 30-min exposure time. Under these conditions, 25 aroma-active compounds were detected in soy sauce by HS-SPME-GC-O. 2-Methylbutanal (malty), 3-(methylthio)propanal (cooked potato-like), dimethyl trisufide (sulfury, cooked onion), 2-methoxyphenol (smoky) and 2-phenylethanol (flowery) were the most intense. The overall odour impression of the CAR/PDMS-fibre-derived SPME extract detected via human sniffing resembled that of original soy sauce. The intensity of aromas detected by D-GC-O correlated well with the total peak area of GC-MS analysis. Thus, SPME coupled with D-GC-O offers an automated facile method to allow in situ optimization of SPME performance and ultimately effective analysis of aromas.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
International Journal of Gastronomy and Food Science
·
2024
·
IF 3.2
Ke Shi,Zhenqi Li,Yibo Bai,Yu Zhang,Huanlu Song,Wenqing Pan,Wanying Chen,Wen Xiong,Li Yang,Zijian Huang
In this study, Agaricus bisporus and pork bone stocks (PBS) were enzymatically digested, and the equivalent umami concentration (EUC) value, sensory evaluation and hydrolysis degree (DH) were used as indexes to find the optimal enzyme digestion conditions. Finally, the optimal enzymatic solution was mixed and analyzed for flavor compounds in the optimal enzymatic solution before and after Maillard reaction (MR) by GC × GC-O-MS. The results showed that the enzymatic digestion of mushroom stocks (MS) with a combination of Cellulase-Protamex™ (C-P) yielded high levels of flavor amino acids (40.733 ± 0.340 g/L), and 5′-nucleotides (12.807 ± 0.239 mg/g), and EUC values up to 1755.786 ± 40.759 g/100 g. Meanwhile, the simultaneous enzymatic hydrolysis of PBS with a combination of Flavourzyme™-Protamex™ (F-P) yielded high levels of flavor amino acids (51.265 ± 0.550 g/L) and 5′-nucleotides (17.477 ± 0.260 mg/g) with EUC values up to 3420.619 ± 114.193 g/100 g. Using the DH and sensory evaluation as indicators, the results showed that the greatest DH and the highest sensory scores were obtained with the addition of C-P-MS and F-P-MS at 7:3 (m/m). Finally, the compounds with large changes in concentration were mainly mushroom flavored 1-octen-3-ol (2208.614 ± 12.879 μg/kg), sweet-flavored 3-octanone (269.871 ± 11.691 μg/kg), floral-flavored benzyl alcohol (156.704 ± 14.859 μg/kg), green flavored 2-pentylfuran (190.470 ± 12.934 μg/kg), and almond-flavored furfural (523.555 ± 5.674 μg/kg).
研究领域:
食品科学
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酶学
·
感官评价
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风味化学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yilong Li,Ruoxian Wang,Tian Xiao,Lubin Song,Yu Xiao,Zhonghua Liu,Kunbo Wang,Jianan Huang,Mingzhi Zhu
Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized. By optimizing HS-SPME methods, utilizing GC–MS, GC-O, sensory analysis, aroma recombination and omission experiments, and bacterial sequencing, we revealed the primary volatiles and bacterial communities in 41 samples from 7 major producing regions. A total of 63 volatiles and 32 odor-active compounds were quantitatively analyzed using GC–MS and GC-O, respectively. Sensory analyses discriminated the quality of the samples. Differential analysis indicated that poor aroma FBTs had either low volatile content or excessive “green” notes. Key odor-active compounds in high-quality aroma FBTs include 1-octen-3-ol, phenylethylalcohol, β -ionone, dihydroactindiolide, and 1,2,3-trimethoxybenzene. Sequencing results identified Bacillus , Pseudomonas , and Streptococcus as dominant genera. Functional prediction analyses suggest that bacteria contribute to the formation of FBT aroma. This study offers new insights into the quality characteristics of FBT.
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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感官科学
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DOI
PubMed
高影响因子
ANALYTICAL LETTERS
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2020
·
IF 1.467
Rongcan Guo,Futian Yu,Chenghua Wang,Hongrui Jiang,Lian Yu,Mouming Zhao,Xiaoling Liu
Suansun is a sour Chinese traditional fermented bamboo shoot product popular in Central and South Asia due to its unique flavor. The volatile compounds and their odor-activities in suansun are unknowns, which hinders the control of the fermentation and causes variations in the flavor and other properties. In order to assess the odor characteristics of suansun and its unique volatile components, headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) and aroma extract dilution analysis (AEDA) coupled with gas chromatography-olfactometry (GC-O) were used in this study to analyze three types of suansun samples. The results showed that a total of 43 volatiles were identified and quantified. Sixteen compounds, including five alcohols, four aromatics, four aldehydes, two carboxylic acids, and one ester, had high odor activity values exceeding 1. Fifteen odorants, including four unknowns, were detected by AEDA; eight of these compounds, 1-octen-3-ol, geraniol, p-cresol, nonanal, decanal, (E)-2-nonenal, phenylethyl alcohol, and octanoic acid, had high flavor dilution factors exceeding 243. Triangle difference tests showed that a mixture of p-cresol and octanoic acid revealed a high similarity to one of the symbolic “fermentation” odors in commercial suansun. The composition of the unique odor of suansun is better understood, which provides a theoretical basis for solving the quality control problems existing in the production process and lays a foundation for the modern production of this important product.
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
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2023
·
IF 4.3
Changbo Peng,Yimao Zhang,Xiaoqing Ye,Yuhui Zheng,Yu Chen,Xiaoqing Mei,Zhenming Che,Min Xu,Hongbin Lin,Jie Zhao,Qi Zhu,Wenwu Ding
In this study, the physicochemical properties and aroma characteristics of broad bean koji in the disk starter propagation system (DSPS) were studied by comparing with those in the incubator koji-making system (IKS) and the traditional koji-making system (TKS). The total acid content, amino acid nitrogen content, spore numbers and enzyme activities in the DSPS were significantly higher than those in the TKS and IKS. Among the 194 volatiles detected by GC×GC–MS in these three processes, 133, 159 and 123 appeared in DSPS, TKS and IKS, respectively. Fourteen volatiles were identified as aroma-active compounds by GC–O–MS, of which 10 compounds with OAVs greater than 1 were identified as key aromas. The koji qualities in different systems presented differences gradually with the incubation continuing by PCA analysis. The quantity of physicochemical properties associated with enzyme activity in the DSPS, IKS and TKS was 23, 17 and 22 respectively by the correlation analysis. The results indicated that a better quality of broad bean koji could be obtained in the DSPS.
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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产品关联
DOI
高影响因子
Foods
·
2021
·Vol. 10
·期 3
·622
·
IF 4.35
Si-Lu Wang,Song-Yi Lin,Han-Ting Du,Lei Qin,Li-Ming Lei,Dong Chen
An insight using molecular sensory science approaches to the contributions and variations of the key odorants in shiitake mushrooms is revealed in this study. Odorants were extracted by headspace solid phase microextraction (HS-SPME) and direct solvent extraction combined with solvent-assisted flavor evaporation (DSE-SAFE) in fresh and hot-air-dried shiitake mushrooms. Among them, 18 and 22 predominant odorants were determined by detection frequency analysis (DFA) and aroma extract dilution analysis (AEDA) combined with gas chromatography-olfactometry (GC-O) in the fresh and dried samples, respectively. The contributions of these predominant odorants in the food matrix were determined by quantification and odor activity values (OAVs) with aroma recombination verification. There were 13 and 14 odorants identified as key contributing odorants to overall aroma, respectively. 1-Octen-3-ol and 1-octen-3-one were the most key contributing odorants in the fresh samples in contributing mushroom-like odor. After hot-air-drying, the OAV and concentrations on dry basis of the key contributing odorants changed, due to oxidation, degradation, caramelization and Maillard reactions of fatty acids, polysaccharides and amino acids. 1-Octen-3-ol was reduced most significantly and degraded to 1-hydroxy-3-octanone, while phenylethyl alcohol increased the most and was formed by phenylalanine. In hot-air-dried samples, lenthionine became the most important contributor and samples were characterized by a sulfury odor. Overall contributions and variations of odorants to the aroma of shiitake mushrooms were revealed at the molecular level.Keywords:odorants;molecular sensory science;aroma recombination verification;solvent-assisted flavor evaporation (DSE-SAFE);headspace solid phase microextraction (HS-SPME);aroma extract dilution analysis (AEDA);detection frequency analysis (DFA);odor activity value (OAV);gas chromatography-olfactometry (GC-O);gas chromatography-mass spectrometry (GC-MS)
研究领域:
食品科学
·
分子生物学
·
分析化学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2020
·
IF 4.192
Sam Al-Dalali,Fuping Zheng,Baoguo Sun,Feng Chen
Aroma profiles and aroma-active compounds of Sichuan vinegar, which is one of the four famous vinegars in China, were systemically analyzed by solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS) and gas chromatography-olfactometry (GC-O). In addition, descriptive profile analysis, aroma reconstitution, and omission test were used to evaluate and compare the Sichuan modern vinegar (SMV) and Sichuan traditional vinegar (STV). A total of 99 volatile compounds were tentatively identified from the neutral and acidic fractions of both samples. Among them, 77 compounds were positively identified after comparison with their corresponding standards. Forty-two aroma-active compounds were characterized with flavor dilution (FD) factors from 1 to 6561 by aroma extract dilution assay (AEDA)-GC-O, with the highest for 2-hydroxy-3-butanone, butyrolactone, furan-2-carbaldehyde, acetic acid, and 3-oxobutan-2-yl acetate in both STV and SMV samples. Among them, 10 were identified for the first time in vinegar. Moreover, 40 aroma-active compounds were quantitatively determined, and 26 compounds exhibited their odor activity values (OAVs) larger than 1. The reconstituted solutions showed similar aroma profiles to the original samples in their characteristic aromas in terms of fruity, sweet, roasty, spicy, and woody notes but had slight differences in nutty and herbal notes.
研究领域:
食品科学
·
化学感官科学
·
分析化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2018
·
IF 3.52
Jia Zheng,Dong Zhao,Zhifu Peng,Kangzhuo Yang,Qiang Zhang,Yongkui Zhang
Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfactometry (GC/O) and GC quantitative analyses. The sensory properties of WBS changed from the sour, fruity, bready notes at the temperature-rise phase (3-day and 7-day) to the nutty and moldy notes at the temperature-fall phase (18-day, 21-day and 27-day). Acetic acid, methional, ethyl acetate, phenylethyl alcohol, ethyl 2-phenylacetate, 4-vinylguaiacol were potential aroma active compounds based on their Osme values. Results of GC quantitative analyses showed that the acids had the highest concentration. The concentration of ( E )-2-hexenal, ethyl acetate, isoamyl alcohol, phenylethyl alcohol, 2- n -pentylfuran, acetic acid and lactic acid increased with the fermentation time, presented the highest level in the temperature-rise phase and decreased after this period. The concentration of ( E,E )-2,4-hexadienal, 2,6-dimethylpyrazine, trimethylpyrazine, tetramethylpyrazine presented the highest level at the temperature-fall phase. Ethyl 3-methylbutanoate, ( E , E )-2,4-hexadienal, ( E , E )-2,4-nonadienal, acetic acid and butanoic acid had high odor active values. Results of principal component analysis showed that acetic acid, hexanal, ( E )-2-hexenal, lactic acid, isoamyl alcohol, 1-hexanol and 1-octen-3-ol were critical volatile chemicals to distinguish different WBS samples.
研究领域:
食品科学
·
分析化学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）