Foods
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2025
·Vol. 14
·期 14
·2441
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IF 5.1
Erlin Zhai,Jing Zhang,Jiancai Zhu,Rujuan Zhou,Yunwei Niu,Zuobing Xiao
Lard imparts unique organoleptic properties that underpin its essential role in Chinese gastronomy; however, the specific lipid precursors contributing to its aroma remain unclear. This study explores the flavor formation mechanism of lard by comparing its texture and aroma at two preparation temperatures, 130 °C and 100 °C. We identified a total of 256 and 253 lipids at these temperatures, respectively, with triacylglycerols (TGs) and diacylglycerols (DGs) being the predominant lipid species. An HS-GC-IMS analysis detected 67 volatile compounds, predominantly aldehydes, acids, and alcohols. A subsequent Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) identified 49 discriminatory lipids and 20 differential volatiles. A correlation analysis showed a positive relationship between aldehydes and unsaturated triglycerides in lard, with TG (16:1-16:1-18:0), TG (17:2-18:1-18:1), TG (16:1-17:1-18:1), and TG (18:1-18:1-20:1) identified as characteristic markers at both temperatures. Furthermore, there was a positive correlation between ketones and alcohols and phospholipids and sphingolipids containing unsaturated fatty acid chains. TGs and glycerophospholipids (GPs), rich in polyunsaturated fatty acids, are likely key precursors driving the formation of distinct flavors during lard processing. This study elucidates the mechanistic interactions between lipids and volatile organic compounds, providing a framework for optimizing lard processing protocols and flavor modulation.
研究领域:
食品化学
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脂质科学
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风味化学
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分析化学
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食品加工
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Pengfei Han,Jiawei Cheng,Jingyi Wang,Jingren He,Rui Zhang,Muci Wu,Yin Xiong
The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil (BGSO) were comparatively explored for the first time. All oils complied with standards for physicochemical properties and BGSO had the highest phenolic content. Their mineral levels varied significantly. The fatty acid composition of WGSO, WSO, PSO, and CSO was similar, predominantly linoleic acid. Whereas BGSO exhibited a distinct fatty acid profile with 55.38 % α-eleostearic acid. All samples were rich in tocopherols and squalene, with WSO having the highest total tocopherol content and PSO having the highest squalene content. HS-GC–IMS and HS-SPME-GC–MS detected 118 and 67 VOCs, respectively, primarily consisting of aliphatic aldehydes, alcohols, esters, and ketones. Principal component analysis confirmed that BGSO had the most distinctive volatile characteristics, while the other four seed oils shared similar VOC profiles.
研究领域:
食品科学
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化学
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农业
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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
·
2021
·
IF 7.514
Xiya Feng,Hongwei Wang,Zhirong Wang,Pimiao Huang,Jianquan Kan
Huajiao ( Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC–MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed.
研究领域:
食品科学
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植物化学
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DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2026
·
IF 5.5
Huanhuan Xu,Jialiang Zou,Xuelian Gan,Fu Wang,Lin Chen,Hongping Chen,Yuan Hu,Youping Liu
Introduction Zhoupigan ( Citrus reticulata cv. Manau Gan), also known as Zangju or Shitougan, is a distinctive Chinese citrus resource valued for both traditional medicinal uses and food flavoring, and is notably rich in essential oils (EOs). However, the chemical composition and bioactivity of Zhoupigan peel essential oil (ZJPEO) remain insufficiently understood, limiting its effective utilization. Methods In this study, ZJPEO was extracted by steam distillation (SD) and supercritical fluid extraction (SFE) and analyzed using FTIR, E-nose, HS-GC-IMS and HS-SPME-GC-MS. And its antioxidant and antimicrobial activities were evaluated in vitro . Results FTIR and E-nose revealed clear compositional differences between steam-distilled essential oil (SDEO) and supercritical fluid-extracted essential oil (SFEO). HS-GC-IMS detected 63 VOCs and, based on VIP > 1, identified five marker compounds. HS-SPME-GC-MS identified 1,250 VOCs, showing terpenoids and esters as major contributors to aroma and bioactivity. KEGG enrichment highlighted sesquiterpene and triterpene biosynthesis as key pathways. Flavor wheel analysis indicated that SFEO had stronger sweet, green, and woody notes and exhibited potent antioxidant and antimicrobial activities associated with specific VOCs. Discussion Overall, this work supports optimizing ZJPEO extraction and promoting its value-added, sustainable utilization.
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PubMed
高影响因子
CHROMATOGRAPHIA
·
2022
·Vol. 85
·期 9
·809-816
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IF 2.213
Liu Yue,Lin Yuzi,Li Ping,Yang Huiwen,Huang Qingsong,Pan Yufang
Increasing numbers of studies suggest that short-chain fatty acids (SCFAs) are closely related to diabetes. However, the complexity of fecal pretreatment makes the detection of SCFAs in feces relatively difficult. In this study, we established a sample pretreatment protocol that involved no tedious steps, requiring only the grinding of appropriate amounts of feces into powder in liquid nitrogen. The SCFA content in feces was then detected using the headspace-gas chromatography (HS-GC) method. The method achieved good linearity ( R 2 ≥ 0.9940), and the limits of quantification (LOQs) and detection (LODs) of all investigated SCFAs ranged from 0.15 to 0.45 mM and 0.05 to 0.15 mM, respectively. The recoveries of the SCFAs ranged from 91.55 to 103.96% in mouse fecal samples. The HS-GC method was then applied to evaluate the effects of a neutral polysaccharide from Acanthopanax trifoliatus (ATP1-1) on the fecal SCFA content in streptozotocin (STZ)-induced diabetic mice. After 6 weeks of treatment with 140 mg/kg/d ATP1-1, the expression levels of acetic acid, propionic acid, butyric acid, isobutyric acid, isovaleric acid and valeric acid were increased by 215.4, 88.8, 95.3, 300.8, 260.7 and 158.0%, respectively, which indicated that the hypoglycemic effect of ATP1-1 may be related to its impact on SCFAs. Our simplified pretreatment of fecal samples is suitable for the analysis and detection of SCFAs in mouse feces by HS-GC.
研究领域:
生物化学
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医学
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肠道微生物学
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DOI
高影响因子
FOOD CHEMISTRY
·
2024
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IF 8.5
Di Zhang,Yujie Huang,Xia Fan,Xiaoxiong Zeng
Aspergillus cristatus , the predominant microbe of Fuzhuan brick tea (FBT) , is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC–MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.
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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茶叶科学
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DOI
PubMed
高影响因子
ACS Food Science & Technology
·
2025
·
IF 2.8
Lin Yuan,Yiye Luo,Shuo Zhang,Suxuan Li,Zhichao Zhang,Xiaoyu Chen,Yingjie Xu,Lusi Ouyang,Zhiyong Wu
To enhance the aroma complexity and commercial potential of Chinese black truffle (Tuber indicum), enzymatic hydrolyzates (EH) were subjected to Maillard reaction (MR) with xylose/cysteine under varying temperatures (90–130 °C). Volatile organic compounds (VOCs) in MR products (MRPs) were characterized using an E-nose, HS-SPME-GC-MS, and HS-GC-IMS coupled with chemometrics (PCA, OPLS-DA). MR significantly increased VOC diversity (216 compounds identified vs 82 in EH), with sulfur-containing compounds and heterocyclics emerging exclusively in MRPs. Temperature critically influenced VOC profiles: 130 °C (MRPs130) yielded the highest VOC abundance and key odorants, as confirmed by the odor activity value (OAV) analysis. Sankey diagrams visualized a flavor shift from mushroom/earthy notes in EH to enhanced fruity, green, and roasted nuances in MRPs130. This strategy effectively improves the Chinese truffle aroma, offering theoretical and practical insights for value-added processing.
研究领域:
食品科学
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香气化学
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食品加工
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代谢组学
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分析化学
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天然产物化学
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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）