FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Guohe Chen,Wanling Xiao,Zhichao Lin,Mengzhen Xia,Yajie Xue,Jing Zhang,Sudu Bao,Junye Zhu,He Xie,Jianan Huang,Zhonghua Liu,Chao Wang
Abstact The jujube-like aroma is widely regarded as a noble aroma of Pu-erh tea (PET), but the key odor-active compounds remain unclear. Thus, the molecular sensory science approaches were used to decode the key odor-active compounds of PET with jujube-like aroma. Sixty-eight volatiles were identified in both PETs and jujube sample. Among them, 19 odor-active compounds were identified by relative odor activity value (ROAV) and Pearson correlation analysis. Aroma recombination experiment successfully reproduced the characteristic jujube-like aroma of PET. Omission experiments identified 17 aroma compounds have significant contributions ( p < 0.05), with 9 key odor-active compounds including 1-octen-3-ol, hexanal, etc. ( p < 0.001). This study elucidates the key odor-active compounds of jujube-like aroma in PET, to provide a theoretical reference for the targeting process regulation of the product.
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高影响因子
FOOD CHEMISTRY
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2017
·
IF 4.529
Shu-Jian Zheng,Ya-Lan Wang,Ping Liu,Zheng Zhang,Lei Yu,Bi-Feng Yuan,Yu-Qi Feng
In this study, we developed a strategy for profiling of thiols and aldehydes in beer samples by stable isotope labeling-solid phase extraction-liquid chromatography-double precursor ion scan/double neutral loss scan-mass spectrometry analysis (SIL-SPE-LC-DPIS/DNLS-MS). A pair of isotope reagents ( ω -bromoacetonylquinolinium bromide, BQB; ω -bromoacetonylquinolinium- d 7 bromide, BQB- d 7 ) were used to label thiols; while for the aldehydes, a pair of isotope reagents (4-(2-(trimethylammonio) ethoxy) benzenaminium halide , 4-APC; 4-(2-(trimethylammonio) ethoxy) benzenaminium halide- d 4 , 4-APC- d 4 ) were used. The labeled thiols and aldehydes were extracted and purified with solid-phase extraction, respectively, followed by LC–MS analysis. Using the proposed SIL-SPE-LC-DPIS/DNLS-MS methods, 76 thiol and 25 aldehyde candidates were found in beer. Furthermore, we established SIL-SPE-LC-MRM-MS methods for the relative quantitation of thiols and aldehydes in different beer samples. The results showed that the contents of thiols and aldehydes are closely related to the brands and origins of beers.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Weiming Hua,Huan Liu,Qichao Fei,Jincheng Wu,Xiangru Wei,Matta Ebaid,Runmi Tao,Dengyong Liu,Shengmei Gai
This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography–mass spectrometry (SAFE-GC–MS) and gas chromatography-immersion mass spectrometry (GC-IMS). Significant differences in the volatile compound profiles of different samples were detected using both GC-IMS, an electronic nose and GC–MS analysis. Among them, compounds such as ( E , E )-2,4-decadienal, ( E )-2-heptenal, and octanal showed a gradual increase in concentration throughout the roasting process. This increase was likely attributed to the oxidation of oleic and linoleic acids. Additionally, the levels of glucose, ribose, and free amino acids gradually decreased, as these compounds were consumed during the Maillard reaction, which caused the formation of volatile compounds like 2,5-dimethylpyrazine, methylpyrazine, and 3-ethyl-2,5-dimethylpyrazine. This study provided valuable insights into the use of air fryers as a novel approach for enhancing the flavor of meat products.
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高影响因子
Food & Function
·
2020
·Vol. 12
·期 4
·1626-1638
·
IF 4.171
Xu-Hui Huang,Yu-Ying Zhang,Ming Zhu,Da-Yong Zhou,Ming Du,Bei-Wei Zhu,Xiu-Ping Dong,Ian Fisk,Lei Qin
Clam is a kind of nutritious, delicious and economical aquatic food around the world and is famous for its unique aroma. Instrumental analysis, sensory analysis, and comprehensive statistical analysis were performed to explain the relationship between aroma and odorants in clam soup. Six extraction methods combined with GC-MS and sniffing were utilized to obtain the aroma fingerprints of clam soup and to analyze the correlation with aroma perception. Solvent extraction methods were more effective than headspace extraction methods for the volatiles of clam soup. SAFE was the best method to obtain the most comprehensive information of volatiles of clam soup. The sequence of a combination of different extraction methods and SAFE would also affect the results of volatiles extracted from clam soup. Volatiles extracted via SDE, P&T, and SPME would add further information to the result of SAFE. A total of 119 volatile compounds were identified from clam soup by summarising the results of different extraction methods. The significant effect of 14 key odorants in clam soup on aroma perception was verified by aroma recombination and odorant omission tests. A neural network diagram of the aroma profile was designed to visualize the information of odor perception. Furthermore, the results would be beneficial for aroma research studies of aquatic food and the processing of clam products.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2025
·
IF 6.2
Yongjia Cheng,Yao Chen,Jianjun Liu,Dongyang Li,Juan Zhang,Chaojie Li,Wen Yang,Zhiwei Lei
Plants release a variety of defensive volatiles in response to biotic stress. The present study examined interactions between Colletotrichum fructicola and the defense volatiles induced by this fungal species in the tea cultivar “Qiancha No. 1”. Analysis of the volatiles emitted from C. fructicola-infected leaves of “Qiancha No. 1” revealed that four volatiles showed a relative content increase of more than 2%. Fungicidal activity assays demonstrated that decanal exhibited the strongest antifungal activity among the four volatiles. Further physiological experiments demonstrated that the antifungal mechanism of decanal was associated with disruption of the cell wall and the membrane. Transcriptome analysis revealed that the genes encoding Chitinase 1, chitin synthase 1, and endochitinase42 were identified as potential targets that may be involved in cell wall degradation by decanal. Additionally, genes encoding cytochrome P450-DIT2 and multidrug resistance protein fer6 were identified as potential targets that may be associated with membrane damage. This study is the first to demonstrate that decanal acts as a direct defense volatile in the interaction between C. fructicola and “Qiancha No. 1,” highlighting its potential as an effective antifungal agent.
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ACS Food Science & Technology
·
2025
·
IF 2.8
Yifei Zhang,Zhenyu Fan,Daming Fan,Mingfu Wang,Yueliang Zhao
Cooking oil fumes contain various volatile organic compounds, such as aldehydes, which are major indoor air pollutants. Our previous study found that quercetin significantly inhibited the aldehyde emissions from heat-treated soybean oil. In this study, a simulated frying system was established to evaluate the inhibitory effects of 18 flavonoids with different structures on aldehyde emissions from heat-treated oil, and the structure–activity relationship was analyzed. The results showed that the flavonoids with an o-dihydroxyl group (3′,4’-o-dihydroxyl) in the B-ring and containing a 2,3 double bond and a 4-carbonyl group in the C-ring had stronger inhibition efficiency on the emissions of aldehydes. Flavanols containing galloyl groups have a strong inhibitory effect on aldehyde emissions. Isoflavones showed a relatively poor inhibitory efficiency. Further studies showed that flavonoids have selective inhibitory effects on the emissions of aldehydes. For example, flavonols exhibit stronger inhibitory activity against the emissions of 2-butenal, 2-ethylacrolein, t-2-hexenal, heptanal, octanal, and t,t-2,4-heptadienal. Flavanols exhibit stronger inhibition, specifically against the emissions of hexanal, heptanal, heptenal, and octanal. In addition, there was no significant correlation between the antioxidant activity of flavonoids and their inhibitory effects on aldehyde emissions. This study revealed the structure–activity relationship of flavonoids in inhibiting aldehyde emissions from heat-treated soybean oil and provided theoretical support for selecting appropriate natural plant compounds to inhibit aldehyde emissions from heated oil and reduce indoor air pollution.
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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.
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高影响因子
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