INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2024
·
IF 5
Jun Huang,Gang Yang,Kewei Chen,Muying Du,Zsolt Zalán,Ferenc Hegyi,Jianquan Kan
Sterigmatocystin (STC) is an emerging mycotoxin that poses a significant threat to the food security of cereal crops. To mitigate STC contamination in maize, this study employed selected lactic acid bacteria as biocontrol agents against Aspergillus versicolor , evaluating their biocontrol potential and analyzing the underlying mechanisms. Lactiplantibacillus plantarum HJ10, isolated from pickle, exhibited substantial in vitro antifungal activity and passed safety assessments, including antibiotic resistance and hemolysis tests. In vivo experiments demonstrated that L. plantarum HJ10 significantly reduced the contents of A. versicolor and STC in maize (both >84 %). The impact of heat, enzymes, alkali, and other treatments on the antifungal activity of cell-free supernatant (CFS) was investigated. Integrated ultra-high-performance liquid chromatography (UPLC) and gas chromatography–mass spectrometry (GC–MS) analysis revealed that lactic acid, acetic acid, and formic acid are the key substances responsible for the in vitro antifungal activity of L . plantarum HJ10. These metabolites induced mold apoptosis by disrupting cell wall structure, increasing cell membrane fluidity, reducing enzyme activities, and disrupting energy metabolism. However, in vivo antagonism by L . plantarum HJ10 primarily occurs through organic acid production and competition for growth space and nutrients. This study highlights the potential of L . plantarum HJ10 in reducing A. versicolor and STC contamination in maize.
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Frontiers in Chemistry
·
2025
·
IF 4.2
Pan-Pan Zhang,Xin-Jing Gui,Xue-Hua Fan,Han-Li,Hai-Yang Li,Xiao-Peng Li,Feng-Yu Dong,Yan-Li Wang,Jing-Yao,Jun-Han Shi,Rui-Xin Liu
Amomi fructus (AF) has been used for both medicinal and food purposes for centuries. However, issues such as source mixing, substandard quality, and product adulteration often affect its efficacy. This study used E-nose (EN) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to determine and analyze the volatile organic compounds (VOCs) in AF and its counterfeit products. A total of 111 VOCs were detected by HS-GC-IMS, with 101 tentatively identified. Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) identified 47 VOCs as differential markers for distinguishing authentic AF from counterfeits (VIP value >1 and P < 0.05). Based on the E-nose sensor response value and the peak volumes of the 111 VOCs, the unguided Principal Component Analysis (PCA), guided Principal Component Analysis-Discriminant Analysis (PCA-DA), and Partial Least Squares-Discriminant Analysis (PLS-DA) models were established to differentiate AF by authenticity, origin, and provenance. The authenticity identification model achieved 100.00% accuracy after PCA analysis, while the origin identification model and the provenance identification model were 95.65% (HS-GC-IMS: PLS-DA) and 98.18% (HS-GC-IMS: PCA-DA/PLS-DA), respectively. Further data-level fusion of E-nose and HS-GC-IMS significantly improved the accuracy of the origin identification model to 97.96% (PLS-DA), outperforming single-source data modeling. In conclusion, the intelligent data fusion algorithm based on E-nose and HS-GC-IMS data effectively identifies the authenticity, origin, and provenance of AF, providing a rapid and accurate method for quality evaluation.
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ANALYTICA CHIMICA ACTA
·
2025
·
IF 6
Li Chen,Yibo Yan,Changbao Hong,Xiangting Wei,Jianhua Xiong,Chuixiu Huang,Xiantao Shen
Background Simultaneous determination of different natures of analytes is of great significance for saving sample volumes and simplifying analytical procedures. However, sample preparation for the simultaneous extraction of polar and non-polar analytes represents a challenge in sample preparation. Inspired by the successive liquid-phase microextraction (sLPME) method for acidic and basic analytes that we previously developed, we first proposed an efficient successive electromembrane extraction (sEME) system by adjusting the acidity of the donor solution and using binary organic solvents for extraction of polar and non-polar targets from biological samples in this work. Results We performed a detailed optimization of the sEME system. Here, carnitine (C0) and acylcarnitines were selected as model analytes since the demand increased especially in metabolomics studies. The combination of 2-nonanone and 2-nitrophenylpentyl ether (NPPE) was selected as supported liquid membranes (SLMs), and trichloroacetic acid (TCA) 100 % (v/v) was added to donor solution to adjust the acidity of the donor solution after the first sEME process (sEME-1). The recoveries of the targets in blood and urine were 47%–119% and 54%–118%, respectively. Moreover, the sEME systems were evaluated by liquid chromatography tandem mass spectrometry (LC-MS/MS) from biological samples. The limit of detection (LOD) and limit of quantitation (LOQ) of analytes were 0.03–1.33 ng mL −1 and 0.09–4.42 ng mL −1 , respectively. Significance sEME enabled the extraction of polar and non-polar analytes from the same sample under optimal extraction conditions for all target analytes, which provided ideas for efficient sEME of exogenous and endogenous analytes from biological samples for forensic, clinical, and epidemiological studies.
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MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Jinyi Li,Zhixiong Kang,Zhongbo Li,Guangqing Cui
The global demand for Panax notoginseng powder has surged greatly because of its pharmacological efficacy. However, an escalation in adulteration practices has raised substantial concerns. We aimed to establish a headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) method for detecting adulteration in P. notoginseng . Pure P. notoginseng powder was mixed with wheat flour, corn starch, and yellow dextrin at 10 %, 20 %, 40 %, 60 %, and 80 % ( w/w ). HS-GC-IMS showed minimal visual divergence between P. notoginseng powders adulterated with low levels of wheat flour (10 %, 20 %, and 40 %) and those with different ratios of cornstarch or yellow dextrin. Ninety-five volatile compounds were detected in the 19 samples, including aldehydes, alcohols, ketones, esters, acids, terpenes, heterocycles, nitrides, and sulfides. Principal component analysis based on the signal intensity of the volatile compounds effectively discriminated pure P. notoginseng from adulterated samples ( R 2 > 0.94, Q 2 > 0.91). Propanoic acid, acetic acid, methyl acetate, butyl acetate, ethyl acetate, 1-heptanol, 3-methyl-1-butanol, octanal, (E)-2-heptenal, pentanal, benzaldehyde, furfural, citronellal, 2-propenal, 2-decanone, acetone, 3-hydroxy-2-butanone, and pinene were identified as volatile markers for P. notoginseng authentication. Partial least squares discriminant analysis confirmed the reliability of the results ( R 2 of X-axis > 0.65, R 2 of Y-axis > 0.994, and Q 2 > 0.984). In conclusion, HS-GC-IMS is a valuable tool for the rapid, accurate, and simple determination of P. notoginseng adulteration.
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Analytical Methods
·
2025
·
IF 2.6
Suxuan Li,Ningyang Mao,Cong Chen,Hui Zhao,Xiaoyu Chen,Liusheng Wang,Fuyun Cui,Wenning Feng,Zhiyong Wu
This study employed headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) technology combined with multivariate statistical analysis methods to analyze the flavor compounds in flue-cured tobacco from five different regions in China: Henan, Hunan, Yunnan, Chongqing, and Fujian. A total of 98 volatile aroma compounds were identified through HS-GC-IMS analysis, including esters, ketones, aldehydes, acids, alcohols, heterocyclic compounds, sulfur-containing compounds, other types of compounds, and 8 uncharacterized compounds. Principal Component Analysis (PCA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) were utilized to conduct dimensionality reduction and distinguish the samples, effectively recognizing differences in volatile compounds among tobacco leaves from various origins. A Random Forest (RF) classification model was constructed, and its reliability was validated through ROC (Receiver Operating Characteristic) analysis, achieving an AUC (Area Under the Curve) value of 0.980, which demonstrates exceptional predictive performance. PCA revealed distinct separations of tobacco leaf samples from different regions on the PCA score plot, and OPLS-DA analysis further validated these differences and confirmed the model's validity through permutation testing. Twenty key aroma compounds with VIP > 1.0 were screened by integrating OPLS-DA with the Random Forest classification model. These compounds showed significant differences in content among different samples, suggesting their potential as chemical markers for distinguishing the origin of flue-cured tobacco. This study not only provides a new method for identifying volatile compounds in tobacco but also offers novel insights into the geographical identification of flue-cured tobacco.
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MOLECULES
·
2025
·Vol. 30
·期 17
·3474
·
IF 4.6
Baoshan Li,Ke Mo,Lipeng Zhou,Yanjun Wang,Yaping Li,Wei Zhang,Chenghao Zhu,Zhirong Sun
Gastrodiae Rhizoma(tianma, TM), a traditional medicine that has food and medicine homology, faces controversy over retaining its epidermis (tianma pi, TP) during processing due to unclear phytochemical value. This study presents the first integrated approach combining GC–IMS, UHPLC–MS, andCaenorhabditis elegans(C. elegans) aging models to compare TP with the tuber core (tianma xin, TX). The results include the following: (1) A total of forty-seven volatile compounds were identified by GC–IMS, including 12 key aroma substances via relative odor activity value (ROAV ≥ 1), of which seven ((Z)-4-heptenal, β-citronellol, hexanal, 1-pentanol, 1-octen-3-one, 2-methylpropanol, and 2-butanone) were enriched in TP. (2) Non-targeted metabolomics revealed 1025 metabolites via UHPLC–MS, highlighting phenylpropanoid biosynthesis as the primary differential pathway (p< 0.05). Phenylpropanoids and polyketides exhibited predominant enrichment in TP (|log2FC| > 2, VIP > 1,p< 0.01). (3) InC. elegansmodels, TP outperformed TX in pharyngeal pumping (4.16%,p< 0.05), while both extended stress-resistant lifespan (p< 0.01). In conclusion, TP plays an essential role in establishing the characteristic odor profile of TM and retaining bioactive components, particularly phenylpropanoids. Preserving TP during processing optimally maintains the distinctive aroma profile and pharmacological value of TM, which provides valuable guidance for industrial utilization.
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JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 7
·e70380
·
IF 3.4
Xiayu Zhong,Shihong Cai,Limei Yu,Hao Dong,Qiaoyu Liu,Yuanhong Zhang,Xiaofang Zeng
Sugar plays a crucial role in the processing of Cantonese sausages, endowed it unique flavor perceptions. The aim of this study was to investigate the effect of sugar levels on the structure and flavor binding capacity of pork myofibrillar proteins (MPs) during the processing of Cantonese sausages. Results showed that sugar addition could significantly enhance the concentration of flavor compounds in Cantonese sausages, with ester emerging as the key aroma compounds. Moreover, 6% sugar addition generally showed the highest flavor concentration, which could be associated with the structural changes mediated by different sugar levels. Sugar addition could cause structural unfolding and reassembly to MPs, forming more loose structures with significant decrease in α-helix and increase in β-sheets. And the surface hydrophobicity first decreased and then increased with increasing in sugar content, peaking at 6% and 9% sugar addition. All these could affect the flavor adsorption capacity of MPs, showing improved adsorption capacity to alcohol and ketone compounds and releasing effect to ester and aldehyde compounds upon sugar addition. The driving force for the adsorption could be attributed to the exposure of the hydrophobic sites in MPs, which could reduce the surface tension and thus promote the adsorption of flavor compounds. The results obtained in this study provided theoretical basis and data support for the processing of low-sugar Cantonese sausage with good flavor perception.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yuanhong Zhang,Defeng Zeng,Shihong Cai,Qiaoyu Liu,Weizheng Sun,Xin Hu,Hui Peng,Hao Dong,Xiaofang Zeng
Sodium chloride (NaCl) has an indispensable effect on Cantonese sausage flavor, while its mechanism is far from clear. This study examined how NaCl affects the flavor of Cantonese sausage by altering myofibrillar protein (MP) structure and its binding to key volatile compounds. The results showed that NaCl concentration most affected the esters in Cantonese sausage. At 3.5 %, myosin degradation shifted α-helix to β-sheets and β-turns. Ionic bonding, hydrophobic interactions and surface hydrophobicity peaked due to the solubilization of proteins as well as the exposure of hydrophobic groups. MP adsorption capacity showed that 3.5 % NaCl concentration adsorbed ethyl hexanoate, octanol, octanal, and 2-nonanone most strongly. The adsorption driving force originates from the exposure of hydrophobic sites, which reduces surface tension and subsequently promotes the adsorption of flavor compounds. This study provides theoretical and data support for optimizing processing conditions and improving the flavor of Cantonese sausages.
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Food Chemistry-X
·
2025
·
IF 8.2
Yanxia Xie,Zixi Yang,Yuanmin Zhu,Xuemin Chen,Mengjie Lei,Xiaodi Jin,Wenwen Jin,Chunhua Fu,Longjiang Yu
Tea aroma critically influences consumer preference. Pantoea camelliae Z09, isolated from Yunnan sun-dried green tea, enhances the rose-honey aroma of fermented tea infusion. This study investigated aroma formation during liquid-state fermentation using GC–MS, GC-IMS, and molecular docking. GC–MS and GC-IMS identified 223 and 74 volatile organic compounds (VOCs), respectively, including alcohols, ketones, and esters. Six key aroma-active compounds were identified via relative odor activity value (ROAV), while orthogonal partial least squares discriminant analysis (OPLS-DA) revealed 49 differential VOCs driving aroma evolution. By integrating ROAV, OPLS-DA, abundance analysis, and molecular docking, 29 major VOCs were linked to the rose-honey profile, with phenylethyl alcohol as the dominant contributor. Their binding to olfactory receptors involved noncovalent interaction. A flavor wheel was constructed to visualize the aroma profile. This study is the first to elucidate how bacteria influence the aroma of tea infusion through liquid-state fermentation, offering insights for the development of specialty tea products.
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MICROCHEMICAL JOURNAL
·
2024
·
IF 4.9
Wenhui Lu,Mingshuo Zhu,Chunli Ding,Xuebo Li,Junchao Ma,Yinghua Qi,Mengshuo Guo
Natural coal can be produced via desulfurization, decarbonization, and other processes under appropriate pressure and temperature conditions, enabling it to react with gasification agents and produce gas. Fine slag and coarse slag are both by-products of the entrained-flow gasifier and may contain a large amount of carbonaceous residue. To explore the optimization of the gasification process, coal upgrading, and adulteration identification, qualitative and semi-quantitative characterizations of the volatile organic components in gasification slag and natural coals were carried out using Gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS). Fingerprint spectra were generated to illustrate the volatile differences and specificities. A total of 51 kinds of volatiles were analyzed using a rapid and non-destructive detection method under ambient conditions by GC–IMS method. GC–MS, acting as a supplementary identification method, detected a total of 40 volatile compounds, among which alkanes were in the majority. Characteristic markers were explored to achieve the accurate differentiation of volatiles from natural coal and gasification slag samples. Multivariate analyses, including heatmap, hierarchical cluster analysis (HCA), principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discrimination analysis (OPLS-DA), were conducted to discriminate the odor of natural coal and gasification slag samples. This study deepens the understanding of volatile distribution and lays the foundation for the development of gasification technology and adulteration monitoring.
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Frontiers in Plant Science
·
2025
·
IF 4.8
Feiyan Wang,Chenyi Li,Haizheng Yu,Dongfeng Yang,Ji Ye,Lei Zhang
Salvia officinalis is an important dietary supplement that is widely used as a flavor regulator and plays an important role in the prevention and treatment of neurodegenerative diseases. Salvia miltiorrhiza Bunge is a famous Chinese herbal medicine for treating cardiovascular diseases. Secondary metabolites with diverse structures endow the two species with various edible and medicinal values. However, the differences in secondary metabolites between the leaves of S. officinalis and S. miltiorrhiza are still unclear. Herein, FlavourSpec® combined with spatial metabolomics was used to explore the distribution patterns of secondary metabolites including volatile and non-volatile components. The results indicated that the chemical compositions of the two Salvia species were significantly different. Specifically, S. miltiorrhiza Bunge contained high levels of phenolic acid components with a furan ring that can hardly be detected in S. officinalis. The volatile small molecules as well as carnosic acid and its derivatives were found to be major components of S. officinalis leaves. Because of the long-term exposure of leaves to ultraviolet radiation and the same environmental stress, carnosic acid and its derivatives exhibit widespread distribution characteristics in S. officinalis leaves. The work explored the similarities and differences in secondary metabolites of S. officinalis and S. miltiorrhiza Bunge, providing not only the material basis to develop the application value in dietary nutrition, but also a theoretical foundation for the development and utilization of medicinal resources of Salvia.
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Food & Function
·
2025
·
IF 5.4
An He,Yufeng Zou,Jiaming Cai,Yuan Li,Yuting Wang,Dengyong Liu
This study aims to enhance the swallowing characteristics of fermented meat pastes by improving their texture and flavor through the targeted inoculation of different starter cultures. Staphylococcus xylosus (S. xylosus) and Staphylococcus carnosus (S. carnosus) were each combined with Lactobacillus sakei (L. sakei) or Pediococcus pentosaceus (P. pentosaceus) to prepare fermented meat pastes. The LS (L. sakei + S. xylosus) exhibited significantly higher protease activity, which reduced hardness, gumminess, and chewiness (p < 0.05). Based on the IDDSI framework, LC (L. sakei + S. carnosus), LS, PC (P. pentosaceus + S. carnosus), PS (P. pentosaceus + S. xylosus) were categorized as having level 4 standard foods, indicating suitability for individuals with dysphagia. The LS group exhibited the highest protein digestibility and received the highest overall acceptability scores in sensory evaluation among all groups. In addition, the addition of S. xylosus and L. sakei was conducive to the production of free amino acids and free fatty acids, thereby facilitating the formation of alcohols, aldehydes, and esters. Eleven key volatile flavor compounds were identified in the fermented meat pastes. Among these, 1-octen-3-ol and methyl butyrate significantly increased salivary flow rate (p < 0.05), thereby further supporting swallowing. These findings suggest that co-inoculation with L. sakei and S. xylosus effectively improves texture, flavor, and swallowing properties of fermented meat pastes.
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