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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Ke Zhang,Jinhuan Cheng,Qidi Hong,Wenjiang Dong,Xiaoai Chen,Guiping Wu,Zhenzhen Zhang
In this study, headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic-nose (E-nose) analyses were performed to examine the comprehensive flavor profiles of robusta coffee during heat air drying. A total of 62 volatile compounds were identified by HS-SPME/GC-MS, the level of acids, aldehydes, alcohols and esters decreased during drying process, however, the relative content of hydrocarbons and acids increased. Principal component analysis of the E-nose results clearly differentiated the samples related to drying time, and it was found that samples of initial stages (0 h, 3 h, and 6 h) had strong positive with different sensors. Partial least squares-discriminant analysis (PLS-DA) indicated that alcohols, ketones, and esters were the main contributing compounds to the flavour of coffee beans. The VIP score of PLS-DA larger than one illustrated that T30/1, T70/2, PA/2, and P30/2 were positive with ketones, sulfur compounds, and esters. These results could provide theoretical evidence about the change rule in volatile compounds of coffee beans during drying process, and could be applied to other thermally sensitive tropical agricultural products.
研究领域:
食品科学
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化学计量学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Dong-Yu Shen,Huan-Lu Song,Ting-Ting Zou,Su-Yan Wan,Meng-Ke Li
The leaf of moso bamboo ( Phyllostachys pubescens Mazel ) is rich in odorant compounds, which is important natural materials for the production of flavor. It also contains phenolic acids, amino acids and peptides, which is a potential source of natural bioactive compounds. The study of odor-active compounds in bamboo leaves can provide a basis for the discovery of natural flavor. The leaf, stem, and powder of moso bamboo were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). Main odor-active compounds in moso bamboo leaf were analyzed and characterized by (1) a gas chromatography olfactory mass spectrometry (GC-O-MS), (2) two-dimensional gas chromatography olfactory mass spectrometry (GC × GC-O-MS) and (3) electronic nose (E-nose). Based on aroma extract dilution analysis (AEDA), 13 key odor-active compounds with high flavor dilution (FD) factor (≥27), including 3-methyl-1-butanol, ( E )-2-hexenal, ethyl hexanoate, ( Z )-4-heptenenal, 6-methyl-5-hepten-2-one, octanal, ethyl ( Z )-3-hexenoate, 1-hexanol, ( Z )-3-hexen-1-ol, ( E, E )-2,4-heptadienal, ( Z )-2-hexen-1-ol, 1-octen-3-ol and benzaldehyde, were further analyzed. The compounds detected by the above four methods were ( E )-2-hexenal, 6-methyl-5-hepten-2-one, octanal, ( E, E )-2,4-heptadienal, 1-octen-3-ol and benzaldehyde, and all of which were the main and potential odorants of moso bamboo leaf.
研究领域:
植物学
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分析化学
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食品科学
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风味化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 9.8
Yawen He,Chengxun Lin,Bin Zhang,Zixuan Wang,Jiangui Li,Zhenfan Yu
Fuji apples from the Aksu production region are highly favored by consumers. In contrast, those from the Yili region exhibit marked differences in flavor profiles, the mechanisms of which remain unclear. This study investigated the flavor variations in Fuji apples from these two producing regions by integrating analyses of both volatile and non-volatile metabolites. The results from the electronic nose and electronic tongue indicated that the sensors for W1W, W2W, W5S, and sourness exhibited the most pronounced responses in Fuji apples from the Aksu region. 16 key aroma-active compounds and 143 non-volatile differential compounds were identified. The aroma of Fuji apples was predominantly characterized by esters and terpenoids, with representative compounds including hexyl 2-methylbutanoate, 3-Methylbutyl acetate, 2-Methylbutyl acetate, and citronellol. These compounds collectively impart fruity, sweet, and floral notes. Furthermore, the peel of the ‘Yanfu 6’ cultivar from Aksu exhibited distinctive rosy and woody notes, while its pulp possessed a pineapple-like aroma. KEGG pathway enrichment analysis demonstrated that amino acid metabolism, fatty acid metabolism, and phenylalanine metabolism are interconnected. This study provides valuable insights for systematically understanding the formation of characteristic aromas in Fuji apples from the Xinjiang region
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产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Wei Liang,Qian Lin,Wenqing Zhao,Xinyue Liu,Rong Ma,Teng Zhang,Jie Zeng,Haiyan Gao,Wenhao Li
To investigate the influence of microbes on flavor attributes during solid-state fermentation of wheat bran insoluble dietary fiber (IDF), this study constructed CK (unfermented IDF), NF (native fermented IDF), YF (yeast fermented IDF), LF ( Lactobacillus plantarum fermented IDF) and MF (mixed fermented IDF) systems and studied their flavor profiles change during dynamic processes (12–48 h). The E-nose results indicated that the sensor response values of flavor compounds in the samples were increased as fermentation progressed (especially in the YF and MF groups). Also, the GC-MS findings verified that co-fermentation promoted flavor release and enhanced compound species. Cluster analysis validated E-nose results, while O2PLS-DA selected 8 flavor compounds with prominent VIP scores. Moreover, GC-IMS verified the differences in flavor formation in IDF, confirming a more balanced fermentation hypothesis in MF. Also, the fingerprints were compared and differentiated in the distribution of the 75 flavor compounds featured in different fermentation groups. This flavor formation and conversion pattern may be attributed to synthesizing and releasing flavor compounds during co-fermentation by degrading bran and utilizing its products. The production of this complex flavor is related to its components' interactions. Obtained results are expected to enhance whole grain flavored food development and high-value utilization of IDF.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Qiancheng Wu,Zhonglin Sun,Haoran Chen,Xianyuan Zhou,Zhenting Huo,Yu Liu,Di Sun,Qingbao Ma,Zhongjie Yu,Wei Jiang
Eight key odorants identified in Zhoushan fish sauce via GC-MS, GC-E-nose, OAV, aroma recombination and omission tests. • Masking effects were predominant (17/28 pairs) among key odorant mixtures. • Synergism was observed specifically among structurally analogous compounds. In this study, the aroma profile of Zhoushan fish sauce and the perceptual interactions among its key odorants were characterized using Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS), Gas Chromatography-electronic-nose (GC-E-nose) and Feller's additive model. A total of 81 volatiles were identified, among which 15 compounds were determined as important odorants with odor activity value (OAV) greater than 1. Aroma recombination and omission experiments revealed that eight compounds made significant contributions ( p < 0.05) to the characteristic aroma including phenylacetaldehyde (392.31 μg/L), isovaleraldehyde (93.49 μg/L), nonanal (49.49 μg/L), 3-methylthiopropanal (0.93 μg/L), benzaldehyde (273.86 μg/L), 1-hexanol (20.82 μg/L), 2-methylbutanal (109.91 μg/L) and 1-octen-3-ol (126.35 μg/L). To elucidate the interaction mechanisms, 28 binary mixtures of these key odorants were evaluated using Feller's additive model. The results revealed a distinct structure-interaction relationship: Masking effects were predominant (17/28 pairs), particularly between compounds with dissimilar chemical structures, suggesting a competitive mechanism at the olfactory receptor level. Conversely, additive or synergistic effects were observed among structurally analogous compounds, likely due to cooperative receptor activation. The σ-τ plot and molecular docking results further support this conclusion. These findings provide a theoretical basis for understanding how Strecker aldehydes mask fishy off-odors, offering new insights for the precise flavor regulation of fermented seafood products.
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DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Lingshuai Meng,Meirun Zhu,Xu Song,Junjie Yi,Guangcan Tao,Siyao Wu,Tingting Zheng,Sen Cao,Su Xu
This study systematically evaluated thermal drying methods effects on characteristic volatile organic compounds of passion fruit peel using E -nose, GC–MS, GC-IMS combined with multivariate statistical analysis. Specifically, GC–MS exhibited higher sensitivity for hydrocarbons and other compounds, whereas GC-IMS was esters, aldehydes, and alcohols. Multiple Factor Analysis confirmed that the combination of these two methods was shown to more comprehensively evaluate the volatile flavor compounds and aroma characteristics of passion fruit peel. Overall, HPD exhibited the best retention of characteristic volatile organic compounds (e.g., Methyl benzoate-M, Nonanal, Decanal), generated new compounds (e.g., (E)-2-octenal, Benzaldehyde, 2-methylbutanal) and enriched the aroma characteristics (e.g., apple, chocolate, fruity). Therefore, HPD was recommended as the optimal pretreatment method for obtaining the best aroma quality of passion fruit peel. Besides, methyl benzoate could serve as a key marker for evaluating the aroma quality of passion fruit peel dried by VMD.
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Xinming Chen,Dandan Yang,Lin Huang,Mengqi Li,Jihai Gao,Can Liu,Xiaoming Bao,Zhizhi Huang,Jinhui Yang,Haozhou Huang,Dingkun Zhang,Runchun Xu
Frankincense is an important seasoning and spice known for its distinctive and intricate flavor profile. Considering the considerable variation in the aromatic quality of frankincense due to geographical origin, species diversity and cultivation conditions, frankincense from major global origins was characterized holistically for the first time. The electronic nose (E-nose) with headspace solid-phase microextraction gas chromatography–mass spectrometry (HS–SPME–GC–MS) and sensory evaluation were implemented to characterize the aroma components of 21 commercial varieties of frankincense from around the world. The results showed that a total of 149 volatile organic compounds (VOCs) of 10 categories were identified in frankincense, among which the numbers of alcohols, terpenes and esters compounds accounted for 22.15 %, 18.79 % and 15.44 % of the total VOCs of frankincense, respectively. The PLS-DA model effectively distinguished frankincense from Oman/Somalia and other origins. Furthermore, the study identified two differential VOCs with VIP > 1 in three Asian countries and five in six African countries. The total VOCs content and sensory characteristic score of “Lemon/Citrus” in Oman frankincense is significantly higher than other regions. The OAV results showed that 61 substances (e.g., Diacety, alpha-Pinene, Camphene, Myrcene) as key aroma compounds and OICS model indicated that p-Cymenol was found to contribute significantly to the citrus aroma in frankincense. This study identified the fundamental components of frankincense flavor and revealed different flavor descriptors of frankincense, which are crucial for reconstructing frankincense flavor and improving flavor quality.
研究领域:
植物化学
·
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Jialing Xie,Lilei Wang,Yuliang Deng,Haibo Yuan,Jiayi Zhu,Yongwen Jiang,Yanqin Yang
To characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic evolution during processing, the volatile metabolites in FAGT during the whole processing were analyzed by integrated volatolomics techniques, relative odor activity value (rOAV), aroma recombination, and multivariate statistical analysis. The volatile profiles undergone significant changes during processing, especially in the withering and fixation stages. A total of 184 volatile compounds were identified (∼53.26% by GC-MS). Among them, 7 volatiles with rOAV > 1 were identified as characteristic odorants of FAGT, and most of these compounds reached the highest in withering stage. According to the formation pathways, these key odorants could be divided into four categories: fatty acid-derived volatiles, glycoside-derived volatiles, amino acid-derived volatiles, and carotenoid-derived volatiles. Our study provides a comprehensive strategy to elucidate changes in volatile profiles during processing and lays a theoretical foundation for the targeted processing of high-quality green tea.
研究领域:
食品科学
·
茶叶研究
·
植物代谢组学
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产品关联
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
·
香气化学
·
食品加工
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代谢组学
·
分析化学
·
天然产物化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yuanyuan Wang,Yinghu Ma,Jianling Duan,Bo Wang,Tengzhen Ma,Yumei Jiang,Bo Zhang
This study employed E-nose, GC-MS, and GC-IMS to analyze the volatile organic compounds (VOCs) of red and black raspberry wines fermented by commercial Saccharomyces cerevisiae (X16, RB2, XarOm). Relative odor activity value (ROAV) analysis, orthogonal partial least squares discriminant analysis (OPLS-DA), and random forest (RF) were employed to assess the VOCs and predict key aroma compounds comprehensively. The results revealed that red raspberry wine has a higher ester content (64.18% of total VOC content), while black raspberry wine showcased a significantly higher terpene concentration (13.60%). Moreover, the raspberry wine fermented with X16 yeasts demonstrated the highest contents of esters (64.88%) and alcohols (26.21%). In contrast, the RB2 yeasts displayed a higher level of terpenes (9.56%). The ROAV analysis, OPLS-DA, and RF models predicted 11 key aroma compounds in samples. These findings would provide valuable data for the application of commercial S. cerevisiae in the flavor modulation of raspberry wine.
研究领域:
食品科学
·
微生物学
·
分析化学
✓ 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）