ANALYTICAL CHEMISTRY
·
2026
·
IF 7.3
Xiuqing Zheng,Jianna Yu,Mengting Huang,Jiaxu Liu,Jiaxing Li,Peixuan Huang,Lu Cheng,Binwang Yang,Haoran Huang,Zhuyue Peng,Wenjie Liu
Gas chromatography–ion mobility spectrometry has been recognized as a rapid, sensitive, portable approach at low cost in food safety analysis, environmental monitoring, and security screening. However, the peak identification remains a major challenge due to the lack of sufficiently comprehensive reference databases. This study successfully developed and validated an integrated gas chromatography–ion mobility spectrometry/mass spectrometry (GC-IMS/MS) platform incorporating Fourier deconvolution (FD) technology and a pinhole IMS-MS interface, aiming to resolve the limitations of low ion utilization efficiency and detector sensitivity imbalance in conventional GC-IMS/MS systems. The implementation of FD multiplexing increased the ion gate duty cycle from <0.4% in conventional beam chopping ion gates to 50%, while a unique interface design substantially enhanced ion transmission efficiency to the mass spectrometer. Experimental results confirmed precise synchronization between IMS drift peaks and MS spectral data for six target volatile organic compounds (ethyl caproate, methyl heptenone, linalool, citronellyl acetate, l (−)-carvone, and nerol) at identical retention times, with an average ion transmission enhancement exceeding 110-fold. The platform also demonstrated satisfactory quantitative performance, with all target compounds exhibiting linearity (R2 > 0.995) across concentration ranges spanning 3 orders of magnitude and achieving detection limits at the ng/mL level. Three complex extracts including tobacco, Da Hong Pao tea, and apricot flavoring were investigated to evaluate the performance of the developed system, and it was demonstrated that the developed system exhibited precise compound identification and high-throughput nontargeted screening capabilities.
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Horticulturae
·
2026
·Vol. 12
·期 9
·1165
·
IF 3.4
Genlin Mao,Diyang Qiu,Wanbing Chen,Jiwu Zeng
Citrus medica‘Guangdong Xiangshui’ is a commercially valuable specialty citrus cultivar whose leaf volatile organic compounds (VOCs) hold promise for applications in food flavor development. Although rootstock genotype is known to influence secondary metabolism in scions, its specific regulatory effects on leaf VOCs in this cultivar remain poorly understood. In this study, headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) combined with multivariate statistical analysis was employed to profile leaf VOCs from plants grafted onto four different rootstocks, alongside own-rooted controls. For comparative purposes, leaf and pericarp VOC profiles were also analyzed under identical conditions. A total of 43 valid ion signals were detected, of which 27 neutral parent volatile compounds—predominantly aldehydes, alcohols, ketones, esters, and sulfur-containing compounds—were tentatively identified via database matching (match score > 80%). Distinct volatile fingerprints were observed among rootstock genotypes and propagation modes, and nine candidate differential compounds with variable importance in projection (VIP) > 1 were screened, demonstrating that HS-GC-IMS coupled with exploratory chemometric analysis enables preliminary discrimination of leaf samples across rootstock treatments. Comparative tissue analysis revealed pronounced metabolic divergence: leaves accumulated abundant C6 aldehydes and alcohols, indicative of lipoxygenase (LOX) pathway activity, whereas pericarp exhibited a higher proportion of terpenoids, consistent with terpene synthase (TPS) pathway dominance. However, these metabolic profiling results alone do not conclusively establish pathway-mediated regulatory mechanisms, necessitating further molecular and biochemical investigations. Collectively, this study provides foundational data for rootstock selection and the utilization of leaf aroma resources inC. medica‘Guangdong Xiangshui’.
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Foods
·
2025
·Vol. 14
·期 23
·4164
·
IF 5.1
Lei Yu,Binbin Wang,Ziwei Xu,Kaili Ge,Yihan Yuan,Xiangbin Ding,Xiaoming Men,Keke Qi
Volatile organic compounds (VOCs) are key aroma determinants in pork, and gas chromatography-ion mobility spectrometry (GC-IMS) is an effective technique for their detection. However, the detection conditions for pork using GC-IMS have yet to be standardized. This study employed GC-IMS to investigate the effects of incubation (temperature/duration) and medium (water and different concentrations of NaCl) environments on VOCs in pork. Statistical analyses including t-tests, PLS-DA, and OPLS-DA were employed to assess VOC differences. The results showed that: (1) VOC diversity and intensity increased with incubation temperature and time, with optimal signals obtained at 100 °C for 20 min. (2) The sample medium significantly influenced aroma release. When the medium contained 10% NaCl, the relative content of aldehydes increased, showing that these compounds were optimally released. (3) Under the optimized conditions, 15 key differential VOCs were identified from different muscle tissues, including 10 aldehydes, 2 esters, 1 ketone, 1 alcohol and 1 ether. This work establishes practical GC-IMS parameters for pork VOC analysis and provides a reliable reference for flavor-related studies.
研究领域:
食品科学
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分析化学
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肉类品质
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风味化学
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Frontiers in Microbiology
·
2025
·
IF 4.5
Ge Zhang,Kuo Huang,Qiuxuan Xie,Qingchang Li,Dong Li,Changwen Ye,Chen He,Hongru Xi,Wei Ding,Qingyuan Hu
Introduction: Mold-derived contamination in cigar tobacco leaves causes severe economic losses and health risks due to mycotoxin production. This study aimed to identify early-warning biomarkers for mold and elucidate their interaction with fungal communities.Method: Gas chromatography-ion mobility spectrometry (GC-IMS) combined with high-throughput sequencing was employed to profile volatile organic compounds (VOCs) and fungal communities during artificial molding.Results: A total of 72 VOCs were detected, with four compounds (2-methyl-1-butanol-M, 2-methyl-1-butanol-D, 2-propanone, and 1-penten-3-ol) identified as early-warning biomarkers through VIP > 1 and P < 0.05, showing 1.31.5-fold increases in early mold stages (MB3). Furthermore, fungal diversity sharply declined post-molding (OTUs reduced by 85.7%), with Aspergillus dominating (>99.45% abundance), and exhibiting strong positive correlations with 1-penten-3-ol (ρ = 0.61) and benzaldehyde-M (ρ = 0.67).Discussion: These findings provide actionable biomarkers for industrial mold prevention and insights into fungal-VOC interaction, with implications for perishable crop storage.
研究领域:
微生物组学
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分析化学
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食品科学
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农业生物技术
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环境微生物学
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DRYING TECHNOLOGY
·
2025
·
IF 2.7
Pengxiao Chen,Mengyang Wang,Xiaoyu Wang,Yankun Wang,Wenxue Zhu,Tingting Zhang,Siyuan Zhao
The purpose of this study was to explore the differences in volatile flavor compounds in peanut pods subjected to different drying methods. Heat pump drying (HPD), infrared drying (ID), combined heat pump-infrared drying (HPD-ID), and vacuum freeze drying (VFD) were employed to dry peanuts in the experiment. Volatile compounds in peanut pods were identified using gas chromatography-ion mobility spectrometry (GC-IMS), and differences of these volatile substances were analyzed by fingerprinting and principal component analysis (PCA). The results showed that the volatile flavor components of peanut pods dried by different methods mainly included 15 aldehydes, 10 alcohols, 7 ketones, 3 esters, 1 pyrazine, 2 acids, 1 ether, and 8 unidentified compounds. Fingerprinting and qualitative analysis indicated that different drying methods led to distinct flavor profiles. Principal component analysis revealed that the cumulative contribution of PC1 and PC2 was 83%, while that of PC1, PC2, and PC3 reached 98%, indicating significant differences among groups. These results demonstrated that GC-IMS could efficiently analyze and distinguish differences in volatile flavor components of peanut pods dried using various methods.
研究领域:
食品科学与技术
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分析化学
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采后加工
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Foods
·
2025
·Vol. 14
·期 19
·3381
·
IF 5.1
Jiaqi Liu,Hao Duan,Li Wang,Rui Qin,Jiao Liu,Hong Liu,Shuyuan Bao,Wenjie Yan
This study aimed to systematically characterize the volatile organic compound (VOC) profiles of safflower (Carthamus tinctoriusL.) from eight major production regions, providing a scientific basis for quality evaluation and geographical traceability. VOC profiling was conducted using gas chromatography–ion mobility spectrometry (GC–IMS), and regional differences were assessed through multivariate statistical analyses, including Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS–DA), Euclidean distance, and hierarchical clustering. Key differential compounds were identified by variable importance in projection (VIP) and relative odor activity value (ROAV) analyses, with aldehydes and esters emerging as the primary contributors to the discrimination of samples across regions. VOC fingerprints of safflower were further established, and a combined VIP–ROAV strategy was proposed for the screening of characteristic compounds. These findings provide a reliable reference for safflower quality control and offer practical guidance for its geographical authentication in the food industry.
研究领域:
植物化学
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代谢组学
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食品科学
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分析化学
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天然产物化学
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质量控制
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地理标志产品
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Food Chemistry-X
·
2026
·
IF 9.2
Yuqi Xie,Yingying Zhang,Wenxi Qi,Yi Zhang,Guangyang Zhou,Dengyong Liu
This study employs a multi-technique methodology to investigate the evolution of flavor compounds in lamb during roasting. Findings from texture analysis, electronic nose, and electronic tongue assessments demonstrate that a six-minute roasting time yields optimal water retention and tenderness. Furthermore, gas chromatography-ion mobility spectrometry (GC-IMS) coupled with principal component analysis (PCA) successfully distinguished lamb samples based on their roasting duration. For the identification of volatile flavor compounds, headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) were used as pretreatment methods in conjunction with gas chromatography–mass spectrometry (GC–MS). Subsequently, 24 key aroma-active compounds were identified from the 71 detected substances through analysis of their odor activity values (OAVs). Quantification of these 24 key aroma compounds was performed via an external standard method. Finally, aroma recombination analysis confirmed that the principal sensory attributes of roasted lamb are characterized by fatty, meaty, roasted, lamb-specific, grassy, and sweet notes.
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Frontiers in Plant Science
·
2026
·
IF 5.9
Xue Wu,Shimin Liu,Zhongcheng Guo,Fengfeng Zhang,Tianze Liu,Yuqing Dou
The aromatic characteristics of cigar tobacco leaves are the result of the release of aromatic compounds, but research on the distinctive aromatic profiles of cigars has been limited. This study employed GC–IMS combined with PCA to reveal differences in volatile components in cigar tobacco leaves. Additionally, HS-SPME and SBSE were used to extract volatile components from cigar tobacco leaves, which were then identified using GC–O–MS. Based on odor activity values, 15 out of 120 compounds were classified as aromatic active compounds. GC-IMS and GC-MS experiments indicated that “fatty” “grass” “fruity” “ammonia” “citrus” “chocolate odor” and “mint and camphor” were identified as characteristic aromatic attributes of cigar tobacco leaves. These characteristic aromas were associated with compounds such as Ammonia, 3-Methylbutanal, Pentanal, 2-Butanone, D-limonene, Nonanal, 6-Methyl-5-heptadiene-2-one, Geraniol and Neophytadiene. This study provides insights into improving cigar quality and promoting the development of new products with unique aromatic characteristics.
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Food Chemistry-X
·
2025
·
IF 8.2
Tiantian Zhang,Shuaishuai Dai,Ben Niu,Chaoyi Shen,Huizhi Chen,Ruiling Liu,Hangjun Chen,Weijie Wu,Haiyan Gao
Headspace gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography–mass spectrometry (GC–MS) were used to investigate the potential reaction mechanism of the oxidation process that alters the volatile organic compounds (VOCs) and fatty acid content of prepared pork products during storage. GC-IMS detected a total of 38 volatile flavor compounds, of which 16 were identified as key differential markers through orthogonal partial least squares-discriminant analysis (OPLS-DA) with variable importance in projection (VIP) values ≥1. Correlation analysis with 10 fatty acids showed that oxidative decomposition of oleic and linoleic acids increased the content of hexanal, glutaraldehyde, butanal, and (E)-2-heptenal, resulting in a warmed-over flavor (WOF). These results demonstrate that lipid oxidation is the primary driver of flavor deterioration in prepared pork products. This study provides critical insights into the formation mechanism of WOF and establishes a theoretical foundation for developing effective strategies to control flavor loss in meat products.
研究领域:
食品科学与技术
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肉类科学
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分析化学
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脂质化学
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风味化学
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食品保鲜
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MOLECULES
·
2026
·Vol. 31
·期 5
·
IF 5.1
Jing Sun,Yu Zhang,Hao Zhang,Rui Chen,Lin Zhang,Fengmao Liu,Xiaofeng Xue
Royal jelly, a nutrient-rich bee product characterized by high water content and active components, is particularly susceptible to quality deterioration during storage. While temperature effects have been extensively documented, the specific role of light exposure in quality degradation remains largely unexplored. despite its relevance during production, handling, transportation, and display. This study systematically investigated the volatile organic compounds (VOCs) of royal jelly under different storage conditions using gas chromatography-ion mobility spectrometry (GC-IMS) combined with fingerprint analysis. Results from dual-column validation demonstrated that even short-term light exposure at 25 °C induced pronounced alterations in VOC profiles, triggering the accumulation of off-flavor aldehydes (e.g., hexanal, nonanal) and ketones, along with 2-furfural generated via Maillard reaction. Concurrently, characteristic fresh-aroma esters and alcohols were significantly depleted. Multivariate statistical analysis confirmed light exposure as the predominant factor driving quality deterioration, with temperature variation under dark conditions producing comparatively minor effects within the same short timeframe. This work provides the first systematic evidence establishing insights into early volatile changes in royal jelly and identifies key VOC markers that offer valuable insights for optimizing storage strategies and developing rapid quality monitoring protocols.
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Foods
·
2025
·Vol. 14
·期 23
·4054
·
IF 5.1
Jing Yan,Heng Wang,Zhenxia Cao,Bing Yang,Wanli Zhang,Minnan Liu,Fazheng Ren,Lishui Chen
Beiwudu Hulatang, a traditional Chinese culinary delicacy, is valued for its complex flavor profile; however, its characteristic aroma compounds and the determinants of sensory quality remain insufficiently studied. This study evaluated the flavor characteristics of four commercial samples and one laboratory-made sample of Beiwudu Hulatang using gas chromatography–ion mobility spectrometry (GC-IMS), electronic nose (E-nose), electronic tongue (E-tongue), and sensory evaluation. The results of E-tongue analysis indicated that bitterness and saltiness were the dominant taste attributes. E-nose analysis demonstrated strong responses to sulfur-containing compounds, alcohols, and alkanes, indicating their significant contribution to the overall aroma. A total of 60 volatile compounds were identified by GC-IMS, with ethers, alcohols, and terpenes being the most abundant chemical groups. Among these, 13 key aroma compounds were screened as discriminative markers (OAV > 1, VIP > 1) by integrating the odor activity value (OAV) and orthogonal partial least squares-discriminant analysis (OPLS-DA). The Pearson correlation analysis further revealed that sensory attributes, particularly aroma and overall acceptability, were positively correlated with propanal, heptaldehyde, and 1,8-cineol, and negatively correlated with linalool and limonene. Overall, this study provides a systematic characterization of the flavor profile of Beiwudu Hulatang and establishes a scientific basis for its quality standardization and flavor-oriented product development.
研究领域:
食品科学与技术
·
风味化学
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感官评价
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分析化学
·
传统中式食品
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Sihui Guan,Fei Yang,Jinxiao Yao,Chaochao Liu,Rongqing Wang,Meiying Ruan,Zhuping Yao,Chenxu Liu,Hongjian Wan,Zhimiao Li,Ming Diao,Yuan Cheng
Cherry tomatoes are widely appreciated for their distinctive taste and aroma. To explore the impact of low temperatures on the quality and flavor of ripe red tomatoes, this study examined changes in the volatile organic compounds (VOCs) in fruits stored at 4 °C and 25 °C using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A flavor fingerprint was developed using topographic plots, identifying 75 VOCs predominantly associated with aldehydes, ketones, alcohols, esters, and other compounds such as acids, sulfides, and furans. During storage at 4 °C, the primary volatile compounds identified were 6-methyl-5-hepten-2-one, butanol, and 1-penten-3-ol. In contrast, at 25 °C, 2-hexenal, hexanal, and acetic acid were the predominant compounds. Notably, storage at 25 °C was more effective in preserving the C6 aldehydes, which are known for their fresh, green, fatty, fruity, and sweet aromas. Principal component analysis (PCA) and fingerprint similarity analysis (FSA) clearly differentiated the samples based on their storage temperature and duration, highlighting significant shifts in the flavor profile over time. Additionally, heat map clustering analysis supported the PCA results, further revealing differences and similarities among the samples. The study found that storage at 4 °C helped maintain the sensory quality, color, firmness, and soluble solids content (SSC) of the cherry tomatoes harvested at the red ripe stage. Significant correlations between fruit quality traits and certain VOCs suggest that key physicochemical indicators are closely tied to aroma compound dynamics during storage. However, the content of most VOCs decreased under refrigeration, indicating a reduction in flavor complexity at low temperatures. These findings contribute valuable insights into how storage conditions influence the flavor profile of cherry tomatoes and may guide optimization of postharvest storage protocols to balance quality retention and flavor preservation.
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