Foods
·
2025
·Vol. 14
·期 22
·3946
·
IF 5.1
Zhi Wang,Yi Yang,Dongxue Zhang,Jiashu Li,Longsheng Zhang,Yan Zhao,Jinliang Zhao,Junling Zhang,Jikui Wu
Tilapia is a cornerstone species in global aquaculture, yet the impact of saline-alkaline adaptive breeding on its flavor-related volatile organic compounds (VOCs) remains unclear. Herein, we compared VOCs in freshwater-cultured tilapia (FW) and 7th-generation tilapia subjected to long-term selective breeding for saline-alkaline tolerance (SAWG7) using an electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The aim was to identify flavor differentiation and assess the effect of saline-alkaline acclimation. E-nose analysis revealed distinct odor profiles, with SAWG7showing higher sensor responses for aldehydes, ketones, and alcohols. GC-IMS detected 32 VOCs, highlighting significant increases in alcohols, aldehydes, and heterocyclics in SAWG7. GC-MS identified 43 VOCs, with orthogonal partial least-squares discriminant analysis (OPLS-DA) confirming 18 discriminant compounds, including elevated ketones (2-undecanone), aldehydes ((E)-2-octenal), alcohols (2,7-Octadien-1-ol), and furans (2-ethyl-Furan) in SAWG7, linked to lipid oxidation under saline-alkaline stress. These findings demonstrate that long-term saline-alkaline breeding achieves a potentially more diverse VOC profile in tilapia by altering its volatile profiles. The study provides insights for optimizing aquaculture practices to improve product quality in marginal environments.
研究领域:
水产养殖
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食品化学
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分析化学
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风味科学
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环境胁迫生理学
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DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 14
·4393
·
IF 4.927
Chao Li,Huiying Wan,Xinlong Wu,Jiaxin Yin,Limin Zhu,Hanjiang Chen,Xinbo Song,Lifeng Han,Wenzhi Yang,Heshui Yu,Zheng Li
Volatile organic compounds (VOCs) are the main chemical components ofSchizonepetae Spica(SS), which have positive effects on the quality evaluation of SS. In this study, HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry) and HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) were performed to characterize the VOCs of SS from six different regions. A total of 82 VOCs were identified. In addition, this work compared the suitability of two instruments to distinguish SS from different habitats. The regional classification using orthogonal partial least squares discriminant analysis (OPLS-DA) shows that the HS-GC-IMS method can classify samples better than the HS-SPME-GC-MS. This study provided a reference method for identification of the SS from different origins.Keywords:volatile organic compounds;Schizonepetae Spica;HS-SPME-GC-MS;HS-GC-IMS;OPLS-DA
研究领域:
药学化学
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分析化学
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中药学
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PubMed
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 5
·1142
·
IF 4.2
Xin Wang,Jiatao Guo,Siqi Zang,Baodong Liu,Yuhuan Wu
Matteuccia struthiopterisis one of the most globally consumed edible ferns and widely used in folk medicine. Reports mainly focus on young fronds and the rhizome which are common edible medicinal parts. However, there are few detailed reports on other parts. Therefore, the volatile components of different parts based on HS-SPME-GC-MS were identified, and total flavonoid contents, antioxidant activities and acetylcholinesterase inhibitory activities were compared in order to reveal the difference of volatile components and potential medicinal value of different parts. The results showed that total flavonoid contents, antioxidant activities and volatile components of different parts were obviously different. The crozier exhibited the strongest antioxidant activities, but only underground parts exhibited a dose-dependent inhibition potential against AChE. Common volatile compounds were furfural and 2-furancarboxaldehyde, 5-methyl-. In addition, it was found that some volatile components from adventitious root, trophophyll, sporophyll and petiole were important ingredients in food, cosmetics, industrial manufacturing and pharmaceutical applications.
研究领域:
药理学
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植物学
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分析化学
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药用植物
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PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Zhiqiang Zheng,Weiwei Wu,Zhihui Wang,Peng Zhang,Bangxing Ma,Yan Huang,Weijiang Sun
Cocoa aroma is a pleasant and highly market-accepted aroma type in white tea, yet its underlying key aroma components remain unclear. In this study, sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), molecular docking , and aroma addition tests were employed to elucidate the aroma characteristics and aroma profile of cocoa aroma white tea (CCWT), traditional white tea (WT) and cocoa beans (CC), and then construct a comprehensive aroma flavor wheel. It was observed that CCWT consists of a composite aroma dominated by Cocoa aroma, accompanied by flowery, sweet, and herbal aroma. Ten compounds were identified as key aroma constituents in CCWT, including linalool , nerol , and β-ionone. Notably, isovaleraldehyde , 2-methylbutyraldehyde, and phenylacetaldehyde were identified as the primary aroma components contributing to the cocoa aroma. Molecular docking results revealed that 3 key aroma components generate cocoa aroma through hydrogen bonding and hydrophobic interactions with olfactory receptors , with binding energies of less than −4 kcal/mol. The addition tests indicated that isovaleraldehyde and 2-methylbutyraldehyde primarily contribute to the cocoa aroma in CCWT, while phenylacetaldehyde likely enhances this aroma through synergistic effects with other compounds. This research provides essential scientific support for enhancing white tea quality and guiding product development. A solid foundation has been established to facilitate sustainable growth of the broader tea industry.
研究领域:
食品科学
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感官科学
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分析化学
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分子生物学
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茶叶化学
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香气化学
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PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Yuanyuan Shao,Xiaoqiong Liu,Zhuoya Zhang,Pengxiang Wang,Kaikai Li,Chunmei Li
The unique flavor and aroma characteristics of huajiao were not only influenced by cultivated varieties, maturity, but also geographic origin. This study compared the terpenoids of 48 species of huajiao using headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME-GC–MS) and electronic nose (E-nose). The E-nose results showed differences in huajiao from different origins and varieties, and from the PCA loading plots it was possible to conclude that some samples contained higher levels of hydrocarbons and alcohols, providing a preliminary discrimination between different species of huajiao. Further, GC-MS results showed that six key biomarkers could be used to distinguish red and green huajiao. Red huajiao in Central China contained more terpenoids than in other regions. Nine key biomarkers could be used to distinguish red huajiao from different regions. Oil huajiao exhibited a more distinct aroma in red huajiao. Green huajiao from Yunnan Province had more terpenoids than that from other provinces. The terpenoids content of Yunnan zhuyeqing was higher than other green huajiao. Heatmap analysis helped to find the most contributors of huajiao, which could be used as key terpenoids to differentiate huajiao of different regions or cultivars. Finally, through the correlation analysis of E-nose and GC-MS, it was found that the E-nose sensors could distinguish different huajiao by specific responses to some terpenoids in the samples.
研究领域:
植物学
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食品科学
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分析化学
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PubMed
高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2015
·
IF 4.169
Zhentao Tang,Yong Liu,Yixiang Duan
In this work, a laboratory preparation method based on sol–gel technology was proposed to develop a new kind of SPME (solid phase microextraction) fibers. Multi-walled carbon nanotubes (MWCNT) were selected as sol–gel active organic component. Stainless steel wires were used as the substrate of the fibers. Instead of traditional modification methods, microwave induced plasma was used to modify the stainless steel wire surface, resulting in a significant improvement in chemical adhesion of the fiber substrate and coating. The MWCNT coating exhibited several good properties. Acceptable fiber-to-fiber reproducibility (RSD ≤ 13%) and repeatability (RSD < 7%) were obtained. End-tidal breath of 10 normal humans were collected by Bio-VOC ® sampler and assayed by the optimized SPME-GC-MS method. The calibration curves were all linear ( R 2 ≥ 0.994) in the range from 0.03 to 403.3 ppbv for five alkanes. Detection limits (down to 0.001 ppbv) were about one order of magnitude better than those of commercial PDMS fibers. The recovery of the spiked alkanes in real breath sample at 1 ppbv ranged from 89.71 to 101.08% and the relative standard deviations were less than 8%. These results demonstrated the feasibility and practicality of the proposed preparation procedure. Applications of the in-house fabricated fibers for human breath analysis were successfully verified.
研究领域:
分析化学
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材料科学
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纳米技术
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生物医学工程
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环境科学
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Lu Liang,Yuchen Liu,Yuxin Liu,Siyi Gan,Xuejin Mao,Yuanxing Wang
The herbal tea made from the leaves and stems of Cyclocarya paliurus is thought to be more flavorful than those made from the leaves only. However, evidence supporting this view is not available yet. 53 VOCs and 54 non-VOCs were identified via HS-SPME-GC-MS and UPLC-Q-TOF/MS, respectively, which were found to vary dramatically in three groups of samples (combination of stems and leaves, separated leaves, and separated stems). 11 VOCs and 18 non-VOCs potential markers are responsible for the change of metabolic effects through the biosynthesis of flavonoids, the synthesis of terpenoids, and the oxidation of fatty acids and carotenoids. In response, the stems were effective to enhance fatty odors, the initial astringency and bitterness and the aftertaste of sweetness of the leaves. Stems are conducive to increasing total phenolic content, total flavonoid content and antioxidant capacity of Cyclocarya paliurus herbal extract because of the increase in polyphenols. In addition, the stems have the potential to be used as raw materials for nerolidol and polyphenols extraction. This study has been the first to determine the contribution of stem to the flavor of Cyclocarya paliurus herbal tea and these results provide the theoretical basis for making Cyclocarya paliurus herbal tea with stems.
研究领域:
植物化学
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食品科学
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代谢组学
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DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Xueling Zeng,Lei Zhao,Zhigang Zhang,Shikui Zhang,Patiman Rouzi,Shaopeng Wang,Ximo Bai,Shangdong Wang,Wenjuan Geng,Weiquan Zhou
Terpenoid biosynthesis was identified as a key pathway regulating apricot aroma. • Growing regions significantly shaped flavor profiles, each region has its unique, significant content of superior metabolites. • A total of 1438 volatile metabolites of 15 types, terpenoids were main components of volatile metabolites. • rOAV identified 27 key volatiles, 2-ethyl-4-hydroxy-3-methyl-2H-furan-5-one is a critical biomarker for regional origin, imparting fruity, sweet, and green odors. • Primary metabolic shifts (sugars, organic acids, amino acids) directly drive aroma formation. ‘Shushanggan’ apricots are strongly favored by consumers because of their high nutritional profile and unique flavor. However, their flavor characteristics significantly differ among different production areas, and the underlying mechanism remains unclear. Herein, targeted metabolomics was integrated with HS-SPME-GC–MS to analyze apricot metabolites across seven core production areas. Notably, sucrose (highest in Kashi (KS; 413,029.33 μg·g −1 ), organic acids, including malic acid and oleanolic acid, which were highest in Gongliu (GL), and γ-aminobutyric acid (highest in Tekes (TKS; 1365.06 μg·g −1 ) were the major components. Terpenoids were the main contributors to aroma. Twenty-seven characteristic volatiles were identified via the rOAV. Regional habitat significantly influenced metabolite accumulation, with strong correlations between nonvolatile metabolites and key volatiles. This study elucidates regional variations in apricot flavor and the underlying biochemical mechanisms. These findings provide a theoretical basis for the development of high-value products and industrial optimization. Download: Download high-res image (190KB) Download: Download full-size image
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高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Congyan Meng,Jie Wu,Chunrong Yan,Jianqiang Wei,Yuanxing Zhang,Tianjun Yuan,Ying Hou
This study investigated the effects of microwave thermal processing treatment (MD) and hot-air thermal processing treatment (HAD) on the volatile flavor compounds of coffee peel, using sun-dried (SG) samples as the control. GC–IMS and HS-SPME–GC–MS were combined with multivariate analyses (PCA and PLS-DA) and ROAV evaluation. A total of 62 and 56 volatile organic compounds (VOCs) were tentatively identified by GC–IMS and GC–MS, respectively, with ketones, aldehydes, alcohols, and esters representing the predominant classes. The two analytical methods exhibited complementary detection capabilities. PCA and PLS-DA clearly differentiated the three thermal drying treatments. Aroma-related compounds (VIP > 1 and ROAV ≥ 1) included 2-furanmethanethiol, 3-methylbutanal, (E)-2-decenal, ethyl heptanoate, hexanal, benzyl alcohol, linalool and β-ionone. Based on the nine core coffee flavor categories, SG exhibited a complex aroma profile characterized by herbal/vegetable, fruity, and nutty/cocoa notes; HAD was distinguished by highly pronounced floral notes; whereas MD presented both floral and roasted characteristics. The integrated analytical strategy effectively discriminated among different thermal processing treatments and identified putative aroma markers, which require further validation through olfactometry or sensory evaluation. This study provides a scientific basis for elucidating the flavor profile of coffee peel and supports the further development of coffee cascara tea products.
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高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2026
·
IF 4
Xinlei Shi,Heyan Li,Ling Yao,Nanyu Zhao,Zhihua Song,Jianhua Huang,Xiaosan Wang
BACKGROUND Moderate oxidation of chicken fat plays a vital role in enhancing meat aroma, yet the specific contributions of oxidation products to olfactory perception remain unclear. The present study investigated the effects of varying chicken fat oxidation levels on the volatile compounds and sensory properties of Maillard reaction products (MRPs) derived from chicken bone hydrolysate. RESULTS Headspace-solid phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) identified 132 volatile compounds in MRPs. Thirteen key aroma-active compounds exhibited odor activity values (OAVs) ≥ 1, notably ( E , E )-2,4-decadienal, ( E , E )-2,4-nonadienal and 2- n -heptylfuran, which contributed MRPs fatty, green and roasted notes. Molecular docking revealed that these volatiles formed stable interactions with specific human olfactory receptors, particularly OR1D2, with binding energies ranging from −6.2 to −3.8 kcal mol −1 . Among them, ( E , E )-2,4-decadienal exhibited the highest binding affinity (−6.2 kcal mol −1 ). Molecular dynamics simulations (100 ns) were further performed to assess the dynamic stability and key interactions of these receptor-ligand interactions. The results indicated that the complexes reached equilibrium after approximately 10–20 ns. Specifically, ( E , E )-2,4-decadienal exhibited the most stable binding conformation, characterized by a root mean square deviation of approximately 0.50 nm and persistent hydrogen bonding with Tyr-182. CONCLUSION Moderate lipid oxidation (specifically the O3 treatment, oxidized for 1.5 h) significantly enhanced chicken flavor by generating key aroma-active compounds that tightly and stably bind to human olfactory receptors. These findings provided theoretical insights into the potential molecular interaction mechanisms of meat aroma perception and suggested that controlled lipid oxidation is a feasible strategy for flavor enhancement. © 2026 Society of Chemical Industry.
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PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 12
·e70753
·
IF 3.4
Yu-Mei Zhai,Yongcheng Liao,Hong Li,Hui-dan Xiang,Weiwei Wu,Xiao-Juan Tang,Min Gong,Yun-Guo Liu
Honeysuckle samples from various plots in Pingyi County, Linyi City were selected and analyzed by integrating electronic tongue (E-tongue), electronic nose (E-nose), HS-SPME-GC-MS, and GC-IMS technologies with multivariate statistical analysis methods, a systematic analysis of the flavor characteristics and plot differentiation patterns of volatile organic compounds (VOCs) was conducted in the study. The results indicated that the E-tongue provided distinct sensor response patterns that correlated with taste attributes such as sweetness and bitterness, effectively discriminating samples from different plots. E-nose analysis further showed that aroma-related response intensities exhibited significant plot-based variation. Through HS-SPME-GC-MS and GC-IMS techniques, a total of 203 volatile components were identified. Based on HS-SPME-GC-MS data, using VIP > 1 and OAV ≥ 1 as screening criteria, seven key volatile markers were determined. From the GC-IMS data, 24 characteristic compounds were screened out using the criterion of VIP > 1, with aldehydes comprising the highest proportion. Furthermore, the random forest (RF) algorithm was employed to integrate these two sets of data. Monte Carlo cross-validation showed that the model accuracy reached 1.0, successfully identifying 15 key volatile compounds. This study provided a theoretical foundation and data support for optimizing the quality evaluation system of honeysuckle and innovating origin traceability technology through multi-dimensional flavor analysis and key marker screening.
研究领域:
食品化学
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分析化学
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植物科学
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感官分析
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化学计量学
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产地溯源
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产品关联
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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PubMed
高影响因子
危险品化学品经营许可证（带存储）