ANALYTICAL AND BIOANALYTICAL CHEMISTRY
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2025
·
IF 3.8
Sun Tao,Shen Xin,Yang Xinyu,Qi Haolong,Yang Kexin,Xing Yilin,You Mengyi,Duan Mengyao,Cai Zhiqiang,Nardiello Donatella,Quinto Maurizio,Liu Xianming,Zhang Shusheng
Cyclotriveratrylene (CTV) possesses a rigid and bowl-shaped architecture with a π -electron-rich cavity. In this work, CTV modified with C10 alkyl chains (CTV-C10) has been synthesized and used for the first time as a stationary phase for gas chromatography (GC) analysis. The statically coated CTV-C10 column showed moderate polarity and high column efficiency (3446 plates m −1 , determined by n -dodecane at 120 °C). Due to its nanoscale channels, the CTV-C10 column displayed a strong affinity for aromatic compounds. Compared with CTV and commercial HP-5 and HP-35 columns, the CTV-C10 column exhibited better performance for the critical resolution of dibromobenzene, dichlorobenzene, and chloronitrobenzene isomers. Moreover, CTV-C10 columns showed 0.02%, 0.09%, and 4.96% repeatability RSD values for intra-day, inter-day, and between-columns, respectively. This study demonstrated the feasibility of CTV-C10 columns, providing a new perspective for developing selective nanoscale separation channels through CTV stationary phases in chromatographic analysis. Graphical abstract
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Food Chemistry-X
·
2025
·
IF 8.2
Zhigui He,Yan Hu,Yuqing Zhang,Yingying Cui,Yingying Liu,Saeed A. Asiri,Sam Al-Dalali
This study aims to examine the changes in volatile compounds of Lipu taro pork at various cooking stages, including raw pork meat (RP), pre-cooked meat (PM), roasted meat (RM), ultrasonically cured meat (UC), and steamed meat (SM). GC-IMS, fatty acid analysis, electronic tongue, and electronic nose were employed to identify flavor compounds at each processing stage, and the results were analyzed using multivariate statistical methods. Findings showed that the fatty acid content in PM was significantly higher than in pork from other stages, followed by the UC group, while SM had the lowest. GC-IMS detected a total of 60 compounds, including aldehydes, ketones, alcohols, and esters. Significant differences in flavor compound composition were observed across the various processing stages. Using the PLS-DA model, 21 compounds with VIP values above 1.0 were identified, with methyl-5-hepten-2-one (VIP > 1.5) being the most important for differentiation, followed by acetone, 2-pentanone, and ethyl hexanoate-D (VIP > 1.4).
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FOOD RESEARCH INTERNATIONAL
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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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Foods
·
2025
·Vol. 14
·期 11
·1966
·
IF 5.1
Yu Zhao,Rui Yang,Wei Wang,Tongle Sun,Xinyao Han,Mingxun Ai,Shihao Huang
The fermentation of prune juice significantly enhances its nutritional profile, antioxidant capacity, and flavor characteristics. In this study,Non-Saccharomyces cerevisiaeandLactiplantibacillus plantarumwere used to co-ferment prune juice to systematically investigate the dynamic changes in physicochemical properties and antioxidant activity during fermentation. The evolution of volatile compounds across fermentation stages was analyzed using gas chromatography–ion mobility spectroscopy (GC-IMS) combined with chemometric methods, including principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that after fermentation, the total acidity (TA), total phenolic content (TPC), and total flavonoid content (TFC) increased by 37.35%, 20.28%, and 28.95%, respectively. Meanwhile, the pH, total soluble solids (TSS), and reducing sugars (RS) decreased by 16.87%, 23.36%, and 39.94%, respectively. Additionally, the DPPH radical scavenging capacity and ABTS radical scavenging capacity improved by 76.16% and 57.25% during fermentation process. A total of 37 volatile compounds were identified across the four fermentation stages of prune juice (PJ). These compounds included 14 esters, 8 alcohols, 7 aldehydes, 4 terpenoids, 3 ketones, and 1 amine. Considerable quantities of organic acids and free amino acids were detected in samples from all fermentation phases. Among these, lactic acid, citric acid, and D-glucuronic acid exhibited significant increases in their concentration (p< 0.05). In the free amino acid profile of fermented prune juice (FPJ), asparagine was the most abundant component, followed by glutamine and proline.
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MICROCHEMICAL JOURNAL
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2025
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IF 5.1
Wenhui Lu,Liangliang Zhang,Zixuan Nie,Xian Wu
Fire investigation plays a crucial role in determining the origin and cause of fire incidents, thereby influencing subsequent criminal liability assessments. The collection and analysis of trace evidence play a significant role in evidence confirmation, case reconstruction, and advancing forensic science for solving fire-related cases. On-site combustion residues present significant challenges due to their complex sources, minute quantities, and compromised integrity, complicating trace evidence retrieval in public security operations. Combustion-derived odor traces offer potential sources for volatile-based evidence analysis. This study utilized Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS) to comprehensively profile volatile organic compounds (VOCs) in paper-based combustion residues. Tree-based machine learning algorithms were integrated to identify key VOC markers, enabling rapid source apportionment of multi-category and low-concentration volatiles. A total of 51 different types of volatiles were qualitatively identified, along with the visualization of topological distribution and fingerprint. The Categorical Boosting (CatBoost) model was identified as optimal, achieving high accuracy (96.67 %), precision (96.51 %), recall (97.22 %), F1-score (96.72 %), and an AUC value of 100 %. The SHapley Additive exPlanations (SHAP) framework was applied to interpret feature importance, enhancing model credibility and operational transparency. This study has demonstrated that integrating interpretable machine learning with HS-GC-IMS strategies can elucidate complex relationships between diverse on-site combustion residue sources and their characteristic VOC profiles. These findings are expected to provide a scientific foundation for fire case investigations, compensation claims, and liability assessments.
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Food Chemistry-X
·
2025
·
IF 8.2
Zhuyu Yang,Zefan Chen,Weijia Zhang,Jinlin Wang,Fan Bai,Ruichang Gao,Yujin Li,Jian Li,Yuanhui Zhao,Xinxing Xu
This is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality. Ten aroma attributes were identified and rated by sensory descriptive analysis. 47 and 50 volatile compounds were identified by two aroma extraction methods (SPME, SAFE) combined with GC–MS, respectively. 27 potential key aroma-active compounds were quantitated and further screening through AEDA and OAV calculation. Finally, 21 key aroma active compounds (OAV > 1, FD ≥ 9) were screened, including butanal, hexanal, ( Z )-4-heptenal, ( Z )-2-penten-1-ol, 2-nonanone, nonanal, 1-octen-3-ol, 2-ethyl-1-hexanol, benzaldehyde, acetic acid and other compounds. Recombination and omission tests verified that these compounds played an important role in the overall aroma profile of different caviar samples. The different contribution of key volatile aroma compounds to the overall aroma system of caviar resulted in the difference of caviar flavor quality.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Baoqing Bai,Junnan Li,Ziqing Zhang,Ying Zhang,Tao Bo,Jinhua Zhang,Ligang Yu,Sanhong Fan,Yukun Yang
This study characterized the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet (HJMHJ) using headspace solid phase microextraction-comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC × GC-TOF-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and intelligent sensory technologies. The results identified six volatile compounds (isobutyric acid, dibutyl phthalate, α-terpineol, β-damascenone, 2-pentyl-furan and γ-nonalactone) as the key aroma compounds. Metabolic network analysis revealed that glycolysis plays a crucial role in Huangjiu metabolism. Ultra-fast gas-phase electronic nose (UF-GC-E-nose) demonstrated a strong association between HJMHJ and acetoin, while electronic-tongue (E-tongue) indicated that HJMHJ exhibited the highest response to freshness, the lowest to sweetness and an intermediate to bitterness. Molecular docking showed that OR1A1 exhibits the strongest binding energy (−8.1 kcal/mol) to β-damascenone through hydrogen bonding and hydrophobic interactions. This study provides theoretical support for the incorporation of herbs into Huangjiu production.
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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.
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Foods
·
2025
·Vol. 14
·期 9
·1537
·
IF 5.1
Zhihui Liu,Xiaoting Chen,Bei Chen,Yinghong Qu,Haiyan Tang,Ruowen Wu,Kun Qiao,Yongchang Su,Nan Pan,Tingru Chen,Wenzheng Shi,Zhiyu Liu
As a culturally iconic Chinese delicacy, pufferfish lacks systematic research on thermal processing optimization and pre-cooked meal development, limiting its industrial standardization and quality preservation. This study aimed to bridge this gap by evaluating steaming effects onTakifugu flavidusquality. This study systematically evaluated its physicochemical properties and flavor profiles under different steaming durations by determining the water loss rate, mass loss rate, water distribution status, textural properties, color, and free amino acid content using an electronic nose, electronic tongue, and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results indicated that the core temperature of the fish meat reached 70 °C after 9 min of steaming. With higher steaming time, its mass loss rate and water loss rate generally increased, though the water loss rate temporarily decreased at 10 min. The mass loss rate stabilized after 12.5 min. The hardness and chewiness of the fish meat increased significantly when steamed for 12.5 min or longer. After 5 min of steaming, the brightness value and yellow-blue value of the fish meat significantly increased, whereas the red-green value significantly decreased. The total free amino acid content showed a fluctuating upward trend and electronic tongue analysis revealed an increase in umami and richness after steaming. Electronic nose and HS-GC-IMS analyses demonstrated that the variety and content of volatile flavor compounds significantly increased with prolonged steaming. Sensory evaluation showed that the 10 min steaming group exhibited better texture and color, while the 15 min steaming group had the best odor. Therefore, the optimal steaming time forT. flaviduswas determined to be 10–15 min. For home cooking, a 15 min steaming process achieves the peak abundance of flavor compounds and the highest sensory evaluation score. For the industrial production of pre-cooked meals, a 10 min steaming process can meet the doneness requirements while maintaining suitable textural properties and color stability. The findings of this study not only advance the scientific understanding of thermal processing effects on pufferfish quality attributes, but also establish a critical technological foundation for developing standardized industrial processing protocols and high-quality pre-prepared pufferfish products.
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Food Chemistry-X
·
2025
·
IF 8.2
Fangjie Cao,Xinyi Che,Xingyu Liu,Tingmei Yan,Yutong Li,Shu Liu,Yichao Ma,Dandan Ren,Hui Zhou,Qiukuan Wang,Yunhai He,Han Zhang
The fishy odor of salted kelp, mainly derived from halogenated hydrocarbons, sulfur-containing compounds, and free fatty acids, limits its sensory quality and market value. This study evaluated microbial deodorization using six food-grade strains— Pichia kluyveri, Saccharomyces cerevisiae, Wickerhamomyces anomalus, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Pediococcus pentosaceus —in single and co-fermentation systems. GC-IMS, relative odor activity values, and sensory evaluation identified 1-octen-3-one as the dominant off-odor compound. Fermentation significantly reduced 1-octen-3-one while increasing aroma-active volatiles such as isovaleraldehyde, isopentanol, and isopropyl propionate, likely through enzymatic degradation and microbial biosynthesis. Sensory analysis confirmed improvements in aroma and overall acceptability with minimal changes in color and texture. These findings clarify microbial modulation mechanisms of kelp flavor and support the development of value-added fermented kelp products.
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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.
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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.
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危险品化学品经营许可证（带存储）