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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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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JOURNAL OF CHROMATOGRAPHY A
·
2026
·
IF 4
Wenhui Lu,Lingshuai Kong,Liangliang Zhang,Junchao Ma,Yinghua Qi,Mingyuan Lei,Xingzhu Li
GC-IMS fingerprints characterize dynamic chemical trajectories of paper aging. • CatBoost outperform for paper aging stage classification and chronological regression. • SHAP based interpretability identifies robust aging indicators and stage related chemical contributions. • An end-to-end platform enables automated interpretable chronological prediction with external validation. The determination of paper aging is crucial for forensic document examination, enabling the identification of temporal origin in forgery or fraud cases. Paper aging is difficult to distinguish due to the high compositional complexity, intricate temporal evolution mechanisms, and challenges in tracing diagnostic markers, limiting reliable chronological authentication. Herein, an interpretable generative end-to-end machine learning platform integrating gas chromatography-ion mobility spectrometry (GC-IMS) with machine learning was established for prediction of the temporal origin of forensic paper aging. Sixty-three differential volatiles were identified in paper materials via GC-IMS analysis. Chronological classification and regression machine learning models were constructed based the volatile fingerprints from papers aged 1 to 35 years. The CatBoost model achieved the best overall performance in both age-class identification and year prediction based on characteristic volatile profiles. SHAP (SHapley Additive exPlanations) model identified key markers as the most influential predictors, such as 3‑hydroxy-2-butanone-D, Hydroxyacetone, Cyclopentanone, and Isomenthone, enabling paper samples specific attribution of prediction outcomes. An end-to-end chronological prediction software tool was developed to automate data import, age prediction, and interpretation result generation, thereby improving its practicality and accessibility for forensic applications. Overall, this study provides a deployable analytical framework for interpretable chronological prediction of forensic paper aging and is expected to generate reliable results for judicial authentication.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Gangjun Guo,Xiuhua Lan,Wenting Xu,Fujun Miao,Jiarong Fu,Shangxuan Ma,Yuanmiao Wei,Xinghao Tu,Xiyong He
FMN showed superior ABTS scavenging and retained primary metabolites. • DMN boosted antioxidants via phenolic acids, flavonoids, and glutathione metabolites. • BMN severely compromised bile acid binding capacity, dropping from 76.39% to 50.62%. • BMN transformed green to nutty aromas via ketones, pyrazines, and low-threshold aldehydes. • Correlation network linked metabolites to antioxidant activity, revealing mechanisms. Different processing stages influence the color, flavor, and antioxidant activities of macadamia kernels. However, the biochemical mechanisms that occur during processing are not well known. This study integrated widely targeted metabolomics (UPLC-MS/MS) with GC-IMS to systematically characterize non-volatile and volatile compounds in macadamia kernels across key three sample groups: fresh kernels (FMN), low-temperature-dried kernels (DMN), and roasted kernels (BMN). A total of 622 non-volatile metabolites and 52 volatile compounds were identified. Low-temperature drying promoted the accumulation of phenolic acids and flavonoids, enhancing antioxidant capacity. Roasting degraded heat-sensitive nutrients but generated flavor compounds via Maillard reaction and lipid oxidation, shifting aroma from green to nutty notes. Nutritional assessment confirmed that roasting significantly reduced antioxidant activities and bile acid binding capacity. Pearson correlation analysis verified the key metabolite–antioxidant relationships. These findings provide critical insights into metabolic dynamics during nut processing and establish a scientific basis for optimizing thermal processing strategies. Download: Download high-res image (200KB) Download: Download full-size image
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JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 4
·e71069
·
IF 4.1
Minghui Xu,Fei Wang,Yukang Gu,Bei Zhang,Yuyang Shao,Jun Liu,Juan Kan,Man Zhang,Lixia Xiao,Xiaohua Qi,Liangjun Li,Shuping Zhao,Chunlu Qian
This study investigated the flavor profiles of 10 lotus root varieties using a combination of headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME–GC–MS), GC–ion mobility spectrometry (GC–IMS), high-performance liquid chromatography (HPLC), electronic tongue (E-tongue), and sensory evaluation techniques. While physicochemical parameters and major volatile organic compounds (VOCs) were similar across the varieties, their concentrations varied significantly. A total of 86 volatiles were detected by GC–MS, whereas GC–IMS identified 38, with orthogonal partial least squares discriminant analysis (OPLS-DA) revealing 29 (GC–MS) and 14 (GC–IMS) significant markers. Key odor-active compounds contributing to aroma differentiation included alcohols, aldehydes, and ketones, such as ( E )-2-nonenal (green, fatty), geraniol (floral), and 1-octen-3-ol (mushroom-like). Notably, Zaohua exhibited a distinctive fresh-green character attributed to elevated ( Z )-2-nonenal content, whereas Yeyong possessed unique floral scent characteristics distinct from other varieties. Sensory and E-tongue analyses confirmed distinctive characteristics in aroma and taste: Hucheng Wild ( HW) showed pronounced sourness and bitterness, whereas Suining White (SW) and E9:11 displayed prominent sweetness and umami attributes. An integrated analysis of VOCs, flavor amino acids, nucleotides, and sensory attributes highlighted the varietal differences in flavor, providing a theoretical foundation for lotus root classification and processing. Practical Applications This study identifies key flavor compounds and taste characteristics across 10 lotus root varieties through integrated sensory analysis and instrumental profiling. The findings provide valuable insights for food producers and breeders, aiding in the selection of lotus root cultivars with desirable taste profiles for both fresh consumption and product development.
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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.
研究领域:
食品科学
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微生物学
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分析化学
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生物信息学
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Frontiers in Nutrition
·
2024
·
IF 4
Yanchi Zhou,Jingtao Cui,Qiaozhu Wei,Long Wu,Tian Li,Weimin Zhang
Background: Aroma significantly influences the quality of rambutan seed oil. Nonetheless, few studies have examined the volatile composition of rambutan seed oil. Thus, there is a need for a comprehensive characterization of the aroma profile of rambutan seed oil.Methods: This study systematically investigated and compared the aroma characteristics of three types (BR-4, BR-5 and BR-7) of rambutan seed oils using HS-SPME-GC-MS and HS-GC-IMS techniques, augmented by chemometric modeling.Results: GC-MS identified 135 volatile compounds, primarily hydrocarbons and esters, while GC-IMS characterized 35 compounds, mainly aldehydes and alcohols. Multivariate statistical analyses revealed significant differences in the aroma profiles among the oil samples. BR-5 exhibited the highest levels of aldehydes and hydrocarbons, whereas BR-7 demonstrated the highest content of esters and ketones. 21 and 15 differentially volatile compounds were extracted from the datasets obtained via GC-MS and GC-IMS. These compounds primarily comprised esters (floral and fruity) and aldehydes (green and fatty), interacting to create the distinctive aroma profiles of the three rambutan seed oils.Conclusion: This study provides theoretical support for evaluating the flavor characteristics and utilization potential of rambutan seed oil.
研究领域:
食品科学
·
分析化学
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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.
研究领域:
食品科学与技术
·
微生物发酵
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风味化学
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分析化学
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感官科学
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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2025
·
IF 2.4
Hongjie Zhang,Shengyan Zhang,Junyi Ma,Youqiong Liu,Xueli Chen,Weibao Kong,Ji Zhang
This study employed a complementary analytical approach, combining headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace gas chromatography–mass spectrometry (HS-GC-MS), to comprehensively characterize the dynamic evolution of volatile organic compounds (VOCs) in virgin olive oil (VOO) from Chenggu 32 (CG-32) and Koroneiki (KK) cultivars across eight maturity indices (MIs). The combined strategy proved powerful: HS-GC-IMS detected 90 VOCs, excelling in profiling polar, aroma-active compounds, while HS-GC-MS confirmed 61 VOCs, providing broader metabolome coverage. Multivariate statistical analysis revealed that genetic cultivar is the primary driver of VOCs profile divergence. The CG-32 variety was characterized by a high abundance of aldehydes, imparting classic “green” notes, whereas the KK variety was dominated by ketones, resulting in a less traditional, intense aroma. Notably, a key finding was that genetic factors can override ripening trends, as evidenced by the late-harvest KK sample clustering with the early-harvest CG-32 sample based on VOCs signature. Orthogonal partial least squares-discriminant analysis (OPLS-DA) models exhibited exceptional predictive power ( Q 2 > 0.94) for varietal authentication, and a set of 35 key discriminatory markers (VIP > 1.0) was identified. This work underscores that MIs alone is an insufficient harvest guide and establishes a robust foundational methodology for VOCs-based quality control and varietal screening of olive oils. The high predictive power of the models demonstrates their potential for authenticity purposes, which now warrants validation with a larger sample set. Graphical Mapping the aroma of virgin olive oil: A dual-technique approach. HS-GC-IMS/MS analysis of two cultivars across eight maturity stages uncovered 35 key VOCs dictating oil identity and maturation. Multivariate modeling enabled precise differentiation, establishing a novel method for quality and authenticity verification.
研究领域:
食品化学
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分析化学
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香气科学
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园艺科学
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代谢组学
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Food Analytical Methods
·
2026
·Vol. 19
·期 2
·78
·
IF 3
Zhang Xiaoyun,Xing Wenli,Zhang Wenwen,Bai Wanming,Ma Junyi,Zhang Ji,Kong Weibao
Volatile flavor compounds are key determinants of the sensory quality and consumer preference of olive oil, and their compositional profiles are significantly influenced by geographical origin. To elucidate the regional differences in volatile flavors, this study employed headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with chemometrics to analyze oil samples from three major Chinese producing regions—Gansu, Yunnan, and Sichuan—as well as representative imported origins. A total of 56 volatile compounds were identified, including aldehydes, esters, alcohols, ketones, and terpenes. Fingerprint analysis revealed that terpenes were present at specifically high levels in some samples from Gansu, whereas alcohols and esters were more abundant in specific Sichuan samples and among the imported oils. Principal component analysis (PCA) showed limited overall separation among the regions, whereas partial least squares-discriminant analysis (PLS-DA) effectively discriminated samples from different geographical origins and identified 15 potential marker compounds with variable importance in projection (VIP) scores > 1. This study demonstrates that HS-GC-IMS coupled with chemometrics is an effective approach for screening volatile markers indicative of geographical origin, providing a potential research direction and data support for the traceability of olive oil.
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FOOD CHEMISTRY
·
2026
·
IF 9.8
Feifei Wang,LiFeng Liang,Haiqi Chen,Hao Yang,Shutong Liu,Zongcai Tu,Hui Wang
Durian is highly prized for its distinctive flavor, but cultivar-dependent price variations have driven economic adulteration. In this study, an integrated analytical platform combining GC–MS, GC-IMS, and chemometric modeling was employed to characterize volatile profiles across four durian cultivars (Monthong, Musang King, Sultan, and Medan). A total of 209 volatiles were detected, and cultivar-related flavor markers were identified: 11 for Monthong, 15 for Musang King, 9 for Sultan, and 5 for Medan. Key markers included 1-Octen-3-ol and alpha-lonone (Musang King), 3-Hydroxy-2-butanone (Monthong), 5-methyl-2-thiophenecarboxaldehyde (Sultan), and 2-decanone (Medan). Furthermore, the correlation between flavor compounds and potential biosynthetic precursors was analyzed. Ethyl 2-methylbutyrate exhibited strong associations with isoleucine (r 2 = 0.8) and (E, E)-2,4-heptadienal with linoleic acid (r 2 = 0.92), suggesting varietal aroma differences arise from distinct amino acid and fatty acid metabolism. Collectively, this study established an analytical framework for durian cultivar identification while providing preliminary mechanistic insights into flavor markers.
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Food Chemistry-X
·
2026
·
IF 9.2
Hanxiu Deng,Shuteng Huang,Ruyue Zhang,Shengqian Sun,Xia Wei,Zijian Wang,Zhibin Wang,Jiayu Zhang
A traditional Botanical-Infused Chinese Fortified Wine-Guogong (BCFW) has a complex formula and diverse chemical composition. In this study, chemical profiling of BCFW was performed using UHPLC-Q-Exactive Orbitrap MS in both full-scan and complementary modes. A chemical database of BCFW was constructed from 30 botanical ingredients, with compounds identified through diagnostic ions and fragmentation patterns and further verified using literature sources. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) was employed to profile volatile organic compounds (VOCs) in both BCFW and base wine, and chemometric analysis revealed batch-to-batch variations. A total of 658 compounds were identified, including 590 non-volatile and 68 volatile constituents. HS-GC-IMS fingerprints revealed generally consistent VOC profiles across batches, with notable differences observed in S1, S7, and S10. This comprehensive chemical characterization of BCFW provides a valuable reference for quality assessment and control.
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危险品化学品经营许可证（带存储）