ENTOMOLOGIA EXPERIMENTALIS ET APPLICATA
·
2018
·Vol. 166
·期 6
·483-490
·
IF 1.454
Guofeng Mao,Jiaxin Tian,Ting Li,Hatem Fouad,Hassan Ga'al,Jianchu Mo
The attraction of parasitoids to their hosts is a key issue in efforts to enhance biological control efficiency. This study was conducted to identify which rice plant volatiles are attractive to females of the rice planthopper egg parasitoid Anagrus nilaparvatae Pang et Wang (Hymenoptera: Mymaridae) by using Y-tube olfactometer behavior assays. Our results demonstrated that 10 of 17 selected volatiles – that is, 3-carene, linalool oxide, linalool, benzyl alcohol, benzaldehyde, methyl salicylate, ( E )-2-hexenal, ( E )-2-hexen-1-ol, ( E )-3-hexen-1-ol, and hexanal – from three major groups of rice plant volatiles – terpenoids, aromatic compounds, fatty acid derivatives – attracted female A. nilaparvatae at various doses. Two full-component mixtures of 10 behaviorally active compounds at different ratios were more attractive to wasps compared with individual volatiles. Blends composed of the 10 behaviorally active compounds in their optimally attractive doses (i.e., each in the dose that elicited the strongest response in the wasps) or at equal mass ratio may be considered as attractants for A. nilaparvatae and thus help to control rice planthoppers.
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FOOD CHEMISTRY
·
2018
·
IF 4.946
Qincao Chen,Yin Zhu,Weidong Dai,Haipeng Lv,Bing Mu,Pengliang Li,Junfeng Tan,Dejiang Ni,Zhi Lin
The formation of and dynamic changes in aroma during white tea processing have not previously been systematically investigated. In this study, advanced comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry was employed to investigate the mechanism of white tea aroma formation. A total of 172 volatiles were identified and mainly comprising endogenous volatiles, which displayed diverse change trends during the withering period. In this process, free aroma precursor amino acids and glycosidically bound volatiles (GBVs) were found to contribute to the formation of white tea aroma, with the differential expression of aroma-related key genes accounting for various accumulation of endogenous volatiles and GBVs. In addition, the drying was also shown to play an important role in the formation of white tea aroma. Our study provides the first characterization of white tea aroma formation and establishes a theoretical basis for quality control during white tea processing operations.
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MICROCHIMICA ACTA
·
2018
·Vol. 185
·期 6
·1-7
·
IF 5.705
Yu Li-Qing,Wang Li-Ya,Su Fei-Hong,Hao Ping-Yu,Wang Huan,Lv Yun-Kai
A stainless steel fiber was coated with a gate-opening controlled metal-organic framework ZIF-7 via a sol-gel method and applied to the solid-phase microextraction of aldehydes (hexanal, heptanal, octanal, nonanal, decanal) from exhaled breath by lung cancer patients. The effects of temperature and time on the sorption and desorption were optimized. Under optimum condition, the modified fiber displays enrichment factors (typically ranging from 300 to 10,000), low limits of detection (0.61–0.84 μg L −1 ), and wide linear ranges of hexanal, heptanal (5–500 μg L −1 ) and octanal, nonanal, decanal (10–1000 μg L −1 ). The high extraction capability for aldehydes is thought to result from (a) the combined effects of the large surface area and the unique porous structure of the ZIF-7, (b) the hydrophobicity and gate-opening effect of the sorbent, (c) the high selectivity of the window, and (d) the presence of unsaturated metal-coordination sites. The coated fiber is thermally stable and can be re-used >150 times. The relative standard deviation (RSD) for six replicate extractions using a single fiber ranged from 1.4–15.3% for intra-day and 2.4–16.1% for inter-day. The fiber-to-fiber reproducibility for three fibers prepared in parallel was in the range of 2.4–12.6% (RSD). The method was applied to the extraction of aldehydes from real samples and to the quantitation by gas chromatography. Recoveries from spiked samples ranged from 84 to 113%.
A metal-organic framework ZIF-7 coated stainless steel fiber was prepared via sol-gel method. The self-made fiber was applied in the solid phase microextraction of aldehydes from exhaled breath of lung cancer patients.
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2019
·Vol. 43
·期 10
·e14111
·
IF 1.288
Yiqi Zhang,Xuting Ma,Zhiyuan Dai
Yellowfin tuna is one of the favorite aquatic foods and possesses high economic value due to its unique pleasant flavor and good nutrition quality. Volatile and nonvolatile compounds that affect the flavor quality of tuna fish during canning process were investigated. The volatiles were analyzed by headspace solid-phase microextraction combined with GC-MS and the nonvolatiles were characterized by free amino acids, 5′-nucleotides, and organic acids. Histidine, lysine, inosinic acid, tartaric acid, and succinic acid were the key taste compounds in tuna fish. A total of 7, 9, and 7 aroma-active compounds were identified in raw, cooked, and canned fish samples, respectively. Decanal, nonanal, octanal, and (E)-2-nonenal were the predominant odorants in raw samples. Octanal, nonanal, 2-pentylfuran, 1-octen-3-ol, hexanal, and 2-ethylfuran contributed to the characteristic flavor of cooked samples. 2-Methyl-3-furanthiol, octanal, and nonanal were the main aroma-active compounds detected in the canned samples responsible for the meaty and fatty odor. Practical applications Yellowfin tuna is one of the most commercial fish species for its excellent economic and nutritional value. The tuna fish processing methods are mainly frozen, cooked, smoked, and canned after thermal processing. The flavor components of tuna would vary greatly depending on the processing method. Although quality characteristics are very important for the economic value of tuna, there is scarce information comparing the volatile and nonvolatile compounds in tuna meat during canning process. This research could provide basis data for the process and the quality improvement of tuna products.
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INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2017
·
IF 1.427
Hansong Yu,Ruixue Liu,Yaohui Hu,Baojun Xu
The objective of the current study was to discover how processing technology affects beany flavor of soymilk. Four different technology routes, namely soaked soybean-boiling before filtration, soaked soybean-boiling after filtration, dry soybean-boiling before filtration (DS-BBF soymilk), and dry soybean-boiling after filtration, and 26 soy cultivars were utilized to process soymilk. The nine odor compounds hexanal, hexanol, trans-2-nonenal, 1-octen-3-ol, trans,trans-2,4-decadienal, benzaldehyde, 2-pentyl furan, 1-octen-3-one, trans,trans-2,4-nonadienal were detected by headspace gas chromatography using 2-methyl 3-heptanone as the internal standard. The results showed that both soybean cultivars and the different processing technologies significantly affect the soymilk flavor. The DS-BBF soymilk and Wuxingdou 2 had the lowest total odor compounds content. Therefore, DS-BBF processing method is suggested to produce the low beany flavor of soymilk in the industry.
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ANALYTICA CHIMICA ACTA
·
2017
·
IF 4.95
Yao Sun,Zhaobing Guan,Hongwei Cai,Yiyong Huang,Yawei Lin,Xiaosong Hu
A pre-column fluorescent derivatization method based on nitrone formation has been applied to determine furfurals (e.g. furfural (F), 5-methyfurfural (5-MF) and 5-hydroxymethylfurfural (5-HMF)) in food samples for the first time. An N-substituted hydroxylamine reagent 4-((hydroxyamino)butyl)-7-hydroxycoumarin (HAHC) was used to react with the aldehyde group of furfurals to form stable nitrone derivatives with high fluorescence intensities . The reactions proceeded under mild conditions in 30 min with high derivatization yields (>93%). A baseline-separation of three furfurals derivatives was subsequently achieved within 25 min on a reversed-phase column. The detection limits were at the low femtomol level (S/N = 3, 20 μL per injection). The linear range of the calibration curve was 0.4–4000 nM with good correlation coefficients (R 2 ≥ 0.9991). The proposed method was further applied for food sample analysis, such as bovine milk powder and raisin. Satisfactory recoveries were obtained in the range of 94.7%–103.5%. Above all, this pre-column derivatization method is simple, fast and highly sensitive, providing an effective and promising way for future studies of aldehydes in different matrices.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Jing Liu,Yan Ping Chen,Penglin He,Ziyu Ding,Yun Guo,Songhe Cui,Chao Ma,Zhiping Xie,Sun Xia,Yin Zhang,Ye Liu,Yuan Liu
Hexanal is considered as an important volatile compound indicator for the assessment of freshness and maturity of foods. Therefore, sensitive and stable monitoring of hexanal is highly desired. Herein, an efficient receptor immobilization strategy based on ZIF-8@ Single-walled carbon nanotube (SWCNT) and nanosomes-AuNPs/Prussian blue (PB) was proposed for the development of olfactory biosensors. ZIF-8@SWCNT as dual support materials provided a high density of active sites for nanosomes loading. Moreover, the co-electrodeposition of nanosomes-AuNPs and PB on the sensor interface effectively amplified the electrochemical signal and maintained the activity of the receptor. The combination of ZIF-8@SWCNT with AuNPs/PB imparts excellent sensing performance of the biosensor with a wide detection range of 10 −16 –10 −9 M, a low detection limit of 10 −16 M for hexanal, and a long storage stability of 15 days. These results indicate that our biosensor can be a powerful tool for versatile applications in food and other related industries.
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Food Bioscience
·
2024
·
IF 4.8
Dan Li,Zheqi Zhang,Kaihua Zhang,Shouwei Wang,Xiaoman Li,Mingwu Zang
Fatty acids and volatile substances in hybrid pork (Duroc × Landrace × Yorkshire; DLY) and four indigenous pork (Guangdong small-ear spotted; hill black; Beijing black, BB; and Qingyu) in raw, cooked, and reheated states were explored. The objectives were to determine odor differences between DLY and indigenous pork and the difference in changes after heating and reheating and to clarify the reasons for these changes. Results revealed that C 18:1 and C 20:4 fatty acids are the key to distinguishing DLY pork from indigenous pork. After cooking, the greatest decrease was observed in the proportion of polyunsaturated fatty acids in pork, and after reheating, monounsaturated fatty acids were detected, except in the BB pork. The substances that accounted for the difference between DLY and indigenous pork were 2,3-octadione, hexanal, 1-octen-3-ol, 2-nonanone (after heating), and (Z)-2-nonenal (after reheating). Reheating reduced the content of nonanal, 2,3-octandione, hexanal, and ( E , E )-2,4-decadienal, resulting in the deterioration of the aroma. In the DLY pork, the dramatic increase in the ( Z )-2-nonenal content may be the key factor. Principal component analysis identified that the difference in aroma between DLY and indigenous pork increased after reheating, but hierarchical cluster analysis showed that regardless of treatment, flavor difference was smaller between DLY and indigenous pork than among indigenous pigs. The analysis results show that differences in fatty acid content and oxidation path in unsaturated fatty acids were the reasons for the difference in aroma and the deterioration of flavor after reheating.
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Food Bioscience
·
2024
·
IF 4.8
Baoqing Bai,Lanqi Zhang,Ying Zhang,Bin Feng,Tao Bo,Jinhua Zhang,Sanhong Fan,Yukun Yang
The fermentation rounds in the brewing process of Qingxiangxing Baijiu (QXB) significantly influence its quality and flavor. This study investigates the flavor characteristics of two rounds of QXB: Dacha-Baijiu and Ercha-Baijiu. Analysis via HS-SPME-GC × GC-TOFMS revealed a higher number of volatile organic compounds (VOCs) in Ercha-Baijiu, whereas Dacha-Baijiu exhibited elevated concentrations of alcohols and esters. Orthogonal partial least squares discrimination analyses indicated significant flavor differences between the two rounds. Based on odor activity value (OAV >1) assessment, 51 VOCs were identified as key aroma contributors, with β-damascenone, isovaleraldehyde, ethyl caprylate, and ethyl hexanoate being particularly prominent. Furthermore, 37 volatile compounds were accurately identified using GC-IMS, effectively constructing a fingerprint of the flavor differences between two rounds of QXB. Sensory analysis revealed significant distinctions in both aroma and taste. Dacha-Baijiu exhibited more intense aroma of sweet, floral, and grain, as well as taste of sour and fresh, while Ercha-Baijiu was marked by strong acid, alcoholic, and fruit aroma, as well as sweet, bitter and salty taste. This study elucidates the flavor characteristics of two rounds of QXB, which providing valuable insights for the processing technology and flavor quality control of QXB.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Zhe Cai,Qinbo Jiang,Ruihao Zhang,Yifang Ma,Kaini Chen,Shijie Zheng,Peng Li,Cheng Zeng,Hui Zhang
The processing techniques of camellia oil, containing freshly squeezed (FSCO), refined (DFCO), cold-pressed (OFCO), and hot-pressed (RFCO), significantly influence flavor compounds and organoleptic properties. In this study, the preference for FSCO and RFCO was revealed by sensory evaluation due to the “fruity” and “roasted” flavors, respectively. Flavor differences among oils were accurately distinguished by the E–nose. A total of 77 and 116 odorants were identified by headspace-gas chromatography–ion mobility spectrometry (HS–GC–IMS) and gas chromatography–mass spectrometry (GC–MS), respectively. The gas chromatography–olfactometry (GC–O) and detection frequency analysis identified 34 active-aroma compounds with DF ≥ 2. Aroma recombination and omission experiments further confirmed that (E)-2-nonenal and nonanal, derived from the degradation of unsaturated fatty acids, significantly contributed to “green” and “fruity” aromas. Notably, these concentrations positively correlated with sensory preference. This study provides valuable insights into the flavor identification of camellia oil and the improvement of processing techniques.
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Horticultural Plant Journal
·
2025
·
IF 6.2
Wenyi Duan,Zhenyu Yao,Chengkui Qiao,Junren Meng,Shihang Sun,Lei Pan,Liang Niu,Guochao Cui,Zhiqiang Wang,Wenfang Zeng
Volatile organic compounds (VOCs) are the main chemical compounds that determine the characteristic aroma and flavor of fruit. In this study, we identified a total of 97 VOCs, including 5 C6 compounds, 12 aldehydes, 4 alcohols, 10 esters, 13 lactones, 18 terpenes, 8 norisoprenoids, 8 ketones, 3 hydrocarbons, 8 phenylalanine derivates, and 8 other compounds, in 60 peach cultivars using headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrophotometry (GC-MS). A wide range of VOCs were detected in these germplasm resources with respect to both quantity and concentration. Correlation analysis with different physiological traits demonstrated that the genetic background exerts a significant influence on the composition and content of VOCs among peach cultivars. For example, the content of norisoprenoid was significantly lower in yellow-fleshed peach than in white-fleshed peach, and lactones were almost undetectable in stony hard peach. Among the 97 VOCs, 26 exhibited odor activity values (OAVs) exceeding 1, suggesting that these compounds act as key odorants in the peach VOC composition. Moreover, six structural genes associated with the synthesis of γ-decalactone and ( Z )-3-hexenyl acetate and five genes linked to aldehyde and 1-octen-3-one biosynthesis were identified through weighted gene co-expression network analysis (WGCNA). Additionally, 15 transcription factors (TFs) were identified as potentially regulating VOC synthesis. Overall, these data provide insight into the factors contributing to the differences in aroma qualities among peach cultivars, which can help to promote the development of peach breeding.
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Food Chemistry-X
·
2024
·
IF 6.5
Yujiao Cheng,Leng Han,Linzi Shao,Hua Wang,Zheng Guo,Guijie Li
Pomelo flowers emit a strong fragrance and give aromatic odors. Volatile compounds from pomelo flowers were analyzed at three developmental stages and in the main organs by molecular sensory science. A total of 134 volatiles including 25 odorants, were analyzed by gas chromatography–mass spectrometry/pulsed flame photometric detector (GC–MS/PFPD) and multidimensional GC–MS/olfactory (MDGC–MS/O). The total volatile content varied among pomelo flowers at different developmental stages (stage-III > stage-II > stage-I) and among different organs of pomelo flowers (petal > pistil > stamen). Linalool was an important odorant with a high OAV, and floral/fruity comprised the predominant aroma profile. Four odorants, ethyl 2-methylbutanoate, linalool, β-myrcene, and 2-butenal, were selected based on variable importance in projection (VIP) values and contributed mainly to the discrimination of pomelo flowers at three different developmental stages. Linalool, β-myrcene, d -limonene, and ethyl hexanoate were potential markers for evaluating flavor differences in pomelo floral organs.
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危险品化学品经营许可证（带存储）