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.
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Foods
·
2025
·Vol. 15
·期 1
·
IF 5.1
Hewei Shi,Lichuang Cao,Yaxin Bai,Yu Wang,Sihao Liu,Lishui Chen,Jiansheng Zhao,Shaohua Meng,Junguang Li
This study aimed to characterize the physicochemical, structural, and volatile compound changes in commercially sterilized pre-cooked braised chicken (PBC) during storage at 25 °C, using analyses conducted every 30 days from 30 to 180 days. Assessed parameters included microstructure, color, texture, pH, malondialdehyde (MDA) content, Ca2+-ATPase activity, and volatile organic compounds (VOCs). Significant quality changes occurred during storage. Specifically, theL* value decreased, and thea* value increased, while hardness, springiness, chewiness, and Ca2+-ATPase activity declined. pH increased from 6.01 to 6.59, and MDA content rose from 10.16 to 23.42 nmol/g. 91 VOCs were identified by gas chromatography-ion mobility spectrometry (GC-IMS), comprising 13 alcohols, 18 aldehydes, 18 ketones, 3 acids, 9 esters, 12 hydrocarbons, 6 aromatics, and 12 others. VOC profiles shifted dynamically: key aldehydes and ketones decreased initially, then increased, whereas alcohols, esters, hydrocarbons, and sulfur-containing compounds increased, then decreased. Prolonged storage significantly deteriorated the quality and altered the flavor profile, providing insights for PBC storage.
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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.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Mengna Zhang,Xuejiao Xu,Pinjia Chen,Shilei Wang,Caiqin Liu,Nan Wang,Jianchang Jin
Antarctic krill oil (AKO) is known for its richness in unsaturated fatty acids, but its oxidative sensitivity hinders its utilization in functional foods. In this study, qualitative and quantitative analyses of lipids in AKO based on lipidomics were performed, and gas chromatography-ion mobility spectrometry was used for monitoring AKO flavor changes during storage. 1678 lipids were identified, belonging to 26 subclasses of AKO, with glycerophospholipids being the most abundant. Through a chemometrics analysis, 326 differentially abundant lipids and 30 characteristic volatile flavor substances with VIP > 1 and P < 0.05 were screened in AKO. 10 lipid molecules were considered as key precursor lipids for the oxidation of AKO, namely LPA 20:2, PA 16:1_20:5, PI-Cer 13:2;2O/16:2;O, PMeOH 12:0_22:6, CAR 20:1, DG 22:1_18:3, DGCC 8:0_17:0, LPA 17:0, MG 18:1, and TG 16:1_17:2_36:10, which were correlated with key aromatic compounds. This study provides a theoretical basis for understanding the oxidation mechanism during AKO storage.
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Food Chemistry-X
·
2025
·
IF 8.2
Kewei Lin,Qiaomei Shen,Dongjie Liu,Lukai Ma,Feng Wang,Gengsheng Xiao
To explore changes in volatile compounds of freeze-dried mango powder following various physical field treatments (microwave, irradiation, low-temperature plasma), electronic nose, HS-GC-IMS, and HS-SPME-GC–MS were employed for flavor compound characterization. GC-IMS and GC–MS identified 42 and 97 flavor compounds, respectively, with beta-Damascenone, (E)-2-Octenal, Nonanal, α-Pinene, Ionone, (1 S )-(−)-alpha-Pinene, (E,E)-2,6-Nonadienal, (E)-2-Nonenal, and (−)-Isocaryophyllene were the primary flavor constituent in mango powder. Various physical field treatments disrupted mango powder's cell structure, augmenting surface roughness, diminishing particle size, and affecting volatile compound release. Subsequent flavor analysis distinctly differentiated overall flavor among mango powders post different pretreatments, with microwave and irradiation treatments resembling untreated samples but exhibiting heightened floral and fruity notes, low-temperature plasma treatment intensified mango flavor and enriched aroma. In summary, physical treatments emerge as efficacious means to enhance freeze-dried mango powder's flavor quality.
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JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
·
2025
·
IF 3.1
Tan Xue,Qi Wang,Panpan Zhang,Yan Miao,Jianing Sun,Fengyu Dong,Xinjing Gui,Jing Yao,Ruixin Liu
This study investigates the consistency between the formula granule decoction of stir-fried Bombyx Batryticatus(JC-DGD) and its traditional decoction (JC-TD) counterpart, using roasted Bombyx Batryticatus as a representative example.First, used high-performance liquid chromatography (HPLC) to establish the fingerprints of JC-TD and JC-DGD from four manufacturers (A, B, C, and D) and assess their similarity. There was no significant difference between the two ( P > 0.05).Quantified five key index components, including uracil.Compared the protein and crude polysaccharide contents using the Coomassie Brilliant Blue and phenol-sulfuric acid methods. The mean total content of index components, proteins, and crude polysaccharides in 10 batches of JC-TD was set as 1. The contents of index components in different categories - JC-DGD-provincial standard(JC-DGD-PS), JC-DGD-enterprise standard(JC-DGD-ES), TD, DGD, and DGCM from manufacturers A, B, C, and D—were 1.23, 0.38, 1.00, 0.72, 1.28, 0.58, 0.45, and 0.27, respectively. The protein contents were 1.51, 0.46, 1.00, 0.88, 1.43, 0.93, 0.35, and 0.66, respectively. The crude polysaccharide contents was 9.01, 0.74, 1.00, 4.05, 10.57, 1.96, 0.38, and 1.77, respectively. We identified 32 differential volatile organic compounds, including fenugreek lactone, using GC-IMS. Then evaluated the anticonvulsant effects of JC-TD and JC-DGD using an acute convulsion mouse model induced by pentylenetetrazole. The results showed that JC-DGD-A > JC-TD ≈ JC-DGD-B ( P > 0.05)) were superior to those of JC-DGD-C and JC-DGD-D ( P < 0.01). Finally, calculate the recommended equivalent ratio of Chinese medicine formula granules (DGCM). The manufacturers A, B, C, and D were adjusted from 1:3, 1:10, 1:10, and 1:11–1:4.54 ± 0.51, 1:5.24 ± 2.22 (JC-B3 without adjustment: 1:3.6), 1:5.17 ± 0.49, and 1:3.44 ± 0.59, respectively. The overall, and the consistency between the two was analyzed through correlation analysis, cluster analysis, and multi-index dimensionality reduction discriminant analysis.Comprehensive results indicated that the quality of JC-DGD-A was significantly higher than that of JC-TD, while JC-DGD-B exhibited similar quality to JC-TD. In contrast, the quality of JC-DGD-C and JC-DGD-D was significantly lower than that of JC-TD. To enhance product quality and ensure the scientific rationality of clinical applications, manufacturers must adhere to national and provincial standards for formula granule drugs.
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JOURNAL OF CHROMATOGRAPHY A
·
2025
·
IF 4
Wenhui Lu,Jing Chen,Liangliang Zhang,Zixuan Nie
Determining the temporal evolution of inks remains a critical challenge in forensic document analysis. The temporal evolution stages classification and aging time prediction of gel-pen ink were investigated by integrating gas chromatography-ion mobility spectrometry (GC-IMS) with machine learning algorithms. Ink-specific volatile markers were correlated with aging mechanisms through kinetic modeling and heatmap analysis. Three distinct temporal evolution stages were categorized into the rapid evaporation stage, slow-release stage, and chemical stabilization stage through multivariate analysis of volatiles. Furthermore, six tree-based machine learning algorithms were systematically evaluated, with the Categorical Boosting (CatBoost) model achieving superior performance (accuracy=100 %) in classifying five detailed aging stages of gel-pen ink. The decision tree regression model demonstrated high temporal prediction accuracy (test R²=0.954) through interpretable feature engineering. A stepwise strategy combining classification and regression models was proposed, enabling simultaneous ink characterization and age estimation. This methodology is expected to provide a validated approach for classifying temporal evolution stages and predicting aging time, significantly improving the efficiency of forensic analysis in judicial investigations.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yinhua Liu,Jingyan Wang,Ya Gao,Zhiying Wang,Chengsheng Zhu,Fei Xu,Li Pan
This study elucidated the aroma profile of non-dairy creamers by defining their sensory characteristics, volatile composition, and odor-active compounds through an integrated multidimensional approach. Sensory evaluation and multiple chromatographic techniques were synergistically combined to analyze eleven representative samples. Quantitative Descriptive Analysis (QDA) revealed distinct sensory profiles dominated by milky notes, accompanied by sweet and roasted nuances. Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) pinpointed 20 key odor-active compounds, including nonanal and dodecane. Headspace Solid-Phase Microextraction GC-MS (HS-SPME-GC-MS) was used to obtain a broad-spectrum semi-quantitative overview, detecting 142 volatile components primarily comprising alkanes, aldehydes, and ketones, which varied considerably across samples. Furthermore, Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS) was employed for the fingerprinting of trace volatile compounds, thereby complementing the other techniques by capturing low-abundance species, providing a more comprehensive volatile profile. The principal novelty lies in the integrated strategy that synergistically combines sensory evaluation (QDA), odor-active compound identification (GC-O-MS), broad-spectrum volatile profiling (HS-SPME-GC-MS), and trace-level compound analysis (HS-GC-IMS) to achieve a multi-layered understanding of flavor. This framework establishes a holistic approach for future studies on aroma precursor formation and process regulation in non-dairy creamers.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Tongtong Yang,Bo Tang,Junyi Tang,Chenqi Xu,Yanlong Hong,Fei Wu,Xiao Lin
Pheretima products are widely used, but the stenchy odor is a constraint to their application. In this study, 86 and 673 volatile components (VOCs) were identified in Pheretima and its extracts using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. An increase in acid and amine contents after processing was found, which may explain the increased stenchy odor. Through orthogonal partial least squares discriminant analysis (OPLS-DA), 14 differential markers between aqueous and alcoholic extracts were screened, and 3-methylbutanal, pentanal, and trimethylamine were identified as the key differential odor components. Combined with relative odor activity value (ROAV) analysis, 10 key odor components were identified, including: 3-methylbutanal, 1-octen-3-ol, dimethyl trisulfide, (2 E ,6 Z )-nona-2,6-dienal, methyl mercaptan, guaiacol, isobutyraldehyde, 1,8-cineole, 2-pentylfuran, and pentanal. This study provides theoretical support for the optimization of the odor of Pheretima-containing products and promotes their application.
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MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Shan Lan,Shifei Kang,Shanming Li,Xianwu Zou,Supeng Wang,Limin Peng
This study evaluates the fragrance release performance of engineered wood flooring (EWF). The release characteristics of volatile organic compounds (VOCs) from sandalwood essential oil microcapsule-engineered wood flooring (SEO-EWF) were investigated using gas chromatography–mass spectrometry (GC–MS) and gas chromatography-ion mobility spectrometry (GC-IMS). GC–MS identified 51 VOCs and proved effective for the qualitative analysis of complex mixtures, while GC-IMS detected 27 VOCs with greater sensitivity, allowing for a more precise identification of trace components. The combined use of these two techniques successfully identifies the characteristic sandalwood oil VOCs, specifically α-santalol and β-santalol. The GC-IMS fingerprint spectrum and principal component analysis indicate significant differences in VOCs profiles between SEO-EWF and EWF. Antibacterial tests reveal that the melamine-formaldehyde (MF) microcapsule coating achieves inhibition rates of 88.86 % and 95.70 % against Escherichia coli and Staphylococcus aureus , respectively, representing increases of 54.00 % and 57.49 % compared with EWF. Furthermore, the MF microcapsule coating demonstrates superior antibacterial performance compared to the β-cyclodextrin (β-CD) microcapsule coating. These findings provide a theoretical basis for the development of fragrance-releasing antibacterial flooring and establish a combined multi-technique approach for detecting odors in new building materials.
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JOURNAL OF SEPARATION SCIENCE
·
2025
·Vol. 48
·期 2
·e70090
·
IF 2.8
Han Li,Xiaoming Wu,Yan Miao,Fengyu Dong,Xinjing Gui,Panpan Wang,Xuelin Li,Ruixin Liu
This study investigates the consistency of quality between the traditional decoction (TD) of Pheretima aspergillum and its dispensing granule decoction (DGD) by examining their chemical composition and antithrombotic efficacy. We first determined the nucleoside components, protein content, and volatile compounds in 10 batches of TD and 9 batches of DGD sourced from three manufacturers using high-performance liquid chromatography (HPLC), UV–vis spectrophotometry, and gas chromatography ion mobility spectrometry (GC-IMS). Next, we assessed antithrombotic efficacy by measuring the relative length of tail thrombosis and calculating the thrombus inhibition rates at 24 and 48 h. Our comprehensive analysis revealed that the concentrations of hypoxanthine, uridine, inosine, adenosine, and proteins in TD were significantly higher than those in DGD. Moreover, the types and concentrations of volatile compounds in TD and DGD exhibited substantial differences, with 19 volatile compounds identified as differentially present between the two decoctions. Despite these compositional differences, both decoction types demonstrated equivalent antithrombotic efficacy. Overall, the quality of DGD from manufacturers A and B aligned closely with that of TD. However, TD exhibited a higher overall quality compared to DGD, while both decoctions maintained consistent antithrombotic efficacy.
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Plants-Basel
·
2025
·Vol. 14
·期 5
·708
·
IF 4.1
Zhongxiao Yue,Ruidong Zhang,Naihong Feng,Xiangyang Yuan
The flavour of foxtail millet (Setaria italica(L.) P. Beauv.) is an important indicator for evaluating the quality of the millet. The volatile components in steamed millet porridge samples were analysed using electronic nose (E-Nose) and gas chromatography–ion mobility spectrometry (GC-IMS) techniques, and characteristic volatile fingerprints were constructed to clarify the differences in the main flavour substances in different foxtail millet varieties (two hybrids and two conventional foxtail millets). After sensory evaluation by judges, Jingu 21 (JG) scored significantly higher than the other varieties, and the others were, in order, Jinmiao K1 (JM), Changzagu 466 (CZ) and Zhangzagu 3 (ZZ). E-Nose analysis showed differences in sulphides and terpenoids, nitrogen oxides, organosulphides and aromatic compounds in different varieties of millet porridge. A total of 59 volatile components were determined by GC-IMS in the four varieties of millet porridge, including 23 aldehydes, 17 alcohols, 9 ketones, 4 esters, 2 acids, 3 furans and 1 pyrazine. Comparative analyses of the volatile components in JG, JM, ZZ and CZ revealed that the contents of octanal, nonanal and 3-methyl-2-butenal were higher in JG; the contents of trans-2-butenal, 2-methyl-1-propanol, trans-2-heptenal and trans-2-pentenal were higher in JM; and the contents of 2-octanone, hexanol, 1-octen-3-ol, 2-pentanone and butyraldehyde were higher in ZZ. The contents of 2-butanol, propionic acid and acetic acid were higher in CZ. A prediction model with good stability was established by orthogonal partial least squares discriminant analysis (OPLS-DA), and 25 potential characteristic markers (VIP > 1) were screened out from 59 volatile organic compounds (VOCs). These volatile components can be used to distinguish the different varieties of millet porridge samples. Moreover, we found conventional foxtail millet contained more aldehydes than the hybridised foxtail millet; especially decanal, 1-nonanal-D, heptanal-D, 1-octanal-M, 1-octanal-D and 1-nonanal-M were significantly higher in JG than in the other varieties. These results indicate that the E-Nose combined with GC-IMS can be used to characterise the flavour volatiles of different foxtail millet, and the results of this study may provide some information for future understanding of the aroma characteristics of foxtail millet and the genetic improvement of hybrid grains.
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