Food Chemistry-X
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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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MEASUREMENT SCIENCE and TECHNOLOGY
·
2025
·Vol. 36
·期 8
·085104
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IF 3.4
Chengcheng Wan,Zhaoru Ban,Dan Zhang,Jiumei He,Yanju Chen,Shan Tang,Qianchun Zhang
Methyl sec-butyl ether (MSBE), a volatile organic compound, poses significant risks to both environmental safety and human health. Consequently, developing efficient sensors for the rapid and accurate detection of trace levels of MSBE is essential. In this study, we synthesized mesoporous CeO2 nanoparticles using carbon quantum dots as templates, resulting in the development of a highly sensitive cataluminescence sensor system. This sensor demonstrated an impressive linear detection range of 0.50–20 mg l−1 (R2 = 0.998) and a low detection limit of 0.08 mg l−1, coupled with a signal-to-noise ratio (S/N) of 3. We applied the mesoporous CeO2 nanoparticle sensor to measure MSBE levels in various environments, including a volatile medicine reagent freezer, laboratory gas, and a storage cabinet, which yielded concentrations of 2.07, 1.38, and 3.96 mg l−1, respectively. The sensor also exhibited excellent recovery rates, ranging from 91.1% to 110%, with relative standard deviations (RSD, n = 5) from 3.4% to 8.7%, indicating reliable performance. Additionally, gas chromatography-mass spectrometry was employed to elucidate the mechanism underlying the developed cataluminescence sensor. This study introduces a versatile approach for designing gas sensors for MSBE that not only exhibits high sensitivity and selectivity but also significantly enhances their potential applications in both industrial and environmental monitoring.
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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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ANALYTICAL CHEMISTRY
·
2025
·
IF 6.7
Jiyao Wang,Ruina Zhang,Shihao Li,Binghang Du,Xiaohao Wang,Kai Ni
In Ion Mobility Spectrometry (IMS), ion gates are essential for controlling ion flow, significantly impacting detection sensitivity and resolution. Despite various optimization methods, a clear approach is needed to define the performance limits of ion gates. This study proposes a linear relationship between peak intensity (Ip) and resolving power (Rp) at low ion quantities, introducing it as a reference for evaluating the optimization level. The Tri-State gate (TSG) enables the accurate study of this Ip–Rp relationship, but ion leakage of TSG disrupts control over narrow ion swarms, thereby limiting Rp. After the causes of ion leakage were examined, a preshaping method that removes the gate-opening phase was proposed to precisely control ion injection. This method leverages ion leakage to improve Rp while ensuring the linearity between Ip and Rp. The preserved linearity means avoiding excessive ion loss and shape distortion, ultimately leading to optimal resolving power. Simulations and experiments demonstrate that precise voltage adjustments effectively minimize ion leakage, enhancing resolving power by 50% (reaching a maximum of 106), while the corresponding decrease in signal intensity follows the Ip–Rp linear relationship. This approach expands the accessible range of Ip–Rp combinations without altering their fundamental relationship, reduces discrimination, and establishes a new evaluation method for optimizing ion gate performance in IMS.
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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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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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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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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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MICROCHEMICAL JOURNAL
·
2025
·
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
·
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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FOOD CHEMISTRY
·
2019
·
IF 5.399
Zhihui Feng,Yifan Li,Ming Li,Yijun Wang,Liang Zhang,Xiaochun Wan,Xiaogen Yang
Tea aroma is determined by the nature of the plant, the production processes, and many other factors influencing its formation and release. The objective of this study was to investigate the impact of manufacturing processes on the aroma composition of tea. Fresh tea leaves from the same cultivar and growing area were selected for producing the six types of tea: green, white, yellow, oolong, black, and dark teas. Comprehensive analysis by gas chromatography mass spectrometry (GC/MS) was performed for the volatiles of tea infusion, prepared by solid-phase microextraction (SPME), solid-phase extraction (SPE), and solvent assisted flavor evaporation (SAFE). A total of 168 volatile compounds were identified. Black tea has the highest volatile concentration of 710 µg/g, while green tea has the lowest concentration of 20 µg/g. Significantly affected by these processes, tea aroma molecules are formed mainly from four precursor groups: carotenoids, fatty acids, glycosides, and amino acids/sugars.
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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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危险品化学品经营许可证（带存储）