Food Analytical Methods
·
2016
·Vol. 10
·期 4
·931-942
·
IF 2.167
Feng Yunzi,Cai Yu,Sun-Waterhouse Dongxiao,Fu Xiong,Su Guowan,Zhao Mouming
A method based on simultaneous distillation extraction (SDE) coupled with gas chromatography–mass spectrometry/olfactometry (GC-MS/O) was developed for the analysis of volatile profiles in soy sauce. Its optimum operating conditions were as follows: 100 mL soy sauce plus 100 mL saturated brine; 2 h extraction using 50 mL dichloromethane. Eighty-eight volatile compounds were identified. Of these, 26 aroma-active compounds were detected by GC-O including 3-(methylthio)propanal, 2-methoxy-4-vinylphenol, 2-methoxyphenol, 2-methylbutanoic acid, 2,3-butanedione, phenylacetaldehyde, 2-ethyl-6-methylpyrazine, 3-methylbutanal, 2-methylbutanal, 3-methyl-1-butanol, and 2-methyl-1-butanol (which occurred at a high odor intensity in both high-salt liquid-state fermentation soy sauce (HLFSS) and low-salt solid-state fermentation soy sauce (LSFSS). SDE analysis of the odorless soy sauce indicated 12 volatiles (mainly Strecker aldehydes and α-dicarbonyl compounds). Thus, the proportions of these compounds (1.94–54.07 %) shown in previous GC-MS results could result from thermal degradation of non-volatile compounds in soy sauce. Especially, the contribution of 3-methylbutanal, 2-methylbutanal, phenylacetaldehyde, 3-(methylthio)propanal, and 2,3-butanedione to the aroma of soy sauce could be overestimated by conventional SDE-GC-O. With a full consideration of such limitations, this study will improve the application of SDE on aroma analysis of complex food matrix.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2020
·Vol. 246
·期 10
·2065-2077
·
IF 2.366
Batool Zahra,Li Lin,Xu Dan,Wu Ming,Weng Longmei,Jiao Wenjuan,Cheng Hao,Roobab Umme,Zhang Xia,Li Xiaoxi,Liang Yi,Li Bing
Furan, which has been identified as possibly carcinogenic for humans, can be induced to different food items by thermal treatment. In accordance with the previous studies and risks associated with prevalence of furan in food, it is necessary to be acknowledged of amounts of furan formed in different thermally processed foods for human awareness. In this study, Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC/MS) was optimized for simultaneous determination of furan, furfural, 2-methylfuran and 2-pentylfuran for the first time from different dried fruits and roasted nuts. The method was proved to be valid for determination of all analytes at 50 °C for 25 min, stirring at 700 rpm and 20% NaCl (W/V) using 50/30 μm divinlybenzene/carboxen/polysimethylsiloxane (DVB/CAR/PDMS) fibre. All analytes were baseline-separated at HP 5-MS column in less than 13 min and obtained results have shown prevalence of furan, furfural and 2-pentylfuran in the studied matrices; however, 2-pentylfuran was more prevalent in the roasted nuts than dried fruits and 2-methylfuran has not shown considerable prevalence in both matrices. Moreover, this method was validated in terms of linearity, precision, recovery, specificity, limit of detection and limit of quantification depending on analytes and sample matrices. Hence, the present method was proved to be highly sensitive, specific and robust with good precision and accuracy and suitable for monitoring these furan derivatives in the studied matrices.
研究领域:
食品安全
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Weiwei Wu,Zhiqiang Zheng,Zhihui Wang,Biyun He,Siqing Du,Wen Zeng,Weijiang Sun
White Peony Tea (WPT) is valued for its unique flavor and pleasant sensory effects. However, the specific aroma compounds in WPT contributing to this pleasant sensation and the underlying mechanisms remain unclear. This study integrates GC–MS, computational modeling, and sensory evaluation to systematically explore the key pleasant aroma compounds in WPT and their potential mechanisms. Seven key components were identified as eliciting the pleasant sensation of WPT, including cedrol and β -ionone. These compounds activate human pleasure receptors, influencing neurological pathways to enhance sensory pleasure. Molecular simulations validated the stability of the interactions between the aroma compounds and their targets, specifically cedrol–CHRM4, cedrol–ADORA1, β -ionone–ADORA2A, and cedrol–MAOB. Sensory evaluation revealed pleasantness scores for these aroma compounds between 2.60 and 6.80, supporting the positive effects on sensory experience. This research provides scientific insight into the relationship between tea aroma and sensory pleasure, providing a foundation for the development of tea products.
研究领域:
食品科学
·
神经生物学
·
计算化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Bioresources and Bioprocessing
·
2025
·Vol. 12
·期 1
·1-16
·
IF 5.1
Deng Jie,Zheng Jia,Li Xing,Huang Dan,Ye Guangbin,Luo Huibo
Qu -aroma is a critical quality indicator for medium–high temperature Daqu (MT- Daqu ). Due to the differences in regional and environmental conditions, these differences are likely to cause variations in the Qu -aroma of MT- Daqu . Despite this, comprehensive research on the variations in Qu -aroma across different regions has been lacking. This study aims to address this gap to analyze the differences in Qu -aroma characteristics of MT- Daqu from seven distinct production areas. Sensory analysis identified seven broad aroma categories and 25 specific aromas characterizing the Qu -aroma of MT- Daqu samples. Chen aroma and roasted aroma were notably more prevalent in MT- Daqu samples from Sichuan compared to those from other regions ( P < 0.05 ). In total, 123 volatile compounds were detected in MT- Daqu , with 42 classified as aroma-active compounds. Among these, 21 aroma-active compounds were identified as markers distinguishing Sichuan MT- Daqu from those produced in non-Sichuan regions, showing significant differences in their concentrations ( P < 0.05 ). Additionally, six major aroma-active compounds were found to significantly contribute to the aroma differences between Sichuan and non-Sichuan MT- Daqu . This study delineates the distinct Qu -aroma characteristics of MT- Daqu from various SAB production areas. The insights gained from this research offer valuable guidance for optimizing flavor profiles in MT- Daqu production. Graphical
研究领域:
食品科学
·
微生物学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PROPELLANTS EXPLOSIVES PYROTECHNICS
·
2022
·Vol. 48
·期 2
·e202200199
·
IF 2.134
Pengfei Su,Xiu-tian-feng E,Jingna Wang,Yanlong Zhu,Gao Zhang,Hai Chang,Ke Liu,Zihui Meng
Organoaluminum compounds have been employed as catalysts in many reactions. However, due to their high reactivity of the Al−C bond towards water or air, the accurate analysis and detection of organoaluminum compounds are still challenging. Here we demonstrate the possibility of rapidly and precisely detecting the purity and impurities of triethylaluminium (TEAL). An indirect GC-MS method via alcoholysis reaction using a designed alcoholysis reactor was adopted to detect and separate the main components and impurities of the synthesized TEAL. Previously, the nuclear magnetic resonance (NMR) and the inductively coupled plasma-mass spectrometer (ICP-MS) methods were also selected to detect the main compounds in the synthesized TEAL. The impurities in TEAL was identified as n-butyl aluminum, and the purity of synthesized TEAL is 97.47 % with high accuracy (ca. 99 %). This work suggests a new strategy to detect the purity and impurities of some kind of hazardous compounds.
研究领域:
分析化学
·
催化化学
✓ 已验证
产品关联
DOI
高影响因子
CHROMATOGRAPHIA
·
2014
·Vol. 77
·期 19
·1379-1386
·
IF 1.37
Liu Huijun,Li Caixia,Wang Hong,Huang Zhongping,Zhang Peipei,Pan Zaifa,Wang Lili
Headspace solid-phase microextraction and gas chromatography/mass spectrometry (HS-SPME–GC/MS) method combined with XCMS Online was tentatively applied to characterize the dysregulated volatile organic metabolites (VOMs) in benign and malignant pleural effusions. A total of 9 dysregulated feature groups were isolated from metabolic features in 35 pleural effusion samples (20 benign effusions and 15 malignant ones from lung cancer patients). Principle component analysis, partial least squares discriminant analysis (PLS-DA) and orthogonal PLS-DA were built to separate benign from malignant pleural effusion groups and to find dysregulated metabolites in significantly different amounts between the two groups. Four dysregulated VOMs such as 2-ethyl-1-hexanol, cyclohexanone, 1,2,4,5-tetramethylbenzene and naphthalene were selected according to the variable influence on the projection value. The concentration of the four dysregulated VOMs in benign and malignant effusions were further determined by external standard method. The median concentrations of 4 VOMs in malignant effusion samples were from 4.7 to 91,121.9 nM, whereas their median levels were only 1.9–318.3 nM in benign ones. The results show that the proposed SPME–GC/MS-based metabolomic approach combined with XCMS Online data processing is a simple, rapid and available method for the characterization of dysregulated VOMs in malignant and benign pleural effusions.
研究领域:
医学
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分析化学
·
肿瘤学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
·
2016
·
IF 2.687
Zhongyi Zhang,Jing Tian,Hongwei Xiao,Nengjian Zheng,Xiaofei Gao,Renguo Zhu,Huayun Xiao
The signatures of natural stable nitrogen isotopic composition (δ 15 N) of individual amino acid (AA) have been confirmed to be a potentially effective tool for elucidating nitrogen cycling and trophic position of various organisms in food webs. In the present study, a two-stage derivatisation approach of esterification followed by acylation was evaluated. The biological samples underwent acid hydrolysis and the released individual AA was derivatived into corresponding N -pivaloyl-isopropyl (NPIP) esters for nitrogen isotopic analysis in gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS). Usually, 13 individual AA derivatives were separated with fine baseline resolution based on a nonpolar gas chromatography column (DB-5 ms). The minimum sample amount required under the presented conditions is larger than 20 ngN on column in order to accurately determine the δ 15 N values. The δ 15 N values determined by GC-C-IRMS with a precision of better than 1‰, were within 1‰ after empirical correction compared to the corresponding measured by element analysis (EA)-IRMS. Bland-Altman plot showed highly consistency of the δ 15 N values determined by the two measurement techniques. Cation-exchange chromatography was applied to remove interfering fraction from the extracts of plant and animal samples and without nitrogen isotope fractionation during the treatment procedure. Moreover, this approach was carried out to estimate the trophic level of various natural organisms in a natural lake environment. Results highly proved that the trophic level estimated via the presented AA method well reflected the actual food web structure in natural environments.
研究领域:
生态学
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
NEW JOURNAL OF CHEMISTRY
·
2019
·Vol. 43
·期 9
·3946-3955
·
IF 3.069
Huiling Zhang,Yuxiong Huang,Jianqiang Gu,Arturo Keller,Yuwei Qin,Yue Bian,Kun Tang,Xiaolei Qu,Rong Ji,Lijuan Zhao
Green synthesis of metallic nanoparticles (NPs) using plant extracts has received considerable attention due to its environmentally and economically friendly nature. Various metabolites in plants such as amino acids, organic acids, sugars and phenolic compounds have been speculated to be responsible for the synthesis of metallic NPs in previous studies. However, to date, there has been a lack of direct evidence linking specific metabolites to the reduction of metal ions to form metallic NPs. Here, AgNPs are synthesized using cucumber leaf extract and characterized by UV-visible spectroscopy, dynamic light scattering (DLS) and transmission electron spectroscopy (TEM). Single particle inductively coupled plasma mass spectrometry (sp-ICP-MS) was used to investigate the size of newly synthesized NPs as well as the kinetics of particle formation. Gas chromatography–mass spectrometry (GC-MS) based metabolomics identified and quantified 245 metabolites in cucumber leaf extracts. By comparing the concentrations of metabolites before and after the reaction, the metabolites responsible for the synthesis were screened out. Reducing sugars (cellobiose, ribulose-5-phosphate, melibiose, 2-deoxy-D-glucose, tagatose, fructose, ribose, 3,6-anhydro-D-galactose) were markedly decreased after the reaction, indicating that reducing sugars are involved in the biosynthesis process and possibly function as reducing agents. The key thermodynamic data of the reaction between Ag+ and reducing sugars were obtained by using isothermal titration calorimetry (ITC), which further confirmed the interaction between Ag+ and metabolites. This study provides a deep insight into the reaction process and mechanism of green synthesized AgNPs.
研究领域:
环境科学
·
纳米生物学
✓ 已验证
产品关联
DOI
高影响因子
PACKAGING TECHNOLOGY AND SCIENCE
·
2025
·
IF 3.7
Jian Zou,Gang Wang,Shuyu Duan,Chenyi Shi,Xiaobing Yun,Xiuhan Yang,Zhe Du,Huan Qiu,Winniford Bill
An isostatic aroma permeation measurement system was developed using a customized permeation cup and dynamic SPME-GC-FID coupled to a flow-cell unit. The limit of quantitation (LOQ) of the method ranged from 0.012 to 0.054 mg/m 3 with a PDMS-coated SPME Arrow, with typical linearity from 5 to 600 mg/m 3 . The system's repeatability on a polyethylene terephthalate (PET) film was between 8.7% and 25.0% (%RSD, n = 4). The results were verified using headspace GC–MS and thermal desorption GC–MS, with relative average deviation (%RAD) ranging from 6.0% to 20.7%. The aroma barrier performance of six film samples, including PET, biaxially oriented polypropylene (BOPP) and vacuum metalized polyethylene (PET//VMPE), was compared using this method with a mixture of five model aroma compounds, such as 2-methyl pyrazine, 2-heptanone and benzaldehyde. This method provides a sensitive, automated and low-cost solution for evaluating the aroma barrier performance of polymer films, with potential applications in the packaging industry.
研究领域:
分析化学
·
食品科学与工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yingying Zhang,Yuan Wang,Huan Liu,Dasheng Xu,Dengyong Liu
A method based on headspace solid-phase microextraction fiber derivatization (HS-SPME-FD) coupled with gas chromatography-triple quadrupole mass spectrometry (GC-TQ/MS) was developed to quantify 18 flavor-related carbonyl compounds in roasted lamb. Optimization of derivatization conditions established the following optimal parameters: a 3 g/L concentration of O-2,3,4,5,6-(pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA), fiber loading at 50 °C for 5 min, followed by simultaneous extraction/derivatization at 50 °C for 30 min. The method was validated for linearity, limits of detection (LOD), limits of quantification (LOQ), precision, and accuracy. Results confirmed the method's suitability for determining carbonyl compounds in roasted lamb. During roasting, the composition and concentration of carbonyl compounds increased significantly, with hexanal being the most abundant. Additionally, the method detected carbonyl compounds in the model system at levels comparable to real roasted lamb, validating both the model's accuracy and the method's quantitative precision.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF MASS SPECTROMETRY
·
2017
·
IF 1.702
Peng-Cheng Bian,Wen-Jie Xu,Hong-Ze Gang,Jin-Feng Liu,Bo-Zhong Mu,Shi-Zhong Yang
We observed that Friedel-Crafts alkylation of unsaturated fatty acids yielded diverse products because of the shift and rearrangement of carbocation. However, these shifts and rearrangement rules of carbocation in Friedel-Crafts alkylation were unclear. For a better understanding of these rules, the product diversity of Friedel-Crafts alkylation of oleic acid with phenyl was studied by GC–MS. The product structures were identified by the characteristic m / z obtained in electron impact ionization and the relative contents of diverse isomers were calculated by the normalization method of integration areas in extracted ion and total ion chromatograms. The results suggested there were 11 isomeric compounds, 7–17- phenyl stearic acids with relative contents ranging from 2.9% to 16.4%. The inhibition factor of the shift and rearrangement of carbocation was also being investigated. The carbocation was easily quenched by oxygen-containing compounds such as ester, ether, and alcohol. Intramolecular quenching stopped the carbocation shifting and inhibited 2–6- phenyl stearic acids formation. The study contributed to the understanding of the shift and rearrangement of carbocation, diversity of produced isomers and inhibitors in Friedel-Crafts alkylation of the unsaturated fatty acids, which were helpful in preparing and manufacturing relative unsaturated fatty acids by alkylation.
研究领域:
有机化学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 17
·2653
·
IF 4.7
Zhiwei Hou,Ziyue Chen,Le Li,Hongping Chen,Huiyuan Zhang,Sitong Liu,Ran Zhang,Qiyue Song,Yuxuan Chen,Zhucheng Su,Liying Xu
Scented green tea (Camellia sinensis) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (Jasminum sambac,Osmanthus fragrans,Michelia alba, andRosa rugosa), gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS) were employed to detect and identify the volatile compounds in the four types of scented teas. GC–IMS and GC–MS identified 108 and 101 volatile compounds, respectively. The key characteristic volatile compounds, namely indole, linalool,β-myrcene, benzyl acetate, and ethyl benzoate (jasmine tea); cedrol, (E)-β-ionone,γ-decalactone, and dihydro-β-ionol (osmanthus tea); geraniol, phenylethyl alcohol, jasmone, methyl jasmonate, hexadecanoic acid, 4-ethyl-benzaldehyde, 2-methylbutyl hexanoate, and indole (michelia tea); and 3,5-dimethoxytoluene, (E)-β-ionone, and 2-methylbutyl hexanoate (rose tea), were identified through chemometric analysis combined with relative odor activity values (ROAVs) and sensory evaluation. This study provides new insights into the formation of aroma molecular fingerprints during green tea scenting with flowers, providing theoretical guidance for infusing distinct aroma characteristics into green tea during scented tea processing.
研究领域:
食品科学
·
分析化学
·
农学
·
植物科学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）