Food Bioscience
·
2024
·
IF 4.8
Ji Wang,Xu-Hui Huang,Xusong Wang,Hehe Tian,Liang Wang,Da-Yong Zhou,Lei Qin
Flavor is one of the important sensory attributes of foods. This research explored the effect of lipase on flavor, lipid composition, lipase activity, lipid oxidation, and sensory evaluation of lightly salted large yellow croaker. Results exhibited that the addition of lipase improved the reduced-salt product's flavor. The content of 1-octen-3-ol, nonanal, 2,5-octanedione, hexanal, heptanal, and octanal were key aromas and were increased by the addition of lipase. Through adding the lipase, triacylglycerol (TG) and phosphatidylethanolamine (PE) and could be decompose into fatty acids. Products marinated in 4% NaCl coupled with lipase exhibited higher thiobarbituric acid reactive substance (TBARS) values, acid values, and lipase activity compared with those marinated in 4% NaCl. Moderate promotion of lipid oxidation is beneficial for improving product flavor. Lipase addition had a positive influence on saltiness, aroma, and over-acceptability of reduced-salt products by multi-sensory synergy perception. Especially, addition of 0.2% or 0.4% lipase to reduced-salt products is closest to the flavor profile of normal-salt products. These results provide a new insight into improving reduced-salt foods.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Longzhu Zhou,Yimeng Ren,Yujie Shi,Shijie Fan,Liyuan Zhao,Miaomiao Dong,Jing Li,Youyou Yang,Yanan Yu,Qingyu Zhao,Junmin Zhang,Chaohua Tang
Lipids are vital precursors to beef aroma compounds, but the exact lipid molecules influencing aroma generation remain unconfirmed. This study employs gas chromatography–olfactometry–mass spectrometry and absolute quantitative lipidomics to identify beef's aroma and lipid profiles and to examine lipid alterations post-thermal processing. The aim is to understand the role of lipids in aroma generation during beef's raw-to-cooked transition. Eighteen key aroma compounds were identified as significant contributors to the aroma of beef. 265 lipid molecules were quantified accurately, and we found that triglycerides containing C18:1 or C18:2 chains, such as TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), TG(16:0_16:1_18:1), as well as phosphatidylcholine and phosphatidylethanolamine containing PC(16:1e_20:4), PC(16:0e_20:4), PC(18:2e_18:2), and PE(16:1e_20:4), played important roles in the generation of key aroma compounds in beef. C18:1, C18:2, C18:3, and C20:4 were key substrates for the formation of aroma compounds. In addition, lysophosphatidylcholine and lysophosphatidylethanolamine containing unsaturated fatty acid chains may serve as important aroma retainers.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xiaoying Li,Chunsheng Liu,Junkai Wu,Kai Su,Xiao Xiao,Libin Zhang,B. Loye Eberhart,Caixia Chen,Fuhang Song
To deepen the understanding of peach aroma, we investigated the changes of volatile organic compound (VOC) profiles during fruit development in three fresh peach cultivars: ‘Jiucui (JC)’, ‘Zhongyoupan No. 9 (ZYP9)’ and ‘Zhongyou No. 8 (ZY8)’. The classes and contents of VOCs changed significantly during fruit ripening. The representative VOC changes were categorized into three developmental stages, with the lowest volatile content observed during the middle stage. At maturity, ester-related volatiles increased significantly, dominating the VOC profiles and accounting for 78 %, 82 % and 88 % in JC, ZYP9 and ZY8, respectively, while alcohols decreased dramatically. Multivariate analysis identified 23, 21 and 20 potential volatile markers in JC, ZYP9 and ZY8, respectively, with 9 shared markers distinguishing the different developmental stages. Odor activity values (OAVs) and olfactometry analysis highlighted 36, 29, and 26 aroma-active compounds (OAV > 1) across the cultivars, with key contributors to the mature peach aroma including hexyl acetate (OAV 860–2896), ( E )-2-hexenyl acetate, ( Z )-3-hexenyl acetate, ( E )-3-hexenyl acetate, linalool, and γ -decalactone. The fruity aroma intensified as ripening progressed, with ZY8, a cultivar with a longer maturation cycle, exhibiting the highest odor intensity. This study offers insights into the dynamic changes in VOC profiles during peach development, highlighting key aroma-active compounds and their stage-specific variations.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Yimeng Ren,Longzhu Zhou,Chaohua Tang,Jing Li,Yujie Shi,Qingyu Zhao,Junmin Zhang,Yueyu Bai
Jiaxian Red cattle is an indigenous, high quality cattle breed with marbled beef in China. We investigated the changes in lipid distribution, volatile compound and taste in Biceps femoris , Supraspinatus and Longissimus dorsi of Jiaxian Red cattle to further explore the quality characteristics of beef muscles with high lipid deposition. Neutral lipids in high-lipid-depositing beef had a dominant content percentage; in addition, 24 triglyceride species varied significantly. Longissimus dorsi lipid was more non-polar, with the highest total lipid and the lowest phospholipid content. The distribution of neutral lipids and glycerophospholipids was analyzed. Triglyceride was the lipid class that had the highest monounsaturated fatty acid percentage (52.44 %-55.88 %). Saturated and mono/polyunsaturated fatty acid classes content derived from neutral lipid increased in Longissimus dorsi , while that derived from glycerophospholipid increased in Supraspinatus. N-3 fatty acids content had low levels in Longissimus dorsi. Triglycerides containing oleic acid and linoleic acid had a significant positive correlation with differential aldehydes. These findings provide valuable insights into the lipid profile of beef with high lipid deposition, offering a foundation for future enhancements in beef quality.
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Food Chemistry-X
·
2024
·
IF 6.5
Chunyin Qin,Zisheng Han,Zongde Jiang,Jia-Ping Ke,Wen Li,Liang Zhang,Daxiang Li
In the present study, bud yellow tea (BYT), small-leaf yellow tea (SYT) and large-leaf yellow tea (LYT) were produced from the same local “population” variety Huoshanjinjizhong ( Camellia sinensis var. sinensis ), and the effects of raw material tenderness on the chemical profile and bioactivities of these teas were investigated. The results showed that 11 crucial compounds were screened by headspace solid-phase microextraction-gas chromatography–mass spectrometry from 64 volatiles in these yellow teas, among which the heterocyclic compounds showed the greatest variations. In addition, 43 key compounds including organic acids, flavan-3-ols, amino acids, saccharides, glycosides and other compounds were screened by liquid chromatography-mass spectrometry from 1781 non-volatile compounds. BYT showed the best α-glucosidase inhibitory activity and antioxidant capacity among the selected yellow teas, which might be contributed by the higher content of galloylated catechins. These findings provided a better understanding of the chemical profile and bioactivities of yellow teas.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Xiao Jia,Hongli Cui,Song Qin,Jingnan Ren,Zhifeng Zhang,Qi An,Nawei Zhang,Jinchu Yang,Yongfeng Yang,Gang Fan,Siyi Pan
Processing is an indispensable technology in the preparation of Spirulina platensis ( S. platensis ). The key odorants in liquids, muds, and powders from S. platensis (NM and GZ) were characterized. A total of 90 odorants were identified and 41 odorants were sniffed with the flavor dilution (FD) factors ranging from 1 to 729. Among them, nonanal, decanal, d -limonene, β -cyclocitral, and β -ionone with FD factors ≥1 were detected in S. platensis during the whole processing stages. In addition, heptanal, ( E , E )-2,4-nonadienal, trans -4,5-epoxy-( E )-2-decenal, 1-hepten-3-one, isophorone, 3-ethyl-2,5-dimethylpyrazine, and α -ionone exhibited higher odor activity values in powders; β -myrcene, methional, and S -methyl methanethiosulphonate were key odorants in muds; while trans -3-penten-2-ol was key odorant in liquids. Besides, the GZ-mud presented stronger earthy and fishy odor than NM - mud. S. platensis powders have the stronger grassy odor, roasted odor, and marine odor than S. platensis muds. Overall, drying process promotes the formation of aldehydes, heterocyclic compounds, and terpenoids.
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Jie-Qiong Wang,Ying Gao,Zhi-Hui Feng,Si-Han Deng,Jian-Xin Chen,Fang Wang,Yi-Fan Li,Ying-Bin Zhang,Jun-Feng Yin,Liang Zeng,Wei-Biao Zhou,Yong-Quan Xu
The deterioration of aroma quality in tea beverages during the shelf life is a significant issue. In this study, sensomics techniques were employed to identify the characteristic factor contributing to aroma degradation in green tea infusion. Samples A (no/faint retort odor) and B (high intensity retort odor) were selected based on their retort-like odor intensity after heat treatment simulating shelf-life conditions. The key odorants were identified through a combination of chemometrics analysis, comparative aromatic extract dilution analysis (cAEDA), detection frequency analysis (DFA), and odor-specific magnitude estimation (OSME). Subsequently, eight odorants, including linalool (892.451 μg/L), ( E )- β -damascenone (5.105 μg/L), phenylacetaldehyde (27.720 μg/L), nonanal (2201.439 μg/L), α -terpineol (7.166 μg/L), geraniol (0.499 μg/L), theaspirane (0.044 μg/L), and 2-hydroxy-5-methylacetophenone (2.973 μg/L), were identified as the key substances contributing to the retort-like odor in sample B. Aroma recombination and omission test further demonstrated that elevated concentrations of nonanal, geraniol, phenylacetaldehyde, and theaspirane might be the primary reasons for the retort odor observed in samples.
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Processes
·
2025
·Vol. 13
·期 2
·530
·
IF 2.8
Yuchen Bai,Ningke You,Hongyu Tian,Xuebing Zhao
Hemp seed oil is nutritious. Besides cannabinoids, it has a higher Omega-3 fatty acid content, making it an ideal and healthy edible oil. Roasting is a key factor affecting the flavor of hemp seed oil. In this study, solvent-assisted flavor evaporation (SAFE) combined with gas chromatography–mass spectrometry (GC-O-MS) was used to analyze the volatile compounds of hemp seed oil after the hemp seeds were roasted at different temperatures (120 °C, 140 °C, 160 °C, 180 °C). α-pinene, (1S)-(1)-β-pinene, myrcene, and (E)-β-ocimene, which are typical odorants for herbs and fresh flavors, had an active odor value (OAV) ≥ 1. The sweet, nutty, and toasty flavors became more pronounced as the temperature increased. 2-pentylfuran provided the caramel flavor, and 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and 2-ethyl-5-methylpyrazine provided the toasty flavor. The combination of sensory evaluation and data analysis was effective in differentiating the odors of hemp seed oil extracted at different temperatures. Reconstitution and deletion experiments showed that these odorants could mimic the overall aroma profile. This article provides a theoretical basis for the effect of over-roasting on the flavor of hemp seed oil.
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Analytical Methods
·
2016
·Vol. 8
·期 23
·4727-4735
·
IF 1.915
Chaojun He,Xiangmeng Guo,Yumin Yang,Yanfu Xie,Fengyang Ju,Wenbo Guo
Aroma volatiles from zijuan and pu-erh green teas were extracted by headspace solid-phase microextraction (HS-SPME). They were then characterized and identified using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The conditions of HS-SPME, including fiber selection and optimization of sampling conditions, have been previously investigated. Under optimal conditions, 51 and 42 aroma-active compounds were detected and characterized in zijuan and pu-erh green tea samples, respectively. Alcohols, ketones, and hydrocarbons were qualitatively the most dominant aroma-active compounds in zijuan and pu-erh green teas. The aroma-active compounds with similar sensory descriptors were grouped into the same category, and the sum of individual aroma intensity values within each category showed that the “floral” aroma, “woody” aroma, and “fruity” aroma in both zijuan and pu-erh green teas were the major aroma categories. These aroma notes were closely related to the characteristics of green tea aroma and its sensory perception.
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ANALYTICA CHIMICA ACTA
·
2016
·
IF 4.712
Huifang Zhang,Sheng Hu,Dandan Song,Hui Xu
In this paper, a novel polydopamine modified polystyrene/graphene electrospun nanofiber membrane (PS/G@PDA) was fabricated on the surface of filter paper and used for thin film microextraction (TFME) for the first time. Benefiting from the hydrophilic polydopamine (PDA) coating and the porous fibrous structure, the PS/G@PDA membrane exhibited large surface area, high extraction efficiency, rapid extraction equilibrium, special selectivity and excellent biocompatibility. A thin film microextraction-high performance liquid chromatography method was developed and applied for the analysis of six aldehyde metabolites in human urine samples. Under the optimal conditions, the recoveries of the aldehyde compounds varied in the range of 83%–115%, with the relative standard deviation values lower than 14.5% (n = 5). Moreover, satisfactory sensitivities with the limits of detection in the range of 2.3–6.5 nmol L −1 and good linearity with excellent correlation coefficients (R 2 ) being larger than 0.9936 had also been achieved. In general, a fast, convenient, sensitive, high-efficient and matrix-free method was successfully proposed and expected becoming a promising approach for the determination of trace aldehyde metabolites in complex biological samples.
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2016
·Vol. 41
·期 4
·e13088
·
IF 0.894
Jin-Lin Li,Zong-Cai Tu,Xiao-Mei Sha,Lu Zhang,De-Rong Lin,Kai Zeng,Hui Wang,Juan-Juan Pang,Ping-Ping Tang
The effect of frying on fatty acid profile, free amino acids and volatile compounds of grass carp ( Ctenopharyngodon idellus ) fillets was investigated by comparing two frying time points (2 and 4 min). Although frying decreased overall fatty acid content with different degree of degradation between the two frying time points, the content of C18:2 n-6 and C18:3 n-3 was significantly increased ( P < 0.05). By contrast, the total free amino acids content increased from 53.36 nmol/kg in raw to 65.03 and 72.18 nmol/kg in samples fried for 2 and 4 min, respectively. It appeared that frying likely increased the content and number of volatiles since 13 and 4 novel volatiles were formed during 0–2 and 2–4 min of frying, respectively. It can be concluded that frying improves the taste and flavor of food, but decreases the nutritional value of grass carp fillets to some extent. Practical Applications Grass carp ( Ctenopharyngodon idellus ), one of the most important freshwater fish, is a valuable source of nutrition. It is usually treated by one or more various cooking processes before consumption, which gives rise to major changes in composition. Frying is one of the most common methods for processing fish to improve its nutrition, flavor and taste. The purpose of this study was to investigate the effect of frying on fatty acid composition, free amino acids and volatiles in grass carp meat. The results of this study provide a better understanding of how frying influences the nutrition and taste of grass carp fillets, and how the overall volatile profile changes during frying. This information could provide scientific guidance for processing delicious, nutritional and healthy fish products, and promote the application of grass carp even freshwater fish in food industry.
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ANALYTICAL AND BIOANALYTICAL CHEMISTRY
·
2016
·Vol. 408
·期 22
·6223-6233
·
IF 3.125
He Xiao-Mei,Ding Jun,Yu Lei,Hussain Dilshad,Feng Yu-Qi
Quantitative analysis of small molecules by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has been a challenging task due to matrix-derived interferences in low m/z region and poor reproducibility of MS signal response. In this study, we developed an approach by applying black phosphorus (BP) as a matrix-assisted laser desorption ionization (MALDI) matrix for the quantitative analysis of small molecules for the first time. Black phosphorus-assisted laser desorption/ionization mass spectrometry (BP/ALDI-MS) showed clear background and exhibited superior detection sensitivity toward quaternary ammonium compounds compared to carbon-based materials. By combining stable isotope labeling (SIL) strategy with BP/ALDI-MS (SIL-BP/ALDI-MS), a variety of analytes labeled with quaternary ammonium group were sensitively detected. Moreover, the isotope-labeled forms of analytes also served as internal standards, which broadened the analyte coverage of BP/ALDI-MS and improved the reproducibility of MS signals. Based on these advantages, a reliable method for quantitative analysis of aldehydes from complex biological samples (saliva, urine, and serum) was successfully established. Good linearities were obtained for five aldehydes in the range of 0.1–20.0 μM with correlation coefficients ( R
2 ) larger than 0.9928. The LODs were found to be 20 to 100 nM. Reproducibility of the method was obtained with intra-day and inter-day relative standard deviations (RSDs) less than 10.4 %, and the recoveries in saliva samples ranged from 91.4 to 117.1 %. Taken together, the proposed SIL-BP/ALDI-MS strategy has proved to be a reliable tool for quantitative analysis of aldehydes from complex samples.
An approach for the determination of small molecules was developed by using black phosphorus (BP) as a matrix-assisted laser desorption ionization (MALDI) matrix
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