Food Chemistry-X
·
2025
·
IF 8.2
Yiye Luo,Lusi Ouyang,Shuo Zhang,Yusheng Wang,Pingzhang Yao,Yin Liu,Xiaoyu Chen,Lin Yuan,Zhiyong Wu
This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles ( Tuber indicum ) using electronic nose ( E -nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPM E -GC–MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). E-nose analysis revealed significant differences in sulfur-containing and terpenic compounds between grades. HS-SPME-GC–MS identified 95 VOCs, with G1 exhibiting the highest diversity (75 compounds) and unique markers like 2-butanone. Orthogonal partial least squares-discriminant analysis (OPLS-DA) highlighted 86 discriminatory VOCs (VIP > 1). Odor activity value (OAV) analysis showed G1 had the strongest aroma intensity, driven by esters (ethyl isobutyrate, OAV = 6574) and alcohols (1-octen-3-ol, OAV = 3444). Higher-grade truffles (G1) contained distinct sulfur compounds absent in lower grades. This multi-technique approach provides a biochemical basis for refining truffle grading standards beyond morphological criteria.
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高影响因子
ACS Food Science & Technology
·
2025
·
IF 2.8
Lin Yuan,Yiye Luo,Shuo Zhang,Suxuan Li,Zhichao Zhang,Xiaoyu Chen,Yingjie Xu,Lusi Ouyang,Zhiyong Wu
To enhance the aroma complexity and commercial potential of Chinese black truffle (Tuber indicum), enzymatic hydrolyzates (EH) were subjected to Maillard reaction (MR) with xylose/cysteine under varying temperatures (90–130 °C). Volatile organic compounds (VOCs) in MR products (MRPs) were characterized using an E-nose, HS-SPME-GC-MS, and HS-GC-IMS coupled with chemometrics (PCA, OPLS-DA). MR significantly increased VOC diversity (216 compounds identified vs 82 in EH), with sulfur-containing compounds and heterocyclics emerging exclusively in MRPs. Temperature critically influenced VOC profiles: 130 °C (MRPs130) yielded the highest VOC abundance and key odorants, as confirmed by the odor activity value (OAV) analysis. Sankey diagrams visualized a flavor shift from mushroom/earthy notes in EH to enhanced fruity, green, and roasted nuances in MRPs130. This strategy effectively improves the Chinese truffle aroma, offering theoretical and practical insights for value-added processing.
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MOLECULES
·
2025
·Vol. 30
·期 18
·3797
·
IF 4.6
Bin Lin,Fen Wang,Hongliang Wang,Xinsheng Huang,Xueqin Liu,Xuechun Wang,Chihua Wang,Yan Xing,Chunqing Dai,Yi Zheng
Theophylline represents a significant public health challenge due to its dual acute and chronic toxicity resulting from therapeutic, environmental, and dietary exposures. Effective monitoring across the bio-environmental–food triad requires analytical methods that are highly sensitive, universally applicable, and capable of overcoming complex matrix interferences. This study introduces a flat membrane-based liquid-phase microextraction (LPME) technique combined with LC–MS/MS for the determination of theophylline in diverse matrices. The method eliminates the need for specialized adsorbents or equipment, offering a simple and cost-effective solution for high-throughput sample clean-up. Under optimized conditions, the method demonstrated exceptional sensitivity (LOD: 0.2 ng mL−1) and a wide linear range (0.01–10 μg mL−1). It was successfully applied to plasma, urine, hospital sewage, and green tea, providing accurate (recoveries of 86.7–111.3%) and reproducible (RSD < 10%) results across all matrices. This unified and robust approach effectively addresses matrix interferences and provides a reliable tool for the monitoring and risk assessment of theophylline across multiple domains.
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高影响因子
Foods
·
2025
·Vol. 14
·期 19
·3363
·
IF 5.1
Xiaoyue Zhang,Guozhi Ji,Yan Zhao,Bingyu Chen,Wenhui Li,Zimeng Guo,Shan He,András Koris,Xuchun Zhu,Zhishen Mu,Hongzhi Liu
Pea protein yogurt (PPY), as an alternative to traditional dairy yoghurt, has the advantages of being a green raw material, lactose cholesterol-free, and adaptable to the needs of lactose-intolerant people. PPY was prepared by fermenting a mixture of pea protein and water (1:10,w/v) supplemented with 5% fructose for 10 h after heat sterilisation. During fermentation, lactic acid bacteria metabolise pea protein to produce aldehydes and other aromatic compounds, imparting a unique sweet–sour balance and mellow flavour. However, issues such as weak gel formation and prominent soybean-like off-flavours severely restrict the development and consumer acceptance of PPY. In this study, five fermentation systems were systematically investigated to elucidate the fermentation mechanisms of pea yoghurt and explore effective methods for eliminating undesirable soy flavours. The results indicated that hydrophobic interactions and disulfide bonds are the predominant forces driving gel formation in PPY. Additionally, the protein content increased by 0.81 g/100 g following fermentation. A total of 43 volatile flavour compounds—including aldehydes, alcohols, acids, ketones, and furans—were identified, among which the concentrations of hexanal and 2-pentylfuran, known markers for soybean off-flavour, significantly decreased. Furthermore, high-temperature and high-pressure treatments (121 °C, 3 min) demonstrated superior effectiveness in reducing soybean-like flavours. Although the high-temperature and high-pressure treatment, double-enzyme hydrolysis, and flavour-masking methods operate through distinct mechanisms, their flavour profiles converged, displaying substantial deodorisation effects and synergistic interactions. These findings provide a theoretical basis and processing parameters for flavour modulation in PPY; however, further formulation optimisation is required to enhance its nutritional and textural properties. PPY shows promise as a potential alternative to conventional dairy products in the future.
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Foods
·
2025
·Vol. 14
·期 19
·3381
·
IF 5.1
Jiaqi Liu,Hao Duan,Li Wang,Rui Qin,Jiao Liu,Hong Liu,Shuyuan Bao,Wenjie Yan
This study aimed to systematically characterize the volatile organic compound (VOC) profiles of safflower (Carthamus tinctoriusL.) from eight major production regions, providing a scientific basis for quality evaluation and geographical traceability. VOC profiling was conducted using gas chromatography–ion mobility spectrometry (GC–IMS), and regional differences were assessed through multivariate statistical analyses, including Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS–DA), Euclidean distance, and hierarchical clustering. Key differential compounds were identified by variable importance in projection (VIP) and relative odor activity value (ROAV) analyses, with aldehydes and esters emerging as the primary contributors to the discrimination of samples across regions. VOC fingerprints of safflower were further established, and a combined VIP–ROAV strategy was proposed for the screening of characteristic compounds. These findings provide a reliable reference for safflower quality control and offer practical guidance for its geographical authentication in the food industry.
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Food Chemistry-X
·
2025
·
IF 8.2
Chunlei Tan,Lei Peng,Xiaolin Huang,Mingming Wang,Feng Zhang,Hongyu Mu,Si Huang,Kuan Wu,Jun Sheng,Yang Tian,Cunchao Zhao
Walnut, the world's most cultivated oilseed tree, produces protein-rich meal after oil extraction, offering a promising plant protein source, though its efficient utilization remains challenging. This study employed high throughput sequencing and flavoromics to evaluate the effects of high temperature steam pretreatment (HTSP) on the flavor and microbial composition of walnut meal soy sauce (WMSS). HTSP increased the total nitrogen (1.10 g/100 g), amino acid nitrogen (1.46 g/100 g), and titratable acidity (0.77 g/100 g) in WMSS. During fermentation, Aspergillus and Enterobacter were the dominant microorganisms, while Weissella , Acinetobacter , Lactobacillus , and Rhodotorula showed substantial growth after HTSP. A total of 383 non-volatile compounds and 56 volatile compounds were identified by LC-MS and GC-IMS respectively. Among these, the relative contents of esters (4.31 %) and furans (2.23 %) were found to be increased following HTSP. Pathway analysis revealed that the alanine, aspartic acid and glutamic acid metabolism was most strongly expressed on the 16th day, which was closely related to the formation of umami. This study provides insights into the impact of HTSP on the flavor and microbial composition of WMSS.
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CyTA-Journal of Food
·
2025
·
IF 1.7
Chunyan Shen,Yaling Huang
After cooking, asparagus develops unique flavor boosting its sensory appeal. This study explored flavor, nutrition, and antioxidant activity in asparagus after deep-frying, stir-frying, steaming, boiling, and air-frying. Gas chromatography ion mobility spectrometry (GC-IMS) was employed to identify the characteristic volatile organic compounds (VOCs) in the asparagus exposed to different processing methods. The sensory evaluation indicated that deep-frying enhanced the sweety, green, and fruity flavors in the asparagus. Boiling and steaming highlighted green notes, while air-frying accentuated the sweetness, fruity, and sulfury aromas. Deep-frying and air-frying increased the protein (50.8% and 52.3%), vitamin C (14.1% and 39.7%), calcium (82.0% and 103.9%), magnesium (44.5% and 62.0%), and iron (23.7% and 36.8%) levels. Moreover, deep-frying best preserved the antioxidant capacity of the asparagus, followed by steaming. The results help consumers in selecting appropriate cooking methods and provide a theoretical basis for the techniques used to evaluate the flavor and nutritional value of asparagus.
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高影响因子
危险品化学品经营许可证（带存储）