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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POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2025
·
IF 6.8
Lijun Ling,Rongxiu Mo,Wenyue Zhang,Yijuan Jiang,Fanjin Kong,Lijun Feng,Yao Li,Rui Yue,Yongpeng Zhou
The antifungal activity of six microbial-derived volatile organic compounds (VOCs) [ 3-hepten-2-one (Hep), cis-3-octen-1-ol, 3-methylvalerate, isovalerate, 1-octen-3-ol (Oct), and 2-methylbutyrate] against Aspergillus flavus was investigated by determining the minimum inhibitory concentration (MIC) and the fractional inhibitory concentration index (FICI). The results demonstrated that all 15 binary combinations of the VOCs presented additive effects against A. flavus . Among them, the combination of Hep and Oct, refers to C OH , with concentrations of 2 μL L −1 and 2.5 μL L −1 , respectively, displayed the most potent antifungal effect with the lowest concentration, in contrast to the individual MIC of Hep or Oct, which were reduced to 1/8 and 1/2. C OH can induce membrane lipid peroxidation, enhance cell membrane permeability, and cause leakage of nucleic acids and proteins within the cell, and 1-octen-3-ol might play a leading role. Finally, applying C OH at a concentration of 1/2 MIC Oct + 1/4 MIC Hep could effectively restrain the spread of A. flavus on wolfberries and exhibit excellent preservation effects. This study validates the antifungal effect of C OH and may serve as a natural alternative to antimicrobial agents for post-harvest agricultural products.
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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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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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ENERGY & FUELS
·
2025
·
IF 5.3
Wuyu Wang,Xuelai Zhao,Yanyan Cui,Xinghua Zhang,Lungang Chen,Qi Zhang,Longlong Ma
Jet fuels must simultaneously meet stringent requirements for energy density and freezing point to ensure safe operation under extreme flight conditions. The common technical route of biojet fuel is hydrodeoxidation after the platform molecule C–C coupling. The branched long-chain alkanes synthesized from biomass-derived C5–C6 esters and ketones platform molecules can meet the performance requirements of jet fuel, via the Claisen condensation as the C–C coupling step. The acetone-derived methyl isobutyl ketone (MIBK) and methyl pivalate were efficiently converted to C11 fuel precursor with branched chain structure over potassium tert-butoxide (t-BuOK) in N,N-dimethylformamide solution. MIBK was fully converted at room temperature for 7 h, with a 95% yield of C11 oxygenated compounds. Under the same conditions, a series of C10–12 oxygenated compounds with a yield around 80% could be synthesized from methyl pivalate and other ketones. In addition, the oxygenated compounds generated alongside the Claisen condensation reaction could serve as jet fuel precursors, thereby ensuring high atomic economy of ketones. After hydrodeoxygenation, these oxygenated precursors are transformed into isomeric alkanes with freezing points below −100 °C, meeting and even surpassing aviation fuel standards. Importantly, the mild conditions, high selectivity, and compatibility with a wide range of ketone feedstocks indicate the route’s strong industrial application potential for large-scale production of ultralow freezing biojet fuel for extreme aviation environments.
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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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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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JOURNAL OF EXPERIMENTAL BIOLOGY
·
2025
·Vol. 228
·期 18
·
IF 2.6
Chen Longlong,Gong Yu,Ma Weihua,Jiang Yusuo,Zhao Huiting
The olfactory senses of Apis cerana cerana are crucial to their essential activities. This study aimed to investigate the effect of phased starvation, insulin injections and insulin silencing on the olfactory abilities of A. cerana cerana . A starvation regression curve was established; it was found that the mortality of bees increased significantly after 9 h of starvation. Measurement of insulin levels in the bees revealed a gradual decrease after 3 and 6 h of starvation, followed by a sudden rise at 9 h. Additionally, starvation induced changes in the olfactory responses of bees: starvation decreased the electroantennogram values of antennae for most odorants, changed behavioral preferences for some floral odorants and affected the expression of olfactory genes. High insulin levels enhanced electroantennogram response values of the antennae, changing most odorant selections from attraction or neutrality to avoidance. In contrast, low insulin levels decreased the electroantennogram response values of the antennae and predominantly shifted odor preferences toward attraction. These two insulin conditions resulted in opposite results, and changes in olfactory gene expression also exhibited differing trends. It was found that low-insulin conditions caused by starvation for 3 h and 6 h as well as insulin silencing exhibited similarities in multiple olfactory metrics. This suggests that starvation-induced olfactory changes may be attributed to the reduction of endogenous insulin levels. The study results reveal a strong correlation between insulin and olfaction in A. cerana cerana , providing a foundation for future investigations into the underlying regulating mechanisms of insulin/insulin-like signaling on olfaction. These findings also offer research directions for enhancing bee pollination capacity and regulating other olfactory behaviors.
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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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