Food Bioscience
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2025
·
IF 5.9
Shu He,Zhengli Lu,Rurui Li,Chun Chen,Xiong Fu,Kin Weng Kong,Amin Ismail,Xuechun Zhang,Zhenxing Wang
This study evaluated the chemical composition and bioactivity of nine Dendrobium officinale from three cultivation modes (greenhouse, GC; understory, UC; and simulated wild, SWC) across China. Results demonstrated that UC-cultivated samples exhibited significantly higher flavonoid levels, antioxidant capacity, and α-glucosidase inhibition activity than those under GC/SWC modes. Using GC-IMS and UHPLC-TOF-MS, metabolomic profiling identified 27 volatile and 15 non-volatile biomarkers between different cultivation modes. Further KEGG analysis revealed the key signaling pathways of differential metabolites under different cultivation modes, including aminobenzoate degradation, phenylpropanoid biosynthesis, and phenylalanine metabolism. Overall, the cultivation mode significantly influences the chemical composition and biological activity of Dendrobium officinale , with the UC mode being relatively preferable. However, factors such as geographical distribution also play an important role. These findings provide actionable insights for quality control, cultivation optimization, and functional food/pharmaceutical applications of Dendrobium officinale .
研究领域:
生药学
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植物科学
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代谢组学
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植物化学
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功能食品研究
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药学
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Foods
·
2026
·Vol. 15
·期 2
·
IF 5.1
Yi-Ran Yang,Wei-Guo Cao,Chen-Yu Li,Shu-Yan Li,Qin Huang
Hawk tea (Litsea coreanaLevl. var.lanuginosa), a naturally caffeine-free herbal beverage widely consumed in Southwest China, is characterized by a pronounced camphoraceous note that often deters first-time consumers. In this study, hawk tea leaves were subjected to solid-state fermentation with four microbial strains—Monascus purpureus,Aspergillus cristatus,Bacillus subtilis, andBlastobotrys adeninivorans. The volatile compounds of unfermented and fermented hawk teas were identified by ultra-fast gas chromatography electronic nose (ultra-fast GC e-nose), gas chromatography–mass spectrometry (GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS) analyses, respectively. Furthermore, the calculation of odor activity values (OAVs) and relative odor activity value (ROAV) revealed that 6 and 25 volatile chemicals, including perillaldehyde (OAV 3.692) and linalool (ROAV 100), were the main contributors to the floral, fruity, and woody aroma of fermented hawk tea. Sensory evaluation confirmed that fermentation generally enhanced woody notes while significantly reducing the characteristic camphoraceous and oil oxidation odors. Notably, theBlastobotrys adeninivorans-fermented sample exhibited the most pronounced floral and fruity nuances, accompanied by significantly elevated aroma complexity and acceptability. Consequently,Blastobotrys adeninivoransrepresents a promising starter culture for the improvement of hawk tea flavor.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Jiahao Tang,Xianxiu Zhou,Jiajing Hu,Guangyue Hou,Yimin Yang,Yuhang Wang,Yongwen Jiang,Haibo Yuan,Yanqin Yang
Polysulfides constituted the most abundant category during black tea processing. • Final drying was identified as the most critical phase governing VSCs profile. • Methional and dimethyl sulfide were the most impactful aroma contributors. • Proposed pathway pinpointed methanethiol as core intermediate. Volatile sulfur compounds (VSCs) are crucial in defining the distinctive aroma profile of black tea. This study systematically investigated the dynamic evolution and formation mechanisms of VSCs throughout the black tea processing. Nine VSCs were identified and quantified, with polysulfides representing the most abundant category. PLS-DA effectively distinguished different processing stages (R 2 Y = 0.978 and Q 2 = 0.931), with drying identified as a critical phase influencing VSC profiles. OAV assessment revealed that methional (cooked potato-like) and dimethyl sulfide (cooked corn-like) were the predominant aroma contributors, with OAVs consistently exceeding 5000 and 3000, respectively. Methionine–glucose thermal reaction models further demonstrated that both reaction time and temperature critically govern the sequential generation and transformation of key VSCs. A plausible formation pathway was proposed, highlighting methionine as the key precursor and methanethiol as a core intermediate. These findings provide mechanistic insights for the targeted regulation of sulfur-related aroma formation during tea processing. Download: Download high-res image (184KB) Download: Download full-size image
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JOURNAL OF CHROMATOGRAPHY A
·
2025
·
IF 4
Wenhui Lu,Jing Chen,Liangliang Zhang,Zixuan Nie
Determining the temporal evolution of inks remains a critical challenge in forensic document analysis. The temporal evolution stages classification and aging time prediction of gel-pen ink were investigated by integrating gas chromatography-ion mobility spectrometry (GC-IMS) with machine learning algorithms. Ink-specific volatile markers were correlated with aging mechanisms through kinetic modeling and heatmap analysis. Three distinct temporal evolution stages were categorized into the rapid evaporation stage, slow-release stage, and chemical stabilization stage through multivariate analysis of volatiles. Furthermore, six tree-based machine learning algorithms were systematically evaluated, with the Categorical Boosting (CatBoost) model achieving superior performance (accuracy=100 %) in classifying five detailed aging stages of gel-pen ink. The decision tree regression model demonstrated high temporal prediction accuracy (test R²=0.954) through interpretable feature engineering. A stepwise strategy combining classification and regression models was proposed, enabling simultaneous ink characterization and age estimation. This methodology is expected to provide a validated approach for classifying temporal evolution stages and predicting aging time, significantly improving the efficiency of forensic analysis in judicial investigations.
研究领域:
分析化学
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法医学
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数据科学
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PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Mingtao Ma,Ziqiang Chen,Bing Huang,Xingguang Chen,Hua Liu,Zhengcong Peng,Peilin Dong,Jian Lu,Dianhui Wu
The origin of malt is a crucial factor influencing malt flavor. In this study, the volatile compounds of barley malt from four different producing areas were comprehensively characterized by gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography ion mobility spectrometry (GC-IMS). GC-E-Nose analysis revealed significant differences in volatile flavor compounds among malt samples from different origins. GC-MS identified 71 volatile compounds, with aldehydes being the most abundant in all four samples. GC-IMS identified 50 volatile compounds, and obtained the most abundant aldehydes included butyraldehyde, 3-methyl-2-butyraldehyde. etc not detected by GC-MS. The combination of GC-MS data with odor activity value (OAV) analysis identified 24 flavor compounds as key aroma compounds (OAV ≥1). Partial least squares discriminant analysis (PLS-DA) model combined with one-way analysis of variance (ANOVA) was used to screen out seven volatile markers: 1-penten-3-ol, decanal, ethyl butyrate, ethyl acetate, ethyl isovalerate, isoamyl acetate, and dimethyl sulfide. The integration of these techniques provided a better characterization of flavor compounds and their differences in malt from different origins. The results provided theoretical guidance for the factory to improve malt flavor quality.
研究领域:
食品科学
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分析化学
·
农学
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高影响因子
Foods
·
2026
·Vol. 15
·期 3
·
IF 5.1
Ning Ma,Jiancai Zhu,Heng Wang,Michael C. Qian,Zuobing Xiao
Apple aroma is an important factor influencing consumers’ preferences. To understand the overall flavor characteristics of apples (Ruixue, Liangzhi, Grystal Fuji, and Guifei), volatile compounds and aroma profiles were investigated by headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) combined with stir bar sorptive extraction (SBSE) and gas chromatography–mass spectrometry (GC-MS). The results showed that a total of 56 aroma compounds were identified by SBSE-GC-MS, and 39 aroma-active compounds were screened out using aroma intensity (AI) and odor activity value (OAV). Aroma recombination experiments showed enhanced ‘fruity’ and ‘sweet’ notes, whereas ‘floral’, ‘woody’, and ‘green’ aromas were weaker compared to the Crystal Fuji sample. Additionally, GC-IMS coupled with principal component analysis (PCA) was used to distinguish the apple samples, and partial least squares regression (PLSR) was applied to explore the correlation between sensory attributes and characteristic aroma compounds. The results indicated that Crystal Fuji exhibited the greatest correlation with the “woody” attribute, and Ruixue was highly correlated with “fruity”, “green”, and “sour” attributes, while butanoic acid, β-damascenone, butyl acetate, pentyl acetate, furfuryl alcohol, γ-decalactone, and vanillin had a significant impact on the “flower” and “sweet” attributes of Guifei. This study clarified the characteristic aroma composition of the four apple cultivars, providing data support for apple flavor quality evaluation and cultivar optimization.
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FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Xin Jiang,Qianqian Liang,Zhengpeng Wei,Shiqiang Yin,Jinmei Wang,Yanjun Duan,Wenzheng Shi
The role of polysaccharides toward controlling the release of off-flavors in silver carp surimi gels and the textural characteristics was investigated. Results showed that the addition of sodium octenyl succinate starch (SSOS), acetylated distarch phosphate (ADSP), agar (AG), β-cyclodextrin (CD), gellan gum (GG), and konjac glucomannan (KGM) from 18 polysaccharides reduced the release of fishy smell, which was considered the most unpleasant and predominant odor in surimi gels. Based on the results of HS-GC-IMS and HS-SPME-GC-MS, gels AG, CD, and KGM showed more efficient adsorption capacity for volatile flavor compounds including hexanal, heptanal, nonanal, decanal, and 1-octen-3-ol. Among these, the hardness in gels AG, GG, and KGM increased, while deformation and gel strength decreased, resulting in a reduction in smoothness of the microstructure. The whiteness of the gels SSOS and CD were maintained, but the hardness of SSOS, ADSP, and CD decreased. Correlation studies indicated that the adsorption capacity of polysaccharides on volatile flavor compounds exhibited a negative correlation with hardness, chewiness, and water holding capacity, as well as a ∗ and b ∗ values. This comprehensive research provided new insights for selecting polysaccharides intended for flavor regulation in surimi products.
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Food Chemistry-X
·
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).
研究领域:
食品科学
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风味化学
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分析化学
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食品加工
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感官分析
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Siyan Liu,Heyu Pan,Yanchao Mao,Feifei Wang,Na Zhang,Shuyi Li,Zhenzhou Zhu
Chlorella pyrenoidosa is a promising plant-based protein source , whereas the volatile off-flavours derived from lipid oxidation substantially limit consumer acceptance. Selenium (Se) is recognised as a beneficial trace element that can improve flavour characteristics in plants by enhancing antioxidant capacity. This study investigated the effects of Se supplementation (0–2 mg/L) on the volatile profile of C. pyrenoidosa and explored the underlying mechanisms. E-nose analysis revealed significant differences in flavour profile among the treatments. GC–IMS and GC–MS identified 25 and 28 volatile organic compounds (VOCs), respectively. Fifteen key aroma compounds were screened by orthogonal partial least squares discriminant analysis (OPLS–DA), random forest (RF) modelling, and odour activity value (OAV) and relative OAV (ROAV) calculations. Notably, 0.50 mg/L Se was identified as the optimal enrichment concentration, as it improved overall flavour quality by reducing aldehyde accumulation, particularly hexanal. This improvement was attributed to Se-mediated reductions in lipid content and enhanced antioxidant capacity, as evidenced by increased glutathione peroxidase (GPx) activity, reduced reactive oxygen species (ROS) levels, and alleviated lipid peroxidation, alongside decreased lipoxygenase (LOX) and hydroperoxide lyase (HPL) activities by 60.08% and 37.31% respectively, thereby inhibiting the formation of off-flavour VOCs. Overall, this study provides the first evidence that Se modulates the flavour profile of C. pyrenoidosa and preliminarily elucidates the mechanism by which appropriate Se supplementation improves flavour quality through reshaping biochemical composition, maintaining redox homeostasis, and regulating key enzymes involved in aldehyde biosynthesis. These findings offer a theoretical foundation for developing novel functional microalgal-based foods.
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MOLECULES
·
2026
·Vol. 31
·期 15
·2644
·
IF 5.1
Chu Ding,Xueqian Guo,Yuan Liu,Zhanjiao Wei,Yuhan Zhang,Wei Gao,Changhua Xu,Wenli Wang
Green (Zanthoxylum schinifolium, ZSEO) and red (Zanthoxylum bungeanum, ZBEO) Sichuan pepper essential oils are widely used spices whose characteristic aromas differ markedly, yet a systematic comparison of their volatile fingerprints and aroma-active compounds is still lacking. To address this, the two essential oils were characterized and compared by combining headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and gas chromatography–olfactometry–mass spectrometry (GC-O-MS). HS-GC-IMS detected 94 volatile signals; multivariate analysis clearly separated the two oils (R2Y = 0.993, Q2= 0.986) and identified 40 differential markers including 37 aroma-active compounds, with ZSEOs enriched in minty and green-note compounds like isomenthone and ZBEOs in woody, ester and acid compounds such as bornyl acetate. GC-O-MS identified 37 aroma-active compounds, of which linalool was the most prominent odorant in both Eos; a total of 27 were shared, while four and six were unique to the green and red EOs, respectively. Cross-referencing the two datasets showed that volatile abundance and odor contribution were not always concordant. The combined approach clarifies the chemical basis of the aroma difference between the two species and offers a transferable strategy for linking volatile fingerprints to perceived aroma inZanthoxylumessential oils.
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JOURNAL OF FOOD PROCESS ENGINEERING
·
2026
·Vol. 49
·期 5
·e70517
·
IF 3.5
Fengping Pang,Wanbing Cheng,Mingyang Liao,Chengtao Nong,Lisha Ye,Ligao Deng,Jianbin Li
To explore the changes in flavor compounds during the hydrolysis of sulfited sugarcane syrup (SS) by sucrase. This study characterized non-volatile organic compounds (NVOCs) via nuclear magnetic resonance (NMR) spectroscopy. Volatile organic compounds (VOCs) were characterized using gas chromatography–mass spectrometry (GC–MS) and gas chromatography–ion mobility spectrometry (GC–IMS). About 14 NVOCs were identified, with 7 NVOCs, including sucrose, fructose, α-glucose, and β-glucose, showing significant dynamic changes. About 80 VOCs were identified by GC–MS. Pyrazines were the predominant compound in the SS, whereas pyrazines and acids became the major components in the hydrolyzed SS. Enzymatic hydrolysis significantly increased the overall VOCs content, particularly acids and aldehydes, while reducing unpleasant S-containing compounds. Orthogonal partial least squares-discriminant analysis (OPLS-DA) revealed that 30 differential VOCs (Variable Importance in Projection, VIP > 1) served as markers for distinguishing among the five syrup samples. Furthermore, three key differential aroma compounds (2,5-dimethylpyrazine, dimethyl sulfide, and β-damascenone) were identified by VIP and Odor Activity Value (OAV). Additionally, we detected 56 VOCs by GC–IMS. The fingerprint profiles and OPLS-DA confirmed significant differences in VOCs during enzymatic hydrolysis. Overall, these findings offer new insights into the flavor chemistry of SS during enzymatic hydrolysis and a theoretical basis for optimizing flavored syrup processing.
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International Journal of Gastronomy and Food Science
·
2026
·
IF 3.7
Haining Guan,Yuanhang Zhao,Chunmei Feng,Gaojie Zhao,Nike Tian,Wenxiu Zhang,Dengyong Liu,Xiaoqin Diao
This study investigated the synergistic effect of fat and sarcoplasmic protein on the flavor profile of chicken white soup. The impact of adding 2% fat (2%O), 0.56% sarcoplasmic protein (0.56%P), and their combination (2%O-0.56%P) on volatile compounds, taste components, and sensory characteristics was evaluated. Through odor activity value (OAV) and gas chromatography-olfactometry (GC-O) analysis, hexanal, heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E)-2-octen-1-al, and 1-octen-3-ol were identified as key aroma contributors. The combination of 2%O and 0.56%P markedly enhanced the aroma profile of the chicken soup, concurrently achieving the highest levels of amino acids and 5′-nucleotides. Furthermore, electronic tongue analysis revealed that the chicken soup supplemented with 2%O-0.56%P exhibited the lowest bitterness value and achieved the highest overall acceptability. These findings demonstrate that the synergistic effect of fat and sarcoplasmic protein effectively improves the flavor quality of chicken white soup, providing a theoretical basis for developing flavorful, tasty, and consumer-preferred chicken soup products.
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