FOOD CHEMISTRY
·
2024
·
IF 8.5
Di Zhang,Yujie Huang,Xia Fan,Xiaoxiong Zeng
Aspergillus cristatus , the predominant microbe of Fuzhuan brick tea (FBT) , is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC–MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.
研究领域:
食品科学
·
微生物学
·
分析化学
·
茶叶科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Balarabe B. Ismail,Rui Huang,Donghong Liu,Xingqian Ye,Mingming Guo
The seeds of Africa's majestic baobab are often discarded or poorly utilized. Few studies explored its potential as a coffee substitute, while the key volatile compounds are still unknown. These compounds were hypothesized to be responsible for baobab's sensory acceptance. In this study, the physicochemical, sensory, and key volatile composition of brews from coffee beans and baobab seeds subjected to different roasting conditions were reported. Roasting increases pH while reducing acidity, total soluble solids, lightness ( L *), redness/greenness ( a *), and yellowness/blueness ( b *) in coffee and baobab brews. Phenolic contents increased significantly ( p < 0.05) with increased roasting intensity in baobab while degrading in coffee. Significant variability of volatile composition existed among coffee and baobab matrices and the roasting conditions. Nevertheless, the presence of several key coffee odorants in baobab from pyrazines, phenols, and furans chemical families, owing to their odour active value ≥ 1, likely contributed to its sensory acceptance.
研究领域:
食品科学
·
农学
·
分析化学
·
感官科学
✓ 已验证
DOI
PubMed
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.
研究领域:
食品科学
·
香气化学
·
食品加工
·
代谢组学
·
分析化学
·
天然产物化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2021
·Vol. 10
·期 3
·622
·
IF 4.35
Si-Lu Wang,Song-Yi Lin,Han-Ting Du,Lei Qin,Li-Ming Lei,Dong Chen
An insight using molecular sensory science approaches to the contributions and variations of the key odorants in shiitake mushrooms is revealed in this study. Odorants were extracted by headspace solid phase microextraction (HS-SPME) and direct solvent extraction combined with solvent-assisted flavor evaporation (DSE-SAFE) in fresh and hot-air-dried shiitake mushrooms. Among them, 18 and 22 predominant odorants were determined by detection frequency analysis (DFA) and aroma extract dilution analysis (AEDA) combined with gas chromatography-olfactometry (GC-O) in the fresh and dried samples, respectively. The contributions of these predominant odorants in the food matrix were determined by quantification and odor activity values (OAVs) with aroma recombination verification. There were 13 and 14 odorants identified as key contributing odorants to overall aroma, respectively. 1-Octen-3-ol and 1-octen-3-one were the most key contributing odorants in the fresh samples in contributing mushroom-like odor. After hot-air-drying, the OAV and concentrations on dry basis of the key contributing odorants changed, due to oxidation, degradation, caramelization and Maillard reactions of fatty acids, polysaccharides and amino acids. 1-Octen-3-ol was reduced most significantly and degraded to 1-hydroxy-3-octanone, while phenylethyl alcohol increased the most and was formed by phenylalanine. In hot-air-dried samples, lenthionine became the most important contributor and samples were characterized by a sulfury odor. Overall contributions and variations of odorants to the aroma of shiitake mushrooms were revealed at the molecular level.Keywords:odorants;molecular sensory science;aroma recombination verification;solvent-assisted flavor evaporation (DSE-SAFE);headspace solid phase microextraction (HS-SPME);aroma extract dilution analysis (AEDA);detection frequency analysis (DFA);odor activity value (OAV);gas chromatography-olfactometry (GC-O);gas chromatography-mass spectrometry (GC-MS)
研究领域:
食品科学
·
分子生物学
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2021
·Vol. 37
·期 2
·83-95
·
IF 2.576
Mingji Xiao,Fangling Zheng,Mengxuan Xiao,An Qi,Huiqiang Wang,Qianying Dai
In China, Lu'an Guapian (LAGP) tea consists of tea leaves without tea buds or stems. In this study, we evaluated the aromatic characteristics of LAGP by sensory analysis, aroma extract dilution analysis (AEDA), and odor activity values. The sensory analysis revealed that LAGP had cooked soybean-like, cooked chestnut-like, roasted, cooked corn-like, fishy, fruity, floral, and grass aromas. Aroma-active compounds from LAGP were identified by solvent extraction-solid phase extraction (SE-SPE) and headspace-solid phase microextraction (HS-SPME), and subjected to AEDA. A total of 91 aroma-active compounds were identified by SE-SPE-AEDA with flavor dilution (FD) factors ranging from 1 to 4096. A total of 66 aroma-active compounds were identified by HS-SPME-AEDA with FD of 1 to 128. Nine compounds with FD ≥64 and OAVs ≥1 were major aroma-active compounds to the aroma of LAGP tea: raspberry ketone (raspberry), ( E )- β -ionone (floral, raspberry), dimethyl sulfide (cooked corn-like), indole (animal), phenylacetaldehyde (floral, honey-like), 2-ethyl-3,5-dimethylpyrazine (roasted), ( Z )-4-heptenal (cooked soybean-like, fishy), ( Z )-jasmone (jasmine), and geraniol (rose).
研究领域:
食品科学
·
农业化学
·
分析化学
·
茶叶科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xin Fang,Yanan Liu,Jingyi Xiao,Cunqiang Ma,Youyi Huang
High-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) and ultra-high performance liquid chromatography–Q-Exactive HF-X mass spectrometer (UHPLC–Q-Exactive HF/MS) were carried out to reveal dynamic changes of volatile and non-volatile compounds during the withering process of black tea. A total of 118 volatile organic compounds (VOCs) and 648 metabolites were identified in fresh and withered tea-leaves, respectively. Among them, 47 VOCs (OAV > 1.0) for the aroma formation, and 46 characteristic metabolites (VIP > 1.50, p < 0.01) selected through orthonormal partial least squares-discriminant analysis, indicated the withering contribution during black tea processing. Overall, the withering promoted alcohols, aldehydes, phenols, heterocyclic oxygen, hydrocarbons and halogenated hydrocarbons through relevant hydrolyzation, decomposition, terpene synthesis, and O -methylation. The hydrolyzation, O -methylation, condensation and N -acylation of kaempferol glycosides, quercetin glycosides, ester catechins, and gallic acid generated the accumulation of methoxyl flavonoids and flavonoid glucosides, dihydrokaempferol, syringic acid, theaflavins, and N -acylated amino acids, respectively.
研究领域:
食品科学
·
农学
·
化学
·
代谢组学
·
茶叶加工
✓ 已验证
产品关联
DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2021
·Vol. 248
·期 1
·45-56
·
IF 2.998
Ma Lijuan,Gao Manman,Hu Jiangnan,Tong Wenzhe,Du Liping,Yu Aiqun,Huang Jihong,Li Jianxun,He Ronglin
The aroma characteristics of Pu-erh tea were studied in this work. A total of 117 volatile compounds were identified by HS-SPME combined with GC–TOF/MS, of which 29 active aroma compounds were identified by olfactometry. The active aroma compounds of Pu-erh tea were analyzed by intensity aroma (IA), aroma extraction dilution (AEDA), sensory quantification value (MF), detection frequency (DFA) and odor activity value (OAV). 24, 21 and 23 active aroma components were identified by DFA, AEDA and OAV, while 20 by IA and MF. Recombination of the obtained active aroma components indicated that OAV method was best for determining the active aroma compounds as the aroma profile of OAV recombination model was the most similar to that of Pu-erh tea sample. Omission test of the OAV recombination model furtherly identified 19 characteristic active aroma compounds of Pu-erh tea, and linalool, 1,2,3-trimenthoxybenzebe, 1,2,4-trimethoxybenzene and ɑ-ionone were the key characteristic active aromatic compounds.
研究领域:
食品科学
·
分析化学
·
农学
✓ 已验证
产品关联
DOI
高影响因子
Horticulturae
·
2022
·Vol. 8
·期 11
·1029
·
IF 2.923
Qing-Fang Xu,Liang Fan,Kai-Xiang Lu,Dong-Mei Zhao,Ming-Xia Zhang,Jian Cai
Both free and glycosidically bound forms of volatile compounds in Vidal grapes from the Shangri-La high-altitude region during the on-vine non-destructive dehydration process were investigated by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS), following which the data were processed by multivariate statistical analysis. Fatty-acid-derived volatiles (FADs), amino-acid-derived volatiles (AADs), and isoprene-derived volatiles (IPDs), which occurred mainly in bound forms, were the three major volatiles in dehydrated Vidal grapes. Water-loss concentration, biosynthesis, and biodegradation all occurred during dehydration, eventually modifying some volatiles significantly, especially some powerful odorants such as hexanal,trans-2-hexenal, 2-phenethyl acetate, β-myrcene, linalool, geraniol,cis-rose oxide, and β-damascenone. 1-Octen-3-ol was relatively stable during the non-destructive on-vine dehydration process and its content in grape juice was mainly determined by the concentration effect. 2,4-Di-tert-butylphenol, 2-phenethyl acetate, 2-methyl-1-propanol, and hexanol were screened as some of the most important metabolic markers to discriminate grapes at different dehydration degrees. Our study also highlights the fundamental importance of the expression of volatile content in the metabolomic study of grape berries.Keywords:late harvest;over-ripening;dessert wine;metabolomics;clustered heatmap;OPLS-DA
研究领域:
农学
·
食品科学
·
分析化学
·
植物生理学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）