Food Chemistry-X
·
2024
·
IF 6.5
Jin-Ru Wang,Xin-Ye Wu,Cheng-Bi Cui,Jin-Feng Bi
Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC–MS was used to characterize and quantify the volatile compounds in peach slices. First, 33, 36, and 46 volatile compounds were identified and quantified in the HD, FD, and PSFD groups, respectively. PSFD is preferable to HD and FD in terms of the volatile compound types, content, and aroma profiles. PSFD was selected for subsequent permeation and dehydration experiments. The key aroma compounds with an OAV ≥ 1 were found in the PSFD30 group. GC-O analysis was conducted on the PSFD30 group, leading to the preliminary identification of 2-methylbutanal, pentanal, hexanal, 2-hexenal, phenylacetaldehyde, ethyl acetate, 2-methylbutyl acetate, ethyl lactate, linalool, methyl heptenone, and γ-octalactone as distinctive aromas in dried peach slices.
研究领域:
食品科学
·
农业工程
·
化学分析
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DOI
PubMed
高影响因子
FOOD CONTROL
·
2022
·
IF 6.652
Wei Chen,Die Hu,Aiqing Miao,Guangjun Qiu,Xiaoyan Qiao,Hongling Xia,Chengying Ma
Dancong is a Chinese oolong tea famous for its aroma diversity. However, this diversity in characteristic is challenging to be clarified in either sensory or chemical aspects. In this study, the aromas from Dancong teas were characterized based on the typical odors of “floral” and “honey”. The volatile compounds underlying the odors were investigated through chemometrics. Seventy Dancong teas of various categories were collected to approximate the diversity in aroma. According to the sensory evaluation, the floral or honey odor was detected in every sample. For volatile characterization, 57 compounds were identified by gas chromatography-mass spectrometry (GC-MS) coupled with headspace-solid phase microextraction (HS-SPME) across samples. The difference in floral and honey odors was related to volatile variation among the teas, as both the odor-based classification and the volatile-based unsupervised learning analyses yielded consistent sample clustering patterns. Nine volatiles were identified as putative markers for the odor difference, where indole, ( E )-nerolidol, 2-phenylacetonitrile, and γ-caprolactone accounted for the floral odor predominance, while hexyl 2-methylbutanoate, ( Z )-3-hexenyl pentanoate, ( Z )-linalool oxide (pyranoid), ( E )-linalool oxide (furanoid), and ( Z )-linalool oxide (furanoid) contributed to the honey odor perception. These results point to a volatile-endorsed categorization framework based on the floral and honey odors that can assist in Dancong aroma quality control.
研究领域:
食品科学
·
化学分析
·
农学
·
植物科学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Di Zhou,Xin-yu Liu,Miao-qin Xie,Hao-jie Xu,Huai-hui Yi,Da-xiang Li,Ru-yan Hou,Hui-mei Cai,Xiao-chun Wan,Daniel Granato,Chuan-yi Peng
Tanyang Congou black tea, renowned for its distinctive floral and fruity aroma, is meticulously produced using the shaking technique. However, the specific aroma profile and the key odor-active compounds responsible for this characteristic fragrance have not been fully elucidated. This study integrated sensory evaluation with molecular sensory science approaches to identify and characterize the principal odorants contributing to the tea's aroma. Sensory analysis confirmed that the prepared black tea exhibited typical high-quality attributes, with a prominent floral and fruity aroma markedly reduced in lower-grade samples. A total of 70 volatile compounds were detected, among which 29 key aroma-active compounds were identified across all three quality grades using aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Of these, 16 volatiles exhibited high flavor dilution (FD) factors (≥8), and 11 compounds showed relative odor activity values (ROAV) greater than 1. Notably, seven compounds—( E )- β -ionone, (E)-nerolidol, geraniol, citral, linalool, hexanal, and phenylacetaldehyde—were identified as the primary contributors to the characteristic floral-fruity aroma of Tanyang Congou black tea. These findings provide comprehensive insight into the aroma profile of Tanyang Congou black tea, offering a scientific basis for quality assessment and targeted aroma modulation in tea production.
研究领域:
食品科学
·
茶学
·
分子感官科学
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DOI
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
·
分析化学
·
农学
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产品关联
DOI
高影响因子
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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DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 12
·7774-7786
·
IF 3.612
Haiyong Geng,Lihua Chen,Shufen Wang,Yi Wu,Pei Gao,Qixing Jiang,Fang Yang,Wenshui Xia
Summary Although the characterisation of volatile compounds in silver carp ( Hypophthalmichthys molitrix ) have been studied, their respective contribution to specific odour feeling was unclear. Therefore, an investigation was made in this study by big data mining, solid phase microextraction-gas chromatography–mass spectrometry (SPME-GC–MS), odour activity values (OAVs), odour recombination in surimi models and omission experiment. The results demonstrated that 91 volatile compounds were obtained by data mining and 62 volatile compounds were identified by instrumental analysis. Among them, twenty-one volatile compounds were initially selected for the construction of the surimi model. The odour recombination and omission experiment confirmed that characteristic odour of silver carp surimi were hexanal (fishy, grassy), octanal (grassy, fatty), (E)-2-octenal (fishy), nonanal (grassy, fatty), (E)-2-nonanal (fatty, grass), (E,E)-2,4-heptadienal (fishy), 1-hexanol (grassy) and 1-octen-3-ol (mushroom). This study specified distinct silver carp surimi odour with definite compounds.
研究领域:
食品科学
·
分析化学
·
农业科学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Huan-ya Yang,Lin Yang,Yu-lu Wang,Yun-shu Hu,Yun Li,Hua Qu,Wen-long Wei,Hui-yan Yang,Qi-rui Bi,Jian-qing Zhang,De-an Guo
Ginger is extensively utilized in culinary and traditional medicine worldwide. This study presents a comparative analysis on ginger-related varieties from different species, growth stages, processing methods and geographical origins using headspace solid-phase microextraction gas chromatography quadrupole time-of-flight mass spectrometry (HS-SPME-GC-Q-TOF MS) and ultra-high performance liquid chromatography linear-ion-trap-quadrupole orbitrap MS (UHPLC-LTQ-Orbitrap MS). A total of 120 volatiles and 377 non-volatiles were annotated. Metabolomics revealed 44 differential components to discriminate six Zingiberaceae species. Among them, ginger contained the highest levels of chemical components. Additionally, 44 components were found to completely distinguish two growth stages and four processing forms of ginger. As ginger matures, changes in volatiles become more pronounced, while significant differences in non-volatiles were observed across processing stages. Moreover, ginger from three regions was compared, and ginger from Western was found to have more abundant non-volatiles and a higher qualification rate (Yunnan 100 % vs. Fujian 33 %, Henan 15 %). This study maps the chemical profile of ginger and related varieties, providing insights for development of novel products and informing decisions in cultivation, production, and purchasing.
研究领域:
植物化学
·
食品科学
·
药用植物学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Binbin Li,Qian Mu,Huijing Guo,Wenting Jia,Mengzhen Zhang,Ya Liu,Xinwen Jin
The effects of jujube pretreatment at different roasting temperatures (80–160 °C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were evaluated using HPLC, HS-GC-IMS, HS-SPME-GC–MS, and sensory analysis. The results revealed that roasting at 80–100 °C enhanced the accumulation of sweet amino acids in jujube wine, whereas roasting at 140–160 °C increased the bitter amino acid content. As the roasting temperature increased, the contents of esters, alcohols, acids, aldehydes, and ketones in jujube wine rose initially before declining thereafter. Meanwhile, the furan compound content exhibited a continuous increase. Through multivariate statistical analyses, including orthogonal partial least squares-discriminant analysis (OPLS-DA), relative odor activity value (ROAV) calculations, and variable importance in projection (VIP), six key characteristic flavor compounds were identified. These included isoamyl acetate, ethyl hexanoate, and ethyl octanoate. The novel insights derived from this study could guide the improvement of jujube wine flavor.
研究领域:
食品科学
·
分析化学
·
风味化学
·
酿酒学
·
农产品加工
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产品关联
DOI
PubMed
高影响因子
Advances in Sample Preparation
·
2025
·
IF 6.5
Tianning Chen,Pengfei Ye,Chen Yuan,Ling Fang,Nan Li,Guosheng Chen,Junlang Qiu,Fang Zhu,Gangfeng Ouyang
Novel brominated flame retardants (NBFRs), due to their ubiquitous environmental distribution in aquatic ecosystems and potential adverse effects to aquatic biota, have initiated global concerns. NBFRs were absorbed and bioaccumulated into aquatic organisms, impairing their growth while significantly disrupting metabolic and nutritional profiles deserves further elucidation, especially for in vivo and in situ characterization. In this study, we selected tilapia (Oreochromis mossambicus) as a model and developed an innovative in vivo sampling method using solid-phase microextraction (SPME) with a cationic covalent organic framework (COF) coating fiber, coupled with high performance liquid chromatography-electrospray ionization-Orbitrap mass spectrometry (HPLC-ESI-Orbitrap-MS) analysis. Our results demonstrated that self-made SPME fibers possessed excellent broad-spectrum extraction ability (totally 5250 molecular features were detected), and the developed analysis method has the advantages of greenness. SPME technology based on our self-made fiber was successfully applied in research of the impacts of NBFRs on tilapia. After statistical analysis, a total of 811 metabolites exhibited significant differential expression, including the nutritional components such as amino acids, glycosides, and lipids, which resulted in a decline in nutritional quality. These findings provided a new perspective for evaluating the ecological risk assessment of NBFRs, nutritional quality assessment of aquatic organisms and securing fishery products.
研究领域:
环境科学
·
分析化学
·
水生毒理学
·
代谢组学
·
食品安全
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产品关联
DOI
高影响因子
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.
研究领域:
食品科学
·
分析化学
·
食品化学
·
真菌学
·
挥发性有机物分析
·
感官分析
·
化学计量学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ANALYTICAL LETTERS
·
2024
·
IF 1.6
Cheng Qian,Pei Zhang,Chao Nie,Hui Jiang,Linghu Cai,Xiangyu Chen,Minghua Liu
Green MgO-based banana peel activated carbon (MgO-BPAC) with distinctive pore structure features was synthesized with magnesium nitrate as the template and activator. A novel solid-phase microextraction (SPME) fiber was prepared by fixing MgO-BPAC on the surface of a stainless-steel wire using silicone sealant. The fiber was coupled with gas chromatography-mass spectrometry (GC-MS) for headspace-solid phase microextraction-GC-MS (HS-SPME-GC-MS) for polycyclic aromatic hydrocarbons (PAHs). The laboratory-constructed fiber showed good extraction efficiency for naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, and anthracene and the corresponding analytical parameters were determined. The method provided low detection limits (0.86–2.12 ng/L) with satisfactory replicate extractions of one fiber (relative standard deviations ≤ 10.30%) and fiber to fiber reproducibility (relative standard deviations ≤ 13.92%). To validate the performance of the homemade fibers, this approach was used for the determination of the PAHs (0.05 μg/L) in spiked environmental water samples and good recoveries (92.67%–114.45%) were obtained. This study introduces a biocarbon material as a functional fiber coating component which adsorbs aromatic constituents through hydrophobic interactions.
研究领域:
环境科学
·
分析化学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Xueping Zhang,Xinxin Yu,Rongsuo Hu,Jiyue Zhang,Wenjiang Dong
This study aimed to evaluate the effect of roasting temperature on the flavor characteristics of shelled macadamia kernels (SMKs) employing quantitative descriptive sensory analysis, color analysis, and two volatile compound profiling techniques, namely headspace-solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Sensory and color analyses showed that roasting at 140 °C yielded a desirable roasted macadamia product, exhibiting a rich balsam flavor, creamy aroma, and uniform, harmonious faint yellow color. HS-SPME-GC–MS and HS-GC-IMS identified 107 volatile organic compounds (VOCs). Aldehydes, pyrazines, and furans increased with increasing roasting temperature, and these compounds were key contributors to the nutty aroma. Lipid oxidation dominated flavor formation during low-temperature roasting, while Strecker degradation prevailed at high temperatures. Among the VOCs, 23 with relative odor activity values (ROAV) of ≥1 contributed significantly to the overall aroma of roasted SMK. Furthermore, HS-SPME-GC–MS and HS-GC-IMS identified 10 and 16 key VOCs, respectively, including 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethylpyrazine, nonanal, and propanal. Interestingly, ethanol content showed a significant negative correlation ( p < 0.05) with “bitter,” and “burnt”, as well as with a*, b*, and c, whereas most pyrazine compounds exhibited positive correlations with these sensory attributes ( p < 0.05). Altogether, the findings of this study present roasting as an effective approach for enhancing macadamia nut aroma and provide valuable insights for flavor control in nut products.
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）