CHEMICAL ENGINEERING JOURNAL
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2026
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IF 12.5
Yiyue Ma,Yanlin Wu,Ruyue Zhang,Yuechun Li,Qin Li,Congdi Shang,Sijie Liu,Jianlong Wang
A confined-crystallization strategy was developed to construct hierarchical porous PVA hydrogels without templates. • Steric hindrance-guided crystallization and hydrogen-bond-mediated network toughening drive multiscale pore formation. • The PAR hydrogel exhibited >4-fold faster NH 3 response than dense films, with dual-mode colorimetric and fluorometric output. • The sensor enables real-time visual monitoring of meat freshness with excellent stability and batch reproducibility. Escalating food loss and waste from spoilage and premature disposal of perishable products along the supply chain underscore the urgent need for rapid and efficient freshness-monitoring technologies. However, most existing freshness indicators rely on dense polymer films, in which the slow diffusion of spoilage biomarkers leads to sluggish response and limited sensitivity. Herein, a hierarchically macroporous polyvinyl alcohol hydrogel doped with acid fuchsin (AF) as pore regulator and riboflavin (RFN) as structure stabilizer was proposed for real-time dual-mode monitoring of meat freshness. Molecular dynamics simulations and experimental characterizations jointly revealed that steric hindrance-guided confined crystallization and hydrogen-bond-enhanced toughening effect collectively enabled the formation of multi-level macroporous structures. Benefiting from confined crystallization-induced homogeneous macroporous architecture, the PAR supramolecular hydrogel facilitates rapid diffusion of ammonia (NH 3 , a key spoilage biomarker) and exhibits over 4-fold improvement in sensing efficiency compared with conventional dense-film materials. The sensor exhibits high sensitivity in both colorimetric and fluorometric modes, achieving detection limit as low as 1.14 μL L −1 . The improved mass transport efficiency within PAR hydrogel enables timely assessment of meat freshness, as demonstrated by monitoring chicken breast stored under ambient and refrigerated conditions. This work establishes a confined-crystallization strategy for designing hierarchically porous hydrogels that balance fast mass transport and structural stability, paving the way for scalable, high-performance gas sensors in intelligent food packaging.
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高影响因子
Foods
·
2026
·Vol. 15
·期 16
·2894
·
IF 6
Chengjiang Wei,Weiwei Wu,Zhechen Han,Peng Zhang,Chenglong Li,Siqing Du,Qi Lin,Fuming Lin,Weijiang Sun
Wuyi rock tea (WRT) processed from dew-soaked leaves is often characterized by a pronounced grassy off-odor defect. However, the key odor-active compounds and their potential underlying mechanisms remain unclear. In this study, quantitative descriptive sensory analysis, GC–MS, GC–O, molecular docking, and aroma addition tests were used to systematically elucidate the chemical basis and potential perceptual mechanisms of the key grassy off-odor in WRT processed from dew-soaked leaves. The results showed that 16 volatile compounds were significantly associated with dew, among which (E,E)-2,4-heptadienal, octanal, hexanal, and heptanal were identified as the major odor-active compounds responsible for the grassy off-odor. The accumulation of these aldehydes may be associated with lipid peroxidation under the influence of dew. Aroma addition and omission tests confirmed that (E,E)-2,4-heptadienal contributed significantly to grassy off-odor formation and that additive effects existed among the four compounds. Molecular docking predicted that the four key odor-active compounds interacted with human olfactory receptors, including OR1A1 and OR10J5, through hydrogen bonds and hydrophobic interactions, thereby affecting grassy off-odor perception, with predicted binding energies below −4.7 kcal/mol. This study elucidated the effects of dew on the formation of the characteristic aroma of WRT and provides a scientific basis for tea quality regulation and processing improvement.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Yujiao Cheng,Tianpeng Xiao,Jiying Zhang,Guowei Hu,Tiangang Lei,Guohua Li,Kelin Du,Qin Long,Yongrui He,Jun Wang,Min Zhang,Linhua Huang
Volatiles in orange juices from three new bud mutation varieties of Longleaf orange were investigated by gas chromatography–mass spectrometry (GC–MS) and multidimensional GC–MS/olfactory (MDGC-MS/O) combined with aroma extract dilution analysis (AEDA). The 103 volatiles (34 odorants) were identified, with concentration increasing as Xiaxiangmicheng (XXMC)>Changyexiangcheng (CYXC)>Zhongganmicheng (ZGMC). The XXMC had the highest number of odorants (31), followed by CYXC (28) and ZGMC (25). C10-hydrocarbons and -alcohols ( d -limonene, linalool, and geraniol), as well as C6-alcohol ((E)-3-hexen-1-ol), exhibited high flavor dilution (FD) values (≥64) and contributed to the fatty, citrusy, floral, and grassy odors in juice. Higher odor activity values of esters conferred stronger fruity note in XXMC, while the lower ester-to-aldehyde ratio in ZGMC failed to mask the undesirable odors from volatile sulfur compounds. Four potential flavor markers were screened to distinguish the three bud mutation varieties.These provide a theoretical basis for citrus variety evaluation and flavor improvement.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Jing Wang,Jiaqi He,Silei Bai,Yixiong Wang,Hengbin Yao,Xuehui Liu,Junhui He,Anhong Liu,Chao Wang,Zhonghua Liu,Jianan Huang
Fresh leaves from seven regions were processed under identical conditions. • Processing reshaped aroma composition and amplified regional differences. • OAV and multivariate analysis identified 17 region-specific odorants. • Molecular docking suggested different receptor binding capacities among key odorants. Whether standardized tea processing homogenizes regional raw material differences or reconstructs them into distinct aroma profiles of raw Anhua dark tea (RADT) remains unclear. In this study, fresh leaves from seven regions were processed under identical manufacturing conditions to separate the effects of raw material origin from manufacturing process. Sensory evaluation showed that standardized processing did not eliminate regional aroma differences; instead, the resulting tea infusions retained distinct aroma attributes across regions, including roasty/smoky, stale/woody, floral, fruity, and green/fatty notes. GC-O/MS and quantitative analysis identified 48 odorants in fresh leaves and 82 odorants in RADT infusions, indicating that processing substantially reshaped the aroma composition. Alcohols, aldehydes, and terpenoids derived from fresh leaves generally decreased, whereas processing associated acids, phenols, lactones, and heterocyclics increased. Multivariate analysis identified 45 processing responsive odorants, including newly formed heterocyclics, ( E , E )-2,4-heptadienal, and ( E )- β -ionone. By integrating odor activity value with multivariate discrimination, 17 regional key odorants were identified, demonstrating that standardized processing reconfigured regional raw material differences into distinct aroma-active compound combinations rather than homogenizing them. Molecular docking revealed different predicted binding capacities between representative key odorants and selected olfactory receptors, with cedrol and ( E )- β -ionone showing stronger predicted receptor interactions than smaller linear aldehydes, suggesting that regional aroma differences in RADT may also involve receptor level recognition. Overall, these findings reveal that standardized processing acts as a transformative filter that reshapes regional raw material differences into distinct aroma profiles in RADT. Download: Download high-res image (184KB) Download: Download full-size image
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Jing Li,Huihui Tian,Miaomiao Dong,Yimeng Ren,Longzhu Zhou,Yujie Shi,Qingyu Zhao,Chaohua Tang,Junmin Zhang,Yueyu Bai
Intramuscular fat (IMF) content and lipid classes affect beef aroma, but their interindividual variations and impacts on aroma formation remain unclear. Here, we investigated the impact of divergent IMF/neutral lipid–phospholipid profiles on lipidomes and odorant profiles via absolute quantitative lipidomics and volatilomics. Lipidomic analysis revealed significant alterations in free fatty acids (FFAs), phosphatidylcholines (PCs), phosphatidylethanolamines (PEs), and triglycerides (TGs), collectively driving interindividual variations at both class and molecular levels. Moreover, unsaturated fatty acyl compositions of these lipids showed group-specific differences, with TGs, PCs, and FFAs dominated by C18:1 and C18:2 chains, while PEs were enriched in C18:2 and C20:4. Thirteen odor-active compounds were identified as critical to beef aroma, with hexanal, pentanal, 1-octen-3-ol, 1-octen-3-one, nonanal showing 74%, 27%, 54%, 38%, 34% inter-group differences in content, respectively ( p < 0.05). Specific fatty acyl-containing TGs, PCs, and PEs (C18:1, C18:2, and C18:1e) were critical for odorant generation and retention.
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PubMed
高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Yuqi Xie,Yingying Zhang,Wenxi Qi,Yi Zhang,Guangyang Zhou,Dengyong Liu
This study employs a multi-technique methodology to investigate the evolution of flavor compounds in lamb during roasting. Findings from texture analysis, electronic nose, and electronic tongue assessments demonstrate that a six-minute roasting time yields optimal water retention and tenderness. Furthermore, gas chromatography-ion mobility spectrometry (GC-IMS) coupled with principal component analysis (PCA) successfully distinguished lamb samples based on their roasting duration. For the identification of volatile flavor compounds, headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) were used as pretreatment methods in conjunction with gas chromatography–mass spectrometry (GC–MS). Subsequently, 24 key aroma-active compounds were identified from the 71 detected substances through analysis of their odor activity values (OAVs). Quantification of these 24 key aroma compounds was performed via an external standard method. Finally, aroma recombination analysis confirmed that the principal sensory attributes of roasted lamb are characterized by fatty, meaty, roasted, lamb-specific, grassy, and sweet notes.
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高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Chen Liu,Chenbo Wang,Mengyang Wei,Meiyi Ning,Zhiying Xu,Shengxiang Chen,Jilai Cui,Chuankui Song,Qian Tang
Leaf tenderness influences green tea quality, yet its role in flavour formation remains unclear. This study analysed green teas from Camellia sinensis cv. ‘Chuancha No. 2’ with three tenderness levels—single bud (C1B), one-bud with one-leaf (C1B1L), and one-bud with two-leaves (C1B2L)—via sensory evaluation, chemical profiling, and GC–MS analysis. C1B showed the best appearance and a chestnut-like, refreshing aroma. C1B1L featured floral notes and a mellow, umami taste, while C1B2L was stronger and more full-bodied. C1B had higher free amino acids and lower polyphenols and caffeine; C1B1L had the highest polyphenol content. Among 97 volatiles, 11 had ROAV > 1. Five common aroma compounds, namely 1-octen-3-ol, geraniol, hexanal, benzeneacetaldehyde, and 2-pentylfuran, were identified as key contributors to the aroma profile. Geraniol, most abundant in C1B1L, shaped its floral aroma. These origins are supported by established pathways, including lipid-derived oxidation products, glycoside-released geraniol, and amino-acid-derived benzeneacetaldehyde. This study clarifies how tenderness drives flavour divergence and identifies compounds supporting sensory variation in green tea.
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Current Research in Food Science
·
2026
·
IF 7.7
Mengke Zheng,Zhongyi Mao,Yinan Yang,Guihong Qi,Peng Li,Yufeng Luo,Donghao Zhang,Jianping Xie,Shihao Sun
The brewing process is a crucial step in determining the flavor profile of green tea infusions. However, the flavor differences arising from top-brewing and bottom-brewing methods remain poorly understood, and the underlying mechanisms are largely unexplored. In this study, GC-MS and sensory analysis were employed to investigate the flavor differences in Shucheng Little Cymbidium tea infusions under varying water temperatures and brewing methods. Subsequently, the variations in major polyphenolic compounds were analyzed, and the potential causes of flavor differences were explained from the perspective of the interactions between EGCG and key aroma compounds. Multivariate statistical analysis revealed that compounds such as geraniol, nonanal, and methyl salicylate serve as important markers for discriminating between different brewing conditions. Moreover, EGCG exhibited a significant binding effect with compounds such as geraniol and nonanal, driven by hydrogen bonding and hydrophobic interactions. This binding may regulate the transfer of aroma compounds from tea leaves to the infusion during brewing, thereby shaping distinct sensory characteristics. These findings provide a molecular-level rationale for empirical techniques in traditional tea art. More importantly, it inspires researchers to pay attention to the crucial role of the tea infusion matrix in determining flavor.
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高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2026
·
IF 12.5
Jilong Lu,Meizhen Xie,Lipin Chen,Qing Song,Siew Yin Chan,Yong-Huan Yun
Iridescent CSM is obtained from shrimp shell by deproteinization, demineralization and deacetylation. • Iridescent CSM is a mesoporous material with Bouligand structure. • CSM exhibited chromatic responsiveness toward aldehydes, ketones and acids. • CSM successfully identified all highly oxidized samples through noticeable color changes. Lipid oxidation is a major cause of food deterioration and can be detected visually using colorimetric sensors. However, existing sensors often involve the use of harmful chemicals or dyes. This study aimed to exploit the potential of structurally colored biomaterials as lipid oxidation sensors. An iridescent chitosan membrane (CSM) with structural color was fabricated from shrimp shells by chemical deproteinization, demineralization and deacetylation. Its responsiveness toward 28 volatile lipid oxidation products was investigated, and its effectiveness as a lipid oxidation sensor was evaluated. The results showed that the CSM exhibited a Bouligand structure. The membrane had a deacetylation degree of 83.97%, a specific surface area of 0.30 m 2 /g, an average pore volume of 0.0006 cm 3 /g, and an average pore diameter of 8.76 nm. It showed visible color changes upon exposure to aldehydes, ketones, and organic acids, with minimum visually discernible concentrations of 14 μmol/L for organic acid, 54 μmol/L for aldehydes and 1085 μmol/L for ketones. Moreover, CSM exhibited excellent structural stability and remained chemo-responsive during one year of storage under room temperature conditions. Eight soybean oil samples derived from the same oil but at different oxidation stages were used for assessing the performance of CSM as a lipid oxidation sensor. Out of the eight oil samples, the CSM correctly identified the oxidation status of seven, showing no color change for fresh samples and visible color changes for oxidized ones. This work demonstrates the potential of the structurally colored CSM as a biocompatible and chemical-free colorimetric indicator for lipid oxidation detection. Download: Download high-res image (225KB) Download: Download full-size image
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MICROCHEMICAL JOURNAL
·
2026
·
IF 5.2
Chaojun He,Xiaohui Wang,Shanshan Zhang,Xiaoya Zhang
A sensomics-driven analytical platform was built for complex floral matrices. • Integrated HS-SPME-GC-O-MS and OAV mapping resolved 104 trace volatiles. • Omission tests successfully corrected discrepancies in independent OAV modeling. • Nine key chemometric markers were extracted to discriminate cultivar profiles. Quantifying and validating key odor-active compounds (OACs) in complex botanical matrices remains a significant challenge in modern analytical chemistry due to trace concentrations and complex matrix interferences. Traditional volatile profiling often relies solely on mass spectrometry (MS) or independent odor activity value (OAV) calculations, which fail to account for intermolecular synergistic or antagonistic effects. Applying this approach to Fengdan [FD] and Ziban [ZB] tree peony organs, 104 volatiles were mapped, revealing organ-specific metabolic tracks. PCA and HCA indicate significant differences in volatile compounds from different organs of peony. Through GC-O, OAV, aroma recombination, and omission experiments, 23 and 26 key aroma compounds were identified in ZB and FD petals, respectively, which contribute significantly to the formation of peony petals. Based on VIP > 1, nine key differential aroma compounds such as nonanal and geraniol were screened, which can be used to distinguish the petal aroma differences between FD and ZB. These findings provide a theoretical basis for the development of peony flower beverages and food. Download: Download high-res image (121KB) Download: Download full-size image
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Journal of Future Foods
·
2026
·
IF 10.6
Qianfeng Yang,Yongning Wei,Pengdan Ji,Yifan Zuo,Fengji Jin,Jingming Ning,Luqing Li
Different types of black tea appeal to consumers for their unique flavors. This study employed solvent-assisted flavor evaporation combined with solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry to explore key characteristic compounds in multiple black tea varieties, including sweet, peach, sweet floral, cool, and sweet potato aroma attributes. A total of 30 common aroma-active components were identified across all aroma groups with modification frequency > 30%, among which 17 exhibited odor activity values of ≥1. Further aroma recombination simulations were conducted based on these compounds. Simultaneously, omission experiments revealed that 7, 8, 7, 5 and 10 aroma compounds, respectively, were particularly crucial for aroma formation in the sweet, peach, sweet floral, sweet potato and cool groups. These substances include: linalool, linalool oxide (furan), phenethyl alcohol, geraniol, phenylacetaldehyde, hexanal, heptanal, nonanal, coumarin, methyl jasmonate, δ- decanolactone, β- ionone, 6-methyl-5-hepten-2-one, cis-Jasmone, methional, and indole. Among these, δ- decanolactone and methional appear exclusively in the key aroma compounds of the sweet flavor; indole and methyl jasmonate are present only in the key aroma compounds of the peach flavor; nonanal occurs solely in the characteristic aroma of sweet potato flavor; while 6-methyl-5-hepten-2-one was exclusively found in the key aroma compounds of the cool aroma. This discovery offers new insights into enriching the aromatic characteristics of black tea and provides additional options for producing black teas with distinct flavor profiles.
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FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Jilong Lu,Meizhen Xie,Lipin Chen,Yong-Huan Yun
Colorimetric indicators of real-time food spoilage detection are typically fabricated using chromogenic agents or nanoparticles; however, their potential migration into food raises considerable safety concerns. Although structurally colored functional biomaterials, which do not pose such risks, represent promising alternatives, their application in food spoilage detection remains largely unexplored. In this study, a structurally colored chitosan membrane (CSM) was obtained from shrimp shells, and its responsiveness to acids and aldehydes was investigated. Fresh coconut water was used to evaluate the performance of CSM as a colorimetric spoilage indicator. Results indicate that CSM is a mesoporous material with a Bouligand structure and a deacetylation degree of 83.93 %. The specific surface area, average pore volume, and average pore size of CSM were 0.44 m 2 /g, 0.001 cm 3 /g, and 9.67 nm, respectively. CSM exhibited chromatic responsiveness to acids at a low pH of 3 due to the protonation of –NH 2 groups, as well as to aldehydes via the formation of imine bond (C=N). Acid and aldehyde exposure altered the crystalline polymorphism of chitosan in CSM. After 18 h of storage at room temperature, the membrane successfully detected spoilage in fresh coconut water through visible color changes, which can be attributed to the synergistic effects of organic acids and aldehydes accumulated during spoilage. These findings demonstrate the effectiveness of CSMs in detecting food spoilage. To our knowledge, this study is the first to demonstrate the potential application of structurally colored CSMs for detecting food spoilage, offering a novel approach for developing food spoilage indicators.
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高影响因子
危险品化学品经营许可证（带存储）