Food Chemistry-X
·
2026
·
IF 9.2
Hongyu Chen,Ronggang Jiang,Huimin An,Hao Xu,Xingchang Ou,Kuofei Wang,Yuan Chen,Youcang Jiang,Shi Li,Jianan Huang,Zhonghua Liu
Jasmine green tea (JGT), a distinctive Chinese tea product, derives its unique aroma via the adsorption of volatiles from jasmine flowers onto green tea-base tea (GBT). To identify the key odor-active volatiles in JGT, sensomics and chemometrics were employed, with GBT as the control. Sensory evaluation showed that GBT possesses a clean, fresh, and tender aroma, whereas JGT is characterized by a jasmine-like and refreshing scent. 35 and 31 candidate key odor-active compounds were identified in GBT and JGT, respectively, using aroma extract dilution analysis (FD > 16), and odor activity value analysis (OAV > 1). Aroma recombination, omission, and addition tests confirmed 13 key odor-active volatiles in JGT. Among these, α -farnesene and methyl salicylate were found to be the primary contributors to the jasmine-like and refreshing aromas, respectively. This study provides a theoretical reference for deeply understanding the molecular basis of JGT's aroma characteristics.
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POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2026
·
IF 7.3
Xin Zhang,Dapeng Li,Ke Jiang,Chao Zeng,Mi He,Xiancheng Ma,Chongshan Yang,Ling Li,Tao Wen
Early detection of Bactrocera dorsalis ( B. dorsalis ) infestation in citrus is challenging due to the asymptomatic nature of initial larval stages. Colorimetric sensor arrays (CSAs) are promising for non-destructive detection of B. dorsalis infestations in citrus, yet they still face limitations in reliably identifying the key volatile organic compounds (VOCs) released by infested citrus. In this study, we developed a MOF-enhanced colorimetric sensor array integrating pH-sensitive dyes into ZIF-7 nanoparticles for non-invasive detection. The array detected VOCs associated with early infestation, including D -limonene, decanal, and linalool, identified via GC-MS. The dye/ZIF-7 composite CSA exhibited enhanced sensitivity compared to the pure dye sensor array. Furthermore, across the 4-day test period, infested samples registered a progressive rise in total Euclidean distance (ED) of color change, reaching a 171.7-unit increase over healthy controls on day 4. To enhance the accuracy and efficiency of infestation detection, we implemented a machine-learning pipeline using Dung Beetle Optimizer (DBO) for feature selection and Tree-structured Parzen Estimator (TPE) for hyperparameter tuning. Consequently, the XGBoost classifier achieved a peak test accuracy of 97.15 %, enabling reliable detection during the early stage of infestation. Overall, this study offers a non-destructive and cost-effective approach for batch-mode early detection of B. dorsalis infestation in citrus, advancing the potential for enhanced postharvest monitoring and pest management strategies.
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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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Foods
·
2026
·Vol. 15
·期 4
·753
·
IF 6
Meilin Zhao,Zhihua Huang,Shuoyang Sun,Quan Gan,Shuang Wu,Xiqi Hu,Delei Xu,Pedro Laborda,Bao Tang,Lingtian Wu
Phytophthora capsici , an invasive oomycete pathogen causing blight in crops like cucurbits, tomatoes, and peppers, has led to significant economic losses. Due to the limitations of conventional control methods, research has focused on effective and eco-friendly biocontrol alternatives. The bacterial strain LT-22, identified as Bacillus velezensis , exhibits broad-spectrum antifungal activity and plant growth-promoting potential. This study investigated the biocontrol efficacy of volatile organic compounds (VOCs) from strain LT-22. LT-22 VOCs strongly inhibited P. capsici PC153 growth in vitro and reduced disease symptoms in pepper fruits. Microscopic observations showed that LT-22 VOCs caused significant morphological changes in P. capsici PC153 mycelium by disrupting cell wall and membrane integrity. The treatment increased malondialdehyde (MDA) levels and reduced cellulose content, further indicating that LT-22 VOCs compromise cell integrity to exert antifungal effects. Furthermore, 2-methylbutanoic acid was identified as the primary antifungal VOC, with an EC 50 value of 0.095 µL/mL against P. capsici PC153, lower than the reported plant-derived compounds. Together, these results indicate that strain LT-22 and its VOCs, especially 2-methylbutanoic acid, have significant potential as an effective biocontrol agent for managing Phytophthora blight.
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PLANT CELL AND ENVIRONMENT
·
2025
·
IF 6.3
Chenxi Gao,Zhihui Wang,Zhuotong Chen,Qian Zhang,Biyun He,Zhiqiang Zheng,Zhe Zhou,Yan Huang,Shixian Cao,Zhidan Chen,Weijiang Sun
Tea plants with distinct leaf colours, such as purple, have attracted attention for their potential economic and flavour-related benefits. To investigate how purple mutations influence aroma composition, we analyzed 64 tea germplasms ( Camellia sinensis ) with varying degrees of purple pigmentation, integrating microenvironmental data, volatile metabolomics and transcriptomics. Purple tea exhibited reduced accumulation of volatile phenylpropanoids/benzenoids (VPBs), higher surface temperatures and enrichment of stress-responsive genes, leading to increased levels of fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs). We identified CsWRKY70 as a central regulator of aroma biosynthesis, with its expression upregulated under heat stress, activating CsLOX3 and CsTPS13 to promote FADVs and VTs accumulation. These findings demonstrate that purple leaf mutations influence aroma composition by modulating the phenylpropanoid pathway and altering the leaf microenvironment, providing new insights into the interplay between leaf colour, environmental stress and flavour potential in tea plants.
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CHEMICO-BIOLOGICAL INTERACTIONS
·
2025
·
IF 5.4
Hong Pan,Qi Luo,Qiuyi Jing,Lin Chen,Ni Li,Chao Fang,Fuguo Shi
Acetaminophen (APAP)-induced liver injury is a leading cause of liver injury cases in some Western countries. Although APAP hepatotoxicity is well-documented, the precise mechanisms underlying its pathogenesis remain incompletely understood. This study investigates the role of endogenous aldehydes in exacerbating APAP-induced liver injury through covalent modification of hepatic proteins. Here, 74 free biogenic aldehydes were identified in the mouse liver following APAP administration. Among these, 47 aldehydes exhibited the ability to covalently bind to hepatic proteins, with 29 being reported in the liver for the first time. Protein adducts of 29 aldehydes peaked at 2-3 hours post-APAP treatment. Inhibition of APAP metabolic activation using the CYP2E1 inhibitor 4-methylpyrazole significantly reduced aldehyde-mediated protein adduction. Furthermore, activation of aldehyde dehydrogenase-2 by Alda-1 and the nucleophilic trapping reagent N-acetyl-L-lysine attenuated both protein adduction by aldehydes and APAP-induced liver injury. Notably, these biogenic aldehydes demonstrated intrinsic hepatotoxicity, with their combined effects leading to liver injury through additive covalent protein modifications. Additionally, aldehydes induced c-Jun amino-terminal kinase phosphorylation, further amplifying APAP-induced liver damage. In conclusion, our findings reveal that endogenous aldehydes triggered by the reactive metabolite of APAP amplify liver damage through “additive effects” on covalent protein modification. This study provides novel insights into the mechanisms of APAP hepatotoxicity and highlights potential therapeutic targets for mitigating liver injury.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Xiaolei Li,Wanxin Wang,Yujia Li,Fumin Ma,Cuicui Duan,Dan Li
Aronia melanocarpa , renowned as the “king of anthocyanins”, exhibits pronounced acidity, astringency, and amygdalin-derived bitterness in its berries, severely restricting its food applications. Currently, fermentation of A. melanocarpa is limited by a lack of suitable lactic acid bacteria (LABs), resulting in insufficient aroma and not delicious taste in the fermentation products. To address these, we isolated 139 LABs from fermented vegetables and screened three optimal strains of L. plantarum through acclimatization in Aronia juice and sensory evaluation. Using HS-SPME-GC–MS and GC-IMS, 143 volatile organic compounds (VOCs) were detected, among which 51 key aroma-active compounds with odor activity values (OAVs) >1 were identified. Thirty differential VOCs were screened via OPLS-DA with variable importance in projection (VIP) >1. Ten characteristic key aroma-active compounds were confirmed with the random forest algorithm. 1-butanol-3-methyl acetate, which has a fruity and sweet flavor, was a prominent marker aroma produced during fermentation. Fermentate 8–2 had the highest scores in sweet, sour, fruity, rose, whiskey and fatty. 244 non-volatile metabolites were detected by UHPLC-Q-TOF/MS, of which 50 differential metabolites were identified as markers to distinguish variations of black chokeberry fermentates. Pathway enrichment analyses revealed that phenylalanine, tyrosine, and tryptophan biosynthesis and linoleic acid metabolism, play pivotal roles in regulating volatile flavor compound formation. Syringin was first identified in black chokeberry and its LAB-fermented juices. Fermentation greatly improved the flavor and taste of the chokeberry juice. These findings provide critical theoretical support and practical guidance for the commercial production and processing of aronia and its fermentates.
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Frontiers in Chemistry
·
2026
·
IF 5.3
Pengfei Yang,Lingqi Kong,Qiongbo Wang,Qiang Liu,Xiujin Duan,Chen Hu,Zhengbo Feng,Qi Yang,Huabo Jv
Introduction To investigate the impact of different processing methods on the volatile components in Aglaia odorata flower extract (AOFEs). Methods Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and electronic nose (E-Nose) analysis were employed to characterize volatiles of extracts obtained by ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and heated reflux extraction (HRE). Multidimensional assessment using aroma radar charts, orthogonal partial least squares-discriminant analysis (OPLS-DA), K-means clustering, and relative odor activity value (ROAV) revealed significant processing-dependent variations. Results and discussion The results indicated that the fiber coated with DVB/CAR/PDMS had optimal extraction efficiency. A total of 46 compounds were identified, including eight alcohols, four aldehydes, one acid, 25 terpenes, seven ketones, and one heterocyclic compound. UAE and MAE had 36 and 38 compounds respectively, sharing similar compositional profiles but differing in concentrations, while HRE produced only 25 compounds Sensory evaluation and E-Nose results revealed differences in the aroma profiles of the extracts, with UAE and MAE extracts exhibiting intensified floral and sweet notes, whereas HRE displayed prominent green and spicy characteristics. K-means clustering categorized volatile evolution trends into four distinct subclasses. OPLS-DA identified 13 differential volatiles with variable importance in projection greater than 1, with ROAV analysis further selecting eight key markers, including (1R,7 S )-germacra-4(15),5,10(14)-trien-1 β -ol, α -humulene, copaene, β -cadinene, (E)- β -caryophylene, Γ -cadinene, humulene oxide II, and caryophyllene oxide. These compounds collectively contribute to the sweet and floral attributes of AOFEs. This study elucidated extraction-method-dependent volatile profiles and aroma characteristics, providing theoretical guidance for process optimization and quality enhancement in AOFEs production.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Dongzhu Huang,Mengru Li,Hong Wang,Maoyin Fu,Shaode Hu,Xiaochun Wan,Zhuochen Wang,Qi Chen
Gamma-aminobutyric acid green tea (GAGT) is a tea with health benefits by a special anaerobic process to increase the GABA content. However, the effect of this special processing on tea flavor during processing has been rarely reported. In this study, GC-IMS was combined with principal component analysis (PCA) to clarify the effects of different times of anaerobic treatment on the volatile profiles in finished GAGT. GC-O-MS and quantitative descriptive analysis (QDA) were used to investigate the flavor characteristics of GAGT infusion. The results showed that the aroma abundance of GAGT peaked at about 8 h after anaerobic treatment, and then the GAGT flavor delayed. At this point, the differential compounds including nonanal, octanal, heptanal and linalool could be perceived by panalists. Other compounds that didn't change very much in content during processing but had high FD factors, such as β -damascenone, ( E )- β -ionone, 1-octen-3-ol and 1-octen-3-one, were also screened as odor-active compounds. Together, they constitute the characteristic flavors of “sweet”, “ketchup” and “slightly fermented” of GAGT infusion. This study will help to better understand the mechanism of GAGT aroma generation and improve the processing.
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SENSORS AND ACTUATORS B-CHEMICAL
·
2023
·
IF 8.4
Tao Wen,Weitao He,Qiyi Nie,Zhongliang Gong,Dapeng Li,Liang Wen,Hailong Peng
The characteristic substances in citrus volatile organic compounds (VOCs) are associated with the infestation of the Bactrocera dorsalis (Hendel), which provides a noninvasive evaluation method to discriminate infested citrus. This paper developed an olfactory detection system based on a quartz crystal microbalance (QCM) sensor array and classification algorithms to identify the citrus infested with B. dorsalis . Six characteristic substances, including d -limonene, myrcene, α-pinene, decanal , linalool , and β-ocimene, which vary significantly after B. dorsalis infestation were selected as template molecules to prepare molecularly imprinted polymers (MIPs) and modify QCM respectively. The experimental results show that the prepared MIPs-QCM sensors had sensitivity in the range of 0.043–0.070 Hz/(mg/m 3 ), and their stability and reproducibility were above 93.1%. Four sensors that contributed to the classification were screened by a stepwise discriminant analysis. Afterward, Bayesian optimization was employed to optimize the hyperparameters. The accuracy of the optimized support vector machine (SVM) reached 94.17%. The olfactory detection system developed in this study enables the discrimination of citrus infested with B. dorsalis , which may have potential applications in the field of post-harvest treatment of citrus.
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2023
·Vol. 249
·期 7
·1749-1759
·
IF 3.3
Liu Ying,Liu Xin,Gao Ying,Dong Shijian,Xiang Xiaole,Ma Lulu,Li Shugang
Egg white powder (EWP) is a kind of food processing ingredient with high quality, low price and superior processing performance. However, its application in food industry is seriously affected by the problems such as strong off-flavor and its unknown volatile compounds. In this study, EWP was taken as the research object, and the off-flavor difference of EWP under different drying methods (spray drying, vacuum drying and freeze drying) was taken as the breakthrough point. With the help of gas chromatograph-mass spectrometer (GC–MS), electronic nose (E-nose) and sensory evaluation, it was found that the off-flavor of EWP was described as fishy and green, and high temperatures made the off-flavor worse, especially SD-EWP presented the strongest odor. A total of 13 key flavor compounds and 7 potential off-flavor compounds in SD-EWP were identified by gas chromatograph–mass spectrometer–olfactometry (GC-MS-O) and aroma reconstruction experiments. The relationship model of key flavor compounds, E-nose and off-flavor was established by multivariate analysis. It was verified that octanal, nonanal, 1-octen-3-ol and geranyl acetone were the off-flavor compounds of EWP. This study provided theoretical guidance and technical reference for the flavor research and sensory quality improvement of EWP.
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INDUSTRIAL CROPS AND PRODUCTS
·
2023
·
IF 5.9
Shuzhen Yang,Min He,Dongmei Li,John Shi,Litao Peng,Liu Jinjing
The antifungal activity of essential oils is closely related to their components and contents. The study aimed to explore the structural activity of essential oil (EO) components against Diaporthe fusicola and modes of action. The results showed most of the tested compounds showed inhibitory effects on the growth of D. fusicola and carvacrol was the strongest one with half maximal effective concentration (EC 50 ) of 11.21 μL/L. The chemical structures of the tested compounds had great influences on their antifungal activity, in which the presence of CHO group, C C group or Ar-OH group in any EO components significantly increase the antifungal potency, but the increment of carbon chain length of saturated fatty aldehyde decreased antifungal activity. In order to analyze the antifungal action mode of EO components, the correlations between EC 50 and oxidation-reduction potential (ORP), cell-membrane permeability and respiration inhibition of the tested compounds were further evaluated. The results showed antifungal activities of these EO components seemed to be accomplished by increase of cell membrane permeability and inhibition of the respiration of D. fusicola . The levels of increased membrane permeability, inhibited respiration and ORP of chemicals were all significantly correlated with EC 50 . This results indicated the action mode of these EO components against D. fusicola may be associated with the increment of cell membrane permeability and respiration inhibition via disrupting redox homeostasis in fungal cells, and oxidation-reduction property could be used as a secondary indicator for screening the antifungal agent from EO components.
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危险品化学品经营许可证（带存储）