FOOD CHEMISTRY
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2026
·
IF 10.4
Li Liu,Xiaoming Wang,Shengyuan Guo,Yongjian Xia,Lin Zhang,Liang Zhao,Tong Xing,Feng Gao
To elucidate flavor differences between Ross 308 and indigenous Langshan chickens, a comprehensive analysis was conducted using gas chromatography-ion mobility spectrometry, electronic nose, electronic tongue, and sensory evaluation. Langshan chickens had a significantly higher cooking yield and superior sensory scores for aroma, umami, and juiciness. Gas chromatography-ion mobility spectrometry analysis identified 39 and 48 volatile compounds in thigh meat and braised soup, respectively. Multivariate analysis with excellent model fit identified multiple key flavor discriminants (variable importance in projection >1), including 2-pentylfuran, 1-hexanal, n-octanal, and 2,3,5-trimethylpyrazine. These compounds showed strong correlations with specific electronic nose responses. Collectively, this work provides a scientific basis for targeted flavor modulation.
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Food Analytical Methods
·
2026
·Vol. 19
·期 2
·78
·
IF 3
Zhang Xiaoyun,Xing Wenli,Zhang Wenwen,Bai Wanming,Ma Junyi,Zhang Ji,Kong Weibao
Volatile flavor compounds are key determinants of the sensory quality and consumer preference of olive oil, and their compositional profiles are significantly influenced by geographical origin. To elucidate the regional differences in volatile flavors, this study employed headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with chemometrics to analyze oil samples from three major Chinese producing regions—Gansu, Yunnan, and Sichuan—as well as representative imported origins. A total of 56 volatile compounds were identified, including aldehydes, esters, alcohols, ketones, and terpenes. Fingerprint analysis revealed that terpenes were present at specifically high levels in some samples from Gansu, whereas alcohols and esters were more abundant in specific Sichuan samples and among the imported oils. Principal component analysis (PCA) showed limited overall separation among the regions, whereas partial least squares-discriminant analysis (PLS-DA) effectively discriminated samples from different geographical origins and identified 15 potential marker compounds with variable importance in projection (VIP) scores > 1. This study demonstrates that HS-GC-IMS coupled with chemometrics is an effective approach for screening volatile markers indicative of geographical origin, providing a potential research direction and data support for the traceability of olive oil.
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Foods
·
2026
·Vol. 15
·期 2
·200
·
IF 5.1
Shengmin Qi,Haibin Ren,Haiqing Yang,Lianhui Zhang,Min Zhang
This study aimed to analyze the volatile organic compounds (VOCs) for different rice aroma types using sensory evaluation, headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) techniques, and to explore the material basis for the flavor differences. Based on the sensory evaluation results, rice aroma was categorized into three types, distinguished by their unique aroma compounds. Type A was characterized by a prominent sweet, popcorn aroma, type B by a more prominent cereal and starchy flavor, and type C by a more complex aroma. Untargeted metabolomics analysis using HS-SPME-GC-MS identified and characterized 74 volatile compounds. A comparison of A versus B versus C revealed 8 key aroma compounds, primarily alkanes, aldehydes, ketones, alcohols, and heterocyclic compounds. (E)-2-Octenal, 6-Undecanone, 2-Acetyl-1h-pyrrole, and P-menthan-1-ol in type A gave it a better sweet aroma, Dodecane, 2,6,10-trimethyl-, 1-Octen-3-one, and 2-Methyldecane in type B gave it a better starchy and cereal flavor. 2-Acetyl-1h-pyrrole, Heptacosane, and 1-Propanol in type C contributed to a complex aroma. GC-IMS analysis showed that the fingerprints of rice with different aroma types were significantly different. The VOCs of aroma type A contained (+)-limonene, 2-methylpyrazine, 2-pentanone, ethyl butanoate, n-pentanal, styrene, 1-butanol, 3-methyl-, acetate, 1-hexanal, 1-pentanol, and 2-heptanone, which gave it a better sweet aroma. The VOCs of aroma type C contained 1-octen-3-ol, 2,6-dimethyl pyrazine, 2-acetylpyridine, and ethyl hexanoate, which gave it a better complex aroma.
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Frontiers in Nutrition
·
2026
·
IF 5.1
Zhixin Luo,Kaiqi Cheng,Haicheng Li,Hui Yang,Yecheng Ran,Zhou Yang,Wen Su,Linjie Xi,Wengang Jin,A. M. Abd El-Aty,Ruichang Gao
Introduction: This study investigated the effects of air frying duration on the texture, color, and flavor characteristics of Andrias davidianus meat slices.Methods: Meat slices were air fried at 180 °C for 0–20 min. Quality attributes and volatile compounds were analyzed using HS-GC-IMS and multivariate statistical analysis.Results: With increasing frying durations, the shear force and a* values significantly increased (P < 0.05), whereas the yield and L* values decreased (P < 0.05), and the b* value peaked at 15 min. A total of 48 volatile compounds, including aldehydes, ketones, esters, acids, alcohols, terpenes, and sulfides. The aldehyde and ketone contents increased with frying durations, whereas the ester and sulfide contents decreased, and the acid contents increased and then decreased. Principal component analysis (PCA) effectively distinguished samples at different frying stages, and orthogonal partial least squares discriminant analysis (OPLS-DA) identified 22 key volatiles with variable importance in projection (VIP) > 1. Relative odor activity value (ROAV) analysis further revealed 15 odor-active compounds (ROAVs = 1), among which 1-octen-3-ol, hexanal, ethyl 2-methylpropanoate, methyl benzoate, and diallyl disulfide were key aromatic substances.Conclusions: Air frying at 180 °C for 10–15 min resulted in more desirable quality and flavor characteristics, providing guidance for the development of ready-to-eat giant salamander meat products.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Yanfei Du,Nannan Zhou,Jiao Li,Wen Xun,Yucai Yang,Shuai Tang,Jiayan Tan,Kesi Yang,Chunying Weng,Huiwen Dong,Guozhou Liao,Guiying Wang
Braised chicken is a highly representative traditional meat product in China. However, the mechanism by which cloves affect the flavor formation of braised chicken remains unclear. Investigating the interaction between chicken myofibrillar protein (MP) and clove flavor compounds (FCS) is crucial for evaluating the regulatory effect of cloves on flavor development during the processing of braised chicken. Accordingly, this study employed flavoromics to identify 9 key flavor compounds imparted by cloves to chicken. Molecular docking and kinetic simulations confirmed apigenin, 1,8-cineole, and 3-carene as the three FCS exhibiting optimal binding affinity with MP. Van der Waals forces and hydrophobic interactions have been identified as the primary driving forces behind FCS-MP binding. Furthermore, FT-IR and AFM analyses revealed alterations in the spatial and morphological structures of MP following FCS treatment. These findings establish the foundation for investigating the interaction mechanisms between clove volatiles and chicken MP, thereby facilitating flavor regulation of protein rich foods such as chicken.
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Food Chemistry-X
·
2026
·
IF 8.2
Xiaoyu Ye,Jiaqi Li,Xia Ma,Xueqi Zhao,Liang Yao,Yuling Qu,Wenwei Zhang,Fengyun Zhao,Jianmin Yun
In this paper, the regulatory effect of combining the enzymolysis of snailase and β-glucanase on the flavor release of Lentinula edodes powder was analyzed. The flavor attributes and differences of volatiles before and after enzymatic hydrolysis were evaluated using gas chromatograph-ion mobility spectrometry, electronic nose, and quantitative descriptive analysis. The results showed that a total of 70 volatile compounds were identified, the flavor contributions of nitrogen oxides, sulfides, and aromatic compounds in L. edodes were significantly enhanced after enzymatic hydrolysis. The enzymatically treated L. edodes received the highest scores in fruity flavor and sour flavor. After enzymatic hydrolysis of shiitake, 2-methyl butanal (bitter almond note) and 1-octen-3-one (grassy note) showed a significant decrease in flavor contribution, while the flavor contribution of β-caryophyllene and acetic acid, associated with sweet and sour flavor, significantly increases. Principal component analysis revealed that the flavor profile of shiitake powder was significantly reconstructed after enzymatic treatment
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Food Chemistry-X
·
2026
·
IF 9.2
Congyan Meng,Jie Wu,Chunrong Yan,Jianqiang Wei,Yuanxing Zhang,Tianjun Yuan,Ying Hou
This study investigated the effects of microwave thermal processing treatment (MD) and hot-air thermal processing treatment (HAD) on the volatile flavor compounds of coffee peel, using sun-dried (SG) samples as the control. GC–IMS and HS-SPME–GC–MS were combined with multivariate analyses (PCA and PLS-DA) and ROAV evaluation. A total of 62 and 56 volatile organic compounds (VOCs) were tentatively identified by GC–IMS and GC–MS, respectively, with ketones, aldehydes, alcohols, and esters representing the predominant classes. The two analytical methods exhibited complementary detection capabilities. PCA and PLS-DA clearly differentiated the three thermal drying treatments. Aroma-related compounds (VIP > 1 and ROAV ≥ 1) included 2-furanmethanethiol, 3-methylbutanal, (E)-2-decenal, ethyl heptanoate, hexanal, benzyl alcohol, linalool and β-ionone. Based on the nine core coffee flavor categories, SG exhibited a complex aroma profile characterized by herbal/vegetable, fruity, and nutty/cocoa notes; HAD was distinguished by highly pronounced floral notes; whereas MD presented both floral and roasted characteristics. The integrated analytical strategy effectively discriminated among different thermal processing treatments and identified putative aroma markers, which require further validation through olfactometry or sensory evaluation. This study provides a scientific basis for elucidating the flavor profile of coffee peel and supports the further development of coffee cascara tea products.
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Advanced Science
·
2026
·
IF 14.1
Che Shen,Xiongfeng He,Zihao Li,Zidong Chen,Jiajin Sun,Xinyu Jiang,Yunhui Zhang,Lizhang Wu,Ran Wang,Jingnan Lu,Bo Wang,Kezhou Cai,Baocai Xu
Retronasal olfaction is central to food flavor perception, yet its multiscale mechanisms from the oral processing to the central nervous system lack systematic elucidation. This study employs grilled lamb skewers as a model, integrating multi-dimensional data and simulations to construct a research paradigm tracing the pathway from bolus release to central perception. Results reveal that extended grilling time increases bolus hardness and chewing force, with the 12 min sample exhibiting a collision intensity of 1.128, establishing a dual-kinetic profile for aroma release. Efficiently transported aroma molecules target the olfactory cleft region, with characteristic volatile compounds substantially enriched at 30 s of chewing. Electroencephalogram (EEG) analysis distinguishes basic neural encoding of isolated aroma from multisensory cross-modal integration during eating, with enhanced coupling between prefrontal alpha asymmetry and midline theta power ( r = 0.36), delineating an inferred three-stage framework from peripheral input to reward-associated cortical responses. This framework is proposed based on EEG spatiotemporal patterns and source localization results, providing a testable model for future mechanistic studies. A physics-guided dual-timescale cross-field interaction network achieves high-accuracy, interpretable prediction of retronasal aroma intensity, while a complementary multiphysics simulation reproduces the complete physical process from chewing to nasal transport. This study pioneers a unified framework integrating macro-scale processing, meso-scale bolus evolution, micro-scale molecular transport, and neural responses, providing a transferable methodological paradigm for flavor science.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Gangjun Guo,Xiuhua Lan,Wenting Xu,Fujun Miao,Jiarong Fu,Shangxuan Ma,Yuanmiao Wei,Xinghao Tu,Xiyong He
FMN showed superior ABTS scavenging and retained primary metabolites. • DMN boosted antioxidants via phenolic acids, flavonoids, and glutathione metabolites. • BMN severely compromised bile acid binding capacity, dropping from 76.39% to 50.62%. • BMN transformed green to nutty aromas via ketones, pyrazines, and low-threshold aldehydes. • Correlation network linked metabolites to antioxidant activity, revealing mechanisms. Different processing stages influence the color, flavor, and antioxidant activities of macadamia kernels. However, the biochemical mechanisms that occur during processing are not well known. This study integrated widely targeted metabolomics (UPLC-MS/MS) with GC-IMS to systematically characterize non-volatile and volatile compounds in macadamia kernels across key three sample groups: fresh kernels (FMN), low-temperature-dried kernels (DMN), and roasted kernels (BMN). A total of 622 non-volatile metabolites and 52 volatile compounds were identified. Low-temperature drying promoted the accumulation of phenolic acids and flavonoids, enhancing antioxidant capacity. Roasting degraded heat-sensitive nutrients but generated flavor compounds via Maillard reaction and lipid oxidation, shifting aroma from green to nutty notes. Nutritional assessment confirmed that roasting significantly reduced antioxidant activities and bile acid binding capacity. Pearson correlation analysis verified the key metabolite–antioxidant relationships. These findings provide critical insights into metabolic dynamics during nut processing and establish a scientific basis for optimizing thermal processing strategies. Download: Download high-res image (200KB) Download: Download full-size image
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Wen Wang,Yufeng Duan,Xue Yang,Ruheng Shen,Mengying Liu,Xiaoqin Xi,Li Zhang,Long He,Yuling Qu,Liang Lin,Qiang Cheng
Synergistic blanching and marination reduced fat while enhancing flavor. • Optimal process maintained high oleic acid content and sensory quality. • Defatting treatment preserved key flavor compounds like n-octanal and n-nonanal. • Phospholipids identified as major flavor contributors in defatted lamb. • Lipid-flavor correlation revealed mechanism behind flavor preservation. Bowl-steamed Tan lamb (BSTL) is prized for its flavor, but high fat content limits its appeal. This study developed a defatting strategy for BSTL and investigated flavor evolution. Through evaluation of fat content, lipid oxidation, fatty acid profiles, and sensory attributes, blanching combined with 100% lemon juice marinating (BP + 100%LJ) was identified as optimal. This treatment reduced fat content in oil by 13.83 g compared to the control group while preserving a high oleic acid level (42.81 g/100 g in oil) and achieving the best sensory acceptability. Multi-platform flavor analysis (electronic tongue, electronic nose, gas chromatography-ion mobility spectrometry, lipidomics) revealed that the BP + 100%LJ suppressed bitterness and promoted the formation of 11 key VOCs (e.g., n-octanal). Lipidomics confirmed that phospholipids (e.g., PE(O-22:1)) are major contributors to this flavor profile. These findings provide a strategy for healthier traditional meat products with well-preserved sensory qualities. Download: Download high-res image (189KB) Download: Download full-size image
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Journal of Future Foods
·
2026
·
IF 10.6
Yiyan Wang,Quanlong Zhou,Chengxiu Li,Jing Liu,Xueli Luo,Xiaoxiao Feng,Yuan Liu
Storage-driven flavor deterioration of goji berry pulp was systematically elucidated by integrating sensory evaluation, electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). Seven storage time points (0,2, 4, 6, 8, 10 and 12 months) were monitored under 25 °C. Sensory analysis revealed that the overall liking score declined significantly from 7.29 to 4.05 ( p < 0.001), accompanied by a monotonic increase in undesirable yeast-like and grassy off-odors. E-nose differentiated all storage stages with 92.7% accuracy. GC-IMS identified 47 volatile compounds, with aldehydes and ketones being predominant in fresh pulp, while acids and furans accumulated during storage. After 6 months, the total abundance of fruity ketones and aldehydes dropped by 1571.56 μg/kg, coinciding with the first detection of 2-pentyl-furan and trimethylamine (TMA). A total of 23 key markers (VIP > 1), including 6 aldehydes, 4 ketones, 3 alcohols, 4 carboxylic acids, 3 esters and 3 other compounds, that correlated strongly with sensory decline (r = -0.9759) were identified. 1-Octen-3-ol (ROAV = 19.78) and TMA (ROAV = 21.77) were confirmed the main contributors to off-odor after 6 months. The multivariate approach establishes 6 months as the critical sensory turning point and provides a rapid E-nose+TMA/1-octen-3-ol dual-marker strategy for real-time shelf-life control of goji pulp.
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JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 4
·e71025
·
IF 4.1
Yuxi Liu,Xiaolei Tang,Xitong Yuan,Yaling Yang,Yingqian Li,Xiaoyu Li,Bo Liu,Siming Wang,Hongmei Nan,Di Zou,Bin Qi,Li Liu
Panax quinquefolius L. (PQ) is used extensively in healthcare and daily diets, requiring post-harvest drying for preservation and distribution. The effects of hot air drying (AD), vacuum drying (VD), microwave drying (MD), freeze drying (FD), sun drying (SUD), and shade drying (SHD) on the physicochemical properties of PQ were examined, and the volatile organic compounds (VOCs) were analyzed using electronic nose (E-nose), gas chromatography-ion mobility spectroscopy (GC-IMS), and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). MD had the lowest unit energy consumption, and FD preserved the color and structure of fresh PQ. VOCs analysis showed terpenes, aldehydes, alcohols, acids, and esters as major volatiles. The GC-IMS results showed that MD had the highest VOC content, while the GC-MS results suggested that SUD and SHD had the highest VOC content. Both sets of results indicated that FD had the lowest VOC content. Furthermore, 27 differential VOCs were screened, and five key flavor VOCs and two flavor-contributing VOCs were selected by calculating the relative odor activity value (ROAV). Aldehyde compounds (3-methylbutanal, hexanal, and (E)-2-octenal) exhibit higher concentrations and ROAV among all flavor compounds, potentially indicating their greater contribution to flavor formation. This study provides a basis for selecting drying methods for PQ based on product quality and flavor. Practical Applications This study discusses the effect of different drying treatments on the physicochemical properties, volatile components, and flavor. The finding provides an important basis for selecting a suitable drying method for PQ and confirms that combining GC-IMS with GC-MS is a suitable approach for comprehensive flavor analysis.
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