Advanced Science
·
2026
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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-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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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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FOOD CHEMISTRY
·
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 RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Xiaotong Lyu,Qi Jiang,Kemin Linghu,Yifei Zhou,Mengqian Yu,Chunhui Wei,Liangcai Lin,Qi Zhou,Zhengshu Zhou,Cuiying Zhang
The blending of Jiangxiangxing Baijiu is achieved through the specific proportional blending of base liquors from distinct distillation rounds, characterized by significant flavor variations attributed to differing volatile and non-volatile flavor compounds. To explore digital-assisted blending methods, sensory profiles of each round were first established to identify characteristic descriptors. Flavoromics analysis was then systematically applied to determine the types, concentrations, and variation patterns of flavor compounds. An 8-sensor electronic nose was built for multi-round Jiangxiangxing Baijiu. Based on flavoromics data, two intelligent models were innovatively developed: a machine learning-based recognition model utilizing electronic nose and chromatographic data for accurate round identification, and a genetic algorithm-based optimization model incorporating a multidimensional flavor compound dataset for intelligent blending. The optimized genetic algorithm model, validated by sensory evaluation and chromatographic analysis, was selected as the superior model for Jiangxiangxing Baijiu blending, providing a scientific basis for the digital transformation of traditional blending techniques.
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JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 4
·e71025
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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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Food Chemistry-X
·
2026
·
IF 9.2
Chunlei Tan,Lei Peng,Xiaolin Huang,Mingming Wang,Hongyu Mu,Feng Zhang,Jun Sheng,Yang Tian,Cunchao Zhao
Co-inoculation with Aspergillus oryzae , Lactobacillus plantarum , and Saccharomyces rouxii significantly improved walnut soy sauce (WSS) quality. 72 volatile compounds (VOCs) and 1972 non-VOCs were identified by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and liquid chromatography–mass spectrometry (LC-MS), respectively. Compared to single A. oryzae fermentation, S. rouxii co-inoculation increased amino acid nitrogen by 36.1% to 1.13 g/100 mL ( p < 0.05), while L. plantarum elevated total acids by 33% and ketones to 54.7% relative content. Triple co-inoculation fermentation achieved the highest umami (7.8 point) and soy sauce-like flavor (8.2 point) with minimal bitterness. Metabolic pathway analysis revealed that key flavor compounds were associated with glycolysis, organic acid, and amino acid metabolism. These findings provide new insights into optimizing the flavor and quality of WSS through mixed-culture fermentation.
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Frontiers in Plant Science
·
2026
·
IF 5.9
Xue Wu,Shimin Liu,Zhongcheng Guo,Fengfeng Zhang,Tianze Liu,Yuqing Dou
The aromatic characteristics of cigar tobacco leaves are the result of the release of aromatic compounds, but research on the distinctive aromatic profiles of cigars has been limited. This study employed GC–IMS combined with PCA to reveal differences in volatile components in cigar tobacco leaves. Additionally, HS-SPME and SBSE were used to extract volatile components from cigar tobacco leaves, which were then identified using GC–O–MS. Based on odor activity values, 15 out of 120 compounds were classified as aromatic active compounds. GC-IMS and GC-MS experiments indicated that “fatty” “grass” “fruity” “ammonia” “citrus” “chocolate odor” and “mint and camphor” were identified as characteristic aromatic attributes of cigar tobacco leaves. These characteristic aromas were associated with compounds such as Ammonia, 3-Methylbutanal, Pentanal, 2-Butanone, D-limonene, Nonanal, 6-Methyl-5-heptadiene-2-one, Geraniol and Neophytadiene. This study provides insights into improving cigar quality and promoting the development of new products with unique aromatic characteristics.
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Frontiers in Nutrition
·
2026
·
IF 5.5
Disha Jiang,Yulin Wang,Yun Ling,Sergei A Eremin,Liliya I Mukhametova,Jinglin Du,Hao Hu
This study investigated the dynamic changes in rice quality, microbial communities, and volatile compound profiles during simulated summer transportation (35 °C, 70% RH, 15 days). Indica rice samples were systematically collected every 3 days and analyzed using HS-SPME-GC-MS/MS, HS-GC-IMS, and metagenomic sequencing. Prolonged transportation significantly altered the physicochemical properties of the rice. Moisture content plateaued on day 12, while germination rates declined significantly starting from day 6. Furthermore, fatty acid values increased continuously due to accelerated lipid hydrolysis and oxidation. Visible mold growth became evident on day 12, marking a critical tipping point for quality deterioration. The odor activity value (OAV) and relative odor activity value (ROAV) analyses revealed that the decline in unsaturated fatty aldehydes such as (E)-2-nonenal and the significant accumulation of alcohols, ketones, and short-chain esters, including 1-octen-3-ol and ethyl acetate, drove the transition from a “fresh and fatty” aroma to one characterized by moldy, fermented, and pungent notes. Metagenomic analysis demonstrated a profound ecosystem shift from bacterial dominance (Proteobacteria, Actinobacteria) to fungal dominance. Notably, Lichtheimia surged from <0.01% to 23.95%, becoming the dominant genus, while Aspergillus increased from 0.03% to 4.57%. Correlation analysis indicated that while Pseudomonas was associated with elevated fatty acid levels, the flavor shift was primarily linked to microbial succession. These findings provide insights into the synergistic mechanisms of rice spoilage and suggest that specific volatile markers could serve as early warning indicators for quality control in real-world grain logistics.
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JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
·
2026
·
IF 2.1
Wei Cheng,Qingyun Zhu,Na Li,Tianquan Pan,Jian Cai,Wei Lan,Qiang Chang,Yongqing Li,Zhaofa Duan
The flavor characteristics of Baijiu, including differences in volatile organic compounds (VOCs) and sensory evaluation, are critical for determining its quality grade, which is also influenced by the fermentation time of the grains. However, the fermentation mechanisms of most types of Baijiu remain unclear. In this study, we investigated the flavor characteristics of three quality grades of Jinyu-wan Fuxiang Baijiu (JFXB) at two different fermentation times. A high number of VOCs were revealed via two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS), while principal component analysis (PCA) and orthogonal partial least squares discrimination analyses (OPLS-DA) indicated significant VOC differences among samples. Relative odor activity value (ROAV) assessment identified 12 VOCs with ROAV > 1 that were regarded as the key aroma contributors, along with 31 key differential VOCs with variable importance in projection (VIP) values greater than 1 (VIP > 1). Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) accurately identified 62 VOCs, establishing a VOC fingerprint and revealing 21 VOCs with VIP > 1. Sensory analysis revealed significant differences in the aroma, taste, and appearance of the samples. Overall, this study elucidates the flavor characteristics of Fuxiang Baijiu (FXB), providing valuable insights for the flavor quality control of FXB and a foundation for its fermentation process.
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MOLECULES
·
2026
·Vol. 31
·期 5
·
IF 5.1
Jing Sun,Yu Zhang,Hao Zhang,Rui Chen,Lin Zhang,Fengmao Liu,Xiaofeng Xue
Royal jelly, a nutrient-rich bee product characterized by high water content and active components, is particularly susceptible to quality deterioration during storage. While temperature effects have been extensively documented, the specific role of light exposure in quality degradation remains largely unexplored. despite its relevance during production, handling, transportation, and display. This study systematically investigated the volatile organic compounds (VOCs) of royal jelly under different storage conditions using gas chromatography-ion mobility spectrometry (GC-IMS) combined with fingerprint analysis. Results from dual-column validation demonstrated that even short-term light exposure at 25 °C induced pronounced alterations in VOC profiles, triggering the accumulation of off-flavor aldehydes (e.g., hexanal, nonanal) and ketones, along with 2-furfural generated via Maillard reaction. Concurrently, characteristic fresh-aroma esters and alcohols were significantly depleted. Multivariate statistical analysis confirmed light exposure as the predominant factor driving quality deterioration, with temperature variation under dark conditions producing comparatively minor effects within the same short timeframe. This work provides the first systematic evidence establishing insights into early volatile changes in royal jelly and identifies key VOC markers that offer valuable insights for optimizing storage strategies and developing rapid quality monitoring protocols.
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危险品化学品经营许可证（带存储）