Article
Agriculture, Multidisciplinary
Jingtao Zhou, Chang He, Muxue Qin, Qianqian Luo, Xinfeng Jiang, Junyu Zhu, Li Qiu, Zhi Yu, De Zhang, Yuqiong Chen, Dejiang Ni
Summary: Fermentation is crucial for the formation of black tea aroma, and the key aroma components include phenylacetaldehyde, (E,E)-2,4-heptadienal, and geraniol. The degree of fermentation and the presence of additives contribute to the differences in black tea aroma.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Xiaoting Zhai, Yuemeng Hu, Ziying Pei, Jieyao Yu, Mengru Li, Liang Zhang, Chi-Tang Ho, Yanyan Zhang, Xiaochun Wan
Summary: In this study, 46 odorants in large-leaf yellow tea (LYT) were identified, with 16 compounds newly found in LYT infusion. The key odorants with high odor activity values were identified as 2-methylbutanal, (E,E)-2,4-heptandienal, 2-methylpropanal, and 2,3-diethyl-5-methylpyrazine. The successful characterization of key aroma components in LYT beverage opens up the potential for simplifying industrial flavor optimization of the LYT product.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Sarah Warner, Danielle M. Trudelle, Thien H. Nguyen, John P. Munafo Jr
Summary: This study identified 27 odorants in Chardonnay marc stems and determined the key odorants. The research also found that the skins contributed mostly to hay, floral, and fruity attributes of the whole marc, while the seeds contributed mostly to the fatty attribute and the stems had a minor contribution.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Ping Yang, Mingguang Yu, Huanlu Song, Yongquan Xu, Yanping Lin, Michael Granvogl
Summary: Roasting is a unique process that enhances the aroma of Rougui Wuyi rock tea, with different levels of roasting affecting the overall aroma profile. Specific compounds were identified as responsible for roasted, woody, burnt, smoky, cinnamon-like, floral, fruity, and grassy/fresh leaf-like aroma attributes in the two types of Rougui Wuyi rock tea studied.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Shanshan Shen, Jixin Zhang, Haoran Sun, Zhongqi Zu, Jialin Fu, Ranqin Fan, Qi Chen, Yu Wang, Pengxiang Yue, Jingming Ning, Liang Zhang, Xueling Gao
Summary: This study identified the volatile compounds of fermented tea produced by Eurotium cristatum and discovered key odorants for fungal-flowery aroma. The findings may contribute to the improvement of flavor in fermented tea.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Jiawen Duan, Shiqi Yang, Honghua Li, Dan Qin, Yi Shen, Hehe Li, Jinyuan Sun, Fuping Zheng, Baoguo Sun
Summary: Soy sauce aroma type baijiu (SSAB) is characterized by its unique flavor profile, but the key aroma compounds have not been identified. This study offers insights for the analysis of these compounds and lays a theoretical foundation for enhancing the quality of SSAB.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yaozheng Liu, Dylan C. Cadwallader, MaryAnne Drake
Summary: The flavor of pea proteins was characterized using sensory analysis and volatile compound analyses. Seven sensory attributes were identified, including cereal/grain, cardboard, green pea, beany/yellow pea, bitter, umami, and astringent. The study also identified key aroma-active compounds in pea proteins. This research can be helpful for product development and flavor masking of pea protein applications.
Article
Agriculture, Multidisciplinary
Melissa Dein, Trenton Kerley, John P. Munafo
Summary: Young Riesling wines are enjoyed for their fruity and floral notes, while aged Riesling wines develop more robust flavors like maple and honey. A study identified 36 odorants in a 10-year-old Riesling wine, with some having high odor activity values. The findings provide insight for future research on the influence of aging on aroma chemistry in Riesling wines.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan, Wenjie Zhang
Summary: The aroma profile of sun-dried black tea was identified using GC-MS and GC-O techniques, and 21 key odor-active compounds were discovered. This study is significant for improving the aroma quality of sun-dried black tea.
Article
Agriculture, Multidisciplinary
Claire Gorman, Anne F. Murray, Melissa Dein, John P. Munafo Jr
Summary: In this study, the odorants responsible for the unique aroma of Cumberland Rosemary were characterized. The study identified a total of 32 odorants using gas chromatography-olfactometry and gas chromatography-mass spectrometry. Sensory analysis confirmed the key odorants and established a close match between the quantitative data and the aroma of the plant.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Nurten Cengiz, Gamze Guclu, Hasim Kelebek, Serkan Selli
Summary: The study investigated the effect of seasonal and regional differences on the aroma and aroma-active substances of rainbow trout. The aroma extraction was conducted using the solvent-assisted flavor evaporation (SAFE) procedure, and the aroma-active substances were assessed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA). Olfactometric analysis showed that there were seasonal and regional differences in the aroma-active compounds contributing to the characteristic odours of the trout samples, with more intense compounds in autumn and winter. The strongest aroma-actives were hexanal, acetoin, limonene, 2-hexanol, and 1-octen-3-ol. The findings of this study provide useful information for selecting rainbow trout based on seasons and locations in terms of marketing and consumer preference.
Article
Agriculture, Multidisciplinary
Sarah Warner, John P. Munafo
Summary: In this study, the aroma profile of Chardonnay seeds was analyzed, and 6 key odorants were identified. These findings provide a foundation for optimizing the flavor of Chardonnay marc powder in the future.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Shiqing Song, Feiting Zheng, Xiaoyan Tian, Tao Feng, Lingyun Yao, Min Sun, Lei Shi
Summary: In this study, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via GC-MS, and the aroma characteristics were analyzed by GC-O method combined with sensory analysis and PLSR analysis. The results obtained include 12 common FFAs and 35 key aroma-active compounds. The changes in FFAs and volatile flavor compounds during oxidation and the metabolic evolution of key aroma-active compounds were systematically summarized. This study provides valuable guidance in oxidation control and meat flavor product development.
Article
Food Science & Technology
Yini Yang, Qianchun Deng, Xiao Jia, Jie Shi, Chuyun Wan, Qi Zhou, Qiang Wang
Summary: This study analyzed the volatile components of flaxseed powder and found that peeling and microwaving can affect its flavor profiles, particularly leading to significant changes in roasted and woody notes. The key aroma differences in microwaved powders were mainly attributed to specific compounds levels, providing a basis for enhancing the aroma of flaxseed products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Mingyuan Liu, Xiaoying Zhao, Mouming Zhao, Xiaoling Liu, Yiyang Pang, Meishuo Zhang
Summary: This study identified the key volatile compounds in soybean-fried tilapia to be trimethylamine, hexanal, 2,3-dimethylpyrazine, dimethyl trisulfide, etc.
Article
Chemistry, Applied
Ziba Hosseinpour, Vida Rezaei
Summary: Sol-gel chemistry is a unique method for constructing high-performance flexible sensors. This study successfully developed a novel naked eye sensor for fast detection of oxalate by incorporating indole inside the pores of sol-gel silica glasses. The sol-gel films exhibited excellent sensitivity, leaching resistance, and response time under optimized conditions. The prepared sensor showed a wide detection range and low detection limit for oxalate, and displayed good precision for both inter-day and intra-day measurements.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
S. T. Sarhir, R. Belkhou, A. Bouseta, A. A. Hayaloglu
Summary: In order to optimize the quality of Lben, this study investigated the impact of starter, fermentation conditions and substrate composition on its organoleptic and technological characteristics using response surface methodology. An optimized model for Lben production was developed based on fermentation time, Lben sensory quality and its biological activities.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Kornelia Kadac-Czapska, Malgorzata Rutkowska, Eliza Knez, Piotr Konieczka, Malgorzata Grembecka
Summary: The quality of food is crucial for the healthy growth of children, and this study investigated the levels of mercury in infant formulas. The analysis revealed significant variations in mercury levels among different products. While the current assessment suggests mercury content is within acceptable limits, elevated levels in certain products may pose health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Velisaria-Eleni Gerogianni, Eirini A. Panagopoulou, Paraskevi B. Vasilakopoulou, Vaios T. Karathanos, Antonia Chiou
Summary: This study evaluated the content of free and bound polar phenols in Corinthian currant and identified phenolic acids and flavonoids as components of its bound polar phenol fraction. An efficient method for the release of bound phenols from the fruit matrix was also applied. This research has significant implications for understanding the health benefits of Corinthian currant.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jose Eduardo de Matos Paz, Aline Macedo Dantas, David Douglas de Sousa Fernandes, Marcio Jose Coelho Pontes
Summary: This work presents a new methodology based on digital images and multivariate analysis for the classification of sugar samples based on their color. By analyzing the frequency distribution of color indices and developing classification models, high accuracy can be achieved. The proposed method offers advantages such as low cost, simplicity, and non-destructiveness.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Maria Guerrero-Chanivet, Manuel J. Valcarcel-Munoz, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study conducted a comprehensive analysis of Brandies de Jerez aged in Sherry Casks with different seasoning times and types, demonstrating significant differences in chemical composition and sensory characteristics among the brandies.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Chayuttapong Malai, Kanvisit Maraphum, Khwantri Saengprachatanarug, Seree Wongpichet, Arthit Phuphaphud, Jetsada Posom
Summary: The quality of cassava can be measured using NIR spectroscopy to determine the starch content and dry matter content. A model developed from different scanning methods and surface conditions was compared, and the accuracy of the model using selected wavelengths was assessed. The prediction accuracy was found to depend on the scanning method, with the horizontal spectra obtaining the highest accuracy. The CARS-PLSR method was considered appropriate for predicting starch content, and the BOSS-PLSR method for predicting dry matter content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Abhishek Sharma, Atul Kumar
Summary: This study detected antibiotics residues in goat milk in the Western Himalayan region of India and assessed the related health risks. It was found that the contamination did not pose acute health risks to adults and children at current levels, but children may be at a greater risk. The study highlights the need for monitoring and education to protect human health.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Livya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Stefany da Silva Paes, Mariana Grancieri, Luis Gonzalo Salinas Jimenez, Carlos Wanderlei Piler de Carvalho, Eugenio Eduardo de Oliveira, Hercia Stampini Duarte Martino, Ceres Mattos Della Lucia
Summary: This study characterized the powders of Tenebrio molitor and Gryllus assimilis, two types of insects, at different developmental stages. The powders were found to be rich in proteins, minerals, and vitamins, and showed good digestibility and solubility. The developmental stage of the insects affected their nutritional composition and functional properties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fernanda Rodrigues Spinelli, Jucara Aparecida Andre, Paulo Gustavo Celso, Marlos Schuck Vicenzi, Eder Julio Kinast, Caren Regina Cavichioli Lamb, Glauco Bertoldo
Summary: The production, marketing and consumption of grape juices have been constantly increasing in recent years due to consumers' search for products with proven health benefits. Brazilian data shows that grape juice produced from V. labrusca L. and hybrids has a lower soluble solids content, with more than half of the production falling between 14 and 16 degrees Brix. This suggests the need to re-discuss the 16 degrees Brix limit established by CXS 247-2005.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fatima Zohra Issaad, Ala Abdessemed, Khalid Bouhedjar, Hani Bouyahmed, Mouna Derdour, Karima Ouffroukh, Ahmed Fellak, Mohamed Abd Salem Dems, Salah Chihoub, Radouane Bechlem, Abdelkader Mahrouk, Mourad Houasnia, Amine Belaidi, Khaled Moumed, Zohir Sebai, Faiza Saidani, Houria Akmouche
Summary: This study investigates the differences in physicochemical parameters and composition of monovarietal extra virgin olive oil from different varieties in Algeria, and applies machine learning techniques for classification and verification analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Seyedeh Faezeh Taghizadeh, Ramin Rezaee, Gholamreza Karimi
Summary: This study assessed the risk of simultaneous oral exposure to a combination of 20 pesticides and 7 metals in citrus fruit samples. The results showed that the oral exposure to non-carcinogenic metals did not pose a major risk, while nickel intake presented a moderate risk. The intake of organophosphorus compounds indicated a moderate risk, while no significant risk was found for pyrethroids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jian Zhao, Min Guo, Patricia Martins, Joao Ramos, Lingxi Li, Baoshan Sun
Summary: This study analyzed the structural composition of eight-year-old Syrah red wines produced using different winemaking technologies. The results showed that the structural features of polymeric polyphenols, including the proportions of proanthocyanidins, amino acids, phenolic acids, and anthocyanins, as well as the mean degree of polymerization, varied significantly depending on the winemaking technology used. These findings are important for winemakers to control the polymeric polyphenol composition of wines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mahunan Francois Assogba, Roger Houechene Ahouansou, N. Olive Ruth Djohi, Yenoukounme Euloge Kpoclou, Gildas Dona Anihouvi, Herbert Ogouyo Iko Af Afe, Biowa Franck Tchibozo, Caroline Douny, Jacques Mahillon, Marie -Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Summary: This study assessed the performance of new equipment and aimed to reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the end products. The results showed that using QUALISANI equipment with charcoal achieved the highest thermal efficiency and the lowest PAH levels in compliance with standards.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mehmet Ali Saridas, Erdal Agcam, Nafiye Unal, Asiye Akyildiz, Sevgi Paydas Kargi
Summary: Turkey's geographical location and climate conditions are suitable for growing various fruit species, with apricots being the most famous. Local and foreign varieties differ significantly in terms of soluble solids and acid content. The low taste values in foreign varieties are mainly due to their genotypic structure and early harvest. There are also differences in the main sugars and acid content among different apricot varieties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)