Article
Food Science & Technology
Yang Lei, Jichao Huang, Yiqun Cheng, Yali Zhang, Tianran Huang, Ming Huang
Summary: The objective of this study was to investigate the effect of different packaging conditions on the bacterial communities and volatile organic compounds in braised chicken stored at 4 degrees C. The results showed that MAP and VP groups had slower growth rates of bacteria and better sensory scores compared to AP groups. Different packaging conditions also had significant effects on the succession of bacteria at the genus level.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Xiaoxue Yang, Zheng Peng, Qi Zhu, Chengcong Chen, Jiheng Liu, Songtao Fu, Juan Zhang
Summary: This study analyzed the compounds contributing to the aroma of aged Tieguanyin tea and explored the underlying aging mechanism. The results showed that certain volatile compounds were characteristic of the aged aroma, and bacteria and fungi had strong interactions with these compounds. The findings provide important insights into improving the quality of aged Tieguanyin tea.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Mingyue Ji, Jiangang Gong, Yiling Tian, Changwei Ao, Yue Li, Jianxin Tan, Guoqiang Du
Summary: In this study, wines made from mulberry, grape or mulberry/grape were compared in terms of enological parameters, sensory scores, volatile components, and microbiota. The results showed that alcohol content was highest in grape wine, followed by mulberry wine and mulberry/grape wine. Gas chromatography-ion mobility spectrometer (GC-IMS) identified 60 volatile components, and the volatile profiles were found to be closely related to the raw materials of winemaking and fermentation microorganisms. Lactobacillus, Weissella, Pantoea, Leuconostoc, Lactococcus, Paenibacillus, Pediococcus, and Saccharomyces were identified as the main microflora shared by the three types of wines. This study provides insights for evaluation and improvement of mulberry/grape and mulberry wines.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Microbiology
Xinfu Li, Qiang Xiong, Hui Zhou, Baocai Xu, Yun Sun
Summary: By investigating the microbial communities on sterilized smoked bacon, it was found that bacterial counts increased significantly within the first 15 days of storage, with the microbiota developing into more similar communities over time. At the end of the storage period, samples inoculated with Serratia liquefaciens had the highest abundance of the bacterium, while samples inoculated with Carnobacterium maltaromaticum and Leuconostoc mesenteroides showed sharp increases in abundance of these species.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Nutrition & Dietetics
Zhihui Wang, Zhihua Wang, Haomin Dai, Shaoling Wu, Bo Song, Fuming Lin, Yan Huang, Xingchen Lin, Weijiang Sun
Summary: In this study, the flavor evolution and important aroma components of compressed white tea (CWT) during long-term storage were investigated. The results showed that the aroma characteristics of CWT gradually changed during storage and were associated with the bacterial community. Specific volatile organic compounds (VOCs) were identified that could be used to differentiate CWT by storage years.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Linjie Xi, Jing Zhang, Ruixiao Wu, Tian Wang, Wu Ding
Summary: Zhenba bacon, a type of Chinese traditional bacon, undergoes changes in aroma components during different stages of its production process, with an increase in esters and phenols observed. Lipid oxidation was found to play a crucial role in the formation of volatile flavor components of bacon.
Article
Agriculture, Multidisciplinary
Yijun Liu, Mengting Bu, Xiao Gong, Jinna He, Yu Zhan
Summary: The study identified 30 typical target compounds produced during the post-harvest process of avocados using GC-IMS combined with PCA. The content of VOCs produced by avocados due to ripening increased with storage time, with a notable increase on day 13. GC-IMS detection combined with PCA can establish VOC fingerprints in avocados and potentially be used to predict fruit maturity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Environmental Sciences
Xinmeng Zhu, Xiaofang Yang, Wei Gao, Shan Zhao, Weijun Zhang, Pingfeng Yu, Dongsheng Wang
Summary: This study examined the emission of malodorous volatile organic compounds (MVOCs) from different dewatered sludge samples. Various instruments were used to measure the MVOCs, and centrifugation treatment was found to promote the generation of odorous volatiles. The key odorants identified included dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, geosmin, and p-cresol.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Chemistry, Applied
Hongyu Zhou, Zhiwei Hu, Youming Liu, Shanbai Xiong
Summary: This study investigated the odor characteristics of fish noodles using different pretreatment methods and analysis techniques. The study identified volatile compounds that were significantly correlated with specific odor characteristics. The findings can contribute to the improvement of fish noodle quality and industrial production.
Article
Food Science & Technology
Ye Won Hong, Ga-Hee Ban, Dongryeoul Bae, Sun Ae Kim
Summary: This study investigated the microbial communities of olive flounder and related environmental samples from six different sources. The results showed that the composition of fish microbiomes was influenced by geographical location and the stages of the supply chain, and certain bacteria were closely associated with sanitation control. This study provides important insights into the olive flounder and its environmental microbiomes, and suggests control measures to improve food safety.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Yage Xing, Ye Qiu, Tianyi Yue, Rumeng Yi, Qinglian Xu, Yu Rao, Jie Huang, Hongjie Pan
Summary: This study revealed the correlation between microbial community succession and volatile flavor substance changes in the fermentation of new pickle fermentation broth using high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS). Lactobacillus was found to be the dominant bacterial genus in the broth, with the types and contents of volatile flavor compounds increasing continuously with fermentation. Olefins and alcohols had the highest proportions throughout the fermentation process. The study also identified significant correlations between Lactobacillus and various volatile compounds.
Article
Agronomy
Kai Jiang, Lin Li, Zhouhao Yang, Haiyan Chen, Yuyue Qin, Charles Brennan
Summary: The microbial communities and volatile organic compounds (VOCs) of wild morel mushrooms were studied during storage. It was found that there were several bacteria and fungi genera that had a significant impact on morels, and their abundance changed during storage. The research also revealed a strong correlation between microorganisms and VOCs, suggesting the importance of microbes in the degradation and VOCs of morels.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Peipei Wang, Qixin Kan, Lixin Yang, Weitao Huang, Linfeng Wen, Jiangyan Fu, Zhan Liu, Yaqi Lan, Qingrong Huang, Chi-Tang Ho, Yong Cao
Summary: Previous studies mainly used gas chromatography-mass spectrometry (GC-MS) to analyze volatile compounds in soy sauce. This study employed both GC-MS and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to qualitatively and quantitatively analyze the volatile compounds in high-salt liquid-state fermentation soy sauce (HLFSS). The results revealed that there were 174 substances detected, with 87 detected by HS-GC-IMS and 127 by GC-MS. Aldehydes, ketones, esters, and alcohols were identified as the major compounds in HLFSS. Additionally, some compounds like ethyl pyruvate, (E)-2-pentenal, and diethyl propanedioate were newly detected using HS-GC-IMS.
Article
Food Science & Technology
Tengqi Gao, Jinling Chen, Jie Xu, Han Gu, Pengpeng Zhao, Wenbin Wang, Saikun Pan, Yang Tao, Hongli Wang, Jie Yang
Summary: This study investigated the effect of lactic acid fermentation on the physicochemical properties, antioxidant activity, and volatile compounds of Porphyra yezoensis sauce. The results showed that fermentation with Lactiplantibacillus plantarum MMB-05 increased the phenolic content, lactic acid content, and antioxidant capacity of the sauce. The fermentation also enhanced the umami, sweet, and sour flavors in the sauce. Gas chromatography-ion mobility spectrometry analysis revealed significant changes in the volatile compounds after lactic acid bacteria fermentation.
Article
Chemistry, Applied
Yi Chen, Pao Li, Luyan Liao, Yeyou Qin, Liwen Jiang, Yang Liu
Summary: The study utilized a combination of HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in volatile organic compounds (VOCs) during the fermentation of Liuyang Douchi, identifying 115 VOCs with distinct patterns at different fermentation stages. The research identified 49 marker VOCs that could distinguish the fermentation stages of Douchi based on their composition, with different VOCs contributing to the unique aromas of Douchi at each stage of fermentation.