Article
Food Science & Technology
Xueting Liu, Xueli Wang, Yanwei Cheng, Yuangen Wu, Yan Yan, Zhen Li
Summary: In this study, changes in volatile organic compounds (VOCs) in Zhenyuan Daocai at different storage durations were analyzed. Various methods including electronic tongue (E-tongue), electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS) were used. The results showed that the VOCs in Zhenyuan Daocai originated from raw materials and processing, and different compounds were responsible for different flavors. Furthermore, the characteristic VOCs changed after different durations of storage, contributing to floral, fruity, almond, roasted meat, fried coffee, and apple flavors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Min Zhu, Jing Sun, Haoan Zhao, Fanhua Wu, Xiaofeng Xue, Liming Wu, Wei Cao
Summary: This study conducted a comprehensive analysis of five types of unifloral honey in Northwest China, revealing the correlation between volatile compounds and floral origin as well as aroma features. The results identified key compounds that can be used for discriminating different types of honey based on floral origin and aroma contribution, providing compelling evidence for honey authentication.
Article
Food Science & Technology
Yexin Tian, Pu Zheng, Yingchun Mu, Wei Su, Tianyan Chen
Summary: This study investigated the microbial composition and volatile flavor components of normal beef jerky and moldy beef jerky using high-throughput sequencing and chemical analysis. The results revealed that 8 core microorganisms had significant effects on the flavor quality of beef jerky, and identified 18 key compounds. This study provides a theoretical reference for solving the problem of moldy beef jerky.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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.
Article
Biochemistry & Molecular Biology
Bojie Xie, Qian Wu, Shouhui Wei, Haiyan Li, Jinmei Wei, Medhia Hanif, Ju Li, Zeci Liu, Xuemei Xiao, Jihua Yu
Summary: This study optimized the headspace solid-phase micro-extraction conditions for Chinese chive and identified a total of 59 volatile compounds, with ethers being the most abundant. By calculating odor activity values, 11 major aroma-active compounds were identified.
Article
Plant Sciences
Yongzhou Li, Liangliang He, Yinhua Song, Peng Zhang, Doudou Chen, Liping Guan, Sanjun Liu
Summary: In this study, volatile compounds in the pulp and skin of five table grape cultivars with different aroma types were qualitatively analyzed. The analysis identified 215 aroma compounds, including esters, terpenes, and alcohols. The transcriptomic analysis and terpene profiling data revealed several candidate genes and transcription factors involved in aroma biosynthetic regulation. The results provide new insights into the regulation of different aromas in grapes.
Article
Food Science & Technology
P. Layton Ashmore, Aubrey DuBois, Elizabeth Tomasino, James F. Harbertson, Thomas S. Collins
Summary: An omics-style approach was used to examine the relationship between whisky aroma and dilution with water. Results showed that dilution decreased the concentration of hydrophilic aroma compounds and increased the concentration of more hydrophobic compounds. Furthermore, dilution above 80% whisky/20% water reduced differences within whisky styles, but increased differences between American and Scotch styles with further dilution. This study provides important insights into the impact of dilution on consumer perception and the use of HS-SPME-GC-MS as a proxy for human olfaction.
Article
Food Science & Technology
Jie Guo, Zhihao Yu, Meiyan Liu, Mengdi Guan, Aiyun Shi, Yongdan Hu, Siyu Li, Lunzhao Yi, Dabing Ren
Summary: This study investigated the volatile composition and changes in raw Pu-erh tea (RAPT) during storage. It was found that RAPT exhibited a distinct aroma profile after storage for approximately 3-4 years, and a significant shift in aroma was observed after this period.
Article
Agricultural Engineering
Madhubalaji Chegukrishnamurthi, Ajam Shekh, Sarada Ravi, Sandeep Narayana Mudliar
Summary: In this study, the production of volatile organic compounds (VOCs) and their effect on growth were investigated by cultivating bacterial mixture (Rhizobium and Agrobacterium) and axenic Chlorella individually, in a mixed form, and through headspace connections. The results showed significant differences in VOCs produced by axenic Chlorella and Chlorella co-cultured with bacteria. The growth of co-cultured Chlorella was greatly enhanced, indicating the essential role of VOCs in growth and communication.
BIORESOURCE TECHNOLOGY
(2022)
Article
Food Science & Technology
Jie Zhang, Xiuchao Gu, Wenjing Yan, Lina Lou, Xuewen Xu, Xuehao Chen
Summary: This study analyzed the volatile organic compounds (VOCs) in different cucumber cultivars and found significant differences in types and contents among the cultivars. The YX cultivar had the highest VOCs content, which mainly included hydrocarbons, aldehydes, and ketones. These findings are important for understanding the impact of cultivars on cucumber VOCs and facilitating targeted breeding.
Article
Chemistry, Applied
Xuemei Tian, Fenghua Wu, Guoxin Zhou, Jian Guo, Xingquan Liu, Tao Zhang
Summary: In this study, the volatile compounds in non-infested and S. oryzae-infested brown rice were analyzed to identify potential markers and facilitate pest monitoring. A reliable method to distinguish between non-infested and S. oryzae-infested brown rice was discovered. The findings of this study lay a foundation for further research on the brown rice infestation mechanism and safe storage monitoring.
Article
Chemistry, Applied
Suwan Zhang, Lingli Sun, Shuai Wen, Ruohong Chen, Shili Sun, Xingfei Lai, Qiuhua Li, Zhenbiao Zhang, Zhaoxiang Lai, Zhigang Li, Qian Li, Zhongzheng Chen, Junxi Cao
Summary: The volatile metabolites and aroma of black tea undergo significant changes during storage, with certain compounds decreasing while others increasing. Linalool and beta-ionone contribute to the sweet and floral aromas of fresh and aged black tea, respectively, while isovaleric acid and hexanoic acid are responsible for the sour odor of aged black tea. The monoterpene biosynthesis and secondary metabolic biosynthesis pathways are likely crucial in driving these changes. This study provides theoretical support for understanding the aroma quality changes in black tea during storage.
Article
Biochemistry & Molecular Biology
Rong Zhang, Chaochen Tang, Bingzhi Jiang, Xueying Mo, Zhangying Wang
Summary: The study optimized the HP-SPME GC-MS method to investigate the volatile compounds of four sweet potato cultivars, revealing significant compound differences among varieties and distinctive compounds characterizing each cultivar with typical flavor.
Article
Food Science & Technology
Miao Kang, Yu Guo, Zhiyuan Ren, Weiwei Ma, Yuewei Luo, Kai Zhao, Xiaowen Wang
Summary: This study successfully developed the characteristic volatile fingerprint of foxtail millet using electronic nose, gas chromatography-ion mobility spectrometry, and gas chromatography-mass spectrometry. The results showed differences in volatile compounds among different foxtail millet varieties, which is important for origin traceability and quality control.
Article
Food Science & Technology
Nadya Mara Adelina, He Wang, Ligang Zhang, Yuhong Zhao
Summary: The study compared the volatile compounds and aroma profiles in grafted Pinus koraiensis and grafted Pinus koraiensis/Pinus sylvestris trees under different roasting conditions. Results indicated that increasing roasting temperature and duration decreased terpenes and aromatic hydrocarbons content, while generating more alkanes/alkenes, acids, and ketones. PKS showed higher levels of specific compounds in the late phase of roasting compared to PK, and the influence of roasting time on aroma profiles detected by E-nose was less pronounced at high temperatures.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Sara Ferrero-del-Teso, Alejandro Suarez, Chelo Ferreira, Daniele Perenzoni, Panagiotis Arapitsas, Fulvio Mattivi, Vicente Ferreira, Purificacion Fernandez-Zurbano, Maria-Pilar Saenz-Navajas
Summary: This research aimed to predict sensory properties generated by the phenolic fraction of grapes from chemical composition. Significant sensory differences among the 31 grape extracts were identified, and four validated PLS models predicting sensory properties were obtained. These results increase knowledge about grape properties and propose the measurement of chemical variables to infer grape quality.
Article
Agriculture, Multidisciplinary
Almudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Summary: This study proposed an accelerated test based on forced oxidation at 45 degrees C to measure the accumulation rates of aldehydes in wine. The results were compared with those obtained from oxidation at 25 degrees C. It was found that the accumulation rates of certain aldehydes were equivalent between the two temperatures. Wine anthocyanins and other polyphenols were found to play a limiting role in aldehyde accumulation rates.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Almudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Summary: The study of acetaldehyde reactive potential (ARP) in wines revealed that high temperatures are not suitable for estimating ARP, and different types of wines consume acetaldehyde at varying rates.
Article
Agriculture, Dairy & Animal Science
Pablo Guarnido-Lopez, Virginia Celia Resconi, Maria del Mar Campo, Ana Guerrero, Gustavo Adolfo Maria, Jose Luis Olleta
Summary: This study compares the stress response and meat quality between two types of abattoirs. The results show that slaughtering animals in small local abattoirs can reduce stress and improve meat quality compared to large-scale industrial abattoirs. However, there is room for improvement in both systems.
Article
Nutrition & Dietetics
Alba M. Santaliestra-Pasias, Maria L. Miguel-Berges, Maria M. Campo, Ana Guerrero, Jose Luis Olleta, Pilar Santolaria, Luis A. Moreno
Summary: The main dietary guidelines recommend restricting total and saturated fat intake in managing cardiovascular risk. However, this study found that consuming beef from the Pirenaica breed or chicken had similar effects on body composition, fatty acid profile, and cardiovascular risk indicators.
Article
Biotechnology & Applied Microbiology
Mari Carmen Ruiz-Dominguez, Jose Antonio Mendiola, Jose David Sanchez-Martinez, Monica Bueno, Pedro Cerezal-Mezquita, Elena Ibanez
Summary: This study reveals the potential of the brown seaweed Durvillaea antarctica, commonly consumed in Chile, as an important food with antioxidant and neuroprotective properties. The bioactivity of the seaweed extracts was evaluated using conventional and pressurized liquid extraction methods. The results showed that pressurized liquid extraction improved the extraction yield and antioxidant activities compared to conventional extraction. Furthermore, the study identified the optimal conditions for obtaining extracts with high yields and neuroprotective effects.
JOURNAL OF APPLIED PHYCOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Maria-Pilar Saenz-Navajas, Carlota Sanchez, Marivel Gonzalez-Hernandez, Monica Bueno, Cristina Pena, Purificacion Fernandez-Zurbano, Jordi Ballester, Eva Parga-Dans, Pablo Alonso Gonzalez
Summary: The study found that self-defined natural wines differ from conventional wines in their chemical composition and main sensory characteristics. Natural wines have a more complex chemical composition and sensory profile compared to conventional wines, but there is no significant difference in the content of toxicants. Rating: 8/10.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Nutrition & Dietetics
Maria Luisa Miguel-Berges, Marta Fajo-Pascual, Luis A. Moreno, Marimar Campo, Ana Guerrero, Jose Luis Olleta, Pilar Santolaria Blasco, Alba M. Santaliestra-Pasias
Summary: A randomized crossover study was conducted in three University accommodation halls to investigate the impact of different diets on dietary quality. The study found that the inclusion of beef or chicken in the participants' diets did not significantly affect the overall quality of their diets. However, when analyzing the first period alone, it was observed that participants who received the beef diet showed a significant decrease in fruit and vegetable consumption, while those on the chicken diet significantly reduced their consumption of fish and eggs. Additionally, the chicken diet also had a negative effect on the overall diet quality.
Article
Food Science & Technology
Danielle Rodrigues Magalhaes, Cihan Cakmakci, Maria del Mar Campo, Yusuf Cakmakci, Fausto Makishi, Vivian Lara dos Santos Silva, Marco Antonio Trindade
Summary: This cross-cultural study aimed to determine the main factors behind potential changes in eating habits by analyzing changes in the patterns of beef consumption currently observed in Brazil, Spain, and Turkey. The study found that the most important factors that changed consumer behavior and resulted in a decrease in consumption were the economics and accessibility of the products. Beef was replaced by other alternative sources of protein derived from animals. The consumers whose purchasing intentions were most significantly influenced by credence factors were Brazilian and Turkish consumers.
Article
Chemistry, Multidisciplinary
Javier Esteras-Saz, Oscar de la Iglesia, Izumi Kumakiri, Cristina Pena, Ana Escudero, Carlos Tellez, Joaquin Coronas
Summary: This study combines membrane osmotic distillation (OD) with hydrophobic-hydrophilic pervaporation (PV) to dealcoholize red wine and recycle water, generating bioethanol. The results show that this method can partially remove alcohol from red wine and reuse the extracted water, producing a mixture of ethanol and water. This has significant implications for the wine production industry.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Monica Bueno, Julian Zapata, Laura Cullere, Ernesto Franco-Luesma, Arancha de-la-Fuente-Blanco, Vicente Ferreira
Summary: This paper presents an improved and automated method for the accurate measurement of trace polar compounds (enolones and vanillin derivatives) in wine. The method utilizes optimization of the solid phase extraction (SPE) process and large volume injection to solve interference problems and improve efficiency. The method was successfully applied to the quantification of these compounds in Spanish red wines and mistelles, showing their association with wine aging.
Article
Food Science & Technology
Arancha de-la-Fuente-Blanco, Maria-Pilar Saenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira
Summary: This study analyzes the sensory effects of different woody aroma compositions and fruity ester vector interactions in red wines. The increase in woody notes leads to a decrease in fruity notes, with highly toasted American oak exhibiting coconut and woody notes and highly toasted French oak retaining strawberry and apple notes. Additionally, a medium toasted French oak model produces blackcurrant notes in specific fruity-woody vector ratios.
Article
Chemistry, Applied
V. Ferreira, D. Sanchez-Gimeno, I. Ontanon
Summary: The present paper demonstrates that Cu(I) solutions can quantitatively trap and stabilize sulfidic gases, which remain stable for extended periods of time at different temperatures. These trapped gases can be released and determined by GC using tris(2-carboxyethyl) phosphine (TCEP) and brine dilution. By monitoring the release of sulfidic gases in wine, this study provides important insights into their fate in food systems.
Article
Chemistry, Applied
Elayma S. Sanchez-Acevedo, Ricardo Lopez, Vicente Ferreira
Summary: This study investigates the accumulation and degradation of aroma molecules released by acid hydrolysis of aroma precursors in winemaking grapes. The analysis shows that fast hydrolysis at higher temperatures accurately predicts grape aroma potential.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
