Article
Chemistry, Applied
Lulu Wang, Lan Wu, Danhua Xiang, Hao Huang, Ying Han, Pan Zhen, Binbin Shi, Shuang Chen, Yan Xu
Summary: Aging aroma in baijiu, particularly Qingxiangxing (QXX) baijiu, remains a relatively unexplored subject. This study examined the aromatic characteristics of QXX baijiu aged for 45 years and compared them with those of young baijiu. Aroma extract dilution analysis identified 59 odorants, with long-retained components having higher flavor dilution values in the aged sample. Analysis of variance revealed significant differences in 26 compounds between the young and aged baijiu. Twelve compounds were found to be significantly correlated with aging duration. Sotolon, methional, vanillin, dimethyl trisulfide, benzaldehyde, and 3-hydroxy-2-butanone were confirmed as the primary contributors to the aging aroma of QXX baijiu.
Article
Agriculture, Dairy & Animal Science
J. Wang, Z. J. Yang, L. Y. Xu, B. Wang, J. H. Zhang, B. Z. Li, Y. P. Cao, L. Tan
Summary: This study analyzed 39 odor-active compounds in Cheddar cheeses, calculated their contribution to the overall aroma profile, and conducted aroma recombination experiments to identify main different compounds in Cheddar cheese with different ripening times. The findings provide important information for researching and developing Cheddar cheese-related products.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Applied
Chen Chen, Zheng Liu, Haiyan Yu, Zhiyuan Xu, Huaixiang Tian
Summary: A study of Cheddar cheeses found that lactone concentration increased with maturity period, with one lactone identified in Cheddar cheese for the first time. Several lactones were identified as aroma-active substances based on their odour activity values and aroma extract dilution analysis, showing their important contributions to the overall aroma of Cheddar cheeses.
Article
Agriculture, Multidisciplinary
Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong
Summary: The warmed-over flavor (WOF) in surimi gels was studied using gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Different levels of WOF in surimi gels were prepared and a spiked model was created for the surimi gel with the strongest WOF. Omission experiments confirmed that specific compounds were responsible for the WOF.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Jing Wang, Lina Qiao, Bing Liu, Junyi Wang, Ruifang Wang, Ning Zhang, Baoguo Sun, Haitao Chen, Yang Yu
Summary: In this study, the key aroma components of fried green onion oil were identified using flavoromics analysis. A total of 36 aroma-active substances were found, with flavor dilution factors ranging from 1 to 6561. The research results provide a theoretical basis for the standardization and industrial production of Chinese cuisine.
Article
Agriculture, Multidisciplinary
Nadine S. Roegner, Veronika Mall, Martin Steinhaus
Summary: The use of gas chromatography-olfactometry and aroma extract dilution analysis on wheat bread samples with and without the addition of dark liquid malt extract (LME) showed that LME addition primarily increased the levels of sotolon, maltol, and HDMF in the bread, with sotolon and maltol possibly transferring directly from the LME to the bread, while HDMF appeared to be formed from LME-derived precursors. This difference should be taken into account when optimizing the use of LMEs in bread making.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Jing Wang, Mengru Li, Hui Wang, Wenjing Huang, Fang Li, Lili Wang, Chi-Tang Ho, Yanyan Zhang, Liang Zhang, Xiaoting Zhai, Xiaochun Wan
Summary: This study analyzed the chemical composition of the infusion of Dahongpao tea and identified key odorants. The experiments confirmed the significance of these odorants in contributing to the unique aroma of the tea.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Jieyao Yu, Chi-Tang Ho, Zhi Lin, Yin Zhu, Zhihui Feng, Dejiang Ni, Shengchun Zeng, Xuehong Zeng, Yijun Wang, Jingming Ning, Liang Zhang, Xiaoting Zhai, Xiaochun Wan
Summary: The volatile fraction of Lu'an Guapian green tea infusion was isolated and analyzed, revealing 52 aroma-active compounds. The aroma profiles and quantitative data of premium and common grade showed significant differences, with the flowery attribute being higher in premium grade and cooked vegetable-like notes being more prominent in common grade. Key odorants contributing to the aroma of premium grade were identified, and their concentration differences may be a main factor affecting the aroma quality between the two grades.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Sujuan Xu, Wanying He, Jinting Yan, Runguang Zhang, Peng Wang, Honglei Tian, Ping Zhan
Summary: In this study, volatomics techniques were used to investigate the contributors of off-flavors in thermally treated kiwifruit juice. Sixteen aroma compounds were identified as responsible for the typical flavors of fresh kiwifruit, while thirty-one odor-active compounds were determined as important contributors to the sensory profile of thermally treated kiwifruit juice.
FOOD RESEARCH INTERNATIONAL
(2023)
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
Chemistry, Applied
Xuexue Zheng, Tengfei Hu, He Xie, Xingchang Ou, Jianan Huang, Chao Wang, Zhonghua Liu, Qin Li
Summary: In this study, the key odor-active compounds of Fu brick tea were identified using headspace solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry. A total of 43 volatile and 38 odor-active compounds were identified, with dihydroactindiolide, (E)-linalool oxide, and benzyl alcohol being the most abundant. Aroma recombination experiments verified that these compounds successfully simulated the overall aroma profile of Fu brick tea. This study provides a theoretical basis for understanding the formation of characteristic aromas in Fu brick tea.
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
Agriculture, Multidisciplinary
Xuejie Li, Wentao Zhang, Xiangquan Zeng, Yu Xi, Yan Li, Bowen Hui, Jian Li
Summary: The major off-flavor odorants of normal and lipoxygenase-lacking soy protein isolates were identified through sensory-directed flavor analysis. A total of 32 odor-active compounds were detected, and 19 of them were quantified. Hexanal and nonanal were found to dominate the off-flavor profile, followed by octanal, 1-hexanol, 1-octen-3-ol, 2-heptone, and benzaldehyde. The differences between NOR and LOX-lack SPIs were mainly attributed to reduced C6/C9 aldehydes and alcohols.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Jiguang Zhang, Man Li, Hongfei Zhang, Xueli Pang
Summary: This study compared the sensorial and molecular differences among different mint species and identified distinct aroma characteristics in each species. Lemon mint had a pronounced lemon note, citrus and floral aromas dominated in apple mint, while peppermint had a strong minty flavor. Additionally, spearhead mint and peachleaf mint had similar scents with a spearmint-like note.
Article
Food Science & Technology
Lirong Xu, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang
Summary: The flavor development of French fries can be divided into three stages: break-in, optimum, and degrading. Different aroma compounds in each stage affect the sensory score of the fries.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Review
Food Science & Technology
Tao Ma, Xinna Hu, Shuyu Lu, Xiaojun Liao, Yi Song, Xiaosong Hu
Summary: The synthesis of novel functional materials from abundant food waste resources has great potential for applications and ecological benefits. Nanocellulose, with its modifiable surface, excellent mechanical strength, and high aspect ratio, is a renewable and sustainable polymer that shows promise in various applications, including the food industry. This review focuses on the structural characteristics and extraction approaches of nanocellulose, as well as recent advancements in its use in the food industry. Environmental and human health concerns related to nanocellulose production are also evaluated. The extraction and production of nanocellulose from food waste provide a platform for the sustainable utilization of biomass, and its application in green food packaging materials, emulsion stabilizers, dietary fiber, nutrition delivery, and 3D printing hydrogels have shown excellent performance. Validated standards for characterizing the structure and evaluating toxicity are essential for the commercialization of nanocellulose in the food industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Lei Xu, Zhenzhen Xu, Xiaojun Liao
Summary: This article discusses targeted and untargeted analysis techniques for assessing the authenticity of fruit juices, including stable isotopes, phenolics, carbohydrates, organic acids as targeted markers, and liquid/gas chromatography-mass spectrometer, nuclear magnetic resonance, infrared spectroscopy as untargeted techniques.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Xinxing Xu, Shuang Bi, Fei Lao, Fang Chen, Xiaojun Liao, Jihong Wu
Summary: The study utilized a metabolomics approach to investigate the differences and correlations among key odorants and non-volatile metabolites in broccoli juices fermented by plant- and animal-derived Pediococcus pentosaceus. The results showed that fermentation can significantly change the concentrations of odorants and non-volatile metabolites, highlighting the impact of animal- and plant-derived fermentation on the characteristic organoleptic properties of the products.
Article
Chemistry, Applied
Xin Pan, Jihong Wu, Wentao Zhang, Jiayi Liu, Xu Yang, Xiaojun Liao, Xiaosong Hu, Fei Lao
Summary: This study examined the impact of sugars on the release of active aroma compounds in fresh and high hydrostatic pressure-processed Tainong mango juice and found that HPP processing can help maintain the freshness of mango juice flavor by enhancing aroma retention within the juice matrix.
Article
Chemistry, Applied
Shuang Bi, Aojidong Wang, Fei Lao, Qun Shen, Xiaojun Liao, Pangzhen Zhang, Jihong Wu
Summary: The study found that roasted adzuki beans had the highest number of volatile compounds, significantly affecting the aroma quality of biscuits. The addition of adzuki bean flour and millet flour in biscuit preparation improved the sensory quality, with adzuki bean-millet biscuits showing the best sensory characteristics.
Article
Food Science & Technology
Dong Yang, Yin Zhang, Liang Zhao, Yongtao Wang, Lei Rao, Xiaojun Liao
Summary: Twenty colonies of four strains were isolated from the fermentation broth of pickled pepper and acclimated using high pressure, resulting in significantly increased survival ratios for L. plantarum and L. curvatus at 400 MPa. The Weibull model was used to fit survival curves for the two strains after high pressure treatment.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Fan Zhang, Jingjing Chai, Liang Zhao, Yongtao Wang, Xiaojun Liao
Summary: The N-2-assisted high-pressure processing had significant effects on the microorganisms and physicochemical properties of fresh-cut bell peppers, but had minimal impact on their sensory characteristics. HPP treatment helped maintain the quality and nutritional value of the fresh-cut bell peppers.
Article
Chemistry, Applied
Jiarui Cao, Fangwei Li, Yuanyuan Li, Hongpu Chen, Xiaojun Liao, Yan Zhang
Summary: This study investigated the effects of soybean protein isolate (SPI) on the thermal stability of chlorophyll (Chl) and found that the addition of SPI improved Chl stability through hydrophobic interactions. Fluorescence spectra showed a strong affinity between SPI and Chl, with a lower polydispersity index (PDI) values and particle size in Chl-SPI mixtures, indicating a more stable molecular weight distribution. Molecular modeling revealed the important role of Mg2+ and the phytol residue from Chl in binding with SPI, enriching our understanding of the interaction mechanisms for the development of plant-derived protein products with stable green color.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Xin Pan, Sai Zhang, Xinxing Xu, Fei Lao, Jihong Wu
Summary: The study investigated the impact of co-fermentation of lactic acid bacteria with a mixture of different strains on the volatile and non-volatile profiles of jujube pulp. Significant increases in acids and alcohols were observed before 12-hour fermentation, along with changes in active aromas after fermentation. Additionally, alterations in 36 non-volatiles related to amino acid and lipid metabolism pathways were identified during fermentation, suggesting potential improvements in sensory quality of co-fermentation products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xin Pan, Wenting Zhao, Yuxiao Wang, Yingying Xu, Wentao Zhang, Fei Lao, Xiaojun Liao, Jihong Wu
Summary: By extracting different pectin fractions from muskmelon fruits, it was found that CDTA-soluble pectin plays a crucial role in juice cloud stability, with higher molecular weight and apparent viscosity compared to other pectin fractions. It also showed significant differences in chemical structure compared to the other pectin fractions.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yanpei Cai, Zhenzhen Xu, Xin Pan, Min Gao, Mengting Wu, Jihong Wu, Fei Lao
Summary: This study comprehensively investigated the effects of hot and cold brewing on the flavor profile of coffee using chromatographic and sensory approaches. The results showed that cold brew coffee had a higher contribution of pyrazines to aroma, lower levels of differential non-volatiles, and higher fruitiness with lower bitterness and astringent notes compared to hot brew coffee.
Article
Biochemistry & Molecular Biology
Lin Yuan, Feifei Xu, Yingying Xu, Jihong Wu, Fei Lao
Summary: This study compared the effects of high-pressure processing (HPP) and traditional thermal-and-soaking (TS) treatment on the quality of marinated lotus root slices. The results showed that HPP improved the visual and textural qualities of the slices, and retained their color and crunchiness better during shelf life challenges.
Article
Food Science & Technology
Wentao Zhang, Liya Liang, Xin Pan, Fei Lao, Xiaojun Liao, Jihong Wu
Summary: This study found that there were differences in the impact of high pressure and HTST processing on phenolic compounds in red raspberries, with HTST processing promoting the release of free phenolic acids and HHP processing maximizing flavonol glycosides. Additionally, high temperature short time sterilization processing may also enhance juice authenticity.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
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.