Exploring the material basis and formation pathways of the burnt aroma during the stir-frying process of Gardeniae Fructus using Sensomics and chemical components approach

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-22 DOI:10.1016/j.fochx.2025.102690

Yanan Song , Zhe Jia , Lin Yan , Yanping Liu , Zhiying Cui , Yun Wang , Cun Zhang

{"title":"Exploring the material basis and formation pathways of the burnt aroma during the stir-frying process of Gardeniae Fructus using Sensomics and chemical components approach","authors":"Yanan Song , Zhe Jia , Lin Yan , Yanping Liu , Zhiying Cui , Yun Wang , Cun Zhang","doi":"10.1016/j.fochx.2025.102690","DOIUrl":null,"url":null,"abstract":"<div><div><em>Gardeniae Fructus</em> (edible and medicinal) is unsuitable for spleen-stomach deficiency patients due to its bitter-cold property, but stir-frying (JZZ) alleviates this and generates a burnt aroma with unclear substances and pathways. This study used electronic eye, high-performance liquid chromatography (HPLC), electronic nose, headspace–solid–phase microextraction–gas chromatography–mass spectrometry (HS–SPME–GC–MS), gas chromatography–ion mobility spectrometry (GC<em>–</em>IMS) and relative odor activity value (ROAV) to analyze color, non-volatile components and aroma of raw (SZZ) and fried samples. Results showed that fried samples had decreased chromaticity (the browning reaction). Nitrogen oxides, sulfides and aromatics caused odor differences. 28 key flavor components were identified. Correlation analysis linked precursors (e.g., galacturonic acid, gardenoside) to the Maillard/Caramelization reactions and lipid oxidation. Burnt aroma mainly comprised nitrogen heterocycles, furans, aldehydes, ketones and acids. This reveals material basis and formation pathways of the burnt aroma in JZZ for stir-frying process monitoring.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102690"},"PeriodicalIF":6.5000,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525005371","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Gardeniae Fructus (edible and medicinal) is unsuitable for spleen-stomach deficiency patients due to its bitter-cold property, but stir-frying (JZZ) alleviates this and generates a burnt aroma with unclear substances and pathways. This study used electronic eye, high-performance liquid chromatography (HPLC), electronic nose, headspace–solid–phase microextraction–gas chromatography–mass spectrometry (HS–SPME–GC–MS), gas chromatography–ion mobility spectrometry (GC–IMS) and relative odor activity value (ROAV) to analyze color, non-volatile components and aroma of raw (SZZ) and fried samples. Results showed that fried samples had decreased chromaticity (the browning reaction). Nitrogen oxides, sulfides and aromatics caused odor differences. 28 key flavor components were identified. Correlation analysis linked precursors (e.g., galacturonic acid, gardenoside) to the Maillard/Caramelization reactions and lipid oxidation. Burnt aroma mainly comprised nitrogen heterocycles, furans, aldehydes, ketones and acids. This reveals material basis and formation pathways of the burnt aroma in JZZ for stir-frying process monitoring.

Abstract Image

查看原文本刊更多论文

利用传感学和化学成分的方法探索栀子炒制过程中焦香的物质基础和形成途径

栀子（可食可药）因其苦寒性不适用于脾胃虚者，而炒（JZZ）则缓解了这一点，并产生一种物质和途径不清的烧焦香气。采用电子眼、高效液相色谱（HPLC）、电子鼻、顶空-固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）、气相色谱-离子迁移谱（GC-IMS）和相对气味活性值（ROAV）等方法对原料（SZZ）和油炸样品的颜色、非挥发性成分和香气进行分析。结果表明，油炸样品的色度（褐变反应）降低。氮氧化物、硫化物和芳香剂引起气味差异。鉴定出28种关键风味成分。相关分析将前体（如半乳糖醛酸、栀子苷）与美拉德/焦糖化反应和脂质氧化联系起来。燃烧香气主要由氮杂环、呋喃、醛类、酮类和酸类组成。揭示了JZZ中焦香的物质基础和形成途径，为炒制过程监测提供了依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.