Food Chemistry: X最新文献_第10页

Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation 辣椒品种对酸洗发酵过程中微生物演替的影响及其与理化性质和挥发性成分的关系

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102551

Qi Huang , Cen Li , Yongjun Wu , Shuoqiu Tong , Lincheng Zhang , Jing Jin , Qiyan Zhu , Yan Yan

{"title":"Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation","authors":"Qi Huang , Cen Li , Yongjun Wu , Shuoqiu Tong , Lincheng Zhang , Jing Jin , Qiyan Zhu , Yan Yan","doi":"10.1016/j.fochx.2025.102551","DOIUrl":"10.1016/j.fochx.2025.102551","url":null,"abstract":"<div><div>This study investigates the microbial succession dynamics and volatile compound formation during pickled pepper fermentation using two pepper varieties. Between <em>Xiaomola</em> (XML) and <em>Zhuzijiao</em> (ZZJ) fermentation process, salinity reduction from 9 % to 4.12 %, pH stabilization at 3.3 after 66 days. As the fermentation proceeds, XML exhibited 55.70 % shared bacterial Operational Taxonomic Units, 2.4-fold higher than ZZJ, with fungal communities shifting to <em>Starmerella</em> and <em>Candida</em>, whereas ZZJ transitioned to 93.42 % <em>Wickerhamomyces</em> dominance. Ethyl acetate, linalool, isoamyl acetate, ethyl hexanoate, acetic acid, and 2-methyl-1-propanol were potential as markers for tracking the fermentation processes. <em>Lactobacillus</em>, <em>Enterobacter</em>, <em>Starmerella</em>, <em>Debaryomyces</em>, and <em>Wickerhamomyces</em> are key in regulating the flavor quality of pickled peppers. These findings propose strategies to standardize flavor profiles through microbial and volatile compound markers monitoring, offering actionable insights to optimize industrial fermentation processes and enhance product consistency in pickled pepper production using different pepper varieties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102551"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of the removal of digestive enzymes and different COS-polyphenol conjugates on the quality of Harpiosquillid mantis shrimp stored in iced water 去除消化酶和不同cos -多酚偶联物对冰水保存虾蛄品质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102564

Mallikarjun Chanchi Prashanthkumar , Xinru Fan , Qiancheng Zhao , Jirakrit Saetang , Yadong Zhao , Bin Zhang , Soottawat Benjakul

{"title":"Effect of the removal of digestive enzymes and different COS-polyphenol conjugates on the quality of Harpiosquillid mantis shrimp stored in iced water","authors":"Mallikarjun Chanchi Prashanthkumar , Xinru Fan , Qiancheng Zhao , Jirakrit Saetang , Yadong Zhao , Bin Zhang , Soottawat Benjakul","doi":"10.1016/j.fochx.2025.102564","DOIUrl":"10.1016/j.fochx.2025.102564","url":null,"abstract":"<div><div>Harpiosquillid mantis shrimp (HMS) undergoes textural softening caused by trypsin in digestive tract within 2–3 days of iced storage. Chitooligosaccharide (COS) and various COS-polyphenol conjugates containing gallic acid (GAL), caffeic acid (CAF), ferulic acid (FER), catechin (CAT) and epigallocatechin gallate (EGCG) were prepared, characterized and examined for inhibition toward purified HMS trypsin. COS-CAT at 2.5 % showed a maximum inhibition (72.90 %) against purified trypsin. Conversely, COS and individual polyphenols inhibited trypsin activity to a low extent. COS-CAT inhibited autolysis of HMS meat mediated by trypsin as witnessed by more retained protein band intensity and lower α-amino acid content. The incision and drainage of digestive fluids from whole HMS before treated with COS-CAT solution retained the major muscle proteins and sensory acceptability until day 5 in iced water. Thus, the removal of digestive fluid prior to COS-CAT treatment could be a potential means to maintain the quality of HMS.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102564"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144106784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Green development of whey protein-based complex system for the intestinal delivery of curcumin: Focus on formation mechanism, stability, and in vitro digestive characteristics 以乳清蛋白为基础的姜黄素肠道递送复合系统的绿色发展：重点研究形成机制、稳定性和体外消化特性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102563

Qingguan Liu , Wanqing Huang , Chunxia Zhou , Sichen Yang , Jiaqi Hong , Ailin Xie , Qiang Cui

{"title":"Green development of whey protein-based complex system for the intestinal delivery of curcumin: Focus on formation mechanism, stability, and in vitro digestive characteristics","authors":"Qingguan Liu , Wanqing Huang , Chunxia Zhou , Sichen Yang , Jiaqi Hong , Ailin Xie , Qiang Cui","doi":"10.1016/j.fochx.2025.102563","DOIUrl":"10.1016/j.fochx.2025.102563","url":null,"abstract":"<div><div>This study delves into the feasibility of developing an intestinal delivery system for curcumin using whey protein as the wall material, employing a simple and eco-friendly (without using organic solvents) pH-induced protein-polyphenol co-assembly strategy. The results indicate that stable complex formed under curcumin concentrations ranging from 0.1 to 0.4 g/L (screened by the preliminary experiment) with particle size between 269 and 287 nm, zeta potential around −38 mV, and curcumin loading capacity ranging from 3.61 to 9.14 mg/g. Curcumin primarily interacts with whey protein through hydrophobic interactions and hydrogen bonds, as confirmed by FT-IR spectroscopy and molecular docking analysis. Curcumin has a different affinity to proteins ranked as bovine serum albumin (BSA) > β-lactoglobulin (β-LG) > α-lactalbumin (α-LA). Curcumin exists in an amorphous state within the protein, which also increases the surface hydrophobicity of the protein (from 565 to 687 AU) and leads to quenching intrinsic fluorescence of the protein. The binding of curcumin causes a transition from random coil to β-sheet in the protein's secondary structure but has a limited impact on its tertiary structure. Stability analysis shows that the complex remains stable in environments with 100–500 mM NaCl and heat treatment at 60–90 °C. <em>In vitro</em> digestion results indicate that the complex aggregates during simulated gastric fluid digestion and decompose during simulated intestinal fluid digestion, effectively enhancing the bioaccessibility of free curcumin by 60 % (<em>P</em> < 0.05). This study provides a theoretical basis for the green processing of protein-based oral delivery systems for lipophilic compounds.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102563"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144115164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures: Texture, rheological properties and protein structure 混合发酵剂发酵豆科蛋白和牛奶蛋白凝胶化的比较：质地、流变学特性和蛋白质结构

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102576

Hang Li , Maolin Tu , Zhen Wu , Xiaoqun Zeng , Jihuan Wu , Daodong Pan , Qiwei Du

{"title":"Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures: Texture, rheological properties and protein structure","authors":"Hang Li , Maolin Tu , Zhen Wu , Xiaoqun Zeng , Jihuan Wu , Daodong Pan , Qiwei Du","doi":"10.1016/j.fochx.2025.102576","DOIUrl":"10.1016/j.fochx.2025.102576","url":null,"abstract":"<div><div>The gelation properties of milk protein (MPI) and legume proteins fermented by common starter cultures was compared in this study. The characterization of fermented soy protein (SPI) showed cross-linked protein gel chains, which is different from the cluster structure of fermented MPI. The large molecular weight and high content β-strand may be two factors that make the structure of fermented SPI gel more compact. Kefir starter cultures (KSC) take longer to ferment, and the continuous hydrolysis by diverse strains promoted the hydrolysis of legume proteins and the exposure of internal hydrophobic groups, which was reflected in the weakening of the 11S subunits. In addition, KSC fermentation increased the β-sheet/β-turn content to 48.88 % in SPI and 48.34 % in chickpea protein isolate (CPI), respectively, which significantly improved the viscoelasticity of SPI and CPI. The correlation mechanism between protein structure and gelation properties can contribute to the development of legume protein-based yogurt.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102576"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144115206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing margarine oxidative stability, antioxidant retention, and sensory quality via tragacanth-chitosan hydrogel microencapsulation of supercritical CO₂-extracted green coffee 超临界co2萃取的绿咖啡经壳聚糖水凝胶微胶囊化后，可提高人造黄油的氧化稳定性、抗氧化保留率和感官品质

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102580

Masoumeh Javadpour , Elahesadat Hosseini , Leila Nateghi , Sara Bazrafshan

{"title":"Enhancing margarine oxidative stability, antioxidant retention, and sensory quality via tragacanth-chitosan hydrogel microencapsulation of supercritical CO₂-extracted green coffee","authors":"Masoumeh Javadpour , Elahesadat Hosseini , Leila Nateghi , Sara Bazrafshan","doi":"10.1016/j.fochx.2025.102580","DOIUrl":"10.1016/j.fochx.2025.102580","url":null,"abstract":"<div><div>Margarine's susceptibility to oxidative deterioration was addressed by microencapsulating supercritical CO₂-extracted green coffee antioxidants (GCSE) in tragacanth-chitosan (TG-CS) hydrogels. Optimized extraction (70 °C, 30 MPa, 20 % ethanol) yielded GCSE with high phenolic content (36.35 mg GAE/g dw) and antioxidant activity (89.76 % DPPH, 91.79 % ABTS inhibition). Encapsulation at a 1:3 TG-CS ratio achieved 85.28 % efficiency, retaining 149.54 mg GAE/100 g phenolics. Characterization (SEM, FTIR, XRD) confirmed micro-scale particles (0.928 μm) with moderate stability (Zeta potential: −17.66 mV) and sustained release (67.33 % over 6 h). In margarine, encapsulated GCSE (T2) maintained oxidative stability (peroxide: 2.02 meq/kg; p-anisidine: 4.88 mMol/kg; acid value: 1.81 mg NaOH/g), comparable to synthetic TBHQ (T3), while the control (T4) deteriorated rapidly. T2 retained 59.48 % DPPH activity (vs. 51.06 % for free GCSE, T1) and matched T3's sensory quality (aroma, texture, color; <em>p</em> > 0.05). TG-CS microencapsulation offers a dual-functional, clean-label solution for lipid-based foods, enhancing shelf life without compromising natural efficacy<strong>.</strong></div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102580"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative metabolomics reveal the biochemical basis of mulberry fruit decay during low temperature storage 比较代谢组学揭示了桑葚果实在低温贮藏过程中腐烂的生化基础

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102568

Feng Zhang, Ting Zhai, Zhixian Zhu, Zhaoxia Dong, Cheng Zhang, Cui Yu

{"title":"Comparative metabolomics reveal the biochemical basis of mulberry fruit decay during low temperature storage","authors":"Feng Zhang, Ting Zhai, Zhixian Zhu, Zhaoxia Dong, Cheng Zhang, Cui Yu","doi":"10.1016/j.fochx.2025.102568","DOIUrl":"10.1016/j.fochx.2025.102568","url":null,"abstract":"<div><div>Mulberry fruit decay of postharvest frequently occurs, which causes severe waste and quality deterioration. However, the biochemical basis of mulberry fruit decay is not fully understood. The phenotypic and physiological analysis suggest mulberry fruits of the mulberry cultivar, CS1 exhibit better storage resistance compared to those of the mulberry cultivar, D10 during 4 °C storage. Meanwhile, carbohydrates, flavonoids, and lipids are markedly up-regulated in mulberry fruits after 4 °C storage. Amino acids and lipids are specially accumulated in mulberry fruits of the mulberry cultivar, CS1 before or after 4 °C storage. Graphene non-woven fabric reduces mulberry fruit decay while promoting lipid accumulation during 4 °C storage. Furthermore, exogenous fatty acid effectively inhibits mulberry fruit decay during 4 °C storage and the lipid-soluble extract from mulberry fruits has strong antibacterial activity. These findings reveal that lipids are involved in mulberry fruit decay, and provide novel insights into the biochemical underpinnings of mulberry fruit decay of postharvest.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102568"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multi-model risk assessment of pesticide residues in seasonal fruits based on integrated targeted/non-targeted screening: Implications for vulnerable populations 基于综合目标/非目标筛选的时令水果农药残留多模型风险评估：对脆弱人群的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102599

Wenshuai Si , Yiqing Song , Can Guo , Zhiying Huang , Lei Chen , Fei Xu , Bing Bai , Kaixuan Huo , Shouying Wang

{"title":"Multi-model risk assessment of pesticide residues in seasonal fruits based on integrated targeted/non-targeted screening: Implications for vulnerable populations","authors":"Wenshuai Si , Yiqing Song , Can Guo , Zhiying Huang , Lei Chen , Fei Xu , Bing Bai , Kaixuan Huo , Shouying Wang","doi":"10.1016/j.fochx.2025.102599","DOIUrl":"10.1016/j.fochx.2025.102599","url":null,"abstract":"<div><div>This study comprehensively analyzed multiple pesticide residues and their characteristics in commercially available fruits using integrated targeted and non-targeted techniques, with a focus on assessing health risks for children and pregnant women based on cumulative dietary risk models. Results showed 745 samples (7 categories) identified 54 pesticides (88.6 % detection rate; 1.1 % exceeding legal limits), with strawberries and peaches of the highest detection rates (98 %), and grapes the most diverse residues (avg. 6/sample). Risk ranking analysis flagged difenoconazole and indoxacarb as high-risk. Chronic cumulative exposure risks were dominated by hepatotoxic triazole fungicides. Acute risk assessments revealed potential hepatotoxicity concerns for children (3–6 years) and pregnant women consuming grapes/peaches. The Relative Potency Factor (RPF) model, accounting for synergism, showed 4–7 times higher neuro/hepatotoxicity risks than the Hazard Index (HI) model. This first integration of non-targeted screening with multi-model risk assessment provides evidence for strengthening pesticide regulation and protecting sensitive subpopulations.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102599"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144189792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS 花果味檀阳工夫红茶香气特征的感官评价与HS-SPME-GC-O-MS分析

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102595

Di Zhou , Xin-yu Liu , Miao-qin Xie , Hao-jie Xu , Huai-hui Yi , Da-xiang Li , Ru-yan Hou , Hui-mei Cai , Xiao-chun Wan , Daniel Granato , Chuan-yi Peng

{"title":"Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS","authors":"Di Zhou , Xin-yu Liu , Miao-qin Xie , Hao-jie Xu , Huai-hui Yi , Da-xiang Li , Ru-yan Hou , Hui-mei Cai , Xiao-chun Wan , Daniel Granato , Chuan-yi Peng","doi":"10.1016/j.fochx.2025.102595","DOIUrl":"10.1016/j.fochx.2025.102595","url":null,"abstract":"<div><div>Tanyang Congou black tea, renowned for its distinctive floral and fruity aroma, is meticulously produced using the shaking technique. However, the specific aroma profile and the key odor-active compounds responsible for this characteristic fragrance have not been fully elucidated. This study integrated sensory evaluation with molecular sensory science approaches to identify and characterize the principal odorants contributing to the tea's aroma. Sensory analysis confirmed that the prepared black tea exhibited typical high-quality attributes, with a prominent floral and fruity aroma markedly reduced in lower-grade samples. A total of 70 volatile compounds were detected, among which 29 key aroma-active compounds were identified across all three quality grades using aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Of these, 16 volatiles exhibited high flavor dilution (FD) factors (≥8), and 11 compounds showed relative odor activity values (ROAV) greater than 1. Notably, seven compounds—(<em>E</em>)-<em>β</em>-ionone, (E)-nerolidol, geraniol, citral, linalool, hexanal, and phenylacetaldehyde—were identified as the primary contributors to the characteristic floral-fruity aroma of Tanyang Congou black tea. These findings provide comprehensive insight into the aroma profile of Tanyang Congou black tea, offering a scientific basis for quality assessment and targeted aroma modulation in tea production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102595"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144184525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of volatile organic compounds in ten types of tribute Rice based on headspace-gas chromatography-ion mobility spectrometry technology 顶空-气相色谱离子迁移谱法分析10种贡稻中挥发性有机物

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102520

Qian-qian Jia, Yan-rong Ma, Wen-lu Bi, Ding-ding Su

{"title":"Analysis of volatile organic compounds in ten types of tribute Rice based on headspace-gas chromatography-ion mobility spectrometry technology","authors":"Qian-qian Jia, Yan-rong Ma, Wen-lu Bi, Ding-ding Su","doi":"10.1016/j.fochx.2025.102520","DOIUrl":"10.1016/j.fochx.2025.102520","url":null,"abstract":"<div><div>Tribute rice, recognized for its unique quality and aroma, served as an imperial staple in ancient China. Many varieties of tribute rice are still preserved after hundreds of years. What makes them premium rice and why did they gain royal preference? What are their unique flavor characteristics? Little research has explored these aspects so far. This study highlights why tribute rice is favored by royalty and provides scientific insights into its distinct aromas. Through HS-GC-IMS analysis of ten representative tribute rice varieties, 74 volatile organic compounds were detected, including 69 characterized compounds: 21 aldehydes, 20 alcohols, 8 esters, 7 ketones, 4 heterocyclic compounds, 3 terpenoids, 2 acids, and 9 unclassified substances. Aldehydes and alcohols dominated the volatile profile, collectively accounting for over 50 % of the total relative content. These identified volatile components in ten tribute rice obtained by GC-IMS could be well distinguished by principal components. Meanwhile, orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 15 key discriminatory volatiles. Notably, 2-acetyl-1-pyrroline (2-AP), known for its popcorn-like aroma, was detected across all samples—likely a trait that contributed to its selection as a royal offering. These findings advance our understanding of volatile compound variations in tribute rice across geographic origins, providing a scientific basis for origin authentication and quality enhancement.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102520"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143928516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unveiling key aroma-active compounds of two distinct aroma-types oriental melon: An integrated sensomics approach utilizing GC × GC-O-TOF-MS, GC–MS, aroma recombination and omission experiments 利用GC × GC- o - tof - ms、GC- ms、香气重组和遗漏实验的综合传感方法揭示两种不同香气类型东方甜瓜的关键香气活性化合物

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102517

Xiaohui Li , Chen Zhang , Simeng Li , Hongping Wang , Peiwen Yu , Hua Shao , ShenhaoWang , Huaisong Wang , Fen Jin

{"title":"Unveiling key aroma-active compounds of two distinct aroma-types oriental melon: An integrated sensomics approach utilizing GC × GC-O-TOF-MS, GC–MS, aroma recombination and omission experiments","authors":"Xiaohui Li , Chen Zhang , Simeng Li , Hongping Wang , Peiwen Yu , Hua Shao , ShenhaoWang , Huaisong Wang , Fen Jin","doi":"10.1016/j.fochx.2025.102517","DOIUrl":"10.1016/j.fochx.2025.102517","url":null,"abstract":"<div><div>Comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry (GC × GC-O-TOF-MS) is valued for its high resolution, sensitivity, and odor identification in complex food aroma analysis. However, few studies have combined it with sensomics to identify aroma-active compounds in oriental melons. Key aroma-active compounds of two oriental melons (LONG4 and ZHCG) were characterized using optimized headspace solid-phase microextraction (HS-SPME) combined with GC × GC-O-TOF-MS and gas chromatography–mass spectrometry (GC–MS), aroma extraction dilution analysis (AEDA), aroma recombination and omission experiments. 124 volatiles and 32 aroma-active compounds were identified by HS-SPME-GC × GC-O-TOF-MS. Of these, 22 with a high flavor dilution factor (FD > 2) were accurately quantified by HS-SPME-GC–MS. Aroma recombination and omission experiments demonstrated that eight compounds were the key odorants contributing to the fruity and sweet aroma of LONG4, while seven compounds were the key odorants contributing to the grassy and cucumber aroma of ZHCG. This study provides support for aroma-oriented quality control and production of oriental melons.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102517"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0