In this study, volatile compounds present in Toona sinensis (A. Juss.) Roem (TS) were investigated and their characteristic aromatic components were identified using Headspace Solid-phase Microextraction (HS-SPME) fol...In this study, volatile compounds present in Toona sinensis (A. Juss.) Roem (TS) were investigated and their characteristic aromatic components were identified using Headspace Solid-phase Microextraction (HS-SPME) followed by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O). The optimum conditions for extracting the volatiles from TS were achieved with the experimental parameters including the use of a 65 μm polydimethylsiloxane/divinyl benzene (PDMS/DVB) fibre, an extraction temperature of 40℃ and an extraction time of 30 min. Under these conditions, 56 volatile compounds were separated and 53 were identified by GC-MS. Among them, 21 sulfide compounds (42.146%) and 27 terpenes(55.984%) were found to be the major components. The sample was analyzed by GC-O and 26 elutes were sniffed and their sensory descriptions evaluated by an odor panelists. Analysis of the data indicated, two compounds cis and trans isomers of 2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene were major contributors to the characteristic aroma of TS.展开更多
Carrot juice was fermented by probiotic Lactobacillus casei( CTCF-LC1) and Lactobacillus reuteri( CTCF-LT1) with sensory score as the main evaluation index,and the fermentation process was optimized by single factor a...Carrot juice was fermented by probiotic Lactobacillus casei( CTCF-LC1) and Lactobacillus reuteri( CTCF-LT1) with sensory score as the main evaluation index,and the fermentation process was optimized by single factor and response surface experiments.The optimum ratio of fermentative strains CTCF-LC1∶ CTCF-LT1 was 1∶ 1,fermentation time was 8 h,inoculum size was 3.1% and fermentation temperature was26.6℃.Under the optimum conditions,the sensory score of fermented carrot juice was 91.3,pH was 4.50,total acid content was 3.73 g/L,total sugar content was 54.25 g/L,and reducing sugar content was 28.41 g/L.The carrot juice has bright orange color and stable state.It not only has the fresh flavor of fruit and vegetable juice,but also has the unique aroma from lactic acid bacteria fermentation,as well as soft and even taste,moderate acidity and sweetness.The changes of aroma components of carrot juice before and after fermentation were analyzed by headspace solid phase microextraction( HSPME) coupled with gas chromatography-mass spectrometry( GC-MS).After fermentation,substances with medicinal flavor components were reduced,and a lot of floral and fruit-scented substances were produced,such as methyl myristate,β-pinene,phenylethanol,and geraniol.Therefore,the results of this study can provide a theoretical basis for the development of fermented fruit and vegetable juice products with unique flavor substances.展开更多
To study the changes of aroma components in sweet cherry during fruit development,the aroma components in sweet cherry fruit from the green stage,the color stage,the commercial stage,and the ripe stage were collected ...To study the changes of aroma components in sweet cherry during fruit development,the aroma components in sweet cherry fruit from the green stage,the color stage,the commercial stage,and the ripe stage were collected using head-space solid phase microextraction (HS-SPME),and were analyzed using a gas chromatograph-mass spectrophotometer (GC-MS). A total of 37 compounds were identified from the sample extracts. Aldehydes,alcohols,and esters were the major constituents. The aroma components behaved differently during the fruit developmental period. C6 aldehydes and aromatic aldehydes were the main aldehydes in the sweet cherry fruit. The contents of C6 aldehydes increased quickly to 84.16% in the color stage,then decreased as ripening proceeded,and then,the contents decreased to 59.20 and 55.58% at the commercial stage and the ripe stage,respectively. The aromatic aldehydes (benzaldehyde) increased as ripening proceeded,and the maximum was found at the ripe stage. Alcohols of sweet cherry fruit included C6 alcohols and aromatic alcohols. The content of (E)-2-hexen-1-ol increased as ripening proceeded. The maximum was found at the commercial stage; alcohol was only found at the ripe stage. Ester components included ethyl acetate,butanoic acid ethyl ester,hexanoic acid ethyl ester,which increased as the fruit ripened. Hexanal,(E)-2-hexenal,benzaldehyde,(E)-2-hexen-1-ol,ethyl acetate,and hexanoic acid ethyl ester were the characteristic aroma components of sweet cherry fruit. These aroma components started to form drastically at the color stage,and the main aroma was formed at the commercial stage,which then turned bad at the ripe stage because of the presence of alcohol. So the optimal harvest time of sweet cherry was at the commercial stage.展开更多
[Objective] The aim was to study the aromas composition of plum fruit. [Method] The aroma components of six kinds of plum fruits were analyzed by SPME, detected and identified by GC-MS.[Result] 85 kinds of aroma subst...[Objective] The aim was to study the aromas composition of plum fruit. [Method] The aroma components of six kinds of plum fruits were analyzed by SPME, detected and identified by GC-MS.[Result] 85 kinds of aroma substances were separated and identified, including 40 kinds of common components.The experiments had good reproducibility by strictly controlling the desorption temperature, time and sample holding time.The obtained chromatographic peak retention time and the normalized area variation coefficient CV% values were between 0.03% -0.54% and 5.85% -18.08% by experimenting the five precision of AoLi13.The qualitative and quantitative were fully meet repeatability requirements for test samples. [Conclusion] The study provided scientific basis for the development and process of plum industry in China.展开更多
Fruit aroma of Guoqing 1, Miyagawa Wase, and Owari from three different Satsuma mandarin varieties were investigated by headspace solid phase microextraction (HS-SPME) combined with GC-MS. The results showed that ther...Fruit aroma of Guoqing 1, Miyagawa Wase, and Owari from three different Satsuma mandarin varieties were investigated by headspace solid phase microextraction (HS-SPME) combined with GC-MS. The results showed that there were 73, 71, and 66 aroma components in the three varieties, and the total contents were 584.67, 505.29, and 494.63 μg g-1, respectively. Total 29 constituents were common in the three varieties. It was also found that Guoqing 1, Miyagawa Wase, and Owari had 12, 5, and 2 unique components, respectively. The key aroma components were limonene, linalool, γ-terpinene, β- myrcene, α-pinene, and octanal in the three fruits. Guoqing 1 contained more key aroma compounds than Miyagawa Wase and Owari.展开更多
[Objectives]This study was conducted to improve the sensory quality and industrial availability of tobacco extracts.[Methods]The L9(34)design was adopted to carried out an extraction experiment,in which formula tobacc...[Objectives]This study was conducted to improve the sensory quality and industrial availability of tobacco extracts.[Methods]The L9(34)design was adopted to carried out an extraction experiment,in which formula tobacco was extracted using supercritical CO2,and the extract was concentrated by vacuum distillation.Through sensory evaluation and chemical analysis,the function determination and chemical composition analysis of the tobacco extracts were carried out,and the optimal supercritical fluid extraction process was finally determined.[Results]The obtained optimal supercritical fluid extraction conditions were as follows:extraction temperature 55℃,extraction pressure 25 MPa,CO2 flow rate of 20 L/h,and entrainer of 95%ethanol.The tobacco extract obtained under the optimal conditions endowed the cigarettes with full and delicate aroma,less irritation and clean aftertaste and made the flavor of the cigarettes overall coordinated and softer,so the sensory quality was significantly improved.[Conclusions]The tobacco extract obtained by the supercritical CO2 extraction method from formula tobacco can effectively improve the quality of cigarettes.展开更多
[Objective]This study aimed to investigate the changes of aroma components in mango fruit at different post-harvest stages.[Method]The aroma components in‘Keitt'mango fruit at 3,6,9 and 13 d postharvest were extr...[Objective]This study aimed to investigate the changes of aroma components in mango fruit at different post-harvest stages.[Method]The aroma components in‘Keitt'mango fruit at 3,6,9 and 13 d postharvest were extracted using head-space solid phase microextraction( HS-SPME) and analyzed by gas chromatograph-mass spectrophotometer( GC-MS).[Result]The results showed that a total of 42 aroma compounds were identified from the mango samples at four stages. To be specific,monoterpene and sesquiterpene were the major components; at 3,6,9 and 13 d postharvest,the relative contents of terpene were 94. 24%,98. 91%,55. 32% and 95. 97%,respectively.[Conclusion]1S-( +)-3-carene is the characteristic aroma component in ripe fruit of‘Keitt'mango. The aroma of mango fruit is also affected by ester,alcohol and aldehyde compounds.展开更多
Maillard reaction is evident in the fermentation process.Basic aroma components contain alcohols,acids,esters.The characteristic aroma components contain pyrazine compounds,in sesame aroma plays an important role,and ...Maillard reaction is evident in the fermentation process.Basic aroma components contain alcohols,acids,esters.The characteristic aroma components contain pyrazine compounds,in sesame aroma plays an important role,and furan,phenols,thiazolidinediones,sulfur compounds.They constitute a unique aroma of roasted sesame seeds by an appropriate proportion.展开更多
The quality of the favoring agents and fragrances degenerated frequently during the storage and transportation process in a cigarette factory in Yunnan Province,causing huge economic losses. In order to ascertain the ...The quality of the favoring agents and fragrances degenerated frequently during the storage and transportation process in a cigarette factory in Yunnan Province,causing huge economic losses. In order to ascertain the causes of deterioration,the microbial population,quantity and aroma components of the raw materials were analyzed in the present study. The results showed that a total of 28 bacterial strains and one fungal strain were isolated and identified,belonging to 13 genera. The 29 strains were Bacillus sp.,Microbacterium sp.,Sphingomonas sp.,Leclercia sp. and Acinetobacter sp. isolated from normal ZY material; Bacillus sp.,Microbacterium sp.,Sphingomonas sp.,Brevundimonas sp.,Acinetobacter sp.,Agrobacterium sp.,Ralstonia sp.,Acetobacterium sp.,Saccharomyces sp. and Acidovorax sp. isolated from deteriorated ZY material; Agrobacterium sp.,Microbacterium sp.,Burkholderia sp.,Bacillus subtilis strain,Acetobacterium sp. and Leclercia sp. isolated from normal RZ material; Agrobacterium sp.,Microbacterium sp.,Bacillus subtilis strain,Acetobacterium sp.,Leclercia sp.,Enterobacter sp.,Acinetobacter sp. and Saccharomyces sp. isolated from deteriorated RZ material. Microbacterium was the dominant genus by number in normal ZY material,and the population of this genus accounted for 55. 6% of the total. In deteriorated ZY material,Acetobacterium,Bacillus and Saccharomyces were dominant genera,as the population of the three genera occupied 75. 0% of the total. The total population of microorganisms in the deteriorated ZY material was 90 times of that in normal ZY material. In normal RZ material,the population of each of Microbacterium,Agrobacterium and Bacillus accounted for 25%,while that of each of Leclercia and Burkholderia accounted for 12. 5%. In deteriorated RZ material,the population of Bacillus accounted for 65. 0% of the total. The total population of the microorganisms in deteriorated RZ material was 29 times of that in normal RZ material,indicating that the deterioration of the materials was caused by microorganisms. The contents of aroma components were detected using two-dimensional gas chromatography-mass spectrometry( GC-MS). The results showed that in normal ZY material,the content of β-damascone was higher than that of other aroma components. And normal ZY material had higher contents of benzaldehyde,δ-damascone,α-damascone,β-damascone,menthol and benzyl benzoate than deteriorated ZY material,and the differences in the contents of β-damascone andδ-damascone were most significant between the two materials. In normal RZ material,the content of β-damascone was higher than that of other aroma components.And normal RZ material had higher contents of menthol,ethyl caprate,δ-damascone,β-damascone and tabanone C than deteriorated RZ material,and the differences in the contents of ethyl caprate and capric acid were most significant between the two materials. The results revealed that aroma components changed greatly in deteriorated tobacco materials.展开更多
In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-um...In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.展开更多
Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermen...Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.展开更多
Andrias davidianus(Chinese giant salamander,CGS)is the largest and oldest extant amphibian species in the world and is a source of prospective functional food in China.However,the progress of functional peptides minin...Andrias davidianus(Chinese giant salamander,CGS)is the largest and oldest extant amphibian species in the world and is a source of prospective functional food in China.However,the progress of functional peptides mining was slow due to lack of reference genome and protein sequence data.In this study,we illustrated full-length transcriptome sequencing to interpret the proteome of CGS meat and obtain 10703 coding DNA sequences.By functional annotation and amino acid composition analysis,we have discovered various genes related to signal transduction,and 16 genes related to longevity.We have also found vast variety of functional peptides through protein coding sequence(CDS)analysis by comparing the data obtained with the functional peptide database.Val-Pro-Ile predicted by the CDS analysis was released from the CGS meat through enzymatic hydrolysis,suggesting that our approach is reliable.This study suggested that transcriptomic analysis can be used as a reference to guide polypeptide mining in CGS meat,thereby providing a powerful mining strategy for the bioresources with unknown genomic and proteomic sequences.展开更多
Background:The active components of Horcha-6 were identified using liquid chromatography with tandem mass spectrometry.Also,we investigated the potential mechanisms that explain why Horcha-6 may be effective in treati...Background:The active components of Horcha-6 were identified using liquid chromatography with tandem mass spectrometry.Also,we investigated the potential mechanisms that explain why Horcha-6 may be effective in treating migraines through the use of network pharmacology and a rat migraine model.Methods:After identifying the active components of Horcha-6,the corresponding genes of the active components’target were obtained from the Universal Protein database,and a“compound-target-disease”network was constructed using Cytoscape 3.9.0 software.For the in vivo experiments,nitroglycerin was injected intraperitoneally into rats to create a migraine model.Pre-treatment with Horcha-6 was administered orally for 14 days,and rats were subjected to migraine-related behavior tests.RNA sequencing was performed to identify the gene expression regulated by Horcha-6 in the trigeminal nerve.Results:A total of 903 chemical components of Horcha-6 have been collected in the liquid chromatography with tandem mass spectrometry.We discovered 55 of the Horcha-6 bio-active components that were evaluated based on their Percent Human Oral Absorption(≥30%)and DL values(≥0.185)on the traditional Chinese medicine systems pharmacology database.The“compound-target-disease”network contained 163 intersection targets with the migraine state.Gene Ontology analysis indicated that these components significantly regulated the immune response,vascular function,oxidative stress,etc.When Kyoto Encyclopedia of Genes and Genomes enrichment analysis was performed,we observed that most of the target genes were significantly enriched in the inflammation and neuro-related signaling pathway,toll-like receptor signaling pathway,neuroactive ligand-receptor interaction,etc.These predictions were further demonstrated via in vivo animal model experiments.The RNA sequencing results showed that 41 genes were down-regulated(P<0.05)and 86 genes were up-regulated(P<0.05)in the Horcha-6 treated group compared with the untreated group.Those genes were mainly involved in neuromodulation,vascular function,and hormone metabolism.Conclusion:The 55 bio-active components in Horcha-6 regulate inflammation,hormone metabolism,and neurotransmitters and have potential as a therapy to treat migraines.展开更多
[Objectives] To determine the aromatic components of Rosa davurica Pall. [Methods] 42 kinds of aromatic components were identified from the flowers of R. davurica by headspace solid phase microextraction( HS-SPME) com...[Objectives] To determine the aromatic components of Rosa davurica Pall. [Methods] 42 kinds of aromatic components were identified from the flowers of R. davurica by headspace solid phase microextraction( HS-SPME) combined with gas chromatography-mass spectrometry( GC-MS). The main compounds were alcohols( 54. 88%) and aldehydes( 19. 55%). [Results] The top five components with the highest relative content were phenylethyl alcohol( 12. 69%),geraniol( 9. 85%),citronellol( 8. 80%),nerol( 7. 84%) and 2-n-pentylfuran( 7. 45%). [Conclusions] Headspace solid phase microextraction( HS-SPME) combined with gas chromatography-mass spectrometry( GC-MS) can provide basis for further development and utilization of R. davurica.展开更多
In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine ...In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine of green plum juice by Head Space Solid-phase Microextraction( HS-SPME) and Gas Chromatograph Mass Spectrometer( GC-MS) was studied in this paper. Experiment results indicated that14,32,17,and 46 kinds of aromatic components were identified respectively from four samples. Different aromatic components determined the special flavor and taste of green plum wine. Unique aromatic components generated in soaking process include benzaldehyde,1-butanol,2-methyl-,S-(-),benzoic acid ethyl ester,and 5-( hydroxymethyl). Special aromatic components in green plum juice were furfural,phenylethyl alcohol,and benzyl alcohol. The aromatic components in fermented wine of green plum juice mainly included phenylethyl alcohol( 6. 941%,relative content of peak area,same below),1-butanol,3-methyl-( 6. 940%),octanoic acid,ethyl ester( 3. 734%),decanoic acid,ethyl ester( 2. 590%),hexanoic acid,ethyl ester( 2. 479%),ethyl 9-decenoate( 2. 080%),and 5-hydroxymethyl( 1. 756%). This study was expected to provide scientific basis and data reference for quality improvement of green plum wine.展开更多
Aroma(volatile)compounds play important ecological functions in plants,and also contribute to the quality of plant-derived foods.Moreover,chiral aroma compounds affect their functions in plants and lead to different f...Aroma(volatile)compounds play important ecological functions in plants,and also contribute to the quality of plant-derived foods.Moreover,chiral aroma compounds affect their functions in plants and lead to different flavor quality properties.Formations of chiral aroma compounds are due to the presence of enzymes producing these compounds in plants,which are generally involved in the final biosynthetic step of the aroma compounds.Here,we review recent progress in research on the plant-derived enzymes producing chiral aroma compounds,and their changes in response to environmental factors.The chiral aroma enzymes that have been reported produce(R)-linalool,(S)-linalool,(R)-limonene,and(S)-limonene,etc.,and these enzymes are found in various plant species.We also discuss the origins of enantioselectivity in the plant-derived enzymes producing chiral aroma compounds and summarize the potential use of plants containing enzymes producing chiral aroma compounds for producing chiral flavors/fragrances.展开更多
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen...Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.展开更多
This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-olfact...This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-olfactometry-mass spectrometry(GC-O-MS).A total of 54 aroma-active compounds were detected.Principal component analysis showed that JZ1,JZ2,and JZ3 were well separated from each other.JZ1 as the premium-grade Baijiu had the highest aroma intensities,concentrations.According to aroma intensities and concentrations,dimethyl trisulfide,butanoic acid,phenylacetaldehyde,2-furylmethanethiol,ethyl hexanoate,2,6-dimethylpyrazine,etc.could be potentially applied as volatile makers to distinguish the three different grades of sesame-flavor Baijiu as their significant difference(P<0.05)in three Baijiu samples.Roasted aroma had the significant difference(P<0.05)in three sample base on aroma profiles.Meanwhile,2-furylmethanethiol,2,6-dimethylpyrazine were related to the roasted aroma,they may be had a significant contribution to the differences of three different grades of sesame-flavor Baijiu.This study has provided a comprehensive understanding of the differences of three different grades of sesame-flavor Baijiu.展开更多
The aromatic components and contents in fruit of apricot cultivar Jinkaite were analyzed in green ripe period,commercial ripe period and full ripe period by static headspace and gas chromatography-mass spectrometry.Th...The aromatic components and contents in fruit of apricot cultivar Jinkaite were analyzed in green ripe period,commercial ripe period and full ripe period by static headspace and gas chromatography-mass spectrometry.The results showed that total 46 kinds of aromatic components were detected in Jinkaite apricot fruit.The main aromatic components included esters,alcohols,hydrocarbons and aldehydes.The aromatic components and contents had significant differences between various fruit developmental periods.Specifically,31,32 and 24 kinds of aromatic components were detected in green ripe period,commercial ripe period and full ripe period,respectively.The contents of esters were the highest at the 3 developmental stages with the percentages of 61.14%,70.02%and 61.48%,respectively.Hexyl acetate,ethyl hexanoate,hexyl 2-methyl propionate and 1-hexanol were characteristic aromatic components in fruit of apricot Jinkaite,and their aroma values in full ripe period were 448.50,29.86,7.85 and 3.54,respectively.展开更多
[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time(HTST)sterilization conditions were selected to treat...[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time(HTST)sterilization conditions were selected to treat apple vinegar,and the volatile aroma components and the content of active components in apple vinegar before and after sterilization were analyzed.[Results]Compared with the control,the contents of total acid and malic acid in the samples after sterilization changed little,but the contents of citric acid increased significantly(P<0.01),and the contents of total phenols,ascorbic acid and total flavonoids decreased.Ethyl acetate,isopentyl acetate,ethyl caprylate,phenethyl acetate,1-pentanol,phenylethyl alcohol,acetic acid,and sec-butyl ether were the characteristic aroma components which contributed to the flavor of apple vinegar.As sterilization temperature increased,the content of esters decreased,while the content of acids,alcohols and aldehydes increased.The contents of nutrition,active components and volatile aroma components in apple vinegar under 100℃and 30 s sterilization conditions had little change compared with other sterilization conditions,so 100℃and 30 s were the optimal sterilization conditions.[Conclusions]Under different sterilization conditions,the content of flavor components in apple vinegar will change greatly,which will affect the quality of apple vinegar.展开更多
文摘In this study, volatile compounds present in Toona sinensis (A. Juss.) Roem (TS) were investigated and their characteristic aromatic components were identified using Headspace Solid-phase Microextraction (HS-SPME) followed by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O). The optimum conditions for extracting the volatiles from TS were achieved with the experimental parameters including the use of a 65 μm polydimethylsiloxane/divinyl benzene (PDMS/DVB) fibre, an extraction temperature of 40℃ and an extraction time of 30 min. Under these conditions, 56 volatile compounds were separated and 53 were identified by GC-MS. Among them, 21 sulfide compounds (42.146%) and 27 terpenes(55.984%) were found to be the major components. The sample was analyzed by GC-O and 26 elutes were sniffed and their sensory descriptions evaluated by an odor panelists. Analysis of the data indicated, two compounds cis and trans isomers of 2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene were major contributors to the characteristic aroma of TS.
基金Supported by National Key R&D Program(2016YFD0400704-3)Efficient Ecological Agriculture Innovation Program of Taishan Industry Leading Talent Project(LJNY2015004)
文摘Carrot juice was fermented by probiotic Lactobacillus casei( CTCF-LC1) and Lactobacillus reuteri( CTCF-LT1) with sensory score as the main evaluation index,and the fermentation process was optimized by single factor and response surface experiments.The optimum ratio of fermentative strains CTCF-LC1∶ CTCF-LT1 was 1∶ 1,fermentation time was 8 h,inoculum size was 3.1% and fermentation temperature was26.6℃.Under the optimum conditions,the sensory score of fermented carrot juice was 91.3,pH was 4.50,total acid content was 3.73 g/L,total sugar content was 54.25 g/L,and reducing sugar content was 28.41 g/L.The carrot juice has bright orange color and stable state.It not only has the fresh flavor of fruit and vegetable juice,but also has the unique aroma from lactic acid bacteria fermentation,as well as soft and even taste,moderate acidity and sweetness.The changes of aroma components of carrot juice before and after fermentation were analyzed by headspace solid phase microextraction( HSPME) coupled with gas chromatography-mass spectrometry( GC-MS).After fermentation,substances with medicinal flavor components were reduced,and a lot of floral and fruit-scented substances were produced,such as methyl myristate,β-pinene,phenylethanol,and geraniol.Therefore,the results of this study can provide a theoretical basis for the development of fermented fruit and vegetable juice products with unique flavor substances.
文摘To study the changes of aroma components in sweet cherry during fruit development,the aroma components in sweet cherry fruit from the green stage,the color stage,the commercial stage,and the ripe stage were collected using head-space solid phase microextraction (HS-SPME),and were analyzed using a gas chromatograph-mass spectrophotometer (GC-MS). A total of 37 compounds were identified from the sample extracts. Aldehydes,alcohols,and esters were the major constituents. The aroma components behaved differently during the fruit developmental period. C6 aldehydes and aromatic aldehydes were the main aldehydes in the sweet cherry fruit. The contents of C6 aldehydes increased quickly to 84.16% in the color stage,then decreased as ripening proceeded,and then,the contents decreased to 59.20 and 55.58% at the commercial stage and the ripe stage,respectively. The aromatic aldehydes (benzaldehyde) increased as ripening proceeded,and the maximum was found at the ripe stage. Alcohols of sweet cherry fruit included C6 alcohols and aromatic alcohols. The content of (E)-2-hexen-1-ol increased as ripening proceeded. The maximum was found at the commercial stage; alcohol was only found at the ripe stage. Ester components included ethyl acetate,butanoic acid ethyl ester,hexanoic acid ethyl ester,which increased as the fruit ripened. Hexanal,(E)-2-hexenal,benzaldehyde,(E)-2-hexen-1-ol,ethyl acetate,and hexanoic acid ethyl ester were the characteristic aroma components of sweet cherry fruit. These aroma components started to form drastically at the color stage,and the main aroma was formed at the commercial stage,which then turned bad at the ripe stage because of the presence of alcohol. So the optimal harvest time of sweet cherry was at the commercial stage.
基金Supported by Hebei Handan Key Research Subject(2011-33)
文摘[Objective] The aim was to study the aromas composition of plum fruit. [Method] The aroma components of six kinds of plum fruits were analyzed by SPME, detected and identified by GC-MS.[Result] 85 kinds of aroma substances were separated and identified, including 40 kinds of common components.The experiments had good reproducibility by strictly controlling the desorption temperature, time and sample holding time.The obtained chromatographic peak retention time and the normalized area variation coefficient CV% values were between 0.03% -0.54% and 5.85% -18.08% by experimenting the five precision of AoLi13.The qualitative and quantitative were fully meet repeatability requirements for test samples. [Conclusion] The study provided scientific basis for the development and process of plum industry in China.
文摘Fruit aroma of Guoqing 1, Miyagawa Wase, and Owari from three different Satsuma mandarin varieties were investigated by headspace solid phase microextraction (HS-SPME) combined with GC-MS. The results showed that there were 73, 71, and 66 aroma components in the three varieties, and the total contents were 584.67, 505.29, and 494.63 μg g-1, respectively. Total 29 constituents were common in the three varieties. It was also found that Guoqing 1, Miyagawa Wase, and Owari had 12, 5, and 2 unique components, respectively. The key aroma components were limonene, linalool, γ-terpinene, β- myrcene, α-pinene, and octanal in the three fruits. Guoqing 1 contained more key aroma compounds than Miyagawa Wase and Owari.
文摘[Objectives]This study was conducted to improve the sensory quality and industrial availability of tobacco extracts.[Methods]The L9(34)design was adopted to carried out an extraction experiment,in which formula tobacco was extracted using supercritical CO2,and the extract was concentrated by vacuum distillation.Through sensory evaluation and chemical analysis,the function determination and chemical composition analysis of the tobacco extracts were carried out,and the optimal supercritical fluid extraction process was finally determined.[Results]The obtained optimal supercritical fluid extraction conditions were as follows:extraction temperature 55℃,extraction pressure 25 MPa,CO2 flow rate of 20 L/h,and entrainer of 95%ethanol.The tobacco extract obtained under the optimal conditions endowed the cigarettes with full and delicate aroma,less irritation and clean aftertaste and made the flavor of the cigarettes overall coordinated and softer,so the sensory quality was significantly improved.[Conclusions]The tobacco extract obtained by the supercritical CO2 extraction method from formula tobacco can effectively improve the quality of cigarettes.
基金Supported by Central Nonprofit Basic Scientific Research Project for the Scientific Research Institutes of China(No.1630062012003)
文摘[Objective]This study aimed to investigate the changes of aroma components in mango fruit at different post-harvest stages.[Method]The aroma components in‘Keitt'mango fruit at 3,6,9 and 13 d postharvest were extracted using head-space solid phase microextraction( HS-SPME) and analyzed by gas chromatograph-mass spectrophotometer( GC-MS).[Result]The results showed that a total of 42 aroma compounds were identified from the mango samples at four stages. To be specific,monoterpene and sesquiterpene were the major components; at 3,6,9 and 13 d postharvest,the relative contents of terpene were 94. 24%,98. 91%,55. 32% and 95. 97%,respectively.[Conclusion]1S-( +)-3-carene is the characteristic aroma component in ripe fruit of‘Keitt'mango. The aroma of mango fruit is also affected by ester,alcohol and aldehyde compounds.
文摘Maillard reaction is evident in the fermentation process.Basic aroma components contain alcohols,acids,esters.The characteristic aroma components contain pyrazine compounds,in sesame aroma plays an important role,and furan,phenols,thiazolidinediones,sulfur compounds.They constitute a unique aroma of roasted sesame seeds by an appropriate proportion.
基金Supported by the Project of the Key Laboratory of Cigarette Flavoring Components Research of China Tobacco Yunnan Industrial Co.,Ltd.(2015539200340278)
文摘The quality of the favoring agents and fragrances degenerated frequently during the storage and transportation process in a cigarette factory in Yunnan Province,causing huge economic losses. In order to ascertain the causes of deterioration,the microbial population,quantity and aroma components of the raw materials were analyzed in the present study. The results showed that a total of 28 bacterial strains and one fungal strain were isolated and identified,belonging to 13 genera. The 29 strains were Bacillus sp.,Microbacterium sp.,Sphingomonas sp.,Leclercia sp. and Acinetobacter sp. isolated from normal ZY material; Bacillus sp.,Microbacterium sp.,Sphingomonas sp.,Brevundimonas sp.,Acinetobacter sp.,Agrobacterium sp.,Ralstonia sp.,Acetobacterium sp.,Saccharomyces sp. and Acidovorax sp. isolated from deteriorated ZY material; Agrobacterium sp.,Microbacterium sp.,Burkholderia sp.,Bacillus subtilis strain,Acetobacterium sp. and Leclercia sp. isolated from normal RZ material; Agrobacterium sp.,Microbacterium sp.,Bacillus subtilis strain,Acetobacterium sp.,Leclercia sp.,Enterobacter sp.,Acinetobacter sp. and Saccharomyces sp. isolated from deteriorated RZ material. Microbacterium was the dominant genus by number in normal ZY material,and the population of this genus accounted for 55. 6% of the total. In deteriorated ZY material,Acetobacterium,Bacillus and Saccharomyces were dominant genera,as the population of the three genera occupied 75. 0% of the total. The total population of microorganisms in the deteriorated ZY material was 90 times of that in normal ZY material. In normal RZ material,the population of each of Microbacterium,Agrobacterium and Bacillus accounted for 25%,while that of each of Leclercia and Burkholderia accounted for 12. 5%. In deteriorated RZ material,the population of Bacillus accounted for 65. 0% of the total. The total population of the microorganisms in deteriorated RZ material was 29 times of that in normal RZ material,indicating that the deterioration of the materials was caused by microorganisms. The contents of aroma components were detected using two-dimensional gas chromatography-mass spectrometry( GC-MS). The results showed that in normal ZY material,the content of β-damascone was higher than that of other aroma components. And normal ZY material had higher contents of benzaldehyde,δ-damascone,α-damascone,β-damascone,menthol and benzyl benzoate than deteriorated ZY material,and the differences in the contents of β-damascone andδ-damascone were most significant between the two materials. In normal RZ material,the content of β-damascone was higher than that of other aroma components.And normal RZ material had higher contents of menthol,ethyl caprate,δ-damascone,β-damascone and tabanone C than deteriorated RZ material,and the differences in the contents of ethyl caprate and capric acid were most significant between the two materials. The results revealed that aroma components changed greatly in deteriorated tobacco materials.
基金supported by the National Natural Science Foundation of China (31622042)。
文摘In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.
基金the financial support received from The Key Project of R&D Program of Ningxia Hui Autonomous Region,China(2022BBF01003)China Agriculture Research System of MOF and MARA(CARS-29).
文摘Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.
基金funded by Shenzhen Science and Technology Innovation Commission(KCXFZ20201221173207022)。
文摘Andrias davidianus(Chinese giant salamander,CGS)is the largest and oldest extant amphibian species in the world and is a source of prospective functional food in China.However,the progress of functional peptides mining was slow due to lack of reference genome and protein sequence data.In this study,we illustrated full-length transcriptome sequencing to interpret the proteome of CGS meat and obtain 10703 coding DNA sequences.By functional annotation and amino acid composition analysis,we have discovered various genes related to signal transduction,and 16 genes related to longevity.We have also found vast variety of functional peptides through protein coding sequence(CDS)analysis by comparing the data obtained with the functional peptide database.Val-Pro-Ile predicted by the CDS analysis was released from the CGS meat through enzymatic hydrolysis,suggesting that our approach is reliable.This study suggested that transcriptomic analysis can be used as a reference to guide polypeptide mining in CGS meat,thereby providing a powerful mining strategy for the bioresources with unknown genomic and proteomic sequences.
基金supported by grants The Natural Science Foundation of Inner Mongolia(2019MS08104)The Natural Science Foundation of Inner Mongolia(2022ZD09)The Central Government Guiding Special Funds for Development of Local Science and Technology(2020ZY0020).
文摘Background:The active components of Horcha-6 were identified using liquid chromatography with tandem mass spectrometry.Also,we investigated the potential mechanisms that explain why Horcha-6 may be effective in treating migraines through the use of network pharmacology and a rat migraine model.Methods:After identifying the active components of Horcha-6,the corresponding genes of the active components’target were obtained from the Universal Protein database,and a“compound-target-disease”network was constructed using Cytoscape 3.9.0 software.For the in vivo experiments,nitroglycerin was injected intraperitoneally into rats to create a migraine model.Pre-treatment with Horcha-6 was administered orally for 14 days,and rats were subjected to migraine-related behavior tests.RNA sequencing was performed to identify the gene expression regulated by Horcha-6 in the trigeminal nerve.Results:A total of 903 chemical components of Horcha-6 have been collected in the liquid chromatography with tandem mass spectrometry.We discovered 55 of the Horcha-6 bio-active components that were evaluated based on their Percent Human Oral Absorption(≥30%)and DL values(≥0.185)on the traditional Chinese medicine systems pharmacology database.The“compound-target-disease”network contained 163 intersection targets with the migraine state.Gene Ontology analysis indicated that these components significantly regulated the immune response,vascular function,oxidative stress,etc.When Kyoto Encyclopedia of Genes and Genomes enrichment analysis was performed,we observed that most of the target genes were significantly enriched in the inflammation and neuro-related signaling pathway,toll-like receptor signaling pathway,neuroactive ligand-receptor interaction,etc.These predictions were further demonstrated via in vivo animal model experiments.The RNA sequencing results showed that 41 genes were down-regulated(P<0.05)and 86 genes were up-regulated(P<0.05)in the Horcha-6 treated group compared with the untreated group.Those genes were mainly involved in neuromodulation,vascular function,and hormone metabolism.Conclusion:The 55 bio-active components in Horcha-6 regulate inflammation,hormone metabolism,and neurotransmitters and have potential as a therapy to treat migraines.
基金Supported by Key Science and Technology Project of Gansu Province(1302NKDA028)Science and Technology Planning Project of Lanzhou(2010-1-239+2 种基金 2016-3-4)Talent Project of Lanzhou Science and Technology Bureau(2015-RC-87)Project of Science and Technology Cooperation between Gansu Academy of Agricultural Sciences and Local Areas(2017GAAS63)
文摘[Objectives] To determine the aromatic components of Rosa davurica Pall. [Methods] 42 kinds of aromatic components were identified from the flowers of R. davurica by headspace solid phase microextraction( HS-SPME) combined with gas chromatography-mass spectrometry( GC-MS). The main compounds were alcohols( 54. 88%) and aldehydes( 19. 55%). [Results] The top five components with the highest relative content were phenylethyl alcohol( 12. 69%),geraniol( 9. 85%),citronellol( 8. 80%),nerol( 7. 84%) and 2-n-pentylfuran( 7. 45%). [Conclusions] Headspace solid phase microextraction( HS-SPME) combined with gas chromatography-mass spectrometry( GC-MS) can provide basis for further development and utilization of R. davurica.
基金Supported by Talent Introduction Project of Sichuan University of Science&Engineering(2012RC142015RC14)
文摘In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine of green plum juice by Head Space Solid-phase Microextraction( HS-SPME) and Gas Chromatograph Mass Spectrometer( GC-MS) was studied in this paper. Experiment results indicated that14,32,17,and 46 kinds of aromatic components were identified respectively from four samples. Different aromatic components determined the special flavor and taste of green plum wine. Unique aromatic components generated in soaking process include benzaldehyde,1-butanol,2-methyl-,S-(-),benzoic acid ethyl ester,and 5-( hydroxymethyl). Special aromatic components in green plum juice were furfural,phenylethyl alcohol,and benzyl alcohol. The aromatic components in fermented wine of green plum juice mainly included phenylethyl alcohol( 6. 941%,relative content of peak area,same below),1-butanol,3-methyl-( 6. 940%),octanoic acid,ethyl ester( 3. 734%),decanoic acid,ethyl ester( 2. 590%),hexanoic acid,ethyl ester( 2. 479%),ethyl 9-decenoate( 2. 080%),and 5-hydroxymethyl( 1. 756%). This study was expected to provide scientific basis and data reference for quality improvement of green plum wine.
基金supported by the financial supports from the Guangdong Basic and Applied Basic Research Foundation(2020A1515010539)the Medical Science and Technology Research Foundation of Guangdong Province,China(A2019046)+1 种基金Guangdong Province Higher Vocational Colleges&Schools Pearl River Scholar(50117G25002)the Key Project of Universities in Guangdong Province(2021ZDZX4066).
文摘Aroma(volatile)compounds play important ecological functions in plants,and also contribute to the quality of plant-derived foods.Moreover,chiral aroma compounds affect their functions in plants and lead to different flavor quality properties.Formations of chiral aroma compounds are due to the presence of enzymes producing these compounds in plants,which are generally involved in the final biosynthetic step of the aroma compounds.Here,we review recent progress in research on the plant-derived enzymes producing chiral aroma compounds,and their changes in response to environmental factors.The chiral aroma enzymes that have been reported produce(R)-linalool,(S)-linalool,(R)-limonene,and(S)-limonene,etc.,and these enzymes are found in various plant species.We also discuss the origins of enantioselectivity in the plant-derived enzymes producing chiral aroma compounds and summarize the potential use of plants containing enzymes producing chiral aroma compounds for producing chiral flavors/fragrances.
基金supported in part by the China Scholarship Council Fund
文摘Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.
基金supported by the National Natural Science Foundation of China (32172340)
文摘This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-olfactometry-mass spectrometry(GC-O-MS).A total of 54 aroma-active compounds were detected.Principal component analysis showed that JZ1,JZ2,and JZ3 were well separated from each other.JZ1 as the premium-grade Baijiu had the highest aroma intensities,concentrations.According to aroma intensities and concentrations,dimethyl trisulfide,butanoic acid,phenylacetaldehyde,2-furylmethanethiol,ethyl hexanoate,2,6-dimethylpyrazine,etc.could be potentially applied as volatile makers to distinguish the three different grades of sesame-flavor Baijiu as their significant difference(P<0.05)in three Baijiu samples.Roasted aroma had the significant difference(P<0.05)in three sample base on aroma profiles.Meanwhile,2-furylmethanethiol,2,6-dimethylpyrazine were related to the roasted aroma,they may be had a significant contribution to the differences of three different grades of sesame-flavor Baijiu.This study has provided a comprehensive understanding of the differences of three different grades of sesame-flavor Baijiu.
基金Supported by National Science and Technology Plan Project in Rural Areas in the Twelfth Five-year Plan(2013BAD02B03-3-4)
文摘The aromatic components and contents in fruit of apricot cultivar Jinkaite were analyzed in green ripe period,commercial ripe period and full ripe period by static headspace and gas chromatography-mass spectrometry.The results showed that total 46 kinds of aromatic components were detected in Jinkaite apricot fruit.The main aromatic components included esters,alcohols,hydrocarbons and aldehydes.The aromatic components and contents had significant differences between various fruit developmental periods.Specifically,31,32 and 24 kinds of aromatic components were detected in green ripe period,commercial ripe period and full ripe period,respectively.The contents of esters were the highest at the 3 developmental stages with the percentages of 61.14%,70.02%and 61.48%,respectively.Hexyl acetate,ethyl hexanoate,hexyl 2-methyl propionate and 1-hexanol were characteristic aromatic components in fruit of apricot Jinkaite,and their aroma values in full ripe period were 448.50,29.86,7.85 and 3.54,respectively.
基金Supported by Taishan Industrial Leading Talent Project (Efficient Ecological Agriculture Innovation) (LJNY202001)Science and Technology R&D Project of Longkou City in Shandong Province (2021KJJH028)Science and Technology Small and Medium-sized Enterprises Innovation Capability Improvement Project in Shandong Province (2023 TS GC0906).
文摘[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time(HTST)sterilization conditions were selected to treat apple vinegar,and the volatile aroma components and the content of active components in apple vinegar before and after sterilization were analyzed.[Results]Compared with the control,the contents of total acid and malic acid in the samples after sterilization changed little,but the contents of citric acid increased significantly(P<0.01),and the contents of total phenols,ascorbic acid and total flavonoids decreased.Ethyl acetate,isopentyl acetate,ethyl caprylate,phenethyl acetate,1-pentanol,phenylethyl alcohol,acetic acid,and sec-butyl ether were the characteristic aroma components which contributed to the flavor of apple vinegar.As sterilization temperature increased,the content of esters decreased,while the content of acids,alcohols and aldehydes increased.The contents of nutrition,active components and volatile aroma components in apple vinegar under 100℃and 30 s sterilization conditions had little change compared with other sterilization conditions,so 100℃and 30 s were the optimal sterilization conditions.[Conclusions]Under different sterilization conditions,the content of flavor components in apple vinegar will change greatly,which will affect the quality of apple vinegar.
