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Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to investigate the suitable tea types of wolfberry, this study prepared 4 kinds of wolfberry tea made from two kinds of wolfberry plant respectively with green tea or white tea processing technology. Headspace solid-phase microextraction-gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS), biochemical compositional analysis and sensory evaluation combined with principal component analysis (PCA), aroma activity value (OAV) and multivariate statistical analysis were used to analyze the flavor characteristics of the four types of wolfberry tea processed from bud and leaf. The results showed that green tea processed by M plant had the highest sensory quality score, followed by white tea processed by M and A plant respectively, and green tea processed by A plant had the lowest score. The highest flavonoid contents were found in green tea processed by M, meanwhile, the highest water extracts were found in green tea processed by A. A total of 58 volatiles were detected in the four teas, among which geranylacetone, n-hexanol, dihydrokiwi lactone, phenylethanol, benzyl alcohol, naphthalene, and α-pinitol were the characteristic aroma components of AB and MB presenting sweet floral and light aroma. 1-octen-3-ol was the characteristic aroma component of AL presenting fruity aroma, and 2,5-dimethylpyrazine, 3,5-octadien-2-one, β-cyclic citral, benzaldehyde, foliate acetate and hexyl acetate were the characteristic aroma components of ML presenting floral, fruity and light aroma. It could be seen that M plant was suitable for green tea and white tea, A plant was suitable for white tea, A and M processed white tea were floral, light flavor characteristics, A plant processed green tea was fruity flavor characteristics, M plant processed green tea was floral, fruity, light flavor characteristics. This study clarified the suitable tea types of wolfberry A and M plant and the flavor characteristics of wolfberry buds and leaves tea, and provided reference for the excavation and utilization of wolfberry buds and leaves tea.

Abstract Background Zanthoxylum bungeanum Maxim. is widely distributed across China, and the aroma of its peel is primarily determined by its volatile components. In this study, we analyzed the characteristics of volatile components in Z. bungeanum peels from different regions and investigated their correlation with climatic factors. Results The results identified 126 compounds in Z. bungeanum, with 27 compounds exhibiting distinct odor characteristics. Linalool was the most abundant, with an average relative content of 21.664%. The volatile oil of Z. bungeanum predominantly features spicy, floral, citrus, and mint aromas. The classification results indicated a significant difference in elevation at the ZB10 collection points in Shaanxi Province compared to other groups. Temperature, average annual precipitation, and wind speed were crucial factors influencing the accumulation of volatile components. Conclusions This study is beneficial for enhancing the quality of Z. bungeanum, expanding the understanding of how climatic factors influence the accumulation of volatile substances, and promoting agricultural practices in regions with similar climatic conditions.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of this study was to assess volatile component profiles and the antioxidant activity of propolis samples from eight different locations in Türkiye. α‐Pinene, β‐pinene, 3‐carene, limonene, 2‐acetylfuran, benzaldehyde, acetic acid, benzoic acid, longifolene, isopentyl acetate, m‐cymene, styrene, and δ‐cadinene were the most common volatile components found in the most of propolis samples. Principal component analysis (PCA) and hierarchical cluster analysis were performed on the gas chromatography–mass spectrometry (GC–MS) data to identify trends and clusters in the propolis samples. As a result of the PCA, the common components in all propolis were m‐cymene, decanal, α‐pinene, limonene, pinocarvone, benzaldehyde, and butanoic acid. The samples had 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH) inhibition activity ranging from 19.2% to 92.5% and 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) values ranging from 480 to 1370 μM trolox/g extract. The total phenolic content (TPC) ranged from 10,900 to 34,033 mg GAE/100 g. Compared with butylated hydroxytoluene (BHT) (control), all but one of the propolis samples exhibited higher DPPH activity. In addition, ABTS levels of propolis extracts were higher than those of BHT. These results unequivocally show that Turkish propolis has remarkable antioxidant qualities, which makes it a viable option for addition to food and medicine products. [ABSTRACT FROM AUTHOR]

The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that UHP technology accelerates the extraction of cold brew (CB) coffee. Therefore, this study investigated the effects of three different degrees of roasting (light, medium, and dark) on the physicochemical characteristics, volatile and non-volatile components, and sensory evaluation of UHP coffee. Orthogonal partial least-squares-discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used to assess the effects of different roasting degrees. The results showed that most physicochemical characteristics, including total dissolved solids (TDSs), extraction yield (EY), total titratable acidity (TTA), total sugars (TSs), and total phenolic content (TPC), of UHP coffee were similar to those of conventional CB coffee regardless of the degree of roasting. However, the majority of physicochemical characteristics, non-volatile components, including the antioxidant capacity (measured based on DPPH and ABTS) and melanoidin, caffeine, trigonelline, and CGA contents increased significantly with an increase in roasting degree. The sensory evaluation revealed that as the roasting degree rose, the nutty flavor, astringency, bitterness, body, and aftertaste intensities increased, while floral, fruity, and sourness attributes decreased. The HS-SPME-GC/MS analysis showed that most volatile components increased from light to dark roasting. Moreover, 15 representative differential compounds, including hazelnut pyrazine, linalool, butane-2,3-dione, and 3-methylbutanal, were identified by calculating the odor-active values (OAVs), indicating that these contributed significantly to the odor. The PCA showed that the distance between the three roasting degree samples in UHP coffee was smaller than that in CB coffee. Overall, the effect of roasting degrees on UHP coffee was less than that on CB coffee, which was consistent with the results of physicochemical characteristics, volatile components, and sensory evaluation. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aims to reveal the physicochemical properties, volatile components, and fatty acid profile of Çökelek cheese with black cumin. This cheese is traditionally produced and widely consumed in Aydın province. For this purpose, 40 cheese samples were collected from markets and delicatessens in Aydın. Dry matter, fat, protein, ash, salt, color, pH and titratable acidity values were determined. Volatile components of cheeses were determined by Gas chromatography-mass spectrometry (GC-MS), and fatty acids were determined by Gas chromatography (GC). A total of 56 different volatile compounds were detected in Çökelek cheeses. Palmitic acid from saturated fatty acids, and oleic acid from unsaturated fatty acids, were detected in the highest amount. These findings will contribute to the literature for obtaining Geographical Indication registration for Çökelek cheese with black cumin in Aydın. This could bring significant economic benefits by protecting local producers and boosting the cheese's recognition and marketing opportunities. [ABSTRACT FROM AUTHOR]

Background: Zanthoxylum bungeanum Maxim. is widely distributed across China, and the aroma of its peel is primarily determined by its volatile components. In this study, we analyzed the characteristics of volatile components in Z. bungeanum peels from different regions and investigated their correlation with climatic factors. Results: The results identified 126 compounds in Z. bungeanum, with 27 compounds exhibiting distinct odor characteristics. Linalool was the most abundant, with an average relative content of 21.664%. The volatile oil of Z. bungeanum predominantly features spicy, floral, citrus, and mint aromas. The classification results indicated a significant difference in elevation at the ZB10 collection points in Shaanxi Province compared to other groups. Temperature, average annual precipitation, and wind speed were crucial factors influencing the accumulation of volatile components. Conclusions: This study is beneficial for enhancing the quality of Z. bungeanum, expanding the understanding of how climatic factors influence the accumulation of volatile substances, and promoting agricultural practices in regions with similar climatic conditions. [ABSTRACT FROM AUTHOR]

Copyright of Mycosystema is the property of Mycosystema Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To explore the effects of fresh leaves harvested at different picking periods on aroma quality and chemical characteristics of oolong tea, morning leaves and evening leaves of Tieguanyin were selected as materials and turned into morning tea and evening tea according to the traditional technology. The volatile components of fresh leaves and oolong tea were analyzed by the method of gas chromatography-mass spectrometer (GC-MS), in order to compare their differences between morning oolong tea and evening oolong tea. The results showed that total volatile components of evening tea were 28.3% less than that of morning tea. The content and proportion of alcohol compounds were superior, especially isophytol and trans-nerolidol. The characteristics of volatile components in fresh leaves were different from that in oolong tea. The rate of alcohol compounds was close to that of acid compounds in fresh leaves, while in oolong teas the difference was large. Two kinds of fresh leaves had 56 identical components, that were 4 more than the two kinds of oolong tea. However, among 42 common components of fresh leaves and oolong tea, palmitic acid, dihydroactinidiolide, trans-nerolidol and isophytol were obviously affected by the manufacture technology, and their variation amplitudes were large. It can be seen that the distribution characteristics of volatile compounds of evening leaves and morning ones were different, and the aroma quality of evening tea was better than that of morning tea, especially the refreshing aroma.

The fruit of Alpinia oxyphylla was the main harvested part, while the stalks, leaves and roots were usually not used. In order to make full use of these resources, the fresh leaves, stalks, roots and fresh fruits of Alpinia oxyphylla in Fujian were used as the materials. Then, the volatile oil of different tissues at the same time was extracted by water steam distillation, and the content of volatile oil in each tissue was calculated. The volatile oil components in different tissues of Alpinia oxyphylla were analyzed by head-space injecting method and gas chromatography-mass spectrometry (GC-MS). The results showed that: different tissues of the local Alpinia oxyphylla in Fujian contained volatile oil components, among which the content of volatile oil in root tubers was the highest, reaching 0.22 %, followed by leaves and the least in stems. A total of 52 components were detected from the volatile oil components in different tissues of Alpinia oxyphylla. It was found that the number of olefins was the largest, followed by alcohols. Among them, γ-terpinene, myrtenal, α-pinene, β-pinene, β-ocimene and p-cyinene were all the main components in all the tissues of Alpinia oxyphylla. Compared with the other three tissues, the relative contents of α-terpinene, sabinene, α-humulene and trans-β-terpineol in fruits were higher, while the ten compounds such as α-bergamotene, α-curcumene and β-sesquiphellandrene were not detected. The principal component analysis was used to simplify 52 indicators into 6 aggregative indicators. The comprehensive scores of principal components were ranked from high to low as leaves, stalks, roots and fruits. According to the F value, it was found that the volatile oil components in the fruits of Alpinia oxyphylla were quite different from those in other tissues, while the differences among the other three tissues in Alpinia oxyphylla were small. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to determine the effect of using different varieties of cultures in yogurt production on some chemical, sensory properties and volatile compounds. Six different starter cultures were used for this purpose. It was revealed that the protein, ash, titratable acidity, lactose and tyrosine values of yoghurts varied between 4.13-4.38%, 1.10-1.21%, 0.92-1.23%, 5.62-6.19% and 9.57-14.76 mg tyrosine/100g yogurt, respectively. Solid phase microextraction technique and Gas Chromatography-Mass Spectrometry were used to determine volatile components. Acetaldehyde, diacetyl, acetoin, acetic acid, butanoic acid and hexanoic acid were determined as the characteristic volatile compounds of yoghurts. As a result of descriptive sensory analysis, the terms lumpy structure, consistency, ropy structure, fermented and sour were determined as the most intensely perveived sensory characteristics by the panelists. [ABSTRACT FROM AUTHOR]

Background and Objectives: At present, there are no sufficient data in the literature about the effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage. Therefore, the current study aimed to investigate the effect of extruded wheat bran on the volatile components and physical–chemical properties of bread during frozen storage. Findings: Frozen storage could effectively extend the shelf‐life of bread. After 20 days of storage, the specific volume and cohesion of the control breads decreased significantly (2% and 21.55%, respectively). Moreover, the hardness and amylopectin retrogradation degree increased significantly (81.56%). After 30 days of storage, the amylopectin retrogradation degree of extruded wheat bran breads significantly increased (161%). After 40 days of storage, the cohesion of extruded wheat bran breads decreased significantly (7.67%). Extruded bran was conducive for improving bread stability during frozen storage. The transverse relaxation times (T2) of extruded wheat bran bread were shorter than those of the control bread. Bran inhibited water molecule migration and reduced the rate of bread quality deterioration. Further, 27 volatile components were detected in the control bread and 32 volatile components were detected in extruded wheat bran breads. The volatile components of all breads did not change significantly within the first 30 days of storage. Thereafter, the concentration of some volatile compounds decreased. Conclusion: The addition of extruded wheat bran significantly affected the volatility and physical–chemical properties of bread during frozen storage. The volatility and physical–chemical properties of extruded wheat bran bread changed gradually during frozen storage. The presence of bran inhibited water molecule migration and the formation and recrystallization of large ice crystals, and reduced the rate of bread quality deterioration during frozen storage. Significance and Novelty: This study aimed to provide a reference for research on the storage and long‐term preservation of extruded wheat bran bread after production. [ABSTRACT FROM AUTHOR]

To understand the quality changes of the tea soups made from Pericarpium Citri Reticulatae (PCR), Citrus Unshiu peel (CUP), and the tea soups with their different proportions, the main flavonoids in the tea soup were determined by high-performance liquid chromatography and the volatile components were determined by headspace solid-phase microextraction combined with gas chromatographymass spectrometry (GS-MS). Results showed that the comprehensive score of sensory evaluation, the contents of total flavonoids, pericarpine, citrinin, total phenols and antioxidant capacity (DPPH assay, ABTS assay, and FRAP assay) of PCR tea soup were significantly higher than those of CUP tea soup, while the hesperidin and didymin contents of CUP tea soup were significantly higher than those of PCR tea soup. The main volatile component of PCR tea soup was methyl 2-(methylamino)benzoate, (-)-4-terpineol, thymoquinone, etc. And the main volatile component of CUP tea soup was (1R,5R)-rel-carvacrol, 2-methoxy-4-vinylphenol, linalool, etc. In the tea soups with different mass ratios of PCR and CUP (5:5, 3:7, 2:8, and 1:9), with the decrease of the ratio of PCR, except the contents of hesperidin and didymin, the contents of other corresponding active ingredient content and antioxidant capacity decreased, among which 5:5 could fully highlight the advantages of both. This study clarified the quality changes of PCR, CUP, and tea soups with different ratios, which provided a theoretical basis for the comprehensive utilization and deep processing of PCR and CUP. [ABSTRACT FROM AUTHOR]

[Objective] To explore the characteristic volatile components of honey from Nyingchi, Xizang. [Method] HS-SPME combined with GC-MS was used to analyze the volatile components of honey from Nyingchi of Xizang, Qinling of Shaanxi, Shannan of Xizang, Paektu of Jilin and Shangri La of Yunnan. In addition, the difference of volatile components between Xizang Nyingchi honey and honey from other four producing areas was studied with Chemometrics. [Result] 103 ingredients were identified in honey from five regions, including 61 species of Nyingchi honey in Xizang, 36 species of Qinling honey in Shaanxi, 49 species of Shannan honey in Xizang, 31 species of Paektu Mountain honey in Jilin, and 42 species of Shangri La honey in Yunnan. The most abundant types of volatile components in Nyingchi honey were mainly esters, which accounted for a relatively large proportion, while alcohols and aldehydes accounted for a relatively large proportion in the other four regions. Analysis of variance found that there were significant differences in the content of 45 compounds among different habitats. Orthogonal partial least squares discriminant analysis further identified ethyl salicylate, n-hexanoic acid, octane, phenylpropanoic acid ethyl ester, ethyl pentanoate, ethyl octanoate eight compounds of phenethyl alcohol and octanal were key substances to distinguish Nyingchi honey from honey from other regions. Among them, ethyl phenylpropanoic acid, ethyl pentanoate and ethyl octanoate were only detected in Nyingchi honey. [Conclusion] Esters are of great significance in distinguishing Nyingchi honey from honey from other regions. [ABSTRACT FROM AUTHOR]

Aroma is one of the key factors for evaluating the quality of green tea. A tender aroma (NX) and floral-like aroma (HX) are two types of high-quality aroma of green tea. In this work, the different aroma types of baked green tea were classified by sensory evaluation. Then, seven tea samples with a typical tender or floral-like aroma were selected for further volatile component analysis by GC-MS. A total of 43 aroma compounds were identified in two different aroma types of baked green tea samples. The PCA showed that linalool, geraniol, 3-hexenyl butyrate, and 3-hexenyl hexanoate were the major volatiles contributing to the HX. On the other hand, most of the alcohol volatiles, such as 1-octanol, 1-octen-3-ol, 1-dodecanol, 1-hexadecanol, phenylethyl alcohol, benzyl alcohol, aldehydes and some hydrocarbons contributed more to the NX. In addition, the chemical composition analysis showed that the content of free amino acids was higher in NX green tea samples, while the content of catechins was relatively higher in HX tea samples. A proteomic analysis revealed that most of the enzymes involved in VPBs pathways, such as phenylalanine ammonialyase, peroxidase, and shikimate-O-hydroxycinnamoyl transferase, were more abundant in NX than in HX tea samples. These results laid a foundation for the aroma formation mechanism of different aroma types of baked green tea and provided some theoretical guidance for the breeding of specific aroma varieties. [ABSTRACT FROM AUTHOR]

The difference of volatile components between cinnamon tea pure dew and tea leaves was analyzed to provide scientific basis for the development and utilization of cinnamon tea pure dew. The volatile components in the tea leaves of cinnamon were detected by using the headspace-gas chromatography-mass spectrometry, and the volatile components in the pure dew of cinnamon tea were extracted by using the steam distillation. The results showed that 55 and 12 kinds of volatile components were identified from the pure dew of cinnamon tea and the tea leaves, respectively, including 10 kinds of components such as alcohols, aldehydes, terpenes, esters, alkaloids and ketones. Among them, the number of alcohols in the pure dew of cinnamon tea was the highest, up to 10 kinds, and the relative content of aldehydes was the highest, reaching 38.92%. The volatile components with relatively high content were 2-formylhistamine, 2,4a,5,6,7,8,9,9,9a-octahydro-3,5,5-trimethyl-9-methylene-1H-benzocycloheptene, S-methyl-cysteine, isobutyraldehyde, 2-methylbutyraldehyde, isovaleraldehyde and hexanal, with the relative contents of 17.91%, 15.20%, 14.51%, 14.37%, 11.93%, 7.91% and 3.41%, respectively. The pure dew of cinnamon tea could well restore the aroma of tea. The number and type of aroma components were more, the aroma level was more abundant, with a variety of aroma notes such as flowery odour and fruity odour. [ABSTRACT FROM AUTHOR]

To explore the effects of fresh leaves harvested at different picking periods on aroma quality and chemical characteristics of oolong tea, morning leaves and evening leaves of Tieguanyin were selected as materials and turned into morning tea and evening tea according to the traditional technology. The volatile components of fresh leaves and oolong tea were analyzed by the method of gas chromatography-mass spectrometer (GC-MS), in order to compare their differences between morning oolong tea and evening oolong tea. The results showed that total volatile components of evening tea were 28.3% less than that of morning tea. The content and proportion of alcohol compounds were superior, especially isophytol and trans-nerolidol. The characteristics of volatile components in fresh leaves were different from that in oolong tea. The rate of alcohol compounds was close to that of acid compounds in fresh leaves, while in oolong teas the difference was large. Two kinds of fresh leaves had 56 identical components, that were 4 more than the two kinds of oolong tea. However, among 42 common components of fresh leaves and oolong tea, palmitic acid, dihydroactinidiolide, trans-nerolidol and isophytol were obviously affected by the manufacture technology, and their variation amplitudes were large. It can be seen that the distribution characteristics of volatile compounds of evening leaves and morning ones were different, and the aroma quality of evening tea was better than that of morning tea, especially the refreshing aroma. [ABSTRACT FROM AUTHOR]

This study focused on encapsulation of Rosmarinus officinalis essential oil (EO) on chitosan and gum Arabic matrix in various ratios and with varying essential oil concentrations. Additionally, UV/VIS spectroscopy was used to determine cumulative-release profiles. The insecticidal activity was tested against Tribolium castaneum and Oryzaephilus surinamensis, both pests of stored products. In terms of encapsulation efficiency (EE%) and loading capacity (LC%), capsules had EE at 45.8% and LC at 2.31%. Furthermore, many minor compounds were lost after encapsulation, until identifying only 1,8-cineole, α-terpineol, and camphor after 60 d of storage. The fumigant tests demonstrated that encapsulated EO exhibited an effective control against insect pest during storage periods, namely, 30, 45, and 60 d with 99, 66, and 46% mortality for T. castaneum and 100, 84, 82% mortality for O. surinamensis. [ABSTRACT FROM AUTHOR]

Copyright of Tobacco Science & Technology is the property of Tobacco Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Pheretima is a popular healthy food, but Pheretima and related foods have specific stenchy odor, especially after decocting or warm soaking, the odor is intense, resulting in nausea and vomiting. This indicates that the release of stenchy odor components is intensified when Pheretima was exposed to hot water. It is urgent to study the composition and release pattern of the stenchy odor components of Pheretima. In this study, a series of samples with different odors were prepared by the combination of SFE-CO2 and warm soaking. The results showed that the fishy and smoky odor of Pheretima were heavier, attributed to the components such as dimethyl trisulfide, TMA, and guaiacol. When Pheretima was exposed to hot water, the fishy odor increased sharply. Dimethyl trisulfide and TMA were the key odor components, especially the exposure of TMA increased by 2∼3 times after warm soaking. The volatilization rate of n-hexanal, TMA, dimethyl trisulfide and other components was found to be highly volatile, and the volatilization rate at 75 °C was 2.5 times that at room temperature. This study proved for the first time that stenchy odor substances include two categories: water-soluble and liposoluble. And found that the water-soluble odor components accelerate their exposure and volatilization in warm water, which is the scientific principle of “Pheretima smells worse exposed to water”.

Introduction: Traditional modified atmosphere packaging (MAP) cannot meet the preservation requirements of winter jujube, and the high respiration rate characteristics of winter jujube will produce an atmosphere component with high CO2 concentration in traditional MAP. Micro-perforated MAP is suitable for the preservation of winter jujube due to its high permeability, which can effectively remove excess CO2 and supply O2. In this study, a microporous film preservation system that can be quickly applied to winter jujube was developed, namely PMP-MAP (precise micro-perforated modified atmosphere packaging). An experiment was designed to store winter jujube in PMP-MAP at 20°C and 2°C, respectively. The quality, aroma and antioxidant capacity, etc. of winter jujube at the storage time were determined. Methods: In this study, the optimal micropore area required for microporous film packaging at different temperatures is first determined. To ensure the best perforation effect, the effects of various factors on perforation efficiency were studied. The gas composition within the package was predicted using the gas prediction equation to ensure that the gas composition of the perforated package achieved the desired target. Finally, storage experiments were designed to determine the quality index of winter jujube, including firmness, total soluble solids, titratable acid, reddening, and decay incidence. In addition, sensory evaluation, aroma and antioxidant capacity were also determined. Finally, the preservation effect of PMP-MAP for winter jujube was evaluated by combining the above indicators. Results and discussion: At the end of storage, PMP-MAP reduced the respiration rate of winter jujube, which contributed to the preservation of high total soluble solids and titratable acid levels, and delayed the reddening and decay rate of winter jujube. In addition, PMP-MAP maintained the antioxidant capacity and flavor of winter jujube while inhibiting the occurrence of alcoholic fermentation and off-flavors. This can be attributed to the effective gas exchange facilitated by PMP-MAP, thereby preventing anaerobic stress and quality degradation. Therefore, the PMP-MAP approach is an efficient method for the storage of winter jujube. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objective] To establish a rapid method for determining the volatile components of Dracocephalum moldavica by headspace solid phase microextraction-gas chromatography-mass spectrometry. [Method] This method was used to determine and analyze the volatile components of Dracocephalum moldavica. Qualitative analysis was conducted based on chromatographic peaks and retention time,and quantitative analysis was performed using area normalization method to calculate the relative percentage content of each component. [Result]A total of 59 volatile components were detected, including aldehydes ( 59. 50%), esters ( 13. 61%), olefins ( 10. 99%), ketones ( 8. 13%), alcohols (4. 82%),heterocycles (2. 82%) and furans (0. 13%). [Conclusion]The use of this method has the advantages of low sample size,omitting the sample pre-treatment process,preventing impurities brought in by organic reagents from interfering with the analysis results,reducing pollution to the chromatographic column and sample inlet,and reducing the loss of volatile components during the analysis process. It can effectively separate volatile components in the sample and is suitable for the detection of volatile components in Dracocephalum moldavica. [ABSTRACT FROM AUTHOR]

Pineapple is an important representative fruit of Okinawa Prefecture, Japan. The fruits of the five new breeding lines ("Okinawa No. 22," "Okinawa No. 25," "Okinawa No. 26," "Okinawa No. 27," and "Okinawa No. 28") were evaluated for physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles. The fruits had comparable weight, total soluble solids, and titratable acidity but displayed different color space b* values (yellow index). This yellow indicator was positively associated with total carotenoid content, with the "Okinawa No. 26" line having the most (8.74 mg/kg). The amount and composition of volatile components and, consequently, aroma-active compounds varied between fruits. The "Okinawa No. 28" line contained the most active-aroma compound methyl 2-methylbutanoate (odor activity value = 297.78). Except for "Okinawa No. 25," the lines were associated with pleasant orthonasal aromas, such as fruity, sweet, coconut-like, and peach-like, indicating their potential use in fresh or processed foods. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Identifying the geographic origin of a wine is of great importance, as origin fakery is commonplace in the wine industry. This study analyzed the mineral elements, volatile components, and metabolites in wine using inductively coupled plasma-mass spectrometry, headspace solid phase microextraction gas chromatography–mass spectrometry, and ultra-high-performance liquid chromatography-quadrupole-exactive orbitrap mass spectrometry. The most critical variables (5 mineral elements, 13 volatile components, and 51 metabolites) for wine origin classification were selected via principal component analysis and orthogonal partial least squares discriminant analysis. Subsequently, three algorithms—K-nearest neighbors, support vector machine, and random forest —were used to model single and fused datasets for origin identification. These results indicated that fused datasets, based on feature variables (mineral elements, volatile components, and metabolites), achieved the best performance, with predictive rates of 100% for all three algorithms. This study demonstrates the effectiveness of a multi-source data fusion strategy for authenticity identification of Chinese wine.

旨在为食品专用油脂的风味提升提供参考，采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术和感官评定分析黄油、椰子油、全氢化棕榈仁油、全氢化棕榈仁油硬脂、部分氢化大豆油和全氢化大豆油6种代表性食品专用油脂的挥发性成分和感官特征，并结合相对气味活度值（ROAV）及其聚类分析确定关键风味化合物。结果显示：椰子油的挥发性成分最为丰富，共鉴定出13个关键风味化合物，主要为内酯类、醛类化合物，椰子香和奶油香风味浓郁；黄油共鉴定出8个关键风味化合物，主要为内酯类、酮类和醛类化合物，具有果香、奶油香和青香；部分氢化大豆油共鉴定出6个关键风味化合物，主要为醛类和酮类化合物，主要呈果香、蜜蜡香、脂肪气味和奶油香；全氢化棕榈仁油、全氢化大豆油和全氢化棕榈仁油硬脂检出的关键风味化合物种类较少，分别为5个、2个和4个，主要为醛类和甲酯类/酸类化合物，主要呈果香风味和脂肪气味；感官评价结果和关键风味化合物分析结果存在一定联系。综上，6种食品专用油脂中，黄油、椰子油和部分氢化大豆油风味化合物较为丰富，具有突出的感官特征。Aiming to provide a reference for the flavor enhancement of food-special oils and fats, headspace solid-phase microextraction - gas chromatography - mass spectrometry (HS-SPME-GC-MS) and sensory evaluation were used to analyze the volatile components and sensory characteristics of six representative food-special oils and fats, namely butter, coconut oil, fully hydrogenated palm kernel oil, fully hydrogenated palm kernel oil stearin, partially hydrogenated soybean oil, and fully hydrogenated soybean oil, and combined with the relative odor activity value (ROAV) and its cluster analysis to identify their key flavor compounds. The results showed that coconut oil had the most abundant volatile components, and a total of 13 key flavor compounds were identified, mainly lactones and aldehydes, with a strong coconut and creamy aroma; butter had a total of 8 key flavor compounds, mainly lactones, ketones and aldehydes, with fruity, creamy and green aroma; partially hydrogenated soybean oil had a total of 6 key flavor compounds, mainly aldehydes and ketones, with fruity, beeswax, fat and creamy aroma; fully hydrogenated palm kernel oil, fully hydrogenated soybean oil and fully hydrogenated palm kernel oil stearin detected 5,2 and 4 of key flavor compounds respectively, mainly aldehydes and methy esters/acid, with fruity and fat aroma; the results of the sensory evaluation were related to the results of the analysis of the key flavor compounds to a certain extent. In conclusion, among the six food-special oils and fats, butter, coconut oil and partially hydrogenated soybean oil are richer in flavor compounds and have prominent sensory characteristics.

To investigate the effect of enhanced fermentation with different species of Aspergillus on the flavor of Douchi, the quality differences between enhanced fermentation by A. flavus 7214, A. flavus 7622 or A. oryzae and natural fermentation were compared. The results showed that enhanced fermentation with A. flavus promoted an increase in the total amount of free amino acids and organic acids, particularly glutamic and acetic acids, in Douchi. A total of nine classes of compounds including esters (20), acids (11), aldehydes (12), ketones (9), alcohols (7), pyrazines (8), alkanes (10), phenols (7) and other compounds (8) were identified by gas chromatography-mass spectrometry (GC-MS). While higher levels of pyrazine and phenolic compounds were observed in naturally fermented Douchi, enhanced fermented Douchi had more acids and aldehydes. In addition, some new volatile components, such as methyl phenyl acetate and ethyl linoleate, were formed by enhanced fermentation. Electronic nose analysis revealed that the flavor of A. flavus 7622 fermented Douchi was closest to that of naturally fermented Douchi, while the largest flavor differences were found between A. flavus 7214 fermented and naturally fermented Douchi. Furthermore, A. flavus 7214-fermented Douchi had better overall flavor in sensory evaluation, mainly in terms of aroma, sourness, sweetness, and umami. To summarize, enhanced fermentation promoted the release of free amino acids, organic acids, and volatile compounds, thereby having a significant impact on sweetness, umami, and aroma. These results could provide theoretical guidance for the industrial production of Liuyang Douchi.

The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that UHP technology accelerates the extraction of cold brew (CB) coffee. Therefore, this study investigated the effects of three different degrees of roasting (light, medium, and dark) on the physicochemical characteristics, volatile and non-volatile components, and sensory evaluation of UHP coffee. Orthogonal partial least-squares-discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used to assess the effects of different roasting degrees. The results showed that most physicochemical characteristics, including total dissolved solids (TDSs), extraction yield (EY), total titratable acidity (TTA), total sugars (TSs), and total phenolic content (TPC), of UHP coffee were similar to those of conventional CB coffee regardless of the degree of roasting. However, the majority of physicochemical characteristics, non-volatile components, including the antioxidant capacity (measured based on DPPH and ABTS) and melanoidin, caffeine, trigonelline, and CGA contents increased significantly with an increase in roasting degree. The sensory evaluation revealed that as the roasting degree rose, the nutty flavor, astringency, bitterness, body, and aftertaste intensities increased, while floral, fruity, and sourness attributes decreased. The HS-SPME-GC/MS analysis showed that most volatile components increased from light to dark roasting. Moreover, 15 representative differential compounds, including hazelnut pyrazine, linalool, butane-2,3-dione, and 3-methylbutanal, were identified by calculating the odor-active values (OAVs), indicating that these contributed significantly to the odor. The PCA showed that the distance between the three roasting degree samples in UHP coffee was smaller than that in CB coffee. Overall, the effect of roasting degrees on UHP coffee was less than that on CB coffee, which was consistent with the results of physicochemical characteristics, volatile components, and sensory evaluation.

旨在从不同芝麻油成品中找出共有的挥发性成分,为芝麻油掺伪鉴别提供数据支持。采用顶空固相微萃取-气相色谱-质谱法检测市售的压榨与水代法两种加工工艺生产的共10个品牌一级芝麻油中的挥发性风味物质，分析鉴别两种工艺芝麻油中共有的挥发性成分。结果表明：7个品牌压榨芝麻油中共检出49种风味物质，其中16种为共有成分，主要为酚类、吡嗪类、醇类、酮类、吡咯类、吡啶类等化合物；3个品牌水代法芝麻油中共检出61种风味物质，其中30种为共有成分，主要为酚类、吡嗪类、酮类、吡啶类、吡咯类、醇类、醛类等化合物；两种工艺生产的芝麻油中存在13种共有挥发性成分，分别为愈创木酚、芝麻酚、2-甲基吡嗪、3-乙基-2，5-二甲基吡嗪、2-乙基-6-甲基吡嗪、2-羟基-5-甲基苯乙酮、1-（5-甲基吡嗪-2-基）-乙酮、5-甲基呋喃醛、2-吡咯甲醛、3-糠醛、(1S,2S)-1,2-二(吡啶-4-基)乙烷-1,2-二醇、2-乙酰基吡咯、3-呋喃甲醇。综上，不同工艺、品牌芝麻油中存在共有挥发性成分，可作为芝麻油的特征标志物，用于芝麻油掺伪鉴别分析。In order to provide data support for the identification of sesame oil adulteration, the common volatile components of sesame oil from different sesame oil products were identified. Headspace solid phase microextraction-gas chromatography-mass spectrometry was used to detect the volatile compounds in 10 brands of first-class sesame oil produced by the two processing technologies of pressing(pressed fragrant sesame oil) and aqueous extraction(ground fragrant sesame oil), and the common volatile compounds in the sesame oils of two processing technologies were analyzed and identified.The results showed that a total of 49 flavor compounds were detected in 7 brands of pressed fragrant sesame oil, of which 16 were common ingredients, mainly composed of phenols, pyrazines, alcohols, ketones, pyrroles, pyridines.There were 61 flavor compounds in 3 brands of ground fragrant sesame oil, of which 30 were common ingredients, mainly composed of phenols, pyrazines, ketones, pyridines, pyrroles, alcohols, aldehydes, etc. There were 13 common volatile components in sesame oils produced by the two processes, which were guaiacol, sesamol, 2-methylpyrazine, 3-ethyl-2, 5-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2-hydroxy-5-methyl acetophenone, 1 - (5-methyl-2-pyrazinyl) - ethanone, 5-methyl furanal, pyrrole-2-carboxaldehyde, 3-furaldehyde, (1S, 2S) -1,2-di (pyridin-4-yl)ethane-1,2-diol, 2-acetylpyrrole and 3-furanmethanol. In summary, there are common components in different processes and brands of sesame oil, which can be used as characteristic markers of sesame oil for the identification of sesame oil adulteration.

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Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The relationship between the microbiota and volatile components of kusaya gravy involved in the manufacturing of kusaya, a traditional Japanese fermented fish product, in the Izu Islands (Niijima and Hachijojima) and the fermentation processes are not clear. In this study, we aimed to investigate the relationship between the microbiota and volatile compounds involved in the manufacturing and management of kusaya gravy. 16S ribosomal RNA (rRNA) gene-based amplicon sequencing revealed that the microbiota in kusaya gravy was significantly different between the two islands, and the microbiota hardly changed during each fermentation process. Gas chromatography-mass spectrometry analysis also revealed that the volatile components were strongly related to the microbiota in kusaya gravy, with Hachijojima samples containing sulfur-containing compounds and Niijima samples containing short-chain fatty acids. Therefore, our findings suggest that kusaya gravy is a characteristic fermented gravy with a stable microbiota, and the fermented pickling gravy is fermented by microorganisms. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the bighead carp (Aristichthys nobilis) was the object of research to compare and analyze the contents of conventional nutrients, amino acids, fatty acids, inosinic acid, and earthy-smelling compounds (geosmin and 2-methylisoborneol) in muscles of its dorsal, belly, tail, opercula, eye socket, and mandible in order to evaluate their quality. The findings could inform recommendations for the consumption and processing of different muscle parts of the bighead carp. The results showed that the water content in the abdominal muscle was significantly lower than that in other parts, and the crude fat content was significantly higher than that in other parts (p < 0.05, the same below). Seventeen kinds of amino acids were detected in the muscles of the six parts of the fish, and the dorsal muscles had the highest umami amino acids, essential amino acids and total amino acids, which were 6.45 g/100 g, 6.82 g/100 g and 17.26 g/100 g, respectively. The total amount of essential amino acids in the muscle was higher than that in the FAO/WHO standard model. According to the AAS standard, the first limiting amino acid in the muscle of the six parts was valine (Val). There were 26 kinds of fatty acids in the abdomen, under the gill cover and in the eye socket muscles, and the content of polyunsaturated fatty acids in the mandibular muscles was the highest (45.41%). The content of inosine in the dorsal muscle was significantly higher than that in other parts. Geosmin was the main substance in the muscle. There was no correlation between the distribution of earthy-smelling compounds and fat content, but the content of earthy-smelling compounds in the muscle of the belly and eye socket was the highest. Therefore, the muscle quality of different parts of the bighead carp has its own characteristics, and targeted development and utilization can make more efficient use of bighead carp resources. [ABSTRACT FROM AUTHOR]

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Purpose: Our work aims to cross-linked cyclodextrin-based nanosponges for allyl methyl sulfide delivery, physicochemical characterization, and in vitro study. Method: Plain nanosponges were created using the melting technique to react β-cyclodextrin with the cross-linker diphenyl carbonate at a molar ratio of 1:4, respectively. AFM, FESEM, GC–MS, PDI and zeta potential, PXRD, and FTIR were used to characterize the drug-loaded nanosponges. Additionally, compared to free allyl methyl sulfide, allyl methyl sulfide-nanosponges loaded nanosponges showed superior antioxidant and anti-inflammatory activities. Result: The depth and surface characteristics of the particles were quantified using AFM. It was discovered that the nanosponge size was about 185 nm. The FESEM showed that the AMS-loaded formula had a very porous structure and a sponge-like shape. GCMS: The volatile components in the AMS were identified in the current experiment using GC–MS. With the largest percentage area among them, AMS was identified as a key component (19.753%). PDI and zeta: the AMS loaded NS at a 1:4 w/w ratio was chosen. The table below displays the AMS-typical NS particle size. For AMS-NS, the particle size distribution was likewise within the intended range. FTIR: C-H aliphatic structuring was found in the drug at 2977, 2915, and 2832. Similarly, C–C-structuring was found at 990,913,851. These peaks are also present in the drug-polymer matrix. PXRD: all strong peaks become muted after drug loading into the NS because of a transition to an amorphous state, indicating full drug entrapment. Antioxidant: AMS and AMS-NS were reduced when compared to the standard. This capacity is represented as the number of equivalents of ascorbic acid. Illustrates the DPPH inhibition effect of AMS and AMS-NS at different concentrations. It was observed that the DPPH inhibition effect of AMS was increased. Moreover, the loaded AMS-NS showed a higher reduction in the DPPH concentrations than the standard. Anti-inflammatory: AMS-NS reduced denaturation; the results were compared to the standard and significantly reduced. Conclusion: The study demonstrated that the complexation of AMS with NS would be a workable strategy for formulation were much greater. Because of this, these investigations showed that nanosponges might be utilized to distribute AMS. Upcoming research on the beta-cyclodextrin nanosponges' potential for in vivo medication delivery against cancer. [ABSTRACT FROM AUTHOR]

[Objective] To investigate the differences of volatile components in stems and leaves of Dendrobium officinale, D.hercoglossum and their hybrid progeny 14L-3,14L-6,14L-7 and 14L-9. [Method] The volatile components of stems and leaves of six Dendrobium samples were detected by static headspace gas chromatography-mass spectrometry (GC-MS). [Result] There were 105 chemical constituents were detected in the stems and leaves of the six species of Dendrobium,23 in the stems and 90 in the leaves, which were mainly divided into several major categories such as alcohols, aldehydes, ketones, alkanes and alkenes, and alcohols were the most. There were two common components in the six stems (leaf alcohol, n-hexanal). There were six common components in leaves (leaf alcohol, n-pentanol, diethyl ketone, 1-penten-3-ol, pivalaldehyde, trans-2-hexenal). Leaf alcohol was the only common component in the stems and leaves of the six species of Dendrobium, and it was also the highest content. [Conclusion] The volatile components in stems and leaves of 14L-9 were most different from other progeny. [ABSTRACT FROM AUTHOR]

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Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

为有效提高油脂品质，以亚麻籽、油菜籽、花生、芝麻和葵花籽为原料，对其进行焙炒和湿热预处理并压榨制油，研究焙炒和湿热预处理对5种植物油感官品质、理化指标、主体组分、挥发性组分和微量营养组分的影响。结果表明：焙炒和湿热预处理对植物油的感官品质和理化指标均有影响，总体上可提高植物油的感官品质，但会使酸值和过氧化值有所增加；焙炒和湿热预处理对脂肪酸和甘三酯组成无显著影响（p＞0.05）；5种植物油中共检测出了82种挥发性风味成分，焙炒和湿热预处理后，菜籽油中硫苷降解产物明显增加，葵花籽油中杂环类化合物显著增加；焙炒和湿热预处理能有效提高植物油总酚含量，特别是湿热预处理芝麻油，其总酚含量是未处理的1.9倍；焙炒和湿热预处理葵花籽油的VE含量较未处理的分别增加了12.7%和19.2%，但对其他植物油的VE含量影响不显著（p＞0.05）。综上，焙炒和湿热预处理在不影响油脂理化品质的基础上，提高了其营养品质和感官品质，是理想的油料预处理技术。 To effectively improve the quality of oils, flaxseed, rapeseed, peanut, sesame and sunflower seed were used as raw materials, they were pretreated by roasting and wet-heating and pressed to produce oil, and the effects of roasting and wet-heating pretreatment on sensory quality, physicochemical indexes, main components, volatile components and micronutrient components of five vegetable oils were studied. The results showed that roasting and wet-heating pretreatment had effects on the sensory quality and physicochemical indexes of the five vegetable oils. Overall, sensory quality was improved, but the acid value and peroxide value increased by roasting and wet-heating pretreatment.Roasting and wet-heating pretreatment had no significant effects on the composition of fatty acids and triglycerides (p＞0.05). A total of 82 volatile compounds were detected in five vegetable oils. The content of thioside degradation products significantly increased in rapeseed oil, and heterocyclic compounds significantly increased in sunflower seed oil after roasting and wet-heating pretreatment. Roasting and wet-heating pretreatment could effectively increase the total phenol content in vegetable oils, especially wet-heating pretreatment sesame oil, which was 1.9 times of that in untreated oil. The VE content in roasting and wet-heating pretreatment sunflower seed oil increased by 127% and 19.2%, respectively compared with untreated oil, but they had no significant effect on the VE content of other vegetable oils (p＞0.05). In summary, roasting and wet-heating pretreatment is an ideal pretreatment technology for oilseed to improve the nutritional quality and sensory quality of vegetable oil without affecting the physicochemical quality of the oils.