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The aim of this study was to explore a processing method for efficient extraction of high‐quality krill oil (KO) using a low‐temperature continuous phase‐transition extraction equipment (LCPE). The efficiency of lipid extraction and quality of KO and defatted krill meal (DKM) by LCPE were compared with those of supercritical CO2 and n‐hexane extraction. Results showed that compared to other methods, extraction using LCPE had the highest lipid yield (21.72 ± 0.34%), bioactive substances, and dimethyl sulfide (3.12 ± 0.09 mg/kg), the lowest oxidative deterioration. Moreover, compared to other methods, DKM extracted by LCPE had the lowest fat (<2%), the highest protein (>60%), and the best oxidative stability. These benefits would ensure easier transportation and better long‐term storage, allowing for its application on distant‐ocean fishing vessels. Therefore, LCPE is a method that allows for efficient extraction of high‐quality KO. [ABSTRACT FROM AUTHOR]

The volatile components of Stropharia rugosoannulata and Tricholoma lobayense were analyzed by mass spectrometry, and the relative contents of each component were determined by the internal standard method. In Stropharia rugosoannulata, 58 volatile components were identified, including 10 alcohols, 14 esters, 9 aldehydes, 5 ketones, 1 phenol, 3 alkanes, 4 amines, 5 acids, 1 furan, 1 pyrazine, 1 olefin, 1 oxime, 1 pyrazole, and 2 other components. Among them, the most abundant volatile component was hexanal (1655.40 ng/g), followed by pentanoic acid (1503.10 ng/g) and phenylethyl alcohol (1215.94 ng/g). In Tricholoma lobayense, 68 volatile components were identified, including 17 aldehydes, 11 ketones, 8 acids, 10 esters, 5 alcohols, 1 phenol, 2 furans, 4 alkanes, 1 alkene, 1 oxime, 1 pyrazole, 1 amine, and 6 other components. Among them, the most abundant volatile component was benzaldehyde (2190.67 ng/g), followed by hexanal (1708.81 ng/g) and furan, 2-pentyl- (838.45 ng/g). There were 21 common volatile components between the two different edible fungi, including 7 aldehydes, 5 esters, 3 ketones, 2 alcohols, 2 acids, 1 oxime, and 1 furan. [ABSTRACT FROM AUTHOR]

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Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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 effects of liquid organic fertilizer (LOF) made from anaerobic digestion on some physiological factors and volatile components of arugula plants that were grown in salty conditions were investigated. The experiment was conducted in three different stages. In the first two stages, seeds were grown in petri dishes and pots for seven days. The third stage involved growing seedlings in pots for 60 days. Salinity inhibited the germination of 7-day arugula seedlings in petri dishes and their emergence in pots. In these stages, LOF pretreatment failed to eliminate stress-induced inhibition. Some physiological parameters were analyzed in 60-day seedlings in the third stage. Salt-induced inhibition showed significant negative effects on all parameters. In contrast to previous stages, LOF (1% and 5%) and NPK had positive effects in all groups at the third stage, eliminating salt stress in all parameters except water content. Contrary to expectations, volatile components showed no significant change but had fluctuating values due to salt stress or fertilizer treatments. [ABSTRACT FROM AUTHOR]

Essential oil (EO) allelopathy has been considered as potential applications in organic agriculture and weed management, where the EOs can be used as eco-friendly natural herbicides. Rhazya stricta is a widely distributed dwarf shrub in the Arabian Peninsula and is characterized by its toxicity. The present study aimed to investigate the chemical composition of the R. stricta EO using quantitative and qualitative analysis via Gas chromatography/ mass spectroscopy (GC-MS) and GC-flame ionization detection (GC-FID) as well as assess its phytotoxicity on weeds. Fifty-four volatile components were identified, representing 97.5% of total oil. The terpenes were found as the backbone of the oil constituents including mono- (55.28%) and sesqui-terpenes (27.35%), alongside non-terpenoid constituents (13.63%). From the overall identified oil constituents, trans-chrysanthenyl acetate (31.57%), cis-verbenol (11.84%), octadecenoic acid, methyl ester (4.84%), cubenol (4.82%), davana ether (4.79%), (E)-9-octadecenoic acid ethyl ester (3.93%) represented the abundant compounds. The EO exhibited strong phytotoxicity on the germination and seedling growth of weeds Dactyloctenium aegyptium and Chenopodiastrum murale compared to the crop Triticum aestivum. The EO showed an IC50 of 6.66, 7.75, and 6.45 mg/L for seed germination, shoot growth, and root growth, respectively for the weed D. aegyptium, while it showed 5.41, 8.33, and 6.82 mg/L for C. murale compared to 16.9, 18.5, and 19.5 for T. aestivum mg/L for seed germination, shoot growth, and root growth, respectively. The observed strong phytotoxicity could be ascribed to the higher content of the oxygenated terpenoid compounds, whereas, further study is recommended to evaluate the phytotoxicity of the major compounds either singularly or in combination against weeds and determine their mode(s) of action as bioherbicides. [ABSTRACT FROM AUTHOR]

In this study, the effects of different raw materials, different processing temperatures, and storage temperatures on some properties of butter oil were investigated. Two different kinds of butter were produced from cream containing 40% milk fat. Both butter samples were processed into butter oil at three different temperatures (60, 90, and 120°C). Butter and butter oil samples were stored at +4°C and analyses were performed at 0, 30, and 60 days of storage. There are no significant differences between the atherogenicity index and the saturated and unsaturated fatty acid composition of butter and butter oil samples. Free fatty acid values of all samples increased during storage. Also, in all three storage periods, it was determined that free fatty acids were higher in butter samples than in butter oil samples. During storage, saturated and unsaturated free fatty acid values are generally higher in butter oil processed at 60°C than in butter oil processed at 90°C and 120°C. In total, 40 volatile compounds were detected, which included 8 ketones, each of 6 aldehydes, alcohols, acids, and hydrocarbons, 5 terpenes, and 3 esters in butter and butter oil samples. Aldehydes and ketones were generally highest in butter oil processed at 120°C. [ABSTRACT FROM AUTHOR]

Citri Exocarpium Rubrum black tea (CER tea) is a novel blend tea infusion combining tea and CER. Due to its potential health benefits and unique flavor, it has gained popularity among consumers. Nevertheless, the aroma characteristics and key odorants of it remain to be distinguished and cognized. The HS‐SPME and GC/MS techniques were employed to analyze the alterations in volatile constituents throughout the critical stages of CER tea production. A total of 200 chemical compounds exhibited notable disparities during the processing procedures. Among them, terpenes and esters were the most abundant compounds in CER tea, which might be the key material basis for the aroma quality of CER tea. It is worth noting that 124 metabolites were significantly increased in the kneading stage and drying stage, including benzeneacet aldehyde, trans‐nerolidol, and D‐limonene, with contained floral and fruity odors, which might be closely related to the aroma of CER tea. Monoterpenes might be important contributors to the aroma of CER tea. This study provided a theoretical basis for the quality improvement of CER tea. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment 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 Condiment is the property of China Condiment 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 quality of oysters is reflected by volatile organic components. To rapidly assess the freshness level of oysters and elucidate the changes in flavor substances during storage, the volatile compounds of oysters stored at 4, 12, 20, and 28 °C over varying durations were analyzed using GC-MS and an electronic nose. Data from both GC-MS and electronic nose analyses revealed that alcohols, acids, and aldehydes are the primary contributors to the rancidity of oysters. Notably, the relative and absolute contents of Cis-2-(2-Pentenyl) furan and other heterocyclic compounds exhibited an upward trend. This observation suggests the potential for developing a simpler test for oyster freshness based on these compounds. Linear Discriminant Analysis (LDA) demonstrated superior performance compared to Principal Component Analysis (PCA) in differentiating oyster samples at various storage times. At 4 °C, the classification accuracy of the optimal support vector machine (SVM) and random forest (RF) models exceeded 90%. At 12 °C, 20 °C, and 28 °C, the classification accuracy of the best SVM and RF models surpassed 95%. Pearson correlation analysis of the concentrations of various volatile compounds and characteristic markers with the sensor response values indicated that the selected sensors were more aligned with the volatiles emitted by oysters. Consequently, the volatile compounds in oysters during storage can be predicted based on the response information from the sensors in the detection system. This study also demonstrates that the detection system serves as a viable alternative to GC-MS for evaluating oysters of varying freshness grades. [ABSTRACT FROM AUTHOR]

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.)

An original database compiled by the authors on volatile components of mineral-hosted fluid inclusions currently includes 12 470 analyses from 480 publications and was used to calculate the average gas phase composition of fluids that formed hydrothermal deposits throughout the Earth's geological evolution, from the Archean to Cenozoic. The paper reviews the methods used in the study, their potential errors, and limitations. Characteristics of the gas composition of fluids are traced for more than 300 ore deposits of Au, Sn, W, Cu, Cu, Pb, Zn, Sb, Mo, and U. The dominant volatile component of natural mineralizing fluids in the Earth's crust is carbon dioxide, regardless of the geologic age. The fluids contain subordinate amounts of reduced carbon species (methane) and nitrogen, as well as minor amounts of hydrogen sulfide and some other gases. The Cenozoic fluids commonly contain more nitrogen than methane. These relations are occasionally also found in the Precambrian fluids. The CO2/CH4 ratio as an indicator of the redox state of the system notably increased over the Earth's geological history. [ABSTRACT FROM AUTHOR]

Papaya is a tropical fruit crop renowned for its rich nutrition, particularly pro-vitamin A. Aroma substances are a major component of fruit quality. While extensive research has been conducted on papaya aroma, there has been a notable lack of in-depth research into a specific class of substances. To bridge this gap, our study focused on analyzing the aroma components of various papaya varieties and their biosynthesis pathways. We compared the volatile components of three papaya varieties with distinct flavors at various ripeness stages. A continuous accumulation of linalool, a volatile compound, in the 'AU9' fruit was detected as it matured. The linalool content reached 56% of the total volatile components upon full ripening. Notably, this percentage was significantly higher than that observed in the other two varieties, 'ZhongBai' and 'Malaysian 7', indicating that linalool serves as the primary component influencing the papaya's odor. Subsequently, we identified CpTPS18, a gene associated with linalool biosynthesis, and demonstrated its ability to catalyze linalool production from GPP and enhance its accumulation through overexpression in papaya fruits, both in vivo and in vitro. Based on transcriptomic analysis, it was predicted that CpMYB56 and CpNAC56 may transcriptionally activate the expression of CpTPS18. Subsequent yeast one-hybrid assay and dual luciferase analysis revealed that CpNAC56 activates the transcription of CpTPS18. Transient overexpression in vivo demonstrated that this gene could upregulate the expression of CpTPS18 and promote linalool accumulation. These results uncovered the primary volatile molecule responsible for papaya fruit odor and identified two major genes influencing its biosynthesis. The genomic resources and information obtained from this study will expedite papaya improvement for fruit quality. [ABSTRACT FROM AUTHOR]

To promote the development of high-value products for rainbow trout (Oncorhynchus mykiss), the quality (physicochemical properties, color, and sensory properties) of rainbow trout floss with different sugars added were investigated. At the same time, the volatile components and fatty acids of the floss were analyzed by gas chromatography-mass spectrometer (GC-MS) . The results showed that the addition of sugar had an important impact on the quality of rainbow trout floss, which could promote the process of Maillard reaction and improve the sensory quality of fish floss such as taste and color. As pentose, the fish floss with arabinose had a faster process of Maillard reaction and more obvious color change, while the fish floss with fructooligosaccharides had a better sweet taste. In terms of fatty acid, the contents of saturated fat acid, eicosapntemacnioc acid (EPA) and docosahexaenoic acid (DHA) of the fish floss with oligofructose were the highest, and the content of polyunsaturated fatty acid of the fish floss with arabinose was the highest. In conclustion, due to Maillard reaction, the fish floss added with sugar produced aldehydes, ketones, alcohols and other substances with lower threshold, which could impact the flavor. Above results provided reference for improving the quality of rainbow trout floss and increasing product added value. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences 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 effects of adding glutamate (Glu), glutamine (Gln), aspartate (Asp), and asparagine (Asn) on the flavor formation of Huangjiu were investigated, and the effect of Gln concentration on the quality, microbial community structure, and flavor development of Huangjiu was further explored. Varied Gln concentrations influenced yeast growth, sugar utilization, microbial communities, and quality attributes. Additional Gln promoted yeast cell counts and sugar depletion. It increased the complexity of bacterial co-occurrence networks and reduced the impact of stochastic processes on assembly. Correlation analysis linked microorganisms to flavor compounds. Isolation experiments verified the role of Saccharomyces cerevisiae, Aspergillus chevalieri, Bacillus altitudinis, and Lactobacillus coryniformis in flavor production under Gln conditions. This research elucidated the microbiological mechanisms by which amino acid supplementation, especially Gln, enhances Huangjiu quality by modulating microbial metabolic functions and community dynamics during fermentation. This research is significant for guiding the production of Huangjiu and enhancing its quality. [ABSTRACT FROM AUTHOR]

To investigate the differences in volatile components during the processing of Fuling Zhacai, or pickled mustard tuber, with three stacked layers of mustard tuber and salt, gas chromatography-tandem mass spectrometry (GC-MS/MS)-based non-targeted metabolomics combined with multivariate statistical analysis was used to analyze the changes in volatile metabolites and significantly differential metabolic pathways during the spontaneous fermentation of Zhacai. The results showed that a total of 627 volatile compounds were identified from Zhacai samples at different pickling stages, including terpenoids, esters, heterocyclic compounds, terpenoids, aldehydes, ketones, alcohols, phenols, amines, sulfur compounds, acids, halogenated hydrocarbons, and nitrogen compounds. A significant difference was observed in volatile components among pickling stages. A total 157 unique differential metabolites in the 1st pickling stage vs. the control group, 28 in the 2nd vs. the 1st pickling stage, and one in the 3rd vs. 2nd pickling stage were identified. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis showed that the differential metabolites were significantly enriched in metabolic pathways including secondary metabolite biosynthesis, diterpenoid biosynthesis, monoterpenoid biosynthesis, caffeine metabolism, and fatty acid biosynthesis. This study provides a theoretical basis for the standardized production of Fuling Zhacai.

The effects of liquid organic fertilizer (LOF) made from anaerobic digestion on some physiological factors and volatile components of arugula plants that were grown in salty conditions were investigated. The experiment was conducted in three different stages. In the first two stages, seeds were grown in petri dishes and pots for seven days. The third stage involved growing seedlings in pots for 60 days. Salinity inhibited the germination of 7-day arugula seedlings in petri dishes and their emergence in pots. In these stages, LOF pretreatment failed to eliminate stress-induced inhibition. Some physiological parameters were analyzed in 60-day seedlings in the third stage. Salt-induced inhibition showed significant negative effects on all parameters. In contrast to previous stages, LOF (1% and 5%) and NPK had positive effects in all groups at the third stage, eliminating salt stress in all parameters except water content. Contrary to expectations, volatile components showed no significant change but had fluctuating values due to salt stress or fertilizer treatments.

To study the effect of different drying methods on volatile components of jasmine tea, headspace solid phase microextraction combined with gas chromatography-mass spectrometry and electronic nose technology were used for quantitative and qualitative analysis of the volatile compounds in jasmine tea dried by four methods, including heat pump drying, hot air drying, microwave drying and vacuum-freeze drying. The results showed that, the top three response values of electronic nose sensors were W1W, W2W and W5S. Under different drying treatments, it can better reflect the differences in volatile substances in jasmine tea. The results of HS-SPME-GC-MS showed that a total of 96 volatile components (alcohol esters, aldehydes, ketones, olefins and other classes) were identified in jasmine tea by four different drying methods. Among these components, the species of olefin compounds were the most with the amount of 37. The total amounts of the volatile components in jasmine tea by freeze-drying were the most abundant with a relative content of 47.382 μg/g, followed by heat pump drying with a relative content of 44.429 μg/g. And the relative contents of olefin and alcohols were higher than other components. The JTF (jasmine tea fragrance) index of jasmine tea was the highest with a amount of 4.766 by heat pump drying. Therefore, HS-SPME-GC-MS combined with electronic nose technology could be used to distinguish the quality of jasmine tea by different drying methods, and would provide theoretical reference for the selection of drying methods in jasmine tea production.

Ion chromatography was used to investigate the effects of γ-ray irradiation dose, vitamin C (VC) content and niacinamide content on nitrite degradation in aqueous solution and spiced donkey meat, and the volatile components of irradiated spiced donkey meat were analyzed by gas chromatography-ion mobility spectrometry. The results showed that γ-ray irradiation could effectively degrade nitrite in both aqueous solution and spiced donkey meat. A synergistic effect was observed when γ-ray irradiation and VC were used together. Nicotinamide had an inhibitory effect on the irradiation degradation of nitrite in aqueous solution, but had a synergistic effect on the irradiation degradation of nitrite in spiced donkey meat. Nitrite ions in aqueous solution were converted to nitrate ions by the irradiation. After 8 or 10 kGy irradiation, the contents of hexanal and heptanal increased, and donkey meat had an off-flavor. This study provides technical support and a theoretical basis for the degradation of nitrite in spiced donkey meat by γ-ray irradiation.

Water is the important medium of the tea infusions, which plays a crucial role in the development of tea quality. Tooma sinensis (TS) fermented tea was brewed with tap water, mineral water and purified water. The physicochemical indexes, biochemical components, antioxidant activity and flavor compounds of three types tea infusions were analyzed using ultraviolet spectrophotometer, electronic tongue and gas chromatography-mass spectrometry (GC-MS) to elucidate the influence of different brewing water on the quality of TS fermented tea infusions. The results demonstrated that the quality and antioxidant activity of TS fermented tea infusions were significant influenced by different brewing water (P

In this study, headspace solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was adopted to separate and identify the volatile components of Kombucha by using polar column DB-WAX. Then, odor activity value (OAV) combined with stoichiometry was used to explore the volatile substance composition and characteristic differential substances of Kombucha in different regions. The results showed that there were significant differences between the volatile substances of Kombucha in different regions. A total of 56 kinds of volatile substances were detected, mainly alcohols, acids, esters and phenols. The OAV results showed that 32 kinds of substances contributed to the flavor for Kombucha (OAV≥1), the OAV of ethyl isovalerate of Kombucha in different regions was highest except for Urumqi and Weihai, it might play an important role in the flavor composition of Kombucha in different regions. Furthermore, with partial least squares discrimination analysis (PLS-DA), 17 variables with importance values greater than 1 as differential markers were identifed. By integrating the results of OAV and PLS-DA, a total of 14 characteristic compounds of Kombucha were screened out, namely 3-methyl-1-butanol, 2-ethyl-1-hexanol, phenethyl alcohol, nonanol, acetic acid, 3-methylbutyric acid, caprylic acid, ethyl acetate, isopentyl acetate, ethyl caprylate, ethyl phenylacetate, furan formaldehyde, 2,6-di-tert-butyl-p-cresol, and 4-ethylphenol. The research results will provide theoretical reference for the standardization, high-quality production and construction of characteristic brands of Kombucha.

To explore the effect of different drying methods on the floral quality and volatile flavor compounds of Jinmudan tea flowers, three drying techniques were selected including vacuum freeze-drying (pre-freezing for 2 hours, freeze-dried for 6, 8, 10 hours, cold trap temperature −50 ℃, which were treatments 1, 2 and 3 respectively), hot air drying (the treatment time was 3, 4 and 5 hours, and the baking temperature was 75 ℃, which were treatments 4, 5 and 6 respectively), and natural drying (CK). The effects of these drying processes on sensory quality, chemical composition, amino acid profile, and volatile flavor compounds of tea flowers were analyzed. The results revealed that tea flowers dried using the vacuum freeze-drying method exhibited the best sensory quality, with a distinct honey aroma preserved. Among them, the tea flowers subjected to treatment 3 obtained the highest overall sensory evaluation score, along with higher levels of water extract, tea polyphenols, and caffeine content. Furthermore, they exhibited the highest total amino acid content, sweetness amino acid content, freshness amino acid content, and essential amino acid content. A total of 107 volatile compounds were identified across the 3 drying processes, with alcohols, alkanes, and ketones comprising the predominant volatile components. Hierarchical cluster analysis (HCA) based on principal component analysis (PCA) further classified the volatile substances into 4 groups corresponding to 3 drying methods. A partial least squares discriminant analysis (PLS-DA) model was established to select 35 volatile components with variable importance in projection (VIP) values greater than 1, indicating differential markers. Additionally, the volatile substance patchoulol was identified as unique to the CK group. In summary, vacuum freeze-drying is the most effective method for preserving the aroma and bioactive compounds of tea flowers, with treatment 3 demonstrating the optimal overall evaluation. This study provides a theoretical basis for exploring the effects of drying methods on the quality and flavor of tea flowers and their corresponding changes in volatile components.

This study analyzed and compared the effects of different drying methods on the volatile composition and aroma characteristics of Osmanthus fragrans extract and absolute oil. The volatile composition was determined by gas chromatography-mass spectrometry (GC-MS) and partial least squares-discriminant analysis (PLS-DA), relative odor activity value (ROAV), aroma profile radar and principal component analysis (PCA) were employed to determine the effect of different drying methods on the volatile aroma components of O. fragrans extract and absolute oil. The results showed that a total of 113 volatile components were identified. The types and concentrations of volatile components were significantly different among samples (P < 0.05). Through PLS-DA analysis, 36 volatile marker substances were selected using the cut-off of variable importance in the projection (VIP) score greater than 1, and the accuracy of predictive discrimination of O. fragrans extract and absolute oil prepared by different drying methods was 99.6%. The ROAV and aroma radar plots showed that dihydro-β-ionone, linalool, nonanal, β-ionone, and dihydro-β-iononeone contributed significantly to the aroma of O. fragrans extract and absolute oil, being responsible for the floral, woody, and fruity aromas. Notably, the extract from freeze-dried O. fragrans exhibited a more intense aroma. PCA analysis indicated that freeze-drying contributed to improving the aroma quality of O. fragrans extract and absolute oil. The results of this study provide theoretical support for process optimization and quality improvement of O. fragrans extract products.

[Objective] To analyze the differences in volatile components between three kinds of dried L. edoeds. [Methods] Three different drying methods (hot air drying, radio frequency-hot air drying, vacuum freeze drying) were used to determine the volatile substances in L. edoeds by gas chromatogi-ion migration spectrometry (GC-IMS), and the differences of volatile substances in L. edoeds were analyzed according to fingerprint and PCA. [Results] The main volatile components of dried L. edoeds were aldehydes, alcohols, ketones and acids. There were significant differences in the characteristic volatile organic substances of dried L. edoeds in three different drying methods, the contents of aldehyde and alcohol were hot air drying > radio frequency-hot air drying > VD. Fingerprint analysis showed that compared with vacuum freeze drying, hot air drying and radio frequency-hot air drying could significantly improve the fruity flavor of L. edoeds. PCA analysis showed that the contribution rate of PC1 and PC2 was 61% and 29%, respectively, and the cumulative contribution rate reached 90.0%. Hot air drying and radio frequency-hot air drying had high similarity in the flavor composition of L. edoeds. [Conclusion] GC-IMS can realize differential and rapid analysis and identification of volatile flavor components of L. edoeds produced by three drying methods, and provide theoretical reference for high-quality drying of L. edoeds and its product identification.

In order to clarify the volatile composition and aroma characteristics of Toddalia asiatica Lam. honey, a Chinese specialty herbal honey, this study determined its selected physicochemical indexes such as water content, sugar content, amylase activity, and antioxidant capacity by using an Abbey refractometer, high-performance liquid chromatography (HPLC), and ultraviolet-visible spectrophotometry, respectively. Meanwhile, its volatile components were qualitatively and quantitatively analyzed using headspace-solid phase microextraction combined with gas chromatography-quadrupole time-of-flight mass spectrometry (HS-SPME-GC-Q-TOF-MS). The results showed that T. asiatica Lam. honey contained (18.71 ± 1.49)% moisture, (35.92 ± 2.70)% fructose and (35.85 ± 2.51)% glucose, and could scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical with half-maximum inhibitory concentration (IC50) values of (57.18 ± 7.62) and (247.68 ± 40.50) mg/mL, respectively, and its amylase activity was (11.84 ± 3.38) mL/(g·h). A total of 176 volatile substances were identified from the honey, mainly including 52 hydrocarbons, 29 esters, 21 alcohols, 21 terpenes, 17 aldehydes, and 12 aromatics. Among them, the contents of benzaldehyde, phenylethanol and 1-octene-3-alcohol were high (8 181.9, 4 483.1 and 4 239.5 μg/kg, respectively). Totally 42 key aroma compounds, with odor activity values (OAV) greater than 1, were identified, including damastone, methyl phenylacetate and α-cresine, which contributed significantly to the aroma composition of T. asiatica Lam. honey. Among them, violonone had a violet flower-like aroma, being responsible for the unique violet- and raspberry-like aroma notes of T. asiatica Lam. honey. Overall, T. asiatica Lam. honey was dominated by floral aromas, along with fruity, chemical, and green aromas. In summary, the physicochemical indexes of the honey meet the relevant standards, and it contains a variety of volatile components. This study could provide data support for the quality evaluation of T. asiatica Lam. honey, as well as research ideas for the excavation of other Chinese specialty herbal honeys.

In order to investigate the quality changes in different parts of rice ball during storage at 4 ℃, rice ball was divided into outer, middle and inner parts from outside to inside, and low-field nuclear magic resonance (NMR) spectroscopy, a rice taste analyzer, an X-ray diffractometer, scanning electron microscopy (SEM) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the physicochemical and microstructural changes of the three parts of rice ball during storage. The results showed that with the increase in storage time, the moisture content of rice ball changed little, but the transverse relaxation time (T2) of each part of rice ball exhibited an overall downward trend, and the bound water was partially transformed into free water. The appearance and taste decreased significantly (P < 0.05), and the overall scores of the outer, middle, and inner layers decreased from 66, 65, and 63 to 50, 49, and 50 points, respectively. The hardness increased significantly (P < 0.05), the viscosity decreased significantly (P < 0.05), while no significant change in elasticity was observed. The concentrations of three volatile components in each part of rice ball decreased, while the concentrations of eight other volatile components increased. Rice ball starch exhibited a B-type crystalline structure, and the relative crystallinity of starch in the outer, middle and inner layers increased from 6.21%, 5.14% and 5.24% to 10.62%, 9.99% and 9.23%, respectively. The reticular structure in the cross-section of rice ball collapsed and the pores became heterogeneous in size. At the same storage time, the difference between the outer and inner layers of rice ball was the greatest, and the outer layer was more seriously aged and deteriorated when compared with the inner layer. The results of the study can provide a theoretical basis for the maintenance and improvement of rice ball quality.

With Polygonatum cyrtonema tender buds as subjects, Polygonatum cyrtonema tender bud tea was prepared using the technology for processing flat green tea after fixation by microwave, pan frying and steaming, respectively. The effects of different fixation methods on the quality of Polygonatum cyrtonema tender bud tea was then explored through physicochemical composition, color and gloss of tea broth, volatile aroma component analysis and organoleptic evaluation. The results showed that the Polygonatum cyrtonema tender bud tea prepared by microwave fixation not only presented good organoleptic properties, but also had the highest contents of water extract, soluble sugar, tea polyphenols and total flavonoids, 48.04%, 14.49%, 1.32% and 1.66%, respectively. A total of 84 volatile olfactory compounds were detected in Polygonatum cyrtonema tender bud tea prepared by the three different fixation methods, mainly consisting of aldehydes (12 types), ketones (11 types), olefins (10 types), alcohols (8 types) and esters (8 types). There were 10, 12 and 7 key aroma components in Polygonatum cyrtonema tender bud tea with microwave, pan frying and steaming fixation, respectively. Among them, ethyl butyrate was a unique key aroma component to microwave fixation, while heptanal, pentanal, hexanal and 1-pentanol were the key aroma components unique to pan frying fixation. Overall, there are differences in the quality of Polygonatum cyrtonema tender bud tea prepared by different fixation methods, among which microwave fixation is more suitable for the preparation of Polygonatum cyrtonema tender bud tea.

Beer, as an ancient and widely consumed alcoholic beverage, holds a rich cultural heritage and history. In recent years, fruit beer has gained significant attention as a distinct beer type produced by incorporating fruit juice into traditional beer ingredients. This study employed headspace solid-phase microextraction–gas chromatography–mass spectrometry techniques, redundancy analysis, and orthogonal projections to latent structures discriminant analysis to analyze the sensory evaluation, physicochemical properties, organic acids, and volatile organic compounds (VOCs) of loquat beer with different proportions of loquat juice. The results shown that the addition of an appropriate amount of loquat juice (40%) enhanced the overall sensory quality of the beer; as the proportion of loquat juice increased, the contents of malic acid and tartaric acid significantly increased (p < 0.05). A total of 100 VOCs were identified, among which 23 key VOCs (VIP > 1, p < 0.05) represented the most important characteristic flavor components in loquat beer based on their odor activity value (OAV). This study holds significant importance for the value-added processing and economic development of loquat. [ABSTRACT FROM AUTHOR]

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Lysimachia foenum-graecum Hance (LF) has a special fragrance due to its volatile components (VCs). However, this fragrance, which might be related to the changes in VCs and contents, is obviously disparate across LF samples from different storage times and regions. In order to investigate the differences in VCs of LF from different storage times and regions, a headspace-gas chromatography-ion mobility spectrometry technique was proposed and applied. The Gallery plots of different samples showed significant differences. According to the fingerprints, a total of 29 compounds with significant differences were identified. Furthermore, 1,8-cineole, 2-octanone, heptanal monomer, and 2-methylpropa might be the key components for origin identification, while phenylacetaldehyde, 2-ethylfuran, 2-pentyl furan monomer, gamma-butyrolactone monomer, and maltol might be the key components that make LF more fragrant after storage. Besides, the principal component analysis initial solution to original variables demonstrated that the two principal components accounted for 51 and 22% of the total variance, respectively. Similarity analysis showed the similarity within the individual groups was above 90% excluding 1A and 2E, while it was only 60 to 70% between the groups. The research results provide a non-destructive method without pretreatment for LF from different origins and different storage times and also provide a scientific basis for the application of LF. [ABSTRACT FROM AUTHOR]

BACKGROUND: Biogenic amines (BA) are hazardous components in Huangjiu (HJ). To ensure the quality of Dangshen Huangjiu (DSHJ), an orthogonal experiment L9 (33) was proposed to optimize the process by the main brewing factors (pre‐fermentation temperature, pre‐ and post‐fermentation time) that may affect BA and functional factors in DSHJ. DSHJ was produced with low BA content and high functional factors. Gas chromatography–ion mobility spectrometry combined with a multivariate statistical method (GC‐IMS‐MSM) was used to analyze the volatile components in the brewing process of DSHJ. RESULTS: The optimum brewing process parameters of DSHJ were as follows: pre‐fermentation temperature, 28 °C; pre‐fermentation time, 9 days; post‐fermentation time, 18 days. The average content of BA in DSHJ was 33.12 mg L−1, and the sensory score, total phenol content and DPPH free radical scavenging rate of DSHJ were significantly higher than those of HJ. A total of 14 esters, 7 acids, 7 alcohols, 1 ketone, 5 aldehydes and 1 pyrazine in DSHJ and HJ were identified by GC‐IMS. There were no significant differences (P > 0.05) in DSHJ and HJ in the soaking rice and saccharification stage. 11 components, such as ethyl acetate, and 12 components, such as acetic acid, were the different components of HJ and DSHJ in pre‐fermentation and post‐fermentation stages, respectively. In the post‐fermentation stage, the contents of 8 components in DSHJ such as ethyl acetate were higher than in HJ. CONCLUSION: The preparation process parameters of DSHJ optimized by orthogonal experiments can ensure that DSHJ has the advantages of low BA content, high total phenol content and good antioxidant activity. Sensory score and GC‐IMS‐MSM analysis found that DSHJ prepared using the optimal process had the characteristics of good taste and rich aroma. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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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.)

Not from concentrate (NFC) orange juice is processed directly from the fresh orange after cleaning, sterilized and aseptically filled, because it does not go through the process of concentration, reduction and preparation, so as to maintain the original flavor and nutrition of the fruit. Sterilization is the most significant processing step in juice production, which can effectively prolong the shelf life of citrus juice through killing microorganisms. Currently, pasteurization is a kind of widely used thermal sterilization techniques in the industry and is also widely used in the manufacture of liquid foods. However, high temperatures inevitably have some negative effects, such as causing deterioration of color and even odor, changing the physicochemical properties, and reducing the heat-sensitive nutritional and functional components in the juice, which may be detrimental to the health of consumers. Therefore, there is an urgent need to systematically compare the influences of different sterilizations on the quality of NFC orange juice and select suitable sterilization methods for processing high-quality NFC juice. Thermosonication (TS) technology, as a low heat sterilization technology, has been widely concerned in the sterilization of liquid food. In order to evaluate the efficiency of TS on the quality of NFC orange juice, the effects of TS (600 W, 60 ℃, 13 min) on the microorganisms, color, limonin, nomilin, vitamin C, total phenol, total flavonoid content and antioxidant activity of NFC orange juice were investigated during storage at low temperature for 35 days compared to the traditional pasteurization (70 ℃, 15 min), and the changes in volatile compounds of NFC orange juice with traditional pasteurization and TS were also analyzed by GC-MS. The results showed that both treatments effectively ensure the microbiological safety of NFC orange juice during storage. The sugar and acid components of NFC orange juice were stable during storage, and TS treatment did not affect the taste of NFC orange juice. Compared with the traditional pasteurization group of NFC orange juice, TS treatment improved the turbidity stability of orange juice. With the extension of storage time, TS treatment increased the L*, a* and b* values. However, the ΔE* values were all less than 1.00, the color difference could not be perceived, and the BI value decreased by 12.50% ～16.67%. The loss rate of Vc in NFC orange juice was reduced by 10.52% of TS group. The contents of total phenol and total flavone of TS group were 1.00-1.06 times of those in the traditional pasteurization group. The limonin content decreased by 17.37%～ 56.62% and nomilin content decreased by 9.32%～ 63.85%, respectively. The DPPH free radical scavenging ability and FRAP total antioxidant capacity were 1.09～1.21 times and 1.11～1.70 times that of pasteurization, respectively. GC-MS analysis identified 49 volatile compounds. The traditional pasteurization process produced 1-octene-3-ol, 2-octene-1-ol, 2-octyne-1-ol, ethyl butyrate, (E)-2-octenal, (E)-2-nonenal, (E)-2-heptenal, creinaldehyde, 6-methyl-5-heptene-2- ketone and butyric acid in the NFC orange juice, which were the mainly volatile components that caused the hot odor of NFC orange juice, but TS effectively inhibited to produce these volatile components in NFC orange juice, thus avoiding the hot odor of the juice. Therefore, TS was better than traditional pasteurization for preserving the nutritional and sensory quality of NFC orange juice. It was suggested that TS might be a promised and alternative sterilization for NFC orange juice. The research can provide theoretical basis and technical parameters for further improving the application of NFC orange juice. [ABSTRACT FROM AUTHOR]

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In order to investigate the impact of glutathione-enriched inactive dry yeast (g-IDY) on the co-fermentation process of Torulaspora delbrueckii and Saccharomyces cerevisiae, different contents of g-IDY (0, 20, 40, and 100 mg/L) were added to the simulated liquid for fermentation. The yeast quantity, reducing sugar content, and ethanol volume fraction in the fermentation system were determined every 24 h. Nonlinear fitting of the measured values was carried out using classical Logistic, SGompertz, Boltzmann, and DoseResp models. Additionally, the aroma components of the wine were analyzed by GC-MS. The results indicate that the Logistic model performs best in terms of yeast growth kinetics, whereas the DoseResp and Boltzmann models exhibit the same fitting performance for reducing sugar consumption, both superior to the Logistic model, and the Boltzmann model shows the best-fitting performance for ethanol production. All optimal models have fitting coefficients (R2 values) above 0.99, demonstrating that different contents of g-IDY can effectively complete fermentation. Furthermore, all three fitting models can effectively describe the fermentation process using g-IDY. The use of g-IDY can increase the content of ethyl phenylacetate and phenylethanol, which can be employed to enhance the aroma of wine. [ABSTRACT FROM AUTHOR]

Taking the traditional fermented watermelon soybean paste from Henan as the research object, the volatile components of the paste were analyzed by HS-GC-MS. The effects of equilibrium temperature, equilibrium time, vibration frequency and the amount of sodium chloride on the volatile compounds were investigated by single factor experiments. The results showed that the optimal conditions were as follows: equilibrium temperature, 90 °C ; equilibrium time, 50 min; vibration frequency, 6 times per second; no sodium chloride added. Under these conditions, 10 classes and 82 kinds of volatile compounds were identified in naturally fermented watermelon soybean paste, including 12 alcohols, 10 esters, 14 olefins, 6 aldehydes, 8 ketones, 4 ethers, 1 acid, 10 alkanes, 7 nitrogen-containing compounds and 10 other compounds. The relative contents of alkenes, aldehydes and alcohols were relatively high, accounting for 23.848%, 22.537% and 19.743%, respectively. The sum of these three kinds accounted for 66.12% of the total volatile components, followed by esters and ketones (accounting for 11.945% and 6.839%, respectively). It can be concluded that the top three kinds of compounds play a vital role in the characteristic flavor of Henan traditional watermelon soybean paste. [ABSTRACT FROM AUTHOR]

The drying process employed for camellia seeds has a significant impact on the quality of camellia seed oil (CO), but research on its influence on the flavor of CO is limited. This study investigated the effects of two typical drying processes, sun-drying and hot-air-drying, on the volatile composition of CO using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) technology. The results revealed that the CO obtained from hot-air-drying seeds exhibited a higher content of saturated fatty acids, while the levels of unsaturated fatty acids decreased. Additionally, the acid value and peroxide value of the CO obtained from hot-air-drying seeds were also elevated. GC-IMS analysis detected a total of 53 volatile compounds (including monomers and dimers) in the CO. Notably, aldehyde compounds exhibited the highest relative content (38.56–40.75%), followed by alcohols (32.14–38.01%), acids (4.86–14.58%), and esters (3.61–17.73%), while ketones exhibited relatively lower content (2.33–3.75%). The fingerprint profiles indicated that most of the flavor compounds exhibited differences in their content between the two samples. Specifically, the relative abundance of complex aldehyde and ester compounds was higher in the hot-air-dried sample compared to the sun-dried one, while the relative content of acid compounds decreased significantly. The relative odor activity value (ROAV) method identified hexanal as the most important key aroma component in both oil samples. The fingerprint profiles combined with principal component analysis (PCA) demonstrated that GC-IMS can effectively distinguish samples obtained from different drying treatments. Therefore, through the adjustment of drying methods, CO with various flavor characteristics can be obtained. This study provides valuable theoretical and technical references for CO production and flavor research. [ABSTRACT FROM AUTHOR]

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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.)

Sonchus oleraceus L. is a leafy vegetable that is usually consumed in the area of the Mediterranean and is a frequently used traditional herb to treat a variety of ailments. Previous studies deduced the potent antioxidant and cytotoxic functions of the different extracts and isolated compounds from S. oleraceus. The current study represents the first instance of chemical profiling and bioactivities of the extracted essential oil (EO) of S. oleraceus. The present investigation set out to identify the chemical components of this EO by means of Gas Chromatography with Flame Ionization Detector (GC-FID) and Gas Chromatography-Mass Spectrometry (G004-MS) techniques; assess the oil's antioxidant potencies through 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate (ABTS) assays; and evaluate the oil's cytotoxic impact against HepG2 cancer cell lines. The GC-MS chemical profiling revealed the identification of 23 components representing 97.43% of the total oil mass within abundant cyclic ketones (20.15%), nonterpenoidial hydrocarbons (28.77%), and sesquiterpenes (42.19%). The main components were n-nonadecane (28.77%), trans-caryophyllene (23.73%), trans-methyl dihydrojasmonate (19.55%), and cis-cadina-1,4-diene (9.44%). In a dose-dependent manner, this EO demonstrated antioxidant capacities on DPPH and ABTS, with IC50 values of 609.35 and 804.16 µg/mL, respectively, compared to ascorbic acid. Using doxorubicin as a reference therapy, the MTT assay findings revealed that this oil had remarkable inhibitory effects on the proliferation of HepG2 cancer cell lines, with an IC50 of 136.02 µg/mL. More studies were recommended for further investigation of new biological roles for this oil and its main components, along with the construction of action mechanisms based on chemical components. [ABSTRACT FROM AUTHOR]

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