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Zhao C, Liu X, Tian H, Li Z. Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and in silico approaches. Food Chem X 2024; 23:101556. [PMID: 39007118 PMCID: PMC11245994 DOI: 10.1016/j.fochx.2024.101556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 06/09/2024] [Accepted: 06/12/2024] [Indexed: 07/16/2024] Open
Abstract
This study aimed to identify the key volatile compounds in two types of processed arabica coffee husk tea, elucidate their olfactory characteristics, and investigate their antioxidant and anti-inflammatory activities. Sensory evaluation indicated differences between the two groups. A total of 64 and 99 compounds were identified in the C and FC groups, respectively, with 5 identified as key aroma compounds (ROAV≥1). Molecular simulations indicated that four common key aroma compounds were successfully docked with OR1A1 and OR5M3 receptors, forming stable complexes. Furthermore, 14 volatile compounds interacted with 140 targets associated with oxidation and inflammation, linking to 919 gene ontology (GO) terms and 135 kyoto encyclopedia of genes and genomes (KEGG) pathways. Molecular simulations revealed that these volatile components showed antioxidant and anti-inflammatory effects by interacting with core receptors through several forces, including van der Waals, Pi-alkyl, and Pi-cation interactions and hydrogen bonds.
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Affiliation(s)
- Chunyan Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Xiuwei Liu
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
| | - Hao Tian
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
| | - Zelin Li
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
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Yoon S, Jeong H, Jo SM, Hong SJ, Park H, Ban Y, Youn MY, Shin EC. Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions. Food Chem 2024; 446:138907. [PMID: 38452508 DOI: 10.1016/j.foodchem.2024.138907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 02/27/2024] [Accepted: 02/28/2024] [Indexed: 03/09/2024]
Abstract
This study investigated the effects of oven-roasting temperature (160, 180, and 200 ℃) and time (5, 10, 15, and 20 min) on pomegranate seeds. Physicochemical properties, such as color (L*, a*, and b* values), browning index (BI), total phenolic and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, and chemosensory properties, including taste and volatile compounds, were analyzed. The L* and a* values, and level of sourness, umami, sweetness, and terpenes decreased, whereas the b* value, BI, and level of saltiness, bitterness, furan derivatives, pyrazines, and sulfur-containing compounds, increased with roasting time. The findings of this study showed that the positive roasting conditions for pomegranate seeds were 10-20 min at 160 ℃ and, 5-10 min at 180 ℃. This study is expected to be used as a primary reference for selecting the optimal oven-roasting conditions in which positive effects appear and for developing products utilizing pomegranate seeds.
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Affiliation(s)
- Sojeong Yoon
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Hyangyeon Jeong
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Seong Min Jo
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Seong Jun Hong
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Hyeonjin Park
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Younglan Ban
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Moon Yeon Youn
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Eui-Cheol Shin
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea.
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Zhu B, An H, Li L, Zhang H, Lv J, Hu W, Xue F, Liu L, He S, Li D. Characterization of Flavor Profiles of Cigar Tobacco Leaves Grown in China via Headspace-Gas Chromatography-Ion Mobility Spectrometry Coupled with Multivariate Analysis and Sensory Evaluation. ACS OMEGA 2024; 9:15996-16005. [PMID: 38617669 PMCID: PMC11007687 DOI: 10.1021/acsomega.3c09499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 03/05/2024] [Accepted: 03/14/2024] [Indexed: 04/16/2024]
Abstract
Although cigar tobacco leaves (CTLs) have a high economic value, research regarding the flavor characteristics of CTLs is currently limited. A comprehensive study of the flavor characteristics of CTLs from different regions of China was conducted by identifying their volatile-flavor-containing compounds (VFCs) and flavors. The samples were analyzed via gas chromatography-ion mobility spectrometry (GC-IMS) and sensory evaluation. Results revealed considerable differences in the VFC contents of CTLs from different regions of China, suggesting that the VFLs of CTLs could be influenced by geographical origin. Mainly, phenols, pyrazines, and aldehydes were present in the CTLs from Sichuan. High contents of esters and pyrazines were present in the CTLs from Hubei, while esters were the major components of the CTLs from Hainan. Multivariate analysis results showed the effective differentiation of samples from different geographical origins based on the GC-IMS results. Sensory evaluation revealed that the flavors of CTLs from different geographical origins were different. 1,8-Pinene, 3-methyl-3-butene-1-ol, 2,3-dimethyl-5-ethylpyrazine, 4-methyl-3-penten-2-one, and (E)-2-pentenal might serve as geographical marker compounds, indicating the geographical origin of CTLs based on the results of GC-IMS and sensory evaluation. This study may be beneficial for the trade of CTLs and the development of cigar products.
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Affiliation(s)
- Beibei Zhu
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
| | - Hongyue An
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
| | - Li Li
- Technology
Center, China Tobacco Sichuan Industrial
Co., Ltd., No. 80, Fourth
Road, Section 1 of Checheng West, Longquan District, Chengdu 610100, China
| | - Hongfei Zhang
- National
Tobacco Quality Supervision and Test Center, No. 6, Green Bamboo Street, New
and High-Tech Industrial Development District, Zhengzhou 450001, China
| | - Jinxiong Lv
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
| | - Wanrong Hu
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
| | - Fang Xue
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
| | - Lulu Liu
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
| | - Shengbao He
- National
Tobacco Quality Supervision and Test Center, No. 6, Green Bamboo Street, New
and High-Tech Industrial Development District, Zhengzhou 450001, China
| | - Dongliang Li
- Key
Laboratory of Chinese Cigar Fermentation, China Tobacco Technology
Innovation Center for Cigar, China Tobacco
Sichuan Industrial Co., Ltd., No. 80, Fourth Road, Section 1 of Checheng West,
Longquan District, Chengdu 610100, China
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Maimaitiyiming R, Zhang H, Wang J, Wang L, Zhao L, Liu B, Chen K, Aihaiti A. A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis. Foods 2024; 13:1104. [PMID: 38611408 PMCID: PMC11011859 DOI: 10.3390/foods13071104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/29/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024] Open
Abstract
Jam is a popular traditional and modern food product for daily consumption. However, the benefits of mixed jams over single-fruit jams have not been thoroughly explored, with analyses limited to superficial indices. In this study, Xinjiang special Morus nigra L. and Prunus domestica L. were used as raw materials to prepare single-fruit and mixed jams, and their differences in antioxidants, organoleptic qualities, pH, texture, and color were analyzed. The dynamics of metabolites before and after thermal processing were assessed using untargeted metabolomics. The results indicate that the main metabolites were flavonoids, terpenoids, amino acids, phenolic acids, and carbohydrates. Flavonoid metabolites changed significantly after thermal processing, with 40 up-regulated and 13 down-regulated. During storage, polyphenols were the prominent differential metabolites, with fifty-four down-regulated and one up-regulated. Volatile aroma components were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS); the aroma components E-2-hexenal, E-2-pentenal, 3-methylbutanal, 1-penten-3-ol, tetrahydro-linalool, 1-penten-3-one, hexyl propionate, isoamyl acetate, α-pinene, and propionic acid in mixed jam were significantly higher than in single-fruit jam. In this study, untargeted metabolomics and GC-IMS were used to provide a more comprehensive and in-depth evaluation system for jam analysis.
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Affiliation(s)
- Ruxianguli Maimaitiyiming
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Huimin Zhang
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Jiayi Wang
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Liang Wang
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Lei Zhao
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Bingze Liu
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Keping Chen
- Xinjiang Huize Food Limited Liability Company, Urumqi 830046, China;
| | - Aihemaitijiang Aihaiti
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
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Yuan J, Li H, Cao S, Liu Z, Li N, Xu D, Mo H, Hu L. Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS. Foods 2023; 12:4394. [PMID: 38137198 PMCID: PMC10743180 DOI: 10.3390/foods12244394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 12/02/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Ready-to-eat kiwifruit has gained significant market value in recent years due to its convenience and the increasing consumer demand for healthy ready-to-eat snacks. The volatile compound content (VOC) in ready-to-eat kiwifruit is a crucial factor determining its flavor and aroma. VOC is an important characteristic that positively affects the overall evaluation of ready-to-eat kiwifruit. In this study, we utilized gas chromatography-ion mobility spectrometry (GC-IMS) to investigate changes in the composition of VOCs in ready-to-eat kiwifruit during different storage periods (every 12 h). Our results revealed the presence of 55 VOCs in ready-to-eat kiwifruit, with alcohols, esters, and ketones being the dominant compounds responsible for the aromatic flavor. Among these compounds, methyl caproate, ethyl butyrate, and ethyl propionate provided specific fruit flavors to ready-to-eat kiwifruit, whereas esters played a secondary role. Furthermore, varying trends were observed for different compound types as the storage period increased: alcohols exhibited a decreasing trend, whereas ester products and some sulfur-containing compounds showed an increase. Additionally, fingerprint profiles of volatile compounds were established for each storage period, enabling the identification of characteristic substances. This comprehensive analysis of volatile flavor substances during the ripening of ready-to-eat kiwifruit will greatly contribute to enhancing its sensory quality, consumer appeal, and overall marketability.
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Affiliation(s)
- Jiajia Yuan
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
| | - Hongbo Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
| | - Shangqiao Cao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;
| | - Na Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;
| | - Dan Xu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
| | - Haizhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
| | - Liangbin Hu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
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Xiang Y, Lei C, Hu G, Zhou W, Li Y, Huang D. Investigation of 60Co Irradiation on the Volatile Organic Compounds from Finger Citron ( Citri Sarcodactylis Fructus) Using GC-IMS. Foods 2023; 12:3543. [PMID: 37835196 PMCID: PMC10572713 DOI: 10.3390/foods12193543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/16/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
In recent years, as the desire for a healthy lifestyle has become more widespread, consumers are gaining an increasing appreciation for safe, high-quality food. Researchers are constantly seeking new ways to protect foods from insect pests and fungi. This study used GC-IMS to analyze the volatile organic compounds and flavor characteristics of Finger Citron in response to different doses of 60Co irradiation. The principal component analysis method was used to explore the overall differences in flavor spectra, and a total of 60 compounds were identified. The fingerprints of volatile organic compounds in the samples showed that the volatile organic compounds with doses of 60Co irradiation in about 0 kGy and 5 kGy are similar, while the 10 kGy samples are quite different. The PCA results showed that the similarity between 0 kGy and 5 kGy was slightly higher, and the difference between 10 kGy and other samples was greater. Therefore, it was determined that 60Co irradiation with a 10 kGy intensity has a significant influence on the content of volatile oils components, while 60Co irradiation with a 5 kGy intensity has little effect. Irradiation technology is demonstrated as a promising method of food sterilization, but the irradiation dose and chemical composition must be taken into consideration.
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Affiliation(s)
- Yun Xiang
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (Y.X.); (C.L.); (G.H.); (W.Z.)
| | - Chang Lei
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (Y.X.); (C.L.); (G.H.); (W.Z.)
| | - Ge Hu
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (Y.X.); (C.L.); (G.H.); (W.Z.)
| | - Wei Zhou
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (Y.X.); (C.L.); (G.H.); (W.Z.)
| | - Ya Li
- School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China
| | - Dan Huang
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (Y.X.); (C.L.); (G.H.); (W.Z.)
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