Search Results (435)

In this study, inter-brand variations in volatile flavor compound profiles of four lager beers were systematically investigated by integrating sensory evaluation with GC-MS, GC×GC-TOF-MS, and GC-O-MS. A total of 594 volatile compounds were identified, of which 71 with odor activity values (OAV) ≥ 1 were found to contribute directly to aroma expression. Additionally, 59 compounds with taste activity values (TAV) ≥ 1 were identified and may also contribute to taste perception. Furthermore, 53 aroma-active compounds were confirmed through GC-O-MS, providing additional evidence for their sensory contribution. Partial least squares discriminant analysis (PLS-DA), correlation analysis, and flavor addition experiments revealed brand-specific differential flavor compounds. Ultimately, twenty key differential flavor compounds, encompassing esters, alcohols, aromatic compounds, acids, lactones, and others, were confirmed to contribute to fruity, floral, burnt, and sweet notes. Phenethyl alcohol, with concentrations varying from 1377.1 mg/L in QD to 3297.5 mg/L in HR, showed a more than 2.4-fold difference across brands and was strongly associated with fruity (r = 0.553) and floral (r = 0.564) aroma. These compounds acted in combination to shape distinct aroma profiles. This study provides a molecular-level basis for understanding lager beer flavor and offers practical guidance for targeted flavor modulation in brewing. Full article

White tea quality is primarily determined by its chemical composition, which varies significantly among cultivars. This study aimed to elucidate the chemical basis underlying quality differentiation in Baimudan white tea produced from three major Fujian tea cultivars: “Zhenghe Dabaicha” (ZHDB), “Fuan Dabaicha” (FADB), and “Fuding Dahaocha” (FDDH). Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), liquid chromatography–mass spectrometry (LC-MS), and quantitative descriptive analysis (QDA) were employed to characterize volatile compounds, amino acids, and saccharides. Odor Activity Values (OAVs) and Taste Activity Values (TAVs) were calculated to identify key contributors to sensory perception. Results showed that theanine, glutamic acid, asparagine, and serine were the primary contributors to umami taste, especially in ZHDB and FADB. Sweetness differences were largely due to sucrose, serine, and asparagine. OAV analysis further identified 22 critical aroma compounds: methyl salicylate, linalool, and β-ionone predominantly imparted floral notes, while β-ocimene, benzaldehyde, and geraniol enhanced sweet and fruity aromas. In contrast, (Z)-3-hexenol, (Z)-3-hexenal, and (E)-2-hexenal contributed grassy and refreshing characteristics, together defining the unique aroma profiles of each cultivar. This study provides an integrated chemical and sensory framework for understanding white tea quality variation, offering a theoretical basis for targeted flavor modulation. Full article

The aim of this work was to systematically evaluate the effects of Lion’s Mane Mushroom powder (LMM, 0–40%) on the physicochemical properties, structural characteristics, and flavor profile of soy protein isolate-based high-moisture meat analogues (HMMAs). Optimal incorporation of 20% LMM significantly enhanced product quality by acting as a secondary phase that inhibited lateral protein aggregation while promoting longitudinal alignment, achieving a peak fibrous degree of 1.54 with dense, ordered fibers confirmed by scanning electron microscopy. Rheological analysis showed that LMM improved viscoelasticity (G′ > G″) through β-glucan; however, excessive addition (≥30%) compromised structural integrity due to insoluble dietary fiber disrupting protein network continuity, concurrently reducing thermal stability as denaturation enthalpy (_ΔH) decreased from 1176.6 to 776.3 J/g. Flavor analysis identified 285 volatile compounds in HMMAs with 20% LMM, including 98 novel compounds, and 101 flavor metabolites were upregulated. The mushroom-characteristic compound 1-octen-3-ol exhibited a marked increase in its Relative Odor Activity Value of 18.04, intensifying mushroom notes. Furthermore, LMM polysaccharides promoted the Maillard reaction, increasing the browning index from 48.77 to 82.07, while β-glucan induced a transition in protein secondary structure from random coil to β-sheet configurations via intramolecular hydrogen bonding. In conclusion, 20% LMM incorporation synergistically improved texture, fibrous structure, and flavor complexity—particularly enhancing mushroom aroma. This research offers valuable insights and a foundation for future research for developing high-quality fungal protein-based meat analogues Full article

This study aimed to systematically characterize the volatile organic compound (VOC) profiles of safflower (Carthamus tinctorius L.) from eight major production regions, providing a scientific basis for quality evaluation and geographical traceability. VOC profiling was conducted using gas chromatography–ion mobility spectrometry (GC–IMS), and regional differences were assessed through multivariate statistical analyses, including Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS–DA), Euclidean distance, and hierarchical clustering. Key differential compounds were identified by variable importance in projection (VIP) and relative odor activity value (ROAV) analyses, with aldehydes and esters emerging as the primary contributors to the discrimination of samples across regions. VOC fingerprints of safflower were further established, and a combined VIP–ROAV strategy was proposed for the screening of characteristic compounds. These findings provide a reliable reference for safflower quality control and offer practical guidance for its geographical authentication in the food industry. Full article

The persistent issue of odor nuisance poses significant challenges to the sustainable development of livestock farming. While previous studies have primarily focused on individual gas concentrations, a comprehensive understanding of overall odor impact based on human perception remains limited. This study introduces a novel perspective by employing the odor activity value (OAV)—calculated from the ratio of gas concentration to its olfactory threshold—to evaluate the actual odor contribution of various compounds. Through a meta-analysis of data from 123 papers, we systematically assessed odor emission characteristics and mitigation strategies across different manure management stages. The results indicated that ammonia (NH₃) (with maximum concentration of 8056 ppm) and hydrogen sulfide (H₂S) (with maximum concentration of 20,057 ppm) were the most concentrated odor components in the whole manure management links. However, considering the olfactory threshold, trimethylamine (TMA) (with OAVmax 380800), H₂S (with OAVmax 48919512), butyric acid (with OAVmax 801684), and aldehydes (with OAVmax 11707) played major odor-causing roles. Notably, biological methods (83%), covering (77%), and additives (39%) were the most efficient odor mitigation strategies in the barn, manure storage, and manure treatment link, respectively. Therefore, employing the OAV-based approach is crucial for identifying priority pollutants and developing targeted control strategies across different livestock species and management stages, ultimately guiding more effective odor mitigation and healthier cohabitation. Full article

Floral–fruity aroma Pu-erh tea (FFAPET) is highly valued by consumers for its distinctive and appealing fragrance. This study conducted a comprehensive investigation into the volatile components of FFAPET using advanced analytical techniques, including GC-O-MS, GC-MS/MS, aroma recombination, and omission tests. Compared with traditional stale aroma Pu-erh tea, FFAPET exhibited higher levels of alcohols and alkenes. Through GC-O-MS combined with OAV analysis, 10 key active-aroma compounds were identified in representative FFAPET samples. These compounds included (E, E)-2,4-heptadienal, phenylethyl alcohol, geraniol, (E, Z)-2,6-nonadienal, (Z)-4-heptenal, 2-phenethyl acetate, 2,2,6-trimethylcyclohexanone, D-limonene, β-ionone, and linalool, all of which made significant contributions to the development of the characteristic floral–fruity aroma profile. Tests involving aroma recombination and omission further confirmed that seven of these odorants played essential roles in defining the overall aroma of FFAPET. These findings offer valuable theoretical insights for the enhancement and regulation of Pu-erh tea flavor, particularly for the optimization of the floral–fruity aroma characteristics. Full article

Protein stabilization in white wines commonly involves bentonite fining, yet the influence of bentonite type, dosage, and pre-fermentative treatment on wine composition and fermentation remains underexplored. This study assessed the effects of pre-fermentative additions of sodium and calcium bentonites at three dosage levels (24, 48, and 72 g/hL) on the fermentation kinetics, protein (heat) stability, and chemical and aromatic composition of Chardonnay wines under commercial winemaking conditions. Sodium bentonite at 72 g/hL achieved near-complete protein stabilization (ΔNTU = 3), while all calcium bentonite treatments required significantly higher cumulative dosages (up to 216 g/hL). Pre-fermentative bentonite additions led to modest reductions in primary amino nitrogen (up to 13.2 mg/L), resulting in extended alcoholic fermentation durations by up to 33 h and variable delays in malolactic fermentation across treatments. Volatile ester analysis revealed limited sensory impact, with isoamyl acetate showing the greatest reduction (up to −2.8 odor activity value; −39%) at higher bentonite levels, whereas ethyl decanoate remained largely unaffected. Overall, the pre-fermentative addition of sodium bentonite at 72 g/hL provided an effective strategy to reduce the need for post-fermentation fining while preserving key chemical and aromatic attributes of Chardonnay wine. Full article

In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji exhibited pronounced fruity characteristics. Yirgacheffe had a prominent roasted aroma, and Baoshan stood out for its stronger woody and caramel notes. The analysis employed solvent-assisted flavor evaporation (SAFE), gas chromatography–mass spectrometry/olfactometry (GC-MS/O), and high-performance liquid chromatography (HPLC). A total of 85 aroma compounds were identified, with furans, ketones, and pyrazines being the predominant contributors to roasted, nutty, and caramel aromas. Key aroma-active compounds, including furfural, guaiacol, and furaneol, exhibited the highest flavor dilution (FD) factors (up to 2187) and odor activity values, highlighting their pivotal roles in coffee aroma, with 4-vinyl-2-methoxyphenol (OAV = 761 in GL) and furaneol (OAV = 250 in BS) being particularly influential. Recombination and omission experiments validated the significance of these compounds. Non-volatile analysis revealed distinct differences in organic acids and chlorogenic acid content, with Colombia samples showing higher quinic acid levels, likely due to roasting-induced degradation. These findings provide a theoretical basis for understanding coffee flavor diversity and offer insights for quality assessment and origin identification. Full article

Objectives: This study systematically compared the differences in egg quality between the BIAN chicken, an indigenous breed of Shanxi Province, and the Hy-Line Brown, a commercial breed, through the integration of non-targeted metabolomics and volatile flavoromics methods. Methods: A total of 675 metabolites and 84 volatile flavor compounds were identified in eggs from 300-day-old laying hens using LC-MS and GC × GC-TOF MS techniques. Results: BIAN chicken eggs exhibited notable advantages in flavor quality. The relative odor activity value (ROAV) of 1-octen-3-ol, a key flavor component, was 27.01 in BIAN compared with 13.46 in Hy-Line Brown, contributing to the characteristic mushroom aroma of BIAN eggs. Furthermore, the levels of heptaldehyde, 2-pentylfuran, and styrene in BIAN chicken eggs were significantly elevated, contributing to its characteristic flavor profile. Metabolomic analysis identified 40 breed-specific metabolites in BIAN chicken, with 21 up-regulated and 19 down-regulated. These metabolites were primarily involved in biological processes such as α-linolenic acid metabolism, cholesterol metabolism, and unsaturated fatty acid biosynthesis, highlighting the distinctive lipid metabolism regulation in BIAN chicken. Sensory evaluation based on relative odor activity values (ROAV) demonstrated that BIAN chicken eggs exhibited enhanced sweet, fruity, herbal, and citrus aromas, which correlated with the enriched lipid metabolism pathways. Conclusions: This study elucidates the molecular basis of distinctive egg quality characteristics in local chicken breeds, offering a scientific rationale for the conservation and utilization of indigenous breeds and the documentation of their unique metabolic and sensory properties. Furthermore, it furnishes a theoretical framework for understanding breed-specific flavor development and provides baseline data for future genetic selection and nutritional intervention strategies. Full article

Houttuynia cordata is an Asian culinary herb with a characteristic fishy aroma. The most odor-active compounds, which had previously been identified by a comparative aroma extract dilution analysis applied to fresh rhizomes and leaves, were quantitated by GC–MS or GC–FID. Results revealed 23 and 22 compounds with odor activity values (OAVs) > 1, i.e., their concentrations exceeded their odor threshold concentrations, in rhizomes and leaves, respectively. Of these, myrcene (geranium leaf-like) and 3-oxododecanal (metallic, soapy, fishy) showed the highest OAVs. Aroma reconstitution and omission tests revealed that 3-oxododecanal is key to the characteristic fishy note. Results on the effect of tissue disruption suggested that 3-oxododecanal was already present in the intact H. cordata plant and released upon mechanical impact. Full article

Woody raw materials of wood-based panels like fiberboard and particleboard are one of the primary sources of product odor and one of the indicators affecting the comprehensive health risk assessment of wood-based panel products. This study employed Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) to investigate the odorant composition and odor characteristics, including Total Odor Concentration (TOC), odor intensity (OI), odor activity value (OAV), and risk value (RV), of 22 wood species commonly used in fiberboard and particleboard production in China. This research identified the major odor-active compounds in wood and provided recommendations for selecting wood raw materials suitable for low-odor fiberboards and particleboards produced by integrating RV and toxicity classification data. The results showed that the main compound types influencing wood odor in 22 wood species were predominantly terpenes, aldehydes, and alcohols. Woods of Cinnamomum, Machilus, and Pinus contained a higher number of dominant odor compounds (OAV > 1 and OI ≥ 3). Wood with stronger odor intensity included Cinnamomum, Pinus, Machilus, Bischofia, and Saurauia. The total RV of Cinnamomum, Pinus, Machilus, Cunninghamia, and Bombax wood exceeded one, necessitating special attention when used as raw materials for wood-based panels. Camphor in Cinnamomum and Machilus wood was the most concentrated odorant, followed by 3-Carene in Pinus wood. Odorants with high OAV included Longifolene, δ-Cadinene, Terpinen-4-ol, 2-Nonenal, γ-Terpinene, d-Limonene, 3-methyl-Butanal, Octanal, α-Pinene, Hexanal, D-Camphor, and trans-Calamenene. Odorants with high RV included terpenes, alcohols, aldehydes, and ketones, such as Camphor, 3-Carene, Eucalyptol, α-Terpineol, β-Pinene, α-Santalene, δ-Cadinene, Safrole, Longifolene, and d-Limonene. Focusing on the reduction and control of these odor-active compounds represents a primary approach to mitigating odors in fiberboard and particleboard products. However, addressing health risks associated with product odors requires additional attention to four specific substances: Safrole, Camphor, Eucalyptol, and α-Terpineol. Although the total RV for the five wood species exceeds one, this does not necessarily mean the final wood-based panel product’s RV exceeds one, as it also depends on the influence of the production process. Therefore, further research should be conducted to investigate the effects of various process parameters in wood-based panel production on the odor compounds present in the final panels. From a comprehensive perspective, considering the overall odor characteristics of wood volatiles, all 18 wood species (Salix, Populus, Rhaphiolepis, Ligustrum, Prunus, Fagus, Pterocarya, Firmiana, Celtis, Cunninghamia, Bombax, Bischofia, Ficus, Saurauia, Eucalyptus, Aleurites, Melia, Bridelia) are suitable for the production of low-odor fiberboards and particleboards. Full article

Wood, as the oldest natural polymer composite material on Earth, holds significant importance in the era of carbon neutrality and serves as an irreplaceable core material in the furniture and construction industries. As a primary raw material for furniture, wood-based lignocellulosic boards have drawn increasing consumer attention due to their odor characteristics. In order to achieve the determination of odor compounds in lignocellulose-based panels, this study established a method combining dynamic headspace sampling (DHS), gas chromatography–mass spectrometry (GC–MS), and odor activity value (OAV) analysis. To address the wide concentration range of odor compounds in lignocellulose-based panels, a three-level standard curve was established to meet the detection of odor substances in common lignocellulose-based panels. The favorable conditions for each factor were as follows: sheet-shaped samples, TENAX-TA adsorbent, 20 mL headspace vials, and a split ratio of 25:1. The method demonstrated good linearity within the range of 0.002–15 mg/m³, with recovery rates ranging from 94.74% to 103.44%. The method was applied to analyze commercially available particleboard, fiberboard, and plywood. A total of 33 odor components were detected. The results indicated that aldehyde contributed significantly to the odor of particleboard, acids were the main contributors to the odor of fiberboard, and terpenes dominated the odor of plywood. The established method is suitable for the qualitative and quantitative analysis of odor compounds in lignocellulose-based panels and provides reliable technical support for tracing, identifying, and controlling odors in these materials. Full article

Cannabis sativa L. is an aromatic medicinal plant with various biologically active classes of compounds such as cannabinoids, polyphenols, and terpenes. Unlike the widely investigated inflorescence and leaf, the stembark of C. sativa has been overlooked regarding its medicinal potential. This study, therefore, was aimed at determining the chemical composition and antioxidant activity of the essential oils (EOs) obtained from the fresh and dried stembark of two C. sativa cultivars, Lifter and Cherrywine, grown in Komga, South Africa, with a view to ascertaining the more promising cultivar. The chemical profiles of the hydro-distilled EOs were analyzed by gas chromatography-mass spectrometry (GC-MS), while an in vitro antioxidant activity assessment of the EOs was performed using DPPH and H₂O₂ spectrophotometric methods. The identified constituents from the EOs were molecularly docked against NOX2, a protein implicated in oxidative stress. The afforded EOs were colorless with a mild skunk-like odor. A total of thirty-two constituents were identified in both fresh and dry oils from the Lifter cultivar while the Cherrywine cultivar contained a total of forty-two constituents. The EOs of both cultivars contained twenty compounds, notably Cannabidiol (0.25–85.03%), Caryophyllene oxide (1.27–19.58%), Caryophyllene (0.64–16.61%), Humulene (0.37–8.15%), Octacosane (3.37–6.55%), Humulene-1,2-epoxide (0.45–5.78%), Nerolidol (0.32–4.99%), Palmitic acid (1.45–4.45%), Tetracosane (1.75–2.91%), Dronabinol (0.86–2.86%), Cannabinol (0.54–1.64%), 7-epi-γ-eudesmol (0.53–1.00%), Guaiol (0.37–0.66%), Linoleic acid (0.22–0.60%), γ-Selinene (0.15–0.48%), β-Eudesmol (0.34–0.50%), and Linalool (0.24–0.30%). The dried Lifter stembark oil (DLSO) gave the best antioxidant activity among the four investigated cannabis oils, exhibiting the lowest IC₅₀ values of 21.68 ± 1.71 and 26.20 ± 1.34 µg/mL against DPPH and H₂O₂ radicals, respectively. The notable antioxidant activity of the DLSO may be attributed to the higher number (30) of constituents compared to the fresh Lifter stembark oil (LSO) with 11 constituents. Additionally, the DLSO showed a unique chemical profile comprising monoterpenes, oxygenated and hydrocarbon sesquiterpenes. Further in silico studies on the putative constituents in the Lifter cultivar revealed Cannabinol, Cannabidiol, and Linalool as the promising constituents based on their higher binding energy scores of −9.7, −8.5, and −6.5 kcal/mol, respectively, compared to L-Ascorbic acid (−5.7 kcal/mol). It can be inferred from this study that the EOs from the stembark of C. sativa contain promising compounds, such as Cannabinol, Cannabidiol, and Linalool, which might be responsible for the displayed antioxidant activity of the oils. Thus, the study findings underscore the biological importance of C. sativa stembark in the management of oxidative stress-related conditions. Full article

A prepared dish needs to be reheated before eating, and various reheating methods affect its flavor quality. This study evaluated the influence of stir-frying reheating, steaming reheating and microwave reheating on moisture content, lipid oxidation and flavor profiles of prepared beef with tangerine peel. Stir-frying reheating samples obtained a higher moisture content and the highest thiobarbituric acid reactive substance value. Fifty-seven volatile compounds were identified by gas chromatography–mass spectrometry, of which fifteen compounds were considered as odor-active compounds with an odor activity value > 1. Aldehydes were the most prominent contributors to the aroma of reheated samples. Results revealed that stir-frying reheating samples had the most varieties of odor-active compounds, and the odor activity values of most of them were relatively higher. The heatmap analysis based on the odor activity values indicated that the stir-frying reheating process could maintain the original flavor of samples. A total of fifty-two volatile organic compounds were identified by gas chromatography–ion mobility spectrometry, and the principal component analysis revealed that the three reheated samples could be well distinguished from each other. Moreover, the content of free amino acids and nucleotides in stir-frying reheating samples was higher than that in other reheated samples. In conclusion, different reheating treatments affected the flavor quality of beef samples, and stir-frying process was better to obtain the aroma and taste characteristics of samples. The results of this study could provide useful information about the appropriate reheating method of a dish of prepared beef with tangerine peel for consumers, caterers and industrial production. Full article

Commercial fruit juices are categorized into juice not from concentrate (JNFC) and juice from concentrate (JFC). Tomato juice is one of the most popular vegetable juices, and its aroma is an important factor in evaluating its quality. However, differences in the aroma characteristics of JNFC and JFC tomato juices have not been clearly identified. This study aimed to investigate the volatile organic compounds (VOCs) involved in distinguishing between JNFC and JFC using commercially available tomato juices. Furthermore, the effect of concentration on the VOC composition was evaluated using different procedures. Twenty-three commercial tomato juices were prepared for analysis of VOCs using headspace solid phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS). Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to discriminate the samples into JNFC and JFC groups. JNFC contained 43 VOCs, which was more than twice that contained in JFC, and the quantitative variation was larger in JNFC than in JFC. In particular, the JNFC group contained significantly more alcohol and phenol compounds. On the other hand, the JFC group contained more formyl pyrrole and Strecker aldehydes. Additional GC-MS/olfactometry (GC-MS/O) and odor active value analyses indicated that (Z)-3-hexenol and 3-methylbutanal were the best VOCs to distinguish between the JNFC and JFC groups. Furthermore, different concentration procedures, including heating concentration (HC), decompression concentration (DC), and freeze drying (FD), were performed, and the corresponding VOCs were compared. HC and DC reduced the levels of most of the compounds to the levels seen in commercial JFC. These results indicate that the concentration procedure is an important processing stage, in addition to the break process, that determines the quality of tomato juice. Full article