Impact of postharvest ripening on peach quality: Aroma release and formation mechanism

Food Chemistry, Journal Year: 2025, Volume and Issue: 479, P. 143743 - 143743

Published: March 10, 2025

Language: Английский

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Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu

LWT, Journal Year: 2024, Volume and Issue: 194, P. 115801 - 115801

Published: Jan. 30, 2024

Daqu quality is determined by its aroma characteristics. In this study, molecular sensory techniques were used to investigate the attributes of Jiangxiangxing high temperature Daqu, resulting in development a wheel. A physicochemical and enzymatic analysis different grades revealed notable differences, especially acidity. Furthermore, volatile components various investigated with HS-SPME-GC × GC-TOFMS, identification 524 compounds belonging 11 distinct classes within Daqu. Univariate demonstrated significant differences flavor among samples diverse grades. By employing GC-O-MS ROAV≥ 0.1, comprehensive identified total 29 key active that contribute overall profile Notably, butyl acrylate (2E)-2-octenal found make substantial contributions floral fruity odor, as well linalool benzeneacetaldehyde,which sweet odor. These significantly enriched played crucial role enhancing conclusion, these results provide theoretical base for further investigation control improvement quality.

Language: Английский

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Analysis of the Flavor Code of Newly Cultivated Excellent Apple Varieties in China Using the Sensomics

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 23, 2025

"Rui Yang", Xue", and Xiang Hong" are newly cultivated apple varieties with excellent flavor. However, the key aroma-active compounds responsible for its flavor quality were unclear. This study determined characteristics of aroma among three new their parental species by Sensomics. A total 150 detected GC × GC-QTOFMS. Gas chromatography-olfactometry odor activity values indicated that 23 major contributors in different varieties. Principal component analysis orthogonal partial least-squares-discriminant results showed significant differences between parents, hexanol, hexanal, (E)-2-hexenal, 2-methylbutyl acetate, hexyl ethyl butyrate identified as differential compounds. The recombination model could well restore real characteristics, which confirmed accuracy identification quantification Omission experiments verified butyrate, isopropyl linalool, (E,E)-2,4-nonadienal, 1-octen-3-one, β-damascenone, geranylacetone provides valuable information about cultivation apples.

Language: Английский

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Postharvest fruit rot on blue honeysuckle (Lonicera caerulea L.) caused by Penicillium oxalicum newly reported in China

Crop Protection, Journal Year: 2025, Volume and Issue: unknown, P. 107195 - 107195

Published: March 1, 2025

Language: Английский

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The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics

Food Chemistry, Journal Year: 2024, Volume and Issue: 450, P. 139375 - 139375

Published: April 16, 2024

Language: Английский

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Effects and mechanisms of phytochemicals on skeletal muscle atrophy in glucolipid metabolic disorders: current evidence and future perspectives

Food Innovation and Advances, Journal Year: 2025, Volume and Issue: 4(1), P. 83 - 98

Published: Jan. 1, 2025

Language: Английский

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Metabolomic and transcriptomic analyses reveal the formation mechanism of bitter components in blue honeysuckle

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117727 - 117727

Published: March 1, 2025

Language: Английский

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Vacuum freeze drying combined with catalyzed infrared drying of chive: Effects on flavor and quality characterization

Drying Technology, Journal Year: 2024, Volume and Issue: 42(9), P. 1442 - 1455

Published: May 28, 2024

Vacuum freeze drying (VFD) combined with thermal can solve the defects of vacuum freeze-dried chives, such as faint flavor, unpleasant color, and taste. However, mechanisms for enhancing reducing lightness, improving taste through remain to be explored. In this study, effects hot air drying, infrared catalytic (VFD-CIRD) on flavor quality characteristics chive leaves stems were investigated. The results demonstrated that VFD-CIRD had richest attributed key aromas hydroxyacetone 2-ethyl-6-methylpyrazine. Combined eliminated wax layer surface leaves, which reduced lightness. Furthermore, could degrade phenolic compounds in thereby bitterness. has potential become basis industrial production high-quality dried chives.

Language: Английский

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Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis

International Journal of Gastronomy and Food Science, Journal Year: 2025, Volume and Issue: unknown, P. 101154 - 101154

Published: March 1, 2025

Language: Английский

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Evaluating Ice-Temperature Storage Efficacy on Volatile Compounds in Blue Honeysuckle (Lonicera caerulea L.) by Combining GC-IMS and GC-MS

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1205 - 1205

Published: March 29, 2025

This study evaluated the efficacy of ice-temperature storage (-1 °C) in preserving volatile compounds (VOCs) blue honeysuckle (Lonicera caerulea L.) as compared to conventional low-temperature (4 and freezing (-3 for 84 d with a 14 interval. As flavor-rich berry highly susceptible postharvest VOC loss, contents ultrastructural variations were systematically analyzed by coupling gas chromatography-ion mobility spectrometry (GC-IMS), chromatography-mass (GC-MS), transmission electron microscopy (TEM). GC-IMS GC-MS detected 25 62 VOCs, respectively, demonstrating well maintaining varieties relative concentrations. Moreover, TEM analysis further revealed that maintained normal cellular ultrastructure integrity, particularly cell wall organization organellar morphology. These results conclusively establish optimal method both biochemical composition cytological architecture honeysuckle, thereby providing scientific foundation optimizing protocols advancing cold-chain technologies perishable fruits.

Language: Английский

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