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Metabolites
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Metabolomics in Food Science and Nutrition Using GC-MS
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Metabolomics in Food Science and Nutrition Using GC-MS

A special issue of Metabolites (ISSN 2218-1989). This special issue belongs to the section "Food Metabolomics".

Deadline for manuscript submissions: 28 February 2026 | Viewed by 1279

Special Issue Editors

Dr. Ryota Mabuchi

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Guest Editor
Faculty of Bioresource Sciences, Prefectural University of Hiroshima, Shobara 727-0023, Japan
Interests: food science; nutrition; metabolomics; metabolome analysis; profiling analysis; analytical chemistry; biomarkers
Dr. Genya Okada

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Guest Editor
Department of Health Science, Prefectural University of Hiroshima, Hiroshima 734-0003, Japan
Interests: nutritional management for esophageal cancer; gut microbiota
Dr. Yonghuan Yun

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Guest Editor
School of Food Science and Engineering, Hainan University, Haikou 570228, China
Interests: food science; metabolomics; metabolome analysis; chemometrics; analytical chemistry; biomarkers; multi-omics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Metabolomic analysis is employed in various fields, including medicine, life sciences, and botany. Rapid advancements have been made in the field of food and nutrition, including regarding the application of analytical techniques for metabolomic analysis. However, only a few laboratories can conduct metabolomic studies due to the need for expensive analytical equipment. Gas chromatography–mass spectrometry (GC-MS) is a relatively simple and inexpensive technique compared to other methods of metabolomic analysis.

Metabolomic studies using GC-MS mainly focus on the 1) analysis of water-soluble low-molecular-weight components, which mainly include primary metabolites, 2) the lipidomic analysis of fatty acids, and the 3) analysis of volatile components in food, such as aromatic components.

This Special Issue focuses on the performance of metabolomic studies using GC-MS. We welcome the submission of studies related to the field of food and nutrition, especially those that address the topics mentioned above. Additionally, this Special Issue welcomes the submission of metabolomic studies that utilize GC-MS in combination with other methods, such as liquid chromatography–MS and nuclear magnetic resonance spectroscopy, including those that address food quality and function, as well as nutritional and dietary biomarkers.

This Special Issue will publish innovative reviews and original research articles that perform metabolomic analysis using GC-MS in the field of food and nutrition.

Dr. Ryota Mabuchi
Dr. Genya Okada
Dr. Yonghuan Yun
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Metabolites is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • GC-MS
  • metabolome analysis
  • metabolic profiling
  • foodomics
  • nutritional metabolomics
  • dietary bi-omarkers
  • food quality
  • primary metabolites
  • lipidomics
  • odor and/or aroma components

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Published Papers (1 paper)

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18 pages, 5707 KB  
Article
Comparison of the Metabolic and Flavor Characteristics of the Egg Yolks of BIAN Chicken and Hy-Line Brown Chicken Using LC-MS and GC × GC-TOF MS Techniques
by Bochi Zhang, Xianyi Song, Kaige Li, Kai Zhang, Rui Zhao, Chunlei Yang and Liying Du
Metabolites 2025, 15(9), 609; https://doi.org/10.3390/metabo15090609 - 12 Sep 2025
Viewed by 771
Abstract
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 [...] Read more.
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
(This article belongs to the Special Issue Metabolomics in Food Science and Nutrition Using GC-MS)
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