Search Results (99)

This study investigated the effects of different cultivation environments on melon quality development and the underlying metabolic regulatory mechanisms. Using ‘Yangjiaocui’ and ‘Boyang 9’ melons, we systematically compared their physicochemical properties, nutritional components, volatile compounds, and metabolites under saline–alkali versus normal conditions, employing an integrated multi-omics analytical model. The results showed that saline–alkali cultivation significantly increased several nutritional components (e.g., soluble solids, vitamin C, flavonoids, and polyphenols) compared to normal conditions. Gas chromatography–ion mobility spectrometry (GC-IMS) detected 36 volatiles, predominantly esters and ketones, with 13 key markers such as isovaleric acid isovaleryl ester and ethyl butyrate, effectively discriminating cultivars and growth origins. Liquid chromatography–mass spectrometry (LC-MS) detected 702 metabolites, chiefly organic acids and lipids. KEGG pathway enrichment analysis revealed that flavonoid biosynthesis was the most significantly enriched pathway (enrichment factor ~1, extreme significance), with coordinated regulation of tyrosine and phenylalanine metabolism redirecting metabolic flux toward defensive secondary metabolites. In conclusion, our results suggest that saline–alkali cultivation may contribute to improved nutritional profiles, and multi-omics analysis effectively differentiates melon varieties and origins. This study provides a theoretical basis for understanding the quality, flavor, and metabolite profiles of melon under saline–alkali stress, employing a multi-omics approach. Full article

Background/Objectives: As a traditional Chinese medicinal herb, Cnidii Fructus is widely used in clinical practice. Its volatile organic compounds (VOCs) are closely related to its antipruritic effect and insecticidal properties. Due to the susceptibility of this medicinal herb to mold contamination, adopting appropriate sterilization measures is of great significance for its storage. ⁶⁰Co irradiation is widely used for this purpose due to its various advantages. Methods: This study employed Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) combined with multivariate statistical analysis to systematically investigate the influence of different ⁶⁰Co irradiation doses (0, 3, 6, 9 kGy) on the VOCs of Cnidii Fructus and associated metabolic regulatory mechanisms. Results: A total of 115 VOCs were tentatively identified. Statistical analysis revealed dose-dependent effects: 3 kGy irradiation caused the least compositional perturbation, best preserving original chemical characteristics; 6 kGy induced more pronounced compositional changes; and 9 kGy triggered substantial chemical composition reconstruction. Differential metabolite enrichment analysis indicated that medium and high doses of irradiation primarily perturbed central carbon metabolic pathways, including pyruvate metabolism, glycolysis/gluconeogenesis, and glyoxylate and dicarboxylate metabolism. Key differential components were tentatively identified (e.g., α-Thujone, α-Pinene, β-Pinene) that possess pharmacological activities closely associated with the traditional efficacy of Cnidii Fructus. Conclusions: When the irradiation dose is 3 kGy, the VOCs profile of Cnidii Fructus is most similar to that of the non-irradiated control group, suggesting that its compositional profile may be closer to that of traditional high-quality medicinal materials. Meanwhile, the differential metabolites and core metabolic pathways identified in this study can provide a chemical reference for the quality control of irradiated Cnidii Fructus. The findings provide a theoretical basis and technical support for the rational application of ⁶⁰Co irradiation sterilization in the processing of Chinese medicinal materials and their powders. Full article

This study comprehensively analyzed the effects of gamma irradiation (GI) on the flavor profile of aged light-flavor tartary buckwheat Baijiu (LTB) using E-nose, E-tongue, and high-sensitivity headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS). A total of 30 volatile organic compounds (VOCs) were identified, with concentrations showing significant dose-dependent correlations with GI treatment. Aging alone reduced harsh and pungent VOCs (e.g., 1-propanol, 2-methyl butanoic acid ethyl ester), while GI followed by aging further decreased undesirable compounds (e.g., butanal-D, pyrrolidine) and enhanced beneficial flavor components, such as 1,1-diethoxy ethane-D and butanoic acid propyl ester. Notably, this treatment partially restored 1-propanol, triethylamine, and 2-butanone-M, though their levels remained significantly lower than in newly brewed LTB, achieving a more balanced purity and flavor complexity. The significantly elevated levels of tetrahydrofuran-M/D, 1,1-diethoxy ethane-D, and cyclohexane in GI-treated aged LTB, along with their dose-dependent accumulation patterns, suggest their potential as reliable markers. Multivariate analysis confirmed that all three techniques (E-nose, E-tongue, and HS-GC-IMS) effectively differentiated LTB samples, with strong correlations between E-nose and HS-GC-IMS data, as well as between E-tongue and HS-GC-IMS results. This work provides flavor fingerprints and potential markers for gamma-irradiated LTB identification, while proposing an innovative technical approach for rapid flavor assessment of light-flavor Baijiu. Full article

Osteoarthritis (OA) represents a degenerative joint disease which advances through cartilage breakdown, synovial inflammation, and subchondral bone transformation until it causes persistent pain and mobility loss. The scientific community lacks complete knowledge about OA disease mechanisms and post-operative healing processes despite arthroplasty surgery providing effective symptom relief. This study investigated plasma proteomic changes in OA patients before and after arthroplasty. The cohort included eight OA patients undergoing knee or hip arthroplasty and ten age-, sex-, and body mass index-matched healthy controls. Plasma proteins were analyzed using liquid chromatography–tandem mass spectrometry following enzymatic digestion and depletion of high-abundance components. The bioinformatic analysis together with quantitative methods showed that OA patients experienced changes in inflammatory pathways, extracellular matrix remodeling, immune system regulation and coagulation processes. A total of 93 proteins were differentially abundant in the pre-operative comparison. Among these, 63 proteins were consistently up-regulated and 23 were consistently down-regulated across both pre- and post-operative time points. In addition, 20 proteins exhibited post-operative-specific changes. These findings highlight both persistent disease-associated alterations and transient proteomic shifts linked to post-operative recovery. Overall, this study identifies candidate plasma proteomic signatures associated with OA and surgical intervention, providing exploratory insights into disease monitoring and potential personalized therapeutic strategies. Full article

Background: The visceral organs of sea cucumbers belonging to the family Stichopodidae, also known as Stichopodidae Viscus (SV), have been traditionally used for the management of gastrointestinal disorders. Experimental evidence has shown that the ethanol extract of SV (SVE) alleviates ulcerative colitis (UC) symptoms in a mouse model. However, the chemical constituents of SVE and the potential molecular targets mediating its effects in UC remain unclear. Methods: In this study, SVE was prepared from Apostichopus japonicus (Selenka). A reliable and sensitive strategy integrating advanced analytical and informatics tools was employed to profile the chemical components of SVE. Analyses were performed using ultra-performance liquid chromatography coupled with ion mobility spectrometry and quadrupole time-of-flight mass spectrometry operating in high-definition MS^E (UPLC-IMS-Q-TOF-HDMS^E), with data processed using the UNIFI scientific information system. Constituent identification relied on retention time (RT), accurate mass (MS1), experimentally acquired HDMS^E (MS2) spectra, and collision cross-section (CCS). Metabolomics-based approaches were further applied to characterize the in vivo exposure profile of SVE components in mouse serum and colon tissue after oral administration. Subsequently, the putative bioactive constituents and their underlying mechanisms of action were investigated using network pharmacology and molecular docking. Results: Based on the integrated identification strategy, a total of 78 compounds, including saponins, phenolic acids, fatty acids, and amino acids, were annotated in SVE, among which 6 compounds were verified using authentic reference standards to ensure unambiguous identification. Subsequently, 35 features in serum and 24 in the colon were found to be significantly altered following a single oral dose of SVE in mice, and were defined as SVE-related differential constituents. After network pharmacology analyses, 129 shared targets were identified between potential targets of SVE-related components in serum and UC-related targets, including PIK3CA, EGFR, and AKT1. Functional enrichment analysis suggested that SVE might exert its effects in UC through modulation of key nodes within the PI3K-Akt and EGFR signaling pathways, as well as lipid- and atherosclerosis-related pathways. Molecular docking results further indicated moderate binding affinities of representative SVE-related differential components toward PIK3CA, AKT1, and EGFR. Conclusions: This study clarifies the chemical basis and potential UC-related mechanisms of SVE, providing a scientific rationale for the development of SV-derived therapeutic candidates for UC. Full article

Table grapes are widely consumed fruits, and their quality is largely determined by aroma, texture, and the accumulation of health-promoting compounds such as flavonoids. In this study, we systematically compared the edible quality and molecular basis of flavonoid biosynthesis among three major table grape cultivars: Crimson Seedless (CRS), Red Globe (RG), and Shine Muscat (SM). An integrated approach combining physicochemical assays, Gas chromatography–ion mobility spectrometry (GC-IMS)-based volatile profiling, and transcriptome sequencing (RNA-seq) was employed. Among the three cultivars, SM exhibited superior fruit quality, characterized by the highest firmness, total soluble solids, ascorbic acid, total phenolic content, and flavonoid content, whereas CRS showed the highest titratable acidity. Volatile compound analysis revealed distinct aroma profiles among the cultivars. SM was enriched in ethanol and 2-methylbutanal, contributing sweet and fruity notes, while CRS contained higher levels of C6 aldehydes, such as hexanal and (E)-2-hexenal, which are associated with green and leafy aromas. RG exhibited a relatively simpler volatile profile with lower overall abundance. Transcriptome analysis identified 20 differentially expressed genes involved in the flavonoid biosynthetic pathway, including PAL, C4H, 4CL, CHI, F3H, F3′H, and DFR, of which ten were significantly upregulated in SM. Eight of these genes showed strong positive correlations (r > 0.8) with flavonoid content. These results provide a comprehensive understanding of the metabolic and genetic mechanisms underlying cultivar-specific quality traits and identify promising candidate genes for breeding table grapes with enhanced flavor and health-promoting properties. Full article

Phospholipids are essential membrane constituents that regulate diverse cellular processes, yet most current workflows rely on relative quantification using high-resolution LC–MS. We developed and validated a highly selective targeted method that couples liquid chromatography with differential mobility spectrometry and tandem mass spectrometry (LC–DMS–MS/MS), providing enhanced selectivity and reduced background noise. The assay quantifies 63 phospholipid species across four classes, achieving excellent recoveries and limits of quantification in the low ng per mg tissue range. Applied to tissues from a colon cancer study in mice, the method enabled the absolute quantification of 47 species, 22 of which were significantly increased in tumor tissue versus adjacent non-tumor tissue. While phosphatidylcholines were the most abundant class overall, the largest fold changes were observed in long-chain phosphatidylglycerol and phosphatidylethanolamine species. LC–DMS–MS/MS thus offers a robust, selective platform for absolute phospholipid quantification and for detecting disease-associated lipid remodeling. Full article

Volatile fingerprint analysis using Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) was applied to differentiate cowhide (22 samples), sheepskin (6 samples), and pigskin (6 samples). A total of 126 signal peaks were detected from the whole GC-IMS dataset, with 96 volatile compounds identified. Principal Component Analysis (PCA) revealed distinct clustering: cowhide exhibited unique volatile profiles, separating itself clearly from sheepskin and pigskin, which showed significant similarity. This was confirmed by Hierarchical clustering, K-means clustering (optimal k = 2), and Partial Least Squares Discriminant Analysis (PLS-DA) (R² = 0.9836, Q² = 0.9040). Cowhide was characterized by exclusive compounds (2-Hexanone, alpha-Thujene, Butyl acetate, 3-Methyl-2-butanol, 2-Heptanone, Hexyl methyl ether-monomer, Diethyl disulfide). Sheepskin and pigskin shared exclusive compounds (2-Methyl propanol, Isobutyl acetate, 2-Pentyl acetate, 3-Penten-2-one, 2,5-Dimethylfuran). Orthogonal PLS-DA (OPLS-DA) further differentiated sheepskin (Ethyl isobutanoate-dimer, Pentyl acetate-dimer, 3-Methyl-2-butanol, 2-Pentanone, 2-Methylbutanol-dimer, 3-Methyl-1-butanol, 2,5-Dimethylfuran, Propan-2-ol, Ethanol-dimer, and alpha-Thujene) and pigskin (Butan-2-one, Pentanal-dimer, 1-Pentanal-monomer, Ethyl vinyl ether, Z-2-Heptene, and Butyronitrile), identifying alpha-Thujene, 3-Methyl-2-butanol, and 2,5-Dimethylfuran as universal discriminatory markers. GC-IMS coupled with chemometric analysis provides a robust approach for leather authentication. Full article

Geographical origin constitutes one of the key factors that exert an influence on chemical compounds of Lonicerae japonicae flos (LJF). The present research was designed to explore differences among volatile organic compounds (VOCs) and non-VOCs among LJF samples from four geographical origins. Selection of 32 LJF samples with similar genetic backgrounds was performed using simple sequence repeat markers. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were utilized to analyze VOCs, while non-VOCs were detected via ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Multivariate statistical analyses were applied to screen differential compounds. The results indicated that HS-SPME-GC-MS and HS-GC-IMS identified 80 and 57 VOCs, respectively, with 34 key differential VOCs screened out, exhibiting significant variations among origins. For non-VOCs, 130 compounds were identified, with 19 key differential compounds showing geographical differences. This study further facilitates a comprehensive understanding of the chemical composition of LJF from different origins. Full article

The influence of lactic acid bacteria (LAB) strains of various species isolated from Chinese traditional sourdough on the properties of rice sourdough and the textural and flavor qualities of steamed rice bread (SRB) was investigated. Lactiplantibacillus plantarum-fermented rice sourdough had a higher total titratable acidity (13.10 mL) than the other groups. Strains Lacticaseibacillus paracasei PC1 (LPC), Lactobacillus helveticus H1 (LH), Lactobacillus crustorum C1 (LC), Lactobacillus paralimentarius PA1 (LPA), and Lactiplantibacillus plantarum P1 (LP) showed marked protein hydrolysis during rice sourdough fermentation and increased free amino acid levels in rice sourdoughs relative to the control. The Fourier Transform Infrared Spectroscopy results indicated that LAB fermentation could promote the strengthening of inter-intramolecular hydrogen bonds and cause modifications in protein structures; however, these effects varied among the different strains. The LC and LPC strains had the most significant effect on improving the specific volume and textural properties of SRBs. Gas chromatography-mass spectrometry (GC-MS) and GC-ion mobility spectrometry (IMS) identified 33 and 35 volatile compounds, respectively, in the LAB-fermented SRBs, and differentiation was observed in the volatile profiles of SRBs made using different LAB strains. The differential impacts of LAB strains during rice sourdough fermentation can assist in the selection of candidate microorganisms for the production of high-quality gluten-free rice products. Full article

Volatile organic compounds (VOCs) are key aroma determinants in pork, and gas chromatography-ion mobility spectrometry (GC-IMS) is an effective technique for their detection. However, the detection conditions for pork using GC-IMS have yet to be standardized. This study employed GC-IMS to investigate the effects of incubation (temperature/duration) and medium (water and different concentrations of NaCl) environments on VOCs in pork. Statistical analyses including t-tests, PLS-DA, and OPLS-DA were employed to assess VOC differences. The results showed that: (1) VOC diversity and intensity increased with incubation temperature and time, with optimal signals obtained at 100 °C for 20 min. (2) The sample medium significantly influenced aroma release. When the medium contained 10% NaCl, the relative content of aldehydes increased, showing that these compounds were optimally released. (3) Under the optimized conditions, 15 key differential VOCs were identified from different muscle tissues, including 10 aldehydes, 2 esters, 1 ketone, 1 alcohol and 1 ether. This work establishes practical GC-IMS parameters for pork VOC analysis and provides a reliable reference for flavor-related studies. Full article

Tilapia is a cornerstone species in global aquaculture, yet the impact of saline-alkaline adaptive breeding on its flavor-related volatile organic compounds (VOCs) remains unclear. Herein, we compared VOCs in freshwater-cultured tilapia (FW) and 7th-generation tilapia subjected to long-term selective breeding for saline-alkaline tolerance (SAW_G7) using an electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The aim was to identify flavor differentiation and assess the effect of saline-alkaline acclimation. E-nose analysis revealed distinct odor profiles, with SAW_G7 showing higher sensor responses for aldehydes, ketones, and alcohols. GC-IMS detected 32 VOCs, highlighting significant increases in alcohols, aldehydes, and heterocyclics in SAW_G7. GC-MS identified 43 VOCs, with orthogonal partial least-squares discriminant analysis (OPLS-DA) confirming 18 discriminant compounds, including elevated ketones (2-undecanone), aldehydes ((E)-2-octenal), alcohols (2,7-Octadien-1-ol), and furans (2-ethyl-Furan) in SAW_G7, linked to lipid oxidation under saline-alkaline stress. These findings demonstrate that long-term saline-alkaline breeding achieves a potentially more diverse VOC profile in tilapia by altering its volatile profiles. The study provides insights for optimizing aquaculture practices to improve product quality in marginal environments. Full article

Sour meat, a traditional fermented meat product, derives its unique attributes from the flavors developed during the fermentation process. This study systematically investigated the dynamic changes in volatile compounds and bacterial succession in pork sour meat during fermentation (0, 15, 30, and 45 days) using a combination of an electric nose (E-nose), an electric tongue (E-tongue), gas chromatography–ion mobility spectrometry (GC-IMS), gas chromatography–mass spectrometry (GC-MS), and 16S rRNA amplicon sequencing. The results showed that the E-nose and E-tongue effectively distinguished samples across fermentation stages. The pork sour meat was analyzed using GC-IMS and GC-MS, which identified 39 and 81 volatile compounds (VOCs), respectively, primarily esters, alcohols, and aldehydes, with esters being most abundant after 45 days of fermentation. A total of 18 and 25 volatile compounds, respectively, were identified by GC-IMS and GC-MS as differential VOCs (p < 0.05, VIP > 1) of the pork sour meat. α-diversity increased in both species’ richness and diversity over the course of fermentation, while β-diversity analysis further differentiated samples across stages. Firmicutes dominated the bacterial community, with Staphylococcus, Lactobacillus, and Weissella as the main genera. Pearson correlation analysis revealed distinct associations between bacteria and volatiles: Staphylococcus was positively associated with butyl acetate-D, ethyl acetate, isoamyl acetate, dihydroactinidiolide, and (E)-2-heptenal, while Lactobacillus and Weissella were positively associated with acetic acid. Additionally, Weissella showed positive correlations with eight volatile compounds: acetic acid, nonanal, benzyl alcohol, ethyl crotonate, isoamyl acetate, dihydroactinidiolide, octanal, and ethyl acetate. This study provides a comprehensive understanding of volatile compound evolution and bacterial succession in pork sour meat, thereby offering a scientific basis for understanding and regulating its flavor quality. Full article

Wenchang chicken, a specialty of Hainan, China, is celebrated for its tender texture and unique flavor. This study investigates the impact of two traditional cooking methods, SW chicken and PP chicken, on the formation of volatile organic compounds (VOCs) in Wenchang chicken. Using advanced analytical techniques, including electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS), we identified and compared the key flavor compounds produced by each method. Results revealed distinct differences in VOC profiles, with steamed chicken generating higher concentrations of ketones, aldehydes, and alcohols, likely due to the higher cooking temperatures, while PP chicken retained compounds sensitive to heat. The complementary capabilities of GC-MS and GC-IMS enabled a comprehensive analysis, highlighting their potential in differentiating cooking methods and assessing flavor characteristics. This study provides insights into the flavor formation mechanisms of Wenchang chicken and establishes a foundation for its industrial standardization and quality enhancement. Full article

Tea-flavor baijiu, in which the aroma combines the tea note and the typical profile of baijiu, has brought a fresh flavor to the market. Yet its flavor evolution during the storage period and the associated changes in volatile compounds remain poorly characterized. To systematically address the flavor profile dynamics during storage, the study evaluated tea-flavor baijiu of varying ages using integrated sensory and instrumental analyses. Through napping with ultra-flash profiling (Napping-UFP) and check-all-that-apply (CATA), the sensory attributes from aroma, flavor, and mouthfeel profiles of tea-flavor baijiu were established, and quantitative descriptive analysis (QDA) was employed to distinguish the distinct sensory profiles among samples with different aging durations. The overall aroma patterns were examined using an electronic nose (E-nose), and the distinction of sample A401 with the longest storage period was notable. Headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) were used to identify and quantify the volatile compounds, while aging notably altered volatile composition with increased ester levels and reduced alcohol content; hence, the short-aged (one to three years), mid-aged (four to six years), and long-aged (seven and eight years) samples could be easily differentiated. Through the analysis of the data, 12 key odor-active compounds, namely (E)-2-methyl-2-butenal, ethyl caproate, 3-methylbutanal, 2-pentanone, ethyl acetate, ethyl heptanoate, ethyl 2-methylbutanoate, ethyl pentanoate, ethyl butyrate, ethyl hexanoate, ethyl octanoate, and 2,4-di-tert-butylphenol, were identified as major contributors to shifts. Furthermore, Pearson correlation analysis revealed a strong negative association between the accumulation of esters and the intensity of tea aroma in long-aged samples, clarifying the chemical mechanism underlying the diminished tea note in aged tea-flavor baijiu. This study provides new insights into the impact of aging on the flavor profile of tea-flavor baijiu and offers a scientific foundation for improving its production, storage, and quality management. Full article