Search Results (50)

Background: Phoebe zhennan and Phoebe chekiangensis are valuable evergreen trees recognized for their unique aromas and ecological significance, yet the organ-related distribution and functional implications of aroma-active volatiles remain insufficiently characterized. Methods: In this study, we applied an integrated GC-MS-based volatile metabolomics approach combined with a relative odor activity value (rOAV) analysis to comprehensively profile and compare the volatile metabolite landscape in the seeds and leaves of both species. Results: In total, 1666 volatile compounds were putatively identified, of which 540 were inferred as key aroma-active contributors based on the rOAV analysis. A multivariate statistical analysis revealed clear tissue-related separation: the seeds were enriched in sweet, floral, and fruity volatiles, whereas the leaves contained higher levels of green leaf volatiles and terpenoids associated with ecological defense. KEGG pathway enrichment indicated that terpenoid backbone and phenylpropanoid biosynthesis pathways played major roles in shaping these divergent profiles. A Venn diagram analysis further uncovered core and unique volatiles underlying species and tissue specificity. Conclusions: These insights provide an integrated reference for understanding tissue-divergent volatile profiles in Phoebe species and offer a basis for fragrance-oriented selection, ecological trait evaluation, and the sustainable utilization of organ-related metabolic characteristics in breeding and conservation programs. Full article

Traditional smoking techniques, while historically valued for preservation and flavor enhancement, face limitations in aromatic diversity and safety, prompting exploration of spice-derived alternatives to meet modern culinary demands. This study explores the volatile compound profiles and aroma modulation of chicken wings smoked with four spices—cardamom, rosemary, mint, and rose—using a novel, household-friendly smoking protocol. The method combines air fryer pre-cooking (180 °C, 16 min) with electric griddle-based smoke infusion, followed by HS-SPME/GC-TOF/MS, relative odor activity value (ROAV) calculations, and metabolomic analysis. A total of 314 volatile compounds were identified across five samples. Among them, 45 compounds demonstrated odor activity values (ROAV) ≥ 1, contributing to green, woody, floral, and sweet aroma attributes. Eucalyptol displayed the highest ROAV (2543), underscoring its dominant sensory impact. Metabolomic profiling revealed a general upregulation of differential volatiles post-smoking: terpenes were enriched in wings smoked with cardamom, rosemary, and mint, while aldehydes and alcohols predominated in rose-smoked samples. An integrated screening based on ROAV and metabolomic data identified 24 key volatiles, including eucalyptol, β-myrcene, methanethiol, and α-pinene, which collectively defined the aroma signatures of spice-smoked wings. Spice-specific aroma enrichment and sensory properties were evident: rosemary intensified woody–spicy notes, mint enhanced herbal freshness, and rose amplified floral attributes. The proposed method demonstrated advantages in safety, ease of use, and flavor customization, aligning with clean-label trends and supporting innovation in home-based culinary practices. Moreover, it facilitates the tailored modulation of smoked meat flavor profiles, thereby enhancing product differentiation and broadening consumer acceptance. Full article

Mung bean (Vigna radiata L.) is globally cultivated and has been widely used in the food industries. Other than nutrients, the composition of the volatile organic compounds (VOCs) often influences the quality of mung bean-based products. However, the dynamics of VOCs and the flavor changes during mung bean seed development remain unexplored. This study investigated the VOC and flavor composition in four mung bean varieties by integrating relative odor activity value (ROAV) evaluation and transcriptomic analysis. A total of 65 VOCs were identified, with eucalyptol serving as a key maturity indicator in LL655 and SH-1, while nonanal contributed significantly to the characteristic beany flavor across all varieties. Transcriptomic analysis revealed four downregulated geranylgeranyl diphosphate synthase genes during seed development, leading to terpenoid accumulation patterns. Terpenoids, including trans-beta ocimene and gamma-terpinene, appeared to be regulated by transcription factors (TFs) from the RLK-Pelle, WRKY, AP2/ERF, bHLH, and bZIP families. Additionally, two MYB TFs showed potential roles in modulating the accumulation of phenylpropanoid/benzenoid derivatives. This study provides a comprehensive understanding of the VOC accumulation and flavor variation during mung bean seed development, enriches the knowledge of flavor chemistry in mung bean varieties, and facilitates a theoretical foundation for optimizing and developing mung bean-based products. Full article

To investigate the effects of different processing methods on the characteristic flavor of Undaria pinnatifida, this study systematically compared the volatile flavor compositions of four sample groups, namely fresh U. pinnatifida from Dalian (WD), salted U. pinnatifida from Dalian (WY), dried U. pinnatifida from Dalian (WG), and fresh U. pinnatifida from Shantou (WS), using GC-IMS, combined with relative odor activity value (ROAV) analysis. The results showed that GC-IMS effectively distinguished the volatile profiles of samples subjected to different processing methods, identifying a total of 45 flavor compounds. Aldehydes emerged as the key flavor components, accounting for relative contents of 53.85% (WD), 41.12% (WY), 52.62% (WG), and 45.28% (WS), which were significantly higher than those of other compound classes. The ROAV analysis revealed that 1-octen-3-ol and 1-octen-3-one were the characteristic compounds shared by all four sample groups. Furthermore, distinct processing methods influenced the distribution of saturated aldehydes, esters, and furans, which could serve as key indicators to distinguish between different processing techniques. Multidimensional analysis, including GC-IMS fingerprint visualization and principal component cluster analysis, confirmed significant flavor differences among the samples from different processing methods and origins. This study provides a theoretical basis for the quality control and standardized production of algal-based foods by multidimensionally analyzing flavor evolution in U. pinnatifida during processing. Full article

Dragon fruit comprises a wide variety of species that are rich in nutritional value and have great economic potential; however, numerous studies have focused on their nutritional and commercial quality. In contrast, few studies have addressed their flavor quality, particularly with respect to the regulatory networks responsible for their flavor-related substance contents. To this end, we sequenced the transcriptomes and metabolomes of red-skin/white-fleshed and red-skin/red-fleshed dragon fruit at different timepoints during fruit development. RNA-seq and metabolome data were used to divide the seven developmental stages of the dragon fruit into four categories (young fruit, expansion, maturity, and senescence). In all, 16,827 differentially expressed genes (DEGs), including 958 transcription factors, were identified and grouped into 10 clusters, and the pathways in each cluster were annotated. Additionally, 318 differentially accumulated metabolites (DAMs) were identified, including 88 common metabolites. The main flavor-related substances and the key genes regulating them were determined via joint analysis via RNA-seq and metabolomics. Furthermore, 10 volatile active components related to green flavors and aromas were screened according to the relative odor activity value (ROAV), and 15 candidate genes related to key flavor compounds were screened via WGCNA, 3 of which encoded transcription factors. In conclusion, our results provide a theoretical basis for an in-depth understanding of the volatile flavor compounds in dragon fruit and provide new genetic resources for the subsequent study of fruit flavor compounds. Full article

Twenty-two types of highland barley (HB) raw materials (including 10 common varieties and 5 main planting regions in the Qinghai province) were selected as the experimental materials to investigate their differences in the cooking characteristics, sensory quality, and characteristic flavor of cooked HB. The key volatile flavor components were identified using Gas Chromatography–Ion Mobility Spectroscopy (GC-IMS) combined with relative odor activity value (ROAV) analysis. The results indicated that the highland barley raw materials of Kunlun 15 (M5), Kunlun 14 (M9), Chaiqing 1 (M13) and Kunlun 14 (M14), and Chaiqing 1 (M20) and Kunlun 15 (M21) showed superior cooking quality, texture, and sensory scores. A total of 44 volatile flavor compounds were identified, including 16 aldehydes, 10 alcohols, 9 ketones, 7 esters, 1 acid, and 1 furan. Among these, 13 aldehydes, 4 alcohols, 4 ketones, 7 esters, and 1 furan were found across different cooked HB samples. Notably, ethyl, ethyl 2-methylbutanoate dimer, 2-methylbutanoic acid methyl ester, 2-butanone, 1-octen-3-ol, 1-pentanol dimer, and 2-pentyl furan contributed more significantly to the overall volatile profile. Cluster analysis combining principal component analysis revealed that Kunlun 16 (M16), Kunlun 17 (M17), Kunlun 14 (M18), Kunlun 15 (M19), as well as Chaiqing 1 (M20) and Kunlun 15 (M21), were the most suitable raw materials for cooking due to their better cooking quality, sensory attributes, and flavors, followed by Kunlun 15 (M10) and Kunlun 18 (M12), and Chaiqing 1 (M13) and Kunlun 14 (M14). These findings could help us identify specific HB varieties in corresponding regions with advantages, thus providing a theoretical basis for cooking HB. Full article

Eucalyptus wood particleboard (EPB), commonly used in indoor decoration, releases volatile organic compounds (VOCs) that can adversely affect indoor air quality and human health. This study systematically examined the VOC emission characteristics of EPB using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). A total of 65 VOCs were identified, with medium-volatility organic compounds (MVOCs) accounting for 28 compounds, low-volatility organic compounds (LVOCs) for 26, and high-volatility organic compounds (HVOCs) for 11. Terpenoids dominated the VOCs, comprising 78.46%, followed by aldehydes (10.77%) and alkanes (7.69%). Key odorant compounds (KOCs) were identified using the relative odor activity value (ROAV), with hexanal (ROAV = 100) and o-cymene (ROAV = 76.90) emerging as the most significant contributors to the overall odor profile. Thermal post-treatment at temperatures of 50–60 °C for durations of 6–12 h was found to be an effective method for reducing the residual VOCs and KOCs in the EPB, leading to a marked decrease in the peak areas of key odorants. The findings suggest several strategies for minimizing VOC emissions and eliminating residual odor, including reducing the use of miscellaneous wood materials, controlling the production of o-cymene, and employing thermal post-treatment at moderate temperatures. These measures provide a promising approach to reducing VOC and odor emissions from EPB and similar composite wood products, thereby enhancing their suitability for indoor applications. This study innovatively establishes an evaluation system for VOC emission characteristics in wood-based panels based on the ROAV. It elucidates the contribution mechanisms of key odor-active substances (e.g., hexanal and pentanal) and presents a thermal post-treatment process for source control, achieving simultaneous VOCs and odor elimination. A ROAV-guided hierarchical management strategy is proposed, providing scientific guidelines for the industrial production of high-quality particleboards with ultralow emissions (TVOC < 50 μg/m³) and minimal odor intensity (OI < Grade 3). Full article

Many scholars have studied Tricholoma matsutake soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The aroma of T. matsutake soup was analyzed and compared using electronic nose (E-nose) analysis, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A significant effect of cooking time on the overall aroma profile of T. matsutake soup was identified through E-nose analysis. By HS-GC-IMS and HS-SPME-GC-MS analysis, 51 volatile aroma compounds were detected, with alcohols and aldehydes identified as the main aroma substances. Based on the relative odor activity value (ROAV) and multivariate statistical analysis, 1-octen-3-ol, 1-octanol, methyl cinnamate, and 2-pentyl furan were determined to be the key aroma compounds in the cooking process. We observed that shorter cooking time preserved the mushroom aroma of T. matsutake soup most effectively. These findings can be utilized for the industrial production of T. matsutake soup and for optimization of its key aroma components. Full article

Spreading is the key process for ensuring green tea quality. However, the effect of blue light intensity conditions on the formation of green tea aroma and the evolution of key volatile compounds has not been assessed to date. Four tea samples treated with different light conditions (blue light intensities) were used to investigate the effect of spreading treatment on changes in the composition and content of volatile compounds. Volatile compounds in green tea samples were detected using headspace-solid phase microextraction and gas chromatography-mass spectrometry under different light conditions. Orthogonal partial least squares discriminant analysis (OPLS-DA) and relative odor activity value (rOAV) analyses were then applied to clarify the best blue light condition for forming aroma and associated compounds. The 116 volatile compounds were detected in the green tea samples, of which alcohols were the most abundant. The findings demonstrated that MBL (middle-intensity blue light; 150 μmol/(m²∙s)) treatment was the most effective condition for developing an intense and persistent fruity and floral scent compared to HBL (high-intensity blue light; 300 μmol/(m²∙s)) and LBL (low-intensity blue light; 75 μmol/(m²∙s)). This study underscores how blue light intensity conditions shape green tea aromas and offers operational insights. It also provides a theoretical basis for controlling light conditions in the process of green tea spreading Full article

Background: Roasting conditions significantly influence the sensory profile of Hubei strip-shaped green tea (HSSGT). Methods: This study examined the effects of roast processing on the sensory attributes, color qualities, physicochemical properties, and key aroma compounds of HSSGT. Sensory evaluation, color qualities determination, principal component analysis of physicochemical components (PCA), HS-SPME (headspace solid-phase microextraction) coupled with GC-MS (gas chromatography–mass spectrometry), relative odor activity value (ROAV), gas chromatography–olfactometry (GC-O), and absolute quantification analysis were employed to identify the critical difference in compounds that influence HSSGT desirability. Results: The results indicated that HSSGT roasted at 110 °C for 14 min achieved the highest sensory scores, superior physicochemical qualities, and an enhanced aroma index, which was attributed to shifting the proportion of chestnut to floral volatile compounds. Additionally, sensory-guided ROAV, GC-O, and absolute quantification revealed that linalool, octanal, nonanal, and hexanal were the most significant volatile compounds. The variations in these four critical compounds throughout the roasting process were further elucidated, showing that the ideal roasting conditions heightened floral aromas while diminishing the presence of less desirable green odors. These findings offer technical guidance and theoretical support for producing HSSGT with a more desirable balance of chestnut and floral aroma characteristics. Full article

The application of shaking during the withering process has been shown to significantly enhance the floral aroma of black tea. However, prior to this study, there was limited research on the effects of shaking combined with other withering treatments on the aroma components of black tea. In this study, the aroma attributes of black teas processed with shaking combinations of yellow-light or high-temperature withering (YLS, HTS, and HYS) were evaluated through sensory evaluation, and the volatile composition and identification of key aroma compounds in black teas and in-process withered tea leaves were analyzed by gas chromatography–mass spectrometry (GC-MS). The results indicated that black teas subjected to different shaking combinations exhibited a distinct floral aroma with higher volatile compound content, with the YLS treatment showing the most significant aroma improvement. Eight volatile compounds with relative odor activity values (rOAV) > 1 were identified from 53 differential volatile compounds in black tea under different shaking combinations as the most important contributors to aroma quality. Linalool, trans-β-Ionone, α-cedrene, and nonanal were identified as key floral volatiles with high rOAVs. Their concentrations in YLS were notably higher compared to those in S, both in withered tea leaves (with the exception of trans-β-Ionone) and in the final dry black teas, suggesting that there may be a synergistic effect between the yellow-light withering and the shaking process in enhancing these key floral compounds. Overall, this study found that shaking combined with yellow-light withering can improve the aroma composition and quality of black tea, providing a theoretical basis and practical guidance for the production and optimization of high-aroma black tea. Full article

This study investigates the aroma characterization of unique white tea varieties from the Lüchun county of Yunnan province, Mainland China. These include shaken, unshaken, steam-cooked, and compressed varieties. The aroma profile of white tea varieties was analyzed using two-dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC-O-MS), electronic nose (e-nose), and descriptive sensory evaluation. A chemometric approach was used to compare sensory scores to instrumental data. A total of 154 volatile compounds were detected in 16 white tea varieties through GC×GC-O-MS. Among these, 133 compounds were successfully identified through the National Institute of Standards and Technology (NIST) library, and 21 were listed as unknown. The identified volatile classes include aldehydes, such as hexanal and heptanal, which contribute to the green aroma of white tea, and alcohols like 2-heptanol and 3-hexen-1-ol, which exhibit fresh and floral odor notes. The content and relative odor active values (r-OAVs) of the volatile compounds were calculated. The chemometric data revealed significant variations in volatile contents between shaken and unshaken white tea varieties. The orthogonal partial least squares discriminant analysis (OPLS-DA) model showed strong validity and stability. This study describes the impact of processing conditions on the flavor profile of white tea and provides a solid foundation for monitoring the aroma quality of different processed white tea varieties. Full article

In order to explore the variation in volatile compounds and aroma profiles of different varieties of sugarcane wine, volatile compounds of 14 different varieties of sugarcane wine were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) and an electronic sensory system. The differences in flavor substances of different cultivars of sugarcane were assessed by orthogonal partial least squares discriminant analysis (OPLS-DA) discriminant model and relative odor activity value (ROAV) combined with multivariate statistical methods. The results showed that a total of sixty major volatile compounds, i.e., 27 esters, 15 alcohols, eight acids, three phenols, four aldehydes and ketones, and four others, were identified in 14 types of sugarcane wine. Seven key aroma compounds were screened out: ethyl caprylate, ethyl caprate, ethyl acetate, ethyl laurate, n-decanoic acid, 2,4-di-tert-butylphenol, and 2-phenylethanol and three differential aromas, i.e., ethyl palmitate, isobutyl alcohol, and caprylic acid. The electronic nose and electronic tongue analysis technology can effectively distinguish the aroma and taste of 14 sugarcane wines. It is confirmed that the aroma and taste of 14 sugarcane wines have differences in distribution patterns, and the results are consistent with the analysis and assessment of volatile compounds of sugarcane wine. The results of this study provide technical support for the production and quality improvement of sugarcane wine. Full article

The volatile compounds in the fruits of 24 apricot cultivars were quantitatively and qualitatively determined via headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC–MS). A total of 429 volatile compounds were detected in these fruits, and the greatest number of detected terpenoids was 77. Significant differences were found among the cultivars in terms of the total volatile compound content of the fruits, with variation from 112.76 (‘ZSHYX’) to 317.36 µg/g (‘JNL’). Using relative odor activity value (rOAV) analysis, 42 key aroma compounds were identified. The rOAVs of (2S,4R)-4-methyl-2-(2-methylprop-1-enyl)oxane, (E)-non-2-enal, (3-methyl-3-sulfanylbutyl) formate, and thiophen-2-ylmethanethiol were above 1000, and most had green, fruity, and woody odors; these results indicated that these substances were important contributors to the overall aroma of the apricot fruits. Our study provides a comprehensive analysis of the volatile compounds from 24 representative apricot cultivars and can aid in the further scientific understanding of the metabolites and aroma in apricots. These findings provide a reference for controlling fruit quality and for future apricot cultivar breeding. Full article

Aroma is a crucial determinant of rice taste quality, with volatile organic compounds (VOCs) playing a key role in defining this characteristic. However, limited research has explored the dynamic changes in these aromatic substances during the ripening stages of rice grains. In this study, we analyzed VOCs in rice grains across four ripening stages post-flowering using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS). A total of 417 VOCs were identified, among which 65 were determined to be key aroma-active compounds based on relative odor activity value (rOAV) analysis. Most of these aroma-active compounds exhibited an accumulation pattern as the grains matured. Notably, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone and 2-Methyloxolan-3-one had the largest rOAV values. Additionally, (Z)-6-nonenal, (Z,Z)-3,6-nonadienal, 2-thiophenemethanethiol, 5-methyl-2-furanmethanethiol, 2,2,6-trimethyl-cyclohexanone, and 3-octen-2-one were identified as potential key markers for distinguishing rice-grain maturity stages. Moreover, 2-acetyl-1-pyrroline (2-AP), heptanal, and 1-nonanol were identified as marker metabolites differentiating aromatic from non-aromatic brown rice. These findings contribute to a deeper understanding of the dynamic variation and retention of aroma compounds during rice-grain ripening, and they offer valuable insights into the improvement of fragrant rice varieties. Full article