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Identification of Volatiles in Different Sweet Orange Essential Oils by Chemometrics

Fei-Fei LIU Donghong LIU Ye Xingqian Huan 无CHENG

FOOD SCIENCE 0, (): 0-0.

Abstract （24）

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he extraction methods affect the flavor components of essential oils, thereby affect their efficacy. Sensory quantitative description analysis, gas chromatography-ion mobility spectrometry (GC-IMS) and Heracles NEO e-nose combined with chemometrics were used to investigate the volatile compounds of different sweet orange essential oils (EOs). The EOs from blood orange and navel orange were extracted by three extraction methods, i.e. cold pressing (CP), microwave-assisted hydrodistillation (MADH) and spinning cone column (SCC). The results indicated that the extraction method greatly influenced the flavor profiles and aroma compounds of EOs. CP EOs exhibited the strongest fruity, sweet and floral aroma with the highest preference, MADH EOs had strongest fatty, green and woody aroma, and SCC extract had a low aroma intensity. A total of 64 volatiles were identified by GC-IMS, primarily terpenes, alcohols and aldehydes, followed by acids, esters and other compounds. The fingerprint directly highlighted the composition variations among six samples. The contents of terpenes were significantly higher in CP and MADH EOs compared to SCC extracts, whereas the contents of alcohols and aldehydes were significantly higher in MADH EOs and SCC extracts compared to CP EOs. Based on relative odor activity value (ROAV), β-myrcene and linalool were identified as the main contributors to the flavor of sweet orange EOs. Moreover, GC-IMS combined with partial least square discriminant analysis (PLS-DA) and variable importance in projection (VIP) screened out 15 aroma markers that distinguish six EOs. Additionally, the e-nose combined with principal component analysis (PCA) and discriminant factor analysis (DFA) also successfully distinguished the six EOs. This study provides data support for the extraction and application of sweet orange EOs.

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Analysis of Leaf utilization wolfberry Tea Based on Sensory Evaluation and Metabolomics

Bi-Ying SHI

FOOD SCIENCE 0, (): 0-0.

Abstract （36）

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The sensory quality and metabolites of 26 varieties (lines) of Leaf utilization wolfberry buds and fresh leaves were analyzed using sensory review and metabolomics techniques combined with multivariate statistical analysis. The results of sensory evaluation showed that the dried leafy wolfberry buds had a mellow, fresh and sweet flavor. The LC-MS results showed that a total of 879 metabolites were identified in Leaf utilization wolfberry buds, including 10 classes of amino acids and their derivatives, flavonoids, phenolic acids, sugars, nucleotides and their derivatives, lignans and coumarins, alkaloids, terpenoids, organic acids, and lipids. According to the VIP>1 and p<0.05 of PLS-DA model, 211 differential metabolites were screened, which were mainly enriched into the metabolic pathways of linoleic acid metabolism, flavonoid biosynthesis, flavonoids and flavonols biosynthesis, phenylpropanol biosynthesis, and galactose metabolism, etc. The results of PLS-DA double labeling map and classification heat map showed that amino acids and their derivatives, flavonoids, sugars and lipids were the important components for distinguishing the metabolites of different varieties (lineages) of Leaf utilization wolfberry buds, which had the potential to be suitable for the production of white and green teas. PLSR correlation analysis showed that 26 metabolites, including L-theanine, β-alanyl-L-arginine, epicatechin, isoquercitrin, rutin, palmitoleic acid, and cornflower 3-O-rutinoside 5-O-β-D-glucoside, collectively affected the flavors of Leaf utilization wolfberry buds such as mellow, thick, fresh, sweet, and bitter. The results of sensory evaluation combined with PLSR analysis showed that seven Leaf utilization wolfberry, including N1, N9, Z90, Z68, Q3, Q6-13 and Z48, were characterized by better sensory quality and rich in internal components. In this study, sensory review and metabolomics were used for quality evaluation, which provided theoretical support for the selection of 26 varieties (lines) of Leaf utilization wolfberry varieties and the screening of suitable tea types.

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Analysis of flavor characteristics of different grades of Pi Xian Douban stir-fried based on SPME-GC-MS and GC-IMS technology

HAO ZHANG Si-Yuan GU Jing Deng

FOOD SCIENCE 0, (): 0-0.

Abstract （59）

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Abstract: In order to identify the differences in volatile compounds in fried Pi Xian Douban, solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) and gas chromatography ion mobility spectroscopy (GC-IMS) were used to detect the compounds in fried Pi Xian Douban of different grades, using orthogonal partial least squares discriminant analysis (OPLS-DA) and principal component analysis (PCA), combined with odor activity value (OAV) to determine key compounds. The results showed that SPME-GC-MS identified 88 VOCs, including 15 aldehydes, 11 alcohols, 17 esters, 13 ketones, 5 acids, 5 olefins, 6 alkanes, 7 heterocycles, 2 phenols, and 7 ethers and heterocyclic compounds. The results showed that SPME-GC-MS identified 88 compounds, including 15 aldehydes, 11 alcohols, 17 esters, 13 ketones, 5 acids, 5 alkenes, 6 alkanes, 7 heterocycles, 2 phenols, and 7 ethers and heterocycles. Among them, 34 were common compounds. A total of 57 compounds were identified by GC-IMS, and through OPLS-DA analysis, 16 key compounds affecting flavor with VIP values>1 were identified. OAV value results: Ethyl butyrate made special bean paste present apple aroma, and Isovaleraldehyde brought malt aroma; Ethyl isovalerate makes the first grad bean paste present fruity aroma, and 3-methylthiopropionaldehyde brings roasted potato flavor and soy sauce flavor; Ethyl Isobutyric acid makes the secondary bean paste present fruity aroma, Isovaleraldehyde, Isobutyraldehyde and malt aroma. It can be determined that the overall appearance of stir-fried watercress is fruity, wine flavored, malty, sour, herbaceous, cocoa flavored, and almond flavored. The research results can serve as a reference for determining the aroma characteristics of stir-fried watercress in the future, and provide a reference basis for the early design of sensory attribute description vocabulary using sensory quantitative description methods.

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Effects of Exogenous Application of Methyl Jasmonate on Volatile Flavor Component and Content of Tomato Fruit

FOOD SCIENCE 0, (): 0-0.

Abstract （34）

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Volatile compounds are important ingredients of flavor quality of tomato fruit. However, whether it responds to the regulation of exogenous methyl jasmonate (MeJA) remains unclear. In this study,“Chaoyan 298”was used as the test material, and four concentrations of MeJA (1 μmol/L, 10 μmol/L, 100 μmol/L and 200 μmol/L) were set. Equal volume water (CK) is as the control and tomato fruit was sprayed twice before harvesting. The composition and content of volatile compounds were determined by headspace-solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) when the fruit was riped. Meanwhile, the optimal MeJA concentration was determined by multivariate statistical analysis. The results showed that 71 volatile components were detected in 5 treatments, including 23 aldehydes, 17 alcohols, 8 ketones, 7 esters, 6 hydrocarbons and 10 other substances. Compared with the CK, the total quantity and total content of volatile compounds in tomato fruits were increased first and then decreased with the increase of concentration, and the maximum value was reached at 100 μmol/L MeJA. There were 33 common components in each treatment, and the highest content was (Z)-3-hexen-1-ol. A total of 13 characteristic aroma components were identified from tomato fruits, which mainly presented green, fruity and flower fragrance. Overall, the results provided theoretical support for the improvement of flavor quality of tomato fruit by MeJA, and were conducive to further exploring the regulation mechanism of synthesis of volatile compounds in tomato fruit.

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Hyperspectral detection method of potato vitamin C content based on Fisher discriminant analysis separability information fusion

FOOD SCIENCE 0, (): 0-0.

Abstract （2）

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In order to improve the accuracy and reliability of the prediction results of potato VC content, a method for constructing input variables of detection model based on Fisher discriminant analysis (FDA) separable data fusion was proposed. Firstly, hyperspectral information of 200 potato samples was collected by hyperspectral imaging technology; and by comparing the modeling results the spectral data before and after the preprocessing by six methods, the multiplicative scatter correction was determined as the optimal preprocessing method. Secondly, competitive adaptive reweighted sampling (CARS), successive projections algorithm (SPA) and CARS-SPA combination algorithm were used to extract the corresponding feature wavelengths, and 34 effective feature wavelengths were finally determined through comparative analysis. Thirdly, the effective feature wavelengths were fused by FDA to achieve the separability of the data, and the fused new variables was screened according to the discrimination capacity for different samples, so as to determine the input variables of the detection model to be constructed. Finally, the partial least squares model and BP neural network model were established for the variables screened before and after FDA fusion, respectively, and the detection results were compared and analyzed. The results show that the correlation coefficient of the BPNN model is increased from 0.9726 to 0.9990, and the root mean square error is also reduced from 0.7723 to 0.1727 when the first three fused variables of 34 feature wavelengths extracted by CARS algorithm after FDA fusion are used as the input variables for the detection model, which not only reduces data analysis dimension, but also improves its detection ability. Therefore, it is suitable and effective to construct input variables of detection model based on FDA separable data fusion to improve the accuracy of potato VC content detection results.

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Analysis of Physicochemical Properties and Flavor Components of Four Foxtail Millet Bran Fractions

Yunting Wang Ai-Xia ZHANG

FOOD SCIENCE 0, (): 0-0.

Abstract （46）

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There were significant differences in the content of fat, protein, ash, starch and water for four foxtail millet bran fraction(S1-S4) (P<0.05). S3 had the highest nutritional value with 10.96 g/100g protein and 26.05 g/100g fat. At the same time, S3 had larger stacking density(326.07g/L) and a smaller angle of repose (36.75°), which indicated that S3 showed stronger liquidity and easier to be packaged and transported. However, higher moisture and oil content in S3 was not conducive to storage. In terms of processing properties, S3 with strong hydrophilicity was more easily soluble in water, result in higher water solubility index. The foaming ability is the strongest (5.54%) and the stability of foam is the highest (82.86%) in four millet bran, which could form a large number of compact and uniform foam. Correlation analysis shows that the nutritional components such as starch and protein directly affected the processing properties (hydration characteristics, foaming properties, etc.) of millet bran. Using GC-MS technology, 72, 47, 70, and 51 volatile substances were detected from S1-S4. Principal component analysis revealed 10 differential volatile componds in four millet bran, among the 10 different volatile substances, six compounds (Methyl Hexanoate, hexanal, 2,2,4-trimethyl-1,3-pentanediol di Isobutyric acid, methyl Palmitic acid, nonaldehyde, and methyl Linoleic acid) have the highest content in S1, while four compounds(dodecane, n-hexanol, Undecane, 2-n-pentylfuran) have the highest content in S2. The higher the OAV value, the greater the contribution of odor. The OAV values of nonanal in S1-S4 were 702, 444, 110 and 51, respectively, which can effectively distinguish the foxtail millet bran fraction.

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Multivariate Analysis and Discriminant Study on Quality Factors of Xiangcha Tea

FOOD SCIENCE 0, (): 0-0.

Abstract （3）

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The current studies on green tea quality factor analysis and origin-variety discrimination are mostly on famous green teas, while there are fewer studies on bulk green tea, which are more consumed in daily life. This study used Zhejiang Xiangcha tea, a bulk green tea representative, as its research subject. A total of 50 tea samples were gathered from three production areas and four varieties based on their conventional physicochemical indexes, catechin fractions, sensory factors, and wholesale prices in the origin trading market. Correlation analysis, linear discriminant analysis (LDA), and random forest regression (RF-R) were used to extract correlation factors and other information from the data. The results showed that the contents of free amino acids and caffeine were significantly correlated with many sensory factors, which were the key physical and chemical factors for the formation of flavor quality of fragrant tea. The content of free amino acids, catechins and the ratio of phenol to ammonia were the origin-related factors. There were significant differences in the total score, appearance and taste scores of different varieties of aromatic tea, and there were significant differences in aroma and leaf base scores. LDA demonstrated that Xiangcha tea had clear county-origin clustering and that county-origin discrimination was possible. The relative importance of price fitting was appearance > total review score > aroma > soup color > leaf base > taste > amino acids > water extract > phenol to ammonia ratio > caffeine > tea polyphenols, according to RF-well-fitted reference price model for wholesale trading of Xiangcha tea (R2 = 0.867, MAE = 7.907). This study serves as a research guide for the investigation of tea leaf quality factors, origin tracking, variety distinguish, and the development of trade reference prices.

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Glycerin-based Extraction Combined with Ultra-high Performance Liquid Chromatography--riple Quadrupole-Tandem Mass Spectrometry for Determining the Contents of Seven Classes of Chemical Constituents in Tea and its By-products

梦迪管 Yong-Dan HU bing DaRen

FOOD SCIENCE 0, (): 0-0.

Abstract （21）

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In the present work, glycerin was used as alternative solvent to the traditional solvents such as methanol to extract different classes of chemical constituents from tea and its by-products. After extraction, ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-QQQ-MS/MS) was used to quantify seven classes of chemical constituents in tea. The extraction parameters were studied and optimized by single factor experiments, and the best extraction efficiency can be obtained under the following conditions: glycerin water content 50%, solid-liquid ratio 1:10, extraction time 10 min, extraction temperature 40 °C. By Optimizing the conditions of UPLC-QQQ-MS/MS, a quantitation method was established to measuring the contents of 130 substances which included catechins, phenolic acids, flavonoids, organic acids, amino acids, alkaloids and nucleotides. The results of method validation showed that the developed method has high sensitivity (limit of detection: 0.0004~0.7609 mg/kg) and accuracy (recovery: 80.10%~119.97%). A total of 65 chemical constituents were detected in the actual tea samples, and the content of each compound in different types of tea and by-products varied greatly (86622.93 ~ 219652.94 mg/kg). The compounds including epicatechin (2399.42 ~ 21207.83 mg/kg), epigallocatechin (1369.47~7934.14 mg/kg), epicatechingallate (6484.68~26854.46 mg/kg), epigallocatechingallate (6484.68 ~ 28844.07 mg/kg), theogallin (2230.36 ~ 14991.11 mg/kg), theanine (5901.84 ~ 14458.35) mg/kg), caffeine (6506.29-12017.14 mg/kg), quinic acid (5649.48-29529.46 mg/kg) showed relative high contents. Compared with tea samples, the tea by-products including yellow leaves and tea residue also contain higher contents of caffeine, catechin and theanine, indicating the potential value of these by-products.

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Effects of Membrane Separation on Chemical Composition and Antioxidant Activity of Different Tea Extracts

null

FOOD SCIENCE 0, (): 0-0.

Abstract （32）

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In order to investigate the changes of physicochemical of different tea samples in the process of multistage membrane separation, ultrafiltration membrane with different pore sizes were used for separation. Fifty samples of 4 classifications of the green，white，Fujian oolong ( southern and northern varieties) ，and black teas were collected and extracted with boiling water for the membrane separation. The water extract of teas were separated by ultrafiltration membrane (20, 10, 3.5 kD), and tea powders were prepared by spray drying respectively. The physicochemical properties of tea powders were analyzed and compared including UV absorption spectrum characteristics, the main biochemical components, and antioxidant activities in vitro which included DPPH free radical scavenging capacity, the ferric reducing antioxidant power ( FRAP), and total antioxidant capacity (T-AOC ). The analytical results on the tea powders showed the UV absorption spectra of tea powder samples were similar, with two obvious absorption peaks at 210 nm and 274 nm wavelength. The contents of FAAs, CAF, GA and ECG exhibited the strongest and significant correlations with the UV absorbance of each tea powder at 274 nm. On the other hand, EGC and EC correlated inversely with the absorbance. The distribution of biochemical components of tea powder and the change of antioxidant activity in vitro were affected by membrane separation, among which, 20 kD ultrafiltration membrane had the greatest impaction. The tea powder prepared by 20 kD ultrafiltration membrane retentate of black teas had the highest antioxidant activity in vitro. While other teas had the highest antioxidant activity in the permeate portion of the 20 kD ultrafiltration membrane. The biochemical components and antioxidant activity in vitro vary among different types of teas, and the changes of which were not completely consistent during the membrane separation process. Among them, the 20 kD ultrafiltration membrane had the greatest influence on the distribution of each component and the largest change in antioxidant activity. The results could provide a scientific basis for the membrane separation of different types of teas.

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Simultaneous direct determination of various trace aroma-producing & flavoring-producing substances and its derivatives in baijiu by UPLC-HRMS

Yan-Yan YIN Xiao-Long YOU Cheng /Wu

FOOD SCIENCE 0, (): 0-0.

Abstract （21）

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In order to establish a rapid and accurate qualitative and quantitative method for the determination of various trace aroma-producing & flavoring-producing substances and its derivatives in baijiu. The baijiu samples were centrifuged and filtered at high speed and separated by Hypersil Gold C18 (150 mm×2.1mm,1.9 μm) column. It was analyzed the contents of various trace aroma-producing & flavoring-producing substances and its derivatives in baijiu by combined with high resolution mass spectromete.The results showed that the multi-component content analysis of baijiu could be completed in only 16 minutes without the extraction of ethanol and organic solvent. The linear relationship were good for between the standard working series solutions of 17 amino acids, 4 bioamines and 11 non-volatile organic acids(R2>0.990), and the detection limits and quantitative limits of each component to be measured were relatively low, which could meet the requirements of related compounds analysis of actual baijiu samples. At the same time, the average recoveries of each component were 71.92%~117.45%, and RSD were 0.46%~5.48%. The method had good recovery, precision and stability for various trace aroma-producing & flavoring-producing substances and its derivatives in baijiu. Therefore, the method had the advantages of simple operation, high sensitivity and good repeatability, and had reference significance for the analysis of the types and contents of other non-volatile flavor substances in baijiu.

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Effect of permeation and concentration by PDMS membrane on aroma of rose freeze-dried water

jingming li

FOOD SCIENCE 0, (): 0-0.

Abstract （18）

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In order to explore the effect of Polydimethylsiloxane (PDMS) membrane pervaporation on the concentration of rose freeze-dried water, Rosa damascena was selected as the research object. Headspace solid phase microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. The volatile aroma components were analyzed, and the sensory properties and availability were evaluated by sensory analysis. The results showed that 54 kinds of aroma components were detected in the rose freeze-dried water, and the characteristic aroma components of rose, including phenylethyl alcohol, citronellol and geraniol, accounted for more than 90%, which had great utilization value. After two times of osmosis and concentration, the rose aroma was more intense and typical, and the content of benzene ring substances was significantly improved, showing that the total odor activity value of rose aroma substances increased by 20.47%. The sensory flavor profile analysis also showed similar results, and the proportion of floral flavor intensity value (M value) increased from 37% to 51%. The results were consistent with partial least squares regression (PLSR) validation analysis. It is found that the aroma intensity of rose freeze-dried water secondary penetrant is similar to that of the rose essence sold in the market, but still higher than that of the rose soda water sold in the market after 100 times dilution through sensory scale scoring method, and it had the potential to be used as a flavor enhancement in daily chemicals and beverages.

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Proteomics-based analysis of the effect of proteasome on quality changes in postmortem Qinchuan beef during storage

Li-Jun HU Jinxia Wang Xue-yan CHEN Rui-Ming LUO

FOOD SCIENCE 0, (): 0-0.

Abstract （300）

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Abstract：In this study, the longissimus dorsi muscle of Qinchuan cattle stored at 4 ℃ after slaughter was used as the object of study to determine quality indicators, energy levels and proteasome activity, and to identify DEPs associated with the proteasome. The results were as follows: pH decreased and then increased with increasing storage time; b* and MFI increased; L*, a*, centrifugal loss, cooking loss and shear force increased and then decreased; ATP, ADP and AMP the basic energy substances, decreased; 20S proteasome activity decreased significantly (P < 0.05); The correlation analysis showed that the 20S proteasome activity was significantly negatively correlated with b* (P < 0.05), with ADP content (P < 0.05), with AMP content (P < 0.01), and with MFI (P < 0.01), indicating a close relationship between proteasome activity and energy metabolism and beef quality. Combined with 4D-LFQ proteomics technology, eight differentially expressed proteasome subunits, and 27 associated DEPs were identified; GO analysis and KEGG Pathway analysis revealed that these proteasome subunits and their associated DEPs have molecular functions such as endopeptidase activity, actin binding, microfilament motility activity, and are involved in ubiquitin-dependent proteolytic metabolism, skeletal muscle contraction, In the early postmortem period, the proteasome regulated the biological pathway by consuming energetic material to catabolize proteins, and in the later period, when the energetic material was depleted, the proteasome could realize the catabolism of postmortem proteins through the energy provided by glycolysis and non-ATP-dependent proteasome subunits, which eventually affected the quality of Qinchuan beef.

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Dynamic Headspace Combined with Thermal Desorption/Gas Chromatography-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea with Different Cultivars

Yue Zhang Hai-Peng LV Qizhen /Du

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Abstract （20）

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Tea aroma is a key indicator for evaluating the quality of tea. The aroma extraction method with high efficiency and accuracy is an important prerequisite for identifying the aroma composition of tea. In this study, dynamic headspace (DHS) combined with thermal desorption/gas chromatography-mass spectrometry (TD/GC-MS) was applied for analyzing the volatile chemicals of baked green tea. The DHS experimental parameters such as tea amounts, trapping temperature, incubation temperature, total trapping volume, trapping flow, and drying flow were investigated, and the optimal extraction was performed under the following conditions: tea amounts 200 mg, trapping temperature 70 oC, incubation temperature 70 oC, total trapping volume 350 mL, trapping flow 10 mL/min, and drying flow 10 mL/min. Subsequently, the volatile components from three representative cultivars of baked green tea samples were extracted and analyzed. A total of 74 volatile components were identified in those samples. Multivariate statistical analysis results showed that the aroma chemical basis of three types of baked green tea varies greatly, and 18 aroma compounds were identified as key differential volatile aroma components. The concentrations of isopropylidesneacetone and linalool in LongJing43 (LJ43) baked green tea were highest in the analyzed samples. Fudingdabai (FDDB) baked green tea contained the highest level of 6-methyl-5-heptene-2-one, octanal, cyclohexanone, acetophenone, copaene and epicubenol. Furthermore, 28 odorants were identified by using gas chromatography olfactometry/mass spectrometry (GC-O/MS). The odorants were mainly exhibited odor attributes such as green & fresh, floral & fruity, herbal & woody and sweet. The total aroma intensity of floral & fruity attribute was the highest, followed by the green & fresh attribute. The comprehensive analysis results indicated that linalool, calamenene, δ-cadinene, 6-methyl-5-heptene-2-one and octanal were the key differential odorants among three different cultivars of green tea. Linalool contributed significantly to LJ43 baked green tea, and the other four odorants contributed significantly to the formation of aroma quality of FDDB baked green tea.

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Analysis of Key Aroma Compounds in Fermented Goji Berry Wine

qing BaoZhu Bo-Lin ZHANG

FOOD SCIENCE 0, (): 0-0.

Abstract （101）

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The volatile aroma compounds were evaluated by liquid-liquid extraction-solvent assisted flavor evaporation-gas chromatography-mass spectrometry/olfactometry combined with GC-quadrupole-MS and GC-Orbitrap-MS. The key aroma compounds were identified by aroma reconstitution and quantitative descriptive sensory analysis. The results showed that ethyl esters (ethyl cinnamate, ethyl acetate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl lactate, ethyl octanoate, ethyl decanoate), esters (isoamyl acetate, isoamyl lactate), C13-norisoprenoid (β-damascenone and β-ionone), volatile phenols (4-ethylguaiacol, eugenol, 2,4-di-t-butylphenol), alcohols (1-octen-3-ol, benzyl alcohol, phenylethyl alcohol and isopentyl alcohol) and other compounds (naphthalene, methionol, 2-acetylpyrrole) contributed the main aroma attributes of goji berry wine.

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Metabolic Profiling of Non-volatile Compounds during the Xinyang Maojian Tea Processing Based on Untargeted Metabolomic

kong yashuai Lingzhi Chen En Cheng Jing-Jing WANG chen-yi Peng YIN Guo Gui-yi

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In order to understand the dynamic changes of non-volatile metabolites in Xinyang Maojian tea during processing, the samples of Xinyang Maojian tea processing were systematically analyzed by non-targeted metabolomics technology using Camellia sinensis vs. Xinyang Quntizhong as raw materials. The results showed that a total of 1 000 non-volatile metabolites were comparatively identified during the processing of Xinyang Maojian tea, and the multivariate statistical analysis showed that non-volatile metabolites changed significantly after fixing of Xinyang Maojian tea. Meanwhile, a total of 53 differential compounds were screened out, among which, amino acids, catechins, flavonoid glycosides, lipids, purine nucleosides, organic acids and other compounds were the key components for the formation of Xinyang Maojian tea flavor and quality. In particular, the relative contents of some acylated flavonoid glycosides, lysophosphatidyls and purine nucleosides were significantly elevated after fixing. Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathway enrichment analysis showed that the differential compounds were significantly enriched in the pathways of purine metabolism, glycerophospholipid metabolism, phenylalanine metabolism, aminoacyl-tRNA biosynthesis, phenylalanine, tyrosine, and tryptophan biosynthesis, and glycine, serine and threonine metabolism (P < 0.05). This study further explored the main non-volatile metabolites affecting the flavor and quality of Xinyang Maojian tea, and provided the basis and reference for revealing the flavor and quality formation mechanism of Xinyang Maojian tea.

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