Journal of Food Composition and Analysis最新文献_第7页

Evaluation of fruit quality and chemical characterization of local and standard pear (Pyrus communis L.) cultivars grown in Slovenia 斯洛文尼亚本地和标准梨（Pyrus communis L.）品种果实品质和化学特性的评价

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-03-01 Epub Date: 2026-01-21 DOI: 10.1016/j.jfca.2026.108921

Maja Mikulic-Petkovsek , Saša Krošelj , Petra Povše , Gregor Osterc

This study evaluated the specific morphological and biochemical parameters of fruits from ten pear cultivars, including several traditional old cultivars, such as 'President Drouard', 'Hartilian', 'Clapp’s Favorite', 'Poire de Cure', 'False Pituralka', 'Risovka', 'Santa Maria', 'Starkrimson', 'Triomphe de Vienne' and 'Nordhäuser Winterflorelle'. Significant differences in fruit quality were observed among the evaluated pear cultivars. The cultivars 'Risovka' (32.62 g) and 'President Drouard' (47.31 g) exhibited the lowest fruit weight, whereas 'Triomphe de Vienne' produced very large fruits with an average weight of 254.4 g. The highest total sugar content was recorded in 'False Pituralka' (138.5 g/kg FW), followed by 'Hartilian', 'Poire de Cure' and 'Nordhäuser Winterflorelle'. In contrast, the lowest total acid content was observed in 'Triomphe de Vienne' and 'Nordhäuser Winterflorelle', resulting in a high sugar-to-acid ratio (S/A) and, consequently, a sweet perceived flavor. The more acidic cultivars, characterized by lower S/A ratios, included 'Starkrimson', 'Santa Maria', 'President Drouard', 'Poire de Cure' and 'Clapp’s Favorite'. The highest phenolic compound contents in the fruit flesh were detected in 'Hartilian', 'Risovka', 'President Drouard' and 'Poire de Cure' (58.77–82.12 mg/kg FW), whereas in the peel, the cultivars 'False Pituralka', 'President Drouard' and 'Poire de Cure' contained the highest phenolic levels (1291–2111 mg/kg FW). The characterization of old pear cultivars from a specific growing region is vital for assessing their quality, as they represent an excellent source of genetic diversity and are invaluable for breeding new cultivars.

本研究对10个梨品种果实的形态和生化指标进行了评价，其中包括“总统Drouard”、“Hartilian”、“Clapp’s Favorite”、“Poire de Cure”、“假Pituralka”、“Risovka”、“Santa Maria”、“Starkrimson”、“Triomphe de Vienne”和“Nordhäuser Winterflorelle”等传统老品种。各评价品种果实品质差异显著。品种‘Risovka’（32.62 g）和‘President Drouard’（47.31 g）的果实重量最低，而‘Triomphe de Vienne’的果实非常大，平均重量为254.4 g。总糖含量最高的是“假Pituralka”（138.5 g/kg FW），其次是“Hartilian”，“Poire de Cure”和“Nordhäuser Winterflorelle”。相比之下，在“凯旋门”和“Nordhäuser冬花”中观察到的总酸含量最低，导致糖酸比高（S/ a），因此，感知到的甜味。酸性较强的品种，其特征是较低的S/A比率，包括“Starkrimson”、“Santa Maria”、“President Drouard”、“Poire de Cure”和“Clapp’S Favorite”。果肉中酚类化合物含量最高的品种为‘Hartilian’、‘Risovka’、‘President Drouard’和‘Poire de Cure’（58.77 ~ 82.12 mg/kg FW），而果皮中酚类化合物含量最高的品种为‘False Pituralka’、‘President Drouard’和‘Poire de Cure’（1291 ~ 2111 mg/kg FW）。来自特定产区的老梨品种的特性对评估其质量至关重要，因为它们代表了遗传多样性的极好来源，对培育新品种具有不可估量的价值。

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引用次数: 0

Selective solid-phase extraction and determination of profenofos from food and water samples using surface molecularly-imprinted bentonite 用表面分子印迹膨润土从食品和水样中选择性固相萃取和测定丙诺菲

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-03-01 Epub Date: 2026-01-29 DOI: 10.1016/j.jfca.2026.108944

Bafreen Jaafar Mohammed Saleem Hamosi , Tülay Gürsoy , Necdet Karakoyun , Adem Zengin , Mustafa Bilici

In this study, a surface-imprinted molecularly imprinted polymer (MIP) was prepared on bentonite (BNT) to create a selective solid-phase extraction (SPE) sorbent for detecting profenofos (PFF), a commonly used organophosphorus pesticide. The MIP–BNT material was produced through surface-initiated free-radical polymerization, and structural analyses confirmed the presence of specific binding sites, uniform morphology, and an enhanced surface area. Adsorption behavior followed a pseudo-second-order kinetic model (R²= 0.9965), while equilibrium data showed strong agreement with the Langmuir isotherm (R²= 0.9979), indicating monolayer adsorption. Key SPE parameters—including pH, sorbent amount, desorption time, and eluent volume—were systematically optimized. The final conditions (pH 6.0, 10 mg sorbent, 25 min desorption, 150 µL eluent) ensured high recovery and repeatability. When coupled with UV–vis spectrophotometry, the optimized MIP-SPE method provided a wide linear range (0.1–270 µM), a low detection limit (0.03 µM), and stable performance over at least eight reuse cycles. Recovery experiments conducted in food and water matrices yielded values between 94.01 % and 100.42 %, with RSD values below 5 %, and results were consistent with HPLC measurements. Overall, the developed approach presents a selective, cost-effective, and environmentally friendly alternative for routine PFF analysis.

本研究在膨润土（BNT）上制备了一种表面印迹分子印迹聚合物（MIP），制备了一种选择性固相萃取（SPE）吸附剂，用于检测常用的有机磷农药丙酚（PFF）。MIP-BNT材料是通过表面自由基聚合产生的，结构分析证实了特定结合位点的存在，均匀的形态和增强的表面积。吸附行为符合拟二级动力学模型（R2= 0.9965），而平衡数据与Langmuir等温线非常吻合（R2= 0.9979），表明吸附为单层吸附。对pH、吸附剂用量、解吸时间、洗脱液体积等关键参数进行了系统优化。最终条件（pH 6.0, 10 mg吸附剂，25 min解吸，150 µL洗脱液）确保了高回收率和重复性。当与紫外-可见分光光度法相结合时，优化后的MIP-SPE方法具有宽的线性范围（0.1-270 µM），低的检出限（0.03 µM），并且在至少8个重复使用周期内性能稳定。在食品和水基质中的回收率为94.01 % ~ 100.42 %，RSD值小于5 %，与HPLC测定结果一致。总的来说，开发的方法为常规PFF分析提供了一种选择性，成本效益和环境友好的替代方法。

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引用次数: 0

Natural high-vitamin B parboiled rice malt from Thai rice varieties 天然高维生素B半煮大米麦芽从泰国大米品种

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI: 10.1016/j.jfca.2026.108967

Kanda Wongwailikhit , Suvimol Soithongsuk , Yupakanit Puangwerakul

This study evaluated Thai rice varietal potential for producing parboiled malted rice as a functional food for adult and elderly nutrition. Thirteen cultivars (Indica, glutinous, and Japanese types) were malted under controlled conditions. Primary selection criteria were germination energy (GE), diastatic power (DP), amylose, protein, and free amino nitrogen (FAN); secondary criteria included γ-aminobutyric acid (GABA), B vitamins (B1, B2, B3, B5, B6, B9), and amino acid profiles. Phitsanulok 2 (PHIS) showed the highest overall potential with GE 97.63 ± 1.11 %, DP 139.0 ± 11.0 °WK units, and the highest combined B-vitamin content (B1 +B6 +B9: 0.88 mg/100 g). Compared with brown rice, parboiling–malting increased vitamin B1 from 0.16 ± 0.01–0.29 ± 0.01 mg/100 g (+81.3 %) and GABA from 2.05 ± 0.15–10.32 ± 0.10 mg/100 g (+403.4 %). Oxidative stability improved, with free fatty acids reduced by 74.1 % and peroxide values reduced by 69.5 %, supporting longer shelf-life. Overall, PHIS is a strong candidate for vitamin B–rich parboiled malted rice for aging populations in Thailand.

本研究评估了泰国水稻品种生产半煮麦芽米作为成人和老年人营养功能食品的潜力。13个品种（籼稻、糯米和日本品种）在控制条件下进行了麦芽酿造。主要筛选标准为萌发能（GE）、发芽力（DP）、直链淀粉、蛋白质和游离氨基氮（FAN）；次级标准包括γ-氨基丁酸（GABA）、B族维生素（B1、B2、B3、B5、B6、B9）和氨基酸谱。Phitsanulok 2(φ)显示最高的整体潜力与通用电气 97.63±1.11  %,DP 139.0±11.0° 工作单位,和综合维他命b含量最高(0.88 B1 + B6 + B9: 毫克/ 100 g)。相比,糙米,parboiling-malting从0.16增加了维生素B1 ±0.01 - -0.29  ±0.01  毫克/ 100 g从2.05(+ 81.3 %)和GABA ±0.15 - -10.32  ±0.10  毫克/ 100 g(+ 403.4 %)。氧化稳定性提高，游离脂肪酸降低了74.1 %，过氧化值降低了69.5 %，支持更长的保质期。总的来说，公共卫生信息系统是泰国老龄化人口富含维生素b的半熟麦芽米的有力候选者。

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引用次数: 0

Physicochemical characteristics and trace metal contents of Ziziphus spina-christi (Sidr) honey from Kuwait 科威特产酸枣蜜的理化特性及微量金属含量

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-03-01 Epub Date: 2026-02-08 DOI: 10.1016/j.jfca.2026.108983

Hameeda S. Al-Madani , Bedraya Mandekar , Mohamed O. Amin , Bessy D`Cruz , Entesar Al-Hetlani

This study explores the quality and authenticity of Kuwaiti Ziziphus spina-christi (Sidr) honey through comprehensive analysis of physicochemical properties and elemental composition. Physicochemical parameters, including pH, free acidity, and moisture content, were assessed according to WHO guidelines, while electrical conductivity followed European Commission standards. Trace metal limits were referenced from Codex for As, WHO for Cd and Cr, and the EC for Ni and Pb; no regulatory limits have been reported for V. Results confirmed high product quality, with acidity, pH, and moisture levels within internationally accepted ranges. Electrical conductivity aligned with typical Sidr honey profiles, and viscosity patterns reflected sugar composition and processing effects. All samples were classified as dark honeys, reinforcing their regional identity. Correlation analysis revealed significant trends: pH inversely correlated with free acidity and positively with electrical conductivity, which also related to viscosity. Moisture content showed no significant relation with other parameters. Elemental analysis indicated low concentrations of trace metals, within safety limits, with no marked regional differences. Toxic elements remained below international thresholds, suggesting minimal environmental contamination. These findings establish a baseline for authenticity and safety monitoring. However, the study’s limited sample size and geographic scope underscore the need for broader investigations, including samples from neighboring regions.

本研究通过对科威特Ziziphus spina-christi （Sidr）蜂蜜理化性质和元素组成的综合分析，探讨了其质量和真实性。理化参数，包括pH值、游离酸度和水分含量，根据世界卫生组织的指导方针进行评估，而电导率则遵循欧盟委员会的标准。砷的痕量金属限量参考食典，镉和铬参考世卫组织，镍和铅参考欧共体；结果证实产品质量高，酸度，pH值和湿度水平在国际公认的范围内。电导率与典型的Sidr蜂蜜曲线一致，粘度模式反映了糖的组成和加工效果。所有的样本都被归类为黑蜂蜜，加强了它们的区域特征。相关分析显示了显著的趋势：pH与自由酸度呈负相关，与电导率呈正相关，电导率也与粘度相关。水分含量与其他参数关系不显著。元素分析表明，微量金属浓度低，在安全限度内，没有明显的区域差异。有毒元素仍低于国际标准，表明环境污染最小。这些发现为真实性和安全性监测建立了基线。然而，该研究有限的样本量和地理范围强调需要进行更广泛的调查，包括从邻近地区收集样本。

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引用次数: 0

Microplastic contamination in ice cream: Occurrence, exposure assessment, and potential health risks 冰淇淋中的微塑料污染：发生、暴露评估和潜在的健康风险

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-03-01 Epub Date: 2026-02-01 DOI: 10.1016/j.jfca.2026.108955

Yasin Akkemik , Kemal Kaan Tekinşen , Veysel Doğan , Sedat Gökmen

This cross-sectional study evaluated micro- and nanoplastics (MNPs) contamination in 39 ice cream samples from multiple brands and price categories in Türkiye. Samples were purchased in Kastamonu/Merkez during June–August 2024 and analyzed in triplicate (117 filters). Microscopy identified 75 particles in total: filaments 56 %, fragments 29 %, films 15 %. Attenuated Total Reflectance–Fourier Transform Infrared Spectroscopy (ATR-FTIR) confirmed synthetic polymers ≥ 20 μm—predominantly polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), polyethylene (PE), and polyvinyl stearate (PVS)—indicating multiple entry points across processing and packaging. Estimated Daily Intake (EDI) ranged 0.34–2.05 particles mL⁻¹ kg-BW⁻¹ day⁻¹ (124.1–748.25 particles mL⁻¹ kg-BW⁻¹ year-¹) and varied by brand/price strata without statistically significant differences (p > 0.05). Although the analytical window excluded particles < 20 μm, findings provide first evidence of MNPs in ice cream in Türkiye. To the best of our knowledge, this study combines a stratified market design (brands × price tiers) with polymer confirmation by ATR-FTIR (≥20 μm) and deterministic, consumption-based exposure estimates. Controls include HACCP monitoring of contact surfaces, routine filtration/piping maintenance, and careful packaging-polymer choice. Broader farm-to-fork surveillance, validated recovery studies, and toxicological testing are needed to refine exposure and risk estimates and guide risk management and policy.

本横断面研究评估了来自日本多个品牌和价格类别的39个冰淇淋样品中的微塑料和纳米塑料（MNPs）污染。样品于2024年6 - 8月在Kastamonu/Merkez购买，并分三份（117个过滤器）进行分析。显微镜共鉴定出75个颗粒：细丝56 %，碎片29 %，薄膜15 %。衰减全反射-傅里叶变换红外光谱（ATR-FTIR）证实合成聚合物≥ 20 μm -主要是聚丙烯（PP），聚对苯二甲酸乙二醇酯（PET），聚苯乙烯（PS），聚乙烯（PE）和聚苯乙烯硬脂酸酯(PVS) -表明加工和包装中的多个入口点。估计每日摄入量（EDI）范围为0.34-2.05个mL - kg-BW（⁻¹ 天- ）(124.1-748.25个mL - - bw（⁻¹年-¹），因品牌/价格而异，无统计学差异（p >； 0.05）。虽然分析窗口排除了颗粒<； 20 μm，但研究结果提供了 rkiye冰淇淋中MNPs的第一个证据。据我们所知，本研究结合了分层市场设计（品牌×价格层）、ATR-FTIR（≥20 μm）聚合物确认和基于消费的确定性暴露估计。控制包括接触表面的HACCP监控，常规过滤/管道维护，以及仔细的包装聚合物选择。需要更广泛的从农场到餐桌的监测、经过验证的恢复研究和毒理学测试，以完善暴露和风险估计，并指导风险管理和政策。

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引用次数: 0

Maintaining national food databases to enhance precision: A report from the preconference workshop 1 of the 2025 international diet and activity methods conference, Toronto, Canada, April 27, 2025 维护国家食品数据库以提高准确性：2025年4月27日在加拿大多伦多举行的2025年国际饮食和活动方法会议会前研讨会1的报告

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-03-01 Epub Date: 2026-02-04 DOI: 10.1016/j.jfca.2026.108970

Anja Pia Biltoft-Jensen , Tue Christensen , Anders Poulsen , Renee Sobolewski , Ilana Nogueira Bezerra , Dirce Maria Marchioni , Eliana Bistriche Giuntini , Mai Matsumoto , Hidemi Takimoto , Mieko Nakamura , Cho-il Kim , Sung Ok Kwon , Caroline T.M. van Rossum , Marga C. Ocké , Birdem Amoutzopoulos , Polly Page

National food composition databases are essential for data quality and reliability in dietary monitoring, nutrition research, and policy. Nevertheless, they face growing challenges from rapidly evolving food markets, new data demands, and limited analytical resources. This paper summarizes outcomes of a preconference workshop at ICDAM 2025 that brought together experts from seven countries to share experiences in developing and maintaining databases. Presentations highlighted strategies to keep databases fit for purpose, including standardized and harmonized food descriptions, inclusion of biodiversity and regional foods; maintaining strong analytical anchors with continuous updates; systematic handling of missing values (recipe calculations, preparation factors, and imputation), and AI-based linking of branded with generic foods to address nutrient gaps and capture market changes. These developments also underline the value of food composition databases: supporting national dietary surveys, monitoring reformulation, informing front-of-pack labeling, and enabling evaluation of nutrition policies. Breakout discussions emphasized challenges such as resource constraints and reliance on secondary data, as well as demands for new data types beyond traditional nutrients, alongside opportunities in branded data, automation, FAIR data standards, and harmonization. The workshop concluded that sustained investment, modernized infrastructures, and collaborative governance are critical to ensure food composition databases remain robust, policy-relevant, and globally interoperable.

国家食品成分数据库对于膳食监测、营养研究和政策方面的数据质量和可靠性至关重要。然而，他们面临着快速变化的食品市场、新的数据需求和有限的分析资源带来的越来越大的挑战。本文总结了ICDAM 2025会前研讨会的成果，该研讨会汇集了来自七个国家的专家，分享了开发和维护数据库的经验。专题报告强调了保持数据库符合目的的战略，包括标准化和统一的食品描述、纳入生物多样性和区域食品；保持强大的分析锚，并不断更新；系统地处理缺失值（配方计算、制备因素和代入），以及基于人工智能的品牌食品与非专利食品的关联，以解决营养差距并捕捉市场变化。这些发展也凸显了食品成分数据库的价值：支持国家膳食调查、监测重新配方、为包装正面标签提供信息，以及能够对营养政策进行评估。分组讨论强调了资源限制和对二手数据的依赖等挑战，以及对传统营养之外的新数据类型的需求，以及品牌数据、自动化、公平数据标准和协调方面的机会。研讨会的结论是，持续的投资、现代化的基础设施和协作治理对于确保食品成分数据库保持健全、与政策相关和全球互操作性至关重要。

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引用次数: 0

A novel hydrophobic solidified deep eutectic solvents for rapid and accurate determination of Brilliant Blue in food and beverage 一种新型疏水固化深共晶溶剂用于食品和饮料中亮蓝的快速准确测定

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-03-01 Epub Date: 2026-02-06 DOI: 10.1016/j.jfca.2026.108978

Marzieh Fallahinezhad, Niayesh Farahian, Hossein Salar Amoli

In this study, a novel hydrophobic solidified deep eutectic solvent (SFDES) was prepared and applied for the extraction and determination of Brilliant Blue (BB) in food and beverage matrices. The SFDES, prepared from benzyltriethylammonium chloride and fatty acids, is considered a greener alternative to conventional organic solvents, and excellent solidification properties, enabling efficient phase separation and analyte enrichment. Its structural and functional properties were confirmed by attenuated total reflectance Fourier-transform infrared spectroscopy, demonstrating successful formation of the eutectic system. Coupling the prepared SFDES with an ultrasonic-assisted dispersive liquid–liquid microextraction procedure allowed highly efficient extraction under optimized conditions, achieving a linear range of 0.1–30.0 mg L⁻¹, a low limit of detection of 1.49 µg L⁻¹, and a high enrichment factor of 65.9. The method was validated on real food samples, including jelly, candy, and soft drinks, yielding recoveries of 98.3–101.5 % and intraday RSDs below 1.8 %. The interday RSD values were 3.2 %. Greenness evaluation using the GAPI and AGREE tools confirmed the approach’s environmental sustainability. These findings demonstrate that the newly made SFDES is a promising green extraction medium for trace-level determination of BB in complex food matrices.

本研究制备了一种新型疏水固化深共晶溶剂（SFDES），并将其应用于食品和饮料基质中亮蓝（BB）的提取和测定。由苄基三乙基氯化铵和脂肪酸制备的SFDES被认为是传统有机溶剂的绿色替代品，具有优异的固化性能，可以实现高效的相分离和分析物富集。用衰减全反射傅里叶变换红外光谱证实了其结构和功能特性，表明共晶体系的成功形成。将制备的SFDES与超声辅助分散液液微萃取工艺相结合，在优化条件下实现了高效提取，线性范围为0.1 ~ 30.0 mg L−1，最低检出限为1.49 µg L−1，富集系数高达65.9。该方法在果冻、糖果、软饮料等实际食品样品中验证，加样回收率为98.3 ~ 101.5 %，日内rsd < 1.8 %。日间RSD值为3.2 %。使用GAPI和AGREE工具的绿色评估证实了该方法的环境可持续性。研究结果表明，新制备的SFDES是一种很有前途的绿色萃取介质，可用于复杂食品基质中痕量BB的测定。

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引用次数: 0

Understanding the physicochemical profile of honey: A comprehensive review of quality and authenticity parameters 了解蜂蜜的理化特征：质量和真实性参数的综合综述

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.jfca.2026.108993

Chandra Kiran, Murtaza Riyaz

Honey, produced by different bee species is a complex matrix comprising ∼80–85 % sugars, 15–17 % water, and minor yet bioactive constituents including organic acids, enzymes, amino acids, vitamins, minerals, and polyphenols. Its quality and market value are increasingly compromised by adulteration and contamination, making physicochemical profiling essential for authentication and safety assurance. This review consolidates current advances in evaluating key parameters—colour (Pfund values ranging from light amber to dark amber depending on floral source), moisture content (<20 % in premium samples to ensure microbial stability), pH (3.2–4.5) and free acidity (<50 meq/kg as per Codex standards), electrical conductivity (0.1–1.5 mS/cm distinguishing nectar from honeydew honeys), mineral content (K often exceeding 1000 mg/kg), and carbohydrate profile (fructose 31–44 %, glucose 23–38 %, F/G ratio >1 in slow-crystallising honeys). By integrating compositional benchmarks with advanced analytical approaches, physicochemical characterization not only facilitates botanical and geographical traceability but also provides a robust framework for detecting sugar-syrup adulteration, preserving honey’s authenticity, therapeutic value, and consumer trust.

蜂蜜由不同的蜜蜂种类生产，是一种复杂的基质，含有~ 80 - 85% %糖，15-17 %水，以及少量的生物活性成分，包括有机酸、酶、氨基酸、维生素、矿物质和多酚。它的质量和市场价值越来越受到掺假和污染的影响，使得物理化学分析对认证和安全保证至关重要。这篇综述整合了目前在评估关键参数方面的最新进展——颜色（Pfund值根据花源从浅琥珀色到深琥珀色不等）、水分含量（优质样品中为20 %，以确保微生物稳定性）、pH值（3.2-4.5）和游离酸度（<50 meq/kg，按照食品法典标准）、电导率（0.1-1.5 mS/cm，区分花蜜和蜜瓜）、矿物质含量（K通常超过1000 mg/kg）和碳水化合物含量(果糖31-44 %，葡萄糖23-38 %，F/G比>；1（慢结晶蜂蜜）。通过将成分基准与先进的分析方法相结合，物理化学表征不仅促进了植物和地理可追溯性，而且为检测糖浆掺假、保护蜂蜜的真实性、治疗价值和消费者信任提供了一个强大的框架。

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引用次数: 0

Influence of aroma-enhancing yeast nutrients on the volatile profile of important Austrian white wine grape varieties 增香酵母营养成分对奥地利重要白葡萄品种挥发性特征的影响

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-03-01 Epub Date: 2026-02-11 DOI: 10.1016/j.jfca.2026.108990

Reinhard Eder , Sezer Sari , Phillip Eder , Peter Derkits , Georg Leindl , Christian Philipp

As consumer demands for grape wines increase, it is becoming important for producers to optimise the aroma. Yeast nutrient salts can help to achieve this. While the influence of classic yeast nutrient salts (e.g. diammonium phosphate (DAP)) has been well investigated, there are only a few studies on organic yeast nutrients. The aim of the study is to compare four concepts of yeast nutrition for fermentation: 1) without nutrient; 2) salt nutrition with DAP and thiamine; 3) full nutrition (combined products of yeast autolysates, DAP, and VitB1); and 4) complex nutrition (yeast autolysates with promoted additional function plus DAP) for four important Austrian grape varieties. Around 70 relevant minor and major volatile compounds were analysed. It was shown that the addition of nutrients generally has a positive influence on the volatile composition of the wines. Thiols responded most consistently to nutrient addition, with 3-sulfanylhexan-1-ol increasing by 20–60 % compared with the control. In contrast, full and special nutrient concepts did not outperform simple salt nutrition; their effects on monoterpenes and esters were inconsistent and strongly dependent on the grape–yeast combination. The hypothesis that full or even more expensive special nutrition would consistently yield superior results could not be confirmed. Although three of the four variety groups showed similar behaviour of fu with sp and co with sa, this pattern was not uniformly expressed across all grape–yeast combinations. Future studies with different fermentation conditions (NOPA initial value, fermentation temperature, different yeasts), including an in-depth sensory study, cell growth analysis, a screening of undesired compounds such as biogenic amines and a more comprehensive study including international grape varieties would be useful.

随着消费者对葡萄酒需求的增加，对生产商来说，优化葡萄酒的香气变得越来越重要。酵母营养盐可以帮助实现这一目标。虽然经典酵母营养盐（如磷酸二铵（DAP））的影响已经得到了很好的研究，但对有机酵母营养盐的研究却很少。本研究的目的是比较发酵酵母营养的四种概念：1)无营养；2)盐营养中添加DAP和硫胺素；3)营养充分（酵母自溶物、DAP和维生素b1的组合产物）；4) 4种重要奥地利葡萄品种的复合营养（具有促进附加功能的酵母自溶物和DAP）。分析了大约70种相关的次要和主要挥发性化合物。结果表明，营养物质的添加一般对葡萄酒的挥发性成分有积极的影响。硫醇对营养物添加的反应最为一致，与对照相比，3-巯基己烷-1-醇增加了20-60 %。相比之下，全面和特殊的营养概念并不优于简单的盐营养；它们对单萜烯和酯的影响不一致，并且强烈依赖于葡萄酵母组合。完整的或甚至更昂贵的特殊营养会始终产生更好的结果的假设无法得到证实。虽然4个品种组中有3个表现出fu与sp和co与sa的相似行为，但这种模式在所有葡萄酵母组合中并不均匀表达。未来研究不同的发酵条件（NOPA初始值、发酵温度、不同的酵母），包括深入的感官研究、细胞生长分析、筛选不需要的化合物，如生物胺，以及更全面的研究，包括国际葡萄品种，将是有用的。

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引用次数: 0

Analysis of volatile components in Pheretima and its extracts using HS-GC-IMS and HS-SPME-GC-MS combined with ROAV hplc - gc - ims和HS-SPME-GC-MS联合ROAV法分析金银花及其提取物中挥发性成分

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-02-01 Epub Date: 2025-12-23 DOI: 10.1016/j.jfca.2025.108835

Tongtong Yang , Bo Tang , Junyi Tang , Chenqi Xu , Yanlong Hong , Fei Wu , Xiao Lin

Pheretima products are widely used, but the stenchy odor is a constraint to their application. In this study, 86 and 673 volatile components (VOCs) were identified in Pheretima and its extracts using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. An increase in acid and amine contents after processing was found, which may explain the increased stenchy odor. Through orthogonal partial least squares discriminant analysis (OPLS-DA), 14 differential markers between aqueous and alcoholic extracts were screened, and 3-methylbutanal, pentanal, and trimethylamine were identified as the key differential odor components. Combined with relative odor activity value (ROAV) analysis, 10 key odor components were identified, including: 3-methylbutanal, 1-octen-3-ol, dimethyl trisulfide, (2E,6Z)-nona-2,6-dienal, methyl mercaptan, guaiacol, isobutyraldehyde, 1,8-cineole, 2-pentylfuran, and pentanal. This study provides theoretical support for the optimization of the odor of Pheretima-containing products and promotes their application.

费雷蒂玛产品应用广泛，但其恶臭气味是制约其应用的重要因素。本研究采用顶空气相色谱-离子迁移谱法（HS-GC-IMS）和顶空固相微萃取-气相色谱-质谱法（HS-SPME-GC-MS）分别鉴定出了86种和673种挥发性成分。加工后发现酸和胺含量增加，这可能是恶臭增加的原因。通过正交偏最小二乘判别分析（OPLS-DA），筛选了14个水提物和醇提物的鉴别标记，确定了3-甲基丁醛、戊醛和三甲胺是鉴别气味的关键成分。结合相对气味活性值（ROAV）分析，鉴定出10种主要气味成分，包括：3-甲基丁醛、1-辛烯-3-醇、二甲基三硫化物、(2E,6Z)-壬二烯二醛、甲基硫醇、愈创木酚、异丁醛、1,8-桉叶油脑、2-戊基呋喃和戊醛。本研究为含费雷蒂玛产品的气味优化提供理论支持，促进其应用。

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引用次数: 0