Off‐Odor Profiles of Fresh Gastrodia elata Tubers From Five Varieties: Identification of Key Odor–Active Compounds and Their Modulation Through Traditional Processing.
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| Title: | Off‐Odor Profiles of Fresh Gastrodia elata Tubers From Five Varieties: Identification of Key Odor–Active Compounds and Their Modulation Through Traditional Processing. |
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| Authors: | Xu, Ting1 (AUTHOR), Zhang, Shuaijia1 (AUTHOR), Li, Qianqian1 (AUTHOR), Wang, Yuhui1 (AUTHOR), Ma, Chao1,2,3 (AUTHOR) machao@bjfu.edu.cn, Zhang, Lulu1,2,3 (AUTHOR) zhangll@bjfu.edu.cn, Abd El‐Aty, A. M.4,5 (AUTHOR) |
| Source: | Journal of Food Science (John Wiley & Sons, Inc.). Jun2026, Vol. 91 Issue 6, p1-16. 16p. |
| Subjects: | Volatile organic compounds, Deodorization, Sensory evaluation, Smell, Functional foods |
| Abstract: | Fresh tubers of Gastrodia elata (GE), valued for both their food and medicine properties, have limited applications due to unpleasant off‐odor. In this study, five representative fresh GE varieties were analyzed for the first time using quantitative descriptive analysis (QDA). Seven off‐odor attributes were identified, with horse urine‐like odor being the most intense, followed by acidic and starchy notes. Headspace solid‐phase microextraction gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) detected 67 volatile organic compounds, 17 of which were present in all varieties. Nine shared odor‐active compounds were identified by GC–O–MS. Odor activity value (OAV) analysis revealed four key contributors: (E,E)‐2,4‐decadienal, (E)‐2‐octenal, 2‐phenylacetaldehyde, and p‐cresol. Sensory interaction analysis using Feller's additive model demonstrated both binary synergistic and additive effects among these compounds. Traditional processing methods reduced off‐odor intensity, with ethanol treatment being the most effective (reducing horse urine‐like odor by more than 50%). After processing, the three aldehydes became undetectable, whereas p‐cresol levels were substantially decreased, though they still contributed to a residual off‐odor. Unlike previous studies that mainly focused on dried GE products, this research characterizes the off‐odor profile of fresh GE tubers. It provides a theoretical foundation for regulating off‐odor‐related gene expression, developing effective deodorization strategies, and facilitating the development of novel GE‐based functional foods. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 194974100 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Off‐Odor Profiles of Fresh Gastrodia elata Tubers From Five Varieties: Identification of Key Odor–Active Compounds and Their Modulation Through Traditional Processing. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Xu%2C+Ting%22">Xu, Ting</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Shuaijia%22">Zhang, Shuaijia</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Qianqian%22">Li, Qianqian</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wang%2C+Yuhui%22">Wang, Yuhui</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ma%2C+Chao%22">Ma, Chao</searchLink><relatesTo>1,2,3</relatesTo> (AUTHOR)<i> machao@bjfu.edu.cn</i><br /><searchLink fieldCode="AR" term="%22Zhang%2C+Lulu%22">Zhang, Lulu</searchLink><relatesTo>1,2,3</relatesTo> (AUTHOR)<i> zhangll@bjfu.edu.cn</i><br /><searchLink fieldCode="AR" term="%22Abd+El‐Aty%2C+A%2E+M%2E%22">Abd El‐Aty, A. M.</searchLink><relatesTo>4,5</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Science+%28John+Wiley+%26+Sons%2C+Inc%2E%29%22">Journal of Food Science (John Wiley & Sons, Inc.)</searchLink>. Jun2026, Vol. 91 Issue 6, p1-16. 16p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Volatile+organic+compounds%22">Volatile organic compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Deodorization%22">Deodorization</searchLink><br /><searchLink fieldCode="DE" term="%22Sensory+evaluation%22">Sensory evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Smell%22">Smell</searchLink><br /><searchLink fieldCode="DE" term="%22Functional+foods%22">Functional foods</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Fresh tubers of Gastrodia elata (GE), valued for both their food and medicine properties, have limited applications due to unpleasant off‐odor. In this study, five representative fresh GE varieties were analyzed for the first time using quantitative descriptive analysis (QDA). Seven off‐odor attributes were identified, with horse urine‐like odor being the most intense, followed by acidic and starchy notes. Headspace solid‐phase microextraction gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) detected 67 volatile organic compounds, 17 of which were present in all varieties. Nine shared odor‐active compounds were identified by GC–O–MS. Odor activity value (OAV) analysis revealed four key contributors: (E,E)‐2,4‐decadienal, (E)‐2‐octenal, 2‐phenylacetaldehyde, and p‐cresol. Sensory interaction analysis using Feller's additive model demonstrated both binary synergistic and additive effects among these compounds. Traditional processing methods reduced off‐odor intensity, with ethanol treatment being the most effective (reducing horse urine‐like odor by more than 50%). After processing, the three aldehydes became undetectable, whereas p‐cresol levels were substantially decreased, though they still contributed to a residual off‐odor. Unlike previous studies that mainly focused on dried GE products, this research characterizes the off‐odor profile of fresh GE tubers. It provides a theoretical foundation for regulating off‐odor‐related gene expression, developing effective deodorization strategies, and facilitating the development of novel GE‐based functional foods. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/1750-3841.71218 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 16 StartPage: 1 Subjects: – SubjectFull: Volatile organic compounds Type: general – SubjectFull: Deodorization Type: general – SubjectFull: Sensory evaluation Type: general – SubjectFull: Smell Type: general – SubjectFull: Functional foods Type: general Titles: – TitleFull: Off‐Odor Profiles of Fresh Gastrodia elata Tubers From Five Varieties: Identification of Key Odor–Active Compounds and Their Modulation Through Traditional Processing. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Xu, Ting – PersonEntity: Name: NameFull: Zhang, Shuaijia – PersonEntity: Name: NameFull: Li, Qianqian – PersonEntity: Name: NameFull: Wang, Yuhui – PersonEntity: Name: NameFull: Ma, Chao – PersonEntity: Name: NameFull: Zhang, Lulu – PersonEntity: Name: NameFull: Abd El‐Aty, A. M. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 06 Text: Jun2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 00221147 Numbering: – Type: volume Value: 91 – Type: issue Value: 6 Titles: – TitleFull: Journal of Food Science (John Wiley & Sons, Inc.) Type: main |
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