Food Chemistry-X
·
2024
·
IF 6.5
Bin Liang,Xue Bai,Yunfan Wang,Xiaohe Li,Yanhui Kong,Xiulian Li,Xiangquan Zeng,Wenli Liu,Huamin Li,Shuyang Sun,Hansheng Gong,Xinguang Fan
The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus , Lacticaseibacillus rhamnosus and Lactobacillus delbrueckii subsp. bulgaricus on the characteristic flavor of the fermented sweet potato juice. Following the fermentation process, significant variations were observed in the concentrations of sugars, organic acids, as well as the overall volatile aroma compounds. LAB can effectively facilitate the production of volatile organic compounds (VOCs), including acids and ketones, thereby enhancing the aroma quality. Inoculation fermentation by LAB decreased the sweet and nutty odor, and increased fresh, floral, and citrus aroma of the sweet potato juice. The sweet potato juice fermented by 5 lactic acid bacteria strains had different flavor features, while the sample of Lp10 showed the highest overall acceptability. Compared to other strains, L. plantarum exerted a more significant influence on the volatile compounds present in fermented sweet potato juice.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 6
·879
·
IF 4.7
Zhonghui Zhang,Weizhen Ye,Chun Li,Haihong Zhou,Chao Wang,Penghui Liu,Binxin Zhou,Hanqing Zhao,Shouchuang Wang,Jun Yang
Volatile accumulation during tomato ripening greatly affects the fruit flavor. In this study, four accessions from each of the three tomato subgroups (BIG,S. lycopersicum, CER,S. lycopersicumvar. Cerasiforme, and PIM,S. pimpinellifolium) were subjected to a sensory evaluation. The CER subgroup had the highest fruit-flavor score. Using a Headspace solid-phase microextraction/gas chromatography-mass spectrometer (HP-SPME/GC-MS), a volatile database containing 94 volatiles was created. Pentanal accumulated in green fruits and 1-pentanol in red fruits. 1-Octen-3-ol was discovered to underlie the bitterness of green tomatoes, and it was most abundant in PIM green fruits. Phenylethyl alcohol affected the acidity and sweetness of red tomatoes, and it was most abundant in CER red fruits. Branched-chain volatiles were most abundant in PIM and BIG red fruits, while apocarotenoids were most abundant in CER red fruits. These findings suggest that domestication and improvement have influenced volatile content, and apocarotenoids and branched-chain volatiles synergistically mediated aromatic flavors in red fruits. This study provides a metabolic basis for analyses of the molecular mechanisms of fruit-flavor formation.
研究领域:
植物学
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食品科学
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园艺学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Meng Dong,Zichun Zhang,Hao-Peng Wang,Xuhui Huang,Xusong Wang,Lei Qin
In this study, the overall sensory characteristics and low-molecule-weight compounds were analyzed to achieve the discrimination of different commercial salmons and investigate the salmon's sensory and nutritional quality . The results showed that above the overall sensory properties , O. mykiss, S. salar, and O. kisutch were the most satisfied salmons by the panel with the desirable texture and flavor, which displayed a large potential for growth in the consumption market. The alcohols and sulfur compounds were key volatile compounds contributing to typical aroma of O. masou and O. gorbuscha , response higher than others by 147% to 167%. The oligopeptides and phospholipids in salmon could be used as biomarkers for discrimination of these salmon. Oligopeptides were also closely related to the taste quality of salmon. Seventeen oligopeptides showed potential umami activity based on molecular docking results, especially Arg-Val and Ser-Asn, which were the key tastants contributing to the umami of salmon.
研究领域:
食品科学
·
营养学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Wangli Dai,Shulai Liu,Yanbo Wang,Yuting Ding,Xuxia Zhou
Maintaining the flavor quality of aquatic products during storage is crucial for their market value and consumer acceptance. This study evaluated the effects of a chitosan-epigallocatechin gallate coating on the flavor profile of bighead carp fillets and explored its underlying regulatory mechanisms. Sensory evaluation, electronic nose, and analysis of volatile and ATP-related compounds revealed that the coating significantly reduced off-flavor compounds, improving flavor quality. The coating suppressed free amino acid and free fatty acid levels, inhibited flavor-converting enzyme activities, and slowed lipid metabolism. Correlation analysis highlighted positive links between key flavor compounds and flavor precursors, enzymes, and metabolites. High-throughput sequencing identified Lactococcus , Serratia , and Aeromonas as key microorganisms affecting flavor characteristics. These findings advance the understanding of flavor deterioration mechanisms and suggest potential strategies for preserving the flavor quality of bighead carp fillets during chilled storage.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Shijin Xiong,Xiaoyan Xu,Tonghao Du,Qiaozhen Liu,Tao Huang,Hongbing Ren,Tao Xiong,Mingyong Xie
Laotan Suancai, a popular traditional Chinese fermented vegetable , is manufactured in the industry via four fermentation rounds. However, the differences in flavor quality of Laotan Suancai from the four fermentation rounds and the causes of this variation remain unclear. Metabolome analysis indicated that the different content of five taste compounds and 31 aroma compounds caused the differences in flavor quality among the variated fermentation rounds of Laotan Suancai. Amplicon sequencing indicated that the microbial succession exhibited a certain pattern during four fermentation rounds and further analysis unveiled that organic acids drove the microbiota shift to more acid-resistant populations. Spearman correlation analysis highlighted that seven core microbes may be involved in the formation of differential flavor and the corresponding metabolic pathways were reconstructed by function prediction. Our findings offer a novel perspective on comprehending the deterioration of flavor quality across the fermentation rounds of Laotan Suancai.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Antioxidants
·
2021
·Vol. 10
·期 11
·1821
·
IF 6.313
Changan Zhu,Shaofang Wu,Ting Sun,Zhiwen Zhou,Zhangjian Hu,Jingquan Yu
Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived polyphenol, widely used in the drug therapy and food industry due to its distinct physiological functions. However, the role of RA in plant growth and development, especially at the postharvest period of fruits, remains largely unknown. Here, we demonstrated that postharvest RA treatment delayed the ripening in tomato fruits. Exogenous application of RA decreased ripening-associated ethylene production and inhibited the fruit color change from green to red based on the decline in lycopene accumulation. We also found that the degradation of sucrose and malic acid during ripening was significantly suppressed in RA-treated tomato fruits. The results of metabolite profiling showed that RA application promoted the accumulation of multiple amino acids in tomato fruits, such as aspartic acid, serine, tyrosine, and proline. Meanwhile, RA application also strengthened the antioxidant system by increasing both the activity of antioxidant enzymes and the contents of reduced forms of antioxidants. These findings not only unveiled a novel function of RA in fruit ripening, but also indicated an attractive strategy to manage and improve shelf life, flavor, and sensory evolution of tomato fruits.Keywords:rosmarinic acid;fruit ripening;tomato;flavor quality;ethylene;antioxidant system
研究领域:
植物科学
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食品科学
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农业化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yiyuan Chen,He Huang,Ruiyang Yin,Shuo Wang,Jiaxin Hong,Yashuai Wu,Liyun Guo,Yumei Song,Dongrui Zhao,Jinyuan Sun,Xiaotao Sun,Mingquan Huang,Jinchen Li,Baoguo Sun
Beer is one of the most widely consumed alcoholic beverages worldwide. Nowadays, consumers have increasingly prioritized personalized and high-quality products. Beer distilled spirits represents a notable example of this trend. However, the key quality factors between beer and its distilled spirits remain unclear, which significantly impedes the development of beer derivatives. In this study, a total of 260 trace components were identified by gas chromatography-mass spectrometry. Among them, 82 dual-effect flavor factors were identified through flavor expression evaluation (Osme, AEDA, OAV, and TAV). The random forest model, correlation analysis, and adding validation experiments were employed to screen eight key flavor quality factors (3-methyl-butanol, ethyl hexadecanoate, phenethyl acetate, γ -nonalactone, ethyl octanoate, 4-ethylguaiacol, maltol and α -terpineol) that significantly influenced the sensory attributes of malt aroma, caramel aroma, fermentation aroma, sweet taste, bitter taste, and astringency. The aforementioned key flavor quality factors can be employed as a primary indicator for the monitoring and optimization of quality processes in both beer and beer distilled spirits.
研究领域:
食品科学
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代谢组学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 8
·1287
·
IF 5.1
Siqi Zhou,Renyue Zhang,Zehui Qiu,Yuyao Shi,Shaicheng Zhu,Xugan Wu,Xichang Wang,Long Zhang
This study investigated the effects of dietary Antarctic krill meal (AKM) on the physiological metabolism and flavor quality of adultEriocheir sinensisovaries during the postharvest temporary rearing. The AKM concentrations tested were 0% (including negative control group and positive control group), 2%, 4%, 6%, and 8%. The results indicate that theE. sinensisovaries in 8% AKM group produced the highest levels of aroma compounds after thermal processing, including hexanal, heptanal, phenylacetaldehyde, 3-octanone, and 2-methylbutanoic acid ethyl ester. The 8% AKM and negative control group were analyzed by UPLC-MS/MS combined with the nontargeted and widely targeted metabolomics technique. The AKM altered the composition of aroma precursors by adjusting the metabolism of glycerophospholipid, linoleic acid, α-linolenic acid, and amino acid in ovaries. Moreover, lipids composed of polyunsaturated fatty acids (PUFAs) were significantly upregulated (p< 0.05). Dietary supplementation with 8% AKM had the best effect on improving the ovarian flavor quality ofE. sinensis. During the postharvest temporary rearing, more aromatic precursors were produced by regulating physiological metabolism. The ovarian flavor was enhanced by lipid oxidation, Maillard reaction, and Strecker degradation during thermal processing.
研究领域:
水产养殖学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Heliyon
·
2024
·
IF 3.4
Huazhen Huo,Aihua Cai,Yunchang Xie,Chunyu Guo
Purpose Piling is a critical process for the formation of raw Liupao tea (RLT) flavor quality. However, given the unclear changes in the flavor quality of RLT during the piling process, and the key substances of taste-contributing and aroma components that affecting the flavor quality of RLT was lacking. Herein, the present study aimed at evaluating the changes in flavor quality and its key substances of RLT during the piling process. Methods Sensory evaluation was conducted on RLT samples collected at 11 time points during the piling process. The biochemical and aroma components of these samples were detected using UV spectrophotometer, high-performance liquid chromatography (HPLC), and headspace solid-phase microextraction gas chromatography–mass spectrometer (HS-SPME-GC-MS), respectively. Multivariate analysis was performed to investigate the effects of piling time on the flavor quality of RLT. Key findings The sensory quality of RLT increased and then decreased during the piling process. The changes in flavor quality of RLT during the piling process could be divided into four stages: 0–6, 9–15, 18–24, and 27–30 h. The flavor quality of RLT changed significantly with the variations in biochemical and volatile compounds. The key contributors to taste changes included significant decreases in (−)-epigallocatechin gallate, (−)-epicatechin gallate, (−)-epigallocatechin, (−)-catechin gallate, and theobromine content and significant increases in gallic acid, gallocatechin, and theaflavin content. Additionally, alterations in the content of 19 characteristic aroma compounds, such as cedrol, methyl salicylate, methyl palmitate, trans-nerolidol, decanal, 6,10-Dimethyl-2-undecanone, neryl alcohol, α -cedrene, and (E, E)-2,4-heptadienal, significantly influenced the aroma of the tea infusion. This study provides insights into the formation of flavor quality in RLT at different piling stages, which also provide a scientific foundation for optimizing the piling and production processes of RLT.
研究领域:
食品科学
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茶叶学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Chao Wang,Juan Li,Ya Zhang,Xuejiao Wu,Zhongrong He,Yin Zhang,Xingmin Zhang,Qin Li,Jianan Huang,Zhonghua Liu
The objective of this study was to develop an effective recovery technology of odor-active compounds (OACs) to improve the flavor quality of instant Pu-erh tea (IPT) based on their released behaviors. Salting-out re-distillation (SRD) combined with sensory-directed analysis was developed. The contributing factors, including the soaking time of tea, recovery volume of condensed water of first distillation, amount of sodium chloride, recovery volume of condensed water of SRD, and re-use times of sodium chloride, were studied systematically. Under optimized conditions, 41 OACs were recovered in the first distillation, and the total recovery rate was 83.94%. Forty-one OACs were recovered via SRD, and the total recovery rate reached 72.29%, significantly better than membrane method (33.46%). The IPT prepared by adding OACs that recovered via SRD showed strong aroma attributes intensities and good coordination. This developed method can provide a more effective scheme to improve the flavor quality of IPT
研究领域:
食品科学
·
化学工程
·
农业科学
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Tianyu Dong,Shuwei Wang,Nan Qi,Jie Sun,Haitao Chen,Shuqi Wang,Baoguo Sun
Huajiao water (HW) has a wide range of applications in the new food service industry. However, few process and flavor studies have been conducted on HW. The aim of this study was to investigate the effect of boiling process on HW flavor as well as the mechanisms by which important aroma compounds affect the flavor. The results showed that HW-20 min had better flavor quality and typical flavor of Huajiao . Boiling time mainly affected the content of terpenoid, which subsequently affected the overall flavor of HW. Compared to dried Huajiao (DH), HW had significantly lower volatile compounds. Limonene and linalool were abundant volatile compounds in DH and HW. Finally, the potential degradation pathways of limonene and linalool were summarized based on model experiments and isotopic tracer techniques, respectively. This study provided a feasible solution for the investigation of the transformation pathway and the flavor regulation of HW in industry.
研究领域:
食品科学
·
化学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 12
·1694
·
IF 5.561
Kai Xu,Caiyun Tian,Chengzhe Zhou,Chen Zhu,Jingjing Weng,Yun Sun,Yuling Lin,Zhongxiong Lai,Yuqiong Guo
Rougui Wuyi Rock tea (WRT) with special flavor can be affected by multiple factors that are closely related to the culturing regions of tea plants. The present research adopted non-targeted metabolomics based on liquid chromatography–mass spectrometry (LC-MS) and gas chromatography–mass spectrometry (GC-MS), aroma activity value method (OAV), and chemometrics to analyze the characteristic metabolites of three Rougui WRTs from different culturing regions. The results of sensory evaluation showed that the three Rougui Wuyi Rock teas had significantly different flavor qualities, especially in taste and aroma. Rougui (RG) had a heavy and mellow taste, while cinnamon-like odor Rougui (GPRG) and floral and fruity odor Rougui (HGRG) had a thick, sweet, and fresh taste. The cinnamon-like odor was more obvious and persistent in GPRG than in RG and HGRG. HGRG had floral and fruity characteristics such as clean and lasting, gentle, and heavy, which was more obvious than in RG and GPRG. The results of principal component analysis (PCA) showed that there were significant metabolic differences among the three Rougui WRTs. According to the projection value of variable importance (VIP) of the partial least squares discriminant analysis (PLS–DA), 24 differential non-volatile metabolites were identified. The PLSR analysis results showed that rutin, silibinin, arginine, lysine, dihydrocapsaicin, etc. may be the characteristic non-volatiles that form the different taste outlines of Rougui WRT. A total of 90 volatiles, including aldehydes, alcohols, esters, and hydrocarbons, were identified from the three flavors of Rougui WRT by using GC-MS. Based on OAV values and PLS-DA analysis, a total of 16 characteristic volatiles were identified. The PLSR analysis results showed that 1-penten-3-ol, α-pinene, 2-carene, β-Pinene, dehydrolinalool, adipaldehyde, D-limonene, saffron aldehyde, and 6-methyl-5-hepten-2-one may be the characteristic volatiles that form the different aroma profile of Rougui WRT. These results provide the theoretical basis for understanding the characteristic metabolites that contribute to the distinctive flavors of Rougui WRT.Keywords:Rougui Wuyi Rock tea;LC-MS;GC-MS;characteristic components;flavor quality
研究领域:
茶叶科学
·
代谢组学
·
食品化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）