FOOD CHEMISTRY
·
2025
·
IF 9.8
Chen Yang,Zhaojun Wang,Minghui Xu,Kaikai Wei,Qianying Dai,Xiaochun Wan,OiPo Leong,Runze Lin,Chuanjian Cui,Ruyan Hou
In this study, metabolomics and chemometrics were utilized to comprehensively investigate chemical mechanisms of aroma, taste, and color formation in cold-brewed green tea (4 °C). The results showed that the typical flavor of cold-brewed green tea (tea-to-water ratio: 1:50 g/mL) developed gradually after 1 h. Compared with the hot-brewed (80 °C) condition, volatile alcohols accumulated more under cold-brewing conditions. The extraction rate of bitter compounds such as caffeine decreased by more than 40 %, while the umami compound L -theanine increased about 9.2 % compared to hot-brewed green tea. The low temperatures also reduced flavonoid extraction ratio and retained high level of chlorophyll, resulting in a greener infusion. These differences led to cold-brewed green tea exhibiting a floral aroma, umami, sweet taste, and green color. This study revealed the impact of extraction temperature on the extraction efficiency of compounds from green tea. These findings can provide analysis methods for controlling quality of cold-brewed green tea.
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2021
·Vol. 102
·期 4
·1651-1659
·
IF 3.639
Xiaohan Cong,Qi Wang,Cheng Sun,Fanqianhui Yu,Lipin Chen,Zhongkai Sun,Haohao Shi,Changhu Xue,Zhaojie Li
Background Oysters are mainly consumed in the raw form, so it is important to get rid of bacteria and other harmful substances. Ultraviolet (UV) sterilization depuration is a commonly used method and does not produce chemical residues or act directly on shellfish, resulting in minimal adverse effects on flavor. This study simulated the industrial depuration process using UV sterilization to depurate Pacific oysters ( Crassostrea gigas ). The effects of different temperatures (15, 20, and 25 °C) on the quality and taste components of C. gigas were investigated by measuring changes in physiological and biochemical indexes in C. gigas tissue samples. Results At the end of depuration, no oyster mortality occurred, but it was up to 55% at 25 °C at 84 h. Glycogen content decreased the most at 25 °C at 48 h. The fatty acid content was higher at 20 and 25 °C. Succinic acid content decreased significantly and was higher at 20 and 25 °C at 48 h with no significant difference. Total free amino acid (FAA) content was significantly higher at 20 °C, however, there were no significant differences in nucleotide content at any temperature at 48 h. Adenylate energy charge (AEC) values decreased, with higher values at 15 and 25 °C, and equivalent umami concentration (EUC) values increased, with higher values at 20 and 25 °C. Conclusion Considering the changes in flavor substances and mortality rate, 20 °C is the appropriate temperature for UV sterilization depuration of C. gigas to produce better edible quality. © 2021 Society of Chemical Industry.
研究领域:
水产养殖学
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食品科学
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Yu Xia,Ming-Yue Li,Syed Abdul Wadood,Han-Jun Hong,Yi Liu,Yu-Xuan Luo,Yi-Yan Wang,Hong-Yan Liu,Ren-You Gan
Broccoli sprouts are promising functional food sources and their taste and flavor play a pivotal role in the acceptance of consumers. In this study, the flavor profiles of three varieties of broccoli sprouts, namely Bi Lv, You Xiu, and Lv Hua, were comprehensively characterized using HS-SPME-GC/MS analysis. A total of 364 volatile and flavor components across 15 chemical classes were successfully identified. The results revealed a majority of volatile metabolites exhibiting upregulation during the germination process, leading to an enhancement in taste intensity after germination, particularly for umami and sweet tastes, which was associated with an increase in associated amino acids and sugar content. Although the total glucosinolate content in broccoli sprouts has decreased compared to seeds, it remains the primary contributor to the bitterness of broccoli sprouts. The present study elaborated on the flavor contribution of broccoli sprouts, supporting the cultivation and consumption of them as a nutritious food.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·
IF 3.2
Yueqi An,Wenrong Li,Shuo Shen,Ku Li,Jiangyong Guo,Shanbai Xiong
Warmed-over flavor (WOF) is an off-flavor in surimi gels. Yeast extract (YE) could improve the aroma properties of food. However, the effect of YE on the WOF in surimi gels and its mechanism was still unclear. In this study, aroma profiles, the composition of aroma compounds and aroma precursors, concentrations of WOF compounds, and thiobarbituric acid reactive substances (TBARS) of surimi gels with different amounts of YE were investigated by molecular sensory science and chromatographic techniques. Moreover, the effect of pyrazines and esters introduced by YE on WOF was also tested by sensory analysis. The addition of no less than 1% YE to surimi gels significantly weakened WOF. However, YE did not decrease the concentrations of WOF compounds and did not change the fatty acid composition and TBARS in surimi gels. Conversely, the addition of YE significantly increased the contents of free amino acids, N-containing compounds, and esters in surimi gels. The contents of total free amino acids, 2,6-dimethylpyrazine, and ethyl acetate in surimi gels with 2.5% YE were 1.5, 21, and 2.1 times higher than those in the control, respectively. Additionally, the sensory results of the spiked aroma models containing WOF compounds, 2,6-dimethylpyrazine, and esters showed that more than 9.4 µg/kg of 2,6-dimethylpyrazine with a baked-potato note and more than 6.1 µg/kg of ethyl acetate and 11.2 µg/kg of butyl acetate with a fruity note could significantly mask WOF. In conclusion, WOF in surimi gels could be masked by YE due to the high concentrations of pyrazines and esters. Practical Application : Yeast extracts could decrease the warmed-over flavor (WOF) due to the high concentrations of pyrazines (baked-potato note) and esters (fruity note). This finding extends the application of yeast extracts in the food industry. On the other hand, this study presents a reasonable solution for the reduction of WOF in surimi products.
研究领域:
食品科学
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分子感官科学
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风味化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yuqian Zheng,Yichen Sun,Yiwen Zhu,Wenli Wang,Imre Blank,Shi Liu,Yin Zhang,Ye Liu,Yuan Liu
Monosodium glutamate (MSG) is a basic representative of umami taste, but it exerts adverse effects as reported in several studies. Enhancing umami perception through aroma-taste interactions is a potentially useful approach as a flavor enhancer to reduce future MSG intake. We identified the aroma compounds in fried Takifugu obscurus liver, then studied the effect of aroma compounds on perceived umami taste using the sensomics approach. A total of 117 volatile compounds were identified from the fried liver. Thereinto, 30 volatile compounds related to five basic tastes were detected by gas chromatography/olfactometry-associated taste analysis. Aroma compounds associated umami, sweet and salty perception in the fried Takifugu obscurus liver showed the potential to enhance umami perception of MSG solutions. Three aldehydes, i.e. heptanal, (Z)-4-heptenal and 2-methylbutanal, significantly enhanced the umami intensity perception of an MSG solution ( p < 0.05). The use of aroma compounds to enhance umami perception is considered as a promising tool, further broadening the research area of umami science for application as flavor enhancers in the food industry. In addition, this study also provides an insight into revealing aroma-taste interaction.
研究领域:
食品科学
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感官科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yingbin Zhang,Xuwei Chen,Dingding Chen,Li Zhu,Guoqing Wang,Zhongxiu Chen
The taste of Chinese green tea is highly diverse. In this study, a combination of unsupervised and supervised learning methods was utilized to develop a model for classifying and predicting typical Chinese green tea taste. Three clustering methods were assessed based on quantitative descriptive analysis (QDA) results, with the Hierarchical-K means method chosen to classify 88 tea infusions into seven distinct taste types. Electronic tongue sensors, near-infrared spectroscopy, and metabolomics, along with the analysis of key chemical constituents, were applied to construct various datasets as model data. The performance of four multivariate statistical methods and six artificial intelligence algorithms was compared across the three datasets. Dataset 3, comprising chemical components, taste activity value (Tav), and their ratios, achieved the highest accuracy. The random forest (RF) model achieved the highest accuracy (0.98) and Kappa value (0.97) in predictions. The results indicate that key chemical components, Tav, and their relationships are more critical for classifying green tea taste. This study can provide a more accurate representation and prediction of typical Chinese tea taste profiles from a consumer standpoint. Significant variations in sensory attributes and chemical composition were observed among the identified taste categories, with the MU type displaying the lowest TavTC (total Tav of catechins)/TavTAA (total Tav of amino acids) ratio, indicating the strongest umami and sweetness characteristics. The findings of this study offer the potential for the development of personalized tea products, thereby contributing to an enhanced consumer experience.
研究领域:
食品科学
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机器学习
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代谢组学
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产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Haili Wei,Shiyu Xia,Xueqing Sang,Juliana Gaithan Kauno,Zhiyong Dong,Yue Zhang,Jinfang Nie,Yali Yuan,Guobao Xu,Wenxin Niu
The “Lady Tasting Tea” is a classic experiment in statistics, often celebrated for its contribution to the field, though the lady’s extraordinary taste sensitivity is less frequently acknowledged. Herein, we developed a highly sensitive nanozyme-based artificial taste sensor, which differentiates teas and brewing processes, similar to the “Lady Tasting Tea” experiment. The sensor employs PdSb concave nanocubes, which exhibit enhanced peroxidase activity due to the oxophilicity of Sb, to construct a cross-responsive sensing platform that simultaneously identifies tea polyphenols and authenticates complex blank tea samples. With its multi-differentiation ability to simulate human taste, this platform objectively demonstrates the flavor differences in milk tea based on the order of milk and tea addition, providing reliable data to distinguish taste differences without subjective interference. Overall, this work presents a new approach for designing nanozyme-based sensing platforms to simulate human taste.
研究领域:
生物化学
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食品科学
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纳米技术
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2009
·
IF 2.696
Yulong Chen,Yueming Jiang,Jun Duan,John Shi,Sophia Xue,Yukio Kakuda
The variations in the contents of catechins and phenolic compounds in relation to the quality scores (QS) and taste scores (TS) in the ‘ Huang Zhi Xiang ’ Oolong tea grown in different seasons and at different altitudes were determined. The study demonstrated that the contents of (−)-epigallocatechin gallate (EGCG), catechin gallate (CG), and total catechins (TC) in the Oolong teas grown at a high altitude were significantly higher than those grown at a low altitude. Furthermore, the contents of EGCG, CG, and TC in the autumn tea were significantly higher than those from the spring tea grown at a low altitude. However, no significant differences in the contents of EGCG, CG, and TC were observed between the spring and autumn teas grown at a high altitude. In addition, the contents of (−)-epigallocatechin (EGC), (+)-catechin (C), (−)-gallocatechin (GC), and simple catechins (SC) in the spring tea leaves were significantly higher than those in the autumn tea leaves grown at a low altitude, but they were not significantly different from those in the autumn tea leaves grown at a high altitude. The contents of EGCG, CG, and TC in the Oolong teas were positively and significantly correlated to the taste score (TS) and quality score (QS) of the Oolong tea. Thus, the contents of EGCG, CG, and TC could be the important quality parameters of the ‘ Huang Zhi Xiang ’ Oolong tea. This work suggested that the production of the ‘ Huang Zhi Xiang ’ Oolong tea grown at low altitudes should utilize the autumn tea leaves while the production of Oolong tea grown at high altitudes can use both the spring and autumn tea leaves.
研究领域:
植物学
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食品科学
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农业科学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Qin Xiang,Wenjing Zhou,Aiping Yang,Yilan Wei,Min Xu,Ping Liu
Besides aroma, the tastes of Pixian Broad Bean Paste (PBBP) are also important, however, they have not yet been thoroughly elucidated. Therefore, this study employed sensory and untargeted metabolomics approaches to investigate taste characteristics, molecular basis and their metabolic pathways of PBBP from three different manufacturers and two grades. Results showed PBBP was predominantly characterized by strong sour, umami and salty tastes, and significant differences were observed in samples from different manufacturers and grades ( p < 0.05), especially higher sourness, saltiness and umami in premium PBBP. Based on non-volatiles, 55 key differential metabolites were identified through orthogonal partial least square discriminant analysis (OPLS-DA, P value<0.05, VIP value>1.0) and Pearson correlation analysis (|ρ| > 0.7). These key differential metabolites responsible for taste differences were metabolized by 36 crucial KEGG pathways ( P value<0.05, impact value>0.05). These results could expand our understandings of PBBP taste compounds and their metabolisms, and provide theoretical evidences for further quality improvement.
研究领域:
食品科学
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代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 15
·2260
·
IF 5.561
Ya Gao,Wenqian Wang,Huiying Zhang,Haitao Chen,Shuqi Wang,Baoguo Sun
Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of volatiles and their saltiness-enhancing properties, gas chromatography-olfactometry/associated taste was used to select odorants associated with saltiness in Yongchuan Douchi. The enhancement effects of saltiness intensity by selected odorants were further verified by sensory evaluation analyses of 2-alternative forced-choice and odor-induced saltiness enhancement in a follow-up study. A total of 14 odorant compounds were selected for their odor-associated saltiness perception. The compounds of 2-ethyl-3,5-dimethyl pyrazine, 2,5-dimethyl pyrazine, dimethyl trisulfide, 3-(methylthio) propanol and 3-(methylthio) propanal could significantly enhance saltiness perception in salt solution. Among them, 2-ethyl-3,5-dimethyl pyrazine was reported for the first time to be able to improve the salty taste. The study suggested that salty food is an ideal material for selecting saltiness-enhancing odorants, which could provide more direct theoretical support for salt reduction in the food industry.Keywords:odor-induced taste enhancement;Douchi;odorant;gas chromatography-olfactometry/associated taste;saltiness perception
研究领域:
食品科学
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感官科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao
Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A total of 30 taste-associated odorants were perceived, including 5 saltiness-associated and 2 umami-associated odorants. Among them, 3-(methylthio)propanal, 1-octen-3-ol, 3-(methylthio)-1-propanol, and 2,5-dimethylpyrazine could significantly enhance saltiness of 0.3% NaCl solution ( p < 0.05). Furthermore, 3-(methylthio)propanal, maltol, 2,5-dimethyl-4-hydroxy-3(2 H )-furanone (HDMF), dimethyl trisulfide, 3-(methylthio)-1-propanol and 1-octen-3-ol could also enhance the umami taste in 0.3% monosodium glutamate solution. Compared with zero or strong-salt-content (0.8%) solution, the saltiness of weak-salt-content (0.3%) was enhanced significantly by adding the odorant. These results suggest that salty food is an efficient source for selecting saltiness-enhancing odorants, which could be used to compensate NaCl reduction in food.
研究领域:
食品科学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2024
·
IF 5.3
Cui Yan,Zhu Lin,Shang Haitao,Xuan Xiaoting,Lin Xudong
The combined application of high hydrostatic pressure (HHP) and natural antimicrobials is a promising alternative for fish preservation. In this study, microbial qualities, physicochemical properties, taste active, and volatile flavor compounds of large yellow croaker ( Larimichthys crocea ) following combined ε-polylysine (PL) and HHP (PL-HHP) treatment (200, 250, and 300 MPa for 10 min, 20 °C) were investigated and compared to the fresh and PL samples. PL and HHP acted synergistically to give higher inactivation of microorganisms, with the total viable count, Pseudomonas , H 2 S-producing, and coliform bacteria counts even undetectable under the PL-HHP treatment at 300 MPa. PL-HHP treatment had no significant effects on the surface color and lipid oxidation levels. However, the muscle color changed obviously in the PL-HHP samples at ≥ 250 MPa ( p < 0.05), showing a distinct cooked appearance. Samples treated with PL-HHP showed better texture quality, and the maximum resilience and water-holding capacity were observed with the PL-HHP treatment at 200 MPa. The degree of myofibrillar protein denaturation increased by PL-HHP treatment with the elevated pressure. Significant elevations in 5′-nucleotides, free amino acids, and equivalent umami concentration levels were observed in the PL-HHP treated samples ( p < 0.05). Furthermore, PL-HHP treatment exhibited a significant impact on the volatile flavor compounds of fish fillets, with significantly higher concentrations of alcohols, aldehydes, and ketones compared to the fresh and PL samples ( p < 0.05). These findings show that PL-HHP treatment can be an effective alternative for the preservation and processing of large yellow croaker, offering new insights into developing safe aquatic products with enhanced taste and flavor profiles.
研究领域:
食品科学
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海洋生物学
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微生物学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）