FOOD CHEMISTRY
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2021
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IF 7.514
Qing-Qing Cao,Fang Wang,Jie-Qiong Wang,Jian-Xin Chen,Jun-Feng Yin,Lijun Li,Fan-Ke Meng,Yong Cheng,Yong-Quan Xu
The effects of brewing water on the sensory attributes and physicochemical properties of tea infusions made from Chinese teas were investigated. The tea infusions brewed in water with higher pH and total dissolved solids (TDS), generally had a darker color and lower overall sensory acceptability. Moreover, those infusions had less catechins, particularly galloylated-catechins, and lower antioxidant capacity. The teas with less fermentation contained more galloylated-catechins and had higher antioxidant capacity, but were much more susceptible to high mineral brewing water. Green tea was proved to be the most susceptible one, whereas dark tea the most stable one. Green tea infusions prepared with higher pH/TDS water were more rapidly oxidized, resulting in a darker color due to polymerization of catechins, when exposed to the air. These findings suggested that low mineral brewing water was better for Chinese tea, both from the sensory and health benefit perspectives.
研究领域:
食品科学
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化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2020
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IF 4.972
Huiying Zhang,Dian Huang,Dandan Pu,Yuyu Zhang,Haitao Chen,Baoguo Sun,Fazheng Ren
The present research investigated the relationships among sensory attributes and volatile components in dry porcini mushrooms by multivariate statistical analyses. The sensory characteristics were based on quantitative descriptive analysis and consumer hedonic assessment. The volatile compounds were extracted by solid-phase microextraction, then were identified using gas chromatography-mass spectrometry and gas chromatography-olfactometry. The results showed that the high hedonic rating of porcini mushrooms was due in part to its aroma notes such as seasoning-like, roasted, cacao-like and smoky. High hedonic liking and positive aromas of porcini mushrooms could be responsible for the volatiles including 3-(methylthio)propanal, 3-(methylthio)propanol, pyrazines, phenolic and furanone components. On the other hand, raw mushroom-like, cardboard-like, as well as sweaty attributes were attributed to the relatively low hedonic liking of porcini mushrooms, which correlated with high contents of 1-octen-3-ol, octanal, 2-pentylfuran and 3-methylbutanoic acid. The information reported here could be important for the quality control of commercial porcini mushrooms by providing an approach to strengthen the interpretation of sensory data by showing how they were affected by the chemical properties.
研究领域:
食品科学
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化学分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
·
IF 9.231
Xu-Hui Huang,Yong Luo,Xiao-Hui Zhu,Charfedinne Ayed,Bao-Shang Fu,Xiu-Ping Dong,Ian Fisk,Lei Qin
The release mechanism of odorants in the oral cavity during consumption directly affects sensory attributes, consumers’ preferences, and ultimately purchase intent. Targets was set to monitor in real-time the key odorants released from grilled eel during mastication via an atmospheric pressure chemical ionization mass spectrometry (APCI-MS) connected with a nose interface. The release and perception of odorants during mastication were divided into three distinct phases. Dimethyl sulfide was the main odorant in the first stage. The release and perception of fishy aromas were predominant in the middle and last stages of mastication contributed by trimethylamine, 1-penten-3-ol, and 2-methyl-1-butanol. Chewing behavior experiments suggested that extending the chewing period to >20 s and having a chewing frequency of 2 cycles/s could enhance the aroma delivery of grilled eel and optimize the consumer experience. Consequently, the results explained the relationship between aroma release and the optimal chewing behavior for grilled eel consumption.
研究领域:
食品科学
·
化学感知
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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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
Food Chemistry-X
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2024
·
IF 6.5
Hexia Ding,Jiekai Yang,Mai Cheng,Xuanchen Li,Maodie Zeng,Wei Yang,Qian Wu,Xiaoye Luo,Juan Zhao,Xiande Li,Shuyi Qiu,Jianli Zhou
The flavor characteristics and sensory attributes of northern Sauce-flavored rounded-Baijiu (NR) and southern Sauce-flavored rounded-Baijiu (SR) were systematically studied. A total of 56 major flavor compounds were quantitatively detected through Gas chromatography-flame ionization detection (GC-FID). Besides, 20 kinds of key aroma compounds and 7 significant differential compounds were identified by calculating the odor activity values (OAVs) and orthogonal partial least squares discriminant analysis (OPLS-DA) of flavor compounds in NR and SR. And then, the relationship between sensory attributes and key aroma compounds were investigated by network analysis. Furthermore, A group of combined-Baijiu (the ratios of the first to the fifth round of Sauce-flavored Baijiu in the north (NR1–5) were 5 % NR1, 35 % NR2, 30 % NR3, 20 % NR4, 10 % NR5) was closer to the style known for blending different proportions of SR into the combined-Baijiu. This study provided a guiding significance for the standardized production of sauce-flavored Baijiu.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2023
·
IF 8.8
Hao Luo,Yihong Bao,Ping Zhu
Well-defined compositional assemblies of plant-based yogurt are of fast-growing awareness for world population concerning environmental sustainability, economic burdens and health risks. Soybean is an attractive candidate for plant yogurt, suffering from poor flavor, limited nutrition, and undesired allergens to offer healthy-functional segments. Herein, we deciphered a novel lycopene-soy yogurt by efficient two-stage fermentation of engineered B. subtilis and LAB. The fortified sogurt was ensured with redundant lycopene of 22.67 ± 2.95 mg/g DCW by engineered B. subtilis and enriched soy isoflavone from synergistic effects of engineered B. subtilis and LAB, possessing strong antioxidant capacity for upgrading functionality. Moreover, the desired pH, accelerated protein hydrolysis, enhanced amino acid availability, and expected sensory attributes cooperatively conferred lycopene-soy yogurt as healthy functional food. High potential is firstly ascribed to sequential dual culture of engineered B. subtilis and LAB in lycopene-soy yogurt, in which flavorful, hypoallergenic and antioxidative ingredients enabled functionalities for plant-based yogurt.
研究领域:
食品科学
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微生物学
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营养学
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Jiawang Wang,Xin Liu,Jiaqi Liu,Yumeng Sui,Weihua Yu,Baohua Kong,Qian Chen
The effect of Levilactobacillus brevis as a starter in northeastern sauerkraut fermentation is still unknown, and further evaluation is worthwhile. Hence, this study aimed to evaluate the effect of autochthonous L. brevis inoculation on the bacterial community succession and formation of flavor and harmful substances in sauerkrauts. Inoculation with L. brevis lowered the pH and increased the total acid content of sauerkrauts ( P < 0.05). The nitrite content of the inoculated sauerkraut was significantly lower than that of control ( P < 0.05). Moreover, the spoilage bacteria of the inoculated sauerkraut were decreased and nitrogen metabolism was improved. The contents of aldehydes, alcohols, esters, acids, and alkanes increased significantly ( P < 0.05), and the sensory attributes such as aroma, sourness, and gloss were also improved. L. brevis was positively and negatively correlated with flavor metabolites and nitrite, respectively, which proved to be a potential starter culture to manufacture sauerkraut.
研究领域:
食品科学
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微生物学
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发酵技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
·
IF 8.5
Yilin Li,Houyin Wang,Guirong Liu,Bolin Shi,Baoqing Zhu,Lipeng Gao,Kui Zhong,Yongjiu Zhang,Lei Zhao,Ruotong Li,Bingqi Shan,Chunguang Wang,Sisi Wang
Consumer partiality for food products is related to purchase and consumption behavior, and are influenced by sensory preferences. The sensory and chemical drivers behind consumer preference in the infant formula (IF) were analyzed. A total of 31 aroma-active compounds were identified, playing an important role in the production of off-flavors (especially fishy). Combined with the correlation analysis, the key aroma substances affecting the sensory attributes of IF were initially identified. A21, A22, B9 represented the key substances responsible for producing milky and creamy, while A2, A5, A11, A12, B5, C15, H5 primarily produced fishy. In addition, the two sensory attributes namely milky and creamy, and the T-sweet were more strongly correlated with consumer preference. Therefore, it can be concluded that consumers are more interested in the main flavor of the product than the off-flavor. These findings will inform the quality control of IF and the maintenance of sensory quality .
研究领域:
食品科学
·
感官分析
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
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IF 4
Yuhong Lin,Ran Wei,Jack Jingyuan Zheng,Jian Zheng,Wen Zhang,Muhammad Yasir,Kayama Kayama,Xingquan Liu,Zhucheng Su
Lethariella , a folk herbal tea originating from southwest China, has been consumed for centuries as a traditional beverage. However, the distinct chemical characteristics and sensory properties of Lethariella remain poorly understood. In this study, the two most commonly found Lethariella species, Lethariella zahlbruckneri (LZ) and Lethariella cladonioides (LC), were collected for detailed analysis. After brewing, the infusion of LZ exhibited a taste profile that was more astringent, bitter, and thicker, whereas LC liquor was characterized by a sweeter taste profile, coupled with a stronger lingering sweet aftertaste. This variation in taste between LZ and LC infusions can potentially be ascribed to the higher levels of phenolic compounds present in LZ in comparison to LC, along with the lower content of sugars in LZ. The aroma intensity of LC is more robust, with its relative contents of key volatile compounds being significantly higher compared to those in LZ.
研究领域:
植物学
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食品科学
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化学
·
药理学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Xinyue Xu,Huaitian Cui,Jiaxin Xu,Zhiheng Yuan,Xiaoqing Liu,Xiangrong Fan,Jun Li,Danshi Zhu,He Liu
The effects of fermentation with different combinations of probiotic micro-organisms on the consumer quality attributes, soy isoflavone and equol content of yogurt, made from soy whey, soy embryo powder and soy protein powder were investigated. Differences in water holding capacity, texture, apparent viscosity, sensory attributes, soy isoflavone and equol content were studied. Different probiotics had significantly different effects on yogurt quality, soy isoflavone and equol content. Fermentation with Danisco probiotic starter resulted in the shortest fermentation time, the best water holding capacity, textural properties, flavor, sensory scores, the highest total (28) of aroma volatiles detected and the highest content of equol (1022.6 ng/mL). Multivariate statistical analysis of taste and aroma profiles was able to clearly distinguish between yogurts with different sensory scores. These findings indicate that producing yogurt from soy whey, a waste-stream from soybean processing, is a viable way to make a higher-value, health promoting consumer product.
研究领域:
食品科学
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营养学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Xinxin Yu,Mei Huang,Xingfei Fu,Rongsuo Hu,Wenjiang Dong
This study was the first to investigate the differences in non-volatile metabolites and their relationships with the sensory attributes of Hainan Robusta coffee by yeast fermentation [four single Saccharomyces cerevisiae strains (HK, JK, GK and ZK), one mixed S. cerevisiae strain (MK), and natural fermentation (CK)] via widely targeted metabolomics. The results indicated that GK led to a change in the brew coffee color and obtained the highest scores for mouthfeel (7.67), aftertaste (7.50) and balance (7.75). A total of 127 key differential non-volatile metabolites were identified, including organic acids, phenolic acids, flavonoids and alkaloids etc. An increase in luteolin (5,7,3′,4′-tetrahydroxyflavone) was noted in all S. cerevisiae fermented coffee and the increase was the most significant in HK (1147-fold), although it was the only strain that caused a decrease in lignans and coumarins. Pentahydroxyflavone, protocatechualdehyde, 5-phenylvaleric acid, and naringenin (5,7,4′-Trihydroxyflavanone)*, contributed the most to balancing sensory attributes.
研究领域:
食品科学
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微生物学
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分析化学
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植物科学
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代谢组学
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感官分析
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Li Liu,Yuanhui Zhao,Shixue Lu,Yihuan Liu,Xinxing Xu,Mingyong Zeng
To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed. “Grassy,” “fruity,” “oily/fatty,” “fishy,” and “metallic” were identified as sensory attributes used to evaluate different processed oyster homogenates. Sixty-nine and 42 volatiles were identified by gas chromatography–ion mobility spectrometry and gas chromatography–mass spectrometry, respectively. Pentanal, 1-penten-3-ol, hexanal, ( E )-2-pentenal, heptanal, ( E )-2-hexenal, 4-octanone, ( E )-4-heptenal, 3-octanone, octanal, nonanal, 1-octen-3-ol, benzaldehyde, ( E )-2-nonenal, and ( E , Z )-2,6-nonadienal were detected as the key odorants (OAV > 1) after enzymatic hydrolysis. Hexanal, ( E )-4-heptenal, and ( E )-2-pentenal were significantly associated with off-odor, and 177 differential metabolites were classified. Aspartate, glutamine, alanine, and arginine were the key precursors affecting the flavor profile. Linking sensory descriptors to volatile and nonvolatile components of different processed oyster homogenates will provide information for the process and quality improvement of oyster products.
研究领域:
食品科学
·
分析化学
·
代谢组学
·
感官科学
✓ 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）