FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Fang Wei,Liyong Luo,Fanwei Sun,Bowen Zhang,Jie Yang,Yan Liu,Liang Zeng
Camellia nanchuanica (NC) black tea has garnered attention for it's appealing sweet taste and aroma . Previously, phloridzin was identified as the key sweet taste compound in NC black tea. To investigate the aroma characteristic of NC black tea, a flavor wheel containing 54 flavor attributes, was developed using 30 samples of NC black tea. Sweet aroma was identified the most prominent characteristic aroma attribute of NC black tea. To further reveal the key sweet aroma compounds, 112 volatile compounds were totally detected using gas chromatography–mass spectrometry. Among them, β -ionone, linalool, phenylacetaldehyde, octanal, and geraniol were the potential key sweet aroma compounds in NC black tea because their relative odorant activity values and odorant activity values were exceeded 1. Notably, when β -ionone, linalool, and geraniol concentrations were 47.17–94.35, 168.02–336.03, 376.79–753.58 μg/L primarily with floral and sweet aroma, significantly enhanced the sweet aroma of NC black tea. Generally, our work not only revealed the flavor characteristics of NC black tea but analyzed its key sweet aroma compounds, which provided a theoretical basis for improving its higher sweet aroma.
研究领域:
茶学
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食品科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Guojian Deng,Lunfang Huang,Wenya Wang,Tianzi Yu,Jingming Ning,Yujie Wang
The intensity of green tea's floral and sweet flavors was enhanced after being scented by osmanthus (OSGT). However, the mechanism of flavor enhancement by key volatiles remains unknown. Here, the role of key volatiles in OSGT on aroma and taste was explored by sensory experiment-guided flavor analysis. Binary mixed models of ( E )- β -ionone, dihydro- β -ionone, and α -ionone showed additive interactions on floral aroma enhancement, the interactions were increased with increasing concentrations. At the concentration in OSGT, binary mixed models of ( E )- β -ionone, geraniol , linalool , and γ -decalactone showed additive interactions on sweet aroma enhancement. ( E )- β -ionone, geraniol , linalool , and γ -decalactone all significantly increased the perceived intensity of sweetness of sucrose solutions. Additionally, molecular docking revealed the perception mechanism of olfactory and taste receptors to the above characterized volatiles, with hydrogen bonding and hydrophobic interactions being the main interactions. This study highlights the importance of characteristic volatiles in enhancing the flavor of OSGT.
研究领域:
食品科学
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香气化学
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感官科学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Qiao Huang,Ying Liu,Lei Tian,Fuqiang Xiong,Zongjun He,Yanhui Zhao,Shuangquan Xiang,Xianping Qiu,Jianshen Yu,Tongwei Guan
By examining and analyzing bran-free fermented Baijiu (BFB) with varying storage periods (0–20 years), it was observed that the overall concentration of volatile compounds initially increases and subsequently decreases over time. Furthermore, BFB exhibited more kinds of long chain esters, higher concentration of acetals, and reduced furfural content. The process of cellaring can enhance the aged, sweet, and fruity aroma of BFB. 16 flavor compounds, including 1,1-diethoxyethane, ethyl dodecanoate, and ethyl hexadecanoate, can be used as markers for vintage BFB, and electronic sensory technology was capable of discerning BFB in different years. The results of redundancy analysis (RDA) showed a positive correlation between metals and aldehydes, esters, and ketones, while indicating a negative correlation with acids and alcohols. Al, Fe, and Ca underwent the most significant changes during storage period, and they were positively correlated with differential substances, such as benzaldehyde, vanillin, ethyl isovalerate, and ethyl palmitate ( P < 0.01).
研究领域:
食品科学
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化学工程
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分析化学
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感官科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yanyan Cao,Meng Tao,Anan Xu,Zheng Tu,Shanshan Wang,Qinyan Yu,Sixu Li,Zhengquan Liu
Black tea contains sweet aroma compounds (SACs) with sweetening potential. However, a systematic understanding of their composition, enhancing effects, and underlying mechanisms is lacking. This study identified 14 key SACs in global sweet-aroma black teas using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. Electronic tongue and sensory validation confirmed their sweetness-enhancing effects in a sugar-free black tea beverage and revealed their inherent taste properties (sweetness, astringency, pungency, and cooling). Molecular docking and dynamics simulation elucidated the stable bindings of T1R2/T1R3-benzeneacetaldehyde/ β -damascenone, α -amylase-benzeneacetaldehyde, TRPV1-geraniol, and TRPM8-methyl salicylate, mediated by hydrogen bonding and hydrophobic interactions. These protein-ligand complexes were proposed to modulate sweetness, sweet aftertaste, heat-evoked sweetness, and cooling-enhanced sweetness, respectively. Consequently, this study demonstrates that SACs enhance sweetness through cross-modal interactions and inherent taste properties, providing novel mechanistic insights and actionable strategies for flavor optimization in tea beverages and other food products.
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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）