LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Xiuhong Zhao,Yuxia Yang,Jinxi Cui,Yuxin Gan,Qingyu Yang
The effect of individually mixing Lactobacillus paracasei C5 and Lactobacillus pentosus D1 with yeast as starter cultures on bread flavor was investigated via electronic-nose, electronic-tongue, and GC × GC-ToF-MS methods The electronic-nose results showed that the bread smell could be completely distinguished. Electronic-tongue analysis revealed that the taste of mixed-fermented bread was positively correlated with sourness, sweetness, saltiness, and umami, while the taste of yeast-fermented bread was positively correlated with bitterness and astringency. GC × GC-TOF-MS was used to further detect volatile organic compounds, from which 15 ( L. paracasei bread) and 18 ( L. pentosus bread) major contributing aroma compounds were screened (ROAV ≥1 and VIP >1). Additionally, Lactobacillus was found to be positively correlated with 35 flavor substances and positively regulated the aroma profile of the bread, especially sweet-caramel, coffee-like, and roasted aromas. In conclusion, LAB involved in fermentation can improve the flavor of bread.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
SENSORS
·
2020
·Vol. 20
·期 4
·1065
·
IF 3.275
Huihui Zhang,Wenqing Shao,Shanshan Qiu,Jun Wang,Zhenbo Wei
Aroma and taste are the most important attributes of alcoholic beverages. In the study, the self-developed electronic tongue (e-tongue) and electronic nose (e-nose) were used for evaluating the marked ages of rice wines. Six types of feature data sets (e-tongue data set, e-nose data set, direct-fusion data set, weighted-fusion data set, optimized direct-fusion data set, and optimized weighted-fusion data set) were used for identifying rice wines with different wine ages. Pearson coefficient analysis and variance inflation factor (VIF) analysis were used to optimize the fusion matrixes by removing the multicollinear information. Two types of discrimination methods (principal component analysis (PCA) and locality preserving projections (LPP)) were used for classifying rice wines, and LPP performed better than PCA in the discrimination work. The best result was obtained by LPP based on the weighted-fusion data set, and all the samples could be classified clearly in the LPP plot. Therefore, the weighted-fusion data were used as independent variables of partial least squares regression, extreme learning machine, and support vector machines (LIBSVM) for evaluating wine ages, respectively. All the methods performed well with good prediction results, and LIBSVM presented the best correlation coefficient (R2≥ 0.9998).Keywords:e-tongue;e-nose;rice wine;modified electrodes;smartphone
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2019
·
IF 3.579
Yali Dang,Li Hao,Tingyi Zhou,Jinxuan Cao,Yangying Sun,Daodong Pan
In order to investigate the synergistic effect between umami peptides and monosodium glutamate (MSG), a new assessment method was established using electronic tongue. After 36 kinds of umami peptides synthesized by peptide solid phase synthesis, their taste characteristics were preliminarily explored by electronic tongue technology, and then the umami intensity was ranked before and after addition of MSG, using a concentration of 0.35% of MSG as control. In addition, the sensory evaluation was utilized to verify the results of the electronic tongue. Finally, the umami intensity and the synergistic effect of umami peptides and MSG were also investigated by the aroma chicken model (ACM). Results showed that peptide Lys-Gly-Ser-Leu-Ala-Asp-Glu-Glu (KE-8) and Arg-Leu (RL) have the strongest umami taste, Asp-Asp-Asp (DDD) and Glu-Ser-Val (ESV) have the strongest synergistic effect with MSG, which could increase the umami intensity. The ESV and Glu-Asp-Asp (EDD) showed the strongest synergistic effect with ACM. The evaluation method could provide the objective data for further investigating for the synergistic theory.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
PHYTOMEDICINE
·
2023
·
IF 7.9
Mingli Li,Wenya Gao,Huijun Wang,Jiaying Yang,Yong Zhang,Shengya Guo,Baolin Bian,Hongjie Wang,Xiaolu Wei,Yanyan Zhou,Bo Gao,Chuan Luo,Mengxiao Wang,Nan Si,Xianchun Chen,Haiyu Zhao
ABSTRACT Background Panax notoginseng (PN) was an edible Chinese herbal medicine . PN's current quality control standard cannot precisely match the traditional grading experience. Purpose In this study, under the guidance of the traditional grading experience, the combined metabolomics and biological effect evaluation were used to reveal the distinct chemical quality of PN. Methods The quality of PN was evaluated by traditional experience and characterized by the electronic tongue . A zebrafish myocardial ischemia model was developed to verify the grading experience. The untargeted metabolomics method was used to identify and validate the grading markers of PN. Results The taste was the critical indicator for classifying the quality. Based on the experience sensory scores (ranged from 47.0 to 87.8), PNs could be divided into two grades. The experience scores were significantly associated with umami and richness of the electronic tongue( p <0.01). Besides, superior PN showed substantially stronger anti-myocardial ischemia activity( p <0.001). Thirty-nine differential components were found using UHPLC-LTQ-Orbitrap MS, of which 22 were identified. A new kind of grading quality markers alkynols in PN-associated efficacy was identified, which revealed stronger anti-myocardial ischemia activities than saponin . Conclusion This study evaluated PN through untargeted metabolomics and anti-myocardial ischemia evaluation of zebrafish and proposed the critical role of alkynols in PN's quality classification.
研究领域:
中药学
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代谢组学
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药理学
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2023
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IF 6
Lingli Sun,Suwan Zhang,Qiuhua Li,Erdong Yuan,Ruohong Chen,Feiteng Yan,Xingfei Lai,Zhenbiao Zhang,Zhongzheng Chen,Qian Li,Shili Sun
Oolong tea have better richness, sweetness and throat after a certain time of storage. These variations in taste and quality are closely related to changes in the composition of oolong tea during storage, however, the metabolic profiles of oolong tea during storage have not been reported so far. Therefore, we evaluated the differences in taste quality of oolong tea in four storage years (1991, 2001, 2011 and 2021) by using electronic tongue technology, and the results showed that the bitterness, astringency and richness of oolong tea are significantly reduced during storage, but the acidity have the opposite trend, while the sweetness did not trend, with the least sweetness in 2011 and no difference in sweetness in the rest of the years. We further explored the metabolites contributing to the differences in taste quality of Dancong tea in four storage years (1991, 2001, 2011 and 2021) using metabolomics technique and the results showed that a total of 1245 metabolites were detected, of which nine were taste characteristic components of Aged Dancong tea. Dancong tea mainly increased azelaic acid, suberic acid, 2-hydroxyphenylacetic acid and other sour characteristic components in aged tea by regulating phenylalanine metabolism, metabolic pathways, and pyrimidine metabolism and mainly decreased benzamide, propyl 4-hydroxybenzoate, pyrrole-2-carboxylic acid and other bitterness and astringency characteristic components by regulating arginine and proline metabolism, flavonoid biosynthesis, biosynthesis of secondary metabolites, which enhanced the sour and umami of aged tea and reduced its bitterness and astringency. This study provides theoretical support for the quality of aged oolong tea, with a view to providing guidance for the storage of oolong tea.
研究领域:
食品科学
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代谢组学
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茶叶研究
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产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 6
·988
·
IF 5.1
Shengyuan Guo,Chaofan Zhao,Jiankang Zhou,Zhuo Zhang,Wenting Wang,Yuting Zhu,Chuan Dong,Guixing Ren
In order to explore the effect of the content of nutritional components of quinoa on its sensory quality, 22 quinoa varieties were collected from 11 major quinoa-producing areas at home and abroad as experimental materials. The contents of total starch, protein, fat, crude fiber, ash, VB1, VB2, moisture and saponin were determined, and the sensory evaluation and electronic tongue analysis of cooked quinoa were carried out. The sensory quality of quinoa was comprehensively evaluated by correlation analysis, principal component analysis and cluster analysis. The results show that the contents of various nutritional components had significant effects on the sensory quality of quinoa (p< 0.05). Quinoa with high starch, high VB1, moderate fat, moderate moisture, low protein, low crude fiber, low ash and low saponin content had better cooking quality and was more popular. Electronic tongue analysis showed that the sweet response value of cooked quinoa was the highest, followed by the bitter response value. No. 12 and No. 9 cooked quinoa samples had the best comprehensive taste, the highest sensory score and the best cooking quality. This study preliminarily clarified the relationship between the content of different nutritional components in quinoa and its sensory quality, which could provide reference for the selection of raw materials and breeding of quinoa varieties for different processing purposes.
研究领域:
食品科学
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植物学
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营养学
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产品关联
DOI
PubMed
高影响因子
Food & Function
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2022
·Vol. 13
·期 14
·7529-7539
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IF 6.317
Hongxia Xiu,Yajie Liu,Huihui Yang,Haibin Ren,Bowen Luo,Zhipeng Wang,Hong Shao,Fengzhong Wang,Jingjian Zhang,Yutang Wang
Umami substances can increase the overall taste of food and bring pleasure to people. However, it is still challenging to identify the umami molecules through virtual screening due to the crystal structure of the umami receptor being undefined. Herein, based on the hypothesis that the molecules with bitter and sweet taste characteristics may be umami molecules, this study proposed an in silico method to identify novel umami-tasting molecules in batch from SWEET-DB and BitterDB databases via the QSAR models, PCA, molecular docking and electronic tongue analysis. In total, 169 potential umami molecules were identified through QSAR modeling, PCA, and molecular docking. Of the 169 molecules, 18 were randomly selected, and all were identified as umami molecules via electronic tongue analysis. Among the 18 chosen molecules, 10 molecules could be traced back to their concentration range in food, and finally, 8 molecules were predicted to be nontoxic. This work provides a simple and efficient strategy to identify novel umami molecules, holding an excellent promise for demonstrating the crystal structure of umami receptors and taste-sensing mechanisms. Furthermore, this study opens the possibility for the practical application of new umami molecules in food.
研究领域:
食品科学
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计算生物学
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生物信息学
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产品关联
DOI
PubMed
高影响因子
BIOSENSORS & BIOELECTRONICS
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2022
·
IF 12.545
Xueying Zhu,Tian Li,Xin Hai,Sai Bi
Thiol analysis is of vital significance due to the essential roles in disease diagnosis, while the highly similar structures of thiols are a major challenge in practical determination. Herein, a nanozyme-based colorimetric sensor array has been proposed as electronic tongue for excellent discrimination and sensitive quantitation of thiols. The sensing units are fabricated by integrating the terephthalic acid modified graphene quantum dots (TPA@GQDs) with three transition metal ions (Fe 2+ , Cu 2+ and Zn 2+ ) via coordination, respectively, which not only provide sufficient substrate binding sites but also form the metal ion-regulated catalytic active centers. In this way, disparate promotion degrees on the peroxidase-like catalytic activity have been achieved in different metal ion-TPA@GQD ensembles. Based on the strong binding affinity between metal ions and thiols, the catalytic active centers are removed from TPA@GQDs, which inhibits the catalytic activity of sensing unit to diverse degrees. Accordingly, using 3, 3′, 5, 5′-tetramethylbenzidine (TMB) as chromogenic substrate in the presence of hydrogen peroxide (H 2 O 2 ), each sensing unit can generate differential colorimetric signals (fingerprints) for six thiol analytes, which can be accurately discriminated through linear discriminant analysis (LDA) with a detection limit of 50 nM. In addition, the discrimination of the same thiol with different concentrations and thiol mixtures have also been achieved. Furthermore, inspired by the distinct levels of thiols in practical samples, the proposed sensor array enables the identification of thiol-associated diseases by means of machine learning algorithm , which makes a positive contribution to medical diagnosis.
研究领域:
生物化学
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医学诊断
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纳米技术
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产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Li Shen,Chen Xiao,Zhou Yongsheng,Pan Mingxuan,Zhou Xinghu,Hu Yadong,Zhao Liyan
Heat treatment is widely applied in food processing, but its significant effects on flavor are often overlooked. This study explored how heat treatment impacts the flavor compounds of Antarctic krill. The volatile substances and flavor profiles of Antarctic krill post steaming or hot air drying were analyzed using headspace solid-phase microextraction, gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic tongue detection techniques. Free amino acids (FAAs) content, the main flavor precursors, were quantified and compared. The results showed that the FAAs content of SK was the lowest at 48.44 ± 2.10 mg/g db, while the FAAs content of HD_105 was the highest at 67.42 ± 1.77 mg/g db. Drying amplified the flavor intensity of umami and bitter amino acids, while steaming significantly increased the content of the sweet amino acid proline ( p < 0.05). The electronic tongue discerned that drying had more pronounced effects than steaming on saltiness, umami, bitterness, and astringency. By combining the volatile organic compounds (VOCs) fingerprints with the results of the GC-MS analysis of five samples, it was observed that the richness in fat and aromatic taste of shrimp powder after hot air drying at 60℃ (HD_60) and 80℃ (HD_80) was enhanced. Krill dried at 105℃ (HD_105) predominantly exhibited a roasted flavor profile, while steamed krill (SK) displayed minimal alterations in volatile flavors. In summary, steaming increased the sweet amino acid content in krill, while drying enhanced krill’s aroma characteristics. This study furnishes valuable insights for the subsequent processing and utilization of Antarctic krill to augment its flavor quality.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
·
IF 4.952
Hui Hou,Chang Liu,Xiaoshuo Lu,Donglu Fang,Qiuhui Hu,Yuyu Zhang,Liyan Zhao
New insight was systematically elucidated on variations of overall flavor characteristics in shiitake mushrooms ( Lentinula edodes ) affected by different drying techniques (hot air-drying (HD), vacuum freeze-drying (VFD), and VFD combined with HD (VFD-HD)). The volatile fingerprints of shiitake mushrooms were successfully established by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and taste profiles and concentrations of non-volatile substances in mushrooms were analyzed. Comparison of aroma fingerprints associated with three drying approaches demonstrated that HD caused considerable losses of volatile compounds except for volatile acids, while VFD and VFD-HD preserved aroma compounds effectively. By application of PLSR analysis, strong “seasoning-like” and “fruity” aromas of VFD-HD mushrooms were closely correlated with 2,6-dimethylpyrazine and esters respectively. Additionally, the umami intensity of VFD-HD mushrooms was similar to HD samples and significantly higher than VFD ones. Furthermore, the correlation between the electronic tongue and sensory attributes was explored. The results obtained from this study revealed that VFD-HD could combine the advantages of single HD and VFD, producing high flavor quality mushroom products.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yiheng Li,Xue Yang,Huiyuan Guo,Longlin Wang,Ying Wang,Xiuping Li,Yingrui Lu,Jinxiu Ma,Weibing Zhang,Pengcheng Wen
Zhaiji millet vinegar (ZJMV) is a signature acidic condiment. To investigate the effect of aging on the flavor of ZJMV, here gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, electronic tongue, and quantitative descriptive analysis were used to characterize the flavor profiles of ZJMV for five aging years (2 to 10 years). GS-MS and GC-IMS identified 84 and 44 volatile organic compounds (VOCs), with the most abundant alcohols and esters ( p < 0.05). Notably, the number of VOCs in the ZJMV gradually decreased with increasing aging time, while the overall concentration peaked in the third year. Sensory evaluation indicated that aging enhanced roasty and umami and moderated other attributes such as spice-like. Additionally, 15 potential flavor markers ( p < 0.05, variable importance projection ≥1.2) and 23 odor-active compounds (odor activity values ≥1) were screened. Our results provide new insights for improving the ZJMV flavor quality.
研究领域:
食品科学
·
化学计量学
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Zhenzhen Yu,Mingzhen Liu,Ju Xu,Xiankang Fan,Wei Wang,Yangying Sun,Daodong Pan
Air-dried chicken is well-known for its savory flavor, high nutritional value, and especially its abundance of umami components. Conventional techniques for detecting umami peptides are inefficient and require a lot of time and effort, which is not sufficient for current needs. This paper presents a novel approach for efficiently screening umami peptides using advanced techniques such as peptidomics and virtual screening. The methods employed include mass spectrometry, iUmami-SCM, UMPred-FRL, Umami-MRNN, PeptideRanker, and ToxinPred. This strategy was later confirmed through sensory evaluation and electronic tongue analysis. The results of our study identified six umami peptides in low-salt air-dried chicken: LPTPR, WPDA, ADGDF, WGDE, WDDM, and ALMM. The peptides displayed umami thresholds ranging from 0.45 to 1.68 mmol/L, with LPTPR being the most prominent. The results of molecular docking experiments suggest that hydrogen bonding is the main contact force between umami peptides and their receptors. The essential amino acid residues Tyr, Ser, Asn, His, and Glu in the umami receptors T1R1/T1R3 were determined to be critical for the binding of peptides to the receptors. The six peptides were also analyzed for thermal stability, and the results showed that different fresh taste peptides had different thermal stability at different temperatures. This study is strategically important for the effective and quick identification of umami peptides, which are key factors in the umami taste found in food and sauces.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）