Journal of Materials Chemistry A
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2025
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IF 9.5
Yanan Li,Hua Zheng,Lei Xu,Linfeng Chen,Fan Xia,Yanlin Song
Precise detection of bitter compounds is crucial for enhancing life quality, ensuring food safety, and improving pharmaceutical efficacy. However, the structural diversity of bitter compounds often limits detection specificity and sensitivity. Inspired by the human taste perception mechanism, we have developed a biomimetic nanofluidic tongue based on bitter receptor-integrated nanochannels for the highly selective and sensitive perception of bitter molecules. This hybrid platform is constructed by leveraging T2R38 receptor as a model protein to chemically modify the nanochannel surfaces, enabling a sensitive recognition of specific bitter molecules in a wide linear detection range from 10-4 M to 0.1 pM. An ultralow detection limit of 0.018 pM is achieved for structurally diverse bitter molecules, including allyl isothiocyanate, yohimbine hydrochloride, and limonin. The sensor remains stable at 4°C for a week and is reusable. Additionally, it has also been successfully applied to detect bitter limonin in spoiled orange juice. This artificial bitter sensor holds significant potential in the food and beverage industries, pharmaceuticals, and humanoid robots, and provides valuable insights for the design of future bitter sensors.
研究领域:
生物医学工程
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食品科学
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传感器技术
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2025
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IF 3.5
Xiaodan Wang,Yuye Zhang,Shaoping Jiang,Shijie Zhu,Ying Zhu,Ping Chang,Jiaxin Zheng
BACKGROUND Sufu is very popular worldwide, especially among Asians, but sometimes has a slight bitter taste, so the source and mechanism of its bitterness are worth exploring. In this study on the basis of bitter prediction analysis, bitter peptides in sufu were screened via homology modeling and molecular docking. RESULTS Molecular docking selected 14 peptides that bind to the T2R1 bitter receptor modeled by SWISS-MODEL homology. Peptides with a binding energy of −6.7 kcal mol −1 were selected for solid-phase synthesis based on affinity scoring assessment, and the flavor characteristics of the synthesized peptides were verified through sensory evaluation and electronic tongue. Finally, the Q value of the synthesized peptides was computed, and the content of their hydrophobic side chain groups was evaluated. The molecular docking results showed that bitter peptides of sufu form hydrogen bonds with bitter receptors, and the binding is stable. The flavor characteristics of the synthesized peptides were primarily bitter and umami, and the proportion of hydrophobic side-chain groups in the synthesized peptides was significant. CONCLUSION These results provide a theoretical basis for future screening of bitter peptides and improving the bitter taste of fermented bean products. © 2025 Society of Chemical Industry.
研究领域:
食品科学
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分子生物学
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结构生物学
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生物信息学
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风味化学
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DOI
PubMed
高影响因子
npj Science of Food
·
2025
·Vol. 9
·期 1
·1-11
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IF 7.8
Ye Zhibin,Huang Wenjing,Chen Zhenbin,Zhang Jixin,Hu Chenxin,Zhou Huan,Xu Qian,Ning Jingming
Drying plays a crucial role in shaping tea’s quality. This study investigated the effects of sun drying, hot-air drying, and combined drying on the taste profile of crude Ancha tea (CAT) by using sensory analysis and metabolomics methods. One-way analysis of variance and multivariate statistical analysis identified 33 key differential metabolites in CAT, including six substances with a dose over threshold (Dot) > 1 that contributed to bitterness and astringency: (−)-epicatechin gallate, (−)-epigallocatechin gallate, kaempferol-3-glucoside, quercetin-3-glucoside, myricetin-3-galactoside, and kaempferol-3-rutinoside. Sun drying reduced the levels of (−)-epicatechin gallate, (−)-epigallocatechin gallate, and kaempferol-3-rutinoside but increased the levels of kaempferol-3-glucoside, quercetin-3-glucoside, and myricetin-3-galactoside, thereby reducing the bitterness and astringency of CAT. Taste addition experiments confirmed that these six target compounds were the main contributors to the differences in bitterness and astringency between the CAT samples prepared using different drying methods. Moreover, the experiments demonstrated that caffeine significantly enhanced the intensity of bitterness.
研究领域:
食品科学
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植物化学
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分析化学
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感官科学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
Food Science and Human Wellness
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2024
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IF 5.6
Lijie Zhu,Yueying Pan,Yingyan Li,Yingjie Zhou,He Liu,Xiuying Liu
The interaction mechanism between soyasaponin (Ssa) and bitter receptors/mucin, as well as the saliva interface behavior of Ssa, were investigated to explore the presentation mechanism of Ssa bitterness and astringency (BA). Strong bitterness arising from high Ssa concentrations (0.5–1.5 mg/mL) had a masking effect on astringency. At Ssa concentrations of 1.0–1.5 mg/mL, Ssa micelles altered the structure of mucin, exposing its internal tryptophan to a more polar environment. At Ssa concentrations of 0.05–1.50 mg/mL, its reaction with mucin increased the aggregation of particles in artificial saliva, which reduced the frictional lubricating properties of oral saliva. Ssa-mucin interactions affected the salivary interfacial adsorption layer, and their complexes synergistically reduced the interfacial tension. Ssa monomers and soyasapogenols bind to bitter receptors/mucin via hydrogen bonding and hydrophobic interactions. Class A Ssa binds more strongly than class B Ssa, and thus likely presents a higher BA. In conclusion, Ssa interacts with bitter receptors/mucin causing conformational changes and aggregation of salivary mucin, resulting in diminished frictional lubricating properties of oral saliva. This, in turn, affects taste perception and gustatory transmission.
研究领域:
食品科学
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分子生物学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2021
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IF 4.556
Limin Wang,Kai Hong,Johnpaul I. Agbaka,Guangsen Zhu,Chenyan Lv,Changwei Ma
In this study, the evaluation of bitterness qualities and characteristic metabolite profiles in Krausen during beer fermentation were investigated using a UHPLC-Q/TOF-MS-based metabolomics approach and sensory evaluation analysis. Through sensory evaluation, Krausen was perceived as an extremely lingering bitterness character and exhibited impact on the bitter taste of beer and residue samples. Non-targeted metabolomics was employed to identify the potential bitter markers in Krausen through a differentiating approach across the metabolic profiles of Krausen, B1 (beer with Krausen removed), B2 (beer with Krausen retained), R1 (residue with Krausen removed), and R2 (residue with Krausen retained). Multivariate statistical analysis demonstrated that 41 of the screened key markers clustered towards the Krausen region were more or less hop bitter acid and its derivative. Subsequently, hop bitter acid and polyphenols were afterwards confirmed by quantification analysis. Both untargeted metabolomics and quantification results confirmed that isohumulones and humulinones contributed most towards the bitter profile of Krausen, while polyphenols may be not key compounds contributing to the bitter taste formation in Krausen. This study identified key bitter components of Krausen and may provided guidance for further research on taste quality of beer during fermentation.
研究领域:
食品科学
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代谢组学
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产品关联
DOI
高影响因子
FOOD CONTROL
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2022
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IF 6.652
Yening Qiao,Jinfeng Bi,Qinqin Chen,Xinye Wu,Xinwen Jin,Min Gou,Xinrui Yang,Giorgia Purcaro
Baked red jujube is a common food ingredient used to enrich the nutritional value and enhance the aroma. DDMP (2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one) with intense bitterness and potential toxicity may be present in several baked red jujube-based products but there are no well-defined methods to measure it quickly, sensitively, and accurately. Headspace solid-phase microextraction with gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS/MS) was applied for the analysis of DDMP. The standard curve was linear between the concentrations of 0.01 and 100 μg/mL, with a limit of detection at 0.1 ng/g that below the sensory threshold of DDMP (2.06 μg/g). Five cultivars of baked red jujubes from China were evaluated with the method for DDMP content (4.55–46.50 μg/g). The results indicated that jujube cultivars with a higher molar ratio of proline to glucose, lower moisture content, and stronger ability to resist water stress should be avoided from baking to modulate the formation of DDMP.
研究领域:
食品科学
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分析化学
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植物学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
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2025
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IF 12.4
Binghong Gao,Xingmeng Lei,Xiaochuan Huang,Chuanyan Rao,Yi Qin,Yuyang Song,Dongqing Ye,Yanlin Liu
The rigid triple-helix structure of mannoproteins (MPs, 2082) demonstrated limited initial capacity to inhibit bitterness caused by grape seed extract (MOPC). To enhance this inhibition capacity, the current study utilized gum Arabic (GA) to modify the structure of MPs. Results from the electronic tongue indicated that the incorporation of GA enhanced the bitterness masking ability of 2082 toward MOPC. Analysis using AFM, zeta potential, SEM, NMR, and other methods showed that the hyperbranched structure of GA facilitated the formation of more intermolecular hydrogen bonds (-OH-π) with 2082, promoting the unfolding of its triple-helix structure to form GA-2082 complexes. These complexes featured a dense polysaccharide shell capable of encapsulating MOPC, which significantly reduced its bitterness. Furthermore, leveraging the encapsulation properties of the GA-2082 complexes, this study selected a polyvinyl alcohol (PVA) matrix to prepare GA-2082-MOPC flavor-masking edible films using a one-pot approach. GA-2082 encapsulated MOPC and incorporated it into the PVA network, enhancing the film's transparency, density, antimicrobial properties, mechanical performance, MOPC preservation, and bioavailability. In conclusion, this study presented a strategy for the flavor modification of MOPC, thereby enhancing its edibility.
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
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
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IF 5.7
Xueyi Cai,Ziqiang Lin,Qihong Zheng,Mengzhen Liao,Hongfu Li,Hanxiao Feng,Huan Chen,Yang Zhang,Xiao Chen,Dong Liang
The unripe fruit of the plant Momordica charantia L., commonly known as bitter gourd or bitter melon, is a popular vegetable and medical herb in many parts of the world and is characterized by its strong bitter taste. In our endeavor to decode its bitter taste, the dichloromethane fraction of 75% methanol extract of bitter gourd was found to be intensely bitter. Combining sensory analysis-guided fractionation and newly developed comparative high-pressure liquid chromatography (HPLC) analysis-guided purification led to the isolation of five known compounds including momordicoside L (1), (23E)-3β-O-malonyl-7β,25-dihydroxycucurbita-5,23-dien-19-al (2), 3-O-β-d-allopyranosyl-7β,25-dihydroxycucurbita-5,23(E)-dien-19-al (3), momordicine IV (5), and charantoside B (6) and three new compounds 3-O-β-d-3-ketoglucopyranosly-7β,25-dihydroxycucurbita-5,23(E)-dien-19-al (4), 6′-O-malonylmomordicoside L (7), and 6′-O-malonylmomordicine IV (8) from bitter gourd. Sensory analysis revealed compounds 3–8 had strong bitter taste with their bitter taste recognition thresholds in the range between 3.6 (4) and 13.6 ppm (6) in 3% ethanol. UPLC-MS/MS quantification showed that their concentration in bitter gourd ranged from 16.5 ± 1.3 mg/kg (4) to 214.8 ± 14.0 mg/kg (6) on a dry weight basis. Calculation of the dose-over-threshold (DoT) factor showed that momordicine IV (5) and charantoside B (6) should be considered as bitter principles of bitter gourd. In addition, the study also demonstrated the ubiquity of the isomerization reaction in the side chain of cucurbitane-type triterpenoids. Many isolated compounds were the isomerized products of their natural precursors, and these precursors should be the primary bitterness contributors of fresh fruits. In addition, comparative HPLC analysis-guided purification could be a practical approach for the fast isolation of acid-labile precursors.
研究领域:
植物化学
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食品科学
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药用植物学
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产品关联
DOI
PubMed
高影响因子
CHEMICAL RESEARCH IN CHINESE UNIVERSITIES
·
2021
·Vol. 37
·期 3
·623-628
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IF 1.307
Zong Siyu,Wang Bolun,Ma Wenyan,Yan Yan,Li Jiyang
A facile method was developed to prepare carbon dots(CDs) by pyrolysis and etching of coffee residue. The as-prepared CDs show uniform spherical nanoparticles with an average size of 2.3 nm and exhibit excitation-dependent fluorescence emissions. Moreover, CDs also exhibit strong fluorescence quenching to nitro compounds and metal ions in both water and ethanol solutions, which could act as a platform for dual detection of PA(picric acid) and Fe 3+ ions with low detection limits of 0.26 and 0.83 µmol/L, respectively. This work provides a novel method for preparation of environmental-friendly fluorescent CDs and shows their potential applications in photoluminescence sensors.
研究领域:
材料科学
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环境科学
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分析化学
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产品关联
DOI
高影响因子
Food Analytical Methods
·
2019
·Vol. 12
·期 7
·1674-1683
·
IF 2.413
Li He,Wu Chun-Jian,Tang Xiang-Yi,Yu Shu-Juan
The 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), 5-hydroxymethylfurfural (HMF), furfural, and 5-methylfurfural (MF) are the components of caramel colors with intense bitterness. In this study, a practical and simple method for the simultaneous analysis of these four bitter compounds in caramel colors and beverages was proposed using high-performance liquid chromatography–diode array detector–atmospheric pressure chemical ionization–mass spectrometry (HPLC-DAD-APCI-MS). For the sample preparation, the extract efficiencies from different extract solvents and quick, easy, cheap, effective, rugged, and safe (QuEChERS) salt pockets were compared. The correlation coefficients ( R 2 ) of all analytical curves were ≥ 0.9914. The satisfactory recoveries ranged between 70.1% and 101.5%, with relative standard deviations ranged from 1.7% to 9.1%. The matrix effect was evaluated, and HMF, furfural, and MF showed signal enrichment. This method was successfully applied to the analysis of bitter compounds content in several caramel colors and beverages from a local market in China. Four compounds were found in eight samples, with concentration ranging from 0.5 to 1058.1 mg kg −1 .
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
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2021
·Vol. 36
·期 3
·404-411
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IF 2.576
He Li,Wen-Chao Zhang,Xiang-Yi Tang,Chun-Jian Wu,Shu-Juan Yu,Zi-Qing Zhao
Caramel colours become one of the most widely used colorings in various foods and beverages due to their total miscibility with water and great coloring properties by containing colloidal aggregates. Bitterness in caramel colours can negatively influence their acceptability. The sequential solvent extraction (SSE) and semi-preparative liquid chromatography (SP-LC) combined with the taste dilution analysis were applied to identify the most intense bitter-tasting compounds in class-III caramel colours. Four main compounds with the highest bitterness intensity were isolated and structurally elucidated based on high resolution-electrospray ionization-mass spectrum (HR-ESI-MS), nuclear magnetic resonance (NMR) spectroscopy and gas chromatography-mass spectrum (GC-MS): 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), 5-(hydroxymethyl) furfural (HMF), furfural and 5-methylfurfural (MF). The threshold concentrations of DDMP, HMF, furfural and MF were 14.3, 30.0, 4.4 and 17.5μmol L −1 , respectively. Furthermore, two volatile bitter compounds were identified: [5-(di-methoxymethyl) furan-2-yl] methanol (DMFM) and 2,3,4,4-tetramethyl-pentane-1,3-diol (TMP). Based on the composition of the caramel colours and the structures of these compounds, Maillard reaction was supported to generate these bitter compounds in caramel colour-III.
研究领域:
食品科学
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化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2025
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IF 5.9
Xueyi Cai,Hongfu Li,Mengzhen Liao,Qihong Zheng,Huan Chen,Yang Zhang,Xiao Chen,Dong Liang
Bitter gourd (fruit of Momordica charantia L.) is a popular vegetable and medical herb known for its intense bitter taste. However, its major bitter-tasting compounds have not been fully characterized. This study aimed to decode its bitterness by application of the sensomics approach. Combining solvent extraction, sensory analysis-guided fractionation and purification with medium-pressure liquid chromatography and high-pressure liquid chromatography, nine bitter-tasting cucurbitane-type triterpenoids were isolated from bitter gourd. The structures of isolated compounds were determined by high-resolution mass spectrometry and nuclear magnetic resonance spectroscopy. The bitter taste recognition thresholds of isolated compounds were in the range from 1.4 mg/L ((23 E )-3 β - O -malonyl-7 β ,25-dihydroxycucurbita-5,23-dien-19-al, 9 ) to 19.1 mg/L (yeojooside C, 5 ) in 3% ethanol as determined by trained human assessors. Quantification with UPLC-MS/MS demonstrated their natural concentrations in bitter gourd fruits were in the range between 14.2 ± 0.9 mg/kg (yeojooside C, 5 ) and 245.6 ± 22.1 mg/kg (3- O -malonylmomordicine I, 10 ) on a dry weight basis. Calculation of the dose-over-threshold (DoT) factors showed three compounds, namely 3- O -malonylmomordicine I ( 10 ), momordicine I ( 3 ), and (23 E )-3 β - O -malonyl-7 β ,25-dihydroxycucurbita-5,23-dien-19-al ( 9 ) were the bitter principles in bitter gourd fruits. On the other hand, momordicoside K ( 2 ), which had been known as a bitter principle of bitter gourd for more than forty years, had been proven to be an extraction and isolation artifact rather than a natural component of the plant. Besides, an acid-catalyzed isomerization reaction in the side chain of cucurbitane was discovered, which might explain the formation mechanism of many cucurbitane-type triterpenoids from bitter gourd.
研究领域:
植物化学
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食品科学
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药用植物学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）