Journal of Integrative Agriculture
·
2018
·
IF 1.042
Zhen YAN,Li-jing ZHENG,Ji-yun NIE,Zhi-xia LI,Yang CHENG
In order to establish grading standards of evaluation indices for sour flavor of apples, 10 indices of samples from 106 apple cultivars were tested, including: malic acid (Mal), oxalic acid (Oxa), citric acid (Cit), lactic acid (Lac), succinic acid (Suc), fumaric acid (Fum), total organic acids (ToA, the sum of the six organic acids tested), titratable acid (TiA), acidity value (AcV), and pH value. For most of the cultivars studied (85.8%), the order of the organic acid contents in apples was Mal>Oxa>Cit>Lac>Suc>Fum. Mal was the dominant organic acid, on average, accounting for 94.5% of ToA. Among the 10 indices, the dispersion of pH value was the smallest with a coefficient of variation of only 8.2%, while the coefficients of variation of the other nine indices were larger, ranging between 31 and 66%. There were significant linear relationships between Mal and two indices (ToA and AcV) as well as between ToA and AcV. There were significant logarithmic relationships between pH value and four indices: Mal, TiA, ToA, and AcV. All the equations had very high fitting accuracy and can be used to accurately predict related indices. According to this study, Mal, ToA, and AcV of apple were normally distributed, TiA was close to normally distributed, whereas pH value had a skewed distribution. Using the fitted normal distribution curves, the grading standards of Mal, TiA, ToA, and AcV were established. The grading node values of pH value were obtained using the logarithmic relationship between pH value and Mal. The grading standards of these five indices can be used to evaluate the sour flavor of apple. This study provides a scientific basis for evaluating apple flavor and selecting apple cultivars.
研究领域:
园艺学
·
食品科学
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Linfeng Wen,Lixin Yang,Qixin Kan,Peipei Wang,Jun Li,Guo Liu,Liping He,Jiangyan Fu,Qingrong Huang,Chi-Tang Ho,Yong Cao
The taste characteristics of soy sauce are closely related to its chemical composition. In this study, raw soy sauce was analyzed by silica gel column chromatography (SGCC) and the fractions were evaluated by a sensory trained panel. Based on the sensory results, the representative sensory-guided fractions were further analyzed by untargeted metabolomics technology. Moreover, we carried out the correlation between the taste characteristics and chemical composition of these fractions. The yield of umami-taste fractions was 62.50%. Fractions F-2 (eluted by ethyl acetate) and F-4 (eluted by 90% ethanol) were significantly associated with the bitter and acid tastes, and the umami and salty tastes, respectively. They showed better ratings than other fractions. Seventeen compounds were identified through chemical profiling and they were classified into four categories, including amino acids and derivatives, organic acids, carbohydrates and conjugates and the others. It revealed that compounds of different categories in F-2 and F-4 had different correlations with taste characteristics, which provided theoretical research for the study of soy sauce flavor. In conclusion, this study is beneficial to boost product competitiveness in the marketplace, improve industry standardization, and drive technological innovation in the industry.
研究领域:
食品科学
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化学
·
感官分析
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DOI
高影响因子
npj Science of Food
·
2025
·Vol. 9
·期 1
·1-11
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IF 7.8
Mao Yuezhong,Zhang Ziyue,Liu Liang,Qin Yumei,Qin Zihan,Cao Yanyun,Zou Xiaobo,Shi Jiyong,Tian Shiyi,Jiang Guoxin
Given the significance of dynamic taste perception, this study focused on sucrose and citric acid as research subjects to investigate quantitative principles governing the dynamic interactive responses between sweet and sour taste perception. Time-intensity experiments (30 assessors) revealed a logarithmic correlation between I max , AUC, and concentration, indicating that the sweetness of 2-10% sucrose and sourness of 0.006-0.024% citric acid exhibited mutual inhibition. Temporal dominance of sensations study (30 assessors) reveals that during the initial stage, the predominant attributes are sweetness and sourness, while in the later stage, salivation emerged as the dominant attribute across varying ratios of sweet-dominant, sour-dominant, and balanced sweet-sour sensations. At various sweet-to-sour ratios, dynamic liking (30 assessors) evaluation determined the optimal acceptance ratio of sweet-to-sour and elucidated the influential attributes of perceived preference along with their operational principles. The aforementioned research findings on the dynamic sweet-sour taste interaction patterns hold substantial implications for informing practical applications in the food industry.
研究领域:
食品科学
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感官分析
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心理物理学
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味觉感知
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食品工业应用
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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）