FOOD CHEMISTRY
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2024
·
IF 8.5
Linyao Song,Fengwei Ma,Haijiang Chen,Qiang Fei,Guangcan Tao,Siyao Wu,Dajuan Shi,Junyi Deng,Degang Zhao,Xuan Dong,Yichen Zhao,Su Xu
This study employed GC–MS, GC-IMS, and sensory evaluation to investigate dynamic changes in flavor during the solid-state fermentation of black tea by Eurotium cristatum . The results revealed a notable decrease in the bitter and astringent tastes of the black tea infusion following fermentation, while the mellow taste increased significantly. A total of 152 and 129 VOCs were detected by GC–MS and GC-IMS, respectively. And 4 key aroma-active compounds were identified by ROAV. These specific VOCs contributed floral, honey, and sweet scents, which were responsible for the fungal floral aroma in the processed black tea. Furthermore, OPLS-DA identified 31 key VOCs that played a crucial role in differentiating various fermentation stages, with day 4 recognized as a pivotal point for aroma development. The solid-state fermentation with Eurotium cristatum resulted in fermented black tea characterized by a mellow taste and a rich fungal floral aroma, enhancing the flavor quality of the tea.
研究领域:
食品科学
·
微生物学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2020
·Vol. 56
·期 4
·1766-1776
·
IF 2.773
Ying Bu,Lunwei Zhu,Wenting Xu,Wenhui Zhu,He Liu,Jianrong Li,Xuepeng Li
Maillard reaction (MR) plays a crucial role in food processing and storage, and Maillard reaction products (MRPs) contribute to improve flavour of foods. In this study, Aloididae aloidi enzymatic hydrolysates lyophilised powder coupled with high-pressure processing (F 1 ) and atmospheric pressure (F 2 ) was used to evaluate physicochemical and flavour properties after MR. Compared with F 2 , F 1 has not only higher organic acid, 5′-nucleotides and free amino acid (FAA) content, but also a reduced proportion of bitter amino acids. After MR, significant changes in MRPs were found, such as the accumulation of intermediate and browning products, the decline of pH. Furthermore, the content of FAAs and 5′-nucleotides in MRPs showed an obvious decrease, whereas the total content of organic acid increased. In addition, the electronic nose (e-nose) and gas chromatography-mass spectrometer (GC-MS) results showed that the content of volatile compounds with meaty flavour increased in MRPs and aldehydes with fishy flavour obviously decreased. To sum up, the enzymatic hydrolysis coupled with high-pressure processing and MR can better improve the flavour.
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
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Zi Ye,Zhixun Shang,Shiyao Zhang,Meiqi Li,Xuetin Zhang,Hongbing Ren,Xiaosong Hu,Junjie Yi
Pickled chili pepper ( Capsicum frutescens L.), a traditional Chinese fermented vegetable product, is favored by consumers because of its unique flavor. Microbial succession is the main factor affecting the development of the typical flavor of pickled chili pepper. This study investigated the dynamics of flavor changes (mouthfeel sensation, taste properties, and aroma profile) and microbial diversity (bacterial and fungal communities) during the industrial-scale fermentation of pickled chili pepper. Results revealed that during fermentation, the hardness and pungency of pickled chili pepper decreased significantly ( P < 0.05), whereas organic acids, free amino acids, and volatiles (especially terpenes, alcohols, and aldehydes) increased significantly ( P < 0.05). Lactobacillus and Candida species, specifically, Lactobacillus brevis and Candida sp. F15, dominated in pickled chili pepper. Correlation analysis indicated that the dominant bacterial ( Lactobacillus versmoldensis and L. brevis ) and fungal ( Colletotrichum simmondsii and Cladosporium tenuissimum ) species had a high positive correlation with volatile compounds (e.g., aldehydes, terpenes, and esters).
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Xiaoqing Miao,Shuang Li,Yang Liu,Jing Li,Xiuping Dong,Ming Du,Pengfei Jiang
To improve the ease of eating sea cucumbers, we investigated the impact of puffing temperature (190 °C - 250 °C) and time (1–5 min) on their quality and flavor. As temperature and time increased, sea cucumber puffing significantly enhanced. The microstructure of the puffed sea cucumber exhibited a uniform porous structure at 230 °C for 4 min. However, further puffing treatment caused the void to collapse. A total of 81 volatile organic compounds (VOCs) were identified using HS-GC-IMS, and 18 VOCs with Relative odor activity value (ROAV) ≥1 were identified. The content of fishy compounds, such as dimethyl sulfide, 1-octanal, and 1-nonanal in sea cucumbers gradually decreased with increasing temperature and time. Combined with GC–MS analysis indicating that the flavor of sea cucumbers puffed at 250 °C for 5 min was superior. Our findings suggest new avenues for sea cucumber processing and address the limited research on puffing techniques for protein-based raw materials.
研究领域:
食品科学
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分析化学
·
海洋生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Zi-Qing Meng,Chang-Bo Tang,Tian-yi Tao,Wenjuan Song,Chun-Bao Li,Jun Qi,Shi-jie Ding,Guang-Hong Zhou
Cultured biomass, as a novel food ingredient, significantly contributes to providing meat-like flavor and nutrition. In this study, cultured porcine fat biomass (hereafter referred to as “biomass”) was used as a fat substitute in the biomass/plant hybrid cultured meatballs (BPMs) to investigate the effect of biomass levels (0 %, 10 %, 20 %, and 30 %) on the flavor and nutritional characteristics, compared to the FPM-10 % group containing 10 % pig subcutaneous fat. Results showed that increasing biomass levels significantly enhanced the protein, fat, and total amino acid content of BPMs ( p < 0.05), with MUFA proportion rising from 20.46 % to 28.71 %. The addition of biomass increased fatty acid diversity from 20 types in the BPM-0 % group to 26 types in the BPMs, aligning their composition more closely with the FPM-10 % group. A total of 43 volatile compounds were identified in the BPMs, with biomass enriching BPMs with abundant ketones and alcohols, key contributors to a meat-like aroma. Amino acid analysis and electronic tongue results further indicated that the BPM-10 % group had a taste profile closer to the FPM-10 % group. Fatty acid composition and electronic nose analysis revealed that higher biomass content (BPM-20 % and BPM-30 %) resulted in a fatty acid profile more similar to the FPM-10 % group. Notably, the BPM-20 % group exhibited an aroma profile closer to the FPM-10 % group, whereas the BPM-10 % group displayed a taste profile more similar to the FPM-10 % group. These results offer a theoretical foundation for the large-scale production of cultured meat and the enhancement of flavor in meat alternatives.
研究领域:
食品科学
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生物技术
·
营养学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Jinlan Nie,Xiaoting Fu,Lei Wang,Jiachao Xu,Xin Gao
This study evaluated the efficacy of Monascus purpureus fermentation on Saccharina japonica (SJ). Healthy substances and antioxidant activity of fermented SJ (FSJ) were determined. Results showed that fermentation caused the release of phenolic compounds and flavonoids, which resulted in the enhancement of antioxidant activity. Essential amino acids and γ-aminobutyric acid also greatly accumulated in FSJ. Sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) were used to evaluate flavor properties of FSJ. A lexicon consisted of 24 descriptors was established for SJ and FSJ, of which 14 descriptors were regarded as odor attributes. A total of 46 volatile compounds were identified by GC-IMS and showed positive correlation with odor attributes. Fifteen volatile compounds were screened as key compounds, tricarboxylic acid cycle, embden-meyerhof-parnas and amino acid catabolism were main formation metabolisms of them. Advanced properties of FSJ indicated that fermentation is a promising approach for the production of SJ food.
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
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 3
·461
·
IF 4.7
Jieyi Cheng,Li Zheng,Jinling Zhao,Meihong Yu,Rui Cao,Dan Wang,Jian Li,Linyi Zhou
To enable a wider utilization of co–products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer’s spent grains (BSG) are processed through microwave pretreatment, and then the microwave–treated BSG (MW–BSG) is added to bread. So far, there has been no investigation on the effect of microwave–pretreated BSG on bread quality and flavor. In this study, we examined the effects of diverse microwave treatment variables on the physicochemical structure of BSG and explored the consequences of MW–BSG on the quality and flavor of bread. The results showed that soluble dietary fiber and water–soluble protein levels in MW–BSG increased significantly (144.88% and 23.35%) at a 540 W microwave power, 3 min processing time, and 1:5 material–liquid ratio of BSG to water. The proper addition of MW–BSG positively affected the bread texture properties and color, but excessive amounts led to an irregular size and distribution of the bread crumbs. The result of electronic nose and HS–SPME–GC–MS analyses showed that the addition of MW–BSG modified the odor profile of the bread. A sensory evaluation showed mean scores ranging from 6.81 to 4.41 for bread containing 0–10% MW–BSG. Consumers found a maximum level of 6% MW–BSG acceptable. This study endeavors to decrease environmental contamination caused by brewing waste by broadening the methods by which beer co–products can be utilized through an innovative approach.
研究领域:
食品科学
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环境科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ying Bu,Yue Zhao,Yang Zhou,Wenhui Zhu,Jianrong Li,Xuepeng Li
The present study investigated the effects of five different drying methods, namely hot-air drying (HAD), cold-air drying (CAD), microwave combined oven drying (MCOD), infrared radiation drying (IRD) and vacuum freeze drying (VFD) on the physicochemical properties and flavor of red sea bream surimi. The L* value of the VFD treatment group (77.17) was significantly higher compared to other treatments ( P < 0.05). The TVB-N content of the five surimi powder remained within an acceptable range. A total of 48 volatile compounds were identified in surimi powder, with the VFD and CAD groups exhibiting superior odor and taste characteristics, as well as a more a more uniformly smooth surface. The gel strength (4402.00 g.mm ) and water holding capacity (92.21%) of rehydrated surimi powder in CAD group were the highest, followed by the VFD group. In conclusion, CAD and VFD can be considered as an effective technique for preparing surimi powder.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Aquatic Food Product Technology
·
2023
·
IF 1.6
Baohua Zhu,Tingting Hui,Xiaohui Li
To study the effect of the Maillard reaction on the flavor and antioxidant activity of the Acetes chinensis hydrolysate after microwave heating, the Acetes chinensis hydrolysate glucose system was heated for 25 min using 100, 200, and 300 W power levels. The results showed that microwave accelerated browning and color change, the products had good flavor and taste characteristics at higher power levels, and the antioxidant activity of the products increased with increasing microwave power/time. These results indicate that the Maillard reaction under the microwave is an effective method of improving the flavor and antioxidant activity of protein hydrolysis products.
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
FLAVOUR AND FRAGRANCE JOURNAL
·
2025
·
IF 2
Zhiquan Gao,Junjie Du,Yuxuan Li,Wenhui Zhu,Ying Bu,Menglin Han,Xuepeng Li
This study employed the flavour variations in sea cucumber intestines through sensory and instrumental analyses following different boiling and steaming treatments with water (WB, WS) or green tea water (GB, GS). A dictionary comprising eight descriptors was employed for sensory evaluation. Attributes such as tea flavour, sweet, fishy, briny, fatty, fresh, dark appearance and moist appearance were identified using Free Choice Profiling and Check-all-that-apply methods. A total of 57 volatile compounds were identified by gas chromatography-ion mobility spectrometry. According to the taste activity value (TAV), malic acid and succinic acid were identified as important flavour substances. Glutamic acid (Glu) exhibited a TAV > 1 only in the CON, WS20 and GS20 groups. Steaming exerted a less pronounced impact on flavour compared to boiling. Chord diagram analysis revealed superior efficacy for the GS20 treatment, affirming its utility in flavour assessment of sea cucumber intestines.
研究领域:
食品科学
·
海洋生物学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yuxia Yang,Jinxi Cui,Zhongli Jiang,Xiuhong Zhao
GC × GC-ToF-MS is increasingly used to analyze complex food flavors due to its high resolution and sensitivity, but few studies have used the method to identify aroma components of bread. For the first time, this study combines GC × GC-ToF-MS and multivariate statistical methods to explore the effects of L. paracasei fermentation on bread flavor characteristics. A total of 1534 volatile organic compounds were identified, of which 447 were obtained by metabolome normalization. Based on the variable importance for the projection and p values, 82 different compounds were screened in L. paracasei bread compared with yeast bread, and the total relative content was 1.52 times higher than that of yeast bread. 2-Furancarboxaldehyde, 5-methyl-, pentanoic acid, 2-hydroxy-4-methyl-, ethyl ester, pyrazine, 2,5-dimethyl- and γ-terpinene are aroma-presenting substances specific to L. paracasei bread that could be potential identification compounds. This study provides a new techno-theoretical approach for the characterization and discrimination of LAB bread flavors.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Dongzhu Huang,Dongqiao Zheng,Chenyi Sun,Maoyin Fu,Yuhan Wu,Hong Wang,Jieyao Yu,Yunqiu Yang,Yeyun Li,Xiaochun Wan,Qi Chen
Gabaron green tea (GAGT) has unique flavor and health benefits through the special anaerobic treatment. However, how this composite processing affects the aroma formation of GAGT and the regulatory mechanism was rarely reported. This study used nontargeted metabolomics and molecular sensory science to overlay screen differential metabolites and key aroma contributors. The potential regulatory mechanism of anaerobic treatment on the aroma formation of GAGT was investigated by transcriptomics and correlation analyses. Five volatiles: benzeneacetaldehyde, nonanal, geraniol, linalool, and linalool oxide III, were screened as target metabolites. Through the transcriptional-level differential genes screening and analysis, some CsERF transcription factors in the ethylene signaling pathway were proposed might participate the response to the anaerobic treatment. They might regulate the expression of related genes in the metabolic pathway of the target metabolites thus affecting the GAGT flavor. The findings of this study provide novel information on the flavor and its formation of GAGT.
研究领域:
食品科学
·
植物学
·
分子生物学
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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）