Food Bioscience
·
2025
·
IF 5.9
Yuwei Liu,Yuting Wang,Ziyi Liu,Chang Li,Qiang Yu,Jianhua Xie,You Long,Qianzhu E,Yi Chen
Spice use in traditional braised He Bao carp (Cyprinus carpio) remains empirical, and its flavor-modulating mechanisms lacks scientific elucidation. This study elucidated the differential flavor-modulating mechanisms of four natural spices—Perilla frutescens, dried tangerine peel (Citrus reticulata), lemongrass (Cymbopogon citratus), and orange peel (Citrus sinensis). Aroma-active and taste-active compounds were characterized by GC–MS, GC–IMS, E-nose, E-tongue, and molecular docking. A total of 129 volatiles were identified, including 16 shared core compounds (e.g., benzaldehyde, nonanal, geraniol). Lemongrass group yielded the highest volatile content (110.34 mg/kg) with dominant citral, geraniol, citronellol, and eugenol, while orange peel group exhibited abundant D-limonene (9.93 mg/kg, OAV > 200). Perilla frutescens group suppressed fishy odor by reducing 1-octen-3-ol, and dried tangerine peel group enriched thymol and γ-terpinene, enhancing herbal-citrus notes. Molecular docking revealed stronger binding of key pleasant odorants (–4.4 to –5.1 kcal/mol) to OR1D2 receptors than off-flavor compounds. In taste evaluation, dried tangerine peel group and lemongrass group enhanced umami perception via increased Glu (≈1.09 g/100 g) and 5′-IMP (up to 258.7 mg/100 g). Overall, natural spices distinctly modulated aroma and taste, with lemongrass group and orange peel group producing complex aromatic profiles and dried tangerine peel group improving taste balance. These findings provide mechanistic insight and practical guidance for enhancing the flavor and standardization of traditional Jiangxi cuisine.
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Dianhui Wu,Ziqiang Chen,Mingtao Ma,Wenzhe Li,Zhengcong Peng,Zhenbao Shi,Jinglong Zhang,Hua Liu,Guangfa Xie,Jian Lu
Aging plays a crucial role in enhancing the flavor of Huangjiu. This study aims to elucidate the changes in taste attributes of aged Huangjiu and explore the correlation between non-volatile compounds. It showed that aging made the sourness, bitterness, and astringency more pronounced. The content of organic acids and amino acids exhibited specific patterns with aging years. The total taste activity value of organic acids showed an increasing trend, peaking at 54.40 in Huangjiu aged 15 years, which served as a key indicator of sourness intensity. A total of 22 potential contributors to umami and 18 to bitterness were screened based on weighted gene coexpression network analysis. The total content of potential umami contributors was significantly higher in fresh Huangjiu and aging stage I, but declined in later periods, while bitterness contributors increased gradually throughout the aging process. This study provided theoretical support for the taste characteristics of aged Huangjiu.
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PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 12
·e70753
·
IF 3.4
Yu-Mei Zhai,Yongcheng Liao,Hong Li,Hui-dan Xiang,Weiwei Wu,Xiao-Juan Tang,Min Gong,Yun-Guo Liu
Honeysuckle samples from various plots in Pingyi County, Linyi City were selected and analyzed by integrating electronic tongue (E-tongue), electronic nose (E-nose), HS-SPME-GC-MS, and GC-IMS technologies with multivariate statistical analysis methods, a systematic analysis of the flavor characteristics and plot differentiation patterns of volatile organic compounds (VOCs) was conducted in the study. The results indicated that the E-tongue provided distinct sensor response patterns that correlated with taste attributes such as sweetness and bitterness, effectively discriminating samples from different plots. E-nose analysis further showed that aroma-related response intensities exhibited significant plot-based variation. Through HS-SPME-GC-MS and GC-IMS techniques, a total of 203 volatile components were identified. Based on HS-SPME-GC-MS data, using VIP > 1 and OAV ≥ 1 as screening criteria, seven key volatile markers were determined. From the GC-IMS data, 24 characteristic compounds were screened out using the criterion of VIP > 1, with aldehydes comprising the highest proportion. Furthermore, the random forest (RF) algorithm was employed to integrate these two sets of data. Monte Carlo cross-validation showed that the model accuracy reached 1.0, successfully identifying 15 key volatile compounds. This study provided a theoretical foundation and data support for optimizing the quality evaluation system of honeysuckle and innovating origin traceability technology through multi-dimensional flavor analysis and key marker screening.
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高影响因子
Food Bioscience
·
2025
·
IF 5.9
Zi-Xuan Ding,Yue-Hua Chen,Jia-Nuo Zhang,Wen-Yu Wang,Xin-Ru Zhang,Rui-Bo Sun,Hui Zhang,Ming Xie,Hui-Peng Song
Processed Buddha's hand fruit (PBHF) is a widely consumed food, but its flavor profile and functional mechanisms remain understudied. In this study, human sensory evaluation (n = 120), E-tongue, E-nose, microbiomics, and metabolomics were integrated to comprehensively analyze PBHF's flavor characteristics and elucidate its dietary improvement mechanisms. Human sensory evaluation identified PBHF as predominantly sweet and sour with a soft texture, accompanied by subtle notes of saltiness, pomelo peel, liquorice, refreshment, hawthorn, fragrant aroma, and cinnamon. These findings were corroborated by E-tongue analysis, which confirmed sweetness and sourness as the primary tastes. E-nose detection revealed 36 aroma components, including limonene as the key contributor to the pomelo peel flavor. In animal studies, PBHF regulated dietary patterns in mice, significantly reducing weight gain and enhancing gastrointestinal motility. Importantly, it showed no adverse effects on organ indices (spleen, kidney, liver, or thymus). Microbiomics analysis indicated that PBHF increased the abundance of digestive bacteria such as Limosilactobacillus reuteri , Lacticaseibacillus johnsonii , and Ligilactobacillus murinus . Metabolomics profiling further demonstrated that PBHF mitigated weight gain by upregulating metabolic pathways such as lipolysis in adipocytes, fatty acid degradation, and glycerolipid metabolism. By synergizing large-scale human sensory evaluation, electronic sensory evaluation, microbiomics, and metabolomics, this study systematically deciphered PBHF's flavor attributes and mechanistic roles in promoting digestion and metabolic health. These findings provide robust scientific evidence for PBHF's potential applications in functional food development.
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 9.8
Yawen He,Chengxun Lin,Bin Zhang,Zixuan Wang,Jiangui Li,Zhenfan Yu
Fuji apples from the Aksu production region are highly favored by consumers. In contrast, those from the Yili region exhibit marked differences in flavor profiles, the mechanisms of which remain unclear. This study investigated the flavor variations in Fuji apples from these two producing regions by integrating analyses of both volatile and non-volatile metabolites. The results from the electronic nose and electronic tongue indicated that the sensors for W1W, W2W, W5S, and sourness exhibited the most pronounced responses in Fuji apples from the Aksu region. 16 key aroma-active compounds and 143 non-volatile differential compounds were identified. The aroma of Fuji apples was predominantly characterized by esters and terpenoids, with representative compounds including hexyl 2-methylbutanoate, 3-Methylbutyl acetate, 2-Methylbutyl acetate, and citronellol. These compounds collectively impart fruity, sweet, and floral notes. Furthermore, the peel of the ‘Yanfu 6’ cultivar from Aksu exhibited distinctive rosy and woody notes, while its pulp possessed a pineapple-like aroma. KEGG pathway enrichment analysis demonstrated that amino acid metabolism, fatty acid metabolism, and phenylalanine metabolism are interconnected. This study provides valuable insights for systematically understanding the formation of characteristic aromas in Fuji apples from the Xinjiang region
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Food Chemistry-X
·
2023
·
IF 6.1
Shan Zhang,Shimin Wu,Qinyan Yu,Xujiang Shan,Le Chen,Yuliang Deng,Jinjie Hua,Jiayi Zhu,Qinghua Zhou,Yongwen Jiang,Haibo Yuan,Jia Li
Rolling represents an essential stage in congou black tea processing. However, the influence of rolling pressure on tea flavor and non-volatile compounds remains unclear. Herein, a combination of untargeted metabolomics, tea pigments quantification, E-tongue, colorimeter and sensory evaluation was used to evaluate the effect of rolling pressure on black tea quality. As the rolling pressure increased, theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs) significantly elevated. The tea metabolic profiles fluctuated and 47 metabolites were identified as key differential metabolites including flavan-3-ols, flavonol/flavone glycosides, phenolic acids, amino acids. These substances altered possibly due to the variations in enzymatic oxidation of tea phenolics and amino acids. Overall, black tea with moderate rolling pressure presented higher sweetness, lower bitterness, and higher quality index (10 TFs + TRs)/TBs. The results were verified by a validation batch. This study provided new insights into the regulation of rolling pressure and a guidance for black tea processing.
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高影响因子
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