Starter cultures can enhance sensory properties during the starter kimchi fermentation.However,while many studies have primarily focused on physicochemical properties,the impact of starters on flavor perception re-mai...Starter cultures can enhance sensory properties during the starter kimchi fermentation.However,while many studies have primarily focused on physicochemical properties,the impact of starters on flavor perception re-mains unclear.The aim of this study was to assess the impact of starter culture inoculation,specifically Com-panilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124,on aroma and flavor perception through a comparison of metabolite profiling and electronic tongue and nose data.Notably,19 and 11 compounds were identified using UHPLC-Q-Orbitrap-MS and HPLC,respectively.Principal component analysis revealed that variations in fermentation metabolites and sensory properties were significantly categorized based on the particular starter culture employed during the ripening process.Moreover,the correlation analysis between the 19 key fermentative metabolites and e-tongue measurements in each starter kimchi revealed significant differ-ences in sourness(AHS),bitterness(SCS),and comprehensive taste(CPS and PKS)sensors.The e-nose system identified four major volatile compounds contributing to the sweetness and off-flavor-related aroma profile of the starter kimchi.These findings highlight the significant impact that starter culture has on taste and flavor development,serving as a valuable guide in predicting sensory properties during starter kimchi fermentation.展开更多
Mannitol is a sugar alcohol component naturally present in various kinds of seaweed and fruits.During the late stages of kimchi fermentation,considerable quantity of mannitol is produced.In this work,the activity of m...Mannitol is a sugar alcohol component naturally present in various kinds of seaweed and fruits.During the late stages of kimchi fermentation,considerable quantity of mannitol is produced.In this work,the activity of mannitol binding to sweet-tasting receptor T1R2/T1R3 was studied.It was confirmed that mannitol’s sweet receptor binding force shows stronger activity owing to changes in pH.It was inferred that the acidity increases as kimchi is fermented,which may impart a unique sweet and refreshing taste to fresh kimchi.Site-directed mutagenesis and molecular-docking studies showed that mannitol binds to S165(of T1R2)of T1R2/T1R3 receptor.The analysis of mannitol intake in mice confirmed that the sweetness of mannitol increased at varying pH values through functional evaluation at appropriate concentrations.These findings indicate that the differences in taste perception of mannitol,i.e.,sweetness,depend on pH conditions,which could help understand fermented kimchi’s conjugative taste perception.展开更多
基金supported by the World Institute of Kimchi[grant number KE2401-1].
文摘Starter cultures can enhance sensory properties during the starter kimchi fermentation.However,while many studies have primarily focused on physicochemical properties,the impact of starters on flavor perception re-mains unclear.The aim of this study was to assess the impact of starter culture inoculation,specifically Com-panilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124,on aroma and flavor perception through a comparison of metabolite profiling and electronic tongue and nose data.Notably,19 and 11 compounds were identified using UHPLC-Q-Orbitrap-MS and HPLC,respectively.Principal component analysis revealed that variations in fermentation metabolites and sensory properties were significantly categorized based on the particular starter culture employed during the ripening process.Moreover,the correlation analysis between the 19 key fermentative metabolites and e-tongue measurements in each starter kimchi revealed significant differ-ences in sourness(AHS),bitterness(SCS),and comprehensive taste(CPS and PKS)sensors.The e-nose system identified four major volatile compounds contributing to the sweetness and off-flavor-related aroma profile of the starter kimchi.These findings highlight the significant impact that starter culture has on taste and flavor development,serving as a valuable guide in predicting sensory properties during starter kimchi fermentation.
基金supported by a grant from the World Institute of Kimchi(KE2022-1 and KE2301-1)funded by the Ministry of Science,Republic of Korea.
文摘Mannitol is a sugar alcohol component naturally present in various kinds of seaweed and fruits.During the late stages of kimchi fermentation,considerable quantity of mannitol is produced.In this work,the activity of mannitol binding to sweet-tasting receptor T1R2/T1R3 was studied.It was confirmed that mannitol’s sweet receptor binding force shows stronger activity owing to changes in pH.It was inferred that the acidity increases as kimchi is fermented,which may impart a unique sweet and refreshing taste to fresh kimchi.Site-directed mutagenesis and molecular-docking studies showed that mannitol binds to S165(of T1R2)of T1R2/T1R3 receptor.The analysis of mannitol intake in mice confirmed that the sweetness of mannitol increased at varying pH values through functional evaluation at appropriate concentrations.These findings indicate that the differences in taste perception of mannitol,i.e.,sweetness,depend on pH conditions,which could help understand fermented kimchi’s conjugative taste perception.
