Cheese is so important to the Turkish cuisine. It is eaten plain as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as b?rek, pide, menemen and also used for some tra...Cheese is so important to the Turkish cuisine. It is eaten plain as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as b?rek, pide, menemen and also used for some traditional desserts. There are several types of cheeses with different characteristics and aroma compounds, and they can be used for preparation of various foods as an additive. The formation of cheese aroma basically associated with lipids, proteins and lactose content of milk, besides raw or pasteurized milk, starter or non-starter bacteria, ripening conditions. Cheese flavoring agent is used in a variety of products such as salads, pizza, breads. General properties of some traditional Turkish cheeses, their aroma compounds and importance for Turkish cuisine are discussed.展开更多
Aroma is a key determinant of flavor quality and consumer preference in chili peppers,mainly derived from volatile organic compounds(VOCs).Understanding the chemical and genetic basis of the unique aroma in geographic...Aroma is a key determinant of flavor quality and consumer preference in chili peppers,mainly derived from volatile organic compounds(VOCs).Understanding the chemical and genetic basis of the unique aroma in geographical indication(GI)varieties is crucial for quality control and breeding,but remains poorly characterized.In this study,we employed an integrated metabolomic-transcriptomic approach to investigate aroma dynamics in C.annuum’Sichuan Erjingtiao’chili peppers across four stages:mature green(MG),breaker(Br),mature red(MR),and dried mature red(DMR).Through headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS),we identified 602 VOCs.Terpenoids were predominant during the MG stage,while the contents of aldehydes and esters increased significantly during the MR and DMR stages,respectively.Relative odor activity value(rOAV)analysis identified 96 key aroma compounds.Specif-ically,α/β-ionone was the marker for the MG stage and(E,E)-2,4-hexadienal was characteristic of the MR and DMR stages.Transcriptomic sequencing revealed 8830 differentially expressed genes(DEGs),and co-expression network analysis identified a WRKY/bZIP-FAD/LOX regulatory module regulating aroma formation in’Sichuan Erjingtiao’chili peppers.Expression of the FAD gene CA07g02040 and the LOX gene CA08g12080 was strongly correlated with(E,E)-2,4-hexadienal accumulation.Cis-acting element analysis indicated that CA07g02040 and CA08g12080 are potentially regulated by WRKY and bZIP transcription factors via conserved W-box/G-box/TGACG motifs,thereby modulating(E,E)-2,4-hexadienal biosynthesis.This study comprehensively analyzed aroma metabolism in’Sichuan Erjingtiao’peppers and identified key regulatory genes,laying the groundwork for flavor-oriented genetic enhancement and molecular breeding in chili peppers.展开更多
Blueberry wine presents a novel and promising alternative to traditional grape wines,with its pronounced freshness,floral,and fruity aroma being particularly appealing to consumers.However,the key aroma-active compoun...Blueberry wine presents a novel and promising alternative to traditional grape wines,with its pronounced freshness,floral,and fruity aroma being particularly appealing to consumers.However,the key aroma-active compounds responsible for its freshness-associated aroma were unclear.This study determined the characteristics of aroma compounds among eighteen blueberry wine samples(including seven commercial blueberry wines and eleven lab-brewed blueberry wines)by sensomics.A total of 132 aroma compounds were quantified by two-dimensional gas chromatography and time-of-flight mass spectrometry.Gas chromatographyolfactometry and odor activity values indicated that 31 aroma-active compounds were the major aroma contributors in blueberry wines.Orthogonal partial least squares-discriminant analysis results showed that freshness demonstrates a positive correlation with floral,and isopentanol,linalool,geraniol,β-myrcene andβ-damascone exhibited a positive correlation with freshness aroma attributes.The recombination,omission and addition tests clarified that linalool and geraniol contributed to the freshness attribute most.Whereas ethyl 2-methylbutyrate,ethyl 2-furoate and LIMETOL are aging markers,they do not directly cause freshness decline.This study provides important reference information to further enhance the blueberry wine's quality and appeal.展开更多
Mediterranean buffalo meat is a nutrient-rich,low-fat resource with high protein and favorable lipid profiles.Its use in fermented products,like buffalo salami,remains still limited,despite its economic and cultural i...Mediterranean buffalo meat is a nutrient-rich,low-fat resource with high protein and favorable lipid profiles.Its use in fermented products,like buffalo salami,remains still limited,despite its economic and cultural importance in regional livestock systems.This study evaluated the impact of four treatments on microbiological succession,lipid composition,volatile compounds,and sensory properties of buffalo salami.The treatments were:not inoculated control(CTR),commercial starter culture(S1),commercial starters combined with Lacticaseibacillus rhamnosus E26 and Lactiplantibacillus plantarum M5.1 strains(S2),and a combination of L.rhamnosus E26 and L.plantarum M5.1 strains(S3).Results showed that all treatments did not alter nutritional composition but significantly enhanced lipid quality.S2 and S3 samples reduced cholesterol levels compared to the inoculated control and increased polyunsaturated fatty acids.Atherogenic and thrombogenic indices were lower S1 samples,suggesting a potentially more favorable lipid profile from a nutritional perspective.Microbiological analyses confirmed the absence of Salmonella spp.and Listeria monocytogenes,a drastic reduction of staphylococci,after 40 days of ripening,and a quite stable level of lactic acid bacteria.Volatile profiles revealed modulation of acids,aldehydes,ketones,and terpenes,consistent with sensory outcomes,with S2 and S3 samples having the highest acceptability,improved aroma and texture.Collectively,targeted use of L.plantarum and L.rhamnosus strains,as starter cultures,improved microbiological safety,influenced lipid-related nutritional parameters,and improved sensory characteristics,highlighting their potential for the development of high-value buffalo salami.These findings underscore the strategic role of lactic acid bacteria in optimizing functional and organoleptic properties of fermented meat products.展开更多
The key aroma compounds of five yeast extracts(YE)were identified comprehensively by solvent-assisted flavor evaporation(SAFE),simultaneous distillation extraction(SDE)and solid-phase microextraction(HS-SPME)combined ...The key aroma compounds of five yeast extracts(YE)were identified comprehensively by solvent-assisted flavor evaporation(SAFE),simultaneous distillation extraction(SDE)and solid-phase microextraction(HS-SPME)combined with sensomics approach and convolutional neural network(CNN)framework.The results found 349 volatiles via three methods,with 51 in common,highlighting their combined importance.Forty-nine aroma compounds(FD factor>27)were identified by aroma extract dilution analysis,of which 40 had OAV≥1.Five YEs contained 34,26,16,27,and 27 key aroma compounds respectively,sharing only seven:δ-dodecalactone,2,5-dimethylpyrazine,2-ethyl-6-methylpyrazine,dimethyl trisulfide,indole,benzaldehyde,and 2-methoxyphenol.Additionally,unique key aroma-active compounds for Y2 wereγ-undecalactone,2,3-diethylpyrazine and 2-naphthalenol,and for Y1,Y4 and Y5 were 2-formylpyrrole,4-methyl-pentanoic acid andα-angelica lactone.Roasted and meaty aromas originated from pyrazines,lactones and phenols were prominent sensory attributes of YE.The CNN model showed great fitting and prediction capabilities(91%training set accuracy,82%validation set accuracy at the 50th epoch),reflecting aroma characteristics of YE,with high similarity to results of OAV analysis results.This research combined different extraction methods with sensomics approach and CNN,providing profound insights into YE aroma compounds and thus helping to production of YEs with desirable aroma profiles.展开更多
The solid-state distillation is an essential process to regulate Chinese Baijiu aroma character and quality.Three key solid-state distillation operation conditions,bulk density,bed height and steam flowrate,influence ...The solid-state distillation is an essential process to regulate Chinese Baijiu aroma character and quality.Three key solid-state distillation operation conditions,bulk density,bed height and steam flowrate,influence of aroma compounds distillation efficiency of Baijiu were studied through an experimental solid-state distillation equipment which was designed to represent the operation conditions effecting.The operation conditions effects showed that the bulk density decreasing led to most aroma compounds decrease;the bed height decreasing effected alcohols and acids increasing;the steam flowrate increasing led most aroma compounds increasing.Entropy weight-TOPSIS comprehensive evaluated bed height conditions change had the greatest score 0.05837 on total aroma compounds distillation efficiency,especially in alcohols of 0.06908 and acids of 0.06241.For esters of 0.06777,steam flowrate had most influence.Aldehydes,ketones and phenols,bulk density of 0.05975 was most effective.This study provided a scientific solution for the screening of different aroma compounds distillation methods.展开更多
Sweet orange has become increasingly popular worldwide due to its unique flavor and nutritional value.In this study,four characteristic aroma compounds of sweet orange(α-pinene,octanal,ethyl butyrate,linalool)were se...Sweet orange has become increasingly popular worldwide due to its unique flavor and nutritional value.In this study,four characteristic aroma compounds of sweet orange(α-pinene,octanal,ethyl butyrate,linalool)were selected,and their interactions were evaluated at the macroscopic level through sensory experiments with pairwise combinations.Subsequently,the S-curve method combined with molecular simulation technology was used to systematically analyze the differences in synergistic effects between three broad-spectrum olfactory receptors(OR1A1,OR2W1,OR52D1)and the four characteristic aroma compounds of sweet orange.Sensory experiments showed that at least one masking effect existed in the pairwise combinations,and differences in aroma types led to different olfactory adaptation rates,with the synergistic effect betweenα-pinene and ethyl butyrate being particularly significant.Molecular docking revealed that hydrogen bonds in the active center of OR2W1(SER109/ASN155)and the multiple hydrogen bond network of OR1A1(THR239/SER/ARG122)were key binding modes,while OR52D1 had the weakest binding ability due to fewer and shorter hydrogen bonds.The rigid structure ofα-pinene caused steric hindrance,affecting the synergistic effect.Molecular dynamics further revealed that the high RMSD value of OR52D1 reflected its conformational flexibility,while OR2W1 enhanced binding stability through a“hydrophobic network”.This study confirms that olfactory perception is the result of hydrogen bonds,hydrophobic interactions,and dynamic equilibrium of molecular conformations,providing a theoretical basis for the synergistic mechanism of complex aroma systems.展开更多
Red sour soup(RSS)is a fermented food characterized by its distinctive aroma and broad market potential;however,its flavor profile has not yet been thoroughly investigated.In this study,three extraction techni-ques-so...Red sour soup(RSS)is a fermented food characterized by its distinctive aroma and broad market potential;however,its flavor profile has not yet been thoroughly investigated.In this study,three extraction techni-ques-solid-phase microextraction(SPME),solvent-assisted flavor evaporation(SAFE),and dual mode unity solid-phase microextraction(DMU-SPME)-were combined with gas chromatography-mass spectrometry(GC-MS)to identify 177 volatile compounds.Gas chromatography-olfactometry(GC-O)coupled with aroma extract dilution analysis(AEDA)further screened 84 aroma-active compounds.Quantification using the external standard method revealed that 36 aroma compounds exhibited odor activity values(OAVs)greater than 1.Aroma omission and recombination experiments demonstrated that 30 key aroma compounds significantly contributed to the overall aroma of RSS.Among these,ethyl hexanoate,linalool,eugenol,sulfur-containing compounds,nonanal,and guaiacol were identified as major contributors to the unique flavor characteristics of RSS.This study provides a valuable reference for both aroma research and industrial production of RSS,while also establishing a foundation for flavor studies of complex food matrices.展开更多
Rose sp.is a plant genus popular in the perfume,and fragrance industries It is also employed in cosmetic and pharmaceutical industries due to its anti-aging,anti-depressant,anti-cancer,and anti-microbial effects.Moreo...Rose sp.is a plant genus popular in the perfume,and fragrance industries It is also employed in cosmetic and pharmaceutical industries due to its anti-aging,anti-depressant,anti-cancer,and anti-microbial effects.Moreover,it is used in the food industry to produce marmalade,syrup,tea,jam,etc.However,there is no food form in which rose is used as a raw material in which no heat is applied and does not contain sugar so that its bioactive compounds can be released in the best way.In this manner,producing vinegar may be a suitable solution.Therefore,this study aimed to reveal the antioxidant capacity,organic-acid,phenolic,and volatile-aroma compounds of rose vinegar as an novel food and the changes of them during the 3-year-aging-period were investigated In the study,the phenolics of the rose vinegar were mainly comprised gallic-acid and catechin,followed by chlorogenic acid,apigenin,quercetin,and kaempferol.The total phenolic-compound content and the antioxidant activity had high a value.The prominent volatile aroma compounds were rose-oxide,acetic-acid,2-phenethanol,octanoic-acid,ethyl-phenylacetate,isoamyl-acetate,phenylacetic-acid,acetoin,linalool,ethyl-acetate,β-citronellol.The most appropriate duration was determined to be 2 years.The results showed that the rose plant was suitable for vinegar production.Thus,a new food produced from the petals of a flower with positive health properties was produced.The resulting product was found to be suitable for industrial production.Also,novel and important information was obtained for producers who want to produce rose vinegar on the industrial scale on this subject.展开更多
L-Tryptophan(Trp)is a substrate for the biosynthesis of melatonin,and melatonin is a signal molecule that alters the secondary metabolite profile;whether Trp treatments promote the biosynthesis of melatonin to regulat...L-Tryptophan(Trp)is a substrate for the biosynthesis of melatonin,and melatonin is a signal molecule that alters the secondary metabolite profile;whether Trp treatments promote the biosynthesis of melatonin to regulate aroma compounds in grape berries and wine remains unclear.Here,the content of melatonin was higher in Marselan grapes and wine than that in other grape cultivars.Marselan grapes were subjected to 30 different Trp treatments.The content of melatonin and aroma compounds in Marselan grapes was increased by several treatments.Increases in the content of volatiles were mainly driven by increases in aldehydes.Hexanal,the most abundant aldehyde compound,was the main contributor to increases in aldehydes following Trp treatment.The results of our study indicate that the root application of 250 mg/L L-tryptophan during the fruiting expansion stage and the spraying application of 50 mg/L L-tryptophan spray during the veraison stage were the optimal treatments because the content of melatonin and aroma compounds,as well as other basic quality parameters,were highest in Trp-treated grape berries and wine in these treatments.Overall,these two effective Trp treatments could be used to enhance the content of melatonin and aroma compounds in Marselan grapes,and this could increase the economic value of this cultivar.展开更多
Compared to other melon types, oriental sweet melon （Cucumis melo var. makuwa Makino） is quite a different species with a shorter shelf-life due to its typical climacteric behavior and thin pericarp. The purpose of ...Compared to other melon types, oriental sweet melon （Cucumis melo var. makuwa Makino） is quite a different species with a shorter shelf-life due to its typical climacteric behavior and thin pericarp. The purpose of this experiment is to explore the effects of co- treatment of enhanced freshness formulation （EFF） and 1-methylcyclopropene （1-MCP） on physiological changes and the content of aroma volatile compounds introduced by them of two oriental sweet melon cultivars （Yumeiren and Tianbao） during storage. The melons were stored in incubators with temperature of 15~C and a relative humidity of 85% for 24 d during which fruit quality and related physiological index were measured. Compared to the control, both treatments delayed fruit weight loss rate and kept the fruit firmness, water content and soluble solids content. Ascorbate peroxidase （APX） and phenylalanine ammonia lyase （PAL） activities showed fluctuations in treated melons, while lipoxygenase （LOX） activity （P〈0.01） and malondialdehyde （MDA） content （P〈0.05） decreased compared to control. During the early stage of storage, alcohols and aldehydes were the main volatile compounds, and esters gradually increased during storage. Of all the esters, acetic esters were the main components, followed by oxalic acid esters and other esters. The total content of aroma volatile compounds, esters, alcohols and aldehydes of co-treated melons were all higher than those of 1-MCP treated and control melons. In addition, the aroma volatile peak of co-treated melons occurred later than that of 1-MCP treated and control melons. In summary, co-treatment of EFF and 1-MCP was more beneficial than 1-MCP treatment to delay ripening and senescence, maintain fruit quality, enhance shelf-life and improve levels of aroma volatile compounds.展开更多
The aroma volatile compounds in Fuji apple were isolated by solid-phase microextraction( SPME),and detected by gas chromatography-mass spectrometry( GC-MS). The results showed that the optimal retention time of the he...The aroma volatile compounds in Fuji apple were isolated by solid-phase microextraction( SPME),and detected by gas chromatography-mass spectrometry( GC-MS). The results showed that the optimal retention time of the heating up of capillary columns was 5 min. Of the seven fibers used in this work,DVB/CAR/PDMS was found to be the most suitable to extract the aroma volatile compounds in Fuji apple. A total number of 43 volatile compounds were identified according to their retention time on capillary columns and their mass spectra,including eleven esters,ten alcohols,ten aldehydes,seven alkenes,two anhydrides,one ketone,one phenol and one ether. This detection method will provide a new foundation for analysis of volatile compounds in apple were identified.展开更多
Kefir is a fermented dairy product known for its high content of lactic acid bacteria and various types of yeast.The yeast microorganisms present in kefir cultures play a crucial role in shaping the distinctive charac...Kefir is a fermented dairy product known for its high content of lactic acid bacteria and various types of yeast.The yeast microorganisms present in kefir cultures play a crucial role in shaping the distinctive characteristics of kefir.This study aimed to investigate the impact of different yeast species commonly used in industrial kefir production on the carbohydrate and volatile aroma components of kefir during the storage period.To this end,kefir cultures with various yeast species,including Debaryomyces hansenii(DH),Kluyveromyces marxianus(KM),Candida colliculosa(CC),Yarrowia lipolytica(YL),Saccharomyces bouardii(SB),Saccharomyces cerevisiae(SC),Kluyveromyces lactis(KL),and Geotricum candidum(GC),were prepared and utilized in kefir production.The study findings revealed significant effects of different yeast species on the composition of carbohydrate and volatile aroma components in kefir(p<0.05),with Klyveromyces spp.having particularly notable effects.It was observed that kefir drinks containing ethanol exhibited negligible lactose content,while their ethanol content was high.Kefir drinks containing minimal Klyveromyces marxianus contained glucose and galactose,whereas those containing Yarrowia lipolitica exhibited the lowest ethanol content.展开更多
The aroma of tea is one of the main sensory characteristics reflecting the quality of tea.The interactions between tea compounds were analyzed based on a S-curve method and molecular docking technology.This research e...The aroma of tea is one of the main sensory characteristics reflecting the quality of tea.The interactions between tea compounds were analyzed based on a S-curve method and molecular docking technology.This research examined the tea aroma intensity value before and after combination,the molecular docking energy through the predicted strength relationship,and the change of molecular docking energy and binding site to study compound interactions in the tea.The experiment showed that,according to the results of the determination of the sensory threshold value,the establishment of S-curve and the simulation calculation of molecular docking,the results of molecular docking and S-curve of the 10 characteristic compounds in tea selected in the present work reached the same conclusion.The results showed that studying the interaction of tea compounds based on molecular docking technology was simple,intuitive and reliable,which provided a theoretical basis and technical guidance for the study of the coordination action between compounds.展开更多
To simultaneously improve the extraction yield and preserve the characteristic aroma of black pepper essential oil(EO),this study investigated the synergistic role of pre-freezing and pulverization,as well as the effe...To simultaneously improve the extraction yield and preserve the characteristic aroma of black pepper essential oil(EO),this study investigated the synergistic role of pre-freezing and pulverization,as well as the effects of enzymatic hydrolysis on extraction yield and volatile composition.Twenty-three terpenoid compounds were identified as the characteristic volatile aroma compounds of black pepper EO through GC-MS-O coupled with aroma extract dilution analysis(AEDA),among which 3-carene,caryophyllene oxide,and cyclofenchene showed notably high flavor dilution(FD)factors of 243,729,and 729,respectively.A highly practical protocol of using pre-freezing at20◦C for 6 h followed by universal pulverization for 18 s(F-P-18s)was proposed to enhance both the yield and quality of black pepper EO.This method increased the EO yield from 2.35 mL/100 g to 2.74 mL/100 g.Physically,pre-freezing enhanced the brittleness of the black peppercorns,promoting more efficient cell rupture and facilitating a thorough release of intracellular EO.Subsequent enzymatic hydrolysis of the F-P-18s sample using Viscozyme L(VL)and Alcalase 2.4 L(AL)further increased the EO yield by 8.0%(from 2.74 mL/100 g to 2.96 mL/100 g),resulting in the highest total volatile compounds of 253.40±1.12 mg/mL.展开更多
This study explored the key lipid precursors that influence the aroma in the lean portion of bacon by investi-gating the alterations in volatiles and lipid profiles during boiling of bacon.A total of 19 key aroma comp...This study explored the key lipid precursors that influence the aroma in the lean portion of bacon by investi-gating the alterations in volatiles and lipid profiles during boiling of bacon.A total of 19 key aroma compounds were identified,with the highest concentration reached after 20 min of boiling.Lipidomic analysis revealed 1211 distinct lipid molecules,predominantly composed of glycerides and glycerophospholipids.Notably,the tri-glyceride(TG)(16:0/18:0/18:1)and TG(18:0/18:1/18:1)were assumed to contribute to the retention of aroma compounds.Multivariate statistical analysis identified 569 differentially abundant lipids which serve as bio-markers for distinguishing between various boiling times.Correlation analysis identified 67 lipid molecules that exhibited a high correlation(r<0.8)with aroma compounds,including 23 TG and 9 phosphatidylethanol-amine(PE).Removal of the fat portion from bacon and subsequent prolonged boiling resulted in a notable reduction in the glycerolipid content of the bacon,accompanied by a corresponding decline in the concentration of aroma compounds.Consequently,the application of a suitable processing method can result in an optimal aroma of bacon prior to consumption,and TG and PE play vital roles in the formation of aroma.展开更多
The aroma compounds of pear wine fermented by 10 kinds of yeast were analyzed.The results showed that isoamyl acetate,ethyl butyrate and ethyl caproate were the key aroma compounds of pear wine,and their OAV(odor acti...The aroma compounds of pear wine fermented by 10 kinds of yeast were analyzed.The results showed that isoamyl acetate,ethyl butyrate and ethyl caproate were the key aroma compounds of pear wine,and their OAV(odor activity value)>1.The high accumulation of esterase activity with p-NPA(C_(2)),p-NPH(C_(6))and p-NPO(C_(8))as substrates resulted in significantly higher content of ethyl acetate,isoamyl acetate,ethyl caproate and ethyl caprylate in JN3 fermented pear wine.JN3 also had certain advantages in the biosynthesis of isoamyl acetate and ethyl butyrate by alcoholysis.The excellent ester production ability of JN3 had the important contributions to the aroma and typicality of pear wine.This research laid the foundation for the flavor regulation and quality improvement of pear wine and other fruit wines.展开更多
The flavor composition is an important index to evaluate the quality of fruit vinegar,including volatile and nonvolatile components.The flavor quality of fruit vinegar is related to fermentation technology.This study ...The flavor composition is an important index to evaluate the quality of fruit vinegar,including volatile and nonvolatile components.The flavor quality of fruit vinegar is related to fermentation technology.This study analyzed the acetic acid fermentation conditions and the changes in the flavor composition of lemon vinegar.After optimization,the pH,alcohol content,and inoculum were 3.0,6%,and 10%.The statistical analysis showed significant changes in flavor components during the whole fermentation.After acetic acid fermentation,the highest organic acid changed from citric acid to acetic acid.The content of amino acids showed a decreasing trend,mainly used for the growth and metabolism of microorganisms and the precursor of aroma compounds.Terpenoids were the main aroma compounds before the fermentation,while the main aroma compounds were esters after the fermentation.Linalool,the characteristic aroma compound in lemon,was well preserved.Isoamyl acetate was the main aroma compound during the fermentation.Almost all the flavor compounds had significant changes during the lemon vinegar fermentation.This study helps to understand the changes in flavor compounds during lemon vinegar brewing and lays the foundation for further improving the quality of lemon vinegar.展开更多
Nicotiana tabacum is one of the representative high-value crops with distinctive aromatic flavors,holding sig-nificant economic importance and research value worldwide.Carotenoid cleavage products are known to be majo...Nicotiana tabacum is one of the representative high-value crops with distinctive aromatic flavors,holding sig-nificant economic importance and research value worldwide.Carotenoid cleavage products are known to be major contributors to plant flavor,but their expression patterns and underlying mechanisms in N.tabacum remain ambiguous.In this study,21 carotenoid cleavage dioxygenase(CCD)family members were identified in Nicotiana tabacum through genomic analysis and 3 novel members from the CCD1,CCD4,and CCD7 subfamilies were heterologously expressed.Functional assays revealed remarkable thermal tolerance,with NtCCD4 exhib-iting an optimal activity temperature of 50℃.All enzymes efficiently catalyzedβ-carotene cleavage,producingβ-ionone,β-cyclocitral,and other related compounds.Cleavage sites were inferred through targeted site muta-tions.By combining three enzymes in several complex preparations,distinct substrate conversion patterns emerged,with different enzymes dominating and altering the quantity and composition of aroma compounds.In post-roasted tobacco and tea leaves,treatment with a multienzyme system increased total aroma intensity(~2.5-5-fold),boosting sweet and roasted aromas in tobacco and grassy and floral notes in tea.This study re-ported the catalytic patterns of enzymes from three CCD subfamilies,and confirmed their positive contribution to enhancing plant aroma quality.They also paved the way for exogenous regulation of flavor synthesis.展开更多
Dushan Xiasuan(DSXS),a traditional fermented shrimp sour paste originating from Guizhou province,China,is highly favored by the local population due to its intense flavor and unique texture.However,DSXS products ferme...Dushan Xiasuan(DSXS),a traditional fermented shrimp sour paste originating from Guizhou province,China,is highly favored by the local population due to its intense flavor and unique texture.However,DSXS products fermented in open environments exhibit complex microbial communities and flavor profiles,while the relationship between these microbiota and flavor characteristics remains poorly understood.Here,high-throughput sequencing(HTS)technology was employed to investigate the microbial composition of DSXS,and volatile aroma components(VACs)were identified using headspace solid-phase microextraction-gas chromatographymass spectrometry(HS-SPME-GC-MS).Furthermore,the correlation between microbial types and volatile flavor molecules was thoroughly analyzed.The results demonstrate that the microbial community structure is relatively complex.A total of 119 VACs were identified,including esters,acids,aldehydes,alcohols,and others.Based on variable importance in projection(VIP>1),32 key VACs with significant differences were selected.Correlation analysis indicated that the genera Ligilactobacillus,Tissierella,and Cladosporium are likely the core functional taxa contributing to the characteristic flavor of DSXS.Notably,Ligilactobacillus pobuzihii showed the greatest potential as a key strain.This study enhances our understanding of the relationship between microbial communities and flavor formation,and provides valuable guidance for screening starter cultures to improve the flavor of DSXS in industrial production.展开更多
文摘Cheese is so important to the Turkish cuisine. It is eaten plain as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as b?rek, pide, menemen and also used for some traditional desserts. There are several types of cheeses with different characteristics and aroma compounds, and they can be used for preparation of various foods as an additive. The formation of cheese aroma basically associated with lipids, proteins and lactose content of milk, besides raw or pasteurized milk, starter or non-starter bacteria, ripening conditions. Cheese flavoring agent is used in a variety of products such as salads, pizza, breads. General properties of some traditional Turkish cheeses, their aroma compounds and importance for Turkish cuisine are discussed.
基金the Natural Science Foundation of Sichuan Province Youth Fund Project(2023NSFSC1240)Sichuan"14th Five-Year"Vegetable Breeding Key Project(2021YFYZ0022)The Sichuan Provincial Innovation Team of the National Modern Agricultural Industry Technology System(SCCXTD-2020-05)partially supported the article processing charge for this manuscript.
文摘Aroma is a key determinant of flavor quality and consumer preference in chili peppers,mainly derived from volatile organic compounds(VOCs).Understanding the chemical and genetic basis of the unique aroma in geographical indication(GI)varieties is crucial for quality control and breeding,but remains poorly characterized.In this study,we employed an integrated metabolomic-transcriptomic approach to investigate aroma dynamics in C.annuum’Sichuan Erjingtiao’chili peppers across four stages:mature green(MG),breaker(Br),mature red(MR),and dried mature red(DMR).Through headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS),we identified 602 VOCs.Terpenoids were predominant during the MG stage,while the contents of aldehydes and esters increased significantly during the MR and DMR stages,respectively.Relative odor activity value(rOAV)analysis identified 96 key aroma compounds.Specif-ically,α/β-ionone was the marker for the MG stage and(E,E)-2,4-hexadienal was characteristic of the MR and DMR stages.Transcriptomic sequencing revealed 8830 differentially expressed genes(DEGs),and co-expression network analysis identified a WRKY/bZIP-FAD/LOX regulatory module regulating aroma formation in’Sichuan Erjingtiao’chili peppers.Expression of the FAD gene CA07g02040 and the LOX gene CA08g12080 was strongly correlated with(E,E)-2,4-hexadienal accumulation.Cis-acting element analysis indicated that CA07g02040 and CA08g12080 are potentially regulated by WRKY and bZIP transcription factors via conserved W-box/G-box/TGACG motifs,thereby modulating(E,E)-2,4-hexadienal biosynthesis.This study comprehensively analyzed aroma metabolism in’Sichuan Erjingtiao’peppers and identified key regulatory genes,laying the groundwork for flavor-oriented genetic enhancement and molecular breeding in chili peppers.
基金supported by Guizhou Provincial Science and Technology Projects of China(ZK[2024 general 658])National Nature Science Foundation Project(32372261)+3 种基金Major Science and Technology Projects in Shaanxi Province(2024NC-BSLD-01)Corps Science and Technology Programme Projects(2024AB042)Research Foundation for Scientific Scholars of Moutai Institute(mygccrc[2022]025)Research Foundation for Scientific Scholars of Moutai Institute(mygccrc[2022]060).
文摘Blueberry wine presents a novel and promising alternative to traditional grape wines,with its pronounced freshness,floral,and fruity aroma being particularly appealing to consumers.However,the key aroma-active compounds responsible for its freshness-associated aroma were unclear.This study determined the characteristics of aroma compounds among eighteen blueberry wine samples(including seven commercial blueberry wines and eleven lab-brewed blueberry wines)by sensomics.A total of 132 aroma compounds were quantified by two-dimensional gas chromatography and time-of-flight mass spectrometry.Gas chromatographyolfactometry and odor activity values indicated that 31 aroma-active compounds were the major aroma contributors in blueberry wines.Orthogonal partial least squares-discriminant analysis results showed that freshness demonstrates a positive correlation with floral,and isopentanol,linalool,geraniol,β-myrcene andβ-damascone exhibited a positive correlation with freshness aroma attributes.The recombination,omission and addition tests clarified that linalool and geraniol contributed to the freshness attribute most.Whereas ethyl 2-methylbutyrate,ethyl 2-furoate and LIMETOL are aging markers,they do not directly cause freshness decline.This study provides important reference information to further enhance the blueberry wine's quality and appeal.
基金funded by the INNOVAMEAT Project,La filiera bufalina da carne:Sviluppo di sistemi innovativi di processo e di prodotto per un sistema tecnologico di qualita-CUP G41J23000570009,PSR SICILIA 2014/2022 Misura 16.Sottomisura 16.1.
文摘Mediterranean buffalo meat is a nutrient-rich,low-fat resource with high protein and favorable lipid profiles.Its use in fermented products,like buffalo salami,remains still limited,despite its economic and cultural importance in regional livestock systems.This study evaluated the impact of four treatments on microbiological succession,lipid composition,volatile compounds,and sensory properties of buffalo salami.The treatments were:not inoculated control(CTR),commercial starter culture(S1),commercial starters combined with Lacticaseibacillus rhamnosus E26 and Lactiplantibacillus plantarum M5.1 strains(S2),and a combination of L.rhamnosus E26 and L.plantarum M5.1 strains(S3).Results showed that all treatments did not alter nutritional composition but significantly enhanced lipid quality.S2 and S3 samples reduced cholesterol levels compared to the inoculated control and increased polyunsaturated fatty acids.Atherogenic and thrombogenic indices were lower S1 samples,suggesting a potentially more favorable lipid profile from a nutritional perspective.Microbiological analyses confirmed the absence of Salmonella spp.and Listeria monocytogenes,a drastic reduction of staphylococci,after 40 days of ripening,and a quite stable level of lactic acid bacteria.Volatile profiles revealed modulation of acids,aldehydes,ketones,and terpenes,consistent with sensory outcomes,with S2 and S3 samples having the highest acceptability,improved aroma and texture.Collectively,targeted use of L.plantarum and L.rhamnosus strains,as starter cultures,improved microbiological safety,influenced lipid-related nutritional parameters,and improved sensory characteristics,highlighting their potential for the development of high-value buffalo salami.These findings underscore the strategic role of lactic acid bacteria in optimizing functional and organoleptic properties of fermented meat products.
基金supported by National Key Research&Development Program of China(2021YFD2100105)School-Enterprise Cooperation Project(2023-4201-13-000901).
文摘The key aroma compounds of five yeast extracts(YE)were identified comprehensively by solvent-assisted flavor evaporation(SAFE),simultaneous distillation extraction(SDE)and solid-phase microextraction(HS-SPME)combined with sensomics approach and convolutional neural network(CNN)framework.The results found 349 volatiles via three methods,with 51 in common,highlighting their combined importance.Forty-nine aroma compounds(FD factor>27)were identified by aroma extract dilution analysis,of which 40 had OAV≥1.Five YEs contained 34,26,16,27,and 27 key aroma compounds respectively,sharing only seven:δ-dodecalactone,2,5-dimethylpyrazine,2-ethyl-6-methylpyrazine,dimethyl trisulfide,indole,benzaldehyde,and 2-methoxyphenol.Additionally,unique key aroma-active compounds for Y2 wereγ-undecalactone,2,3-diethylpyrazine and 2-naphthalenol,and for Y1,Y4 and Y5 were 2-formylpyrrole,4-methyl-pentanoic acid andα-angelica lactone.Roasted and meaty aromas originated from pyrazines,lactones and phenols were prominent sensory attributes of YE.The CNN model showed great fitting and prediction capabilities(91%training set accuracy,82%validation set accuracy at the 50th epoch),reflecting aroma characteristics of YE,with high similarity to results of OAV analysis results.This research combined different extraction methods with sensomics approach and CNN,providing profound insights into YE aroma compounds and thus helping to production of YEs with desirable aroma profiles.
基金supported by the National Natural Science Foundation of China(NO.32172331,22108101).
文摘The solid-state distillation is an essential process to regulate Chinese Baijiu aroma character and quality.Three key solid-state distillation operation conditions,bulk density,bed height and steam flowrate,influence of aroma compounds distillation efficiency of Baijiu were studied through an experimental solid-state distillation equipment which was designed to represent the operation conditions effecting.The operation conditions effects showed that the bulk density decreasing led to most aroma compounds decrease;the bed height decreasing effected alcohols and acids increasing;the steam flowrate increasing led most aroma compounds increasing.Entropy weight-TOPSIS comprehensive evaluated bed height conditions change had the greatest score 0.05837 on total aroma compounds distillation efficiency,especially in alcohols of 0.06908 and acids of 0.06241.For esters of 0.06777,steam flowrate had most influence.Aldehydes,ketones and phenols,bulk density of 0.05975 was most effective.This study provided a scientific solution for the screening of different aroma compounds distillation methods.
基金funded by the Key Projects of the National Natural Science Foundation of China(32330080)Collaborative Innovation Fund of Shanghai Institute of Technology(XTCX 2023-15).
文摘Sweet orange has become increasingly popular worldwide due to its unique flavor and nutritional value.In this study,four characteristic aroma compounds of sweet orange(α-pinene,octanal,ethyl butyrate,linalool)were selected,and their interactions were evaluated at the macroscopic level through sensory experiments with pairwise combinations.Subsequently,the S-curve method combined with molecular simulation technology was used to systematically analyze the differences in synergistic effects between three broad-spectrum olfactory receptors(OR1A1,OR2W1,OR52D1)and the four characteristic aroma compounds of sweet orange.Sensory experiments showed that at least one masking effect existed in the pairwise combinations,and differences in aroma types led to different olfactory adaptation rates,with the synergistic effect betweenα-pinene and ethyl butyrate being particularly significant.Molecular docking revealed that hydrogen bonds in the active center of OR2W1(SER109/ASN155)and the multiple hydrogen bond network of OR1A1(THR239/SER/ARG122)were key binding modes,while OR52D1 had the weakest binding ability due to fewer and shorter hydrogen bonds.The rigid structure ofα-pinene caused steric hindrance,affecting the synergistic effect.Molecular dynamics further revealed that the high RMSD value of OR52D1 reflected its conformational flexibility,while OR2W1 enhanced binding stability through a“hydrophobic network”.This study confirms that olfactory perception is the result of hydrogen bonds,hydrophobic interactions,and dynamic equilibrium of molecular conformations,providing a theoretical basis for the synergistic mechanism of complex aroma systems.
基金supported by the National Key R&D Program of China,Study on the formation mechanism and regulation technology of Chinese traditional and ethnic food quality,(2021YFD2100100).
文摘Red sour soup(RSS)is a fermented food characterized by its distinctive aroma and broad market potential;however,its flavor profile has not yet been thoroughly investigated.In this study,three extraction techni-ques-solid-phase microextraction(SPME),solvent-assisted flavor evaporation(SAFE),and dual mode unity solid-phase microextraction(DMU-SPME)-were combined with gas chromatography-mass spectrometry(GC-MS)to identify 177 volatile compounds.Gas chromatography-olfactometry(GC-O)coupled with aroma extract dilution analysis(AEDA)further screened 84 aroma-active compounds.Quantification using the external standard method revealed that 36 aroma compounds exhibited odor activity values(OAVs)greater than 1.Aroma omission and recombination experiments demonstrated that 30 key aroma compounds significantly contributed to the overall aroma of RSS.Among these,ethyl hexanoate,linalool,eugenol,sulfur-containing compounds,nonanal,and guaiacol were identified as major contributors to the unique flavor characteristics of RSS.This study provides a valuable reference for both aroma research and industrial production of RSS,while also establishing a foundation for flavor studies of complex food matrices.
文摘Rose sp.is a plant genus popular in the perfume,and fragrance industries It is also employed in cosmetic and pharmaceutical industries due to its anti-aging,anti-depressant,anti-cancer,and anti-microbial effects.Moreover,it is used in the food industry to produce marmalade,syrup,tea,jam,etc.However,there is no food form in which rose is used as a raw material in which no heat is applied and does not contain sugar so that its bioactive compounds can be released in the best way.In this manner,producing vinegar may be a suitable solution.Therefore,this study aimed to reveal the antioxidant capacity,organic-acid,phenolic,and volatile-aroma compounds of rose vinegar as an novel food and the changes of them during the 3-year-aging-period were investigated In the study,the phenolics of the rose vinegar were mainly comprised gallic-acid and catechin,followed by chlorogenic acid,apigenin,quercetin,and kaempferol.The total phenolic-compound content and the antioxidant activity had high a value.The prominent volatile aroma compounds were rose-oxide,acetic-acid,2-phenethanol,octanoic-acid,ethyl-phenylacetate,isoamyl-acetate,phenylacetic-acid,acetoin,linalool,ethyl-acetate,β-citronellol.The most appropriate duration was determined to be 2 years.The results showed that the rose plant was suitable for vinegar production.Thus,a new food produced from the petals of a flower with positive health properties was produced.The resulting product was found to be suitable for industrial production.Also,novel and important information was obtained for producers who want to produce rose vinegar on the industrial scale on this subject.
基金supported by the National Key Research and Development Program of China(No.2022YFD2100100)Agriculture Improved Variety Project of Shandong Province(No.2020LZGC008)+2 种基金Major Project of Science and Technology of Shandong Province(No.2022CXGC010605)Fruit Industrial Technology System of Shandong Province(No.SDAIT-06-03)the Key Research and Development Program of Shandong Province(No.2022TZXD0011),China.
文摘L-Tryptophan(Trp)is a substrate for the biosynthesis of melatonin,and melatonin is a signal molecule that alters the secondary metabolite profile;whether Trp treatments promote the biosynthesis of melatonin to regulate aroma compounds in grape berries and wine remains unclear.Here,the content of melatonin was higher in Marselan grapes and wine than that in other grape cultivars.Marselan grapes were subjected to 30 different Trp treatments.The content of melatonin and aroma compounds in Marselan grapes was increased by several treatments.Increases in the content of volatiles were mainly driven by increases in aldehydes.Hexanal,the most abundant aldehyde compound,was the main contributor to increases in aldehydes following Trp treatment.The results of our study indicate that the root application of 250 mg/L L-tryptophan during the fruiting expansion stage and the spraying application of 50 mg/L L-tryptophan spray during the veraison stage were the optimal treatments because the content of melatonin and aroma compounds,as well as other basic quality parameters,were highest in Trp-treated grape berries and wine in these treatments.Overall,these two effective Trp treatments could be used to enhance the content of melatonin and aroma compounds in Marselan grapes,and this could increase the economic value of this cultivar.
基金financially supported by the Key Project of Liaoning Province(2011215003)the Project of the Science and Technology Bureau of Shenyang,China(F12-277-1-26)
文摘Compared to other melon types, oriental sweet melon （Cucumis melo var. makuwa Makino） is quite a different species with a shorter shelf-life due to its typical climacteric behavior and thin pericarp. The purpose of this experiment is to explore the effects of co- treatment of enhanced freshness formulation （EFF） and 1-methylcyclopropene （1-MCP） on physiological changes and the content of aroma volatile compounds introduced by them of two oriental sweet melon cultivars （Yumeiren and Tianbao） during storage. The melons were stored in incubators with temperature of 15~C and a relative humidity of 85% for 24 d during which fruit quality and related physiological index were measured. Compared to the control, both treatments delayed fruit weight loss rate and kept the fruit firmness, water content and soluble solids content. Ascorbate peroxidase （APX） and phenylalanine ammonia lyase （PAL） activities showed fluctuations in treated melons, while lipoxygenase （LOX） activity （P〈0.01） and malondialdehyde （MDA） content （P〈0.05） decreased compared to control. During the early stage of storage, alcohols and aldehydes were the main volatile compounds, and esters gradually increased during storage. Of all the esters, acetic esters were the main components, followed by oxalic acid esters and other esters. The total content of aroma volatile compounds, esters, alcohols and aldehydes of co-treated melons were all higher than those of 1-MCP treated and control melons. In addition, the aroma volatile peak of co-treated melons occurred later than that of 1-MCP treated and control melons. In summary, co-treatment of EFF and 1-MCP was more beneficial than 1-MCP treatment to delay ripening and senescence, maintain fruit quality, enhance shelf-life and improve levels of aroma volatile compounds.
基金Supported by Innovative Projects of Hebei Academy of Agriculture and Forestry Sciences (2019-3-4-5)。
文摘The aroma volatile compounds in Fuji apple were isolated by solid-phase microextraction( SPME),and detected by gas chromatography-mass spectrometry( GC-MS). The results showed that the optimal retention time of the heating up of capillary columns was 5 min. Of the seven fibers used in this work,DVB/CAR/PDMS was found to be the most suitable to extract the aroma volatile compounds in Fuji apple. A total number of 43 volatile compounds were identified according to their retention time on capillary columns and their mass spectra,including eleven esters,ten alcohols,ten aldehydes,seven alkenes,two anhydrides,one ketone,one phenol and one ether. This detection method will provide a new foundation for analysis of volatile compounds in apple were identified.
基金supported by Ege University Scientific Research Projects Coordinatorship(Project No:FGA-2020-21581).
文摘Kefir is a fermented dairy product known for its high content of lactic acid bacteria and various types of yeast.The yeast microorganisms present in kefir cultures play a crucial role in shaping the distinctive characteristics of kefir.This study aimed to investigate the impact of different yeast species commonly used in industrial kefir production on the carbohydrate and volatile aroma components of kefir during the storage period.To this end,kefir cultures with various yeast species,including Debaryomyces hansenii(DH),Kluyveromyces marxianus(KM),Candida colliculosa(CC),Yarrowia lipolytica(YL),Saccharomyces bouardii(SB),Saccharomyces cerevisiae(SC),Kluyveromyces lactis(KL),and Geotricum candidum(GC),were prepared and utilized in kefir production.The study findings revealed significant effects of different yeast species on the composition of carbohydrate and volatile aroma components in kefir(p<0.05),with Klyveromyces spp.having particularly notable effects.It was observed that kefir drinks containing ethanol exhibited negligible lactose content,while their ethanol content was high.Kefir drinks containing minimal Klyveromyces marxianus contained glucose and galactose,whereas those containing Yarrowia lipolitica exhibited the lowest ethanol content.
基金funded by the National Natural Science Foundation of China(Grants 32272453)Collaborative Innovation Fund of Shanghai Institute of Technology(XTCX 2023-15)Key Projects of the National Natural Science Foundation of China(32330080).
文摘The aroma of tea is one of the main sensory characteristics reflecting the quality of tea.The interactions between tea compounds were analyzed based on a S-curve method and molecular docking technology.This research examined the tea aroma intensity value before and after combination,the molecular docking energy through the predicted strength relationship,and the change of molecular docking energy and binding site to study compound interactions in the tea.The experiment showed that,according to the results of the determination of the sensory threshold value,the establishment of S-curve and the simulation calculation of molecular docking,the results of molecular docking and S-curve of the 10 characteristic compounds in tea selected in the present work reached the same conclusion.The results showed that studying the interaction of tea compounds based on molecular docking technology was simple,intuitive and reliable,which provided a theoretical basis and technical guidance for the study of the coordination action between compounds.
基金funded by the National Key R&D Program of China(2023YFD2100500)“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”.
文摘To simultaneously improve the extraction yield and preserve the characteristic aroma of black pepper essential oil(EO),this study investigated the synergistic role of pre-freezing and pulverization,as well as the effects of enzymatic hydrolysis on extraction yield and volatile composition.Twenty-three terpenoid compounds were identified as the characteristic volatile aroma compounds of black pepper EO through GC-MS-O coupled with aroma extract dilution analysis(AEDA),among which 3-carene,caryophyllene oxide,and cyclofenchene showed notably high flavor dilution(FD)factors of 243,729,and 729,respectively.A highly practical protocol of using pre-freezing at20◦C for 6 h followed by universal pulverization for 18 s(F-P-18s)was proposed to enhance both the yield and quality of black pepper EO.This method increased the EO yield from 2.35 mL/100 g to 2.74 mL/100 g.Physically,pre-freezing enhanced the brittleness of the black peppercorns,promoting more efficient cell rupture and facilitating a thorough release of intracellular EO.Subsequent enzymatic hydrolysis of the F-P-18s sample using Viscozyme L(VL)and Alcalase 2.4 L(AL)further increased the EO yield by 8.0%(from 2.74 mL/100 g to 2.96 mL/100 g),resulting in the highest total volatile compounds of 253.40±1.12 mg/mL.
基金supported by Chongqing Technology Innovation and Application Development Special Key Project(Grant No.CSTB2022TIAD-KPX0080)Collaborative innovation and key technology of rabbit industry in Sichuan and Chongqing(Grant No.2022YFQ0033)China Agriculture Research System of MOF and MARA(Grant No.CARS-43-E-2).
文摘This study explored the key lipid precursors that influence the aroma in the lean portion of bacon by investi-gating the alterations in volatiles and lipid profiles during boiling of bacon.A total of 19 key aroma compounds were identified,with the highest concentration reached after 20 min of boiling.Lipidomic analysis revealed 1211 distinct lipid molecules,predominantly composed of glycerides and glycerophospholipids.Notably,the tri-glyceride(TG)(16:0/18:0/18:1)and TG(18:0/18:1/18:1)were assumed to contribute to the retention of aroma compounds.Multivariate statistical analysis identified 569 differentially abundant lipids which serve as bio-markers for distinguishing between various boiling times.Correlation analysis identified 67 lipid molecules that exhibited a high correlation(r<0.8)with aroma compounds,including 23 TG and 9 phosphatidylethanol-amine(PE).Removal of the fat portion from bacon and subsequent prolonged boiling resulted in a notable reduction in the glycerolipid content of the bacon,accompanied by a corresponding decline in the concentration of aroma compounds.Consequently,the application of a suitable processing method can result in an optimal aroma of bacon prior to consumption,and TG and PE play vital roles in the formation of aroma.
基金supported by the 2024 Liaoning Provincial University Basic Scientific Research Fund Project(LJ212410152025)Project of Liaoning Provincial Natural Science Foundation(2024-MS-171)+1 种基金Project Program of Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,and Tianjin Key Laboratory of Industrial Microbiology,China(2024KF03)Dalian Polytechnic University to Introduce Talents Research Start-up Funding Project.
文摘The aroma compounds of pear wine fermented by 10 kinds of yeast were analyzed.The results showed that isoamyl acetate,ethyl butyrate and ethyl caproate were the key aroma compounds of pear wine,and their OAV(odor activity value)>1.The high accumulation of esterase activity with p-NPA(C_(2)),p-NPH(C_(6))and p-NPO(C_(8))as substrates resulted in significantly higher content of ethyl acetate,isoamyl acetate,ethyl caproate and ethyl caprylate in JN3 fermented pear wine.JN3 also had certain advantages in the biosynthesis of isoamyl acetate and ethyl butyrate by alcoholysis.The excellent ester production ability of JN3 had the important contributions to the aroma and typicality of pear wine.This research laid the foundation for the flavor regulation and quality improvement of pear wine and other fruit wines.
基金supported by the Key Project of Research and Development Plan of Ningxia(2020BFH02005)the Program of Introducing Talents of Discipline to Universities(111 Project)(111-2-06).
文摘The flavor composition is an important index to evaluate the quality of fruit vinegar,including volatile and nonvolatile components.The flavor quality of fruit vinegar is related to fermentation technology.This study analyzed the acetic acid fermentation conditions and the changes in the flavor composition of lemon vinegar.After optimization,the pH,alcohol content,and inoculum were 3.0,6%,and 10%.The statistical analysis showed significant changes in flavor components during the whole fermentation.After acetic acid fermentation,the highest organic acid changed from citric acid to acetic acid.The content of amino acids showed a decreasing trend,mainly used for the growth and metabolism of microorganisms and the precursor of aroma compounds.Terpenoids were the main aroma compounds before the fermentation,while the main aroma compounds were esters after the fermentation.Linalool,the characteristic aroma compound in lemon,was well preserved.Isoamyl acetate was the main aroma compound during the fermentation.Almost all the flavor compounds had significant changes during the lemon vinegar fermentation.This study helps to understand the changes in flavor compounds during lemon vinegar brewing and lays the foundation for further improving the quality of lemon vinegar.
基金supported by the Key Science and Technology Program of Hunan Provincial Tobacco Corporation(HN2023KJ04,HN2024KJ01,HN2025KJ01)support provided by the China Postdoctoral Science Foundation Program(2025T015HN,2025M782868).
文摘Nicotiana tabacum is one of the representative high-value crops with distinctive aromatic flavors,holding sig-nificant economic importance and research value worldwide.Carotenoid cleavage products are known to be major contributors to plant flavor,but their expression patterns and underlying mechanisms in N.tabacum remain ambiguous.In this study,21 carotenoid cleavage dioxygenase(CCD)family members were identified in Nicotiana tabacum through genomic analysis and 3 novel members from the CCD1,CCD4,and CCD7 subfamilies were heterologously expressed.Functional assays revealed remarkable thermal tolerance,with NtCCD4 exhib-iting an optimal activity temperature of 50℃.All enzymes efficiently catalyzedβ-carotene cleavage,producingβ-ionone,β-cyclocitral,and other related compounds.Cleavage sites were inferred through targeted site muta-tions.By combining three enzymes in several complex preparations,distinct substrate conversion patterns emerged,with different enzymes dominating and altering the quantity and composition of aroma compounds.In post-roasted tobacco and tea leaves,treatment with a multienzyme system increased total aroma intensity(~2.5-5-fold),boosting sweet and roasted aromas in tobacco and grassy and floral notes in tea.This study re-ported the catalytic patterns of enzymes from three CCD subfamilies,and confirmed their positive contribution to enhancing plant aroma quality.They also paved the way for exogenous regulation of flavor synthesis.
基金supported by grants from the National First-Class Undergraduate Specialty Construction Project-2023 Special Project(grant number 121870306)the Key Research and Scientific Research Capacity Improvement Project of Qiannan Normal University for College Students in 2024(grant number 2024zdzk05)the Innovation and Entrepreneurship Training Program for College Students in Guizhou Province in 2024(grant number S2024106701850).
文摘Dushan Xiasuan(DSXS),a traditional fermented shrimp sour paste originating from Guizhou province,China,is highly favored by the local population due to its intense flavor and unique texture.However,DSXS products fermented in open environments exhibit complex microbial communities and flavor profiles,while the relationship between these microbiota and flavor characteristics remains poorly understood.Here,high-throughput sequencing(HTS)technology was employed to investigate the microbial composition of DSXS,and volatile aroma components(VACs)were identified using headspace solid-phase microextraction-gas chromatographymass spectrometry(HS-SPME-GC-MS).Furthermore,the correlation between microbial types and volatile flavor molecules was thoroughly analyzed.The results demonstrate that the microbial community structure is relatively complex.A total of 119 VACs were identified,including esters,acids,aldehydes,alcohols,and others.Based on variable importance in projection(VIP>1),32 key VACs with significant differences were selected.Correlation analysis indicated that the genera Ligilactobacillus,Tissierella,and Cladosporium are likely the core functional taxa contributing to the characteristic flavor of DSXS.Notably,Ligilactobacillus pobuzihii showed the greatest potential as a key strain.This study enhances our understanding of the relationship between microbial communities and flavor formation,and provides valuable guidance for screening starter cultures to improve the flavor of DSXS in industrial production.
