Radish is a root vegetable with significant nutritional and economic value.However,there is limited information on the flavor and taste profiles of different radish varieties.In this study,headspace gas chromatography...Radish is a root vegetable with significant nutritional and economic value.However,there is limited information on the flavor and taste profiles of different radish varieties.In this study,headspace gas chromatography-ion mobility spectrometry was used to investigate the characteristic volatile compounds in Weixian green radish,establishing its volatile compound fingerprint.Further,its volatile compound composition was compared with those of other radish varieties.A total of 46 compounds were identified in the Weixian green radish,including 19 aldehydes,six alcohols,five esters,six ketones,three furans,three pyrazines,and four other compounds.Among different radish varieties,the Weixian radish contained the largest number of volatile compounds,followed by hybrid and green-root radish samples.Flavor differences among the different radish varieties were mainly affected by the type and content of esters,aldehydes,and ketones,among which 1-nonanal,propanal,1-penten-3-one,and isobutyric acid methyl ester were the key flavor contributors.This study not only reveals the differences in the flavor compounds between different radish varieties but also provides a scientific basis for the geographical protection of varieties and market positioning of radishes in Weixian County.展开更多
To explore a novel producing strategy for enhancing antioxidant activity and aroma of low-ethanol kiwi wine,kiwifruit juice was sequential fermentation with indigenous Zygosaccharomyces rouxii(Zr)and Saccharomyces cer...To explore a novel producing strategy for enhancing antioxidant activity and aroma of low-ethanol kiwi wine,kiwifruit juice was sequential fermentation with indigenous Zygosaccharomyces rouxii(Zr)and Saccharomyces cerevisiae(Sc)without adding sugars.The organic acids,bioactive compounds,volatile constituents,antioxidant capacities and sensory profiles were measured to evaluate the performance of different inoculation ratios.The results indicated that compared with pure fermentation of Sc,the sequential fermentations significantly increased the total flavonoids,total phenols,some mono-phenols and antioxidant activities of the low-ethanol kiwi wines,and resulted in a positive effect on organic acids mainly by reducing the content of malic acid.At the same time,sequential fermentations significantly enhanced the aroma profile of the low-ethanol kiwi wines.The higher inoculation ratio of Zr greatly increased the complexity of the volatiles,improving sweet odor of the wines.While the similar inoculation ratio of Zr and Sc significantly increased the volatile contents,intensifying the tropical fruity and kernel fruity.In addition,the partial least-squares regression analysis showed that aldehydes resulted in sourness,ethyl esters and acetate esters possessed a positive impact on tropical fruity and kernel fruity.展开更多
Mulberry leaf tea(MLT),a traditional medicinal tea in Asia,is beloved by Chinese consumers for its unique sweet and mellow taste and its well-documented beneficial effects in combating metabolic diseases.Therefore,a c...Mulberry leaf tea(MLT),a traditional medicinal tea in Asia,is beloved by Chinese consumers for its unique sweet and mellow taste and its well-documented beneficial effects in combating metabolic diseases.Therefore,a comprehensive study on the aroma,flavor,and anti-NAFLD(nonalcoholic fatty liver disease)effects of MLT under different fermentation times using chromatography,statistics,and network pharmacology was conducted.A total of 110 volatile compounds and 25 non-volatile compounds were identified from three types of MLT samples and mulberry leaves.With the extension of fermentation time,the bitterness of MLT decreased significantly,and the aroma gradually changed from fresh to intense.Major aroma-contributing substances and 8 characteristic differential substances were screened using ROAV values and statistical analysis.The molecular docking predicted that the detected flavonoid glycosides have a high binding energy with bitter receptors and PRP,ranging from-4.4 to-7.9 kcal/mol.By combining this with practical analysis,it was concluded that the flavonoid glycosides may enhance the bitterness and astringency in mulberry leaves.The network pharmacology approach was used to conduct target network,GO pathway,and KEGG enrichment analysis on 13 potential substances with medicinal value,it is found that MLT mainly exerts its anti-NAFLD effect by regulating metabolism and cancer pathways.展开更多
This study evaluated and compared the fermentative and flavor properties of Hericium erinaceus and Tremella fuciformis fermented beverage(HTFB)produced by four commercial lactic acid bacteria(LAB),i.e.,L.plantarum,L.r...This study evaluated and compared the fermentative and flavor properties of Hericium erinaceus and Tremella fuciformis fermented beverage(HTFB)produced by four commercial lactic acid bacteria(LAB),i.e.,L.plantarum,L.rhamnosus,L.paracasei or S.thermophilu s.All four strains showed the probiotic potential of utilizing Hericium erinaceus and Tremella fuciformis as fermentation substrates.Among four LAB,L.plantarum produced significantly highest concentrations of total acids(76.16 g/L),while the viable count of HTFB inoculated with L.paracasei was the highest(7.18 log CFU/mL).The contents of bioactive components such as polyphenols and triterpenoids significantly increased after fermentation regardless of the strains.The fermentation process enriched the volatile profile and reduced the unpleasant flavors such as nonanal and 1-octen-3-ol.According to the relative odor activity values and PLS-DA analysis,a total of 8 volatile organic compounds were identified as markers with odor contributions.Furthermore,the olfactory characteristics of the four beverages could be clearly distinguished by electronic nose.The electronic tongue results showed that the fermentation process increased the sourness and decreased the bitterness and astringency of the beverage,resulting in an improved taste property.The sensory evaluation finally confirmed that HTFB inoculated with L.paracasei was the most acceptable product to consumers with high overall flavor coordination.Overall,this work provided valuable information for the selection of premium fermentation strains to produce fermented edible fungi beverages with better nutritional and sensory qualities.展开更多
基金supported by the taishan Industrial Experts Program and the Yuandu Industry Leading talents Project.
文摘Radish is a root vegetable with significant nutritional and economic value.However,there is limited information on the flavor and taste profiles of different radish varieties.In this study,headspace gas chromatography-ion mobility spectrometry was used to investigate the characteristic volatile compounds in Weixian green radish,establishing its volatile compound fingerprint.Further,its volatile compound composition was compared with those of other radish varieties.A total of 46 compounds were identified in the Weixian green radish,including 19 aldehydes,six alcohols,five esters,six ketones,three furans,three pyrazines,and four other compounds.Among different radish varieties,the Weixian radish contained the largest number of volatile compounds,followed by hybrid and green-root radish samples.Flavor differences among the different radish varieties were mainly affected by the type and content of esters,aldehydes,and ketones,among which 1-nonanal,propanal,1-penten-3-one,and isobutyric acid methyl ester were the key flavor contributors.This study not only reveals the differences in the flavor compounds between different radish varieties but also provides a scientific basis for the geographical protection of varieties and market positioning of radishes in Weixian County.
基金supported by Key Research and Development Program of Shaanxi Province(Grant No.2022NY-022)National Natural Science Foundation of China(31601436)。
文摘To explore a novel producing strategy for enhancing antioxidant activity and aroma of low-ethanol kiwi wine,kiwifruit juice was sequential fermentation with indigenous Zygosaccharomyces rouxii(Zr)and Saccharomyces cerevisiae(Sc)without adding sugars.The organic acids,bioactive compounds,volatile constituents,antioxidant capacities and sensory profiles were measured to evaluate the performance of different inoculation ratios.The results indicated that compared with pure fermentation of Sc,the sequential fermentations significantly increased the total flavonoids,total phenols,some mono-phenols and antioxidant activities of the low-ethanol kiwi wines,and resulted in a positive effect on organic acids mainly by reducing the content of malic acid.At the same time,sequential fermentations significantly enhanced the aroma profile of the low-ethanol kiwi wines.The higher inoculation ratio of Zr greatly increased the complexity of the volatiles,improving sweet odor of the wines.While the similar inoculation ratio of Zr and Sc significantly increased the volatile contents,intensifying the tropical fruity and kernel fruity.In addition,the partial least-squares regression analysis showed that aldehydes resulted in sourness,ethyl esters and acetate esters possessed a positive impact on tropical fruity and kernel fruity.
基金supported by the Natural Science Foundation of Liaoning Province(2021-MS-299)the National Natural Science Foundation of China(31770725)the China Scholarship Council(CSC No.202008210171).
文摘Mulberry leaf tea(MLT),a traditional medicinal tea in Asia,is beloved by Chinese consumers for its unique sweet and mellow taste and its well-documented beneficial effects in combating metabolic diseases.Therefore,a comprehensive study on the aroma,flavor,and anti-NAFLD(nonalcoholic fatty liver disease)effects of MLT under different fermentation times using chromatography,statistics,and network pharmacology was conducted.A total of 110 volatile compounds and 25 non-volatile compounds were identified from three types of MLT samples and mulberry leaves.With the extension of fermentation time,the bitterness of MLT decreased significantly,and the aroma gradually changed from fresh to intense.Major aroma-contributing substances and 8 characteristic differential substances were screened using ROAV values and statistical analysis.The molecular docking predicted that the detected flavonoid glycosides have a high binding energy with bitter receptors and PRP,ranging from-4.4 to-7.9 kcal/mol.By combining this with practical analysis,it was concluded that the flavonoid glycosides may enhance the bitterness and astringency in mulberry leaves.The network pharmacology approach was used to conduct target network,GO pathway,and KEGG enrichment analysis on 13 potential substances with medicinal value,it is found that MLT mainly exerts its anti-NAFLD effect by regulating metabolism and cancer pathways.
基金financially supported by Transformation Program of Scientific and Technological Achievements of Jiangsu Province(BA2021062).
文摘This study evaluated and compared the fermentative and flavor properties of Hericium erinaceus and Tremella fuciformis fermented beverage(HTFB)produced by four commercial lactic acid bacteria(LAB),i.e.,L.plantarum,L.rhamnosus,L.paracasei or S.thermophilu s.All four strains showed the probiotic potential of utilizing Hericium erinaceus and Tremella fuciformis as fermentation substrates.Among four LAB,L.plantarum produced significantly highest concentrations of total acids(76.16 g/L),while the viable count of HTFB inoculated with L.paracasei was the highest(7.18 log CFU/mL).The contents of bioactive components such as polyphenols and triterpenoids significantly increased after fermentation regardless of the strains.The fermentation process enriched the volatile profile and reduced the unpleasant flavors such as nonanal and 1-octen-3-ol.According to the relative odor activity values and PLS-DA analysis,a total of 8 volatile organic compounds were identified as markers with odor contributions.Furthermore,the olfactory characteristics of the four beverages could be clearly distinguished by electronic nose.The electronic tongue results showed that the fermentation process increased the sourness and decreased the bitterness and astringency of the beverage,resulting in an improved taste property.The sensory evaluation finally confirmed that HTFB inoculated with L.paracasei was the most acceptable product to consumers with high overall flavor coordination.Overall,this work provided valuable information for the selection of premium fermentation strains to produce fermented edible fungi beverages with better nutritional and sensory qualities.
