Tomato is an important economic crop all over the world.Volatile flavors in tomato fruit are key factors influencing consumer liking and commercial quality.However,the regulatory mechanism controlling the volatile fla...Tomato is an important economic crop all over the world.Volatile flavors in tomato fruit are key factors influencing consumer liking and commercial quality.However,the regulatory mechanism controlling the volatile flavors of tomatoes is still not clear.Here,we integrated the metabolome and transcriptome of the volatile flavors in tomato fruit to explore the regulatory mechanism of volatile flavor formation,using wild and cultivated tomatoes with significant differences in flavors.A total of 35 volatile flavor compounds were identified,based on the solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).The content of the volatiles,affecting fruit flavor,significantly increased in the transition from breaker to red ripe fruit stage.Moreover,the total content of the volatiles in wild tomatoes was much higher than that in the cultivated tomatoes.The content variations of all volatile flavors were clustered into 10 groups by hierarchical cluster and Pearson coefficient correlation(PCC)analysis.The fruit transcriptome was also patterned into 10 groups,with significant variations both from the mature green to breaker fruit stage and from the breaker to red ripe fruit stage.Combining the metabolome and the transcriptome of the same developmental stage of fruits by co-expression analysis,we found that the expression level of 1182 genes was highly correlated with the content of volatile flavor compounds,thereby constructing two regulatory pathways of important volatile flavors.One pathway is tetrahydrothiazolidine N-hydroxylase(SlTNH1)-dependent,which is regulated by two transcription factors(TFs)from the bHLH and AP2/ERF families,controlling the synthesis of 2-isobutylthiazole in amino acid metabolism.The other is lipoxygenase(Sl LOX)-dependent,which is regulated by one TF from the HD-Zip family,controlling the synthesis of hexanal and(Z)-2-heptenal in fatty acid metabolism.Dual-luciferase assay confirmed the binding of b HLH and AP2/ERF to their structural genes.The findings of this study provide new insights into volatile flavor formation in tomato fruit,which can be useful for tomato flavor improvement.展开更多
Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,...Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,flesh oil and liver oil were extracted from Doederleinia berycoides,revealing different fatty acid compositions and contents.Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil,including 42 glycerophospholipids(GPs),33 glycerolipids(GLs),23 free fatty acids(FAs),13 sphingolipids(SPs),10 sterols(STs),and 3 prenol lipids(PRs).Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils.The volatile flavors originated from these volatile compounds,which had different Relative Odor Activity Values(ROAVs).Further results from HSSPME-GC-MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds,each with unique key volatile compounds exhibiting different ROAVs.There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil.Therefore,the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil,and the differential lipids play a central role in their volatile flavor formation.These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.展开更多
The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ri...The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ripening process.Culture-dependent(colony count)and culture-independent(high-throughput sequencing)methods were employed to evaluate bacterial communities.Volatile compounds were identified by gas chromatography-mass spectrometry,and the results were analyzed by principal component analysis(PCA).The identified bacteria with high relative abundance included Lactobacillus and Pediococcus,and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process.At the end of ripening,2-nonenal,tetradecanal,ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages.Sensory evaluation showed a high score in the L-S fermented sausages.Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.展开更多
Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the ...Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the volatile compounds in codfish, a combination of solid phase micro-extraction(SPME) method and simultaneous distillation extraction(SDE) method was used to extract the volatiles. Gas chromatography-mass spectrometry(GC-MS) along with Kovats indices(KI) and authentic standard compounds were used to identify the volatiles. The results showed that a total of 86 volatile compounds were identified in codfish, of them 24 were extracted by SDE, 69 compounds by SPME, and 10 compounds by both SDE and SPME. Seventy volatile compounds were found to have specific odors, of them 7 typical compounds contributed significantly to the flavor of codfish. Alcohols(i.e.,(E)-2-penten-1-ol and 2-octanol), esters(i.e., ethyl butyrate and methyl geranate), aldehydes(i.e., 2-dodecenal and pentadecanal) contributed the most to fresh flavor while nitrogen compounds, sulphur compounds, furans, as well as some ketones(i.e., 2-hydroxy-3-pentanone) brought unpleasant odor, such as fishy and earthy odor. It was indicated that the combination of multiple extraction methods and GC-MS analysis can enhance the accuracy of identification, and provide a reference for the further study on flavor of aquatic products.展开更多
Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South Chin...Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A(fish(Scomberomorus niphonius)), Group B(crab(Helice tridens tientsinensis Rathbun)), Group C(clam(Mactra veneriformis)), and Group D(squid(Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances(VFSs), fatty acids(FAs), and amino acids(AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D(P < 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients.展开更多
[Objective] To analyze the volatile flavor compounds in mutton of different parts of Ningxia Tan sheep. [Method] The volatile flavor compounds in mutton were identified and quantified using the solid phase micro-extra...[Objective] To analyze the volatile flavor compounds in mutton of different parts of Ningxia Tan sheep. [Method] The volatile flavor compounds in mutton were identified and quantified using the solid phase micro-extraction （SPME） method combined with GC-MS analysis. [ Re- sult ] The proportion of aldehydes in volatile compounds was the highest in the mutton of most parts of Ningxia Tan sheep, but no 4-methyl acid and 4-methyl nonyl acid was detected in the mutton. [ Conclusion]Aldehydes may be important for the volatile flavor of mutton of Ningxia Tan sheep. The study provides a basis for better development and use of Ningxia Tan sheep.展开更多
[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18...[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products.展开更多
The objective of this study was to test the essential oil-emitted flavor （volatile） of lavender by bacteria killing potency using Escherichia coli, methicillin-resistant Staphylococcus aureus （MRSA）, enterohemorrh...The objective of this study was to test the essential oil-emitted flavor （volatile） of lavender by bacteria killing potency using Escherichia coli, methicillin-resistant Staphylococcus aureus （MRSA）, enterohemorrhagic E. coli O157：H7, Pseudomonas aeruginosa and Candida albicans. Antibacterial activity was assessed by creating of the bacterial growth curve in the liquid medium cultivation and the growth inhibition on the agar plate cultivation. Citronellal, one of compounds in Rosa rugose oil, was used as a positive control for comparison in activity. The results showed that lavender and citronellal flavor （volatile） or oil respectively demonstrated bacteria killing effect in both analytical manners. However, P. aeruginosa resisted bacteria killing potency of lavender （citronellal） oil or oil-emitted flavor. It could be concluded that both lavender oil-emitted flavor and oil showed bacteria killing potency. Lavender oil （or oil-emitted flavor） will be expected to apply for the patient waiting room to disinfect in air along with the mental relaxation of the patient.展开更多
This review summarized the composition of volatile and nonvolatile compounds,the sensory mechanism and the application of Sichuan pepper(Zanthoxylum genus)as a spice and multifunctional food,such as antibacterial,inhi...This review summarized the composition of volatile and nonvolatile compounds,the sensory mechanism and the application of Sichuan pepper(Zanthoxylum genus)as a spice and multifunctional food,such as antibacterial,inhibition of inflammation,and antioxidant among others.The aim is to provide a better understanding and potential future in-depth research and application of Sichuan pepper.展开更多
The effect of Tremella fuciformis polysaccharide(TFP)on the retrogradation property and aroma profile changes of tteok during storage was investigated.Results indicated that addition of TFP significantly increased the...The effect of Tremella fuciformis polysaccharide(TFP)on the retrogradation property and aroma profile changes of tteok during storage was investigated.Results indicated that addition of TFP significantly increased the stability to thermal and mechanical shearing of starch,decreased short-term retrogradation,the hardness and the retrogradation enthalpy(ΔH)of tteok during storage,but had no significant effect on the amylopectin chain length of tteok.The possible mechanism for the retarding staling effect of TFP is related to the interaction between TFP and starch chains that interferes with the alignment of starch chains.Electronic nose and g as chromatography-mass spectrum(GC-MS)analysis results showed that the difference in the concentrations of volatile compounds and fatty acids of tteoks at different storage time gradually increased with the advancement of storage period.The addition of TFP to tteok inhibited the development of unpleasant volatile compounds,probably by delaying the oxidation and decomposition of lipids and preserving the antioxidant phenolic compounds in tteok,thus slowing down the flavor deterioration of tteok and contributing to flavor maintainace.Overall,this study could help food manufacturers to choose a high-effective and natural polysaccharide to control the retrogradation rate and flavor loss of tteok.展开更多
Headspace sampling-gas chromatography(HS-GC)coupled with an internal standard method(ISM)was developed to analyze the volatile flavor compounds in top fermented wheat beer in the laboratory.Eight compounds,i.e.acetald...Headspace sampling-gas chromatography(HS-GC)coupled with an internal standard method(ISM)was developed to analyze the volatile flavor compounds in top fermented wheat beer in the laboratory.Eight compounds,i.e.acetaldehyde,N-propanol,ethyl acetate,isobutyl alcohol,isoamyl alcohol,isoamyl acetate,ethyl hexanoate and ethyl octanoate were separated and quantified.This method was validated to ensure the quality of the results:the precision was satisfactory with relative standard deviation(RSD)in the range of 1.51%-4.22%,recoveries for all the analytes ranged from 95.15%to 99.85%,and the limits of detection were in the range of 0.0002-0.024 mg/L.Results of real wheat beer samples analyzed using this method showed that the volatile compound concentrations were in the range of 0.08-99.91 mg/L.Results suggested that this method exhibited good reproducibility,selectivity and high precision,and it can be useful for the analysis of routine beer samples.展开更多
Mulberry fruits harvested at commercial ripeness were sorted into five maturity groups(S1-S5)according to their density,and their juices were separately fermented at 37◦C for 36 h using Lactobacillus plantarum strain ...Mulberry fruits harvested at commercial ripeness were sorted into five maturity groups(S1-S5)according to their density,and their juices were separately fermented at 37◦C for 36 h using Lactobacillus plantarum strain Lp-01.The physicochemical properties,phenolic profile,antioxidant activity,flavor profile,and sensory characteristics of mulberry juice(MJ)were then determined.The findings revealed that MJs were suitable matrices for LP-01 growth,particularly for MJ-S5 with a high content of phenolics,glucose,and fructose,with more than 12 log CFU/mL of viable counts and 19.64 mg/mL of lactic acid at the end of fermentation.Lactic acid bacteria(LAB)fermentation dramatically increased total phenolics,total flavonoids,and antioxidant capacities,while promoting anthocyanin transformation of MJs.Moreover,cyanidin-3-O-glucoside(C3G)was significantly decreased by LAB fermentation and negatively correlated with caffeic and chlorogenic acid contents(p<0.05).Lp-01 fermentation enhanced the total aroma content and complexity of flavor,specifically in MJ-S5 which resulted in the total aroma content increased by 54.96 mg/L and 11 new flavor volatiles formation.Furthermore,MJ-S3 fermentation product was the most attractive for consumers.These results will be valuable in controlling of mulberries product quality precisely.展开更多
The effects of natural fermentation and inoculation fermentation on the volatile flavor substances of pickled ginger was studied.High-throughput sequencing and gas chromatographic-mass spectrometry were used to measur...The effects of natural fermentation and inoculation fermentation on the volatile flavor substances of pickled ginger was studied.High-throughput sequencing and gas chromatographic-mass spectrometry were used to measure the bacterial community changes and its flavour compounds during one to six days’fermentation.First,55 and 51 volatile compounds were detected in the natural and the Lactiplantibacillus plantarum-inoculated fermentation samples,respectively.Alkenes,alcohols,aldehydes and esters were the main volatile components of both types of fermented ginger,but their contents were different.Then,40 and 43 bacterial genera were detected in the natural and inoculation fermented gingers,respectively,including 15 major bacterial genera such as Lactobacillus.However,the abundance of bacterial genera in the samples was different.The correlation analysis showed that a total of 43 bacterial genera had medium to high correlations with 49 volatile flavor compounds(|ρ|>0.6),including one aldehyde,two ketones,five esters,nine alcohols and 32 olefins.The comprehensive results showed that,compared with natural fermentation,inoculation fermentation could change the abundance of bacteria in pickled ginger,thereby improving the volatile flavor compounds of this popular product.展开更多
Highland barley alcoholic drink(HBD),as one of the most typical rice wines in Qinghai-Tibet plateau area,is generally brewed by adding Jiuqu to highland barley.However,the flavor and quality of HBD fermented with Jiuq...Highland barley alcoholic drink(HBD),as one of the most typical rice wines in Qinghai-Tibet plateau area,is generally brewed by adding Jiuqu to highland barley.However,the flavor and quality of HBD fermented with Jiuqu in various plateau regions are different.This study elucidated the potential correlation between the microbial community,physicochemical properties of five traditional plateau Jiuqu,namely Hongxin1(HX1),Hongxin2(HX2),Huairang(HR),Hoarfrost gypsophila(HG)and Tibet Qu(TQ),and volatile flavor compounds of HBD.Based on high-throughput sequencing(HTS)technology and LEfSe analysis,it was found that the bacteria and fungi of the five traditional plateau Jiuqu were quite different.Differential microorganisms were Weissella and Pichia in HX1,Lactococcus and Kazachstania in HR,Acetobacter and Rhizopus in TQ.Besides,HX1 and HX2 had higher esterification power,TQ had the highest fermentation power while HR had the lowest enzymatic properties.Finally,RDA and Pearson correlation analysis showed that esterification power and moisture content had positive effects on Lactobacillus,fermentation power and saccharification power were highly positively correlated with Pantoea and Rhizopus,but negatively correlated with Aspergillus.In flavor analysis,Rhizopus,Acetobacter were found positively correlated with alcohols and acids,which contributed to the formation of volatile flavor compounds,Lactobacillus_sanfranciscensis and Lactobacillus_sakei were positively correlated with phenolic compounds.This study showed that the flavor of HBD was seriously affected by the microbiota in Jiuqu,which could help to develop new fortified starter to improve the quality of HBD.展开更多
Light can be invoked as a signal for improving metabolism and physiological state during plant storage.However,little is known about the effects of light on volatile flavor compounds and sensory properties during melo...Light can be invoked as a signal for improving metabolism and physiological state during plant storage.However,little is known about the effects of light on volatile flavor compounds and sensory properties during melon fruit storage,especially for different types of visible light.Fifty typical volatile flavor compounds,including 28 esters,7 alcohols,7 aldehydes,4 ketones,2 furans,1 ether,and 1 pyrazine,were identified by gas chromatography-ion mobility spectrometry in melon fruit under blue light,black,green light,red light,and white light storage conditions.The total peak values of the flavor compounds were significantly higher in white light storage condition but significantly lower in black storage condition compared with the controls.A 5-day continuous sensory property study involving color,appearance,freshness,odor,and mouthfeel was performed.Total sensory scores were high in white light storage conditions but low in black storage conditions.The results were consistent with the previous detection results,and white light was found to be more conducive to melon storage.This study provides useful insights into the effects of light on flavor and sensory properties of melon fruit,as well as a possible way to extend melon fruit shelf life by visible light irradiation.展开更多
The high acidity and poor taste of some citrus juice(CJ)affect its application value.In this study,a Hanseniaspora pseudoguilliermondii B4 was isolated and identified from lemon which could effectively degrade organic...The high acidity and poor taste of some citrus juice(CJ)affect its application value.In this study,a Hanseniaspora pseudoguilliermondii B4 was isolated and identified from lemon which could effectively degrade organic acids in CJ.Seven lactic acid bacteria(LAB)were selected to coferment with B4 in sequential and simultaneous inocu-lation on CJ to improve its taste and nutritional value.The physicochemical parameters,total phenolic content(TPC),total flavonoid content(TFC)and antioxidant activity were evaluated before and after mixed fermenta-tion.The results revealed that cofermentation with B4 and Bifidobacterium lactis 20435 could not only decreased acidity by 96.05%but also increased TPC,TFC,DPPH and ABTS radical scavenging activity by 22.54%,25.42%,34.47%and 52.63%,respectively.In addition,3-methyl-1-butanol,2-methyl-1-butanol and phenylethyl alcohol were significantly(p<0.05)increased,while terpenes were mostly decreased,compared to unfermented juice.The ester content increased and enhanced the flavor compounds of fermented CJ.This work provides a new strategy of using H.pseudoguilliermondii and LAB to adjust the acidity and taste of CJ as well as improve its bioactive substances and antioxidant activity.展开更多
This study insightfully analyzed the relationship between chemical composition change,volatile flavor compounds(VFCs)and microbial structural distribution of Chinese-style(CFS)and Salami fermented sausages(WFS)during ...This study insightfully analyzed the relationship between chemical composition change,volatile flavor compounds(VFCs)and microbial structural distribution of Chinese-style(CFS)and Salami fermented sausages(WFS)during their fermentation processes(FP).The results showed pH,acid and peroxide values of CFS were higher than WFS during whole FP(38 d).At the end of fermentation(38 days),the pH value of CFS and WFS were 5.70±0.01 and 5.43±0.01,respectively.The acid value was 9.89±0.38 and 6.29±0.28 mg/g,respectively.The peroxide value was 0.21±0.01 and 0.14±0.01 g/100g,respectively.During 0-13 d,moisture contents of CFS were higher than WFS,while opposite in 14-38 d.Nitrite contents of WFS were higher than CFS.The total free-amino acid contents of CFS were significantly lower than WFS(p<0.05).The six groups of main VFCs in the two sausages were aldehydes,acids,alcohols,esters,ketones and hydrocarbons,respectively,and the contents of ketone in CFS were higher than WFS.However,the bacterial abundance in CFS increased gradually,while that in WFS’s increased firstly and then decreased.The abundances and diversities of fungi in WFS were higher than CFS.In brief,microbial structural distribution formed an obvious impact on the chemical composition quality of fermented sausages,the above results provided data support for the production improvement of Chinese-style and Salami fermented sausages.展开更多
Yellow rice wine(Huangjiu)is a traditional alcoholic beverage in China.This study aimed to find a new method to reduce the acidity of Huangjiu.Three membranes with different molecular weight cut-offs(200,1000,and 2000...Yellow rice wine(Huangjiu)is a traditional alcoholic beverage in China.This study aimed to find a new method to reduce the acidity of Huangjiu.Three membranes with different molecular weight cut-offs(200,1000,and 2000 Da)were selected to separate small molecules in Huangjiu,and then the adsorption of four models of weakly basic anion-exchange resins(335,D301,D314,and D354)on the organic acids in the filtered fractions of Huangjiu was investigated.The D354 resin exhibited the highest adsorption rate of 157.74 mg/g and the adsorption of acids was more consistent with the proposed second-order kinetic model.The adsorption capacity of D354 resin decreased with increasing temperature,and the adsorption of D354 resin correlated better with the Freundlich isotherm model.The initial deacidification efficiency of the D354 resin was 91.52% and it decreased by 3.88% after 10 regenerations.After the D354 resin treatment,the total acid content decreased by 56.11%,and the retention rates of amino acids and volatile substances reached 97.96% and 81.93%,respectively.The results showed that D354 resin could be used for the deacidification of Huangjiu.Membrane separation combined with resin adsorption process provides a new method to reduce the acidity of Huangjiu,which helps to maintain the flavor of the deacidified Huangjiu while efficiently reducing the acidity.展开更多
Douchi is a fermented food,which has a unique flavor after natural fermentation.However,the correlation between the microbial community and volatile flavor compounds is poorly studied.This study used MiSeq sequencing ...Douchi is a fermented food,which has a unique flavor after natural fermentation.However,the correlation between the microbial community and volatile flavor compounds is poorly studied.This study used MiSeq sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry techniques to detect the dynamic changes of microbial succession and volatile compounds during fermented douchi and spearman correlation analysis.The results revealed that a total of 33 key flavor compounds were identified,among which the esters contributing to fruity and floral aromas were the main ones.The dominant strains included Bacillus spp.,Millerozyma spp.,and Aspergillus spp.Further analysis showed that in the post-fermentation stage,various yeast species were highly positively correlated with key flavor compounds such as 2-ethyl-methylbutanoate(fruity)and phenylacetaldehyde(floral).Furthermore,Aspergillus spp.Showed a positive correlation with 1-octen-3-one(mushroom).This study provides new insights into the analysis of microbial community succession and the characteristic flavor of Yangjiang douchi,which also offers valuable guidance for quality control and the subsequent screening of potential new starter cultures.展开更多
基金supported by the National Natural Science Foundation of China(Grant Nos.32120103010,32002050)Beijing Joint Research Program for Germplasm Innovation and New Variety Breeding(Grant No.G20220628003-03)the Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences。
文摘Tomato is an important economic crop all over the world.Volatile flavors in tomato fruit are key factors influencing consumer liking and commercial quality.However,the regulatory mechanism controlling the volatile flavors of tomatoes is still not clear.Here,we integrated the metabolome and transcriptome of the volatile flavors in tomato fruit to explore the regulatory mechanism of volatile flavor formation,using wild and cultivated tomatoes with significant differences in flavors.A total of 35 volatile flavor compounds were identified,based on the solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).The content of the volatiles,affecting fruit flavor,significantly increased in the transition from breaker to red ripe fruit stage.Moreover,the total content of the volatiles in wild tomatoes was much higher than that in the cultivated tomatoes.The content variations of all volatile flavors were clustered into 10 groups by hierarchical cluster and Pearson coefficient correlation(PCC)analysis.The fruit transcriptome was also patterned into 10 groups,with significant variations both from the mature green to breaker fruit stage and from the breaker to red ripe fruit stage.Combining the metabolome and the transcriptome of the same developmental stage of fruits by co-expression analysis,we found that the expression level of 1182 genes was highly correlated with the content of volatile flavor compounds,thereby constructing two regulatory pathways of important volatile flavors.One pathway is tetrahydrothiazolidine N-hydroxylase(SlTNH1)-dependent,which is regulated by two transcription factors(TFs)from the bHLH and AP2/ERF families,controlling the synthesis of 2-isobutylthiazole in amino acid metabolism.The other is lipoxygenase(Sl LOX)-dependent,which is regulated by one TF from the HD-Zip family,controlling the synthesis of hexanal and(Z)-2-heptenal in fatty acid metabolism.Dual-luciferase assay confirmed the binding of b HLH and AP2/ERF to their structural genes.The findings of this study provide new insights into volatile flavor formation in tomato fruit,which can be useful for tomato flavor improvement.
基金supported by the R&D Projects in Key Areas of Guangdong Province(2023B0202080003)the National Natural Science Foundation of China(32472272,32302135,32072291)+1 种基金“Pioneer”and“Leading Goose”R&D Program of Zhejiang(2023C02006)Youth S&T Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202401)。
文摘Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,flesh oil and liver oil were extracted from Doederleinia berycoides,revealing different fatty acid compositions and contents.Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil,including 42 glycerophospholipids(GPs),33 glycerolipids(GLs),23 free fatty acids(FAs),13 sphingolipids(SPs),10 sterols(STs),and 3 prenol lipids(PRs).Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils.The volatile flavors originated from these volatile compounds,which had different Relative Odor Activity Values(ROAVs).Further results from HSSPME-GC-MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds,each with unique key volatile compounds exhibiting different ROAVs.There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil.Therefore,the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil,and the differential lipids play a central role in their volatile flavor formation.These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.
基金supported by the Natural Science Research Projects of Shanxi Province (20210302123400) in ChinaAgricultural Valley Construction Research Project of Shanxi Province (SXNGJSKYZX201903)Key Science and Technology Programs in Agriculture of Shanxi Province (201903D211008)
文摘The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ripening process.Culture-dependent(colony count)and culture-independent(high-throughput sequencing)methods were employed to evaluate bacterial communities.Volatile compounds were identified by gas chromatography-mass spectrometry,and the results were analyzed by principal component analysis(PCA).The identified bacteria with high relative abundance included Lactobacillus and Pediococcus,and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process.At the end of ripening,2-nonenal,tetradecanal,ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages.Sensory evaluation showed a high score in the L-S fermented sausages.Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.
基金supported by the National Natural Science Foundation of China (Nos. 31401476, 31471606)National High-Tech Research and Development Program of China, 863 Program (2014AA093508)Shandong Province Regional Innovation and Development of Marine Economy Demonstration Project
文摘Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the volatile compounds in codfish, a combination of solid phase micro-extraction(SPME) method and simultaneous distillation extraction(SDE) method was used to extract the volatiles. Gas chromatography-mass spectrometry(GC-MS) along with Kovats indices(KI) and authentic standard compounds were used to identify the volatiles. The results showed that a total of 86 volatile compounds were identified in codfish, of them 24 were extracted by SDE, 69 compounds by SPME, and 10 compounds by both SDE and SPME. Seventy volatile compounds were found to have specific odors, of them 7 typical compounds contributed significantly to the flavor of codfish. Alcohols(i.e.,(E)-2-penten-1-ol and 2-octanol), esters(i.e., ethyl butyrate and methyl geranate), aldehydes(i.e., 2-dodecenal and pentadecanal) contributed the most to fresh flavor while nitrogen compounds, sulphur compounds, furans, as well as some ketones(i.e., 2-hydroxy-3-pentanone) brought unpleasant odor, such as fishy and earthy odor. It was indicated that the combination of multiple extraction methods and GC-MS analysis can enhance the accuracy of identification, and provide a reference for the further study on flavor of aquatic products.
基金supported by the earmarked fund for the Modern Agro-Industry Technology Research System (No. CARS-49)the Natural Science Foundation of Shan-dong Province (No. ZR2018BC052)+1 种基金the Entrepreneurship and Innovation Talents programme of Jiangsu Province of China (2020–2023)the Huaguo Mountain Talent Pro-gramme of Lianyungang City Jiangsu Province (2019–2022)。
文摘Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A(fish(Scomberomorus niphonius)), Group B(crab(Helice tridens tientsinensis Rathbun)), Group C(clam(Mactra veneriformis)), and Group D(squid(Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances(VFSs), fatty acids(FAs), and amino acids(AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D(P < 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients.
基金funded by the Key Technology R&D Program of Ningxia Hui Autonomous Region
文摘[Objective] To analyze the volatile flavor compounds in mutton of different parts of Ningxia Tan sheep. [Method] The volatile flavor compounds in mutton were identified and quantified using the solid phase micro-extraction （SPME） method combined with GC-MS analysis. [ Re- sult ] The proportion of aldehydes in volatile compounds was the highest in the mutton of most parts of Ningxia Tan sheep, but no 4-methyl acid and 4-methyl nonyl acid was detected in the mutton. [ Conclusion]Aldehydes may be important for the volatile flavor of mutton of Ningxia Tan sheep. The study provides a basis for better development and use of Ningxia Tan sheep.
基金Supported by Science and Technology Achievement Transformation Program of Sichuan Province(2023ZHCG0079)Research and Application of Key Techniques for Industrialization of Frozen Prepared Meat Dishes(GCZX22-35)Sichuan Pig Innovation Team of National Agricultural Industry Technology System(scsztd-2024-08-07).
文摘[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products.
文摘The objective of this study was to test the essential oil-emitted flavor （volatile） of lavender by bacteria killing potency using Escherichia coli, methicillin-resistant Staphylococcus aureus （MRSA）, enterohemorrhagic E. coli O157：H7, Pseudomonas aeruginosa and Candida albicans. Antibacterial activity was assessed by creating of the bacterial growth curve in the liquid medium cultivation and the growth inhibition on the agar plate cultivation. Citronellal, one of compounds in Rosa rugose oil, was used as a positive control for comparison in activity. The results showed that lavender and citronellal flavor （volatile） or oil respectively demonstrated bacteria killing effect in both analytical manners. However, P. aeruginosa resisted bacteria killing potency of lavender （citronellal） oil or oil-emitted flavor. It could be concluded that both lavender oil-emitted flavor and oil showed bacteria killing potency. Lavender oil （or oil-emitted flavor） will be expected to apply for the patient waiting room to disinfect in air along with the mental relaxation of the patient.
文摘This review summarized the composition of volatile and nonvolatile compounds,the sensory mechanism and the application of Sichuan pepper(Zanthoxylum genus)as a spice and multifunctional food,such as antibacterial,inhibition of inflammation,and antioxidant among others.The aim is to provide a better understanding and potential future in-depth research and application of Sichuan pepper.
基金financially supported by the Key Projects of the National Research and Development Program of China (2018YFD0400103-6)
文摘The effect of Tremella fuciformis polysaccharide(TFP)on the retrogradation property and aroma profile changes of tteok during storage was investigated.Results indicated that addition of TFP significantly increased the stability to thermal and mechanical shearing of starch,decreased short-term retrogradation,the hardness and the retrogradation enthalpy(ΔH)of tteok during storage,but had no significant effect on the amylopectin chain length of tteok.The possible mechanism for the retarding staling effect of TFP is related to the interaction between TFP and starch chains that interferes with the alignment of starch chains.Electronic nose and g as chromatography-mass spectrum(GC-MS)analysis results showed that the difference in the concentrations of volatile compounds and fatty acids of tteoks at different storage time gradually increased with the advancement of storage period.The addition of TFP to tteok inhibited the development of unpleasant volatile compounds,probably by delaying the oxidation and decomposition of lipids and preserving the antioxidant phenolic compounds in tteok,thus slowing down the flavor deterioration of tteok and contributing to flavor maintainace.Overall,this study could help food manufacturers to choose a high-effective and natural polysaccharide to control the retrogradation rate and flavor loss of tteok.
文摘Headspace sampling-gas chromatography(HS-GC)coupled with an internal standard method(ISM)was developed to analyze the volatile flavor compounds in top fermented wheat beer in the laboratory.Eight compounds,i.e.acetaldehyde,N-propanol,ethyl acetate,isobutyl alcohol,isoamyl alcohol,isoamyl acetate,ethyl hexanoate and ethyl octanoate were separated and quantified.This method was validated to ensure the quality of the results:the precision was satisfactory with relative standard deviation(RSD)in the range of 1.51%-4.22%,recoveries for all the analytes ranged from 95.15%to 99.85%,and the limits of detection were in the range of 0.0002-0.024 mg/L.Results of real wheat beer samples analyzed using this method showed that the volatile compound concentrations were in the range of 0.08-99.91 mg/L.Results suggested that this method exhibited good reproducibility,selectivity and high precision,and it can be useful for the analysis of routine beer samples.
基金the Shaanxi Province Key R&D Program(2020NY-142),Chinathe Shaanxi Innovation Capability Support Plan Project(2019XY-02),China for their financial support.
文摘Mulberry fruits harvested at commercial ripeness were sorted into five maturity groups(S1-S5)according to their density,and their juices were separately fermented at 37◦C for 36 h using Lactobacillus plantarum strain Lp-01.The physicochemical properties,phenolic profile,antioxidant activity,flavor profile,and sensory characteristics of mulberry juice(MJ)were then determined.The findings revealed that MJs were suitable matrices for LP-01 growth,particularly for MJ-S5 with a high content of phenolics,glucose,and fructose,with more than 12 log CFU/mL of viable counts and 19.64 mg/mL of lactic acid at the end of fermentation.Lactic acid bacteria(LAB)fermentation dramatically increased total phenolics,total flavonoids,and antioxidant capacities,while promoting anthocyanin transformation of MJs.Moreover,cyanidin-3-O-glucoside(C3G)was significantly decreased by LAB fermentation and negatively correlated with caffeic and chlorogenic acid contents(p<0.05).Lp-01 fermentation enhanced the total aroma content and complexity of flavor,specifically in MJ-S5 which resulted in the total aroma content increased by 54.96 mg/L and 11 new flavor volatiles formation.Furthermore,MJ-S3 fermentation product was the most attractive for consumers.These results will be valuable in controlling of mulberries product quality precisely.
基金supported by the Key R&D projects in Sichuan Province[Grant No.2020YFN0151]the Natural Science Foundation Program of Sichuan Province[Grant No.2022NSFSC1705].
文摘The effects of natural fermentation and inoculation fermentation on the volatile flavor substances of pickled ginger was studied.High-throughput sequencing and gas chromatographic-mass spectrometry were used to measure the bacterial community changes and its flavour compounds during one to six days’fermentation.First,55 and 51 volatile compounds were detected in the natural and the Lactiplantibacillus plantarum-inoculated fermentation samples,respectively.Alkenes,alcohols,aldehydes and esters were the main volatile components of both types of fermented ginger,but their contents were different.Then,40 and 43 bacterial genera were detected in the natural and inoculation fermented gingers,respectively,including 15 major bacterial genera such as Lactobacillus.However,the abundance of bacterial genera in the samples was different.The correlation analysis showed that a total of 43 bacterial genera had medium to high correlations with 49 volatile flavor compounds(|ρ|>0.6),including one aldehyde,two ketones,five esters,nine alcohols and 32 olefins.The comprehensive results showed that,compared with natural fermentation,inoculation fermentation could change the abundance of bacteria in pickled ginger,thereby improving the volatile flavor compounds of this popular product.
文摘Highland barley alcoholic drink(HBD),as one of the most typical rice wines in Qinghai-Tibet plateau area,is generally brewed by adding Jiuqu to highland barley.However,the flavor and quality of HBD fermented with Jiuqu in various plateau regions are different.This study elucidated the potential correlation between the microbial community,physicochemical properties of five traditional plateau Jiuqu,namely Hongxin1(HX1),Hongxin2(HX2),Huairang(HR),Hoarfrost gypsophila(HG)and Tibet Qu(TQ),and volatile flavor compounds of HBD.Based on high-throughput sequencing(HTS)technology and LEfSe analysis,it was found that the bacteria and fungi of the five traditional plateau Jiuqu were quite different.Differential microorganisms were Weissella and Pichia in HX1,Lactococcus and Kazachstania in HR,Acetobacter and Rhizopus in TQ.Besides,HX1 and HX2 had higher esterification power,TQ had the highest fermentation power while HR had the lowest enzymatic properties.Finally,RDA and Pearson correlation analysis showed that esterification power and moisture content had positive effects on Lactobacillus,fermentation power and saccharification power were highly positively correlated with Pantoea and Rhizopus,but negatively correlated with Aspergillus.In flavor analysis,Rhizopus,Acetobacter were found positively correlated with alcohols and acids,which contributed to the formation of volatile flavor compounds,Lactobacillus_sanfranciscensis and Lactobacillus_sakei were positively correlated with phenolic compounds.This study showed that the flavor of HBD was seriously affected by the microbiota in Jiuqu,which could help to develop new fortified starter to improve the quality of HBD.
基金supported by the Natural Science Foundation of Heilongjiang Province(LC 2019C066)the special fund for plant food processing technology from the Colleges and Universities Basic Scientific Research Project in Heilongjiang Province(YSTSXK201829)+1 种基金the Fundamental Research Funds of Department of Education of Heilongjiang Province(135309371)Qiqihar University Graduate Innovative Research Project(YJSCX2019079).
文摘Light can be invoked as a signal for improving metabolism and physiological state during plant storage.However,little is known about the effects of light on volatile flavor compounds and sensory properties during melon fruit storage,especially for different types of visible light.Fifty typical volatile flavor compounds,including 28 esters,7 alcohols,7 aldehydes,4 ketones,2 furans,1 ether,and 1 pyrazine,were identified by gas chromatography-ion mobility spectrometry in melon fruit under blue light,black,green light,red light,and white light storage conditions.The total peak values of the flavor compounds were significantly higher in white light storage condition but significantly lower in black storage condition compared with the controls.A 5-day continuous sensory property study involving color,appearance,freshness,odor,and mouthfeel was performed.Total sensory scores were high in white light storage conditions but low in black storage conditions.The results were consistent with the previous detection results,and white light was found to be more conducive to melon storage.This study provides useful insights into the effects of light on flavor and sensory properties of melon fruit,as well as a possible way to extend melon fruit shelf life by visible light irradiation.
基金supported by State Key Laboratory of Applied Microbiology Southern China(Grant No.SKLAM003-2021).
文摘The high acidity and poor taste of some citrus juice(CJ)affect its application value.In this study,a Hanseniaspora pseudoguilliermondii B4 was isolated and identified from lemon which could effectively degrade organic acids in CJ.Seven lactic acid bacteria(LAB)were selected to coferment with B4 in sequential and simultaneous inocu-lation on CJ to improve its taste and nutritional value.The physicochemical parameters,total phenolic content(TPC),total flavonoid content(TFC)and antioxidant activity were evaluated before and after mixed fermenta-tion.The results revealed that cofermentation with B4 and Bifidobacterium lactis 20435 could not only decreased acidity by 96.05%but also increased TPC,TFC,DPPH and ABTS radical scavenging activity by 22.54%,25.42%,34.47%and 52.63%,respectively.In addition,3-methyl-1-butanol,2-methyl-1-butanol and phenylethyl alcohol were significantly(p<0.05)increased,while terpenes were mostly decreased,compared to unfermented juice.The ester content increased and enhanced the flavor compounds of fermented CJ.This work provides a new strategy of using H.pseudoguilliermondii and LAB to adjust the acidity and taste of CJ as well as improve its bioactive substances and antioxidant activity.
文摘This study insightfully analyzed the relationship between chemical composition change,volatile flavor compounds(VFCs)and microbial structural distribution of Chinese-style(CFS)and Salami fermented sausages(WFS)during their fermentation processes(FP).The results showed pH,acid and peroxide values of CFS were higher than WFS during whole FP(38 d).At the end of fermentation(38 days),the pH value of CFS and WFS were 5.70±0.01 and 5.43±0.01,respectively.The acid value was 9.89±0.38 and 6.29±0.28 mg/g,respectively.The peroxide value was 0.21±0.01 and 0.14±0.01 g/100g,respectively.During 0-13 d,moisture contents of CFS were higher than WFS,while opposite in 14-38 d.Nitrite contents of WFS were higher than CFS.The total free-amino acid contents of CFS were significantly lower than WFS(p<0.05).The six groups of main VFCs in the two sausages were aldehydes,acids,alcohols,esters,ketones and hydrocarbons,respectively,and the contents of ketone in CFS were higher than WFS.However,the bacterial abundance in CFS increased gradually,while that in WFS’s increased firstly and then decreased.The abundances and diversities of fungi in WFS were higher than CFS.In brief,microbial structural distribution formed an obvious impact on the chemical composition quality of fermented sausages,the above results provided data support for the production improvement of Chinese-style and Salami fermented sausages.
基金supported by the National Natural Science Foundation of China(No.32102124)the Industry Innovative Service Complex of Huangjiu from Shaoxing City,China.
文摘Yellow rice wine(Huangjiu)is a traditional alcoholic beverage in China.This study aimed to find a new method to reduce the acidity of Huangjiu.Three membranes with different molecular weight cut-offs(200,1000,and 2000 Da)were selected to separate small molecules in Huangjiu,and then the adsorption of four models of weakly basic anion-exchange resins(335,D301,D314,and D354)on the organic acids in the filtered fractions of Huangjiu was investigated.The D354 resin exhibited the highest adsorption rate of 157.74 mg/g and the adsorption of acids was more consistent with the proposed second-order kinetic model.The adsorption capacity of D354 resin decreased with increasing temperature,and the adsorption of D354 resin correlated better with the Freundlich isotherm model.The initial deacidification efficiency of the D354 resin was 91.52% and it decreased by 3.88% after 10 regenerations.After the D354 resin treatment,the total acid content decreased by 56.11%,and the retention rates of amino acids and volatile substances reached 97.96% and 81.93%,respectively.The results showed that D354 resin could be used for the deacidification of Huangjiu.Membrane separation combined with resin adsorption process provides a new method to reduce the acidity of Huangjiu,which helps to maintain the flavor of the deacidified Huangjiu while efficiently reducing the acidity.
基金supported by the 2022 Guangdong Province science and technology innovation special Fund(SDZX2022030)research Project on the Development of Core Flavouring ingredients and Quality Enhancement of a range of sauces based on Mei Wei Yuan’s PhD Workstation(330601062212)the scientific research start-up Funds of Guangdong ocean University(360302062402).
文摘Douchi is a fermented food,which has a unique flavor after natural fermentation.However,the correlation between the microbial community and volatile flavor compounds is poorly studied.This study used MiSeq sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry techniques to detect the dynamic changes of microbial succession and volatile compounds during fermented douchi and spearman correlation analysis.The results revealed that a total of 33 key flavor compounds were identified,among which the esters contributing to fruity and floral aromas were the main ones.The dominant strains included Bacillus spp.,Millerozyma spp.,and Aspergillus spp.Further analysis showed that in the post-fermentation stage,various yeast species were highly positively correlated with key flavor compounds such as 2-ethyl-methylbutanoate(fruity)and phenylacetaldehyde(floral).Furthermore,Aspergillus spp.Showed a positive correlation with 1-octen-3-one(mushroom).This study provides new insights into the analysis of microbial community succession and the characteristic flavor of Yangjiang douchi,which also offers valuable guidance for quality control and the subsequent screening of potential new starter cultures.
