Article
Chemistry, Applied
Yuming Wei, Xuchao Yin, Huiting Wu, Mengjie Zhao, Junlan Huang, Jixin Zhang, Tiehan Li, Jingming Ning
Summary: The present study aimed to improve the poor flavor of Summer green tea (SGT) by yellowing process. The results showed that the yellowing process increased the sweetness and overall acceptability of SGT, and decreased the bitterness and astringency. The concentration of certain aroma compounds changed after yellowing, resulting in grassy, floral, fruity, mushroom, and sweet aromas. Addition of selected aroma compounds further enhanced the sweetness and umami of SGT, demonstrating the improvement of flavor through odor-taste interactions.
Article
Chemistry, Applied
Jianghua Ye, Yuhua Wang, Shaoxiong Lin, Lei Hong, Jiaqian Kang, Yiling Chen, Mingzhe Li, Yun Jia, Xiaoli Jia, Zeyan Wu, Haibin Wang
Summary: Processing significantly affects the content of volatile compounds, aroma intensity, and odor characteristics of Shuixian tea. Terpenoids and esters were found to be the most abundant volatile compounds in processed Shuixian tea. Geraniol and nerol were identified as the key compounds contributing to the aroma of Shuixian tea. Floral and fruity characteristics were the dominant odor characteristics, with floral notes mainly contributed by geraniol and fruity notes mainly contributed by nerol. The rapid increase of geraniol and nerol compounds during the withering process of tea leaves was observed. This study provides important insights for improving processing technology and enhancing the quality of Shuixian tea.
Article
Food Science & Technology
Peng Gao, Wenyuan Zhang, Miaohong Wei, Baorong Chen, Huiquan Zhu, Ning Xie, Xiaoyang Pang, Fauconnier Marie-Laure, Shuwen Zhang, Jiaping Lv
Summary: This study evaluated different cheese protein hydrolysates produced using different proteases. The results showed that protease 2SD had the strongest hydrolysis characteristic, while hydrolysis for less than 6 hours or more than 18 hours resulted in taste defects. Flavourzyme and Neutrase hydrolysis for 18 hours released samples with richer flavor and less bitterness. Additionally, a new volatile compound, tetramethylpyrazine (TMP), was detected in cheese proteolysis with the highest content in Protease 2SD for 30 hours.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Nan Zhao, Yuli Huang, Haimei Lai, Yali Wang, Yuan Mei, Xueqing Zeng, Menglu Yang, Huajia Li, Jichun Zhao, Yongqing Zhu, Yong Zuo, Lihong Ge
Summary: This study analyzed the volatile compounds and microbial community in Paocai to identify the keystone microbiota responsible for flavor formation. Several species were found to play a role in regulating the flavor of Paocai, and a synthetic keystone microbiota was successfully constructed and used for fermentation. The fermented vegetables produced with the synthetic keystone microbiota replicated the flavor of those fermented with reused brine. This study provides a strategy for producing fermented vegetables with traceable and reproducible flavor.
Article
Multidisciplinary Sciences
Sophie Lester, Leonardo Cornacchia, Camille Corbier, Moira A. Taylor, Charfedinne Ayed, Ni Yang, Mui Lim, Rob Linforth, Ian Fisk
Summary: This study identified aroma active compounds in a commonly prescribed ONS and explored age-related differences in olfactory detection. Older adults showed a decline in olfactory sensitivity, specifically for certain aroma compounds. The perception of flavor in ONS for older adults may depend on a combination of aroma profile and age-related impairments in perception.
SCIENTIFIC REPORTS
(2021)
Review
Biochemistry & Molecular Biology
Teresa Soledad Cid-Perez, Guadalupe Virginia Nevarez-Moorillon, Carlos Enrique Ochoa-Velasco, Addi Rhode Navarro-Cruz, Paola Hernandez-Carranza, Raul Avila-Sosa
Summary: This review evaluates the impact of post-harvest conditions on the volatile compounds and aroma descriptors of saffron, describing the generation of compounds through enzymatic pathways and degradation reactions. The quality of saffron is determined by the solubility of metabolites and the presence of picrocrocin, crocins, and safranal. The drying process leads to various modifications in color, flavor, and aroma of saffron, affecting its chemical profile in terms of aromatic species.
Review
Biochemistry & Molecular Biology
Flora Gouzerh, Guila Ganem, Anais Pichevin, Laurent Dormont, Frederic Thomas
Summary: The olfactory capacity of animals has been utilized by humans for various activities, including detecting cancer using scent. This paper reviews recent studies on using animals, such as dogs, rodents, insects, and nematodes, to detect tumor scents, with a success rate close to 90%. The paper discusses the methodologies, animal models, and medical perspectives for cancer diagnosis using odors.
BIOCHIMICA ET BIOPHYSICA ACTA-REVIEWS ON CANCER
(2023)
Article
Food Science & Technology
Di Xia, Xu Tan, Li Wang, Zongjun Li, Aixiang Hou, Yan Zhu, Ling Lai, Yuanliang Wang
Summary: Yellow glutinous rice wine is a traditional Chinese beverage made by fermenting glutinous rice soaked and boiled in water. This study focused on the flavor of yellow wine and found 13 key substances that contribute to its overall flavor. Additionally, sensory analysis revealed three characteristic flavor and odor groups in yellow wine. Alcohols and esters were identified as the main producers of flowery and fruity scents in yellow wine.
Article
Biochemistry & Molecular Biology
Marcin Kidon, Pascaline Aimee Uwineza
Summary: This study aimed to develop smoothie products based on bananas, pumpkins, and purple carrots and analyze their properties. The results showed that the smoothies were rich in phenolic compounds and anthocyanins, and had high antioxidant activity. Sensory evaluation indicated that the smoothies with banana received higher scores. In conclusion, smoothies made from pumpkin, banana, and purple carrot could be a promising new food product that adds nutritional compounds to the human diet.
Article
Chemistry, Applied
Nahar Sabikun, Allah Bakhsh, M. Shafiur Rahman, Young-Hwa Hwang, Seon-Tea Joo
Summary: This study investigated the chemical compounds and umami characteristics of chicken nuggets using spent meat enriched with milkfat and potato mash. Different spent nuggets were developed and compared, with results showing that compounds enriched with milkfat and potato mash had a significant impact on the umami characteristics, which could be better explained by partial least squares regression.
Article
Food Science & Technology
Yuan Chen, Huimin An, Yiwen Huang, Jiashun Liu, Zhonghua Liu, Shi Li, Jianan Huang
Summary: This study investigated the metabolites in jasmine and jasmine tea, as well as their impact on the characteristic taste of jasmine tea. The results showed that jasmine tea contained 585 compounds, while jasmine contained 589 compounds. After scenting, jasmine tea added 70 compounds from jasmine flowers. Additionally, key characteristic compounds of jasmine tea and differential metabolite compounds were identified, which contributed to the taste of jasmine tea. The study also explored the relationship between taste compounds and aroma quality of jasmine tea.
Article
Medicine, General & Internal
Agata Dudzik, Sarkis Sozkes, Ewa Michalak, Iwona Olszewska-Czyz
Summary: The study found that using zinc lactate mouthwash in combination with tongue scraping is an important hygienic procedure to reduce intra-oral halitosis.
JOURNAL OF CLINICAL MEDICINE
(2021)
Article
Engineering, Electrical & Electronic
Hong Men, Chongbo Yin, Yan Shi, Yanwei Wang, Jingjing Liu
Summary: The study aimed to numerically express the odor intensity of volatile compounds from automotive polypropylene and used an electronic nose composed of various sensors for data acquisition. Results showed an increase in odor intensity values with temperature. Grey relation analysis was introduced to verify the results and obtain corresponding relation degrees.
SENSORS AND ACTUATORS A-PHYSICAL
(2021)
Article
Chemistry, Applied
Tingting An, Shanshan Shen, Zhongqi Zu, Mengxue Chen, Yu Wen, Xu Chen, Qi Chen, Yu Wang, Shaoyun Wang, Xueling Gao
Summary: Instant dark tea (IDT) was prepared by fermenting Eurotium cristatum. Gas chromatography-mass spectrometry was used to analyze the changes in volatile compounds and characteristic aroma of IDT during fermentation. A total of 107 compounds showed dynamic changes over 9 days, with the highest number of 79 compounds on day 7. β-Damascenone exhibited the highest odor activity, followed by linalool and geraniol. These findings highlight the importance of fungal fermentation in the formation of the aromas in IDT.
Article
Horticulture
Aida Karami, Naser Alamzadeh Ansari, Peyman Hasibi
Summary: Investigating the light quality of LED lamps has a significant impact on the growth and yield of leaf lettuce. Red light promotes biomass growth, while blue light stimulates the production of secondary metabolites.
SCIENTIA HORTICULTURAE
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.