Food Chemistry: X最新文献

英文中文

Flavonoids profile and antioxidant capacity of four wine grape cultivars and their wines grown in the Turpan Basin of China, the hottest wine region in the world

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102301

Shijian Bai , Xiaoqing Tao , Jinge Hu , Huawei Chen , Jiuyun Wu , Fuchun Zhang , Junshe Cai , Guohong Wu , Jiangfei Meng

This study analyzed the flavonoid profiles and antioxidant capacities of berries and wines from four wine grape cultivars (Vitis vinifera cv. Cabernet Sauvignon, Marselan, Saperavi, and Syrah) cultivated in the Turpan Basin, the hottest wine region globally. A total of 43 anthocyanins and 66 non-anthocyanin flavonoids were identified using ultra-high performance liquid chromatography (UPLC-MS^E). Combining ABTS, DPPH and FRAP assays, Saperavi showed the highest anthocyanin concentration, contributing to its intense color, while Cabernet Sauvignon exhibited the strongest antioxidant capacity. Additionally, Syrah demonstated the highest retention of flavonols and flavan-3-ols during winemaking, enhancing its antioxidant properties. The flavonoid composition and antioxidant response patterns differed across cultivars. Marselan presented a balanced flavonoid profile, with moderate levels of anthocyanins and other flavonoids, resulting in stable color and antioxidant performance. These findings provide insight into varietal adaptability and biochemical performance under extreme high-temperature conditions, which are valuable for viticultural strategies in hot regions.

{"title":"Flavonoids profile and antioxidant capacity of four wine grape cultivars and their wines grown in the Turpan Basin of China, the hottest wine region in the world","authors":"Shijian Bai , Xiaoqing Tao , Jinge Hu , Huawei Chen , Jiuyun Wu , Fuchun Zhang , Junshe Cai , Guohong Wu , Jiangfei Meng","doi":"10.1016/j.fochx.2025.102301","DOIUrl":"10.1016/j.fochx.2025.102301","url":null,"abstract":"<div><div>This study analyzed the flavonoid profiles and antioxidant capacities of berries and wines from four wine grape cultivars (<em>Vitis vinifera</em> cv. Cabernet Sauvignon, Marselan, Saperavi, and Syrah) cultivated in the Turpan Basin, the hottest wine region globally. A total of 43 anthocyanins and 66 non-anthocyanin flavonoids were identified using ultra-high performance liquid chromatography (UPLC-MS<sup>E</sup>). Combining ABTS, DPPH and FRAP assays, Saperavi showed the highest anthocyanin concentration, contributing to its intense color, while Cabernet Sauvignon exhibited the strongest antioxidant capacity. Additionally, Syrah demonstated the highest retention of flavonols and flavan-3-ols during winemaking, enhancing its antioxidant properties. The flavonoid composition and antioxidant response patterns differed across cultivars. Marselan presented a balanced flavonoid profile, with moderate levels of anthocyanins and other flavonoids, resulting in stable color and antioxidant performance. These findings provide insight into varietal adaptability and biochemical performance under extreme high-temperature conditions, which are valuable for viticultural strategies in hot regions.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102301"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The characterization of sensory properties, aroma profile and antioxidant capacity of noodles incorporated with asparagus tea ultra-micro powder

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102297

Tengteng Li , Hao Wang , Huaizhen Zhang , Chenxia Cheng , Zhongzhe Wang , Suping Zhou , Kexin Wang , Shaolan Yang

Asparagus tea enhances the taste and flavor of processed foods when used as an ingredient during preparation. In this study, asparagus tea ultra-micro powder was incorporated into wheat flour during the mixing process before noodle formation at levels of 5 %, 10 % and 20 %. Flavor analysis using electric nose (E-nose) and gas chromatography–mass spectrometry (GC–MS) revealed clear distinctions among 100 % wheat flour noodle, green asparagus tea ultra-micro powder noodles (GATUPNs) and white asparagus tea ultra-micro powder noodles (WATUPNs). Based on principal component analysis (PCA) of the volatiles using GC–MS, with a threshold of VIP > 1 and P < 0.05, the key flavor components of GATUPNs were 1-octen-3-ol, hexanal, (E)-2-octenal, pyrazine and 3,5-diethyl-2-methyl-(8Cl, 9Cl). In contrast, the key flavor components of WATUPNs were hexanal and (+)-dipentene. The antioxidant capacity of the noodles exhibited a dose-dependent relationship with the ATUP content, with GATUPNs showing the highest antioxidant activity.

{"title":"The characterization of sensory properties, aroma profile and antioxidant capacity of noodles incorporated with asparagus tea ultra-micro powder","authors":"Tengteng Li , Hao Wang , Huaizhen Zhang , Chenxia Cheng , Zhongzhe Wang , Suping Zhou , Kexin Wang , Shaolan Yang","doi":"10.1016/j.fochx.2025.102297","DOIUrl":"10.1016/j.fochx.2025.102297","url":null,"abstract":"<div><div>Asparagus tea enhances the taste and flavor of processed foods when used as an ingredient during preparation. In this study, asparagus tea ultra-micro powder was incorporated into wheat flour during the mixing process before noodle formation at levels of 5 %, 10 % and 20 %. Flavor analysis using electric nose (E-nose) and gas chromatography–mass spectrometry (GC–MS) revealed clear distinctions among 100 % wheat flour noodle, green asparagus tea ultra-micro powder noodles (GATUPNs) and white asparagus tea ultra-micro powder noodles (WATUPNs). Based on principal component analysis (PCA) of the volatiles using GC–MS, with a threshold of VIP > 1 and <em>P</em> < 0.05, the key flavor components of GATUPNs were 1-octen-3-ol, hexanal, (E)-2-octenal, pyrazine and 3,5-diethyl-2-methyl-(8Cl, 9Cl). In contrast, the key flavor components of WATUPNs were hexanal and (+)-dipentene. The antioxidant capacity of the noodles exhibited a dose-dependent relationship with the ATUP content, with GATUPNs showing the highest antioxidant activity.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102297"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison between Indian and commercial chamomile essential oils: Chemical compositions, antioxidant activities and preventive effect on oxidation of Asian seabass visceral depot fat oil

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102292

Birinchi Bora , Tao Yin , Bin Zhang , Can Okan Altan , Soottawat Benjakul

Antioxidant properties of indigenous Indian (ICO) and commercial (CCO) chamomile essential oils (EOs) and their application in preventing lipid oxidation of fish oil were investigated. Solid-phase micro-extraction gas chromatography–mass spectrometry (SPME-GCMS) revealed dominant compounds to be α-bisabolol and chamazulene in ICO, while α-farnesene and δ-cadinene in CCO. Both EOs exhibited similar 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) values but ICO showed superior effect in β-carotene/linoleic system. When applied in Asian seabass visceral depot fat oil (SVDFO), ICO (400 mg/L) significantly reduced peroxide values after 15 days (30°C) and slightly lowered thiobarbituric acid reactive substances and anisidine values. ICO (400 mg/L) showed comparable efficacy in preventing the oxidation of polyunsaturated fatty acids (PUFAs) to 200 mg/L butylated hydroxytoluene (BHT) within 0–12 days. Fourier Transform Infrared (FTIR) analysis confirmed preservation of PUFA double bonds by ICO. Therefore, chamomile EOs, especially ICO, could prevent lipid peroxidation in PUFA-rich oils.

{"title":"Comparison between Indian and commercial chamomile essential oils: Chemical compositions, antioxidant activities and preventive effect on oxidation of Asian seabass visceral depot fat oil","authors":"Birinchi Bora , Tao Yin , Bin Zhang , Can Okan Altan , Soottawat Benjakul","doi":"10.1016/j.fochx.2025.102292","DOIUrl":"10.1016/j.fochx.2025.102292","url":null,"abstract":"<div><div>Antioxidant properties of indigenous Indian (ICO) and commercial (CCO) chamomile essential oils (EOs) and their application in preventing lipid oxidation of fish oil were investigated. Solid-phase micro-extraction gas chromatography–mass spectrometry (SPME-GCMS) revealed dominant compounds to be α-bisabolol and chamazulene in ICO, while α-farnesene and δ-cadinene in CCO. Both EOs exhibited similar 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity <strong>(</strong>ORAC) values but ICO showed superior effect in β-carotene/linoleic system. When applied in Asian seabass visceral depot fat oil (SVDFO), ICO (400 mg/L) significantly reduced peroxide values after 15 days (30°C) and slightly lowered thiobarbituric acid reactive substances and anisidine values. ICO (400 mg/L) showed comparable efficacy in preventing the oxidation of polyunsaturated fatty acids (PUFAs) to 200 mg/L butylated hydroxytoluene (BHT) within 0–12 days. Fourier Transform Infrared (FTIR) analysis confirmed preservation of PUFA double bonds by ICO. Therefore, chamomile EOs, especially ICO, could prevent lipid peroxidation in PUFA-rich oils.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102292"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102261

Yaxin Cao , Linyuezhi Yan , Di Liu , Qian Zhang , Wenzhu Zhao , Lin Yuan , Yiding Yu , Zhipeng Yu

In this study, novel saltiness/saltiness enhancing peptides VESQTNGIIR, NQITKPNDVY, and DEDTQAMP were identified from the hen egg proteins via virtual enzymatic, molecular docking, and electronic tongue analysis. Their saltiness enhancement effect was analyzed by e-tongue analysis. Saltiness enhancement rates of saltiness peptide VESQTNGIIR were 47.24 %, 95.28 % and 105.94 %, and those of the saltiness peptide NQITKPNDVY were 32.40 %, 70.16 %, and 71.25 % at the salt reduction concentrations of 25 %, 35 % and 45 %, respectively. Saltiness enhancement rates of saltiness enhancing peptide DEDTQAMP were 5.83 % and 11.24 % at 25 % and 35 % salt reduction concentrations, respectively. Molecular docking demonstrated that Glu286, Arg330, Arg424, and Arg583 may be the key amino acids interacting with TMC4, whereas that carbon hydrogen bond, conventional hydrogen bond, and attractive charge interactions were important forces in peptides-TMC interactions. The study indicated that the peptides VESQTNGIIR and NQITKPNDVY may be ideal saltiness/saltiness enhancing peptides.

{"title":"Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation","authors":"Yaxin Cao , Linyuezhi Yan , Di Liu , Qian Zhang , Wenzhu Zhao , Lin Yuan , Yiding Yu , Zhipeng Yu","doi":"10.1016/j.fochx.2025.102261","DOIUrl":"10.1016/j.fochx.2025.102261","url":null,"abstract":"<div><div>In this study, novel saltiness/saltiness enhancing peptides VESQTNGIIR, NQITKPNDVY, and DEDTQAMP were identified from the hen egg proteins <em>via</em> virtual enzymatic, molecular docking, and electronic tongue analysis. Their saltiness enhancement effect was analyzed by e-tongue analysis. Saltiness enhancement rates of saltiness peptide VESQTNGIIR were 47.24 %, 95.28 % and 105.94 %, and those of the saltiness peptide NQITKPNDVY were 32.40 %, 70.16 %, and 71.25 % at the salt reduction concentrations of 25 %, 35 % and 45 %, respectively. Saltiness enhancement rates of saltiness enhancing peptide DEDTQAMP were 5.83 % and 11.24 % at 25 % and 35 % salt reduction concentrations, respectively. Molecular docking demonstrated that Glu286, Arg330, Arg424, and Arg583 may be the key amino acids interacting with TMC4, whereas that carbon hydrogen bond, conventional hydrogen bond, and attractive charge interactions were important forces in peptides-TMC interactions. The study indicated that the peptides VESQTNGIIR and NQITKPNDVY may be ideal saltiness/saltiness enhancing peptides.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102261"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102276

Lilan Chen , Jiale Huang , Can Yuan , Songcheng Zhan , Mingfeng Qiao , Yuwen Yi , Chunyou Luo , Ruixue Ma

This study employed a range of analytical techniques to evaluate the changes in both volatile and non-volatile compounds during different cooking times (30, 60, 90, 120, and 150 min) of ginkgo chicken soup prepared using a multifunctional combi oven, and comparedthese results with those obtained from the traditional ceramic pot method.The techniques included electronic nose (e-nose), electronic tongue (e-tongue), gas chromatography-ion mobility spectrometry (GC-IMS), high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC–MS), and automated amino acid analysis. A total of 64 volatile compounds, primarily aldehydes, ketones, esters, and alcohols, were detected, with 23 key aroma components identified. Principal component analysis (PCA) demonstrated similar aroma and taste profiles between the two cooking methods. Additionally, 22 amino acids, 6 nucleotides enhancing umami, and 18 fatty acids were categorized into saturated, monounsaturated, and polyunsaturated groups. Pearson correlation revealed significant relationships among key amino acids, 5′-nucleotides, and volatile compounds, providing insights into industrial-scale applications of multifunctional ovens in ginkgo chicken soup production.

{"title":"Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven","authors":"Lilan Chen , Jiale Huang , Can Yuan , Songcheng Zhan , Mingfeng Qiao , Yuwen Yi , Chunyou Luo , Ruixue Ma","doi":"10.1016/j.fochx.2025.102276","DOIUrl":"10.1016/j.fochx.2025.102276","url":null,"abstract":"<div><div>This study employed a range of analytical techniques to evaluate the changes in both volatile and non-volatile compounds during different cooking times (30, 60, 90, 120, and 150 min) of ginkgo chicken soup prepared using a multifunctional combi oven, and comparedthese results with those obtained from the traditional ceramic pot method.The techniques included electronic nose (e-nose), electronic tongue (e-tongue), gas chromatography-ion mobility spectrometry (GC-IMS), high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC–MS), and automated amino acid analysis. A total of 64 volatile compounds, primarily aldehydes, ketones, esters, and alcohols, were detected, with 23 key aroma components identified. Principal component analysis (PCA) demonstrated similar aroma and taste profiles between the two cooking methods. Additionally, 22 amino acids, 6 nucleotides enhancing umami, and 18 fatty acids were categorized into saturated, monounsaturated, and polyunsaturated groups. Pearson correlation revealed significant relationships among key amino acids, 5′-nucleotides, and volatile compounds, providing insights into industrial-scale applications of multifunctional ovens in ginkgo chicken soup production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102276"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Trends in extraction and purification methods of Lignans in plant-derived foods

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102249

Yu-tong Yang , Yuan Zhang , Yu Bian , Juan Zhu , Xue-song Feng

Lignans are widely used as dietary supplements within health foods. However, excess addition of lignans can induce adverse reactions, therefore, it is necessary to develop rapid, effective, economical, and environmentally friendly extraction and purification methods to enhance lignan extraction efficiency. Recently, the advancement of sample pretreatment has been primarily directed towards the application of novel extraction solvents (e.g., supramolecular solvents) in dispersive liquid-liquid microextraction, the miniaturization of solid-phase extraction, the utilization of innovative adsorbent materials in dispersive solid-phase microextraction and matrix-assisted solid-phase extraction, and the employment of subcritical water extraction technology. Up to now, no systematic review has encompassed these advancements. Consequently, this review provides a comprehensive overview of the extraction and purification methods of lignans from plant-derived foods since 2017, with a particular focus on the application of microextraction technologies and new materials. It also analyzes the advantages and disadvantages of these methods and discusses their future developing trends.

{"title":"Trends in extraction and purification methods of Lignans in plant-derived foods","authors":"Yu-tong Yang , Yuan Zhang , Yu Bian , Juan Zhu , Xue-song Feng","doi":"10.1016/j.fochx.2025.102249","DOIUrl":"10.1016/j.fochx.2025.102249","url":null,"abstract":"<div><div>Lignans are widely used as dietary supplements within health foods. However, excess addition of lignans can induce adverse reactions, therefore, it is necessary to develop rapid, effective, economical, and environmentally friendly extraction and purification methods to enhance lignan extraction efficiency. Recently, the advancement of sample pretreatment has been primarily directed towards the application of novel extraction solvents (e.g., supramolecular solvents) in dispersive liquid-liquid microextraction, the miniaturization of solid-phase extraction, the utilization of innovative adsorbent materials in dispersive solid-phase microextraction and matrix-assisted solid-phase extraction, and the employment of subcritical water extraction technology. Up to now, no systematic review has encompassed these advancements. Consequently, this review provides a comprehensive overview of the extraction and purification methods of lignans from plant-derived foods since 2017, with a particular focus on the application of microextraction technologies and new materials. It also analyzes the advantages and disadvantages of these methods and discusses their future developing trends.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102249"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143335404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Natural wax-based edible coatings for preserving postharvest quality of mandarin orange

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102302

L. Susmita Devi , Avik Mukherjee , Shikha Sharma , Vimal Katiyar , Joydeep Dutta , Santosh Kumar

Mandarin oranges are susceptible to senescence and decay, primarily due to postharvest quality loss and fungal infections. This study aim to develop edible and active coatings using carnauba and shellac incorporated with carvacrol nanoemulsion (CNE), and to examine the synergistic effects of the coating on the quality parameters and shelf-life of the mandarin oranges during ambient storage. Nanoemulsion of carvacrol with average droplet size of 348.8 nm was prepared, showing a polydispersity index value of 0.211, showed excellent antifungal activities. Five coating formulations were developed and applied on the mandarin oranges. The coating containing 2 %, v/v CNE exhibited the lowest weight loss (19.23 %), maintaining highest firmness (12.06 N), and total soluble solids of 16.1°Brix, and a titratable acidity of 1.56 % even after 30 days of storage. The application of the coating on the mandarin oranges-maintained quality up to 30 days doubling the shelf-life in the ambient.

引用次数: 0

Flavonoid contributors to bitterness in juice from Citrus and Citrus hybrids with/without Poncirus trifoliata in their pedigree

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102289

Kristen A. Jeffries , Zhen Fan , Matthew Mattia , Ed Stover , Elizabeth Baldwin , John A. Manthey , Andrew Breksa , Jinhe Bai , Anne Plotto

Bitterness and off-flavors are problematic in some citrus genotypes, particularly Citrus hybrids with Poncirus trifoliata in their pedigrees that have shown tolerance to the devastating citrus greening disease. Comprehensive chemical profiling combined with sensory analysis of bitterness were used to determine bitter compounds in citrus juice. A selection of genotypes including orange, grapefruit, pummelo, tangelo, mandarin hybrids with and without P. trifoliata in their pedigrees, as well as pure P. trifoliata, were analyzed due to their broad range in bitterness intensity. Widely targeted LC-MS/MS analysis of flavonoids and limonoids confirmed the role of limonin, nomilin, neohesperidin and poncirin in bitterness perception. Other flavonoids, mainly rhoifolin, apigenin, and tricin also correlated with bitterness. Notably, rhoifolin was more strongly correlated with bitterness than the previously known bitter compounds. Identifying the compounds that contribute to bitterness in citrus is a crucial first step for future breeding efforts aimed at reducing these compounds biosynthetically.

{"title":"Flavonoid contributors to bitterness in juice from Citrus and Citrus hybrids with/without Poncirus trifoliata in their pedigree","authors":"Kristen A. Jeffries , Zhen Fan , Matthew Mattia , Ed Stover , Elizabeth Baldwin , John A. Manthey , Andrew Breksa , Jinhe Bai , Anne Plotto","doi":"10.1016/j.fochx.2025.102289","DOIUrl":"10.1016/j.fochx.2025.102289","url":null,"abstract":"<div><div>Bitterness and off-flavors are problematic in some citrus genotypes, particularly <em>Citrus</em> hybrids with <em>Poncirus trifoliata</em> in their pedigrees that have shown tolerance to the devastating citrus greening disease. Comprehensive chemical profiling combined with sensory analysis of bitterness were used to determine bitter compounds in citrus juice. A selection of genotypes including orange, grapefruit, pummelo, tangelo, mandarin hybrids with and without <em>P. trifoliata</em> in their pedigrees, as well as pure <em>P. trifoliata,</em> were analyzed due to their broad range in bitterness intensity. Widely targeted LC-MS/MS analysis of flavonoids and limonoids confirmed the role of limonin, nomilin, neohesperidin and poncirin in bitterness perception. Other flavonoids, mainly rhoifolin, apigenin, and tricin also correlated with bitterness. Notably, rhoifolin was more strongly correlated with bitterness than the previously known bitter compounds. Identifying the compounds that contribute to bitterness in citrus is a crucial first step for future breeding efforts aimed at reducing these compounds biosynthetically.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102289"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Decoding the synergistic mechanisms of functional microbial agents on the microecology and metabolic function in medium-high temperature Daqu starter for enhancing aromatic flavor

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102304

Min Zhu , Zhao Deng , Mingyao Wang , Yu Tie , Wenxue Zhang , Zhengyun Wu , Zhengfu Pan , Guorong Luo , Renfu Wu , Jianliang Qin , Katsuya Gomi

Utilizing functional Daqu has emerged as an effective strategy to enhance aromatic compounds in Chinese Baijiu. However, research on how functional microbial agents enhance aromatics-producing enzymes and maintain community homeostasis in functional Daqu remains limited. Herein, we reveal the mechanisms of functional microbial agents for enhancing aromatic compounds through reducing interspecies interactions and simplifying the ecological network to drive the aggregated distribution of lactic acid bacteria, and inducing a localized microecology comprised of Aspergillus, Pichia, Millerozyma, Pseudomonas, Paenibacillus, and Rhizomucor, effectively boosting the expression of key enzymes for aromatic synthesis. Functional microbial agents significantly enhance the key enzyme activities (515.9 nmol/h/g and 6.1 U/g for PrAO and ALDH) compared with traditional Daqu (198.6 nmol/h/g and 0.9 U/g), improving the content of aromatic compounds with an increase of 185.57 %. These results revealed the mechanisms of functional Daqu in aromatic compounds production, thus contributing to improve Baijiu quality.

{"title":"Decoding the synergistic mechanisms of functional microbial agents on the microecology and metabolic function in medium-high temperature Daqu starter for enhancing aromatic flavor","authors":"Min Zhu , Zhao Deng , Mingyao Wang , Yu Tie , Wenxue Zhang , Zhengyun Wu , Zhengfu Pan , Guorong Luo , Renfu Wu , Jianliang Qin , Katsuya Gomi","doi":"10.1016/j.fochx.2025.102304","DOIUrl":"10.1016/j.fochx.2025.102304","url":null,"abstract":"<div><div>Utilizing functional <em>Daqu</em> has emerged as an effective strategy to enhance aromatic compounds in Chinese Baijiu. However, research on how functional microbial agents enhance aromatics-producing enzymes and maintain community homeostasis in functional <em>Daqu</em> remains limited. Herein, we reveal the mechanisms of functional microbial agents for enhancing aromatic compounds through reducing interspecies interactions and simplifying the ecological network to drive the aggregated distribution of lactic acid bacteria, and inducing a localized microecology comprised of <em>Aspergillus</em>, <em>Pichia</em>, <em>Millerozyma</em>, <em>Pseudomonas</em>, <em>Paenibacillus</em>, and <em>Rhizomucor</em>, effectively boosting the expression of key enzymes for aromatic synthesis. Functional microbial agents significantly enhance the key enzyme activities (515.9 nmol/h/g and 6.1 U/g for PrAO and ALDH) compared with traditional <em>Daqu</em> (198.6 nmol/h/g and 0.9 U/g), improving the content of aromatic compounds with an increase of 185.57 %. These results revealed the mechanisms of functional <em>Daqu</em> in aromatic compounds production, thus contributing to improve <em>Baijiu</em> quality.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102304"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143473987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2025-02-01 DOI: 10.1016/j.fochx.2025.102299

De Zhou , Yunfei Hu , Xi He , Lijuan Du , Lian Bao , Ming Zhao , Jinliang Shao , Qingyan Tang

With the continuous expansion of the organic tea industry, distinguishing the authenticity of organic tea is crucial to maintain the market's stability. Thus, organic and conventional planting teas (green teas) of Dajianshan were selected as the objects in this study. The components (water extract, polyphenols, mineral element, etc.) were compared by high-performance liquid chromatography, inductively coupled plasma spectrometry, and mass spectrometry. The main difference substances were screened by multivariate statistical analysis methods (PCA, OPLS-DA, and LDA). Results showed significant differences in 37 of 51 components (P < 0.05). Statistical analysis showed 15 components (including amino acids, mineral elements, and catechins, VIP >1) that can be used as the characteristic differences between organic and conventional planting teas. The accuracy of the identification reached 93.9 %, providing a reference for the quality evaluation and identification of organic and conventional planting teas.

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全部化学•材料生命科学医学物理工程技术环境•农林材料科学地球科学法学管理学化学环境科学与生态学计算机科学教育学经济学农林科学人文科学生物学数学物理与天体物理心理学综合性期刊其他工业工程理学历史学农学文学信息工程

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