Evaluation of flavor characteristics in Chinese wheat flour paste using electronic-nose, electronic-tongue, and headspace-gas chromatography-ion mobility spectrometry at different fermentation stages.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-15 DOI:10.1002/jsfa.14017

Ahmada Ahmada Kh, Si Mi, Hongshuang Tian, Xinjun Xu, Abdullah A A Abdo, Hamzah Aleryani, Xianghong Wang

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引用次数: 0

Abstract

Background: Wheat flour paste is a typical Chinese fermented food, valued for its distinct flavors and health benefits. However, evidence regarding volatile organic compounds (VOCs) in Chinese wheat flour paste is limited. This study aims to examine the effect of fermentation on the VOCs and their physicochemical properties. Chinese wheat flour paste fermented at different stages was characterized using headspace gas chromatography ion-mobility spectrometry (HS-GC-IMS) with an electronic nose (E-nose) and an electronic tongue (E-tongue).

Results: The results revealed that around 76 VOCs were found in Chinese wheat flour paste from all stages of fermentation. These included esters, alcohols, aldehydes, ketones, acids, furans, and pyrazines. The E-tongue and E-nose analyses also showed high responses for saltiness, umami, WIW, and W5S. The fermentation process changed the color of the wheat flour paste, and the taste, and smell parameters. Principal component analysis (PCA) showed that taste parameters were positively associated with the volatile flavor profile detected in wheat flour paste. Partial least squares discriminant analysis also identified 28 VOCs as distinct flavor metabolites across fermentation stages.

Conclusion: At the 'after ripening' (AR) and 'sterilization' (S) stages of wheat flour paste fermentation there were strong umami and salty flavors, with minimal sour and sweet notes in comparison with the other stages. These stages were characterized by elevated terpene concentrations, inorganic sulfides, and key flavor enhancers such as 2-hexanol and propyl sulfide. Headspace gas chromatography ion-mobility spectrometry and E-nose technologies are recommended for a more precise assessment of volatile changes during fermentation. The findings indicate that the 'sterilization' stage of wheat flour paste fermentation is optimal for achieving the required flavor profile. © 2024 Society of Chemical Industry.

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在不同发酵阶段使用电子鼻、电子舌和顶空气相色谱-离子迁移谱法评估中国小麦粉糊的风味特征。

背景介绍麦粉糊是一种典型的中式发酵食品，因其独特的风味和保健功效而备受青睐。然而，有关中国小麦粉糊中挥发性有机化合物（VOCs）的证据却很有限。本研究旨在探讨发酵对挥发性有机化合物及其理化性质的影响。采用顶空气相色谱-离子迁移谱（HS-GC-IMS）、电子鼻（E-nose）和电子舌（E-tongue）对不同阶段发酵的中国小麦粉糊进行了表征：结果表明，在中国小麦粉糊的各个发酵阶段都发现了约 76 种挥发性有机化合物。这些挥发性有机化合物包括酯类、醇类、醛类、酮类、酸类、呋喃类和吡嗪类。E-tongue 和 E-nose 分析也显示咸味、鲜味、WIW 和 W5S 的反应较高。发酵过程改变了小麦粉糊的颜色、味道和气味参数。主成分分析（PCA）显示，口味参数与小麦粉糊中检测到的挥发性风味呈正相关。偏最小二乘判别分析还确定了 28 种挥发性有机化合物是不同发酵阶段的独特风味代谢物：结论：与其他阶段相比，小麦粉糊发酵的 "后熟"（AR）和 "灭菌"（S）阶段有强烈的鲜味和咸味，酸味和甜味极少。这些阶段的特点是萜烯浓度、无机硫化物和主要增味剂（如 2-己醇和丙基硫醚）含量升高。建议采用顶空气相色谱离子迁移谱法和电子鼻技术，以更精确地评估发酵过程中的挥发性变化。研究结果表明，小麦粉糊发酵的 "灭菌 "阶段是实现所需风味的最佳阶段。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.