Junli Liu , Donghui Yang , Pengliang Li , Wei Zhao , Hongmin Li , Jingke Liu
{"title":"Exploring the flavor characteristics and key flavor-related metabolic pathways in sour congee of different foxtail millet varieties","authors":"Junli Liu , Donghui Yang , Pengliang Li , Wei Zhao , Hongmin Li , Jingke Liu","doi":"10.1016/j.jcs.2025.104236","DOIUrl":null,"url":null,"abstract":"<div><div>Sour congee is a traditional non-alcoholic fermented grain food in China; however, the flavor diversity in sour congee of different foxtail millet varieties and key flavor-related metabolic pathways have yet to be thoroughly evaluated. This study analyzed the physicochemical properties, taste components, and aroma compounds of six millet varieties used in sour congee production. Results showed that flavor differences arose from compound concentrations rather than types. Succinic and citric acids emerged as primary taste-active compounds (TAV >1), while 15 volatiles contributed aromas (OAV >1), mainly fruity, green, floral, and fatty notes. The aroma of glutinous varieties and japonica varieties can be visually distinguished by the odor ring charts. Further chemometric analysis revealed six signature aroma compounds that distinguish the different varieties of sour congee (OAV >1 and VIP >1), including phenylacetaldehyde, (<em>E</em>)-2-octen-1-ol, 1-octanol, hexanoic acid, ethyl butyrate, and 3-octanone. The reconstructed key flavor-related metabolic pathways elucidated that these key flavor compounds are primarily generated from pyruvate, fatty acids, and phenylalanine metabolism. In summary, this study highlighted flavor characteristic variations and potential mechanisms underlying flavor substance formation. It was found that JM-fermented congee was conducive to attaining a desirable balance of flavor and antioxidant benefits.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104236"},"PeriodicalIF":3.9000,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Cereal Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0733521025001353","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Sour congee is a traditional non-alcoholic fermented grain food in China; however, the flavor diversity in sour congee of different foxtail millet varieties and key flavor-related metabolic pathways have yet to be thoroughly evaluated. This study analyzed the physicochemical properties, taste components, and aroma compounds of six millet varieties used in sour congee production. Results showed that flavor differences arose from compound concentrations rather than types. Succinic and citric acids emerged as primary taste-active compounds (TAV >1), while 15 volatiles contributed aromas (OAV >1), mainly fruity, green, floral, and fatty notes. The aroma of glutinous varieties and japonica varieties can be visually distinguished by the odor ring charts. Further chemometric analysis revealed six signature aroma compounds that distinguish the different varieties of sour congee (OAV >1 and VIP >1), including phenylacetaldehyde, (E)-2-octen-1-ol, 1-octanol, hexanoic acid, ethyl butyrate, and 3-octanone. The reconstructed key flavor-related metabolic pathways elucidated that these key flavor compounds are primarily generated from pyruvate, fatty acids, and phenylalanine metabolism. In summary, this study highlighted flavor characteristic variations and potential mechanisms underlying flavor substance formation. It was found that JM-fermented congee was conducive to attaining a desirable balance of flavor and antioxidant benefits.
期刊介绍:
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.