Characterization of odorant profiles and aroma characterization of vine tea (Ampelopsis grossedentata) using molecular sensory-omics

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-22 DOI:10.1016/j.fochx.2025.103070

Xiao Hua Chen , Yin Ku Liang , Fei Yan , Dong Qu , Wei Huang , Yifan Zhang , Tian Wan , Lin Jie Xi , Ching Yuan Hu

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引用次数: 0

Abstract

The interest in vine tea and its extracts in the food industry has increased considerably due to its rich natural antioxidant dihydromyricetin and its non-toxic properties. Still, the strong herbal flavor makes it difficult for consumers to accept. This study aims to identify the odorant profile and aroma characterization of vine tea using molecular sensory-omics. The volatile compounds of vine tea were dominated by aldehydes, ketones and alcohols, and spathulenol and carotenoid-derived compounds were its critical characteristics. The aroma profile of vine tea was characterized by six aroma attributes, and twelve odorants were identified as the crucial contributors to them. Spathulenol played a vital role in the herbal aroma attribute. For aroma quality improvement, studies should focus on controlling the formation of compounds with herbal notes by aroma precursors, as well as eliminating the herbal note through process improvements. Our results provided experimental data for the implementation of these strategies.

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用分子感觉组学研究藤茶（Ampelopsis grossedentata）气味特征和香气特征

由于藤茶含有丰富的天然抗氧化剂二氢杨梅素及其无毒特性，食品工业对藤茶及其提取物的兴趣大大增加。然而，强烈的草药味让消费者难以接受。本研究旨在利用分子感觉组学技术对藤茶的气味特征和香气特性进行鉴定。藤茶的挥发性成分以醛类、酮类和醇类为主，其主要挥发性成分为spathulenol和类胡萝卜素。藤茶的香气特征由6个香气属性组成，并确定了12种重要的香气因子。Spathulenol在草药香气属性中起着至关重要的作用。改善香气品质的研究应侧重于通过香气前体控制具有草药气味的化合物的形成，以及通过工艺改进消除草药气味。我们的结果为这些策略的实施提供了实验数据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.