Identification of characteristic flavor profiles and reheat-induced warmed-over flavor production of bone soup-stewed pickled Chinese cabbage.

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-10-06 eCollection Date: 2025-10-01 DOI:10.1016/j.fochx.2025.103124

Cairong Jin, Yali Zhou, Yuxian Wang, Honglin Jiang, Bin Li, Ce Liu, Yang Ji, Xu Si, Yanwei Zhang

{"title":"Identification of characteristic flavor profiles and reheat-induced warmed-over flavor production of bone soup-stewed pickled Chinese cabbage.","authors":"Cairong Jin, Yali Zhou, Yuxian Wang, Honglin Jiang, Bin Li, Ce Liu, Yang Ji, Xu Si, Yanwei Zhang","doi":"10.1016/j.fochx.2025.103124","DOIUrl":null,"url":null,"abstract":"This study aimed to identify the composition of characteristic flavor profile in bone soup-stewed pickled Chinese cabbage (BSS), focusing on the effect of reheating-induced lipid oxidation on the warmed-over flavor (WOF) production. Results revealed that Alanine (Ala) and Asparagine (Asn) were the key flavor amino acids (FAAs), and the percentage of C18:1n9c reached 47.9 %. Eight substances including Benzaldehyde (M), 1-octen-3-ol, and 2-heptanone (D), etc. were identified as the key volatile organic compounds (VOCs) in BSS. Furthermore, six substances including Benzaldehyde (D) and 2-n-pentyl-furan, etc. were found to be associated with WOF after reheating (BSS-R). TG (16:1_18:1_18:1) + NH4 and TG (16:0_18:2_18:3) + NH4 were identified as the main flavor-forming lipids. 104 differential lipids were screened (VIP > 2, P < 0.05), of which PC (16:0_20:5) + H and PC (38:7) + H, were the crucial precursors in WOF formation. This study provides a reference for the mechanism of nutritional quality and flavor formation during thermal processing.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"103124"},"PeriodicalIF":8.2000,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12538404/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2025.103124","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/10/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study aimed to identify the composition of characteristic flavor profile in bone soup-stewed pickled Chinese cabbage (BSS), focusing on the effect of reheating-induced lipid oxidation on the warmed-over flavor (WOF) production. Results revealed that Alanine (Ala) and Asparagine (Asn) were the key flavor amino acids (FAAs), and the percentage of C18:1n9c reached 47.9 %. Eight substances including Benzaldehyde (M), 1-octen-3-ol, and 2-heptanone (D), etc. were identified as the key volatile organic compounds (VOCs) in BSS. Furthermore, six substances including Benzaldehyde (D) and 2-n-pentyl-furan, etc. were found to be associated with WOF after reheating (BSS-R). TG (16:1_18:1_18:1) + NH4 and TG (16:0_18:2_18:3) + NH4 were identified as the main flavor-forming lipids. 104 differential lipids were screened (VIP > 2, P < 0.05), of which PC (16:0_20:5) + H and PC (38:7) + H, were the crucial precursors in WOF formation. This study provides a reference for the mechanism of nutritional quality and flavor formation during thermal processing.

查看原文本刊更多论文

骨汤炖酸菜风味特征特征的鉴定及再热诱导热过风味的产生。

本研究旨在确定骨汤炖酸菜（BSS）特征风味谱的组成，重点研究再加热诱导的脂质氧化对温过风味（WOF）产生的影响。结果表明，丙氨酸（Ala）和天冬酰胺（Asn）是主要风味氨基酸（FAAs），其中C18:1n9c占47.9%。苯甲醛(M)、1-辛烯-3-醇、2-庚酮(D)等8种物质被确定为BSS中的关键挥发性有机物（VOCs）。此外，还发现苯甲醛(D)和2-正戊基呋喃等6种物质与再加热后的WOF有关（BSS-R）。TG (16:1_18 . 1_18 . 1) + NH4和TG (16:0_18 . 2_18 . 3) + NH4是主要的成味脂质。筛选了104种不同的脂质(VIP bbb20， P

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.