Food Chemistry: X最新文献

Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration 改良气氛包装贮藏条件下西藏猪肉水态和蛋白质特性的评价氧气浓度的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-12 DOI: 10.1016/j.fochx.2024.101825

{"title":"Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration","authors":"","doi":"10.1016/j.fochx.2024.101825","DOIUrl":"10.1016/j.fochx.2024.101825","url":null,"abstract":"<div><p>To explore the changes in water status and protein characteristics of Tibetan pork (TP) under modified atmosphere packaging (MAP) with different oxygen concentrations compared to Duroc×Landrace×Yorkshire pork (DLY), the water holding capacity (WHC), water distribution, protein oxidation, and conformation of both types were determined. Results indicate that under MAP, TP pork and DLY pork exhibited higher water retention and lower protein oxidation compared to air packaging. However, with increased oxygen concentration in the MAP, protein oxidation intensified, leading to reduced WHC in the pork. Compared to DLY pork, TP pork in different packaging conditions maintained the integrity of protein secondary and tertiary structures, reducing protein cross-linking aggregation. The lower content of <em>P</em><sub><em>3</em></sub> in the two-dimensional relaxation spectra, shorter <em>T</em><sub><em>1</em></sub> and <em>T</em><sub><em>2</em></sub> relaxation times, and higher proton density suggest better water retention properties in Tibetan pork. These findings support the development of long-distance preservation and transportation technologies for TP pork.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007132/pdfft?md5=1f7c53c20b0e02e751e4f1347655aad8&pid=1-s2.0-S2590157524007132-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142230727","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

Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation 通过感官引导分离法研究热加工对阿特莫亚（Annona cherimola × Annona squamosa）中苦味物质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-11 DOI: 10.1016/j.fochx.2024.101817

{"title":"Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation","authors":"","doi":"10.1016/j.fochx.2024.101817","DOIUrl":"10.1016/j.fochx.2024.101817","url":null,"abstract":"<div><p>Atemoya (<em>Annona cherimola × Annona squamosa</em>) is a specialty crop in Taiwan. Thermal treatment induces bitterness, complicating seasonal production adjustments and surplus reduction. In this research, sensory-guided separation, metabolomics, and orthogonal partial least squares discrimination analysis (OPLS-DA) are used for identifying the bitterness in atemoya which originates from catechins, epicatechin trimers, and proanthocyanidins. Different thermal treatments (65 °C, 75 °C, and 85 °C) revealed that the glucose and fructose contents in atemoya significantly decreased, while total phenols, flavonoids, and tannins significantly increased. The concentration of 5-hydroxymethylfurfural (5-HMF) increased from 23.16 ng/g in untreated samples to 400.71 ng/g (AP-65), 1208.59 ng/g (AP-75), and 2838.51 ng/g (AP-85). However, these levels are below the 5-HMF bitterness threshold of 3780 ng/g. Combining mass spectrometry analysis with sensory evaluation, OPLS-DA revealed that atemoya treated at 65 °C, 75 °C, and 85 °C exhibited significant bitterness, with the main bitter components being proanthocyanidin dimers and trimers.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007053/pdfft?md5=c82745e58f3553fb706e34608c784520&pid=1-s2.0-S2590157524007053-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142230728","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

Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion 无色素大米、红米和黑米中的多酚及其抗氧化活性在体外消化过程中的变化

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-10 DOI: 10.1016/j.fochx.2024.101821

{"title":"Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion","authors":"","doi":"10.1016/j.fochx.2024.101821","DOIUrl":"10.1016/j.fochx.2024.101821","url":null,"abstract":"<div><p>Polyphenols, a major bioactive constituent in rice grain, require processing and digestion before being absorbed by human body. Free and bound phenolics, flavonoids and their antioxidant activities in non-pigmented, red and black rice after cooking and INFOGEST digestions of oral, gastric and intestinal phases were investigated. It showed that cooking caused great losses of polyphenols and antioxidant activity. Free ferulic, isoferulic and <em>p</em>-coumaric acid in most rice were highest at intestinal phase (<em>p</em> < 0.05). Bound ferulic acid in three colored rice, bound <em>p</em>-coumaric acid in black rice and catechin in red rice were higher at oral and/or gastric phase. After cooking, total flavonoids of non-pigmented and pigmented rice were highest at intestinal and gastric phase, respectively. Cyanidin-<em>3</em>-<em>O</em>-glucoside, peonidin-<em>3</em>-<em>O</em>-glucoside and quercetin peaked at intestinal phase in black rice. It suggested that black rice has a greater potential to be used in meal balance and functional product development.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007090/pdfft?md5=0f7e89617b37e3dcf438bd65bac5da96&pid=1-s2.0-S2590157524007090-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142173373","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

Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements 用百里香（Thymeus vulgaris L.）和牛至（Origanum vulgare L.）叶绿色富集摩洛哥坚果油（Argania spinosa L.）：评估质量和稳定性的改善

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-07 DOI: 10.1016/j.fochx.2024.101818

{"title":"Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements","authors":"","doi":"10.1016/j.fochx.2024.101818","DOIUrl":"10.1016/j.fochx.2024.101818","url":null,"abstract":"<div><p>This study aimed to assess the impact of enriching argan oil (AO) (<em>Argania spinosa</em> L.) using the maceration technique with thyme (<em>Thymus vulgaris</em> L.) and oregano (<em>Origanum vulgare</em> L.) leaves (TL and OL) at two proportions (5 and 10%). The oxidative stability of the control and enriched oils was examined under accelerated conditions at a temperature of 60 °C for 120 days (4 months). Quality indices (Free fatty acids (FFA), peroxide value (PV), <em>p</em>-anisidine value (<em>p</em>-AV), ultraviolet absoptions (K232 and K270), Rancimat test, fatty acids composition, sensory attributes, simple phenolic contents (SPC) and antioxidant activity (DPPH•) were determined. As a simple, inexpensive and green method, enrichment by maceration yielded advantageous results. Compared to the control (68.05 ± 1.10 mg GAE/kg), the SPC significantly increased in enriched oils reaching notably 250.9 ± 9.1 mg GAE/kg when adding 10% of TL. Also, the enriched oil samples showed the lowest PV, <em>p</em>-AV and ultraviolet absorptions compared with the control. However, no noticeable changes were reported in fatty acids composition and iodine value. In terms of sensory attributes, enrichment by maceration masked the rancid odour caused by oxidation. These scientific discoveries inherently yield economic advantages by enabling the diversification of product offerings, simultaneously catering to a broader market seeking high-quality oils infused with herbs, including both AO and aromatic plants.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007065/pdfft?md5=f06b968457e4e65196c18cbd581a3b13&pid=1-s2.0-S2590157524007065-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163091","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

Pipette-tip kapok fiber-based solid-phase extraction/in-situ derivatization for the rapid and green analysis of furfural compounds 基于移液管吸头木棉花纤维的固相萃取/原位衍生技术，用于糠醛化合物的快速绿色分析

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-06 DOI: 10.1016/j.fochx.2024.101795

{"title":"Pipette-tip kapok fiber-based solid-phase extraction/in-situ derivatization for the rapid and green analysis of furfural compounds","authors":"","doi":"10.1016/j.fochx.2024.101795","DOIUrl":"10.1016/j.fochx.2024.101795","url":null,"abstract":"<div><p>Furfural compounds, including 5-hydroxymethylfurfural, furfural, and 5-methylfurfural, are common in foods and pose health risks. This study presents a pipette-tip solid-phase extraction with in-situ derivatization (PT-KF-SPE/ISD) method for rapid analysis of furfural compounds in various food matrices. Utilizing natural kapok fiber as an efficient adsorbent, this method integrates extraction and derivatization into a single step via a simple pull-push operation. Derivatization with 2,4-dinitrophenylhydrazine increases the hydrophobicity and ultraviolet absorption of furfural compounds, enabling sensitive liquid chromatography-ultraviolet detection. The method shows good linearity, sensitivity, and reproducibility, with limits of detection in ranges of 3.9–6.0 ng/mL. Real sample analysis confirms its applicability in detecting furfural compounds in beverages and herbal products, offering a reliable and eco-friendly solution for food safety and quality control. Five greenness assessment metrics demonstrate the method's excellent environmental friendliness. This approach highlights the advantages of combining natural adsorbents with in-situ derivatization for efficient food analysis.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006837/pdfft?md5=847063c009ff8f1a77c2552ca23f1c62&pid=1-s2.0-S2590157524006837-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142167425","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

Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber 改性方法对黄瓜膳食纤维的结构特征和功能特性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-05 DOI: 10.1016/j.fochx.2024.101808

{"title":"Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber","authors":"","doi":"10.1016/j.fochx.2024.101808","DOIUrl":"10.1016/j.fochx.2024.101808","url":null,"abstract":"<div><p>Cucumbers produce by-products such as cucumber pomace during processing and most of them are discarded without being utilized. To effectively utilize the waste, cucumber pomace is used to extract both insoluble and soluble dietary fibers (DFs) using compound enzyme method (ME), High pressure processing assisted ME (HPP-ME), and dynamic high-pressure microfluidization-assisted ME (DHPM-ME). The results showed that DHPM-ME improved the extraction rate of soluble DFs most effectively, increasing it from 1.74 % to 4.08 %. The modified DFs exhibited enhanced hydration properties and functional properties after HPP-ME- and DHPM-ME-mediated auxiliary treatment. Additionally, the modified DFs exhibited improved thermal stability, increased absorption peaks in the infrared spectra, decreased crystallinity, improved glucose and cholesterol adsorption ability, and delayed glucose adsorption. The cucumber pomace-derived modified DFs can be used as a functional food additive in bakery, meat, dairy products, and beverages, and their effective use can further enhance the economic benefits.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006965/pdfft?md5=40dcc9d78a09b2a42ec8d05d6e05c59d&pid=1-s2.0-S2590157524006965-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163090","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

Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species 五种常见葫芦科植物种子油的化学成分和挥发性特征比较研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-04 DOI: 10.1016/j.fochx.2024.101816

{"title":"Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species","authors":"","doi":"10.1016/j.fochx.2024.101816","DOIUrl":"10.1016/j.fochx.2024.101816","url":null,"abstract":"<div><p>The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil (BGSO) were comparatively explored for the first time. All oils complied with standards for physicochemical properties and BGSO had the highest phenolic content. Their mineral levels varied significantly. The fatty acid composition of WGSO, WSO, PSO, and CSO was similar, predominantly linoleic acid. Whereas BGSO exhibited a distinct fatty acid profile with 55.38 % α-eleostearic acid. All samples were rich in tocopherols and squalene, with WSO having the highest total tocopherol content and PSO having the highest squalene content. HS-GC–IMS and HS-SPME-GC–MS detected 118 and 67 VOCs, respectively, primarily consisting of aliphatic aldehydes, alcohols, esters, and ketones. Principal component analysis confirmed that BGSO had the most distinctive volatile characteristics, while the other four seed oils shared similar VOC profiles.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007041/pdfft?md5=7459b918d0f3299f588141a59762ccd8&pid=1-s2.0-S2590157524007041-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163086","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

Innovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization 创新技术集成：用于直链淀粉含量和质量表征的电子舌、近红外谷物测试仪和机器视觉方法

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-04 DOI: 10.1016/j.fochx.2024.101805

{"title":"Innovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization","authors":"","doi":"10.1016/j.fochx.2024.101805","DOIUrl":"10.1016/j.fochx.2024.101805","url":null,"abstract":"<div><p><em>E</em>-tongue, machine vision and NIR systems were used to standardize the quality measurements in twenty rice genotypes grown in Highland Himalayan regions of Kashmir, in order to overcome the constraints of manual measurements. <em>IRCTN-312</em> showed highest amylose content of 20.74 % and 20.70 % using iodometric method and NIR tester, which was validated by the highest norm value of 34.158 by <em>E</em>-tongue. From these results, genotypes such as <em>GSR-43, GS-103, GSR-23B, GSR-60, SR-4, GSR-46, Koshihikari, GSR-64, GSR-32, GSR-49, GSR-4, GSR-42, GS-459, SKUA-494 and SKUA-540</em> were classified as low amylose and <em>C-3, K-332, M4–22 and IRCTN-312</em> were classified as intermediate amylose in the present study. Lowest percentage of damaged grains and chalk ratio was found in <em>GSR-23B. SKUA-494</em> recorded highest L/W ratio using both the systems. Highest head rice yield and elongation ratio was found in <em>GSR-23B</em> and <em>SKUA-494</em> genotypes respectively. Highest lightness (L*) value was recorded for <em>Koshihikari</em> genotype.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S259015752400693X/pdfft?md5=d6055bde5d665beac38b57a152f937f1&pid=1-s2.0-S259015752400693X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148924","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

Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild) 揭开营养面纱：三个藜麦品种的蛋白质质量和抗营养因子综合分析

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-03 DOI: 10.1016/j.fochx.2024.101814

{"title":"Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild)","authors":"","doi":"10.1016/j.fochx.2024.101814","DOIUrl":"10.1016/j.fochx.2024.101814","url":null,"abstract":"<div><p>Quinoa (<em>Chenopodium quinoa</em>) is renowned for its high protein content and balanced amino acid profile. Despite promising protein characteristics, plant-based sources usually possess antinutritional factors (ANFs). This study aimed to analyze the nutritional and ANFs composition of three quinoa varieties (Black, Yellow, and Red), and assessed the protein quality. Among these varieties, Black quinoa showed the highest protein content (20.90 g/100 g) and total dietary fiber (TDF) (22.97 g/100 g). In contrast, Red quinoa exhibited the highest concentration of phenolic compounds (338.9 mg/100 g). The predominant ANFs identified included oxalates (ranging from 396.9 to 715.2 mg/100 g), saponins (83.27–96.82 g/100 g), and trypsin inhibitors (0.35–0.46 TUI/100 g). All three varieties showed similar <em>in vitro</em> protein digestibility (IVPD) (> 76.9 %), while Black quinoa exhibited the highest protein quality. In conclusion to ensure reduction of ANFs, processing methods are necessary in order to fully benefit from the high protein and nutritional value of quinoa.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007028/pdfft?md5=f07b080bb9123dfe5186f95f9e5cb3f3&pid=1-s2.0-S2590157524007028-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163084","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

Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis 通过代谢组学和相关性分析了解设施环境和室外种植樱桃（Prunus avium L.）的风味差异

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-03 DOI: 10.1016/j.fochx.2024.101802

{"title":"Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis","authors":"","doi":"10.1016/j.fochx.2024.101802","DOIUrl":"10.1016/j.fochx.2024.101802","url":null,"abstract":"<div><p>The flavor profiles of cherries cultivated in greenhouse and those grown in open fields show significant variations, however, the underlying flavor-contributing factors remain unidentified. Hence, a joint investigation with widely targeted metabolomics analysis, volatile fingerprint analysis, and descriptive sensory analysis for the Russia 8 and Tieton cherry cultivars was conducted using UPLC-MS/MS and GC × GC-TOFMS to clarify the flavor differences of open-air and greenhouse-grown cherries. The study found that open-air cultivation could lead to the accumulation of non-volatile flavor substances and prompted appearance of higher acidity, astringency, plum-like flavor, and fresh herb notes; most of differential metabolites were significantly positively correlated with astringency, plum-like flavor and bitterness. Through correlation analysis and path analysis, potential flavor components and key important pathways contributing to flavor disparities were provided, and light intensity, soil moisture content, temperature and humidity were inferred as the main factors affecting the flavor profiles of open-air and greenhouse-grown cherries.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006904/pdfft?md5=c4249d5b65ce25eaa27b18097d02bdad&pid=1-s2.0-S2590157524006904-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163087","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