Food Chemistry: X最新文献_第3页

Freezing dynamics of dough under molecular hydrogen-fumigation assisted immersion: quality and structural responses to freezing and thawing cycles 分子氢熏蒸辅助浸泡下面团的冷冻动力学：质量和结构对冷冻和解冻循环的响应

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-01 DOI: 10.1016/j.fochx.2025.103055

Yao-Mian Chen , Xiao-Mei Wu , Xin-xin Pang , Jun-Feng Liang , Jia-Ying Li , Lan Liao , Xin-An Zeng

{"title":"Freezing dynamics of dough under molecular hydrogen-fumigation assisted immersion: quality and structural responses to freezing and thawing cycles","authors":"Yao-Mian Chen , Xiao-Mei Wu , Xin-xin Pang , Jun-Feng Liang , Jia-Ying Li , Lan Liao , Xin-An Zeng","doi":"10.1016/j.fochx.2025.103055","DOIUrl":"10.1016/j.fochx.2025.103055","url":null,"abstract":"<div><div>The effects of hydrogen fumigation-assisted −25 °C immersion freezing (HFIF) on the freezing process of frozen dough (FD) and quality attributes throughout freeze-thaw cycles were elucidated in this study. Results showed that HFIF significantly increased the phase transition rate to 1.82 times and 2.18 times that of −25 °C immersion freezing (IF) and −80 °C quick freezing (QF), respectively. LF-NMR and MRI analyses indicated that HFIF accelerated phase transition and overall freezing rate. HFIF minimized the freezing-induced morphological damage of FD and retained superior mechanical properties. It also prevented gluten disulfide bond cleavage (39.61 % and 14.20 % higher than in IF and QF, respectively) while curtailing gluten macromolecule depolymerization and increasing α-helix content by 14.53 % and 14.05 % relative to IF and QF (<em>p < 0.05</em>) after four cycles. These findings suggested molecular hydrogen as an innovative freezing accelerator and frostbite protector to mitigate freeze-thaw damage.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103055"},"PeriodicalIF":8.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The insight into instability mechanism of Jiangxiangxing Baijiu fermentation and the key functional regulation of Schizosaccharomyces pombe 江香星白酒发酵不稳定机理及裂糖酵母菌关键功能调控的研究

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-01 DOI: 10.1016/j.fochx.2025.103085

Gailing Shi , Pei Yan , Shiming Shen , Ping Tang , Peng Chen , Lijing Sun , Shuang Xing , Chao Fang , Changwen Li , Liangcai Lin , Cuiying Zhang

{"title":"The insight into instability mechanism of Jiangxiangxing Baijiu fermentation and the key functional regulation of Schizosaccharomyces pombe","authors":"Gailing Shi , Pei Yan , Shiming Shen , Ping Tang , Peng Chen , Lijing Sun , Shuang Xing , Chao Fang , Changwen Li , Liangcai Lin , Cuiying Zhang","doi":"10.1016/j.fochx.2025.103085","DOIUrl":"10.1016/j.fochx.2025.103085","url":null,"abstract":"<div><div>Jiangxiangxing <em>Baijiu</em> (JXXB) suffers from quality instability due to its complex spontaneous fermentation. This study compared fermented grains from excellent (Group-E) and normal (Group-N) workshops, identifying 28 volatiles as distinguished substances for quality. The core functional species were revealed by integrated meta-genomic and meta-transcriptomic sequencing analysis. Moreover, <em>Schizosaccharomyces pombe</em> and <em>Acetilactobacillus jinshanensis</em> were demonstrated as key functional contributors, while only <em>Schi. pombe</em> was highlighted active participation in both heap fermentation and pit fermentation. Notably, the proportions and doses of the functional yeasts, particularly <em>Schi. pombe</em>, were higher in Group-E, resulting in the higher quality. Furthermore, the industrial-scale bioaugmentation with <em>Schi. pombe</em> enhanced substrate utilization, elevated the production of flavor substances by 13.61 %, and improved the yield and excellent-quality proportion of base <em>Baijiu</em> by 32.18 % and 37.16 %, respectively. This study provided insights into the quality instability mechanism of JXXB, and fostered a foundation for ensuring consistent quality in solid-state fermentation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103085"},"PeriodicalIF":8.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In-depth analysis of the characteristics of volatile organic compounds in wines: a systematic study integrating intelligent sensory and metabolomics techniques with chemometrics and machine learning models 深入分析葡萄酒中挥发性有机化合物的特征：将智能感官和代谢组学技术与化学计量学和机器学习模型相结合的系统研究

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-01 DOI: 10.1016/j.fochx.2025.103082

Rui Xie , Jiawen Liu , Yutao Li , Yong Chen , Tian Shen , Meilong Xu , Yanlun Ju , Yulin Fang , Zhenwen Zhang

{"title":"In-depth analysis of the characteristics of volatile organic compounds in wines: a systematic study integrating intelligent sensory and metabolomics techniques with chemometrics and machine learning models","authors":"Rui Xie , Jiawen Liu , Yutao Li , Yong Chen , Tian Shen , Meilong Xu , Yanlun Ju , Yulin Fang , Zhenwen Zhang","doi":"10.1016/j.fochx.2025.103082","DOIUrl":"10.1016/j.fochx.2025.103082","url":null,"abstract":"<div><div>The volatile organic compounds (VOCs) in wines of ‘Dornfelder’ (DF), ‘Petit Verdot’ (PV), ‘Pinot Noir’ (PN), ‘Sangiovese’ (SV) and ‘Malbec’ (MB) were analyzed using an E-nose, HS-SPME-GC–MS and HS-GC-IMS. A total of 94 VOCs were identified by two techniques. Specifically, HS-SPME-GC–MS identified 70 compounds (alcohols' concentration accounting for 52.56%–68.75 %), and HS-GC-IMS identified 36 compounds (esters' concentration accounting for 35.58 %–42.05 %), with 12 compounds were identified by both methods. 15 key differential VOCs identified through chemometrics and machine learning analysis. Additionally, correlation analysis of E-nose sensor responses with key differential VOCs indicated that W2S, W2W, and W5S may be more suitable for predicting levels of 2-methylbutyl acetate, 3-methyl-butanoic acid, and isoamyl acetate, which can thus help to quickly identify PV wine. These results help to understand the flavor differences between different varieties of wines and provide a theoretical basis for wine flavor differentiation, quality control and product development.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103082"},"PeriodicalIF":8.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Interaction between hyaluronic acid and phospholipid bilayer and its influence on stability and bioavailability of luteolin-loaded liposomes 透明质酸与磷脂双分子层的相互作用及其对木犀草素脂质体稳定性和生物利用度的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-01 DOI: 10.1016/j.fochx.2025.103116

Le Cheng , Ming Zhang , Lin Dong , Yifei Wang , Jianguo Dong , Fang Wu , Chenyan Zheng , Yumeng Ma , Zihan Wang , Ran Wang , Yixuan Li , Bing Fang

{"title":"Interaction between hyaluronic acid and phospholipid bilayer and its influence on stability and bioavailability of luteolin-loaded liposomes","authors":"Le Cheng , Ming Zhang , Lin Dong , Yifei Wang , Jianguo Dong , Fang Wu , Chenyan Zheng , Yumeng Ma , Zihan Wang , Ran Wang , Yixuan Li , Bing Fang","doi":"10.1016/j.fochx.2025.103116","DOIUrl":"10.1016/j.fochx.2025.103116","url":null,"abstract":"<div><div>The poor solubility of luteolin limits its food applications, and while liposomes offer a potential delivery solution, their phospholipid bilayer membranes are unstable. To overcome these dual challenges, this study developed hyaluronic acid (HA)-coated luteolin liposomes (HA-LUT-lips). HA-LUT-lips exhibited a core-shell structure, high encapsulation efficiency, and good dispersibility. Fourier transform infrared spectroscopy (FTIR) confirmed HA interacted with liposomes via hydrogen bonds, while Raman spectroscopy (RS) showed HA reduced membrane fluidity and enhanced lipid lateral packing. Thermogravimetric (TG) analysis and differential scanning calorimetry (DSC) revealed that HA-LUT-lips were more thermally stable than LUT-lips. HA coating also enhanced ionic strength and storage stability, slowing luteolin release during simulated digestion. HA coating can resist the oxidation of liposomes and delay the leakage of luteolin. These findings suggest HA-coated liposomes were a promising delivery system for luteolin in functional foods and nutritional enhancers.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103116"},"PeriodicalIF":8.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unraveling flavor formation in Jiuqu: Source pathways, influencing factors, and regulatory strategies 酒曲风味的形成：来源途径、影响因素及调控策略

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-01 DOI: 10.1016/j.fochx.2025.103009

Shiming Shen , Boyuan Hu , Jia Zheng , Shuang Xing , Gailing Shi , Boqin Zhang , Liangcai Lin , Cuiying Zhang

{"title":"Unraveling flavor formation in Jiuqu: Source pathways, influencing factors, and regulatory strategies","authors":"Shiming Shen , Boyuan Hu , Jia Zheng , Shuang Xing , Gailing Shi , Boqin Zhang , Liangcai Lin , Cuiying Zhang","doi":"10.1016/j.fochx.2025.103009","DOIUrl":"10.1016/j.fochx.2025.103009","url":null,"abstract":"<div><div><em>Jiuqu</em> serves as the traditional fermentation starter for Chinese alcoholic beverages, primarily consisting of <em>Daqu</em>, <em>Xiaoqu</em>, and <em>Fuqu</em>. Its diverse flavor characteristics stem from variations in production techniques, raw materials, and environmental conditions. As the key source of flavor compounds in alcoholic beverages, <em>Jiuqu</em> fundamentally determines product quality. However, while the inherent open fermentation process generates flavor complexity, it simultaneously poses significant quality control challenges. To enhance alcoholic product quality and flavor stability, investigation of <em>Jiuqu</em>'s major flavor compounds, their formation pathways, influencing factors, and control strategies is essential. This review summarizes key flavor components across major <em>Jiuqu</em> varieties, identifies their primary source pathways, analyzes critical factors affecting flavor formation, and provides effective flavor regulation approaches. This review establishes a foundation for developing robust quality control measures to ensure consistency in <em>Jiuqu</em> production and improves traditional alcoholic beverage quality, while also providing guidelines for researchers exploring flavor regulatory mechanisms in other fermented foods.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103009"},"PeriodicalIF":8.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative metabolomic profiling using untargeted UHPLC–HRMS and GC–MS reveals thermal-induced chemical changes in dried turmeric 利用非靶向UHPLC-HRMS和GC-MS比较代谢组学分析揭示了干燥姜黄中热诱导的化学变化

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-01 DOI: 10.1016/j.fochx.2025.103104

Choong-In Yun , Ga-Yeong Lee , Young-Jun Kim , JaeHwan Lee

{"title":"Comparative metabolomic profiling using untargeted UHPLC–HRMS and GC–MS reveals thermal-induced chemical changes in dried turmeric","authors":"Choong-In Yun , Ga-Yeong Lee , Young-Jun Kim , JaeHwan Lee","doi":"10.1016/j.fochx.2025.103104","DOIUrl":"10.1016/j.fochx.2025.103104","url":null,"abstract":"<div><div>This study examined the effects of heat treatment on the bioactive compound profiles of of dried <em>Curcuma longa</em> cultivated in different regions. Korean-cultivated <em>C. longa</em> (ulgeum) is typically grown as a tuberous root, whereas Indian-cultivated <em>C. longa</em> (turmeric) develops as a rhizome, reflecting differences in cultivation practices and environmental conditions. Through untargeted metabolite profiling using UHPLC–HRMS and GC–MS, the research identified major changes in the metabolome after thermal processing, including the formation of bioactive compounds associated with the degradation of curcuminoids and turmerones. Multivariate statistical analyses including PCA and ANOVA, and heatmap cluster analysis demonstrated distinct metabolic responses between the <em>C. longa</em> varieties. Notable heat-induced metabolites, including vanillin, dehydrozingerone, α-methylcinnamic acid, and β-elemenone, were identified. These findings indicate that heat treatment not only impacts the stability of bioactive compounds but also improves the potential of heat-treated <em>C. longa</em> in food and functional food applications by generating highly bioactive metabolites.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103104"},"PeriodicalIF":8.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of oat lipid-starch complexation on starch structure, freeze-thaw stability and pasting characteristics under Ultra-high pressure treatment 超高压处理下燕麦脂质-淀粉络合对淀粉结构、冻融稳定性和糊化特性的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-01 DOI: 10.1016/j.fochx.2025.103050

Jingyu Xie, Minjun Sun, Rui Huo, Ying Miao, Yangyang Chen, Meili Zhang

{"title":"Effects of oat lipid-starch complexation on starch structure, freeze-thaw stability and pasting characteristics under Ultra-high pressure treatment","authors":"Jingyu Xie, Minjun Sun, Rui Huo, Ying Miao, Yangyang Chen, Meili Zhang","doi":"10.1016/j.fochx.2025.103050","DOIUrl":"10.1016/j.fochx.2025.103050","url":null,"abstract":"<div><div>Ultra-high pressure (UHP) is an emerging green non-thermal technology that can modify macromolecules like starch, altering its structure and properties. Using oat starch as the raw material and adding 0–15 % oat lipids, starch-lipid complexes were prepared by treatment at 0–500 MPa. This study investigated how UHP-induced complexation between oat lipids and starch affects the microstructure and physicochemical properties of oat starch. The results showed that at 400–500 MPa, lipids promote the formation of starch granules into network-like aggregates or large clusters, reducing relative crystallinity and short-range molecular order. The crystal structure type transitions from type A to type V, while increasing the double helix structure of starch molecules. These structural changes significantly influenced the gel texture properties of starch, enhancing its thermal stability and freeze-thaw stability. Furthermore, the formation of oat starch-lipid complexes via hydrogen bonding under UHP treatment delayed the gelatinization of oat starch and inhibited its retrogradation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103050"},"PeriodicalIF":8.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and characterization of egg white protein-pullulan-pomegranate peel polyphenol composite films for berry fruits preservation 蛋清蛋白-普鲁兰-石榴皮多酚复合保鲜膜的研制与表征

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-10-01 DOI: 10.1016/j.fochx.2025.103081

Longjiao Yu , Huaicheng Yu , Siqi Liu , Xincheng Meng , Jianrong Yang , Yuemeng Wang , Xin Li

{"title":"Development and characterization of egg white protein-pullulan-pomegranate peel polyphenol composite films for berry fruits preservation","authors":"Longjiao Yu , Huaicheng Yu , Siqi Liu , Xincheng Meng , Jianrong Yang , Yuemeng Wang , Xin Li","doi":"10.1016/j.fochx.2025.103081","DOIUrl":"10.1016/j.fochx.2025.103081","url":null,"abstract":"<div><div>This study developed innovative egg white protein (EWP)-pullulan (Pu) composite films functionalized with pomegranate peel polyphenols (PPP) for sustainable active food packaging applications. A comprehensive evaluation was conducted on their physicochemical and microstructural properties. Incorporation of PPP markedly improved the films' functional properties, reducing swelling capacity and opacity while substantially enhancing mechanical strength. Microstructural analysis revealed a concentration-dependent enhancement in film compactness, with uniform PPP dispersion observed via SEM. The composite films exhibited significant antibacterial efficacy against the common foodborne pathogens <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. Fruit preservation trials confirmed that the composite films significantly outperformed PVC films in suppressing decay incidence and maintaining titratable acidity levels, highlighting the dual advantage of EWP-Pu-PPP films, including providing multifunctional food protection and promoting environmental sustainability. This research presents a promising strategy for designing high-performance, eco-friendly packaging materials that concurrently address both food spoilage mitigation and waste valorization.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103081"},"PeriodicalIF":8.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structural characterization, functional properties, bioactivity and oral absorption characterstics of Oudemansiella raphanipies polysaccharides raphanipies Oudemansiella多糖的结构表征、功能特性、生物活性和口服吸收特性

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-24 DOI: 10.1016/j.fochx.2025.103076

Jingbo Zhang , Yajing Bai , Kunpeng Lu , Ying Sun , Junyi Li , ZhuqianWang , Chengguang He , Lili Guan

{"title":"Structural characterization, functional properties, bioactivity and oral absorption characterstics of Oudemansiella raphanipies polysaccharides","authors":"Jingbo Zhang , Yajing Bai , Kunpeng Lu , Ying Sun , Junyi Li , ZhuqianWang , Chengguang He , Lili Guan","doi":"10.1016/j.fochx.2025.103076","DOIUrl":"10.1016/j.fochx.2025.103076","url":null,"abstract":"<div><div>The medicinal fungus <em>Oudemansiella raphanipies</em> (<em>O. raphanipies</em>) attracts significant interest for its broad-spectrum bioactivities, with its polysaccharide demonstrating particularly notable pharmacological properties. This study systematically investigated the extraction, physicochemical properties, structural, functional traits, biological activities, and oral absorption of <em>O. raphanipies</em> polysaccharide. Response surface methodology optimized the extraction condition of <em>O. raphanipie</em> polysaccharides by UAE method, achieving a yield of 210.35 ± 0.20 mg/g (55 °C, 90 min, 250 W, 1: 60 g/mL). The purified <em>O. raphanipie</em> polysaccharide (UAE-ORP) (568.57 kDa), an α-pyranose mainly composed of glucose (35.48%) and galactose (28.51%), showed high thermal stability (322 °C). In addition, UAE-ORP showed interesting water retention capacity and oil retention capacity, and good foaming and emulsion properties. UAE-ORP demonstrated potent antioxidant activity, with DPPH scavenging rate reaching 90.43% and hydroxyl radical scavenging rate at 57.13%, significant inhibition of BSA denaturation (97.49%) and NO secretion, and potential prebiotic effects. UAE-ORP was significantly distributed in the gastrointestinal tract based on NIR imaging result, retaining in intestines for 24 h, indicating its potential as a prebiotic agent. Thus, UAE-ORP is a promising functional food additive with integrated advantages.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103076"},"PeriodicalIF":8.2,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Metabolic insights into the enhanced umami and sweetness of small-leaf yellow tea from albino cultivars 白化品种小叶黄茶增强鲜味和甜度的代谢研究

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-24 DOI: 10.1016/j.fochx.2025.103074

Faxin Li , Silin Zheng , Houman Shi , Lizhong Tang , Jinlin Bian , Jiliang Zhang , Xiao Du , Yueling Zhao

{"title":"Metabolic insights into the enhanced umami and sweetness of small-leaf yellow tea from albino cultivars","authors":"Faxin Li , Silin Zheng , Houman Shi , Lizhong Tang , Jinlin Bian , Jiliang Zhang , Xiao Du , Yueling Zhao","doi":"10.1016/j.fochx.2025.103074","DOIUrl":"10.1016/j.fochx.2025.103074","url":null,"abstract":"<div><div>Albino cultivars are well suited for producing small-leaf yellow tea because of their unique leaf colour and taste. This study aimed to uncover the chemical basis for the fresh sweet taste and low bitterness/astringency of albino cultivars through metabolomics. We identified 20 core taste compounds, namely 13 flavonoids, 5 amino acids (AAs), and 2 catechins. Compared with the control ‘Fudingdabaicha’, ‘Naibai’ contained a higher number of umami AAs (theanine: 45.84 mg/g; glutamic acid: 10.27 mg/g) and lower catechin levels. Quantitative descriptive analysis showed that albino cultivars exhibited stronger umami and sweetness but reduced bitterness and astringency, suggesting that umami compounds can mitigate the perception of bitterness and astringency. Weighted gene co-expression network analysis indicated that AAs are associated with umami taste, whereas flavonoids, catechins, and caffeine influence bitterness and astringency. These findings support the conclusion that the combination of elevated AA levels and reduced catechin levels is the primary driver of the fresh sweet taste of albino cultivars.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103074"},"PeriodicalIF":8.2,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0