Volume 39,Issue 5,2023 Table of Contents

1 Regulatory Effects of Buckwheat Quercetin on Lipid Metabolism and Adipokines in Rats Receiving A High-fat Diet

XIE Linlin , CHI Xiaoxing , DONG Jiaping , YANG Qi , WANG Helin , LIU Shufan , ZHANG Dongjie

2023, 39(5):1-7. DOI: 10.13982/j.mfst.1673-9078.2023.5.0699

[Abstract](263) [HTML](1494) [PDF 1.49 M](668)

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To examine the effects of buckwheat quercetin on lipid metabolism and adipokines in rats receiving a high-fat diet, 54 SD rats were randomly divided into a control group; a model group; a positive group; and groups receiving low (50 mg/kg), moderate (100 mg/kg), and high (200 mg/kg) doses of buckwheat quercetin (QUE). Five weeks after establishing a hyperlipidemic rat model, buckwheat quercetin was administered to the rats as intervention. Serum and liver lipid levels as well as serum antioxidant and adipokine levels of rats in each group were measured, and histopathological sections of their livers were examined. Compared with those in the model group, serum and liver TC and TG levels were significantly reduced in groups receiving QUE; specifically, the high-dose QUE group experienced a 33.47% and 28.66% decrease in serum TC and TG levels, respectively, indicating significant differences compared with values in the model group (P<0.01). Moreover, the high-dose QUE group experienced a 12.3% decrease in chemerin levels, 19.83% decrease in CMKLR1 levels, 15.87% decrease in TLR4 levels, and 14.12% decrease in NF-κB levels; simultaneously, however, serum GSH-Px activity was increased by 33.87 U/mL, which was extremely significant (P<0.01), whereas serum CHE activity was decreased by 79.56 U/mL in the high-dose QUE group. Thus, buckwheat quercetin closely regulated dyslipidemia in rats receiving a high-fat diet, reduced the levels of chemerin and its receptors CMKLR1 and TLR4, inhibited the activation of the NF-κB pathway, suppressed the accumulation of cholesterol, and regulated the metabolism of lipids and levels of adipokines.

2 The Functional Dyspepsia-ameliorating Effect of Phyllanthus emblica L. Extract and Its Formulated Productss in Mice

DENG Xiwen , PENG Xin’an , LIN Qianru , HOU Tao , XU Lu , CAO Yong , HE Liping

2023, 39(5):8-13. DOI: 10.13982/j.mfst.1673-9078.2023.5.0028

[Abstract](190) [HTML](1465) [PDF 867.41 K](551)

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The ameliorating effects of Phyllanthus emblica L. extract and the five formulated products of Phyllanthus emblica L., hawthorn and poriacocos on functional dyspepsia were investigated to provide a theoretical basis for improving functional dyspepsia. A functional dyspepsia mice model was established, and mice were randomly divided into a modelgroup, control group, Phyllanthus emblica L. extract treated groups (low dose, medium dose and high dose), and five kinds of formulated product treated groups. Phyllanthus emblica L. extracts (low, medium and high dose) and Phyllanthus emblica L., hawthorn and poriacocos formulated productswere orally administered for three consecutive weeks. The results showed that, medium-dose (150 mg/kg) and high-dose (300 mg/kg) of Phyllanthus emblica L. extract and its formulated products could increase the body weight and feed intake of mice after modeling; the gastricemptying rate and small intestinal propulsion rate increased, i.e. by 45.16% and 58.43%, respectively, in the high-dose treatment group compared with the model group (P<0.05); The pepsin activity increased, i.e. by 39.33% in the medium-dose treatment group compared with the model group (P<0.01); the serum motilin and gastrin levels increased significantly, especially in the high-dose treatment group (increased by 149.89% and 86.06%, respectively, P<0.01);the active serum intestinal peptide level decreased, especially the effect of formulated product treatment group decreased significantly (by 34.12%; P<0.05). The ameliorating effect of Phyllanthus emblica L. extract and its formulated products against functional dyspepsia were confirmed in mice. The results of this study provide new ideas for the development of health products to promote gastrointestinal function and lay a foundation for subsequent product development.

3 Comparison of the Quality of Pelteobagrus fulvidraco Cultured Conventionally and by the Wetland-recirculating Water Pond Combination

LI Wenrong , AN Yueqi , TAO Ling , WEN Li , LIU Ru , LI Gu , XIONG Shanbai

2023, 39(5):14-24. DOI: 10.13982/j.mfst.1673-9078.2023.5.0566

[Abstract](159) [HTML](1474) [PDF 1.27 M](611)

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In order to compare the difference in the quality of Pelteobagrus fulvidraco cultured conventionally and by the wetland-recirculating water pond combination, the water quality of the aquaculture ponds was evaluatedin this study. Meanwhile, techniques such as ultra-performance liquid chromatography (UPLC) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the appearance and textural quality, nutritional quality and flavor quality of P. fulvidraco cultured in the wetland-recirculating water pond combined system and in conventional pond. The results indicated that the water in the wetland-recirculating water pond combined system was less polluted, the degree of eutrophication of the water body was suppressed, the empty shell rate, brightness and whiteness of the muscle of the P. fulvidraco cultured in combined system were much higher, and the muscle's cooking loss rate was significantly reduced, compared with those of the conventional group. The essential amino acid/ total amino acid ratio and essential amino acid/ non-essential amino acid ratio of the wetland group were 40.40% and 78.67%, correspondingly, and the amino acid composition of the muscle was more in line with the ideal protein pattern recommended by FAO/WTO. The contents of unsaturated fatty acids, Omega-3 fatty acids and Omega-6 fatty acids of the wetland group were 3.78, 2.64 and 3.25 times that of the traditional group, respectively. In the wetland group, the content of volatile odor substances with unpleasant odor slike oily odor also decreased, the total proportion of bitter and sour amino acids decreased, whilst the total proportion of umami and sweet amino acids increased, and the content of IMP with umami taste was 3.16 times that of the traditional group. Compared with the conventional group, the amounts of bitter HxR and Hx decreased by 17.00% and 17.57%, respectively. In summary, the P. fulvidraco cultivated in the wetland-recirculating water pond had a higher proportion of edible parts, whiter and brighter meat, a better nutritional composition of muscle, and a superior flavor quality. This study canprovide theoretical supportfor the improvement of the quality of P. fulvidraco and the promotion of the wetland-recirculating water pond combined culture mode.

4 Modification of the Catalytic Properties of β-cyclodextrin Glucosyltransferase through Error-prone PCR

ZHENG Wan , LIU Zhenyang , ZHENG Jinzhu , WU Guogan , WU Huawei

2023, 39(5):25-31. DOI: 10.13982/j.mfst.1673-9078.2023.5.0603

[Abstract](186) [HTML](1424) [PDF 1.04 M](639)

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β-cyclodextrin is a cyclic polysaccharide that can be used to alter the physical and chemical properties of certain macromolecular compounds. It has remarkable industrial application prospects in the fields of food, biology, and medicine. β-cyclodextrin is obtained by converting polysaccharide compounds containing glucose groups, such as starch, by the action of β-cyclodextrin glucosyltransferase (β-CGTase). In the present study, β-CGTase derived from Paenibacillus campinasensis was subjected to directed evolution through error-prone PCR to obtain a mutant with potent enzymatic activity. The mutants were subjected to nickel column affinity purification and analyzed for their enzymatic properties. Finally, the mutant Q280L was obtained. Compared with that of the wildtype β-CGTase, the enzymatic activity of Q280L was increased by 42.10%, conversion rate of β-cyclodextrin was increased by 7.6%, its optimal reaction pH and pH stability were shifted, and its substrate affinity was increased by 46.13%. Sequence alignment and structural analysis revealed that compared with that in wildtype β-CGTase, the amino acid residue at position 280 and the hydrogen bonding interaction between this and its surrounding residues were altered in Q280L. These findings indicate that directed evolution of β-CGTase based on error-prone PCR could improve enzymatic activity and properties, thereby providing a reference for the industrial production of β-cyclodextrin.

5 Enzymatic Extraction of D-chiro-inositol in Tartary Buckwheat and Its in Vitro Hypoglycemic Activity

TIAN Xiaoyan , BAI Xiaolin , WANG Zhenyu , ZHANG Daqian , FAN Ziluan

2023, 39(5):32-40. DOI: 10.13982/j.mfst.1673-9078.2023.5.0663

[Abstract](140) [HTML](1415) [PDF 1.14 M](543)

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Using Tartary buckwheat grains as the research object, D-chiro-inositol (DCI) was extracted via an enzyme-assisted ultrasonic method. The effects of pH, enzymatic hydrolysis temperature, enzymatic hydrolysis time, enzyme concentration, solid-liquid ratio, and ethanol concentration on DCI concentration were investigated, and the extraction process of DCI was optimized using response surface methodology. The optimal enzymatic hydrolysis pH was 6, enzymatic hydrolysis temperature was 36.4 ℃, enzymatic hydrolysis time was 0.5 h, enzyme concentration was 2.1%, solid-liquid ratio was 1:10, and ethanol concentration was 48%; as such, DCI concentration measured under these conditions was 5.87 mmol/L. Further, the in vitro hypoglycemic activity of the extract before and after purification was evaluated using α-amylase and α-glucosidase. DCI was purified with activate carbon and a solid-phase extraction cartridge. Anion (SAX) solid-phase extraction cartridge produced the best purification effect, increasing the purity by 80%. The 50% inhibitory concentration (IC50) of DCI on α-glucosidase in Tartary buckwheat decreased from 0.675 to 0.472 mg/mL, indicating a significant purification effect. The proposed α-galactosidase-assisted ultrasound method effectively produced a high concentration of DCI, and the purified DCI showed excellent in vitro hypoglycemic activity. These findings provide a theoretical reference for the comprehensive development and utilization of Tartary buckwheat.

6 Diversity of Gut Microbiota in Bighead Carp and the Isolation and Identification of Potential Probiotics

QIN Zhenning , XIAO Ruiming , LIANG Shuli , LIN Ying

2023, 39(5):41-52. DOI: 10.13982/j.mfst.1673-9078.2023.5.0744

[Abstract](152) [HTML](1593) [PDF 1.67 M](586)

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Using third-generation 16S rRNA amplicon sequencing, characteristics of the gut microbiota of bighead carp in natural pond habitats was analyzed and potential probiotics were isolated from the microbiota. The gut microbiota of bighead carp in natural ponds is dominated by Firmicutes (10.28%) and Proteobacteria (21.47%) at the phylum level. At the genus level, unnamed genera ZOR006 (21.63%), Clostridium_sensu_stricto_1 (10.84%), Romboutsia (10.34%), Paeniclostridium (9.63%), and Methylocystis (8.74%) were dominant. To isolate Bacillus from bighead carp, which is beneficial to the absorption of nutrients and inhibition of pathogenic microorganisms, the probiotic properties of strains isolated from the gut of bighead carps in natural ponds were tested for enzyme production and antibacterial functions. Three strains of bacteria, namely YB6, YB42, and YB56, were isolated in the experiment. Through colony morphology observations and 16S rRNA sequence analysis, these strains were identified as Bacillus velezensis, Bacillus siamens, and Bacillus amyloliquefaciens, respectively. These three strains exhibited excellent ability to produce extracellular protease, amylase, and cellulase and inhibit pathogenic bacteria; therefore, they may be used as probiotics to promote digestion and antagonize pathogens in further research.

7 Effect of Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae on the Quality of Gala Cider

ZHANG Yang , JIANG Yuan , JIA Weihao , JU Yanlun , FANG Yulin , MIN Zhuo

2023, 39(5):53-61. DOI: 10.13982/j.mfst.1673-9078.2023.5.0695

[Abstract](174) [HTML](1474) [PDF 962.45 K](531)

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Using Gala apples as experimental materials, the effects of mixed fermentation with Hanseniaspora uvarum yun-268 in grape juice and Saccharomyces cerevisiae on the basic physical and chemical indicators, phenolic substances, aroma substances, and sensory properties of cider were evaluated. Compared with single fermentation using S. cerevisiae, mixed fermentation with H. uvarum and S. cerevisiae significantly decreased the content of ethanol and total acids by respectively 8.72% and 9.02% (P<0.05) but significantly increased the content of total phenols by 23.01% (P<0.05). The diversity of aroma substances (36 types) was significantly higher in mixed-fermented cider than in single-fermented cider (31 types), and the odor activity value (OAV) of 12 types of substances exceeded 1. Further analysis revealed that the content of acetates (fruity fragrance) and terpenes (floral fragrance) was significantly increased (P<0.05), the content of fatty acids with sour taste was significantly decreased (P<0.05), and little effect was noted on the content of C6 alcohols with grassy taste in mixed-fermented cider. In addition, sensory evaluation revealed that mixed fermentation enhanced the fruity flavor of cider, characterized as clear, straw-yellow, medium-to-low in acidity, moderately sweet, well-balanced, and rich in fruity aroma. Therefore, a 1:1 co-fermentation scheme with H. uvarum yun-268 and S. cerevisia may considerably improve cider quality and increase fermentation aroma. These findings provide a certain theoretical basis for the brewing of low-alcohol cider with fruity aroma.

8 Differences in Microbial Count and Bacterial Diversity in Jiangxiang Daqu under Various Koji-making Conditions

FAN Endi , WU Cheng , LI Lingzhuo , XIE Dan , HUANG Wei , ZHANG Jian , YOU Xiaolong , CHENG Pingyan , HU Feng

2023, 39(5):62-71. DOI: 10.13982/j.mfst.1673-9078.2023.5.0693

[Abstract](178) [HTML](1474) [PDF 1.41 M](689)

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Based on microbial culture and high-throughput sequencing, the effects of different koji-making raw materials and methods on microbial count, bacterial community structure, and functional genes in Jiangxiang Daqu were studied. Koji-making raw materials showed a greater impact on microbial count than koji-making methods, and both organic wheat and artificial koji were conducive to the growth and reproduction of bacteria and fungi. The dominant bacterial phyla in Jiangxiang Daqu were Firmicutes, Proteobacteria, Actinobacteria, and norank_Bacteria, whereas the dominant bacterial genera (n=16) included Kroppenstedtia, Bacillus, Acinetobacter, Virgibacillus, and Thermoactinomyces. The regulatory mechanisms of and hub microbes in bacterial communities in Maotai-flavored Daqu produced under different koji-making conditions were different. In terms of bacterial community diversity and abundance, mechanical organic Daqu and artificial common Daqu were slightly better than mechanical ordinary Daqu, although mechanical ordinary Daqu was slightly similar to mechanical organic Daqu and extremely similar to artificial ordinary Daqu. PICRUSt functional gene prediction revealed different degrees of similarity in the functional genes of bacterial communities between mechanical and artificial koji as well as between common and organic wheat koji, although mechanical and artificial koji were more similar. This study compared the microbial count, bacterial community structure, and bacterial functional genes in Jiangxiang Daqu prepared with different koji-making materials and methods, which has certain guiding significance for improving the quality of Jiangxiang baijiu.

9 Transcriptomic Analysis of Cronobacter sakazakii Maintaining Dormancy Continuum under Ampicillin Stress

MO Yunshao , ZHANG Jingfeng , AO Jialu , LIU Yuanyuan , CHEN Chuxin , ZHAO Lichao

2023, 39(5):72-80. DOI: 10.13982/j.mfst.1673-9078.2023.5.0500

[Abstract](171) [HTML](1446) [PDF 1.08 M](506)

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Cronobacter sakazakii is a common food-borne pathogen in milk powder, which enters the state of dormancy continuum under stress. Transcriptome sequencing was used in the present study to analyze the changes in gene expression in bacteria maintaining dormancy continuum formed under ampicillin stress. A total of 220 and 416 genes were significantly upregulated and downregulated, respectively. Next, GO and KEGG enrichment analyses were performed on differentially expressed genes. Genes related to metabolic activity, motility (flagellar synthesis), and cell division were significantly downregulated in general. Meanwhile, certain genes related to drug efflux pumps and cell morphological changes were significantly upregulated. Similarly, the GO enrichment analysis indicated that genes related to the stringent response and toxin-antitoxin system (TAS) were significantly upregulated. In particular, TAS may promote the formation of dormancy continuum by regulating downstream mRNAs and NAD+. Therefore, stringent response under ampicillin stress may activate TAS expression through cascade regulation, thereby promoting the formation of dormancy continuum. Under stress, C. sakazakii maintains dormancy continuum by reducing metabolic activity, weakening motility, inhibiting cell division, changing cell morphology, and enhancing drug efflux. These findings lay a theoretical foundation for the prevention and control of the dormancy continuum of C. sakazakii under stress.

10 Physicochemical Properties and Structural Characteristics of a Chitosan/Pullulan/Polyvinyl Alcohol/Collagen Food Film

LIU Lei , SUN Weidong , HUANG Lihua , ZHANG Yousheng , CHEN Shuai , ZHANG Yehui

2023, 39(5):81-88. DOI: 10.13982/j.mfst.1673-9078.2023.5.0778

[Abstract](275) [HTML](1587) [PDF 1.13 M](564)

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The physicochemical properties and structural characteristics of chitosan (CS)/pullulan (LP)/polyvinyl alcohol (PVA)/collagen (GL) food packaging films were studied using CS, LP, PVA, and GL as raw materials and mixed at certain proportions. A multi-component composite film was prepared using the film casting method, and the mechanical properties, water solubility, swelling rate, chromaticity, and light transmittance of the composite film were measured. The structure of the film was characterized via infrared spectroscopy, X-ray diffraction spectroscopy, and scanning electron microscopy. When CS, LP, and CS-LP membranes were added to PVA-GL in that order, the thickness and elongation at break of the composite film increased gradually but tensile strength decreased gradually. The thickness of the quaternary membrane was 142.50 μm, its tensile strength was 11.21 MPa, and elongation at break was 169.24%. The expansion rate of the composite film was increased but its solubility was reduced. The expansion rate of the quaternary film was the highest and its solubility was the lowest, at 368.16% and 58.64%, respectively. The measurements of chromaticity and opacity revealed that the quaternary film was brighter and showed a smaller color difference, with the lowest opacity of 2.28 UA/mm. The transmittance of UV and visible light in the wavelength range of 200~800 nm was measured, and the film showed excellent UV-blocking ability. Finally, infrared spectroscopy, X-ray diffraction spectroscopy, and scanning electron microscopy revealed that CS and LP interacted with PVA-GL, reduced the crystallinity of CS and LP, and formed a dense homogeneous system. These findings provide a scientific basis for further research on CS/PL/PVA/GL food packaging films.

11 Extraction and Isolation of Polymethoxylated Flavonoids from Pomelo Peels and the Antioxidant Stability of Its Oils

ZHANG Yaxin , MA Lukai , WU Hui , CHENG Jian , LIU Huifan

2023, 39(5):89-98. DOI: 10.13982/j.mfst.1673-9078.2023.5.0726

[Abstract](157) [HTML](1467) [PDF 1.35 M](555)

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Polymethoxylated flavonoids (PMFs) were extracted from pomelo (Citrus maxima) peels and separated using ultrasound-assisted technology combined with macroporous adsorption resins and preparative liquid chromatography. The PMF components were then analyzed by liquid chromatography-mass spectrometry (LC-MS). The results showed that pomelo peels contained five types of PMFs: citrin, tangerine, 3,5,6,7,8,3ʹ,4ʹ-heptamethoxy flavonoid, 5-hydroxy-3,6,7,8,3ʹ,4ʹ-hexamethoxy flavonoid, 5-hydroxy-3,3ʹ,7, 8-tetramethoxy-4ʹ, and 5ʹ-methylenedioxy flavonoid, with their contents being 5.12%, 4.29%, 4.33%, 4.10%, and 3.07%, respectively. Furthermore, when the PMF concentration reached 2 mg/mL, DPPH and ABTS+ free radicals showed maximum scavenging rates of 75.90% and 78.85%, respectively. In the APPH-induced RBC hemolysis model, the hemolysis rate was significantly reduced from 80.20% to 48.89% with 0.05 mg/mL PMFs. In addition, the PMF extract of pomelo peels had an antioxidant effect on oils and fats in oil cake fried at 180 ℃ for 1~5 h. Compared with the blank group (peroxide value of 0.16~0.28 g/100 g, acid value of 0.36~1.42 mg/g, anisidine value of 4.49~7.08), the physical and chemical indices of the PMF extract from pomelo peels with 1% flour content showed little change (peroxide value (0.15~0.19 g/100 g) , acid value (0.34~1.25 mg/g), whereas the lipid anisidine value (AV) decreased significantly with 0.5% flour content of PMFs (anisidine value 0.91~5.5). In conclusion, the five types of PMFs in pomelo peels have an optimal scavenging effect on free radicals and exhibit resistance towards lipid oxidation.

12 Activity Evaluation of Polysaccharides from 10 Types of Edible Fungi Based using PCA and Entropy-weighted TOPSIS Method

XIAN Ronghua , PU Duowen , FAN Ziluan , LIU Rong

2023, 39(5):99-108. DOI: 10.13982/j.mfst.1673-9078.2023.5.0710

[Abstract](160) [HTML](1501) [PDF 1.26 M](624)

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Ten common types of edible fungi with excellent functions were studied, and their major active polysaccharide was extracted. In vitro antioxidant activity and blood lipid-lowering function were used as evaluation indicators to comprehensively assess the functional properties of polysaccharides in edible fungus. Polysaccharides were extracted via aqueous extraction and alcohol precipitation, and their in vitro antioxidant and blood lipid-lowering activities were compared based on seven indicators. Principal component analysis (PCA) combined with orthogonal partial least squares discriminant analysis (OPLS-DA) and entropy-weighted technique for order preference by similarity to ideal solution (TOPSIS) method were applied to establish functional evaluation models. The quality of polysaccharides in edible fungi was comprehensively evaluated and sorted, and the samples were classified using cluster analysis. Total sugar content of the 10 edible fungi ranged from 48.61% to 64.43%. Different polysaccharides in edible fungi played diverse active functions. Two principal components were extracted by PCA, with their cumulative contribution rate reaching 86.05%. The contribution rate of each principal component indicated that the scavenging rates of superoxide anion radicals (•O2-), hydroxyl radicals (•OH), DPPH• radicals were the key influencing factors. The entropy-weighted TOPSIS method showed that the similarity of polysaccharides in the ten types of edible fungi was 0.194~0.882. The comprehensive score showed that the similarity of Lentinula was the highest at 0.882, and its functional properties were the best. Cluster analysis revealed that the polysaccharides of the edible fungi could be divided into four taxa based on their functional characteristics. In conclusion, a functional evaluation system was constructed to screen the polysaccharides of edible fungi with good functions. This study provides theoretical support for future in-depth research and lays a theoretical foundation for the development of functional products.

13 Rapid Screening of Active Ingredients that Inhibit Angiotensin-converting Enzyme in Polygonati Rhizoma using LC-MS/MS and Molecular Docking Technology

CHENG Duanduan , LI Chunnan , LYU Jingwei , ZHANG Kaiyue , ZHANG Nanxi , SHEN Jiaming , WANG Yuelong , ZHANG Hui , SUN Jiaming

2023, 39(5):109-118. DOI: 10.13982/j.mfst.1673-9078.2023.5.0647

[Abstract](139) [HTML](1458) [PDF 1.05 M](527)

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The active components inhibiting angiotensin-converting enzyme (ACE) in polygonati rhizoma were screened using liquid chromatography-mass spectrometry (LC-MS) and molecular docking technology. ACE was used as the target to identify the ACE-inhibitory site in polygonati rhizoma and ultra-performance liquid chromatography-electrostatic field orbital trap high-resolution mass spectrometry (UPLC-Q-Exactive MS) was used to identify the potential ACE-inhibiting active components. Molecular docking technology was used to further verify the potential ACE-inhibiting active components. The results showed that the ethyl acetate component of polygonati rhizoma had the highest ACE inhibition rate in vitro, and the IC50 of ACE inhibition rate was 1.174 mg/mL. Through LC-MS analysis of the ethyl acetate component of polygonati rhizoma, a total of 30 compounds were identified, including tianshic acid, cimicifugic acid E, brucine, polygonatine B, and kingianoside B among the 15 compounds in the positive ion mode; N-trans-p-coumaroyloctopamine, pseudo-dolaric acid, isomer of 25R, 22S-hydroxylwattinide C, skullcapflavone I, and 3,3′,7-trimethyl-4′,5-dihydroxyflavone among the 15 compounds in the negative ion mode. Molecular docking revealed that these compounds had negative binding energy and could spontaneously bind to ACE; 80% of the compounds showed binding energy lower than -5 kcal/mol. Visual analysis of the compounds with the lowest binding energy revealed that the ACE-inhibiting active ingredient in xanthine mainly interacts with the ACE active center through three to four hydrogen bonds and inhibits its activity. These results provide a reference for future studies aimed at screening the ACE-inhibiting active components in polygonati rhizoma.

14 Optimization and Evaluation of a Biological Anti-staling Agent Formula for Fresh-cut Cabbage

ZHANG Peng , YANG Junxiang , ZHAO Nan , WU Di , JIA Xiaoyu , LI Jiangkuo

2023, 39(5):119-126. DOI: 10.13982/j.mfst.1673-9078.2023.5.0669

[Abstract](139) [HTML](1408) [PDF 1.02 M](511)

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Fresh-cut cabbage is susceptible to mechanical damage, leading to quality deterioration; therefore, it is particularly important to select an appropriate anti-staling agent formula. By studying the effects of different concentrations of papain, bromelain, and ε-polylysine anti-staling agents on the quality of fresh-cut cabbage, the sensory quality of vacuum-packaged fresh-cut cabbage was evaluated using color, texture, appearance, and smell as the screening indicators. Single factor and response surface optimization experiments revealed that the optimal formula of biological anti-staling agents for fresh-cut cabbage was 0.3% papain, 0.3% bromelain, and 0.1% ε-polylysine. The order of effect on the sensory quality of fresh-cut cabbage according to response surface analysis of variance was: ε-polylysine > bromelain > papain. Storage experiments proved that the optimized formula of the biological anti-staling agent could effectively delay the decline of vitamin C, reducing sugar, and chlorophyll contents of fresh-cut cabbage. After 12 days of storage, the contents of vitamin C, reducing sugars, and chlorophyll a and b in fresh-cut cabbage treated with the biological anti-staling agent were 26.23 mg/100 g, 18.92 mg/g, 6.08 mg/kg, and 12.25 mg/kg, respectively. These results indicate that the optimized combination of biological anti-staling agents could effectively maintain the sensory and nutritional quality of fresh-cut cabbage, offering obvious advantages over a single anti-staling agent, and the proposed formula can be used for the commercial preservation of fresh-cut cabbage.

15 Effects of Different Freezing Temperatures and Freeze-thaw Cycles on Quality Characteristics of Blueberries

LI Yang , FENG Xin , XU Tonghui , LI Qingpeng , HUANG Bifei

2023, 39(5):127-136. DOI: 10.13982/j.mfst.1673-9078.2023.5.0573

[Abstract](211) [HTML](1482) [PDF 1.40 M](601)

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The effects of freezing temperature and freeze-thaw cycles on blueberry fruit quality were studied. Using refrigeration at 4 ℃ as the control group, the short-period changes in the quality indexes of blueberry such as firmness, soluble solid content, titratable acid content, ascorbic acid content, anthocyanin content and malondialdehyde content were investigated at freezing temperatures of -10 ℃, -18 ℃, -25 ℃ and -80 ℃. One, two, three and four freeze-thaw cycles were carried out, and the above quality indexes and physical indicators such as fruit cracking rate and thawing loss rate were determined repeatedly. The results showed that compared with the control group, the soluble solid content of the -80 ℃ freezing group increased by 0.10% on average, whilst the -10 ℃ freezing group decreased by 0.17% on average. During the storage period, the titratable acid content of the control group decreased by 0.35%, whilst the -80 ℃ freezing group decreased by only 0.15%. The number of freeze-thaw cycles was significantly and positively correlated with the anthocyanin content, malondialdehyde content and fruit cracking rate, and significantly and negatively correlated with the firmness and ascorbic acid content. The regression equations of the quality indexes and the number of freeze-thaw cycles was constructed. After the blueberries were subjected repeatedly to freeze-thaw cyclefor more than twice, the changing trend of the regression equation became obvious. Blueberries are suitable for frozen storage, but -10 ℃ is not a suitable freezing temperature for blueberries. The quality of quick-frozen blueberries at -80 ℃ is better, and the number of repeated freeze-thaw cycles during actual frozen storage and processing should not exceed twice.

16 Quality Changes of Ozone-rinsed Surimi during Storage

ZHANG Dongmei , ZHANG Shunzhi , YIN Tao , HU Yang , LIU Ru , LIU Youming , DU Hongying , XIONG Shanbai , YOU Juan

2023, 39(5):137-147. DOI: 10.13982/j.mfst.1673-9078.2023.5.0717

[Abstract](132) [HTML](1617) [PDF 1.63 M](541)

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Changes in the gel strength, water holding capacity, color, carbonyl groups, thiobarbituric acid (TBA), and flavor of surimi rinsed with water and ozone water and stored at -18 ℃ were investigated. During storage period from week 0 to 24, the carbonyl content increased four times, TBA content increased approximately two times, but the total and free sulfhydryl contents decreased to respectively 63.50% and 66.61% of the original level in the ozone-rinsed group. As such, carbonyl and sulfhydryl contents in the ozone-rinsed group were higher and lower than that in the control group, respectively. With the extension of storage period, the brightness and whiteness of surimi and surimi gel in both ozone-rinsed and control groups increased, whereas the water holding capacity and strength of the gel decreased gradually. However, gel strength in the ozone-rinsed group was higher than that in the control group during the first 3 weeks. The fishy smell, umami taste, and saltiness of surimi were reduced during storage. In conclusion, although the oxidation of proteins and lipids was promoted by ozone rinsing during storage, there were no significant differences from the control group at the end of storage period. Moreover, rinsing with clean and ozone water 1 month before storage can control the decline in surimi gel strength and improve its whiteness to a certain extent. In addition, the first-order kinetic model can better reflect quality changes a month before storage. This study provides a reference for the application of ozone to improve the storage stability of surimi.

17 Effects of Different CO2 Concentrations in Modified Atmosphere Packaging on Fresh-cut Potatoes

WEI Xue , ZHAO Xiaoyan , WANG Dan , WANG Yubin , ZHAO Wenting , ZHANG Hui , ZHENG Yanyan

2023, 39(5):148-156. DOI: 10.13982/j.mfst.1673-9078.2023.5.0534

[Abstract](177) [HTML](1469) [PDF 1.24 M](601)

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To explore the effects of CO2 in modified atmosphere packaging on the browning and storage quality of fresh-cut potatoes, ‘Holland No. 15’ potatoes were used as the test material stored with 10%, 20%, and 30% CO2 in modified atmosphere packaging at 4℃ and their physical and chemical attributes were determined. CO2 in modified atmosphere packaging could effectively inhibit the browning and quality deterioration of fresh-cut potatoes, with 30% CO2 producing the best effect. In particular, CO2 in modified atmosphere packaging inhibited the augmentation of polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonia lyase (PAL) activity and elevation of total phenolic content. The firmness, brittleness, total soluble solid (TSS) content, ascorbic acid content, and volatile flavor substances, and taste of fresh-cut potatoes were maintained. On day 8 of storage, PPO, POD, and PAL activity was decreased by respectively 53.02%, 39.60%, and 28.21% and total phenolic content was decreased by 73.97% of the control values. Meanwhile, the firmness, brittleness, TSS content, and ascorbic acid content were 97.49%, 95.00%, 73.10%, and 88.73% of the initial values. Volatile flavor compounds measured using an electronic nose and taste measured using an electronic tongue on day 8 of storage were close to the initial values (day 0). Therefore, CO2 in modified atmosphere packaging can effectively inhibit the browning of fresh-cut potatoes and maintain their storage quality.

18 Analysis of the Functional Properties of Dietary Fibers from Olive Pulp and Kernel Shell

CHI Yumin , DONG Yi , HE Qiang , ZHANG Wenxue , XIANG Yan , HE Peijun , DENG Sha , HE Guiping , JIA Lirong

2023, 39(5):157-163. DOI: 10.13982/j.mfst.1673-9078.2023.5.1194

[Abstract](183) [HTML](1501) [PDF 983.51 K](627)

Abstract:
Using olive pulp and kernel shell as raw materials, soluble dietary fibers (SDFs), insoluble dietary fibers (IDFs), and total dietary fibers (TDF) were extracted and their functional properties and microstructures were explored. The mass fractions of TDF in olive pulp and kernel shell reached 79.28 g/100 g and 86.13 g/100 g, respectively, with IDF being the dominant fraction. Overall, the functional properties of pulp dietary fibers were superior to those of kernel shell dietary fibers. The functional properties of SDF in olive pulp were the best, with the water holding capacity of 5.15 g/g, swelling capacity of 5.78 mL/g, oil holding capacity of 2.45 g/g, glucose adsorption capacity of 21.11 mg/g, cholate adsorption capacity of 84.81 mg/g, cholesterol adsorption capacity of 34.10 mg/g, and nitrite adsorption capacity of 834.57 μg/g. Scanning electron microscopy revealed that SDF particles in olive pulp were small and loose, with a large specific surface area. In conclusion, olive pulp and kernel shell are excellent sources of dietary fibers with certain physiological functions, such as assisting weight loss, stabilizing postprandial blood glucose, and adsorbing cholesterol. These findings provide a theoretical basis for the deep processing industry of olives.

19 Preparation and Physicochemical Properties of Mulberry Polyphenol-whey Protein Complex Nutrition Powder under Different pH Conditions

YUAN Qi , WANG Xuping , YANG Huaigu , CHENG Jingrong , LIN Yaosheng , ZOU Jinhao , TANG Daobang , LIU Xueming

2023, 39(5):164-174. DOI: 10.13982/j.mfst.1673-9078.2023.5.0585

[Abstract](149) [HTML](1533) [PDF 1.11 M](566)

Abstract:
In recent years, the interaction between protein and polyphenols has become one of the research hotspots in the field of food. The combination of protein and polyphenols is affected by many factors, among which the pH value is an important influencing factor. This article examines the influences of mulberry polyphenols (MP) on the physicochemical and functional properties of whey protein (WP) under different pH conditions. The results showed that MP changed the color, particle size and Zeta potential of complex protein powder. Meanwhile, the solubility and emulsifying properties of WP were also improved, and the emulsifying ability and emulsion stability of WP reached 7.23 m2/g prot and 89.56% at pH 3.0, which increased by 2.66% and 1.21%, respectively, compared with the control group. Quantitative analysis of monomeric phenolics in MP-WP powder was conducted by HPLC. The contents of bound monomeric phenolic compounds at pH 5.0 and 7.0 were higherthan those at pH 1.0 and 3.0. In addition, compared with the blank group, the addition of MP increased the DPPH free radical scavenging rate, ABTS free radical scavenging ability and FRAP reducing ability of WP, reaching the highest values, 89.28%, 81.70% and 530.95 μmol/g prot, respectively. In summary, the use of animal protein to bind plant polyphenols is a means of innovating functional food components, and the pH value of the reaction system has an important impact on the binding efficiency, which provides a new idea for the study of the physicochemical stability of food protein and the in vivo and in vitro bioavailability of nutrients.

20 Optimization of the Soluble Dietary Fiber Extraction Process and Preparation of Yogurt from Sacha Inchi

DENG Xinyu , LU Siming , CHEN Hongzhu , HUANG Minru , TIAN Xiaobin , LI Pan

2023, 39(5):175-182. DOI: 10.13982/j.mfst.1673-9078.2023.5.0753

[Abstract](188) [HTML](1461) [PDF 1.06 M](576)

Abstract:
To increase the utilization of sacha inchi, the best extraction process of sacha inchi soluble dietary fiber (SISDF) was determined through single-factor and orthogonal experiments. Furthermore, the physicochemical properties of SISDF and its yogurt were evaluated by measuring indicators such as water-holding capacity, oil-holding capacity, swelling capacity, and solubility. The results showed a 24.13% yield with the following optimal process parameters: 2% acid concentration, 2.5 h reaction time, 80 ℃ temperature, and 1:20 material to liquid ratio. The water-holding capacity, oil-holding capacity, and swelling capacity of SISDF were 1.364 g/g, 8.266 g/g, and 20.076 mL/g, respectively, whereas the solubility ranged from 46.79% to 84.26% at 30 ℃~90 ℃. The water-holding capacity of SISDF full-fat yogurt was 12.44% higher than that of regular full-fat yogurt. The water-holding capacity of SISDF skimmed yogurt was 3.32 times higher than that of regular skimmed yogurt. Compared to regular full-fat yogurt, the consistency, viscosity, and hardness of SISDF full-fat yogurt increased by 73.53%, 3.20%, and 45.84%, respectively. Furthermore, compared to regular skimmed yogurt, the consistency, viscosity, and hardness of SISDF skimmed yogurt increased by 171.43%, 58.59%, and 28.06% respectively. These results provide insights into the utilization of sacha inchi, and are expected to solve the problems of resource wastage and environmental pollution associated with it.

21 Comparison of in Vitro Simulated Digestive Properties of Tremella Polysaccharides at Different Concentrations

DONG Chuanzhi , LONG Hui , LI Mingjie , TENG Jianwen , HUANG Li , WEI Baoyao , XIA Ning

2023, 39(5):183-189. DOI: 10.13982/j.mfst.1673-9078.2023.5.0595

[Abstract](162) [HTML](1500) [PDF 1017.45 K](827)

Abstract:
Tremella polysaccharide, as a polysaccharide with prebiotic potential, must be digested and absorbed in the body before it can function. In this study, the digestive characteristics of Tremella polysaccharide in the three stages of oral cavity, stomach and intestine were studied by examining the changes in material composition and physicochemical properties of Tremella polysaccharide during the in vitro simulated digestion process. The study showed that after the three digestion stages, the reducing sugar contents in the polysaccharide samples at different concentrations didn’t change significantly, except for a slight increase in the 0.5%-sample; Tremella polysaccharide was mainly composed of mannose, glucose, galacturonic acid, galactose and glucuronic acid, and during the entire digestion process, they were not decomposed by digestive enzymes to generate new free monosaccharides; after different concentrations of Tremella polysaccharide were digested by gastric fluid, the molecular weight of polysaccharide was degraded in the low pH gastric digestive environment, among which, the 0.5%-sample group decreased gradually to 3.91×103 ku, 3.52×103 ku and 2.92×103 ku, respectively, after the three stages of digestion. The structural and compositional changes of the polysaccharides during the digestion process mainly depend on the changes of pH value, and have little to do with the digestive enzymes in the digestive juice. The polysaccharide solution at an appropriate concentration can maintain a more stable structural property during the digestion process due to its viscosity characteristics.

22 Effects of Emulsifiers, Hydrocolloids, and Wheat Gluten on the Quality of Instant Wet Noodles

GUO Wanxue , ZHENG Xueling , HONG Jing , WANG Yaxin , LI Panxin , WANG Hongxin

2023, 39(5):190-200. DOI: 10.13982/j.mfst.1673-9078.2023.5.0673

[Abstract](187) [HTML](1452) [PDF 2.18 M](567)

Abstract:
To solve the problems of instant wet noodles, such as easy retrogradation due to high moisture content, decreased elasticity, and poor taste, three types of additives, namely emulsifiers (monoglyceride, sodium stearyl lactylate, and sucrose ester), hydrocolloids (xanthan gum, guar gum, and sodium carboxymethyl cellulose), and wheat gluten, were used and their effects on the color, cooking quality, texture, tensile properties, and moisture distribution of instant wet noodles during storage were nvestigated. Sucrose ester significantly increased the brightness of the noodles from 95.26 to 96.78, while all three types of additives significantly reduced cooking loss, with the addition of 0.20% sodium stearyl lactylate reducing the cooking loss of instant wet noodles from 5.81% to 3.00%. During storage, adding 0.40% monoglyceride significantly reduced the firmness of instant wet noodles from 4 787.44 g to 2 904.95 g. All three types of additives significantly improved the tensile properties of instant wet noodles, and the tensile strength of instant wet noodles increased from 17.94 g to 24.13 g following the addition of 0.20% sucrose ester. From moisture distribution, emulsifiers inhibited the flow of bound water, increased the content of bound water, and reduced the loss of free water. In summary, all three types of additives delayed the retrogradation of starch in instant wet noodles during storage, reduced the cooking loss of noodles, and reduced firmness while increasing the elasticity, thereby improving the quality of the instant wet noodles. Specifically, the addition of 0.40% monoglyceride and 0.30% guar gum produced optimal effects.

23 Preparation of Quasipaa spinosa Muscle Hydrolysates and Evaluation of Their Antioxidant Activity

DENG Ning , WANG Xiaojuan , SU Dejin , LIN Liting , LI Yuqi , SU Jinquan , ZHANG Lingyu , WU Daren , LI Jian

2023, 39(5):201-209. DOI: 10.13982/j.mfst.1673-9078.2023.5.0671

[Abstract](121) [HTML](1620) [PDF 1.39 M](557)

Abstract:
The leg muscles of Quasipaa spinosa were enzymatically hydrolyzed using papain and acid protease to prepare hydrolysates. With the yield and degree of hydrolysis as indicators, the enzymatic hydrolysis process of Q. spinosa was optimized using single factor analysis combined with response surface methodology, and the antioxidant activity of the obtained Q. spinosa hydrolysates was evaluated. The optimal enzymatic hydrolysis conditions of Q. spinosa muscles using papain and acid protease were as follows: under the optimal pH and temperature for each enzyme, the solid-liquid ratio was 1:15, hydrolysis time was 4 h, and enzyme concentration was 2%. Under these process conditions, the degree of hydrolysis of Q. spinosa muscles obtained with papain and acid protease treatment was 19.23% and 23.51%; yield was 22.66% and 15.32%; IC50 values for DPPH free radical scavenging were 2.61 and 2.95 mg/mL; IC50 values for ABTS+ radical scavenging were 3.46 and 3.20 mg/mL; and IC50 values for hydroxyl radical scavenging were 8.20 and 9.23 mg/mL, respectively. In summary, the enzymatic hydrolysis process of Q. spinosa muscles optimized using response surface methodology is convenient and feasible, and the obtained hydrolysates exhibit potent antioxidant activity. These findings provide a theoretical basis for the development of Q. spinosa resources.

24 Change Patterns of Huangshui in Wuliang Nongxiang Baijiu during the Fermentation Process

HUANG Zhiguo , JIANG Ke , QIAO Zongwei , AN Mingzhe , REN Zhiqiang , WEI Chunhui , DENG Jie

2023, 39(5):210-216. DOI: 10.13982/j.mfst.1673-9078.2023.5.0708

[Abstract](279) [HTML](1675) [PDF 1.01 M](844)

Abstract:
To explore the change patterns of the physical and chemical indicators as well as flavor substances of Huangshui during the fermentation process of Wuliang Nongxiang baijiu (NXB), Huangshui from the fermented grains of NXB was sampled continuously during the fermentation process to evaluate its physical and chemical properties. The flavor substances in Huangshui were analyzed by combining headspace solid-phase microextraction with gas chromatography-mass spectrometry (HS-SPME/GC-MS) and high-performance liquid chromatography (HPLC); thereafter, the physical and chemical indicators and flavor substances of Huangshui on different days were compared. The pH of Huangshui was stable at 3.35~3.50 throughout the fermentation period, and acidity peaked to reach 57.77 mmol/100 mL on the 35th day. The contents of starch and reducing sugars showed a decreasing trend, while alcohol content reaches a peak of 3.41% (volume) on the 28th day. The content of solids fluctuated greatly, which was related to changes in the contents of starch and reducing sugars. The results of orthogonal partial least squares discriminant analysis (OPLS-DA) showed large differences in flavor substances of Huangshui on different fermentation days, and the variable importance in projection (VIP) of 11 flavor substances, primarily esters and acids, exceeded 1. Ethyl lactate and ethyl hexanoate were produced in large quantities between the 7th and 35th days, whereas ethyl acetate and ethyl butyrate were accumulated in large quantities between the 42nd and 70th days. This study explored the change patterns of Huangshui during the fermentation process of NXB, which has a certain reference value for monitoring the NXB fermentation process with Huangshui as the medium.

25 Enhancing the Organic Selenium Content in Soy Sauce and Improving the Soy Sauce Flavor using Selenium-enriched Agaricus bisporus Powder

CHEN Jingru , HU Feng , FU Jiangyan , LIU Zhan , SONG Chao , BU Lili , WANG Bo , ZHANG Zhihong , GAO Xianli

2023, 39(5):217-224. DOI: 10.13982/j.mfst.1673-9078.2023.5.0662

[Abstract](158) [HTML](1659) [PDF 942.68 K](671)

Abstract:
In this research, selenium-enriched Agaricus bisporus powder was prepared by the expiring and damaged selenium-enriched Agaricus bisporusis, which was used to replace 15% of wheat flour to produce selenium-enriched soy sauce (soy saucesample) according to the high-salt diluted state process. Results showed that the contents of total selenium and organic selenium in the soy sauce sample reached 134.65 and 122.53 µg/kg, respectively, which were 5.70-and 5.85-fold higher than those of the control soy sauce, with the conversion rate of organic selenium being 91.00% (which met the standard of selenium-enriched soy sauce). The results of physiochemical analyses showed that the contents of total nitrogen, amino acid nitrogen and salt-free solids in the soy sauce sample were 1.72, 1.03 and 22.56 g/100 mL, respectively, which were 9.55%, 19.77% and 5.13% higher than those in the control soy sauce. In addition, the intensities of mushroom, malty, alcoholic and fruity aromas of the soy sauce sample were 5 837.17%, 15.62%, 20.15% and 15.88%, respectively, higher than those of the control soy sauce. The addition of selenium-enriched Agaricus bisporus powder significantly increased the protease activities in Daqu and moromi, which was the reason why the selenium-enriched Agaricus bisporus powder increased the contents of flavor substances in soy sauce. 1-Octene-3-one, 1-octene-3-alcohol, 3-octanol and 3-octanone of selenium-enriched Agaricus bisporus powder endowed the soy sauce sample with mushroom aroma. Moreover, selenium-enriched Agaricusbisporus powder promoted the proliferation of aroma-producing microorganisms in moromi, which in turn increased the intensities of malty, alcoholic and fruity aromas in soy sauce sample. In this research, a selenium-enriched soy sauce with good flavor was developed using the expiring and damaged selenium-enriched Agaricusbisporus, which provides a technical reference for Agaricusbisporus and soy sauce manufacturing to increase the added value of products.

26 Comparative Analysis of Four Methods for Extracting Volatile Constituents from Fresh Piper betle Leaves

CHANG Yaqi , LUAN Xinbo , QUAN Fan , YAN Jian , LI Ping

2023, 39(5):225-233. DOI: 10.13982/j.mfst.1673-9078.2023.5.0634

[Abstract](179) [HTML](1562) [PDF 1.06 M](661)

Abstract:
The fresh leaves of Piper betle have a unique spicy flavor and are usually used as a plant ingredient for chewing betel nut in southern China. In order to explore the volatile constituents of P. betle fresh leaves, the volatile components were extracted by different methods (steam distillation, headspace solid-phase microextraction, ultrasonic-assisted n-hexane extraction and ultrasonic-assisted dichloromethane extraction) and analyzed by gas chromatography-tandem mass spectrometry. The results showed that a total of 92 volatile constituents were extracted and identified, and the volatile constituents with relatively high contents were phenols, alkenes, esters and alcohols, with the main compounds being chavibetol, eugenol acetate, germacrene D,4-Allylpyrocatechol diacetate, β-caryophyllene and γ-muurolene. The number of volatile constituents extracted by steam distillation was the highest, with a total of 60 compounds being identified. There are 53, 42 and 25 volatile components, respectively, extracted by solid-phase microextraction, ultrasonic-assisted dichloromethane extraction method and ultrasonic- assistedn-hexane extraction method. Seventeen common constituents were extracted by the four extraction methods, with 20 unique volatile constituents obtained by headspace solid-phase microextraction, and 18 unique constituents by steam distillation extraction. The types and contents of volatile constituents obtained by the four extraction methods differed largely. For the purpose of extracting volatile active components, steam distillation is more suitable for the extraction of volatile active components. Solid-phase microextraction combined with steam distillation can extract more comprehensive volatile constituents from the fresh leaves of Piper betel. This study provides a reference for the development and utilization of the volatiles constituents of P. betle leaves.

27 Comparative Analysis of Volatile Flavor Compounds in Long-term Fermented Kohlrabies for Different Time Periods

NIE Xin , CHEN Hongfan , ZHANG Yin , WANG Wei , LIU Dayu , WU Huachang , LUO Huailiang , ZHAO Zhiping

2023, 39(5):234-241. DOI: 10.13982/j.mfst.1673-9078.2023.5.0625

[Abstract](128) [HTML](1434) [PDF 1.13 M](574)

Abstract:
In order to study the differences in the volatile flavor compounds of long-terms fermented kohlrabies for different time periods, Sichuan long-term fermented kohlrabies for 6 years (6Y), 8 years (8Y) and 10 years (10Y) were employed in the present study. The volatile flavor compounds of the three long-term fermented kohlrabi were analyzed by gas chromatography-mass spectrometry (GC-MS), combined with multivariate statistical analysis. The results showed that 58 volatile flavor compounds were detected in the three long-term fermented kohlrabies, including 35 acids, 12 alcohols, 5 esters, 4 aldehydes and 2 ketones. During fermentation, the content of esters first declined then increased, the content of acids first increased then declined, and the alcohol content showed a decreasing trend. Acidic compounds were the most abundant volatile flavor compounds in long-term fermented kohlrabi, accounting for 73.05%, 78.07% and 60.42% of the 6Y, 8Y and 10Y fermented kohlrabi, respectively. The content of esters increased from 2.36% to 17.72%. Multivariate statistical analysis showed that there were significant differences in the volatile flavor components of the three long-term fermented kohlrabi. Data analysis showed that various flavor substances underwent different degrees of chemical reactions during the fermentation process, causing the formation of unique flavors of long-term fermented kohlrabi for different years. The present study revealed the changing trend of flavor substances during long-term fermentation of kohlrabi, and provides a theoretical basis for the development of long-term fermented kohlrabi products.

28 Dynamic Changes of Nonvolatile and Volatile Metabolites during Xinyang Black Tea Fermentation

MA Jingyi , YAO Hengbin , ZHOU Qiongqiong , ZHAO Renliang

2023, 39(5):242-251. DOI: 10.13982/j.mfst.1673-9078.2023.5.0512

[Abstract](121) [HTML](1468) [PDF 1.31 M](601)

Abstract:
The dynamic changes of metabolites during the fermentation process of Xinyang black tea prepared with one bud and one leaf of the Xinyang variety using liquid chromatography tandem mass spectrometry (LC-MS/MS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME/GC-MS). A total of 143 nonvolatile and 107 volatile metabolites were detected during the fermentation process of Xinyang black tea, and 23 key differential metabolites were identified. Among these, the rapid conversion of catechins, amino acids, flavonoids, phenolic acids, esters, aldehydes, and alcohols was the major factor responsible for the formation of the characteristic black tea taste and aroma. The fermentation process reduced the bitterness and astringency of Xinyang black tea, improved its taste, and led to aroma formation, thus laying the foundation for the health benefits of the tea. As the fermentation process progressed, the aroma of the tea was gradually dominated by floral and fruity notes, and increases in the levels of linalool oxide, trans-nerolidol, α-terpineol, β-farnesene, and α-limonene, among other compounds, were conducive to the formation of the floral and fruity aroma of Xinyang black tea. These findings offer an important reference for metabolite changes in Xinyang black tea during fermentation.

29 Effects of Different Drying Methods on the Flavor of Prunus mume Analyzed by Electronic Sensory Techniques and GC-MS

YANG Yatian , WU Rui , WANG Rui , SONG Qianqian , ZHOU Huiyin , WANG Junfei , OU Jinmei

2023, 39(5):252-260. DOI: 10.13982/j.mfst.1673-9078.2023.5.0414

[Abstract](159) [HTML](1446) [PDF 940.20 K](546)

Abstract:
To reveal the effects of different processing methods on the flavor substances of Prunus mume, smoked Prunus mume (SP), hot-air dried Prunus mume (HP) and dried Prunus mume (DP) were taken as the research objects. Electronic nose, electronic tongue and gas chromatography-mass spectrometry (GC-MS) combined technology were used to analyze the volatile composition. The results of experiments by electronic nose completely distinguished the flavors of differently processed Prunus mume fruits, and their flavors were similar. The electronic tongue data combined with the principal component analysis (PCA) showed that the taste qualities of Prunus mume processed by different processing methods differed, with the sourness being the representative taste of Prunus mume. A total of 63 volatile components were identified by GC-MS, including alcohols, phenols, aldehydes, acids, esters and hydrocarbons, and their contents were different. Among them, the content of ester compounds in SP was generally higher in SP, followed by HP and DP. The electronic nose experimental result combined GC-MS data allow the elucidation of the cause responsible for the changes of the main volatile components, and the studies on the influences of different processing methods on the flavor of Prunus mume. It can be seen that Prunus mume fruits processed by different drying methods can be well distinguished by GC-MS combined with electronic sensory technologies such as electronic nose and electronic tongue. This study provides a theoretical reference for the selection of Prunus mume processing method and product processing.

30 Recipe Optimization of Winter Melon and Mulberry Fillings and Analysis of Their Volatile Flavor Compounds

LU Shengyong , FU Manqin , YU Yuanshan , WEN Jing , PENG Jian , LIN Xian , XIAO Gengsheng

2023, 39(5):261-270. DOI: 10.13982/j.mfst.1673-9078.2023.5.0745

[Abstract](126) [HTML](1507) [PDF 1.08 M](496)

Abstract:
Low-fat and low-sugar winter melon and mulberry fruit and vegetable fillings were prepared using winter melon, mulberry, white granulated sugar, and peanut oil. To explore the effects of adding mulberry pulp, refined white sugar powder, and corn starch solution on the sensory quality of fillings, based on single-factor experiments and further optimization with orthogonal test design, texture profile analysis (TPA) parameters, such as firmness, adhesive viscosity, and chewiness, were examined to confirm the optimal formula. In the single-factor test on 100.0% mass of winter melon pulp, when the mass fractions of mulberry, white granulated sugar, and corn starch were respectively 30%, 6%, and 2%, the sensory score of the filling was the highest. The optimal formula after optimization through orthogonal experiments was 2.5 wt% peanut oil, 30.0 wt% mulberry, 6.0 wt% white sugar, and 1.5 wt% corn starch solution. The obtained winter melon and mulberry filling was smooth, bright in color, and compact; had the unique smell of mulberry and winter melon; was moderately sweet and sour and delicate in taste; and had moderate firmness. The total and reducing sugar contents of the filling were 46.22 wt% and 30.07 wt%, respectively, and the moisture and fat contents were 39.48 wt% and 1.04 wt%, respectively. The total content of organic acids was 1.87 g/kg, of which the highest content was of tartaric acid at 703.40 mg/kg, followed by malic acid at 453.34 mg/kg, tartronic acid at 418.55 mg/kg, and anthocyanin at 2.89 mg/g. The characteristic volatile flavor substances of winter melon and mulberry were n-hexanal, n-octaldehyde, and limonene, with relative contents of 8.06%, 4.13%, and 1.58% respectively. At 25 ℃, the shelf life of winter melon and mulberry fillings was up to 30 days.

31 Comparison of Changes in the Aroma Components of Ninghong Jinhao Stored for Different Periods

CHEN Luojun , LIU Ya’nan , FAN Yaolin , XU Tianxing , ZHANG Li , LI Jun , YAO Liping , GAO Yinxiang

2023, 39(5):271-280. DOI: 10.13982/j.mfst.1673-9078.2023.5.0732

[Abstract](126) [HTML](1461) [PDF 1.37 M](634)

Abstract:
To understand changes in the aroma components of Ninghong Jinhao black tea during storage, an analytical technique combining headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) was used and the aroma components of Ninghong Jinhao stored for 0, 1, 2, and 3 years were evaluated. A total of 81 aroma components were identified in Ninghong Jinhao stored for different durations, and significant differences were noted certain aroma components. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of the relative contents of aroma components could effectively distinguish Ninghong Jinhao stored for different periods. A total of 14 aroma components, including geraniol, methyl salicylate, benzyl alcohol, phenylacetaldehyde, phenylethyl alcohol, linalool, 2,4,6-tri-tert-butylphenol, (E)-linalool oxide (furanoid), benzaldehyde, cedrene, (Z)-linalool oxide (pyranoid), geranyl acetate, (E)-2-hexenal, and methyl geranate, were identified as the key compounds to distinguish Ninghong Jinhao stored for different periods. With the extension of storage periods, the contents of aroma components, including phenylethyl alcohol, cedrene, (E)-linalool oxide (furanoid), (Z)-linalool oxide (pyranoid), benzaldehyde, and (E)-2-hexenal, exhibited an increasing trend, whereas the contents of geranyl acetate, geraniol, and methyl salicylate showed a decreasing trend. These trends manifested as the honey and fruity aromas were enhanced, and floral aroma were weakened. These findings can provide theoretical support for the production, processing, and storage of Ninghong Jinhao in the future.

32 Establishment of an HPLC Method for Simultaneous Determination of Chondroitin Sulfate and Hyaluronic Acid in Cartilage Hydrolysate

CAO Chenchen , ZHENG Xin , Dongxiao Sun-Waterhouse , DING Liugang , ZHOU Yong , JIANG Lingli , SU Guowan

2023, 39(5):281-289. DOI: 10.13982/j.mfst.1673-9078.2023.5.0707

[Abstract](257) [HTML](1485) [PDF 900.77 K](494)

Abstract:
To accurately and rapidly determine the contents of chondroitin sulfate and hyaluronic acid in cartilage hydrolysate, galactosamine and glucosamine were used as the target substances. A determination method based on high-performance liquid chromatography was developed by optimizing the chromatographic conditions and methodological tests. The ZORBAX C18 column was used for separation, with acetonitrile and ammonium acetate solution as the mobile phase for gradient elution. The flow rate was 1.00 mL/min, and the measurement wavelength was 250 nm. Methodological tests showed that the mass concentration of chondroitin sulfate and hyaluronic acid followed a good linear relationship with the peak area in the range of 100~500 mg/L. The limit of detection of chondroitin sulfate was 0.948 mg/L, its repeatability deviation was 0.089%, average recovery rate was 99.71%, and relative deviation was 0.35%. Meanwhile, the limit of detection of hyaluronic acid was 0.027 mg/L, its repeatability deviation was 0.045%, average recovery rate was 97.74%, and relative deviation was 0.92%. Compared with the conventional method, the proposed method offers the advantages of being less affected by interference from impurities and having high accuracy, excellent repeatability, high recovery rate, and high precision. Using this method, the contents of chondroitin sulfate and hyaluronic acid in cartilage hydrolysate can be detected rapidly and accurately.

33 High-throughput Qualitative Screening of 221 Veterinary Drug Residues in Livestock and Poultry Meat by Liquid Chromatography-tandem Mass Spectrometry

LIU Di , HAN Li , JIANG Feng , PENG Qingzhi , YU Tingting , WANG Wei , ZHU Xiaoling , WANG Huixia

2023, 39(5):290-303. DOI: 10.13982/j.mfst.1673-9078.2023.5.0615

[Abstract](164) [HTML](1505) [PDF 1.98 M](528)

Abstract:
A high-throughput qualitative screening method for 221 veterinary drug residues in livestock and poultry meat based on liquid chromatography-tandem mass spectrometry was established. Livestock and poultry meat samples were extracted with 1% formic acid-acetonitrile, and the extract was dried under nitrogen in a water bath at 40 ℃ and reconstituted in 30% methanol-0.1% formic acid aqueous solution for determination. Gradient elution was carried out with methanol and 5 mmol/L ammonium acetate (containing 0.1% formic acid) as the mobile phase, with the flow rate being 0.3 mL/min, the injection volume being 2 μL, the column temperature being kept at 40 ℃, and C18 chromatographic column being used for separation. Multiple reaction monitoring (MRM) was performed simultaneously in positive and negative ion mode, and the compound was qualitatively analyzed based on retention time and ion abundance ratio. The peak shape of veterinary drug compounds was sharp and symmetrical. The detection limit of this method for pork, beef, mutton, chicken and duck matrices was between 0.1 μg/kg and 20 μg/kg, which can meet the basic requirements for screening. This method is simple and rapid, with high specificity no obvious interference. The method can realize the processing and screening of large quantities of samples in a short time period. It has been applied to the detection of actual samples with high detection rate and strong qualitative ability, and can be extended the application to the qualitative screening and detection for other animal-derived edible agricultural product matrices.

34 Terahertz Fingerprint Detection and Density Functional Theory Analysis of the Flavonoids from Dried Tangerine Peel

LUO Jie , LIU Yao , WEI Qingyi , LI Qian , PU Hongbin

2023, 39(5):304-311. DOI: 10.13982/j.mfst.1673-9078.2023.5.0676

[Abstract](146) [HTML](1546) [PDF 995.19 K](429)

Abstract:
To study the changing relationship between the fingerprint characteristics of tangerine peel’s flavonoids in the terahertz band and their structural information, terahertz time-domain spectroscopy (THz-TDS) technique combined with density functional theory (DFT) was used for simulation and experimental analysis of the terahertz absorption spectra of the flavonoids in thetangerine peel. First, the terahertz absorption spectra of hesperidin, nobiletin and tangeretin in the 0.2~2.0 THz frequency band were obtained by using flavonoid compound tablet experiments. It was found that hesperidin exhibited two distinct characteristic absorption peaks at 1.63 and 1.89 THz. Nobiletin has four characteristic absorption peaks at 0.42, 0.66, 0.97 and 1.51 THz, tangeretin can observe three absorption peaks at 0.41, 0.53 and 1.03 THz. Then, the B3LYP hybrid functional method based on density functional theory used the 6-31G (d, p) and 6-311G (d, p) basis groups to analyze the hesperidin, nobiletin and tangeretin in the tangerine peel, and their terahertz vibrational spectra were simulated and calculated. The results showed that most of the absorption peaks of flavonoids came from the torsional vibration of their dihedral angles, and the highest proportion was 13.0%, 17.0% and 25.2%, respectively. This study reveals the response mechanism of terahertz characteristic peaks of flavonoids, which has important reference value for rapid detection of flavonoids in the tangerine peel by terahertz spectroscopy.

35 Determination of Lead and Arsenic in Silicon-containing Food Additives by a Mixed Acid System-quadrupole Collision Reaction Cell-ICP/MS Method

GAO Xifeng , DONG Rui , YU Wenjiang , ZHAO Fa , ZHANG Hanshuang , HAN Xiaoxiao , LIU Yanming

2023, 39(5):312-317. DOI: 10.13982/j.mfst.1673-9078.2023.5.0638

[Abstract](129) [HTML](1486) [PDF 835.25 K](326)

Abstract:
A mixed acid system-quadrupole collision reaction cell-ICP/MS (Inductively Coupled Plasma Mass Spectrometry, ICP/MS) method for determination of lead and arsenic in silicion-containing food additives was set up. Samples were pretreated by microwave digestion with a mixed hydrofluoric acid-hydrochloric acid-nitric acid system, then the lead and arsenic were simultaneously determined by the quadruple collision cell-ICP/MS method, with Pb208 and As75 as the target elements for determination, Bi209 and Ge72 as the corresponding internal standard elements, and the collision/reaction cell technology and helium kinetic energy discrimination (KED) mode for analysis and detection. Lead and arsenic had a good linear relationship in the range of 0.000 5~0.100 0 μg/mL with r2 greater than 0.999. The samples were subjected to standard addition recoveries experiments, and the spiked recoveries of lead and arsenic were 92.0%~107.0% and 94.0%~104.0%, respectively. The samples were spiked and recovered to verify that the recoveries of lead and arsenic were 2.49% and 1.68%, respectively. The detection limits of lead and arsenic were 0.003 mg/kg and 0.002 mg/kg, respectively. This method had advantages in terms of high accuracy, high sensitivity, high precision and little interference, which is suitable for the determination of lead and arsenic in silicon-containing food additives, as well as quality monitoring and safety evaluation of silicon-containing food additives.

36 Research Progress on the Lipid-lowering Mechanism of Baicalin and Methods to Enhance Its Bioavailability

XIN Xuan , LI Xiaofeng , WANG Jingyu , WANG Wei , BAI Weidong

2023, 39(5):318-328. DOI: 10.13982/j.mfst.1673-9078.2023.5.0731

[Abstract](175) [HTML](1429) [PDF 997.26 K](686)

Abstract:
Baicalin is a flavonoid with an array of biological activities, such as hypoglycemic, anti-inflammatory, and lipid-lowering activities. In particular, its lipid-lowering activity has garnered extensive attention in recent years. However, due to its unique gastrointestinal absorption characteristics, the bioavailability of baicalin is low, requiring a higher dose to achieve a satisfactory lipid-lowering effect, which limits its application. Therefore, improving the bioavailability of baicalin through various physical or chemical methods represents a domestic and an international research hotspot. In this study, the lipid-lowering activity of baicalin and the underlying mechanism were summarized from the aspects of inhibiting lipogenesis, promoting lipid metabolism, suppressing appetite, and regulating nutrient absorption and gut microbiota, and the factors responsible for the poor bioavailability of baicalin were analyzed from the aspects of gastrointestinal absorption and metabolism, with further review of current research on methods to improve the bioavailability of baicalin. Finally, research on improving the bioavailability of baicalin was prospected to provide a theoretical basis for promoting the high-value application of baicalin in food, nutrition, and health products.

37 Analytical Methods to Investigate Fatty Acids in Food

XIE Xuanjie , CHENG Yu , FANG Xiaowei , ZHANG Xinglei

2023, 39(5):329-339. DOI: 10.13982/j.mfst.1673-9078.2023.5.0677

[Abstract](229) [HTML](1646) [PDF 1.02 M](634)

Abstract:
Fatty acids are important indicators that can be used to rapidly determine food quality, which is of great significance. Traditional methods, such as chromatography and chromatography-mass spectrometry, used in the analysis of fatty acids have high quantitative accuracy. However, the required pretreatments are cumbersome, time-consuming, and destructive, and need large numbers of organic reagents. In recent years, food safety has become of great concern in China, and the rapid development of high-throughput, non-destructive, and expeditious detection methods for testing food renders it necessary to summarize novel approaches that are under development. Rapid detection methods such as near-infrared spectroscopy, nuclear magnetic resonance spectroscopy, and Raman spectroscopy are widely combined with chemometrics and hyperspectral imaging for the rapid quantitative detection and visualization of fatty acids. Ambient mass spectrometry requires almost no sample preparation, meaning that the method has significant advantages in terms of sensitivity, selectivity, high-throughput, and speed in fatty acid detection. Both the traditional methods and the application progress of spectral analysis and ambient mass spectrometry in detecting food fatty acids are focused upon in this paper, providing new ideas for food safety detection and authenticity identification.

38 Research Progress on the Structure, Preparation and Activity of Ulva Polysaccharides and Oligosaccharides

TANG Tiancheng , ZHU Benwei , YAO Zhong , SUN Yun , XIONG Qiang

2023, 39(5):340-353. DOI: 10.13982/j.mfst.1673-9078.2023.5.0648

[Abstract](360) [HTML](1440) [PDF 1.11 M](664)

Abstract:
Ulva polysaccharide is the main component of the cell wall of Ulva marine green algae, and its complex structure and monosaccharide composition endow itself with various biological activities such as anti-virus, anti-inflammatory, anti-coagulation and antioxidant effects. However, the extracted Ulva polysaccharide has a highmolecular weight, low solubility and poor bioavailability, which greatly limits the high-value development and effective utilization of Ulva polysaccharide. Ulva oligosaccharide, a low-molecular-weight oligosaccharide obtained by degrading Ulva polysaccharide, can not only retain well various biological activities of Ulva polysaccharide, but also effectively solve the problems of low solubility and poor bioavailability. Therefore, the preparation and activity studies of Ulva oligosaccharides have become a hot spot in the field of marine biological resources development research. At present, Ulva oligosaccharides are mainly prepared by three degradation methods: chemical method, physicalmethod and enzymatic method. In this paper, the chemical composition, structure, extraction and purification of Ulva polysaccharide, and its degradation to prepare Ulva oligosaccharides, are reviewed. The research progress on the biological activities of Ulva oligosaccharides is summarized and prospected, which provides a theoretical basis for the research of Ulva polysaccharides and oligosaccharides, and a reference for high-value development and effective utilization of marine algae resources.

39 Progress of NMR Application in the Quality Inspection of Meat Products

MAO Shucan , HAO Meng , WANG Lan , ZHOU Zhi , XIONG Guangquan , SHI Liu

2023, 39(5):354-366. DOI: 10.13982/j.mfst.1673-9078.2023.5.0569

[Abstract](163) [HTML](1523) [PDF 1.26 M](460)

Abstract:
Nuclear magnetic resonance (NMR) is a physical phenomenon wherein atomic nuclei are placed in a constant and an alternating magnetic field to exchange energy. According to the strength of the magnetic field, NMR can be divided into high-field, medium-field, and low-field NMR. In recent years, with continuous advances in NMR technology, high-sensitivity and high-resolution NMR spectrometers have been constantly updated. NMR has garnered increasing attention in food testing owing to its advantages of simple sample preparation, rapid detection, and feasibility of analyzing complex foods and mixtures. This article expounds the principle, classification, and instruments of NMR and summarizes the major applications of NMR in livestock, poultry, and aquatic meat products. In particular, this study focuses on the quality testing of raw materials as well as the processing and storage of meat products, including moisture analysis, fat analysis, adulteration detection, and metabolite analysis. These findings provide a reference for the application of NMR technology in the quality inspection of meat products and promotes the development of this technology.

40 Research Progress on the Flavor of Fried Meat Products

ZHOU Mingzhu , DU Liu , QIU Wenxing , XIONG Guangquan , QIAO Yu , WANG Lan , WU Wenjin , SHI Liu , DING Anzi , ZOU Kaifeng

2023, 39(5):367-375. DOI: 10.13982/j.mfst.1673-9078.2023.5.0499

[Abstract](187) [HTML](1541) [PDF 929.59 K](572)

Abstract:
The formation of fried flavor is an important reason for the popularity of fried meat products. Compared with the mechanisms of the other conventional thermal processing methods, the heat and mass transfer mechanism of frying is more complex. Many types of volatile compounds (e.g., aldehydes, alcohols, ketones, hydrocarbons, furans, and pyrazines) are involved in the formation of the unique fried flavors that strongly appeal to consumers. Through comprehensive literature research, this article discusses the fried flavor produced via lipid oxidation, Maillard reaction, and the interaction between both reaction products, focusing on the occurrence pathways of lipid oxidation and Maillard reaction, synthesis of volatile compounds during frying, and factors affecting these processes. In addition, attention is paid to the formation of harmful components and undesirable flavor substances during frying, such as heterocyclic amines and polycyclic aromatic hydrocarbons, and measures for their control are explored. Overall, it is vital to thoroughly understand the chemical sources of volatile components in fried food, optimize the fried flavor, develop different frying methods to improve consumer acceptance of fried meat products, and improve food quality and safety.

41 Research Progress of Omics Techniques in Lactiplantibacillus plantarum and Its Application in Fermented Food

LIANG Wanshi , LIU Xintong , MAI Wan , LAI Shuqin , CHEN Xiaorong , LIU Dongmei , ZENG Xin’an , WANG Yuehua , HUANG Yanyan

2023, 39(5):376-385. DOI: 10.13982/j.mfst.1673-9078.2023.5.0599

[Abstract](296) [HTML](1472) [PDF 773.15 K](630)

Abstract:
Lactiplantibacillus plantarum is generally recognized as a generally safe microorganism.It exerts functions such as immunity support, anti-oxidant, cholesterol-lowering, nitrite-degrading, bacteria inhibitory, and heavy metal adsorption capacities, thus, plays an important role in the fermented food industry. With the continuous improvement and evolution of omics technology, the research on probiotics has been directed in the direction of quantification and high-throughput, which helps discover the characteristics of probiotics at the genetic level. This paper reviews the omics technology for studying L. plantarum and its application in fermented food. The progress of genome, comparative genome, transcriptome, proteome and metabolomics in studying L. plantarum and its application in fermented food. The existing problems and development trends of L. plantarum omics research are discussed. Comprehensive utilization of omics technology can allow multi-angle research on Lactobacillus plantarum from multiple aspects such as genetics, expression and metabolism, in order to provide a theoretical foundation for the industrial application of L. plantarum.

42 Comparison of Domestic and International Guidelines and Consensus Statements on Nutritional Recommendations for Patients with Kidney Disease

LIANG Li , ZHU Junlong , WEN Chaoting , LI Youdong , ZHANG Jixian , XU Xin , REN Jiaoyan

2023, 39(5):386-400. DOI: 10.13982/j.mfst.1673-9078.2023.5.0784

[Abstract](172) [HTML](1549) [PDF 1.20 M](568)

Abstract:
Kidney disease, especially chronic kidney disease (CKD), has become a global public health issue, seriously endangering human health and resulting in considerable economic and social burden. Medical nutrition therapy (MNT), which can delay the progression of CKD to end-stage renal disease, plays a crucial role in the treatment of CKD. Among MNT types, oral nutritional supplement (ONS) is advantageous in terms of safety, efficacy, and high patient compliance. When patients with kidney disease experience insufficient oral nutritional intake, ONS is the first choice of nutritional supplements. ONS-related research and development should be based on the results of medical and nutritional studies, and the safety and clinical application of ONS need to be scientifically verified. Guidelines and expert consensus statements issued by authoritative organizations form an important basis for the formula design of ONS products. Therefore, comparison and analysis of nutritional recommendations in domestic (i.e., Chinese) and international guidelines and consensus statements for patients at different stages of kidney disease are necessary to provide reference for the development of specific nutritional products for kidney disease and to promote the prevention and treatment of nutrition-related chronic diseases.

43 Multi-sensory Flavor Perception - the Concept of “Flavor Pyramid”

DENG Tianye , LU Yunhao , SHI Weifeng , WANG Xiaoyun , CHEN Junwen , QIN Lei , LI Jun , LYU Jian , LI Tianlan , HE Qiang

2023, 39(5):401-409. DOI: 10.13982/j.mfst.1673-9078.2023.5.0501

[Abstract](236) [HTML](1533) [PDF 790.16 K](873)

Abstract:
Flavor is one of the most important qualities of foods, and consumer perception of food or dish flavor is a comprehensive experience process, involving multi-sensing systems such as the olfactory system, the gustatory system and trigeminal nerves. How do these complex perceptions form in the human body, and how do different “aroma” and “taste” affect human's overall flavor perception? On this basis, this article introduces the concept of “flavor pyramid”. We believe that the perfect presentation of the overall flavor of foods involves the construction of a three-level structure of basic flavor (the bottom of the pyramid), main flavor (the waist of the pyramid) and volatile aroma (the top of the pyramid), with the three supporting one another, acting in sequence, and being integrated, coordinated and united, eventually leading to the perfect presentation of the overall flavor. This paper analyzes the inherent laws of food flavor, and reveals that the human perception of food or dish flavor is a process with prominent focus, clear primary and secondary differentiation, clear hierarchy, and balanced coordination. This review can provide a reference for scientific optimization of compound seasoning.

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Volume 39,Issue 5,2023 Table of Contents