Flavor Contributions Research Articles

Investigation of Phenolic Composition and Antioxidant Capacities in Selected Turkish Indigenous Wheat Varieties.

Indigenous wheat varieties continue to be cultivated and preserved due to their climatic adaptability and distinctive flavor contributions to cultural cuisines. This study covers the research gap by investigating the natural bioactive and antioxidant compounds present in Turkish indigenous wheat varieties. To this aim, the phenolic composition, ash contents, and antioxidant capacity were investigated in eighteen different indigenous Turkish wheat varieties (4 monococcum, 3 dicoccum, 4 durum, and 7 aestivum genotypes). An overall comprehensive analysis was carried out using statistical tools such as Heatmap and PCA (Principal component analysis). The results indicated that dicoccum genotype exhibited highest soluble free (49.04 mg) and soluble conjugated phenolics (188.54 mg), whereas aestivum was found rich in insoluble bound (873.89 mg), total phenolic (1058.35 mg GAE/kg dm), and total flavonoid (380.43 mg CE/kg dm) contents. Moreover, monococcum, dicoccum, and durum genotypes exhibited non-significantly higher total antioxidant capacities compared to the aestivum wheat genotype. In conclusion, indigenous wheat varieties, particularly from the dicoccum and aestivum genotypes, have the potential to be a significant source of phenolic and antioxidant compounds. These findings suggest promising prospects for the selection of indigenous wheat varieties under on-farm conservation programs for future commercialization and breeding programs.

Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of 'Longjing 43' and 'Qunti' cultivars.

Longjing tea is well-known for its exceptional umami/mellow flavor, but the complexity of interactions among chemical compositions has impeded in-depth understanding. This study comprehensively compared the taste contributors in 'Longjing 43' (LJ43) and 'Qunti' (QT). Peptidomics revealed 865 identified water-soluble peptides in QT, and 497 in LJ43, with 44 umami peptides predicted. Potential umami peptide-T1R1/T1R3 complexes were further modeled using AlphaFold 3. LJ43 had higher levels of theanine (>18mg/g), and glutamine (∼4mg/g) compared to QT. Similar amounts of flavan-3-ols (>150mg/g), particularly EGCG (>60mg/g) and ECG (>30mg/g) were determined in LJ43 and QT. Moreover, Longjing teas' characterized flavor contributions by macromolecules (peptides), and small molecules (amino acids, catechins, saccharides, and Maillard reaction products) were integrated. These insights will greatly expand tea flavor chemistry and provide promising approaches promotion premium Longjing teas.

Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review.

During fermentation, meat is pre-treated and cured to cultivate a diverse microflora, resulting in fermented meat products with distinctive flavors. Coagulase-negative staphylococcus holds a crucial role in all fermented meat products, contributing to the breakdown of proteins, carbohydrates, and fats, and the creation of flavor compounds. Fermentation technology has important research value and significance in fermented meat products. The optimization and improvement of flavor by CNS can be achieved by regulating the fermentation environment, initial microflora and processing conditions. The review explores the ways in which coagulase-negative staphylococci contribute to the flavors in fermented meat products. The mechanism of flavor substance formation and means of regulation in coagulase-negative staphylococci were also investigated. The review concludes by summarizing future development trends and drawing conclusions.

Volatomics-Assisted Characterization of Flavor Contributors During Ripening of Wallace Melon (Cucumis melo L.)

Background: Wallace melon has a powerful, pleasant aroma when ripe. However, little is understood about the aroma profile and the Volatile Organic Compounds (VOCs) biosynthesis during ripening. Objective: The aim of this study is to investigate the metabolome and transcriptome of Wallace melon to study the mechanism underlying its aroma formation systematically. Methods: HS-SPME/GC-MS and RNA-Seq were used to analyze the VOCs and associated genes of Wallace melon from three developmental stages (i.e., green, transition, and yellow stages). Results: The aroma profiles included 47 VOCs, which were in connection with 35 genes. Yellow-stage fruits are more aromatic than the melons in the transition and green stages, producing higher concentrations of total VOCs (2994.36 ng/g), with ethyl acetate (543.16 ng/g) being the most abundant compound. Transcriptomic analysis revealed that the biosynthesis of VOCs was mainly related to fatty acid and amino acid metabolisms. Moreover, the lipoxygenase-1 (MELO3C014482.2), alcohol dehydrogenase-2 (MELO3C017100.2), 3-ketoacyl-CoA synthase-3 (MELO3C010941.2), and hydroperoxide dehydratase (MELO3C018412.2) genes were closely related to alcohols/esters through correlation analysis. Conclusion: The information generated will deepen the understanding of Wallace melon storage quality and guide melon product development.

Influence of Gradient Milling on Cooking and Sensory Attributes of Chinese Black Rice: Insights into Volatile Flavor Compounds.

This study investigated the impact of gradient milling on the cooking properties and sensory characteristics of Yangxian black rice. The results showed that as the degree of milling increased, the gelatinization time decreased (36.85-23.54 min) and the water uptake ratio of whole black rice (188.29%) was significantly lower compared to that of refined grains (194.05%). Low-field nuclear magnetic resonance (NMR) was further used to monitor the water concentration and distribution of black rice during soaking and cooking. It was found that the bran layers of black rice, as a physical barrier, impeded the water penetration into the kernels for a given soaking and cooking duration. The sensory evaluation conducted by a panel of trained volunteers demonstrated a high score for all sensory attributes in slightly milled black rice, corroborating findings from the taste analyzer. Through correlation analysis of volatile components determined by gas chromatography-mass spectrometry (GC-MS), smell scores in sensory evaluation, and electronic nose response values, 2-pentyl-furan (54.84-12.72 ng/g) and guaiacol (19.39-5.51 ng/g) were found to be the predominant volatile flavor contributors in cooked black rice. Overall, this study provides valuable insight into the intricate relationship between milling degrees and the cooking properties, sensory characteristics, and volatile flavor compounds of Yangxian black rice.

Composition of Higher Alcohols in Different Alcoholic Beverages and Their Metabolic Dynamics in Bama Pigs.

The unique flavour contribution of higher alcohols in alcoholic beverages has received growing attention; however, there is a dearth of information on their in vivo metabolic kinetics. In this study, the composition and content of higher alcohols in different alcoholic beverages from Chinese Baijiu and Lujiu were studied via in vivo analysis using Bama pigs to elucidate the mechanisms for intoxication of alcohol in vitro and in drinkers. Direct injection combined with gas chromatography-mass spectrometry (GC-MS) were used to accurately quantify a total of 14 higher alcohols in five alcoholic beverages. Based on the external standard method, a total content of 289.37-938.33 mg/L was detected, mainly 1-butanol, 3-methyl-1-butanol, 1-hexanol, 2-methyl-1-propanol and 2-butanol. Then, headspace solid-phase microextraction (HS-SPME) and solid-phase extraction (SPE) combined with GC-MS analysis strategy, respectively, were adopted to continuously monitor the changes in the concentrations of ethanol and 11 higher alcohols in the blood within 24 h after gavage of different alcoholic beverages, and the key pharmacokinetic parameters were analysed. The peak concentration (Cmax) and area under curve (AUC) of blood higher alcohols were significantly lower than those of ethanol (p < 0.05), accompanied by a later peak time (Tmax) and a larger apparent clearance rate (CL_F), and there were certain differences between the same higher alcohols in different alcoholic beverages and between different higher alcohols in the same alcoholic beverage. This work provides valuable insights into the metabolism of alcoholic beverages.

Identification of volatile and flavor metabolites in three varieties of broccoli sprouts

Broccoli sprouts are promising functional food sources and their taste and flavor play a pivotal role in the acceptance of consumers. In this study, the flavor profiles of three varieties of broccoli sprouts, namely Bi Lv, You Xiu, and Lv Hua, were comprehensively characterized using HS-SPME-GC/MS analysis. A total of 364 volatile and flavor components across 15 chemical classes were successfully identified. The results revealed a majority of volatile metabolites exhibiting upregulation during the germination process, leading to an enhancement in taste intensity after germination, particularly for umami and sweet tastes, which was associated with an increase in associated amino acids and sugar content. Although the total glucosinolate content in broccoli sprouts has decreased compared to seeds, it remains the primary contributor to the bitterness of broccoli sprouts. The present study elaborated on the flavor contribution of broccoli sprouts, supporting the cultivation and consumption of them as a nutritious food.

Flavors of entanglement

We employ holography to investigate Liu-Mezei renormalization group monotones in conformal field theories influenced by massive flavor degrees of freedom. We examine the entanglement entropy of a spherical subregion in three holographic field theories — N\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$ \\mathcal{N} $$\\end{document} = 1 Klebanov-Witten theory, N\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$ \\mathcal{N} $$\\end{document} = 4 SYM theory, and ABJM theory — with fundamental flavor. The gravity dual of massive unquenched flavor is described by dynamical D-branes, and we solve their backreaction in the smeared approximation. We compute entanglement entropy using the Ryu-Takayanagi formula in these backreacted geometries. Our findings indicate that the Liu-Mezei A- and F-functions decrease monotonically to leading order in the number of flavors across all examples. Additionally, we calculate the leading flavor contribution to entanglement entropy using an alternative probe brane method that does not require knowledge of backreaction in the bulk geometries. These results consistently match with backreacted calculations in all cases, assuming omission of a specific IR boundary term stemming from a total derivative.

Characterization of Brettanomyces bruxellensis Phenolic Acid Decarboxylase Enzyme Expressed in Escherichia coli

Brettanomyces yeasts are considered spoilage organisms in commercial fermentation settings; however, some historical beer styles and several modern specialty beer styles rely on Brettanomyces for unique aroma and flavor contributions. The organoleptic properties of beer utilizing intentional Brettanomyces fermentations can be unpredictable and inconsistent. This study investigates the contributions of Brettanomyces fermentations to volatile phenolic character by expression of phenolic acid decarboxylase enzyme cloned from B. bruxellensis. Protein was expressed and isolated from Escherichia cells. The enzyme has broad temperature and pH ranges, and showed variable activity against the most common potential hydroxycinnamic acid substrates.

The Effects of Changes in Cigarette Menthol Content on Acute Nicotine Pharmacology and Smoking Topography.

Menthol influences the appeal and addictiveness of cigarette smoking, however the data regarding menthol's effects on nicotine pharmacokinetics (PK) and smoking topography are inconsistent. This study investigated the impact of different cigarette menthol levels on nicotine pharmacology and smoking topography in current menthol smokers. The study was a double-blind, randomized, four-period, crossover study to investigate the effects of smoking cigarettes with varying menthol content (0, 3, 6, and 12mg menthol) on nicotine PK, smoking topography, and subjective effects in current menthol smokers. Each experimental session consisted of a prescribed use session, followed by 145min of no smoking and a 1-h ad libitum smoking session. Serial blood samples were collected; smoking topography was recorded using CReSS Lab topography device. There was no significant effect of menthol on nicotine PK after prescribed smoking of cigarettes with varying menthol contents. During ad libitum smoking, there was significantly smaller total puff volume and puff duration in the 12mg menthol condition compared to other menthol conditions. Subjective and sensory measures indicated significantly higher overall positive ratings for the 3mg and 6mg menthol cigarettes compared to the 0mg menthol cigarette; the 12mg menthol cigarette was less liked and harsher than the 3mg condition. These findings suggest that menthol, at concentrations reflecting the marketplace (3-6mg), contributes to positive subjective smoking experiences among menthol smokers, but does not have a significant effect on nicotine PK or smoking topography in an acute laboratory setting. While our data indicate that varying menthol content does not have a significant impact on nicotine's pharmacological effects under acute exposure conditions, these data highlight the contribution of menthol's flavor and sensory effects to product preference and positive smoking experiences, which facilitate repeated experimentation, progression to regular use, and subsequent dependence.

Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage

Lactic acid bacteria (LAB) fermentation has the potential to be an effective way to improve the flavor of foods. In this study, Lactococcus lactis (L. lactis), Lactobacillus plantarum (L. plantarum) and Lactobacillus rhamnosus (L. rhamnosus) co-fermented oat beverage was prepared and both the molecular and biochemical basis for its unique flavor formation were investigated by using cross-correlation analysis combined with untargeted flavoromics. Results showed that via co-fermentation main flavor substances like organic acids, free amino acids (FAAs) and volatile flavor compounds (VFCs) could be regulated dynamically. Interaction network analysis and redundancy analysis (RDA) convinced the crucial roles of three bacteria in shaping the overall flavor profile of co-fermented beverage, especially for the formation of soft sourness, sweetness, and freshness. According to untargeted metabolomics, it could be concluded that co-fermentation regulated significant differential metabolites (56 in total) unique to LAB co-fermented oat beverage such as benzoic acid, DL-arginine, uridine, and citrate. KEGG pathway enrichment analysis further predicted the viable formation pathways of key flavor compounds obtained by RDA such as organic acids (malate, citrate, et al.), FAAs (aspartate, glutamate, et al.) and VFCs (2,3-butanedione, 1-nonanol, et al.). This work demonstrates the positive flavor contribution of LAB co-fermentation, providing valuable reference for subsequent multi-omics studies on fermented oat products.

Microbial Conjugated Linolenic Acid-Enriched Fermented Milk Using Lipase-Hydrolyzed Flaxseed Oil: Biochemical, Organoleptic and Storage Traits.

The bioactive conjugated linolenic acid (CLNA) can be microbiologically produced by different probiotic strains when in the presence of α-linolenic acid (α-LNA). Food matrices are a good vector, such as has been previously demonstrated with fermented milk enriched with microbial CLNA by Bifidobacterium breve DSM 20091 from lipase-hydrolyzed flaxseed oil. The aim of the present work was to further assess the nutritional, biochemical and organoleptic properties of the developed dairy product, as well as its storage stability throughout 28 days at 4 °C, proving its suitability for consumption. Milk lactose hydrolyzed into glucose (0.89 g/100 g) and galactose (0.88 g/100 g), which were further metabolized into lactic (0.42 g/100 g), acetic (0.44 g/100 g) and propionic (0.85 g/100 g) acids. Titratable acidity reached 0.69% and pH 4.93. Compared with the control (no CLNA), fat content was slightly higher (2.0 g/100 g). Acetic acid was the major volatile (83.32%), lacking important dairy flavor contributors, like acetaldehyde. Sensory analysis revealed predominant astringency and bitterness. No microbial concerns arose during storage, but the CLNA content increased, and some saturated fatty acids seemed to oxidize. In conclusion, the CLNA-enriched fermented milk revealed reasonable compositional properties, yet further improvements are needed for optimal consumer acceptance and a prolonged shelf-life.

Analysis for different flavor compounds in mature milk from human and livestock animals by GC×GC-TOFMS.

Breast milk plays a crucial role in the taste development of infants, which cannot be replicated by other mammalian milk or formulas. This study aimed to identify and characterize the flavor substances in 15 different types of milk and analyze the differences among them. The results showed that human milk contained high levels of esters, particularly fatty acid ethyl esters, which contribute to its unique flavor. The four substances that had the highest flavor contribution in all species were identified as 2,3-butanedione, trimethylamine, isophorone, and acetaldehyde. Furthermore, the analysis of differences revealed that thermal-oxidation of lipids could explain the variation between human milk and other species in terms of flavor compounds. The key differential flavor compounds identified in milk from all species were trimethylamine, propanal, 1-pentanol, pyridine 2-methyl, and 2-butanone. These findings can potentially aid in developing formulas that better meet the taste needs of infants.

Convolution Neural Network-Assisted Smart Fluorescent-Tongue Based on Lanthanide Ion-Induced Forming MOF/HOF Composite for Differentiation of Flavor Compounds and Wine Identification.

Wine flavor is a vital quality characteristic in wine, influenced by those flavor components with low sensory thresholds. It is crucial to recognize and classify the wine components related to their flavor contribution. The integration of fluorescent sensors and artificial intelligence shows huge potential in flavor recognition by emulation of the gustatory perception system. Meanwhile, achieving information identification of wine based on multiple information barcodes has hopeful applications in anticounterfeiting. In this study, we present a simple method in which organic linkers are weaved into a hydrogen-bonded organic framework (HOF) for the available transformation of a metal-bonded organic framework (MOF) induced by lanthanide ions (Ln3+). The fluorescent Ln-MOF/HOF composite exhibits high sensitivity, rapid response, and good recyclability for detecting seven flavor compounds in wine, including tannic acid, ionone, vanillin, anethole, anisaldehyde, hydroxybenzaldehyde, and 4-hydroxy-2-methylacetophenone. Depending on its satisfactory detectability, a novel strategy is provided in which a fluorescent sensor is able to function as a smart fluorescent-tongue (F-tongue) by the aid of convolutional neural network to differentiate these seven flavor compounds. In addition, the Ln-MOF/HOF composite has been used to prepare multiple information barcodes for wine information identification on the basis of dynamic fluorescence response toward tannic acid. The mimetic gustatory perception system developed in this study may offer a promising strategy for flavor recognition in food and further food anticounterfeiting.

Formula omitted]) polarized heavy flavor corrections to deep-inelastic scattering at Q2 ≫ m2

We calculate the quarkonic O(αs2) massive operator matrix elements ΔAQg(N),ΔAQqPS(N) and ΔAqq,QNS(N) for the twist–2 operators and the associated heavy flavor Wilson coefficients in polarized deeply inelastic scattering in the region Q2≫m2 to O(ε) in the case of the inclusive heavy flavor contributions. The evaluation is performed in Mellin space, without applying the integration-by-parts method. The result is given in terms of harmonic sums. This leads to a significant compactification of the operator matrix elements and massive Wilson coefficients in the region Q2≫m2 derived previously in [1], which we partly confirm, and also partly correct. The results allow to determine the heavy flavor Wilson coefficients for g1(x,Q2) to O(αs2) for all but the power suppressed terms ∝(m2/Q2)k,k≥1. The results in momentum fraction z-space are also presented. We also discuss the small x effects in the polarized case. Numerical results are presented. We also compute the gluonic matching coefficients in the two–mass variable flavor number scheme to O(ε).

Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processing

Sichuan hotpot oil is a distinctive traditional Chinese cuisine, and chili pepper is an essential material for its flavor formation. In this study, the effect of chili pepper cultivars on capsaicinoids as well as Sichuan hotpot oil volatile compounds were examined. Gas chromatography-mass spectrometry (GC–MS) and chemometrics were employed to ascertain the differences between volatile components and flavor. The results showed that the EJT hotpot oil had the highest color intensity of 34.8, and the SSL hotpot oil had the highest capsaicinoids content of 1.536 g/kg. The results of QDA showed distinct differences among hotpot oils in terms of all sensory properties. A total of 74 volatile components were detected. Aldehydes, ketones, esters, and acids were the dominant volatile compounds formed in 18 hotpot oil samples and showed a significant difference, suggesting that they played a key role in flavor contribution and distinguishing the flavor differences between different hotpot oils. The PCA results well distinguished 18 kinds of hotpot oil.

Global QCD analysis of diffractive parton distribution function considering higher twist corrections within the xFitter framework

We present {\tt SKMHS22}, a new set of diffractive parton distribution functions (PDFs) and their uncertainties at next-to-leading-order accuracy in perturbative QCD within the {\tt xFitter} framework. We describe all available diffractive DIS data sets from HERA and the most recent high-precision H1/ZEUS combined measurements considering three different scenarios. First, we extract the diffractive PDFs considering the standard twist-2 contribution. Then, we include the twist-4 correction from the longitudinal virtual photons. Finally, the contribution of subleading Reggeon exchange to the structure-function $F_2^D$ is also examined. For the contribution of heavy flavors, we utilize the Thorne-Roberts general mass variable number scheme. We show that for those corrections, in particular, the twist-4 contribution allows to include the high-$\beta$ region and leads to a better description of the diffractive DIS data sets. We find that the inclusion of the subleading Reggeon exchange significantly improves the description of the diffractive DIS cross-section measurements. The resulting sets are in good agreement with all diffractive DIS data analyzed, which cover a wider kinematical range than in previous fits. The {\tt SKMHS22} diffractive PDFs sets presented in this work are available via the {\tt LHAPDF} interface. We also make suggestions for future research in this area.

Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers' preferences.

A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by a panel of Chinese consumers. The sensory analysis results show that the Chinese consumers preferred young and medium cheeses, and that sensory attributes such as 'milk' and 'cream' were the most popular. Seventy-seven aroma compounds were identified by gas chromatography-mass spectrometry, and 28 of these were determined to be aroma-active compounds by gas chromatography-olfactometry analysis and calculation of their odour activity values. Partial least-squares analysis revealed that compounds such as diacetyl and acetoin correlated with aromas preferred by the Chinese consumers, while isobutyric acid, hexanoic acid and valeric acid correlated with aromas disliked by the Chinese consumers. Finally, the flavour contribution of each aroma-active compound was validated through aroma reorganisation and omission experiments.

New 2- and 3-loop heavy flavor corrections to unpolarized and polarized deep-inelastic scattering

A survey is given on the new 2-- and 3--loop results for the heavy flavor contributions to deep--inelastic scattering in the unpolarized and the polarized case. We also discuss related new mathematical aspects applied in these calculations.

Angular momentum and generalized parton distributions for the proton with basis light-front quantization

We study the unpolarized and the helicity-dependent generalized parton distributions (GPDs) for the valence quarks of the proton in both momentum space and position space within the basis light-front quantization (BLFQ) framework. The GPDs for the valence quarks are computed from the eigenvectors of a light-front effective Hamiltonian in the valence Fock sector consisting of a three-dimensional confinement potential and a one-gluon exchange interaction with fixed coupling. Employing these GPDs, we obtain the spatial distributions of quark angular momentum inside the proton. In our BLFQ approach, we explore various definitions of angular momentum density and illustrate the differences between them arising from terms that integrate to zero. We also discuss the flavor contributions to the quark angular momentum densities.