Flavor Components Research Articles

Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10

Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety for producing LBT. This study investigated the sensory quality, flavor components, and bioactivity of Echa No. 10 Lichuan black tea (LBT) at different drying temperatures (70, 80, 90, 100, 110, 120, and 130 °C). During 80–120 °C, increasing the drying temperature enabled a higher sweet aroma concentration and enhanced the sweetness in the taste, in contrast to reducing the floral, fruity, and sweet aromas, and increasing the bitterness and astringency, at >120 °C. Additionally, with an increasing drying temperature, the contents of tea polyphenols and total catechins significantly decreased, with the theaflavins decreasing first and then increasing, and the alcohols, aldehydes, esters, and hydrocarbons increasing first and then decreasing. Meanwhile, compounds (including linalool, (Z)-linalool oxide (furanoid), (E)-linalool oxide (furanoid), cis-β-Ocimene, and methyl salicylate) contribute more to the floral and fruity aromas at <110 °C. Furthermore, low-temperature drying favors the antioxidant and inhibitory effects of the α-amylase, α-glucosidase, and glucose absorption activity. Both the tea quality and bioactivity results revealed 80–110 °C as the optimal drying temperature range for LBT.

Microbial community of Nongxiangxing daqu during storage: microbial succession, assembly mechanisms and metabolic functions.

The storage process of Nongxiangxing daqu is closely related to the quality of the daqu. The role of storage in daqu manufacture remains unclear, and most actual production relies on previous production experience. With the extension of daqu storage over a period of time, saccharifying activity, liquefying activity, fermenting activity, and esterifying activity reached a peak when stored for 3 to 4 months. Analysis of the flavor compounds showed that 87 flavor components were detected in daqu, and esters and alcohols were the main flavor compounds found. Microbial community analysis suggested that Weissella was the dominant bacterial genus with relative abundance increasing during storage, while Thermomyces was dominant fungal genus with abundance decreasing during storage. Analysis of assembly processes revealed that bacterial assembly was primarily influenced by stochastic processes during storage, whereas fungal assembly was predominantly shaped by deterministic processes. The interactions among microbiota, flavor compounds, and physicochemical parameters were elucidated, suggesting that saccharifying activity was positively correlated with Weissella, Lactobacillus, Kodamaea and Wickerhamomyces, and most of esters were positively correlated with Pediococcus and Clavispora. Microbial community functions were also predicted, highlighting enzymes involved in carbohydrate degradation, flavor formation, and ethanol fermentation. Finally, simulated baijiu fermentation was performed by adding daqu stored for different times, and the results showed that daqu stored for 3 to 4 months was appropriate for baijiu brewing. The results presented in this study may enhance understanding of the impact of storage on daqu quality and, consequently, help to improve it. © 2025 Society of Chemical Industry.

Changes in the Flavor of Cold-Pressed Tiger Nut Oil (Cyperus esculentus L.) During Refining Processes and Evaluation of Its Thermal Properties

Oil extracted from tiger nut is a good, edible source owing to its richness in unsaturated fatty acids. This study investigated the effects of the refining processes on the flavor components of crude tiger nut oil by GC-MS and focused on the thermal stability of the refined oil under high-temperature conditions. Three different refining processes were evaluated: citric acid-assisted hydration degumming, alkali deacidification and bleaching. In the present study, the neutralization refining resulted in 11.67% losses. The refined oil had higher brightness and transparency. Moreover, 109 volatiles were identified, mainly including aldehydes, alcohols, pyrazines and furans, the characteristic flavor compounds of which present a fatty, fresh and nutty flavor. Hence, the refining processes have a significant effect on the flavor components of tiger nut oil, and the accumulated information can be helpful in increasing the tiger nut oil quality to meet the market value. The results of the thermal properties indicated the significant degradation of oleic acid and linoleic acid with prolonged heating, leading to increases in the acid value by 17 times and the peroxide value by 31 times after prolonged heating at 210 °C for 10 h compared with those without heating. When the refined tiger nut oil was heated at 210 °C for 4 h, the carbonyl value (62.6 meq/kg) exceeded the recommended value, and after heating for 8 h, the total polar compound percentages (50%, the instrument limit value) also exceeded the national standard. In order to extend the cooking heating time, it is necessary to appropriately decrease the heating temperature. This study provides a scientific reference for the frying of tiger nut oil in food and the high-temperature treatment of food containing tiger nut oil.

The green method of enriching linseed oil with antioxidants as well as flavor and aroma components from herbs and spices

The green method of enriching linseed oil with antioxidants as well as flavor and aroma components from herbs and spices

Physicochemical Properties, Flavor and Microbial Community of Clean Low-Temperature Daqu Originated from Synthetic Autochthonous Microbiota

Based on the 23 strains of low-temperature Daqu, microbial inoculants were prepared and inoculated into crushed barley and pea to prepare clean low-temperature Daqu (XQ). The physicochemical properties, flavor profile, and microbial community of XQ were investigated, with traditional low-temperature Daqu (CQ) and production requirements as controls. The results indicated that there was no significant difference in moisture and acidity between the two types of Daqu: CQ exhibited a moisture of 10.6% and an acidity of 1.1 mmol/10 g, while XQ demonstrated a moisture of 10.9% and an acidity of 1.2 mmol/10 g. The fermenting activity (1.36 g/0.5 g·72 h) and liquefying activity (1.13 g/g·h) of XQ surpassed those of CQ; however, its saccharifying activity (780 mg/g·h) and esterifying activity (808 mg/50 g·7 d) were lower. In general, the physicochemical properties of XQ align with the production requirements. HS-SPME-GC-MS analysis indicated that the flavor profiles of the two types of Daqu were largely similar, with 84.85% of the flavor components of CQ being reproducible in XQ. Microbiota community analysis revealed there were some differences in relative abundance of microbes and COG (Clusters of Orthologous Groups) function between the two Daqu. The dominant microorganisms in XQ identified were Bacillus, Pichia, Transversalis, and Monascus, meanwhile the dominant microorganisms in CQ identified were Pediococcus, Rhizomucor, Wickerhamomyces. This study establishes a robust experimental basis for producing clean Daqu and provides valuable insights for the development of safer microbial fermented foods.

Gustatory cortex neurons perform reliability-dependent integration of multisensory flavor inputs.

Flavor is the quintessential multisensory experience, combining gustatory, retronasal olfactory, and texture qualities to inform food perception and consumption behavior. However, the computations that govern multisensory integration of flavor components and their underlying neural mechanisms remain elusive. Here, we use rats as a model system to test the hypothesis that taste and smell components of flavor are integrated in a reliability-dependent manner to inform hedonic judgments and that this computation is performed by neurons in the primary taste cortex. Using a series of two-bottle preference tests, we demonstrate that hedonic judgments of taste+ smell mixtures are a weighted average of the component judgments, and that the weight of the components depends on their relative reliability. Using extracellular recordings of single-neuron spiking and local field potential activity in combination with decoding analysis, we reveal a correlate of this computation in gustatory cortex (GC). GC neurons weigh bimodal taste and smell inputs based on their reliability, with more reliable inputs contributing more strongly to taste+ smell mixture responses. Input reliability was associated with less variable responses and stronger network-level synchronization in the gamma band. Together, our findings establish a quantitative framework for understanding hedonic multisensory flavor judgments and identify the neural computations that underlie them.

Selection of Filtration Systems to Improve the Quality of Beverage and Paste Production

This paper presents the critical role of the selection of filtration system to be used in the beverage industry in the small medium scale production enterprises to ensure quality and consumer satisfaction as well as product competitiveness. Previously, in the small medium enterprise, tedious work is done manually to separate leaves and other contaminants for the filtration process. To maintain the quality of the beverage and paste production, the whole process must be controlled, starting with the homogenizer until the filtration process. Mild heat treatment will be applied in the homogenizer process. The selection process for filtration systems is examined in-depth, considering factors like particle size removal, preservation of flavor and nutritional components, and the prevention of spoilage. The filtration is selected according to the best type of filtration that meets the criteria of improving the quality of the production as well as reducing the manpower and processing time. The filtration will then be placed in the homogenizer unit. Ultimately, the judicious choice of filtration systems which is mesh filtration can significantly enhance the quality and it is selected based on its advantages over the other filtration systems.

Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor

Incorporation of whole soybean pulp (WSP) into wheat flour has been shown to improve the nutritional profile of steamed bread. However, this substitution often disrupts the protein network and introduces an undesirable beany flavor, compromising the overall quality of the steamed bread. This research explored the impacts of varying ultrasonic power levels on the quality of steamed bread containing WSP (WSPSB), with the goal of improving both the protein network structure and the flavor profile. The findings indicated that at an ultrasonic power of 300 W, WSPSB had an 18.10 % decrease in hardness and a 14.93 % increase in specific volume compared to the 0 W. Results from CLSM, SDS-PAGE, fluorescence intensity, surface hydrophobicity, and FTIR spectroscopy revealed that ultrasonic treatment modified the secondary protein structure by increasing the proportion of β-sheets and random coils. These changes facilitated better integration of soybean protein and gluten, thereby strengthening the steamed bread’s protein network. Furthermore, analyses of volatile flavor components, molecular docking, and correlation studies indicated that alterations in the protein structure mitigated the binding of beany flavor components to proteins, leading to significant reductions in their presence—specifically, a 7.12 % decrease in 1-Octen-3-ol and an 8.47 % decrease in Furan, 2-pentyl-. Overall, ultrasound treatment effectively refined the protein network and mitigated the beany flavor in steamed bread, thereby improving its quality.

Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development.

The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, researchers can explore and develop new flavor substances in a digital environment, saving time and resources. More and more research will use AI and big data to enhance product flavor, improve product quality, meet consumer needs, and drive the industry toward a smarter and more sustainable future. In this review, we elaborate on the mechanisms of flavor recognition and their potential impact on nutritional regulation. With the increase of data accumulation and the development of internet information technology, food flavor databases and food ingredient databases have made great progress. These databases provide detailed information on the nutritional content, flavor molecules, and chemical properties of various food compounds, providing valuable data support for the rapid evaluation of flavor components and the construction of screening technology. With the popularization of AI in various fields, the field of food flavor has also ushered in new development opportunities. This review explores the mechanisms of flavor recognition and the role of AI in enhancing food flavor analysis through high-throughput omics data and screening technologies. AI algorithms offer a pathway to scientifically improve product formulations, thereby enhancing flavor and customized meals. Furthermore, it discusses the safety challenges of integrating AI into the food flavor industry.

Characterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis

Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1–2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents. The extracted flavor compounds were characterized using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC/MS) and principal component analysis (PCA). Seven key compounds were identified in the cinnamon extracts: nonanal, acetic acid, α-copaene, benzaldehyde, ethyl cinnamate, trans-cinnamaldehyde, and coumarin. These compounds were identified using odor activity value analysis (OAV) and gas chromatography–olfactometry (GC-O). Additionally, a quality evaluation model was established using PCA, providing a theoretical framework for future research on the aroma quality control of cinnamon oil extracts.

Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu.

Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the microbial and abiotic contributions to the flavor of Chinese strong-aroma Baijiu (SAB) remain poorly understood. In this study, the composition and functional profiles of the fungal and bacterial communities changed significantly after fourteen days of grain fermentation. Acetilactobacillus jinshanensis, Issatchenkia orientalis and Kazachstani humilis became the dominant species as fermentation proceeded. Pathways related to lipid, protein and secondary metabolite metabolism were enriched during the middle and later stages of grain fermentation. Ethyl caproate, hexyl caproate, and ethyl lactate were identified as the main volatile components in fermented grain. Lactobacillus species were significantly related to volatile components. Compared with fungi, bacterial diversity accounted for 96% of the variation in volatile components coupled with temperature, acidity and reducing sugar. This work provides insights into the production optimization and flavor enhancement of SAB by optimizing abiotic factors and microbial compositions.

Quality Characteristics and Flavor Analysis of Five Mulberry Varieties.

For a deeper understanding of the characteristics exhibited by several novel mulberry varieties, the quality attributes and flavor components of five mulberry varieties (Zhongsang 5801, 2000-3, Jialing 40, Yuesang 10, and White Shahtoot Mulberry) were analyzed and compared. Zhongsang 5801 displayed the highest total phenol and flavone levels. Fructose and glucose were the primary sugars identified in the mulberries, with 2000-3 exhibiting the highest fructose content (39.66 ± 11.31 g/kg), whereas Zhongsang 5801 had the highest glucose content (26.19 ± 6.29 g/kg). The key organic acids found in the five mulberry varieties were oxalic acid, tartaric acid, and malic acid. Of them, 2000-3 had the highest malic acid content (0.66 ± 0.02 g/kg). Furthermore, 21 amino acids and 66 volatile components were detected in the five mulberry varieties. The study findings offer valuable insights for assessing, processing, and utilizing different mulberry varieties.

Study on the Effects of Ginger Extract on the Degree of Hydrolysis, Sensory Evaluation, Color Difference, and Volatile Flavor Components of Oyster Enzymatic Hydrolysate

Study on the Effects of Ginger Extract on the Degree of Hydrolysis, Sensory Evaluation, Color Difference, and Volatile Flavor Components of Oyster Enzymatic Hydrolysate

The Effect of Reaction Temperature on the Quality of Oyster Enzymatic Hydrolysate Maillard Products

Oyster meat was used as raw material, which was enzymatically digested under specific conditions for 3h. Then the effect of reaction temperature on the sensory, color difference, reaction rate, and volatile flavor components of the oyster enzymatic hydrolyzates and glucose meridian reaction product was investigated. The study showed that the 3h enzymatic hydrolysis of oyster produced the best flavour and sensory score of the maillard reaction product at 110 (110HM), which had the absorbance value of 0.788 for A294, and 0.606 for A420. 54 compounds were identified from 110HM, which mainly contained 6 alcohols (26.40%), 3 ketones (1.80%), 8 aldehydes (8.38%), 6 esters (1.71%), 16 hydrocarbons (32.84%), and 15 heterocyclic and other species (22.82%).

Impact of high hydrostatic pressure and thermal processing on the quality of kimchi juice

ABSTRACT Kimchi, a traditional Korean side dish comprising fermented vegetables, has gained increasing attention owing to its flavor and health benefits. However, the effect of preservation methods on the quality parameters of kimchi juice remains unknown. This study aimed to assess the impact of high hydrostatic pressure (HHP) and thermal processing (TP) on kimchi juice quality, focusing on microbial viability, pH, color, bioactive compounds, and volatile profiles. Both HHP and TP treatments effectively reduced microbial counts, with TP at 100°C achieving complete bacterial inhibition. Minimal pH changes were observed; however, TP led to a substantial reduction in lightness (L*), causing the juice to appear darker. Antioxidant analysis revealed a significant reduction in ferric-reducing antioxidant power and phenolic content following TP, while HHP retained these bioactive compounds more effectively. Additionally, HHP preserved the essential sulfur-containing volatile compounds, whereas TP caused a marked decline in these flavor components. Overall, this study demonstrates that HHP is more effective than TP in maintaining the sensory and nutritional qualities of kimchi juice while ensuring microbial safety. Our findings support HHP as a promising preservation method for industrial applications of kimchi juice, with potential for broader application across other fermented products.

Isolation and evaluation of Cyberlindnera fabianii strains to improve cigar tobacco leaves fermentation effect

IntroductionFermentation is a crucial process in cigar manufacturing. Exogenous addition of functional microorganisms for fortified fermentation can further improve cigar tobacco leaves fermentation quality.MethodsIn this study, five Cyberlindnera fabianii strains were isolated from cigar tobacco leaves. Their fermentation effects were assessed by analyzing flavor components and major chemical compositions.ResultsAmong these five isolates, four C. fabianii strains demonstrated the ability to enhance the overall flavor profile, particularly by increasing esters and chlorophyll degradation products. Additionally, several strains, particularly F3 and F4, also reduced total alkaloid and nitrogen content. Among these, C. fabianii strain F4 exhibited the most significant improvements. Sensory evaluation revealed that strain F4 could enhance mellowness, richness and sweetness while reducing irritation and off-flavors in fermented cigar tobacco leaves.DiscussionOur findings indicate that C. fabianii strain F4 can significantly improve the overall quality of cigar tobacco leaves through fermentation. This study provides a promising microbial fermentation agent for potential application in the cigar industry.

Genome-Wide Identification and Biochemical Characterization of Alcohol Acyltransferases for Aroma Generation in Wickerhamomyces subpelliculosus Isolates from Fermented Food.

The importance of nonconventional yeasts has increasingly been highlighted, particularly for aroma formation in fermented foods. Here, we performed de novo whole-genome sequencing of Wickerhamomyces subpelliculosus, which produces a variety of volatile flavor compounds, leading to the identification of the alcohol acyltransferase (AATase) family of genes. The genome of W. subpelliculosus contains seven AATase genes, encoding alcohol-O-acetyltransferases (ATFs) and ethanol acetyltransferase 1 (EAT1) for acetate ester formation, along with ethanol hexanoyl transferase 1 (EHT1) for ethyl ester formation. Among five ATF homologues, only WsATF5 showed acetyltransferase activity toward myriocin, a structural analogue of sphingosine. In contrast, heterologous expression of WsEHT1 and WsEAT1 in Saccharomyces cerevisiae promoted the production of ethyl decanoate and ethyl acetate, respectively, supporting their AATase activity. The enzymatic activity analyses revealed the additional alcoholysis activity of WsEAT1 and the thioesterase activity of WsEHT1. Subcellular localization analysis indicated that WsEAT1 was localized in the mitochondria, WsEHT1 in the endoplasmic reticulum and lipid droplets (LDs), and WsATF5 in the LDs. The novel W. subpelliculosus AATases could be usefully applied to produce flavor components in various food industries.

The Microbial Diversity and Flavor Metabolism Regulation of Xiangzao During Different Natural Fermentation Time Periods.

Xiangzao brine is a special flavored food produced by the natural fermentation of Huangjiu lees. To clarify fermentation time on its quality, this study integrated flavoromics analysis, macro-genomics, and polypeptide omics to analyze the volatile flavor components, microbial species, and flavor peptide distributions of four groups of samples (XZ-1Y, XZ-2Y, XZ-3Y, and XZ-4Y) fermented for 1-4 years. The results showed that the samples fermented for 1 year had the highest contents of umami amino acids and umami peptides, and the samples fermented for 4 years had the highest contents of organic acids and fruity components. In addition, 42 volatile flavor components and 532 peptides were identified, including 393 umami taste peptides and only 37 bitter taste peptides. Correlation analysis showed that ethyl lactate and furfural were positively correlated with the abundance of Nocardioides and Stenotrophomonas, respectively. The abundance of Pseudomonas was positively correlated with four previously unreported umami peptides (FATPR, RELER, FNLERP, and RSSFLGQ) screened by molecular docking. This study provides a reference for the flavor metabolism regulation of Xiangzao brine.

Potential Protective Effects of Pungent Flavor Components in Neurodegenerative Diseases.

Neurodegenerative diseases such as Alzheimer's disease (AD), Parkinson's disease (PD), and Huntington's disease (HD) have become a major global health burden, but the detailed pathogeneses of neurodegenerative diseases are still unknown, and current treatments are mainly aimed at controlling symptoms; there are no curative treatments for neurodegenerative diseases or treatments for the progressive cognitive, behavioral, and functional impairments that they cause. Studies have shown that some plant extracts with pungent flavor components have a certain neuroprotective effect in neurodegenerative diseases, and their mechanisms mainly involve inhibiting neuronal apoptosis, promoting neuronal regeneration, reducing mitochondrial degeneration, and reducing the production of oxides such as reactive oxygen species in cells, which are of great significance for exploring the treatment of neurodegenerative diseases. In this review, we searched the PubMed database for relevant literature collected in the past 15 years. Finally, we summarized the protective effects of pungent flavor components such as capsaicin, piperine, curcumin, cannabinoids, allicin, and nicotine on the nervous system, focusing on the molecular mechanisms and signaling pathways that they activate. In addition, we also compiled and summarized the laboratory experiments, preclinical experiments, and effects of various pungent flavor components in neurodegenerative diseases. The goal is to further explore their potential as effective drugs for the treatment of neurodegenerative diseases and provide new ideas for further research on the specific protective mechanisms of these substances for the treatment of neurodegenerative diseases and the targets of drug action in the future.

Effects of Different Frozen Storage Treatments on Microbial Diversity and Volatile Components of Ice Bayberry Wine

In this study, frozen bayberries (HF group) and liquid nitrogen–frozen bayberries (SF group) were used as raw materials to ferment ice bayberry wine and NGS was used to analyze the microbial community of ice wine. In addition, the volatile compounds in ice wine were determined using HS-SPME–GC–MS. The effects of different frozen storage treatments on the microbial community structure and flavor components of ice wine were analyzed. The experimental results showed that the dominant bacterial genera of the two groups of ice wine were mainly Rothia and Rhizobium, and the dominant fungal genera were Fusarium, Basidiomycetes, Aspergillus, and Saccharomyces. There were 178 volatile components in both the HF and SF groups, and the differential flavor components were mainly esters and ketones. Compared with the HF group, the ethyl 3-hexenoate (pineapple flavor), terpinene (rosin flavor), and 3-hydroxyacetophenone (floral flavor) contents in the SF group were significantly increased (p ˂ 0.05) and the methyl 14-methylpentadecanoate (oil flavor) content was significantly decreased (p ˂ 0.05). Rhizobium, Bacteroides, Saccharomyces, Basidiomycetes, and 14 other genera were significantly correlated with the differential volatile substances (|R| > 0.8, p ˂ 0.05). Therefore, the SF group of ice bayberry wine has richer microbial diversity and better flavor components.