Flavor Profile Research Articles

Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectrometry.

Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography-ion mobility spectrometry (GC-IMS), free amino acid analysis and taste nucleotide analysis. The E-nose and E-tongue revealed that deodorization reduced the content of sulfur-containing compounds, enhanced umami, bitterness, sourness and astringency, and decreased saltiness. PCA and OPLS-DA analysis successfully distinguished between the effects of the treatments. Free amino acids increased from 8777.67 to 11,125.98 mg/100 g and umami amino acids increased from 128.24 to 150.37 mg/100 g after PJ-CW deodorization (p < 0.05). Equivalent umami concentration (EUC) comparisons showed that PJ-CW treatment produced the greatest synergistic umami enhancement (to 3.15 g MSG equiv./100 g). GC-IMS detected 52 aroma compounds; PJ treatment produced the greatest diversity of aldehydes, including heptanal, nonanal, hexanal, 3-methylbutanal, (E)-2-heptenal and (E,E)-2,4-heptadienal. The total content of volatile flavor compounds was the highest after PJ-CW treatment, and the content of many characteristic flavor substances (3-hydroxy-2-butanone, benzaldehyde, 5-methyl-2(3H)-furanone) increased. These findings provided a theoretical basis for the further development of deodorization methods for Paddy Field Carp.

Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC-IMS and Multivariate Analysis.

Volatile organic compounds (VOCs) in food are key factors constituting their unique flavor, while the characteristics of VOCs in air-dried yak meat (AYM) from various regions of the Tibetan Plateau and their inter-regional differences remain unclear. Therefore, this study conducted a comprehensive analysis of VOCs in the five-spice (FS), spicy and numbing (SN), and aromatic and spicy (AS) versions of AYM from four regions of the Tibetan Plateau (Gansu, Qinghai, Sichuan, and Tibet) using gas chromatography-ion mobility spectrometry (GC-IMS) A total of 58 VOCs were identified, with alcohols accounting for 28.40%, ketones 22.89%, aldehydes 18.85%, and terpenes 17.61%. Topographic plots, fingerprint profiles, and multivariate analysis not only distinguished AYM of the same flavor from different regions but also discriminated those of different flavors within the same region. Furthermore, 17 key VOCs were selected as the primary aroma characteristics of the 12 types of AYM, including linalool, 3-methylbutanal, acetone, and limonene. Meanwhile, the differential VOCs for each flavor were determined, with linalyl acetate being unique to the FS, (E)-ocimene and ethyl propanoate being specific to the SN, and 2-methyl-3-(methylthio)furan-D and Hexanal-D being characteristic of the AS flavor. Based on the above results, the flavor of AYM can be improved to suit the taste of most people and increase its consumption.

Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time

With the growing popularity of cold brewed coffee comes a need for brewing efficiency while preserving the desirable flavor profile. Despite the wide use of full immersion brewing techniques, the effect of brew time on the dynamic sensory profiles of full immersion brewed coffee remains underexplored. Here, we investigated the relationship between coffee sensory quality and extraction dynamics, measured as Total Dissolved Solids (TDS) and Extraction (E) of full immersion brewed coffee at various roast levels, and brewing temperatures (4 °C, 22 °C and 92 °C), over brew time using a generic descriptive analysis method. Specifically, different brew time points were selected for different temperatures based on five targeted coffee extraction stages. Furthermore, the unique experimental design also explored a sensory-driven engineering research process. Roast level had the greatest impact on the sensory profile of the coffees, followed by brewing temperature, but brew time, especially the longer brew times as TDS plateaued, had subtler impacts than expected. Twenty-five of 28 sensory attributes were significantly different among the 30 coffee samples, indicating a single source green coffee blend can produce a wide range of complex sensory profiles using different combinations of roast level, temperature, and brew time. Specifically, the intensity of sweetness was negatively correlated with TDS, and 19 other attribute intensities were positively correlated with TDS. Interestingly, we found that certain long time cold brews had similar sensory profiles to those of some short time hot brews, suggesting the sensory profiles of certain hot brews and cold brews could possibly be matched through controlled preparation. Overall, our study demonstrated an approach of integrating food engineering and sensory analysis for product development, and our findings provide valuable insights into the extraction dynamics and sensory quality of full immersion brewed coffee and opens new brewing avenues for the coffee industry.

Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis.

The market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental conditions and measuring how its chemical compounds may be affected by climate differences and postharvesting practices remain a challenge. This study investigates how fermentation time and agroclimatic conditions in Colombia's fine cocoa-producing region of Arauca influence the sensory profile and volatile compound composition (volatilome) of chocolate derived from cocoa beans. Sensory evaluation was conducted on chocolates fermented for 48, 72, 96, and 120 h, revealing that fermentation time critically affects the development of fine-flavor attributes, particularly fruitiness and nuttiness. The optimal fermentation period to enhance these attributes was identified at 96 h, a duration consistently associated with peak fruitiness under all studied climatic conditions. Analysis of 44 volatile compounds identified several key aroma markers, such as acetoin, 1-methoxy-2-propyl acetate, and various pyrazines, which correlate with desirable sensory attributes. These compounds exhibited varying amounts depending on fermentation time and specific agroclimatic conditions, with a 96 h fermentation yielding chocolates with a higher quantity of volatile compounds associated with preferred attributes. Our findings highlight the complex interaction between fermentation processes and agroclimatic factors in determining cocoa quality, providing new insights into optimizing the flavor profiles of chocolate.

Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue).

The intelligent senses (Electronic nose and tongue), were combined with headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and free amino acid were used in combination to determine the aroma and taste components during the processing of Chinese traditional dish Steamed beef with rice flour (SBD). The findings revealed that E-nose and E-tongue, could clearly distinguish and identify the aroma and taste of SBD. A total of 66 volatile substances and 19 free amino acids were identified by HS-GC-IMS and amino acid analyzer, respectively. The highest contribution to aroma in the production of SBD was alcohols, esters and aldehydes. Further analysis of relative odor activity showed that 3-Methylbutanol-D, 3-Methylbutanol-M and 3-Methylthio propanal is the marinating stage (T2) main aroma components. Ethyl 3-methylbutanoate-M and Ethyl 3-methylbutanoate-D were the main aroma components in the seasoning stage (T3). Additionally, the calculation of the taste activity value showed that Glutamic contributed significantly to the umami of SBD. Alanine was a representative taste component in the marinating stage (T2), while Proline, Aspartic, Lysine, Glutamic, Valine, Arginine, and Histidine were characteristic amino acids of the seasoning stage (T3). Consequently, this study offers valuable insights into the industrial-scale production and flavor regulation of SBD products.

Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose

Frankincense is an important seasoning and spice known for its distinctive and intricate flavor profile. Considering the considerable variation in the aromatic quality of frankincense due to geographical origin, species diversity and cultivation conditions, frankincense from major global origins was characterized holistically for the first time. The electronic nose (E-nose) with headspace solid-phase microextraction gas chromatography–mass spectrometry (HS–SPME–GC–MS) and sensory evaluation were implemented to characterize the aroma components of 21 commercial varieties of frankincense from around the world. The results showed that a total of 149 volatile organic compounds (VOCs) of 10 categories were identified in frankincense, among which the numbers of alcohols, terpenes and esters compounds accounted for 22.15 %, 18.79 % and 15.44 % of the total VOCs of frankincense, respectively. The PLS-DA model effectively distinguished frankincense from Oman/Somalia and other origins. Furthermore, the study identified two differential VOCs with VIP > 1 in three Asian countries and five in six African countries. The total VOCs content and sensory characteristic score of “Lemon/Citrus” in Oman frankincense is significantly higher than other regions. The OAV results showed that 61 substances (e.g., Diacety, alpha-Pinene, Camphene, Myrcene) as key aroma compounds and OICS model indicated that p-Cymenol was found to contribute significantly to the citrus aroma in frankincense. This study identified the fundamental components of frankincense flavor and revealed different flavor descriptors of frankincense, which are crucial for reconstructing frankincense flavor and improving flavor quality.

Study on the Changes and Correlation of Microorganisms and Flavor in Different Processing Stages of Mianning Ham.

(1) Background: Mianning ham is a dry-cured ham from Southwest China, known for its distinct regional characteristics and delicious taste. It is particularly favored by consumers due to its safety, as no artificial nitrites are added during processing. The microbial changes during its different processing stages significantly influence the final product's flavor. This study aims to investigate the changes in microbial communities and flavor compounds across the nine stages of Mianning ham production, from raw material preparation to salting, drying, fermentation, and maturation, using 16S and ITS sequencing, as well as solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The goal is to explore the correlation between these changes and provide a basis for process improvement from the initial raw material preparation. (2) Results: The microbiota of Mianning ham across different processing stages mainly consisted of Proteobacteria, Firmicutes, and Ascomycota. A total of 324 volatile compounds were identified, of which 27 were key contributors to the ham's flavor. Aldehydes contributed the most to flavor, with octanal, trans-2-nonenal, and trans, trans-2,4-decadienal being the most significant contributors at various stages. Mature Mianning ham, fermented for 1-3 years, exhibited fresh grass and earthy aromas, buttery and fatty flavors, and a distinctive roasted potato note. Correlation analysis revealed that Cobetia was the primary bacterial contributor to the main flavor compounds, especially prominent in the second year of fermentation. Among fungi, Yamadazyma and Aspergillus positively influenced several key aldehyde flavor compounds throughout the processing stages, significantly contributing to the flavor profile of Mianning ham. (3) Conclusions: Correlation analysis showed that the Mianning ham that matured for two years had the richest and most characteristic flavor. The positive and consistent impact of fungi on the ham's flavor suggests that they may warrant further research and application in Mianning ham production. This provides a theoretical basis for improving the flavor quality and enhancing the market competitiveness of Mianning ham. One of the key features of Mianning ham is its substantial accumulation of hydrocarbons, which surpasses that of hams from other regions in China. A notable characteristic of Mianning ham processing is the absence of artificially added nitrites as antioxidants and color fixatives. Whether this absence is a contributing factor to the significant accumulation of hydrocarbons warrants further investigation.

Change in volatile profiles of wheat flour during maturation

The volatile profiles of wheat flour during maturation were examined through headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with electronic nose (E-nose) and electronic tongue (E-tongue) analyses. The wheat flour underwent maturation under three distinct conditions for predetermined durations. While GC/MS coupled with E-tongue exhibited discernment capability among wheat flour samples subjected to varying maturation conditions, E-nose analysis solely relying on principal component analysis failed to achieve discrimination. 83 volatile compounds were identified in wheat flour, with the highest abundance observed in samples matured for 50 d at 25 °C. Notably, trans-2-Nonenal, decanal, and nonanal were the main contributors to the characteristic flavor profile of wheat flour. Integration of HS-SPME-GC/MS with E-tongue indicated superior flavor development and practical viability in wheat flour matured for 50 d at 25 °C. This study furnishes a theoretical groundwork for enhancing the flavor profiles of wheat flour and its derivative products.

Discriminative analysis of aroma profiles in diverse cigar products varieties through integrated sensory evaluation, GC-IMS and E-nose

Cigars, treasured for their rich aromatic profiles, occupy a notable segment in the global consumer market. The objective of this study was to characterize the volatile aroma compounds that shape the flavor profiles of six distinct varieties of Great Wall cigars, contributing to the understanding of cigar aroma analysis. Utilizing HS-GC-IMS and sensory evaluation, the study discerned the aroma profiles of GJ No. 6 (GJ), Animal from the Chinese zodiac (SX), Range Rover No. 3 Classic (JD), Miracle 132 (QJ), Sheng Shi No. 5 (SS), and Red 132 (HS) cigars. The analysis uncovered a spectrum of characteristic aromas, including tobacco, creaminess, cocoa, leather, baking, herbaceous, leathery, woodsy, and fruity notes. A total of 88 compounds were identified, categorized into 11 chemical classes, with their quantities varying among the cigars in a descending order of QJ, JD, GJ, SS, HS, and SX. 24 compounds, such as 2-heptanone, n-butanol, 2,6-dimethylpyrazine and 2-furfuryl methyl sulfide were considered as key differential components. The volatile components were effectively differentiated using principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and cluster analysis, revealing correlations between sensory attributes, key components, and electronic nose (E-nose). This research introduces a novel method for analyzing volatile aroma components in cigars, offering insights to enhance cigar quality and to foster the development of new products with unique aroma profiles.

Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality.

The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional foods. Key ingredients include locally sourced fish species and a variety of spices and seasonings that enhance flavor while serving as cultural markers. Starter cultures also play a critical role in standardizing quality and accelerating fermentation. Flavor compounds in fermented fish are primarily derived from the metabolism of carbohydrates, lipids, and proteins, producing a diverse array of free amino acids, peptides, and volatile compounds such as aldehydes, ketones, alcohols, and esters. The fermentation process can be shortened by certain methods to reduce production time and costs, allowing for faster product turnover and increased profitability in the fermented fish market. Fermented fish products also show potent beneficial effects. This review highlights the importance of integrating traditional practices with modern scientific approaches. Future research directions to enhance the quality of fermented fish products are suggested.

Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. seed and the quality of its oil

To improve the extraction process and quality of Camellia oleifera Abel. oil (COO). This study examined the influence of explosion-puffing (EP) pretreatment on the physicochemical properties, characteristic compounds and sensory quality of the COO. The results revealed that the seeds after EP pretreatment had cavities surface, which facilitated the extraction of the COO and the dissolution of bioactive compounds. Compared to the untreated group, the oil yield of the 6–7%/20 min was increased from 71.41 to 88.94%, as well as higher levels of squalene, phytosterol, α-tocopherol, and phenolic acids, leading to an increase in the antioxidant abilities. Moreover, the fatty acid composition in the COO was not significantly affected (P > 0.05). W1C, W5S, W3C, W5C, and W1W were the main sensors to distinguish the flavor profile of the COO. In summary, EP pretreatment may be a promising method for enhancing oil yield and quality of the COO.

Exploring flavour profile changes of strawberry fruits under different organic fertilizer strategies by combining HS-SPME-GC-MS and metabolomics

This work focused on investigating the flavour formation of strawberry fruits (SFs) at three developmental phases treated by different types of organic fertilizers. A total of 92 volatile and 8595/6244 non-volatile compounds were identified using HS-SPME-GC–MS combined with non-targeted metabolomics. The predominant volatile components in SFs include esters and terpenes, and the application of organic fertilizers increased the contribution of characteristic volatile esters to the fruity aroma of SFs. Compared to the control group (CK), the peach branch (PB) and cow straw (CS) organic fertilizer groups reduced the major green-flavor compound, 3-hexenal, by 94.25 % and 28.44 %, respectively. The amino acids, polyphenols and salicylic acids were identified as important differential metabolites, and KEGG enrichment analysis revealed that flavour formation was primarily associated with amino acids metabolism. These insights provide a valuable theoretical basis for understanding flavour formation of fruits to enhance their sensory qualities through targeted regulation.

Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds

The effects of different thermal processing conditions on the flavor profiles of channel catfish were evaluated in terms of fatty acids, volatile flavor and taste compounds using steaming, boiling, roasting, and microwaving with different degrees. After thermal processing, 72 volatile organic compounds were detected, including 20 hydrocarbons, 5 ketones, 20 aldehydes, 7 heterocyclic compounds, 12 alcohols and others. Meanwhile, the contents of unsaturated fatty acids like oleic acid and linoleic showed a significant decline due to their heat-sensitive properties. With regard to taste compounds, thermal processing contributed to umami amino acids and free nucleotides conversion, with the initial glutamate and IMP contents of 15.87 and 164.91 mg/100 g in raw samples mainly increasing by 2.8–10.3 and 14.4–105.5 mg/100 g in processed ones. Compared to other methods, microwaving had limited effects on flavor compounds, and steaming and roasting had better performance to improve the flavor complexity of channel catfish.

Intra-annual and regional variability of the oleic acid and linoleic acid content of pumpkin seed oil over a 10-year period

Pumpkin seed oil, extracted from roasted and hulled pumpkin seeds, is prized for its distinct nutty flavor and deep amber color. Its significance in gastronomy lies in its rich flavor profile and nutritional benefits, which enhance dishes with both taste and health-promoting properties. Despite a notable increase in production, particularly in Croatia and other regions, there remains a gap in research regarding how factors such as production year and geographic origin influence its quality and health-related compounds. In this study, we analyzed the fatty acid composition of 928 samples of pumpkin seed oil from Croatia, Slovenia, Austria, and Hungary, produced between 2014 and 2023, using GC-FID, with a focus on linoleic and oleic acids. Our findings revealed significant year-to-year variability, particularly evident in 2019 samples, which exhibited higher oleic acid and lower linoleic acid content, resulting in the highest oleic acid to linoleic acid ratio. Additionally, cold-pressed oils showed a slightly higher ratio, and a significant regional influence was observed, with Austrian oils having a lower ratio compared to those from Croatia and Slovenia. This observed variation may be attributed to changing climatic conditions or shifts in producer practices, though further research is needed to validate these hypotheses.

Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu

The fermentation of sauce-flavor Baijiu requires high-temperature Daqu as the starter, which is classified into three types: white, yellow, and black. Recent studies highlighted the variability of the microbiota and metabolome profiles of these three types of Daqu, however, what functions they precisely provide in the sauce-flavor Baijiu brewing process remains unclear. In this study, white, yellow, and black Daqu in five different proportions were utilized as starters in field-scale Baijiu fermentation, with the control group lacking Daqu inoculation. Fermented grains inoculated with 100% white Daqu (47.7 °C) had the highest temperature during stacking fermentation, while 100% black Daqu and control groups were lower than 45 °C. Lactic acid (12.6–22.0 mg/g) was the most abundant organic acid, followed by acetic acid (0.7–5.0 mg/g). qPCR analysis revealed that bacterial biomass decreased during fermentation, while fungal biomass increased. A comparison with the control revealed that Daqu contributed high-temperature resistant microorganisms to the stacking fermentation process, primarily Kroppenstedtia, Virgibacillus, Byssochlamys, Thermoascus, and Thermomyces. Meanwhile, stacking fermentation promoted the enrichment of Acetobacter, Kazachstania, and Leiothecium. Mantel test and co-occurrence network analysis revealed that utilizing different fermentation starters could vary the biotic and abiotic factors that drive microbial community succession. We investigated the flavor of Baijiu further, and found that fermentation with white Daqu enhanced the accumulation of ethyl acetate, isoamyl alcohol, and isobutanol, whereas black Daqu increased the accumulation of ethyl lactate, lactic acid, and furfural. This study contributes to the rational usage of different types of Daqu in the manufacturing of Baijiu.

Evaluation of ultrasound-assisted tomato sour soup marination on beef: Insights into physicochemical, sensory, microstructural, and flavour characteristics

This study evaluated the quality attributes of tomato sour soup marinade and investigated the effects of ultrasound-assisted marination on the physicochemical properties, microstructure, texture, sensory quality, and flavour profile of beef. The results showed that tomato sour soup significantly increased the marinade absorption rate and improved beef tenderloin’s physicochemical properties, texture, and flavour attributes compared to static brine (P < 0.05), with organic acids playing an essential role in the marinade tenderisation process. Compared to static sour soup marination, ultrasound treatment significantly accelerated the marination process, reducing beef’s shear force, hardness, and chewiness while increasing its tenderness. Microstructural observations revealed that sour soup marination induced a fragmented and irregular muscle fibre structure. Furthermore, sour soup marination significantly increased the relative concentrations of volatile flavour compounds, including alkanes, organic sulphides, alcohols, aldehydes, and aromatic compounds. Appropriate ultrasound treatment positively affects the texture and flavour characteristics of beef marinated with tomato sour soup, and the optimal approach was 320 W ultrasound treatment for 60 min. Overall, tomato sour soup improved beef’s textural and flavour attributes, while ultrasound-assisted marination is an effective processing method to improve the quality of meat products.

Microbial Dynamics and Metabolite Profiles in Different Types of Salted Seafood (Jeotgal) During Fermentation.

Salted and fermented seafood (jeotgal) is known for its long shelf life and unique flavor. Despite the existence of various types of salted seafood, the factors influencing this quality have yet to be identified. These factors are essential for improving the quality of salted seafood, optimizing the fermentation process, and advancing the industrialization of fermented foods. Therefore, in this study, we explored microbial dynamics and changes in quality characteristics in three salted seafood items - salted anchovies (MJ), salted cutlass offal (GJ), and salted croakers (HJ), over a 24-month fermentation period. Distinct microbial community profiles, dominated by Tetragenococcus halophilus, Halanaerobium fermentans, and Chromohalobacter canadensis in MJ, GJ, and HJ, respectively, affect the metabolic pathways and the corresponding flavor profiles. The pH of all samples ranged from 5.7-6.0. The titratable acidity was highest in MJ at 1.4% and lowest in HJ at approximately 0.7%. Salinity was below 25% in all samples but slightly lower in MJ. Significant differences were observed in the amino acid, nucleotide, and overall metabolite profiles. MJ exhibited the highest amino acid and nitrogen-related factor levels, such as glutamic acid and hypoxanthine, enhancing flavor complexity. Correlation analysis revealed significant associations among the types, metabolites, and microbial communities. Microbial survival mechanisms in high-salt environments result in the production of unique metabolites, including umami and aroma components as well as precursors of biogenic amines, which can affect the overall quality of the final product. These differences were primarily influenced by the fish type rather than the fermentation time. Our findings provide foundational insights for enhancing fermentation strategies, improving product consistency, and advancing the industrial application of microbial management in seafood fermentation. This study not only fills a significant gap in the current understanding of fermented seafood but also outlines practical approaches for industry applications for the optimization of product quality.

Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes

To examine flavor variations in Xuanwei ham due to different cooking methods, we selected one-year cured Xuanwei ham and applied four techniques: dry frying (DF), baking (BA), steaming (ST), and boiling (BO). Organoleptic evaluation revealed ST received the highest overall sensory score. High-performance liquid chromatography (HPLC) revealed that the total nucleotide content was significantly different (P < 0.05), lactic acid predominated the measured organic acids. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC–MS) and chromatography-electronic nose (GC-E-Nose) data indicated that ST resulting in significantly higher total volatile compounds than the other methods (P < 0.05). SPME-GC–MS detected 55 volatile compounds, and 12 characteristic flavor substances were identified using orthogonal partial least squares discriminant analysis (OPLS-DA) (VIP > 1). This study aimed to support comprehensive research on the flavor characteristics of cooked Xuanwei ham and guide the selection of appropriate processing methods.

Investigation of monosodium glutamate content in flavors, seasonings, and sauces from local markets in Turkey.

Monosodium glutamate (MSG) is a flavor-enhancing compound used to elevate the flavor profiles of various foods. This flavor enhancer is the sodium salt of L-glutamic acid and is widely used in foods, such as flavorings, seasonings, sauces, and instant soups. The potential health effects of MSG consumption, particularly the health issues that excessive consumption could lead to, have been the focus of social concerns. It is stated that excessive consumption of MSG can cause cardiovascular diseases, obesity and diabetes, kidney damage, hypertension, anxiety, and memory impairment. The maximum permissible amount of MSG in foods is set at 10 g/kg according to the Turkish Food Codex. The aim of this study is to develop an appropriate method for analyzing the MSG content within the various food samples like flavorings, seasonings, and spices sold in Turkish local markets. The validation parameters of the developed method were examined and it was found that the developed method corresponds to the recommended values. The limit of detection and the limit of quantitation values were calculated as 4.78 ng/mL and 15.93 ng/mL, respectively. Recovery % was determined to be 100.96% in intra-day and 132.22% in inter-day analyses for the precision of the method. The results compared to the values specified in the Turkish Food Codex Food Additives Regulation and samples that purportedly did not contain MSG on their labels were found to contain MSG.

Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions

Sour bamboo shoots, traditional salt-free fermented vegetables widely consumed in Guangxi province, are valued for their regionally varied flavor profiles and microbial diversity. This study employed HPLC, HS-SPME–GC–MS, and Illumina MiSeq sequencing to explore both the flavor profiles and the underlying microbial communities of 55 sour bamboo shoots from diverse regions in Guangxi. Our findings reveal the Tropic of Cancer as a pivotal boundary influencing quality divergence. It is noteworthy that three organic acids (succinic acid, acetic acid, and oxalic acid), nine amino acids (alanine, glutamate, glycine, valine, methionine, leucine, isoleucine, phenylalanine, and proline), and three volatile compounds (2-methoxy-4-methylphenol, p-cresol, and acetic acid) were found to be present in higher concentrations in samples from the northern region, suggesting the influence of a distinct terroir effect. Spearman correlation analysis preliminarily linked Lactobacillus, Enhydrobacter, and Lactiplantibacillus to the biosynthesis of key metabolites like p-cresol and 2-methoxy-4-methylphenol, highlighting their significant role in flavor production, although the exact mechanisms require further investigation. This study contributes to our understanding of the regional characteristics of sour bamboo shoots and provides a foundation for future research on the influence of microbiota on flavor. The findings may inform the development of traditional fermented products with a consistent flavor profile across regions.