风味
芳香
食品科学
代谢物
山茶
微生物
代谢组学
化学
生物
细菌
植物
生物化学
色谱法
遗传学
作者
Yuan Yuan,Zheng Peng,Xinyi Jiang,Qi Zhu,Rongping Chen,Wenzhen Wang,A. Q. Liu,Chengjian Wu,Chaoqun Ma,Juan Zhang
标识
DOI:10.1016/j.foodchem.2024.138542
摘要
Shuixian is renowned for its “rock flavor”. However, the variations in Shuixian flavor are unclear, as the discussion mainly considers regional factors and overlooks the role of microorganisms. Sensory evaluation of Shuixian from three different regions (Zhengyan, Banyan, and Waishan) revealed that each had unique flavor characteristics: a woody aroma with slight acidity, a strong floral and fruity aroma with good freshness, and a distinct sweet aroma and sourness. Metabolomic analyses have revealed that 2-methylpyrazine was a crucial component of the woody aroma, whereas other metabolites contributed to sweet aroma, freshness, and acidity. Moreover, examinations of the relationship between flavor metabolites and microorganisms revealed that fungi had a more pronounced influence on the metabolite content of Shuixian. The study evaluated the role of fermentation microorganisms in shaping the flavor based on Shuixian flavor analyses, contributing to further research into the “rock flavor,” as well as potential microbial interventions.
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