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This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography–ion mobility spectroscopy (GC-IMS) combined with an electronic nose (E-nose) and electronic tongue (E-tongue). The results showed that the combined use of the E-nose and E-tongue could effectively identify different kinds of sauced pork. A total of 52 volatile flavor compounds were identified, with aldehydes being the main flavor compounds in sauced pork. The relative odor activity value (ROAV) showed that seven key volatile compounds, including 2-methylbutanal, 2-ethyl-3, 5-dimethylpyrazine, 3-octanone, ethyl 3-methylbutanoate, dimethyl disulfide, 2,3-butanedione, and heptane, contributed the most to the flavor of sauced pork (ROAV ≥1). Multivariate data analysis showed that 13 volatile compounds with the variable importance in projection (VIP) values > 1 could be used as flavor markers to distinguish six kinds of sauced pork. Pearson correlation analysis revealed a significant link between the E-nose sensor and alcohols, aldehydes, terpenes, esters, and hetero-cycle compounds. The results of the current study provide insights into the volatile flavor compounds and tastes of sauced pork. Additionally, intelligent sensory technologies can be a promising tool for discriminating different types of sauced pork. [ABSTRACT FROM AUTHOR]

This study compares the physicochemical properties, taste, and volatile compounds of Northeastern Chinese dajiang (C) and Korean doenjang (K) and distinguishes the discriminant volatile metabolites between them. The result revealed that compared to group C, group K exhibited more similar physicochemical properties and had lower pH, moisture, and amino acid nitrogen content, while demonstrating higher titratable acidity, salt content, and reduced sugar content. The electronic tongue analysis showed that the saltiness and umami of soybean pastes had high response values, enabling clear differentiation of the overall taste between the two types of soybean pastes. A total of 71 volatile substances from the soybean pastes were identified through solid-phase microextraction gas chromatography–mass spectrometry. Furthermore, orthogonal partial least squares discriminant analysis revealed 19 volatile compounds as differentially flavored metabolites. Our study provides a basis for explaining the differences in flavor difference of Northeastern Chinese dajiang and Korean doenjang from the perspective of volatile metabolites. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Douchi, a popular traditional fermented soybean product, is mainly made by natural fermentation. However, its taste quality is affected by specific fungal communities which vary greatly according to fermentation conditions and production technologies used in different regions. Therefore, the taste quality of Douchi samples from different regions was digitally evaluated using electronic tongue technology. In addition, the fungal community structures and its association of them were also identified using high‐throughput sequencing technology. Results showed that there were obvious differences in the taste quality of samples from different regions, while the tastes of different types of samples from the same region were similar. Sourness, umami, richness, and saltiness were the main reasons for regional differences in taste. Similarly, the results of high‐throughput sequencing indicated that samples from different regions displayed important differences in dominant fungal genus, among which Debaryomyces, Fusarium, Pichia, Aspergillus, and Saccharomyces were the main dominant fungi. Debaryomyces and Trichosporon were conducive to the formation of taste qualities of Douchi, while Cladosporium and Candida have a negative impact on the taste quality of Douchi var correlation analysis. This study indicated the effects of dominant fungi on the formation of Douchi taste quality, allowing a deeper understanding of the role of microbial species in generating fermented soybean products in China. Our work provides theoretical support to guide the improvement of the industrial production process of Douchi. [ABSTRACT FROM AUTHOR]

To better understand the effect of growing location on the phytochemical compounds and sensory properties of blueberry (Vaccinium spp.), here we investigated rabbiteye blueberry 'Brightwell' (Vaccinium ashei cv. 'Brightwell') grown in 10 locations of China. Significant differences in terms of total soluble solids, titratable acidity, flavonoids, phenols, as well as proanthocyanidins and anthocyanins, were found in the fruits (berries) of blueberry plants among the different sampled locations. Furthermore, their sensory properties, which evaluated by the electronic tongue method, also significantly differed among the 10 locations. The content of flavonoids, phenols, proanthocyanidins, and anthocyanins all had significant correlations with sensory properties, except that of aftertaste-astringency. A key finding to emerge was that blueberry plants grown at high altitude locations harbored a high content of total soluble solids, flavonoids, phenols, proanthocyanidins, and anthocyanins along with high scores for the sweetness. These results suggested cultivating blueberry at high altitude can produce fruit that not only possess pronounced beneficial health effects but also good taste. [ABSTRACT FROM AUTHOR]

Diospyros kaki. cv. "Taishuu" is currently the most popular sweet persimmon variety globally. However, the metabolic causes for the differences in taste are unknown due to the lack of a comprehensive investigation of the metabolites in sweet persimmon fruit. Therefore, we selected more than 2500 fruits of Taishuu sweet persimmon from 35 orchards across China, established sensory evaluation standards for the taste quality of Taishuu sweet persimmon, clarified that flavor was the main factor affecting its comprehensive taste, and further concluded that richness was the main factor affecting its flavor. Metabolomics technology was used to find the differential metabolites affecting the taste of Taishuu sweet persimmon, to find the differential metabolites of each index of the electronic tongue, and to identify 50 differential metabolites affecting the flavor, mainly amino acids. All metabolites were analyzed using WGCNA and 23 common metabolites were found. This study provides a basis for the quality improvement of Taishuu sweet persimmon. [Display omitted] • Sensory evaluation standards of persimmon fruit were established for the first time. • Flavor and richness were clarified as the main sensory and flavor index of "Taishuu" fruit, respectively. • A total of 23 metabolites affecting the fruit flavor of "Taishuu" were identified. [ABSTRACT FROM AUTHOR]

Chinese mitten crab (Eriocheir sinensis) is widely distributed along the eastern coast of China and is considered one of the most economically important crabs in China. Evaluating its taste substances can help to develop new varieties of Eriocheir sinensis with distinctive flavours to meet the diversified needs of the market. In the current research work, we compared the meat yield and flavour of wild adult male Eriocheir sinensis muscle from five rivers. The results showed that crabs from the Min River had the highest meat yield (32.94 ± 2.93%). The electronic tongue showed that the taste profiles of Min River and Ou River crabs were similar. The Min River crabs had the highest total amino acid content of 1404.01 ± 2.83 mg/100 g, of which sweet amino acids accounted for 64.9%, the highest 5′-inosine phosphate of 14.49 ± 2.11 mg/100 g, and the highest equivalent umami concentration (3.82 gMSG/100 g). Taste activity value analysis showed that crabs in Min River, Ou River, and Yangtze River were more influenced by alanine, arginine, and 5′-guanosine phosphate. Overall, wild male Eriocheir sinensis from Min River enriched the flavour substance, making it a potentially valuable resource for the Eriocheir sinensis industry. • Compared flavour and taste substances of wild Eriocheir sinensis from five rivers. • Significant flavour differences between different geographic populations. • The results help to develop germplasm resources of wild Eriocheir sinensis. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

New sensor technologies play an important role in quality evaluation of Chinese materia medica (CMM) and include near-infrared spectroscopy, chemical imaging, electronic nose and electronic tongue. This review on quality evaluation of CMM and the application of the new sensors in this assessment is based on studies from 2010 to 2015, with prospects and opportunities for future research. [ABSTRACT FROM AUTHOR]

[Display omitted] • The umami was significantly negative correlating with sourness in Douchi. • The richness was positively correlated with astrigent and after-astrigent in Douchi. • The arginine biosynthesis and glutamate metabolism pathway were enriched in Douchi. • Other than glutamate, the succinic acid play a more key role for umami in Douchi. • The lactic acid was the key sour metabolite in LY, and YJ, as the l -malic acid in YC. Douchi is a traditional famous seasoning in China. This study adopted electronic tongue and metabolomics to analyze the taste characteristics and taste active compounds of 12 samples from three most famous types of Douchi (Liuyang Douchi, Yangjiang Douchi, Yongchuan Douchi). Thirty-six differential metabolites mainly enriched from the arginine biosynthesis were identified among these Douchis. Umami and bitterness are considered as two taste that bring positive and negative perceptions for Douchi. The succinic acid was found to be responsible for the umami in LY, YJ and YC Douchi, with the TAVs of 2054, 643, 174, respectively, rather than the glutamic acid and aspartic acid. The leucine was identified as the main metabolite for bitterness, with the TAVs of 9, 9, 7 respectively. KEGG enrichment analysis found that the umami, sourness and saltiness might be related to alanine, aspartate and glutamate metabolism and the bitterness might be related to aminoacyl-tRNA biosynthesis pathway. [ABSTRACT FROM AUTHOR]

Abstract: Background: The “Electronic Tongue” is an instrument that can be trained to screen the taste attributes of formulations within a rapid timeframe when used in conjunction with sensory panel taste assessment data. Purpose: The purpose of this research was to demonstrate that a sensory instrument for taste (e-Tongue) could be used to evaluate the bitterness of berberine hydrochloride from Chinese medicinal herbs. Methods: Several flavorful native compounds were tested by the e-Tongue. Data from a human sensory panel was collected to train the e-Tongue. The e-Tongue was then used to establish the correlation between data from the sensory panel, and to predict the bitterness scores of berberine hydrochloride. Results: The e-Tongue showed different response patterns for different tastes or strengths of flavor compounds. No significant differences were found between the results of the e-Tongue and the sensory taste panel. Conclusions: The e-Tongue could be used to evaluate the effect of bitterness of berberine hydrochloride. Therefore, e-Tongues showed potential to replace sensory panel evaluations in future experiments regarding Chinese traditional medicine. [Copyright &y& Elsevier]

The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respectively) were investigated. Nutrient composition analysis revealed that TW292 had a high soluble protein and soluble sugar content but low fat content. The total free amino acid content (15.43 mg/g) and umami free amino acid content (6.08 mg/g) of SX6 were significantly higher (p < 0.05) than those of the other varieties. An electronic tongue effectively differentiated between the umami and sweetness characteristics of the vegetable soybeans. Differences in sensory evaluation results were mainly reflected in texture and taste. A total of 41 volatile compounds were identified through HS-SPME-GC-MS, and the main flavor compounds were 1-octen-3-ol, hexanal, (Z)-2-heptenal, 2-octene, nonanal, (Z)-2-decenal, and 3,5-octadien-2-one. However, the volatile composition of different vegetable soybean varieties exhibited large variability in type and relative contents. Considerable differences in nutritional, organoleptic, and aroma characteristics were found among different varieties. The results of this study will provide a good basis for the assessment and application of the major vegetable soybean varieties grown in China. [ABSTRACT FROM AUTHOR]

• First study on bacterial diversity of zha-chili using high-throughput sequencing. • Bacterial communities in zha-chili are rich and diverse. • The place of origin affects the bacterial community structure and flavor of zha-chilli. • Lactobacillus dominates the bacterial community, metabolism and flavor of zha-chilli. Zha-chili is a traditional Chinese fermented food with special flavor, which is often used as an appetizer in condiments and an important energy source. The final quality of zha-chili is closely related to its microbial community structure. However, the differences of bacterial diversity in zha-chili from different regions and how bacterial species affect zha-chili fermentation process and flavor quality have not been reported. In this study, the bacterial diversity and flavor quality of zha-chili samples from different regions were analyzed using Illumina Miseq high-throughput sequencing, electronic nose and electronic tongue technology. Twenty-three bacterial phyla and 665 bacterial genera were identified in all zha-chili samples. Firmicutes, Proteobacteria and Actinobacteria were the dominant bacterial phyla in zha-chili samples, while Lactobacillus , Pseudomonas , Pediococcus , Weissella and Staphylococcus were the dominant bacterial genera. The bacterial community structure of zha-chili samples from different regions was significantly diverse (p < 0.05). The flavor of zha-chili samples also varied in different regions, and the discrepancy of taste was much greater than that of aroma. Moreover, there were significant correlations (p < 0.05) between 6 dominant bacterial genera and 8 flavor indicators (3 aroma indicators, 5 taste indicators). In addition, the results of microbiome phenotypes prediction by BugBase and bacterial functional potential prediction using PICRUSt showed that eight out of nine predicted phenotypic functions of zha-chili samples from different regions were significantly different (p < 0.05), bacterial metabolism was vigorous in the zha-chili samples, and Lactobacillus was the dominant bacterial genus involved in metabolism during fermentation. [ABSTRACT FROM AUTHOR]

In this paper, in order to lower the discharge, environment pollution and improve the added value of apricot kernels processing, the debitterizing wastewater was consecutively filtrated by the ceramic membrane and organic membrane, and divided into three parts. The part of ultrafiltration water was taken as the main material to develop a flavor beverage, for which the formula was optimized and the properties were analyzed using the electronic nose, electronic tongue, gas chromatography mass spectrometry and high performance liquid chromatography, respectively. The results indicate that the hygienic parameters of the ultrafiltration water meet the requirements of the environment standards and could be developed for a flavor beverage of apricot kernel with the optimal formula of 6% sugar, 0.056% citric acid and 3:1 ratio of liquid to liquid (mL:mL). The flavor beverage mainly contained the typical aroma components like benzaldehyde (a food preservative) and benzyl alcohol, which can extend the beverage's shelf life and exert the healthy function, since this kind of water has been regarded as an important ingredient of the cough syrup in China. In summary, this research would provide a novel approach to maximize the full utilization and promote the added value of the apricot kernels in processing. • DW could be filtrated by the ceramic and organic membrane. • The concentrate part can be used to recycle the amygdalin. • The UFW part could be applied to develop the flavor beverage of apricot kernels. • The research provided a novel approach to re-utilize DW of apricot kernels. [ABSTRACT FROM AUTHOR]

Raw Pu-erh tea (RPT) needs ageing before drinking. However, the influence from environment and time of storage on chemical profile and flavor of RPT is unclear. In this study, the RPTs stored in wet-hot or dry-cold environment for 1-9 years were assessed using metabolomics based on UHPLC-Orbitrap-MS and global natural product social (GNPS) feature-based molecular networking as well as electronic tongue measurement. The results exhibited that the chemical profiles of RPTs were similar at an early stage but started to differentiate from each other at the 5th and the 7th year in wet-hot and dry-cold environments. The discriminating features including N -ethyl-2-pyrrolidinone-substituted flavan-3-ols (flavoalkaloids), unsaturated fatty acids, lysophosphatidylcholines, flavan-3-ols, amino acids, and flavonol- O -glycosides among the three chemical profiles were discovered and analyzed by means of multivariate statistics, GNPS multilibraries matching, and SIRIUS calculation. The metabolomic data were consistent with the results obtained through electronic tongue measurement.

Electronic nose and tongue sensors and chemometric multivariate analysis were applied to characterize and classify 7 Chinese robusta coffee cultivars with different roasting degrees. Analytical data were obtained from 126 samples of roasted coffee beans distributed in the Hainan Province of China. Physicochemical qualities, such as the pH, titratable acidity (TA), total soluble solids (TSS), total solids (TS), and TSS/TA ratio, were determined by wet chemistry methods. Data fusion strategies were investigated to improve the performance of models relative to the performance of a single technique. Clear classification of all the studied coffee samples was achieved by principal component analysis, K-nearest neighbour analysis, partial least squares discriminant analysis, and a back-propagation artificial neural network. Quantitative models were established between the sensor responses and the reference physicochemical qualities, using partial least squares regression (PLSR). The PLSR model with a fusion data set was considered the best model for determining the quality parameters., (Copyright © 2017 Elsevier Ltd. All rights reserved.)