Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology
Bee pollen, derived from various plant sources, is renowned for its nutritional and bioactive properties, aroma, and taste. This study examined the bee pollen with the highest yield in China obtained from four plant species, namely <i>Brassica campestris</i> (Bc), <i>Nelumbo nucife...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/7/1022 |
| _version_ | 1797212643871686656 |
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| author | Chenshuo Liu Enning Zhou Yuying Zhu Qiangqiang Li Liming Wu |
| author_facet | Chenshuo Liu Enning Zhou Yuying Zhu Qiangqiang Li Liming Wu |
| author_sort | Chenshuo Liu |
| collection | DOAJ |
| description | Bee pollen, derived from various plant sources, is renowned for its nutritional and bioactive properties, aroma, and taste. This study examined the bee pollen with the highest yield in China obtained from four plant species, namely <i>Brassica campestris</i> (Bc), <i>Nelumbo nucifera</i> (Nn), <i>Camellia japonica</i> (Cj), and <i>Fagopyrum esculentum</i> (Fe), using fast e-nose and e-tongue technology to analyze their flavor chemistry. Results showed substantial differences in scent profiles among the varieties, with distinct odor compounds identified for each, including n-butanol, decanal, and ethanol, in Bc, Nn, and Cj, respectively. The primary odorants in Fe consist of E-2-hexen-1-ol and (Z)-3-hexen-1-ol. Additionally, e-tongue analysis revealed seven distinct tastes in bee pollen samples: AHS, PKS, CTS, NMS, CPS, ANS, and SCS, with variations in intensity across each taste. The study also found correlations between taste components and specific odor compounds, providing insights for enhancing product quality control in bee pollen processing. |
| first_indexed | 2024-04-24T10:45:39Z |
| format | Article |
| id | doaj.art-8faf7d9c171948abbcb837a470d888dd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:45:39Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8faf7d9c171948abbcb837a470d888dd2024-04-12T13:18:28ZengMDPI AGFoods2304-81582024-03-01137102210.3390/foods13071022Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue TechnologyChenshuo Liu0Enning Zhou1Yuying Zhu2Qiangqiang Li3Liming Wu4Hainan Academy of Agricultural Sciences, Haikou 571100, ChinaInstitute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaHainan Academy of Agricultural Sciences, Haikou 571100, ChinaBee pollen, derived from various plant sources, is renowned for its nutritional and bioactive properties, aroma, and taste. This study examined the bee pollen with the highest yield in China obtained from four plant species, namely <i>Brassica campestris</i> (Bc), <i>Nelumbo nucifera</i> (Nn), <i>Camellia japonica</i> (Cj), and <i>Fagopyrum esculentum</i> (Fe), using fast e-nose and e-tongue technology to analyze their flavor chemistry. Results showed substantial differences in scent profiles among the varieties, with distinct odor compounds identified for each, including n-butanol, decanal, and ethanol, in Bc, Nn, and Cj, respectively. The primary odorants in Fe consist of E-2-hexen-1-ol and (Z)-3-hexen-1-ol. Additionally, e-tongue analysis revealed seven distinct tastes in bee pollen samples: AHS, PKS, CTS, NMS, CPS, ANS, and SCS, with variations in intensity across each taste. The study also found correlations between taste components and specific odor compounds, providing insights for enhancing product quality control in bee pollen processing.https://www.mdpi.com/2304-8158/13/7/1022bee pollene-nosee-tongueflavor chemistry |
| spellingShingle | Chenshuo Liu Enning Zhou Yuying Zhu Qiangqiang Li Liming Wu Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology Foods bee pollen e-nose e-tongue flavor chemistry |
| title | Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology |
| title_full | Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology |
| title_fullStr | Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology |
| title_full_unstemmed | Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology |
| title_short | Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology |
| title_sort | flavor chemical research on different bee pollen varieties using fast e nose and e tongue technology |
| topic | bee pollen e-nose e-tongue flavor chemistry |
| url | https://www.mdpi.com/2304-8158/13/7/1022 |
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