Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes
This study focused on analyzing the aroma formation mechanism of retronasal muscat flavor in table grapes. The sensory characteristics and fragrance components of table grape juice with different intensities of Muscat were investigated using GC-Quadrupole-MS, quantitative descriptive analysis and th...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524000853 |
| _version_ | 1827308842751361024 |
|---|---|
| author | Xiaomiao Zhou Bingqi Shan Songyu Liu Wenping Gao Xiaoyue Wang Huiling Wang Haiying Xu Lei Sun Baoqing Zhu |
| author_facet | Xiaomiao Zhou Bingqi Shan Songyu Liu Wenping Gao Xiaoyue Wang Huiling Wang Haiying Xu Lei Sun Baoqing Zhu |
| author_sort | Xiaomiao Zhou |
| collection | DOAJ |
| description | This study focused on analyzing the aroma formation mechanism of retronasal muscat flavor in table grapes. The sensory characteristics and fragrance components of table grape juice with different intensities of Muscat were investigated using GC-Quadrupole-MS, quantitative descriptive analysis and three-alternate forced choice. Free monoterpenoids were the main contributors to the retronasal Muscat flavor. The contribution of Muscat compounds to this flavor was quantified by Stevens coefficient, the most and the least sensitive compounds to concentration changes were citronellol and linalool, respectively. To predict the Muscat flavor intensity by mathematical modeling, established a model between Muscat flavor intensity and monoterpenoids concentration, and an optimal partial least squares regression model with a linear relationship between natural logarithms was obtained. These findings provide reference for understanding the formation mechanism of specific aromas in fruits and provide a basis for the development and quality control of processed products such as Muscat flavor grape juice. |
| first_indexed | 2024-03-08T03:35:30Z |
| format | Article |
| id | doaj.art-a98830703dd347399fe47ecd52a6b64c |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:17:40Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-a98830703dd347399fe47ecd52a6b64c2024-03-26T04:27:33ZengElsevierFood Chemistry: X2590-15752024-03-0121101198Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapesXiaomiao Zhou0Bingqi Shan1Songyu Liu2Wenping Gao3Xiaoyue Wang4Huiling Wang5Haiying Xu6Lei Sun7Baoqing Zhu8Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China; State Key Laboratory of Tree Genetics and Breeding, Bejing Forestry University, Beijing 100083, China; Beiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, China; Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, ChinaBeiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, China; Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, ChinaBeiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, ChinaBeiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, ChinaBeijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China; Key Laboratory of Urban Agriculture (North China), Ministry of Agriculture and Rural Affairs, ChinaBeijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China; Key Laboratory of Urban Agriculture (North China), Ministry of Agriculture and Rural Affairs, ChinaInstitute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Beijing 100093, ChinaInstitute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Beijing 100093, China; Corresponding authors at: Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China (L. Sun); State Key Laboratory of Tree Genetics and Breeding, Bejing Forestry University, Beijing 100083, China (B. Zhu).State Key Laboratory of Tree Genetics and Breeding, Bejing Forestry University, Beijing 100083, China; Beiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, China; Corresponding authors at: Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China (L. Sun); State Key Laboratory of Tree Genetics and Breeding, Bejing Forestry University, Beijing 100083, China (B. Zhu).This study focused on analyzing the aroma formation mechanism of retronasal muscat flavor in table grapes. The sensory characteristics and fragrance components of table grape juice with different intensities of Muscat were investigated using GC-Quadrupole-MS, quantitative descriptive analysis and three-alternate forced choice. Free monoterpenoids were the main contributors to the retronasal Muscat flavor. The contribution of Muscat compounds to this flavor was quantified by Stevens coefficient, the most and the least sensitive compounds to concentration changes were citronellol and linalool, respectively. To predict the Muscat flavor intensity by mathematical modeling, established a model between Muscat flavor intensity and monoterpenoids concentration, and an optimal partial least squares regression model with a linear relationship between natural logarithms was obtained. These findings provide reference for understanding the formation mechanism of specific aromas in fruits and provide a basis for the development and quality control of processed products such as Muscat flavor grape juice.http://www.sciencedirect.com/science/article/pii/S2590157524000853Table grapesMonoterpenoidSensory characteristicsFlavor sensoryomicsMathematical model |
| spellingShingle | Xiaomiao Zhou Bingqi Shan Songyu Liu Wenping Gao Xiaoyue Wang Huiling Wang Haiying Xu Lei Sun Baoqing Zhu Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes Food Chemistry: X Table grapes Monoterpenoid Sensory characteristics Flavor sensoryomics Mathematical model |
| title | Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes |
| title_full | Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes |
| title_fullStr | Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes |
| title_full_unstemmed | Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes |
| title_short | Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes |
| title_sort | sensory omics combined with mathematical modeling for integrated analysis of retronasal muscat flavor in table grapes |
| topic | Table grapes Monoterpenoid Sensory characteristics Flavor sensoryomics Mathematical model |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524000853 |
| work_keys_str_mv | AT xiaomiaozhou sensoryomicscombinedwithmathematicalmodelingforintegratedanalysisofretronasalmuscatflavorintablegrapes AT bingqishan sensoryomicscombinedwithmathematicalmodelingforintegratedanalysisofretronasalmuscatflavorintablegrapes AT songyuliu sensoryomicscombinedwithmathematicalmodelingforintegratedanalysisofretronasalmuscatflavorintablegrapes AT wenpinggao sensoryomicscombinedwithmathematicalmodelingforintegratedanalysisofretronasalmuscatflavorintablegrapes AT xiaoyuewang sensoryomicscombinedwithmathematicalmodelingforintegratedanalysisofretronasalmuscatflavorintablegrapes AT huilingwang sensoryomicscombinedwithmathematicalmodelingforintegratedanalysisofretronasalmuscatflavorintablegrapes AT haiyingxu sensoryomicscombinedwithmathematicalmodelingforintegratedanalysisofretronasalmuscatflavorintablegrapes AT leisun sensoryomicscombinedwithmathematicalmodelingforintegratedanalysisofretronasalmuscatflavorintablegrapes AT baoqingzhu sensoryomicscombinedwithmathematicalmodelingforintegratedanalysisofretronasalmuscatflavorintablegrapes |