鲜味
褐变
食品科学
感觉系统
品味
代谢组学
风味
感官分析
特质
化学
生物
色谱法
计算机科学
神经科学
程序设计语言
作者
Fangyuan Fan,Chuangsheng Huang,Yilin Tong,Haowei Guo,Senjie Zhou,Jian‐Hui Ye,Shuying Gong
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-05-30
卷期号:362: 130257-130257
被引量:88
标识
DOI:10.1016/j.foodchem.2021.130257
摘要
The sensory features of white peony teas (WPTs) significantly change with storage age; however, their comprehensive associations with composition are still unclear. This study aimed to clarify the sensory quality-related chemical changes in WPTs during storage. Liquid chromatography-tandem mass spectrometry based on widely targeted metabolomics analysis was performed on WPTs of 1–13 years storage ages. Weighted gene co-expression network analysis (WGCNA) was used to correlate metabolites with sensory traits including color difference values and taste attributes. 323 sensory trait-related metabolites were obtained from six key modules via WGCNA, verified by multiple factor analysis. The decline and transformation of abundant flavonoids, tannins and amino acids were related to the reduced astringency, umami and increased browning of tea infusions. In contrast, the total contents of phenolic acids and organic acids increased with storage. This study provides a high-throughput method for the association of chemical compounds with various sensory traits of foods.
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