College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China.
College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China.
Food Chem. 2022 Oct 1;390:133180. doi: 10.1016/j.foodchem.2022.133180. Epub 2022 May 10.
As a common food seasoning in China, Zanthoxylum schinifolium Sieb. et Zucc. is desired by consumers for its special aroma; however, its bitter taste has a negative economic impact on the food industry. In this study, untargeted metabolomics was used to perform full-coverage detection of metabolites in Z. schinifolium Sieb. et Zucc. A total of 53 potential bitter metabolites were screened. Additionally, key bitter compounds were concentrated using sensory-guided fractionation technique and subsequently characterized by UPLC-Q-TOF-MS, and a total of 13 bitter compounds were obtained. Then, dose over threshold values (DOT) of these 13 compounds were calculated, showing that 11 compounds significantly contribute to the bitterness of Z. schinifolium Sieb. et Zucc., with quercetin, isorhamnetin and kaempferol have particularly low thresholds and high contents. This study is the first to comprehensively define the bitter substances in Z. schinifolium Sieb. et Zucc., providing a reliable theoretical basis for future research on bitterness mechanisms.
作为中国常见的食品调味料，花椒因其特殊的香气而受到消费者的喜爱；然而，其苦味对食品工业有负面影响。在这项研究中，我们使用非靶向代谢组学技术对花椒中的代谢物进行全面检测。共筛选出 53 种潜在的苦味代谢物。此外，我们还使用感官导向的分段技术浓缩关键的苦味化合物，然后通过 UPLC-Q-TOF-MS 进行鉴定，共得到 13 种苦味化合物。然后，我们计算了这 13 种化合物的剂量超过阈值值（DOT），结果表明其中 11 种化合物对花椒的苦味有显著贡献，槲皮素、异鼠李素和山奈酚的阈值特别低，含量特别高。本研究首次全面定义了花椒中的苦味物质，为今后苦味机制的研究提供了可靠的理论依据。
