School of Life Sciences, Nanchang University, Nanchang 330031, China; School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China.
School of Life Sciences, Nanchang University, Nanchang 330031, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330031, China.
Food Chem. 2023 Mar 1;403:134392. doi: 10.1016/j.foodchem.2022.134392. Epub 2022 Sep 24.
Royal jelly (RJ) is known for its unique flavor and nutritional value. However, the flavor changes of RJ during storage remain unclear. In this work, the flavor profiles of RJ during storage were evaluated by using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with both electronic nose and electronic tongue analyses. Results revealed that the moisture, water-soluble protein, and whiteness were changed significantly at 25 °C. The holistic variation of RJ flavor exhibited evident distinction based on principal component analysis with electronic nose and electronic tongue. Among the total of 37 volatile compounds identified in RJ, the octanoic acid showed the highest contents of 47.61 % at 25 °C in 21 d. Seven volatile compounds, i.e., 2(3H)-furanone,5-butyldihydro-, 2-heptanone, trans-β-ocimene, 2-nonen-4-one, 2-nonanone, methyl benzoate, and 2-octenoic acid (E), contributed largely to the typical overall flavor of RJ. This work provides an improved understanding of the flavor change of RJ during storage.
蜂王浆（RJ）以其独特的风味和营养价值而闻名。然而，RJ 在储存过程中的风味变化尚不清楚。在这项工作中，使用顶空固相微萃取气相色谱-质谱联用（HS-SPME-GC/MS）结合电子鼻和电子舌分析评估了 RJ 在储存过程中的风味特征。结果表明，在 25°C 下，水分、水溶性蛋白质和白度变化显著。电子鼻和电子舌的主成分分析显示，RJ 整体风味的变化明显不同。在 RJ 中鉴定出的 37 种挥发性化合物中，辛酸在 21 天内以 47.61%的最高含量出现在 25°C。七种挥发性化合物，即 2(3H)-呋喃酮、5-丁基二氢-、2-庚酮、反式-β-罗勒烯、2-壬烯-4-酮、2-壬酮、苯甲酸甲酯和 2-辛烯酸（E），对 RJ 的典型整体风味有很大贡献。这项工作提高了对 RJ 在储存过程中风味变化的认识。
