National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070, China; Sensory Evaluation and Quality Analysis Centre of Horticultural Products, Huazhong Agricultural University, Wuhan 430070, China.
Jiangmen Xinhui District Forestry Research Institute, Jiangmen 529100, China.
Food Chem. 2024 Jun 15;443:138616. doi: 10.1016/j.foodchem.2024.138616. Epub 2024 Jan 28.
Guangchenpi (GCP), which is the peel of Citrus reticulata 'Chachiensis', is widely used as an herbal medicine, tea and food ingredient in southeast Asia. Prolonging its aging process results in a more pleasant flavor and increases its profitability. Through the integration of sensory evaluation with flavoromic analysis approaches, we evaluated the correlation between the flavor attributes and the profiles of the volatiles and flavonoids of GCP with various aging years. Notably, d-limonene, γ-terpinene, dimethyl anthranilate and α-phellandrene were the characteristic aroma compounds of GCP. Besides, α-phellandrene and nonanal were decisive for consumers' perception of GCP aging time due to changes of their odor activity values (OAVs). The flavor attributes of GCP tea liquid enhanced with the extension of aging time, and limonene-1,2-diol was identified as an important flavor enhancer. Combined with machine learning models, key flavor-related metabolites could be developed as efficient biomarkers for aging years to prevent GCP adulteration.
广陈皮（GCP）是指芸香科柑橘属茶枝柑或行柑等的果皮，在东南亚地区被广泛用作草药、茶叶和食品的成分。延长其陈化时间可以使其口感更加醇厚，增加其利润。本研究通过感官评价与风味组学分析方法相结合，评估了不同陈化年份的广陈皮风味属性与其挥发性成分和类黄酮成分之间的相关性。值得注意的是，d-苎烯、γ-松油烯、二甲氨基苯甲酸甲酯和α-松油烯是广陈皮的特征香气化合物。此外，α-松油烯和壬醛由于其气味活度值（OAV）的变化，对消费者对广陈皮陈化时间的感知具有决定性影响。广陈皮茶汤的风味属性随着陈化时间的延长而增强，1,2-柠烯二醇被鉴定为一种重要的风味增强剂。结合机器学习模型，可以开发出与风味相关的关键代谢产物作为陈化年份的有效生物标志物，以防止广陈皮掺假。
