School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2024 Dec 1;460(Pt 1):140409. doi: 10.1016/j.foodchem.2024.140409. Epub 2024 Jul 14.
HuangYuXiang (HYX) is a colorful and flavorful traditional cuisine in China, which development of organoleptic attributes is a complex process. Flavor sensory attributes was explored through volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics in seven HYXs. Group B demonstrated the highest sensory scores. A total of 41 volatiles were detected, of which 7 were identified as key volatiles. Caulobacteraceae sp., Psychrobacter faecalis, Ralstonia pickettii, Carnobacterium divergens, and Psychrobacter cibarius were representative bacteria in HYXs. A total of 679 lipids (251 differential lipids) and 329 (113 differential metabolites) metabolites were identified. The differential compounds were the main contributors to flavor differences. L-homocitrulline, arg-ser, 4-aminobenzoic acid, arg-gly, sucrose, pyridoxine, D-cyclohexylglycine, PC 21:4/22:6, PC O-15:0/22:5, PC O-20:2/20:5, and FA 18:2 were heavily accumulated under the microbial action, which in turn promoted the formation of aroma and taste substances. The results of this study provide a theoretical basis for the standardized processing of high-quality HYX.
黄鼬香（HYX）是中国一种丰富多彩的传统美食，其感官属性的发展是一个复杂的过程。通过挥发组学、感官组学、宏基因组学、脂质组学和代谢组学对七种 HYX 进行了风味感官属性的探索。B 组表现出最高的感官评分。共检测到 41 种挥发性物质，其中 7 种被鉴定为关键挥发性物质。HYX 中的代表性细菌有鞘氨醇单胞菌科、粪肠球菌、罗尔斯顿氏菌、食丙酸盐细菌和贪噬菌。共鉴定出 679 种脂质（251 种差异脂质）和 329 种（113 种差异代谢物）代谢物。差异化合物是风味差异的主要贡献者。L-同型瓜氨酸、精氨酸-丝氨酸、4-氨基苯甲酸、精氨酸-甘氨酸、蔗糖、吡哆醇、D-环己基甘氨酸、PC 21:4/22:6、PC O-15:0/22:5、PC O-20:2/20:5 和 FA 18:2 在微生物作用下大量积累，进而促进了香气和味道物质的形成。本研究结果为 HYX 高质量标准化加工提供了理论依据。
