Leygeber Simon, Diez-Simon Carmen, Großmann Justus L, Dubbelman Anne-Charlotte, Harms Amy C, Westerhuis Johan A, Jacobs Doris M, Lindenburg Peter W, Hendriks Margriet M W B, Ammerlaan Brenda C H, van den Berg Marco A, van Doorn Rudi, Mumm Roland, Smilde Age K, Hall Robert D, Hankemeier Thomas
Leiden Academic Centre for Drug Research, Leiden University, Einsteinweg 55, 2333 CC Leiden, The Netherlands.
Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands.
Metabolites. 2025 May 8;15(5):317. doi: 10.3390/metabo15050317.
There is a continuous demand to create new, superior sensory food experiences. In the food industry, yeast-derived flavor products (YPs) are often used as ingredients in foods to create new aromas and taste qualities that are appreciated by consumers.
Chicken bouillon samples containing diverse YPs were chemically and sensorially characterized using statistical multivariate analyses. The sensory evaluation was performed using quantitative descriptive analysis (QDA) by trained panelists. Thirty-four sensory attributes were scored, including odor, flavor, mouthfeel, aftertaste and afterfeel. Untargeted metabolomic profiles were obtained using stir bar sorptive extraction (SBSE) coupled to GC-MS, RPLC-MS and targeted HILIC-MS.
In total, 261 volatiles were detected using GC-MS, from chemical groups of predominantly aldehydes, esters, pyrazines and ketones. Random Forest (RF) modeling revealed volatiles associated with roast odor (2-ethyl-5-methyl pyrazine, 2,3,5-trimethyl-6-isopentyl pyrazine) and chicken odor (2,4-nonadienal, 2,4-decadienal, 2-acetyl furan), which could be predicted by our combined model with R > 0.5. In total, 2305 non-volatiles were detected for RPLC-MS and 34 for targeted HILIC-MS, where fructose-isoleucine and cyclo-leucine-proline were found to correlate with roast flavor and odor. Furthermore, a list of metabolites (glutamate, monophosphates, methionyl-leucine) was linked to umami-related flavor. This study describes a straightforward data-driven approach for studying foods with added YPs to identify flavor-impacting correlations between molecular composition and sensory perception. It also highlights limitations and preconditions for good prediction models. Overall, this study emphasizes a matrix-based approach for the prediction of food taste, which can be used to analyze foods for targeted flavor design or quality control.
人们对创造全新的、卓越的感官食品体验的需求持续存在。在食品工业中，酵母衍生风味产品（YPs）常被用作食品配料，以创造受消费者喜爱的新香气和口味特性。
使用统计多变量分析对含有不同YPs的鸡肉汤样品进行化学和感官表征。由经过培训的评估小组成员采用定量描述分析（QDA）进行感官评价。对34种感官属性进行评分，包括气味、风味、口感、余味和后味。使用搅拌棒吸附萃取（SBSE）结合气相色谱-质谱联用（GC-MS）、反相液相色谱-质谱联用（RPLC-MS）和靶向亲水相互作用液相色谱-质谱联用（HILIC-MS）获得非靶向代谢组学图谱。
使用GC-MS共检测到261种挥发性化合物，主要来自醛类、酯类、吡嗪类和酮类化学基团。随机森林（RF）建模揭示了与烤香味（2-乙基-5-甲基吡嗪、2,3,5-三甲基-6-异戊基吡嗪）和鸡肉香味（2,4-壬二烯醛、2,4-癸二烯醛、2-乙酰基呋喃）相关的挥发性化合物，通过我们的联合模型可以预测，相关系数R>0.5。使用RPLC-MS共检测到2305种非挥发性化合物，使用靶向HILIC-MS检测到34种，其中果糖-异亮氨酸和环亮氨酸-脯氨酸与烤风味和气味相关。此外，一系列代谢物（谷氨酸、单磷酸盐、甲硫氨酰-亮氨酸）与鲜味相关风味有关。本研究描述了一种直接的数据驱动方法，用于研究添加YPs的食品，以确定分子组成与感官感知之间影响风味的相关性。它还强调了良好预测模型的局限性和前提条件。总体而言，本研究强调了一种基于基质的食品味道预测方法，可用于分析食品以进行靶向风味设计或质量控制。
