Recent advancements in the taste transduction mechanism, identification, and characterization of taste components

Investigation of the classification criteria and flavor compounds in diversified commercially ripened Pu-erh teas

Commercially ripened Pu-erh teas (CRPTs) exhibit a complex flavor profile that poses challenges to standardized production. This study combines traditional sensory evaluation with electronic tongue technology to assess the overall flavor and taste attributes of CRPTs both qualitatively and quantitatively. Multivariate statistical techniques, including Principal Component Analysis (PCA), Hierarchical Cluster Analysis (HCA), and Partial Least Squares Discriminant Analysis (PLS-DA), were used to classify the samples into four categories: Heavy and Thick (HT_CRPT), Heavy and Mellow (HM_CRPT), Mellow and Thick (MT_CRPT), and Mellow and Light (ML_CRPT). HT_CRPT exhibits the highest richness, HM_CRPT demonstrates the greatest astringency and aftertaste-A with the least sweetness (p < 0.05), MT_CRPT presents the most umami and the least richness, while ML_CRPT has the lowest levels of astringency, umami, and bitterness (p < 0.05). CRPTs vary in liquid color from brownish-red to reddish-brown, with HM_CRPT exhibiting the darkest hue, characterized by L* and a* values of 56.15 ± 2.56 and 30.93 ± 1.85, respectively. The principal chemical components of CRPTs encompass theabrownins, phenylpropanoids, polyketides, lipids, and lipid-like molecules. A total of 282 metabolites, including (-)-Epigallocatechin 3,4'-di-gallate, flavonol 3-O-D-glucoside, and isorhamnetin 4'-O-glucuronide significantly influence the flavor of CRPTs (VIP > 1 and p < 0.05). 24 and 35 components underlie liquid color and taste, respectively, with taste compounds interacting with taste receptors primarily through van der Waals forces and hydrogen bonding. A flavor wheel was developed to illustrate in detail the classification criteria and flavor compounds of various CRPTs. The findings establish a scientific foundation for the development of a standardized evaluation system for CRPTs and the creation of a diverse range of products.

Carrageenan-xanthan gum composite gel achieves the elimination of bitterness and easy swallowability of Coptis chinensis based on electrostatic induction and interpenetrating network interaction

Natural polysaccharides possess the potential function of masking bitterness due to their three-dimensional network structures. However, they also have relatively high mechanical strength, which is not conducive to swallowing. Taking Coptis chinensis as an example, this study developed a composite gel composed of 0.17 % iota-carrageenan, 0.13 % lambda-carrageenan and 0.17 % xanthan gum. This composite gel can eliminate the bitterness and achieve good swallowability. Compared with the Coptis chinensis decoction, the bitterness of this gel is reduced by 60 %. Its hardness and crispness are only 1 % and 0.7 % of those of iota-carrageenan used alone. In addition, 60 % of the berberine in the composite gel can be released in artificial gastric juice within 10 min, and it has no significant impact on the hypoglycemic effects of Coptis chinensis. Further mechanism studies revealed that the sulfate group of iota-carrageenan disperses the electron cloud density of the bitter group of alkaloids through electrostatic induction, thus realizing the masking of bitterness. Meanwhile, the formation of an interpenetrating network structure between xanthan gum and carrageenan improves the swallowability. This study has developed a Coptis chinensis composite gel with excellent taste and easy swallowability, providing evidence for expanding the new applications of polysaccharides in masking taste.

A review of taste-active compounds in meat: Identification, influencing factors, and taste transduction mechanism

Poultry and livestock meat are important parts of the human diet. As living standards have improved, food taste has become a major influence on consumer quality assessment and meat purchasing choices. There is increasing research interest in meat taste and meat taste-active compounds, which include free amino acids, flavor nucleotides, taste-active peptides, organic acids, soluble sugars, and inorganic ions. Taste component research is also an important part of sensory science. A deeper understanding of the meat taste perception mechanism and interactions among different taste compounds will promote the development of meat science and sensory evaluation. This article reviews the main taste compounds in meat, factors influencing their concentrations, and the identification and measurement of taste-active compounds, as well as summarizing the mechanisms of taste sensing and perception. Finally, the future of scientific taste component evaluation is discussed. This review provides a theoretical basis for research on meat taste and an important reference for the development of the meat industry.

From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry

Sensory analysis is an interdisciplinary field that combines multiple disciplines to analyze food qualitatively and quantitatively. At present, this analysis method has been widely used in product development, quality control, marketing, flavor analysis, safety supervision and inspection of alcoholic beverages. Due to the changing needs of analysis, new and more optimized methods are still emerging. Thereinto, intelligent and biometric technologies with growing attention have also been applied to sensory analysis. This work summarized the sensory analysis methods from three aspects, including traditional artificial sensory analysis, intelligent sensory technology, and innovative technologies. Meanwhile, the application sensory analysis in alcoholic beverages and its industrial production was scientifically emphasized. Moreover, the future tendency of sensory analysis in the alcoholic beverage industry is also highlights.

Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC-MS, and ICP-MS

By examining and analyzing bran-free fermented Baijiu (BFB) with varying storage periods (0-20 years), it was observed that the overall concentration of volatile compounds initially increases and subsequently decreases over time. Furthermore, BFB exhibited more kinds of long chain esters, higher concentration of acetals, and reduced furfural content. The process of cellaring can enhance the aged, sweet, and fruity aroma of BFB. 16 flavor compounds, including 1,1-diethoxyethane, ethyl dodecanoate, and ethyl hexadecanoate, can be used as markers for vintage BFB, and electronic sensory technology was capable of discerning BFB in different years. The results of redundancy analysis (RDA) showed a positive correlation between metals and aldehydes, esters, and ketones, while indicating a negative correlation with acids and alcohols. Al, Fe, and Ca underwent the most significant changes during storage period, and they were positively correlated with differential substances, such as benzaldehyde, vanillin, ethyl isovalerate, and ethyl palmitate (P < 0.01).

Preparation, pungency and bioactivity transduction of piperine from black pepper (Piper nigrum L.): A comprehensive review

Piperine, derived from black pepper (Piper nigrum L.), is responsible for the pungent sensation. The diverse bioactivities of piperine underscores its promising potential as a functional food ingredient. This review presents a comprehensive overview of the research progress in extraction, synthesis, pungency transduction mechanism and bioactivities of piperine. Piperine can be extracted through various methods, such as traditional, modern, and innovative extraction techniques. Its synthesis mainly included both chemical and biosynthetic approaches. It exhibits a diverse range of bioactivities, including anticancer, anticonvulsant, antidepressant, anti-inflammatory, antioxidant, immunomodulatory, anti-obesity, neuroprotective, antidiabetic, hepatoprotective, and cardiovascular protective activities. Piperine can bind to TRPV1 receptor to elicit pungent sensation. Overall, the present review can provide a theoretical reference for advancing the potential application of piperine in the field of food science.

Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review

Fermentation is a critical technological process for flavor development in fermented foods. The combination of odor and taste, known as flavor, is crucial in enhancing people's perception and psychology toward fermented foods, thereby increasing their acceptance among consumers. This review summarized the determination and key flavor compound screening methods in fermented foods and analyzed the flavor perception, perceptual interactions, and evaluation methods. The flavor compounds in fermented foods could be separated, purified, and identified by instrument techniques, and a molecular sensory science approach could identify the key flavor compounds. How flavor compounds bind to their respective receptors determines flavor perception, which is influenced by their perceptual interactions, including odor-odor, taste-taste, and odor-taste. Evaluation methods of flavor perception mainly include human sensory evaluation, electronic sensors and biosensors, and neuroimaging techniques. Among them, the biosensor-based evaluation methods could facilitate the investigation of the flavor transduction mechanism and the neuroimaging technique could explain the brain's signals that relate to the perception of flavor and how they compare to signals from other senses. This review aims to elucidate the flavor profile of fermented foods and highlight the significance of comprehending the interactions between various flavor compounds, thus improving the healthiness and sensory attributes.

Volumetric and taste behavior of D(+)-glucose and D(-)-fructose in aqueous solutions of ethanolammoium acetate

The hydration and taste behaviour of glucose and fructose in aqueous ethanolammonium acetate solutions were investigated by measuring volumetric properties. Density and speed of sound were measured at four different temperatures. Apparent and partial molar volumes, apparent specific compressibility, apparent specific volume, transfer volumes, and hydration numbers were determined from the measured density and speed of sound data. Positive transfer properties of saccharides from water to aqueous ethanolammonium acetate solutions suggested the dominance of hydrophilic-ionic interactions. However, such interactions weakened with incremental concentrations of ethanolammonium acetate. The transfer properties increased in the order: glucose > fructose, indicating stronger interactions between glucose and ethanolammonium acetate. The apparent specific volume and apparent specific isentropic compressibility values for monosaccharides in water and in aqueous ethanolammonium acetate were found to fall within the sweet taste modality.

Effects of umami substances as taste enhancers on salt reduction in meat products: A review

Sodium is one of the essential additives in meat processing, but excessive sodium intake may increase risk of hypertension and cardiovascular disease. However, reducing salt content while preserving its preservative effect, organoleptic properties, and technological characteristics poses challenges. In this review, the mechanism of salt reduction of umami substances was introduced from the perspective of gustation-taste interaction, and the effects of the addition of traditional umami substances (amino acids, nucleotides, organic acids(OAs)) and natural umami ingredients (mushrooms, seaweeds, tomatoes, soybeans, tea, grains) on the sensory properties of the meat with reduced-salt contents were summarized. In addition, the impacts of taste enhancers on eating quality (color, sensory, textural characteristics, and water-holding capacity (WHC)), and processing quality (lipid oxidation, pH) of meat products (MP) and their related mechanisms were also discussed. Among them, natural umami ingredients exhibit distinct advantages over traditional umami substances in terms of enhancing quality and nutritional value. On the basis of salt reduction, natural umami ingredients improve the flavor, texture, WHC and antioxidant capacity. This comprehensive review may provide the food industry with a theoretical foundation for mitigating salt consumption through the utilization of umami substances and natural ingredients.

Study on the mechanism of natural polysaccharides on the deastringent effect of Triphala extract

This present study investigated the masking effect of high methoxyl pectin, xanthan gum, and gum Arabic on the astringency of the traditional herbal formula Triphala and further examined the mechanism of polysaccharide reducing astringency. Results of sensory evaluation and electronic tongue illustrated that 0.6 % pectin, 0.3 % xanthan gum, and 2 % gum Arabic had a substantial deastringent effect. The polyphenols in Triphala are basically hydrolysable tannins, which with high degree of gallic acylation may be the main astringent component of Triphala. Moreover, the three polysaccharides can combine with β-casein through CO and NH groups to form soluble binary complexes and decrease the secondary structure of β-casein. When polysaccharides were added to the Triphala-protein system, polyphenol-protein precipitation was also diminished, and they were capable of forming soluble ternary complexes. Consequently, the competition between polysaccharides and polyphenols for binding salivary proteins and the formation of ternary complexes help decrease the astringency of Triphala.

Objective Quantification Technique and Widely Targeted Metabolomics-Based Analysis of the Effects of Different Saccharidation Processes on Preserved French Plums

Vacuum saccharification significantly affected the flavor and color of preserved French plums. However, the correlation between color, flavor, and metabolites remains unclear. Metabolites contribute significantly to enhancing the taste and overall quality of preserved French plums. This study aimed to investigate the distinctive metabolites in samples from various stages of the processing of preserved French plums. The PCF4 exhibited the highest appearance, overall taste, and chroma. Furthermore, utilizing UPLC and ESI-Q TRAP-MS/MS, a comprehensive examination of the metabolome in the processing of preserved French plums was conducted. A total of 1776 metabolites were analyzed. Using WGCNA, we explored metabolites associated with sensory features through 10 modules. Based on this, building the correlation of modules and objective quantification metrics yielded three key modules. After screening for 151 differentiated metabolites, amino acids, and their derivatives, phenolic acids, flavonoids, organic acids, and other groups were identified as key differentiators. The response of differential metabolites to stress influenced the taste and color properties of preserved prunes. Based on these analyses, six important metabolic pathways were identified. This study identified changes in the sensory properties of sugar-stained preserved prunes and their association with metabolite composition, providing a scientific basis for future work to improve the quality of prune processing.