Flavor characterization of Citri Reticulatae Pericarpium (Citrus reticulata 'Chachiensis') with different aging years via sensory and metabolomic approaches

文献类型： 外文期刊

第一作者： Liu, Yuan

作者： Liu, Yuan;Wen, Huan;Kong, Jiatao;Hu, Zhehui;Zhang, Hongyan;Chen, Jiajing;Xu, Juan;Liu, Yuan;Wen, Huan;Kong, Jiatao;Hu, Zhehui;Zhang, Hongyan;Chen, Jiajing;Xu, Juan;Hu, Yang;Zeng, Jiwu;Chen, Xiangling

作者机构：

关键词： Guangchenpi (GCP); Aging process; Sensory evaluation; Flavor -related metabolites; Characteristic aroma compounds; Predictive modeling

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 443 卷

页码：

收录情况： SCI

摘要： 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, gamma-terpinene, dimethyl anthranilate and alpha-phellandrene were the characteristic aroma compounds of GCP. Besides, alpha-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.

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