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Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes

文献类型： 外文期刊

作者： Zhou, Xiaomiao 1 ; Shan, Bingqi 3 ; Liu, Songyu 3 ; Gao, Wenping 3 ; Wang, Xiaoyue 5 ; Wang, Huiling 5 ; Xu, Haiying 1 ; Sun, Lei 1 ; Zhu, Baoqing 2 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Forestry & Pomol, Beijing 100093, Peoples R China

2.Bejing Forestry Univ, State Key Lab Tree Genet & Breeding, Beijing 100083, Peoples R China

3.Beijing Forestry Univ, Dept Food Sci, Beiing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China

4.Minist Agr & Rural Affairs, Key Lab Biol & Genet Improvement Hort Crops North, Beijing 100093, Peoples R China

5.Beijing Engn Res Ctr Deciduous Fruit Trees, Beijing 100093, Peoples R China

6.Minist Agr & Rural Affairs, Key Lab Urban Agr North China, Beijing, Peoples R China

7.Heilongjiang Feihe Dairy Co Ltd, Beijing 100015, Peoples R China

关键词： Table grapes; Monoterpenoid; Sensory characteristics; Flavor sensoryomics; Mathematical model

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCI

摘要： This study focused on analyzing the aroma formation mechanism of retronasal muscat flavor in table grapes. The sensory characteristics and fragrance components of table grape juice with different intensities of Muscat were investigated using GC -Quadrupole -MS, quantitative descriptive analysis and three -alternate forced choice. Free monoterpenoids were the main contributors to the retronasal Muscat flavor. The contribution of Muscat compounds to this flavor was quantified by Stevens coefficient, the most and the least sensitive compounds to concentration changes were citronellol and linalool, respectively. To predict the Muscat flavor intensity by mathematical modeling, established a model between Muscat flavor intensity and monoterpenoids concentration, and an optimal partial least squares regression model with a linear relationship between natural logarithms was obtained. These findings provide reference for understanding the formation mechanism of specific aromas in fruits and provide a basis for the development and quality control of processed products such as Muscat flavor grape juice.

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