Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology
文献类型： 外文期刊
作者： Liu, Chenshuo 1 ; Zhou, Enning 3 ; Zhu, Yuying 3 ; Li, Qiangqiang 3 ; Wu, Liming 1 ;
作者机构： 1.Hainan Acad Agr Sci, Haikou 571100, Peoples R China
2.Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China
3.Chinese Acad Agr Sci, Inst Apicultural Res, Beijing 100093, Peoples R China
关键词： bee pollen; e-nose; e-tongue; flavor chemistry
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2024 年 13 卷 7 期
页码：
收录情况： SCI
摘要： Bee pollen, derived from various plant sources, is renowned for its nutritional and bioactive properties, aroma, and taste. This study examined the bee pollen with the highest yield in China obtained from four plant species, namely Brassica campestris (Bc), Nelumbo nucifera (Nn), Camellia japonica (Cj), and Fagopyrum esculentum (Fe), using fast e-nose and e-tongue technology to analyze their flavor chemistry. Results showed substantial differences in scent profiles among the varieties, with distinct odor compounds identified for each, including n-butanol, decanal, and ethanol, in Bc, Nn, and Cj, respectively. The primary odorants in Fe consist of E-2-hexen-1-ol and (Z)-3-hexen-1-ol. Additionally, e-tongue analysis revealed seven distinct tastes in bee pollen samples: AHS, PKS, CTS, NMS, CPS, ANS, and SCS, with variations in intensity across each taste. The study also found correlations between taste components and specific odor compounds, providing insights for enhancing product quality control in bee pollen processing.
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