Evidence map›Paper›PMID 38370303›Full record

ArticleFood chemistry: X2024

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

Xiaomiao Zhou, Bingqi Shan, Songyu Liu, Wenping Gao, Xiaoyue Wang, Huiling Wang, Haiying Xu, Lei Sun, Baoqing Zhu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

9 authors.

Xiaomiao ZhouInstitute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China.
Bingqi ShanBeiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, China.
Songyu LiuBeiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, China.
Wenping GaoBeiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, China.
Xiaoyue WangBeijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China.
Huiling WangBeijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China.
Haiying XuInstitute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China.
Lei SunInstitute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China.
Baoqing ZhuState Key Laboratory of Tree Genetics and Breeding, Bejing Forestry University, Beijing 100083, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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.

Indexed as

Flavor sensoryomicsMathematical modelMonoterpenoidSensory characteristicsTable grapes

Identifiers

PMID38370303
PMCPMC10869294

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.