ArticleFood chemistry: X2025
Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Processing Methods ofFoods (Basel, Switzerland) · 2026Review
- Postharvest Aging and Harvest Stage Shape the Bioactive Profile, Hypolipidemic Activity, and Gut Microbiota-Modulating Effects of Citrus Peel Extracts in High-Fat-Diet-Fed Mice.Foods (Basel, Switzerland) · 2026Article
- Integrated Flavoromics and Metabolomics Reveal Aroma and Bioactive Characteristics of Six Mainstream Citri Reticulatae Pericarpium Cultivars.Foods (Basel, Switzerland) · 2026Article
- An integrated machine learning framework for TCM five-flavor classification based on E-tongue profiling and SHAP analysis.Chinese medicine · 2026Article
- Effects of High Pressure Processing and Ultrasound-Assisted Extraction on Physicochemical Properties, Antioxidant Activity and Flavor Compounds of Cold Brew Citri Reticulatae Pericarpium Beverage.Foods (Basel, Switzerland) · 2026Article
- Guang Chenpi Extract as a Multifunctional Phytotherapeutic: Enhanced Effects with Ergothioneine and Polydeoxyribonucleotide on Redox Homeostasis and Tissue Resilience.Pharmaceuticals (Basel, Switzerland) · 2026Article
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Authors and funding
7 authors.
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Abstract
The contribution of non-volatile metabolites to the unique flavor formation in Citri Reticulatae Pericarpium (CRP) during aging remains poorly characterized. This study employed sensory evaluation, electronic tongue (E-tongue) assessment, untargeted metabolomics in conjunction with feature-based molecular networks (FBMN) to elucidate flavor differentials and metabolic mechanisms during the aging process of CRP. The results showed that extended aging time enhanced the bitterness, astringency, aftertaste-bitterness, aftertaste-astringency, and sweetness of the CRP. FBMN tool used for the first time to annotate flavonoid components of CRP. Multivariate statistical analyses revealed that of the total 1092 identified metabolites, 189 differed significantly during aging. Combined with the results of KEGG pathway analysis, phenylpropanoid biosynthesis, flavonoid biosynthesis, and flavone and flavonol biosynthesis were the main enrichment pathways during the aging process of CRP aging. The results of this study clarified the mechanisms behind non-volatile metabolite fingerprint changes and flavor formation during the CRP aging process.
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