Effect of Peony (Paeonia ostii) Seed Meal Supplement on Enzyme Activities and Flavor Compounds of Chinese Traditional Soybean Paste during Fermentation

Article Chemistry, Applied

Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein

Longbei Xiang et al.

Summary: The influence of Saccharomyces cerevisiae and Lactobacillus plantarum on the beany flavor of pea protein was assessed using GC-MS and GC-IMS. Fermentation was found to remove the beany off-flavors from pea proteins.

FOOD CHEMISTRY (2023)

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Article Food Science & Technology

Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum-based fermented grains during the fermentation of Shanxi light-flavored liquor

Aiguo Luo et al.

Summary: This study used high-throughput technology to reveal the core microbial community in sorghum-based fermented grains and quantify the impacts of physicochemical parameters and microbial interspecies relationships on volatile flavors. The results showed that the relative content of esters and alkanes changed during fermentation, and the trends of temperature, moisture, alcohol content, and reducing sugar varied. Lactobacillus, Streptomyces, and Acetobacter were identified as the dominant bacterial genera, while Issatchenkia, Torulaspora, and Pichia were the main fungal genera.

FOOD SCIENCE & NUTRITION (2023)

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Article Food Science & Technology

Identification and molecular mechanism of novel tyrosinase inhibitory peptides from the hydrolysate of 'Fengdan' peony (Paeonia ostii) seed meal proteins: Peptidomics and in silico analysis

Yuan Zhao et al.

Summary: In this study, a hydrolysate with high tyrosinase inhibitory activity was prepared from peony seed meal proteins using Neutrase. Molecular docking showed that 38 out of 39 peptides can potentially act as tyrosinase inhibitors with lower or the same binding energies as the standard kojic acid. Three potent peptides were identified and their interaction mechanisms were analyzed, highlighting the importance of hydrogen bonding and hydrophobic interactions. In vitro tests demonstrated that these peptides had strong tyrosinase inhibitory abilities. These findings suggest that peony seed meal proteins can be a valuable source of natural tyrosinase inhibitory peptides for various industrial applications.

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

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Article Chemistry, Applied

Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto

Xuefeng Chen et al.

Summary: The study revealed that Bacillus subtilis natto had a significant influence on the variation of pivotal substances during soybean fermentation, leading to decreased polysaccharide contents, particularly in glucose and galactose, and increased levels of isoflavone aglycone. Additionally, there was a notable increase in SCFAs contents and the detection of amino acids and volatile components in the fermented soybean.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis

Zhen Wang et al.

Summary: This study analyzed the aroma-active compounds in Niulanshan Baijiu and identified key odorants contributing to its aroma. The research provides important reference for product quality control in Niulanshan Baijiu, showing that key odorants remain relatively stable in baijiu stored for four to five years.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste

Longquan Xiao et al.

Summary: This research investigated the use of Tartary buckwheat as the raw material for soybean paste, showing that Tartary buckwheat promotes the accumulation of protease, total acid, and amino acid nitrogen during fermentation. The bacterial communities of the two groups were similar, but the fungal communities were significantly different. The results provide valuable insights for the development of low salt Tartary buckwheat soybean paste and the study of microbial community succession in soybean paste fermentation.

FOOD CONTROL (2022)

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Article Agricultural Engineering

Peony seeds oil by-products: Chemistry and bioactivity

Ruixue Deng et al.

Summary: The study of the chemical composition and biological activities of peony seeds oil and its by-products, peony seeds shell and peony seeds cake, is crucial for the development of the oil peony industry.

INDUSTRIAL CROPS AND PRODUCTS (2022)

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Article Food Science & Technology

Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste)

Shuo Wang et al.

Summary: Optimizing the extraction conditions for volatile compounds in miso revealed that raw samples at 80 degrees Celsius detected the highest number of compounds, which were positively associated with miso quality. Principal component analysis highlighted the contribution of detected volatile compounds to miso quality assessment.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Biochemistry & Molecular Biology

Key aroma compounds and metabolic profiling of Debaryomyces hansenii L1-1-fermented Flos Sophorae

Qianying Zhang et al.

Summary: The extract from Debaryomyces hansenii L1-1-fermented Flos Sophorae has a unique aroma and can be used as a natural spice. Yeast growth and culture medium pH significantly influence the organoleptic properties of fermented substrates, as well as the content of volatile aromatic compounds and other key components. Ethanol extracts show superior sensory quality compared to water extracts, with specific aromatic compounds positively or negatively correlated with each type of extract.

JOURNAL OF FOOD BIOCHEMISTRY (2021)

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Article Food Science & Technology

Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu

Lihua Wang et al.

Summary: The results demonstrate the necessity of considering and comparing the DoTs and OAVs of flavor compounds simultaneously to evaluate their contribution in Baijiu. Sensory evaluation of these compounds could be significantly affected by their existing matrix, providing valuable information for both flavor studies of Chinese Baijiu and quality control in the Baijiu industry.

JOURNAL OF FOOD SCIENCE (2021)

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Article Food Science & Technology

Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China

Yulin Lu et al.

Summary: A total of 100 aroma compounds were detected, with 24 compounds identified as important. Ethyl isovalerate, ethyl isobutyrate, linolenic acid, and eucalyptol were determined to be the key aroma compounds of Zhuhoujiang.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Flavor differences between commercial and traditional soybean paste

Xiao Zhang et al.

Summary: The key aroma compounds were found to be the main factor contributing to the flavor differences between commercial soybean paste and traditional soybean paste.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Chemistry, Applied

Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

Yue Yang et al.

Summary: The salt concentration plays important roles in the dynamics of microbiota and quality of doubanjiang during fermentation. Reduced salt can facilitate the accumulation of amino acid nitrogen, amino acids, and volatile flavor compounds, but may also increase the concentrations of total acids and biogenic amines, as well as the presence of conditional pathogens, negatively affecting the quality of doubanjiang.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation

Yunhao Lu et al.

Summary: The study demonstrated that inoculation of Bacillus amyloliquefaciens and Candida versatilis significantly affected the microbiota and quality of CHCP fermentation, leading to enhanced volatile profiles with enriched miso-like and fruity flavors. This combination of strains could serve as a guideline for tailored control of CHCP fermentation process.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

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Article Food Science & Technology

Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage

Yu Zhang et al.

Summary: This study characterized volatile compounds in peony seed oil and explored the effects of oxidation during storage. Optimal extraction conditions were determined, and the study identified 19 aromatic components. The research highlighted the unique aroma of peony seed oil and its stability during oxidation, providing important insights for industry production and marketing.

JOURNAL OF FOOD SCIENCE (2021)

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Article Food Science & Technology

Effect of different lactic acid bacteria on nitrite degradation, volatile profiles, and sensory quality in Chinese traditional paocai

Yan-yan Huang et al.

Summary: The mixed fermentation of paocai with three LAB (LP + LB + LM) in this study reduced nitrite content, accumulated organic acids, and improved sensory quality of paocai.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Food Science & Technology