Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science

Abstract

Fruits and vegetables contain a large number of volatile compounds, which constitute their unique odor and contribute to their flavor. However, there are only a few key aroma compounds that contribute to the special aroma. How to screen and identify key aroma compounds from many non-contributing and low-contributing compounds has always been the focus and difficulty of the research on the flavor quality of fruits and vegetables. However, it could be better solved via molecular sensory science technology. This review summarizes the application of molecular sensory science technology in fruits and vegetables flavor in recent years, and elaborates the analysis methods related to molecular sensory science, such as sensory evaluation, GC×GC-MS,GC-IMS, GC-O, OAV, omission test and recombination experiment. And some problems existing in current molecular sensory science technology are discussed and prospected.

Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu

“…The OAV is the ratio of concentration to the threshold. When the OAV is greater than 1, it indicates that the compound contributes to the overall aroma, and the larger the OAV value, the greater the contribution 34 . According to the quantitative data, the contribution of the compound to the overall aroma of baijiu can be calculated.…”

“…When the OAV is greater than 1, it indicates that the compound contributes to the overall aroma, and the larger the OAV value, the greater the contribution. 34 According to the quantitative data, the contribution of the compound to the overall aroma of baijiu can be calculated. The olfactory thresholds were obtained from literature, and the relevant information is listed in Table 3.…”

Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC–MS combined with multivariate data analysis

“…Aldehydes have green, fatty, grassy, and fresh characteristics (Gou et al, 2021). Thus, from stage 4, the red jujube samples no longer perceived the green note (Fig.…”

Brühwürste und Surrogate

“…[1,2] Mit gezielten molekularsensorischen Methoden lassen sich Geschmack und Geruch heute weitgehend an die Originalprodukte annähern. [3] Dennoch erscheinen die Produkte auf molekularer Ebene unterschiedlich strukturiert, was sich in Textur, oraler Verarbeitung, Reibung und Bolusbildung bemerkbar macht. [4] Eine konsequente physikalische Betrachtung der molekularen Funktion der Proteine unterschiedlichen Ursprungs offenbart die Stärken der jeweiligen Produkte und bietet Anregungen, wie sensorische Schwachstellen besser verstanden und vermieden werden können.…”