Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses

Chen, Lili; Ning, Fangjian; Zhao, Li; Ming, Huihui; Zhang, Jinping; Yu, Wenjie; Yi, Shengxiang; Li, Luo

doi:10.1016/j.foodchem.2022.134392

Cited by 36 publications

(14 citation statements)

References 40 publications

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“…In general, the higher the response value of the sensor, the stronger the corresponding smell in the sample. 25 Thus, this result indicated that the smell of nitrogen oxides, methyl compounds, sulfides, and organic sulfides was stronger in MRP, especially sulfides. Sulfur compounds can contribute to the flavor of meat and improve the overall flavor.…”

Section: Analysis Of Taste Characteristics Of Ufsmentioning

confidence: 79%

Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor

Wang,

Zhang,

Guo

et al. 2023

J. Agric. Food Chem.

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The study aimed to explore umami peptides derived from protein hydrolysates of Morchella esculenta. According to the electronic tongue and sensory evaluation, the ultrafiltration fractions (<3 kDa) of the protein hydrolysates exhibited the strongest umami taste. The overall flavor of the screened fractions was significantly improved after the Maillard reaction, based on the electronic nose and electronic tongue analyses, and the content of total free amino acid increased from 387.35 to 589.30 μg/mL. A total of 37 peptides with high confidence were identified from the fractions using LC-MS/MS. Additionally, two novel umami peptides were screened through bioinformatics and molecular docking, and their recognition threshold was 0.43 (EYPPLGRFA) and 0.52 mmol/L (TVIDAPGHRDFI), respectively. In addition, molecular docking analysis revealed that the key binding sites, such as Ser148, Leu51, Arg327, and Leu468 in T1R1/T1R3 contributed to docking, and hydrogen bonding and hydrophobic interactions were the dominant interaction forces between the two umami peptides and T1R1/T1R3 receptor. This study contributes to the development and utilization of Morchella esculenta in flavored foods.

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Section: Analysis Of Taste Characteristics Of Ufsmentioning

confidence: 79%

Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor

Wang,

Zhang,

Guo

et al. 2023

J. Agric. Food Chem.

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“…8,9 Furthermore, electronic nose and electronic tongue analyses are regarded as quick and simple analytical tools for evaluating the sensory qualities of food and have been widely applied in the food industry for quintessential quality control purposes. 10 As a precious plant material, Moringa oleifera Lam. leaves have the potential to improve the functional properties of FBT products.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Uncovering the effect of Moringa oleifera Lam. leaf addition to Fuzhuan Brick Tea on sensory properties, volatile profiles and anti-obesity activity

Shi

Wang

et al. 2023

Food Funct.

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“…Along with proteins, lipids are also important components in RJ [21–23] . 10‐HDA, which is an unsaturated fatty acid, is not found in bee products and natural products except RJ [12,24] . More than 50 % of the free fatty acid content in RJ is 10‐HDA [9] .…”

Section: Introductionmentioning

confidence: 99%

“…Throughout the year, the pH value and mineral content remain at the same rates, while the protein content may change [2,10] . Actually, seasons, storage at different temperatures, geographical location, botanical origin, bee race and species, production method, the feed source of the bee, the metabolic and physiological features of the bees, and the age of the larva also affect the physicochemical properties of RJ [2,24,25,28] …”

Section: Introductionmentioning

confidence: 99%

Comprehensive Study of the Physicochemical Properties of Royal Jelly from Various Regions of Türkiye**

Beykaya,

Inkaya,

Yorulmaz Onder

et al. 2023

Chemistry & Biodiversity

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This study analysed some physicochemical and quality parameters of 176 royal jelly (RJ) samples from different regions of Türkiye, collected over different years and seasons. According to the obtained results, the moisture percentage varied between 47.36% and 69.58%, with no statistically significant differences seen across various seasons and areas (p>0.05). The average value of 10‐hydroxy‐2‐decenoic acid (10‐HDA), which varies according to factors such as season, region, and year, was determined to be 2.32%. It was also seen that this value was close to the international standard. The values of total acidity ranged from 28–58 mL 1N NaOH/100 g. Furthermore, statistical significance (p<0.001) was observed for the year‐region interaction in relation to 10‐HDA and total acidity. The pH measurement results for all samples confirmed the acidic nature of the samples and resulted in a range between 3.45 and 3.80. And the pH variability was also found to be statistically significant for years (p=0.002) and regions (p=0.011). Finally, the correlation analysis between moisture (%), 10‐HDA (%), total acidity, and pH revealed no statistically significant or strong differences. This comprehensive study, supported by statistical analyses, is thought to be a useful reference for future research on RJ.

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Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses

Cited by 36 publications

References 40 publications

Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor

Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor

Uncovering the effect of Moringa oleifera Lam. leaf addition to Fuzhuan Brick Tea on sensory properties, volatile profiles and anti-obesity activity

Comprehensive Study of the Physicochemical Properties of Royal Jelly from Various Regions of Türkiye**

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