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Food Chem

Title:		Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis
Author(s):		Zhao S; Niu C; Yang X; Xu X; Zheng F; Liu C; Wang J; Li Q;
Address:		"Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China. School of Biotechnology, Jiangnan University, Wuxi 214122, China. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China. Electronic address: liqi@jiangnan.edu.cn"
Journal Title:		Food Chem
Year:		2022
Volume:		20220112
Issue:
Page Number:		132115 -
DOI:		10.1016/j.foodchem.2022.132115
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study aimed to elaborate the role of sunlight on chemosensory characteristics of broad bean paste (BBP). Two groups of BBP fermentation with sunlight treated (ST) or darkness treated (DT) were prepared and the volatile compounds were revealed and compared via GC-MS and GC-IMS and multivariate statistical analysis. A total of 125 compounds were identified and 24 markers with potential contribution to the BBP flavor characteristics were screened. Sunlight exposure was proposed to favor the accumulation of volatile compounds providing fruity, floral, buttery and roasted aroma during fermentation while volatile flavor compounds with unfavorable aroma were enriched in the darkness-treated group. Through KEGG-enrichment analysis, phenylalanine metabolism was found to play critical roles in regulating volatile flavor compound formation and the predicted synthesis network for 24 marker volatile flavor compounds was constructed. This study may unravel the scientific meaning of the role of sunlight on BBP chemosensory quality"
Keywords:		Gas Chromatography-Mass Spectrometry Odorants/analysis Sunlight Taste *Vicia faba *Volatile Organic Compounds/analysis Broad bean paste Chemosensory characteristic Gc-ims Gc-ms Marker volatile flavor compounds;
Notes:		"MedlineZhao, Shuai Niu, Chengtuo Yang, Xiaohong Xu, Xin Zheng, Feiyun Liu, Chunfeng Wang, Jinjing Li, Qi eng England 2022/02/07 Food Chem. 2022 Jul 1; 381:132115. doi: 10.1016/j.foodchem.2022.132115. Epub 2022 Jan 12"