Evaluation of bitter compounds in Zanthoxylum schinifolium Sieb. et Zucc. by instrumental and sensory analyses

Yang, Qingqing; Wang, Zhirong; Chen, Xuhui; Guo, Zehang; Wen, Leyan; Kan, Jianquan

doi:10.1016/j.foodchem.2022.133180

Cited by 17 publications

(5 citation statements)

References 24 publications

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“…Among these amino acids, arginine was one of the most abundant, followed by proline, serine and glutamic acid, which account for more than 80% of the total amino acid content. Notably, proline, serine and glutamic acid contribute to sweet and umami taste (Fu et al ., 2021), while arginine causes bitter taste of Z. schinifolium (Yang et al ., 2022). Therefore, these four amino acids greatly contribute to the flavour of mature Z. schinifolium .…”

Section: Resultsmentioning

confidence: 99%

“…In addition, phenols and flavonoids have been reported to give food unique taste, such as bitter and sour taste (Pagliarini et al ., 2021). High levels of TPC and TFC in Z. schinifolium may produce bitter taste (Yang et al ., 2022). Therefore, the choice of nutrition and taste of Z. schinifolium caused by TPC and TFC depends on consumers' acceptance of bitterness.…”

Section: Resultsmentioning

confidence: 99%

“…For example, flavour amino acids give jujube unique sweet and umami taste (Fu et al ., 2021). Meanwhile, amino acids are speculated to be one of the sources of bitter taste in Z. schinifolium (Yang et al ., 2022). In addition, the unique numbing taste and aroma of Z. schinifolium are mainly affected by sanshool and volatile oil, which are essential factors to evaluate the quality of Z. schinifolium .…”

Section: Introductionmentioning

confidence: 99%

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Comprehensive study on nutritional, flavour and metabolite characteristics of green prickly ash (Zanthoxylum schinifolium) at different picking stages

Huang

et al. 2022

Int J of Food Sci Tech

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The nutritional, flavour and metabolite properties of Zanthoxylum schinifolium in 10-145 days postanthesis (P10-P145) were comprehensively investigated. With increasing maturity, fruit volume and weight significantly increased, moisture content decreased. Amino acids in Z. schinifolium are mainly composed of arginine, proline, tryptophan and glutamic acid. Total amino acid content reached the highest level of 31.153 mg/g at P130. Total phenols and flavonoids contents reached the highest level at P100. The content of sanshool and volatile oil reached the highest level of 123.76 mg/g and 12.79 mL/100 g, respectively, at P100 and P115. In addition, linalool, as the characteristic aroma component of Z. schinifolium, was the most abundant at P100. Z. schinifolium at P100 is considered to be the most edible and economic value. P100 is therefore considered to be the suitable picking stage for consumption and processing of Z. schinifolium. Meanwhile, metabolomics is performed to quickly identify the maturity of Z. schinifolium in this study. The present results can be used to optimise harvest timing and promote the development of Z. schinifolium industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comprehensive study on nutritional, flavour and metabolite characteristics of green prickly ash (Zanthoxylum schinifolium) at different picking stages

Huang

et al. 2022

Int J of Food Sci Tech

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“…In recent years, high-throughput non-targeted metabolomics and statistical methods have been commonly used to analyze plant metabolites, which makes the research of crop quality and molecular breeding progress rapidly [27,28]. The objective of this study was to comprehensively interpret XBK and DHS composition changes during development, through the collection of six different development stages of the two varieties of Coix seeds, and to use the LC-QTOF-MS-based non targeted metabolomics metabolites of Coix seeds, as well as to determine the differences between the two different varieties of metabolites via qualitative and quantitative analysis.…”

Section: Introductionmentioning

confidence: 99%

The Differences of Nutrient Components in Edible and Feeding Coix Seed at Different Developmental Stages Based on a Combined Analysis of Metabolomics

Wei

Zhou

et al. 2023

Molecules

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Coix lachryma-jobi L. is an excellent plant resource that has a concomitant function for medicine, foodstuff and forage in China. At present, the commonly used cultivar for both medicine and foodstuff is Xiaobaike, and the cultivar for foraging is Daheishan. However, differences in the internal composition of plants lead to the expression of different phenotypic traits. In order to comprehensively elucidate the differences in nutrient composition changes in Coix seeds, a non-targeted metabolomics method based on ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS) was used to analyze the metabolic changes in Coix seeds at different developmental stages. An edible Coix relative (Xiaobaike) and a feeding Coix relative (Daheishan) were selected as the research subjects. In the metabolome analysis of Coix seed, 314 metabolites were identified and detected, among which organic acids, carbohydrates, lipids, nucleotides and flavonoids were the main components. As an important standard for evaluating the quality of Coix seed, seven lipids were detected, among which fatty acids included not only even-chain fatty acids, but also odd-chain fatty acids, which was the first time detecting a variety of odd-chain fatty acids in Coix seed. The analysis of the compound contents in edible and feeding-type Coix lachryma-jobi L. and the lipid content at the mature stage showed that, among them, arachidic acid, behenic acid, heptadecanoic acid, heneicosanoic acid and pristanic acid may be the key compounds affecting the lipid content. In addition, in the whole process of semen coicis maturation, edible and feeding Coix show similar trends, and changes in the third period show clear compounds in the opposite situation, suggesting that edible and feeding Coix not only guarantee the relative stability of species but also provide raw materials for genetic breeding. This study provides valuable information on the formation of the edible and medicinal qualities of Coix.

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“…In turn, the stepwise bioconversion of rutin by Eurotium amstelodami BSX001 leads to aglycones such as quercetin, kaempferol, and isorhamnetin [ 83 ]. Moreover, isorhamnetin is one of the main ingredients of a common food seasoning Zanthoxylum schinifolium , known for its special aroma [ 84 ], and in fermented vegetables such as pickled chayote [ 85 ]. An in vitro study showed that isorhamnetin may be used as a potential therapeutic compound against COVID-19 in the future [ 86 ].…”

Section: Introductionmentioning

confidence: 99%

The Spectrum of Pharmacological Actions of Syringetin and Its Natural Derivatives—A Summary Review

Chmiel

Stompor-Gorący

2022

Nutrients

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Mono- and poly-O-methylated flavonols and their glycoside derivatives belong to the group of natural plant polyphenols with a wide spectrum of pharmacological activities. These compounds are known for their antioxidant, antimutagenic, hepatoprotective, antidiabetic, and antilipogenic properties. Additionally, they inhibit carcinogenesis and cancer development. Having in mind the multidirectional biological activity of methylated flavonols, we would like to support further study on their health-promoting activities; in this review we summarized the most recent reports on syringetin and some of its structural analogues: laricitrin, ayanin, and isorhamnetin. Natural sources and biological potential of these substances were described based on the latest research papers.

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Evaluation of bitter compounds in Zanthoxylum schinifolium Sieb. et Zucc. by instrumental and sensory analyses

Cited by 17 publications

References 24 publications

Comprehensive study on nutritional, flavour and metabolite characteristics of green prickly ash (Zanthoxylum schinifolium) at different picking stages

Comprehensive study on nutritional, flavour and metabolite characteristics of green prickly ash (Zanthoxylum schinifolium) at different picking stages

The Differences of Nutrient Components in Edible and Feeding Coix Seed at Different Developmental Stages Based on a Combined Analysis of Metabolomics

The Spectrum of Pharmacological Actions of Syringetin and Its Natural Derivatives—A Summary Review

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