Search Results (5)

Fermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified. In this study, we screened the candidate genes ilvA and serA in BJ3-2 based on previous multi-omics data, and we constructed three mutant strains, BJ3-2-ΔserA, BJ3-2-ΔilvA, and BJ3-2-ΔserAΔilvA, using homologous recombination to fermented soybeans with varying intensities of soy sauce-like aroma. Our objective was to analyze samples that exhibited different aroma intensities resulting from the fermented soybeans of BJ3-2 and its mutant strains, thereby exploring the key flavor compounds influencing soy sauce-like aroma as well analyzing the effects of ilvA and serA on soy sauce-like aroma. We employed quantitative descriptive sensory analysis (QDA), gas chromatography–olfactometry–mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and partial least squares regression analysis (PLSR). QDA revealed the predominant soy sauce-like aroma profile of roasted and smoky aromas. GC-MS detected 99 volatile components, predominantly pyrazines and ketones, across the four samples, each showing varying concentrations. Based on rOAV (>1) and GC-O, 12 compounds emerged as primary contributors to soy sauce-like aroma. PCA and OPLS-DA were instrumental in discerning aroma differences among the samples, identifying five compounds with VIP > 1 as key marker compounds influencing soy sauce-like aroma intensity levels. Differential analyses of key aroma compounds indicated that the mutant strains of ilvA and serA affected soy sauce-like aroma mainly by affecting pyrazines. PLSR analysis indicated that roasted and smoky aromas were the two most important sensory attributes of soy sauce-like aroma, with pyrazines associated with roasted aroma and guaiacol associated with smoky aroma. In addition, substances positively correlated with the intensity of soy sauce-like aroma were verified by additional experiments. This study enhances our understanding of the characteristic flavor compounds in soy sauce-like aroma ferments, provides new perspectives for analyzing the molecular mechanisms of soy sauce-like aroma formation, and provides a theoretical framework for the targeted enhancement of soy sauce-like aroma in various foods. Full article

Fish rely heavily on olfaction for many aspects of their lives including foraging, defense, migration, and reproduction. Olfactory receptor neurons in the olfactory epithelium are in direct contact with the water, and are, therefore, exposed to changes in water chemistry. The European seabass, Dicentrarchus labrax, uses estuaries as feeding grounds and migrates between seawater and brackish water; but some can be found in 100% freshwater. However, little is known about how the olfactory system adjusts to waters of such different ionic composition and whether this affects its function and ability to discriminate between odorants. The aim of this study was, therefore, to compare olfactory sensitivity in seabass adapted to either seawater (SW) or freshwater (5 ppt; FW), to odorants conveyed at different salinities, using multi-unit recording from the olfactory nerve. In SW-adapted fish, olfactory sensitivity to amino acids (AA) was consistently higher when AA were presented in seawater (SW-AA) than when presented in freshwater (FW-AA), whereas in FW-adapted fish, olfactory sensitivity to FW-AA was either equal or slightly lower to SW-AA. SW-adapted fish responded to decreases in external [Ca²⁺] and to increases in external [Na⁺]. FW-adapted fish responded to increases of both ions. In SW-adapted fish, Ca²⁺-free artificial seawater (ASW) completely inhibited olfactory responses to amino acids, whereas Na⁺-free ASW had no effect. However, in FW-adapted fish, lack of either ion in the water had no effect. Taken together, these results suggest that, as a primarily marine species, the olfactory system of the seabass is more sensitive in seawater; however, it can still function in freshwater, albeit with reduced sensitivity. Furthermore, in seawater, the olfactory transduction process is likely mediated by influx of external Ca²⁺, but not Na⁺. In FW-adapted fish, the transduction process relies on neither external Ca²⁺ nor Na⁺, suggesting that the process of hyperosmoregulatory ability to adjust to life in ion-poor water. Further work is needed to clarify how changes in salinity affect olfactory sensitivity, and the mechanisms by which euryhaline species are able to adapt to such changes when moving between media of different ionic composition and variable pH. Full article

Chemicals underlying the floral aroma of dry teas needs multi-dimensional investigations. Green, black, and freeze-dried tea samples were produced from five tea cultivars, and only ‘Chunyu2’ and ‘Jinguanyin’ dry teas had floral scents. ‘Chunyu2’ green tea contained the highest content of total volatiles (134.75 μg/g) among green tea samples, while ‘Jinguanyin’ black tea contained the highest content of total volatiles (1908.05 μg/g) among black tea samples. The principal component analysis study showed that ‘Chunyu2’ and ‘Jinguanyin’ green teas and ‘Chunyu2’ black tea were characterized by the abundant presence of certain alcohols with floral aroma, while ‘Jinguanyin’ black tea was discriminated due to the high levels of certain alcohols, esters, and aldehydes. A total of 27 shared volatiles were present in different tea samples, and the contents of 7 floral odorants in dry teas had correlations with those in fresh tea leaves (p < 0.05). Thus, the tea cultivar is crucial to the floral scent of dry tea, and these seven volatiles could be promising breeding indices. Full article

The discrimination learning of multiple odors, in which multi-odor can be associated with different responses, is important for responding quickly and accurately to changes in the external environment. However, very few studies have been done on multi-odor discrimination by animal sniffing. Herein, we report a novel multi-odor discrimination system by detection rats based on the combination of 2-Choice and Go/No-Go (GNG) tasks into a single paradigm, in which the Go response of GNG was replaced by 2-Choice, for detection of toluene and acetone, which are odor indicators of lung cancer and diabetes, respectively. Three of six trained rats reached performance criterion, in 12 consecutive successful tests within a given set or over 12 sets with a success rate of over 90%. Through a total of 1300 tests, the trained animals (N = 3) showed multi-odor sensing performance with 88% accuracy, 87% sensitivity and 90% specificity. In addition, a dependence of behavior response time on odor concentrations under given concentration conditions was observed, suggesting that the system could be used for quantitative measurements. Furthermore, the animals’ multi-odor sensing performance has lasted for 45 days, indicating long-term stability of the learned multi-odor discrimination. These findings demonstrate that multi-odor discrimination can be achieved by rat sniffing, potentially providing insight into the rapid, accurate and cost-effective multi-odor monitoring in the lung cancer and diabetes. Full article

This paper reports the design of an electronic nose (E-nose) prototype for reliable measurement and correct classification of beverages. The prototype was developed and fabricated in the laboratory using commercially available metal oxide gas sensors and a temperature sensor. The repeatability, reproducibility and discriminative ability of the developed E-nose prototype were tested on odors emanating from different beverages such as blackcurrant juice, mango juice and orange juice, respectively. Repeated measurements of three beverages showed very high correlation (r > 0.97) between the same beverages to verify the repeatability. The prototype also produced highly correlated patterns (r > 0.97) in the measurement of beverages using different sensor batches to verify its reproducibility. The E-nose prototype also possessed good discriminative ability whereby it was able to produce different patterns for different beverages, different milk heat treatments (ultra high temperature, pasteurization) and fresh and spoiled milks. The discriminative ability of the E-nose was evaluated using Principal Component Analysis and a Multi Layer Perception Neural Network, with both methods showing good classification results. Full article