Characterization of Cultivar Differences of Blueberry Wines Using GC-QTOF-MS and Metabolic Profiling Methods

Effects of improver on the quality of frozen Chinese sweet rice wine dough: Water status, protein structure and flavor properties

In the study, a sweet wine koji (YQ-5) was successfully selected to make frozen Chinese sweet rice wine dough (F-CD) for flavor enrichment. Subsequently, the effects of single improver (SI: xanthan gum, potassium carbonate, antifreeze protein, diacetyl tartaric esters of monoglycerides and composite improver (XPADG: Four improvers mixed in proportion) on the texture, rheological properties, microstructure, water status, protein secondary structure, volatile flavor substances and sensory properties of F-CD during frozen storage were investigated. The results indicated that XPADG slowed the increase in freezable water and water mobility in the dough, giving dough the most stable rheological properties and minimizing the damage of freezing to the secondary structure and microstructure of proteins. Besides, GC-QTOF/MS analysis showed that XPADG may facilitate the retention of flavoring substances in F-CD after storage for 6 days. Finally, the sensory evaluation showed that XPADG imparted good sensory properties to the product after freezing for 6 days.

Study of metabolite differences of flue-cured tobacco from Canada (CT157) and Yunnan (Yunyan 87)

In order to comprehend the dissimilarities in tobacco quality between Canada and Yunnan, a comparison of the aroma components was conducted using GC-MS and HPLC analysis, coupled with orthogonal partial least squares discriminant analysis (OPLS-DA). The study revealed the detection of a total of 81 aroma components and 22 non-volatile components in both varieties of tobacco leaves. Specifically, there were 102 components of Canada tobacco leaves and 103 components of Yunnan tobacco leaves. Subsequently, a screening was performed on these two types of tobacco leaves, identifying 51 differential components, which accounted for approximately 49.5 % of the overall components detected. Among these, Canada tobacco exhibited a higher concentration of 22 components, comprising roughly 36.4 % of the total, which were primarily composed of semi-volatile organic acids and sesquiterpenes. On the other hand, Yunnan tobacco was characterized by a comparatively higher content of 43 components, constituting approximately 63.6 %, including fatty acid esters, phenols, diterpenes, sugars, and amino acids. Comparatively, Canada tobacco demonstrated elevated levels of fatty acids and sesquiterpenes, while the content of fatty acid esters and diterpenes was relatively lower. These distinctions in aroma components potentially contribute to the varied sensory aroma profiles exhibited by the two types of tobacco.

Effects of Xanthan gum and Potassium carbonate on the quality and flavor properties of frozen Jiuniang doughs

Chinese Jiuniang (CJ) is a flavorful and nutritious food, but underutilized in frozen dough (FD) production. In addition, frozen storage can harm FD's gluten structure and degrade quality and flavor. Therefore, the impacts of two excellent protective agents (XG-Xanthan Gum; PC-Potassium Carbonate) on frozen Jiuniang dough (F-JD) quality and flavor during dynamic freezing were investigated. The results suggested that adding XG conferred F-JD with good processing stability, maintained the bound water levels, stabilized rheological properties, diminished ice crystal damage to the protein structure, and inhibited the increase in frozen water content during the freezing process. In contrast, although PC reduced free water production during freezing, it increased dough hardness and offered less protein protection than XG. Additionally, GC-QTOF/MS analysis showed that adding XG during freezing increased the relative content of pleasant flavor compounds like Phenylethyl Alcohol and decreased undesirable ones like Hexanal. Moreover, PC lowered the relative content of undesirable flavor substances (Formic acid) but reduced the relative content of beneficial flavor compounds (1-Hexanol). Importantly, the study confirmed that XG maintained the new F-JD product's storage quality during dynamic freezing. In conclusion, this study broadens CJ's application possibilities and provides new insights into mechanisms for preserving F-JD's quality and flavor.

Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors

Selective enhancement of wine aroma was achieved using a broad spectrum of exogenous glycosidases. Eight different enzyme preparations were added to Verdejo wine, resulting in an increase in the levels of varietal volatile compounds compared to the control wine after 15 days of treatment. The enzyme preparations studied were robust under winemaking conditions (sulfur dioxide, reducing sugars, and alcohol content), and no inhibition of β-glucosidase activity was observed. Significant differences were detected in four individual terpenes (α-terpineol, terpinen-4-ol, α-pinene, and citronellal) and benzyl alcohol in all the treated wines compared to the control wine, contributing to the final wine to varying degrees. In addition, a significant increase in the other aromatic compounds was observed, which showed different patterns depending on the enzyme preparation that was tested. The principal component analysis of the data revealed the possibility of modulating the different aromatic profiles of the final wines depending on the enzyme preparation used. Taking these results into account, enhancement of the floral, balsamic, and/or fruity notes of wines is possible by using a suitable commercial enzyme preparation.

Classification of Different Blueberry Cultivars by Analysis of Physical Factors, Chemical and Nutritional Ingredients, and Antioxidant Capacities

Blueberry fruits of different cultivars are featured with different quality indices. In this work, three types of quality factors, including 6 physical parameters, 12 chemical and nutritional components, and 3 antioxidant indices, were measured to compare and classify blueberry fruits from 12 different cultivars in China. Using the autoscaled data of quality factors, unsupervised principal component analysis was performed for exploratory analysis of intercultivar differences and the influences of quality factors. A supervised classification method, partial least squares discriminant analysis (PLSDA), was combined with the global particle swarm optimization algorithm (PSO) and two multiclass strategies, one-versus-rest (OVR) and one-versus-one (OVO), to select discriminative quality factors and develop classification models of the 12 cultivars. As a result, OVO-PLSDA with 8 quality factors could achieve the classification accuracy of 0.915. This study will provide new insights into the quality variations and key factors among different blueberry cultivars.

Changes of the Aroma Composition and Other Quality Traits of Blueberry 'Garden Blue' during the Cold Storage and Subsequent Shelf Life

The changes of volatile composition and other quality traits of blueberry during postharvest storage were investigated. Blueberries were packaged in vented clam-shell containers, and stored at 0 °C for 0, 15 and 60 days, followed by storage at room temperature (25 °C) for up to 8 days for quality evaluation. The firmness, pH, and total soluble solids increased by 8.42%, 8.92% and 42.9%, respectively, after 60 days of storage at 0 °C. Titratable acidity decreased 18.1% after 60 days of storage at 0 °C. The volatile change was monitored using headspace-solid-phase microextraction-gas chromatography-quadrupole time-of-flight-mass spectrometry (HS-SPME-TOF-MS) and off-odor was evaluated by sensory panel. Volatile compounds generally showed a downward trend during cold storage. However, the subsequent shelf life was the most remarkable period of volatile change, and was represented by the strong fluctuation of ethyl acetate and the rapid decrease of terpenoids. Extending storage from 15 to 60 days under cold condition still resulted in an acceptable odor. However, subsequent storage at higher temperature resulted in a quick deterioration in sensory acceptability. The results proved that cold storage was a reliable way to maintain the quality of blueberry, and flavor deterioration during subsequent shelf life was more fatal to the blueberry flavor.

NOREVA: enhanced normalization and evaluation of time-course and multi-class metabolomic data

Biological processes (like microbial growth & physiological response) are usually dynamic and require the monitoring of metabolic variation at different time-points. Moreover, there is clear shift from case-control (N=2) study to multi-class (N>2) problem in current metabolomics, which is crucial for revealing the mechanisms underlying certain physiological process, disease metastasis, etc. These time-course and multi-class metabolomics have attracted great attention, and data normalization is essential for removing unwanted biological/experimental variations in these studies. However, no tool (including NOREVA 1.0 focusing only on case-control studies) is available for effectively assessing the performance of normalization method on time-course/multi-class metabolomic data. Thus, NOREVA was updated to version 2.0 by (i) realizing normalization and evaluation of both time-course and multi-class metabolomic data, (ii) integrating 144 normalization methods of a recently proposed combination strategy and (iii) identifying the well-performing methods by comprehensively assessing the largest set of normalizations (168 in total, significantly larger than those 24 in NOREVA 1.0). The significance of this update was extensively validated by case studies on benchmark datasets. All in all, NOREVA 2.0 is distinguished for its capability in identifying well-performing normalization method(s) for time-course and multi-class metabolomics, which makes it an indispensable complement to other available tools. NOREVA can be accessed at https://idrblab.org/noreva/.