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Article Abstract
Smoked Prunus mume (SPM), known as Wumei, experiences remarkable alterations in flavor and chemical composition. However, no research has reported on the smoking process. In this study, the changes of flavor and chemical compositions were analyzed via E-tongue, metabolomics, and HS-SPME-GC-MS during the smoking process. Results showed that significant changes in the basic parameters and electronic sense were observed during the smoking process. 85 volatile organic compounds (VOCs) were identified, and 124 metabolites were significantly differentially regulated during the smoking process. Metabolic pathway analysis showed that 20 pathways in SPM, especially phenylpropanoid biosynthesis, are related to smoking process. A number of key substances were identified by Mantel test that may have caused the electrosensory changes in SPM. These findings revealed that the changes characterization of flavor and chemical compositions in SPM during the smoking process, which will help to better understand the formation mechanism of flavor and metabolites.
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| http://dx.doi.org/10.1016/j.foodchem.2025.144401 | DOI Listing |
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