Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology

被引：1
|
作者：
Liu, Chenshuo [1 ,2 ]
Zhou, Enning [3 ]
Zhu, Yuying [3 ]
Li, Qiangqiang [3 ]
Wu, Liming [1 ]
机构：
[1] Hainan Acad Agr Sci, Haikou 571100, Peoples R China
[2] Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China
[3] Chinese Acad Agr Sci, Inst Apicultural Res, Beijing 100093, Peoples R China
来源：
FOODS | 2024年 / 13卷 / 07期
关键词：
bee pollen; e-nose; e-tongue; flavor chemistry;
D O I：
10.3390/foods13071022
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Bee pollen, derived from various plant sources, is renowned for its nutritional and bioactive properties, aroma, and taste. This study examined the bee pollen with the highest yield in China obtained from four plant species, namely Brassica campestris (Bc), Nelumbo nucifera (Nn), Camellia japonica (Cj), and Fagopyrum esculentum (Fe), using fast e-nose and e-tongue technology to analyze their flavor chemistry. Results showed substantial differences in scent profiles among the varieties, with distinct odor compounds identified for each, including n-butanol, decanal, and ethanol, in Bc, Nn, and Cj, respectively. The primary odorants in Fe consist of E-2-hexen-1-ol and (Z)-3-hexen-1-ol. Additionally, e-tongue analysis revealed seven distinct tastes in bee pollen samples: AHS, PKS, CTS, NMS, CPS, ANS, and SCS, with variations in intensity across each taste. The study also found correlations between taste components and specific odor compounds, providing insights for enhancing product quality control in bee pollen processing.
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页数：14
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