The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley
As the traditional staple food for Tibetan people in northwest China, Tsamba is the main processing product of highland barley and roasting is the key processing step to determine the flavor of Tsamba. In this study, non-targeted metabonomics were employed to analyze the changes of non-volatile and...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003712 |
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| author | Fang Wang Yin-hua Ma Hui-yang Xiong Rui-jun Duan |
| author_facet | Fang Wang Yin-hua Ma Hui-yang Xiong Rui-jun Duan |
| author_sort | Fang Wang |
| collection | DOAJ |
| description | As the traditional staple food for Tibetan people in northwest China, Tsamba is the main processing product of highland barley and roasting is the key processing step to determine the flavor of Tsamba. In this study, non-targeted metabonomics were employed to analyze the changes of non-volatile and volatile metabolites, as well as active substances, before and after roasting. The active substances in tsamba were significantly increased after roasting. The primary metabolome identified 625 non-volatile components, with lipids having the highest content and amino acids and their derivatives showing the greatest changes before and after roasting. A total of 243 volatile flavor compounds were detected, with heterocyclic compounds, terpenoids, and esters being the main substances that increased after roasting, providing the sweet, green and fruity flavor for Tsamba. Afterwards, 113 main volatile flavor substances were screened from volatile metabolomics data, and 5-ethyl-3-hydroxy-4-methyl-2 (5H) -furanone, 2-ethyl-3, 5-dimethylpyrazine, 2, 3-diethyl-5-methylpyrazin were the key volatile flavor substances. This study will help to reveal the unique flavor source of highland barley Tsamba and promote the standardisation of Tsamba food, which will help to improve the quality of Tsamba production. |
| format | Article |
| id | doaj-art-b155368822c3473bb52026e3648bd2aa |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-b155368822c3473bb52026e3648bd2aa2025-08-20T03:52:48ZengElsevierFood Chemistry: X2590-15752025-05-012810252410.1016/j.fochx.2025.102524The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barleyFang Wang0Yin-hua Ma1Hui-yang Xiong2Rui-jun Duan3College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, Qinghai, ChinaCollege of Eco-Environmental Engineering, Qinghai University, Xining 810016, Qinghai, ChinaCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, Qinghai, ChinaCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, Qinghai, China; College of Eco-Environmental Engineering, Qinghai University, Xining 810016, Qinghai, China; Corresponding author at: College of Eco-Environmental Engineering, Qinghai University, Xining 810016, Qinghai, China.As the traditional staple food for Tibetan people in northwest China, Tsamba is the main processing product of highland barley and roasting is the key processing step to determine the flavor of Tsamba. In this study, non-targeted metabonomics were employed to analyze the changes of non-volatile and volatile metabolites, as well as active substances, before and after roasting. The active substances in tsamba were significantly increased after roasting. The primary metabolome identified 625 non-volatile components, with lipids having the highest content and amino acids and their derivatives showing the greatest changes before and after roasting. A total of 243 volatile flavor compounds were detected, with heterocyclic compounds, terpenoids, and esters being the main substances that increased after roasting, providing the sweet, green and fruity flavor for Tsamba. Afterwards, 113 main volatile flavor substances were screened from volatile metabolomics data, and 5-ethyl-3-hydroxy-4-methyl-2 (5H) -furanone, 2-ethyl-3, 5-dimethylpyrazine, 2, 3-diethyl-5-methylpyrazin were the key volatile flavor substances. This study will help to reveal the unique flavor source of highland barley Tsamba and promote the standardisation of Tsamba food, which will help to improve the quality of Tsamba production.http://www.sciencedirect.com/science/article/pii/S2590157525003712Highland barleyTsambaMetabolomeNon-volatile metabolitesVolatile metabolitesFlavor |
| spellingShingle | Fang Wang Yin-hua Ma Hui-yang Xiong Rui-jun Duan The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley Food Chemistry: X Highland barley Tsamba Metabolome Non-volatile metabolites Volatile metabolites Flavor |
| title | The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley |
| title_full | The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley |
| title_fullStr | The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley |
| title_full_unstemmed | The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley |
| title_short | The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley |
| title_sort | nonvolatile and volatile substances changes based on non target metabonomics reveals the formation mechanism of tsamba flavor before and after roasting of highland barley |
| topic | Highland barley Tsamba Metabolome Non-volatile metabolites Volatile metabolites Flavor |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003712 |
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