Special Edition Dedicated to the 13th Wartburg Symposium on Flavor Chemistry & Biology DOI
Holger Zorn, Thomas Hofmann, Veronika Somoza

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(41), P. 22433 - 22438

Published: Oct. 16, 2024

The 13th Wartburg Symposium on Flavor Chemistry & Biology was held from October 3 to 6, 2023, in Eisenach, Germany. scientific program that consisted of seven keynote lectures, 26 talks, 13 flash poster presentations, and 72 posters focused the current hot spots flavor research, including "functional genomics biotechnology", "flavor systems: molecular decoding, interactions perception", "chemosensory perception signal processing", "next-generation technologies molecule discovery analytics". This editorial summarizes selected highlights all sections mentioned above thus provides an overview progress research as presented discussed during 2023 edition Symposium.

Language: Английский

Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages DOI Creative Commons

Andrea Spaccasassi,

F. Utz, Andreas Dunkel

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(28), P. 15890 - 15905

Published: July 2, 2024

Pea-protein-based ingredients are gaining attention in the food industry due to their nutritional benefits and versatility, but bitter, astringent, green, beany off-flavors pose challenges. This study applied fermentation using microbial cultures enhance sensory qualities of pea-protein-based beverages. Using UHPLC–TOF–MS analyses along with profile comparisons, species such as Limosilactobacillus fermentum, Lactococcus lactis, Lactobacillus johnsonii, Lacticaseibacillus rhamnosus, Bifidobacterium longum were preselected from an entire culture collection found be effective improving overall flavor impression by reducing bitter off-notes enhancing aroma profiles. Notably, L. johnsonii NCC533 fermentum NCC660 exhibited controlled proteolytic activities after 48 h fermentation, enriching matrix taste-active amino acids, nucleotides, peptides umami salty flavors while mitigating bitterness. has extended traditional volatile analyses, including nonvolatile metabolomic, proteomic, offering a detailed view fermentation-induced biotransformations food. The results highlight importance combining comprehensive screening approaches sensoproteomic techniques developing tastier more palatable plant-based protein products.

Language: Английский

Citations

6
Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening DOI

Guoyang Pan,

Feiyu An, Junrui Wu

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 477, P. 143621 - 143621

Published: Feb. 26, 2025

Language: Английский

Citations

0
Systematic Review on Functional Umami Peptides: Physiological Perceptions, Bioinformatics and Peptidomics Approaches, Developments and Applications DOI
Changhua Xu, Hong Tang, Xichang Wang

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 105068 - 105068

Published: May 1, 2025

Language: Английский

Citations

0
Special Edition Dedicated to the 13th Wartburg Symposium on Flavor Chemistry & Biology DOI
Holger Zorn, Thomas Hofmann, Veronika Somoza

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(41), P. 22433 - 22438

Published: Oct. 16, 2024

The 13th Wartburg Symposium on Flavor Chemistry & Biology was held from October 3 to 6, 2023, in Eisenach, Germany. scientific program that consisted of seven keynote lectures, 26 talks, 13 flash poster presentations, and 72 posters focused the current hot spots flavor research, including "functional genomics biotechnology", "flavor systems: molecular decoding, interactions perception", "chemosensory perception signal processing", "next-generation technologies molecule discovery analytics". This editorial summarizes selected highlights all sections mentioned above thus provides an overview progress research as presented discussed during 2023 edition Symposium.

Language: Английский

Citations

0