Sensory evaluation and metabolomics show significant flavor alterations in Citri Reticulatae Pericarpium during aging, suggesting metabolic mechanisms at play.
The contribution of non-volatile metabolites to the unique flavor formation in Citri Reticulatae Pericarpium (CRP) during aging remains poorly characterized. This study employed sensory evaluation, electronic tongue (E-tongue) assessment, untargeted metabolomics in conjunction with feature-based molecular networks (FBMN) to elucidate flavor differentials and metabolic mechanisms during the aging process of CRP. The results showed that extended aging time enhanced the bitterness, astringency, aftertaste-bitterness, aftertaste-astringency, and sweetness of the CRP. FBMN tool used for the first time to annotate flavonoid components of CRP. Multivariate statistical analyses revealed that of the total 1092 identified metabolites, 189 differed significantly during aging. Combined with the results of KEGG pathway analysis, phenylpropanoid biosynthesis, flavonoid biosynthesis, and flavone and flavonol biosynthesis were the main enrichment pathways during the aging process of CRP aging. The results of this study clarified the mechanisms behind non-volatile metabolite fingerprint changes and flavor formation during the CRP aging process.
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Xu et al. (2025) studied this question.
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