Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi
Year: 2024
Type: article
Abstract: < 0.05). A total of 147 differential components including amino acids, organic acids, fatty acids, purines, and pyrimidines were screened from different irradiation doses of saozi. Twenty significant change pathways were identified in the KEGG enrichment results, most of which involve amino acids, nucleotide substances, acidic substances, among others, indicating that radiation-induced changes in these substances were one of the main reasons affecting the sensory scores of saozi. Considering the sensory scores and changes in the composition of saozi, when using cobalt 60 for the irradiation treatment of saozi, the optimal irradiation dose should be less than 5 kGy.
Source: Food Chemistry X
Authors: Xue Li, Ling Zhang, Yexing Liang, Shixiong Yang, Jiaying Peng, Fanyi Gong, Buzhou Xu, Dong Zhang
Institutions: Chongqing Academy of Agricultural Sciences, Xihua University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,350
OpenAlex ID: W4403279600