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Peer-reviewedCC BY-NCFood chemistry: X

Candidate compounds associated with sourness and astringency in Corni Fructus: an integrated analysis of chemical profiles, sensory evaluation, and molecular docking.

  • Yadi Hou1,2
  • Hui Guo1,2
  • Yalin Liu1,2
  • Yixiao Li1,2
  • Manliang Chen1,2
  • Haiyang Du1,2
  • Jun Chi1,2
  • Zhimin Wang1,3
  • Liping Dai1,2
  1. 1Henan Collaborative Innovation Center for Research and Development on the Whole Industry Chain of Yu-Yao, Henan University of Chinese Medicine, Zhengzhou 450046, China.
  2. 2Engineering Technology Research Center for Comprehensive Development and Utilization of Authentic Medicinal Materials in Henan Province, Zhengzhou 450046, China.
  3. 3Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
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Abstract

Corni Fructus (CF), a medicinal and edible herb, is characterized by sour and astringent properties in both taste and the Traditional Chinese Medicine Five-Flavor Theory. However, the chemical basis of these sensory attributes remains unclear. This study integrated UPLC-MS/MS profiling, electronic tongue analysis, human sensory evaluation, and molecular docking to identify sour/astringent components and explore their sensory relevance. A total of 82 features were characterized, including 52 organic acids, 28 tannin-related features, and 2 unclassified features. Sensory and E-tongue analyses revealed region-dependent differences in sourness, astringency, and bitterness. Correlation analysis and PLSR suggested malic acid and related derivatives may contribute to sourness, whereas galloylated tannins, including 3-O-galloyl-d-glucose, were associated with astringency- and bitterness-related responses. Molecular docking provided preliminary support for interactions between compounds and taste-related protein models. These findings provide candidate markers for flavor-oriented quality evaluation of CF and offer a foundation for sensory validation and medicinal-edible product development.

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Cite

BibTeXRIS
BibTeX
@article{hou2026candidate,
  title = {{Candidate compounds associated with sourness and astringency in Corni Fructus: an integrated analysis of chemical profiles, sensory evaluation, and molecular docking.}},
  author = {Yadi Hou and Hui Guo and Yalin Liu and Yixiao Li and Manliang Chen and Haiyang Du and Jun Chi and Zhimin Wang and Liping Dai},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104564},
  url = {https://europepmc.org/article/MED/42903686},
  note = {CC BY-NC},
}
RIS
TY  - JOUR
TI  - Candidate compounds associated with sourness and astringency in Corni Fructus: an integrated analysis of chemical profiles, sensory evaluation, and molecular docking.
AU  - Yadi Hou
AU  - Hui Guo
AU  - Yalin Liu
AU  - Yixiao Li
AU  - Manliang Chen
AU  - Haiyang Du
AU  - Jun Chi
AU  - Zhimin Wang
AU  - Liping Dai
PY  - 2026
DA  - 2026/10/09
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104564
UR  - https://europepmc.org/article/MED/42903686
AB  - Corni Fructus (CF), a medicinal and edible herb, is characterized by sour and astringent properties in both taste and the Traditional Chinese Medicine Five-Flavor Theory. However, the chemical basis of these sensory attributes remains unclear. This study integrated UPLC-MS/MS profiling, electronic tongue analysis, human sensory evaluation, and molecular docking to identify sour/astringent components and explore their sensory relevance. A total of 82 features were characterized, including 52 organic acids, 28 tannin-related features, and 2 unclassified features. Sensory and E-tongue analyses revealed region-dependent differences in sourness, astringency, and bitterness. Correlation analysis and PLSR suggested malic acid and related derivatives may contribute to sourness, whereas galloylated tannins, including 3-O-galloyl-d-glucose, were associated with astringency- and bitterness-related responses. Molecular docking provided preliminary support for interactions between compounds and taste-related protein models. These findings provide candidate markers for flavor-oriented quality evaluation of CF and offer a foundation for sensory validation and medicinal-edible product development.
SN  - 2590-1575
ER  -