Unraveling the molecular basis of sensory attributes in smoking spices: a nontargeted metabolite analysis using liquid chromatography high resolution mass spectrometry.

ABSTRACT: Although natural spices are widely applied for their complex aromas and flavors, the molecular mechanisms that drive these sensory perceptions remain obscure, leaving the selection of compounds for specific taste or aromatic outcomes more art than science. In tobacco industry, this challenge has practical implications for the design and enhancements of tobacco formulations. This study employed liquid chromatography-high resolution mass spectrometry (LC-HRMS) with data-independent acquisition (DIA) to conduct a comprehensive nontargeted metabolite analysis of sensory-enhancing attributes. Fifty-seven natural spices were evaluated and categorized into three groups based on five sensory metrics obtained from smoked blank cigarette evaluations. The result showed astringency and nasal moistenin

SUBMITTER: Yang X 

PROVIDER: S-EPMC12714608 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature