A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review

Kirkwood, Aidan; Fisk, Ian; Ayed, Charfedinne; Xu, Yingjian; Yang, Ni

Abstract

Many Dendrobium orchid stems are used in Traditional Chinese Medicine (TCM). The most popular and premium species is Dendrobium officinale, and its stem in TCM is called Tiepishihu. Tiepishihu has a sweet flavour and is an ingredient in Chinese tea and desserts. There is no comprehensive understanding of its flavour compounds. It is, therefore, essential to understand compounds responsible for its flavour, and how they are formed. This review assesses twelve diverse studies in Tiepishihu flavour (2013–2022). Thirty aroma compounds were compared – furfural and nonanal were identified as common compounds. Four of seven essential amino acids were taste-active, with lysine being the most potent. Pre-harvest factors such as environment impact specific aroma compounds. Post-harvest processing methods, including drying and grinding, can control Tiepishihu's flavour. Methodological consistency is a challenge, but controlling Tiepishihu's flavour could increase its commercial value as a food ingredient.

Citation

Kirkwood, A., Fisk, I., Ayed, C., Xu, Y., & Yang, N. (2023). A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review. International Journal of Food Science and Technology, 58(10), 4921-4930. https://doi.org/10.1111/ijfs.16608

• Journal Article Type: Article
• Acceptance Date: Jul 22, 2023
• Online Publication Date: Jul 26, 2023
• Publication Date: 2023-10
• Deposit Date: Aug 24, 2023
• Publicly Available Date: Aug 31, 2023
• Journal: International Journal of Food Science and Technology
• Print ISSN: 0950-5423
• Electronic ISSN: 1365-2621
• Publisher: Wiley
• Peer Reviewed: Peer Reviewed
• Volume: 58
• Issue: 10
• Pages: 4921-4930
• DOI: https://doi.org/10.1111/ijfs.16608
• Keywords: Aroma; environment; orchids; processing; taste
• Public URL: https://nottingham-repository.worktribe.com/output/23488669
• Publisher URL: https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16608