Search

The deterioration in fruit quality of commercial tomatoes is a major concern of modern tomato breeding. However, the metabolism and genetics of fruit quality are poorly understood. Here, we performed transgenic and molecular biology experiments to reveal that tomato phytoene synthase 1 (SlPSY1) is responsible for the accumulation of an important flavor chemical, 6-methyl-5-hepten-2-one (MHO). To dissect the function of SlPSY1 in regulating fruit quality, we generated and analyzed a dataset encompassing over 2 000 compounds detected by GC–MS and LC-MS/MS along with transcriptomic data. The combined results illustrated that SlPSY1 deficiency imparts novel flavor to yellow tomatoes with 236 volatiles significantly changed and improves fruit firmness, possibly due to accumulation of seven cutins. Further analysis indicated SlPSY1 is essential for carotenoid-derived metabolite biosynthesis by catalyzing prephytoene-PP (PPPP) to 15-cis-phytoene. Notably, we showed that SlPSY1 can influence the metabolic flux between carotenoid and flavonoid pathways, and this metabolic flux was confirmed by silencing SlCHS1. Our study provided insights into the multiple effects of SlPSY1 on tomato fruit metabolome and highlights the potential to produce high-quality fruit by rational design of SlPSY1 expression.

Fresh shiitake mushroom is rich in various nutrients such as carbohydrates, proteins, fats, vitamins and minerals, with antioxidant, anti-tumor, antibacterial and immunoenhancing effects. Due to its short storage life and susceptibility to deterioration, fresh shiitake mushroom is usually processed into dried products, which can effectively extend the storage period. The Maillard reaction during the drying process can provide a special flavor to shiitake mushroom, and the rehydration characteristics of dried shiitake mushroom are important factors determining its quality. This paper introduces the drying and rehydration processes of shiitake mushroom and the advantages and disadvantages of different rehydration methods, and reviews the characteristics of different rehydration methods, the factors affecting the rehydration process and the influence of rehydration on the quality of shiitake mushroom as well as recent progress on the modeling of rehydration kinetics. In addition, it deeply discusses the changes of texture, flavor, color and cell structure during the rehydration process of shiitake mushroom. The aim of this review is to provide new ideas and references for research on shiitake mushroom rehydration and processing.

The market for functional and nutraceutical foods is one of the fastest growing markets in the new food creation area, especially in the era of great health. Because of its nutritional and functional qualities, plant-based fermented milk has great development prospects. This review summarizes the quality characteristics of plant-based raw materials, probiotic fermentation characteristics, and the effects of probiotics on the flavor, nutrition and gel stability of plant-based fermented milk during the fermentation process. Additionally, we discuss future prospects for the development and application of plant-based fermented milk. This review aims to offer scientific guidelines for the production of high-quality plant-based fermented milk.

To explore the quality characteristics of fermented passion fruit wine, this study used high performance liquid chromatography, gas chromatography-mass spectrometry (GC-MS), electronic nose technology and sensory evaluation methods to determine its organic acid content, amino acid content, volatile substances and sensory properties. The results showed that passion fruit wine had the highest citric acid content and a total free amino acid content of 22.08 mg/100 g after alcoholic fermentation. The color intensity of the samples was significantly (P1) were ethyl butyrate, phenethyl alcohol and ethyl caproate. In summary, the flavor of passion fruit wine fermented by yeast was quite different from that of the original fruit juice, and the aroma of fruit wine was richer.

To study the nutritional composition and flavor characteristic substances of fresh Amomum tsao-ko, gas chromatography-mass spectrometry (GC-MS), amino acid autoanalyzer, and gas chromatography-sniffing were used to analyze and identify the nutritional composition and volatile flavor substances of fresh Amomum tsao-ko. The results showed that fresh Amomum tsao-ko contained the highest moisture content of 70.61%, crude fat of 2.35%, crude protein of 2.76%, and total ash of 5.94%. A total of 30 fatty acids were detected in fresh Amomum tsao-ko, with contents ranging from 0.10 to 3.45 mg/mL, among which, 12 saturated fatty acids accounted for 57.99% of the total amount, and 18 unsaturated fatty acids accounted for 47.23% of the total amount. Among the nine amino acids detected, lysine was the highest and valine was the lowest. By comparing the aroma characteristics, mass spectra, and retention indices with those of the standards, 46 volatile flavor substances were identified from them, and citral, (Z)-3,7-dimethyl-2,6-octadienal, (E)-3,7-dimethyl-2,6-octadienal, trans-2-dodecenal, and trans-2-octadienal were found to be in high contents. The key aroma components of fresh Amomum tsao-ko were identified as nine substances, namely, trans-2-dodecenal, (E,Z)-2,4-decadienal, trans-2-octenal, n-octanal, 4-isopropyltoluene, (Z)-3,7-dimethyl-2,6-octadienal, (E)-3,7-dimethyl-2,6-octadienal, citral, and eucalyptol, based on the intensity value of the aroma and its odor activity value. The results would provide a theoretical basis for the drying and processing of fresh Amomum tsao-ko and product development.

A novel Qingke Baijiu was produced by the process of light-aroma Baijiu combined with high-temperature stacking process and using highland barley of Tibet as material. Three kinds of Qingke Baijiu samples were evaluated by quantitative descriptive analysis, and analyzed by liquid-liquid extraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry-mass spectrometry and analyzed by partial least squares regression analysis to clarify the aroma characteristic of the novel Qingke Baijiu and to investigate the influence of different manufacturing process. A total of 139 volatile compounds and 57 aroma compounds were detected in three samples, which included 11 aroma active compounds with odor active value (OAV) greater than 1. The total concentration of volatile compounds was 1.4 times higher after secondary fermentation. The sorghum and Zao aromas increased in the samples after secondary fermentation, where ethyl caprylate, ethyl caproate, ethyl isovalerate, and guaiacol were the corresponding key differential compounds. The sorghum and Zao aromas decreased after high-temperature stacking process, while floral aroma increased. Compared with the samples without high-temperature stacking process, the OAV of isoamyl acetate, guaiacol and 4-methylguaiacol increased, while the OAV of ethyl butyrate, ethyl caproate, and ethyl caprylate declined. After high-temperature stacking process, the concentration of isoamyl acetate increased, which lead to stronger floral aroma, and the concentration of butyric acid, ethyl caproate, ethyl caprylate, and ethyl decanoate declined, which lead to weaker sorghum aroma.

Whole shiitake mushroom slurry was prepared using an industry-scale microfluidizer (ISM). The effect of different ISM pressures (0–120 MPa) on the physicochemical properties (particle size, microstructure, zeta potential, viscosity, apparent stability, instability index, soluble solids content, and turbidity), active components (dissolved amount of crude polysaccharides and polyphenol content) and sensory quality of the slurry was investigated. The results showed that as the pressure increased from 0 to 120 MPa, the particle size (D90) of the slurry decreased from 204.67 to 45.33 μm. Meanwhile, the absolute value of the zeta potential increased, the instability index and viscosity decreased, the apparent stability of the system increased, and the content of soluble solids and turbidity increased. The dissolved amount of crude polysaccharides and total phenol content of the slurry significantly increased after being treated by ISM. After treatment at 120 MPa, the highest dissolution of crude polysaccharides was obtained, which was twice as much as that of the untreated samples. The highest concentration of polyphenols of 0.51 mg/mL was observed at 90 MPa. The umami intensity, aromatic components and sulfur-containing organic components in shiitake mushroom slurry continuously increased with increasing ISM pressure, indicating that ISM enables the preparation of all-component shiitake mushroom slurry with improved physical stability, dissolved amount of active ingredients and sensory quality, thus achieving all-component utilization of raw materials. This study provides a theoretical reference for the promotion and application of ISM in the field of shiitake mushroom liquid seasonings.

Processed cheese is very popular among consumers because of its rich taste, stable quality, and easy portability, but the high fat content in processed cheese cannot meet the demand of health-conscious consumers for low-fat foods. Therefore, the production of processed cheese with low-fat content has become a trend in the dairy industry. However, the reduction of fat affects the quality of cheese to a certain extent. How to improve the quality characteristics of low-fat processed cheese is an urgent problem in the dairy industry. Fat substitutes are intended to imitate the fat in cheese while compensating for the defects in the flavor, texture and other quality characteristics of cheese due to the reduction of fat. Therefore, in order to provide a reference for the development of low-fat processed cheese and to promote further development of the cheese industry, this article reviews the important roles of fat and different fat substitutes (fat-, protein-, and carbohydrate-based substitutes) in the flavor, texture and other quality characteristics of cheese and low-fat processed cheese, and summarizes approaches to enhancing the quality of low-fat processed cheese.

Liquid smoke processed by thermal pyrolysis at 450 ℃ under nitrogen protection was prepared as a flavoring agent from peach wood. Its effect on the flavor characteristics and consumer acceptability of sirloin steak was investigated. Various liquid smoke concentrations and marination times were applied to the smoking process. Sensory descriptors were summarized by focus group tests and illustrated by a word cloud method. Flavor evaluation was carried out using check-all-that-apply questions and principal component analysis (PCA). Results showed that the liquid smoke significantly improved the sensory descriptors of steak, including mild smokey, barbequed, cooked beef-like and meaty flavors, dark color, chewy and juicy texture. Correlation analysis showed that both the overall preference and odor preference were positively correlated with the flavor preference. Chemical analysis showed that the liquid smoke at low concentrations used in this study did not have significant effect on the moisture content, fat content or pH of steak.

Abstract Background Historically, tobacco companies have used flavored tobacco products to enhance the appeal of tobacco consumption, encourage initiation and experimentation of tobacco use, and contribute to sustained tobacco use. While flavored tobacco products are regulated in several countries, there is no existing regulation on flavored tobacco products in the Philippines, specifically for cigarettes and cigars. This study aims to update evidence on the flavored tobacco product landscape in the Philippines by assessing both the flavor descriptors and flavor imagery featured on cigarette and cigar packaging. Results We collected 106 cigarette and cigar products from four major cities in the National Capital Region, Balanced Luzon, Visayas, and Mindanao. Of these 106 cigarette and cigar products, 62 (58.49%) had flavor descriptors. Three crushable capsule products did not feature any flavor descriptor but were included for flavor imagery examination. We identified five categories of flavor descriptors: menthol, concept descriptors, tobacco, beverages, and other flavors. Out of 62 packs, ten featured more than one flavor descriptor on the packaging. Menthol flavor descriptors comprised the majority of flavor descriptors. Imagery and other graphic elements closely resonate with and enhance the flavor descriptors found on these packs. Conclusions This study aimed to update the evidence on the flavored tobacco product landscape in the Philippines and address their absence of regulation. Regulating flavored tobacco products requires a comprehensive policy approach complemented by complete enforcement. Flavor substances, flavor descriptors, and flavor imagery must be regulated altogether; however, it is ideal to enforce a ban on flavored tobacco products in compliance with the WHO FCTC, to which the Philippines is a signatory. Policymakers should consider plain packaging as an intervention to eliminate the appeals associated with flavored tobacco products.

Strong-aroma natural spices are characterized by their strong aroma, possessing aromatic and irritating properties, with the main components being aromatic compounds. Typical representatives include star anise, cinnamon, fennel, and cloves. The aforementioned strong-aroma natural spices are widely used both domestically and internationally, especially in soy sauce stewed meat products and fermented meat products. Nonetheless, current research on the aroma-imparting and flavor-presenting mechanisms of natural spices remains insufficiently in-depth and systematic. This paper bases on a review of relevant domestic and international research in recent years, systematically summarizes the flavor analysis methods, flavor characteristics, and key flavor components of typical strong-aroma natural spices. It concurrently discusses their impact on the flavor formation of meat products: spice flavor components can influence the flavor of soy sauce stewed meat products by directly migrating into the food or by improving the flavor of fermented meat products through inhibiting fat oxidation and anti-bacterial effects. Building on this, the paper further elucidates the aroma-imparting and flavor-presenting mechanisms of strong-aroma natural spices, encompassing direct migration of flavor components into food for aroma enhancement, aroma-generating reactions between spice components and food matrices, inhibition of flavor precursor oxidation processes, and suppression of spoilage bacteria growth to ameliorate undesirable flavor formation. The summary of the flavor characteristics and aroma-imparting mechanisms of strong-aroma natural spices facilitates researchers in delving into the mechanisms by which these spices regulates food flavor formation and provides a reference for food enterprises, particularly meat product manufacturers, in further rational development and utilization of natural spices.

The effect of addition of different levels of lotus leaf powder on the flavor of dried minced pork slices (DMPS) was studied by examining its sensory flavor attributes, flavor substances, lipid and protein oxidation levels, Maillard reaction degree, and microstructure. The results showed that addition of lotus leaf powder significantly affected the flavor of DMPS. Addition of lotus leaf powder at 0.2% and 0.4% improved the flavor of DMPS by inhibiting the oxidation of lipids and proteins and consequently reducing the contents of the fat rancidity flavor compounds hexanal and nonanal, and the fishy odor compound trimethylamine. The generation of phenethyl alcohol, (E)-2-hexenal, and methyl acetate provided DMPS with a delicate fragrance of lotus. However, adding 0.6% or 0.8% lotus leaf powder significantly decreased the contents of sweet amino acids and the umami taste intensity of DMPS, and exacerbated lipid and protein oxidation by disrupting the microstructure of DMPS. Furthermore, lotus leaf powder suppressed the production of volatile heterocyclic compounds in DMPS by inhibiting the Maillard reaction. Therefore, addition of an appropriate amount of lotus leaf powder could effectively improve the flavor of DMPS.

The study aimed to investigate the changes of metabolites and related flavors in the muscle of fresh mandarin fish (Siniperca chuatsi) during 24 h of postmortem refrigeration at 4 ℃ by ultra performance liquid chromatography coupled with high resolution mass spectrometry (UPLC-HR-MS). Non-targeted metabolomics was applied for multivariate statistical analysis, metabolic pathway analysis and related flavor calculation of the differential metabolites after 0 versus 2, 4, 6, 9, 12 and 24 h. The results showed that 33 differential metabolites were identified, including 3 organic acids and derivatives (amino acids and organic acids); 8 organic heterocyclic compounds (purines, purine derivatives and lactones); 7 nucleosides, nucleotides and analogues (purine nucleosides, purine nucleotides and pyrimidine nucleotides); 9 organic oxygen compounds (carbohydrates and their conjugates, as well as a small amount of alcohols); 4 lipid and lipid molecules (fatty alcohols and fatty acid esters); 1 flavonoid glycoside; and 1 alkaloid or its derivatives. Through metabolomic pathway analysis (MetPA) and Kyoto Encyclopedia of Genes and Genomes analysis, 9 key differential metabolites were identified including succinic acid, L-aspartic acid, 5’-adenosine monophosphate (AMP), inosine, adenyl succinic acid, xanthine, 5’-guanosine monophosphate (GMP), ribose 5-phosphate, and hypoxanthine. The major metabolic pathway involving these key differential metabolites was purine metabolism, followed by L-aspartic acid metabolism, glutamic acid metabolism and the tricarboxylic acid (TCA) cycle. By calculating the relative taste activity value (RTAV) and relative equivalent umami concentration (REUC), it was found that umami amino acids such as L-aspartic acid together with AMP and GMP mainly contributed to the taste of fresh mandarin fish, while the major taste compounds were AMP and GMP after 2–6 h of refrigeration and GMP after 9–24 h. Overall, the taste of fresh mandarin fish was best. During 24 h of storage at 4 ℃, the umami of mandarin fish decreased due to a decrease in L-aspartic acid content, but it increased between 9 and 24 h due to the accumulation of GMP.

Rice wine is made from rice fermented by Jiuqu. It is very popular among consumers because of its rich nutrient content and unique flavor. Microorganisms from Jiuqu or the environment play an important role in the formation of rice wine flavor. In this article, the diversity and dynamic changes of the microbial community in the brewing process of rice Jiuqu and rice wine are reviewed, the relationship between the microbial community and the formation of the flavor of rice wine is analyzed, and the current status of research on and the application value of functional microorganisms involved in the fermentation of rice wine are summarized. At last, the deficiencies of current studies on rice wine microorganisms and the metabolic mechanism of rice wine flavor are discussed, and an outlook on future research directions is given. This review will provide a theoretical reference for improving the quality of rice wine and promoting the standardized production of rice wine.

为了对樟树籽仁蛋白在食品中的利用提供参考，以脱脂樟树籽仁粉为原料，通过对原料醇洗前处理和碱溶酸沉法制备蛋白过程中的加热处理，分别制备醇处理和热处理樟树籽仁蛋白，采用顶空-固相微萃取-气相色谱-嗅闻-质谱联用(HS-SPME-GC-O-MS)技术结合感官评价，对醇处理和热处理前后樟树籽仁蛋白的风味物质进行对比分析。结果表明：樟树籽仁蛋白中的挥发性风味物质主要为酯类、酸类、醛类、酮类和醇类，不经醇处理和热处理制备的樟树籽仁蛋白风味物质总含量为1 542.01 μg/kg，主要呈腐败味和不舒服味，分别主要由n-癸酸（286.69 μg/kg）和辛酸（103.23 μg/kg）贡献；65%乙醇处理能脱除原料中约70%的皂苷和60%的多酚，制备的樟树籽仁蛋白色泽明显改善，风味物质总含量降低至1 242.64 μg/kg，风味相对单一，主要由壬醛（126.93 μg/kg）贡献脂肪味及1-己醇（4.56 μg/kg）和2-乙基-1-己醇（114.39 μg/kg）贡献青草味；95%乙醇处理脱除了原料中约80%的脂肪，制备的樟树籽仁蛋白风味物质总含量增加至 2 390.34 μg/kg；热处理后樟树籽仁蛋白风味物质总含量增加至2 081.24 μg/kg，但不舒服味强度降低。综上，醇处理和热处理能改变樟树籽仁蛋白的风味特征，改善原有的不愉快风味。In order to provide reference for the utilization of camphor seed kernel protein in food, defatted camphor seed kernel powder was used as raw material to prepare camphor seed kernel protein by ethanol washing pre-treatment and heat treatment during the protein preparation process using alkaline solution and acid precipitation method. Then, the flavor compounds of camphor seed kernel protein before and after ethanol treatment and heat treatment were analyzed by headspace solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry (HS-SPME-GC-O-MS) combined with sensory evaluation. The results showed that the volatile flavor substances in camphor seed kernel protein were mainly esters, acids, aldehydes, ketones and alcohols. The total concentration of these substances was 1 542.01 μg/kg in the camphor seed kernel protein prepared without ethanol treatment or heat treatment, it mainly showed "rotten" and "uncomfortable" odors, which mainly contributed by n-capric acid (286.69 μg/kg) and caprylic acid (103.23 μg/kg). After 65% ethanol treatment, 70% saponins and 60% polyphenols in defatted camphor seed kernel could be removed, the color of camphor seed kernel protein was improved significantly, and the total content of flavor substances was reduced to 1 242.64 μg/kg. Its flavor was relatively simple, the "fatty" odor was contributed by nonylaldehyde (126.93 μg/kg), and the "grass" odor was contributed by 1-hexanol (4.56 μg/kg) and 2-ethyl-1-hexanol (114.39 μg/kg). After 95% ethanol treatment, 80% of the oil in defatted camphor seed kernel was removed, and the total content of flavor substances in the camphor seed kernel protein increased to 2 390.34 μg/kg. The total content of flavor substances in the camphor seed kernel protein increased to 2 081.24 μg/kg after heat treatment, but the intensity of "uncomfortable" odors decreased. In summary, ethanol treatment and heat treatment can change the flavor characteristics of camphor seed kernel protein, and the original unpleasant flavor can be improved.

Abstract Rice grain is widely consumed as a staple food, providing essential nutrition for households, particularly marginalized families. It plays a crucial role in ensuring food security, promoting human nutrition, supporting good health, and contributing to global food and nutritional security. Addressing the diverse quality demands of emerging diverse and climate-risked population dietary needs requires the development of a single variety of rice grain that can meet the various dietary and nutritional requirements. However, there is a lack of concrete definition for rice grain quality, making it challenging to cater to the different demands. The lack of sufficient genetic study and development in improving rice grain quality has resulted in widespread malnutrition, hidden hunger, and micronutrient deficiencies affecting a significant portion of the global population. Therefore, it is crucial to identify genetically evolved varieties with marked qualities that can help address these issues. Various factors account for the declining quality of rice grain and requires further study to improve their quality for healthier diets. We characterized rice grain quality using Lancastrians descriptor and a multitude of intrinsic and extrinsic quality traits. Next, we examined various components of rice grain quality favored in the Asia–Pacific region. This includes preferences by different communities, rice industry stakeholders, and value chain actors. We also explored the biological aspects of rice grain quality in the region, as well as specific genetic improvements that have been made in these traits. Additionally, we evaluated the factors that can influence rice grain quality and discussed the future directions for ensuring food and nutritional security and meeting consumer demands for grain quality. We explored the diverse consumer bases and their varied preferences in Asian-Pacific countries including India, China, Nepal, Bhutan, Vietnam, Sri Lanka, Pakistan, Thailand, Cambodia, Philippines, Bangladesh, Indonesia, Korea, Myanmar and Japan. The quality preferences encompassed a range of factors, including rice head recovery, grain shape, uniform size before cooking, gelatinization, chalkiness, texture, amylose content, aroma, red-coloration of grain, soft and shine when cooked, unbroken when cooked, gelatinization, less water required for cooking, gelatinization temperature (less cooking time), aged rice, firm and dry when cooked (gel consistency), extreme white, soft when chewed, easy-to-cook rice (parboiled rice), vitamins, and minerals. These preferences were evaluated across high, low, and medium categories. A comprehensive analysis is provided on the enhancement of grain quality traits, including brown rice recovery, recovery rate of milled rice, head rice recovery, as well as morphological traits such as grain length, grain width, grain length–width ratio, and grain chalkiness. We also explored the characteristics of amylose, gel consistency, gelatinization temperature, viscosity, as well as the nutritional qualities of rice grains such as starch, protein, lipids, vitamins, minerals, phytochemicals, and bio-fortification potential. The various factors that impact the quality of rice grains, including pre-harvest, post-harvest, and genotype considerations were explored. Additionally, we discussed the future direction and genetic strategies to effectively tackle these challenges. These qualitative characteristics represent the fundamental focus of regional and national breeding strategies employed by different countries to meet consumer preference. Given the significance of rice as a staple food in Asia–Pacific countries, it is primarily consumed domestically, with only a small portion being exported internationally. All the important attributes must be clearly defined within specific parameters. It is crucial for geneticists and breeders to develop a rice variety that can meet the diverse demands of consumers worldwide by incorporating multiple desirable traits. Thus, the goal of addressing global food and nutritional security, and human healthy can be achieved. Graphical Abstract

Objective: To provide theoretical basis and basic research data for the technological development of inoculated Chinese traditional fermented fish, Mei yu, the effects of inoculated fermentation with Lactobacillus sake JXNU1-3 on the quality of Mei yu were investigated. Methods: The sensory evaluation, color, texture and composition of volatile flavor compounds of Mei yu prepared by traditional fermentation and inoculated fermentation with Lactobacillus sakei JXNU1-3 with different salt concentration during fermentation were compared by sensory evaluation, electronic nose, texture analyzer and solid phase micro-extraction and gas chromatography-mass spectrometry (SPEM/GC-MS). Result: It was showed that inoculated fermented Mei yu with a salt concentration of 2% and fermentation time of 3 days had better color, texture, and higher sensory score. The inoculated fermented Mei yu had lower response values to sulfides and methylated compounds compared with the traditional fermented Mei yu. Further, the main flavor substances and key flavor components of these two fermented fish samples were similar. However, compared with inoculated fermented Mei yu, isoamyl alcohol (sour odor) and 2-acetylpyrrole (musty odor) compounds were only detected in traditional fermented Mei yu. Conclusions: Compared with traditional fermentation, inoculated fermentation could reduce the corruption degree and improve the sensory quality of Mei yu, which indicated that Lactobacillus sakei JXNU1-3 could be used as a good starter culture for the development of inoculated fermentation technology of Mei yu.

The unique flavor properties and rich nutrients of traditional fermented food are closely related to its complex and variable microbial structure, which also makes it difficult to control the quality of final fermented product. In order to explore the changes of microbial structure and sensory property and nutritional property in the process of food fermentation and the internal relationship between them, the data analysis process is a key step. Therefore, it is necessary to establish a fast and accurate data analysis method for quality control of fermented food. Machine learning has the advantages of high-dimensional simplification rate, large data throughput and high prediction accuracy, showing great application potential in the field of quality control of fermented food. Hence, machine learning has become one of the research hotspots. This paper reviews the application of machine learning in the quality control of fermented food. On the basis of an overview of common models of machine learning, this paper systematically summarizes the application of machine learning in the prediction of microbial structure evolution, flavor compound composition analysis and customization of personalized consumption in the process of food fermentation. The problems and developmental trends in the application of machine learning to quality control of traditional fermented food are summarized and prospected. Although the application of machine learning in fermented food is still confined by the problems such as insufficient general applicability of the model, limited quality indicators, and limited personalized consumption scenario, etc., with the iterative update of the technical model, the adaptation for multi-factors and whole process, and the application expansion in the background of personalized consumption, machine learning will show a greater value for practical application in the field of fermented food. The purpose of this study is to provide guidance for the further application of machine learning in the standardized and controllable production of traditional fermented food.

In order to investigate the effects of fermented oyster enzymatic hydrolysates on the quality of oyster juice, this study firstly identified oyster species suitable for the processing of oyster juice and established an exclusive sensory descriptive library for oyster juice. And then, through single-factor experimental analysis based on sensory scores and amino acid nitrogen content, the optimal fermentation conditions were determined. The free amino acids, volatile flavor components, and sensory properties were compared between unfermented oyster hydrolysates, fermented oyster hydrolysates, and seasoning fermented oyster hydrolysates. The results showed that Rushan oysters (Crassostrea gigas) were selected for oyster juice processing and an exclusive sensory descriptive library was developed. Lactiplantibacillus pentosus was vaccinate as the fermenting agent. Optimum fermentation condition was at 37 ℃ with the inoculum of 7% for 3 h. Under the optimized conditions, both the amino nitrogen content and flavor were significantly improved. The optimal flavoring conditions for the fermented oyster hydrolysates involved high temperature and pressure treatment (100 kPa, 121 ℃, 20 min) with 8% glucose addition and 2% salt addition, followed by volume concentration to 50% of the original. These conditions resulted in further enhancement of amino nitrogen content with the content of 1.06±0.03 g/100 g and aroma. Additionally, fermentation led to a significant increase (P

Sous vide is a cooking technique under vacuum condition with precisely controlled temperature and time. Compared with traditional cooking methods, sous vide cooking has been widely studied and applied in meat product processing in recent years because it can effectively reduce the loss of nutrients in products, retain the original flavor of food and improve the tenderness of meat products and other advantages. This paper mainly summarizes the effects of different cooking conditions and modes in sous vide cooking technique on the eating quality of meat products. It is pointed out that the appropriate cooking temperature and time can improve the flavor and tenderness, promote nutrient retention, and long periods of heating at low temperature contribute to the safety of meat. Moreover, the significant influence of sous vide cooking combined with other technologies on tenderness and safety of meat products is also summarized. This study provides a theoretical basis for better promoting the application of sous vide cooking technology in the deep processing of meat products and realizing the industrial production of meat products.

Air-dried beef, a traditional dry fermented meat product in China, whose quality is largely influenced by processing conditions. In this study, contact ultrasound (CU) and infrared radiation (IR) were employed to enhance hot air drying (HAD), with an investigation into the mechanisms underlying improvements in quality and flavor. Samples subjected to CU and IR treatments during HAD (CU-IRD) demonstrated superior color (L* = 42.68, a* = 5.05, b* = −3.86) and tenderness (140.59 N) than HAD group, primarily attributed to reduced drying times and alterations in ultrastructure. Analyses utilizing SDS-PAGE and total volatile basic nitrogen (TVB-N) revealed that HAD and CU-HAD resulted in significant protein oxidation (197.85 mg TVB-N/kg and 202.23 mg TVB-N/kg, respectively), while IR treatments were associated with increased thermal degradation of proteins, producing lower molecular weight peptides. Compared with HAD group, the activities of certain lipases and proteases were enhanced by ultrasound and infrared treatments, leading to the release of greater amounts of free fatty acids and flavor amino acids. Furthermore, the thermal effects of infrared and the cavitation effects of ultrasound contributed to increased fat oxidation, amino acid Strecker degradation, and esterification reactions, thereby augmenting the diversity and concentration of volatile flavor compounds, including alkanes, ketones, aldehydes, and esters. These findings indicate that the synergistic application of CU and IR represents a promising strategy for enhancing the quality of air-dried beef.

Low-temperature cooking causes flavor weakness while improving the texture and digestive properties of meat. To enhance the flavor of low-temperature cooked Tibetan pork, samples were cooked at low-temperature with or without ultrasound-assisted (UBTP, BTP) for different times (30 min, 90 min) and then analyzed using GC–MS and LC-MS. The results showed that ultrasound-assisted cooking caused a significant increase in lipid oxidation by 9.10% in the early stage of the treatment. Additionally, at the later stage of ultrasound-assisted processing, proteins were oxidized and degraded, which resulted in a remarkable rise in the protein carbonyl content by 6.84%. With prolonged effects of ultrasound and low-temperature cooking, the formation of phenylacetaldehyde in UBTP-90 sample originated from the degradation of phenylalanine through multivariate statistics and correlation analysis. Meanwhile, trans, cis-2,6-nonadienal and 1-octen-3-one originated from the degradation of linolenic acid and arachidonic acid. This study clarified the mechanism of ultrasound-assisted treatment improving the flavor of low-temperature-cooked Tibetan pork based on the perspective of lipids and proteins oxidation, providing theoretical supports for flavor enhancement in Tibetan pork-related products.

ABSTRACT: This study aimed to differentiate the flavor characteristics of raw chicken breast meat from Thai slow-growing breeds (NC: native chicken, and KC: Korat/crossbred chicken) and fast-growing broilers (BR: broiler chicken) by using NMR-based metabolomic approaches along with multivariate data analysis. Chemical compounds related to chicken's flavor including free amino acids (FAA), ATP and its related compounds, sugars, as well as volatile compounds (VOC), were also investigated. BR had the highest total FAAs, followed by NC and KC (P < 0.05). In contrast, the accumulations of ATP degradation products, particularly ADP and IMP, were found at higher levels in the NC and KC (P < 0.05), while the highest total reducing sugars were noted in the KC (P < 0.05). Most VOCs found in the fresh breasts were products from the degradation of lipids, especially through lipid oxidation, which was found in varied types and proportions among samples. Not only chemical compounds but varying amounts of metabolites among samples were also detected. Apart from 21 identified metabolites, Glu, Gln, and betaine were the most prevalent in all samples with VIP > 1.00. Among 19 metabolic pathways, the most important pathways (P-value < 0.05, FDR < 0.05, impact > 0.05) were discovered to differentiate the flavor of raw chicken breast meat from various breeds. These metabolic pathways included (1) Ala, Asp and Glu metabolism; (2) D-Gln and D-Glu metabolism; (3) Purine metabolism; (4) β-Ala metabolism; (5) Aminoacyl-tRNA biosynthesis; (6) Nicotinate and nicotinamide metabolism; (7) Pyrimidine metabolism. Interestingly, based on the principal component analysis plot and partial least square-discriminant analysis (R2 = 0.9804; Q2 = 0.9782), NC and KC were clustered in the same area and discriminated from BR, indicating their similar flavor characteristics and metabolic profiles. Therefore, the findings could comprehend and distinguish the flavor of chicken breast meat of slow- from fast-growing chicken breeds based on their chemical characteristics and metabolite profiles.

This study investigated the pH of four popular Nepalese tea brands such as Tokla, Ridhisidhi, Suman, and Muna, under different conditions to assess their acidity and potential health implications. The teas were prepared using standardized brewing methods, and pH measurements were taken at room temperature and after chilling to observe any temperature-related variations. Freshly brewed teas tended to be more alkaline, while those with added sugar and lemon were more acidic. Temperature changes had minimal impact on pH, indicating that acidity remains stable whether the tea is consumed hot or cold. While the pH range of these teas is generally safe for consumption, it may cause discomfort for those with acid sensitivity. These findings provide insights into the acidity of Nepalese teas and its potential effects on sensory and health attributes.

This study investigated the effect of low-voltage electrostatic field on the flavor quality changes and generation pathways of refrigerated sturgeon caviar. Research has found that after storage for 3–6 weeks, the physicochemical properties of caviar in the LVEF treatment group are better than those in the control group. The results of two-dimensional gas chromatography-time-of-flight mass spectrometry showed that the contents of hexanal, nonanal, (E,Z)-2,6-nonadienal, (E)-2-octenal and 1-octene-3-one related to the characteristic flavor of caviar (sweet, fruity and green) increased significantly. The lipidomics results indicated that the effects of LVEF on caviar mainly involve glycerophospholipid metabolism, linoleic acid metabolism, and α-Linolenic acid metabolism. Methanophosphatidylcholine (15:0/18:1), phosphatidylcholine (18:0/20:5), and phosphatidylcholine (18,1e/22:6) were significantly correlated with odor formation. Therefore, low-voltage electrostatic field treatment preserved the quality and enhanced the flavor of sturgeon caviar. This study provided a new theoretical basis for the preservation of sturgeon caviar.

Multi-omics techniques were combined with microstructure, molecular sensory science and non-volatile matrices for the first time to investigate variations in organic macromolecules and flavor in caviar during preservation. After 4–6 weeks of storage, the peroxide value was 35.38 mg/g and the accumulation of thiobarbiturates was significant with caviar membranes exhibiting a decrease in elasticity and an increase in viscosity. Sixteen key volatile compounds were detected by GC–MS, while the volatile compounds that contributed to the differences in caviar flavor at different storage times were mainly tetradecane, (E)-2-hexenal, and heptanal. The pathways associated with flavor release during storage were mainly abundant in the linolenic acid metabolism, alanine metabolism, and glycerophospholipid metabolism pathways. The correlation of 11 differential proteins and 24 differential lipids with odorants was further explored, such as arginine, proline, alanine, PE (20:4/22:6), PE (16:1/18:2), and PE (20:5/18:2). Overall, Aspartate, glutamate, oleic acid, linoleic acid, and phospholipids enriched in C22:6 and C18:2 chains are potential metabolic markers. This study provides a basis from a multi-omics perspective for the investigation of the relationship between quality deterioration and precursor metabolism in caviar storage process.

The objective of this study was to investigate the potential of Lacticaseibacillus rhamnosus L08 (L. rhamnosus L08) to enhance the functionality, improve the taste, and explore efficient storage methods of blue honeysuckle juice (BHJ). The fermentation process resulted in an increase in the levels of polyphenols, flavonoids, and anthocyanins in blue honeysuckle juice, which was attributed to the action of β-glucosidase on specific phenolic compounds, namely Cyanidin-3-Glucoside and Quinic acid. The increase in phenolic content resulted in an enhancement of the antioxidant capacity of BHJ. The fermentation processed, utilizing L. rhamnosus L08, not only enhanced the flavor and taste of BHJ, but also mitigated its bitter aftertaste while minimizing the loss of bioactive components during storage. In conclusion, this study demonstrated a potential avenue for enhancing the commercial value and dietary significance of this lesser-known superfruit, with fermented BHJ emerging as a promising innovation in the field of functional foods.

Lu’an Guapian (LAGP) tea is one of the most famous teas in China. However, research on its suitable processing varieties is still lacking. This study analyzed the quality of LAGP tea made from three different tea varieties, namely, ‘Anhui1’ (AH1), ‘Quntizhong’ (QTZ), and ‘Shuchazao’ (SCZ), using molecular sensory science and metabolomics techniques. The results showed that AH1 had a strong floral aroma and the strongest umami flavor, while QTZ had a distinct roasted aroma and a mellow taste. SCZ had a cooked corn-like aroma and the highest bitterness and astringency owing to the high tea polyphenol contents and low free amino acid contents. The study also identified 12 key aroma-active compounds, with trans-beta-ionone and 2-ethyl-3,5-dimethyl-pyrazine contributing the most to floral and roasted aromas, respectively. The results of this study provide a theoretical and practical basis for selecting and breeding high-quality varieties of LAGP tea and stabilizing its quality.

This is a review of the most commonly available wine packaging types currently on the market. This includes glasses bottles, polethylene terephthalate bottles (PET), bag-in-box (BIB), aluminum cans, and Tetra Pack. This review focuses on the pros and cons of each packaging type in relation to wine and alcoholic beverages.

This study investigated the effect of adding various flavors to calf starter concentrates on the performance, behavior, and blood parameters of Holstein dairy calves. The hypothesis was that an optimal flavor enhancer would increase starter intake, improve growth performance, and possibly enable earlier weaning without adverse physiological effects. In Experiment 1, a cafeteria test was conducted with 80 pre-weaned calves to evaluate four synthetic flavor enhancers (salty, sweet, sour, bitter) at levels of 3.3, 6.6, and 9.9 g/kg dry matter (DM)11 DM; Dry matter, and a control without a flavor enhancer. Experiment 2 tested higher levels (9.9, 19.8, 29.7 g/kg DM) of the sweet flavor enhancer sodium saccharin in a single cafeteria test with 20 calves. Experiment 3 compared three sweet flavor enhancers (sodium saccharin, stevia, sucralose) at 9.9 g/kg DM in another cafeteria test with 20 calves. After selecting sodium saccharin at 9.9 g/kg DM as the optimal flavor enhancer, Experiment 4 was conducted with 40 calves divided into a treatment group receiving the flavored starter and a control group without flavor. In Experiment 1, sodium saccharin at 9.9 g/kg DM resulted in the highest dry matter intake (DMI)22 DMI; Dry matter intake of 347 g/d, significantly higher than the control (173 g/d). Experiment 2 revealed a quadratic effect with DMI peaking at 9.9 g/kg DM sodium saccharin (201.0 g/d) and declining at higher levels. Experiment 3 confirmed that sodium saccharin outperformed other sweet flavor enhancers, increasing DMI to 350 g/d compared to 251 g/d for the control. In Experiment 4, calves fed the starter concentrate with 9.9 g/kg DM sodium saccharin showed significantly higher DMI (1749 g/d), average daily gain (ADG33 ADG; Average daily gain; 730 g/d), and feed conversion ratio (FCR;44 FCR; feed conversion ratio 2.05) compared to the control group (DMI 1470 g/d, ADG 650 g/d, FCR 2.36). Furthermore, calves in the flavored treatment were weaned earlier (59 days) than the control group (64 days). Behavioral observations showed that the sweet flavor treatment increased the time spent on solid feed intake, rumination, and standing behavior. Calves fed the flavored starter had lower levels of cholesterol, triglycerides, and blood urea nitrogen, suggesting improved nutrient utilization. Overall, the results demonstrated the potential benefits of incorporating sodium saccharin as a sweet flavor enhancer in calf starter concentrates, leading to improved feed intake, growth performance, feed efficiency, final body weight (FBW)55 FBW; final body weight, and behavioral patterns during the critical pre-weaning and post-weaning periods.

Chinese traditional fermented vegetables are made from fresh vegetables through microbial metabolism and a series of chemical reactions. During the fermentation process, the microbial community structure is complex, and the dominant microorganisms at different stages play different roles, which has a great impact on the quality, flavor and safety of fermented vegetables. Based on this, this article reviews the effect of the microbial diversity on the quality, flavor, and safety of Chinese traditional fermented vegetables as well as the abiotic factors affecting the microbial diversity, aiming to provide a theoretical basis for improving the quality and safety of fermented vegetables.

Abstract Functional peptides constitute a class of small molecular peptide chains with specific functions in biology and are typically composed of various amino acids. The chemical‐synthesis methods for preparation of functional peptides can bring high toxicity to the human body. Therefore, there is a growing need to explore alternative, safter sources to obtain bioactive peptides. Food‐derived bioactive peptides (FBPs) stand out as an ideal substitution offering safety and accessibility that can be used in health products and pharmaceuticals to elicit their effects. Presently, the extraction, purification, functional properties, and bioavailability of FBPs have been poorly summarized. This review aims to address this gap by summarizing key aspects of FBPs, covering their source, methods of preparation, extraction, isolation, purification, and identification. Additionally, the review explores the functional characteristics and mechanism underlying FBPs. Emphasis is placed on strategies to enhance the stability and bioaccessibility of FBPs, crucial for their successful application in the food and medical industries. Existing research findings suggest that adopting appropriate methods can extract FBPs with high yield and purity. FBPs exhibit both in vitro and in vivo biological activities regulating relevant pathways, showcasing their potential in the medical field. In the quest for improved stability, the application of nanomaterials emerges as a promising strategy. These advancements collectively hint at a bright future for FBPs in both food and medical matrices. As the field progresses, further exploration and refinement of extraction techniques, functional properties, and bioavailability will contribute to unlocking the full potential of FBPs in various applications.

Liver is one of the important edible byproducts of livestock and poultry. It has high nutritional value and a long history of human consumption in China. However, liver, when used as food, has the problems of off-flavor, poor texture, and high risk of residual harmful substances, which results in low overall food utilization rate. This not only reduces the overall profit of the meat processing industry, but also causes a waste of resources. This review focuses on recent research on the nutrition, flavor, texture, and quality improvement of livestock and poultry liver. Moreover, the defects and blind spots in current research are summarized. It is expected that this review will be helpful for further research and provide a basis for the high-value utilization of livestock and poultry liver.

Objective: Clarify the flavor characteristics of Tremella fuciformis cultivated on herbaceous substrate. Methods: In the study T. fuciformis cultivated on herbaceous substrate was used as the research object, while samples of yellow tremella and white tremella cultivated on conventional substrate were used as controls. The differences in flavor composition between them were analyzed using high-performance liquid chromatography and Headspace Solid Phase Microextraction Ggas Chromatography Mass Spectrometry (HS-SPME-GC-MS). And combined with intelligent sensory technology, its flavor characteristics were analyzed. Results: According to multi-dimensional evaluations such as fresh and sweet amino acid and flavor nucleotides content, taste activity value and equal freshness concentration value, and electronic tongue, the freshness intensity of this herb's tremella was lower than that of yellow tremella and white tremella. The results of HS-SPME-GC-MS analysis showed that 82 volatile compounds were identified in this herb Tremella, which were higher than those in white Tremella (71 species) and yellow Tremella (49 species). The main compounds were esters, accounting for 16.9%～22.4%, presenting a strong floral aroma. At the same time, 26 characteristic aroma components of Tremella, 9 unique components of white Tremella, and 4 unique components of this herb Tremella were identified; In terms of aroma substance content, this herb Tremella also holds an advantage. Conclusion: The traditional Chinese medicinal fungus has a light taste and a strong aroma, making it suitable for developing and preparing beverages, while yellow white fungus is more suitable as a dish.

Steamed bread is one of the traditional Chinese staple foods, with a history of over 1 700 years. With the continuous improvement of people’s quality of life, a more abundant variety of steamed bread has been made, and the demand for flavor has become more and more important. Consumers are attracted by steamed bread with pleasant flavor, so there are higher requirements for industrial yeast fermented steamed bread. There are many factors that influence the flavor formation of steamed bread, including the type of leavening agent, raw materials and processing technology. Different starters significantly affect the flavor formation of steamed bread due to the different types and numbers of microorganisms they contain. The major factors affecting the flavor of steamed bread are reviewed to provide a reference for theoretical studies of steamed bread flavor and provide practical guidance for the development of steamed bread with better flavor suitable for industrial production.

Bioflavor is a type of natural flavor that is obtained from microbial metabolites during the process of fermentation. Most of the bacteria involved in food fermentation are lactic acid bacteria, including Lactobacillus sp. The optimal medium for Lactobacillus sp. growth is de Man Rogosa and Sharpe (MRS), but it is considered to be less economical. Therefore, alternative carbon and nitrogen sources are needed. This study aimed to determine the bioflavor produced in de Man Rogosa dan Sharpe Broth (MRSB) media that was substituted with Oil Palm Empty Fruit Bunch (OPEFB) hydrolysate and Crude Palm Oil (CPO) at concentrations of 5, 15, and 30%, respectively by using gas chromatography-mass spectrometry. The results showed that substituting MRSB with 15% CPO produced the best results for the growth of Lactobacillus sp. However, each medium produced different bioflavor compounds. In the control media (MRSB), the highest amount of bioflavor compound was 2,3-dihydro-3,5-dihydroxy-6-methyl -4H-Pyran-4-one (rose tea). In the OPEFB hydrolysate-substituted medium, it was benzene-acetaldehyde (sweet, bread, rose), in the CPO-substituted medium, it was furaneol (pineapple and strawberry) and pyrazine (nutty, roasted coffee).

Abstract Background The variety of available flavors in e-cigarettes may be a driver for young people to start using these products. The objectives of our study were to examine the relationship between sensation-seeking behavior and e-cigarette use, and to identify the predictors of flavor use patterns among adolescents in Indonesia. Methods Students aged 15 to 24 years participated from randomly selected high schools and universities in Indonesia. Participants answered questions about their demographic data, e-cigarette use, conventional cigarette use, and sensation-seeking. Flavor preferences were identified from eight different flavor categories. Multivariate multinomial regression analysis was employed to predict conventional cigarette and e-cigarette use among students. A latent class analysis was conducted to determine the number of latent classes of flavor use. Results One thousand six hundred high school and university students, with a mean age of 18.2 years (SD 2.19), were recruited between March and August, 2023. Conventional cigarette use in the past 30 days was higher (16.3%) compared to e-cigarette use (13.3%, p = 0.017), with approximately 8.5% of students were being dual users. Higher levels of sensation-seeking significantly increased the odds of being a current e-cigarette user (OR = 2.54, 95%CI 1.99–3.25) and a current conventional cigarette smoker (OR = 2.38, 95%CI 1.85–3.07). Three groups of flavor classes were identified: 1) primarily menthol flavor users (14%), who had a strong association with current conventional cigarette use; 2) experimenters, who mostly preferred fruit-flavored e-cigarettes (76%); and 3) the multi-flavor user group (10%), who had a higher sensation-seeking tendency. Conclusions Flavors, especially menthol and fruit flavors, attract youth, broaden the e-cigarette audience and are particularly appealing to high sensation-seekers. Banning these flavors could significantly deter e-cigarette initiation among youth.

Fermented milk is an important application form of probiotics in the food industry, which is rich in nutrition and unique in flavor, and has rapid market development. Compared with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and other fermentation strains, probiotics have a lower participation in the main fermentation process, but they have a certain effect on the texture, flavor and post-acidification of fermented milk through synergistic fermentation, affecting the quality of fermented milk. This paper reviews the effects of probiotics on the texture, flavor quality and post-acidification process of fermented milk, and analyzes the mechanisms of probiotics maintaining the texture of fermented milk by metabolism and producing EPS, improving the flavor quality of fermented milk by producing flavor compounds, and affecting the post-acidification process by affecting the growth of commercial starter cultures, and summarizes the relevant technologies to improve the stability of probiotics in fermented milk, in order to provide reference for the development and quality improvement of functional fermented milk.

Volatile substances of silver carp surimi prepared under different meat mincing times (1, 2, 3, 4, and 5) were determined by GC-IMS, and their TBARS values were also measured. Additionally, correlation analysis between the flavor substances and the TBARS values were conducted to elucidate the effect of meat mincing times on the flavor characteristics of surimi. According to the GC-IMS result, a total of 58 volatile substances were detected in all the 5 surimi samples, with relatively high levels of nonanal, ethyl acetate, 2-acetone, ethanol, and 2-methylbutanal. Aldehydes (39.13%~40.91%), ketones (15.52%~21.74%), and alcohols (19.28%~26.59%) were the main types of volatile substances. As the number of meat mincing times increased, the proportion of aldehydes first decreased and then increased, the ketones gradually increased, while the alcohols fluctuated. The PCA and Euclidean distance results of volatile substances indicated that there was a significant difference in flavor characteristics between surimi sample prepared with one time of meat mincing and other samples. The TBARS value of surimi significantly (Pr>0.5), while phenol and phenylacetaldehyde were negatively correlated (−0.8

To select high-efficiency strains suitable for semi-dry black douchi fermentation, this study compared and analyzed the koji-making effects of six Aspergillus oryzae strains and one Lichtheimia corymbifera strain with large differences in enzyme-producing capacity. The results showed that A. oryzae HN3.042, DM1 and DM2 had a strong ability to metabolize amylase, and the fermented douchi had a lower L* value. A. oryzae 24M-1, 30M-1, and PNM003 had a strong ability to produce protease, aminopeptidase, and carboxypeptidase, resulting in greater utilization of protein substrates and higher contents of total acid and amino nitrogen in the fermented douchi. In terms of volatile flavor substances, the douchi fermented with stains HN3.042, DM1, and DM2 had a relatively higher content of 1-octen-3-ol, isovaleric acid, and 4-methylpentanoic acid. The douchi fermented with strains 24M-1, 30M-1, and PNM003 had a relatively higher content of trans-2-nonenal, 3-octanone, and isophorone, resulting in richer and better flavor quality. L. corymbifera QM3 had lower enzymatic activity when compared with A. oryzae, resulting in poorer physicochemical indicators, lower contents of free amino acids and volatile flavor substances and poorer quality in douchi. The study suggests that the quality of douchi is related to the enzyme-producing capacity of the koji mold. The predominance of amylase in the koji enzyme system is conducive to the formation of color and acidic flavor substances in douchi, while with the predominance of proteolytic enzymes is conducive to the formation of amino nitrogen and good flavor quality in douchi.

The effects of mixed culture fermentation with yeast, Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of non-fried instant noodles were studied by rehydration test, texture analysis, electronic nose analysis and scanning electron microscopic (SEM) observation. The results showed that yeast largely affected the rehydration property and texture, while L. bulgaricus and S. thermophilus were mainly responsible for improving the flavor of non-fried instant noodles. The primary fermentation process was conducive to maintaining the cooking tolerance of non-fried instant noodles, while the secondary fermentation process was beneficial to improve the rehydration property and flavor, reducing the rehydration time to 4.0 min; the R(2) and R(7) responses of the rehydrated sample were 2.8 and 2.9, respectively. The SEM results showed that the samples had a uniform pore distribution after the secondary fermentation. Taken collectively, the optimal starter culture for the primary and secondary fermentation was 1.5% yeast + 0.075% L. bulgaricus + 0.075% S. thermophilus.

This study investigated the effects of pasteurization (80 ℃ for 30 min), electron beam irradiation (3, 5 and 7 kGy) and ultra-high pressure treatment (400, 500 and 600 MPa for 6 min) on the flavor of jujube pulp. Untreated samples were used as control. The content of taste compounds such as free amino acids and reducing sugar was determined, and flavor quality was evaluated by electronic nose and electronic tongue and sensory evaluation. The results showed that compared with the control sample, free amino acid contents were significantly reduced by pasteurization and electron beam irradiation, and the contents of bitter amino acids such as arginine, valine and leucine were significantly increased by pasteurization. Electron beam irradiation and ultra-high pressure treatment could significantly increase the content of fructose in jujube pulp. Significant differences in electronic nose sensor responses were found among the eight groups. The electron tongue results showed significant differences in taste characteristics between the electron beam irradiated, ultra-high pressure treated and the control samples, while the taste characteristics of the pasteurized samples were closer to those of the control group. In addition, the samples treated with electron beam irradiation had higher sensory values for taste, color and reconstitutability than the other treatments. In conclusion, both electron beam irradiation and ultra-high pressure treatment could effectively improve the flavor quality of jujube pulp.

Pidan is an original traditional food in China, which has attracted extensive attention of researchers because of its unique color, fragrance, taste and functions of clearing heat, purging fire, reducing inflammation. Metallic compounds, alkali concentration, and temperature are important in the process of gel formation. Although many studies related to Pidan have been published, there is no systematic summary on the formation mechanism of gel and flavor profile. In this paper, the regulation mechanism of metal compounds in alkaline solutions, and the formation mechanism of gel, color, flavor profile, and Songhua are systematically and comprehensively reviewed to provide theoretical support for the production development and processing of Pidan.

To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze the flavor of scallops processed by five drying methods. A total of 62 volatile organic compounds (VOCs) were identified by GC-IMS. 27 characteristic aroma compounds were identified by GC-O-QTOF, and the highest content was trimethylamine. 17 aroma compounds with GC-O ≥ 6 were screened by the time-intensity method, and the maximum aroma intensity value of 2-acetyl-1-pyrroline was 9.9 aroma compounds with relative odor activity value (ROAV) ≥ 1 were identified. Using GC-O ≥ 6 and ROAV ≥1 as the criteria, 6 differential aroma compounds were further screened, and the results proved that naturally dried scallops had a heavier fishy odor. These findings will provide deeper insights into the processing of scallops.

The tenderness and flavor of meat products are critical factors influencing consumers' purchasing decisions. This study investigated the effects of ultrasonic pretreatment with synergistic microbial strain fermentation on tenderness and flavor of air-dried duck under low nitrite process. The results demonstrated that ultrasonic pretreatment combined with microbial strain fermentation improved water retention and tenderness of duck meat by disrupting the muscle microstructure, increasing muscle fiber spacing, and facilitating water migration and distribution. This primarily concerns the cavitation and mechanical effects of ultrasound and the role of lactic acid bacteria and yeasts in muscle protein hydrolysis. A total of 34 and 55 volatile flavor compounds were detected by HS-SPME-GC–MS and GC-IMS, respectively. The results indicated that acetaldehyde (stimulating, fruity, green apple), ethyl acetate (sweet, fruity, pineapple), and 3-hydroxy-2-butanone (sweet, creamy) were responsible for the improved flavor during this process, which was primarily related to the increased activity of neutral lipase (0.38 U/g protein), acidic lipase (0.48 U/g protein), and phospholipase (0.09 U/g protein). This study provides valuable insights into the synergistic effects of ultrasonic pretreatment and microbial co-fermentation, offering a theoretical basis for optimizing air-dried duck production and enhancing flavor quality.

Traditional beef jerky contains a high content of sodium salt while the reduction of sodium usage impairs the flavor of final product. Regarding above issues, this research innovatively applied ultrasound-assisted salts (NaCl and KCl) recombination in the pickling stage of low-sodium beef jerky, and further compared the flavor differences caused by ultrasound by sensory evaluation, E-nose and GC-IMS. Besides, the changes of physicochemical qualities were explored including salts content, color and shear force. Results showed that ultrasound had positive impacts on flavor quality. The 400 W treatment was chosen as an optimal group for flavor improvement which was mainly related with the increased level of 5 aldehydes (nonanal, 3-methylbutanal, heptanal, pentanal and octanal) and the decreased level of 3 ketones (2-butanone, 2-pentanone and 2,3-pentanedione). Simultaneously, ultrasound increased the redness and tenderness of final product. Thus, ultrasound is a promising approach for improving the flavor of low-sodium beef jerky.

Broccoli sprouts are promising functional food sources and their taste and flavor play a pivotal role in the acceptance of consumers. In this study, the flavor profiles of three varieties of broccoli sprouts, namely Bi Lv, You Xiu, and Lv Hua, were comprehensively characterized using HS-SPME-GC/MS analysis. A total of 364 volatile and flavor components across 15 chemical classes were successfully identified. The results revealed a majority of volatile metabolites exhibiting upregulation during the germination process, leading to an enhancement in taste intensity after germination, particularly for umami and sweet tastes, which was associated with an increase in associated amino acids and sugar content. Although the total glucosinolate content in broccoli sprouts has decreased compared to seeds, it remains the primary contributor to the bitterness of broccoli sprouts. The present study elaborated on the flavor contribution of broccoli sprouts, supporting the cultivation and consumption of them as a nutritious food.

An active chitosan (CS) film containing a nano-hydroxyapatite–tea polyphenol (HAP-TP) complex was designed and prepared. The effects of HAP-TP loading on the structural and physicochemical properties of the CS-based film were evaluated. The mechanical and thermal properties of the film were significantly improved by the resulting intermolecular interactions and formation of hydrogen bonds between HAP-TP and CS, which reduced the water vapor and oxygen permeabilities of the film by 29.78 and 35.59 %, respectively. The CS-HAP-TP film exhibited excellent slow-release behavior and antioxidant activity, with a cumulative release rate at 700 h 6.79 % lower than that of CS-TP films. The CS-HAP-TP film significantly inhibited the deterioration of semi-dried golden pompano, and thus helped to retain the taste of umami and sweet amino acids in fish samples, while reducing off-flavor generation. The film therefore shows considerable potential as an active packaging material for the preservation of semi-dried fish products.

Staphylea bumalda (SHC) and Staphylea holocarpa (PGG) were recognized as geographical indication agricultural products due to unique flavor. 1218 differential non-volatile compounds and 536 differential volatile compounds were detected and identified through UPLC-MS/MS and HS-SPME-GC–MS methods. In SHC samples, catechins, epicatechins, proanthocyanidins, quinic acid derivatives, and kaempferol glycoside derivatives were the main flavor compounds, with bitter and harsh taste. L-tartaric acid, citraconic acid and citric acid were contributed to increase acidity. 4-Hexen-1-ol acetate, butanoic acid butyl ester, 3-Hexen-1-ol acetate, (E)-, and 3-Hexen-1-ol acetate, (Z)- were identified as characteristic odor compounds with strong floral, fruity and sweet odor. In PGG samples, epicatechin gallate, quercetin glycoside derivatives, L-histidine, and L-tyrosine were the leading contributors to bitter and harsh taste. The spicy, herbal, and bad smell odor were mainly brought by 2-octanol, and 3-Octen-1-ol, (Z)-. Our results offered comprehensive insights into the flavor and quality characteristics differences between PGG and SHC.

ABSTRACTMutton is a popular food with a long history of consumption and high nutritional value for the minorities such as Uyghur people in the Xinjiang Uyghur Autonomous Region, China. This study aims to investigate the changes in aroma compounds, amino acids, and nucleotides in lean, fat, and mixed samples of mutton during different storage periods. In this study, gas chromatography – mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) were employed to detect the volatile and nonvolatile compounds. Systematic approaches were used to analyze the sensory property variations. The results showed that there are a number of compounds and chemicals which affect the flavor of different tissues during the different storage time. For instance from the lean samples: for day 1, day 14 and day 28, the Glu has the effect on the umami taste and with the changing concentration of 1375 ± 135 ng/ml, 855 ± 324 ng/ml and 2347 ± 194 ng/ml, respectively. Besides, aldehydes, alcohols, and ketones were the most abundant, while esters and thiazoles were less abundant during the different storage. Results of sensory evaluation showed that when the storage time increased, the sour and sulfur aromas of mutton were strong, while the fatty aroma was significantly increased and decreased in fat and lean meat. The taste of mutton became worse as the storage time increased. The best storage period was 14 days, and the flavor of all mutton sample groups was better when using a 14 day storage period.