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Smoke taint in wine has become a critical issue in the wine industry due to its significant negative impact on wine quality. Data-driven approaches including univariate analysis and predictive modeling are applied to a data set containing concentrations of 20 VOCs in 48 grape samples and 56 corresponding wine samples with a taster-evaluated smoke taint index. The resulting models for predicting the smoke taint index of wines are highly predictive when using as inputs VOC concentrations after log conversion in both grapes and wines (Pearson Correlation Coefficient PCC = 0.82; R2 = 0.68) and less so when only grape VOCs are used (Pearson Correlation Coefficient PCC = 0.76; R2 = 0.56), and the classification models also show the capacity for detecting smoke-tainted wines using both wine and grape VOC concentrations (Recall = 0.76; Precision = 0.92; F1 = 0.82) or using only grape VOC concentrations (Recall = 0.74; Precision = 0.92; F1 = 0.80). The performance of the predictive model shows the possibility of predicting the smoke taint index of the wine and grape samples before fermentation. The corresponding code of data analysis and predictive modeling of smoke taint in wine is available in the Github repository (https://github.com/IBPA/smoke_taint_prediction).

BACKGROUND RESULTS CONCLUSION Ginkgo biloba seeds (GBS) are rich in flavonoids, proteins and reducing sugar, and have been consumed as food and medicinal nuts for thousands of years. However, the presence of ginkgotoxins and their poor palatability limit people's consumption of them.This study used solid‐state fermentation with Bacillus subtilis natto and Lactobacillus plantarum to enhance the safety and benefits of GBS. Optimized fermentation conditions increased the content of beneficial components like total flavonoids, soluble protein and reducing sugar while eliminating unpleasant odors (isoamyl aldehyde and hexanal) and reducing the toxin 4′‐O‐methylpyridoxine by 91.17%. Fermentation of GBS powder can significantly enhance its anti‐inflammatory and antioxidant activities in vitro (P < 0.001). Furthermore, it exhibits a dose‐dependent effect within a certain concentration range. Mixed fermentation (FBnLp) was evaluated for its effects on obesity and metabolic syndrome in mice fed a high‐fat diet. FBnLp significantly reduced body and liver weight gain, prevented dyslipidemia and decreased inflammatory and oxidative stress compared to unfermented GBS. Histological analysis showed that FBnLp improved liver health by reducing fat accumulation and preventing non‐alcoholic fatty liver disease. Meanwhile, it was found that feeding FBnLp increased the expression of CPT‐1α, which regulates energy expenditure and fat breakdown, and downregulated the expression of SREBP‐1c, FAS and ACC, which regulate fat synthesis.This research provides new insights and technological support for the application and development of FBnLp as a functional product, addressing key issues in its use and industry growth. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary Flavor is a crucial aspect of the eating experience, reflecting evolving consumer preferences for fruits with enhanced quality. Modern fruit breeding programs prioritize improving quality traits aligned with consumer tastes. However, defining fruit‐quality attributes that significantly impact consumer preference is a current challenge faced by the industry and breeders. This study proposes a data‐driven approach to statistically model the relationship between fruit‐quality parameters and consumers' overall liking. Our primary hypothesis suggests that the interplay between fruit‐quality attributes and consumer preferences may reach a critical value, serving as new empirical benchmarks for fruit quality. Using extensive historical datasets accounting for sensory, biochemical, and genomic information described in blueberry, we first demonstrated that multivariate adaptive regression splines (MARS) could be used to identify specific values of fruit‐quality traits that significantly affect consumer perception by using nonlinear spline regressions on estimating threshold points. We harnessed genomic information and carried out genomic selection (GS) for five fruit‐quality traits evaluated on the original scale and after classified via the MARS approach. This study provides a pioneering consumer‐centric and data‐driven approach to defining fruit‐quality standards and supporting molecular breeding that has broad applications to breeding programs from any species. [ABSTRACT FROM AUTHOR]

The origins of traditional fermented foods and the types and characteristics of fermented foods by region are reviewed. Fermented foods are classified into alcohol fermentation, acid fermentation, carbon dioxide (bread) fermentation, and amino acid/peptide fermentation, and related fermentation technologies for each region are introduced. The raw materials, microorganisms involved, and usage of ethnic fermented foods are reviewed and compared one another. The beginning of food fermentation technology is related to the invention and use of earthenware, and Northeast Asia is presumed to be one of the birth places. During the period of primitive pottery culture (8000–3000 BCE) on the Korean Peninsula and the coastal region of Korea Strait, boiling technology of food materials using pottery and salt manufacturing technology from seawater were developed, and at the same time, alcohol fermentation using grains and salt-fermentation of fish and vegetables emerged. In the West, where people were nomads, a roasting/grilling culture was continued for a long time, and technologies for fermenting fruit wine and milk products such as cheese and yogurt were developed. As a result, fermentation was mainly used for enhancing the taste of plant foods in the East, while for extending the shelf life of animal foods in the West. The production of salty and meaty flavors from soybeans and marine products by fermentation in East Asia is a technology that increases the value of low-quality proteins. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION The powderization of salted egg yolks can circumvent the gelatinization issues that occur during frozen storage. In this study, salted egg yolk powder (SEYP) was prepared using microwave‐assisted foam drying (MFD) technology.The results show that, compared to traditional microwave drying and hot‐air drying, the SEYP prepared by MFD exhibits a bright color and a loose structure, and shows significant improvements in emulsifying properties, lecithin retention rate and antioxidant activity (P < 0.05). The optimal microwave power for MFD of SEYP, established through principal component analysis, is 350 W, with no requirement for a cooking treatment of the salted egg yolks. Gas chromatography–mass spectrometry identified n‐butanol, hexanal, nonanal, ethyl acetate, d‐limonene and isopentanal as the primary volatile compounds in SEYP, contributing to its unique flavor profile. Furthermore, the SEYP prepared using MFD at 350 W also shows a reduction of 18.88% in the content of bitter‐tasting amino acids compared with microwave drying.In summary, MFD technology is a green and efficient drying method suitable for the preparation of flavor‐type SEYP. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background and aims Method Results Conclusions As of 2023, Elfbar remains the most popular brand of disposable e‐cigarette available in the United States (US) and United Kingdom (UK), with similar flavor options in both countries. At the time of this study, 5% nicotine Elfbar BC5000 was the only version available in the US, whereas 2% Elfbar 600 was the most popular in the UK. This study measured differences in nicotine content and form, aerosol emissions and flavoring chemicals in the US and UK Elfbar products.A convenience sample of eight Elfbar devices sold in the US and UK, consisting of two Elfbar models with four identical flavor options (Peach Ice, Strawberry Banana, Strawberry Ice and Strawberry Kiwi) purchased between December 2022 and February 2023, were laboratory tested. We measured nicotine concentration, form and total content. We also determined aerosol emissions and estimated the nicotine dose delivery per puff. We identified solvents and flavoring chemicals in these products.Elfbar products within the same country had similar nicotine content, concentration, form and solvents, but they differed in flavoring chemicals. US Elfbar contained, on average, higher volume (mean ± standard deviation = 6.5 ± 0.5 versus 1.8 ± 0.3 ml) of nicotine solution with a higher concentration (41.8 ± 2.3 versus 19.7 ± 1.2 mg/ml) than the UK Elfbar. An estimated dose of nicotine delivered per puff was four times higher from US Elfbar than UK Elfbar. There were differences in the type and amount of flavoring chemicals used in US and UK Elfbars, including a higher concentration of a synthetic coolant WS‐23 in US Elfbar than in UK Elfbar (17.8 ± 1.5 versus 12.9 ± 5.4 mg/ml).Because the amount of nicotine found in the US Elfbar e‐cigarettes is equivalent to that found in eight UK Elfbar e‐cigarettes, people who use Elfbar sold in the US have access to much more nicotine from a single device than those who use Elfbar sold in the United Kingdom. [ABSTRACT FROM AUTHOR]

Saccharomyces cerevisiae L7 was found to be an excellent starter and biological deacidification strain for Suanyu, however, the underlying mechanisms remain poorly understood. This study aimed to investigate the acid inhibition mechanism of S. cerevisiae L7. The strain enhances the sensory and flavor characteristics of Suanyu. The growth of Lactiplantibacillus plantarum is inhibited due to competition for carbon sources, resulting in a decrease in cell count from 9.00 Lg CFU/mL at 48 h to 7.70 Lg CFU/mL in co-culture. The addition of yeast reduces acidity, decreasing it from 5.83 g/kg to 0.82 g/kg at 48 h, while increasing sugar utilization to 94.52%. We found that cell contact was the main method of inhibition between the two microbials. Transcriptome analysis revealed that multiple pathways were affected under co-culture, ultimately leading to a decrease in lactic acid production. These findings provide valuable insights into the microbial interactions involved in biological deacidification. [ABSTRACT FROM AUTHOR]

Seasonings like garlic, ginger, and scallion provide spicy and masking flavor or aroma in vegetables. However, the method or technique used for drying these spices can affect the flavor profile. Therefore, this review focuses on vegetable seasonings like ginger, garlic, and scallion, the characteristic flavor of fresh and dehydrated vegetable seasoning, and how drying methods (freeze‐drying [FD], convective hot air drying [HAD], infrared drying, microwave drying [MW]), and other recent dryers (swirling fluidized bed [SFB], pulsed‐vacuum dryer, relative humidity‐convective dryer, etc.) affect the flavor profile of the common vegetable seasonings. HAD increases α‐zingiberene, reduces gingerol, and forms β‐citral and citral in fresh ginger. FD increased sesquiterpenes, retained terpenoids, sulfides, and other volatiles in fresh ginger, and did not produce new volatile compounds (VOCs) in garlic. SFB drying better preserves 6‐gingerol than FD and HAD. MW increases trisulfides and cyclic sulfur compounds in garlic. In general, drying, especially thermal drying reduces the VOCs in fresh garlic, ginger, and scallion and causes the formation of new VOCs. [ABSTRACT FROM AUTHOR]

This study examines the acceptance of young Chinese consumers for different "Fuji" apples, focusing on their sensory characteristics and physicochemical foundations. The sensory attributes of the samples were evaluated using a combination of static descriptive analysis (DA) and temporal check‐all‐that‐apply fading (TCATA‐fading) methods. Furthermore, the volatile compounds, soluble sugars, organic acids, and textural parameters of the samples were analyzed. The findings revealed that participants favored apples that were perceived as "sweet," "crunchy," "juicy," and "aromatic." The results from the DA indicated that certain sensory attributes, such as "sweet," "vanilla," "honey," and "pear" positively influenced acceptance, while attributes like "sour," "hard," and "grass" had a negative impact. The findings from both the DA and TCATA‐fading methods were consistent with each other. In terms of dynamic evaluation, sweetness, and sourness were the initial perceptions, followed by a range of other flavors. Notably, our data suggested that sweetness perception could be enhanced by attributes such as "honey" and "banana." Additionally, the sugar‐acid ratio and specific volatile compounds, including hexanal, (E)‐2‐hexenal, β‐damascenone, butyl acetate, and propyl 2‐methylbutyrate, were found to influence the perception of sweetness in apples. Practical Application: This study helps to understand the effect of different origins on the acceptance of "Fuji" apples and to know the sensory and material basis for the emergence of such differences. It is beneficial for growers and marketers to improve 'Fuji' apples. [ABSTRACT FROM AUTHOR]

Despite considerable research efforts, lipase catalysis in a fluid milk system with aqueous multicomponent mixtures containing multiple microphases remains challenging. Pickering interfacial biocatalysis (PIB) platforms are typically fabricated with organic solvents or lipids and water. Whether a PIB with excellent catalytic performance can be constructed in complex milk mixtures remains unknown. Here, we challenged PIB with skim milk, a small amount of flaxseed oil, and phytosterols as a model system for transesterification and lipolysis to enhance quality and flavor. The amino-modified mesoporous silica spheres were employed as an emulsifier and carrier of lipase AYS. The conversion of phytosterol esters reached 75.5% at 1.5 h in prepared phytosterol ester-fortified milk with a content of 1.0 g/100 mL. The relative conversion rate remained above 70% after 6 cycles. In addition, the fortified milk showed an intensified and favorable effect on sensory traits through volatile flavor composition analysis. The findings provide a versatile alternative for PIB applications in complex environments, i.e., milk, which might inspire a new bioprocess strategy for dairy products. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [Display omitted] [ABSTRACT FROM AUTHOR]

Yogurt is popular as a natural and healthy food, but its flavor greatly affects acceptability by consumers. Flavor compounds of yogurt are generally produced by the metabolism of lactose, protein, and fat, and the resulting flavors include carbonyls, acids, esters, alcohols, and so on. Each flavor compound can individually provide the corresponding flavor, or it can be combined with other compounds to form a new flavor. The flavor network is formed among the metabolites of milk components, and acetaldehyde, as the central compound, plays a role in connecting the whole network. The flavor compounds can be affected by many factors, such as the use of different raw milks, ways of homogenization, sterilization, fermentation, postripening, storage condition, and packaging materials, which can affect the overall flavor of yogurt. This paper provides an overview of the volatile flavor compounds in yogurt, the pathways of production of the main flavor compounds during yogurt fermentation, and the factors that influence the flavor of yogurt, including type of raw milk, processing, and storage. It also aims to provide theoretical guidance for the product of yogurt in ideal flavor, but further research is needed to provide a more comprehensive description of the flavor system of yogurt. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [ABSTRACT FROM AUTHOR]

Understanding consumers' sensory preferences for dairy products is essential. This study employed sensory analysis and instrumental techniques to analyze the flavor of pasteurized milk and UHT milk. There were 6 milk samples with similar fat content (4.0–4.6 g/100 mL) and protein content (3.2–3.8 g/100 mL). Sensory data from consumer tests was collected using check-all-that-apply (n = 100) and 9-point hedonic preferences. Research showed that Chinese consumers could distinguish the flavor of the 2 types of milk, and UHT milk showed a higher preference score, which may be due to the more pronounced milky flavor and sweet taste of UHT milk. A total of 48 aroma-active compounds were sniffed through 2-dimensional gas chromatography olfactometry time-of-flight MS, among which 11 were determined as key aroma-active compounds. Correlation analysis showed that milky odor, sweetness, and aftertaste-milky were positively correlated with γ-dodecalactone and γ-nonanolactone. Cooked and oxidized taste were positively correlated with 1-octen-3-ol and E-2-octenal. This study is important for developing Chinese dairy products and exporting dairy products to China by multinational companies. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [Display omitted] [ABSTRACT FROM AUTHOR]

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 GCeMS 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. [ABSTRACT FROM AUTHOR]

Rationale: Flavors can alter the orosensory properties of tobacco products. Specifically, flavors can serve as an oral cue for smokeless tobacco products. Objectives: We aimed to investigate the impact of oral vanillin, the principal chemical of vanilla flavor in tobacco products, on nicotine's taste, and nicotine choice, intake, and seeking behaviors. Methods: Experiments were performed in young adult Sprague Dawley rats. We employed a two-bottle free-choice test (2BC) to measure the preference for different concentrations of vanillin and its effect on nicotine preference. To explore the long-term effects of early exposure to sweetened vanillin, we utilized a combined 2BC and intraoral self-administration (IOSA) model. We assessed the nicotine taking and seeking behaviors in the presence or absence of vanillin. We performed a taste reactivity test (TRT) to quantify liking (ingestive) and disliking (aversive) taste responses to oral nicotine with or without vanillin. Results: In 2BC, female rats preferred vanillin containing solutions more than their male counterparts. In IOSA, vanillin alone and in combination with nicotine led to greater IOSA compared to water. Female rats self-administered vanillin plus nicotine more than male rats. Vanillin increased motivation to nicotine taking, but only in females. In TRT, vanillin increased nicotine's ingestive responses but blocked aversive responses in both sexes. Conclusions: These results indicate that vanilla flavor can increase oral nicotine intake. It can also increase liking and decrease disliking of nicotine's taste. Furthermore, the impact of vanilla flavor on nicotine taste and nicotine choice, intake, and seeking behaviors is concentration and sex dependent. [ABSTRACT FROM AUTHOR]

The use of enzymes or microorganisms for the synthesis of aroma compounds is a valuable strategy to meet the growing consumers' demand for natural products. Short-to-medium chain esters are widely used in the industry to provide fruity and floral flavors and fragrances to foods, cosmetics and pharmaceutical products. We present an extensive bibliometric analysis of the literature between 2000 and 2023 dealing with the biotechnological synthesis of aroma esters based on the review of 644 scientific documents retrieved from the Scopus database. The VOSviewer software was applied to analyze the bibliometric indicators of quantity and quality. The results showed the strategic distribution map of the different journals and countries where research groups developed this topic. It became evident that the research focused mainly on isoamyl acetate, 2-phenylethyl acetate and other acetate esters. We review recent progress regarding native microorganisms and recombinant enzymes that produce esters by esterification, Baeyer-Villiger oxidation, alcohol acylation and hemiacetal dehydrogenation. As a concluding remark, it is worth mentioning that lipases are the most frequently reported biocatalysts for the synthesis of aroma esters but the use of other enzymes has grown significantly in the last years, especially as part of cascades or modified metabolic pathways. • Short-to-medium chain esters are molecules with fruity and floral fragrances. • Aroma esters are used in foods, cosmetics, cleaning and pharmaceutical products. • Lipases, acyltransferases and Baeyer-Villiger monooxygenases can produce esters. • Biotechnological synthesis of aroma esters has the potential to become competitive. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate influences of polyvinyl alcohol/ hydroxypropyl methyl cellulose/roselle anthocyanin–based (PHR) film on shrimp biochemical and flavor profiles. PHR films led to better preservation behaviors, and the film contained the highest anthocyanin contents exhibited the best biochemical properties with total volatile basic nitrogen (TVB-N) content of 47.87 ± 3.57 mg/100 g, thiobarbituric acid (TBA) value of 0.55 ± 0.05 mg MDA/kg, and total viable counts (TVC) value of 6.63 ± 0.11 log CFU/g. The PHR film had obvious effects on the metabolism pathway of flavor compounds. It could modify flavor profiles by increasing pleasant components such as glutamate, glycine, decanal, and 3-methylbutanal, while decreasing the off-related components like histidine, indole, and trimethylamine. Furthermore, the characteristic flavor markers which were highly correlated with chemical spoilage indexes were identified, and their concentration variations suggested that PHR film could affect their formation and release behavior. Meanwhile, the possible mechanism of PHR film in shelf-life prolongation and flavor profile enhancement was proposed. In conclusion, the PHR film had promising potentials in extension of shelf-life and modification of flavor profiles of refrigerated shrimp. [ABSTRACT FROM AUTHOR]

We study various aspects of global symmetries in five-dimensional superconformal field theories. Whenever a supersymmetry-preserving relevant deformation is available, the infrared gauge theory description might exhibit a finite order mixed 't Hooft anomaly between a 1-form symmetry and the instantonic symmetry. This anomaly constrains the flavor symmetry group acting faithfully on the SCFT and the consistency of certain RG flows. As an additional example, we consider the instructive case of three-dimensional N = 4 SQED. Finally, we discuss the compatibility between conformal invariance and the presence of 1-form and 2-group global symmetries. [ABSTRACT FROM AUTHOR]

BACKGROUND: Lettuce holds a prominent position in the year‐round supply of vegetables, offering a rich array of health‐beneficial substances, such as dietary fiber, phenolic compounds, lactucopicrin and lactucin. As such, its flavor has garnered increasing attention. Balancing the enhancement of beneficial compounds with the reduction of undesirable taste is a key focus of scientific research. To investigate short‐term management to improve the nutritional quality and flavor of lettuce, combinations of different light intensities (200, 500 and 800 μm ol m−2 s−1) and temperatures (10 and 22 °C) were applied separately to 'Lollo Rosso' and 'Little Butter Lettuce' for 7 days before harvest. RESULTS: The results obtained showed that increasing light intensity at low temperatures decreased nitrate content and increased soluble sugar, soluble protein, anthocyanin and phenolic compound content. In the case of lettuce flavor, the bitterness‐related metabolites such as lactucin and lactucopicrin were reduced with high light intensity at a low temperature of 10 °C. With this combination, the fructose and glucose contents increased, significantly improving lettuce flavor. CONCLUSION: Higher light intensity combined with low temperature for 7 days before harvest effectively improved the nutritional quality and flavor of lettuce, suggesting its great potential for use in horticultural practices. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Wheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the ASP conditions on its particle size, nutritive compositions, whiteness, hydration characteristics, moisture distribution, microstructure, cation exchange capacity, volatile flavor components, and other characteristics were investigated. RESULTS: Reducing the rotational speed of the ASP screw and increasing the number of pulverizations significantly decreased the median particle size Dx(50) of WB to a minimum of 12.97 ± 0.19 μm (P < 0.05), increased the soluble dietary fiber content from 55.05 ± 2.94 to 106.86 ± 1.60 mg g−1, and improved the whiteness and water solubility index. In addition, the water holding capacity and oil holding capacity were significantly reduced (P < 0.05), while the cation exchange and swelling capacities first increased and then decreased. Up to about 70% of water in WB exists as bound water. As the Dx(50) of WB decreased, the content of bound and immobile water increased, while the free water decreased from 14.37 ± 1.21% to 7.59 ± 1.03%. Furthermore, WB was micronized and the particles became smaller and more evenly distributed. Using gas chromatography–ion mobility spectrometry, a total of 37 volatile compounds in micronized WB (including 10 aldehydes, 9 esters, 7 alcohols, and several acids, furans, ethers, aldehydes, esters, and alcohols) were identified as the main volatile compounds of WB. CONCLUSION: Collectively, ASP improved the physicochemical properties of WB. This study provides theoretical references for the use of ASP to improve the utilization and edibility of WB. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

With the healthy food decision trends and conflicting taste preferences, wide array of experience augmentation strategies have been developed to maintain healthy diet without reducing sensory expectations. Employed appropriate physical, chemical, biological, and psychophysics strategies in the preparation and consumption of enhanced-flavor dairy products were assessed in this review. Multimodal perception to adjust flavor at the neurosensory level through visual, olfactory, and individual differences have been successfully applied to reduce sugar content in milk dessert products targeted at children to avoid the childhood obesity epidemic. Natural plant-based homogenates can also replace sugar to achieve healthy and all-natural goals in dairy production. Innovative and emerging physical methods used as alternative to traditional thermal processing to remove odors of fermented dairy products and contribute to new flavor, nutty, savory, and fresh. This review indicated that flavor experience augmentation strategies show promise in predicting flavor formation mechanisms, facilitating the synthesis of desirable flavor compounds, and tackling the contradictory information between health and flavor. [ABSTRACT FROM AUTHOR]

Describing a particular taste or smell is subjective. Tools such as word clouds, checklists, and regular training can help water utilities gather more reliable data to deal with taste‐and‐odor events. [ABSTRACT FROM AUTHOR]

In this study, the effect of protease hydrolysis on the stability and flavor of a sesame oil–paste system was investigated. The optimum amount of protease addition, determined by testing the effects of protease addition on the improvement in the oil–paste separation of sesame paste (SP), was investigated using 7% neutral protease (NP), 5% papain (PP), 7% trypsin (TP), and 5% flavourzyme (FZ). The flavor differences among these four groups of samples were investigated, and storage experiments were conducted for 28 days to observe the changes in quality. Finally, the principal component analysis (PCA) calculations showed that the samples in the 5% FP group performed the best, with a considerable improvement in the stability of the sesame paste–oil system during storage. The oil separation capacity (OSC) decreased by 9.1% during storage, the acid value (AV) increased by 1.00 mg/g and the peroxide value (POV) increased by 0.3 mmol/kg compared with those of the control group. This group also had the highest total sensory (4.25 score) and nutty (5.83 score) scores based on the total pyrazine content. Therefore, protease hydrolysis has promising application prospects for increasing the stability of sesame paste. [ABSTRACT FROM AUTHOR]

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Douchi has attracted attention for its unique taste and rich health functions. This study investigated the nutrition, flavor and correlation between the flavor and microorganisms of two traditional bacterial douchi from the province of Gansu in northwest China. The findings reveal significant variations in nutrition, flavor compounds, and the microbiota between Longnan and Qingyang douchi. Three dominant bacterial genera (Carnobacterium, Ignatzschineria, and Bacillus) and one dominant bacterial genus (Pichia) were found in the QY douchi, while four bacterial genera (Bacillus, Ignatzschineria, Proteus, and Providencia) and three fungal genera (Pichia, Candida, and Rhodosporidium) were dominant in samples of the LN douchi. For flavor substances, a total of 48 volatile components were detected in Longnan douchi and 41 in Qingyang douchi. Using the relative odor activity value (ROAV), we identified five key flavor compounds in Longnan douchi and four key flavor compounds in Qingyang douchi. The correlation analysis showed that there were certain positive or negative correlations between the key microorganisms and the flavor of the two traditional bacterial douchi. The results of this study can serve as a theoretical reference for improving the quality and flavor of traditional douchi. [ABSTRACT FROM AUTHOR]

The distinct flavor of chi-flavor baijiu (CFB) has garnered significant attention in China. After the optimization of fermentation conditions, Pichia anomala and Lactobacillus plantarum were introduced into the fermentation process to enhance the flavor. Samples inoculated with these mixed strains (SY) exhibited higher levels of alcohol (from 33.04 to 178.55 mg/L) and esters (from 49.51 to 130.20 mg/L) compared to the control group (KB). In SY, P. anomala and L. plantarum were the predominant microorganisms, while Pediococcus and Saccharomyces were more prevalent in KB. Moreover, 68 volatile flavor compounds were detected in SY, as opposed to 64 in KB. Notably, Pichia showed a positive correlation with key flavor compounds. The synergistic fermentation with exogenous strains led to a 52.38% increase in phenethyl alcohol and a 4.91% increase in ethyl lactate. Additionally, the levels of other flavor compounds, like ethyl acetate, γ-nonanolactone, and (E)-2-octenal, also increased. The results demonstrated that the addition of P. anomala and L. plantarum to the fermentation process of CFB significantly increased the contents of flavor compounds. This research reveals valuable insights into flavor enhancement and the microbial community dynamics in CFB production. [ABSTRACT FROM AUTHOR]

This study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels of succinylated EY (0.25%, 0.5%, 1%, 2%, 5%, and 10%, w/w) were determined. The results showed that the succinylated thermal EY's concentration of volatiles and off-flavors was reduced. Oil exudation and lipid and protein oxidation decreased with the improved succinylation degree. Succinylation also reduced the LDL particle size and changed the secondary structure (decreased the β-sheets and increased the α-helices) of protein in LDL particles. Meanwhile, succinylation could effectively change the thermal oxidation–aggregation of LDL protein by introducing succinyl groups with negative charges, thus increasing the stability of LDL particles in succinylated EY during heating. These results further revealed the relationship between the oxidation–aggregation of LDL and the formation of off-flavors in heated EY. These results also help improve the flavor quality of heat-treated EY and expands the application scope of egg products. [ABSTRACT FROM AUTHOR]

This study investigated the impact of gradient milling on the cooking properties and sensory characteristics of Yangxian black rice. The results showed that as the degree of milling increased, the gelatinization time decreased (36.85–23.54 min) and the water uptake ratio of whole black rice (188.29%) was significantly lower compared to that of refined grains (194.05%). Low-field nuclear magnetic resonance (NMR) was further used to monitor the water concentration and distribution of black rice during soaking and cooking. It was found that the bran layers of black rice, as a physical barrier, impeded the water penetration into the kernels for a given soaking and cooking duration. The sensory evaluation conducted by a panel of trained volunteers demonstrated a high score for all sensory attributes in slightly milled black rice, corroborating findings from the taste analyzer. Through correlation analysis of volatile components determined by gas chromatography-mass spectrometry (GC-MS), smell scores in sensory evaluation, and electronic nose response values, 2-pentyl-furan (54.84–12.72 ng/g) and guaiacol (19.39–5.51 ng/g) were found to be the predominant volatile flavor contributors in cooked black rice. Overall, this study provides valuable insight into the intricate relationship between milling degrees and the cooking properties, sensory characteristics, and volatile flavor compounds of Yangxian black rice. [ABSTRACT FROM AUTHOR]

The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alterations due to cold storage. The aims of this work were to perform a sensory characterization through a trained panel evaluation, perform target volatile compounds analysis and evaluate post-harvest preservation methods effects on nine species of wild edible mushrooms with different trophic habits (Cortinarius magellanicus, Panus dusenii, Fistulina antarctica, F. endoxantha, Gloeosoma vitellinum, Grifola gargal, Lepista nuda, Ramaria patagonica, and Cyttaria hariotii). The sensory description of dehydrated specimens through quantitative descriptive analysis showed that panelists were a significant source of variation; F. antarctica and R. patagonica registered distinct sweet flavor/spice odor and wood/sweet flavor, respectively, and different textures. Refrigeration produced a rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained the characteristics in F. anctartica, R. patagonica, G. vitellinum, and C. hariotti for at least four months. A total of 60 target volatile organic compounds were detected, corresponding to grass, mushroom, alkane, and pungent odors in F. anctartica, R. patagonica, and G. vitellinum. The detailed sensory characterization and post-harvest conservation options of these novel products constitute crucial information to promote their sustainable use and local development through innovative activities linked to tourism, such as mushroom gastronomy and mycotourism. [ABSTRACT FROM AUTHOR]

The soju (Korean traditional distilled liquor) market is increasing worldwide. However, in contrast to well-explored distilled liquors, including baijiu (China) and shochu (Japan), soju is less investigated, with limited research on its aroma characteristics. To facilitate better understanding of the aroma characteristics of soju, this study aims to overview recent research on the flavor characteristics of soju and compare data with those of baijiu and shochu, well-established products in the market. Soju is generally made using rice and nuruk (a traditional Korean fermentation starter). Previous studies have reflected that the aroma characteristics vary with raw materials' nutrition percentages, microbial taxa influenced in fermentation starters, and/or pressure reduction during distillation. The research on the aroma characteristics of baijiu, characterized by solid-state fermentation involving qu (a traditional Chinese fermentation starter), is focused on differences in regional characteristics of the flavor type. Research on the aroma characteristics of shochu has primarily demonstrated that the microbial community could contribute significantly to the development of specific aromatic compounds and/or attributes. Moreover, the association of the aroma characteristics of baijiu and shochu with their volatile compound development by the determination of selective ingredients has been examined. Understanding the current research progress can potentially facilitate the improvement in the aroma characteristics of soju. [ABSTRACT FROM AUTHOR]

Background: Sweet taste administration before dental injections helps to control associated pain in children. Aim: To evaluate the efficacy of using a sugar‐free flavor on pain perception during dental injections. Design: Children (n = 84) aged 4–9 (mean 6.71 ± 1.55) years who required buccal infiltration bilaterally participated in this split‐mouth randomized crossover study. On the test side (flavor visit), infiltration injections were applied after receiving a sugar‐free flavor. On the control side (no flavor visit), sterile water was administered. Demographic characteristics, body mass index (BMI), and sweet taste preference (STP) were recorded. Pain perception during injection was measured using heart rate (HR), sound, eyes, and motor (SEM) scale, and Wong–Baker Faces pain scale (WBFPS). Results: Most children had healthy weight (72.6%) and equal STP (32.1%). In the test side, mean HR during injection, HR differences before and during injection, and SEM scores were significantly lower (p <.001, for all). There was no significant difference in the WBFPS between both visits. Flavor had a significant effect on pain reduction (p =.001 for HR, p =.000 for SEM), whereas age, gender, BMI, STP, and treatment side did not. Treatment sequence had a significant effect on total SEM scores (p =.021); children who received the flavor during their first visit had lower SEM scores. Conclusion: Using a sugar‐free flavor before dental injections helps in reducing associated pain in children. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this article, we discuss various phenomenological implications of possible R-parity violating (RPV) supersymmetric scenarios. In this context, the implications of both bilinear and trilinear RPV terms are reviewed from the viewpoint of neutrino physics, anomalous muon magnetic moment, different flavor observables, and collider physics. Apart from discussing the distinctive phenomenological implications of the RPV scenarios, we also survey the updated results from different studies to highlight the present status of the RPV couplings. [ABSTRACT FROM AUTHOR]

A large amount of poultry blood is annually generated, and currently underutilized or largely disposed of as waste, resulting in environmental pollution and waste of protein resources. As one of the main by-products during the poultry slaughter process, the produced poultry blood can serve as a promising food ingredient due to its excellent functional properties and abundant source of essential amino acids, bioactive peptides and functional components. This work provides a comprehensive summary of recent research progress in the composition, functional and bioactive properties, as well as the functional components of poultry blood. Furthermore, the main preparation methods of poultry blood-derived peptides and their bioactivities were reviewed. In addition, their potential applications in the food industry were discussed. Overall, poultry blood is characterized by excellent functionalities, including solubility, gelation, foaming, and emulsifying properties. The major preparation methods for poultry blood-derived peptides include enzymatic hydrolysis, ultrasound-assisted enzymatic methods, macroporous adsorbent resins, and subcritical water hydrolysis. Poultry blood-derived peptides exhibit diverse bioactivities. Their metallic off-flavors and bitterness can be improved by exopeptidase treatment, Maillard reaction, and plastein reaction. In addition, poultry blood is also abundant in functional components such as hemoglobin, superoxide dismutase, immunoglobulin, and thrombin. [ABSTRACT FROM AUTHOR]

In sweet potato and potato, sensory traits are critical for acceptance by consumers, growers, and traders, hence underpinning the success or failure of a new cultivar. A quick analytical method for the sensory traits could expedite the selection process in breeding programs. In this paper, the relationship between sensory panel and instrumental color plus texture features was evaluated. Results have shown a high correlation between the sensory panel and instrumental color in both sweet potato (up to r = 0.84) and potato (r > 0.78), implying that imaging is a potential alternative to the sensory panel for color scoring. High correlations between sensory panel aroma and flavor with instrumental color were detected (up to r = 0.66), although the validity of these correlations needs to be tested. With instrumental color and texture parameters as predictors, low to moderate accuracy was detected in the machine learning models developed to predict sensory panel traits. Overall, the performance of the eXtreme Gradient Boosting (XGboost) was comparable to the radial‐based support vector machine (NL‐SVM) algorithm, and these could be used for the initial selection of genotypes for aromas and flavors (r2 = 0.64–0.72) and texture attributes like moisture or mealiness (r2 > 50). Among the chemical properties screened in sweet potato, only starch showed a moderate correlation with sensory features like mealiness (r = 0.54) and instrumental color (r = 0.65). From the results, we can conclude that the instrumental scores of color are equivalent to those scored by the sensory panel, and the former could be adopted for quick analysis. Further investigations may be required to understand the association between color and aroma or flavor. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

We present a new method for direct measurement of all Michel parameters in the τ−→μ−ν̄μντ decay related to the polarization of the daughter muon: ξ′, ξ′′, η′′, α′/A, and β′/A. The method is based on the reconstruction of the muon decays-in-flight in the tracker of the e+e− collider experiments and relies on the correlation between muon spin and its daughter electron momentum. The low probability of decay-in-flight in the tracker volume is compensated by the unprecedented statistics of modern flavor factories, which ultimately leads to the possibility of achieving high accuracy. We discuss the application of the suggested method in the experiments at e+e− colliders and present a feasibility study for the future Super Charm-Tau Factory experiment. We also discuss the result of the first use of the proposed method in the Belle experiment, confirming its applicability. [ABSTRACT FROM AUTHOR]

Condiments (such as sodium chloride and glutamate sodium) cause consumers to ingest too much sodium and may lead to a variety of diseases, thus decreasing their quality of life. Recently, a salt reduction strategy using flavor peptides has been established. However, the development of this strategy has not been well adopted by the food industry. There is an acute need to screen for peptides with salty and umami taste, and to understand their taste characteristic and taste mechanism. This review provides a thorough analysis of the literature on flavor peptides with sodium-reducing ability, involving their preparation, taste characteristic, taste mechanism and applications in the food industry. Flavor peptides come from a wide range of sources and can be sourced abundantly from natural foods. Flavor peptides with salty and umami tastes are mainly composed of umami amino acids. Differences in amino acid sequences, spatial structures and food matrices will cause different tastes in flavor peptides, mostly attributed to the interaction between peptides and taste receptors. In addition to being used in condiments, flavor peptides have also anti-hypertensive, anti-inflammatory and anti-oxidant abilities, offering the potential to be used as functional ingredients, thus making their future in the food industry extremely promising. [ABSTRACT FROM AUTHOR]

Korean food has garnered global interest, especially after COVID-19, with a significant increase in demand for K-Food staples like bulgogi, tteokbokki, bibimbap, kimchi, and galbi, as well as related YouTube content. A key ingredient that enhances the deliciousness of Korean cuisine is Gochujang. Gochujang, with its unique taste and aroma, is an unparalleled fermented spice seasoning, adding spiciness and a special flavor to a variety of dishes. Made from ingredients such as Meju, glutinous rice, red pepper powder, malt, and salt, Gochujang has a rich history spanning thousands of years and is celebrated for its spicy and sweet flavor. Gochujang is differentiated by commercial and traditional manufacturing methods. Traditional Gochujang is produced through natural fermentation using glutinous rice, malt, Meju powder, salt, and red pepper powder. Conversely, commercial production blends traditional methods with modern industrial techniques, utilizing pure microbial cultures like Aspergillus oryzae and Bacillus subtilis as starters to meet mass production demands. Beyond its culinary uses, Gochujang is recognized globally for its nutritional value and health benefits. Fermentation enhances its health functionality by creating new substances or converting fermentation metabolites. Notable compounds synthesized during fermentation include capsaicin from red pepper powder and non-glycoside isoflavones from Meju, which are linked to antiobesity, antidiabetic, antiatherosclerosis, and anticancer effects. Gochujang also helps restore intestinal microbial balance, promoting gut health. This review aims to explore the historical background of Gochujang, its production methods, flavor characteristics, nutritional composition, health benefits, and the expansion of culinary research involving Gochujang. [ABSTRACT FROM AUTHOR]