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Portable and personalized artificial intelligence (AI)‐driven sensors mimicking human olfactory and gustatory systems have immense potential for the large‐scale deployment and autonomous monitoring systems of Internet of Things (IoT) devices. In this study, an artificial Q‐grader comprising surface‐engineered zinc oxide (ZnO) thin films is developed as the artificial nose, tongue, and AI‐based statistical data analysis as the artificial brain for identifying both aroma and flavor chemicals in coffee beans. A poly(vinylidene fluoride‐co‐hexafluoropropylene)/ZnO thin film transistor (TFT)‐based liquid sensor is the artificial tongue, and an Au, Ag, or Pd nanoparticles/ZnO nanohybrid gas sensor is the artificial nose. In order to classify the flavor of coffee beans (acetic acid (sourness), ethyl butyrate and 2‐furanmethanol (sweetness), caffeine (bitterness)) and the origin of coffee beans (Papua New Guinea, Brazil, Ethiopia, and Colombia‐decaffeine), rational combination of TFT transfer and dynamic response curves capture the liquids and gases‐dependent electrical transport behavior and principal component analysis (PCA)‐assisted machine learning (ML) is implemented. A PCA‐assisted ML model distinguished the four target flavors with >92% prediction accuracy. ML‐based regression model predicts the flavor chemical concentrations with >99% accuracy. Also, the classification model successfully distinguished four different types of coffee‐bean with 100% accuracy. [ABSTRACT FROM AUTHOR]

This study performed a comparative analysis of the sensory and microbial profiles of light‐flavor Bijou (LFD) from Taiyuan (Shanxi Province) and Suizhou (Hubei Province) in China. The results of the electronic nose showed that the aromatic substances of the LFD from Taiyuan (TLFD) were significantly higher (p <.05), while alcohol and aldehyde substances were significantly lower (p <.05) compared with the LFD from Suizhou (SLFD). The average response values of sensors W1C (sensitive to aromatic hydrocarbons), W3C (sensitive to amine and aromatic components), W5C (sensitive to olefins, aromatics, and polar molecules), and W2S (sensitive to alcohol and aldehyde compounds) to TLFD were 0.26, 0.33, 0.34, and 7.72, whereas the response values to SLFD were 0.25, 0.32, 0.33, and 8.04, respectively. The electronic tongue results showed that the aftertaste A (bitter aftertaste) and aftertaste B (astringent aftertaste) of the TLFD were significantly higher (p <.05) and umami was significantly lower (p <.05) as compared to the SLFD. The relative intensities of the aftertaste A, aftertaste B, and umami indicators of TLFD were 0.10, −0.008, and −0.22, respectively, while those of SLFD were −0.23, −0.36, and 0.835, respectively. MiSeq high‐throughput sequencing results showed that TLFD exhibited lower fungal richness and diversity compared to SLFD. The dominant bacterial genera were mainly Bacillus (58.12%), Kroppenstedtia (10.11%), and Weissella (6.26%), and the dominant fungal genera were Saccharomycopsis (67.53%), Rasamsonia (9.90%), and Thermoascus (7.10%). Streptomyces and Staphylococcus were identified as the key characteristic microorganisms in TLFD, while Kroppenstedtia, Rasamsonia, and Thermoascus were the key characteristic microorganisms in SLFD. Correlation analysis indicated a stronger correlation between microorganisms and sensory characteristics in SLFD samples. This study provides valuable insights into the sensory and microbiological characteristics of LFD from different regions and offers a new perspective for understanding the production of differently flavored light‐flavor Baijiu. [ABSTRACT FROM AUTHOR]

BACKGROUND: Roasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influence of roasting degree on the flavor characteristics of cold brew coffee has not been fully described. RESULTS: In the present study, the flavor characteristics of cold brew coffee with different roasting degrees were compared in detail by using chromatographic and electronic sensory approaches, and the flavor changes induced by freeze‐drying were investigated. Pyrazine and heterocyclic compounds were the main aroma compounds in coffee, and gradually dominated with the increase of roasting. Pyridine was consistently present in cold brew coffees of different roasting degrees and showed significant gradient of quantity accumulation. Aroma compounds such as pyrazine, linalool and furfuryl acetate were the main contributors to coffee roasting, floral and fruity flavor. Freeze‐drying preserved the fruity and floral aromas of medium‐roasted cold brew coffee, whereas reducing the bitterness, astringency and acidity properties that are off‐putting to consumers. CONCLUSION: The higher consumer acceptance and enjoyment in medium roast cold brew coffee may be related to its stronger floral and fruity aroma. The aroma profile qualities of freeze‐drying processed medium roasted cold brewed coffee were more dominant and more suitable for freeze‐drying processing than medium dark roasting. Application of freeze‐drying for cold brew coffee will promote the convenience of drinking. The present study provides valuable technical guidance in improving the flavor and quality of cold brew coffee, and also promotes its commercialization process. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography–ion mobility spectroscopy (GC-IMS) combined with an electronic nose (E-nose) and electronic tongue (E-tongue). The results showed that the combined use of the E-nose and E-tongue could effectively identify different kinds of sauced pork. A total of 52 volatile flavor compounds were identified, with aldehydes being the main flavor compounds in sauced pork. The relative odor activity value (ROAV) showed that seven key volatile compounds, including 2-methylbutanal, 2-ethyl-3, 5-dimethylpyrazine, 3-octanone, ethyl 3-methylbutanoate, dimethyl disulfide, 2,3-butanedione, and heptane, contributed the most to the flavor of sauced pork (ROAV ≥1). Multivariate data analysis showed that 13 volatile compounds with the variable importance in projection (VIP) values > 1 could be used as flavor markers to distinguish six kinds of sauced pork. Pearson correlation analysis revealed a significant link between the E-nose sensor and alcohols, aldehydes, terpenes, esters, and hetero-cycle compounds. The results of the current study provide insights into the volatile flavor compounds and tastes of sauced pork. Additionally, intelligent sensory technologies can be a promising tool for discriminating different types of sauced pork. [ABSTRACT FROM AUTHOR]

Ovarian cancer (OC) is the eighth most common cancer in women. Since screening programs do not exist, it is often diagnosed in advanced stages. Today, the detection of OC is based on clinical examination, transvaginal ultrasound (US), and serum biomarker (Carbohydrate Antigen 125 (CA 125) and Human Epididymis Protein 4 (HE4)) dosage, with a sensitivity of 88% and 95%, respectively, and a specificity of 84% for US and 76% for biomarkers. These methods are clearly not enough, and OC in its early stages is often missed. Many scientists have recently focused their attention on volatile organic compounds (VOCs). These are gaseous molecules, found in the breath, that could provide interesting information on several diseases, including solid tumors. To detect VOCs, an electronic nose was invented by a group of researchers. A similar device, the e-tongue, was later created to detect specific molecules in liquids. For the first time in the literature, we investigated the potential use of the electronic nose and the electronic tongue to detect ovarian cancer not just from breath but also from urine, blood, and plasma samples. [ABSTRACT FROM AUTHOR]

As a traditional Chinese medicine with the dual use of medicine and food, vine tea has been utilized for centuries as a daily health beverage due to its various health benefits. The primary component responsible for its biological activity is its total flavonoid content. While numerous studies have been conducted on the extracts of vine tea, research has primarily centered on its ingredients and effects, with limited focus on its sensory characteristics. As it has the problems of the undesirable flavor of bitterness and astringency, the development of the vine tea industry is limited. Furthermore, there is currently no standardized brewing process for vine tea. Therefore, it is essential to find a brewing method that is universally applicable and balances a high level of active ingredients with a rich sensory experience. In this study, we conducted a comprehensive investigation into the impact of various water qualities, tea-water ratios, brewing temperatures, steeping times, and frequencies on the total flavonoid content. To investigate the differences between samples from different brewing methods, one-factor experiments (n = 20) and orthogonal experiments were conducted. The total flavonoid content was measured using UV spectrophotometry. To thoroughly examine the flavor compounds, we employed mathematical relationship analysis, radar-gram analysis, principal component analysis (PCA), and odor fingerprinting. By integrating these methods with the electronic tongue and electronic nose, we were able to compare the flavor variances between samples and offer a concise analysis of the flavor compounds. The brewing process is influenced by several factors, with the tea-to-water ratio having the most significant impact, followed by brewing temperature and then brewing time. Electronic tongues and electronic noses can distinguish vine tea samples with different brewing processes to a certain extent. The optimal brewing conditions determined in this study were pure water, a 1 : 50 tea-to-water ratio, an 85°C brewing temperature, an 8-minute brewing time, and a single brew cycle. These conditions produced the highest total flavonoid content in the vine tea, at 326.8 mg/g, and the best flavor quality. This study offers novel approaches to standardize the brewing process of vine tea, along with valuable perspectives for enhancing the sensory attributes of the tea. It can serve as a benchmark for the industry's future growth in the canning of vine tea, facilitating the creation of diverse vine tea drinks. [ABSTRACT FROM AUTHOR]

Introduction: We here describe a new method for distinguishing authentic Bletilla striata from similar decoctions (namely, Gastrodia elata, Polygonatum odoratum, and Bletilla ochracea schltr). Methods: Preliminary identification and analysis of four types of decoction pieces were conducted following the Chinese Pharmacopoeia and local standards. Intelligent sensory data were then collected using an electronic nose, an electronic tongue, and an electronic eye, and chromatography data were obtained via high-performance liquid chromatography (HPLC). Partial least squares discriminant analysis (PLS-DA), support vector machines (SVM), and back propagation neural network (BP-NN) models were built using each set of single-source data for authenticity identification (binary classification of B. striata vs. other samples) and for species determination (multi-class sample identification). Features were extracted from all datasets using an unsupervised approach [principal component analysis (PCA)] and a supervised approach (PLS-DA). Mid-level data fusion was then used to combine features from the four datasets and the effects of feature extraction methods on model performance were compared. Results and Discussion: Gas chromatography-ion mobility spectrometry (GC- IMS) showed significant differences in the types and abundances of volatile organic compounds between the four sample types. In authenticity determination, the PLS-DA and SVM models based on fused latent variables (LVs) performed the best, with 100% accuracy in both the calibration and validation sets. In species identification, the PLS-DA model built with fused principal components (PCs) or fused LVs had the best performance, with 100% accuracy in the calibration set and just one misclassification in the validation set. In the PLS-DAand SVM authenticity identification models, fused LVs performed better than fused PCs. Model analysis was used to identify PCs that strongly contributed to accurate sample classification, and a PC factor loading matrix was used to assess the correlation between PCs and the original variables. This study serves as a reference for future efforts to accurately evaluate the quality of Chinese medicine decoction pieces, promoting medicinal formulation safety. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium--high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/4 h) processing, on physicochemical parameters and flavour compound profile of Chinese Dagu chicken soup. The chicken soup prepared under the stewing mode of MFMT had smaller particle size (d3,2 of 2.56 µm and d4,3 of 1.73 µm), higher zeta potential (8.66 mV), and viscosity than the soups stewed under the other conditions. The umami-taste compounds, such as inosine 5'-monophosphate, and umami free amino acid were the most abundant in the soup stewed by MFMT (53.47 and 59.91 mg/100 mL, respectively). GC-MS results showed that the volatile compounds were mainly hexanal, octanal, heptanal, (E,E)-2,4-decadienal, nonanal, and 1-octen-3-ol. Additionally, the results of measurements made with the electronic nose and electronic tongue indicated that the overall flavour of the four chicken soups varied significantly. In general, considering the stability and umami taste of chicken soup, as well as the time-saving need, it is recommended to use the MFMT mode to prepare the chicken soup. [ABSTRACT FROM AUTHOR]

Fish is a highly demanding food product and the determination of fish freshness is crucial as it is a fundamental factor in fish quality. Therefore, the fishery industry has been working on developing rapid fish freshness determination methods to monitor freshness levels. Artificial senses that mimic human senses are developed as convenient emerging technologies for fish freshness determination. Computer vision, electronic nose (e‐nose), and electronic tongue (e‐tongue) are the emerging artificial senses for fish freshness determination. This review article is uniquely worked upon to investigate the current applications of the artificial senses in fish freshness determination while describing the steps, and fundamental principles behind each artificial sense, comparing them with their advantages and limitations, and future trends related to fish freshness determination. Among the artificial senses, computer vision determines the freshness of fish in a completely nondestructive way while the e‐tongue determines the freshness of fish in a completely destructive way. There are developed e‐noses for fish freshness determination in both destructive and nondestructive ways. By analyzing visual cues such as color, computer vision systems can assess fish quality without the need for physical contact and it makes computer vision suitable for large‐scale industrial fish quality assessing applications. Overall, this review study reveals artificial senses as a proven replacement for traditional sensory panels in determining fish freshness precisely and conveniently. As future trends, there is a demand for developing applications for consumers to determine fish freshness based on artificial senses. [ABSTRACT FROM AUTHOR]

Nowadays, it is well known that sensors have an enormous impact on our life, using streams of data to make life-changing decisions. Every single aspect of our day is monitored via thousands of sensors, and the benefits we can obtain are enormous. With the increasing demand for food quality, food safety has become one of the main focuses of our society. However, fresh foods are subject to spoilage due to the action of microorganisms, enzymes, and oxidation during storage. Nanotechnology can be applied in the food industry to support packaged products and extend their shelf life. Chemical composition and sensory attributes are quality markers which require innovative assessment methods, as existing ones are rather difficult to implement, labour-intensive, and expensive. E-sensing devices, such as vision systems, electronic noses, and electronic tongues, overcome many of these drawbacks. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed. This review describes the food application fields of nanotechnologies; in particular, metal oxide sensors (MOS) will be presented. [ABSTRACT FROM AUTHOR]

Food flavor is a key factor affecting sensory quality. Predicting and regulating flavor can result in exceptional flavor characteristics and improve consumer preferences and food acceptability. Evaluating and regulating flavor through traditional experimental methods are time-consuming, labor-intensive, and cannot handle large amounts of data. Computational methods, such as machine learning (ML) techniques, can accurately and efficiently predict and regulate complex flavors and attract continuous attention. This review presents the principles and advantages of commonly used ML methods, including support vector machine, decision tree, random forest, k-nearest neighbors, extreme learning machine, artificial neural networks, and deep learning, as well as their recent applications and prospects in the prediction and regulation of food flavors. Notably, the prediction of food flavor based on molecular structures, physical and chemical properties, and data obtained from electronic nose, electronic tongue, and gas chromatography-mass spectrometry were summarized. The regulation of food flavor by ML through metabolites and genes has also been reviewed. Simultaneous combination of various ML methods could improve the prediction accuracy of flavor profiles, perception intensity, and sensory quality classification compared to a single model. Additionally, the data fusion of different techniques showed better flavor prediction performance than single data input. This review indicates that ML techniques are promising for predicting flavor formation mechanisms, dose effects of structure-flavor quality, and directing the bio/chemical synthesis of desirable flavor compounds to meet the consumer demand for healthy and delicious food. • The principles and advantages of commonly used ML in food flavor are presented. • The application of ML in the prediction and regulation of food flavor are summarized. • The current challenges and development direction of ML in food flavor are prospected. • ML can fuse dose/structure effects and bio/chemical synthesis in flavor prediction. [ABSTRACT FROM AUTHOR]

Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography–mass spectrometry (GC-MS), and gas chromatography–olfactometry (GC-O). Dry dog foods were separated based on the sensory properties of taste and volatile compounds through the multivariate analysis of integrated results of the E-tongue and E-nose. A total of 67 odor active compounds were detected through GC-MS and GC-O, and octanal, nonanal, 2-pentyl furan, heptanal, and benzaldehyde were identified as key odor compounds which may have positive effects on food intake. The multivariate analysis was used to classify samples based on key odor compounds. Volatile compounds responsible for aroma properties of samples were evaluated using GC-O and multivariate analysis in this present study for the first time. These results are expected to provide fundamental data for sensory evaluation in producing new dog foods with improved palatability. [ABSTRACT FROM AUTHOR]

Bear bile powder (BBP) is a valuable animal-derived product with a huge adulteration problem on market. It is a crucially important task to identify BBP and its counterfeit. Electronic sensory technologies are the inheritance and development of traditional empirical identification. Considering that each drug has its own specific odor and taste characteristics, electronic tongue (E-tongue), electronic nose (E-nose) and GC-MS were used to evaluate the aroma and taste of BBP and its common counterfeit. Two active components of BBP, namely tauroursodeoxycholic acid (TUDCA) and taurochenodeoxycholic acid (TCDCA) were measured and linked with the electronic sensory data. The results showed that bitterness was the main flavor of TUDCA in BBP, saltiness and umami were the main flavor of TCDCA. The volatiles detected by E-nose and GC-MS were mainly aldehydes, ketones, alcohols, hydrocarbons, carboxylic acids, heterocyclic, lipids, and amines, mainly earthy, musty, coffee, bitter almond, burnt, pungent odor descriptions. Four different machine learning algorithms (backpropagation neural network, support vector machine, K-nearest neighbor, and random forest) were used to identify BBP and its counterfeit, and the regression performance of these four algorithms was also evaluated. For qualitative identification, the algorithm of random forest has shown the best performance, with 100% accuracy, precision, recall and F1-score. Also, the random forest algorithm has the best R2 and the lowest RMSE in terms of quantitative prediction. [ABSTRACT FROM AUTHOR]

Cyperus rotundus (CR) is the dry rhizome of the Cyperaceae plant Cyperus, which is widely used in food processing, such as curry, pickling spices, and baking goods, as well as medicinally after stir-frying. The level of stir-frying (slightly stir-frying, stir-frying yellow, and stir-frying black) has a direct impact on the flavor, aroma, and pharmacological effects of the food. However, the distinctions between various levels of stir-frying have not been studied. The purpose of this study was to develop a method that combines electronic tongue, electronic nose, and HS-GC-MS to elucidate the flavor and aroma differences between three types of stir-fried CR and to identify aroma difference components. As the degree of stir-frying increased, the sweet, bitter, astringent, and umami flavors of the sf-CR diminished while the aroma intensified. Among the 33 differential compounds, pyrazines, D-limonene, camphene, trans-verbenol, and ponocarvone were the most significant aroma-causing components. This method effectively differentiates the three levels of sf-CR and provides a foundation for the use of sf-CR in food processing and pharmaceutical applications. [ABSTRACT FROM AUTHOR]

Significant efforts have been made in recent years to produce healthier wines, with the primary goal of reducing the use of sulfur dioxide (SO2), which poses health risks. This study aimed to assess the effectiveness of three plant-derived polyphenols (dihydromyricetin, resveratrol, and catechins) as alternatives to SO2 in wine. After a three-month aging process, the wines were evaluated using analytical techniques such as high-performance liquid chromatography, colorimetry, gas chromatography–olfactometry–mass spectrometry, as well as electronic nose and electronic tongue analyses, with the purpose to assess parameters including antioxidant activity, color, contents of volatile aroma compounds, and sensory characteristics. The results demonstrated various degrees of improvement in the antioxidant activity, aromatic intensity, and sensory characteristics of wines using polyphenols. Notably, dihydromyricetin (200 mg/L) exhibited the strongest antioxidant activity, with increases of 18.84%, 23.28%, and 20.87% in 2,2-diphenyl-1-picrylhydrazyl, 2,2'azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and ferric-ion-reducing antioxidant power assays, respectively. Resveratrol (200 mg/L) made the most significant contribution to volatile aroma compounds, with an 8.89% increase in the total content of alcohol esters. In E-nose analysis, catechins (200 mg/L) showed the highest response to aromatic compounds and the lowest response to volatile sulfur compounds, while also exhibiting the best sensory characteristics. Therefore, the three plant-derived polyphenols investigated here exhibited the potential to enhance wine quality as alternatives to SO2. However, it is important to consider the specific impact of different polyphenols on wine; hence, suitable antioxidants should be selected in wine production according to specific requirements. [ABSTRACT FROM AUTHOR]

Summary: Roasting processing was commonly applied to enhance flavour characteristics, and thus this study was to investigate the taste and aroma compounds between broccoli floret and stem during oven‐roasting processes. In electronic tongue analysis, sourness, saltiness, umami, and sweetness in florets showed an increasing tendency during the roasting, however, decreasing bitterness. Besides, In electronic nose analysis, methanethiol was reduced after the roasting processes and other sulfur compounds were generated in oven‐roasted florets and stems. Furthermore, furans were generated after the roasting. Pyridine and pyrazines were only identified in oven‐roasted florets, however, pyrrole was only identified in oven‐roasted stems. Principal component analysis and cluster analysis were conducted based on combined taste and aroma profiles. Broccoli floret roasted at 15 min was affected by numerous variables compared with the others, and broccoli stems roasted at 15 and 20 min were affected by numerous variables. Additionally, the floret roasted at 15 min was the highest dissimilarity amongst all florets, and the stems roasted at 15 and 20 min were the highest dissimilarity amongst all stems. Accordingly, oven‐roasting induced higher changes in taste and aroma characteristics with increasing times. In addition, this research may provide a basis for enhancing the flavour characteristics of broccoli. [ABSTRACT FROM AUTHOR]

The synergistic effects of the combination of ultrahigh pressure (UHP) with allicin on the gel properties, flavor characteristics, and myosin structure of scallops were investigated. The results indicated that chewiness reached maximum, uniform, and dense microstructures at B‐300 MPa, and scallops with favorable gel properties. In addition, the electronic nose and tongue could clearly distinguish the olfactory and gustatory properties of scallops, and the interaction of UHP and allicin increased the variety of volatile compounds in scallops, which mainly included 1‐hydroxy‐2‐propanone, 1‐hexenal, 2‐butanone‐D, and 1‐octen‐3‐ol. The main performance was fruit aroma and a plantlike aroma and mushroomlike odor. UHP and allicin changed the microenvironment of tryptophan residues, and allicin formed larger aggregates by forming disulfides with myosin. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis results could show that myosin had low degradation in B‐300 MPa. Thus, comprehensively viewed, UHP and allicin play a role in gel formation of myosin from obturator muscle at 300 MPa, whereas allicin and myosin form disulfides as the main factor of myosin gelation. Practical Application: To enhance the diversity of scallop preparation methods and improve the quality of the obtained product, UHP and allicin treatment result in scallops with satisfactory chewiness and flavor, which provides application prospects for scallop processing. [ABSTRACT FROM AUTHOR]

To investigate how different species or ploidy level of pollen donors affects the fruit quality of kiwifruit, flowers of 'Hayward' kiwifruit (a hexaploid Actinidia deliciosa cultivar, 6x) were hand-pollinated with pollen from ten different male donors. Kiwifruit plants pollinated with four distant species—M7 (2x, A. kolomikta), M8 (4x, A. arguta), M9 (4x, A. melanandra), and M10 (2x, A. eriantha)—had a low fruit-setting rate and therefore were not investigated further. Of the other six treatments, kiwifruit plants pollinated with M4 (4x, A. chinensis), M5 (6x, A. deliciosa) M6 (6x, A. deliciosa) had a larger fruit size and weight than those pollinated with M1 (2x, A. chinensis) and M2 (2x, A. chinensis). However, pollination with M1 (2x) and M2 (2x) resulted in seedless fruits, having few small and aborted seeds. Notably, these seedless fruits had higher fructose, glucose, and total sugar and lower citric acid content. This resulted in a higher sugar to acid ratio compared to fruits from plants pollinated with M3 (4x, A. chinensis), M4 (4x), M5 (6x), and M6 (6x). Most volatile compounds increased in the M1 (2x)- and M2 (2x)-pollinated fruit. A combination of principal component analysis (PCA), electronic tongue, and electronic nose suggested that the different pollen donors significantly affected the kiwifruit's overall taste and volatiles. Specifically, two diploid donors had the most positive contribution. This was in agreement with the findings from the sensory evaluation. In conclusion, the present study showed that the pollen donor affected the seed development, taste, and flavor quality of 'Hayward' kiwifruit. This provides useful information for improving the fruit quality and breeding of seedless kiwifruit. [ABSTRACT FROM AUTHOR]

E-nose and e-tongue are advanced technologies that allow for the fast and precise analysis of smells and flavours using special sensors. Both technologies are widely used, especially in the food industry, where they are implemented, e.g., for identifying ingredients and product quality, detecting contamination, and assessing their stability and shelf life. Therefore, the aim of this article is to provide a comprehensive review of the application of e-nose and e-tongue in various industries, focusing in particular on the use of these technologies in the fruit and vegetable juice industry. For this purpose, an analysis of research carried out worldwide over the last five years, concerning the possibility of using the considered multisensory systems to test the quality and taste and aroma profiles of juices is included. In addition, the review contains a brief characterization of these innovative devices through information such as their origin, mode of operation, types, advantages and disadvantages, challenges and perspectives, as well as the possibility of their applications in other industries besides the juice industry. [ABSTRACT FROM AUTHOR]

A frequency counter is essential for resonance-based sensors like quartz crystal microbalance. An electronic nose or tongue using a QCM sensor array requires a multichannel frequency counter to detect the frequency shift of the sensors simultaneously. The frequency counter's resolution, precision, and sampling speed are important factors. Board size, energy consumption, and rapid deployment are also considered in the design. This work shows the development of an independent multichannel frequency counter using a commercial Xilinx Spartan 6 series XC6SLX9 board module and a microcontroller board. Both modules are general-purpose modules; therefore, there is no need for a printed circuit board design, resulting in a quick implementation: the use of FPGA results in a compact size and low energy consumption. The developed counter is designed based on a reciprocal counter utilizing the internal logic block of the FPGA. The FPGA module has a built-in 50 MHz TCXO clock and is the reference clock. The high-resolution timing of the counter is realized by multiplying the 50 MHz clock by 6 to reach 300 MHz. The multiplication utilizes the PLL modules in the FPGA. The high precision and accuracy of the counter are achieved by calibrating the timing clock to a 10 MHz rubidium oscillator. The data communication to the microcontroller is done via the SPI by implementing the SPI protocol in the FPGA. The resource is optimized by utilizing PLL and DSP blocks for the counter. Only 5% registers and 5% LUTs of the FPGA resource are used to build a four-channel frequency counter. The result shows that the counter can measure the frequency of incoming signals with a resolution of 0.033 Hz at 10 MHz with a sampling time of 1 second. The system has been tested to monitor the frequency changes of a QCM sensor array. [ABSTRACT FROM AUTHOR]

This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yellow Bourbon) extract. The caffeine and chlorogenic acid contents of the coffee were analyzed using HPLC. The taste and volatile aromatic compounds of coffee were analyzed using an electronic tongue and nose, respectively, and the results were analyzed using principal component analysis. For the taste components analyzed using the electronic tongue, the degree of separation was relatively large depending on the extraction method, and the degree of separation was larger depending on roasting for the volatile compounds analyzed using the electronic nose. Our findings provide basic data for the coffee industry. Practical Application: The use of an electronic sensor will provide flavor characteristics for four different types of coffee extracted from green beans and roasted beans. In this study, it was confirmed that the extraction method had a greater effect on the taste of coffee, and in the case of the volatile aromatic compounds of coffee, there was a large difference depending on the green beans and roasted beans. Therefore, our findings will provide data based on the sensory properties of coffee. [ABSTRACT FROM AUTHOR]

The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of great value. This review aims to provide an overview of the fundamentals of electronic nose (E-nose), eye (E-eye), and tongue (E-tongue), data preprocessing, chemometrics, the application in the evaluation of quality and shelf life of meat and meat products, and advantages and disadvantages related to these electronic systems. E-nose is the most versatile technology among all three electronic systems and comprises applications to distinguish the application of different preservation methods (chilling vs. frozen, for instance), processing conditions (especially temperature and time), detect adulteration (meat from different species), and the monitoring of shelf life. Emerging applications include the detection of pathogenic microorganisms using E-nose. E-tongue is another relevant technology to determine adulteration, processing conditions, and to monitor shelf life. Finally, E-eye has been providing accurate measuring of color evaluation and grade marbling levels in fresh meat. However, advances are necessary to obtain information that are more related to industrial conditions. Advances to include industrial scenarios (cut sorting in continuous processing, for instance) are of great value. [ABSTRACT FROM AUTHOR]

In order to reveal the flavor characteristics of Chinese pancakes, the aroma and taste compounds of seven traditional Chinese pancakes were identified. The results showed that electronic nose (E-nose) analysis with PCA could successfully distinguish the aroma profiles of seven Chinese pancakes; the principal components PC1 and PC2 represented 75.74% and 23.2% of the total variance (98.94%) respectively. Meanwhile, the discrimination index of taste profiles of seven Chinese pancakes based on electronic tongue (E-tongue) analysis with LDA was 99.32%; the discriminant factors DF1 and DF2 represented 94.99% and 4.33% of the total variance respectively. Furthermore, GC-MS results demonstrated that thirty-three flavor compounds were identified in seven Chinese pancakes, including aldehydes, alcohols, alkanes, acids, and aromatics. Among the flavor components, aldehydes with ROAVs higher than 1 contributed most significantly to the overall aroma, such as (E,E)-2,4-nonadienal present the largest contribution in Qingzhou pancake, Jinan and Yishui pancake; hexanal present the largest contribution in Shenxian and Gaomi pancake; nonanal and benzeneacetaldehyde present the largest contribution in Linqu and Tai'an pancake, respectively. The umami and sweet taste amino acids were the most abundant in all the Chinese pancake samples, and Qingzhou pancake had relatively high amino acid content. The content of glucose was higher than maltose in Gaomi, Shenxian, and Tai'an pancakes, whereas the content of maltose was higher than glucose in Linqu, Qingzhou, Jinan, and Yishui pancakes. These results indicated that the aroma and taste profiles of Chinese pancakes differed significantly in terms of their flavor compound composition. The presented results could be beneficial for providing a comprehensive method for flavor profile identification of traditional whole-grain-based staples such as Chinese pancakes. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation. The related results showed that the addition of flavourzyme reduced the moisture content and accelerated the hydrolysis of protein and generation of water‐soluble flavor substances (e.g., TCA‐soluble peptides, α‐amino nitrogen, and free amino acids), thereby contributing to fermented grass carp products with a better taste quality. Besides, radar map results of electronic tongue and electronic nose showed that flavourzyme addition gives fermented products a more intense umami taste and odor. Meanwhile, sensory evaluation results also further confirmed that the addition of flavourzyme significantly improved the sensory attributes of fermented grass carp products, especially the taste and odor attributes. Overall, flavourzyme addition may be an effective way to shorten fermentation time and improve the flavor quality of fermented grass carp products during fermentation. Practical Applications: In this study, to study the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation, the related indicators include the moisture content, total nitrogen, non‐protein nitrogen, protein degradation index, TCA‐soluble peptides, α‐amino nitrogen, free amino acids, electronic tongue, electronic nose, and sensory attributes were analyzed. This study may provide some useful information for the improvement of fermentation methods and the production of high‐quality fermented grass carp products. [ABSTRACT FROM AUTHOR]

Grain quality involves the appearance, nutritional, and safety attributes of grains. With the improvement of people's living standards, problems pertaining to the quality of grains have received greater attention. Modern quality detection techniques feature unique advantages including rapidness, non-destructiveness, accuracy, and efficiency in detecting grain quality. This review summarizes research progress of these techniques in detection of quality indices of grains. Particularly, the review focuses on detection techniques based on physical properties including acoustic, optical, thermal, electrical, and mechanical properties, and those simulating sensory analysis such as electronic noses, electronic tongues, and electronic eyes. According to the current technological development and application, the challenges and prospects of these techniques are demonstrated. [ABSTRACT FROM AUTHOR]

Codonopsis Radix (CR) is an edible food and traditional Chinese herb medicine in China. Various varieties of Codonopsis Radix have different tastes. To make the flavor of processed food stable, two kinds of electronic sensory devices, electronic nose and electronic tongue, were used to establish a discrimination model to identify the botanical origin of each sample. The optimal model built on the 88 batches of samples was selected from the models trained with all combination of two pretreatment methods and three classification methods. A comparison were performed on the models trained on the data collected by electronic nose and electronic tongue. The results showed that the model trained on the fused dataset outperformed the models trained separately on the electronic nose data and electronic tongue data. The two preprocessing approaches could improve the prediction performance of all classification methods. Classification and Regression Tree approach performed better than Partial Least Square Discriminant Analysis and Linear Discriminant Analysis in terms of accuracy. But Classification and Regression Tree tends to assign the samples of minority class to the majority class. Meanwhile, Partial Least Square Discriminant Analysis keeps a good balance between the identification requirements of all the two groups of samples. Taking all the results above, the model built using the Partial Least Square Discriminant Analysis method on the fused data after z-score was used to identify the botanical origin of Codonopsis Radix. [ABSTRACT FROM AUTHOR]

The growth models of total bacterial count in freshly squeezed strawberry juice were established by gas and taste sensors in this paper. By selecting the optimal sensors and fusing the response values, the Modified Gompertz, Logistic, Huang and Baranyi models were used to predict and simulate the growth of bacteria. The results showed that the R2 values for fitting the growth model of total bacterial count of the sensor S7 (an electronic nose sensor), of sweetness and of the principal components scores were 0.890–0.944, 0.861–0.885 and 0.954–0.964, respectively. The correlation coefficients, or R-values, between models fitted by the response values and total bacterial count ranged from 0.815 to 0.999. A single system of electronic nose (E-nose) or electronic tongue (E-tongue) sensors could be used to predict the total bacterial count in freshly squeezed strawberry juice during cold storage, while the higher rate was gained by the combination of these two systems. The fusion of E-nose and E-tongue had the best fitting-precision in predicting the total bacterial count in freshly squeezed strawberry juice during cold storage. This study proved that it was feasible to predict the growth of bacteria in freshly squeezed strawberry juice using E-nose and E-tongue sensors. [ABSTRACT FROM AUTHOR]

This work investigated the effect of gelatinization on the sensory traits of common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat flours in relation to their phenolic composition. Flours from two samples of common and Tartary buckwheat were heat-treated in the laboratory under controlled conditions to promote starch gelatinization; in addition, a common buckwheat sample heat-treated industrially was considered. The aromatic profiles of buckwheat samples were evaluated by electronic nose, while the electronic tongue was applied to assess taste. Rutin and quercetin concentrations were evaluated by HPLC; total phenolic compounds and antioxidant activity were also determined before and after thermal treatment. The heat treatment carried out in laboratory decreased both the total phenolic content and antioxidant activity and promoted the almost total hydrolysis of rutin into quercetin. The same effect was not detected in the sample treated industrially. Concerning sensory traits, a decrease in bitterness and astringency and a less intense aromatic profile were observed after gelatinization at lab scale; on the contrary, the industrially gelatinized sample was less affected by the thermal treatment, showing a sensory profile similar to the raw sample. [ABSTRACT FROM AUTHOR]

The volatile profiles and taste properties of Lanzhou beef bouillons prepared with traditional (A1–A8) and modern (B1, B2) processing methods were evaluated. A total of 133 volatiles were identified: olefins, aldehydes and alcohols from spices in traditional bouillons were significantly higher (p < 0.05) than those in instant bouillons. The characteristic volatile substances in traditional beef bouillons were eucalyptol, linalool, 2-decanone, β-caryophyllene and geraniol; instant bouillons lacked 2-decanone and β-caryophyllene, and the contents of the other three substances were low. PCA (principal component analysis) and CA (clustering analysis) showed that the instant bouillons have a similar volatile profile to traditional bouillons, and the results of E-nose and sensory evaluation also supported this conclusion. The E-tongue showed that the taste profiles of instant bouillons were significantly different from those of traditional bouillons, mainly due to lack of umami; however, sensory evaluation revealed that taste differences were not perceptible. [ABSTRACT FROM AUTHOR]

The dairy and food industries aims to achieve targeted productivity and very keen on product quality and consumer demand. Due to increasing technological advances, these food and dairy industries gained numerous technological support. Among the diverse development, the usages of E-nose and E-tongue paved the way to handle the production without any kind of deviation. In the food industries product perfection, uniform taste and aroma plays a supreme role because these parameters determine the marketing strategy. The electronic nose (E-nose) is a non-destructive intelligent electronic sensing instrument, which mimics the human olfactory system to detect, discriminate and classify odour samples. E-nose and E-tongue is an electronic tool used as a fast screening method to provide information about the product quality which is not easily done by manual methods as it is a time-consuming process. In this paper, the principle of E-nose and E-tongue and their applications in the dairy and food industries are explained. [ABSTRACT FROM AUTHOR]

This study primarily aimed to investigate the influence of seaweed dietary fibre (SDF), as a potential alternative to phosphates, on the quality profiles and flavour attributes of frankfurters. The results revealed that SDF addition can significantly improve the cooking yield and texture characteristics of phosphate-free frankfurters (P < 0.05), and 1.00% SDF proved to be the optimal concentration for replacing phosphates in frankfurters. Moreover, electronic nose and electronic tongue analyses demonstrated that SDF incorporation potentially influences the aroma and taste of phosphate-free frankfurters. Furthermore, volatile compound analysis revealed that SDF addition potentially compensates for the decrease in volatile flavour compound content caused by phosphate deficiency. Generally, our results indicate that SDF can be successfully applied as a potential alternative to phosphates and subsequently improve the quality profiles and flavour attributes of phosphate-free frankfurters. Moreover, they provide valuable theoretical guidance for the processing of phosphate-free emulsified meat products. • Seaweed dietary fibre (SDF) potentially improves the quality of phosphate-free frankfurters. • The optimal SDF concentration for replacing phosphates in frankfurters is 1.00%. • SDF potentially influences the flavour attributes of phosphate-free frankfurters. [ABSTRACT FROM AUTHOR]

This study proposes an efficient method for monitoring the submerged fermentation process of Tremella fuciformis (T. fuciformis) by integrating electronic nose (e-nose), electronic tongue (e-tongue), and colorimeter sensors using a data fusion strategy. Chemometrics was employed to establish qualitative identification and quantitative prediction models. The Pearson correlation analysis was applied to extract features from the e-nose and tongue sensor arrays. The optimal sensor arrays for monitoring the submerged fermentation process of T. fuciformis were obtained, and four different data fusion methods were developed by incorporating the colorimeter data features. To achieve qualitative identification, the physicochemical data and principal component analysis (PCA) results were utilized to determine three stages of the fermentation process. The fusion signal based on full features proved to be the optimal data fusion method, exhibiting the highest accuracy across different models. Notably, random forest (RF) was shown to be the most accurate pattern recognition method in this paper. For quantitative prediction, partial least squares regression (PLSR) and support vector regression (SVR) were employed to predict the sugar content and dry cell weight during fermentation. The best respective predictive R2 values for reducing sugar, tremella polysaccharide and dry cell weight were found to be 0.965, 0.988, and 0.970. Furthermore, due to its ability to capture nonlinear data relationships, SVR had superior performance in prediction modeling than PLSR. The results demonstrated that the combination of electronic sensor fusion signals and chemometrics provided a promising method for effectively monitoring T. fuciformis fermentation. [Display omitted] • A data fusion system based on optimal sensor array was developed. • The fermentation process was identified by physicochemical parameter results. • The visualization results of PCA confirmed the fermentation process. • Multiple feature sets were evaluated by DT、RF、SVC for effective classification. • SVR and PLSR successfully predicted crucial physicochemical parameters. [ABSTRACT FROM AUTHOR]

• 21 volatiles with odor activity values＞1 were identified in five shashliks. • A multimodal deep learning framework was developed by instrumental analysis. • A cross-channel sensory Transformer (CCST) exhibited a good performance. • The sensory evaluation scores were precisely predicted by CCST model. To simulate the functions of olfaction, gustation, vision, and oral touch, intelligent sensory technologies have been developed. Headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC/MS) with electronic noses (E-noses), electronic tongues (E-tongues), computer vision (CVs), and texture analyzers (TAs) was applied for sensory characterization of lamb shashliks (LSs) with various roasting methods. A total of 56 VOCs in lamb shashliks with five roasting methods were identified by HS-SPME/GC–MS, and 21 VOCs were identified as key compounds based on OAV (>1). Cross-channel sensory Transformer (CCST) was also proposed and used to predict 19 sensory attributes and their lamb shashlik scores with different roasting methods. The model achieved satisfactory results in the prediction set (R2 = 0.964). This study shows that a multimodal deep learning model can be used to simulate assessor, and it is feasible to guide and correct sensory evaluation. [ABSTRACT FROM AUTHOR]

The current study aimed to isolate and characterize the lactic acid bacteria (LAB)-derived exopolysaccharide (EPS) and apply it to enhance yogurt's functional and technological quality. After screening and isolation of 52 different LAB strains from fermented milk products, Lactobacillus (L.) rhamnosus KF5, L. plantarum C182, Pediococcus (P.) acidilactici CCFM18, and Leuconostoc (Leu.) mesenteroides F27, with high EPS production yield, were nominated for further evaluation. EPS-derived strains were evaluated based on production yield, protein content, antioxidant activity, emulsification, and anti-inflammatory ability. After comparing isolated EPS samples, the Leu. mesenteroides F27 products were chosen in 3 concentrations (100, 250, and 500 mg EPS/L) to supplement the yogurt. EPS at all concentrations enhanced LAB growth, water-holding capacity, viscosity, and antioxidant activity. The electronic nose and tongue revealed that EPS did not affect the yogurt flavor profile. The confocal laser scanning microscopy showed a homogenously distributed protein and EPS network in the supplemented yogurt samples. However, in the rheology and consumer analysis, the 250 mg/L concentration showed better attributes, such as higher consistency, lower flow behavior, and a higher flavor score. Leu. mesenteroides F27-derived EPS could be used as a biological additive to enhance yogurt's technological and functional quality. [Display omitted] • Leuconostoc (Leu.) mesenteroides showed the highest EPS production yield (9.18 g/L). • Leu. mesenteroides isolated EPS showed strong antioxidant and emulsifying activity. • The syneresis of yogurt supplemented with 250 mg EPS/L reduced. • The addition of 250 mg EPS/L enhanced the viscosity and rheology of yogurt. [ABSTRACT FROM AUTHOR]

• Infection of Ceratocystis paradoxa on tender coconut water was studied. • Skin infection had minimal effects on metabolomic profile of coconut water. • Deep infection reduced TSS and increased turbidity in coconut water. • Deep infection produced unpleasant flavor metabolites in coconut water. • Carbohydrate and secondary metabolite pathways were enhanced in deep-infected nut. Ceratocystis paradoxa is a major cause of postharvest disease in tender coconuts worldwide. We conducted a comprehensive study using widely targeted metabolomics, electronic tongue (E-tongue), and electronic nose (E-nose) analyses to investigate the impacts of C. paradoxa invasion on the quality of tender coconut water (TCW) from fresh control (FC), uninoculated (UN), skin-inoculated (SI), and deep-inoculated (DI) nuts. DI exhibited significantly higher taste indicators associated with bitterness, saltiness, astringency aftertaste, and bitter aftertaste, as well as odor sensor values related to various compounds such as long-chain alkanes, hydrides, methane, organic sulfides, etc. Invasion of C. paradoxa into the endosperm altered the flavor characteristics of TCW mainly through the modulation of carbohydrate and secondary metabolite pathways. Furthermore, significant correlations were observed between the differentially expressed flavorful metabolites and the sensor indicators of the E-nose and E-tongue. These findings offer valuable insights into understanding the impact of C. paradoxa infection on coconuts. [ABSTRACT FROM AUTHOR]

The intrinsic chemical components and sensory characteristics of Gardeniae fructus Praeparatus (GFP) directly reflect its quality and subsequently, affect its clinical curative effect. However, there is little research on the correlation between the appearance traits and chemical compositions of GFP during heat processing. In this study, the major components of five typical processed decoction pieces of GFP were determined. With the deepening of processing, the contents of geniposidic acid and 5-HMF gradually increased, while the contents of deacetyl-asperulosidic acid methyl ester, gardenoside, and two pigments declined. Moreover, the electronic eye, electronic tongue, and electronic nose were applied to quantify GFP's sensory properties. It was found that the chroma values showed a downward trend during the processing of GFP. The results of odor showed that ammonia, alkenes, hydrogen, and aromatic compounds were the material base for aroma characteristics. Complex bitterness in GF was more obvious than that in other GFP processed products. Furthermore, one mathematical model was established to evaluate the correlation between the sensory characteristics and chemical composition of GFP during five different stages. A cluster analysis and neural network analysis contributed to recognizing the processing stage of GFP. This study provided an alternative method for the exterior and interior correlation-based quality evaluation of herbs. [ABSTRACT FROM AUTHOR]

This study aims to investigate the taste and odor characteristics of broccoli by different thermal processes. For electronic tongue analysis, sourness and umami tastes increased after thermal processing, however, saltiness, sweetness, and bitterness decreased after thermal processing. Among all broccolis, air‐fried broccoli was the highest sourness (6.9) and umami (7.8) tastes, however, saltiness (8.7), sweetness (6.2), and bitterness (10.0) were the highest in the raw broccoli. For electronic nose analysis, a total of 28 volatiles were identified. Among sulfur‐containing compounds, methanethiol and 2,4,5‐tirmethylthiazole were identified as major volatiles in the raw broccoli, however, these volatiles were decreased upon thermal processes. In addition, dimethyl disulfide, 2‐methyl‐3‐furanthiol, and 2‐acetylthiazoline may be generated by thermal processes. In multivariate analysis, the flavor dissimilarity between oven‐heated and microwaved broccolis showed the lowest dissimilarity among all broccolis. Raw broccoli showed the highest dissimilarity among all broccolis. This study is believed to be the first study demonstrating flavors in broccoli by different thermal processing. Novelty impact statement: The present work further investigates the effects of various heating processes, including blanching, oven‐heating, microwave heating, and air‐frying. Thus, this study will be utilized by researchers and food industry that are interested in consuming cooked broccoli. The changes in tastes and odors in thermally processed broccolis were rarely reported. Therefore, this study will be considered worthy that contributes to basic data for further study to characterize flavor and taste in broccoli. [ABSTRACT FROM AUTHOR]

In the current study, a walnut oil (WO) emulsion was prepared with WO as the core material and sodium caseinate and maltodextrin as the wall materials. The effects of spray drying (SD) and freeze drying (FD) on the structure and quality of WO microcapsules were compared, and the role of WO microcapsules as a substitute for commercial creamer in coffee was investigated. The results demonstrated that the WO microcapsules prepared by the SD method had dense microstructure, spherical particles, no oil drop aggregation, small particle size, good fluidity, an embedding rate of up to 93.60%, an unsaturated fatty acid content of 87.00%, and no significant difference in thermal stability or stability of the restored emulsion compared with FD. The freeze-dried WO microcapsules have irregular structure, porous surface structure, high oil content on the surface, 76.84% embedding rate, some accumulation of droplets, large grain size, and poor fluidity. The electronic nose and electronic tongue results reveal that the microcapsules prepared by the two methods have similar flavor when applied to coffee. The spray-dried WO microcapsules are prepared with a flavor closer to that of commercial creams. In summary, microcapsules prepared by SD are superior to FD and are promising for industrial production; further, the nondairy creamer based on WO has great potential for coffee application. • Spray-dried microcapsules have better mobility, stability and encapsulation rate than freeze-dried microcapsules. • Use of walnut oil as a fat substitute in non-dairy creamers. • Spray-dried walnut oil non-dairy creamer applied to coffee has a good flavor. [ABSTRACT FROM AUTHOR]

In this study, the bacterial flora structure, sensory quality and culturable lactic acid bacteria resources of sour porridge in Bayannur area were analyzed. Furthermore, these bacterial sequencing data were combined with the high-throughput sequencing data of Ordos sour porridge to analyze the microbiota differences. MiSeq results showed that Lactiplantibacillus , Acetobacter , Lacticaseibacillus , Lactobacillus , and Limosilactobacillus were the main bacterial genera in sour porridge. Further comparative analysis showed that the average relative abundance of 7 dominant bacteria genera was significantly higher in sour porridge from Bayannur area (P < 0.05). Electronic nose and electronic tongue demonstrated that the primary volatile flavor substances in sour porridge were terpene compounds, and the change in taste characteristics was mainly reflected in the sour taste index. Correlation showed that most of LAB genera and Acetobacter were positively correlated with the formation of aromatic compounds. Pure culture showed that Lacticaseibacillus paracasei and Lactiplantibacillus plantarum were the dominant LAB in sour porridge. Overall, certain differences in the bacterial flora of sour porridge from different regions were identified, with Lactiplantibacillus , Acetobacter , Lacticaseibacillus , Lactobacillus , and Limosilactobacillus being characteristic of sour porridge in Bayannur area. Moreover, some LAB genera and Acetobacter were found to have a positive effect on flavor formation in sour porridge. • Lactiplantibacillus , Acetobacter , Lacticaseibacillus , Lactobacillus , and Limosilactobacillus are the main bacterial genera. • Lacticaseibacillus paracasei and Lactiplantibacillus plantarum are the dominant LAB strains. • Lactiplantibacillus is a biomarker in Bayannur sour porridge, Limosilactobacillus is a biomarker in Ordos sour porridge. • LAB genera and Acetobacter have a positive effect on flavor formation. [ABSTRACT FROM AUTHOR]

Blanching plays important roles in shaping the volatile profile of asparagus tea. In this study, the flavor of blanched and unblanched asparagus teas were studied in detail by electronic nose (E-nose), electronic tongue (E-tongue) and gas chromatography-mass spectrometry (GC-MS) coupled with chemometrics methods. Sensory evaluation showed that in blanched asparagus tea, sweet aroma was significant improved, whereas grassy and harsh smell were declined. Linear discriminant analysis (LDA) of the E-nose data showed a clear discrimination between the blanched and unblanched samples. Volatile metabolites analysis showed that blanching treatment generally resulted in a decrease in aldehydes, pyrroles, pyrazines and an increase in ketones and hydrocarbons. Furthermore, styrene, nerylacetone, pentanal, and heptanal were identified as key compounds causing sweet aroma in blanched asparagus teas. While benzothiazole, 2-pentylfuran, naphthalene and several additional compounds are responsible for the green odor in unblanched asparagus teas. The E-tongue and antioxidant activity showed that blanched improved the quality of asparagus tea. These results provided a new insight and scientific basis to improve the processing techniques and quality control for asparagus tea. • Blanching significantly enhanced the sweet aroma of asparagus teas. • Blanching generally reduced the contents of aldehydes, pyrroles, pyrazines and increased ketones in asparagus teas. • The sourness taste, astringency taste and astringent taste were improved by blanched treatment in asparagus teas. [ABSTRACT FROM AUTHOR]

• The quality and flavor of Noni during ripening were analyzed by different methods. • The optimum stage of nutrient accumulation was 7M−8M. • The volatile odor changed markedly from 8M to 9M. • The sour, astringent and fresh tastes contributed to the dominant taste. • The shared and unique compounds can be used as references for ripeness markers. Different ripeness plays a key role in the final quality and flavor of Noni products, but the variations of quality and flavor during Noni ripening are still unclear. In this study, physicochemical analysis combined with electronic nose, electronic tongue and gas chromatography-mass spectrometry (GC–MS) were used to investigate the effect of different ripeness levels on Noni fruit quality and flavor chemistry. The results showed that the optimum stage of nutrient accumulation is 7–8 ripe (7M−8M), in which especially the higher contents were 144Mg/100 g vitamin C, 11.08 g/kg polyphenols, 15.32 g/kg flavonoids and 2420Mg/kg potassium. Octanoic acid and hexanoic acid with an unfriendly odor began to decrease significantly after 8 ripe (8M), the lowest contents were 256.76 and 231.26 ng/g at 9 ripe (9M). Sour, astringent and fresh tastes are the dominant tastes of Noni fruit. Therefore, the optimum harvesting time of Noni fruit is 8M. [ABSTRACT FROM AUTHOR]

The effects of conventional thermal sterilisation and high hydrostatic pressure (HHP) sterilisation combined with glutamine transaminase (TGase) on the characteristics of set yoghurt were investigated. Upon thermal and HHP treatment, the addition of an appropriate amount of TGase had no significant effect on the acidity and viable bacteria count of the yoghurt. However, the water holding capacity, viscosity, and firmness of the yoghurt significantly improved. When yoghurt was thermal treated combined with TGase and with HHP followed by TGase, the optimal values of the yoghurt indicators were achieved when 2 U g−1 TGase was added. When TGase was added at 4 U g−1 before HHP treatment (TGase-HHP), the optimal values of the yoghurt indicators were achieved. It was clear that the proteins in TGase-HHP yoghurt exposed more TGase binding sites than the other two types of treatment. In addition, tests were performed with chroma meters, electronic tongues and electronic noses. [ABSTRACT FROM AUTHOR]

This study aimed to explore whether oats can be used as a partial substitute for barley in beer brewing. The antioxidant activities of oats, oat malt, and oat beer were measured, and the volatiles present in them were identified using an electronic nose and tongue. The total polyphenol content was higher in oat malt than in oats. The total polyphenol and flavonoid contents in oat beer increased with increasing oat malt concentration. However, tannin content did not significantly change with increasing oat malt concentration. The scavenging activity of oats and oat malt were at 6–23% and 3–19%, respectively, against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and 17–80% and 13–83%, respectively, against 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical. The reducing power of oats and oat malt increased in a dose-dependent manner. The highest radical scavenging (1 mg/mL DPPH and ABTS) was observed in 0%, 5%, and 10% oat beers. The reducing power of oat beer was highly dependent on oat malt concentration, with a 0.2–1.0 optical density range. The electronic nose detected 61 compounds, including antioxidant terpenes. This study demonstrates that new types of beer with different flavors and high antioxidant capacities can be prepared using oats grown in South Korea. • Oat malt from Korea is an alternative source of barley malt. • The antioxidant activity of 5% and 10% oat beer was significantly elevated. • As The amount of oat malt increased, the volatile profile of oat beer changed. • A positive relationship between terpenes and antioxidant activity was evident in oat beer. [ABSTRACT FROM AUTHOR]

To address the problem of the lack of rapid discrimination technology for comprehensive evaluation of product quality and grade in the field of tea quality control, this study uses near-infrared spectroscopy, electronic eye, electronic tongue, and electronic nose technology to sense the external and internal quality sensing characteristics of tea leaves, and realizes comprehensive evaluation of four quality factors such as "color, aroma, taste and shape" of tea leaves through cross-sensor multimodal quality characteristics data fusion. For the first time, a comprehensive method for assessing the grade quality of tea based on deep learning algorithms combining cross-sensor multimodal fusion features such as color, texture, shape, optical, electronic tongue, and electronic nose is established. The results showed that the constructed deep convolutional neural network (CNN) classification model had a misclassification rate of only 0.86% in the prediction set, which was better than the modeling results based on traditional classification methods. This study reveals that the CNN algorithm can effectively evaluate the quality grade of tea samples and realize the digital evaluation of multiple evaluation factors of tea sensory quality. [Display omitted] • Description of tea quality using deep learning and multi-sensor feature fusion. • A comprehensive evaluation for tea "color, aroma, taste and shape" is proposed. • The constructed CNN model has a misclassification rate of only 0.86%. [ABSTRACT FROM AUTHOR]

Four types of cereals (glutinous rice, purple rice, red rice, yellow millet) were selected to produce sweet fermented grains. Flavor profiles of sweet fermented grains are comparatively studied to distinguish various flavor types by using GC-MS, electronic nose (E-nose), and sensory analysis, and the amino acid composition and physicochemical properties of sweet fermented grains were analyzed. The results showed that the volatile compounds of sweet fermented grains were significantly different. Esters and alcohols were the major volatile compounds in sweet fermented grains. The electronic nose, electronic tongue and sensory analysis jointly verified that the volatile components of sweet fermented grains had differences between them. The sweet fermented grains could be classified based on differences in volatile compounds. In the amino acids analysis, Glu, Pro, Asp and Leu were the most abundant. The difference in physicochemical properties is more helpful to distinguish different types of sweet fermented grains. Correlation analysis between antioxidant active substances and color value showed a positive correlation between with a* value, and a negative correlation with L*, b* value. Our results suggested that there were differences in the flavor characteristics of sweet fermented grains fermented from different types of cereals. The results of the study will provide valuable information for the selection of raw materials for sweet fermented grains. [ABSTRACT FROM AUTHOR]

The study aims to obtain the information on taste and odor among different edible parts (white dorsal meat, white abdomen meat, white tail meat, and dark meat) of bighead carp. The results showed that the white dorsal meat and white abdomen meat had the higher content of total amino acids among all edible parts of bighead carp samples. The highest inosine monophosphate and adenosine monophosphate content presented in white abdomen meat, and the highest equivalent umami concentration value presented in dark meat. The principal component analysis result of electronic tongue and electronic nose showed significant differences in the overall taste and odor characteristics among four group samples. Additionally, 41, 30, 42, and 29 volatile compounds were identified by headspace solid‐phase microextraction/gas chromatography‐mass spectrometry among white dorsal meat, white abdomen meat, white tail meat, and dark meat of bighead carp, respectively. Based on the data of relative olfactory activity value (ROAV ≥ 1), 12 relative olfactory activity compounds may mainly contribute to the overall odor of bighead carp, including 2‐methylbutanal, hexanal, heptanal, (E)‐2‐octenal, nonanal, dodecanal, undecanal, decanal, 3‐methyl‐1‐pentanol, 1‐octen‐3‐ol, (Z)‐2‐octen‐1‐ol, and eucalyptol. Furthermore, according to the Partial Least Squares Discriminant Analysis profile derived from the ROAV of 12 characteristic volatile compounds, significant variations in the odor of different edible parts of bighead carp. Overall, there was a significant difference in taste and odor among different edible parts of bighead carp, and this study may provide useful information for unraveling the flavor characteristics of each edible part of raw bighead carp. Practical applications: The comprehensive information on taste and odor among different edible parts (white dorsal meat, white abdomen meat, white tail meat, and dark meat) of bighead carp were obtained using liquid chromatography‐mass spectrometry, automatic amino acid analyzer, electronic tongue (E‐tongue), headspace solid‐phase microextraction/gas chromatography‐mass spectrometry (HS‐SPME/GC‐MS), and electronic nose (E‐tongue), respectively. This study may provide useful information for unraveling the flavor characteristics of each edible part of raw bighead carp and improving the flavor of bighead carp products. [ABSTRACT FROM AUTHOR]

The mutton flavor is affected by cooking water significantly, and the flavor of mutton is delicious and widely loved by consumers through an extremely simple processing in northwest China, such as Inner Mongolia, Ningxia, and Xinjiang. The flavor shows obvious changes if get out of these areas even use the same raw meat, which may be caused by different cooking water. To determine whether and how the cooking water affect the mutton soup flavor, the elements in water, the flavor was studied by inductively coupled plasma mass spectrometry (ICP‐MS), amino acid analyzer, and thermal desorption (TDS)–gas chromatography–mass spectrometry (GC‐MS). Specifically, three water samples from different sources, Ningxia (NXW), Beijing (BJW), and ultrapure water from the laboratory (PUW), were used for cooking with Tan sheep's ribs to get different mutton soups. The inductively coupled plasma mass spectrometry (ICP‐MS) results showed that the elements and the concentration of solutes in different water sources were significantly different. The NXW batch had the highest Na, Mg, K, and Sr concentrations, and Na in NXW water reached to 50.60 mg/L, which existed as Na+, significantly (p <.05) higher than BJW (8.63 mg/L) and PUW, which were important to the flavor of mutton soup. The PUW batch had the highest content of free amino acids, and the content of glutamic acid (Glu) reached to 17.89 μg/mL. The NXW batch had the highest content of taste nucleotides, and the content of 5´‐IMP reached to 68.68 μg/ml. The volatiles of the three batches had significant differences, and only 40 volatiles were detected in all batches. Further flavor studies using electronic nose and electronic tongue showed significant differences in overall aroma and overall taste, especially bitterness, saltiness, and astringency. The results could provide a basis for improving the flavor quality for the mutton soup. [ABSTRACT FROM AUTHOR]

In order to explore the degradation of tebuconazole under the action of different Saccharomyces cerevisiae in wine and the influence of tebuconazole residue on the flavor quality of different Saccharomyces cerevisiae fermentation process, this study added standard solution of tebuconazole to the simulated grape juice medium to 2 mg/L. Then use 12 kinds of wine-making yeast commonly used in production to simulate alcoholic fermentation treatment. Determination of tebuconazole residues in wine by QuEChERS analysis methods. Meanwhile, the electronic nose, electronic tongue and solidphase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) were used to analyze the effect of tebuconazole residue on wine flavor quality. The results show that the fermentation process dominated by yeasts in winemaking can promote the residual degradation of tebuconazole. Different yeasts have different degradation effects on tebuconazole. Among the 12 yeasts, the strains D254, RC212, BO213 and AC have better degradation effects of tebuconazole, with a degradation rate of 21%-23%. Tebuconazole significantly changed the aroma components produced during alcohol fermentation, severely inhibits the formation of benzyl alcohol (bitter almond flavor) and destroys the wine flavor structure. Among the 12 kinds of yeast tested, the formation of flavor substances during the fermentation of AC strains is the least affected by tebuconazole. In summary, it is recommended that yeast AC be selected for fermentation in winemaking. [ABSTRACT FROM AUTHOR]

Aroma plays an important role in the quality of Pu‐erh tea. However, the quality evaluation of Pu‐erh tea aroma is heavily relied on the experience of sensory evaluation, and the theoretical research is relatively scarce. In the present work, the volatile compounds in Pu‐erh tea were characterized by using gas phase electronic nose (e‐nose) and microchamber/thermal extractor (µ‐CTE) combined with thermal desorption coupled to gas chromatography‐mass spectrometry (TD‐GC‐MS). A satisfactory discrimination model (R2Y = 0.95, Q2 = 0.807) was obtained by using orthogonal partial least squares discriminant analysis (OPLS‐DA) based on the odor fingerprint of different brands of Pu‐erh tea. In addition, based on the double criterion of multivariate analysis with VIP >1.0 and univariate analysis with p ≤ 0.001, 39 volatile components were identified to contribute greatly to the discrimination of five brands of Pu‐erh tea. The results suggested that gas phase e‐nose and µ‐CTE combined with TD‐GC/MS were simple, rapid techniques to characterize the volatile compounds in Pu‐erh tea and were allowed to effectively distinguish different brands of Pu‐erh tea, which would provide an important reference on the quality assessment of Pu‐erh tea. Practical Application: This work demonstrates that the volatile compounds in Pu‐erh tea are simply and rapidly characterized by using µ‐CTE/TD‐GC/MS and gas phase e‐nose, allowing to effectively distinguish different brands of Pu‐erh tea, which can provide an important reference for the quality assessment and authentication of Pu‐erh tea. [ABSTRACT FROM AUTHOR]