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This review examines analytical methodology for food flavor analysis. Traditionally, flavor chemistry research has relied on sensory-guided chromatography techniques to identify individual compounds responsible for aroma or taste activity. Among the over 12,000 volatile compounds identified in foods, hundreds have been linked to aroma characteristics, and many taste-active compounds have also been discovered. However analytical methods based on singular compound evaluation are not without limitation and can overlook drivers of flavor perception by ignoring potential stimuli (i.e. antagonists, modulators), interactions among stimuli, and sub-threshold activity. More recently, chemical profiling methods coupled with multivariate analysis, termed flavoromics, have led to advances in flavor research. Utilization of flavoromic methods provides additional opportunities to define chemical stimuli that influence flavor profiles and qualities of food, as well as their contributions to complex perceptions, such as consumer acceptance. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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 order to investigate the effect of fermentation using whole kiwifruit on the flavor profile of kiwifruit wine, the flavor profiles of kiwifruit wine fermented from whole and peeled kiwifruit were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation. The results showed that a total of 124 volatile compounds were detected in the two wine samples by the combined use of GC-IMS and HS-SPME-GC-MS, which were much more than those detected by single techniques. This suggests that the combination of multiple techniques provides more comprehensive and systematic flavor characterization of kiwifruit wine than their separate use. Compared with the wine made from peeled kiwifruit, the one made from whole kiwifruit contained 13 more eater and aldehyde compounds and four less acids and ketones. Moreover, the relative contents of ethyl decanoate, n-octanal, isoamyl hexanoate, 2-methylethyl acetate, ethyl valerate, butyl valerate, and cis-rose oxide were significantly higher in whole kiwifruit wine (P < 0.05) while the relative contents of 3-octanol and 2,6-dimethylpyridine were significantly lower (P < 0.05), compared with that made from peeled kiwifruit. Sensory evaluation results showed that whole kiwifruit wine had higher overall scores with a prominent characteristic aroma, which was superior to peeled kiwifruit wine in terms of overall balance. In summary, this study showed that fermentation using whole kiwifruit improved the flavor quality of kiwifruit wine. This finding provides a theoretical basis and data support for the optimization of the kiwifruit wine brewing process and quality improvement.

Abstract After thermal treatment, quail eggs pruduce an attractive flavor that is favored by consumers. In this study, the key aroma volatiles and their lipid precursors during thermal treatment were investigated by the electronic nose, GC-MS, GC-O-MS and UPLC-Q-Exactive HF-X. The results exhibited that the raw and fresh flavor of raw egg yolks came from 1-Octen-3-ol, 2-Ethyl-1-hexanol, 1-Decene, and 1-Undecene. 2-Methyl-3-octanone, Toluene, and some aromatic compounds worked synergistically to contribute to the aroma profile of boiled eggs. (+)-2-Bornanone, Octanal, 2-Methyl-butanal, Nonanal, (.+Dihydro-3-hydroxy-4,4-dimethyl-2(3 H)-furanone, 6,7-Dihydro-2,5-dimethyl-5 H-cyclopentapyrazine, (E)-2-methyl-6-(1-propenyl)-pyrazine, 2-Ethyl-3,5-dimethyl-pyrazine, 3,5-Diethyl-2-methyl-pyrazine, 2,5-Dimethyl-pyrazine were the key flavor compounds in the fried egg and gave it the popcorn and roasted flavors. The statistical analysis of the lipid profile revealed that brief, high-temperature heating (100 or 200 °C for 10 min) in typical boiled and fried quail eggs had minor effects on the lipid nutritional value. PE-related lipids, particularly those containing 18-carbon fatty acids, contributed to the aroma formation of fried quail eggs. Graphical Abstract

Lactobacillus delbrueckii ssp. bulgaricus M-58 (M58) and Streptococcus thermophilus S10 (S10) are both dairy starter strains known for their favorable fermentation characteristics. Therefore, this research aimed to study the effects of 1-d low-temperature ripening on the physicochemical properties and metabolomics of fermented milk. Initially, the performance of single (M58 or S10) and dual (M58+S10) strain fermentation was assessed, revealing that the M58+S10 combination resulted in a shortened fermentation time, a stable gel structure, and desirable viscosity, suggesting positive strain interactions. Subsequently, nontargeted metabolomics analyses using liquid chromatography-MS and GC-MS were performed to comparatively analyze M58+S10 fermented milk samples collected at the end of fermentation and after 1 d of low-temperature ripening. The results showed a significant increase in almost all small peptides and dodecanedioic acid in the samples after 1 d of ripening, although there was a substantial decrease in indole and amino acid metabolites. Moreover, notable increases were observed in high-quality flavor compounds, such as geraniol, delta-nonalactone, 1-hexanol,2-ethyl-, methyl jasmonate, and undecanal. This study provides valuable insights into the fermentation characteristics of the dual bacterial starter consisting of M58 and S10 strains and highlights the specific contribution of the low-temperature ripening step to the overall quality of fermented milk. 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]

The traditionally produced pea paste (PP) suffers from suboptimal flavor and inferior quality. Based on the study of single-strain fermentation, we further selected S. cerevisiae, Z. rouxii, and L. paracasei for PP production by dual-strain fermentation (SL, ZL). By combining intelligent sensory technology, gas chromatography–mass spectrometry (GC-MS), and ultra-high-performance liquid chromatography (UPLC) technology, the aroma and taste characteristics of SL- and ZL-fermented PP were compared. The electronic nose and tongue revealed the differences in the aroma and taste characteristics between the two fermentation methods for fermenting PP. In total, 74 volatile compounds (VOCs) in PP were identified through GC-MS analysis. In contrast, the number of VOCs and the concentrations of alcohols and acids compounds in SL were higher than in ZL. Among the 15 VOCs that were common to both and had significant differences, the concentrations of ethanol, 1-pentanol, and ethyl acetate were higher in SL. For taste characteristics, SL demonstrated significantly higher levels of sweet and bitter amino acids, as well as tartaric acid, compared with ZL. These results elucidate the flavor differences of dual-strain fermented PP, providing a theoretical basis for selecting suitable strains for fermenting PP. [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.)

It is well known that different muscles of yak exhibit distinctive characteristics, such as muscle fibers and metabolomic profiles. We hypothesized that different muscles could alter the flavor profile of yak jerky. Therefore, the objective of this study was to investigate the differences in flavor profiles of yak jerky produced by longissimus thoracis (LT), triceps brachii (TB) and biceps femoris (BF) through electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–mass spectrometry (GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The results indicated that different muscles played an important role on the flavor profile of yak jerky. And E-nose and E-tongue could effectively discriminate between yak jerky produced by LT, TB and BF from aroma and taste points of view, respectively. In particular, the LT group exhibited significantly higher response values for ANS (sweetness) and NMS (umami) compared to the BF and TB groups. A total of 65 and 47 volatile compounds were characterized in yak jerky by GC-MS and GC-IMS, respectively. A principal component analysis (PCA) model and robust principal component analysis (rPCA) model could effectively discriminate between the aroma profiles of the LT, TB and BF groups. Ten molecules could be considered potential markers for yak jerky produced by different muscles, filtered based on the criteria of relative odor activity values (ROAV) > 1, p < 0.05, and VIP > 1, namely 1-octen-3-ol, eucalyptol, isovaleraldehyde, 3-carene, D-limonene, γ-terpinene, hexanal-D, hexanal-M, 3-hydroxy-2-butanone-M and ethyl formate. Sensory evaluation demonstrated that the yak jerky produced by LT exhibited superior quality in comparison to that produced by BF and TB, mainly pertaining to lower levels of tenderness and higher color, taste and aroma levels. This study could help to understand the specific contribution of different muscles to the aroma profile of yak jerky and provide a scientific basis for improving the quality of yak jerky. [ABSTRACT FROM AUTHOR]

Amomum villosum Lour. (A. villosum) is the original plant of the medicinal and culinary spice Amomi Fructus (Sharen) and is an important economic crop in the Lingnan region of China. During the cultivation and production of A. villosum, prolonged reliance on single asexual reproduction has exacerbated the degradation of its varieties, leading to inconsistent yields and quality. Building upon earlier cultivar selection efforts, this study provides a comprehensive evaluation of two newly bred A. villosum varieties (A11 and A12) from perspectives including plant traits, product characteristics, active ingredients, and multi-omics analysis. It was found that A12 plants display enhanced robustness, more aromatic fruits, higher yields, and elevated levels of bornyl acetate, A11 shows the advantage of a high camphor content, and the different metabolites and differentially expressed genes of the two varieties were significantly enriched in multiple metabolic pathways. Additionally, A12 contained more terpenoids and substances with aromatic odors such as sweet, fruity, floral, and green. Furthermore, a key gene (Wv_032842) regulating the acetylation of bornyl was discovered, and its significantly higher expression, in A12. In conclusion, this study has a guiding significance for the evaluation of germplasm resources and the breeding of excellent varieties of A. villosum. [ABSTRACT FROM AUTHOR]

After thermal treatment, quail eggs pruduce an attractive flavor that is favored by consumers. In this study, the key aroma volatiles and their lipid precursors during thermal treatment were investigated by the electronic nose, GC-MS, GC-O-MS and UPLC-Q-Exactive HF-X. The results exhibited that the raw and fresh flavor of raw egg yolks came from 1-Octen-3-ol, 2-Ethyl-1-hexanol, 1-Decene, and 1-Undecene. 2-Methyl-3-octanone, Toluene, and some aromatic compounds worked synergistically to contribute to the aroma profile of boiled eggs. (+)-2-Bornanone, Octanal, 2-Methyl-butanal, Nonanal, (.+Dihydro-3-hydroxy-4,4-dimethyl-2(3 H)-furanone, 6,7-Dihydro-2,5-dimethyl-5 H-cyclopentapyrazine, (E)-2-methyl-6-(1-propenyl)-pyrazine, 2-Ethyl-3,5-dimethyl-pyrazine, 3,5-Diethyl-2-methyl-pyrazine, 2,5-Dimethyl-pyrazine were the key flavor compounds in the fried egg and gave it the popcorn and roasted flavors. The statistical analysis of the lipid profile revealed that brief, high-temperature heating (100 or 200 °C for 10 min) in typical boiled and fried quail eggs had minor effects on the lipid nutritional value. PE-related lipids, particularly those containing 18-carbon fatty acids, contributed to the aroma formation of fried quail eggs. [ABSTRACT FROM AUTHOR]

IntroductionSaskatoon berries are grown in Canada and some northwestern states in the United States, and are notable for containing abundant antioxidant polyphenols, vitamins, metal elements, and fiber. To increase consumer interest in and accessibility to Saskatoon berries, some producers have begun to develop processes for refining Saskatoon berries into a powder with an extended shelf life that can be incorporated into a variety of value-added food products. To assess the desirability of this approach, this study sought to determine how the sensory attributes, consumer acceptability, and volatile and non-volatile composition of a plain, Greek-style frozen yogurt (PY) changed when fortified with 16% Saskatoon berry powder (SBP). Greek-style frozen yogurt was chosen as the food to be fortified for this study due to its low fat and relatively high calcium and protein content as well as its popularity among consumers.ResultsDescriptive analysis of the two yogurt formulations by 11 participants determined that SBY was higher in berry aroma, berry flavor, and sweetness, and lower in cream aroma, dairy aroma, and sourness compared to PY. SBY was lower in iciness and degree of smoothness and higher in viscosity and mouth coating compared to PY. Untrained participants (n = 112), found no significant differences in color, flavor, and overall acceptability between SBY and PY. However, SBY was significantly less acceptable than PY for texture and aroma. Iciness was the most influential variable related to texture acceptability. For aroma acceptability, berry flavor (negatively related) and berry aroma (positively related) were the most influential attributes. The exposure of Saskatoon berry powder (SBP), PY, and SBY to e-nose sensors showed consistencies in replicate analysis (n = 25 measurements/sample), and cross validation of the PCA showed that the model could sort samples into the correct class with 98.7% accuracy. Key volatile organic compounds (VOCs) responsible for berry and fruity aroma in SBP were also found to be retained in the SBY. Several key phenolic compounds with therapeutic effects such as baicalein, chlorogenate, gallic acid, p-coumaric acid, and syringic acid were also identified in both SBP and SBY samples, potentially indicating that the SBY may retain some of the health benefits associated with the consumption of raw Saskatoon berries.

In this study, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) was employed to analyze the composition of volatile organic compounds (VOCs) and lipids in pot-stewed duck from three breeds, Cherry Valley, Jingjiang and Muscovy. A total of 53 VOCs and 3 538 lipids were identified. In addition, 16 characteristic VOCs were identified, and 1 387 potential lipid markers were selected to differentiate the three stewed ducks. Network analysis and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis revealed that phospholipids were closely linked to lipids and unsaturated fatty acids with more than 18 carbon atoms may be the major degradation products of lipids. The results of correlation analysis showed that VOCs were closely related to lipids, and phospholipid markers, mainly composed of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), may contributed to the formation of characteristic VOCs. Cluster analysis showed that the flavor and lipid compositions of stewed Jingjiang and Muscovy ducks were relatively similar. This study may provide a theoretical basis for the flavor regulation of pot-stewed duck and the selection of duck breeds for the production of pot-stewed duck.

Currently, research on the flavor components and their dynamic changes in roasted chicken with a special flavor is rare. In this study, a passion fruit-roasted chicken was prepared, its characteristic flavor components were profiled by flavoromics, and their evolution patterns and precursors were determined. The results showed that the characteristic flavor component with the highest contribution rate was ethyl butyrate (50.44%). In particular, some unique flavor compounds were identified compared with other roasted chicken products available. The main volatile flavor components in all stages of processing were alcohols, esters, and hydrocarbons, 15 to 30 min of roasting is an important stage for establishing the aroma system, and at the end, hydrocarbons were the main volatile compounds. During the 30-day storage period, the characteristic flavor components included ethyl butyrate, ethyl maltol, β-caryophyllene, and guaiacene. In conclusion, passion fruit-roasted chicken contained many characteristic flavor components, which were mainly formed within 15 to 30 min of roasting and were basically stable during the 30-day storage period. In a word, this work prepared a novel roasted chicken and revealed its mechanism of flavor formation at different baking stages and storage periods, which provided references for industrial production. [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.)

Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and 1H-NMR. Focusing on aroma profiles, 75 volatile organic compounds (VOCs) were identified in KW fermented with peel, and 73 VOCs in KW without peel, with 62 VOCs common to both. Among these compounds, rose oxide, D-citronellol, and bornylene were more abundant in UKW, while hexyl acetate, isoamyl acetate, and 2,4,5-trichlorobenzene were significantly higher in PKW. For taste profiles, E-tongue analysis revealed differences in the taste profiles of KW from the two sources. A total of 74 molecules were characterized using 1H-NMR. UKW exhibited significantly higher levels of tartrate, galactarate, N-acetylserotonin, 4-hydroxy-3-methoxymandelate, fumarate, and N-acetylglycine, along with a significantly lower level of oxypurinol compared to PKW. This study seeks to develop the theoretical understanding of the fermentation of kiwifruit with peel in sight of the utilization of the whole fruit for KW production, to increase the economic value of kiwifruit production. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the differences of aroma and taste in three black sesame originsbefore and after processing via flavor and widely metabolomics. By analyzing the sensory characteristics and metabolites of raw and treated black sesame from China, Vietnam, and Myanmar, treated Chinese sesame have the most significant change in hardness after thermal processing, low viscosity and was easy to chew. The electronic nose could distinguish between raw and treated sesame due to the aroma distribution. The reason of treated sesame from China was “fragrant” is due to the highest content (2545.50 ​μg/kg) of total pyrazines including 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine. 933 metabolites were detected via a wide targeted metabolomics in the taste of raw and treated sesame. Based on the analysis of metabolites related to bitterness, 145 substances were selected. The main bitter contributors may be amino acids, dipeptides and organic acids.

Fermented seasonings have pleasant flavors that stimulate our appetite. Their flavoring properties change depending on factors such as their materials and fermented conditions. Therefore, a comparative analysis of their flavor is important when evaluating their quality. However, seasonings contain high levels of various matrices such as sugars, proteins, lipids, and ethanol, making it difficult to extract aroma compounds efficiently from them. In this study, we verified a high-efficient and high-throughput volatile flavor analysis of fermented seasonings by solvent-assisted stir bar solid extraction (SA-SBSE) with reverse extraction. We applied SA-SBSE to Japanese fermented seasonings, soy sauce, miso (fermented beans), and mirin (sweet rice wine) and compared their profiles with those from other common extraction methods, headspace gas-solid-phase microextraction (HS-SPME), liquid extraction with solvent-assisted flavor evaporation (LE-SAFE), and conventional SBSE (C-SBSE). The aroma properties and profiles of extracts from SA-SBSE were close to those of the original sample, being similar to that of LE-SAFE. In addition, potent aroma compounds in each sample were extracted by SA-SBSE and LE-SAFE, which were far superior to those by C-SBSE. For quantification, SA-SBSE extracts showed a good standard curve by the standard addition method. We could quantify maltol, one of the most common potent aroma compounds in all samples, for various commercial samples by such high-throughput analysis. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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.)

The traditionally produced pea paste (PP) suffers from suboptimal flavor and inferior quality. Based on the study of single-strain fermentation, we further selected S. cerevisiae, Z. rouxii, and L. paracasei for PP production by dual-strain fermentation (SL, ZL). By combining intelligent sensory technology, gas chromatography–mass spectrometry (GC-MS), and ultra-high-performance liquid chromatography (UPLC) technology, the aroma and taste characteristics of SL- and ZL-fermented PP were compared. The electronic nose and tongue revealed the differences in the aroma and taste characteristics between the two fermentation methods for fermenting PP. In total, 74 volatile compounds (VOCs) in PP were identified through GC-MS analysis. In contrast, the number of VOCs and the concentrations of alcohols and acids compounds in SL were higher than in ZL. Among the 15 VOCs that were common to both and had significant differences, the concentrations of ethanol, 1-pentanol, and ethyl acetate were higher in SL. For taste characteristics, SL demonstrated significantly higher levels of sweet and bitter amino acids, as well as tartaric acid, compared with ZL. These results elucidate the flavor differences of dual-strain fermented PP, providing a theoretical basis for selecting suitable strains for fermenting PP.

It is well known that different muscles of yak exhibit distinctive characteristics, such as muscle fibers and metabolomic profiles. We hypothesized that different muscles could alter the flavor profile of yak jerky. Therefore, the objective of this study was to investigate the differences in flavor profiles of yak jerky produced by longissimus thoracis (LT), triceps brachii (TB) and biceps femoris (BF) through electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–mass spectrometry (GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The results indicated that different muscles played an important role on the flavor profile of yak jerky. And E-nose and E-tongue could effectively discriminate between yak jerky produced by LT, TB and BF from aroma and taste points of view, respectively. In particular, the LT group exhibited significantly higher response values for ANS (sweetness) and NMS (umami) compared to the BF and TB groups. A total of 65 and 47 volatile compounds were characterized in yak jerky by GC-MS and GC-IMS, respectively. A principal component analysis (PCA) model and robust principal component analysis (rPCA) model could effectively discriminate between the aroma profiles of the LT, TB and BF groups. Ten molecules could be considered potential markers for yak jerky produced by different muscles, filtered based on the criteria of relative odor activity values (ROAV) > 1, p < 0.05, and VIP > 1, namely 1-octen-3-ol, eucalyptol, isovaleraldehyde, 3-carene, D-limonene, γ-terpinene, hexanal-D, hexanal-M, 3-hydroxy-2-butanone-M and ethyl formate. Sensory evaluation demonstrated that the yak jerky produced by LT exhibited superior quality in comparison to that produced by BF and TB, mainly pertaining to lower levels of tenderness and higher color, taste and aroma levels. This study could help to understand the specific contribution of different muscles to the aroma profile of yak jerky and provide a scientific basis for improving the quality of yak jerky.

Amomum villosum Lour. (A. villosum) is the original plant of the medicinal and culinary spice Amomi Fructus (Sharen) and is an important economic crop in the Lingnan region of China. During the cultivation and production of A. villosum, prolonged reliance on single asexual reproduction has exacerbated the degradation of its varieties, leading to inconsistent yields and quality. Building upon earlier cultivar selection efforts, this study provides a comprehensive evaluation of two newly bred A. villosum varieties (A11 and A12) from perspectives including plant traits, product characteristics, active ingredients, and multi-omics analysis. It was found that A12 plants display enhanced robustness, more aromatic fruits, higher yields, and elevated levels of bornyl acetate, A11 shows the advantage of a high camphor content, and the different metabolites and differentially expressed genes of the two varieties were significantly enriched in multiple metabolic pathways. Additionally, A12 contained more terpenoids and substances with aromatic odors such as sweet, fruity, floral, and green. Furthermore, a key gene (Wv_032842) regulating the acetylation of bornyl was discovered, and its significantly higher expression, in A12. In conclusion, this study has a guiding significance for the evaluation of germplasm resources and the breeding of excellent varieties of A. villosum.

Currently, research on the flavor components and their dynamic changes in roasted chicken with a special flavor is rare. In this study, a passion fruit-roasted chicken was prepared, its characteristic flavor components were profiled by flavoromics, and their evolution patterns and precursors were determined. The results showed that the characteristic flavor component with the highest contribution rate was ethyl butyrate (50.44%). In particular, some unique flavor compounds were identified compared with other roasted chicken products available. The main volatile flavor components in all stages of processing were alcohols, esters, and hydrocarbons, 15 to 30 min of roasting is an important stage for establishing the aroma system, and at the end, hydrocarbons were the main volatile compounds. During the 30-day storage period, the characteristic flavor components included ethyl butyrate, ethyl maltol, β-caryophyllene, and guaiacene. In conclusion, passion fruit-roasted chicken contained many characteristic flavor components, which were mainly formed within 15 to 30 min of roasting and were basically stable during the 30-day storage period. In a word, this work prepared a novel roasted chicken and revealed its mechanism of flavor formation at different baking stages and storage periods, which provided references for industrial production.

Key aroma components of 33 fragrant peanut oils with different aroma types were screened by combined using flavoromics and machine learning. A total of 108 volatile compounds were identified and 100 kinds of them were accurately quantified, and 38 compounds out of them were with odorant activity value ≥1. The 33 peanut oils presented varied intensity of ‘fresh peanuts’, ‘roasted nut’, ‘burnt’, ‘over-burnt’, ‘sweet’, ‘peanut butter-like’, ‘puffed food’ and ‘exotic flavor’, and could be classified into four aroma types, namely raw, light, thick and salty. Partial least squares regression analysis, random forest and classification regression tree revealed that 2-acetyl pyrazine had a negative effect on ‘fresh peanuts’ and could distinguish raw flavor samples well; 2-methylbutanal and 4-vinylguaiacol were key compounds of ‘roasted nut’ and had significant differences (P

Organic agriculture is of great socioeconomic significance because it can promote the nutritional quality of horticultural crops and is environmentally friendly. However, owing to the lack of techniques for studying complex aroma-related chemical profiles, limited information is available on the influence of organic practices on the flavor quality of strawberries, one of the primary factors driving consumer preferences. Here, two-dimensional gas chromatography combined with time-of-flight mass spectrometry (GC×GC-TOF-MS) and flavoromics analysis was employed to investigate the profiles and differences in the volatile organic compounds (VOCs) of strawberries under organic (without imidacloprid) and conventional (with imidacloprid) agricultural practices. A total of 1164 VOCs, representing 23 chemical classes (e.g., aldehydes, terpenes, and furanone compounds), were detected, which is the highest number of VOCs that have ever been detected in strawberries. The sensory evaluation results indicated that there was a notable influence of imidacloprid (IMI) on the aroma of the strawberries. Principal component analysis and partial least squares discriminant analysis results suggested that the composition of volatile compounds significantly differed in the present study between the IMI-treated and non-IMI-treated groups. Furthermore, the flavor-related indicators of 25 key contributors to the differences between the two treatment groups suggested that VOC profiles can be considered an indicator for distinguishing between strawberries from different agricultural practices. Flavoromics can provide new insights into the quality of strawberries from different agricultural practices. [ABSTRACT FROM AUTHOR]

In this study, four typical fragrance types of rapeseed oils were investigated under short-term frying of French fries and heating processes. Volatile flavor profiles, aroma compounds, and sensory attributes were evaluated by gas chromatography–mass spectrometry (GC-MS), gas chromatography–olfactory (GC-O), and sensory evaluation. The examination showed 140 volatiles, 28 aroma compounds, as well as 8 sensory attributes were detected. Aldehydes, nitriles, and acids were principal groups in unheated delicate fragrance rapeseed oil (DFRO) and refined rapeseed oil (RRO), as well as nitriles, acids, and heterocycles in unheated strong fragrance rapeseed oil (SFRO) and umami fragrance rapeseed oil (UFRO). During heating process, the total amount of volatiles had significant increases in DFRO and RRO, whereas it was the opposite in SFRO and UFRO. Aldehyde became the most predominant group, with significant increases under thermal treatments. Compared with heated oils, most volatiles presented lower contents in fried oils. Among the volatiles, 24 compounds were formed during heating process and 6 compounds were detected solely in fried oils. Among 8 sensory attributes, the deep-fried flavor attribute was formed in thermal-treated oils. According to the statistical analysis, remarkable differences were observed among unheated and thermal-treated samples, and the differences were diminished under thermal treatments, especially frying process; however, fried SFRO and DFRO still showed obvious distinctions with the others in flavor profiles. [ABSTRACT FROM AUTHOR]

Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and 1H-NMR. Focusing on aroma profiles, 75 volatile organic compounds (VOCs) were identified in KW fermented with peel, and 73 VOCs in KW without peel, with 62 VOCs common to both. Among these compounds, rose oxide, D-citronellol, and bornylene were more abundant in UKW, while hexyl acetate, isoamyl acetate, and 2,4,5-trichlorobenzene were significantly higher in PKW. For taste profiles, E-tongue analysis revealed differences in the taste profiles of KW from the two sources. A total of 74 molecules were characterized using 1H-NMR. UKW exhibited significantly higher levels of tartrate, galactarate, N-acetylserotonin, 4-hydroxy-3-methoxymandelate, fumarate, and N-acetylglycine, along with a significantly lower level of oxypurinol compared to PKW. This study seeks to develop the theoretical understanding of the fermentation of kiwifruit with peel in sight of the utilization of the whole fruit for KW production, to increase the economic value of kiwifruit production.

Untargeted flavoromics and targeted quantitative analysis of key aroma compounds, and analysis of dynamic change of aroma precursors concentration were used to investigate the aroma evolution of traditional braised pork and the underlying mechanism. The results indicated that lipid oxidation dominated at early cooking stage (0th–45th min), resulting in an increased concentration of most aldehydes, alcohols, ketones, such as hexanal, heptanal, octanal, nonanal, (E)-2-octenal, benzaldehyde, 1-octen-3-ol, and 2,3-octanedione, accompanied with an enhanced unpleasant fatty odor. From 45th to 73rd min, the seasonings alleviated excessive oxidation of unsaturated fatty acids accompanied with decreased aldehydes. Moreover, the diffusion of glucose and amino acids from seasonings to lean meat promoted the consumption of endogenous ribose and amino acids in meat through Maillard reaction, and facilitated the formation of dimethyl trisulfide, dimethyl disulfide, methanethiol, and 2-furfural, which contributed to the meaty, sauce-like, and sweety aroma, thus formed the characteristic aroma of traditional braised pork. [Display omitted] • Dominated lipid oxidation from 0th to 45th min led to increased aldehydes. • Glucose and amino acids facilitated Maillard reaction process from 45th to 73rd min. • 2-Pentylfuran, sulfur compounds, and furfurals increased from 45th to 73rd min. • Seasonings weakened oxidation of unsaturated fatty acid from 45th to 73rd min. [ABSTRACT FROM AUTHOR]

Flavor is an important indicator of food quality. In recent years, machine learning (ML) has been widely used in food feature flavor mining and analysis. However, case summaries and ML, and flavoromics analyses are lacking. This paper highlights recent advances in the joint application of food flavoromics analysis and ML algorithms, including detection techniques commonly used in food flavor research and data analysis methods for different ML models. These techniques are analyzed and compared, and their advantages and limitations are discussed. The application of ML in the detection of food flavor compounds can produce strong analytical and predictive performance. Each ML model has its own advantages and disadvantages. Models such as k-nearest neighbor (KNN), support vector machine (SVM), decision tree (DT) and deep learning (DL) can handle complex and larger datasets but have high data volume requirements, require time-consuming training, and are prone to overfitting. Models such as principal component analysis (PCA), partial least squares (PLS), and random forest (RF) are relatively simple, have a low data volume requirement, and can be trained quickly but may suffer from underfitting when dealing with complex data. When multiple ML models are used together to predict flavor, the model with the highest accuracy or that is better suited for the prediction task can be quickly identified. In conclusion, the combination of food flavor analysis and ML has great potential for specialty food flavor mining, quality assessment, and authenticity. [Display omitted] • A systematic introduction to the principles of machine learning commonly used in food flavors. • Detailed description of existing flavor detection technologies. • Summarized the applications of machine learning in the field of food flavor research. • Prospects the importance of the joint application of multi-omics for the flavor research. [ABSTRACT FROM AUTHOR]

Abstract Background Nam Dok Mai Mango (Mangifera indica L.) is considered as one of the famous tropical fruits in Thailand with an attractive taste and fragrance. A rapidly powerful comprehensive technique to investigate the aromatic as well as metabolic compounds is required to follow the ripening stage and identification of biomarkers in mango cv. Nam Dok Mai. To date, only a few omics-based studies have been published on the ripening process of mango. The present study aimed to establish an advanced omics-based approach using integrated metabolomics–flavoromic profiles to follow the ripening process of Nam Dok Mai Si Thong mango fruit. Results 56 metabolites and 33 flavor volatile components were detected in Nam Dok Mai Si Thong mango. Palmitic acid shown the highest content in lipid fraction of mango pulp (28%) followed by linolenic acid (25%) and linoleic acid (23%) at various ripening stages during ripening. β-Sitosterol (3.9%), campesterol (2.4%), and sitostanol (2.4%) were higher at day 0 of ripening. Glycine and leucine were highest at day 4 of ripening (3.4 and 3.0%, respectively). The highest sucrose level (48.7%) was observed at 8 days of ripening. Ethyl octanoate (6.2–9.5%) and ethyl decanoate (5.4–6.5%) were significantly higher at days 4 to 8 of ripening. Conclusions Among 19 biomarkers measured, nine metabolites (palmitic acid, linoleic acid, linolenic acids, β-sitosterol, sucrose, citric acid, malic acid, glycine, and leucine), and 2 flavors (ethyl octanoate and ethyl decanoate) showed a good correlation with ripening-associated changes at days 0 to 8 during ripening. The biomarkers identified in this study could be used to track the ripening stages of Nam Dok Mai Si Thong mango. Graphical Abstract

The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles.

Organic agriculture is of great socioeconomic significance because it can promote the nutritional quality of horticultural crops and is environmentally friendly. However, owing to the lack of techniques for studying complex aroma-related chemical profiles, limited information is available on the influence of organic practices on the flavor quality of strawberries, one of the primary factors driving consumer preferences. Here, two-dimensional gas chromatography combined with time-of-flight mass spectrometry (GC×GC-TOF-MS) and flavoromics analysis was employed to investigate the profiles and differences in the volatile organic compounds (VOCs) of strawberries under organic (without imidacloprid) and conventional (with imidacloprid) agricultural practices. A total of 1164 VOCs, representing 23 chemical classes (e.g., aldehydes, terpenes, and furanone compounds), were detected, which is the highest number of VOCs that have ever been detected in strawberries. The sensory evaluation results indicated that there was a notable influence of imidacloprid (IMI) on the aroma of the strawberries. Principal component analysis and partial least squares discriminant analysis results suggested that the composition of volatile compounds significantly differed in the present study between the IMI-treated and non-IMI-treated groups. Furthermore, the flavor-related indicators of 25 key contributors to the differences between the two treatment groups suggested that VOC profiles can be considered an indicator for distinguishing between strawberries from different agricultural practices. Flavoromics can provide new insights into the quality of strawberries from different agricultural practices.

Feng-flavor Baijiu has an elegant and pleasant aroma and is one of the four traditional famous liquors in China. A strain of Naumovozyma castellii XF0241 with excellent fermentation performance and rich aroma compounds was isolated and screened from the Feng-flavor fermented grains. Metabolomic analysis showed that the main flavor compounds of XF0241 are esters, terpenes, and heterocyclic compounds, which are important aroma and flavor compounds in Feng-flavor Baijiu. Compared with the model strain N. castellii CBS4309, the yeast's ester, terpenes and heterocyclic compounds were up-regulated by 168.99 ± 45.31 %, 103.54 ± 28.45% and 108.46 ± 36.78% respectively. After adding additional XF0241 to the Feng-flavor fermented grains, the flavor compounds became more abundant, among which the ester showed the highest increase, followed by terpenoids and heterocyclic compounds. Transcriptomic analysis showed that 1134 genes were differentially expressed. The combined analysis of transcriptome and metabolome revealed that 10 enzymes related to ester production and 3 enzymes related to terpenoid biosynthesis, and 1 enzyme related to heterocyclic formation were significantly upregulated. We believe that XF0241 is one of the core yeasts of Feng-flavor Baijiu. Its production of rich aroma compounds plays an important role in the formation of the special aroma of liquor. • A new strain of Naumovozyma castellii XF0241 was isolated from Feng-flavour fermented grains. • It produces rich aroma substances including ester, heterocyclic and terpenes compounds. • Adding XF0241 to fermented grains can enrich the flavor substances. • It is believed to be an important yeast that forms the special aroma of Feng-flavour Baijiu. [ABSTRACT FROM AUTHOR]

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In this study, the flavour characteristics of the Chinese Rubing cheese produced through the traditional direct acidification (TRB) and fermented acidification technologies (FRB) were characterised by flavoromics. A total of eight and sixteen components were identified as the Characteristic Flavour Compounds (CFCs) of TRB and FRB, respectively. The CFCs of FRB were enriched in the methyl ketone, phenylalanine, methionine and leucine metabolic pathways, while the pyruvate metabolic pathway promoted the formation of CFCs of TRB. The partial least squares (PLS) analysis elucidated that benzaldehyde contributed to the milky and nutty aroma. Thus, the fermented acidification technology could be a potential approach for processing Rubing cheese. [ABSTRACT FROM AUTHOR]

Background: Nam Dok Mai Mango (Mangifera indica L.) is considered as one of the famous tropical fruits in Thailand with an attractive taste and fragrance. A rapidly powerful comprehensive technique to investigate the aromatic as well as metabolic compounds is required to follow the ripening stage and identification of biomarkers in mango cv. Nam Dok Mai. To date, only a few omics-based studies have been published on the ripening process of mango. The present study aimed to establish an advanced omics-based approach using integrated metabolomics–flavoromic profiles to follow the ripening process of Nam Dok Mai Si Thong mango fruit. Results: 56 metabolites and 33 flavor volatile components were detected in Nam Dok Mai Si Thong mango. Palmitic acid shown the highest content in lipid fraction of mango pulp (28%) followed by linolenic acid (25%) and linoleic acid (23%) at various ripening stages during ripening. β-Sitosterol (3.9%), campesterol (2.4%), and sitostanol (2.4%) were higher at day 0 of ripening. Glycine and leucine were highest at day 4 of ripening (3.4 and 3.0%, respectively). The highest sucrose level (48.7%) was observed at 8 days of ripening. Ethyl octanoate (6.2–9.5%) and ethyl decanoate (5.4–6.5%) were significantly higher at days 4 to 8 of ripening. Conclusions: Among 19 biomarkers measured, nine metabolites (palmitic acid, linoleic acid, linolenic acids, β-sitosterol, sucrose, citric acid, malic acid, glycine, and leucine), and 2 flavors (ethyl octanoate and ethyl decanoate) showed a good correlation with ripening-associated changes at days 0 to 8 during ripening. The biomarkers identified in this study could be used to track the ripening stages of Nam Dok Mai Si Thong mango. [ABSTRACT FROM AUTHOR]