Search Results (515)

The study compared the effects of conventional and vegan processing aids in the clarification of must, focusing on the phenolic and sensory characteristics of must and wine. The hypothesis was that plant protein could provide results similar to those of conventional aids containing proteins of animal origin, especially in aromatic grapes, where hyperoxidation is avoided. Conducted in 2024 in Etyek-Buda, Hungary, the initial trials subjected the Irsai Olivér grape must to gravity sedimentation with various agents. Vegan processing aids, notably the combination of pea protein and chitin-glucan, showed a gentle impact on the assimilable nitrogen content and a similar reduction in turbidity to those with animal proteins. Nitrogen flotation trials compared gelatin and the vegan alternative (a combination of pea protein and chitin–glucan) in Irsai Olivér and Chardonnay must clarification. The removal of phenolic substances was monitored using the Folin–Ciocalteu method, the acid butanol assay, and the vanillin assay. In addition, nitrogen levels were evaluated before and after the flotation experiments. The plant-based processing aid effectively improved the sensory quality of Irsai Olivér. However, the gelatin-treated Chardonnay was fresher and less bitter than the vegan option, which was less balanced and more bitter with weaker aroma and flavor. Full article

This study investigates the evolution of the chemical components of kombucha aroma during refrigerated storage. Two preparation methods (MT1 and MT2) were used to produce kombucha from a 1:1 mixture of black and green tea. The bottled beverages were stored at 4 °C for three months, and changes in headspace (HS) volatiles were monitored at different time points using solid-phase microextraction (SPME) and GC-MS. A total of 68 volatile substances were identified, with alcohols, acids, and esters dominating the aroma profile. The study revealed significant changes in flavor composition during cold storage, particularly in the first two weeks, with an increase in the number of esters, acids, ketones and terpenoids, as well as the total amount of esters and alkanols. While some changes contribute to the desirable “cider-like” characteristics, others, like certain volatile acids, aliphatic aldehydes and ketones, are associated with off-flavors. These findings suggest that refrigeration alone is not sufficient to completely inhibit microbial activity in freshly prepared kombucha, highlighting the need for further research to correlate chemical changes with sensory properties to establish optimal organoleptic standards and shelf life. Full article

To elucidate the flavor substance basis of the pear germplasm resources in Xinjiang, this study conducted precise qualitative and quantitative analysis of sugars and organic acids in the fruits of 29 pear cultivars. Fructose and glucose are the dominant sugars, accounting for 64.0% of the total sugar content. Malic acid is the dominant organic acid, accounting for 85.8% of the total acid content. The cultivar LL exhibited the highest total sugar content at 633.6 mg·g⁻¹, while cultivar JJL-1 showed the highest total acid content at 1441.3 μg·g⁻¹. Early-ripening (ER) cultivars demonstrated significantly higher sucrose content compared to mid-ripening (MR) and late-ripening (LR) cultivars, while late-ripening cultivars contained the highest total acid content. These findings provide essential phenotypic data for understanding the genetic basis of sugar and acid metabolism in pear fruits and establish a scientific foundation for parent selection in breeding high-quality pear cultivars in Xinjiang. Full article

The rising popularity of ready-to-eat self-heating sauerkraut fish necessitates a meticulous production process to ensure high-quality products. This study investigated the impact of processing stages on the quality of ready-to-eat tilapia fillets. The results showed that lipid oxidation, protein degradation, pH levels, and TBA concentrations increased during processing. GC-IMS analysis revealed 56 volatile compounds in tilapia fillets, with distinct compositions at different processing stages. The flavor profiles of tilapia fillets underwent significant changes during blanching and rehydration. The levels of aldehydes and alcohols notably increased, with the blanching group exhibiting the highest concentration of aldehydes, particularly saturated linear aldehydes such as hexanal, nonanal, octanal, and benzaldehyde, which play key roles in enhancing fish flavor. Conversely, the proportion of ketones decreased following heat treatment, which is a crucial factor in mitigating undesirable fishy odors. Therefore, the optimal method for preparing ready-to-eat tilapia fillets was salting pretreatment (1.5% salt and 3% propylene glycol) at 4 °C for 1 h, blanching at 100 °C for 1 min, pre-freezing at −40 °C for 12 h, and vacuum freeze-drying at −40 °C under 20 Pa for 18 h. Finally, the dried fish fillets were vacuum-sealed for storage. Principal Component Analysis (PCA) revealed that the combined variance explained by the first two principal components post-dimensionality reduction was 95%, serving as a primary indicator of the volatile flavor profile of the fish. The dried fillets were thoroughly verified using sensory evaluation. This specific formulation garnered the highest scores in sensory evaluations, resulting in superior aroma, color, and texture attributes for the self-heating fish product. The findings of this study offer a foundational framework for developing ready-to-eat tilapia fillets and other convenient food products in the future. Full article

Foliar fertilizers are efficient in enhancing nutrient utilization. This experiment aims to improve leaf physiological functions, enhance fruit quality, increase yield, and boost orchard productivity through the screening of foliar fertilizers suitable for apple trees. The 6-year-old apple trees of the ‘Snick’ were used as experiment material. The results of measurements amino acids, calcium, boron, and potassium indicate that different foliar fertilizers can improve fruit quality and aroma by enhancing leaf physiological functions. In apple fruit, amino acid foliar fertilizer increased the tartaric acid content by 44.26%. Calcium foliar fertilizer resulted in a 32.39% increase in vitamin C, a 19.71% increase in sucrose compared to the control, with a total aroma substance increase of 13.41%. Boron foliar fertilizer elevated flavonoid content in the peel to 3.67 mg·g⁻¹, a 70.69% increase over the CK. Potassium foliar fertilizer significantly improved fruit appearance, phenolic substances in the peel, soluble protein content by 25.39%, and glucose content by 55.91%. Therefore, mineral source fulvic acid potassium foliar fertilizer was demonstrated the best overall effect, effectively enhancing fruit quality and flavor. These results provide a theoretical basis and scientific reference for improving apple quality. Full article

The contents of secondary metabolites such as tea polyphenols, amino acids, caffeine, and volatile metabolites in fresh tea leaves are key factors determining the unique flavor and health attributes of finished tea products. However, differences in varieties, cultivation practices, and environmental conditions often lead to variations in these metabolites among fresh tea leaves, thereby affecting tea quality. In order to clarify the various internal and external factors that influence the formation of the quality of fresh tea leaves and their mechanism of action. This article mainly reviews the research on fresh leaf quality in the past decade. Firstly, it clarifies the molecular basis of metabolic differences among varieties. Then, it summarizes the regulatory mechanisms of underground (soil, microorganisms) and above-ground (light, temperature, humidity) environments on key metabolic pathways, and focuses on evaluating the effects of intercropping, fertilization, and other cultivation measures on improving tea quality. This review found that the specific gene expression of varieties, the transmission of environmental signals, and cultivation interventions jointly drive the synthesis and accumulation of tea polyphenols, amino acids, caffeine, and aroma substances. However, no one has ever systematically reviewed it. Therefore, it provides certain theoretical references for improving the quality of fresh leaves. Full article

Background: Mango is a tropical fruit that is deeply loved by consumers due to its unique flavor and taste. Different mango varieties have unique aromas, and the volatile components of mango are an important part of determining mango flavor. ATP-binding cassette (ABC) transporters are important in transporting plant volatile components. Although ABC transporters have been extensively studied in other species, little is known about the evolutionary characteristics and biological functions of the ABC family in mango. Results: In this study, a total of 119 MiABC genes were identified from the Mangifera indica genome and classified into eight subfamilies based on phylogenetic relationships. By analyzing the gene structure, subcellular localization prediction, chromosome localization, gene duplication events, and Ka/Ks ratios of MiABC genes, the MiABC gene functions were preliminarily determined. The expression profiles of MiABC genes at different stages of mango fruit harvesting indicate that MiABC genes are involved in the transport of volatile substances in mango fruit. The prediction of the transmembrane structure indicates that the MiABC genes have multiple transmembrane domains, and subcellular localization results show that the MiABC genes are mainly located on the cell membrane. Conclusions: In summary, this study conducted a comprehensive analysis of the ABC gene family in mango, laying an important theoretical foundation for the analysis of the transport process of volatile compounds in mango. Full article

Meat quality critically influences product value and consumer preferences. Here, the effect of long-term saline adaptation on flesh nutritional quality, sensory value, texture, and flavor was evaluated in a new Micropterus salmoides salt-tolerant population. The results showed that the salt-tolerant population exhibited decreased lipid, saturated fatty acid, and long-chain polyunsaturated fatty acid contents but increased monounsaturated fatty acid content, accompanied by upregulated elongase 5 and fatty acid desaturase 6 mRNA levels. The meat color of the new population was brighter and fresher, with a slightly less red tint, and the increased 2,3-butanedione content resulted in a desirable creamy aroma. 3-Pentanone was the most abundant volatile substance in both populations. Regarding taste parameters, the salt-tolerant population had improved hardness, stickiness, chewiness, resilience, cooking loss, myocyte space, and collagen content. Alanine, proline, and histidine were the main amino acids responsible for flavor presentation. The salt-tolerant population was found to have lower bitter and higher sweet amino acid contents. Higher umami nucleotides and lower pH intensified umami and sourness in salt-tolerant meat. The saltiness of the new-population meat was enhanced. This study comprehensively evaluated the flesh quality of a salt-tolerant M. salmoides population with the potential for cultivation, thereby providing a reference for its potential development as an alternative aquaculture strain. Full article

This study aimed to investigate the effect of thermal sterilization on the volatile flavor of sauced duck necks. The study revealed that thermal sterilization significantly reduced the content of unsaturated fatty acids (e.g., oleic acid C18:1n9c) in sauced duck necks. This was accompanied by elevated thiobarbituric acid reactive substances (max 0.86 mg/100 g) and peroxide values (max 1.13 g/100 g), indicating intensified lipid oxidation. Through PLS-DA, six key differential free fatty acids distinguishing the sterilization treatment groups were identified: cis-9-tetradecadecarbonate, methyl tridecarbonate, cis-10-17-cetenoic acid, antioleic acid, cis-13-docosaenoic acid methyl ester, and lauric acid. The primary volatile flavor compounds in sauced duck necks were identified as alkenes and ethers. Post-sterilization alterations in volatile flavor profiles primarily resulted from compositional changes in alkenes, esters, and ethers within the total volatile compounds. Moreover, it was demonstrated that sterilization temperature exerted a significantly greater impact on the quality of sauced duck necks than sterilization duration. Following organoleptic evaluation, samples subjected to low-temperature prolonged sterilization (90 °C for 30 min) exhibited the highest aroma scores, establishing this protocol as the optimal thermal sterilization condition. This study is of great significance for selecting thermal sterilization conditions and maintaining meat flavor. Full article

Current research on chili powder and oil has predominantly focused on cultivar selection and oil temperature, while the impact of thermal pretreatment methods on their quality and flavor profiles remains underexplored. In this study, the flavor profiles of raw untreated, stir-fried, oven-baked, and microwaved chili powders (RC, SC, OC, and MC) and their corresponding chili oils obtained through secondary flavor activation (RCO, SCO, OCO, and MCO) were analyzed using E-nose, GC-IMS, HS-SPME-GC-MS, LC-MS/MS, and sensory evaluation techniques. E-nose and GC-IMS 2D topographic plots revealed that thermal treatment increased the concentration of volatile flavor compounds. HS-SPME-GC-MS further detected 220 and 207 volatile compounds in chili powders and oils, respectively, with 74 and 35 identified as differential volatile compounds. Aldehydes ((E,E)-2,4-heptadienal, benzaldehyde), alcohols (1-nonanol, 2-furanmethanol), Maillard reaction products (ethyl pyrazine, 2,3-dimethylpyrazine, and 2-ethyl-6-methylpyrazine), and methyl acetate were significantly enhanced in SC, OC, and MC and their corresponding chili oils. Among them, OC and OCO showed the greatest increase in differential flavor substances. Additionally, all three treatments enhanced the release of taste-active substances and improved sensory overall acceptability. These findings provide new insights for the food industry in optimizing chili product processing. Full article

This study established a biological fermentation process using Saccharomyces cerevisiae and Lactobacillus plantarum to deodorize squid cartilage homogenate. The optimal fermentation conditions for S. cerevisiae were determined as follows: fermentation time 105 min, temperature 34 °C, and inoculum size 0.85%. For L. plantarum, the optimum conditions were 79 min, 34.5 °C, and 4.5% inoculum. Based on electronic nose and HS-SPME-GC-MS analyses, S. cerevisiae outperformed L. plantarum in eliminating key offensive odor compounds, especially sulfur-containing compounds and aldehydes, while promoting the formation of pleasant aroma compounds such as esters and ketones (e.g., carvone and δ-pentenol). Mechanistic insights suggest that the enhanced deodorization efficiency of S. cerevisiae may be attributed to its multi-pathway synergistic metabolism, involving enzymes like dioxygenases and sulfide oxidases that facilitate the conversion of malodorous substances into odorless or pleasantly aromatic compounds. These findings provide a valuable theoretical and practical foundation for the high-value utilization of squid processing by-products and propose a promising bio-deodorization strategy for aquatic products. Full article

Diannan small-ear pig (DSP) ham is known for exceptional flavor. However, the composition of flavor components and the mechanisms underlying flavor development remain unclear. In this study, we employed lipidomics, flavoromics, and ultra-high-performance liquid chromatography–tandem mass spectrometry technologies to investigate the composition and formation mechanism of DSP ham flavor compounds. On a 10-point scale, the results demonstrated that DSP ham had good flavor qualities with sensory scores of 8.6 ± 0.52 for flavor, 7.9 ± 0.57 for taste, 8.2 ± 0.79 for texture, 8.8 ± 0.42 for color, and 8.3 ± 0.48 for acceptability. A total of 1534 lipids, 80 volatile flavor compounds, and 25 free amino acids were identified in the ham, including 14 characteristic lipids and 28 characteristic flavor compounds. Triglycerides (TG) and diacylglycerol (DG), two important lipids, are broken down into free fatty acids, which are essential building blocks for flavor formation. Non-volatile sweet amino acid L-alanine and bitter amino acid L-lysine are combined with volatile components, including 1-octene-3-ol, hexanal, benzaldehyde, and octanal, to enhance the development of DSP ham flavor. Correlation analysis indicated that key lipids, including TG, DG, and phosphatidylcholines (PC), facilitate the formation of volatile compounds in DSP ham via the glycerophospholipid metabolic pathway. This study provides a theoretical reference for further research and product development of high-quality DSP ham. Full article

Sour camel milk, as a nutritious fermented dairy product, faces challenges in terms of quality stability. Sparassis crispa, due to its antioxidant and antibacterial properties, shows potential in improving food quality. This study aimed to investigate the effects of different active components of Sparassis crispa on the quality of sour camel milk. The results indicated that Component I was the most effective Sparassis crispa component in enhancing the quality of sour camel milk. The components of Component I were identified as LysoPC(0_0_18_2(9Z,12Z)), LysoPC(18_1(11Z)_0_0), and N-(2-hydroxymethyl-3-chloro-4-hydroxyphenyl) anthranilic acid, among others. It increased the total viable count of lactic acid bacteria (LAB) and water-holding capacity (WHC) while improving the texture of sour camel milk. Metabolomics analysis revealed that the first component of sour camel milk (FCS) and Sparassis crispa sour camel milk (SS) have a high degree of similarity in the composition of flavor substances. The characteristic flavor metabolites included 2-amylfuran, isoamyl alcohol, 2-methylbutyraldehyde, and 2-ethyl-1-hexanol. Additionally, the supplementation of Component I increased the levels of metabolites such as amino acids, free fatty acids, organic acids, and carbohydrates, thereby contributing to the enhanced taste and nutritional quality of sour camel milk. This intervention also strengthened carbohydrate and amino acid metabolism in LAB. These findings provide a theoretical basis for utilizing Component I to improve the quality of sour camel milk. Full article

A prepared dish needs to be reheated before eating, and various reheating methods affect its flavor quality. This study evaluated the influence of stir-frying reheating, steaming reheating and microwave reheating on moisture content, lipid oxidation and flavor profiles of prepared beef with tangerine peel. Stir-frying reheating samples obtained a higher moisture content and the highest thiobarbituric acid reactive substance value. Fifty-seven volatile compounds were identified by gas chromatography–mass spectrometry, of which fifteen compounds were considered as odor-active compounds with an odor activity value > 1. Aldehydes were the most prominent contributors to the aroma of reheated samples. Results revealed that stir-frying reheating samples had the most varieties of odor-active compounds, and the odor activity values of most of them were relatively higher. The heatmap analysis based on the odor activity values indicated that the stir-frying reheating process could maintain the original flavor of samples. A total of fifty-two volatile organic compounds were identified by gas chromatography–ion mobility spectrometry, and the principal component analysis revealed that the three reheated samples could be well distinguished from each other. Moreover, the content of free amino acids and nucleotides in stir-frying reheating samples was higher than that in other reheated samples. In conclusion, different reheating treatments affected the flavor quality of beef samples, and stir-frying process was better to obtain the aroma and taste characteristics of samples. The results of this study could provide useful information about the appropriate reheating method of a dish of prepared beef with tangerine peel for consumers, caterers and industrial production. Full article

China’s liquor industry continues to steadily expand and develop. The industry is currently transforming, shifting its focus from scale to quality and efficiency. This transformation is significantly increasing the demand for quality and safety testing. Currently, the testing system relies mainly on manual operation or traditional mechanical equipment. Technical bottlenecks include low testing efficiency, a significant imbalance in the cost–benefit ratio, and difficulty meeting the modern industry’s dual technical index requirements of testing accuracy and systematicity. In this context, the innovative research and development of new detection technology is key to promoting technological upgrades in the liquor industry. Near-infrared (NIR) spectroscopy is a core, competitive analytical method for non-destructive wine quality testing due to its technical advantages, such as non-destructive analysis, real-time online detection, and the absence of sample pretreatment requirements. This study systematically elaborates on the optical principle and detection mechanism of NIR spectroscopy and explores the application paradigm of chemometrics in spectral data analysis. This study covers the quantitative analysis of alcoholic strength, the determination of main ingredient content (sugar, acidity, esters, etc.), the construction of trace flavor substance fingerprints, the authentication and origin tracing of alcoholic products, and the monitoring of wine aging quality dynamics, among other key technology areas. Additionally, we review the fusion and innovation trends of artificial intelligence and big data technology, the R&D progress of miniaturized testing equipment, and the technical bottlenecks of spectral modeling and algorithm optimization. We also make scientific predictions about the evolution path of this technology and its industrial application prospects. Full article