Search Results (664)

Sauce-flavor Daqu is the solid-state fermentation starter for sauce-flavor Baijiu. Its microbial community influences flavor formation, yet links between community change, process conditions, and flavor development during high-temperature fermentation remain unclear. We investigated Daqu fermentation by integrating high-throughput sequencing, monitoring of physicochemical parameters, and analysis of volatile compounds. Fermentation temperature showed three phases: rapid rise, fluctuating plateau, and gradual decline. High temperatures were associated with increased thermophilic microbes such as Bacillus and Thermoascus and with higher levels of reducing sugars and amino acid nitrogen; amylase, protease, and other hydrolase activities were detected. Bacterial composition varied more than fungal composition; Firmicutes and Ascomycota were the dominant phyla, and Bacillus and Thermoascus were abundant genera. Canonical correspondence analysis associated reducing sugars, acidity, and moisture with early community shifts, and amino acid nitrogen with later shifts; reducing sugars and moisture showed the strongest associations. Filamentous fungi and Bacillus correlated with pyrazine-type compounds. These results link microbial composition, process parameters, and flavor profiles, and may inform the standardization and mechanization of Daqu production. Full article

Frying food can provide an attractive flavor relatively quickly; however, it inevitably produces some safety risks during high-temperature processing, with potentially adverse human health effects. Prolonged exposure to high temperatures during frying might raise the concentration of some harmful compounds that accumulate from the complex chemical reactions taking place inside the food matrix. This review elaborates on the development of food risk factors during frying, adding acrylamide (AA) and advanced glycation end products (AGEs), which are involved in various health problems, including chronic illnesses and carcinogenesis. The two commonly recognized pathways for acrylamide formation include the Maillard reaction pathway and the acrylic acid pathway, with the Maillard reaction considered to be the primary pathway for AGE formation. The processing conditions and food components that affect the formation of these toxic compounds are then specified, demonstrating the importance of factors including type of oil, composition of food (such as moisture and fat content), frying temperature, and duration. Finally, the corresponding health hazards posed by the risk factors are summarized, with an emphasis on the long-term effects of acrylamide and AGE exposure on human health. Increased risks of neurotoxicity, cancer, inflammation, and metabolic diseases have been associated with both compounds. The aim is to clarify the formation pathways, influencing factors, and health impacts of risk factors in frying food and to provide a reference for the prevention of food safety problems caused by acrylamide and advanced glycation end products. Full article

The objective of this research was to apply static and dynamic sensometric techniques to determine the impact of processing factors (dehydration time, frying exposure time) and storage duration on the sensory and cognitive characteristics, as well as consumer preference, of chayote chips. A total of 18 types of chips were prepared (using a combination of three frying temperatures [140, 150, 160 °C], two exposure times [5 and 10 s], and three periods of storage [0, 30, and 60 days]). A panel of 100 consumers was formed to evaluate sensory and cognitive attributes (emotions and memories) as well as overall liking, using static techniques such as Rate-All-That-Apply (RATA), Check-All-That-Apply (CATA), and a hedonic scale. Finally, the temporal dominance of sensations (TDS) dynamic technique was used to study the behavior of chips with higher levels of preference. The results of the sensory techniques indicated that the storage day factor influenced the sensory results. The samples prepared on the same day were perceived with high intensities of typical attributes of this type of food (bitter-BT, Fried-A, Sweet-A, Potato-A, Toasted-A, Chayote-A, Potato-F, Crunchy, Chayote-F, and Sweet-BT) while evoking positive emotions and memories in consumers (active, enthusiastic, free, good, good nature, happy, interested, satisfied, traditional food, family, summer, party, and mild weather). In terms of preference, consumers selected the chip samples with 0 days of storage. The TDS curves determined that the dominant attributes of the chayote chips with 0 days of storage were chayote flavor, sweet, and fried (with a dominance t = 5–20 s). Regarding the cognitive aspect, these chayote chips evoke positive dominant emotions (good, satisfied, and happy from t = 8–20 s) as well as dominant positive memories of childhood (t = 9–20 s), traditional food (t = 11–20 s), and friendship (t = 11–20 s). Full article

Peanut (Arachis hypogaea L.) protein, as a precursor to various amino acids and bioactive peptides, determines the flavor and nutritional quality of peanut products. Therefore, high protein content is one of the target traits in advanced peanut breeding programs. In this review, we summarized the characteristics of all currently available high-protein peanut varieties in China and provided a comprehensive analysis of the genetic, physical characteristics, and disease resistance. These varieties mostly were developed through interspecific hybridization or selected from mutants of self-pollinated parents, primarily using the cultivars “Silihong” and “Baisha 1016” as main parental lines. In terms of disease resistance, although most high-protein peanut varieties can resist two to four types of disease, few varieties exhibit resistance to multiple diseases, and some varieties show no resistance for tested disease or lack sufficient experimental validation. The genetic basis of high-protein peanuts is relatively narrow, relying mainly on a small number of parental varieties. The findings of this review provide important references for high-protein peanut breeding, highlighting the existing problems and challenges in current breeding efforts and emphasizing the importance of broadening the genetic base, enhancing disease resistance breeding, and optimizing overall quality. This review offers theoretical and practical guidance for future breeding of high-quality, high-yield, and high-protein peanut varieties, contributing to the sustainable development and quality improvement of the peanut industry. Full article

The fortification of bakery products with alternative protein sources, including edible insects, offers a promising approach to improving nutritional quality while addressing sustainability challenges. This study evaluated graded replacement of type 750 wheat flour with Acheta domesticus (house cricket) powder—together with an extreme 100% cricket-powder formulation—on the nutritional composition, color, particle size distribution, fermentative properties, baking loss, crumb hardness, and sensory quality of bread. Fifteen baked variants were prepared: a 100% wheat flour control; thirteen wheat–cricket blends containing 5–90% cricket powder; and an extreme formulation with 100% cricket powder. Increasing cricket-powder levels significantly increased protein, fat, fiber, zinc, and riboflavin contents while decreasing carbohydrate and starch levels. Technologically, higher substitution levels resulted in darker crumb color, a shift toward coarser particle size distribution, reduced gas retention during proofing, and increased baking loss. Sensory analysis indicated that up to 15% inclusion maintained full consumer acceptability, while 20–25% was at the acceptance threshold. Above 35%, acceptability declined sharply due to intensified earthy flavors and textural changes. The findings highlight 15% inclusion as the optimal balance between enhanced nutritional value and sensory quality, with potential for higher incorporation if appropriate technological modifications are applied. Full article

To explore the patterns of essential oil synthesis and the optimal harvesting period of citral-type Camphora officinarum Nees ex Wall (C. officinarum) at different growth stages, three varieties (C1, C2, C3) from the citral-type C. officinarum coppice were taken as research objects. During the leaf growth cycle from February 2022 to January 2023 (12 periods in total), their morphological indicators, biomass, essential oil yield, chemical components, and output were determined. As a natural monoterpenoid widely used in the food additive, pharmaceutical intermediate, and flavor/fragrance industries, citral-related research is of great significance for improving the breeding value of citral-type C. officinarum germplasm resources. The results showed that: (1) The leaf area, total biomass, and leaf-branch ratio of the three varieties all reached the maximum in Period I (late August, full fruit stage), among which the leaf biomass and total biomass of C1 were significantly higher than those of C2 and C3. (2) The essential oil yield based on dry weight of leaves (0.53–2.79%) was significantly higher than that of branches (0.48–0.7%). Citral (geranial and neral) was the main component of the essential oil; the citral contents in C1 and C2 were the highest in Period G (late June, early fruit stage) (78.38% and 71.78%, respectively), while that in C3 peaked in Period F (late May, late flowering stage) (70.46%). (3) The total essential oil yield reached the peak in Period I, with C1 being significantly higher at 20.19 ± 1.88 g/plant than C2 (13.8 ± 0.61 g/plant) and C3 (16.47 ± 0.87 g/plant). Comprehensive analysis indicated that C1 was identified as the top-performing cultivar among citral-type C. officinarum, and July–August was the optimal harvest period. During this period, both essential oil yield and citral content could be balanced to maximize economic benefits. Full article

This study aimed to evaluate the effect of using artisanal beers obtained from ricotta whey (scotta-based beer) during cheese affinage on the sensory properties of cheeses. For this purpose, four experimental groups of pressed cheeses were manufactured using two ripening techniques and a scotta-based brine. In detail, BB stands for experimental cheeses immersed in unsaturated beer brine; CB represents control cheeses immersed in unsaturated water brine; BWR corresponds to experimental cheeses with a washed rind using beer brine; and CWR denotes control cheeses with a washed rind using saturated water brine. The replacement of water with scotta-based beer in unsaturated brine, during cheese affinage, resulted in significant changes in the VOC profile of experimental cheeses, compared to control cheeses, with esters accounting for more than 60% of the total VOC area, imparting sweet and fruity notes. Sensory analysis revealed that beer-brined cheeses exhibited significantly different profiles (p < 0.05) across most evaluated attributes. Notably, the color of the rind and interior, as well as visual uniformity, were significantly enhanced by the beer brining, while oiliness was influenced by the ripening technique (p < 0.05) independently of the brine composition. Odor intensity and aroma complexity were markedly higher in beer-brined cheeses (p < 0.001), consistent with the migration of volatile compounds from beer into the cheese matrix. Among taste attributes, sourness, bitterness, and toasted flavor differed significantly (p < 0.05), with beer-brined cheeses perceived as less sour and more toasted. Washed-rind cheeses exhibited higher bitterness (p < 0.001), regardless of brining type. Furthermore, beer-brined cheeses showed increased hardness and plasticity, suggesting structural changes in the matrix. These findings support the potential of scotta-based beer-brining as a way to diversify cheese sensory profiles and enhance market value. Full article

Visible-light spectroscopy has long been used to assess various quality indicators in coffee, from green beans to brewed beverages. High-end absorption spectroscopy systems can identify chemical compounds, monitor roasting chemistry, and support flavor profiling. Despite advances in low-cost spectroscopy, such techniques are rarely applied during coffee-drink preparation. Most coffee shops, instead, rely on simple refractometers to measure total dissolved solids (TDS) as a proxy for beverage strength. This study explores a portable, low-cost screening system that integrates visible absorption-transmittance, laser-induced scattering, and fluorescence spectroscopy to estimate brew strength and investigate potential differentiation between coffee-drink types. Experiments were conducted on four common drink preparations. A dual-region exponential decay model was applied to absorption-transmittance spectra, while laser-scattered light imaging revealed distinctive color patterns across samples. The results demonstrate the feasibility of optical fingerprinting as a non-invasive tool to support quality assessment in brewed coffee. Full article

Background/Objectives: Ampelopsis grossedentata, a novel food resource (vine tea), is a therapeutically valuable species wherein all parts exhibit bioactive potential. The therapeutic value and health benefits of A. grossedentata are rooted in its metabolomic profile, yet the metabolites in its various parts remain incompletely characterized. In this study, the tissue-specific biochemical properties and metabolic profiles of A. grossedentata were systematically characterized to identify the optimal tissue type for harvesting, with the goal of maximizing the production of bioactive compounds. Methods: The biochemical properties of various A. grossedentata tissues were assessed using a spectrophotometer, and their metabolic profiles were characterized through LC-MS/MS-based untargeted metabolomics. Results: The results demonstrate that, compared with the stems and roots, the tender leaves and floral tissues contained a higher TFC and TPC, correlating with superior antioxidant activity (DPPH, ABTS, and FRAP). A metabolic analysis revealed that the tender leaves accumulated multiple bioactive flavonoids beyond dihydromyricetin, including naringenin 7-O-beta-D-glucoside, (-)-epigallocatechin, tricetin, and cyanidin 3-O-sophoroside. The floral tissues displayed a comparable antioxidant capacity and dihydromyricetin level to the leaves, as well as unique compounds, such as leucodelphinidin, naringenin, epicatechin, dihydroquercetin, astilbin, and myricitrin. A metabolomic analysis further demonstrated a high accumulation of L-glutamine and L-glutamic acid in the floral tissues, potentially contributing to the characteristic umami flavor profile of vine tea made from A. grossedentata flowers. Conclusions:A. grossedentata flowers could be considered a promising raw material for developing novel functional foods and premium herbal tea products, as they possess superior antioxidant activity and abundant flavonoids and amino acids. Full article

The high environmental impact caused by the accumulation of single-use plastic calls for measures to curb this problem, from a ban on single-use plastic tableware to the production of a wide range of biodegradable and reusable products. The aim of this study was to investigate how tableware made of different materials affects consumers’ sensory perception and emotional and hedonic responses when eating the same meal. In this study, four types of meals of animal or plant origin were selected for the experiments, which were served warm or cold. Accordingly, four groups of university students were instructed to taste the corresponding meal while using three sets of tableware made of different materials: polypropylene, wood/cardboard, and a stainless steel/ceramic/glass control set (regular set). Overall, the results suggest that the use of regular tableware elicited a positive emotional profile, while the use of disposable, wooden, and plastic tableware elicited negative emotional responses, which is consistent with the acceptability of the meal samples—regular tableware received higher ratings, while both types of disposable tableware received lower ratings. Finally, the material of the tableware only led to changes in odor and flavor perception when warm-served meals were sampled—higher intensities were reported when students used the regular tableware sets. Wooden cutlery imparted an atypical woody flavor to the meals, regardless of the type of meal. Full article

For centuries, Scaptotrigona mexicana honey has been treasured in Mexico, where pre-Columbian cultures harvested it not only for its sweet flavor but also for its medicinal and ceremonial purposes. Today, it remains a high-value product in local markets, prized above Apis mellifera honey for its unique sensory qualities and traditional health benefits. Yet its scientific characterization and functional potential remain underexplored. In this study, twenty-four samples from diverse regions were analyzed to quantify bioactive compounds and determine physicochemical composition, α-amylase inhibition, and antioxidant activity. Non-parametric statistical tests revealed distinct compositional clusters, with samples from Cruz Blanca showing exceptional phenolic content and stronger α-amylase inhibition (5.6–49.2%). Antioxidant capacity correlated positively with phenols and flavonoids, showing moderate effect sizes for ABTS (η² = 0.49) and DPPH (η² = 0.37). Compared with Apis mellifera honey, Scaptotrigona mexicana contained more moisture, free acidity, phenols, and antioxidants, but less diastase, hydroxymethylfurfural, and reducing sugars. Importantly, natural α-amylase inhibitors can help modulate postprandial glucose, offering dietary support for type 2 diabetes management. Kinetic analyses (EC50, Vmax, and Km) suggested mixed inhibition. These findings highlight Scaptotrigona mexicana as both a heritage product and a promising functional ingredient for developing foods that merge tradition with metabolic health innovation. Full article

Fu tea is a unique microbially fermented tea from China, and has two types. The primary distinction between these two types—Fu brick tea (FBT) and Fu loose tea (FLT)—is that FBT is compressed into bricks, whereas FLT is maintained as loose leaves. To investigate the differences in the chemical composition and sensory characteristics between the two types of Fu tea, this study utilized samples produced from the same batch of raw dark tea material to ensure comparability. Multiple analytical approaches were applied, including main active component analysis, sensory flavor evaluation, metabolomics, and differential characteristic component analysis. These methods were employed to comprehensively compare and characterize the two tea types. The results showed that compared to FBT, FLT exhibited a longer-lasting fungal flower aroma and a mellower taste. Furthermore, the quantity of Eurotium cristatum in FLT was 56.7% higher than that in FBT, indicating a significant difference. Untargeted ultrahigh-performance liquid chromatography–mass spectrometry was used to screen metabolites in Fu tea samples, and after multivariate statistical analysis, 12 differential metabolites were finally identified, including phenolic acids and their derivatives, coumarins and their derivatives, phenylpropanoids, and flavonoids and their glycosides. Subsequently, a targeted UHPLC-QQQ-MS/MS-based method was established and validated for the main differential metabolites, phenolic acids and catechins. The results indicated that gallic acid, catechin, and epicatechin can serve as characteristic markers for distinguishing between FBT and FLT. Notably, the content of gallic acid in FLT was 168.6% higher than that in FBT. These findings elucidate the impact of the pressing process on Fu tea, provide guidance for discriminating between FBT and FLT, and are significant for quality control in the industrial production of Fu tea. Full article

Litchi (Litchi chinensis Sonn.) is a kind of evergreen fruit tree with good flavor and taste which has high economic value. Sufficiently low temperature in winter is essential for the successful flower formation of litchi. Therefore, in the context of global warming, litchi often experiences unstable flower formation, ultimately resulting in a decrease in litchi production. Our previous research has highlighted the pivotal role of the LcFT1 gene in regulating the flower formation of litchi and identified two AP1 homologous genes associated with LcFT1 (named LcAP1-1 and LcAP1-2) based on RNA-Seq and weight gene co-expression network analysis (WGCNA). In this study, the functions of the two AP1 homologous genes in regulating flowering time were investigated. Result showed that LcAP1-1 and LcAP1-2 were expressed in all litchi tissues. LcAP1-1 was more highly expressed in mature leaves compared to other tissues, while the LcAP1-2 has the highest expression level in flower buds. Both of them exhibited upregulation in the terminal bud of litchi under low temperature. The expression of LcAP1-1 and LcAP1-2 was highly correlated with the initiation of flower buds and the development of flower organs. They increased gradually during the floral initiation but decreased gradually during flower bud development. The transgenic tobacco of LcAP1-2 flowered about 55 days earlier than wild-type, while tobacco overexpressing the LcAP1-1 gene had no significant changes in flowering time compared to the wild-type. These results indicate that the two genes have divergent regulatory functions, and that the LcAP1-2 gene may be involved in the regulation of flower transformation and flower organ development in litchi. Our research will further reveal the molecular regulatory mechanisms of flower formation in litchi and will also provide theoretical guidance for the molecular breeding of litchi. Full article

Mexico has not only successfully eliminated dog-mediated human rabies in recent years, but also the last rabies case in a dog infected with the canine variant of the rabies virus was reported in 2016. Mass dog vaccination campaigns were the cornerstone of these achievements. Unfortunately, the rabies virus still circulates in wildlife and, thus, spill-over infections in humans, livestock, and pets, including dogs, still occurs. Especially dogs that cohabit at interfaces shared with wildlife, like shepherd dogs, are at risk. These dogs are often free-roaming and difficult to restrain for vaccination purposes. Oral rabies vaccination (ORV) as an alternative vaccination strategy was tested in several rural villages in Querétaro State, Mexico. Bait acceptance and immunogenicity studies were conducted to test a licensed vaccine bait in terms of attractiveness and if the oral rabies vaccine strain, SPBN GASGAS, was able to induce an adequate immune response in local dogs, respectively. Although the egg(-flavored) bait was less well accepted (68.4%) by the dogs than the two other bait types included in the study, a bait made from boiled intestine segments (71.2%) and a bait with fish meal as an attractant (72.3%), dogs offered the egg bait were more often considered successfully vaccinated. 83.3% of the dogs offered an egg bait seroconverted during the immunogenicity study. Hence, ORV can be a suitable alternative by increasing the overall vaccination coverage of dogs that cannot be easily restrained and handled for vaccination. Full article

As a high-value product used as food, medicine, or cosmetics, honey is particularly susceptible to adulteration. Therefore, it must be regularly tested at various stages of its life cycle to ensure its quality and authenticity, especially its botanical origin. Sensory quality features play a huge role in creating the quality of products, but also in determining their authenticity. Sensory analysis helps determine the honey’s overall quality based on attributes like color, aroma, taste, and texture. Sensory evaluation of honey can reveal issues like crystallization, off-flavors, or off-odors that might indicate adulteration or spoilage. The aim of our work was therefore sensory quality assessment of 84 honey samples in order to create sensory profiles for the varietal classification of honeys. In order to obtain information on the differences in sensory features and their classification based on the assessment of honey quality descriptors, a discriminant analysis was carried out. Then, an assessment was carried out to check whether the compared varieties differ in terms of the value of the sensory feature parameter assessment. As a result, a statistical tool was constructed (canonical discriminant functions, distinguishing/classifying the varieties of honeys tested). These models will ensure the repeatability of results in the classification of sensory profiles of varietal honeys on the example of Polish honey varieties. The results indicate that the sensory analysis is a good analytical tool to differentiate honey types. The findings of this study can be applied by honey producers, suppliers, and customers to differentiate and determine honey varieties according to their sensorial attributes. Full article