Search

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

Copyright of 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 study the key flavor characteristics and the influence of oxidation degree of oil on warmed-over flavor of pre-prepared steamed pork with preserved vegetable. The volatile flavor compounds and taste indexes of different brands of pre-prepared steamed pork with preserved vegetable were quantitatively detected by headspace-solid phase micro- extraction-gas chromatography-mass spectrometry and electronic tongue. The key flavor factors of pre-prepared steamed pork with preserved vegetable were screened and analyzed by odor activity value (OAV) and principal component analysis. Acid value, peroxide value and TBA value were used to analyze the oxidation degree of oil and warmed-over flavor of different brands of pre-prepared steamed pork with preserved vegetable. Results showed that a total of 85 volatile compounds were identified from 7 kinds of pre-prepared steamed pork with preserved vegetable, including 16 alkanes, 19 terpenes, 7 alcohols, 22 aldehydes, 3 ketones, 13 esters, 3 phenols and 2 others. A total of 23 key volatile compounds were screened by OAV, and the substances with OAV>10 were 1-octene-3-ol, hexanal, heptanal, octanal, nonanal, (E,E)-2,4- nonadienal, capric aldehyde, (E)-2-decenal, (E,E)-2,4-decenal and 1-octene-3-ketone, which were the key flavor substances for pre-prepared steamed pork with preserved vegetable. The results of electronic tongue and overripe taste evaluation showed that the taste of 7 kinds of pre-prepared steamed pork with preserved vegetable were mainly salty, umami and aftertaste. Its overripe taste mainly presented linseed oil taste and rancidity taste. The oil oxidation indexes of 7 kinds of pre-prepared steamed pork with preserved vegetable were higher and the differences were significant (P<0.05). The correlation analysis showed that the main factors that produce warmed-over flavor were (E)-2-decenal, 2-heptanone, nonylaldehyde, 1-octene-3-ketone, (E,E)-2,4-decenal, hexal, pentaldehyde, heptanal, (E)-2-heptenal and octanal, which were positively correlated with acid value, peroxide value and TBA value. In summary, the key flavor factors of the 7 kinds of pre-prepared steamed pork with preserved vegetable were related to overcooked taste, and it was speculated that the overcooked taste of pre-prepared steamed pork with preserved vegetable was related to the higher oxidation degree of oil. The key flavor factors, electronic tongue and overripe taste evaluation indexes obtained in this study provide the basis for the establishment of flavor quality system and overripe taste control of pre-prepared steamed pork with preserved vegetable. [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.)

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.)

Copyright of China Condiment is the property of China Condiment 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 study the key flavor characteristics and the influence of oxidation degree of oil on warmed-over flavor of pre-prepared steamed pork with preserved vegetable. The volatile flavor compounds and taste indexes of different brands of pre-prepared steamed pork with preserved vegetable were quantitatively detected by headspace-solid phase microextraction-gas chromatography-mass spectrometry and electronic tongue. The key flavor factors of pre-prepared steamed pork with preserved vegetable were screened and analyzed by odor activity value (OAV) and principal component analysis. Acid value, peroxide value and TBA value were used to analyze the oxidation degree of oil and warmed-over flavor of different brands of pre-prepared steamed pork with preserved vegetable. Results showed that a total of 85 volatile compounds were identified from 7 kinds of pre-prepared steamed pork with preserved vegetable, including 16 alkanes, 19 terpenes, 7 alcohols, 22 aldehydes, 3 ketones, 13 esters, 3 phenols and 2 others. A total of 23 key volatile compounds were screened by OAV, and the substances with OAV>10 were 1-octene-3-ol, hexanal, heptanal, octanal, nonanal, (E,E)-2,4-nonadienal, capric aldehyde, (E)-2-decenal, (E,E)-2,4-decenal and 1-octene-3-ketone, which were the key flavor substances for pre-prepared steamed pork with preserved vegetable. The results of electronic tongue and overripe taste evaluation showed that the taste of 7 kinds of pre-prepared steamed pork with preserved vegetable were mainly salty, umami and aftertaste. Its overripe taste mainly presented linseed oil taste and rancidity taste. The oil oxidation indexes of 7 kinds of pre-prepared steamed pork with preserved vegetable were higher and the differences were significant (P

Fritillaria is a widely used traditional Chinese medicine, with a complex source and a wide variety of medicinal materials. Different varieties have similar external characteristics, making it difficult to distinguish using traditional methods. To achieve rapid and objective identification of Fritillaria species, this study proposed a method for rapid identification based on electronic tongue and electronic eye combined with a deep learning model. Electronic tongue and electronic eye were utilized to collect gustatory fingerprint and visual image information from different categories of Fritillaria, respectively. An enhanced Transformer encoder based on causal attention mechanism was employed to extract time-series features from the ET signals and augment the ability to extract local features. Meanwhile, an improved ShuffleNetV2 network based on coordinate attention mechanism was used to extract morphological features of EE image and suppress background noise. Subsequently, a feature weighted fusion module was presented to adaptively integrate the feature information extracted from both the electronic tongue and electronic eye, and achieve classification and recognition of the fused features. The experimental results indicated that the proposed information fusion method had better classification performance compared to separate usage of electronic tongue and electronic eye, with a testing accuracy of 98.4%. This study provides a novel approach for rapidly identifying Fritillaria varieties, which offers research insights into the classification and traceability analysis of other Chinese medicinal materials.

This study aims to investigate the influence of the carboxyl substituent groups and the carbon chain length of acrylic acid of ferulic acid (FA) on its bitterness inhibitory effect. Molecular dynamics simulations were employed to analyze the conformational differences in the interaction between bitter taste receptors and bitterness inhibitors, including FA and 4-(2, 2, 3-trimethylcyclopentyl) butyric acid, and the bitterness activator Acesulfame K in order to determine the inhibitory structure F4 of FA for bitter taste receptors. Based on the interaction modes of F4, a series of FA derivatives were constructed. The structure-activity relationship of FA as a bitterness inhibitor was explored by electronic tongue. The results revealed that based on the premise that the interaction modes of the ligand and F4 would be consistent, the charge amount of the hydrogen bond acceptor on FA’s carboxyl substituent group was inversely proportional to the intensity of bitterness inhibition. Adjusting the length of FA’s acrylic acid carbon chain to two carbons destabilized the interaction between the ligand and the key residues, resulting in a reduction in the intensity of bitterness inhibition. In contrast, extending the carbon chain length to four carbons enhanced the bitterness inhibitory intensity. As a new bitterness inhibitor, FA has the potential for development to improve food quality.

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

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

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

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

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

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

Copyright of China Condiment is the property of China Condiment 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 taste of tea infusions is one of the important factors to evaluate the quality and classify the grade of tea. In order to explore the key components that cause the difference in different grades of Dianhong tea infusions, this study systematically studied the taste quality of different grades of Dianhong tea infusions by combining sensory evaluation, electronic tongue and ultra -performance liquid chromatography -quadrupole orbital trap mass spectrometry. The results showed that the taste attributes of 12 Dianhong infusions were divided into three groups (superior-quality group, good-quality group and poor-quality group) according to the sensory evaluation. The results of electronic tongue were consistent with the sensory evaluation. The response of electronic tongue sensors corresponding to different taste properties to the three groups of tea infusion was different. Further, the metabolomics were studied by ultra-performance liquid chromatog-raphy-quadrupole orbital trap mass spectrometry. A total of 116 compounds were detected, including 26 amino acids and their derivatives, 15 catechins and their polymers, 16 phenolic acids, 15 nucleotides and their derivatives, 20 flavonoids (alcohols) and their glycosides, 6 alkaloids, 11 organic acids, 2 sugars and 5 other classes. In addition, three groups of Dianhong tea infusions were well distinguished by using orthogonal partial least squares regression analysis (R2Y =0.985, #2=0.902). In addition, based on VIP>1.2 and significance P<0.05, a total of 7 key differential components affecting different grades of tea infusions were screened out, specifically, arginine, gallatechin, epicatechin, uric acid, abscisic acid, niacin, adenosine-5 '-diphosphate. The results provided theoretical support for quality evaluation and quality control of different grades of Dianhong tea infusions. [ABSTRACT FROM AUTHOR]

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

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

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

Copyright of 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.)

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.)

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.)

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

Copyright of Food Research & Development is the property of Food Research & Development 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.)

[Objective] To realize rapid detection of green tea species identification. [Methods] A rapid detection method based on the combination of electronic tongue and electronic nose combined with CNN-Transformer composite model was proposed. The electronic tongue and electronic nose were used to collect the fingerprint information of taste and smell for five different kinds of green tea. The one-dimensional electronic tongue and electronic nose signals were transformed into two-dimensional time-frequency maps using the short-time Fourier transform （STFT）, which fully revealed the distribution characteristics of the signal energy in the time-frequency domain. A CNN-Transformer combination model was proposed to realize the fusion of the electronic tongue and the electronic nose information and pattern recognition. The model adopted selective kernel convolution and normalized attention in designing convolution module to replace the convolution layer of the traditional CNN to achieve the dynamic extraction of local features from the time-frequency map of the signal. The multi-head self-attention mechanism in the Transformer encoder was used to extract the global temporal information in the features of the electronic tongue and the electronic nose and achieve the weighted fusion of their features. Finally, classification recognition was carried out by the fully connected layer. [Results] The information fusion method based on electronic tongue and electronic nose could effectively extract the deep features of the taste and smell signals from green tea samples and provide richer fused feature representations for the model to achieve highly accurate recognition of different species, with a test set accuracy, precision, recall and F1-Score of 99.00%, 99.05%, 99.00%, and 99.00%, respectively. [Conclusion] This study provides a low-cost, fast and efficient detection method for green tea species recognition.

Identification of odor compounds in fresh sea buckthorn juice (FSBJ) and pulp (SBP) was performed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). A total of 39 and 36 odor compounds were identified in FSBJ and SBP, respectively. Further findings revealed that ethyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, and 3-methylbutyl 3-methylbutanoate had high flavor dilution (FD) factors and were identified as the key odor compounds in FSBJ. In addition, the contents of ester compounds contributing to the fruity odor were significantly reduced in SBP after pasteurization. Sensory evaluation and electronic tongue analysis revealed that the sweetness and overall taste of SBP were superior to those of FSBJ. The contents of vitamin C and total flavonoids were significantly lower in SBP than in FSBJ, indicating that pasteurization reduces the nutritional quality of FSBJ. The results of the study can provide theoretical references for the flavor and nutritional quality optimization of sea buckthorn products.

The primary objective of this study was to examine the aromatic composition characteristics of six varieties of sugar-roasted 'Yanshan chestnuts' and to discern the distinctions in taste and odor between them. The volatile flavor constituents and pivotal aroma compounds of these sugar-roasted Chinese chestnuts were scrutinized using headspace solid-phase microextraction (HS-SPME) in conjunction with gas chromatography-mass spectrometry (GC-MS) and the odor activity value (OAV) method. Additionally, the volatile odor components and taste were assessed using electronic nose and tongue technologies. Results showed that, a total of 57 compounds were detected via GC-MS in the volatile components of these six types of sugar-roasted Castanea mollissima, which included 19 esters, 12 alcohols, 5 aldehydes, 5 ketones, 4 alkenes, 4 benzodiazepines, 2 amines, and 6 other components. Among these, 23 constituents with an OAV greater than 1 were identified as the key aroma components of the sugar-roasted chestnuts. The electronic nose evaluation illustrated that the predominant volatile odor components of the six sugar-roasted Castanea mollissima were alcohols, aldehydes, ketones, nitrogen oxides, organic sulfides, inorganic sulfides, and methyl groups. Furthermore, the electronic tongue analysis indicated that these six roasted chestnuts exhibited similar taste indices. The richness and umami sensor demonstrated the most substantial response to the different roasted chestnuts, while the sour and astringent tastes were the least prominent. The main taste indices of the roasted chestnuts were determined to be richness, umami, sweetness, saltiness, bitterness, and a lingering bitter aftertaste. The volatile flavor components and their quantities differed among the six types of sugar-roasted chestnuts, implying that the volatile flavor components vary among different sugar-roasted chestnut varieties, and the levels of the same compound also differ between varieties. The use of principal component analysis (PCA), radar chromatogram analysis, and GC-MS technology combined with electronic nose/tongue technologies proved to be an effective means to distinguish the differences in flavor among different varieties of sugar-roasted Chinese chestnuts and identify the key aroma components. This research provides a theoretical foundation for future flavor research on different sugar-roasted Chinese chestnut varieties.

In order to clarify the composition and difference of odor and taste of edible fungus plant steak, and promote the scientific development of edible fungus vegetarian food, the flavor of three kinds of edible fungus plant steak (Hericium erinaceus, Hypsizygus marmoreus, Lentinula edodes) was analyzed by using the electronic nose, electronic tongue and artificial sensory evaluation. The results showed that: the three kinds of edible fungus plant steaks had similar flavor composition. The odorous constituents were mainly organic sulfide, supplemented by the shorter train n-alkane, small molecule nitoxides and alcohol ether aldehydes and ketones, with obvious salty umami taste and relatively strong umami aftertaste. The total variance contribution of the principal component analysis of electronic nose and electronic tongue was higher than 99%, which could significantly distinguish the three kinds of edible fungus plant steaks. The whole flavor analysis of the electronic nose and electronic tongue was consistent with the artificial sensory evaluation. The Hypsizygus marmoreus plant steak had the best whole flavor, followed by the Lentinula edodes plant steak, while the Hericium erinaceus plant steak had a poor flavor. In summary, the electronic sensory technology combined with the traditional artificial sensory evaluation method could be used for the flavor identification of edible fungus plant steak. [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.)

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

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

Copyright of 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.)

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

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

Copyright of 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.)

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

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

Copyright of China Brewing is the property of China Brewing Editorial Office 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.)

Gas chromatography-mass spectrometry (GC-MS) and electronic tongue were used to quantitatively determine the volatile compounds and taste indices of 21 Jiang-flavor baijiu samples of different grades. These samples were differentiated by chemometrics, and key differential compounds among grades were identified. Finally, a discriminant model was established by machine learning. The results showed that there were differences in the contents of volatile compounds in Jiang-flavor baijiu of three grades, indicating the feasibility of further discriminant analysis. The total content of flavor compounds in second-grade baijiu (4 908 mg/L) was significantly lower than that in premium-grade (6 583 mg/L) and first-grade baijiu (8 254 mg/L), while the proportion of several esters responsible for floral and fruity aromas in total esters showed a decreasing trend as the grade decreased. Partial least squares-discriminant analysis (PLS-DA) identified 16 key differential compounds represented by ethyl palmitate and acetic acid. The results of electronic tongue showed that the taste indexes of premium-grade baijiu were more consistent, with lower bitterness and astringency aftertaste. The taste indexes of second-grade baijiu showed significant intersample differences. Principal component analysis (PCA) showed clear discrimination of Jiang-flavor baijiu of different grades according to their taste indexes. The above results provide a basis for the establishment of Jiang-flavor baijiu quality system. Four discriminant models were established based on 25 differential compounds and taste indexes identified. The accuracy of all models was higher than 90%, and the support vector machine (SVM) model performed best, with an accuracy of 100%.

The sensory quality of food is the most important factor that affect consumers' willingness to purchase food. With the development of technology and economy, the methods and techniques of evaluating sensory quality are constantly updated and and improved. The main methods include artificial sensory evaluation based on personnel tasting, electronic bionic sensory evaluation technology based on instrument analysis and facial expression analysis technology based on human factors engineering, all of them have been well applied in the field of food sensory evaluation. In this paper, the existing literature is systematically sorted out, and the application status of artificial sensory evaluation technology, electronic tongue technology and facial expression analysis technology in the field of food science is elaborated in detail. It is concluded that although the electronic tongue and facial expression technology can make up for the shortcomings of artificial sensory evaluation, the two technologies also have some shortcomings. In the future, the research trend of food sensory evaluation will not be limited to relying on a single technology, but will integrate the application of multiple technical means and the formation of test data model, realizing the rapid, intelligent and accurate systematic evaluation of food sensory quality and flavor attribute.

To determine the characteristic taste substances of different varieties of fresh lotus seeds, the taste substances of 'Guolian 1', 'Guolian 2', 'Guolian 3' and 'Mantianxing' were measured and electronic tongue was applied. Dynamic factor analysis (DFA) was used to distinguish the taste of different varieties of lotus seeds and partial least squares-discriminant analysis (PLS-DA) was adopted to find out the characteristic taste substances. The correlation between amylose and other taste substances were determined by grey correlation analysis. Results showed that taste difference existed in different varieties of lotus seeds and the distinction about umami taste was the most obvious. The umami intensity of 'Guolian 2', 'Guolian 3' and 'Mantianxing' was greater than that of 'Guolian 1', which was equivalent to the umami intensity of 0.55 mg/mL sodium glutamate solution. Amylose, free amino acids and flavonoids were the characteristic taste substances that distinguish different varieties of lotus seeds. The VIP score of amylose was close to 2.0, so it was the most critical characteristic taste substance. Amylose content had a greater correlation with soluble sugar and water content (over 0.8). In summary, the characteristic taste of different varieties of lotus seeds was umami, and the characteristic taste substance was amylose.

Objective: To realize the rapid traceability detection of Astragalus membranaceus from different origins. Methods: This study proposed a rapid detection method for the origin of Astragalus membranaceus based on the improved MobileNetv3 network based on the combination of electronic tongue and electronic eye. The electronic tongue and electronic eye were used to collect the one-dimensional fingerprint and two-dimensional appearance image information of different samples of Astragalus membranaceus. The Gramian Angular Field (GAF) was used to convert the one-dimensional electronic tongue signal into two-dimensional image information, retain the time series related features in the electronic tongue signal, and then fused them with the image information collected by the electronic eye. Finally, the MobileNetv3 model improved based on Pyramid Split Attention (PSA) was adopted to realize the classification and recognition of Astragalus samples from different habitats. Results: The experimental results showed that the method in this paper had higher recognition accuracy than using electronic tongue or electronic eye alone. The accuracy, precision, rrecall and F1-score of the test set were 98.8%, 98.8%, 98.8% and 0.99, respectively. The classification accuracy of the improved MobileNetv3 network was 8% higher than that of the original model, and the parameter quantity was only about 1/5 of the original parameter quantity. Conclusion: The improved MobileNetv3 network can effectively reduce the calculation of parameters and improve the recognition accuracy of Astragalus membranaceus from different origins.

Objective: This study aimed to explore the effect of group changes at the third position of the benzene ring of ferulic acid （FA） on the bitterness inhibition effect of branched chain amino acids and their flavor characteristics. Methods: FA and its phenyl ring substituted derivatives were synthesized and their structures were identified by Fourier transform infrared spectroscopy, nuclear magnetic resonance spectroscopy, and mass spectrometry. The electronic tongue test was used to evaluate the improvement in the bitter taste of branched-chain amino acids by FA and its derivatives, including bitterness inhibition rate, self-flavor, and the effect on other tastes. Results: The results showed that FA and its phenyl ring substituted derivatives exhibited certain bitterness inhibition effects on branched-chain amino acids, and the bitterness inhibition effect of FA was superior to that of other derivatives at different addition amounts except for the A4 （—F） derivative, which had a similar bitterness inhibition effect on valine as FA （—OCH3） did. Conclusion: The size of molecular groups and strong electronegativity might be the key factors affecting the bitter inhibition effect, —OCH3 at position 3 on the benzene ring showed the best bitter inhibition effect.

This study was undertaken to reveal the correlation between the taste quality and bacterial community of Dazhu rice wine. Taste attributes were measured using an electronic tongue, the types and contents of organic acids and amino acids were analyzed, and lactic acid bacteria were isolated and identified from the rice wine. Moreover, analysis and functional prediction of its bacterial community were carried out using MiSeq high-throughput sequencing technology. Finally, the correlation between various taste attributes and bacterial community was calculated. The results showed that Dazhu rice wine varied widely in terms of saltiness, sourness and bitterness. The rice wine contained seven organic acids and 15 amino acids, the predominant organic acids being lactic acid (8.82 mg/g) and acetic acid (6.27 mg/g), and the predominant amino acids being glutamic acid (8.06 mg/g), leucine (4.10 mg/g) and aspartic acid (3.94 mg/g). A total of 14 lactic acid bacteria were isolated by pure culture and identified as five species, namely Limosilactobacillus fermentum (four strains), Pediococcus pentosaceus (four strains), Lacticaseibacillus paracasei (two strains), Lactiplantibacillus plantarum (two strains) and Leuconostoc pseudomesenteroides (two strains). High-throughput sequencing results showed that the average relative contents of Firmicutes and Proteobacteria were greater than 1.0%, with a cumulative content of 96.93%; the relative contents of Lactobacillus, Pediococcus, Weissella, Lactococcus, Leuconostoc and Acinetobacter were greater than 1.0%, with a cumulative content of 89.43%. Correlation analysis showed a significant negative correlation (P < 0.05) between Weissella and taste indicators such as aftertaste A, astringency and bitterness. These findings showed that the major organic acids in Dazhu rice wine were lactic acid and acetic acid, that the major amino acids were glutamic acid, leucine and aspartic acid, and that bacterial community was dominated by lactic acid bacteria such as Lactobacillus, Pediococcus and Weissella. Weissella could have a positive significance on the formation of rice wine quality.

In order to study the effect of ultrasound-assisted salting on the flavor quality of microwave heating snakehead fillet, the parameters of ultrasonic and brining of snakehead fillet were first investigated, then the electronic nose, electronic tongue, volatile substances and free amino acid substance of microwave heated snakehead fillets were determined. The results showed that the optimum parameters of ultrasound-assisted brining were as follows: Salt content 4 g/mL, solid-to-liquid ratio 1:4 g/mL, constant temperature (24±1) ℃, ultrasonic frequency 40 kHz, ultrasonic power 200 W and ultrasonic time 60 min. In electronic nose and volatile flavor substances analysis, ultrasonic assisted salting treatment effectively inhibited the formation of organic sulfide and increased the contents of five volatile substances (alcohols, aldehydes, ketones, acids and esters) in microwave heated fillets. In electronic tongue and free amino acid substance content analysis, the response of ultrasonic assisted salting treatment to sour and bitter taste was the lowest, and the response to salty, umami and sweet taste was the highest. And the ultrasonic treatment increased the contents of 13 free amino acids of microwave heated snakehead fillet, suggesting the improvement of flavor and taste. Two-factor analysis of variance found that ultrasonic treatment had a more significant effect on flavor, and salting treatment had a more significant effect on taste. The results of this study provide theoretical support for the industrial production of prefabricated aquatic products.

On the basis of using electronic tongue and electronic nose to evaluate the quality of Zhaguangjiao, MiSeq high-throughput sequencing technology was used to analyze the bacterial diversity and explore the effect of different salt concentration on its quality. The results showed that with the increase of salt concentration, the taste and flavor indexes changed regularly. At the gate level, Firmicutes (84.87%) gradually increased, while Proteobacteria (13.65%) decreased gradually. At the genus level, the relative content of Lactobacillus increased gradually, and the average relative content was as high as 60.20%. When the salt concentration was 5%, the flora structure of Zhaguangjiao tended to be stable, and strength of good indicators (umami) in flavor and taste was moderate, while the relative intensity of defective indicators (sourness) was generally low. Thus, it can be seen that adding 5% salt to the Zhaguangjiao can significantly improve the quality of the Zhaguangjiao.

The current study aimed to investigate the difference of volatile compounds in Qinghai Yushu yak. In this experiment, brisket, round, tenderloin, bottom round of yak was taken as the research object, the electronic nose, electronic tongue intelligent detection combined with the solid-phase microextraction-gas chromatography-mass spectrometry method (SPME-GC-MS) to analyze the flavor, the principal component analysis (PCA), the cluster analysis (CA) and correlation analysis (Pearson) of yak meat. The results showed that the taste intensity of electronic tongue was significantly different, the taste of different parts of yak meat was significantly different, and the taste of sample HT was better than that of other samples. The principal component analysis results of electronic nose showed that HT, HB and QT were close to the X axis, and the odor characteristics were similar. A total of 57 volatile compounds were detected in yak meat, including aldehydes (12 kinds), alcohols (11 kinds), hydrocarbons (11 kinds), acids (5 kinds), ketones (3 kinds), and other miscellaneous sulfur compounds (15 kinds). Among them, the results of PCA-GC-MS showed the contents of benzaldehyde, nonaldehyde, 2-ethyl-1-hexanol, m-xylene, allyl methyl sulfide and 2-acetylpyrrole in the bottom round of yak were significantly different from those in other parts, indicating that the flavor of bottom round of yak was significantly different from that in other parts which was the same as the results of electronic nose PCA showed that data analysis. The results would provide a theoretical basis and a data reference for the processing technology and flavor characteristic identification of yak in the future.

This study attempted to verify the salt reduction effect of Agaricus bisporus extract on chicken soup, fish soup and pork bone soup. The salt addition amount of Agaricus bisporus extract in three kinds of broth was determined by sensory evaluation, and the contents of free amino acids and 5'-nucleotides acids in three kinds of broth were determined. Descriptive sensory analysis, time intensity sensory evaluation and electronic tongue were used to compare the salty strength and taste difference of three kinds of broth before and after salt reduction assisted by Agaricus bisporus extract. The effects of Agaricus bisporus extract on the overall taste, salt reduction and umami of three kinds of broth were studied. The results showed that the salt reduction assisted by the extract of Agaricus bisporus could significantly increase the contents of free amino acids and 5'-nucleotides acids and increase the TAV value in broth. Sensory evaluation experiments showed that the extract of Agaricus bisporus could reduce salt in all three kinds of broth, prolong the duration of salty taste in the mouth, and enhance the overall flavor intensity. This showed that the extract of Agaricus bisporus could reduce saltness in three kinds of broth, among which the effect was the best in fish soup, and the direct salt reduction could reach 33%. This study achieves the goal of reducing salt without reducing salt in three kinds of broth.

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.)