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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.)

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.)

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.)

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.)

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.)

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.)

We investigate the dynamical generation of the |$D_{s0}^{*}(2317)$| and |$B_{s0}^{*}$| mesons using a meson-exchange model with a coupled-channel formalism. Our primary focus is on the |$D_s^+\pi ^0$| channel below the |$DK$| threshold. First, we construct the invariant kernel amplitudes, incorporating effective Lagrangians based on heavy-quark symmetry, flavor SU(3) symmetry, and hidden local symmetry. Since the |$D_{s0}^{*}(2317)$| state implies isospin symmetry breaking, we introduce |$\pi ^0\!-\!\eta$| isospin mixing. We subsequently solve the coupled-channel integral equations, which include four different channels, i.e. |$D_s^+\pi ^0$|⁠ , |$D^0 K^+$|⁠ , |$D^+ K^0$|⁠ , and |$D_s^+\eta$|⁠. We carefully analyze how the pole corresponding to the |$D_{s0}^{*}(2317)$| state emerges from the coupled channels. Our findings reveal that the pole positions of the |$D_{s0}^{*}(2317)$| meson are at |$\sqrt{s_R}=(2317.9 - i 0.0593)$| MeV and those of the |$\bar{B}_{s0}^{*}$| meson are at |$(5756.43-i0.0215)$| MeV, respectively. We also discuss their decay widths and destructive interference of the two sources. In conclusion, our current results provide a clear indication supporting the interpretation of the |$D_{s0}^{*}(2317)$| meson as a |$DK$| molecular state within the present coupled-channel formalism. In addition, we discuss the possible existence of |$\bar{B}_{s0}^{*}$|⁠. [ABSTRACT FROM AUTHOR]

The aim of the present study was to assess the utilization of prickly pear (PP) powder obtained by spray drying of juice (Opuntia spp., purple cultivar), in a sandwich biscuit filling cream, incorporating different concentrations from 0.5 to 10% (w/w). Cream viscosity profiles did not differ according to PP concentration Color saturation was achieved at 6% PP. In the final recipe, 2% of the PP powder was added in the cream, as was determined by sensory evaluation. Commercial sandwich biscuit with cream containing strawberry powder (SP) was also evaluated as reference. Semi trained assessors concluded that SP and PP filling creams had similar sweetness but different dominant color attributes: light pink and purple, approximating strawberry, and passion fruit respectively. When a cluster analysis was performed, two clusters of consumers were revealed with clear color choice, in favor of PP. A clustering of all parameters measured revealed that objective color parameters, were clustered together only with some cream sensorial attributes detected by semi trained assessors. Hue angle was the only color attribute that was highly correlated to consumer acceptance. PP cream and sandwich biscuit were highly acceptable indicating the potential of using PP as natural colorant. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Tea Science is the property of Journal of Tea Science 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 Tea Science is the property of Journal of Tea Science 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.)

Xiaoqu starter serves as the saccharifying and fermenting agent in the production of Cantonese soybean-flavor (Chi-flavor) Baijiu, and the complex microbial communities determine the flavor and quality of the product. Round-Koji-mechanical starter (produced by using an automated starter-making disk machine) is advantageous as it decreases operator influence, labor costs, and fermentation time, but the product quality is lower compared to traditional starter. Thus, two types of starters (traditional and Round-Koji-mechanical starter) from a Cantonese Baijiu factory were compared in a metagenomic analysis to investigate the differences in microbial community composition and core microbes. The results showed that several core microbes related to carbohydrate metabolism, amino acid metabolism and lipid metabolism, were differentially enriched in the traditional starter. Mucor lusitanicus and Rhizopus delemar were significantly positively correlated with the three key metabolic pathways. Saccharomyces cerevisiae, Cyberlindnera fabianii, Kluyveromyces marxianus, Lactobacillus fermentum, Mucor ambiguous, Rhizopus microspores, Rhizopus azygosporus, Mucor circinelloides, and Ascoidea rubescens were significantly positively correlated with two of the three key metabolic pathways. The results of this study provide a basis for understanding the differential core microbes in traditional and Round-Koji-mechanical starters of Chi-flavor Baijiu, and they also provide guidance for improving Round-Koji-mechanical starter. [ABSTRACT FROM AUTHOR]

The modern food industry is undergoing a rapid change with the trend of production of plant‐based food products that are more sustainable and have less impact on nature. Plant‐based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant‐based diet. Nevertheless, plant‐based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean‐like flavor compared to dairy products. In addition, most plant‐based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant‐based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant‐based dairy analogues is to mimic familiar dairy‐like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant‐based dairy analogues through the selection of special microbial cultures and formulations. [ABSTRACT FROM AUTHOR]

Chicken is renowned as the most affordable meat option, prized by consumers worldwide for its unique flavor, and universally recognized for its essential savory flavor. Current research endeavors are increasingly dedicated to exploring the flavor profile of chicken meat. However, there is a noticeable gap in comprehensive reviews dedicated specifically to the flavor quality of chicken meat, although existing reviews cover meat flavor profiles of various animal species. This review aims to fill this gap by synthesizing knowledge from published literature to describe the compounds, chemistry reaction, influencing factors, and sensory evaluation associated with chicken meat flavor. The flavor compounds in chicken meat mainly included water‐soluble low‐molecular‐weight substances and lipids, as well as volatile compounds such as aldehydes, ketones, alcohols, acids, esters, hydrocarbons, furans, nitrogen, and sulfur‐containing compounds. The significant synthesis pathways of flavor components were Maillard reaction, Strecker degradation, lipid oxidation, lipid‐Maillard interaction, and thiamine degradation. Preslaughter factors, including age, breed/strain, rearing management, muscle type, and sex of chicken, as well as postmortem conditions such as aging, cooking conditions, and low‐temperature storage, were closely linked to flavor development and accounted for the significant differences observed in flavor components. Moreover, the sensory methods used to evaluate the chicken meat flavor were elaborated. This review contributes to a more comprehensive understanding of the flavor profile of chicken meat. It can serve as a guide for enhancing chicken meat flavor quality and provide a foundation for developing customized chicken products. [ABSTRACT FROM AUTHOR]

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 increase the content of flavoring components and nutrients in the stock, effects of microwave (MW) combined with ultrasonic pretreatment on water‐soluble proteins, flavor nucleotides, volatile gas constituents and sensory evaluation in the stewed stock were explored. The results showed that, compared with the control group (CK), MW, and ultrasonic (US) pretreatment could significantly promote the degradation of nucleotides and form a large number of 5′‐flavor nucleotides. The combined treatment of MW and US promoted protein hydrolysis and increased the content of water‐soluble protein. The microwave combined ultrasonication pretreated stew stock had the brightest color and the overall sensory score was better than that of the CK. In addition, GC–MS analysis showed that a total of 49 volatile substances were detected in the stock samples. After microwave combined ultrasonication pretreatment, the relative contents of aldehydes and alcohols in the stock increased significantly. The sensor response value of the electronic nose was the highest, indicating that the intensity of flavor characteristics increased. Therefore, MW combined with ultrasonic pretreatment can effectively promote the formation and dissolution of nutrients, and increase the content of flavorful nucleotides and volatile gases. Practical application: This study provides a novel processing method for traditional stewed stock. Ultrasonic combined with MW treatment can quickly degrade the protein in the raw material and dissolve it into the stock. At the same time, it promotes the formation of flavor nucleotides and accelerates the Maillard reaction to produce more flavor substances. The technology has the advantages of short processing time, environmental protection and safety. It can be used as a potential pretreatment technology to regulate the flavor of stock‐soup. [ABSTRACT FROM AUTHOR]

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 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 Storage & Process is the property of Tianjin Academy of Agricultural Sciences 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.)

Baijiu, one of the world's six major distilled spirits, has an extremely rich flavor profile, which increases the complexity of its flavor quality evaluation. This study employed an electronic nose (E-nose) and electronic tongue (E-tongue) to detect 42 types of strong-aroma Baijiu. Linear discriminant analysis (LDA) was performed based on the different production origins, alcohol content, and grades. Twelve trained Baijiu evaluators participated in the quantitative descriptive analysis (QDA) of the Baijiu samples. By integrating characteristic values from the intelligent sensory detection data and combining them with the human sensory evaluation results, machine learning was used to establish a multi-submodel-based flavor quality prediction model and classification model for Baijiu. The results showed that different Baijiu samples could be well distinguished, with a prediction model R2 of 0.9994 and classification model accuracy of 100%. This study provides support for the establishment of a flavor quality evaluation system for Baijiu. [ABSTRACT FROM AUTHOR]

In this study, we investigated the factors involved in the flavor discrepancy between Norin61 and Satonosora wheat cultivars by analyzing the isozyme composition of lipoxygenase (LOX) and antioxidant levels. The results revealed that Norin61 exhibited a distinctive LOX isozyme composition, with a significant proportion of LOX-3, which correlates with its previously reported high LOX activity. Moreover, our analysis indicated that the content of lutein, an antioxidant present in flour, influences the formation of volatile flavor compounds. These results not only offer valuable insights for crafting products with specific flavors in the development of various wheat flour-based products, but also have potential genetic implications in the breeding of wheat cultivars boasting diverse flavors in the future. [ABSTRACT FROM AUTHOR]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco 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 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 Journal of Chinese Institute of Food Science & Technology 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.)

The availability of a wide range of flavored e-cigarettes is one of the primary reasons for vaping initiation and persistent use among adolescents and young people. This plethora of flavors available on the market are crafted using different flavoring agents such as cinnamaldehyde, vanillin, benzaldehyde, ethyl maltol, menthol, and dimethylpyrazine. Recent studies have brought to light the potential risks associated with e-cigarette flavoring agents and their effects on various organ systems, both with and without nicotine. Research has demonstrated that flavoring agents can induce inflammation, endothelial dysfunction, epithelial barrier disruption, oxidative stress, DNA damage, electrophysiological alterations, immunomodulatory effects, and behavioral changes, even independently of nicotine. Notably, these negative outcomes adversely affect cardiovascular system by reducing cell viability, decreasing endothelial nitric oxide synthase, nitric oxide bioavailability, soluble guanylyl cyclase activity and cyclic guanosine monophosphate accumulation, impairing endothelial proliferation and tube formation, and altering vasoreactivity resulting in vascular dysfunction. In the heart, these agents decrease parasympathetic activity, induce depolarization of resting membrane potential, loss of rhythmicity, increase isovolumic relaxation time, and change in ventricular repolarization and ventricular tachyarrhythmias. It is found that the specific response elicited by flavoring agents in different organ systems varies depending on the flavor used, the concentration of the flavoring agent, and the duration of exposure. However, the literature on the effects of flavoring agents is currently limited, emphasizing the need for more preclinical and randomized clinical trials to gain a deeper understanding and provide further evidence of the harmful effects of flavored e-cigarette use. In summary, recent research suggests that flavoring agents themselves can have detrimental effects on the body. To fully comprehend these effects, additional preclinical and clinical studies are needed to explore the risks associated with flavored e-cigarette usage.

Abstract Background Historically, tobacco companies have used flavored tobacco products to enhance the appeal of tobacco consumption, encourage initiation and experimentation of tobacco use, and contribute to sustained tobacco use. While flavored tobacco products are regulated in several countries, there is no existing regulation on flavored tobacco products in the Philippines, specifically for cigarettes and cigars. This study aims to update evidence on the flavored tobacco product landscape in the Philippines by assessing both the flavor descriptors and flavor imagery featured on cigarette and cigar packaging. Results We collected 106 cigarette and cigar products from four major cities in the National Capital Region, Balanced Luzon, Visayas, and Mindanao. Of these 106 cigarette and cigar products, 62 (58.49%) had flavor descriptors. Three crushable capsule products did not feature any flavor descriptor but were included for flavor imagery examination. We identified five categories of flavor descriptors: menthol, concept descriptors, tobacco, beverages, and other flavors. Out of 62 packs, ten featured more than one flavor descriptor on the packaging. Menthol flavor descriptors comprised the majority of flavor descriptors. Imagery and other graphic elements closely resonate with and enhance the flavor descriptors found on these packs. Conclusions This study aimed to update the evidence on the flavored tobacco product landscape in the Philippines and address their absence of regulation. Regulating flavored tobacco products requires a comprehensive policy approach complemented by complete enforcement. Flavor substances, flavor descriptors, and flavor imagery must be regulated altogether; however, it is ideal to enforce a ban on flavored tobacco products in compliance with the WHO FCTC, to which the Philippines is a signatory. Policymakers should consider plain packaging as an intervention to eliminate the appeals associated with flavored tobacco products.

Strong-aroma natural spices are characterized by their strong aroma, possessing aromatic and irritating properties, with the main components being aromatic compounds. Typical representatives include star anise, cinnamon, fennel, and cloves. The aforementioned strong-aroma natural spices are widely used both domestically and internationally, especially in soy sauce stewed meat products and fermented meat products. Nonetheless, current research on the aroma-imparting and flavor-presenting mechanisms of natural spices remains insufficiently in-depth and systematic. This paper bases on a review of relevant domestic and international research in recent years, systematically summarizes the flavor analysis methods, flavor characteristics, and key flavor components of typical strong-aroma natural spices. It concurrently discusses their impact on the flavor formation of meat products: spice flavor components can influence the flavor of soy sauce stewed meat products by directly migrating into the food or by improving the flavor of fermented meat products through inhibiting fat oxidation and anti-bacterial effects. Building on this, the paper further elucidates the aroma-imparting and flavor-presenting mechanisms of strong-aroma natural spices, encompassing direct migration of flavor components into food for aroma enhancement, aroma-generating reactions between spice components and food matrices, inhibition of flavor precursor oxidation processes, and suppression of spoilage bacteria growth to ameliorate undesirable flavor formation. The summary of the flavor characteristics and aroma-imparting mechanisms of strong-aroma natural spices facilitates researchers in delving into the mechanisms by which these spices regulates food flavor formation and provides a reference for food enterprises, particularly meat product manufacturers, in further rational development and utilization of natural spices.

The effect of addition of different levels of lotus leaf powder on the flavor of dried minced pork slices (DMPS) was studied by examining its sensory flavor attributes, flavor substances, lipid and protein oxidation levels, Maillard reaction degree, and microstructure. The results showed that addition of lotus leaf powder significantly affected the flavor of DMPS. Addition of lotus leaf powder at 0.2% and 0.4% improved the flavor of DMPS by inhibiting the oxidation of lipids and proteins and consequently reducing the contents of the fat rancidity flavor compounds hexanal and nonanal, and the fishy odor compound trimethylamine. The generation of phenethyl alcohol, (E)-2-hexenal, and methyl acetate provided DMPS with a delicate fragrance of lotus. However, adding 0.6% or 0.8% lotus leaf powder significantly decreased the contents of sweet amino acids and the umami taste intensity of DMPS, and exacerbated lipid and protein oxidation by disrupting the microstructure of DMPS. Furthermore, lotus leaf powder suppressed the production of volatile heterocyclic compounds in DMPS by inhibiting the Maillard reaction. Therefore, addition of an appropriate amount of lotus leaf powder could effectively improve the flavor of DMPS.

The study aimed to investigate the changes of metabolites and related flavors in the muscle of fresh mandarin fish (Siniperca chuatsi) during 24 h of postmortem refrigeration at 4 ℃ by ultra performance liquid chromatography coupled with high resolution mass spectrometry (UPLC-HR-MS). Non-targeted metabolomics was applied for multivariate statistical analysis, metabolic pathway analysis and related flavor calculation of the differential metabolites after 0 versus 2, 4, 6, 9, 12 and 24 h. The results showed that 33 differential metabolites were identified, including 3 organic acids and derivatives (amino acids and organic acids); 8 organic heterocyclic compounds (purines, purine derivatives and lactones); 7 nucleosides, nucleotides and analogues (purine nucleosides, purine nucleotides and pyrimidine nucleotides); 9 organic oxygen compounds (carbohydrates and their conjugates, as well as a small amount of alcohols); 4 lipid and lipid molecules (fatty alcohols and fatty acid esters); 1 flavonoid glycoside; and 1 alkaloid or its derivatives. Through metabolomic pathway analysis (MetPA) and Kyoto Encyclopedia of Genes and Genomes analysis, 9 key differential metabolites were identified including succinic acid, L-aspartic acid, 5’-adenosine monophosphate (AMP), inosine, adenyl succinic acid, xanthine, 5’-guanosine monophosphate (GMP), ribose 5-phosphate, and hypoxanthine. The major metabolic pathway involving these key differential metabolites was purine metabolism, followed by L-aspartic acid metabolism, glutamic acid metabolism and the tricarboxylic acid (TCA) cycle. By calculating the relative taste activity value (RTAV) and relative equivalent umami concentration (REUC), it was found that umami amino acids such as L-aspartic acid together with AMP and GMP mainly contributed to the taste of fresh mandarin fish, while the major taste compounds were AMP and GMP after 2–6 h of refrigeration and GMP after 9–24 h. Overall, the taste of fresh mandarin fish was best. During 24 h of storage at 4 ℃, the umami of mandarin fish decreased due to a decrease in L-aspartic acid content, but it increased between 9 and 24 h due to the accumulation of GMP.

Rice wine is made from rice fermented by Jiuqu. It is very popular among consumers because of its rich nutrient content and unique flavor. Microorganisms from Jiuqu or the environment play an important role in the formation of rice wine flavor. In this article, the diversity and dynamic changes of the microbial community in the brewing process of rice Jiuqu and rice wine are reviewed, the relationship between the microbial community and the formation of the flavor of rice wine is analyzed, and the current status of research on and the application value of functional microorganisms involved in the fermentation of rice wine are summarized. At last, the deficiencies of current studies on rice wine microorganisms and the metabolic mechanism of rice wine flavor are discussed, and an outlook on future research directions is given. This review will provide a theoretical reference for improving the quality of rice wine and promoting the standardized production of rice wine.

为了对樟树籽仁蛋白在食品中的利用提供参考，以脱脂樟树籽仁粉为原料，通过对原料醇洗前处理和碱溶酸沉法制备蛋白过程中的加热处理，分别制备醇处理和热处理樟树籽仁蛋白，采用顶空-固相微萃取-气相色谱-嗅闻-质谱联用(HS-SPME-GC-O-MS)技术结合感官评价，对醇处理和热处理前后樟树籽仁蛋白的风味物质进行对比分析。结果表明：樟树籽仁蛋白中的挥发性风味物质主要为酯类、酸类、醛类、酮类和醇类，不经醇处理和热处理制备的樟树籽仁蛋白风味物质总含量为1 542.01 μg/kg，主要呈腐败味和不舒服味，分别主要由n-癸酸（286.69 μg/kg）和辛酸（103.23 μg/kg）贡献；65%乙醇处理能脱除原料中约70%的皂苷和60%的多酚，制备的樟树籽仁蛋白色泽明显改善，风味物质总含量降低至1 242.64 μg/kg，风味相对单一，主要由壬醛（126.93 μg/kg）贡献脂肪味及1-己醇（4.56 μg/kg）和2-乙基-1-己醇（114.39 μg/kg）贡献青草味；95%乙醇处理脱除了原料中约80%的脂肪，制备的樟树籽仁蛋白风味物质总含量增加至 2 390.34 μg/kg；热处理后樟树籽仁蛋白风味物质总含量增加至2 081.24 μg/kg，但不舒服味强度降低。综上，醇处理和热处理能改变樟树籽仁蛋白的风味特征，改善原有的不愉快风味。In order to provide reference for the utilization of camphor seed kernel protein in food, defatted camphor seed kernel powder was used as raw material to prepare camphor seed kernel protein by ethanol washing pre-treatment and heat treatment during the protein preparation process using alkaline solution and acid precipitation method. Then, the flavor compounds of camphor seed kernel protein before and after ethanol treatment and heat treatment were analyzed by headspace solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry (HS-SPME-GC-O-MS) combined with sensory evaluation. The results showed that the volatile flavor substances in camphor seed kernel protein were mainly esters, acids, aldehydes, ketones and alcohols. The total concentration of these substances was 1 542.01 μg/kg in the camphor seed kernel protein prepared without ethanol treatment or heat treatment, it mainly showed "rotten" and "uncomfortable" odors, which mainly contributed by n-capric acid (286.69 μg/kg) and caprylic acid (103.23 μg/kg). After 65% ethanol treatment, 70% saponins and 60% polyphenols in defatted camphor seed kernel could be removed, the color of camphor seed kernel protein was improved significantly, and the total content of flavor substances was reduced to 1 242.64 μg/kg. Its flavor was relatively simple, the "fatty" odor was contributed by nonylaldehyde (126.93 μg/kg), and the "grass" odor was contributed by 1-hexanol (4.56 μg/kg) and 2-ethyl-1-hexanol (114.39 μg/kg). After 95% ethanol treatment, 80% of the oil in defatted camphor seed kernel was removed, and the total content of flavor substances in the camphor seed kernel protein increased to 2 390.34 μg/kg. The total content of flavor substances in the camphor seed kernel protein increased to 2 081.24 μg/kg after heat treatment, but the intensity of "uncomfortable" odors decreased. In summary, ethanol treatment and heat treatment can change the flavor characteristics of camphor seed kernel protein, and the original unpleasant flavor can be improved.

Abstract Rice grain is widely consumed as a staple food, providing essential nutrition for households, particularly marginalized families. It plays a crucial role in ensuring food security, promoting human nutrition, supporting good health, and contributing to global food and nutritional security. Addressing the diverse quality demands of emerging diverse and climate-risked population dietary needs requires the development of a single variety of rice grain that can meet the various dietary and nutritional requirements. However, there is a lack of concrete definition for rice grain quality, making it challenging to cater to the different demands. The lack of sufficient genetic study and development in improving rice grain quality has resulted in widespread malnutrition, hidden hunger, and micronutrient deficiencies affecting a significant portion of the global population. Therefore, it is crucial to identify genetically evolved varieties with marked qualities that can help address these issues. Various factors account for the declining quality of rice grain and requires further study to improve their quality for healthier diets. We characterized rice grain quality using Lancastrians descriptor and a multitude of intrinsic and extrinsic quality traits. Next, we examined various components of rice grain quality favored in the Asia–Pacific region. This includes preferences by different communities, rice industry stakeholders, and value chain actors. We also explored the biological aspects of rice grain quality in the region, as well as specific genetic improvements that have been made in these traits. Additionally, we evaluated the factors that can influence rice grain quality and discussed the future directions for ensuring food and nutritional security and meeting consumer demands for grain quality. We explored the diverse consumer bases and their varied preferences in Asian-Pacific countries including India, China, Nepal, Bhutan, Vietnam, Sri Lanka, Pakistan, Thailand, Cambodia, Philippines, Bangladesh, Indonesia, Korea, Myanmar and Japan. The quality preferences encompassed a range of factors, including rice head recovery, grain shape, uniform size before cooking, gelatinization, chalkiness, texture, amylose content, aroma, red-coloration of grain, soft and shine when cooked, unbroken when cooked, gelatinization, less water required for cooking, gelatinization temperature (less cooking time), aged rice, firm and dry when cooked (gel consistency), extreme white, soft when chewed, easy-to-cook rice (parboiled rice), vitamins, and minerals. These preferences were evaluated across high, low, and medium categories. A comprehensive analysis is provided on the enhancement of grain quality traits, including brown rice recovery, recovery rate of milled rice, head rice recovery, as well as morphological traits such as grain length, grain width, grain length–width ratio, and grain chalkiness. We also explored the characteristics of amylose, gel consistency, gelatinization temperature, viscosity, as well as the nutritional qualities of rice grains such as starch, protein, lipids, vitamins, minerals, phytochemicals, and bio-fortification potential. The various factors that impact the quality of rice grains, including pre-harvest, post-harvest, and genotype considerations were explored. Additionally, we discussed the future direction and genetic strategies to effectively tackle these challenges. These qualitative characteristics represent the fundamental focus of regional and national breeding strategies employed by different countries to meet consumer preference. Given the significance of rice as a staple food in Asia–Pacific countries, it is primarily consumed domestically, with only a small portion being exported internationally. All the important attributes must be clearly defined within specific parameters. It is crucial for geneticists and breeders to develop a rice variety that can meet the diverse demands of consumers worldwide by incorporating multiple desirable traits. Thus, the goal of addressing global food and nutritional security, and human healthy can be achieved. Graphical Abstract

Objective: To provide theoretical basis and basic research data for the technological development of inoculated Chinese traditional fermented fish, Mei yu, the effects of inoculated fermentation with Lactobacillus sake JXNU1-3 on the quality of Mei yu were investigated. Methods: The sensory evaluation, color, texture and composition of volatile flavor compounds of Mei yu prepared by traditional fermentation and inoculated fermentation with Lactobacillus sakei JXNU1-3 with different salt concentration during fermentation were compared by sensory evaluation, electronic nose, texture analyzer and solid phase micro-extraction and gas chromatography-mass spectrometry (SPEM/GC-MS). Result: It was showed that inoculated fermented Mei yu with a salt concentration of 2% and fermentation time of 3 days had better color, texture, and higher sensory score. The inoculated fermented Mei yu had lower response values to sulfides and methylated compounds compared with the traditional fermented Mei yu. Further, the main flavor substances and key flavor components of these two fermented fish samples were similar. However, compared with inoculated fermented Mei yu, isoamyl alcohol (sour odor) and 2-acetylpyrrole (musty odor) compounds were only detected in traditional fermented Mei yu. Conclusions: Compared with traditional fermentation, inoculated fermentation could reduce the corruption degree and improve the sensory quality of Mei yu, which indicated that Lactobacillus sakei JXNU1-3 could be used as a good starter culture for the development of inoculated fermentation technology of Mei yu.

The unique flavor properties and rich nutrients of traditional fermented food are closely related to its complex and variable microbial structure, which also makes it difficult to control the quality of final fermented product. In order to explore the changes of microbial structure and sensory property and nutritional property in the process of food fermentation and the internal relationship between them, the data analysis process is a key step. Therefore, it is necessary to establish a fast and accurate data analysis method for quality control of fermented food. Machine learning has the advantages of high-dimensional simplification rate, large data throughput and high prediction accuracy, showing great application potential in the field of quality control of fermented food. Hence, machine learning has become one of the research hotspots. This paper reviews the application of machine learning in the quality control of fermented food. On the basis of an overview of common models of machine learning, this paper systematically summarizes the application of machine learning in the prediction of microbial structure evolution, flavor compound composition analysis and customization of personalized consumption in the process of food fermentation. The problems and developmental trends in the application of machine learning to quality control of traditional fermented food are summarized and prospected. Although the application of machine learning in fermented food is still confined by the problems such as insufficient general applicability of the model, limited quality indicators, and limited personalized consumption scenario, etc., with the iterative update of the technical model, the adaptation for multi-factors and whole process, and the application expansion in the background of personalized consumption, machine learning will show a greater value for practical application in the field of fermented food. The purpose of this study is to provide guidance for the further application of machine learning in the standardized and controllable production of traditional fermented food.

In this contribution, the well-known MARTINI particle-based coarse graining approach is tested for its ability to model the ZIF-8 metal-organic framework. Its capability to describe structure, lattice parameters, thermal expansion, elastic constants and amorphization is evaluated. Additionally, the less coarsened models were evaluated for reproducing the swing effect and the host–guest interaction energies were analyzed. We find that MARTINI force fields successfully capture the structure of the Metal-Organic Framework (MOF) for different degrees of coarsening, with the exception of the MARTINI 2.0 models for the less coarse mapping. MARTINI 2.0 models predict more accurate values of C11 and C12, while MARTINI 3.0 has a tendency to underestimate them. Among the possibilities tested, the choice of bead flavors within a particular MARTINI version appears to have a less critical impact in the simulated properties of the empty framework. None of the coarse-grained (CG) models investigated were able to capture the amorphization nor the swing effect within the scope of MD simulations. A perspective on the importance of having a proper Lennard-Jones (LJ) parametrization for modeling guest–MOF and MOF–MOF interactions is highlighted. [ABSTRACT FROM AUTHOR]