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Cats with a distinctive white hair pattern of unknown molecular cause have been discovered in the Finnish domestic cat population. Based on the unique appearance of these cats, we have named this phenotype salmiak ("salty licorice"). The use of a commercially available panel test to genotype four salmiak‐colored cats revealed the absence of all known variants associated with white‐haired phenotypic loci: full White (W), Spotting (Ws) and the Birman white Gloves associated (wg) allele of the KIT proto‐oncogene (KIT) gene. Whole‐genome sequencing on two salmiak‐colored cats was conducted to search for candidate causal variants in the KIT gene. Despite a lack of coding variants, visual inspection of the short read alignments revealed a large ~95 kb deletion located ~65 kb downstream of the KIT gene in the salmiak cats. Additional PCR genotyping of 180 domestic cats and three salmiak‐colored cats confirmed the homozygous derived variant genotype fully concordant with the salmiak phenotype. We suggest the newly identified variant be designated as wsal for "w salmiak". [ABSTRACT FROM AUTHOR]

Chicken claw products with their unique texture are loved by consumers, and cooking is a key step to affect the taste of chicken claw consumption, through the moderate hydrolysis of proteins and a series of physicochemical changes, so that the chicken claw gets tender and presents a crispy taste, but the current research on the optimal cooking conditions for chicken claw is still relatively small. In the present work, combinations of time (11, 13, 15, 17, and 19 min) and temperature (82, 86, 90, 94, and 98°C) were applied to the cooking of chicken claws. The effects of different cooking conditions on the quality characteristics of chicken claws were investigated, with special emphasis on the cooking loss rate, color, texture properties, lipid oxidation, myofibrillar fragmentation index (MFI), and total sulfhydryl content. The results showed that the cooking loss rate, lipid oxidation, and MFI value of chicken claws gradually increased, and the total color difference (∆E), puncture force, shear force, and total sulfhydryl content gradually decreased with the increase of cooking temperature and cooking time. Overall, chicken claws cooked at 86, 90, and 94°C for 15 and 17 min had better texture and flavor. Cooking treatment had a significant effect on the quality characteristics of chicken claws. Overall, chicken claws cooked at 86, 90 and 94°C for 15 and 17 min had better texture and flavor. [ABSTRACT FROM AUTHOR]

The effect of varying magnetic field intensities (0–10 mT) on the quality attributes of steamed bread with 40% potato pulp substitution (SBPP) was investigated in this study. The results demonstrated that the SBPP treated with magnetic field of 4 mT exhibited the highest total phenolic (0.55 GAE mg/g DW), increased ABTS and DPPH radical scavenging capacity (77.55% and 86.03%, respectively), and displayed a more pronounced cross-linking structure. Nutritional evaluation of SBPP demonstrated that magnetic field significantly influenced the amino acid contents and in vitro starch digestibility. Moreover, the application of magnetic field resulted in SBPP with desirable aroma quality, acceptable color and texture features, as well as pleasant appearance characteristics, including specific volume, spread ratio, and crumb structure. These findings suggest that the application of magnetic fields holds great promise as an effective technology for enhancing the quality of SBPP. [ABSTRACT FROM AUTHOR]

Pea protein hydrolysate (PPH) typically exhibits a bitter taste and limited umami-enhancing properties, which impedes its use in umami seasoning products. This study aimed to increase the umami-enhancing capability of PPH by using the Maillard reaction with the integration of NADES (Natural Deep Eutectic Solvents). By comparing different Maillard reaction treatments on PPH's umami-enhancement, this study highlighted the advantages of our method and identified potential key reaction precursors, shown by changes in the main sample composition. Using sugar-derived NADES for the Maillard reaction with added xylose notably improved PPH's umami-enhancing ability by 100%. The optimal reaction conditions were heating at 55 °C for 90 min. This was the lowest reaction temperature reported to date, significantly reducing the challenges of industrial production. PPH primarily comprised small peptides and free amino acids. In the NADES system, free hydrophobic amino acids and peptides exhibited higher Maillard reactivity. With the addition of xylose, about 50% of free hydrophobic, 60% of basic, and 20% of acidic amino acids, and over half of the peptides were further consumed. PCA results and other data suggested that the Maillard reaction products of specific free amino acids and umami-potential peptides in PPH with xylose in NADES might be essential for boosting umami-enhancing ability. This study introduced a approach to selectively prepare flavor enhancers with exceptional umami-enhancing ability using PPH, while also satisfying the cost and safety requirements of industrial production. [ABSTRACT FROM AUTHOR]

Following the development trend of intelligentialize and vitalization in the additive manufacturing field, five-dimensional (5D) printing has emerged. 5D printing is a life-active material that changes in the life dimension in the three-dimensional (3D) printed model over time, thus showing favorable changes in structure, performance, or function. In this study, probiotics were used as life materials to explore the feasibility of starch-based gel systems for 5D printing. With the evolution of time, probiotics spontaneously grew and multiplied in the 5D printed model. The number of probiotics in the 100% filled printed model increased from 5.57 × 107 to 3.11 × 1011 CFU/g within 8 h, realizing the dynamic change of the nutritional function. With the decrease of pH and the increase of titratable acidity, casein gelation improved the texture properties of printed samples. The redness of the printed model increased in the spontaneous change process of probiotics, and the flavor function and antioxidant ability were raised. Due to the micro-oxygen requirement of probiotic growth, the probiotic proliferation capacity of 50% and 75% filled printed samples was weaker than that of 100% filled printed samples. In addition, the microbiological differences between printed samples and mold-made samples were discussed. This study aimed to provide some data support and theoretical basis for the application of 5D printing technology. [ABSTRACT FROM AUTHOR]

In this study, the effects and mechanism of the addition of Alaskan pollock surimi on shrimp (Solenocera crassicornis) surimi gel were explored from the aspects of gel quality, protein structure and flavor property. The ratios of pollock surimi to shrimp meat were set as 0:1 (P0S1), 1:9 (P1S9), 2:8 (P2S8), 3:7 (P3S7), 4:6 (P4S6) and 5:5 (P5S5). The results showed that the addition of pollock surimi significantly improved the gel strength and water holding capacity of the shrimp surimi gel. In addition, from the results of protein conformation, chemical interactions, three-dimensional network structure and protein pattern, the high β-sheet/ α-helix ratio, strong intermolecular interaction and high level of protein network cross-linking were the main reasons for pollock surimi to improve the gel properties of shrimp surimi gel. However, the addition of pollock surimi had a negative impact on the color and flavor of shrimp surimi gel. Among all samples, P3S7 improved the gel properties while retaining the unique color and smell of shrimp surimi gel as much as possible, which could be a feasible and promising method to improve the gel quality of shrimp surimi products. [ABSTRACT FROM AUTHOR]

The brewing industry is constantly evolving, driven by the quest for novel flavours and fermentation characteristics that cater to evolving consumer preferences. This study explores the genetic and phenotypic diversity of European farmhouse yeasts, traditionally used in rural brewing practices and maintained outside of pure culture industrial yeast selection. We isolated landrace brewing yeast strains from diverse geographical locations across Europe, including Norway, Lithuania, Latvia, and Russia, and also included African farmhouse brewing strains from Ghana. Our genomic analysis using long-read and short-read whole genome sequencing uncovered a genetically distinct group that diverges from industrial brewing yeasts. This group, which is closely related to ale brewing strains, is preliminarily named the 'European Farmhouse' group and shows greater predicted admixture from Asian fermentation strains. Through genomic and phenotypic analyses, including flavour metabolite analysis via headspace gas chromatography-mass spectrometry, sugar metabolite analysis via high-performance liquid chromatography, and wort fermentation analysis, we found a broad spectrum of fermentation capabilities, from rapid and efficient fermentation to unique aroma and flavour compound profiles, potentially offering novel traits for brewing applications. This study highlights the importance of preservation of brewing cultural heritage knowledge and resources including yeast cultures. Key points: • A large set of geographically diverse farmhouse brewing strains were characterized • Norwegian and Baltic farmhouse brewing strains form a distinct genetic group • Farmhouse strains show considerable diversity in fermentation and flavour formation [ABSTRACT FROM AUTHOR]

Over the past decade home cooking in the Senegalese city of Dakar has come to be dominated by culinary practices of saf sap: the incorporation of new commodities and flavor enhancers and the invention of new cooking techniques that intensify the taste of everyday dishes. Producing a well flavored meal is a crucial part of women's domestic work, but cooks are increasingly critiqued in Dakar, accused of traducing culinary heritage, challenging the authority of elders, and spreading metabolic disease. Drawing on ethnographic research in Senegalese households and qualitative interviews and focus groups with women who prepare food, I introduce the analytical category of "flavor work" to show how the everyday making of taste in a West African city is embedded in historical and contemporary forms of household social reproduction. Controversy over the taste of home cooking reveals how women's flavor work serves a double reproductive purpose. Flavor work creates culturally coherent and intelligible meals, but it also forms part of broader subsistence strategies: techniques for navigating scarcity and rupture. [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.)

Rawon is a meat-based soup from the east of Java characterized by its black color due to the use of keluak seeds. Rawon is prepared through the boiling of meat with sautéed spices. The use of various spices resulted in a unique Rawon flavor liked by many. Rawon has existed for over a thousand years and is still very popular today. The delicious flavor of Rawon is not only loved by the local people of East Java but is also nationally recognized as one of Indonesia's traditional culinary icons and is internationally recognized as one of the best meat-based soups in the world. Rawon is usually served with rice, side dishes such as salted egg, and tempe, and various condiments such as mung bean sprouts, sambal, and kerupuk. Thus, Rawon not only satiates hunger but is also highly nutritious. Nasi Rawon or Rawon rice can be consumed for breakfast, lunch, or dinner. Rawon originated as a royal dish; however, presently it can be found anywhere and is sold in many food stalls and restaurants. It manifests a philosophy that although the Indonesian archipelago consists of many different ethnic groups, a harmonious life can be attained when they unite and coexist. Furthermore, this dish contains the philosophy of "sugeng rawuh" as a greeting to guests; therefore, Rawon rice is commonly served at weddings and community events or activities. This paper discusses in more detail the history of Rawon (including its origin and philosophy), the nutritional aspects, the ingredients, the process of making Rawon, and the chemical reactions that take place in creating the delicious flavor of the dish. The discussion also addresses presentation and on what occasions Rawon is served. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chongqing University of Technology (Natural Science) is the property of Chongqing University of 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 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.)

Strawberry aroma, crucial for determining quality, involves complex volatile compounds which are challenging to identify. This study explores strawberry aroma analysis using Gas Chromatography-Mass Spectrometry (GC-MS) and the Automated Mass Spectral Deconvolution and Identification System (AMDIS). Central to our research is the creation of a bespoke strawberry Volatile Organic Compounds (VOCs) user library using AMDIS, specifically for analyzing strawberry aromas. The library contains VOCs from 61 strawberry cultivars, integrating information on 104 VOCs, including mass spectra, retention index, chemical class, CAS number, formula, odor threshold, and odor description. This custom library significantly outperformed a commercial library by reducing potential false hits by 200, decreasing the size of report files by over 96%, and, most importantly, shortening AMDIS analysis processing time from 31 s to 9 s, representing an approximate 71% reduction. Further, the study demonstrates the library's practical application by contrasting the aroma profiles of strawberries harvested in winter and spring. This comparison revealed significant VOC variations depending on seasonal temperature changes, offering insights into environmental influences on strawberry aroma. In conclusion, this research marks a significant advance in strawberry aroma quality analysis. The strawberry VOC library developed in this study is expected to greatly aid targeted metabolomics and flavor research in strawberry breeding. [ABSTRACT FROM AUTHOR]

True morels (Morchella spp.) are renowned for their aroma and taste, and hot air drying is widely used to extend the shelf life of harvested morels. However, the effects of different drying temperatures on volatile flavor compounds and non-volatile metabolites in the morel are poorly understood. Here, fresh morels (Morchella sextelata) were air-dried at low (45 °C, LT), medium (55 °C, MT), and high temperatures (65 °C, HT). The volatile flavor compounds and non-volatile metabolites were analyzed using GC-IMS and LC-MS/MS, respectively. The GC-IMS revealed that aldehydes, hydrocarbons, and pyrazines increased at greater temperatures, while acids, alcohols, and esters decreased. Random forest machine learning indicated that 1-hexanol and ethyl 3-methylbutanoate were indicative flavor compounds at LTs, while those at MTs and HTs were hexanal and valeraldehyde, respectively. Greater temperatures reduced acetic acid, an unpleasant sour flavor. The LC-MS/MS showed that the relative abundance of amino acids and nucleotides increased with the temperature, with the same trend in 5′-nucleotides and flavor amino acids. Sorbitol 6-phosphate was indicative of the non-volatile metabolites at LTs, while several amino acids were indicative at MTs and HTs. This study revealed the flavor and taste characteristics of morels dried at different temperatures, providing a theoretical reference for establishing a standardized postharvest morel drying process and maintaining morel quality. [ABSTRACT FROM AUTHOR]

Consumers' growing knowledge of healthy, environmentally friendly flavors and scents drives the demand for vanillin bioproduction. To save costs on nitrogen during the bioproduction of vanillin, this study investigated the feasibility of using corn steep as a substitute. Using the response surface methodology (RSM) model, the synergistic effects of three variables on vanillin yield were evaluated using Box–Behnken design (BBD). When corn steep liquid, ferulic acid concentration, and pH were 7.72 g/L, 2.33 g/L, and 9.34, respectively, the highest vanillin production of 386 mg/L was achieved. The findings indicated that a maximum overall desirability (D) of 1.0 and a significant (p < 0.05) quadratic model with a regression coefficient (R2) of 0.995 can be used to establish ideal circumstances for the bioproduction of vanillin. This study demonstrated the effectiveness of using corn steep liquor as a low-cost nitrogen source in the medium formulation for the extraction and production of vanillin. [ABSTRACT FROM AUTHOR]

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.)

Subtropical agricultural products are known to have distinctive flavor characteristics and various bioactive components, which can be attributed to their growth in harsh environments with intense ultraviolet radiation and high temperatures. However, comprehensive evaluation of the flavor characteristics and bioactive components of their processed products in combination with research investigating the functional enhancement of these foods is limited. This work addresses the improvement of palatability desired by regional agriculture and food industries, exploration of new food applications, and functional enhancement of the foods. Taking advantage of the Okinawan geographical location, the only subtropical region in Japan, we conducted studies on the flavor characteristics and bioactive components of subtropical agricultural products, including sugarcane, fruits, vegetables, and spices, along with their processed products and functionally enhanced products. In this paper, we primarily introduce the research findings focused on non-centrifugal cane sugar, shiikuwasha (Citrus depressa), sponge gourd (Luffa cylindrica), and their processed products. [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]

Soybean flavor is considered to be essential for the aroma quality of fermented soybeans (FS) with Bacillus subtilis BJ3-2 (BJ3-2) at 37 °C. However, the key aroma compounds of the soybean flavor must be further elucidated. In this study, two candidate genes (sdaAA and katX) of BJ3-2 involved in the control of soybean flavor production were screened using prior multi-omics data. FS samples with BJ3-2, BJ3-2ΔsdaAA, BJ3-2ΔkatX, and BJ3-2ΔsdaAAΔkatX were analyzed by quantitative descriptive sensory analysis (QDA), gas chromatography–olfactometry–mass spectrometry (GC-O-MS), relative odor activity values (ROAV), and aroma addition experiments. The QDA revealed that the aroma profile of the soybean flavor in FS consisted of "sweaty", "smoky", "beany", "roasted", and "sweet" attributes. A total of 20 aroma-active compounds were detected, and 13 of them with ROAV > 1 were identified as key aroma compounds. Moreover, aroma addition experiments were conducted to further confirm the key aroma compounds of soybean flavor. Among them, 2-methylbutyric acid, 2,3,5-trimethylpyrazine, and guaiacol contributed higher aroma intensity values and ROAV, resulting in "sweaty", "roasted", and "smoky" attributes of soybean flavor in FS, respectively, while 1-octen-3-ol was associated with the "beany" attribute. These findings provide novel insights into the aroma attributes of soybean flavor in FS and a new strategy for revealing the key aroma compounds in fermented foods. [ABSTRACT FROM AUTHOR]

This article explores the transformative potential of fermentation in elevating the quality of plant-based matrices to match the desirable attributes of traditional dairy and meat products. As the demand for sustainable products without animal welfare issues increases, fermentation has emerged as a key process to enhance the organoleptic properties and nutritional content of plant-based analogs. This study explores the effect of fermentation when applied to legume matrices, focusing on the resulting texture, flavor, and nutritional value. A selection of Bacillus subtilis, lactic acid bacteria (LAB) strains, and combinations thereof showed potential for improving the aforementioned organoleptic and nutritional characteristics of fermented plant bases. In four different legume-derived matrices, fermentation improved texture, degraded undesirable plant carbohydrates, and removed off-flavor compounds, while producing desirable dairy-associated compounds. The degradation of the undesirable beany off-flavor-causing compound hexanal appears to be a universal phenomenon, as every tested strain as well as their combinations exhibited the capability to decrease the hexanal content, albeit with varying efficiency. Some LAB strains were found to be capable of producing carotenoids and might hence have the potential for tailoring fermented plant-based matrices for specific applications, such as yellow cheese or red meat analogs. [ABSTRACT FROM AUTHOR]

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

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 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 Mycosystema is the property of Mycosystema Editorial Board 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 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 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 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 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.)

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.)

Mechanical peeling is more efficient and environmentally friendly compared to manual peeling. However, comparative studies on the quality of mechanically peeled pepper and manually peeled pepper are limited. This study utilized GC-MS to investigate the effects of immersion, steaming, and peeling machinery speed on the volatile composition of white pepper. A total of thirteen monoterpenes and seven sesquiterpenes were detected, with 3-carene, D-limonene, and sabinene being the most abundant monoterpenoids and β-caryophyllene, δ-elemene, and α-copaene being the most abundant sesquiterpenes. The total volatiles increased with longer steaming times and higher peeling machinery speeds. Compared to manual peeling or steaming followed by mechanical peeling, the volatile content of pepper was higher when using mechanical peeling alone. Additionally, relative odor activity values showed that 3-carene and D-limonene were the main contributors to flavor, with 3-carene, β-caryophyllene, and α-copaene being key volatiles responsible for flavor distinctions. This research aims to provide theoretical support for developing a superior and environmentally friendly mechanical method to replace manual labor. [ABSTRACT FROM AUTHOR]

Mulberry leaf tea (MT) is a popular Chinese food with nutrition and medicinal functions. Solid-state fermentation with Eurotium cristatum of MT (FMT) can improve their quality. Differences in chromaticity, taste properties, and flavor characteristics were analyzed to evaluate the improvements of the sensory quality of FMT. After fermentation, the color of the tea infusion changed. The E-tongue evaluation results showed a significant decrease in unpleasant taste properties such as sourness, bitterness, astringency, and aftertaste-bitterness, while umami and saltiness taste properties were enhanced post-fermentation. Aroma-active compounds in MT and FMT were identified and characterized. A total of 25 key aroma-active compounds were screened in MT, and 2-pentylfuran showed the highest relative odor activity value (ROAV). A total of 26 key aroma-active compounds were identified in FMT, and the newly formed compound 1-octen-3-one showed the highest ROAV, which contributed to FMT's unique mushroom, herbal, and earthy flavor attributes. 1-octen-3-one, (E)-2-nonenal, trimethyl-pyrazine, 2-pentylfuran, and heptanal were screened as the potential markers that contributed to flavor differences between MT and FMT. E. cristatum fermentation significantly altered the sensory properties and flavor compounds of MT. This study provides valuable insights into the sensory qualities of MT and FMT, offering a theoretical basis for the development of FMT products. [ABSTRACT FROM AUTHOR]

Leaf spreading is a key processing step that affects the aroma formation of green tea. The effects of a single-light wavelength on the aroma and taste of tea have been extensively studied. Less attention has been paid to the effect of different complex light intensities on the formation of green tea's volatile aroma during leaf spreading. The current study was designed to evaluate how leaf spreading under different complex light intensities relates to the quality of green tea. Using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS), volatile flavor compounds in green tea were analyzed during leaf spreading in five different light conditions. Multivariate statistical analysis and odor activity values (OAVs) were used to classify these samples and identify key odors. Eight distinct groups, including ninety volatile compounds, were detected. The most prevalent volatile compounds found in green tea samples were hydrocarbons and alcohols, which accounted for 29% and 22% of the total volatile compounds, respectively. Fourteen volatile compounds (OAV > 1) were identified as key active differential odorants. The chestnut-like aroma in green tea was mostly derived from 3-methyl-butanal and linalool, which were significantly accumulated in medium-intensity light (ML). [ABSTRACT FROM AUTHOR]

This study focuses on the diversified utilization of the sugarcane industry, and sugarcane syrup, as a by-product of the sugarcane industry, is a good raw material for fermentation. Bringing sugarcane syrup into beer is conducive to the enrichment of the sugar industry, and it can improve the flavor of beer and make it more aromatic. This study determined the optimal fermentation process for beer. By analyzing the consumption rate of the carbon and nitrogen sources of raw materials, the nutrient utilization of yeast, and the causes of differences in flavor substances, the flavor composition and flavor stability of beer were determined by SPME-HS-GC-MS technology. The results showed that beer brewed with sugarcane syrup as an auxiliary raw material met the basic specifications of beer. The addition of sugarcane syrup to the wort base increased the utilization of amino acids by the yeast, and LS (lager with added cane syrup) increased the nine flavor compounds of the beer, which constituted the basic flavor of the beer, bringing new flavor compounds compared with the normal all-barley beer. Forced aging experiments showed that LS produced fewer aging compounds than OWBL. Various experiments have shown that it is feasible to ferment beer with sugarcane syrup instead of partial wort. [ABSTRACT FROM AUTHOR]

Background/objectives: Adherence to dietary recommendations is a critical component in the management of type 1 diabetes (T1D). Taste and flavor significantly influence food choices. The aim of this study was to investigate taste sensitivity and flavor recognition ability in adults with T1D compared to healthy individuals. Subjects/methods: Seventy-two people with T1D and 72 matched healthy controls participated in the study. Participants underwent the gustometry test for sweet, sour, salty, and bitter tastes and the flavor test, which consisted of oral administration of aqueous aromatic solutions identifying 21 different compounds. Results: Participants with T1D had significantly lower flavor scores and gustometry scores than controls (p < 0.0001 and p = 0.0063, respectively). T1D individuals showed a lower perception of sour, bitter and salty tastes than controls, while the perception of sweet taste was similar. The sex differences and age-related decline in flavor perception observed in controls were not present in the participants with T1D. Neither BMI nor disease-related parameters such as fasting blood glucose on the day of the study, glycosylated hemoglobin, age at onset of diabetes, duration of diabetes, or type of insulin treatment (insulin pump or multiple daily injections) correlated with flavor and taste perception in the T1D participants. Conclusions: Flavor and taste perception are impaired in adults with T1D, potentially affecting dietary adherence and food choices. This highlights the need for further research into the mechanisms underlying sensory changes in T1D and emphasizes the importance of targeted dietary interventions to improve health outcomes and quality of life in this population. [ABSTRACT FROM AUTHOR]

Heat treatment is widely applied in food processing, but its significant effects on flavor are often overlooked. This study explored how heat treatment impacts the flavor compounds of Antarctic krill. The volatile substances and flavor profiles of Antarctic krill post steaming or hot air drying were analyzed using headspace solid-phase microextraction, gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic tongue detection techniques. Free amino acids (FAAs) content, the main flavor precursors, were quantified and compared. The results showed that the FAAs content of SK was the lowest at 48.44 ± 2.10 mg/g db, while the FAAs content of HD_105 was the highest at 67.42 ± 1.77 mg/g db. Drying amplified the flavor intensity of umami and bitter amino acids, while steaming significantly increased the content of the sweet amino acid proline (p < 0.05). The electronic tongue discerned that drying had more pronounced effects than steaming on saltiness, umami, bitterness, and astringency. By combining the volatile organic compounds (VOCs) fingerprints with the results of the GC-MS analysis of five samples, it was observed that the richness in fat and aromatic taste of shrimp powder after hot air drying at 60℃ (HD_60) and 80℃ (HD_80) was enhanced. Krill dried at 105℃ (HD_105) predominantly exhibited a roasted flavor profile, while steamed krill (SK) displayed minimal alterations in volatile flavors. In summary, steaming increased the sweet amino acid content in krill, while drying enhanced krill's aroma characteristics. This study furnishes valuable insights for the subsequent processing and utilization of Antarctic krill to augment its flavor quality. [ABSTRACT FROM AUTHOR]

The emerging field of cellular agriculture has accelerated the development of cell-cultivated adipose tissue as an additive to enhance the flavor of alternative meat products. However, there has been limited research to evaluate the sensory profile of in vitro-grown tissues compared to conventionally obtained animal fat. This study aimed to investigate the aromatic characteristics of cell-cultivated fat tissue as a flavor enhancer for meat alternatives. Porcine dedifferentiated fat (PDFAT) cells were clonally isolated and differentiated into adipocytes. This cultured adipose tissue was then analyzed alongside native porcine fat using gas chromatography-mass spectrometry (GC/MS) coupled with descriptive sensory analysis by human consumers. This evaluation enabled quantitative and qualitative assessments of volatile compounds released during cooking for both in vitro and in vivo porcine fats. The volatile profiles generated during the cooking process and fatty aroma characteristics reported by sensory consumers were largely similar between the two fat sources, with some differences in select compounds and aroma attributes. Ultimately, the consumers found comparable overall liking scores reported between the conventional and cultured porcine fats. These findings provide valuable sensory evidence supporting the viability of cell-cultivated adipose tissue as a flavor component of meat alternatives, substituting for conventional animal fat. [ABSTRACT FROM AUTHOR]

Lactobacillus plantarum is a functional probiotic and could be used in yogurt fermentation to improve the function and flavor. However, L. plantarum has relatively poor acid resistance, and cell viability gradually decreases as pH decreases during yogurt fermentation. Therefore, exploring suitable strategies to promote the fermentation of L. plantarum for yogurt processing is important. In the present study, the effects of quinoa protein hydrolysates (QPHs) on the qualities and volatiles of yogurt fermented by L. plantarum were investigated. QPH addition significantly promoted bacterial growth and organic acids production, subsequently improved the water-holding capacity and viscosity of yogurt. QPH addition also increased the overall antioxidant capacity of yogurt, but the DPPH radical-scavenging ability of 1% QPH-supplemented yogurt was significantly greater than that of 2% QPH-supplemented yogurt. Additionally, QPHs promoted the metabolism of L. plantarum and further promoted the production of volatile flavor compounds. Fifty-two volatile compounds (mainly acids, esters, and ketones) were detected in 2% QPH-supplemented yogurt, which was 1.86-fold greater than the number detected in the control samples. Some aroma components, such as nonanoic acid and maltol, were significantly increased, but undesirable volatiles, such as decanal, were decreased. QPH composition analysis indicated that 60.79% of the peptides contained hydrophobic amino acids at the N-terminus or the C-terminus, which may explain QPHs’ strong antioxidant properties. [ABSTRACT FROM AUTHOR]

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 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.)

Baccaurea ramiflora Lour. is a new kind of underutilized wild fruit tree; the metabolic reasons for its fruit flavor changes are not yet clear. In this study, the pink flesh of this excellent tasting fruit (BR) was used to reveal the metabolic causes of taste variations through five developmental stages. We identified 154 common differential metabolites of different developmental stages based on non-targeted metabolomics analysis. The accumulation of sugar and fatty acids increased significantly after 73 days, while citric acid decreased significantly. Flesh color accumulation mainly occurred 53 days ago, and vitamin accumulation occurred after 93 days. Interestingly, L-sorbose and 5- hydroxyindole-3-acetic acid were positively correlated with the sugar--acid ratio but negatively correlated with titratable acids. It indicated that L-sorbose and 5-hydroxyindole-3-acetic acid may be taste biomarkers of BR B. ramiflora. The results provided new metabolic lines of evidence for the taste variation during the ripening process of B. ramiflora. [ABSTRACT FROM AUTHOR]

Chinese liquor (Baijiu), unique liquor produced in China and among the six world-renowned distilled liquors, is never a follower of others. Flavor is the essential characteristics of Baijiu which largely affect consumers' acceptance and selection. Though the flavor of Baijiu has been widely explored, the majority of research and review mainly focused on the volatile compounds in Baijiu. The research status on detection, source and flavor contribution of nonvolatile compounds in Baijiu is clarified in the article based on available literatures and knowledge. The nonvolatile composition of Baijiu is the result of contributions of different degrees from each step involved in the production process. Gas chromatography-mass spectrometry combined with derivatization and ultra-high performance liquid chromatography coupled to mass spectrometry is the generally adopted methods for the characterization of nonvolatile compounds in Baijiu. Certain nonvolatile compounds are taste-active compounds. Cross-modal interactions caused by nonvolatile composition could affect the aroma intensity of flavor compounds in Baijiu. The work provides numerous incompletely explored but useful points for the flavor chemistry of Baijiu and lays a theoretical foundation for the better understanding of Baijiu flavor and rapid development of Baijiu industry. [ABSTRACT FROM AUTHOR]

Rationale: Natural monomer flavors can modify the taste of cigarettes. However, no report was published to establish the quality control method for their chemical compositions. Methods: In this study, licorice, a traditional natural monomer flavor used in tobacco aroma processing, was selected, and the fingerprint was developed by high‐performance liquid chromatography (HPLC). Next, the chemical markers of samples from different places of origin were discovered by multivariate statistical analysis. Then, its chemical constituents were identified by combination of HPLC‐Fourier transform ion cyclotron resonance mass spectrometry (FT‐ICR‐MS), direct infusion FT‐ICR‐MS (DI‐FT‐ICR‐MS), and the technology of isotopic fine structures (IFSs). Moreover, its characteristic constituents were quantitatively analyzed using HPLC. Results: The 14 common peaks were assigned in the fingerprint, and 8 of them were considered as qualitative markers by multivariate statistical analysis. A total of 42 chemical constituents were detected using HPLC‐FT‐ICR‐MS, and 13 of them were unambiguously identified by references. Meanwhile, the elemental compositions of other eight unknown chemical components were decisively determined using IFSs. Subsequently, the contents of five characteristic constituents in 11 batches of samples were determined. Conclusions: The integration strategy established here can discover and quantify the chemical markers for improving the quality control standard of natural monomer flavor of licorice. It is expected that the strategy will be valuable for further quality control of other natural monomer flavors in Chinese tobacco industry. [ABSTRACT FROM AUTHOR]

In the field of rice processing and cultivation, it is crucial to adopt efficient, rapid and user-friendly techniques to detect the flavor values of various rice varieties. The conventional methods for flavor value assessment mainly rely on chemical analysis and technical evaluation, which not only deplete the rice resources but also incur significant time and labor costs. In this study, hyperspectral imaging technology was utilized in combination with an improved Particle Swarm Optimization Support Vector Machine (PSO-SVM) algorithm, i.e., the Grid Iterative Search Particle Swarm Optimization Support Vector Machine (GISPSO-SVM) algorithm, introducing a new non-destructive technique to determine the flavor value of rice. The method captures the hyperspectral feature data of different rice varieties through image acquisition, preprocessing and feature extraction, and then uses these features to train a model using an optimized machine learning algorithm. The results show that the introduction of GIS algorithms in a PSO-optimized SVM is very effective and can improve the parameter finding ability. In terms of flavor value prediction accuracy, the Principal Component Analysis (PCA) combined with the GISPSO-SVM algorithm achieved 96% accuracy, which was higher than the 93% of the Competitive Adaptive Weighted Sampling (CARS) algorithm. And the introduction of the GIS algorithm in different feature selection can improve the accuracy to different degrees. This novel approach helps to evaluate the flavor values of new rice varieties non-destructively and provides a new perspective for future rice flavor value detection methods. [ABSTRACT FROM AUTHOR]