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Improving the taste quality of rice porridge in a scientific way is essential to guiding residential and commercial production. This study aimed to determine the impact of konjac glucomannan (KGM) on the taste quality of rice porridge. The obtained results showed that the optimal concentration of KGM added to rice porridge is 1%. This was primarily observed via the reduction in water absorption, swelling power, and iodine blue value, thus increasing the hardness of rice porridge. At the same time, KGM also reduced the free water content and improved the water-holding capacity of rice porridge. Nevertheless, the pasting properties showed that the high viscosity of KGM raised the pasting viscosity of rice flour, thereby enhancing the stickiness of rice porridge with the increase in the KGM concentration. In addition, KGM gave the rice porridge a stronger aroma. Sensory evaluations further confirmed significant improvements in the color, odor, palatability, and overall acceptability of KGM-supplemented rice porridge (p < 0.05). To summarize, adding an appropriate amount of KGM was beneficial in forming a richer flavor and improving the taste quality of rice porridge. The findings offer valuable insights into the scientific processing of rice porridge products. [ABSTRACT FROM AUTHOR]

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Summary It is well known that the overall quality of japonica/geng rice is superior to that of indica/xian rice varieties. However, the molecular mechanisms underlying the quality disparities between these two subspecies of rice are still largely unknown. In this study, we have pinpointed a gene homologous to SLR1, termed LCG1, exhibiting significant expression during early caryopsis development and playing a specific role in regulating rice chalkiness and taste by affecting the accumulation of grain storage components, starch granule structure and chain length distribution of amylopectin. LCG1 physically interacts with OsBP5 and indirectly influences the expression of the amylose synthesis gene Waxy (Wx) by hindering the transcriptional activity of the OsBP5/OsEBP89 complex. Notably, sequence variations in the promoter region of LCG1 result in enhanced transcription in japonica rice accessions. This leads to elevated LCG1 expression in CSSL‐LCG1Nip, thereby enhancing rice quality. Our research elucidates the molecular mechanism underlying the impact of the LCG1‐OsBP5/OsEBP89‐Wx regulatory pathway on rice chalkiness and taste quality, offering new genetic resources for improving the indica rice quality. [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.)

Taste is an important quality attribute of tea. In order to find out the taste quality of green teas made from the major varieties in Wanzhou district, Chongqing, the taste profile of the tea infusions was determined by sensory evaluation and 5 taste components including catechins, free amino acids, alkaloids, flavanols and their glycosides, and organic acids were analyzed by targeted detection methods. The results showed that there were obvious differences in the taste quality of green teas prepared from the 4 varieties of tea trees. Sichuan middle- and small-leafed tea group variety had a strong taste, and ‘Anji Baicha’ had an obvious fresh and brisk taste with mellow sweet aftertaste. ‘Fuding Dabaicha’ tasted strong with fresh and brisk taste and mellow sweet aftertaste. ‘Zhonghuang 1’ tasted fresh and brisk but less strong. The results of taste component analysis showed that the Sichuan middle- and small-leafed tea group variety contained high contents of catechins but low contents of free amino acids. ‘Anji Baicha’ had the highest content of free amino acids. The content of each flavor component was high in ‘Fuding Dabaicha’, and the contents of total flavor components and water extract of ‘Zhonghuang 1’ were low. The results of principal component analysis (PCA) showed that the 4 varieties could be well distinguished. Thirteen major taste contributors such as rutin and caffeine were identified. The differential analysis indicated that aspartic acid, glutamic acid and theanine were the major contributors to the fresh and brisk taste characteristics of ‘Anji Baicha’ and ‘Fuding Dabaicha’. Yangmeiin-3-O-galactoside and chrysin were the major taste contributors for ‘Zhonghuang 1’ that distinguished it from the other 3 varieties. There were also large differences in taste components within the Sichuan middle- and small-leafed tea group variety, with samples C4 and C5 being closer to each other. They both contained high contents of flavonoid glycosides, having a strong astringent taste. This study provides a reference for research to improve the flavor quality of green tea in Wanzhou district.

This study processed Jingxi rice 7233 into reasonably well milled (RWM, bran degree 2.8%, 4.9%) and well milled (WM, bran degree 1.4%) grades, and compared the processing characteristics, physicochemical properties, fatty acid composition, volatile composition and taste quality between the two grades. The results showed that the average rice yield and head rice yield of RWM were 1.3% and 1.8% higher than those of WM, respectively. The contents of total phenolic acids, water-soluble protein, unsaturated fatty acids, especially polyunsaturated fatty acids, in RWM rice were more than 1.5 times as high as those in RWM rice. The color difference between RWM and WM rice was greater than 2.0, which could be perceived with the naked eye. Totally 62 characteristic peaks were marked by gas chromatography-ion mobility spectrometry (GC-IMS), and 38 compounds were accurately identified. The contents of 58% of volatile components were significantly higher in RWM rice than in WM rice. The cooking time of RWM rice was significantly longer than that of WM rice, and the breakdown viscosity of starch and stickiness were significantly lower than those of WM rice. RWM rice has great advantages in paddy utilization rate, nutrition and health, but further research and optimization are needed in terms of appearance, smell and taste quality.

Persimmon fruits are brightly colored and nutritious and are fruits that contain large amounts of sugar, vitamins, mineral elements, and phenolic substances. The aim of this study was to explore the differences in fruit-sugar components of different persimmon germplasms and their relationships with phenotypic and flavor indices through the determination of phenotypes and sugar components and through electronic-tongue indices, which provided the basis and inspiration for the selection of different sugar-accumulating types of persimmon fruits and the selection of high-sugar persimmon varieties. Our results showed that persimmon germplasm fruit-sugar components were dominated by sucrose, glucose and fructose and that the remaining sugar components were more diverse but less distributed among the various germplasm types. Based on the proportion of each sugar component in the fruit, persimmon germplasms can be categorized into sucrose-accumulating and reduced-sugar-accumulation types. Sucrose-accumulating types are dominated by sucrose, galactose, fucose and inositol, while reduced-sugar-accumulation types are dominated by glucose, fructose, mannose-6-phosphate, and xylose. The content of sugar components in the germplasm persimmon of fruits of different types and maturity periods of also differed, with significant differences in sugar components between PCNA (pollination-constant non-astringent) and PCA (pollination-constant astringent) fruits. Cluster analysis classified 81 persimmon germplasms into three clusters, including cluster I-A, with low glucose and fructose content, and cluster I-B, with medium glucose, fructose, and sucrose contents. Cluster II was high in sucrose and fructose. Cluster III had high contents of glucose and fructose and low contents of sucrose and inositol. [ABSTRACT FROM AUTHOR]

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In order to study the differences of taste quality components of 'Pingyanghuangtang' (a yellow tea) with different yellowing time, the effects of different yellowing time on the taste quality and main components of 'Pingyanghuangtang' were clarified through sensory evaluation, biochemical composition determination and chemometric analysis. The results indicated that 'Pingyanghuangtang' showed different taste characteristics within a period time. The content of water extract and total amount of free amino acids in the tea samples first increased and then decreased. The mass ratio of water extract reached the maximum (54.88%), and yellow tea tasted more fresh and sweeter at 24 h yellowing time. The contents of total catechins, ester catechins and caffeine all decreased with the increase of yellowing time, while non-ester catechins and gallic acid increased. At the same time, the principal component analysis showed that there was a certain correlation between various biochemical components, epigallocatechin gallate, epigallocatechin, gallocatechin, caffeine and theanine had a great contribution to 'Pingyanghuangtang' taste characteristic under the experimental conditions. It indicated that the change of taste quality in the process of the stuffiness was the result of the joint expression of various related chemical components. According to the PLS-DA model, the markable difference compounds gallocatechin, caffeine, gallic acid, epicatechin and asparagine were obtained, which can be used as index substances for directional processing of high-quality 'Pingyanghuangtang' under the certain yellowing time. [ABSTRACT FROM AUTHOR]

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The purpose of the study was to investigate the effect of high selenium photosynthetic bacteria (PSB) in the pond culture of Eriocheir sinensis. Six ponds with the same facilities were randomly divided into three groups. The size of test crab was (165±20) g/crab. The control group was fed with common commercial feed, the experimental group 1 was fed with one round of experimental feed mixed with high selenium photosynthetic bacteria culture, and the experimental group 2 was fed with two rounds of experimental feed containing selenium, each round lasted for four days, and the daily feeding amount of organic selenium was 130 μg/kg crab. The results showed that compared with the control group, the fullness, red-green value of carapace (a* value), total antioxidant capacity (T-AOC) in serum and hepatopancreas of the two experimental groups increased significantly (P<0.05), malondialdehyde (MDA) content in hepatopancreas of the two experimental groups decreased significantly (P<0.05), the earthy smell of muscle and hepatopancreas of the two experimental groups decreased significantly (P<0.05), and the delicious taste of muscle of the two experimental groups was enhanced significantly (P<0.05). Compared with the control group, the content of selenium in hepatopancreas and muscle of Eriocheir sinensis in the experimental group 2 increased significantly (P<0.05), and the a* value and yellowblue value (b* value) of hepatopancreas of the experimental group 2 increased significantly (P<0.05), the activity of superoxide dismutase (SOD) and the content of glutathione (GSH) in serum and hepatopancreas of the experimental group 2 increased significantly (P<0.05), while the content of MDA in serum of the experimental group 2 decreased significantly (P<0.05). The study indicates that feeding two rounds of experimental feed can significantly improve the growth performance, selenium content in hepatopancreas and muscle, antioxidant capacity, color, and edible flavor of Eriocheir sinensis. [ABSTRACT FROM AUTHOR]

Roasting is a key process in the production of large-leaf yellow tea (LYT). In this study, we synthesized metabolomics and electronic-tongue analysis to compare the quality of charcoal-roasted, electric-roasted and drum-roasted LYT. Charcoal-roasted LYT had the highest yellowness and redness, drum-roasted LYT had a more prominent umami and brightness, and electric roasting reduced astringency. A total of 48 metabolites were identified by metabolomics. Among these, leucocyanidin, kaempferol, luteolin-7-lactate, and apigenin-7-O-neohesperidoside might affect the brightness and yellowness. Theanine, aspartic acid, and glutamic acid contents significantly and positively correlated with umami levels, and the high retention of flavonoid glycosides and catechins in drum-roasted LYT contributed to its astringency. These findings elucidate the contribution of the roasting method to the quality of LYT and provide a theoretical basis for LYT production.

Chinese mitten crab (Eriocheir sinensis) is an important freshwater aquaculture species in China, favored by consumers for its unique flavor and high nutritional and economic value. Chinese mitten crabs are sold live and their production areas are mainly located in the eastern part of China. Live crabs need to be transported over various distances to be sold nation- and worldwide. In recent years, with the rapid development of the internet and e-commerce, an increasing number of Chinese mitten crab products have moved online, and e-commerce sales are gradually taking over the dominant position of sales. Since the Chinese mitten crab is able to survive for a longer period of time out of water, e-commerce transportation mainly adopts the method of air-exposure transportation for crabs. In the process of air-exposure transportation, factors such as temperature, humidity, oxygen, and mechanical vibration can affect the survival rate and metabolism of crustaceans. To guarantee the safety and high quality of the crab after transportation, increase the survival rate, and prolong the transportation time, Chinese mitten crabs are transported using styrofoam boxes to reduce vibration, in which ice bags or ice bottles as cooling media are added to reduce the temperature of the environment during express transportation. Conditioned transportation allows them to have a weakened metabolism and be semi-dormant or completely dormant, thus reducing the adverse effects of low-oxygen, stress, and other factors during transportation. However, the transportation time varies due to different geographical locations, and the transportation time of e-commerce sales is generally 24–72 h. The e-commerce storage and distribution mode of Chinese mitten crabs is highly developed, and there is an urgent need to clarify the changes in biochemical characteristics and flavor quality during the live logistics transportation process.In this study, the e-commerce transportation conditions of Chinese mitten crabs were simulated by placing female crabs in sealed styrofoam boxes containing ice packs. The temperature and relative humidity inside the box were monitored in real time during the simulated transportation. The vigor of E. sinensis was counted and evaluated for 24 h, 48 h, and 72 h during the simulated express transportation. The changes in the biochemical characteristics of the meat of E. sinensis were analyzed in terms of lactate, total volatile basic nitrogen (TVB-N) and pH, while the changes in the taste quality of the meat were assessed in terms of free amino acids, taste nucleotides, and sensory evaluation. In addition, correlation analysis was carried out on the vigor, biochemical characteristics, and taste quality of female E. sinensis during the simulated express transportation. The results showed that with the increase of transportation time, the temperature in the box during the simulated express transportation showed a trend of first falling and then rising, and the relative humidity inside the box increased with the increase of the simulated transportation time. The mortality rate of female E. sinensis was 0 and vigorous under the 24 h simulated transportation, and the lactate and TVB-N in meat were not significantly different from the 0 h group, and the bitter amino acid content in meat was the lowest in the 24 h group, confirming the importance of same-day delivery of live E. sinensis. After more than 24 h, the vigor of E. sinensis decreased significantly (P < 0.05) and the mortality rate increased at 3.33% after 48 h and 40.00% after 72 h of simulated transportation. The lactate, TVB-N, and pH in meat also increased significantly (P < 0.05) after 24 h. With the extension of transportation time, the umami, sweet and bitter free amino acid contents in the meat of female E. sinensis showed a trend of first decreasing and then increasing, with the lowest content of bitter amino acids in the crab meat of the 24 h group being 105.10 mg/100 g. In contrast, after 72 h of simulated transport, the content of 5ʹ-inosine monophosphate increased significantly to 97.47 mg/100 g, and the content of guanosine 5'-monophosphate plummeted to 6.49 mg/100 g. After simulated transportation, the equivalent umami concentration of female E. sinensis meat decreased and tended to decrease and then increase with the extension of transportation time. The sensory results showed that the umami intensity of female E. sinensis meat decreased after the simulated transportation. Correlation analysis of vigor, biochemical characteristics and taste quality showed that the vigor of female E. sinensis was significantly positively correlated with moisture content in meat (R=0.68), negatively correlated with TVB-N (R=–0.66) and highly significantly negatively correlated with IMP (R=–0.76).In conclusion, the mortality rate of female E. sinensis increased, vigor decreased, and biochemical characteristics and taste quality changed significantly as transportation time increased, indicating that the optimal transportation time for E. sinensis under the current e-commerce transportation conditions is 0–24 h. This study could provide a reference for the quality changes of Chinese mitten crab during marketing and transportation, as well as a theoretical basis for subsequent research and practice on the optimization of transportation conditions and quality control.

Targeted metabolomics technology was used to accurately quantify the major sugars, organic acids and amino acids during the growth of Gannan navel orange. The results revealed significant variations in growth physiology and related metabolite characteristics at different growth stages. The weight of single fruit gradually increased and the fruit shape index slightly decreased. As the fruit matured sugars accumulated in large quantities, with sucrose having the highest content and fructose and glucose having comparable contents. Most of the organic acids were gradually degraded during fruit ripening, and the total organic acid content decreased, with citric acid dominating.accounting for more than 90% of the total of the six major organic acids. Aspartic acid was the main amino acid, while methionine, arginine and proline showed an upward trend. and the rest of the amino acids as a whole exhibited a downward trend. The sugar acid ratio first increased and then decreased, finally reached the optimal ratio range, indicating that the fruit continuously improved its flavour quality during the growth process. Correlation analysis revealed that the flavour profile substances during the growth process of Gannan navel orange included fructose,glucose.quinic acid, leucine, alanine glutamic acid and glycine, The metabolic network was constructed and the heat map analysis was conducted, showing significant variation in the expression of flavor-related metabolites in the flesh of Gannan navel orange at different growth stages, reflecting the influence of the growth period on growth metabolism and flavor quality. Besides studying the metabolic changes of the main flavour substances at different growth stages, this paper also carried out flavour evaluation and constructed metabolic networks of related metabolites, deepening the understanding of the characteristics of the nutrient and flavour effective components of Gannan navel oranges. This research is beneficial for developing functional navel orange products and capable of providing an important reference for navel orange breeding to improve the quality of the fruits. [ABSTRACT FROM AUTHOR]

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[Objective] This study aimed to investigate the correlation between taste substances and flavor presentation intensity of Shuixian Wuyi rock tea from different storage years. [Methods] The main taste substances, including tea polyphenols, flavonoids, free amino acids, soluble sugars, catechins and other components, were detected in several years of Narcissus (2022, 2018, 2016, 2014, 2012, 2010, 2008, 2006 for storage 1, 3, 5, 7, 9, 11, 13, 15 years, respectively) by using chemical methods and high-performance liquid chromatography, and the reasons for the change of the two and their correlation were analyzed by combining with the sensory evaluation of the electronic tongue. [Results] With the increase of storage year, the contents of tea polyphenols, soluble sugars, and catechins in Narcissus showed a decreasing trend, the total flavonoids and free amino acids showed an inconspicuous trend, and the contents of caffeine, gallic acid, and theaflavin increased in general. Its freshness showed an increasing trend, richness, bitterness, astringency, and its aftertaste showed a decreasing trend, while the salty and sweet tastes fluctuated up and down within a certain level. [Conclusion] EGCG of Shuixian in different years showed a strong positive correlation with a bitter taste, astringent aftertaste, and richness, while EGC showed a strong negative correlation with sourness, TF, and astringency.

In order to explore the effects of different rice drying methods on physicochemical properties and taste quality of rice before and after soaking, the same variety of japonica rice after natural drying and hot air drying was used as the main raw material to explore the effects of different rice drying methods on water content, water distribution, microstructure, crystal structure, gelatinization characteristics, iodine blue value, taste value and texture characteristics of rice before and after soaking. The results showed that there were more cracks in the hot-air drying group, and the relative crystallinity, recovery value and gelatinization temperature were significantly lower than those in the natural drying group (P

Improving the taste quality of rice porridge in a scientific way is essential to guiding residential and commercial production. This study aimed to determine the impact of konjac glucomannan (KGM) on the taste quality of rice porridge. The obtained results showed that the optimal concentration of KGM added to rice porridge is 1%. This was primarily observed via the reduction in water absorption, swelling power, and iodine blue value, thus increasing the hardness of rice porridge. At the same time, KGM also reduced the free water content and improved the water-holding capacity of rice porridge. Nevertheless, the pasting properties showed that the high viscosity of KGM raised the pasting viscosity of rice flour, thereby enhancing the stickiness of rice porridge with the increase in the KGM concentration. In addition, KGM gave the rice porridge a stronger aroma. Sensory evaluations further confirmed significant improvements in the color, odor, palatability, and overall acceptability of KGM-supplemented rice porridge (p < 0.05). To summarize, adding an appropriate amount of KGM was beneficial in forming a richer flavor and improving the taste quality of rice porridge. The findings offer valuable insights into the scientific processing of rice porridge products.

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.)

Rice is an important crop in the word, and fat is one of the main important nutrient components of rice. The lipid content and fatty acid composition of grains significantly influences the quality of rice. In this study, 94 homozygous recombination inbred lines (RILs) were developed and the crude fat content of them displayed a normal distribution ranging from 0.44% to 2.62%. Based on their taste quality, a positive association between fat content and eating quality was revealed. Then, two lines (FH and FL) were selected with similar agronomic characteristics and different lipid content and taste quality for RNA sequencing analysis, and a total of 619 differentiable expressed genes were detected, primarily enriched in metabolic pathways such as starch and sucrose metabolism, fatty acid metabolism, and amino acid metabolism. The expression of two genes related to fatty acid synthesis and elongation was significantly up-regulated, while the expression of three genes related to fatty acid degradation was significantly down-regulated in FH grains. By using liquid chromatography, the relative levels of palmitic acid and oleic acid were discovered significantly higher in FH grains. Additionally, the comparative genomic analysis was conducted to visualize genomic differences of five genes. Ultimately, two genes (Os07g0417200 and Os12g0102100) were selected to be the key gene to affect the lipid metabolism, especially for the synthesis of unsaturated fatty acids, significantly changing the eating quality of rice. These results provide a theoretical basis for improving the taste quality of rice. [ABSTRACT FROM AUTHOR]

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Objective: To broaden the selection of strains for fermenting fresh rice noodle and develop the application of different strains in fresh rice noodle （FRN）. Methods: With gelatinization, texture, cooking stretching, electronic nose, electronic tongue and sensory evaluation as evaluation indexes, and L. fermentum FR-21, A. orientalis AO-21, L. plantarum YI-Y2013 and blank samples as influencing factors, the eating quality of FRN fermented by different strains was analyzed. Results: L. fermentum FR-21 fermentation improved the gelatinization indexes of indica rice flour, such as valley viscosity, disintegration value, final viscosity and retrogradation value, and reduced the texture viscosity of FRN, and improved its sensory hardness and typical fermented flavor （smell 4.0 points）. The FRN fermented by A. orientalis AO-21 had the lowest cooking loss （1.63%）, high texture hardness and chewability, relatively strong aftertaste, and obvious acidic odor （smell 3.7 points）. L. plantarum YI-Y2013 was similar to L. fermentum FR-21 in gelatinization index and textural viscosity, such as valley viscosity, disintegration value, final viscosity and retrogradation value （P＜0.05）, while the FRN fermented by L. plantarum YI-Y2013 had the highest extensibility （48.83±1.00）, and the smell was fragrant and pure （smell 4.6 points）. Conclusion: The controlled fermentation of three different strains can make FRN present different taste qualities, and rice noodles with different flavor qualities can be produced by using their fermentation characteristics.

Persimmon fruits are brightly colored and nutritious and are fruits that contain large amounts of sugar, vitamins, mineral elements, and phenolic substances. The aim of this study was to explore the differences in fruit-sugar components of different persimmon germplasms and their relationships with phenotypic and flavor indices through the determination of phenotypes and sugar components and through electronic-tongue indices, which provided the basis and inspiration for the selection of different sugar-accumulating types of persimmon fruits and the selection of high-sugar persimmon varieties. Our results showed that persimmon germplasm fruit-sugar components were dominated by sucrose, glucose and fructose and that the remaining sugar components were more diverse but less distributed among the various germplasm types. Based on the proportion of each sugar component in the fruit, persimmon germplasms can be categorized into sucrose-accumulating and reduced-sugar-accumulation types. Sucrose-accumulating types are dominated by sucrose, galactose, fucose and inositol, while reduced-sugar-accumulation types are dominated by glucose, fructose, mannose-6-phosphate, and xylose. The content of sugar components in the germplasm persimmon of fruits of different types and maturity periods of also differed, with significant differences in sugar components between PCNA (pollination-constant non-astringent) and PCA (pollination-constant astringent) fruits. Cluster analysis classified 81 persimmon germplasms into three clusters, including cluster I-A, with low glucose and fructose content, and cluster I-B, with medium glucose, fructose, and sucrose contents. Cluster II was high in sucrose and fructose. Cluster III had high contents of glucose and fructose and low contents of sucrose and inositol.

Geographical indication (GI) rice refers to the rice of specific geographical origin, which tends to have a good taste quality and a high commodity price. Rice is favored for its soft texture and chewiness after cooking. However, GI rice is also plagued by rice fraud. Understanding the reasons for the excellent taste quality of GI rice and identifying its geographical origin can help maintain the stability of the rice market and promote the development of the rice industry. In this study, we determined the taste quality of rice. Untargeted metabolomics based on UHPLC–Q-Exactive-MS was used to identify metabolites in GI and regular rice before and after cooking. Our findings suggested that GI rice showed lower protein and amylose content, resulting in higher starch gelatinization properties and taste quality. This study identified 520 metabolites, among which 142 and 175 were significantly different between GI and regular rice, before and after cooking, respectively. The increased variety of metabolites after cooking was significantly negatively correlated with the taste quality of rice. GI rice was lower in amino acids and lipid metabolite content before and after cooking, which may be the reason for the excellent taste quality. Through linear discriminant analysis, we found that the differential metabolites of rice after cooking were more accurate in discriminating rice from different geographic origins, up to 100%. This work gained new insights into the metabolites of GI rice, which explains its excellent taste quality. The rice metabolites after cooking could be used for more accurate geographical identification of rice.

Climate change significantly affects the quality characteristics of cereals. Climate factors such as accumulated temperature, daily temperature difference, rainfall and gas concentration and ratio affect the growing environment of cereals to varying degrees, leading to the changes of physiological and biochemical metabolic pathways of plants, and changes the traits of plants, which could have a series of effects on the quality of cereals. This paper summarized the research progress of different climatic factors affecting on the appearance quality, cooking quality, nutritional quality and eating quality of cereals. Many studies showed that climate factors had different effects on the color luster, particle size, grain integrity, water absorption, swelling rate, iodine blue value, solid content, microscopic changes of grain morphology, volatile components, protein, fat, starch and trace nutrients in grains. There are single and compound effects of various climatic factors on the quality of cereals, but the regulation mechanism of the compound interaction of various climatic factors still needs to be further studied.

Indica hybrid rice (Oryza sativa) production aims to achieve two crucial targets: high yield and good taste. This study selected three types of indica hybrid rice according to grain yield and taste value, including high yield and good taste (HYGT), low yield and good taste (LYGT), and high yield and poor taste (HYPT), to analyze yield components, corresponding growth characteristics, and rice taste quality. When values were averaged across varieties and years, there were almost no differences in taste value between HYGT and LYGT; HYGT showed a significant increase in yield, owing to a higher number of panicles and spikelets per panicle, with a respective increment of 16.2 and 20.6%. The higher grain yield of HYGT compared with LYGT was attributed to three key factors: a higher leaf area index (LAI) during heading, a higher ratio of grain to leaf, and a higher biomass accumulation at maturity. HYGT and HYPT achieved similar high yields; however, HYGT had more panicle numbers and lower grain weight. In addition, HYGT showed a significantly higher taste value than HYPT, attributed to its significantly lower protein and amylose contents, with reductions of 8.8 and 15.7%, respectively. Lower protein and amylose contents might be caused by a proper matter translocation from vegetative organs to panicle. This study suggested that reasonable panicle characteristics and translocation efficiency from vegetative organs to panicle during heading to maturity are the key factors in balancing yield and rice taste quality. These results will provide valuable insights for rice breeders to improve the grain yield and quality of indica hybrid rice.

The rapid and intelligent evaluation of black tea taste quality during the fermentation process is an unsolved problem because of the complexity and hysteretic of the current taste evaluation method. Common infrared spectroscopy and machine vision technologies can rapidly evaluate the taste quality of black tea, but they can not obtain comprehensive sample information. To obtain comprehensive sample information and achieve the rapid evaluation of the taste quality of black tea, the fusion data from hyperspectral images of fermentation samples were applied to predict the taste quality. The successive projection algorithm (SPA) and ant colony optimization (ACO) were used to select effective bands for spectral data. Subsequently, the color images were synthesized using three carefully selected effective bands obtained through the SPA and ACO. The 18 image features were extracted from each synthesized color image and fused with spectral effective bands. The fusion data and three different algorithms, such as partial least squares regression (PLSR), support vector machine regression (SVR), and extreme learning machine (ELM), were employed to establish the regression model for taste quality. Specifically, the fusion-SPA-PLSR model exhibited the best performance. This study provides a novel method for the intelligent evaluation of taste quality during black tea fermentation and lays a theoretical foundation for the intelligent processing and control of black tea. [ABSTRACT FROM AUTHOR]

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

[Objective] The investigation of quality statue of Sichuan green tea was performed and it would provide data support for the quality improvement of Sichuan green tea. [Method] In the study, 68 green tea samples from the main tea areas in Sichuan province were used as the survey objects, and the main biochemical components (water extract, tea polyphenols, soluble sugar, gallic acid, caffeine, catechin components, amino acid components) and its taste contribution were systematically analyzed. The taste difference between different grades of green tea was studied by the orthogonal partial least squares method (OPLS-DA). Combined with the results of the sensory evaluation, flavor wheel of taste was drawn. 【Result】 Analysis of biochemical components with Dot ( Dove-over-threshold) greater than I found that y-aminobu- tyric acid, caffeine, EGC, EGCG, GCG, and ECG were the main contributors to the bitterness of Sichuan green tea; EGC, EGCG, GCG, and ECG were the main contributors to the astringency; Glutamate was the main contributor to umami. Through the OPLS-DA model, the VIP values of 15 biochemical components such as gallic acid cysteine, total catechins, and soluble sugar were greater than 1, indicating that they had a greater impact on the classification of Sichuan green tea. Contribution, that was, these 15 components were the differential com- ponents related to the taste of Sichuan green tea. The flavor wheel showed that bitterness, astringency, freshness, sweetness, and sourness were the main characteristic flavors of Sichuan green tea. And grassy smell, burnt bitter, smoky, sour and stale were defective taste types. 【Conclusion] Based on the Dot value and OPLS-DA modeling analysis of taste characteristic components, combined with the flavor wheel, different grades of green tea can be distinguished, which provides new ideas and methods for building a technical standard system for taste quality of Sichuan green tea. [ABSTRACT FROM AUTHOR]

Abstract Background Rice is a key global food crop. Rice lodging causes a reduction in plant height and crop yield, and rice is prone to lodging in the late growth stage because of panicle initiation. We used two water irrigation modes and four fertilizer application intervals to investigate the relationship between lodging and various cultivation conditions over 2 years. Results Plant height data were collected and combined with aerial images, revealing that rice lodging was closely related to the nitrogen fertilizer content. The aerial images demonstrated that lodging mainly occurred in the fields treated with a high-nitrogen fertilizer, and analysis of variance revealed that plant height was signifi-cantly affected by nitrogen fertilizer. These results demonstrated that rice plant height in the booting stage was significantly positively correlated with the lodging results (r = 0.67) and nega-tively correlated with yield (r = − 0.46). If the rice plant height in the booting stage exceeded 70.7 cm and nitrogen fertilizer was continuously applied, according to the predicted growing curve of plant height, the plant would be at risk of lodging. Results showed more rainfall accumulated in the later stage of rice growth accompanied by strong instantaneous gusts, the risk of lodging in-creased. Conclusion The results provide predictions that can be applied in intelligent production and lodging risk management, and they form the basis of cultivation management and response policies for each growth period.

Foxtail millet (Setaria italica L.) is one of the most economically valuable drought-resistant crops in arid and semi-arid regions as a nutrition health crop, which has garnered considerable research attention. We evaluated the effects of replacing chemical nitrogen fertilizers with organic fertilizers on two primary plant accessions of foxtail millet (Dungu and Jinfen no. 2). Nitrogen in a standard fertilizer was replaced with organic fertilizer at application levels of 0, 25, 50, 75, and 100%, with effects on crop yield, quality (appearance, taste, and nutritional value), and soil microbiome, assessed using field cultivation experiments. Our results indicate that partial replacement of conventional fertilizers with organic fertilizers improved both yield and quality. Specifically, the 75% replacement significantly improved the appearance (yellow pigment content and grain diameter) and taste (amylose content and soluble sugar content) of foxtail millet, while the 50% replacement significantly improved the taste (gel consistency) and nutritional qualities (crude protein content and seven amino acids' content). The 50% replacement of organic fertilizer regulated amino acid content more significantly than starch content. Increased ratios of organic fertilizer significantly reduced the soil pH by 0.03–0.36 and increased the relative abundance of Chloroflexi as well as that of Basidiomycota and Cercozoa in the soil microbiome. Our findings provide a solid theoretical foundation for subsequent studies on fertilizer use for foxtail millet and contribute to developing functional nutritional foods in the foxtail millet industry. [ABSTRACT FROM AUTHOR]

In this study, the soluble sugar and organic acid components of 11 main cultivars of Lentinus edodes were determined and analyzed by ion chromatography and high performance liquid chromatography, and then the taste quality was evaluated by cluster analysis and factor analysis. The results showed that four kinds of soluble sugar, mannitol, trehalose, arabinose and glucose, in which mannitol and trehalose were main. The total contents of 241-4, L9015 and L135 were relatively high. The organic acids were mainly succinic acid and malic acid, and the total contents of 241-4 were highest in the cultivars. The taste evaluation was based on the above results and EUC data of previous research. According to the clustering analysis, Shenxiang-8, Shenxiang-10, Wuxiang-1, J868, Cr04, 939 and Qingke-20 were classified as class A, in which EUC, citric acid, tartaric acid, acetic acid and mannitol contributed significantly; L808, 241-1, L9015 and L135 were classified as class B, in which fumaric acid, malic acid, trehalose and succinic acid have made outstanding contributions. And the factor analysis was used to obtain three recessive factors, et al, high sensitivity factor of organic acid, medium sensitivity factor of organic acid and sweetness factor. The comprehensive evaluation results showed that class B was relatively high in the ranking, and the contribution of high sensitivity factor of organic acid was relatively large, which was not easy to receive; while class A was relatively low in the ranking, which was easy to receive, and EUC fresh index was relatively high.

The rapid and intelligent evaluation of black tea taste quality during the fermentation process is an unsolved problem because of the complexity and hysteretic of the current taste evaluation method. Common infrared spectroscopy and machine vision technologies can rapidly evaluate the taste quality of black tea, but they can not obtain comprehensive sample information. To obtain comprehensive sample information and achieve the rapid evaluation of the taste quality of black tea, the fusion data from hyperspectral images of fermentation samples were applied to predict the taste quality. The successive projection algorithm (SPA) and ant colony optimization (ACO) were used to select effective bands for spectral data. Subsequently, the color images were synthesized using three carefully selected effective bands obtained through the SPA and ACO. The 18 image features were extracted from each synthesized color image and fused with spectral effective bands. The fusion data and three different algorithms, such as partial least squares regression (PLSR), support vector machine regression (SVR), and extreme learning machine (ELM), were employed to establish the regression model for taste quality. Specifically, the fusion-SPA-PLSR model exhibited the best performance. This study provides a novel method for the intelligent evaluation of taste quality during black tea fermentation and lays a theoretical foundation for the intelligent processing and control of black tea.

Sheath blades are the first bamboo organ exposed to sunlight after shoots initially emerge. However, it remains uncertain whether sheath blades affect bamboo shoot growth and quality. Accordingly, this study explores variations in Phyllostachys violascens shoot growth and quality, comparing natural growth conditions to periodic sheath blade removal treatments. Results show that sheath blade removal and interactions between sheath blade removal and duration had no significant effect on the morphology, protein nutritional quality, or value of bamboo shoots. However, the length of bamboo shoot was significantly lower 4 d after treatment compared to 4 d after natural growth conditions. Moreover, sheath blade removal did have a significant effect on soluble sugar, total acid, oxalic acid, tannic acid, and cellulose content as well as sugar–acid ratios of bamboo shoots, while having no significant effect on the content and proportion of amino acid flavor compounds. Interactions between sheath blade removal and duration only had a significant effect on total acid and sugar–acid ratios. Soluble sugar, oxalic acid, tannic acid, and sugar–acid ratios increased significantly 2 d after sheath blade removal, while total acid and cellulose content decreased significantly. Lastly, soluble sugar content and sugar–acid ratios increased significantly 4 d after sheath blade removal. Findings from this study indicate that sheath blades affect shoot quality, particularly taste, which is mainly driven by carbon metabolism, but the effect of nitrogen metabolism was not obvious. This study gave a new perspective for revealing the formation mechanism of shoot quality, and also provided possible methods of improvement for the shoot quality. [ABSTRACT FROM AUTHOR]

Background: Rice is a key global food crop. Rice lodging causes a reduction in plant height and crop yield, and rice is prone to lodging in the late growth stage because of panicle initiation. We used two water irrigation modes and four fertilizer application intervals to investigate the relationship between lodging and various cultivation conditions over 2 years. Results: Plant height data were collected and combined with aerial images, revealing that rice lodging was closely related to the nitrogen fertilizer content. The aerial images demonstrated that lodging mainly occurred in the fields treated with a high-nitrogen fertilizer, and analysis of variance revealed that plant height was signifi-cantly affected by nitrogen fertilizer. These results demonstrated that rice plant height in the booting stage was significantly positively correlated with the lodging results (r = 0.67) and nega-tively correlated with yield (r = − 0.46). If the rice plant height in the booting stage exceeded 70.7 cm and nitrogen fertilizer was continuously applied, according to the predicted growing curve of plant height, the plant would be at risk of lodging. Results showed more rainfall accumulated in the later stage of rice growth accompanied by strong instantaneous gusts, the risk of lodging in-creased. Conclusion: The results provide predictions that can be applied in intelligent production and lodging risk management, and they form the basis of cultivation management and response policies for each growth period. [ABSTRACT FROM AUTHOR]

Roasting is a key process in the production of large-leaf yellow tea (LYT). In this study, we synthesized metabolomics and electronic-tongue analysis to compare the quality of charcoal-roasted, electric-roasted and drum-roasted LYT. Charcoal-roasted LYT had the highest yellowness and redness, drum-roasted LYT had a more prominent umami and brightness, and electric roasting reduced astringency. A total of 48 metabolites were identified by metabolomics. Among these, leucocyanidin, kaempferol, luteolin-7-lactate, and apigenin-7- O -neohesperidoside might affect the brightness and yellowness. Theanine, aspartic acid, and glutamic acid contents significantly and positively correlated with umami levels, and the high retention of flavonoid glycosides and catechins in drum-roasted LYT contributed to its astringency. These findings elucidate the contribution of the roasting method to the quality of LYT and provide a theoretical basis for LYT production., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

The taste quality of steviol glycosides (SG) is highly dependent on the numbers and linkages of glucosyl units connecting to its diterpenoid core. In this work, the transglycosylation of stevioside (ST) catalyzed by cyclodextrin glucanotransferase were optimized initially. At a high conversion rate of ~ 65%, a mixture of ST derivatives was produced by adding 1– 6 glucosyl units to the ST molecule. By further treatment with α-glucosidase for 4– 24 h, the length of the glucosyl chain can be reduced to 1– 2 units. Based on a previous investigation, the SG recovered from the mother liquor of stevia production was used as the substrate. Taste quality evaluation on the obtained glucosyl steviol glycosides (GSG) suggested both the sweet and bitter aftertaste were significantly weakened after transglycosylation. The sweetness of GSG was obviously reduced with the increase in glucosyl-chain length, while the licorice flavor caused by the residual polyphenols can also be weakened after enzymatic modification. The GSG products presented unique taste quality different from rebaudioside A (RA) and rebaudioside M (RM), while their overall taste quality was close to that of RM. Conclusively, the research can provide a clean approach to promote the resource utilization of stevia, and new GSG products with improved taste quality can be the potential sweetener for food manufacture. [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 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.)

The high catechin content in summer-to-autumn tea leaves often results in strong, unpleasant tastes, leading to significant resource waste and economic losses due to lignification of unpicked leaves. This study aims to improve the taste quality of summer-to-autumn green teas by combining fine manipulation techniques with hyperspectral observation. Fine manipulation notably enhanced infusion taste quality, particularly in astringency and its aftertaste (aftertasteA). Using Partial Least Squares Discriminant Analysis (PLSDA) on hyperspectral data, 100% prediction accuracy was achieved for dry tea appearance in the near-infrared spectrum. Astringency and aftertasteA correlated with hyperspectral data, allowing precise estimation with over 90% accuracy in both visible and near-infrared spectrums. Epicatechin gallate (ECG) emerged as a key taste compound, enabling non-invasive taste prediction. Practical applications in processing and quality control are demonstrated by the derived equations (Astringency = −0.88 × ECG + 45.401, AftertasteA = −0.353 × ECG + 18.609), highlighting ECG's role in shaping green tea taste profiles. [Display omitted] • Fine-manipulation enhances green tea taste quality from summer-to-autumn leaves. • Near-infrared hyperspectral imaging achieves 100% accuracy in process distinction. • The hyperspectral observation facilitates the estimation of infusion taste. • ECG emerges as a critical compound linking tea appearance to infusion taste. • Astringency = −0.88 × ECG (μg/mL) + 45.401, AftertasteA = −0.353 × ECG (μg/mL) + 18.609. [ABSTRACT FROM AUTHOR]

[Display omitted] • Bitterness and astringency are reduced when radishes are pickled. • Screening of 349 differential metabolites during pickled radish pickling. • L *, soluble sugars, lactic acid and acetic acid were significantly associated with taste quality. Pickled radish is a traditional fermented food with a unique flavor after long-term preservation. This study analyzed the organoleptic and chemical characteristics of pickled radish from different years to investigate quality changes during pickling. The results showed that the sourness, saltiness, and aftertaste-bitterness increased after pickling, and bitterness and astringency decreased. The levels of free amino acids, soluble sugars, total phenols, and total flavonoids initially decreased during pickling but increased with prolonged pickling. The diversity of organic acids also increased over time. Through non-targeted metabolomics analysis, 349 differential metabolites causing metabolic changes were identified to affect the quality formation of pickled radish mainly through amino acid metabolism, phenylpropane biosynthesis and lipid metabolism. Correlation analysis showed that L *, soluble sugars, lactic acid, and acetic acid were strongly associated with taste quality. These findings provide a theoretical basis for standardizing and scaling up traditional pickled radish production. [ABSTRACT FROM AUTHOR]

[Display omitted] • Large leaf black tea was fermented for 5 h to achieve the best flavour quality. • With the extension of fermentation time black tea astringency significantly reduced. • Gallocatechin and epicatechin based substances reduced the astringency of black tea. • Catechin, d -mandelic acid and succinic acid were among its characteristic components. Fermentation durations are crucial in determining the quality of black tea flavour. The mechanism underlying the degradation of black tea flavour caused by inappropriate fermentation duration remains unclear. In this study, the taste of black teas with different fermentation durations (BTFs) was analysed using sensory evaluation, electronic tongue, and metabolomics. The results revealed significant differences in 46 flavour profile components within the BTFs. Notably, metabolites such as gallocatechin gallate, gallocatechin, and epigallocatechin were found to be primarily reduced during fermentation, leading to a reduction in the astringency of black tea. Conversely, an increase in d -mandelic acid and guanine among others was observed to enhance the bitter flavour of black tea, while 3-Hydroxy-5-methylphenol nucleotides were found to contribute to sweetness. Furthermore, succinic acid and cyclic-3′,5′-adenine nucleotides were associated with diminished freshness. This study offers a theoretical foundation for the regulation of flavour quality in large leaf black tea. [ABSTRACT FROM AUTHOR]

Albino tea cultivars have a much higher flowering capacity than green leaf cultivars, and the sensory qualities of the flowers of albino tea cultivars are also unique. Whereas, the relationship of metabolic differences with taste quality in flowers of albino tea cultivars (temperature-sensitive cultivars Baiye 1 Hao and light-sensitive cultivars Huangjinya and Yujinxiang) (BY1H, HJY and YJX) are not clear currently. In this study, taste profiles and metabolic differences of flowers of three albino tea cultivars were analyzed by quantitative analysis, widely targeted metabolomics and sensory quantitative descriptive analysis. The taste of flowers of three tea cultivars has a certain bitter, astringency and slightly numbing, but also an umami and sweetness, making the overall flavor harmonious. BY1H has a slightly bitter taste and possesses higher levels of catechins, quercetin glycosides, myricetin glycosides and alkaloids, while YJX and HJY have a sweeter and more umami taste with higher levels of amino acids, nucleotides and their derivatives and organic acids. Notably, quercetin glycosides were found to be the specific compounds that distinguish Baiye 1 Hao from other flowers of tea cultivars. These findings provide a comprehensive understanding of the sensory and metabolic characteristics of flowers in two types of albino tea cultivars. [Display omitted] • Metabolites notably differed in flowers of two types of albino tea cultivars. • Key taste metabolites in flowers of two types of tea cultivars were screened. • Quercetin glycosides were specific constituents of the flowers of Baiye 1 Hao. [ABSTRACT FROM AUTHOR]

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

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

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

In order to assess taste quality of main japonica rice varieties in China, and illustrate exact proportion of varieties meetingthe requirements of the standard China Good Grain and Oil — Paddy,333 samples of japonica rice varieties were collected and their indexes including taste quality, protein content and chalkiness were detected and analyzed.The results revealed that for tastevalue the proportion of the varieties which met the requirements of the standard China Good Grain and Oil was about 42%, which equals to about 37% calculated by promotion area; for chalkiness the proportion was about 90.5%.The average content of crude protein was 8.8%, in which the proportion of samples with the value lower than 8% was 22.1%.It provides a theoretical support for further optimizing standards and effectively promoting action plans in grain and oil in future by getting exactly the general situation of japonica ricequality in China.

Crush–tear–curl (CTC) black tea is a popular beverage, owing to its unique taste characteristics and health benefits. However, differences in the taste quality and chemical profiles of CTC black tea from different geographical regions remain unclear. In this study, 28 CTC black tea samples were collected from six geographical regions and analyzed using electronic tongue and ultrahigh performance liquid chromatography‐Orbitrap‐mass spectroscopy. The e‐tongue analysis indicated that each region's CTC black tea has its own relatively prominent taste characteristics: Sri Lanka (more umami and astringent), North India (more umami), China (more sweetness and astringent), South India (moderate umami and sweetness), and Kenya (moderate umami and astringent). Based on multivariate statistical analysis, 78 metabolites were tentatively identified and used as potential markers for CTC black tea of different origins, mainly including amino acids, flavone/flavonol glycosides, and pigments. Different metabolites, which contributed to the taste characteristics of CTC black tea, were clarified by partial least squares regression correlation analysis. Our findings may serve as useful references for future studies on origin traceability and quality characteristic determination of CTC black teas. Practical Application: This study provides useful references for future studies on the origin traceability and taste characteristic determination of CTC black teas from different geographical regions. [ABSTRACT FROM AUTHOR]