Journal of Future Foods最新文献

{"title":"Hypoglycemic effects of goji tea in streptozotocin-induced diabetic mice via IRS1/PI3K/Akt/AMPK pathway","authors":"Li Zhen ,&nbsp;Qian Wang ,&nbsp;Huimin Cui ,&nbsp;Yifen Wang ,&nbsp;Jianxin Cao ,&nbsp;Yaping Liu ,&nbsp;Hesham R El-Seedi ,&nbsp;Guiguang Cheng","doi":"10.1016/j.jfutfo.2025.01.005","DOIUrl":"10.1016/j.jfutfo.2025.01.005","url":null,"abstract":"<div><div>Goji (<em>Lycium barbarum</em> L.) leaves are widely processed as a healthy tea (GT) in China for their multiple biological activities. In this study, different polar segments from GT ethanolic extract were obtained using the liquid-liquid fractionation method. <em>n</em>-Butanol fraction (GN) had the highest antioxidant activity while ethyl acetate fraction (GE) showed the highest inhibitory effect on the <em>α</em>-glucosidase enzyme. The anti-diabetic effect of GE was further investigated in type 2 diabetic mellitus (T2DM) mice. The oral administration of GE (300 or 600 mg/kg) reduced fasting blood glucose levels, improved glucose tolerance ability, and ameliorated insulin resistance in T2DM mice. GE intervention could enhance the cholesterol transportation in the serum in coincidence with decreased total cholesterol, triglyceride levels, and non-esterified fatty acid. Transcriptomic, immunofluorescence and western blotting analysis revealed that GE significantly up-regulated insulin receptor substrate 1, phosphatidylinositol-3-kinase, protein kinase B, glycogen synthesis, and glucose transporter 4. AMP-activated protein kinases-mediate gluconeogenesis and glycogenolysis, such as phosphoenolpyruvate carboxy kinase1 and glucose-6-phosphatase in the liver and kidney tissues of GE groups were decreased. Thus, GE alleviated the liver, kidney, and pancreatic tissue damage. The phytoconstituents of GE were characterized, and rutin, neochlorogenic acid, and its acylated derivatives have hypoglycemic effects. Furthermore, these findings suggested that GT might be used as a promising hypoglycemic candidate.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 894-910"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of frying different parts of Flammulina velutipes feet based on nutrition and sense quality using grey relational analysis and entropy weight method","authors":"Yitong Qiao ,&nbsp;Zehua Wang ,&nbsp;Zhenshan Hou,&nbsp;Yunting Li,&nbsp;Yafei Wang,&nbsp;Rongrong Xia,&nbsp;Hongli Ren,&nbsp;Guang Xin","doi":"10.1016/j.jfutfo.2024.11.013","DOIUrl":"10.1016/j.jfutfo.2024.11.013","url":null,"abstract":"<div><div>In order to establish a comprehensive food quality evaluation method, 2 mathematical modeling evaluation methods were applied (grey system and entropy weight method). The experimental material was <em>Flammulina velutipes</em> feet (FVF). The by-product of <em>F. velutipes</em> was divided into 3 equal portions for frying, and the resulting fried FVF (FFVF) were evaluated. Based on the ranking of 50 people's food attribute preferences, grey relational analysis (grey system) was used for subjective evaluation. The results showed that people's preference ranking for the 3 parts was: lower &gt; middle &gt; upper. The entropy weight method was then used to verify the results based on the FFVF nutritional indexes (total sugars, protein and dietary fiber) and flavor indexes (flavor amino acids, flavor 5<em>'</em>-nucleotides and electronic tongue flavor score). The validation results were lower &gt; middle &gt; upper, which was consistent with the subjective evaluation results, suggesting the lower part of FVF was more suitable for the frying process. In conclusion, values of different parts of FFVF were rated, which provided a new processing method for the utilization of <em>F. velutipes</em> by-products. It also provided a novel means for the evaluation of processed products in food engineering.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 911-920"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of Volatile Compounds in Weixian Radish Varieties using HS-GC-IMS with OPLD","authors":"Qianqian Jia,&nbsp;Yanrong Ma,&nbsp;Rui Zhang,&nbsp;Wenlu Bi,&nbsp;Deping Han,&nbsp;Sen Yang,&nbsp;Dingding Su","doi":"10.1016/j.jfutfo.2025.02.005","DOIUrl":"10.1016/j.jfutfo.2025.02.005","url":null,"abstract":"<div><div>Radish is a root vegetable with significant nutritional and economic value. However, there is limited information on the flavor and taste profiles of different radish varieties. In this study, headspace gas chromatography–ion mobility mass spectrometry was used to investigate the characteristic volatile compounds in Weixian green radish, establishing its volatile compound fingerprint. Further, its volatile compound composition was compared with those of other radish varieties. A total of 46 compounds were identified in the Weixian green radish, including 19 aldehydes, six alcohols, five esters, six ketones, three furans, three pyrazines, and four other compounds. Among different radish varieties, the Weixian radish contained the largest number of volatile compounds, followed by hybrid and green-root radish samples. Flavor differences among the different radish varieties were mainly affected by the type and content of esters, aldehydes, and ketones, among which 1-nonanal, propanal, 1-penten-3-one, and isobutyric acid methyl ester were the main differential flavor substances. This study not only reveals the differences in the flavor compounds between different radish varieties, but also provides a scientific basis for the geographical protection of varieties and market positioning of radishes in the Weixian county.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 668-677"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Machine learning combined with sensory evaluation and multi-sensor technology to evaluate the overall quality of commercial soybean paste in China","authors":"Jinhui Jiang ,&nbsp;Shuaiqi Ji ,&nbsp;Guoyang Pan ,&nbsp;Xinyu Tao ,&nbsp;Feiyu An ,&nbsp;Qu Liu ,&nbsp;Junrui Wu ,&nbsp;Rina Wu","doi":"10.1016/j.jfutfo.2025.04.015","DOIUrl":"10.1016/j.jfutfo.2025.04.015","url":null,"abstract":"<div><div>Soybean paste has been a prominent condiment in East Asia for millennia. Nonetheless, the current methodologies for comprehensively assessing the quality of commercially available soybean paste through sensory evaluation or traditional instruments present significant challenges. In this study, contemporary detection techniques and machine learning methodologies were employed to quantitatively characterize and evaluate the overall quality of soybean paste. Sensory evaluations were conducted on 33 varieties of commercial soybean paste using three types of sensors: a colorimeter, an electronic nose (E-nose), and an electronic tongue (E-tongue) for detection purposes. Subsequently, machine learning models, including Support Vector Regression (SVR), Random Forest (RF), extreme Gradient Boosting (XGBoost), Bayesian Ridge Regression (BRR), Ridge Regression (RR), k-nearest neighbors (KNN), and Artificial Neural Network (ANN) were developed based on the sensory evaluation data to characterize and assess the overall quality of the soybean paste. The findings from both sensory evaluations and sensor detection indicated notable differences between the various soybean pastes. Soybean pastes can be distinguished using three sensors. The quantitative characterization model informed by the sensor data revealed that the SVR model exhibited the highest R² value of 0.9998 for the training set and 0.997 for the test set, which was close to the ideal value of 1. Additionally, the root mean square error (RMSE) for the test set was the lowest at 0.5359. These results suggest that SVR demonstrates superior performance in cross-validation and testing, aligning closely with human sensory perceptions, thereby establishing it as the most effective predictive model. This study underscores the potential of integrating sensor data with modern machine learning techniques to supplement traditional sensory evaluations for comprehensive characterization and assessment of soybean paste quality. The outcomes of this study offer significant insights and guidance for the advancement of the soybean paste industry and the enhancement of soybean paste quality.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 554-564"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights into yeast on amino acid metabolism, volatile compound evolutions and sensory development during the processing of dry-cured ham","authors":"Danni Li ,&nbsp;Tianmeng Zhang ,&nbsp;Ying Wang ,&nbsp;Jing Zhu ,&nbsp;Chao Chen ,&nbsp;Tao Jiang ,&nbsp;Qiang Xia ,&nbsp;Yangying Sun ,&nbsp;Daodong Pan ,&nbsp;Jinxuan Cao ,&nbsp;Changyu Zhou","doi":"10.1016/j.jfutfo.2025.02.004","DOIUrl":"10.1016/j.jfutfo.2025.02.004","url":null,"abstract":"<div><div>To investigate the mechanism of yeast inoculation on aroma improvement of Jinhua ham, microbial succession, myofibrillar protein hydrolysis, enzyme activities, amino acid metabolism, volatile compound evolutions, sensory attributes and the relationship between key volatiles and sensory attributes were investigated during the processing of Jinhua ham with the inoculation of <em>R. mucilaginosa</em> AUMC 9298 (RM), <em>C. parapsilosis</em> d70a (CP) or <em>Pichia kudriavzevii XS-5</em> (PK), respectively. The inoculation of RM, CP and PK significantly increased the counts of fungal communities, and the fungal counts of the final products reached 6.33, 6.65, 7.35 and 7.55 log CFU*g⁻¹ in CK, PK, RM and CP groups, respectively; the treatment of RM showed the highest sensory scores in meaty aroma, nutty aroma and overall acceptance among these groups. The treatment of RM showed highest capability to degrade myosin and actin. The total contents (P&lt;0.01) of free amino acids increased from 2565.89 mg/100g of PK to 3141.46 mg/100g of RM and 2714.76 mg/100g of CP at the final products, and the most release of free amino acids was observed in RM among these groups. The activities of keto acid decarboxylase, aromatic and branched chain aminotransferase, and branched chain amino acid dehydrogenase in RM were significantly higher than that of CP and PK, which contributed to the metabolism of aromatic and branched chain amino acids. GC-MS and multivariate statistics demonstrated that benzaldehyde, 3-methyl butanal, 2,5-dimethyl pyrazine and 2,6-dimethyl pyrazine were responsible for the improvement of overall acceptance of Jinhua ham with RM inoculation.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 577-588"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correlation between Microbial Community, Physicochemical Properties and Characteristic Flavor Compounds of Yangjiang douchi","authors":"Xiaoli Jiang ,&nbsp;Huiyan Zhao ,&nbsp;Meizhen Xu ,&nbsp;Xingzhou Xia ,&nbsp;Gaofeng Feng ,&nbsp;Jianxu Chen ,&nbsp;Jinying Deng ,&nbsp;Guixian Wu ,&nbsp;Chunxia Zhou ,&nbsp;Donghui Luo","doi":"10.1016/j.jfutfo.2024.10.003","DOIUrl":"10.1016/j.jfutfo.2024.10.003","url":null,"abstract":"<div><div><em>Douchi</em> is a fermented food, which has a unique flavor after natural fermentation. However, the correlation between the microbial community and volatile flavor compounds is poorly studied. This study used miseq sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques to detect the dynamic changes of microbial succession and volatile compounds during fermented <em>douchi</em> and Spearman correlation analysis. The results revealed that a total of 33 key flavor compounds were identified, among which the esters contributing to fruity and floral aromas were the main ones. The dominant strains included <em>Bacillus</em> spp., <em>Millerozyma</em> spp., and <em>Aspergillus</em> spp.. Further analysis showed that in the post-fermentation stage, various yeast species were highly positively correlated with key flavor compounds such as 2-ethyl-methylbutanoate (fruity), phenylacetaldehyde (floral). Furthermore, <em>Aspergillus</em> spp. was a positive correlation with 1-octen-3-one (mushroom). This study provides new insights into the analysis of microbial community succession and characteristic flavor of Yangjiang <em>douchi,</em> which also offers valuable guidance for quality control and the subsequent screening of potential new starter cultures.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 617-630"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparation of Aroma-Active Compounds in Fresh Commercial Infant Formula and the Change during Ambient Storage","authors":"Lirong Xu ,&nbsp;Ailing Tian ,&nbsp;Jiayi Su ,&nbsp;Meifan Pan ,&nbsp;Riqing Liu ,&nbsp;Peipei Gao ,&nbsp;Beilei Pang ,&nbsp;Zitong Liu ,&nbsp;Lijiao Fan ,&nbsp;Huaixia Zhang ,&nbsp;Yali Wang ,&nbsp;Lei Du ,&nbsp;Lili Zheng ,&nbsp;Yingchun Zhao ,&nbsp;Xiaoxiao Feng ,&nbsp;Jing Lü","doi":"10.1016/j.jfutfo.2025.02.003","DOIUrl":"10.1016/j.jfutfo.2025.02.003","url":null,"abstract":"<div><div>This study compared the aroma-active compounds in 14 brands of commercially infant formula and investigated their changes during ambient storage after opening for 2 months. A total of 29 major aroma-active compounds were detected in infant formula. From the PCA and heatmap analysis, a total of 14 brands of infant formula were classified into 3 groups, the second group contained JLB-Y, AY and FH-F, of which 2-furanmethanol and (E,E)-3,5-octadien-2-one were mainly compounds, the third group contained YL and JLB-L, the characteristic flavor compounds in this group were mainly hexanal, heptanal, etc. Aldehydes, as the main volatile substances, account for more than half of the total volatiles. Nearly half of the aldehydes showed more significant changes after storage, e.g. hexanal, octanal, (E)-2-octenal and 3-methylbutyraldehyde. The YL and YP-Q produced more saturated aldehydes after storage, the concentration of hexanal in YL-2m and YP-Q-2m was 2138.5 μg/kg and 2004.1μg/kg, respectively. The concentrations of heptanal, octanal, and nonanal also increased relatively significantly, which may lead to a distinct rancid flavor in YL and YP-Q. Besides, among the ketones, (E,E)-3,5-octadien-2-one showed the greatest change after storage, especially in JLB-L. According to sensory evaluation experiments, the milky flavor of infant formulas decreased and fatty, rancid, fishy and grassy flavors were found to have increased to different extents after storage. The current information gap on the concentration and evolution of volatile compounds in commercially available infant formula is filled by this study.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 631-641"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Human milk flavor: an overview of odor composition, influencing factors, and flavoromics techniques","authors":"Ziyue Gao ,&nbsp;Xiaomei Zhang ,&nbsp;Xiaojia Liu ,&nbsp;Minghui Zhang ,&nbsp;Xing Li ,&nbsp;Junying Zhao ,&nbsp;Weicang Qiao ,&nbsp;Lijun Chen","doi":"10.1016/j.jfutfo.2024.10.002","DOIUrl":"10.1016/j.jfutfo.2024.10.002","url":null,"abstract":"<div><div>Human milk (HM) not only provides nutrients for infants, but also produces volatile odors that can be perceived by newborns, influencing their dietary behavior, flavor learning, and food preferences. Meanwhile, the design of infant formula is gradually getting closer to HM in terms of nutrient composition rather than the sensory performance. Volatile compounds in HM are produced upon lipid, protein, and carbohydrate degradation and via Maillard reactions. They primarily consist of fatty acids, terpenes, aldehydes, ketones, alcohols, furans, and pyrans. Moreover, the factors influencing HM flavors are critically involved in dietary intake, HM macronutrients, storage temperature, storage time, and sterilization conditions. This review aimed to summarize the formation, composition characteristics, influencing factors, and analytical techniques of HM odor by summarizing existing studies. Relevant conclusions can provide a theoretical basis for future research on the identification, evaluation, and simulation of HM flavor profiles.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 505-518"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensor","authors":"Shengnan Wang ,&nbsp;Chunyu Li ,&nbsp;Zhiyong Cui ,&nbsp;Wenli Wang ,&nbsp;Yuan Liu","doi":"10.1016/j.jfutfo.2025.01.002","DOIUrl":"10.1016/j.jfutfo.2025.01.002","url":null,"abstract":"<div><div>A non-experimental approach based on protein sequences of <em>Takifugu rubripes</em> (a well-known fish for its umami taste) was initially employed using the <em>Procleave</em> database for virtual endogenous enzyme digestion, aimed at screening and identifying novel umami peptides. The potential umami peptides were screened through a dual-strategy approach combining sequence-based analysis and molecular docking techniques. Consequently, five umami peptides (FAGDDAPR, HEGEQGQEG, AAPHENATLH, ESHQQTLDD, GEVED) were selected, synthesized and subjected to comprehensive sensory evaluation, electronic tongue assessment and kinetic analysis using T1R1-VFT biosensor. Sensory evaluation demonstrated that these peptides exhibited low umami thresholds, ranging from 0.195 mmol/L to 0.281 mmol/L with primary binding sites at Asn150, Ser248, Arg151, Thr154, and Lys155 on the receptor. The kinetic analysis revealed a linear correlation between the kinetic values and peptide concentrations within the range of 10^-15 M-10^-5 M consistent with sensory evaluation results. Therefore, the virtual hydrolysis and screening strategies, designed for the rapid identification of novel umami peptides from <em>Takifugu rubripes</em>, emerges as a practicable and efficient means for rapid acquisition of peptides and the enrichment of umami peptides database.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 545-553"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of pasteurization on characteristic aroma substances in mandarin orange (Citrus reticulata cv. Suavissima) juice","authors":"Xuedan Cao ,&nbsp;Yi Li ,&nbsp;Shuangyang Chen ,&nbsp;Bing Xu ,&nbsp;Tao Feng ,&nbsp;Mengfan Zhang ,&nbsp;Lifang Sun ,&nbsp;Xiamin Lyv","doi":"10.1016/j.jfutfo.2025.02.002","DOIUrl":"10.1016/j.jfutfo.2025.02.002","url":null,"abstract":"<div><div>In this study, headspace solid phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE) and gas chromatography-mass spectrometry (GC-MS) were used to detect the changes of aroma components of mandarin orange juice before and after sterilization, the characteristic flavor substances were also analyzed using odor activity value (OAV), principal component analysis (PCA) and heatmap. The results showed that 149 volatile components were detected, mainly includes terpenes, esters, alcohols, aldehydes and ketones. Compared with unpasteurized juice, SPME method measured that 38 new volatile components were produced after pasteurization, while 25 volatile components disappeared. The SAFE method measured the production of 34 volatile components after pasteurization, while 20 volatile components disappeared. β-myrcene, D-limonene, linalool and p-cymene were important volatile substances in mandarin orange juice. The main flavor differences between the four groups were α-pinene. These results provide a reference for further control and detection of mandarin orange juice processing flavors.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 604-616"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}