Journal of Future Foods最新文献

{"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}

{"title":"Flavor profiles and active compounds release in noni (Morinda citrifolia L.) fruit tea: A comparison among different drying approaches","authors":"Congyan Su ,&nbsp;Jiamu Kang ,&nbsp;Sixin Liu ,&nbsp;Congfa Li","doi":"10.1016/j.jfutfo.2025.01.003","DOIUrl":"10.1016/j.jfutfo.2025.01.003","url":null,"abstract":"<div><div>Traditional noni fruit teas (NFTs) are typically sun-dried, which poses limitations for industrial production. While our previous studies showed that drying methods influence noni's bioactive components, their effects on NFT's flavor and infusion characteristics are still unknown. This study investigated the flavor profiles and taste attributes of NFTs from four drying methods—hot air, vacuum freeze, microwave, and far infrared—while exploring active component release patterns and antioxidant activities during infusion. The results showed that the overall flavor quality of NFT varied by four drying methods, with vacuum freeze drying (VFD) showing superior effects due to higher ester levels, lower octanoic and hexanoic acid concentrations, improved antioxidant activity, and balanced sourness and bitterness. Four key phenolic compounds were identified in NFTs during infusion, with kaempferol-3-O-rutinoside showing a strong affinity for the astringent receptor via molecular docking. This study presented a theoretical framework for enhancing industrial production and improving the quality of NFTs.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 678-689"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334514","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":"Advances in Data Mining for Food Flavor Analysis: A Comprehensive Review of Techniques, Applications and Future Directions","authors":"Qihan Wu ,&nbsp;Jiawen Yuan ,&nbsp;Jie Zhou ,&nbsp;Shuai Yu ,&nbsp;Xing Xin (Re-sources) ,&nbsp;Jin Liu ,&nbsp;Xiaohui Cui","doi":"10.1016/j.jfutfo.2024.12.002","DOIUrl":"10.1016/j.jfutfo.2024.12.002","url":null,"abstract":"<div><div>In the field of food flavor, there exists a substantial amount of structured and unstructured data originating from flavoromics, databases, and social media. To effectively extract valuable information from these diverse data sources and promote rational application, extensive data mining efforts have been undertaken. This review provides a systematic overview of data mining in the context of food flavor and summarizes various multivariate data processing strategies. This review examines a wide array of current research in flavoromics and discuss pre-processing methods designed to address challenges such as small dataset sizes and complex manual data preparation. Furthermore, this review summarizes innovative approaches based on artificial intelligence and large language models, elucidating their prospective applications in flavor molecules prediction and recipes development. Lastly, we discuss the challenges and opportunities of applying data mining on flavor research.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 519-532"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145335266","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 non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents","authors":"Didem Şahingil,&nbsp;Yasemin Gökçe,&nbsp;Ali Adnan Hayaloğlu","doi":"10.1016/j.jfutfo.2025.05.001","DOIUrl":"10.1016/j.jfutfo.2025.05.001","url":null,"abstract":"<div><div>Adjunct culture can be used to improve typical cheese aroma and contribute to proteolysis during ripening process. In the present study, some lactobacilli (<em>Lactobacillus casei, L. delbrueckii</em> subsp. <em>bulgaricus, Lactiplantibacillus plantarum</em> and two strains of <em>L. helveticus</em>) were tested in model cheeses during 120 days of ripening at the temperatures of 8 °C and 16 °C. It was aimed to investigate the effects of these parameters on free amino acid (FAA) content, volatile aroma profile and sensory properties in cheese. Volatile compounds in cheese samples were determined by gas chromatography/mass spectrometry (GC/MS) analysis and FAA content by high performance liquid chromatography (HPLC) analysis. Principal component (PCA), partial least squares-discriminant analysis (sPLSDA) and heat map cluster analysis were performed to distinguish different volatile aroma and FAAs in cheeses according to ripening time and temperature as well as adjunct culture. The predominant FAAs in the cheese were Arg, Tyr, Val, Leu, Trp and Lys, regardless of ripening. The highest concentration of Glu was observed in cheeses containing <em>L. bulgaricus</em>, followed by cheeses with <em>L. helveticus</em> and <em>L. plantarum</em>. A total of 41 volatile compounds were identified, with variations noted between the different cheeses in particular <em>L. helveticus</em>, play a crucial role in flavor development. The ripening temperature also influenced the production of volatile compounds: At 16 °C, cheeses with <em>L. bulgaricus</em> and <em>L. helveticus</em> were characterized by alcohols, esters and acids, while cheeses with <em>L. plantarum</em> contained mainly, acids, aldehydes and ketones. For actobacilli, especially combination of <em>L. helveticus, L. bulgaricus</em> and <em>L. plantarum</em>, can be added to the cheese to improve and intensify the flavor. It was seen that the positive effects of selected adjunct cultures on aroma and taste of model cheeses were related to volatiles and FAAs.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 589-603"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334507","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":"Metabolic profiles reveal the preferable consumption time of Cordyceps militaris dried products with the optimal health effects and flavors","authors":"Ying Wang ,&nbsp;Ruijing Zhang ,&nbsp;Yan Li ,&nbsp;Yingying Wu ,&nbsp;Ming Gong ,&nbsp;Youran Shao ,&nbsp;Li Wang ,&nbsp;Wenqiang Li ,&nbsp;Gen Zou","doi":"10.1016/j.jfutfo.2024.12.003","DOIUrl":"10.1016/j.jfutfo.2024.12.003","url":null,"abstract":"<div><div><em>Cordyceps militaris</em> (CM) is widely distributed in humid temperate and tropical forests. Commercially available CM are mainly dried fruiting bodies and their further processed products. In the Chinese market, these products are mainly stored at room temperature without vacuum seal after air drying. In this study, liquid chromatography-mass spectrometry (LC-MS), gas chromatography-mass spectrometry (GC-MS), and microbial community abundance were applied to analyze the changes of major metabolites in CM dried products and explored the changes in quality during storage at room temperature. A total of 856 non-volatile and 431 volatile substances were detected, of which, 195 non-volatile and 85 volatile substances showed significant differences. By analyzing the microbial population abundance, the highest population abundance was observed in the second month, which was then followed by a decline. These results demonstrated that the quality, odor and nutrient content of CM changed considerably after storage from one to two months. These findings can provide new insights for exploring the optimal consumption time for the best flavor and health function of CM dried products in the future.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 642-655"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334511","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":"Widely targeted metabolomic, transcriptomic and network pharmacology approach reveals the differences in non-volatile and volatile metabolites and health-promoting functions in the three durian fruits","authors":"Heng Liang ,&nbsp;Lijun Guo ,&nbsp;Xiuxiu Sun ,&nbsp;Shenghua Xie ,&nbsp;Guangyao Ma ,&nbsp;Yang Qiao ,&nbsp;Shiling Feng ,&nbsp;Huidong Deng ,&nbsp;Jing Zhang ,&nbsp;Yangyang Sun ,&nbsp;Yiwang Zhong ,&nbsp;Yidan Wang ,&nbsp;Xuejie Feng ,&nbsp;Daojun Zheng","doi":"10.1016/j.jfutfo.2025.02.006","DOIUrl":"10.1016/j.jfutfo.2025.02.006","url":null,"abstract":"<div><div>Durian (<em>Durio zibethinus</em> Murr.), a prized tropical fruit native to Southeast Asia, is known for its unique texture and sweet-bitter aroma. To understand the primary and secondary metabolites influencing durian's texture and aroma, an integrative approach combining electronic nose and tongue analyses, transcriptomics, and metabolomics was first applied to three popular durian varieties: Musang King (MK), Monthong (MT), and Kam Yau (KY). The study identified 82 non-volatile and 95 volatile differentially expressed metabolites (DEMs), with MK containing higher levels of terpenoids and sulfur compounds, while MT exhibited elevated esters and lipid-derived volatiles, contributing to its distinctive sweetness and aroma intensity. In contrast, KY was enriched in phenolic acids and amino acid derivatives, which may influence its bitterness and umami taste. Transcriptomic analysis revealed 12,927 differentially expressed genes (DEGs), with key metabolic pathways including carbon metabolism, amino acid biosynthesis, and lipid metabolism playing significant roles in distinguishing these varieties. Furthermore, network pharmacology analysis pinpointed 45 key non-volatile metabolites with potential health benefits, including flavonoids, lipids, and alkaloids, which were linked to anti-inflammatory, cardiovascular-protective, and neuroprotective properties. Notably, MK and KY contained bioactive compounds with potential anticancer effects, while MT was associated with metabolites beneficial for metabolic regulation. This study enhances our understanding of the genetic and metabolic basis underlying durian’s texture, aroma, and functional properties, providing a foundation for future breeding and functional food development.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 690-702"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334955","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":"A Review of Deep Learning Models for Food Flavor Data Analysis","authors":"Jiawen Yuan ,&nbsp;Qihan Wu ,&nbsp;Jie Zhou ,&nbsp;Shuai Yu ,&nbsp;Xing Xin ,&nbsp;Jin Liu ,&nbsp;Xiaohui Cui","doi":"10.1016/j.jfutfo.2025.01.001","DOIUrl":"10.1016/j.jfutfo.2025.01.001","url":null,"abstract":"<div><div>Deep Learning, a core branch of artificial intelligence, has shown great potential in food flavor analysis, prediction and optimization with its powerful data processing and pattern recognition capabilities. This article reviews Deep Learning applications in food flavor, discussing various Deep Learning algorithms and models including Artificial Neural Network, Convolutional Neural Network, Recurrent Neural Network, AutoEncoder, Graph Neural Network and Generative Adversarial Network. Besides, the latest progress and development trends of Deep Learning are discussed in this field. Compared with traditional flavor analysis methods, Deep Learning methods have obvious advantages and have important application prospects in the field of food flavor. With the continuous advancement of technology in the future, it is expected that more Deep Learning applications will appear in the food industry.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 533-544"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334956","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}