Current Research in Food Science最新文献

{"title":"Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies","authors":"Xin Zhang ,&nbsp;Zhaonan Zhang ,&nbsp;Ao Shen ,&nbsp;Tianyi Zhang ,&nbsp;Lianzhou Jiang ,&nbsp;Hesham El-Seedi ,&nbsp;Guohua Zhang ,&nbsp;Xiaonan Sui","doi":"10.1016/j.crfs.2024.100876","DOIUrl":"10.1016/j.crfs.2024.100876","url":null,"abstract":"<div><div>Since animal proteins may pose a threat to the global environment and human health, the development of alternative proteins has become an inevitable trend in the future. Legumes are considered to be one of the most promising sources of sustainable alternative animal proteins. Legume proteins are considered to exhibit excellent processing properties, including emulsification, gelation, and foaming, which have led to their widespread use in the food industry. Moreover, legume proteins are not only taken as substitutes for meat proteins, they also play an essential role in novel plant-based foods (meat, dairy, fermented food, and fat). However, there are few comprehensive overview studies on the application of legume proteins in plant-based foods. Therefore, this review provides a general overview of the main sources, functional properties, and applications in plant-based foods of legume proteins. In addition, challenges to the application of legume proteins in plant-based foods and specific strategies to address these challenges are presented. The review may provide some references for the further application of legume proteins in novel plant-based foods.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100876"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles","authors":"Wan-ling Lin ,&nbsp;Hui Huang ,&nbsp;Ya-qun Liu ,&nbsp;Han-xu Liu ,&nbsp;Ya Wei ,&nbsp;Yong-qiang Zhao ,&nbsp;Yue-qi Wang ,&nbsp;Yan-yan Wu ,&nbsp;Sheng-jun Chen ,&nbsp;Lai-hao Li","doi":"10.1016/j.crfs.2024.100681","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100681","url":null,"abstract":"<div><p>The crisp grass carp (CGC; <em>Ctenopharyngodon idellus</em> C. et V.), known for its unique texture and flavour, is a culinary delicacy whose quality is significantly influenced by thermal processing. This study employed 4D label-free proteomics and data mining techniques to investigate the proteomic changes in CGC muscle tissue induced by various heating temperatures. CGC samples were subjected to a series of heat treatments at increasing temperatures from 20 °C to 90 °C. Proteins were extracted, digested, and analysed using high-resolution mass spectrometry. The proteomic data were then subjected to extensive bioinformatics analysis, including GO and KEGG pathway enrichment. We identified a total of 1085 proteins, 516 of which were shared across all the temperature treatments, indicating a core proteome responsible for CGC textural properties. Differential expression analysis revealed temperature-dependent changes, with significant alterations observed at 90 °C, suggesting denaturation or aggregation of proteins at higher temperatures. Functional enrichment analysis indicated that proteins involved in amino acid metabolism, glutathione metabolism, and nucleotide metabolism were particularly affected by heat. Textural analysis correlated these proteomic changes with alterations in CGC quality attributes, pinpointing 70 °C as the optimum temperature for maintaining the desired texture. A strong positive correlation between specific upregulated proteins was identified, such as the tubulin alpha chain and collagen alpha-1(IV) chain, and the improved textural properties of CGC during thermal processing, suggesting their potential as the potential biomarkers. This study offers a comprehensive proteomic view of the thermal stability and functionality of CGC proteins, delivering invaluable insights for both the culinary processing and scientific management of CGC. Our findings not only deepen the understanding of the molecular mechanisms underpinning the textural alterations in CGC during thermal processing but also furnish practical insights for the aquaculture industry. These insights could be leveraged to optimize cooking techniques, thereby enhancing the quality and consumer appeal of CGC products.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100681"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000078/pdfft?md5=d10bae3eb210af26c18d4abfc4efd712&pid=1-s2.0-S2665927124000078-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139550042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancement of the gelling properties of Aristichthys nobilis: Insights into intermolecular interactions between okra polysaccharide and myofibrillar protein","authors":"Xin Wang ,&nbsp;Mengzhe Li ,&nbsp;Tong Shi ,&nbsp;Abdul Razak Monto ,&nbsp;Li Yuan ,&nbsp;Wengang Jin ,&nbsp;Ruichang Gao","doi":"10.1016/j.crfs.2024.100814","DOIUrl":"10.1016/j.crfs.2024.100814","url":null,"abstract":"<div><p>The effects of various contents of okra polysaccharide (OP) (0%–1%) on myofibrillar protein (MP) gelation and the interaction mechanism between OP and MP were investigated. OP improved the gelling properties of MP with an additive limitation of 0.75%. Rheological analysis demonstrated that the addition of OP enhanced the interactions between MPs, resulting in a denser intermolecular gel network structure. The addition of OP shifted the I₈₅₀/I₈₃₀ of Fourier transform infrared spectroscopy, indicating that hydrogen bonds were formed between OP and MP. Adding OP promoted the transition from α-helix to β-sheet in the MP. OP exposed the hydrophobic groups of MPs and increased the number of hydrophobic interactions between them, favoring the formation of a dense gel network. Molecular docking predicted that hydrogen bonds were the main force involved in the binding of OP and MP. Moderate OP promoted the aggregation of MPs and improved their functional properties, facilitating heat-induced gelation.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100814"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001400/pdfft?md5=f2c613e2643eb552f3be41ce442f0670&pid=1-s2.0-S2665927124001400-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141851502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Wood cauliflower mushroom (Sparassis crispa) suppresses the body weight and visceral fat increased by ovariectomy in mice","authors":"Ryoken Aoki ,&nbsp;Yasuo Watanabe ,&nbsp;Yuki Sakai ,&nbsp;Megumi Furukawa ,&nbsp;Takahiro Shigetomi ,&nbsp;Chen Jiun Rong ,&nbsp;Nobuo Izumo","doi":"10.1016/j.crfs.2024.100713","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100713","url":null,"abstract":"<div><p><em>Sparassis crispa,</em> an edible mushroom, has been reported to show many kinds of physiological functions. The present paper focused on reducing body weight, subcutaneous fat, and visceral fat gain in ovariectomized (OVX) mice. Using the fruiting body powder of the indoor cultivation <em>S. crispa</em> (IT <em>S</em>. <em>crispa</em>: ITSc), one week after the OVX, ITSc was administered to two OVX groups by <em>per os</em> (p.o). In the sham group, 10 mL/kg water and 10 mL/kg saline were administered by p.o. and <em>subcutaneous adm</em>, respectively. OVX groups were divided into four groups. These treatments were performed on animals 6 days a week for 8 weeks. Subcutaneous and visceral fat measurements were performed under inhalation anesthesia with isoflurane using a Latheta LCT-200 X-ray CT system. The biochemical markers and the mRNA expression levels of the PPARγ, adiponectin, TNF-α, PPARα, and leptin were measured. Significant increases in body weight, fat ratio, and glucose levels were detected in OVX mice compared to sham mice. These increases were significantly blocked by ITSc, but not estradiol. Furthermore, ITSc treatment significantly increased adiponectin and leptin levels in adipose tissue. These results suggest that ITSc improves lipid abnormalities due to the less activity of women's ovary function, excluding estrogen functions.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100713"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712400039X/pdfft?md5=4f9a49802cda67d7d11e2a1ad6f836b9&pid=1-s2.0-S266592712400039X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140163204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cultured meat in the European Union: Legislative context and food safety issues","authors":"D. Lanzoni ,&nbsp;R. Rebucci ,&nbsp;G. Formici ,&nbsp;F. Cheli ,&nbsp;G. Ragone ,&nbsp;A. Baldi ,&nbsp;L. Violini ,&nbsp;T.S. Sundaram ,&nbsp;C. Giromini","doi":"10.1016/j.crfs.2024.100722","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100722","url":null,"abstract":"<div><p>The current food system, which is responsible for about one third of all global gas emissions, is considered one of the main causes of resource depletion. For this reason, scientific research is investigating new alternatives capable of feeding an ever-growing population that is set to reach 9–11 billion by 2050. Among these, cell-based meat, also called cultured meat, is one possible solution. It is part of a larger branch of science called cellular agriculture, whose goal is to produce food from individual cells rather than whole organisms, tracing their molecular profile. To date, however, cultured meat aroused conflicting opinions. For this reason, the aim of this review was to take an in-depth look at the current European legislative framework, which reflects a ‘precautionary approach' based on the assumption that these innovative foods require careful risk assessment to safeguard consumer health. In this context, the assessment of possible risks made it possible not only to identify the main critical points during each stage of the production chain (proliferation, differentiation, scaffolding, maturation and marketing), but also to identify solutions in accordance with the recommendations of the European Food Safety Authority (EFSA). Further, the main challenges related to organoleptic and nutritional properties have been reviewed.. Finally, possible future markets were studied, which would complement that of traditional meat, implementing the offer for the consumer, who is still sceptical about the acceptance of this new product. Although further investigation is needed, the growing demand for market diversification and the food security opportunities associated with food shortages, as well as justifying the commercialisation of cultured meat, would present an opportunity to position cultured meat as beneficial.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100722"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000480/pdfft?md5=72a04944c3c6cf759f4fe5d0a9e32bcd&pid=1-s2.0-S2665927124000480-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140187563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efficient biosynthesis of transglutaminase in Streptomyces mobaraensis via systematic engineering strategies","authors":"Fang Yuan ,&nbsp;Guoying Li ,&nbsp;Zilong Li ,&nbsp;Mingming Li ,&nbsp;Xiaobo Liu ,&nbsp;Haiquan Yang ,&nbsp;Xiaobin Yu","doi":"10.1016/j.crfs.2024.100756","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100756","url":null,"abstract":"<div><p>Transglutaminases (TGases) have been widely used in food, pharmaceutical, biotechnology, and other industries because of their ability to catalyze deamidation, acyl transfer, and crosslinking reactions between Ƴ-carboxamide groups of peptides or protein-bound glutamine and the Ɛ-amino group of lysine. In this study, we demonstrated an efficient systematic engineering strategy to enhance the synthesis of TGase in a recombinant <em>Streptomyces mobaraensis</em> smL2020 strain in a 1000-L fermentor. Briefly, the enzymatic properties of the TGase TG_L2020 from <em>S</em>. <em>mobaraensis</em> smL2020 and TGase TG_LD from <em>S</em>. <em>mobaraensis</em> smLD were compared to obtain the TGase TG_LD with perfected characteristics for heterologous expression in a recombinant <em>S</em>. <em>mobaraensis</em> smL2020ΔTG without the gene <em>tg</em>_{<em>L 2020</em>}. Through multiple engineering strategies, including promoter engineering, optimizing the signal peptides and recombination sites, and increasing copies of the expression cassettes, the final TG_LD activity in the recombinant <em>S. mobaraensis</em> smL2020ΔTG: (P_{<em>L2020</em>}-<em>sp</em>_{<em>L2020</em>}-<em>protg</em>_<em>LD</em>-<em>tg</em>_<em>LD</em><em>)</em>_<em>2</em> (<em>tg</em>_{<em>L2020</em>} <em>and</em> BT1) reached 56.43 U/mL and 63.18 U/mL in shake flask and 1000-L fermentor, respectively, which was the highest reported to date. With the improvement of expression level, the application scope of TG_LD in the food industry will continue to expand. Moreover, the genetic stability of the recombinant strain maintained at more than 20 generations. These findings proved the feasibility of multiple systematic engineering strategies in synthetic biology and provided an emerging solution to improve biosynthesis of industrial enzymes.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100756"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000820/pdfft?md5=273219913f3f5eb02edd26be14542d45&pid=1-s2.0-S2665927124000820-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140825138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Addressing astringency of grape seed extract by covalent conjugation with lupin protein","authors":"Cristhian Rafael Lopes Francisco ,&nbsp;Siavash Soltanahmadi ,&nbsp;Tatiana Porto Santos ,&nbsp;Rosiane Lopes Cunha ,&nbsp;Anwesha Sarkar","doi":"10.1016/j.crfs.2024.100795","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100795","url":null,"abstract":"<div><p>Astringency of phenolic-rich foods is a key tactile perception responsible for acceptability/rejection of plant extracts as ingredients in formulations. Covalent conjugation of phenolic extracts with plant proteins might be a promising strategy to control astringency, but suffers from a lack of mechanistic understanding from the lubrication point of view. To shed light on this, this <em>ex vivo</em> study evaluated the effect of conjugation of a phenolic grape seed extract (GSE) with legume protein (lupin, LP) on tribological and surface adsorption performance of GSE in the absence and presence of human saliva (<em>ex vivo</em>). Tribological results confirmed GSE had an inferior lubrication capacity as compared to LP. The lubrication performance of LP-GSE dispersions was comparable to their corresponding LP dispersion (<em>p &gt; 0.05</em>) when covalently conjugated with LP (LP-GSE) with increasing LP:GSE ratio up to 1:0.04 w/w and at a specific degree of conjugation (DC: 2%). Tribological and surface adsorption measurements confirmed the tendency of GSE to interact with human saliva (<em>ex vivo</em>, n = 17 subjects), impairing the lubricity of salivary films. The covalent bonding of LP to GSE hindered GSE's interaction with human saliva, implying the potential influence of covalent conjugation on attenuating astringency. LP appeared to compete with human saliva for surface adsorption and governed the lubrication behaviour in LP-GSE dispersions. Findings from this study provide valuable knowledge to guide the rational design of sustainable, functional foods using conjugation of phenolics with plant proteins to incorporate larger proportions of health-promoting phenolics while controlling astringency, which needs validation by sensory trials.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100795"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001217/pdfft?md5=377cb9a9881ec9500a20a7657244d3c7&pid=1-s2.0-S2665927124001217-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141480157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates","authors":"Mariska Brüls-Gill ,&nbsp;Vincent J.P. Boerkamp ,&nbsp;Johannes Hohlbein ,&nbsp;John P.M. van Duynhoven","doi":"10.1016/j.crfs.2024.100817","DOIUrl":"10.1016/j.crfs.2024.100817","url":null,"abstract":"<div><p>The growing trend of substituting animal-based proteins with plant-based proteins requires more understanding of the functionality and stability of vegan mayonnaises, especially regarding their susceptibility to lipid and protein oxidation. Here, we investigate the spatial and temporal dynamics of lipid and protein oxidation in emulsions stabilized with legume ((hydrolyzed) soy, pea, and faba bean) protein isolates (hSPI, SPI, PPI, FPI). We assessed lipid oxidation globally by NMR and locally by confocal laser scanning microscopy using the oxidation-sensitive fluorescent dye BODIPY 665/676. Further, we assessed local protein oxidation by employing protein autofluorescence and the fluorescently labeled radical spin-trap CAMPO-AFDye 647. Oxidation of oil in droplets was governed by the presence of tocopherols in the oil phase and pro-oxidant transition metals that were introduced via the protein isolates. Non-stripped oil emulsions stabilized with PPI and hSPI displayed higher levels of lipid hydroperoxides as compared to emulsions prepared with SPI and FPI. We attribute this finding to higher availability of catalytically active transition metals in PPI and hSPI. For stripped oil emulsions stabilized with SPI and FPI, lipid hydroperoxide concentrations were negligible in the presence of ascorbic acid, indicating that this agent acted as antioxidant. For the emulsions prepared with PPI and hSPI, lipid hydroperoxide formation was only partly inhibited by ascorbic acid, indicating a role as prooxidant. Interestingly, we observed protein-lipid aggregates in all emulsions. The aggregates underwent fast and extensive co-oxidation, which was also modulated by transition metals and tocopherols originating from the oil phase. Our study demonstrates the potential of spatiotemporal imaging techniques to enhance our understanding of the oxidation processes in emulsions stabilized with plant proteins.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100817"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001436/pdfft?md5=df797bd264aa36b5242b488f260b1e31&pid=1-s2.0-S2665927124001436-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141963864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing consumer sensory science approach through augmented virtuality","authors":"Abdul Hannan Bin Zulkarnain ,&nbsp;Howard R. Moskowitz ,&nbsp;Zoltán Kókai ,&nbsp;Attila Gere","doi":"10.1016/j.crfs.2024.100834","DOIUrl":"10.1016/j.crfs.2024.100834","url":null,"abstract":"<div><p>Augmented Virtuality (AV) is a concept that merges components of Augmented Reality (AR) and Virtual Reality (VR), incorporating real elements into a virtual environment. This review analyses the influence of AV technology on sensory science and consumer behaviour, with the potential to improve product evaluation through sensory analysis. The objective is to develop immersive sensory environments that closely resemble real-world scenarios, offering accurate insights into consumer perceptions and preferences. Participants will be able to observe genuine food products within the virtual environment. Through the utilization of a multidisciplinary approach, the analysis explores the point at which technology and human senses intersect, revealing new and unique understandings of decision-making processes. This enhances comprehension of consumer choices and behaviour in virtual environments, providing practical uses for industries navigating the ever-changing nature of augmented virtuality. This review demonstrates that the integration of AV elements in sensory science can have a substantial influence.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100834"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001606/pdfft?md5=2b6b3f9d60bc9e1234db7ab4b7c19f70&pid=1-s2.0-S2665927124001606-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142129987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China","authors":"Xuelu Chi ,&nbsp;Yangdong Zhang ,&nbsp;Nan Zheng ,&nbsp;Jiaqi Wang ,&nbsp;Huimin Liu","doi":"10.1016/j.crfs.2023.100673","DOIUrl":"https://doi.org/10.1016/j.crfs.2023.100673","url":null,"abstract":"<div><p>Milk authentication requires identification of the origin and assessment of the aroma characteristics. In this study, we analyzed 24 raw milk samples from different regions of China by profiling volatile flavors using headspace solid phase microextraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and intelligent sensory technology (E-tongue and E-nose). The flavor of raw milk in Southern and Northern China had evident differences based on the intelligent sensory technology. However, the differences among the samples from the northeast, northwest, and central regions were not significant. Correlations between milk origin and volatile compounds based on variable importance prediction &gt; 1 and principal component analysis results revealed differential compounds including pyridine, nonanal, dodecane, furfural, 1-decene, octanoic acid, and 1,3,5,7-cyclooctatetraene. Our study findings provided a deeper understanding of the geographical differences in raw milk volatile compounds in China.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100673"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002411/pdfft?md5=3d1c67088fe97c580ce11594483ac1ed&pid=1-s2.0-S2665927123002411-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139107255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}