Food Chemistry: X最新文献_第2页

Electronic nose, flavoromics, and lipidomics reveal flavor changes in longissimus thoracis of fattening Saanen goats by dietary Allium mongolicum regel flavonoids. 电子鼻、风味组学和脂质组学揭示了饲粮中葱黄酮对育肥山羊胸最长肌风味的影响。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-08 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102752

Wangjing Liu, Aihuan Yu, Yaodi Xie, Xiao Zhang, Beibei Guo, Lei Xu, Wenliang Tao, Ruixin Yang, Chenxu Sun, Jiang Hu, Zhaomin Lei

{"title":"Electronic nose, flavoromics, and lipidomics reveal flavor changes in longissimus thoracis of fattening Saanen goats by dietary Allium mongolicum regel flavonoids.","authors":"Wangjing Liu, Aihuan Yu, Yaodi Xie, Xiao Zhang, Beibei Guo, Lei Xu, Wenliang Tao, Ruixin Yang, Chenxu Sun, Jiang Hu, Zhaomin Lei","doi":"10.1016/j.fochx.2025.102752","DOIUrl":"10.1016/j.fochx.2025.102752","url":null,"abstract":"Lipid type was closely related to meat flavor. The influence of Allium mongolicum Regel flavonoids (AMRF) on the flavor and lipid composition of goat meat is unclear. We integrated electronic nose, flavoromics, and lipidomics analyses to reveal the effects of AMRF supplementation on flavor changes in longissimus thoracis of fattening Saanen dairy goats. Sixteen characteristic volatile compounds were identified as contributors to lamb aroma in the AMRF group. A total of 2014 lipid compounds were quantified with high accuracy, and 26 were identified as key contributors to lamb flavor formation in the AMRF group. Correlation studies revealed that flavor regulation in goat meat was associated with direct AMRF-mediated modulation of lipid synthesis and degradation. It was also linked to indirect modulation of auto-oxidation of unsaturated fatty acid chains in phospholipid molecules, reduced by the intrinsic antioxidant action of AMRF. This dual action exerted a positive influence on goat meat flavor.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102752"},"PeriodicalIF":6.5,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12274713/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometrics. 利用GC×GC-TOFMS和化学计量学方法对天水花椒壳和花椒种子中主要风味成分的鉴别及特征分析。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-08 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102765

Liping Lu, Mengyu Wang, Runjie Cui, Yanli Zhu, Shanshan Liu, Ziyi Yin, Dandan Gao

{"title":"Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometrics.","authors":"Liping Lu, Mengyu Wang, Runjie Cui, Yanli Zhu, Shanshan Liu, Ziyi Yin, Dandan Gao","doi":"10.1016/j.fochx.2025.102765","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102765","url":null,"abstract":"Flavor compounds influence consumer acceptance of Zanthoxylum bungeanum Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compound composition are vital for assessing sensory quality and conserving genetic resources. This study identified and characterized the key flavor compounds in Z. bungeanum shells (SH) and seeds (SD) from the seven growing regions of Tianshui city, Gansu province, using GC × GC-TOFMS and chemometrics. The flavor compounds identified in Z. bungeanum were in the compound classes of hydrocarbons, heterocyclic compounds, ketones, alcohols, esters, aldehydes and carboxylic acids. Multivariate statistical analysis distinctly differentiated between SH or SD samples from the seven regions. The key differential flavor compounds in SH were isophorone, limonene, 2-butanone and 5-methyl-2-hexanone, and in SD were acetylacetone, camphor, 2-propanamine, 2-butenal, formic acid and 1,2,4-trimethyl-benzene. These findings provide a foundation to promote large-scale cultivation of specific local Z. bungeanum species.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102765"},"PeriodicalIF":6.5,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275052/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC-MS analysis. 发酵豆浆中主要风味化合物对感官属性的影响：电子传感技术与GC-MS分析的结合

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-07 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102750

Lina Zong, Hengxian Qu, Wenqiong Wang, Dawei Chen, Yunchao Wa, Yujun Huang, Ruixia Gu

{"title":"Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC-MS analysis.","authors":"Lina Zong, Hengxian Qu, Wenqiong Wang, Dawei Chen, Yunchao Wa, Yujun Huang, Ruixia Gu","doi":"10.1016/j.fochx.2025.102750","DOIUrl":"10.1016/j.fochx.2025.102750","url":null,"abstract":"This study integrated electronic nose (E-nose) and HS-SPME-GC-MS with odor activity value (OAV) analysis to characterize flavor profiles of fermented mixed soymilk. The results showed that radar fingerprint profiles of the electronic nose combined with orthogonal partial least squares-discriminant analysis (OPLS-DA) can effectively distinguish the overall flavor profiles among samples. GC-MS identified and quantified 48 volatile compounds, with 35, 32, and 32 detected in samples A, B, and C, respectively. Thirteen key flavor compounds (OAV >1) were screened out, including aroma-enhancing substances such as 1-octanol, 2,3-butanedione, and acetoin (OAV >150), as well as off-flavor contributors like hexanoic acid, 1-hexanol, and decanal. Correlation network analysis indicated that concentration variations of these compounds directly drove the divergence in sensory attributes. The findings highlight the efficacy of GC-MS combined with electronic sensory technologies in evaluating flavor quality and provide valuable insights for characterizing and optimizing fermented soymilk flavor profiles.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102750"},"PeriodicalIF":6.5,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275961/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Metabolomics and microbial community analysis provides new insights into tea quality in different oolong tea cultivars. 代谢组学和微生物群落分析为不同乌龙茶品种茶叶品质研究提供了新的思路。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-07 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102751

Yunni Chang, Zhidan Wu, Fuying Jiang, Yuzhen Chen, Jun Sun, Feng Wang

{"title":"Metabolomics and microbial community analysis provides new insights into tea quality in different oolong tea cultivars.","authors":"Yunni Chang, Zhidan Wu, Fuying Jiang, Yuzhen Chen, Jun Sun, Feng Wang","doi":"10.1016/j.fochx.2025.102751","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102751","url":null,"abstract":"Oolong tea originates from Fujian Province, and stands out for its characteristic flavor. Tea leaves microbiota and metabolites are increasingly recognized for regulating tea quality, however, the mechanism by which microorganism affect metabolites, and relationship between microorganism and metabolites remain unclear. In this study, microbiomes, metabolites and their correlation were investigated. The results showed that fungal microbiome structure changed more significantly than the bacterial one. Proteobacteria, bacteroidota, Actinobacteriota and Ascomycota were most dominant phylum, there were different key biomarker genera among different tea cultivars. Among 2017 metabolites identified in tea leaves, differential metabolites were enriched in phenylpropanoid biosynthesis and flavonoid biosynthesis. A total of 16 key common differential metabolites were selected to evaluate the relationship between metabolites and microorganism. The dominant bacterial genus most correlated with key differential metabolites were herbaspirillum, Frigoribacterium, Sphingomonas and Microbacterium. The main fungi genus correlated with differential metabolites were Phaeosphaeria, Cladosporium, Hannaella and Vishniacozyma Didymella.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102751"},"PeriodicalIF":6.5,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12274717/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advanced optic-fiber sensor for progesterone concentration detection relying on the temperature-compensated reflective structure functionalized with molecularly imprinted polymer. 基于分子印迹聚合物功能化的温度补偿反射结构的新型孕酮浓度检测光纤传感器。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-07 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102742

Hanlin Liu, Miao Liu, Shuyuan Guo, Jingru Mao, Yongfeng Zou, Yuejiang Yu, Dandan Sun, Jie Ma

{"title":"Advanced optic-fiber sensor for progesterone concentration detection relying on the temperature-compensated reflective structure functionalized with molecularly imprinted polymer.","authors":"Hanlin Liu, Miao Liu, Shuyuan Guo, Jingru Mao, Yongfeng Zou, Yuejiang Yu, Dandan Sun, Jie Ma","doi":"10.1016/j.fochx.2025.102742","DOIUrl":"10.1016/j.fochx.2025.102742","url":null,"abstract":"A cascaded optic-reflector sensing system combining a microfiber interferometer (MFI) and a gold-coated tilted fiber Bragg grating (TFBG) is proposed for detecting progesterone (PG) concentration. The sensor uses molecularly imprinted polymers (MIP) as a recognition layer and metal-organic frameworks (MOFs) for enhanced sensitivity. The remove and rebind of PG will both cause changes in the local refractive index (RI) on MFI, and these changes can be monitored by the intensity variations on TFBG. Experimental results show a detection range of 10-6-20 μg/ml, with a sensitivity of 41,837 dB/(μg/ml) and a limit of detection (LOD) of 10-6 μg/ml. Simultaneously, it has been established that the sensor has good specificity in ten different real samples. This cascaded structure reflective sensor provides a simple and reliable technology for the quantitative detection of PG concentration in dairy products and water.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102742"},"PeriodicalIF":6.5,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275962/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Artificial intelligence and machine learning models for predicting and evaluating the influence of shelf-life environments and packaging materials on garlic (Allium Sativum L) physicochemical and phytochemical compositions. 用于预测和评估保质期环境和包装材料对大蒜（Allium Sativum L）理化和植物化学成分影响的人工智能和机器学习模型

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-06 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102731

Hany S El-Mesery, Ahmed H ElMesiry, Mansuur Husein, Zicheng Hu, Ali Salem

{"title":"Artificial intelligence and machine learning models for predicting and evaluating the influence of shelf-life environments and packaging materials on garlic (Allium Sativum L) physicochemical and phytochemical compositions.","authors":"Hany S El-Mesery, Ahmed H ElMesiry, Mansuur Husein, Zicheng Hu, Ali Salem","doi":"10.1016/j.fochx.2025.102731","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102731","url":null,"abstract":"The nutritional content and quality of garlic, a crop widely consumed, must be preserved after harvesting by overcoming several challenges. The necessity of this study arises from the growing demand for effective postharvest management solutions that can extend shelf life, maintain the nutritional integrity of garlic and enhance consumer satisfaction. This study explores the application of machine learning (ML) and artificial intelligence (AI) to predict the effects of storage environments and packaging materials on garlic's physicochemical properties, enzymatic activities, phytochemical content, and antioxidant characteristics. The results show that temperature significantly influenced most parameters, except for anthocyanin, and that packaging impacted all variables. Storing garlic at 4 °C was found to preserve its quality better than at 25 °C, offering insights into optimizing storage conditions and packaging for superior product quality. This research provides valuable guidance on controlling factors that affect garlic's postharvest performance, aiming to improve preservation and reduce food waste.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102731"},"PeriodicalIF":6.5,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12274686/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mechanistic insight into the inhibition of α-glucosidase by millet Prolamin K3ZAN2: An integrated experimental and molecular simulation study. 谷子蛋白K3ZAN2抑制α-葡萄糖苷酶的机制：实验与分子模拟相结合的研究。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-06 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102749

Liangxing Zhao, Ruikang Lin, Xinlai Dou, Qingyu Zhao, Chao Wang, Yong Xue, Qun Shen

{"title":"Mechanistic insight into the inhibition of α-glucosidase by millet Prolamin K3ZAN2: An integrated experimental and molecular simulation study.","authors":"Liangxing Zhao, Ruikang Lin, Xinlai Dou, Qingyu Zhao, Chao Wang, Yong Xue, Qun Shen","doi":"10.1016/j.fochx.2025.102749","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102749","url":null,"abstract":"Dietary proteins with α-glucosidase inhibitory activity are gaining interest for their role in supporting glycemic control. Here, we report that millet-derived prolamin K3ZAN2 modulates α-glucosidase activity through a flexible-region-mediated mechanism. K3ZAN2 exhibited an IC₅₀ of 4.15 mg/mL, with its proteinaceous nature confirmed by UV spectroscopy and SDS-PAGE. Molecular docking showed that flexible residues Thr11, Ser18, Gln20, Gly26, and Gln64 interact with α-glucosidase active site residues via hydrogen bonds and hydrophobic interactions. Molecular dynamics simulations (102 ns) indicated structural stability (RMSD ∼0.2 nm), compactness (Rg ∼1.9 nm), and persistent hydrogen bonding. Binding free energy (ΔG = -15,536.71 kJ/mol) supported strong affinity. Principal component and free energy landscape analyses revealed conformational transitions and stable states, while dynamic cross-correlation analysis highlighted coordinated motions at the interface. These computational insights support a dynamic binding model, enhancing the understanding of food protein-enzyme interactions relevant to glycemic regulation.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102749"},"PeriodicalIF":6.5,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275070/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multivariate analysis of regional variations in quality, safety, and flavor of commercial fragrant rapeseed oils in China. 中国商品香菜籽油质量、安全性和风味区域差异的多变量分析。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-05 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102740

Yu Li, Baijun Chu, Shu Wang, Wu Zhong, Jiaojiao Yin, Pan Gao

{"title":"Multivariate analysis of regional variations in quality, safety, and flavor of commercial fragrant rapeseed oils in China.","authors":"Yu Li, Baijun Chu, Shu Wang, Wu Zhong, Jiaojiao Yin, Pan Gao","doi":"10.1016/j.fochx.2025.102740","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102740","url":null,"abstract":"This study analyzed commercial fragrant rapeseed oils (CFROs) from the Southwestern aera, the Central area, the Eastern area, and the Northwestern area in China. Headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) coupled with quantitative descriptive sensory analysis was used to assess quality indicators covering physicochemical properties, nutrients, safety parameters and volatile compounds. The aim was to provide scientific support for determining the geographic relevance of the quality of FCROs products for regional production optimization, safety improvement and consumer guidance. Results showed that CFROs from the Southwestern area had higher acid values (0.80 mg/g) and tocopherol (525.6-618.5 mg/kg). Fatty acids showed no significant regional differences, but the Southwestern and Eastern areas have higher monounsaturated levels. Sensory evaluation revealed the Southwestern area CFROs scored highest for nutty/roasted flavor (average: 3.9) and spicy flavor (average: 4.2). A total of 97 volatile compounds were identified, the Southwestern area had higher concentrations of 2-ethyl-5-methylpyrazine, which imparted nutty/roasted flavors, and glucosinolate degradation products (1-butene-4-isothiocyanate) that contributed to spicy flavors. Oxidation products (aldehydes, ketones) linked to grassy and oily flavors were also highest in the Southwestern area. Principal component analysis indicated CFROs from the Southwestern area had the best quality. These findings provide valuable insights for CFRO production and consumer choice.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102740"},"PeriodicalIF":6.5,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275027/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods. 创新优化的pequi杏仁蛋糕蛋白提取：超声辅助和碱性提取方法的比较。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-05 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102746

Felipe Pires Ribeiro, Rafael Silva Naito, Beatriz Dos Santos Galvão, Walter Fabri Júnior, Kayu Kazuo Toyonaga, Ivanise Guilherme Branco, Sungil Ferreira, Cassia Roberta Malacrida

{"title":"Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods.","authors":"Felipe Pires Ribeiro, Rafael Silva Naito, Beatriz Dos Santos Galvão, Walter Fabri Júnior, Kayu Kazuo Toyonaga, Ivanise Guilherme Branco, Sungil Ferreira, Cassia Roberta Malacrida","doi":"10.1016/j.fochx.2025.102746","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102746","url":null,"abstract":"Pequi (Caryocar brasiliense Camb.) is a fruit native to the Brazilian Cerrado with significant economic value. Its processing generates by-products often underused, such as its protein-rich almond. This study aimed to optimize and compare protein isolates obtained from defatted pequi almond cake using ultrasound-assisted extraction (UAE) and alkaline extraction (AE). The alkaline pH for protein solubilization was set at 9.5, and the isoelectric precipitation point at pH 4.8. UAE was optimized using a central composite design, with 56 W acoustic power, a solid-to-solvent ratio of 1/15.13 (g/mL), and extraction time of 15 min. UAE resulted in a yield of 47.25 % and protein recovery of 84.28 %, while AE achieved 41.35 % and 70.18 %, respectively. The protein isolate from UAE showed better functional properties, including higher foaming capacity and water absorption. In conclusion, UAE is a promising method for producing protein isolates, offering higher yield, shorter extraction time, and improved functional characteristics.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102746"},"PeriodicalIF":6.5,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275943/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of lipid profiles and nutritional quality of 11 red-flowered oil-tea camellia through quantitative lipidomics and chemometrics. 用定量脂质组学和化学计量学比较11种红花油茶的脂质特征和营养品质。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-04 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102738

Zhuang Deng, Jianmei Yang, Xinye Zhang, Chunyao Dun, Zhubing Hu, Guodong Wang, Qi Tang, Tao Zheng, Haitao Zeng

{"title":"Comparison of lipid profiles and nutritional quality of 11 red-flowered oil-tea camellia through quantitative lipidomics and chemometrics.","authors":"Zhuang Deng, Jianmei Yang, Xinye Zhang, Chunyao Dun, Zhubing Hu, Guodong Wang, Qi Tang, Tao Zheng, Haitao Zeng","doi":"10.1016/j.fochx.2025.102738","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102738","url":null,"abstract":"The aim of this study was to characterize the lipid profiles of 11 red-flowered oil-tea camellia (ROCs) using UPLC-MS/MS-based lipidomics. 618 lipids were identified, with TGs, PCs, PEs, PIs, DGs, and FFAs as the predominant lipid subclasses. TC1 exhibited the highest content of total lipids and GLs, followed by TC4 and DBXN. GPs were significantly elevated in TC1, TC2, TC3, and TS, whereas CC had the highest content of FFAs. CC, TS, DBXN, and TC lines exhibited unique lipid profiles suitable for functional product development. HCA and OPLS-DA demonstrated significant lipids variations among 11 ROCs, with 3 distinct clusters: CC-DBXN-XN, TC lines, and ZJ-GN-TS. Glycerophospholipid metabolism and glycerolipid metabolism were identified as key metabolic pathways, with LPC(18:2), PA(18:2_18:2), PA(16:0_18:2), PC(18:3_18:3), and TG(18:1_18:2_18:4) serving as characteristic differential lipids across 11 ROCs. Our findings provided insights into quantitative differential lipids as potential biomarkers for directional breeding and functional product development across ROCs.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102738"},"PeriodicalIF":6.5,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275141/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0