Food Chemistry: X最新文献_第2页

Study on the cultivation of Lactobacillus using rice wine lees and protection capabilities during spray and freeze drying. 利用黄酒渣培养乳酸菌及其喷雾和冷冻干燥保护性能的研究。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-09 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102741

Liya Tian, Xing Wang, Qingyun Lyu, Lijie Zhu, Lei Chen, Xi Chen, Wenping Ding

引用次数: 0

Flavor profiling and optimization of large yellow croaker (Larimichthys crocea) in recirculating aquaculture systems: Effects of exercise intensity assessed by advanced analytical techniques. 大黄鱼在循环水养殖系统中的风味分析与优化：先进分析技术评估运动强度的影响。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-09 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102767

Songpeng Jia, Xing Wang, Mengqi Lu, Tianyi Lan, Zhenyu Gao, Jie Ding, Ran Meng, Xuelei Wang, Xiongfei Wu, Lin Huang, Xujie Li, Zhongming Zheng, Weiliang Shen

{"title":"Flavor profiling and optimization of large yellow croaker (Larimichthys crocea) in recirculating aquaculture systems: Effects of exercise intensity assessed by advanced analytical techniques.","authors":"Songpeng Jia, Xing Wang, Mengqi Lu, Tianyi Lan, Zhenyu Gao, Jie Ding, Ran Meng, Xuelei Wang, Xiongfei Wu, Lin Huang, Xujie Li, Zhongming Zheng, Weiliang Shen","doi":"10.1016/j.fochx.2025.102767","DOIUrl":"10.1016/j.fochx.2025.102767","url":null,"abstract":"Exercise training is important for improving muscle flavor in RAS-farmed fish, but its effects on the muscle flavor of Larimichthys crocea remain unclear. This study investigated how different swimming intensities (0.4, 0.8, and 1.2 BL/s) modulate muscle flavor using electronic sensory and chromatographic analyses. The moderate-intensity group (0.8 BL/s) showed significantly higher umami and flavor richness than the low and high-intensity groups (P < 0.05). HS-SPME-GC-MS identified 110 differential volatile compounds, with aldehydes as the dominant contributors. Eight key compounds with OAVs ≥1 were detected, including dimethyl trisulfide (highest OAV) and four major aldehydes accounting for 50 % of these compounds. HS-GC-IMS detected 47 volatiles, with 2,3-butanedione as a primary flavor compound. The moderate group showed a more balanced volatile profile, with significantly elevated favorable aldehydes and reduced undesirable compounds (P < 0.05). Overall, moderate swimming intensity improves flavor quality in L. crocea, offering a practical strategy for sustainable aquaculture.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102767"},"PeriodicalIF":6.5,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275028/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674290","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

Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage. 长期贮藏中腐竹品质劣化、氧化稳定性及风味演变的动态规律。

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.2025.102760

Jicai Bi, Junyang Zhang, Zhuo Chen, Lingyu Li, Yunbo Li, Wenhao Liu, Renbing Qin, Lingwen Zhang, Hongju He

{"title":"Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage.","authors":"Jicai Bi, Junyang Zhang, Zhuo Chen, Lingyu Li, Yunbo Li, Wenhao Liu, Renbing Qin, Lingwen Zhang, Hongju He","doi":"10.1016/j.fochx.2025.102760","DOIUrl":"10.1016/j.fochx.2025.102760","url":null,"abstract":"This study comprehensively evaluated the changes in yuba during long-term storage. Protein and lipid oxidation intensified significantly with increasing storage time, as evidenced by a decrease in total sulfhydryl content and increases in carbonyl content, peroxide value (POV), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) (P < 0.05). These oxidative changes contributed to the deterioration of sensory acceptability, quality attributes, and processing performance (P < 0.05). Among the 62 volatile organic compounds (VOCs) identified, ketones were the most diverse, and aldehydes were the most abundant. Relative odor activity value (ROAV) analysis identified five key volatile compounds (ROAV >1) (1-hexanal-M, 1-hexanal-D, 2-methyl butanal-M, 2-methyl butanal-D, and 1-octen-3-one) which can be regarded as typical aroma markers of yuba. This study provides a reference for quality control during yuba storage and supports its industrial development.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102760"},"PeriodicalIF":6.5,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275054/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674286","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

Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds. 不同干燥方法对两种辣椒（Capsicum annuum L.）品质和风味的影响：化学成分和挥发性化合物

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.2025.102757

Di Wu, Wanrong Yang, Ju Chen, Zhangsheng Zhu, Changming Chen, Nanyi Wang, Kangyun Wu, Jianwen He, Wenting Fu

{"title":"Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds.","authors":"Di Wu, Wanrong Yang, Ju Chen, Zhangsheng Zhu, Changming Chen, Nanyi Wang, Kangyun Wu, Jianwen He, Wenting Fu","doi":"10.1016/j.fochx.2025.102757","DOIUrl":"10.1016/j.fochx.2025.102757","url":null,"abstract":"This study investigated the effects of various drying methods on the chemical components of Chaotianjiao and Xianjiao, focusing on both non-volatile constituents and volatiles. The results indicated that hot air drying effectively preserved capsaicinoids, whereas sun-drying and shade-drying led to their degradation. Moreover, shade-drying significantly reduced the capsanthin content. A total of 145 volatile compounds were identified using HS-SPME-GC-MS technology. The oxidative degradation of unsaturated fatty acids was the key metabolic pathway promoting the accumulation of (2E)-2-decenal in hot air-dried and sun-dried, while esterification of fatty acids was the primary aroma formation pathway in shade-dried, contributing to the production of methyl laurate. Amino acids and fatty acids serving as key precursor substances involved in metabolism. Overall, hot air drying was beneficial for the retention of capsaicinoids, while shade drying promoted richer aroma quality. The findings provided a theoretical basis for optimizing drying processes and enhancing flavor quality in peppers.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102757"},"PeriodicalIF":6.5,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275960/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674291","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

Ultrasound treatment improves the quality and nutritional stability of tender coconut water during storage: Mechanistic insights into enzymatic inhibition. 超声波处理提高了储存期间嫩椰子水的质量和营养稳定性：酶抑制的机制见解。

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.2025.102762

Yanpei Huang, Haiming Chen, Weijun Chen, Qiuping Zhong, Jianfei Pei, Ying Lv, Rongrong He, Ming Zhang, Wenxue Chen

{"title":"Ultrasound treatment improves the quality and nutritional stability of tender coconut water during storage: Mechanistic insights into enzymatic inhibition.","authors":"Yanpei Huang, Haiming Chen, Weijun Chen, Qiuping Zhong, Jianfei Pei, Ying Lv, Rongrong He, Ming Zhang, Wenxue Chen","doi":"10.1016/j.fochx.2025.102762","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102762","url":null,"abstract":"This study investigated the effects of ultrasound (US) treatment on tender coconut water (TCW), focusing on its quality, nutritional properties, antioxidant capacity, and enzymatic activity during storage. The inhibitory mechanisms of US on enzymatic reactions were further explored through structural characterization and molecular docking analysis. The results showed that US-treated TCW exhibited improved physicochemical stability, higher polyphenol content, and enhanced antioxidant activity during storage at 25 °C for 15 days. Moreover, the activity of peroxidase and polyphenol oxidase was significantly inhibited by US treatment, effectively extending the shelf life of tender coconuts. The main mechanism of enzyme inhibition was the cavitation effect induced by US treatment, which disrupted the enzyme-polyphenol binding sites and motifs. This study elucidated the mechanism of US inhibition of enzymatic reactions, which provides valuable insights for TCW preservation.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102762"},"PeriodicalIF":6.5,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12281008/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144689763","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

Effects of sodium chloride on the formation of 3-Monochloropropanediol esters in various meats and health risk assessment. 氯化钠对各种肉类中3-一氯丙二醇酯形成的影响及健康风险评估。

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.2025.102754

Hao-Ting Chen, Chui Xuan Tan, Jiun-Rong Chen, Kiyotaka Nakagawa, Shunji Kato, Wei-Ju Lee

{"title":"Effects of sodium chloride on the formation of 3-Monochloropropanediol esters in various meats and health risk assessment.","authors":"Hao-Ting Chen, Chui Xuan Tan, Jiun-Rong Chen, Kiyotaka Nakagawa, Shunji Kato, Wei-Ju Lee","doi":"10.1016/j.fochx.2025.102754","DOIUrl":"10.1016/j.fochx.2025.102754","url":null,"abstract":"3-Monochloropropanediol esters (3-MCPDEs) are contaminants formed during high-temperature cooking and oil refining. While meat products are a source of 3-MCPDE exposure, related risk assessments remain limited. This study analyzed 3-MCPDE levels in pan-fried marinated meats (pork, chicken, beef, and salmon, with 0-10 % NaCl) using gas chromatography-mass spectrometry (GC-MS) following American Oil Chemists' Society (AOCS) Cd 29a-13 and assessed exposure in the Taiwanese population. Salt addition and higher unsaturation promoted lipid oxidation, increasing 3-MCPDE formation. Strong correlations (R > 0.9) were found between 3-MCPDE contents and total oxidation (totox) values across different meat types. Pork, with the highest fat content, had the highest 3-MCPDE levels, followed by salmon. Exposure assessments showed 3-MCPDE intake remained below the tolerable daily intake (TDI), with pork being the largest contributor. The highest P95 exposure from four meat types with 10 % NaCl reached 41.35 % of the TDI, suggesting potential risk when combined with other dietary sources.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102754"},"PeriodicalIF":6.5,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275956/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674288","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

Inclusive analysis of key precursor peptides and flavor enhancing components of sesame cake meal maillard reaction products. 芝麻饼粕美拉德反应产物关键前体肽和风味增强成分的包容性分析。

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.2025.102755

Peng-Xiang Lou, Jian-Guo Zhang, Wang-Wei Zhang, Kiran Thakur, Yinping Zhang, Zhao-Jun Wei

{"title":"Inclusive analysis of key precursor peptides and flavor enhancing components of sesame cake meal maillard reaction products.","authors":"Peng-Xiang Lou, Jian-Guo Zhang, Wang-Wei Zhang, Kiran Thakur, Yinping Zhang, Zhao-Jun Wei","doi":"10.1016/j.fochx.2025.102755","DOIUrl":"10.1016/j.fochx.2025.102755","url":null,"abstract":"Our study investigated the flavor-enhancing attributes of Maillard reaction products (MRPs) derived from sesame cake meal digest. Taste dilution analysis (TDA) revealed that peptide-MRPs significantly enhanced flavor depth, umami intensity, and flavor continuity. LC-MS/MS analysis identified 30 distinct peptides in the sesame cake meal digest after the Maillard reaction. Among them, AHSVIY, PELIR, SLTIP, and ILAFPA accounted for 46.17 %, 7.37 %, 3.78 % and 3.72 % of the total peptide content, respectively. The formation of sulfur-containing compounds with meaty taste mainly relied on cysteine, while peptides reacted highly to oxygenated heterocyclic compounds and amino acids. We identified 12 flavor dilutions, including 2-methyl-3-furan mercaptan, benzaldehyde, 2,3-dimethylpyrazine, pyrrole, furfuryl mercaptan, 2,4-dimethylbenzaldehyde, 1-(2-furylmethyl)-1H-pyrrole, guaiacol, thymol, eugenol, pyrazine, and 5-methyl-2-thiophene carboxaldehyde. Our results demonstrate key peptides and flavor compounds in sesame cake meal-derived MRPs, have the potential to serve as natural flavor enhancers. These findings provide valuable insights into the flavor and nutritional properties of sesame byproducts.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102755"},"PeriodicalIF":6.5,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12274689/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674292","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 hydrogen carbonate in brewing water on the aroma of tea infusions. 冲泡水中碳酸氢对泡茶香气的影响。

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.2025.102758

Mingming Zhang, Meiqin Li, Fang Wang, Jianxin Chen, Yifan Li, Gensheng Chen, Yuwan Wang, Zhihui Feng, Junfeng Yin

{"title":"Effect of hydrogen carbonate in brewing water on the aroma of tea infusions.","authors":"Mingming Zhang, Meiqin Li, Fang Wang, Jianxin Chen, Yifan Li, Gensheng Chen, Yuwan Wang, Zhihui Feng, Junfeng Yin","doi":"10.1016/j.fochx.2025.102758","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102758","url":null,"abstract":"Tea aroma is significantly influenced by hydrogen carbonate (HCO3 -) in brewing water. This study investigated the impact of HCO3 - in water on the aroma of brewed tea infusions using sensory evaluation, headspace solid-phase microextraction, and gas chromatography-mass spectrometry techniques. As the concentration of HCO3 - in water increased, the purity of tea aroma diminished, while attributes related to cooked flavors and sweetness intensified; this effect is particularly pronounced at high temperatures and prolonged brewing times. HCO3 - changed the concentration of volatiles, resulting in a significant decrease in concentrations of dimethyl sulfide, β-ionone, and other compounds. Furthermore, the presence of HCO3 - markedly decreased EGCG content while increasing GCG content in tea infusion; these variations in catechin concentrations were correlated with changes in dimethyl sulfide and β-ionone concentrations. These findings enhance the understanding of flavor chemistry concerning tea and water, provide valuable insights for the scientific selection of tea brewing water.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102758"},"PeriodicalIF":6.5,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12281027/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144689757","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

Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics. 低盐鹰嘴豆鱼糜复合凝胶的质地、风味和蛋白质消化的变化：基于关东烹饪模型和肽组学。

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.2025.102756

Qianqian Zhang, Li Yuan, Yunfei Kong, Zhiyu Xiong, Yulong Bao, Ruichang Gao

{"title":"Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics.","authors":"Qianqian Zhang, Li Yuan, Yunfei Kong, Zhiyu Xiong, Yulong Bao, Ruichang Gao","doi":"10.1016/j.fochx.2025.102756","DOIUrl":"10.1016/j.fochx.2025.102756","url":null,"abstract":"Plant and animal protein complex systems are increasingly utilized in the food industry, but thermal processing effects on their quality still require investigation. Therefore, this study investigated the effect of cooking (Kanto cooking model, 85 °C, 0-12 h) on the quality of chickpea surimi composite gel (50 % plant protein substitution). Multidimensional analyses (texture analyzer, scanning electron microscope, electronic nose, gas chromatography-mass spectrometry, and peptidomics) demonstrated that the composite gel maintained stable cooking properties, with richer flavor profiles (30 key volatile organic compounds (VOCs)) and active peptides. With the extension of cooking time, its gel strength decreased (33.33 %), while springiness and flavor diversity increased (P < 0.05). Its protein digestibility also decreased (5.07 %), accompanied by altered peptide composition (type, proportion, and quantity) in digestion products. The results are expected to provide a reference for the research, development, and reprocessing of plant protein substitute products.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102756"},"PeriodicalIF":6.5,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275071/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674279","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

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