Food Chemistry: X最新文献_第6页

Fermented soybean meal enhances soil health, rhizosphere microenvironment and tea quality via microbial and metabolite changes 发酵豆粕通过微生物和代谢物的变化改善土壤健康、根际微环境和茶叶品质

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102697

Huan Wang , Yujie Song , Litao Sun , Kai Fan , Wenmei Wang , Yu Wang , Zhaotang Ding

{"title":"Fermented soybean meal enhances soil health, rhizosphere microenvironment and tea quality via microbial and metabolite changes","authors":"Huan Wang , Yujie Song , Litao Sun , Kai Fan , Wenmei Wang , Yu Wang , Zhaotang Ding","doi":"10.1016/j.fochx.2025.102697","DOIUrl":"10.1016/j.fochx.2025.102697","url":null,"abstract":"<div><div>Fermented soybean meal (FSBM) is a promising organic fertiliser that enhances soil fertility and improves tea quality. This study investigated the dynamic changes in FSBM metabolites and microorganisms, as well as their effects on potted tea plants. After fermentation, FSBM exhibited significant increases in total phosphorus, copper, zinc and manganese contents, along with marked accumulations of amino acids and short-chain fatty acids, and enrichment of beneficial microorganisms such as <em>Pseudomonas</em> and <em>Bacillus</em>. FSBM application enhanced soil organic matter, total nitrogen, available nitrogen and available phosphorus contents by 39.64 %, 26.24 %, 33.67 % and 28.59 %, respectively, and increased soil urease and catalase activities. It promoted the growth of beneficial rhizosphere microorganisms and significantly increased the amino acid and volatile compound contents in tea shoots. These results underscore the potential of FSBM to improve soil health and enhance tea quality, supporting its application as an effective organic fertiliser.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102697"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures 牛油果共培养发酵奶油奶酪工艺优化及风味特性研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102745

Feng Zhang , Yaling Gu , Yuwei Guo , Muhammad Aaqil , Xiaolin Huang , Jingchuan Zheng , Zekun Shi , Yang Tian , Li Zhuang , Cunchao Zhao

{"title":"Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures","authors":"Feng Zhang , Yaling Gu , Yuwei Guo , Muhammad Aaqil , Xiaolin Huang , Jingchuan Zheng , Zekun Shi , Yang Tian , Li Zhuang , Cunchao Zhao","doi":"10.1016/j.fochx.2025.102745","DOIUrl":"10.1016/j.fochx.2025.102745","url":null,"abstract":"<div><div>This study investigated the impact of avocado co-fermentation on the texture, microstructure, and flavor profile of cream cheese. Avocado puree served as an substrate for R704, yielding a viable cell count of 187.67 × 10<sup>6</sup> CFU/g after fermentation. All five starter cultures reduced leathery and earthy notes, with R704 showing the most pronounced improvement. In avocado cream cheese 1 (ACC1), protein and fat aggregates were densely packed. ACC2 exhibited a uniform protein–fat distribution, whereas ACC3 showed whey separation. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) revealed that ACC1 had a complex aroma profile characterized by floral, fruity, and cheesy notes, as well as a pungent odor. ACC3 exhibited creamy and fruity aromas, yet was accompanied by rancid and bitter undertones. In contrast, ACC2 presented a dominant fruity aroma, minimal off-flavor compounds, and a well-balanced flavor profile. This study provides theoretical support for the development of fermented dairy products incorporating plant-derived lipids.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102745"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572427","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine 不同香气类型茉莉花茶主要香气成分的表征：以多瓣茉莉花茶为研究对象

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102734

Yuan Chen , Huimin An , Yiwen Huang , Youcang Jiang , Jiaqi Ying , Sirui Wang , Chunniu Li , Zhaoyang Bu , Xianmin Li , Yuelan Pang , Zhusheng Liu , Shi Li , Zhonghua Liu , Jianan Huang

{"title":"Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine","authors":"Yuan Chen , Huimin An , Yiwen Huang , Youcang Jiang , Jiaqi Ying , Sirui Wang , Chunniu Li , Zhaoyang Bu , Xianmin Li , Yuelan Pang , Zhusheng Liu , Shi Li , Zhonghua Liu , Jianan Huang","doi":"10.1016/j.fochx.2025.102734","DOIUrl":"10.1016/j.fochx.2025.102734","url":null,"abstract":"<div><div>In this study, the aroma characteristics of jasmine tea (JT) scented by three kinds of multipetal jasmine, Xiangfei 2, 4 and 11 were investigated with common double-petal jasmine as control. Compared with the strong floral aroma of double-petal jasmine tea (TS), the JT scented with Xiangfei 2 (TC) showed fresher aroma, the JT scented with Xiangfei 11 (TB) exhibited sweeter aroma, while the overall aroma of JT scented by Xiangfei 4 (TA) was overall lower. Among them, Benzoic acid, 2-hydroxyl-, ethyl ester contributed to TB's sweet note, 3-Hexen-1-ol, benzoate, (Z) - and Methyl salicylate were related to the fresh aroma of TC, Linalool, Methyl anthranilate, 4-Hexen-1-ol, acetate and Benzyl alcohol were linked to TS's floral aroma. Molecular docking identified hydrogen bonding and hydrophobic interactions as key drivers for aroma compounds binding to olfactory receptors, and molecular dynamics simulations (MDs) validated the stability of these interactions. This study provides a theoretical basis for the application of multipetal jasmine in JT processing.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102734"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation of quercetin microcapsules with bovine serum albumin-arabinoxylan cold-set gels as wall material and its application in beef preservation 以牛血清白蛋白-阿拉伯木聚糖冷凝凝胶为壁材制备槲皮素微胶囊及其在牛肉保鲜中的应用

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102714

Ruheng Shen , Xue Yang , Yufeng Duan , Mengying Liu , Li Zhang , Long He , Cheng Chen , Wenxing Wang , Lin Tong , Guangxing Han

{"title":"Preparation of quercetin microcapsules with bovine serum albumin-arabinoxylan cold-set gels as wall material and its application in beef preservation","authors":"Ruheng Shen , Xue Yang , Yufeng Duan , Mengying Liu , Li Zhang , Long He , Cheng Chen , Wenxing Wang , Lin Tong , Guangxing Han","doi":"10.1016/j.fochx.2025.102714","DOIUrl":"10.1016/j.fochx.2025.102714","url":null,"abstract":"<div><div>The aim of this study was to develop microencapsulated freshness preservatives loaded with quercetin based on bovine serum albumin (BSA)-arabinoxylan (AX) cold-set gels, which were induced by glucono-δ-lactone (GDL), NaCl, and laccase, and to evaluate their freshness preservation effect on beef. Results showed that the GDL-laccase-NaCl condition achieved the highest quercetin encapsulation rate (88.98 %) and free radical scavenging rate (94.08 %), with a minimum inhibitory concentration of 3.125 mg/mL against <em>Brochothrix thermosphacta</em>. FT-IR and XRD structural characterization also demonstrated that the quercetin and the wall material connected by hydrophobic interactions and hydrogen bonding. When applied to beef preservation at 1.5 % of meat weight, the microcapsules effectively delayed pH increase, inhibited oxidation, and reduced microbial growth. In addition, Firmicutes and Proteobacteria were the dominant phyla, and the proportion of spoilage microorganisms was reduced. These findings highlight the potential of BSA-AX gels as quercetin carriers for beef preservation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102714"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557534","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of pigment composition and antioxidant properties in the flesh of seven colored pummelo cultivars 7个彩色柚品种果肉色素组成及抗氧化性能的评价

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102705

Peian Zhang , Quan Zhao , Yang Song , Huanchun Jin , Danelle Seymour , Yingyao Liu , Jun Chen , Dan Hu , Dongfeng Liu

{"title":"Evaluation of pigment composition and antioxidant properties in the flesh of seven colored pummelo cultivars","authors":"Peian Zhang , Quan Zhao , Yang Song , Huanchun Jin , Danelle Seymour , Yingyao Liu , Jun Chen , Dan Hu , Dongfeng Liu","doi":"10.1016/j.fochx.2025.102705","DOIUrl":"10.1016/j.fochx.2025.102705","url":null,"abstract":"<div><div>The color of pummelo fruit is an important trait, but specific pigments' contribution remains unclear. This study analyzed seven colored pummelo cultivars, including three red (Sanhongmiyou, Gusangyou, and Chuhongyou); three pale-red (Ruby pummelo, Guanximiyou, and Feihongyou) and one orange (Jinjumiyou). Carotenoid, flavonoid, and anthocyanin content and antioxidant capacity were analyzed for each cultivar. In the red and pale-red cultivars, narirutin and lycopene were the most abundant carotenoids and flavonoids, respectively, while β-carotene was the most abundant carotenoids in the orange cultivar. Anthocyanins were also detected in the three red cultivars, with the most abundant anthocyanin being cyanidin. Of the three red cultivars, Chuhongyou contained the highest levels of cyanidin (19.6 μg·g<sup>−1</sup>) compared to Sanhongmiyou (5.8 μg·g<sup>−1</sup>) and Gusangyou (2.8 μg·g<sup>−1</sup>. Polymethoxylated flavones, lycopene, and cyanidin-3-O-(6”-O-coumaryl)-galactoside were significantly correlated with antioxidant capacity. This study summarizes the pigment composition and antioxidant capacity in fruit flesh across a spectrum of pigmented pummelos.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102705"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extract of camellia seed cake ameliorates glycolipid metabolism disorder in mice through inhibiting ACOX1 activity 山茶籽饼提取物通过抑制ACOX1活性改善小鼠糖脂代谢紊乱

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102707

Bolin Chen , Li Ma , Xinzhi Chen , Zhigang Li , Qinhe Zhu , Changwei Liu , Haixiang He , Zhixu Zhang , Chuyi Zhou , Guanying Liu , Yuqiao Zhou , Senwen Deng , Shiyin Guo , Yongzhong Chen

{"title":"Extract of camellia seed cake ameliorates glycolipid metabolism disorder in mice through inhibiting ACOX1 activity","authors":"Bolin Chen , Li Ma , Xinzhi Chen , Zhigang Li , Qinhe Zhu , Changwei Liu , Haixiang He , Zhixu Zhang , Chuyi Zhou , Guanying Liu , Yuqiao Zhou , Senwen Deng , Shiyin Guo , Yongzhong Chen","doi":"10.1016/j.fochx.2025.102707","DOIUrl":"10.1016/j.fochx.2025.102707","url":null,"abstract":"<div><div>Acyl-CoA oxidase 1 (ACOX1) plays a key role in glycolipid metabolism disorders. Camellia seed cake, a byproduct of oil production, was identified as a source of ACOX1 inhibitors. Under optimized conditions (58 % ethanol, 70 °C, 62 min), the extract exhibited an 83.55 % inhibition rate and an IC<sub>50</sub> of 18.88 mg/mL after purification. Among 138 compounds identified in the extract, 57 were flavonoids, with luteolin-4’-<em>O</em>-glucoside showing the highest binding affinity to ACOX1. In diabetic mice, the extract significantly reduced hepatic ACOX1 activity by 46.49 % and blood glucose levels by 25.76 %, and simultaneously decreased blood lipids and alleviated hepatic lipid accumulation. Oxidative stress was mitigated through reduced H₂O₂ production and enhanced antioxidant enzyme activity. Furthermore, ACOX1 inhibition lowered the hepatic NADH/NAD<sup>+</sup> ratio by 34.96 %, thereby upregulating SIRT1 expression by 20.00 % and suppressing UCP2 by 33.04 %, ultimately increasing ATP levels by 14.66 %. Collectively, camellia seed cake extract ameliorates glycolipid metabolism disorders via ACOX1 inhibition.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102707"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysis 肉制品质量评估与认证的非侵入性与传统系统的整合：文献计量学分析综述

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102778

Asima Saleem , Aysha Imtiaz , Sanabil Yaqoob , Muhammad Awais , Kanza Aziz Awan , Hiba Naveed , Ibrahim Khalifa , Sezai Ercisli , Robert Mugabi , Saqer S. Alotaibi , Gulzar Ahmad Nayik , Jian-Ya Qian , Qing Shen

{"title":"Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysis","authors":"Asima Saleem , Aysha Imtiaz , Sanabil Yaqoob , Muhammad Awais , Kanza Aziz Awan , Hiba Naveed , Ibrahim Khalifa , Sezai Ercisli , Robert Mugabi , Saqer S. Alotaibi , Gulzar Ahmad Nayik , Jian-Ya Qian , Qing Shen","doi":"10.1016/j.fochx.2025.102778","DOIUrl":"10.1016/j.fochx.2025.102778","url":null,"abstract":"<div><div>The growing global demand and price fluctuations in meat have raised concerns over safety, adulteration, and traceability. Conventional methods are time-consuming, labor-intensive, and reagent-dependent, limiting their use for rapid or on-site screening. This review provides a comprehensive overview of emerging non-invasive techniques—such as fluorescence, near-infrared, mid-infrared, and Raman spectroscopy—for assessing meat quality and detecting adulteration. The key novelty of this review is its integration of bibliometric analysis with a critical evaluation of advanced technologies aligned with the UN Sustainable Development Goals. The review also highlights the potential of hybrid systems that integrate spectroscopy with chemometrics and machine learning to provide accurate, real-time, and sustainable meat authentication solutions. It also highlights research gaps such as the need for multi-adulterant detection models, standardized validation protocols, and open-access spectral databases. By aligning innovation with regulatory and sustainability frameworks, this review advocates for robust, scalable solutions to build future-ready meat supply chains.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102778"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144611620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Caffeic acid-integrated biopolymer systems: Advancing sustainable active packaging for food preservation 咖啡酸集成生物聚合物系统：推进食品保鲜的可持续活性包装

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102763

Wanying Sun , Yuxiao Hu , Ananthi Pandi , Guohui Yi , Zhijian Tan

{"title":"Caffeic acid-integrated biopolymer systems: Advancing sustainable active packaging for food preservation","authors":"Wanying Sun , Yuxiao Hu , Ananthi Pandi , Guohui Yi , Zhijian Tan","doi":"10.1016/j.fochx.2025.102763","DOIUrl":"10.1016/j.fochx.2025.102763","url":null,"abstract":"<div><div>The urgent need for sustainable food packaging solutions has propelled research into biopolymer-based materials enhanced with natural phenolic compounds. Caffeic acid (CA), a plant-derived polyphenol, stands out as a multifunctional modifier capable of addressing key limitations of biopolymers, such as mechanical fragility, moisture sensitivity, and insufficient antimicrobial activity. This review comprehensively explores CA's dual capacity to stabilize colloids and crosslink polymer chains in polysaccharide- and protein-based films, alongside advanced strategies like enzymatic grafting and nanocomposite design to optimize structural integrity, barrier performance, and active functionalities such as UV-blocking and pH-responsive release. Applications in preserving perishable foods—including meats, fruits, and seafood—demonstrate that CA-functionalized films significantly enhance mechanical strength, moisture resistance, and oxidative stability while delivering robust antimicrobial and antioxidant effects. Although covalent grafting outperforms physical blending in sustaining efficacy, challenges persist in thermal stability and scalable manufacturing. Active food packaging combined with CA will focus on release control optimization, material compatibility improvement, cost reduction and regulatory improvement in the future, to promote the expansion of natural and safe preservation technology to multiple food categories.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102763"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144661993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study on the preparation of compound mold enhanced Xiaoqu and its effect on the yield and flavor of Qingxiangxing baijiu 复方霉菌增强消曲的制备及其对清香星白酒产率和风味的影响研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102721

Tongwei Guan , Xinrui Yin , Yuhang Jiang , Yu Li , Yuan Rao , Jiayan Shao , Ying Liu , Lei Tian , Yicheng Mao , Xia Wang

{"title":"Study on the preparation of compound mold enhanced Xiaoqu and its effect on the yield and flavor of Qingxiangxing baijiu","authors":"Tongwei Guan , Xinrui Yin , Yuhang Jiang , Yu Li , Yuan Rao , Jiayan Shao , Ying Liu , Lei Tian , Yicheng Mao , Xia Wang","doi":"10.1016/j.fochx.2025.102721","DOIUrl":"10.1016/j.fochx.2025.102721","url":null,"abstract":"<div><div><em>Xiaoqu Qingxiangxing Baijiu</em> is typically produced using <em>Rhizopus</em> to make <em>Jiuqu</em>, but its alcohol yield and flavor are often unsatisfactory. This study innovatively employed a mixed-culture fermentation method to enhance its production. By screening three mold strains with high enzymatic activity (saccharifying enzymes, cellulase, and liquefying enzymes), a composite mold-enhanced <em>Xiaoqu</em> F1 (<em>Rhizopus oryzae</em> U1: <em>Aspergillus piperis</em> W3 = 2:1) was developed. F1 improved key physicochemical indicators (saccharifying, esterifying, and liquefying power) and microbial diversity in <em>Zaopei</em>. GC–MS analysis showed increased levels of flavor compounds (ethyl acetate, ethanol) and health-promoting factors (acetic acid, propionic acid, furans). Alcohol yield and flavor are often unsatisfactory. Yield rose by 2 %, and sensory tests noted reduced acridity and bitterness, with enhanced floral and fruity notes. This breakthrough in starter-making techniques offers new insights and theoretical support for improving <em>Baijiu</em> quality using composite mold-enhanced <em>Xiaoqu</em>.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102721"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557535","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sensory score prediction and key aroma compounds characterization in fermented chopped pepper 发酵辣椒感官评分预测及关键香气物质表征

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102743

Yuan Liu , Lingyan Zhao , Chunya Yang , Yeyou Qin , Li Zhu , Fangming Deng

{"title":"Sensory score prediction and key aroma compounds characterization in fermented chopped pepper","authors":"Yuan Liu , Lingyan Zhao , Chunya Yang , Yeyou Qin , Li Zhu , Fangming Deng","doi":"10.1016/j.fochx.2025.102743","DOIUrl":"10.1016/j.fochx.2025.102743","url":null,"abstract":"<div><div>Fermented chopped pepper (FCP) exhibits complex and variable aroma profiles, making it challenging to accurately predict its sensory scores and identify key aroma compounds. In this study, electronic nose (<em>E</em>-nose) combined with machine learning methods were applied for the prediction of FCPs sensory scores. The random forest (RF) demonstrated the highest predictive accuracy among support vector machine (SVM), multiple linear regression (MLR), and back propagation neural network (BPNN). <em>E</em>-nose combined with the trained RF was used to predict the sensory scores of FCPs from eight regions. Totally, 97 volatile compounds and 19 odor-active compounds were detected by GC × GC-O-Q-TOF-MS in the top-performing sample (FCP-1). Among these, 34 compounds exhibited odor activity values (OAV) greater than 1. Aroma recombination and omission experiments confirmed that linalool, phenethyl alcohol, methional, 3-isobutyl-2-methoxypyrazine, ethyl trans-4-decenoate, β-ionone, spiroxide, ethyl 2-methylbutyrate, α-terpineol, 4-ethylphenol, β-damascenone, and nerolidol were the key aroma compounds in FCP-1.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102743"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0