Food Chemistry: X最新文献_第7页

Insect lipids as novel food ingredients: Linking molecular structure and quality attributes to food applications and industrial translation 昆虫脂类作为新型食品原料：将分子结构和质量属性与食品应用和工业转化联系起来

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-01 Epub Date: 2026-10-05 DOI: 10.1016/j.fochx.2026.104577

Yuanyuan Huang, David D. Kitts, Mokhtar Dabbour, Xiumin Chen, Benjamin Kumah Mintah, Chunhua Dai, Ronghai He

{"title":"Insect lipids as novel food ingredients: Linking molecular structure and quality attributes to food applications and industrial translation","authors":"Yuanyuan Huang, David D. Kitts, Mokhtar Dabbour, Xiumin Chen, Benjamin Kumah Mintah, Chunhua Dai, Ronghai He","doi":"10.1016/j.fochx.2026.104577","DOIUrl":"10.1016/j.fochx.2026.104577","url":null,"abstract":"<div><div>Processing of edible insects generates compositionally diverse lipid fractions, but food-ingredient development is constrained by variable quality and limited understanding of how molecular structure determines product performance. Previous reviews have emphasized fatty acid composition, extraction, and direct food use, while offering limited guidance on selecting or modifying oils for specific applications. This review addresses that gap through a structure–property–application framework linking fatty acid, triacylglycerol architecture, minor constituents, and production history with quality, digestion, and food function. Direct incorporation is feasible when native physical and sensory properties match product requirements. Emulsification, oleogelation, fractionation, and enzymatic restructuring can overcome specific functional limitations, but most remain at formulation or prototype scale. Evidence linking insect-lipid structure with digestion is emerging, whereas broader biological effects remain preclinical. Translation requires application-specific specifications, flavor and residual-allergen control, and validation in realistic food matrices through storage studies, consumer testing, and pilot-scale production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"Article 104577"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149159943","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

Elucidating the quality improvement mechanism of classic-aroma Baijiu in sautéed lamb slices with scallion via molecular sensory science and flavor chemistry. 从分子感官科学和风味化学的角度探讨葱花羊肉片中经典香气白酒的品质改善机制。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-10-01 DOI: 10.1016/j.fochx.2026.104545

Xiaohan Jia, Xinhui Wang, Zhiping Zhao, Chong Wang, Caihong Shen, Zonghua Ao, Yanyan Liu, Xin Nie, Guanghong Zhou

{"title":"Elucidating the quality improvement mechanism of classic-aroma Baijiu in sautéed lamb slices with scallion via molecular sensory science and flavor chemistry.","authors":"Xiaohan Jia, Xinhui Wang, Zhiping Zhao, Chong Wang, Caihong Shen, Zonghua Ao, Yanyan Liu, Xin Nie, Guanghong Zhou","doi":"10.1016/j.fochx.2026.104545","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104545","url":null,"abstract":"Lamb has a strong gamey odor, but commercial cooking wines exhibit limited deodorizing efficacy. Although Baijiu significantly improves lamb flavor through deodorization and flavor enhancement, the mechanism remains unclear. This study investigated how several classic-aroma Baijiu varieties improve the flavor quality of Sautéed Lamb Slices with Scallion using multiple analytical techniques. Baijiu marination increased free amino acids and total acid content, and inhibited lipid oxidation during cooking. LF-NMR indicated that Baijiu promoted bound water migration to a more free state, improving water-holding capacity and juiciness. GC-IMS and sensory evaluation revealed that Baijiu significantly reduced gamey aldehydes and ketones while enriching esters, with the strong-aroma JZ group achieving the highest nonanal elimination rate (61.11%). Ethanol promotes off-odor dissociation and volatilization by disrupting hydrogen bonds and hydrophobic interactions of myofibrillar proteins. This study elucidates for the first time the mechanism by which different Baijiu aroma types improve lamb flavor during cooking.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104545"},"PeriodicalIF":9.2,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13658903/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149179999","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

Integrated sensory evaluation and feature-based molecular networking elucidate flavor improvement and associated metabolites in dark tea fermented by Eurotium cristatum and Bacillus coagulans. 综合感官评价和基于特征的分子网络阐明了冠状Eurotium cristatum和凝固芽孢杆菌发酵黑茶的风味改善及其相关代谢物。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104544

Xuechun Wang, Pingping Dong, Na Li, Quan He, Chengfeng Gao, Yue Ma, Jingjie Qi, Tao Yang, Dong-Ping Tu, Mingzheng Huang, Jing Leng, Jian-Lin Wu

{"title":"Integrated sensory evaluation and feature-based molecular networking elucidate flavor improvement and associated metabolites in dark tea fermented by Eurotium cristatum and Bacillus coagulans.","authors":"Xuechun Wang, Pingping Dong, Na Li, Quan He, Chengfeng Gao, Yue Ma, Jingjie Qi, Tao Yang, Dong-Ping Tu, Mingzheng Huang, Jing Leng, Jian-Lin Wu","doi":"10.1016/j.fochx.2026.104544","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104544","url":null,"abstract":"Secondary microbial fermentation plays a crucial role in improving dark tea flavor, yet how microorganisms regulate flavor formation and transformation remains unclear. This study proposes integrating human/electronic tongue sensory evaluation with feature-based molecular networking (FBMN) to address this issue. Sensory evaluation showed that Eurotium cristatum fermentation improved the flavor of Liubao tea by increasing sweetness and reducing bitterness, whereas Bacillus coagulans enhanced its aged flavor. FBMN identified 358 compounds, including ten novel ethyl-pyrrolidinone-substituted flavan-3-ol B-ring fission analogs (eps-FBRFAs). E. cristatum fermentation significantly increased FBRFAs, eps-FBRFAs, and non-ester-type catechins, while decreasing ester-type catechins. Correlation analysis revealed that these upregulated metabolites were positively associated with sweetness, with TAS1R2/TAS1R3 as a potential target of FBRFAs and eps-FBRFAs. B. coagulans fermentation increased linear peptides, which were positively associated with the aged flavor. These findings improve understanding of microbial contributions to dark tea flavor and key metabolites, providing insights for product quality improvement.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104544"},"PeriodicalIF":9.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13658868/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180246","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 ultrasound-heat pretreated egg white powder addition on the quality, gel properties, and metatranscriptomic profiles of yogurt. 超声-热预处理蛋白粉对酸奶品质、凝胶特性和转转录组学特征的影响。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104550

Yunxiao Xie, Xiaolin Wang, Yuru Shui, Gan Hu, Hong He, Jinqiu Wang, Fang Geng

{"title":"Effects of ultrasound-heat pretreated egg white powder addition on the quality, gel properties, and metatranscriptomic profiles of yogurt.","authors":"Yunxiao Xie, Xiaolin Wang, Yuru Shui, Gan Hu, Hong He, Jinqiu Wang, Fang Geng","doi":"10.1016/j.fochx.2026.104550","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104550","url":null,"abstract":"Egg white powder incorporation into high-protein yogurt may interfere with starter culture performance and acid-induced gel formation. This study prepared egg white powder by ultrasound-heat pretreatment followed by spray drying (UHSD-prepared egg white powder) and evaluated its effects on set-type yogurt. Compared with fresh egg white, the UHSD-prepared egg white powder exhibited a 90.3% reduction in apparent lysozyme activity. Yogurt containing 1% UHSD-prepared egg white powder exhibited improved texture, water-holding capacity, and viscoelastic properties, whereas 4% addition increased pH, reduced titratable acidity, and decreased some texture parameters. Metatranscriptomic analysis revealed greater transcript representation of lactic acid bacteria-related taxa in the 1% group, while the 4% group exhibited reduced transcriptional representation of glycolysis/gluconeogenesis, pyruvate metabolism, glycoside hydrolases, and glycosyltransferases. UHSD-prepared egg white powder showed potential as a functional ingredient to modulate yogurt quality. Further comparison with conventional spray-dried egg white powder is needed to clarify the specific contribution of ultrasound-heat pretreatment.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104550"},"PeriodicalIF":9.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13658870/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180453","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

Preparation of chitosan oligosaccharide-porphyrin conjugate and its photodynamic preservation effect on Litopenaeus vannamei. 壳聚糖-卟啉偶联物的制备及其对凡纳滨对虾的光动力保鲜效果。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104546

Jilong Ni, Yipei Chen, Ran Wei, Yuzheng Zhang, Bin Zhang

{"title":"Preparation of chitosan oligosaccharide-porphyrin conjugate and its photodynamic preservation effect on Litopenaeus vannamei.","authors":"Jilong Ni, Yipei Chen, Ran Wei, Yuzheng Zhang, Bin Zhang","doi":"10.1016/j.fochx.2026.104546","DOIUrl":"10.1016/j.fochx.2026.104546","url":null,"abstract":"Spoilage of refrigerated aquatic products remains a challenge, requiring safe, effective preservation strategies. A promising chitosan oligosaccharide-porphyrin photosensitizer (COS-N-(Br-TPP)), was synthesized and evaluated for photodynamic inactivation (PDI) preservation of refrigerated Litopenaeus vannamei. The saturated solubility was 1.00 mg/mL, due to COS chains increasing polarity/hydrogen bonding. Compared with Br-TPP, COS-N-(Br-TPP) showed 27.89% higher photostability, improved thermal stability (107.14 to 162.19 °C) and singlet oxygen (1O2) generation. For conjugate (n = 3), the smallest ΔEst(S1-T4) (0.061 eV) and largest SOC(S1/T4) (0.199 cm-1) indicated enhanced intersystem crossing, favoring 1O2 generation. PDI at 4 °C (20 μmol/L COS-N-(Br-TPP), 30 min immersion, LED 450 nm, 20 mW/cm2, 40 min) improved sensory, color stability and inhibited pH (7.05 at 8 d), TVB-N (22.68 mg/100 g at 6 d), TVC (6.04 log CFU/g at 6 d), and MDA (15.48 nmol/g at 8 d) increases in Litopenaeus vannamei. With no obvious cytotoxicity, COS-N-(Br-TPP) was a promising water-soluble photosensitizer for aquatic products preservation.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104546"},"PeriodicalIF":9.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677272/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223738","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

Identification of 4-hydroxyphenethyl alcohol and 6-hydroxynicotinic acid as novel spoilage biomarkers in refrigerated beef. 4-羟基苯乙醇和6-羟基烟酸作为新型冷冻牛肉腐败生物标志物的鉴定。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104549

Chuan Liu, Nan Liu, Juan Zhang, Linlin Wang, Chunjiao Bao, Hao Liu, Wei Zhang, Lirong Sun, Ailiang Chen

{"title":"Identification of 4-hydroxyphenethyl alcohol and 6-hydroxynicotinic acid as novel spoilage biomarkers in refrigerated beef.","authors":"Chuan Liu, Nan Liu, Juan Zhang, Linlin Wang, Chunjiao Bao, Hao Liu, Wei Zhang, Lirong Sun, Ailiang Chen","doi":"10.1016/j.fochx.2026.104549","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104549","url":null,"abstract":"Traditional freshness indices, including total viable count (TVC) and total volatile basic nitrogen (TVB-N), have limitations in elucidating the underlying molecular mechanisms of meat spoilage. This study investigated changes in beef freshness indices during refrigerated storage at 4 °C and determined that beef entered the spoilage stage on day 7. Untargeted metabolomics characterized metabolic changes and revealed two candidate biomarkers, 4-hydroxyphenethyl alcohol and 6-hydroxynicotinic acid. On days 7 and 11, the relative abundance of 4-hydroxyphenethyl alcohol was 28.88 and 115.20 times that on day 0, respectively, whereas that of 6-hydroxynicotinic acid was 33.47 and 66.66 times. Targeted quantification showed that 4-hydroxyphenethyl alcohol reached 1025.69 μg/kg on day 7 and 5081.85 μg/kg on day 11, while 6-hydroxynicotinic acid reached 685.18 μg/kg on day 7 and 1368.12 μg/kg on day 11. These biomarkers provide promising targets for spoilage warning, rapid freshness assessment, and shelf-life prediction of refrigerated beef.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104549"},"PeriodicalIF":9.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13660530/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180205","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

Rose powder modulates the quality and volatile flavor profile of steamed buns containing red yeast rice powder. 玫瑰粉可调节含红曲米粉馒头的质量和挥发性风味。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104542

Weiyu Li, Xiaoshu Wu, Jiale Yang, Jingjing Cui, Chuannan Long

{"title":"Rose powder modulates the quality and volatile flavor profile of steamed buns containing red yeast rice powder.","authors":"Weiyu Li, Xiaoshu Wu, Jiale Yang, Jingjing Cui, Chuannan Long","doi":"10.1016/j.fochx.2026.104542","DOIUrl":"10.1016/j.fochx.2026.104542","url":null,"abstract":"This study investigated whether rose powder (RP) could further modulate the quality and volatile profile of steamed buns containing low-level red yeast rice powder (RYRP) while maintaining acceptable texture. Texture profile analysis (TPA), SEM, FTIR, electronic nose, and GC-IMS were used to characterize the texture, microstructure and volatile compounds. At 0.3% RYRP, the selected 1.0% RP (w/w) addition reduced hardness and increased resilience. SEM and FTIR suggested that low levels of RYRP and RP slightly modulated the structure. GC-IMS identified 29 known volatiles, including 13 key aroma compounds with ROAV ≥1. Using OPLS-DA (VIP > 1) and ROAV ≥1, 3-methylbutan-1-ol, ethyl acetate, hexanal, and 3-hydroxy-2-butanone were identified as potential differential aroma compounds. 3-hydroxy-2-butanone was a candidate aroma marker distinguishing HMG fromother steamed buns. 1.0% RP in steamed buns containing 0.3% RYRP further modified texture, color, and volatile profile while maintaining acceptable structural quality.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104542"},"PeriodicalIF":9.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677256/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223683","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

Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly. 揭示五花肉中挥发性风味保留与烹调油烟减少的机理关系。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104547

Jingnan Lu, Honglie Ding, Jiajin Sun, Lizhang Wu, Manzi Hu, Kang Xu, Huimin Wang, Xingguang Chen, Kezhou Cai, Baocai Xu

{"title":"Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly.","authors":"Jingnan Lu, Honglie Ding, Jiajin Sun, Lizhang Wu, Manzi Hu, Kang Xu, Huimin Wang, Xingguang Chen, Kezhou Cai, Baocai Xu","doi":"10.1016/j.fochx.2026.104547","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104547","url":null,"abstract":"The relationship between cooking oil fumes (COFs) control and meat flavor retention remains inadequately elucidated. In this study, an intelligent stir-frying system was employed to systematically investigate the effects of various fume-exhaust configurations on the flavor profile of pork belly and concomitant emissions of COFs. In the closed-exhaust group (CC), a total of 39 volatile compounds were identified, among which 3-methylbutanal, 2-methylbutanal, hexanal, and 2,5-dimethylpyrazine were identified as the key aroma-active components. Meanwhile, the CC group exhibited the most pronounced umami and saltiness characteristics. Nevertheless, the total airborne concentration of aldehydes and ketones in the CC group reached 4868.89 μg/m3, approximately 6.5 times that recorded in the open-exhaust group (OO). Network analysis revealed that fume-derived aldehydes and ketones exhibited both synergistic and competitive interactions with meat-derived volatile flavor compounds. Collectively, these findings provide a basis for achieving an optimal balance between flavor enhancement and effective COFs mitigation.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104547"},"PeriodicalIF":9.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13658858/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180409","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

Thermal drying temperature modulates sensory attributes, comprehensive two-dimensional volatile metabolome and widely targeted metabolome of Artemisia capillaris herbal tea grown on Dongying coastal saline-alkali soil. 热干燥温度对东营滨海盐碱地毛蒿凉茶感官属性、综合二维挥发性代谢组和广泛靶向代谢组的调控。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104528

Lili Tian, Xinhui Hu, Yuantao Yao, Ya Zhang, Lu Wang

{"title":"Thermal drying temperature modulates sensory attributes, comprehensive two-dimensional volatile metabolome and widely targeted metabolome of Artemisia capillaris herbal tea grown on Dongying coastal saline-alkali soil.","authors":"Lili Tian, Xinhui Hu, Yuantao Yao, Ya Zhang, Lu Wang","doi":"10.1016/j.fochx.2026.104528","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104528","url":null,"abstract":"Artemisia capillaris (Yinchen), a saline-alkali halophyte from China's Yellow River Delta, is made into functional herbal tea. Postharvest drying dominates its flavor and bioactive metabolites, yet temperature-gradient impacts on its sensory traits, two-dimensional volatiles and metabolome are unreported. This study characterized sample saline soil background and set four treatments: CK (fresh), T50 (50 °C), T100 (100 °C), T120 (120 °C), integrating QDA, GC × GC-TOFMS and UHPLC-QTOF-MS metabolomics. T50 brought bitter, grassy herbal scent; T100 sweet aroma; T120 roasted notes. Among 487 volatiles, low heat retained terpenoids while high heat generated Maillard heterocycles. 8821 differential metabolites were detected, with phenylpropanoid and flavonoid biosynthesis most disturbed. This work reveals temperature-driven flavor-metabolite remodeling mechanisms and guides targeted drying optimization for customized sweet/roasted Yinchen tea aromas.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104528"},"PeriodicalIF":9.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13660529/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180411","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

Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics. 不同品级白牙祁兰茶风味特征：基于感官评价和代谢组学的综合分析

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-29 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104534

Fangting Zhang, Ping Shuai, Zekai Zhang, Weiyi Kong, Jiake Zhao, Kailong Liu, Feng Gao, Xueling Yu, Zhongchen Xie, Manrong Huang, Xiangxiang Huang, Jiayi Guo, Jingwen Li, Zhilong Hao

{"title":"Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics.","authors":"Fangting Zhang, Ping Shuai, Zekai Zhang, Weiyi Kong, Jiake Zhao, Kailong Liu, Feng Gao, Xueling Yu, Zhongchen Xie, Manrong Huang, Xiangxiang Huang, Jiayi Guo, Jingwen Li, Zhilong Hao","doi":"10.1016/j.fochx.2026.104534","DOIUrl":"10.1016/j.fochx.2026.104534","url":null,"abstract":"Baiyaqilan tea (BYQL), a distinctive oolong tea, exhibits grade-dependent differences in flavor profiles. To elucidate the chemical basis of these quality variations, sensory evaluation combined with metabolomic analyses was conducted on different grades of BYQL. Sensory scores declined with decreasing tea grade. A total of 100 differential non-volatile metabolites were tentatively identified. Succinic acid, L-malic acid, kaempferol-4'-O-glucoside, and genistein-8-C-glucoside were characteristic of special-grade BYQL, whereas lysophosphatidylcholines (LPCs) and bitterness-related compounds, including leucocyanidin, were associated with first- and second-grade teas, respectively. Seven key aroma compounds were screened from 51 volatiles based on VIP>1, p<0.05, and rOAV≥1. Indole, 1,5,7-octatrien-3-ol,3,7-dimethyl-, jasmone, and α-farnesene contributed to the fresh, floral, and woody notes of special-grade tea, whereas benzaldehyde and benzyl nitrile were associated with the almond-like aroma of first-grade tea. These findings identify potential chemical markers for BYQL grade discrimination and provide new insights into the chemical basis underlying grade-dependent quality differences in BYQL.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104534"},"PeriodicalIF":9.2,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13677303/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223677","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