Food Chemistry: X最新文献_第8页

Artificial intelligence-driven detection of microplastics in food: A comprehensive review of sources, health risks, detection techniques, and emerging artificial intelligence solutions 食品中微塑料的人工智能驱动检测：对来源、健康风险、检测技术和新兴人工智能解决方案的全面回顾

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-24 DOI: 10.1016/j.fochx.2025.102687

Himani Rawat , Ashish Gaur , Narpinder Singh , Manickam Selvaraj , Arun Karnwal , Gaurav Pant , Tabarak Malik

{"title":"Artificial intelligence-driven detection of microplastics in food: A comprehensive review of sources, health risks, detection techniques, and emerging artificial intelligence solutions","authors":"Himani Rawat , Ashish Gaur , Narpinder Singh , Manickam Selvaraj , Arun Karnwal , Gaurav Pant , Tabarak Malik","doi":"10.1016/j.fochx.2025.102687","DOIUrl":"10.1016/j.fochx.2025.102687","url":null,"abstract":"<div><div>Microplastic contamination in food is an escalating concern due to associated environmental and health risks, with a rising global plastic production projected to exceed 2.1 billion tons annually by 2060. This makes it essential to have effective detection and identification of microplastics for determining environmental risk and secure food safety. This study is an effort to compare conventional methods (optical detection, thermo-analytical, hyperspectral imaging) with advanced techniques (Fourier transform infrared spectroscopy, pyrolysis-gas chromatography–mass spectrometry, Raman spectroscopy) in the detection of microplastics in food. While conventional methods are effective enough in providing qualitative insights, advanced techniques provide superior sensitivity and specificity for the detection of smaller particles. The article analyses the advantages and limits of these methods, considering factors such as accuracy, cost, sensitivity, and efficiency. It also analyses the basic advantages of artificial intelligence in addressing these limitations. Artificial intelligence's speed, accuracy, and adaptability can enhance microplastic detection and identification, supporting regulatory compliance and food safety monitoring. This comprehensive analysis addresses artificial intelligence's vital role as a future research tool to the rising challenges of microplastic contamination.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102687"},"PeriodicalIF":6.5,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481215","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

Microwave- and radio frequency-assisted two-step roasting of peanut kernels for enhanced heating efficiency and flavor 微波和无线电频率辅助花生仁的两步烘烤，以提高加热效率和风味

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-24 DOI: 10.1016/j.fochx.2025.102702

Ruitong Hou , Haonan Jiang , Xin Zhang , Mingxuan Li , Yongxue Wei , Zheng Geng , Shuyu Liu , Yunyang Wang , Hongfei Fu

{"title":"Microwave- and radio frequency-assisted two-step roasting of peanut kernels for enhanced heating efficiency and flavor","authors":"Ruitong Hou , Haonan Jiang , Xin Zhang , Mingxuan Li , Yongxue Wei , Zheng Geng , Shuyu Liu , Yunyang Wang , Hongfei Fu","doi":"10.1016/j.fochx.2025.102702","DOIUrl":"10.1016/j.fochx.2025.102702","url":null,"abstract":"<div><div>Peanuts continue to be processed using traditional, time-intensive methods, such as frying. This study explored microwave or radio frequency preheating combined with oven roasting to reduce processing time while maintaining product quality. Compared with dry-fried peanut kernel (DFPK) samples that take 18 min to reach 90 °C, microwave-preheated and oven-roasted peanut kernel (MWPK) samples reached 130 °C in 70 s, and radio frequency-preheated and oven-roasted peanut kernel (RFPK) samples reached 130 °C in 180 s. Sensory evaluation was used to optimize oven roasting conditions, with MWPK samples receiving higher scores than RFPK and DFPK samples. Volatile compound analysis, which was conducted using headspace solid-phase microextraction–gas chromatography–mass spectrometry, revealed 2,5-dimethyl-pyrazine and 2-ethyl-3-methyl-pyrazine as the primary aromatic compounds generated during the Maillard reaction. The optimal process involved 70 s of microwave preheating followed by oven roasting at 130 °C for 5 min. Overall, this process yielded high-quality peanut kernels while reducing processing time and energy consumption.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102702"},"PeriodicalIF":6.5,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491462","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}

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Quality variation of house cricket (Acheta domesticus) powder from Thai farms: Chemical composition, micronutrients, bioactive compounds, and microbiological safety 来自泰国农场的家蟋蟀（Acheta domesticus）粉的质量变化：化学成分、微量营养素、生物活性化合物和微生物安全性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-24 DOI: 10.1016/j.fochx.2025.102698

Parinya Boonarsa , Apichaya Bunyatratchata , Onanong Phuseerit , Nonthanan Phonphan , Theeraphan Chumroenphat , Ananya Dechakhamphu , Pornpisanu Thammapat , Teeraporn Katisart , Sirithon Siriamornpun

{"title":"Quality variation of house cricket (Acheta domesticus) powder from Thai farms: Chemical composition, micronutrients, bioactive compounds, and microbiological safety","authors":"Parinya Boonarsa , Apichaya Bunyatratchata , Onanong Phuseerit , Nonthanan Phonphan , Theeraphan Chumroenphat , Ananya Dechakhamphu , Pornpisanu Thammapat , Teeraporn Katisart , Sirithon Siriamornpun","doi":"10.1016/j.fochx.2025.102698","DOIUrl":"10.1016/j.fochx.2025.102698","url":null,"abstract":"<div><div>This study assessed the quality of house cricket (<em>Acheta domesticus</em>) powders sourced from three farms in Thailand, focusing on composition, bioactive compounds, and microbiological safety. The powders contained high protein (59–60 g/100 g DW), lipids (19–20 g/100 g DW), and essential amino acid index (EAAI) values of 0.96–1.02. Linoleic acid was the main fatty acid (27.55–30.21 %). Mineral contents varied greatly: potassium (8424–12,095 mg/kg DW), phosphorus (6728–9753 mg/kg DW), calcium (1278–1799 mg/kg DW), and zinc (137–215 mg/kg DW). Tocopherols (α-, δ- and γ-tocopherol) and γ-oryzanol were found in all samples. There were slight variations (5–18 %) of antioxidant properties indicated by TPC, TFC, DPPH and FRAP values among the farms. All samples comply with heavy metals (arsenic, lead, mercury and tin) and microbiological safety standards. These findings support the potential of house cricket powder as a nutrient-rich and sustainable protein source suitable for future food applications, regardless of farm origin.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102698"},"PeriodicalIF":6.5,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491461","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}

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Elemental composition, physicochemical properties, and calcium bioavailability of calcined gill powders from Asian seabass and catfish 亚洲海鲈和鲶鱼煅烧鳃粉的元素组成、理化性质和钙的生物利用度

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-22 DOI: 10.1016/j.fochx.2025.102693

Umesh Patil , Suriya Palamae , Krisana Nilsuwan , Pornsatit Sookchoo , Prabjeet Singh , Lukai Ma , Bin Zhang , Soottawat Benjakul

{"title":"Elemental composition, physicochemical properties, and calcium bioavailability of calcined gill powders from Asian seabass and catfish","authors":"Umesh Patil , Suriya Palamae , Krisana Nilsuwan , Pornsatit Sookchoo , Prabjeet Singh , Lukai Ma , Bin Zhang , Soottawat Benjakul","doi":"10.1016/j.fochx.2025.102693","DOIUrl":"10.1016/j.fochx.2025.102693","url":null,"abstract":"<div><div>Calcined gill powders (CGPs) from Asian seabass and catfish were prepared by calcination at 900 °C for 6 h. Seabass (SB-CGP) and catfish (CF-CGP) were characterized for their chemical composition, morphology, functional groups, and crystallinity. Cytotoxicity was assessed using BJ cells, and calcium bioavailability was compared with CaCO<sub>3</sub> using a Caco-2 cell model. Both CGPs had high ash content (99.21–99.58 %). SB-CGP showed a larger particle size and higher crystallinity than CF-CGP. The morphological structures of CGPs from two fish species were different. Ca, P, Mg, and Na were found in both CGPs, whereas S and K were detected only in CF-CGP. Notably, the Ca/P ratio in both CGPs exceeded the standard stoichiometric ratioof 1.67. Cytotoxicity assay of both CGPs showed high cell viability at all concentrations and time used. At 4 h, SB-CGP (44.31 %) and CF-CGP (43.86 %) demonstrated superior calcium bioavailability to CaCO<sub>3</sub> (36.24 %), suggesting their potential as alternative calcium supplementation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102693"},"PeriodicalIF":6.5,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481217","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}

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Exploring the material basis and formation pathways of the burnt aroma during the stir-frying process of Gardeniae Fructus using Sensomics and chemical components approach 利用传感学和化学成分的方法探索栀子炒制过程中焦香的物质基础和形成途径

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-22 DOI: 10.1016/j.fochx.2025.102690

Yanan Song , Zhe Jia , Lin Yan , Yanping Liu , Zhiying Cui , Yun Wang , Cun Zhang

{"title":"Exploring the material basis and formation pathways of the burnt aroma during the stir-frying process of Gardeniae Fructus using Sensomics and chemical components approach","authors":"Yanan Song , Zhe Jia , Lin Yan , Yanping Liu , Zhiying Cui , Yun Wang , Cun Zhang","doi":"10.1016/j.fochx.2025.102690","DOIUrl":"10.1016/j.fochx.2025.102690","url":null,"abstract":"<div><div><em>Gardeniae Fructus</em> (edible and medicinal) is unsuitable for spleen-stomach deficiency patients due to its bitter-cold property, but stir-frying (JZZ) alleviates this and generates a burnt aroma with unclear substances and pathways. This study used electronic eye, high-performance liquid chromatography (HPLC), electronic nose, headspace–solid–phase microextraction–gas chromatography–mass spectrometry (HS–SPME–GC–MS), gas chromatography–ion mobility spectrometry (GC<em>–</em>IMS) and relative odor activity value (ROAV) to analyze color, non-volatile components and aroma of raw (SZZ) and fried samples. Results showed that fried samples had decreased chromaticity (the browning reaction). Nitrogen oxides, sulfides and aromatics caused odor differences. 28 key flavor components were identified. Correlation analysis linked precursors (e.g., galacturonic acid, gardenoside) to the Maillard/Caramelization reactions and lipid oxidation. Burnt aroma mainly comprised nitrogen heterocycles, furans, aldehydes, ketones and acids. This reveals material basis and formation pathways of the burnt aroma in JZZ for stir-frying process monitoring.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102690"},"PeriodicalIF":6.5,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502467","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

Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies 采用E鼻、HS-SPME-GC-MS /MS和HS-GC-IMS技术对不同类型白酒中主要风味成分进行比较分析

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-21 DOI: 10.1016/j.fochx.2025.102689

Yongji Huang , Ling Wang , Yulang Li , Yunxin Chen , Guangjing Chen , Luyu Jia , Yonghui Ge

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Epigallocatechin gallate and l-ascorbic acid in conjunction with modified atmospheric packaging preserve color and quality of refrigerated longtail tuna (Thunnus tonggol) slices 表没食子儿茶素没食子酸酯和l-抗坏血酸与改良的大气包装一起保存冷藏长尾金枪鱼片的颜色和质量

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-21 DOI: 10.1016/j.fochx.2025.102683

Suguna Palanisamy , Avtar Singh , Bin Zhang , Jong-Whan Rhim , Jun Tae Kim , Yu Fu , Soottawat Benjakul

{"title":"Epigallocatechin gallate and l-ascorbic acid in conjunction with modified atmospheric packaging preserve color and quality of refrigerated longtail tuna (Thunnus tonggol) slices","authors":"Suguna Palanisamy , Avtar Singh , Bin Zhang , Jong-Whan Rhim , Jun Tae Kim , Yu Fu , Soottawat Benjakul","doi":"10.1016/j.fochx.2025.102683","DOIUrl":"10.1016/j.fochx.2025.102683","url":null,"abstract":"<div><div>Discoloration and spoilage of tuna slices during refrigerated storage is the major problem associated with consumer's rejection. The aim of this study was to evaluate the effects of modified atmosphere packaging (MAP) including argon/oxygen: 90 %A/10 %O or nitrogen/oxygen: 90 %N/10 %O, which was employed individually or combined with epigallocatechin gallate/ascorbic acid (EGCG/AA) mixture (1:1, <em>w/w</em>) at 200 mg/kg on color and quality of longtail tuna slices stored at 4 °C for 120 h. EGCG/AA+ A/O MAP showed the least decline in a* value and oxymyoglobin content, while lipid and protein oxidation were significantly suppressed, followed by A/O MAP. EGCG/AA+A/O MAP lowered microbial growth as evidenced by lower total viable count (TVC), psychrophilic bacterial count, <em>Pseudomonas</em> spp., lactic acid bacteria, and presumptive <em>Clostridium</em> spp. counts than others (<em>p</em> < 0.05). EGCG/AA+A/O MAP exhibited high effectiveness in microbial inhibition and remained TVC below acceptable limit (5 log CFU/g), indicating the best condition for tuna treatment.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102683"},"PeriodicalIF":6.5,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144470672","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

Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review 光谱技术在奶酪掺假检测中的进展：系统综述

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-21 DOI: 10.1016/j.fochx.2025.102685

Parham Joolaei Ahranjani , Parsa Joolaei Ahranjani , Kamine Dehghan , Zahra Esfandiari , Giovanna Ferrentino

{"title":"Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review","authors":"Parham Joolaei Ahranjani , Parsa Joolaei Ahranjani , Kamine Dehghan , Zahra Esfandiari , Giovanna Ferrentino","doi":"10.1016/j.fochx.2025.102685","DOIUrl":"10.1016/j.fochx.2025.102685","url":null,"abstract":"<div><div>Cheese adulteration represents a growing concern in the global dairy sector, especially for products with Protected Designation of Origin (PDO) status. This systematic review critically examines the application of eight major spectroscopic techniques—such as NMR, FTIR, NIR, Raman, IRMS, and MS-based methods—for detecting diverse forms of cheese adulteration, including species substitution, fat and protein replacement, non-dairy additives, geographical mislabeling, and antibiotic residues. Following PRISMA guidelines, 104 peer-reviewed studies were retrieved from PubMed, Scopus, and Web of Science. The review systematically evaluates these methods across 20 cheese types and 60 unique configurations based on sensitivity, specificity, sample preparation, matrix adaptability, and real-world applicability. Results demonstrate that while no single technique is universally optimal, each offers distinct advantages based on adulterant type and detection context. The combination of spectroscopic tools with chemometric models substantially enhances detection robustness. This is the first comprehensive review focused exclusively on spectroscopic authentication of cheese, providing a practical reference for researchers, regulatory bodies, and industry stakeholders committed to ensuring dairy integrity and transparency.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102685"},"PeriodicalIF":6.5,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144469879","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

Proteomic-based prediction of functional bioactive peptides in proteins extracted from Torreya grandis using choline chloride-based deep eutectic solvents 基于蛋白质组学的氯胆碱深共熔溶剂对香榧蛋白中功能性生物活性肽的预测

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-21 DOI: 10.1016/j.fochx.2025.102691

Rabia Durrani , Hou Bowen , Erwann Durand , André Delavault , Hammad Ullah , Zeyuan Ling , Gao Fei , Song Lili

{"title":"Proteomic-based prediction of functional bioactive peptides in proteins extracted from Torreya grandis using choline chloride-based deep eutectic solvents","authors":"Rabia Durrani , Hou Bowen , Erwann Durand , André Delavault , Hammad Ullah , Zeyuan Ling , Gao Fei , Song Lili","doi":"10.1016/j.fochx.2025.102691","DOIUrl":"10.1016/j.fochx.2025.102691","url":null,"abstract":"<div><div>Five deep eutectic solvents were used to extract <em>T. grandis</em> nut protein, with water as comparison. ChCl:Urea was the most effective, preserving integrity and functionality of extracted proteins. Cold ethanol purification yielded highest protein recovery rate 6.89 % ± 0.12 %. Time, temperature, and solid-liquid ratio, were optimized using response surface methodology and a Box-Behnken design. Extracted proteins were characterized <em>via</em> SDS-PAGE to assess digestibility and functional properties. Proteins extracted by DES were further analyzed <em>via</em> LC-MS/MS. <em>De novo</em> sequencing identified 600 peptides with 235 proteins in DES extract, compared to 349 peptides and 143 proteins in the water extract. Furthermore, 87 functional oligopeptides in DES, compared to 41 in water. DES extract contain 63 antioxidant peptides, with three distinct peptides GGE, CME, and YIY. CME peptide had highest antioxidant activity. These findings highlighted DES for extracting smaller functional proteins and peptides from <em>T. grandis</em>, demonstrating potential in food industry applications for protein extraction.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102691"},"PeriodicalIF":6.5,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481216","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 and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis 基于GC-IMS和多变量分析的牛肉火锅品质及挥发物表征与鉴别

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-21 DOI: 10.1016/j.fochx.2025.102682

Xiangning Chen , Shujuan Sun , Mengmeng Mi , Lu Ding , Yan Zhao , Mingxia Zhu , Yun Wang , Muhammad Zahoor Khan , Changfa Wang , Mengmeng Li , Limin Man

{"title":"Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis","authors":"Xiangning Chen , Shujuan Sun , Mengmeng Mi , Lu Ding , Yan Zhao , Mingxia Zhu , Yun Wang , Muhammad Zahoor Khan , Changfa Wang , Mengmeng Li , Limin Man","doi":"10.1016/j.fochx.2025.102682","DOIUrl":"10.1016/j.fochx.2025.102682","url":null,"abstract":"<div><div>Beef hotpot is favored by consumers for its unique flavor and texture, though the scientific basis for optimal quality parameters remains unclear. In this study, the physicochemical characteristics and volatile organic compounds (VOCs) of beef slices during boiling were comprehensively analyzed using gas chromatography–ion mobility spectrometry (GC-IMS). The better retention rate, tenderness, color and pH value, sensory evaluation of beef were obtained in boiling for 10–15 s. Our findings documented 37 VOCs containing 13 ketones, 10 aldehydes, 10 alcohols, 2 acids, and 2 unidentified compounds. Thirteen VOCs were identified as characteristic flavors of beef, including 1-octen-3-one, 3-hexanone, and 2,3-butanedione. The 24 differential VOCs were identified in beef boiled for 0–25 s, serving as potential quality markers, including hexanal M, hexanal D, and pentan-1-ol M. In conclusion, beef hotpot boiling for 10–15 s yields optimal texture and flavor characteristics, providing new insights for quality control in beef hotpot preparation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102682"},"PeriodicalIF":6.5,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144470667","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