IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142492

Mokgaetji Johanna Mokale, Sreejarani Kesavan Pillai, Dharini Sivakumar

{"title":"Effects of Encapsulation and In Vitro Digestion on Anthocyanin Composition and Antioxidant Activity of Raspberry Juice Powder.","authors":"Mokgaetji Johanna Mokale, Sreejarani Kesavan Pillai, Dharini Sivakumar","doi":"10.3390/foods14142492","DOIUrl":"10.3390/foods14142492","url":null,"abstract":"Microbeads of raspberry extract were produced using encapsulation matrices alginate + pea protein isolate + psyllium mucilage, alginate + pea protein isolate + psyllium mucilage + okra, and alginate + pea protein isolate + psyllium mucilage + Aloe ferox gel + gallic acid using freeze-drying method. The microbeads were characterised and assessed for their effectiveness on the release, bioaccessibility, of anthocyanin components and antioxidant activities during in vitro digestion. Alginate + pea protein isolate + psyllium mucilage + Aloe ferox gel + gallic acid matrix showed the highest encapsulation efficiency of 91.60% while the lowest encapsulation efficiency was observed in alginate + pea protein isolate + psyllium mucilage + okra (69.94%). Scanning electron microscope images revealed spherical shapes and varying surface morphologies for different encapsulation matrices. Despite the differences observed in Fourier transform infrared spectra, microbeads showed similar thermal degradation patterns. X-ray diffractograms showed amorphous structures for different encapsulation matrices. Comparatively, alginate+ pea protein isolate + psyllium mucilage + Aloe ferox gel + gallic acid microbeads exhibited the highest bioaccessibility for total phenols (93.14%), cyanidin-3-O-sophoroside (54.61%), and cyanidin-3-O-glucoside (55.30%). The encapsulation matrices of different biopolymer combinations (alginate+ pea protein isolate+ psyllium mucilage, alginate + pea protein isolate + psyllium mucilage + okra, and alginate + pea protein isolate + psyllium mucilage + Aloe ferox gel + gallic acid) enhanced anthocyanin stability and protected it against in vitro degradation of bioactive compounds.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

A Colorimetric/Ratiometric Fluorescent Probe Based on Aggregation-Induced Emission Effect for Detecting Hypochlorous Acid in Real Samples and Bioimaging Applications. 基于聚集诱导发射效应的比色/比例荧光探针在实际样品中的次氯酸检测和生物成像应用。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142491

Junliang Chen, Pingping Xiong, Huawei Niu, Weiwei Cao, Wenfen Zhang, Shusheng Zhang

{"title":"A Colorimetric/Ratiometric Fluorescent Probe Based on Aggregation-Induced Emission Effect for Detecting Hypochlorous Acid in Real Samples and Bioimaging Applications.","authors":"Junliang Chen, Pingping Xiong, Huawei Niu, Weiwei Cao, Wenfen Zhang, Shusheng Zhang","doi":"10.3390/foods14142491","DOIUrl":"10.3390/foods14142491","url":null,"abstract":"Hypochlorous acid (HClO) serves as a biological mediator and is widely utilized as a disinfectant in food processing and water treatment. However, excessive HClO residues in food and environmental water raise concerns due to the potential formation of carcinogenic chlorinated byproducts and disinfection byproducts (DBPs). Despite its importance, traditional methods for HClO detection often involve complex sample preparation, sophisticated instrumentation, and skilled operators. Herein, we report an aggregation-induced emission (AIE) small molecule fluorescent probe (NYV) that integrates colorimetric and ratiometric fluorescence responses for the detection of HClO. This probe exhibits high sensitivity, with a detection limit of 0.35 μM, a rapid response time of 1 min, and a wide linear range (0-142.5 μM), along with anti-interference capabilities, making it suitable for real-time monitoring. Furthermore, we have developed a portable solid-state sensor based on probe NYV for the rapid visual detection of HClO. The potential applications of this probe in real sample analysis and bioimaging experiments are demonstrated. Our findings contribute to the development of innovative fluorescent probes for HClO detection, with broad applications in food safety, environmental monitoring, and biomedical research on oxidative stress and ferroptosis.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Bioactive Properties of Persea americana Peel Extract and Their Role in Hypercholesterolemia Management and Cardiovascular Health. 美洲狮皮提取物的生物活性特性及其在高胆固醇血症和心血管健康中的作用。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142482

Laura M Teixeira, Catarina P Reis, Rita Pacheco

{"title":"Bioactive Properties of Persea americana Peel Extract and Their Role in Hypercholesterolemia Management and Cardiovascular Health.","authors":"Laura M Teixeira, Catarina P Reis, Rita Pacheco","doi":"10.3390/foods14142482","DOIUrl":"10.3390/foods14142482","url":null,"abstract":"Cardiovascular diseases remain the leading cause of death worldwide, with hypercholesterolemia being a major contributing risk factor. Although cholesterol-lowering drugs are widely available, concerns about several adverse side effects have increased the demand for natural alternatives, with the most common approaches involving the incorporation of foods rich in bioactive compounds into the diet. To explore this growing interest in food-based strategies for cardiovascular health, this study formulated and evaluated an aqueous peel extract of Persea americana to assess its potential role as a complementary approach to managing hypercholesterolemia. The extract was characterized, revealing the presence of various bioactive compounds, including pyridoxine-O-Hex, which was identified for the first time in a P. americana extract component. The safety profile of the extract was confirmed through in vivo assessment. Furthermore, the extract demonstrated protective effects against oxidative stress in HepG2 cells. Additionally, permeability studies using Caco-2 cells, as a model of the gastrointestinal barrier, indicated that the extract effectively reduced cholesterol's permeation. In summary, these findings suggest that P. americana peel extract may serve as a promising natural product for functional foods for cardiovascular health and hypercholesterolemia management.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Epicatechin Gallate Regulation of Steroid Hormone Levels Improves Sarcopenia in C57BL/6J Mice. 表儿茶素没食子酸盐调节类固醇激素水平改善C57BL/6J小鼠肌肉减少症。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142495

Ziwei Huang, Meifeng Liu, Yufei Zhou, Yiyu Tang, Jian'an Huang, Sheng Zhang, Zhonghua Liu, Ailing Liu

{"title":"Epicatechin Gallate Regulation of Steroid Hormone Levels Improves Sarcopenia in C57BL/6J Mice.","authors":"Ziwei Huang, Meifeng Liu, Yufei Zhou, Yiyu Tang, Jian'an Huang, Sheng Zhang, Zhonghua Liu, Ailing Liu","doi":"10.3390/foods14142495","DOIUrl":"10.3390/foods14142495","url":null,"abstract":"The decline in differentiation capacity during skeletal muscle (SkM) aging contributes to the deterioration of skeletal muscle function and impairs regenerative ability. Epicatechin gallate (ECG), a major functional component of catechins found in tea, has an unclear role in aging-related sarcopenia. In vivo experiments in 54-week-old C57BL/6J mice showed that ECG treatment improved exercise performance, muscle mass, and fiber morphology and downregulated the expression of the testosterone metabolic enzyme gene UGT2A3 in aged mice. In vitro experiments with Leydig cells (TM3) demonstrated that ECG upregulated the mRNA and protein expression levels of testosterone synthase genes, including StAR, P450scc, 3β-HSD, CYP17a1, and 17β-HSD. Network pharmacology analysis further suggested that ECG can influence testosterone secretion through the regulation of cytokines, thereby promoting skeletal muscle differentiation. These findings indicate that ECG enhances the differentiation of skeletal muscle cells by modulating testosterone levels, which helps alleviate age-related muscle function decline.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Moringa oleifera Supplementation as a Natural Galactagogue: A Systematic Review on Its Role in Supporting Milk Volume and Prolactin Levels. 辣木作为天然催乳剂的补充：对其支持产奶量和催乳素水平作用的系统综述。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142487

Mohammad Ammar, Giovanni Luca Russo, Almothana Altamimi, Mohammad Altamimi, Mohammed Sabbah, Asmaa Al-Asmar, Rossella Di Monaco

{"title":"Moringa oleifera Supplementation as a Natural Galactagogue: A Systematic Review on Its Role in Supporting Milk Volume and Prolactin Levels.","authors":"Mohammad Ammar, Giovanni Luca Russo, Almothana Altamimi, Mohammad Altamimi, Mohammed Sabbah, Asmaa Al-Asmar, Rossella Di Monaco","doi":"10.3390/foods14142487","DOIUrl":"10.3390/foods14142487","url":null,"abstract":"Breast milk is the optimal nutrition for infants, yet lactation insufficiency remains a common cause of early breastfeeding cessation. Moringa oleifera has been traditionally used as a galactagogue due to its rich micronutrient and phytosterol content. This systematic review assessed the effects of Moringa leaf supplementation on prolactin levels and breast milk volume in postpartum mothers with lactation insufficiency. A systematic search following PRISMA guidelines, was conducted for randomized controlled trials involving healthy postpartum women supplemented with Moringa oleifera. Risk of bias was evaluated using the Cochrane Risk of Bias Tool. Eight studies met the inclusion criteria, with intervention durations ranged from 3 to 10 days. Moringa supplementation increased significantly breast milk volume by up to 400 mL/day compared to controls. Serum prolactin levels also rose significantly with a mean increase of 231.72 ng/mL Most studies exhibited low to moderate risk of bias, though one study exhibited high risk due to lack of binding and subjective outcome measurement. Moringa oleifera leaf supplementation appears to enhance lactation by increasing milk volume and prolactin levels in postpartum mothers. However, further longer-term studies are needed to establish optimal dosing, sustained effectiveness, and safety.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Mung Bean Starch-Derived Fermented Liquid Alleviates Constipation via 5-HT Modulation and Gut Microbiota Regulation: An In Vivo Study. 绿豆淀粉发酵液通过5-羟色胺调节和肠道菌群调节缓解便秘：一项体内研究

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142483

Tao Ma, Mengtian Zhou, Xinru Zhang, Ruixue Zhang, Ying Wei, Jifeng Liu

{"title":"Mung Bean Starch-Derived Fermented Liquid Alleviates Constipation via 5-HT Modulation and Gut Microbiota Regulation: An In Vivo Study.","authors":"Tao Ma, Mengtian Zhou, Xinru Zhang, Ruixue Zhang, Ying Wei, Jifeng Liu","doi":"10.3390/foods14142483","DOIUrl":"10.3390/foods14142483","url":null,"abstract":"Background: Constipation is a common gastrointestinal disorder with a significant impact on quality of life.Methods: Constipation was induced in male ICR mice via 25% cotrimoxazole gavage (20 mL/kg/day for 7 days). Mice were divided into prevention (pre-MBSFL), treatment (MBSFL), and control groups. MBSFL was prepared by fermenting mung bean starch with Lactobacillus plantarum (1:3 w/v ratio, 37 °C for 48 h), and administered via daily oral gavage (250 mg/kg bw) for 14 days. Fecal parameters (water content and first black stool latency), gastrointestinal motility (gastric emptying and small intestinal propulsion), serum biomarkers (NO, VIP, SP, and 5-HT), and intestinal gene expression (5HTR4, SERT, and MAOA) were analyzed.Results: MBSFL intervention restored fecal water content by 38%, reduced first black stool latency from 6.2 h to 3.1 h, and improved small intestinal propulsion by 64%. Additionally, it downregulated serum NO (25%) and VIP (32%) while upregulating SP (49%) and 5-HT (78%) levels. Intestinal 5HTR4 and SERT expression increased by 78% and 71%, respectively, with MAOA suppression (25%). Microbial analysis revealed a 140% increase in Dubosiella and 49% in Lactobacillus abundance, alongside a 62% reduction in Mucispirillum. MBSFL contained polysaccharides (12.3% w/w) and organic acids, including hydroxy butyric acid (4.2 mg/mL).Conclusions: MBSFL alleviates constipation through dual mechanisms: modulating 5-HT pathway activity and restoring gut microbiota homeostasis.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Function and Engineering of a Food Enzyme Under Coupled High-Temperature-Pressure Conditions: Insights from Molecular Dynamics Simulation and Experimental Validation. 高温高压耦合条件下一种食品酶的功能与工程：来自分子动力学模拟和实验验证的见解。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142485

Zidan Liu, Weihao Long, Keying Chen, Linyu Luo, Qiong Li, Tolbert Osire, Nan Zheng, Mengfei Long

{"title":"Function and Engineering of a Food Enzyme Under Coupled High-Temperature-Pressure Conditions: Insights from Molecular Dynamics Simulation and Experimental Validation.","authors":"Zidan Liu, Weihao Long, Keying Chen, Linyu Luo, Qiong Li, Tolbert Osire, Nan Zheng, Mengfei Long","doi":"10.3390/foods14142485","DOIUrl":"10.3390/foods14142485","url":null,"abstract":"The relationship between protein structure and function is intrinsically interconnected, as the structure of a protein directly determines its functional properties. To investigate the effects of temperature and pressure on protein function, this study employed ethyl carbamate (EC) hydrolase as a model food enzyme and conducted molecular dynamics (MD) simulations under varying temperature and pressure levels to elucidate its structure-function relationship. By systematically analyzing the dynamic changes in root mean square deviation (RMSD), root mean square fluctuation (RMSF), radius of gyration (Rg), solvent accessible surface area (SASA), hydrogen bonding, catalytic pocket conformation, and packing density under different temperature and pressure conditions, we revealed the structural adaptability of EC hydrolase. Furthermore, we analyzed the characteristics of EC hydrolase using molecular dynamics simulations with temperature and pressure levels, as well as conformational bias-based computer-aided engineering, providing both theoretical and experimental foundation for the adaptability mechanisms of enzymes under extreme conditions.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729196","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Oak Acorns as Functional Foods: Antioxidant Potential and Safety Assessment. 橡子作为功能性食品：抗氧化潜力和安全性评价。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142486

Vesna Stankov Jovanović, Vladan Djurić, Violeta Mitić, Ana Barjaktarević, Snežana Cupara, Marija Ilić, Jelena Nikolić

{"title":"Oak Acorns as Functional Foods: Antioxidant Potential and Safety Assessment.","authors":"Vesna Stankov Jovanović, Vladan Djurić, Violeta Mitić, Ana Barjaktarević, Snežana Cupara, Marija Ilić, Jelena Nikolić","doi":"10.3390/foods14142486","DOIUrl":"10.3390/foods14142486","url":null,"abstract":"With the growing interest in natural and health-supporting foods, oak acorns (Quercus robur) are gaining renewed attention for their nutritional and antioxidant potential. This study explored how different processing methods affect bioactive compounds in three acorn-based products: raw acorn flour, roasted \"coffee,\" and washed-and-roasted \"super coffee.\" Extracts were obtained using methanol, acetone, and hexane to evaluate total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity via ABTS, DPPH, CUPRAC, FRAP, and TRP assays. Methanol proved to be the most effective solvent, extracting up to 66.53 mg GAE/g dw of phenolics in raw flour and 76.50 mg GAE/g dw in roasted \"coffee,\" reflecting a 15% increase in TPC after thermal treatment. However, the same treatment resulted in a 17% decrease in flavonoid content, from 181.5 mg RE/g dw in raw flour to 150.67 mg RE/g dw in \"super coffee.\" Antioxidant activity followed a similar pattern, with methanol extracts showing the highest values, up to 584 mg TE/g dw in the CUPRAC assay and 126.7 mg TE/g dw in ABTS. Safety was also assessed through the quantification of 16 priority polycyclic aromatic hydrocarbons (PAHs). The total PAH levels in the roasted \"coffee\" and \"super coffee\" samples were 222 ng/g dw and 290 ng/g dw, respectively. Importantly, PAH4 compounds, used as key safety indicators in EU regulations, were present in low concentrations, primarily as benzo[a]anthracene (34.3-39.8 ng/g), and none exceeded the maximum limits established for cocoa-based products. Benzo[a]pyrene, a major carcinogen, was not detected. The results confirm that acorns of Quercus robur, especially in their native flour form, are rich in antioxidants, naturally gluten-free, and safe when thermally processed, making them a strong candidate for use in functional foods.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Gelling Characteristics and Mechanisms of Heat-Triggered Soy Protein Isolated Gels Incorporating Curdlan with Different Helical Conformations. 含不同螺旋构象凝乳蛋白的热触发大豆蛋白分离凝胶的凝胶特性和机理。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142484

Pei-Wen Long, Shi-Yong Liu, Yi-Xin Lin, Lin-Feng Mo, Yu Wu, Long-Qing Li, Le-Yi Pan, Ming-Yu Jin, Jing-Kun Yan

{"title":"Gelling Characteristics and Mechanisms of Heat-Triggered Soy Protein Isolated Gels Incorporating Curdlan with Different Helical Conformations.","authors":"Pei-Wen Long, Shi-Yong Liu, Yi-Xin Lin, Lin-Feng Mo, Yu Wu, Long-Qing Li, Le-Yi Pan, Ming-Yu Jin, Jing-Kun Yan","doi":"10.3390/foods14142484","DOIUrl":"10.3390/foods14142484","url":null,"abstract":"This study investigated the effects of curdlan (CUR) with different helical conformations on the gelling behavior and mechanisms of heat-induced soy protein isolate (SPI) gels. The results demonstrated that CUR significantly improved the functional properties of SPI gels, including water-holding capacity (0.31-5.06% increase), gel strength (7.01-240.51% enhancement), textural properties, viscoelasticity, and thermal stability. The incorporation of CUR facilitated the unfolding and cross-linking of SPI molecules, leading to enhanced network formation. Notably, SPI composite gels containing CUR with an ordered triple-helix bundled structure exhibited superior gelling performance compared to other helical conformations, characterized by a more compact and uniform microstructure. This improvement was attributed to stronger hydrogen bonding interactions between the triple-helix CUR and SPI molecules. Furthermore, the entanglement of triple-helix CUR with SPI promoted the formation of a denser and more homogeneous interpenetrating polymer network. These findings indicate that triple-helix CUR is highly effective in optimizing the gelling characteristics of heat-induced SPI gels. This study provides new insights into the structure-function relationship of CUR in SPI-based gel systems, offering potential strategies for designing high-performance protein-polysaccharide composite gels. The findings establish a theoretical foundation for applications in the food industry.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test. 非挥发性成分对浓香型白酒香气的气相色谱-嗅觉法和重组遗漏法研究。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142490

Yingqi Zhou, Yihong Wang, Jia Zheng, Siyi Pan, Xiaoyun Xu, Fang Yuan

{"title":"Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test.","authors":"Yingqi Zhou, Yihong Wang, Jia Zheng, Siyi Pan, Xiaoyun Xu, Fang Yuan","doi":"10.3390/foods14142490","DOIUrl":"10.3390/foods14142490","url":null,"abstract":"Aroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu from Sichuan and Jianghuai regions through GC-MS/O, and GC-TOF-MS quantification. In addition, the non-volatile composition of four baijiu samples was quantified by BSTFA derivatization and GC-MS. By constructing a full recombination model containing both volatile and non-volatile components, the effect of different groups of non-volatile compounds on the aroma of strong-aroma baijiu was evaluated through recombination-omission tests. A total of 72 aroma-active compounds and 59 non-volatile compounds were identified and quantified. The results indicated that pyrazines, furfural, and furan derivatives displayed higher aroma intensities in strong-aroma baijiu produced in Sichuan compared to that produced in Jianghuai. The recombination model that included both aroma-active and non-volatile compounds showed a closer resemblance to the original baijiu samples, underscoring the critical role these compounds play in shaping the dominant aroma profile of strong-aroma baijiu. Non-volatile compounds significantly influenced six aroma attributes: fruity, sweet, sauce, pit, acidic, and alcoholic notes. Omission tests revealed that among posorly volatile organic acids, monobasic acids had distinct effects on the aroma profile, while dibasic acids did not show any noticeable influence on the sensory characteristics.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

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