Foods最新文献

{"title":"Betaine-Based Deep Eutectic Solvents for Phenolic Compounds Extraction from Vine Shoots: Screening, Optimisation, and Cytotoxicity Assessment.","authors":"Camila C Muñoz-Realpe, Carolina Costa, Ana Rita Jesus, María Del Mar Contreras, Inmaculada Romero, Eulogio Castro, Ana Rita C Duarte, Alexandre Paiva","doi":"10.3390/foods15203708","DOIUrl":"https://doi.org/10.3390/foods15203708","url":null,"abstract":"<p><p>To develop sustainable extraction of bioactive compounds, this study evaluated the potential of betaine-based deep eutectic solvents (DES). Betaine was applied as a natural, safe hydrogen-bond acceptor in fourteen DES, using polyols/sugars/acids as hydrogen-bond donors to extract vine shoots (VS) phenolic compounds. A conventional solvent, 59% (<i>v</i>/<i>v</i>) ethanol/water, was used for comparison. Among the tested DES, the extracts obtained with betaine:ethylene glycol:water (1:3:5) and betaine:sorbitol:water (3:1:10) demonstrated high extraction capacity. The betaine:ethylene glycol:water (1:3:5) DES yielded the extract with the most favourable biocompatibility profile and adequate stability at room temperature. The extraction of VS with this DES was optimised using response surface methodology, varying temperature, time, and solid load. It enabled an increase of both the total phenolic content (up to 2.35 mg GAE/mL) and the antioxidant activity (EC₅₀ of 162.5 mg extract/mL) under 80 °C, 127 min, and L/S 10:1. Moreover, the DES extract was further profiled by HPLC-UV and HPLC-QTOF-MS, highlighting the occurrence of the high-demand antioxidant <i>trans</i>-resveratrol (16 µg/mL) and its dimer <i>trans</i>-ε-viniferin (31 µg/mL). To the best of our knowledge, this is the first study to evaluate betaine-based DES for VS extraction, along with its characterisation and cytotoxicity assessment, while discussing their limitations.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264799","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}

{"title":"Effect of Potato-Derived Ingredients on the Quality Characteristics and Resistant Starch Content of Durum Wheat Pasta.","authors":"Burcu Aykanat, Paulina Łysakowska, Piotr Zarzycki, Aldona Sobota","doi":"10.3390/foods15203701","DOIUrl":"https://doi.org/10.3390/foods15203701","url":null,"abstract":"<p><p>The incorporation of potato-derived ingredients into cereal-based products represents a promising strategy for improving their nutritional quality while promoting resistant starch (RS) formation through starch retrogradation. This study investigated the effects of potato starch (PS), potato flakes (PF), and potato grits (PG), incorporated at 10 and 20% substitution levels, on the technological, physicochemical, nutritional, and RS characteristics of durum wheat pasta. All potato-enriched pasta samples were compared with a control pasta (CON) produced from 100% durum wheat semolina without any additives. Pasta samples were evaluated for farinograph properties, cooking quality, texture profile, color, chemical composition, and starch digestibility after cooking, cooling (4 °C, 24 h) and freezing (-18 °C, 24 h) treatments. The incorporation of potato materials significantly affected dough behavior and pasta quality depending on the type and level of supplementation. The incorporation of PF and 20% PG slightly increased total dietary fiber (TDF) content in pasta samples, although the differences were not statistically significant (<i>p</i> > 0.05), whereas PS addition reduced TDF levels.Potato-enriched pasta exhibited shorter minimal cooking times (MCT) than the control, while cooking loss (CL) increased, particularly in PG20 (9.33% d.b.). Texture properties were strongly influenced by the potato ingredient, with PF producing the highest hardness and adhesiveness values, whereas PS showed textural characteristics closer to those of the control. Cooling alone resulted in negligible RS formation in most samples; however, frozen storage resulted in substantially higher RS contents than refrigerated storage, a response consistent with the formation of retrograded, enzyme-resistant starch structures. The highest RS content was observed in PG20 (3.18% d.b.), representing a 335.6% increase compared with the control, accompanied by a reduction in digestible starch. These findings demonstrate that the physical form of potato ingredients plays a key role in determining pasta quality and that PG, combined with frozen storage, may increase the RS content of durum wheat pasta, although this was accompanied by higher cooking loss and changes in texture.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264789","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}

{"title":"Advanced Separation Technologies for Cascade Biorefinery Valorization of <i>Capsicum</i> Seed Residues.","authors":"Gilbert Rodríguez, Abel José Rodríguez-Yparraguirre, Carlos Diego Rodríguez-Yparraguirre, Elza Aguirre, William E López-Rodríguez, Janet E Muñoz-Agreda, Soledad Quezada Berru, Cesar Moreno-Rojo, Guisela P Carbajal-Romero, María de Fátima Arevalo-Oliva, Judy Muñoz-Saenz, Alyssa Hidalgo","doi":"10.3390/foods15203699","DOIUrl":"https://doi.org/10.3390/foods15203699","url":null,"abstract":"<p><p><i>Capsicum</i> seed waste is an underutilized agro-industrial biomass with considerable potential for the recovery of oils, proteins, phenolic compounds, capsaicinoids, peptides, and other value-added fractions. This study evaluates advanced separation technologies for valorization in a cascade biorefinery, with an emphasis on extraction yield, selectivity, product functionality, sustainability, and technological scalability. A systematic literature search was conducted in Scopus and Web of Science, and the retrieved records were merged and processed using R (version 4.6.1) in RStudio (version 2026.01.2+418) Study selection and presentation were aligned with the PRISMA protocol, resulting in 82 studies included for thematic analysis. The evidence indicates that ultrasound-assisted, enzymatic, aqueous oleosome, pressure-based, membrane, and chromatographic approaches can improve the recovery and selective separation of valuable seed-derived fractions. The reported experimental results include an oleosome recovery of 66.96% by weight, with a potential recovery approaching 90% by weight, and a 73.5% increase in extraction recovery after enzyme-assisted processing. Protein modification and fractionation have also demonstrated opportunities for the development of functional ingredients, bioactive fractions, and biomaterials. However, limited pilot-scale validation, process integration, standardization, techno-economic feasibility, and life-cycle assessments constrain industrial implementation. Future research must prioritize scalable, closed-loop cascade strategies to minimize energy use, solvent consumption, and environmental footprint while maximizing biomass conversion.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264876","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}

{"title":"Comparative Study of Cellulose Extraction from Wheat Straw: Structural, Morphological, and Thermal Characterisation.","authors":"Shingissov Azret Utebaevich, Yerkebayeva Saparkul Umirtaevna, Khamitova Barna, Mukhtarova Gaukhar, Turlybek Madina Abdinabikyzy, Alimkhanov Meiirzhan, Norhashila Hashim, Bernard Maringgal","doi":"10.3390/foods15203702","DOIUrl":"https://doi.org/10.3390/foods15203702","url":null,"abstract":"<p><p>The growing demand for sustainable and biodegradable materials has increased interest in utilising agricultural residues as renewable sources of cellulose. Wheat straw is an abundant lignocellulosic by-product with significant potential for value-added applications. However, the efficiency of different cellulose extraction methods and their effects on cellulose properties remain insufficiently compared. This study evaluated three chemical extraction methods, i.e., acidified sodium chlorite (ASC), alkaline hydrogen peroxide (AHP), and peracetic acid (PAA), for isolating cellulose from wheat straw. The extracted cellulose was characterised in terms of extraction yield, chemical structure, crystallinity, surface morphology, and thermal stability using Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), and thermogravimetric analysis (TGA). PAA produced the highest cellulose yield (40.91%), followed by AHP (39.33%) and ASC (23.41%). FTIR spectra confirmed the effective removal of lignin and hemicellulose by all three methods while preserving the cellulose structure. XRD analysis showed increased crystallinity after extraction, with PAA exhibiting the highest crystallinity index (74.58%), followed by AHP (72.97%) and ASC (72.09%). SEM observations revealed that PAA generated a more porous and disrupted fibre morphology, whereas ASC better preserved the fibre structure. Thermal analysis indicated that ASC-extracted cellulose exhibited the greatest thermal stability, while PAA and AHP provided higher cellulose recovery and greater fibre opening. Overall, the results demonstrate that the choice of extraction method significantly influences the physicochemical properties of wheat straw cellulose. PAA is the most suitable method when high cellulose yield and crystallinity are desired, whereas ASC is preferable for applications requiring enhanced thermal stability. The extracted cellulose shows considerable potential as a sustainable reinforcement material for biocomposites, biodegradable food packaging, particle boards, and other bio-based products.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264880","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}

{"title":"Cili (<i>Rosa roxburghii</i> Tratt.) Fruit and Its Co-Culture Fermentation with <i>Bacillus subtilis</i> and <i>Lactiplantibacillus plantarum</i> Improves the Nutritional, Functional and Bioactive Quality of White-Black Wheat Composite Bread.","authors":"Angelo Uriho, Jacob Ojobi Omedi, Binle Zhang, Liuping Fan, Jianxian Zheng, Yongqing Zeng, Shuning Zhang, Li Liang, Yan Xu, Weining Huang","doi":"10.3390/foods15203705","DOIUrl":"https://doi.org/10.3390/foods15203705","url":null,"abstract":"<p><p>Whole black wheat increases the dietary fiber and anthocyanin content of bread, but reduces loaf-specific volume and increases crumb firmness. This study evaluated Cili (<i>Rosa roxburghii</i> Tratt.) fruit co-culture fermented with <i>Bacillus subtilis</i> and <i>Lactiplantibacillus plantarum</i>, as an ingredient (30%, flour weight) in white wheat (BsLp) and white-black wheat (50:50) (WWBW-BsLp) composite bread, and compared with the breads without Cili (white wheat: WB; white-black wheat: WWBW). In dough, β-glucosidase, feruloyl esterase, and α-amylase activities were elevated in BsLp and WWBW-BsLp after proofing. In bread, compared with WB, WWBW-BsLp contained more GABA (312.2 vs. 5.7 mg/kg DW), total phenolics (484.8 vs. 70.7 mg GAE/100 g DW), total flavonoids (58.0 vs. 17.0 mg QE/100 g DW), and total dietary fiber (9.46 vs. 3.01 g/100 g DW), including more soluble fiber (2.29 vs. 0.30 g/100 g DW) (all <i>p</i> < 0.05). DPPH and ABTS radical-scavenging activities increased from 11.9% to 72.9% and from 28.8% to 80.0%, respectively. Compared with WWBW, inclusion of fermented Cili reduced crumb firmness (410 vs. 493 g; <i>p</i> < 0.05) but did not significantly change specific volume (4.17 vs. 3.94 mL/g). Co-fermented Cili is thus a promising ingredient for increasing GABA, phenolics, and soluble fiber in composite bread.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264919","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}

{"title":"Selenium Biofortification Enhances Functional Bioactive Components and Nutritional Quality of Edible Mung Bean Sprouts During Germination.","authors":"Xiangxiang He, Shibin Yu, Bo Zhang, Runqiang Yang, Yizhuo Han, Hongwei Hao, Jinle Xiang","doi":"10.3390/foods15203695","DOIUrl":"https://doi.org/10.3390/foods15203695","url":null,"abstract":"<p><p>This work aimed to identify the optimal edible germination period for mung bean sprouts and investigate how selenium biofortification modulates γ-aminobutyric acid (GABA), phenolic compounds, α-ketoglutarate (AKG), carotenoids, and vitamin C (VC), with a focus on improving their nutritional and functional quality as fresh edible vegetables. The results demonstrated that germination promoted the accumulation of GABA, total phenolics, total flavonoids, AKG, total carotenoids, and VC in sprouts. Nevertheless, excessively prolonged germination significantly decreased GABA, AKG, and VC contents (<i>p</i> < 0.05). Meanwhile, excessive lateral root outgrowth and full elongation of sprouts deteriorated both their functional bioactive profile and sensory edible quality. Accordingly, the 3-day germination stage was selected as the optimal harvest point for edible mung bean sprouts. Treatment with an appropriate concentration of Na₂SeO₃ further enhanced the contents of GABA, AKG, VC, and total carotenoids. In addition, selenium treatment significantly increased (<i>p</i> < 0.05) free total phenolic content (TPC) and total flavonoid content (TFC) while markedly reducing (<i>p</i> < 0.05) bound TPC and TFC across all tested germination stages. UPLC-ESI-MS/MS analysis revealed vitexin and isovitexin as the predominant phenolic compounds in germinated mung beans, detected in both free and bound polyphenol fractions. During germination, free vitexin and isovitexin declined, whereas bound forms of these two compounds increased. Compared with untreated controls, Na₂SeO₃ biofortification elevated free vitexin and isovitexin and lowered their bound fractions at different germination times. Collectively, these findings provide valuable theoretical foundations to guide the production of selenium-biofortified mung bean sprout products enriched with health-promoting bioactive ingredients for functional food applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149265058","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}

{"title":"Evaluation of a Luffa Cylindrica-Based Biosorbent as an Alternative for Sample Preparation in the Multiresidue Determination of Pesticides in Fish Fillets by UHPLC-MS/MS.","authors":"Franciele Fátima Machado, José Dilson Francisco da Silva, Luana Floriano, Juliana Diniz de Barros Kuntz, Alcides Ferreira Coradini, Osmar Damian Prestes, Renato Zanella","doi":"10.3390/foods15203696","DOIUrl":"https://doi.org/10.3390/foods15203696","url":null,"abstract":"<p><p>The bioaccumulation of pesticides in fish can pose risks to human health. In this study, a biosorbent based on chitosan-modified vegetable sponge (<i>Luffa cylindrica</i>) for use in the clean-up stage of extracts intended for the multiresidue determination of pesticides in fish fillets by ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS). The proposed biosorbent is a sustainable, renewable, and low-cost alternative for cleaning food extracts via dispersive solid-phase extraction (d-SPE). The method consisted of extracting the analytes using the original QuEChERS procedure, followed by a clean-up step using the developed biosorbent and subsequent determination by UHPLC-MS/MS. The efficiency of the clean-up, evaluated primarily by monitoring the removal of phospholipids, demonstrated a high capacity to remove co-extracted compounds from the matrix. The method was validated for 130 pesticides in fish fillets, with method limit of quantification (LOQ) of 0.001 mg kg^-1 for most of the evaluated pesticides. Application in commercial fish fillet samples resulted in the detection of pesticides at concentrations between 0.0062 and 0.1308 mg kg^-1, demonstrating that the biosorbent is a promising alternative for the preparation of samples from complex lipid matrices.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149265033","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}

{"title":"A Self-Refine-Enhanced LLM Framework for Structured Extraction of Quantitative Food Safety Information from Chinese Texts.","authors":"Zhiyao Zhao, Zhenzhen Zhao, Bojian Qi, Jiabin Yu","doi":"10.3390/foods15203700","DOIUrl":"https://doi.org/10.3390/foods15203700","url":null,"abstract":"<p><p>Chinese food safety standards and scientific literature contain quantitative information relevant to food safety supervision and risk analysis. However, this information is dispersed across natural-language provisions and complex tables, making manual extraction labor-intensive and prone to omissions and incorrect associations. This study proposes a large language model (LLM)-based framework that combines few-shot prompting with Self-Refine to extract \"food object-indicator/factor-numerical expression\" triples. A corpus comprising 149 Chinese national food safety standards and 85 Chinese scientific articles was constructed, and the evaluation used 1031 reference triples from 27 documents. Across four runs, Qwen-Plus with Self-Refine achieved mean precision, recall, and F1 scores of 0.8690, 0.8041, and 0.8353 under strict matching and 0.8737, 0.8084, and 0.8398 under similarity-based matching. Strict-match precision and F1 increased by 0.0421 and 0.0207, respectively, while recall changed little. The F1 improvement remained positive across the tested similarity thresholds and field weights. Without additional model training, the proposed framework produces structured quantitative food safety information that can support digital archiving of food safety documents, information retrieval, and knowledge graph construction.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264832","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}

{"title":"Ethnobotanical Knowledge, Cultural Resilience, and the Sustainability of <i>Canthium lallanii</i> in Eshowe, South Africa.","authors":"Bahle N Msomi, Khanyisile Sangcozi, Nontuthuko R Ntuli, Noluthando N Nkosi, Zoliswa Mbhele","doi":"10.3390/foods15203703","DOIUrl":"https://doi.org/10.3390/foods15203703","url":null,"abstract":"<p><p>Traditional food knowledge is a cornerstone of community resilience, cultural identity, and food security, yet it is increasingly threatened worldwide by habitat loss, land-use change, and urbanization, which both clears wild food habitats and draws younger generations away from the land-based practices through which such knowledge is learned and transmitted. <i>Canthium lallanii</i> R.Kr.Singh (syn. <i>Canthium spinosum</i> (Klotzsch ex Eckl. & Zeyh) Kuntze) is an underutilized indigenous fruit plant whose fruit is consumed as a snack and whose various parts are used in folk medicine, construction, and craft-making. However, it is still harvested exclusively from the wild and is vulnerable to local extinction. This study investigated the ethnobotanical uses of <i>C. lallanii</i> among three rural communities in Eshowe, South Africa, to document how traditional plant knowledge continues to underpin household nutrition, income generation, and cultural practice in the face of mounting environmental and social pressure. Data were collected through structured interviews with 100 randomly selected homesteads. The frequency index (<i>FI</i>), relative frequency of citation (<i>RFC</i>), use value (<i>UV</i>), and informant consensus factor (<i>ICF</i>) were calculated, and thematic analysis was used to interpret qualitative responses. Results showed that <i>C. lallanii</i> fruit is universally recognized and consumed as a snack (<i>FI</i> = 100%) and used to flavour traditional beer, while the plant is also drawn upon to treat conditions such as stomachache, pimples or acne, diabetes, and toothache, and for body-cleansing practices. Informant consensus was high for food (<i>ICF</i> = 0.99) and material uses (<i>ICF</i> = 0.91) but low for medicinal uses (<i>ICF</i> = 0.20), indicating that medicinal knowledge is held by only a few individuals. The branches and stems of the species support firewood, homestead construction, fencing, kraals, and craft production, activities that generate supplementary household income. Participants identified climate change, overharvesting, urbanization, deforestation, and the natural ageing of remaining stands as converging threats to the species' survival. In response, community members articulated locally grounded conservation strategies, such as domestication, homestead cultivation, and the deliberate transmission of knowledge to younger generations. These strategies reflect community-driven efforts toward local control over food resources and long-term resource autonomy, consistent with food sovereignty principles. The findings highlight the value of documenting such knowledge before it is lost, and contribute case-based, empirical evidence to wider debates on how traditional plant-based food systems sustain autonomy, dignity, and cultural continuity for rural communities facing environmental and social change.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264897","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}

{"title":"Molecular Sensory and GC-MS/MS Profiling of Key Aroma Compounds in Sauce-Flavor Base Baijiu.","authors":"Na Wang, Yi Shen, Sen Luo, Wei Cheng, Jing Wang, Jian Wang, Zixuan Liu, Hongbo Gao, Bing Liu, Jiao Niu","doi":"10.3390/foods15203698","DOIUrl":"https://doi.org/10.3390/foods15203698","url":null,"abstract":"<p><p>This study systematically investigated the key aroma compounds across seven consecutive production rounds of Sauce-flavor base baijiu from the Tianfu region using an integrated molecular sensory approach. GC-MS profiling tentatively identified 232 volatile compounds by NIST library matching, while 58 low-content and 12 high-content aroma compounds were quantitatively determined by GC-MS/MS and GC-FID, respectively. Thirty-seven compounds showed literature-based OAV values ≥ 1 and were selected as candidate aroma-active compounds for further sensory evaluation. Aroma recombination and omission experiments provided further sensory evidence for the relevance of 13 aroma compounds, including ethyl furfuryl ether, 1-propanol, ethyl isovalerate, and acetoin, to the aroma profiles of representative production rounds. Quantitative analysis revealed marked round-dependent variations in higher alcohols, esters, and acids, highlighting dynamic changes in the volatile composition of Sauce-flavor base baijiu across successive production rounds. This work provides a quantitative and sensory basis for understanding aroma variation across production rounds within the investigated Sauce-flavor baijiu production system and may provide a reference for subsequent flavor evaluation and process optimization.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264934","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}