Journal of Food Quality最新文献

{"title":"Process Optimization of Foam-Mat Drying for Functional Banana Powder Production With Improved Quality Characteristics","authors":"Theophilus Ofori Abrokwaa,&nbsp;Crossby Osei Tutu,&nbsp;Papa Toah Akonor,&nbsp;Firibu Kwesi Saalia","doi":"10.1155/jfq/8248202","DOIUrl":"https://doi.org/10.1155/jfq/8248202","url":null,"abstract":"<p>This study explored the production of banana powder from <i>Mysore and Gros Michel</i> cultivars using the foam mat drying technique. It focused on identifying and optimizing key variables influencing the foaming properties of banana puree. The effects of egg albumin concentration, water addition, and whipping time were systematically evaluated using response surface methodology, alongside the assessment of physicochemical and functional properties of the resulting powders. Foam expansion increased significantly (<i>p</i> &lt; 0.001) with higher egg albumin concentrations and longer whipping times in both cultivars, while foam density decreased correspondingly. Foam stability in Mysore puree was significantly influenced (<i>p</i> &lt; 0.05) by egg albumin concentration, whereas in Gros Michel puree, it was primarily affected by whipping time. Optimal foaming conditions were determined as 15% egg albumin, 40% water, and 20 min whipping for Mysore, and 11.3% egg albumin, 30% water, and 20 min whipping for Gros Michel. Drying under these optimized conditions at 60°C–70°C produced powders with good flowability and favorable hydration properties. The results highlight the potential of foam mat drying as an alternative processing technology for the commercial production of instant banana powder. Compared with conventional drying approaches, foam mat drying offers advantages such as shorter drying periods, improved powder quality, and better retention of functional properties. The optimized conditions identified in this study provide a foundation for developing industrial-scale drying processes for banana.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8248202","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Heavy Metals in Chili and Turmeric Powders From Dhaka: Burden and Dietary Risk","authors":"Asef Raj,&nbsp;Al Amin Siyam,&nbsp;Mst. Mehjabin Khan Anita,&nbsp;Rana Tabassum,&nbsp;Mohammad Moniruzzaman,&nbsp;Sharmind Neelotpol","doi":"10.1155/jfq/9641069","DOIUrl":"https://doi.org/10.1155/jfq/9641069","url":null,"abstract":"<p>Chili (<i>Capsicum annuum</i>) and turmeric (<i>Curcuma longa</i>) are widely consumed in Bangladesh. They may serve as chronic dietary sources of heavy-metal exposure because of their frequent use and vulnerability to contamination across cultivation, processing, and distribution. This study quantified 14 metals, namely, arsenic (As), selenium (Se), lead (Pb), cadmium (Cd), chromium (Cr), nickel (Ni), copper (Cu), zinc (Zn), mercury (Hg), manganese (Mn), cobalt (Co), iron (Fe), aluminum (Al), and beryllium (Be), in 28 branded and nonbranded chili and turmeric powder samples collected from four major spice-selling areas in Dhaka, Bangladesh, using inductively coupled plasma mass spectrometry (ICP-MS). Noncarcinogenic health risk was evaluated using estimated daily intake (EDI), target hazard quotient (THQ), and total target hazard quotient (TTHQ). All analyzed metals were detected across the four spice categories. Chili showed comparatively higher Cr, Cu, and Zn, whereas turmeric was characterized by greater Fe, Mn, and Al burdens, with branded turmeric showing particularly high variability in Al content. The TTHQ values were below the conventional noncarcinogenic screening threshold of 1 for all four categories: 0.1702 for nonbranded chili, 0.1643 for branded chili, 0.1519 for nonbranded turmeric, and 0.1499 for branded turmeric. These findings indicate that chili and turmeric powder alone are unlikely to pose appreciable noncarcinogenic risk under the selected adult intake assumptions. However, As, Cr, Pb, and Hg remained the main contributors to the cumulative hazard estimates, showing that toxicological relevance does not always follow concentration ranking. The findings support routine surveillance, improved processing control, and broader dietary exposure assessment of commonly consumed spices in Bangladesh.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9641069","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Numerical Analysis of the Influence of Solid Body Size in the Sterilization Process of Cans","authors":"Uxue Arrieta-Lizarazu,&nbsp;David Alonso de Mezquia,&nbsp;Ricardo Blanco-Aguilera,&nbsp;Estela Lapeira,&nbsp;M. Mounir Bou-Ali","doi":"10.1155/jfq/7432450","DOIUrl":"https://doi.org/10.1155/jfq/7432450","url":null,"abstract":"<p>This study investigates the effect of solid particle size on the sterilization of canned foods through computational fluid dynamics (CFD) simulations validated against experimental data. A standard cylindrical can filled with water and spherical potato bodies was analyzed under five configurations, maintaining constant solid mass but varying particle diameter. Results show that body size strongly influences heating rates: smaller solid spheres reach sterilization temperatures faster, reducing process time and improving both energy efficiency and product quality. The analysis of the slowest heating zone (SHZ) confirmed that its position shifts depending on particle size, which is critical for reliable temperature measurements in experimental setups. In addition, the Biot number was evaluated as a predictive parameter for particle heating behavior. Lethality calculations demonstrated that achieving the same sterilization level may require up to 82% longer treatment times when larger solid spheres are present. Overall, this work highlights the importance of considering particle size in food sterilization design and confirms the potential of CFD tools for optimizing industrial canning processes.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7432450","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Avocado Leaf-Enriched Starchy Dessert: A Product-Development Study for Chronic Kidney Disease–Oriented Dietary Considerations","authors":"Sinem Pakcan,&nbsp;Eda Parlak,&nbsp;Yüksel Özdemir","doi":"10.1155/jfq/3518364","DOIUrl":"https://doi.org/10.1155/jfq/3518364","url":null,"abstract":"<p>In chronic kidney disease (CKD), starchy foods are important for providing energy while limiting protein intake but are generally poor in antioxidants. This study aimed to develop an avocado leaf–enriched starchy dessert using avocado leaf powder (ALP), an underutilized agricultural by-product with natural coloring, phenolic compounds, and measurable antioxidant capacity. Turkish delight was selected as the model starch-based food due to its high energy and low protein characteristics. The base recipe was enriched with ALP at 2.5, 5, and 7.5 g, while hot- and cold-water extracts were prepared using 15.0, 20.0, and 30.0 g of ALP. Physicochemical, compositional, instrumental, and preliminary sensory evaluations were conducted to characterize the developed formulations. Formulations were evaluated based on physicochemical properties, mineral composition, antioxidant capacity, and instrumental quality parameters. ALP addition significantly increased the total polyphenol content and antioxidant capacity (<i>p</i> &lt; 0.05). Sodium, potassium, and phosphorus levels remained low across all formulations, complying with CKD dietary recommendations. ALP-enriched Turkish delight showed increased total polyphenol content and antioxidant capacity, indicating improved compositional antioxidant characteristics. Mineral concentrations remained low on a portion basis and were compatible with CKD-oriented dietary considerations. This study focused on product development and compositional characterization; therefore, no conclusions can be drawn regarding clinical outcomes or dietary applicability in individuals with CKD. Further controlled clinical studies are required.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3518364","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiological Assessment of Raw Edible Insects Tenebrio molitor, Acheta domesticus and Locusta migratoria","authors":"Anna Mašlejová,&nbsp;Tereza Kodešová,&nbsp;Martin Kulma,&nbsp;Eva Vlková,&nbsp;Petra Škvorová,&nbsp;Lenka Kouřimská,&nbsp;Hana Šubrtová Salmonová","doi":"10.1155/jfq/1905972","DOIUrl":"https://doi.org/10.1155/jfq/1905972","url":null,"abstract":"<p>Edible insects are increasingly recognised as a sustainable alternative protein source; however, their microbiological safety remains a significant concern. This study aimed to evaluate the microbial load and diversity of three insect species recently approved for food and feed use in the European Union: <i>Tenebrio molitor</i>, <i>Acheta domesticus</i> and <i>Locusta migratoria</i>. Microbiological analyses were performed using standard plate count methods to assess total counts of mesophilic aerobic bacteria, the number of aerobic and anaerobic bacterial spores, <i>Enterobacteriaceae</i>, <i>Escherichia coli</i>, enterococci, yeasts and moulds, coagulase-positive staphylococci, <i>Staphylococcus aureus</i>, presumptive <i>Bacillus cereus</i>, <i>Clostridium perfringens</i> and the presence of <i>Salmonella</i> spp. A total of 213 isolates were identified by MALDI-TOF MS and 16S rRNA gene sequencing. The study revealed comparable microbial loads of all groups of microbiological indicators among the examined insect species and a consistent presence of bacterial pathogens with zoonotic potential, including <i>Salmonella</i> spp., <i>E. coli</i>, <i>C. perfringens</i>, <i>B. cereus</i> group and <i>S. aureus. Enterococcus</i> spp. were the most frequently isolated taxa, followed by a broad range of genera including <i>Klebsiella, Lactococcus, Bacillus, Pediococcus, Enterobacter, Serratia, Kurthia, Staphylococcus, Morganella, Acinetobacter, Latilactobacillus, Tenebrionicola, Weissella, Citrobacter, Cutibacterium, Cytobacillus, Empedobacter, Leclercia</i> and <i>Proteus.</i> Although bacterial composition varied among insect species, <i>Enterobacteriaceae</i> and <i>Enterococcus</i> spp. were dominant across all samples. These findings provide baseline data for microbiological safety assessment and highlight the need for regular microbiological monitoring in rearing facilities, strict quality control of feed and bedding materials and appropriate heat treatment and storage conditions to ensure the safety of edible insects intended for human consumption.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1905972","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149146788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flavor Characteristics of Yuxi Black Douchi and the Relationship Between the Microbial Community and Flavor Changes","authors":"Hui Wu,&nbsp;Changzheng Wu,&nbsp;Ruiqi Jin,&nbsp;Hoeseng Tin,&nbsp;Xing Tong","doi":"10.1155/jfq/9950312","DOIUrl":"https://doi.org/10.1155/jfq/9950312","url":null,"abstract":"<p>Yuxi Black Douchi (YBDC) from Yunnan Province is a traditional fermented condiment in the local region. However, research on its flavor characteristics and the potential mechanisms underlying flavor formation remains limited. This study comprehensively investigated flavor characteristics, dynamic flavor changes during fermentation, and their associations with microbial diversity in YBDC. The results showed that YBDC maintained a significantly lower pH throughout fermentation and produced higher total acid and amino nitrogen contents on Day 22. In particular, the glutamate content reached 0.86 g/100 g on Day 30. Alcohols, esters, and aldehydes were the main volatile flavor compounds (VFCs) in YBDC. A total of 18 characteristic VFCs were identified, among which nonanal, hexanal, and (E)-2-heptenal exhibited high relative odor activity values (ROAVs). During fermentation, <i>Staphylococcus</i>, <i>Weissella</i>, <i>Achromobacter</i>, and <i>Aspergillus</i> were identified as the dominant microorganisms. The core microbial genera, including <i>Achromobacter</i>, <i>Pedobacter</i>, and <i>Acinetobacter</i>, were positively correlated with various free amino acids and characteristic VFCs. This study clarified the key aroma compounds and sensory attributes of YBDC and elucidated the potential influence of microbial communities on flavor formation. These findings provide a scientific basis for enhancing the characteristic flavor and supporting the development and innovation of this regionally distinctive fermented product.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9950312","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149146716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integration of Chemometrics and Metaheuristic Algorithms for Predicting the Total Phenol and Antioxidant Content of Red Delicious Apples via Vis/NIR Spectroscopy","authors":"Vali Rasouli Sharabiani,&nbsp;Mohammad Tahmasebi,&nbsp;Mahsa S. Razavi,&nbsp;Mariusz Szymanek,&nbsp;Masoud Ghaani","doi":"10.1155/jfq/9968655","DOIUrl":"https://doi.org/10.1155/jfq/9968655","url":null,"abstract":"<p>Apples are an important dietary source of phenolic compounds that contribute to antioxidant capacity and fruit quality. Conventional chemical assays used to quantify total phenolic (TP) content and antioxidant activity are destructive and time-consuming, limiting their applicability for rapid quality assessment. In this study, visible and near-infrared (Vis/NIR) spectroscopy in the range of 590–950 nm was evaluated as a nondestructive approach for estimating TP and antioxidant capacity in Red Delicious apples. A total of 180 apple samples were analyzed, and reference antioxidant activity was determined using DPPH, ABTS, and FRAP assays. Following outlier analysis, 158 of the 180 samples were retained for model development. Regression models, including multiple linear regression (MLR), partial least squares regression (PLSR), principal component regression (PCR), support vector machine regression (SVMR), artificial neural networks (ANNs), and a deep learning-based artificial neural network (ANNDL), were compared. The ANN and ANNDL models were included primarily for comparative purposes. Among these models, SVMR demonstrated the most robust predictive performance on independent validation data, whereas MLR showed limited predictive capability. To improve model efficiency and reduce spectral dimensionality, SVMR was combined with several metaheuristic wavelength selection algorithms. The results indicate that Vis/NIR spectroscopy, coupled with appropriate regression techniques, has potential for the rapid estimation of antioxidant-related parameters in apples. However, given the limited dataset size and cultivar specificity, the findings should be considered exploratory, and further validation using larger and more diverse datasets is required before practical implementation.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9968655","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149048580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Bird’s View on Food Science and Technology Priorities for Society","authors":"Hugo de Vries","doi":"10.1155/jfq/9295106","DOIUrl":"https://doi.org/10.1155/jfq/9295106","url":null,"abstract":"<p>The society’s primary need is food, for which food science and technology (FST) provides a scientific basis. Food should be available, accessible and affordable for all, at any time, even amid planetary and societal challenges. One may thus ask, ‘how can food science and technology most efficiently contribute to sustainable food systems?’ This requires a strategic process of identifying and categorizing key FST themes, relating these to challenges and exploring them in food systems contexts. Main FST orientations must then be elaborated and prioritized with respect to potential futures. A coherent set of five methodologies is proposed herein to support this process. These include reviewing agendas, thought-experiments, dynamic game methods, an operational bird concept and a scenario development tool. The first results reveal the following prioritized main FST orientations: (1) carbon-neutral products, (2)/(3) security of diverse diets and zero-input–output loss, (4) nature- and culture-inspired products and (5) scalable mobile technologies. The orientations are part of and presented in a complex food systems web. Repeating this exercise by an EFFoST-driven initiative involving FST experts and young professionals is strongly recommended. They are capable of broadly overseeing challenges, categories of FST themes and orientations, food system actors and scenarios of (their) potential futures.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9295106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149048366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical Profiling of Californian Walnuts (Juglans regia L.) of Chandler, Howard, and Tulare Varieties","authors":"Zatil A. Athaillah,&nbsp;Chris Yarnes,&nbsp;Jennifer Lynn Janovick,&nbsp;Fenfen Tang,&nbsp;Emmanuel Hatzakis,&nbsp;Selina C. Wang","doi":"10.1155/jfq/6378162","DOIUrl":"https://doi.org/10.1155/jfq/6378162","url":null,"abstract":"<p>California walnuts are primarily dominated by three cultivars: Chandler, Howard, and Tulare. To thoroughly compare their quality and analytical methods for classification, we sourced these cultivars from multiple growers, collected them during two collection years, and evaluated their lipid and phenolic metabolites. Our findings revealed that Chandler, Howard, and Tulare exhibited similar concentrations of various compounds, including total fat, trilaurin, tricaprylin, tristearin, tripalmitin, trilinolein, 1,2-olein-3-stearin, 1,2-laurin-3-miristin, margaric acid, stearic acid, oleic acid, linoleic acid, delta- and alpha-tocopherols, free fatty acids (FFAs), peroxide values (PVs), all volatiles, 3,4-dihydroxybenzoic acid, catechin, procyanidin B1, caffeic acid, <i>p</i>-coumaric acid, vanillic acid, ferulic acid, sinapic acid, ellagic acid, quercetin, and naringenin. They also displayed similar oxidative stability and compound-specific stable isotope analysis (CSIA) results for amino acids and fatty acids. However, they differed in the concentrations of several metabolites, predominantly triacylglycerols (TAGs). Additionally, variations were found in the nuclear magnetic resonance (NMR) profile of the phenolic extracts, particularly in a region corresponding to a singlet in the aromatic region. A complete classification of the cultivars was achieved using linear discriminant analysis (LDA) based on TAG data. The study suggested that Chandler and Howard were more closely related to each other than either was to Tulare, a pattern that aligns with their phylogenetic relationships.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6378162","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149047955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"1H NMR-Based Metabolomic Profiling and Chemometric Discrimination of Brazilian Olive Oils From Rio Grande do Sul: First Characterization of a New Extra Virgin Olive Oil Frontier","authors":"Ana Júlia Gomes Donada,&nbsp;Estela Zanotti,&nbsp;Rafael Freitas Corá,&nbsp;Luana C. Crocoli,&nbsp;Paulo G. Celso,&nbsp;Raul A. Sperotto,&nbsp;Sidnei Moura","doi":"10.1155/jfq/5508954","DOIUrl":"https://doi.org/10.1155/jfq/5508954","url":null,"abstract":"<p>Extra virgin olive oil (EVOO) is a high-value product whose quality is closely linked to composition, making it vulnerable to fraud and mislabeling. Rapid, nondestructive tools are therefore needed to support authenticity assessment. Despite the expansion of olive cultivation in Brazil, there is no consolidated metabolomic characterization of EVOOs from Rio Grande do Sul, the country’s main producing state and a new production frontier. Here, 155 EVOO samples from Rio Grande do Sul (harvests 2022–2024), covering the main commercial cultivars, were analyzed by ¹H NMR spectroscopy. A balanced subset of 61 samples was used for chemometric modeling. Spectra (CDCl₃, 298 K) were processed with NMRProcFlow, bucketed, normalized, and Pareto-scaled. Principal component analysis (PCA), PERMANOVA, PLS-DA, permutation testing, and ROC analysis were applied. Spectra showed the characteristic lipid profile of high-quality EVOO. Subtle but consistent differences related to cultivar and harvest were observed. PCA indicated partial clustering by cultivar, and PERMANOVA confirmed a significant cultivar effect (<i>p</i> = 0.006). PLS-DA model discriminated authentic EVOO from soybean oil (<i>R</i>²<i>Y</i> = 0.69, <i>Q</i>² = 0.40; permutation <i>p</i> = 0.002). ROC analysis yielded AUC = 0.996, sensitivity 80.0%, and specificity 100.0%. Discriminant variables were associated with polyunsaturated fatty acids (bis-allylic protons ∼2.8 ppm, n-3 terminal methyl ∼0.98 ppm). This work provides the first systematic ¹H NMR-based metabolomic characterization of EVOOs from Rio Grande do Sul and demonstrates the potential of ¹H NMR chemometrics as a rapid screening tool for authenticity and adulteration detection in emerging olive oil frontiers.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5508954","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149047924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}