Journal of Food Quality最新文献

{"title":"Adulteration Detection of Yak Meat Based on Near-Infrared Spectroscopy and Chemometrics","authors":"Hang Lv,&nbsp;Xihui Bian,&nbsp;Yuan Gao,&nbsp;Meisong Wang,&nbsp;Haiyue Wu,&nbsp;Zhongxin Yan,&nbsp;Yang Xiang","doi":"10.1155/jfq/7348743","DOIUrl":"https://doi.org/10.1155/jfq/7348743","url":null,"abstract":"<p>Near-infrared spectroscopy (NIRS), which leverages molecular absorption of infrared light, possesses strong “fingerprint” identification capabilities. It has become an indispensable tool in compound identification, molecular structure analysis, and quantitative analysis. In recent years, NIRS, combined with chemometrics, has shown tremendous potential for rapid, nondestructive detection in complex systems. In this study, near-infrared spectra of 48 yak meat samples with varying adulteration levels (400–2500 nm) were collected. After dividing the samples by concentration gradient, six multivariate calibration methods were compared: principal component regression (PCR), partial least squares (PLS), least absolute shrinkage and selection operator (LASSO), support vector regression (SVR), backpropagation artificial neural network (BP-ANN), and extreme learning machine (ELM). The PLS model was chosen as the base model. Furthermore, 14 spectral preprocessing methods were evaluated, including Savitzky–Golay smoothing, standard normal variate (SNV), multiplicative scatter correction (MSC), derivative spectra, and continuous wavelet transform (CWT). The CWT method was found to provide the best results. On this basis, seven variable selection algorithms, including uninformative variable elimination (UVE), Monte Carlo UVE (MCUVE), randomization test (RT), competitive adaptive reweighted sampling (CARS), whale optimization algorithm (WOA), gray wolf optimizer (GWO), and butterfly optimization algorithm (BOA), were applied. The WOA algorithm significantly improved model performance, selecting 11 and 21 key features for yak meat and beef content predictions, respectively. The final model achieved RMSEP values of 4.8607 (Rp = 0.9157) for yak meat and 3.8066 (Rp = 0.9486) for beef content. This study established the optimal modeling strategy for quantitative analysis of yak meat adulteration.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7348743","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146155057","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":"The Fragrance of Time and Terroir: How Tree Age and Cultivar Shape the Aroma Profile of Phoenix Dancong Tea","authors":"Yanjun Wang,&nbsp;Ping Meng,&nbsp;Ling Tian","doi":"10.1155/jfq/8131886","DOIUrl":"https://doi.org/10.1155/jfq/8131886","url":null,"abstract":"<p>The aroma of <i>Phoenix Dancong</i> tea is central to its sensory quality and market value, yet its molecular basis remains insufficiently understood. In this study, we employed GC–IMS to systematically characterize the volatile profiles of <i>Dancong</i> teas across five tree-age stages (10–400 years) and 11 traditional aroma types. A total of 311 volatile compounds were identified, encompassing alcohols, aldehydes, ketones, esters, terpenes, and nitrogen-containing heterocycles. Tree age was found to significantly enhance both the abundance and complexity of volatiles, with old-tree samples (≥ 200 years) enriched in sesquiterpenes (α-calacorene, β-cubebene) and indole derivatives, contributing to a deep woody-floral aroma base. Cultivar analysis revealed distinct and stable chemotypes across aroma types, with 2–3 representative marker compounds identified per cultivar based on statistical enrichment, reproducibility, and sensory correspondence. Principal component analysis, heatmap clustering, and aroma-wheel mapping confirmed the alignment between chemical signatures and traditional sensory labels. This study establishes a robust marker-based framework for authenticity verification, quality grading, and flavor-oriented breeding in <i>Dancong</i> tea, bridging traditional tea classification with modern molecular precision.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8131886","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146155241","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":"Enhancing Microbial Safety and Nutritional Quality of Fresh Carrot Juice: Insights From Plasma Jet and Spark Plasma Discharge (SPD) Treatments","authors":"Maryam Amini,&nbsp;Mansour Bayat,&nbsp;Ashkan Hajjafari","doi":"10.1155/jfq/8235540","DOIUrl":"https://doi.org/10.1155/jfq/8235540","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The food industry is gaining interest in nonthermal processing methods as an alternative to conventional pasteurization. In addition to preserving nutrition and sensory qualities, pulsed spark discharge (PSD) and plasma jet treatments have shown potential for microbial decontamination. In the current study, PSD treatment and plasma jet treatment are evaluated for their effectiveness in improving carrot juice’s microbial safety and quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Two different electrode configurations were used for PSD treatment of carrot juice samples, as well as plasma jet treatment of samples. Microbiological analyses were conducted to determine reductions in <i>Bacillus cereus</i> (<i>B. cereus</i>) spores, lactic acid bacteria, total aerobic bacteria, mold, coliforms, yeast, <i>E. coli</i>, and <i>E. faecalis</i>. A variety of nutritional parameters, including vitamin C, β-carotene, and sugar content, were analyzed, along with changes in color and phenolic content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>PSD 1, PSD 2, and plasma jet treatment reduced <i>B. cereus</i> spores by 4, 3, and 0.7 log₁₀ (CFU/mL), respectively. During plasma jet treatment, all tested microbes were eliminated. After 6 min of PSD treatment, vitamin C remained stable but decreased with extended exposure. β-Carotene levels remained unchanged for 7 min and then declined after 9 min. Additionally, reductions in sugar content were observed after 7 and 9 min, while increases in total phenolic content were observed. Despite an increase in yellowness and a decrease in redness, lightness did not change.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>PSD and plasma jet treatments significantly enhance carrot juice’s microbial safety while maintaining its nutritional and sensory properties. In addition to improved shelf life and consumer appeal, these alternatives may prove valuable in the juice industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8235540","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146099313","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":"Dissecting Probiotic Diversity in a Fermented Cheese: A Multivariate Approach to Strain Characterisation and Safety","authors":"Haktan Aktaş,&nbsp;Bülent Çetin,&nbsp;Yusuf Esen","doi":"10.1155/jfq/2790500","DOIUrl":"https://doi.org/10.1155/jfq/2790500","url":null,"abstract":"<p>Probiotics improve intestinal microbiota, thereby positively influencing human health. Additionally, most probiotic microorganisms belong to the group of lactic acid bacteria. As these bacteria are involved in producing fermented foods and drinks, they can easily be introduced to the body. Therefore, investigating the probiotic properties of microorganisms in fermented products is crucial for their characterisation. This study investigated 10 Surk strains belonging to the species <i>Ligilactobacillus acidipiscis</i>, <i>Lactiplantibacillus plantarum</i> and <i>Companilactobacillus alimentarius</i>, an important traditional cheese in the Eastern Mediterranean region, in terms of their tolerance to gastric juice and bile salts, auto/co-aggregation, cell surface hydrophobicity, bile salt hydrolase activity, antimicrobial activity, DNase and gelatinase activity, ability to form biofilms, virulence factors and antibiotic susceptibility. The survival rate of all strains was between 76.59% and 82.36% in gastric juice and between 84.44% and 110.28% in bile salts. All the strains were hydrophobic to varying degrees (2.08%–63.37%) and were capable of autoaggregating (32.38%–75.67%). Additionally, almost all of the strains exhibited antimicrobial activity against the pathogens. Finally, the strains were found to lack DNase and gelatinase activity, as well as virulence factors. According to these findings, the Surk strains employed in this investigation may find application as probiotics. However, further studies are needed, particularly with regard to antibiotic resistance, before these isolates can be used in food products.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2790500","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146002235","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":"Food Quality and Safety in Pakistan’s Agrifood Sector: A Review of Regulatory Frameworks, Innovation Diffusion, and Capacity-Building Priorities","authors":"Shahnai Basharat,&nbsp;Hafiza Madiha Jaffar,&nbsp;Muhammad Abdul Rahim,&nbsp;Fahad Al-Asmari,&nbsp;Mohamed Fawzy Ramadan,&nbsp;Eliasse Zongo","doi":"10.1155/jfq/8881863","DOIUrl":"https://doi.org/10.1155/jfq/8881863","url":null,"abstract":"<p>This comprehensive review critically examines the current landscape of food quality and safety within the agrifood industry, with a particular emphasis on the Pakistani context. The study employed a systematic literature review approach, drawing on peer-reviewed journal articles, policy reports, and international guidelines published between 2000 and 2024. Databases including <i>ScienceDirect</i>, <i>SpringerLink</i>, <i>Wiley Online Library</i>, and <i>PubMed</i> were searched using key terms such as “food safety,” “agri-food quality control,” “HACCP,” and “government regulations.” Inclusion criteria focused on studies addressing regulatory frameworks, consumer behavior, and value chain governance in the agrifood sector, while non-English and non–peer-reviewed publications were excluded. The findings reveal that the effectiveness of food safety and quality management in Pakistan is constrained by fragmented regulatory mechanisms, limited technological adaptation, and insufficient consumer awareness. Government interventions, though essential, remain inconsistent and often fail to address market failures caused by information asymmetry and inadequate enforcement. Furthermore, private sector initiatives, including the adoption of HACCP and ISO-based quality assurance systems, have shown significant potential in improving traceability and consumer confidence when effectively implemented. The review also highlights the pivotal role of retailers and vertically integrated value chains in shaping food safety practices, demonstrating that collaborative governance models can enhance compliance and sustainability. Overall, this study underscores the need for integrated policy reforms, capacity-building programs, and advanced traceability systems to strengthen Pakistan’s food safety framework. By synthesizing international and national evidence, this review provides a foundation for policymakers, industry stakeholders, and researchers to develop data-driven strategies for ensuring sustainable food security and consumer protection.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8881863","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146007333","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":"Development of Predictive Models for Shelf Life of Two Leafy Vegetables Under Different Storage Temperatures","authors":"Tianyu Ren,&nbsp;Binshan Mu,&nbsp;Xinyu Huang,&nbsp;Keyan Wang,&nbsp;Yijing Li,&nbsp;Yangyang Chen,&nbsp;Xiaoyu Wan,&nbsp;Handong Zhao,&nbsp;Jinwang Li,&nbsp;Fengjun Guo","doi":"10.1155/jfq/2939320","DOIUrl":"https://doi.org/10.1155/jfq/2939320","url":null,"abstract":"<p>Postharvest vegetables are still undergoing metabolic processes primarily through respiration. Although modified atmosphere packaging (MAP) can extend the shelf life of vegetables, it is of great significance to accurately predict the shelf life of vegetables for the quality assurance. In this study, the modified atmosphere packaged spinach and Chinese chives were stored at 0, 5, 10, 15, and 20°C, and <i>Pseudomonas</i> spp. count was determined regularly. The modified Gompertz model was used as the primary model to construct the model of <i>Pseudomonas</i> spp. growth kinetics in spinach and Chinese chives at different temperatures. On the basis of the primary model, the Belehradek (square root) model was selected as the secondary model to explore the influence of temperature on maximum specific growth rate (<i>μ</i>_max) and lag period (<i>λ</i>). Finally, the shelf life prediction model of spinach and Chinese chives was established and verified. From the results, the growth of <i>Pseudomonas</i> spp. showed an S-shaped curve at different storage temperatures. With the increase of storage temperature, <i>μ</i>_max of microorganisms increased and <i>λ</i> decreased. The modified Gompertz model can describe the growth dynamics of <i>Pseudomonas</i> spp. well, and <i>μ</i>_max^0.5 and (λ^-1)^0.5 have a good linear relationship with storage temperature. The accuracy of the shelf life prediction model was verified by measuring the growth state of <i>Pseudomonas</i> spp. in modified atmosphere packaged spinach and Chinese chives at the storage temperature of 8°C. The results showed that the relative error between the predicted value and the measured value was 2.39% for spinach and 0.43% for Chinese chives, respectively, indicating that the shelf life prediction model could effectively predict the shelf life of spinach and Chinese chives at the storage temperature range of 0°C–20°C.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2939320","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145963935","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":"Incorporation of Adiantum capillus-veneris L. Extract as a Functional Ingredient to Enhance the Quality Characteristics of Yogurt","authors":"Kimia Khaki,&nbsp;Samar Mansouripour,&nbsp;Mansooreh Sadat Mojani-Qomi","doi":"10.1155/jfq/6206693","DOIUrl":"https://doi.org/10.1155/jfq/6206693","url":null,"abstract":"<p><i>Adiantum capillus-veneris</i> L. is known for its bioactive compounds and health benefits. In this study, the physicochemical, functional, and sensory properties of set-type yogurt fortified with <i>Adiantum capillus-veneris</i> L. extract (ACVE) were evaluated during 21 days of storage. Higher pH values and lower acidity were observed in yogurts containing 0.25% and 0.5% ACVE on Day 21 of storage. ACVE enhanced water holding capacity (WHC), <i>a</i>^∗ and <i>b</i>^∗ values, total phenolic content (TPC), antioxidant activity, and α-amylase inhibition (by more than three times). Additionally, the yogurts containing 0.25% and 0.5% ACVE showed a higher storage modulus, complex viscosity, and a more compact microstructure. Moreover, ACVE reduced syneresis and the <i>L</i>^∗ value of yogurt (<i>p</i> &lt; 0.05). The addition of 0.25% and 0.5% ACVE in yogurt significantly reduced the LAB on the first day of storage. However, ACVE-fortified yogurts exhibited significantly higher LAB counts at the end of the storage (<i>p</i> &lt; 0.05). An increase in acidity and a decrease in pH were observed with prolonged storage, except in yogurt with 0.5% ACVE. The TPC, antioxidant activity, WHC, and LAB counts of fortified yogurts were enhanced during storage, whereas syneresis and α-amylase inhibition were reduced (<i>p</i> &lt; 0.05). Sensory evaluation indicated that all yogurts were acceptable, and no significant difference in overall acceptance was observed between yogurts containing 0.1% and 0.25% ACVE and the control (<i>p</i> &gt; 0.05). Therefore, ACVE (particularly at levels up to 0.25%) can be used as a novel functional additive to enhance the quality characteristics of yogurt.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6206693","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145986927","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":"Pomegranate Peel Powder as an Antioxidant and Natural Colorant in Snack Meat Sticks","authors":"Elif Aykın-Dinçer,&nbsp;Cem Yiğit,&nbsp;Hafize Işık,&nbsp;Aylin Gücüöz,&nbsp;Cüneyt Dinçer","doi":"10.1155/jfq/7462871","DOIUrl":"https://doi.org/10.1155/jfq/7462871","url":null,"abstract":"<p>In this study, pomegranate peel powder (PPP) was added to the formulation of snack meat sticks at different ratios (control, 2.5%, 5%, and 10%), and physicochemical, microbiological, sensory, and economic properties of the products were evaluated. Increasing PPP levels significantly enhanced the total phenolic content and antioxidant activity, while reducing pH, water activity, and thiobarbituric acid-reactive substances (TBARS), indicating improved oxidative stability. It was found that the addition of PPP also affected the cross-sectional surface color of the snack sticks (<i>p</i> &lt; 0.05). Moreover, a notable decline was observed in the springiness and chewiness of snack sticks with the increasing ratio of PPP. Finally, snack sticks containing 2.5% PPP had higher sensorial scores. Microbiological assessments confirmed the safety of all formulations. As a result, the use of PPP could improve the quality of snack sticks, making them more economical and functional.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7462871","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145909157","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":"Formulation and Quality Characterization of Energy-Dense Foods From Local Ingredients Targeted for High-Performance Nutrition","authors":"Jean Axel T. Kabore,&nbsp;Ella W. R. Compaore,&nbsp;Inoussa Ky,&nbsp;Ousmane Ouedraogo,&nbsp;Kayaba Kabore,&nbsp;Fulbert Nikiema,&nbsp;Elie Kabre,&nbsp;Mamoudou H. Dicko","doi":"10.1155/jfq/2475730","DOIUrl":"https://doi.org/10.1155/jfq/2475730","url":null,"abstract":"<p>Military personnel operating in field environments often experience energy deficits due to limited access to adequate nutrition. Therefore, the development of high-calorie, shelf-stable, and nutrient-dense foods is essential to sustain their performance and health. This study aimed to formulate and evaluate the nutritional and microbiological quality of such high-calorie foods using locally available raw materials, guided by a design of experiments approach. Ten distinct food formulations were developed based on a mixture design plan. Physicochemical and microbiological parameters were analyzed according to ISO and AOAC standards. The results revealed protein contents ranging from 20.86 to 29.84 g/100 g, carbohydrates from 33.39 to 48.39 g/100 g, and fat from 18.71 to 33.71 g/100 g, with a maximum energy value of 520.40 kcal/100 g. A radar chart illustrated that F7 was the richest in protein, F9 had the highest lipid content, and F8 contained the most carbohydrates. The pH, humidity, dry matter, total ash, and °Brix values ranged from 4.30 to 5.03, 12.04% to 27.04%, 72.96% to 87.96%, 3.84% to 20.60%, and 0.67 to 1.40, respectively. The contents of sodium, calcium, magnesium, zinc, potassium, and iron (mg/100 g) varied between 55.68 and 1172.8, 59.75 and 126.3, 44.59 and 92.26, 1.14 and 2.18, 596.64 and 838.68, and 2.21 and 4.95, respectively. Microbiological analyses confirmed the absence of pathogenic microorganisms, including <i>Salmonella</i> spp., <i>Escherichia coli</i>, and <i>Staphylococcus</i> spp. The novelty of this study lies in the integration of physicochemical, nutritional, and microbiological profiling within a formulation optimization framework which demonstrates an innovative approach to the development of stable, nutrient-rich, and high-calorie foods from locally sourced ingredients. These findings demonstrate also the potential for locally sourced ingredients to support the development of fortified foods for both military and sports applications.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2475730","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145909222","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":"Rapid Evaluation of Radix Paeoniae Alba and Its Processed Products by Intelligent Bionic Technology Combined With Machine Learning Algorithms","authors":"Hengqing Lu,&nbsp;Meimei Peng,&nbsp;Jiuba Zhang,&nbsp;Shunqi Jin","doi":"10.1155/jfq/1774753","DOIUrl":"https://doi.org/10.1155/jfq/1774753","url":null,"abstract":"<p><i>Radix Paeoniae Alba</i> (RPA), as a kind of health food and herbal medicine with a remarkable curative effect, has an increasing market demand in recent years. Due to its numerous processing methods, the influence on internal active components is complex, and the curative effect varies greatly. However, in some cases, different processed products are confused, and it is of great significance to strictly control the quality of RPA and its processed products. In this study, electronic eye (e-eye) and electronic nose (e-nose) were used to rapidly evaluate the quality of RPA and its processed products and were compared with high-performance liquid chromatography (HPLC). The results showed that the surface brightness of RPA was higher than that of processed products, and the red and yellow tones of stir-fried RPA were the deepest. <i>L</i>^∗, <i>b</i>^∗, <i>E</i>^∗, <i>c</i>^∗, and color index (CI) contributed greatly to distinguish RPA from its processed products. The processing methods had obvious effects on the flavor characteristics of RPA, and heptadecan-2-one, 2-methyl propanoic acid, alpha-pinene, pent-1-en-3-ol, but-(E)-2-enal, and propanoic acid were selected to be critical components for distinguishing RPA from its processed products. Correlation analysis revealed that the ingredients in RPA exhibited significant associations with color and odor. Compared with HPLC, e-eye and e-nose could distinguish RPA from different processed products more quickly and accurately, which provided a meaningful reference for the quality control of other foods and herbal medicines with various processing methods.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1774753","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145905200","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}