Food Chemistry最新文献

筛选
英文 中文
Removal of starch granule-associated lipids from normal and waxy wheat starches: Effects on properties, retrogradation, digestion, and molecular mechanisms 从普通和糯小麦淀粉中去除淀粉颗粒相关脂质:对性质、降解、消化和分子机制的影响
IF 9.8 1区 农林科学
Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146736
Han Tao , Hai-Yuan Zhou , Shan Li , Ya-Ni Li , Wan-Hao Cai , Hui-Li Wang
{"title":"Removal of starch granule-associated lipids from normal and waxy wheat starches: Effects on properties, retrogradation, digestion, and molecular mechanisms","authors":"Han Tao ,&nbsp;Hai-Yuan Zhou ,&nbsp;Shan Li ,&nbsp;Ya-Ni Li ,&nbsp;Wan-Hao Cai ,&nbsp;Hui-Li Wang","doi":"10.1016/j.foodchem.2025.146736","DOIUrl":"10.1016/j.foodchem.2025.146736","url":null,"abstract":"<div><div>The amylose/amylopectin ratios and starch granule-associated lipids (SGALs) between normal (NS) and waxy wheat starches (WS) influenced their physicochemical properties, retrogradation behavior and <em>in vitro</em> digestibility. WS had a rougher surface with more crystallized structure than NS. It swelled with higher pasting viscosity and lower gelatinization temperatures. The relative crystallinity, gelatinization enthalpy, and viscosity were decreased in defatted-NS (DNS), whereas DWS showed an opposite increase. The relative crystallinity and retrogradation enthalpy of all retrograded starch samples increased and were more significantly in DWS. The digestibility of WS was much higher than NS which was further improved by removing SGALs. Molecular dynamics simulations revealed that amylopectin had a stronger binding affinity to the active site of α-amylase than amylose (−44.45 and −24.69 kcal/mol respectively) by hydrogen bonds and van der Waals forces. However, SGALs could compete with starch molecules for binding to the active site (−23.46 kcal/mol).</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146736"},"PeriodicalIF":9.8,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
From berries to health and beauty: Studies and applications of antioxidant components: A review 从浆果到健康美容:抗氧化成分的研究与应用综述
IF 8.8 1区 农林科学
Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146745
Mengmeng Zhang, Mengyao Shi, Anquan Yang, Min Xie, Ranhua Xiong, Chaobo Huang
{"title":"From berries to health and beauty: Studies and applications of antioxidant components: A review","authors":"Mengmeng Zhang, Mengyao Shi, Anquan Yang, Min Xie, Ranhua Xiong, Chaobo Huang","doi":"10.1016/j.foodchem.2025.146745","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146745","url":null,"abstract":"Berries have powerful antioxidant properties because they are rich in bioactive compounds. With the increasing demand for natural health products, the potential applications of berry antioxidants in health and beauty have attracted much attention. In this paper, the diversity, extraction methods and application of antioxidant compounds in berries were systematically discussed. Advanced extraction techniques including ultrasound-assisted extraction, enzyme-assisted extraction and microwave-assisted extraction, are thoroughly examined, with emphasis on their efficacy in enhancing extraction yield and preserving bioactive compound integrity. In addition, an in-depth analysis of the applications of berry antioxidants in the food, cosmetic and pharmaceutical industries highlight their role in reducing oxidative stress-related diseases, delaying aging and promoting overall health and beauty. This comprehensive overview aims to provide researchers with valuable insights into the current state of the field while outlining future research directions and potential industrial applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"41 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
An analytical and machine learning approach for total mercury and methylmercury determination in squid: enhancing food safety testing and traceability monitoring systems 鱿鱼中总汞和甲基汞测定的分析和机器学习方法:加强食品安全测试和可追溯性监测系统
IF 9.8 1区 农林科学
Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146766
Martina Piroutková , Maria Olga Varrà , Lenka Husáková , Tereza Bachtíková , Martin Kuba , Emanuela Zanardi
{"title":"An analytical and machine learning approach for total mercury and methylmercury determination in squid: enhancing food safety testing and traceability monitoring systems","authors":"Martina Piroutková ,&nbsp;Maria Olga Varrà ,&nbsp;Lenka Husáková ,&nbsp;Tereza Bachtíková ,&nbsp;Martin Kuba ,&nbsp;Emanuela Zanardi","doi":"10.1016/j.foodchem.2025.146766","DOIUrl":"10.1016/j.foodchem.2025.146766","url":null,"abstract":"<div><div>This study presents the first assessment of total mercury (THg) and methylmercury (MeHg) in squids (<em>Todarodes sagittatus,</em> L.), providing insights into contamination levels and their correlation with the geographical origin. A method based on acidic extraction of THg, re-extraction of MeHg into toluene, and back-extraction into L-cysteine, followed by direct mercury analysis, was refined through a robust multivariate optimization scheme using a fractional factorial design. This approach improved efficiency by reducing sample mass and analysis time, while ensuring high accuracy, precision, and sensitivity. The method quickly confirmed higher median MeHg levels in Mediterranean than in Atlantic squids (1.00 vs. 0.051 mg kg<sup>−1</sup>), and a higher MeHg/THg ratio in Atlantic samples (84 % vs. 72 %). Support vector machine classification based on principal component analysis scores from THg and MeHg data successfully differentiated squid samples by provenance (AUC = 1). This cost-effective workflow enhances mercury monitoring while ensuring safety and traceability with minimal resource requirements.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146766"},"PeriodicalIF":9.8,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Structure-property relationships in edible starch films: Roles of acetylation, cross-linking, oxidation, and dual modifications 食用淀粉薄膜的结构-性能关系:乙酰化、交联、氧化和双重修饰的作用
IF 9.8 1区 农林科学
Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146777
Jiaxuan Chen , Fang Cheng
{"title":"Structure-property relationships in edible starch films: Roles of acetylation, cross-linking, oxidation, and dual modifications","authors":"Jiaxuan Chen ,&nbsp;Fang Cheng","doi":"10.1016/j.foodchem.2025.146777","DOIUrl":"10.1016/j.foodchem.2025.146777","url":null,"abstract":"<div><div>This study systematically investigated the effects of chemical modifications (acetylation, oxidation, cross-linking, and their dual combinations) on the key properties of starch-based edible films. The optimal formulation was identified as the oxidized-crosslinked starch (OCS) film. Compared to native starch film, the OCS film exhibited 35.6 % reduction in water vapor permeability and 225 % increase in tensile strength. When applied to graded Huangguan pears, the OCS coating significantly reduced weight loss (22.0 % decrease after 28 days), delayed the decline in total phenolic content (28.7 % increase after 28 days), and effectively suppressed the activities of POD and PPO. These findings provide both a theoretical foundation and technical support for the application of chemically modified starch films in fruit preservation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146777"},"PeriodicalIF":9.8,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Construction of alkali-induced rice protein/konjac glucomannan hydrogel and its application in gel candy 碱诱导水稻蛋白/魔芋葡甘露聚糖水凝胶的构建及其在凝胶糖中的应用
IF 8.8 1区 农林科学
Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146780
Jing Zhang, Xiangrui Li, Wenfei Xiong, Yijun Yao, Cheng Mo, Weikang Cao, Lifeng Wang
{"title":"Construction of alkali-induced rice protein/konjac glucomannan hydrogel and its application in gel candy","authors":"Jing Zhang, Xiangrui Li, Wenfei Xiong, Yijun Yao, Cheng Mo, Weikang Cao, Lifeng Wang","doi":"10.1016/j.foodchem.2025.146780","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146780","url":null,"abstract":"To enhance the high-value application of rice protein in food products, this study developed an alkali-induced rice protein/konjac glucomannan hydrogel and applied it to the gel candy. The results indicate that the hydrogel primarily exhibited elastic characteristics, with hydrogen bonds and hydrophobic interactions serving as the main driving forces for hydrogel formation. The optimal comprehensive properties of the hydrogel were achieved at a sodium carbonate concentration of 14 % and a rice protein concentration of 1 %. The addition of sucrose was found to improve the hardness, cohesiveness, and gel strength of gel candy. Specifically, when the amounts of sodium carbonate, rice protein, and sucrose were 14 %, 1 %, and 14 %, respectively, the gel candy exhibited the best gel strength, viscoelasticity, and microstructure. This study provides a new strategy for the application of rice protein in food and fills a gap in the current research of rice protein-konjac glucomannan composite hydrogels.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"100 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Preparation and characterization of artemisia argyi essential oil microcapsule and its application in postharvest preservation of cherry tomatoes 艾叶精油微胶囊的制备、表征及其在圣女果采后保鲜中的应用
IF 9.8 1区 农林科学
Food Chemistry Pub Date : 2025-10-18 DOI: 10.1016/j.foodchem.2025.146784
Weixiao Dong, Peiyao Guan, Juge Liu, Chao Tang, Chunlu Qian, Jun Liu, Juan Kan
{"title":"Preparation and characterization of artemisia argyi essential oil microcapsule and its application in postharvest preservation of cherry tomatoes","authors":"Weixiao Dong,&nbsp;Peiyao Guan,&nbsp;Juge Liu,&nbsp;Chao Tang,&nbsp;Chunlu Qian,&nbsp;Jun Liu,&nbsp;Juan Kan","doi":"10.1016/j.foodchem.2025.146784","DOIUrl":"10.1016/j.foodchem.2025.146784","url":null,"abstract":"<div><div>In this study, <em>artemisia argyi</em> essential oil microcapsules (AAEO-MCs) were prepared using gelatin and arabic gum as wall materials. The optimal preparation conditions for AAEO-MCs are a core-to-wall ratio of 1:1, a wall material concentration of 1 %, and an embedding temperature of 45 °C, achieving an embedding efficiency of 80.62 %. The results of scanning electron microscopy (SEM), fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) showed that <em>artemisia argyi</em> essential oil (AAEO) is successfully encapsulated. Compared to AAEO, the thermal stability of AAEO-MCs is enhanced. AAEO-MCs demonstrate superior sustained-release properties and a slower decline in antioxidant capacity. Additionally, AAEO-MCs exhibit significant inhibitory effects against both bacteria and fungi. AAEO-MCs effectively improved the qualities of cherry tomatoes, such as appearance changes, firmness, total soluble solid, total titratable acids, ascorbic acid content and significantly reduced decay rate during storage. Therefore, AAEO-MCs has potential development prospects in the field of fruit and vegetable preservation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146784"},"PeriodicalIF":9.8,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145314802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Prospects and challenges of using optical probes to detect cadaverine in assessing the freshness of animal-based foods 利用光学探针检测尸胺在动物性食品新鲜度评估中的前景和挑战
IF 9.8 1区 农林科学
Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146768
Xiaofang Xu, Liyi Zhou
{"title":"Prospects and challenges of using optical probes to detect cadaverine in assessing the freshness of animal-based foods","authors":"Xiaofang Xu,&nbsp;Liyi Zhou","doi":"10.1016/j.foodchem.2025.146768","DOIUrl":"10.1016/j.foodchem.2025.146768","url":null,"abstract":"<div><div>Cadaverine, an aliphatic biogenic amine formed by the decarboxylation of lysine, serves as a marker of food spoilage. Therefore, developing rapid and specific real-time detection methods and tools for cadaverine is crucial for assessing food freshness. Compared to traditional methods, colorimetric and fluorescent approaches enable simple, non-destructive, rapid on-site detection with nanomolar detection limits, supporting real-time food monitoring in supply chain scenarios. This paper reviews the current status of colorimetric and fluorescent putrescine detection technologies based on reaction types. It further explores the integration of colorimetric and fluorescent methods with smart food label films as a future trend in food freshness detection, though significant challenges remain in technology, market requirements, and standardization. The development of colorimetric and fluorescent cadaverine detection technologies reviewed herein, particularly the more precise fluorescent detection methods, will provide critical theoretical foundations and technical support for real-time monitoring of food freshness.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146768"},"PeriodicalIF":9.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145311359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Probabilistic health risk assessment of rare earth elements through rice (Oryza sativa L.) consumption using Monte Carlo simulation 基于蒙特卡罗模拟的水稻(Oryza sativa L.)食用稀土元素健康风险概率评估
IF 9.8 1区 农林科学
Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146760
Zzu-Ying Huang , Chien-Hui Syu , Lin-Chu Chien , Zeng-Yei Hseu
{"title":"Probabilistic health risk assessment of rare earth elements through rice (Oryza sativa L.) consumption using Monte Carlo simulation","authors":"Zzu-Ying Huang ,&nbsp;Chien-Hui Syu ,&nbsp;Lin-Chu Chien ,&nbsp;Zeng-Yei Hseu","doi":"10.1016/j.foodchem.2025.146760","DOIUrl":"10.1016/j.foodchem.2025.146760","url":null,"abstract":"<div><div>Rice is a major dietary staple and an important pathway for exposure to rare earth elements (REEs), which are environment-borne contaminants. In this study, 265 rice samples from Taiwan were analyzed, and dietary exposure to 15 REEs was assessed using Monte Carlo simulation. Mean concentrations followed the order Ce &gt; La &gt; Y &gt; Nd, with light REEs accounting for 77 %. Although heavy REEs were less abundant, they contributed proportionally higher non-carcinogenic risks. The mean estimated daily intake (0.012 μg kg<sup>−1</sup> bw<sup>−1</sup>) and the 95th percentile (0.043 μg kg<sup>−1</sup> bw<sup>−1</sup>) were both far below a commonly cited reference value of 70 μg kg<sup>−1</sup> bw<sup>−1</sup>, indicating minimal risk. The highest exposures were observed in children aged 0–3 years, reflecting lower body weight and higher ingestion rates. Sensitivity analysis identified ingestion rate as the most influential factor, followed by body weight and the concentrations of Y, Ce, Eu, and La.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146760"},"PeriodicalIF":9.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145311367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The effects of polyvinyl chloride microplastics and zinc oxide nanoparticles co-exposure on nutritional quality of purple waxy maize grains 聚氯乙烯微塑料与氧化锌纳米颗粒共暴露对紫糯玉米籽粒营养品质的影响
IF 9.8 1区 农林科学
Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146759
Xiaoqiang Zhao , Siqi Sun , Xin Li , Yining Niu , Xiquan Gao
{"title":"The effects of polyvinyl chloride microplastics and zinc oxide nanoparticles co-exposure on nutritional quality of purple waxy maize grains","authors":"Xiaoqiang Zhao ,&nbsp;Siqi Sun ,&nbsp;Xin Li ,&nbsp;Yining Niu ,&nbsp;Xiquan Gao","doi":"10.1016/j.foodchem.2025.146759","DOIUrl":"10.1016/j.foodchem.2025.146759","url":null,"abstract":"<div><div>The adverse effects of emerging pollutant microplastics on plants have been fully explored, but there is limited information on how to alleviate these impacts. Here, we investigated the effects of <em>co</em>-exposure with polyvinyl chloride microplastics and zinc oxide nanoparticles (PVC + nZnO) in soil on yield and nutritional quality of purple waxy corn grains at 10, 20, and 30 days after pollination. Results showed that PVC + nZnO increased fresh ear weight and improved grain nutritional quality, particularly by promoting the accumulation of protein, starch, sucrose, alanine, glutamate, and aspartate. A flavonoids-targeted metabolomics detected 185 flavonoid metabolites, with a significant increase in total flavonoids content under PVC + nZnO. Key flavonoid constituents identified included astragalin, nicotiflorin, quercimeritrin, dihydrokaempferol, eriodictyol, isorhamnetin, kaempferol, and naringenin chalcone. Dynamic transcriptomicis revealed that these nutrients accumulation was regulated at transcriptional level. Additionally, WGCNA identified 54 hub genes, which could be utilized as potential targets for improving nutritional quality of waxy corn.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146759"},"PeriodicalIF":9.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145311361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Multi-omics network analysis of flavour formation in golden-flowered Tibetan dark tea processed by “flowering” using raw materials with different fermentation degrees
IF 9.8 1区 农林科学
Food Chemistry Pub Date : 2025-10-17 DOI: 10.1016/j.foodchem.2025.146735
Ting Zhang , Zhiying Xu , Xue Yang , Meiyi Ning , Mengyi Ren , Xiao Liu , Yun Wang , Chunhua Li , Chen Xia , Manyou Yu , Shengxiang Chen , Xiaobo Tang , Chen Liu
{"title":"Multi-omics network analysis of flavour formation in golden-flowered Tibetan dark tea processed by “flowering” using raw materials with different fermentation degrees","authors":"Ting Zhang ,&nbsp;Zhiying Xu ,&nbsp;Xue Yang ,&nbsp;Meiyi Ning ,&nbsp;Mengyi Ren ,&nbsp;Xiao Liu ,&nbsp;Yun Wang ,&nbsp;Chunhua Li ,&nbsp;Chen Xia ,&nbsp;Manyou Yu ,&nbsp;Shengxiang Chen ,&nbsp;Xiaobo Tang ,&nbsp;Chen Liu","doi":"10.1016/j.foodchem.2025.146735","DOIUrl":"10.1016/j.foodchem.2025.146735","url":null,"abstract":"<div><div>Dark tea, a traditional post-fermented tea, develops distinct flavour and health benefits through microbial fermentation. The “flowering” process, marked by golden fungal growth, is well-studied in Fu-brick tea but underexplored in Tibetan dark tea. This study investigated how “flowering” affects flavour, chemistry, and microbiota in Tibetan dark teas of varying fermentation degrees. Four samples were assessed using sensory evaluation, widely-targeted metabolomics, 16S/ITS sequencing, and WGCNA. Results showed that “flowering” modulated key microbial taxa (e.g., <em>Aspergillus heterocaryoticus</em>, <em>Pullulanibacillus</em>), altered polyphenol degradation and amino acid profiles, and shaped sensory traits including returning sweetness, sourness, and aged aroma. In lightly fermented tea, “flowering” enriched <em>Streptomyces</em> and <em>Delftia</em>, aiding <em>Aspergillus</em> dominance and reducing bitterness. In deeply fermented tea, prolonged humid conditions favored thermotolerant fungi and organic acid accumulation. A substrate–microbiota–metabolite–sensory network was established, offering insights for targeted modulation of flavour in golden-flowered Tibetan dark tea.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146735"},"PeriodicalIF":9.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145311364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信