Food Research International最新文献

{"title":"Interaction between Maillard reaction products and phenolics in brewer's spent grain: Structural and antioxidant insights","authors":"Mariela Patrignani ,&nbsp;Lucía del Sol González-Forte ,&nbsp;Ana Alicia Paz Pierri ,&nbsp;Joseph M. Awika ,&nbsp;Paula A. Conforti","doi":"10.1016/j.foodres.2025.117643","DOIUrl":"10.1016/j.foodres.2025.117643","url":null,"abstract":"<div><div>Brewers' spent grain (BSG), the main lignocellulosic by-product of the brewing industry, has attracted increasing interest as a sustainable source of bioactive compounds, particularly phenolics and Maillard reaction products (MRP) such as melanoidins. Despite their health-related properties, the structural features and mechanisms underlying the bioactivity of BSG-derived melanoidins remain poorly understood. Therefore, the present study investigated the structure of melanoidins from light and dark BSG and their interactions with phenolic compounds. Dark BSG exhibited a higher degree of Maillard reaction development, though melanoidins from both types showed major molecular weight peaks at ∼19.3 and 7.9 kDa. High molecular weight melanoidins (&gt;12 kDa) were mainly composed of carbohydrates and proteins, with 4.1–6.7 % phenolics a negative surface charge (−23.77 to −38.7 mV) and antioxidant activity. FTIR analysis revealed α-glycosidic and proteinaceous structures, the latter partially degraded by roasting. UPLC-MS/MS identified furanose-derived MR markers present in comparable proportions in the melanoidins from both light and dark BSG. Besides, results suggest that phenolics, such as ferulic acid, were covalently bound to the melanoidin matrix. Finally, the antioxidant activity of the soluble BSG fraction was associated with the presence of Maillard products, while the antioxidant capacity of the bound fraction was better related to the phenolics of BSG. Overall, these findings highlight the structural role of phenolics in modulating melanoidin properties and their contribution to antioxidant potential. Moreover, these findings provide new insights into the structural interactions between MRP and phenolics and may guide the development of improved analytical approaches for studying melanoidin–phenolic complexes.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117643"},"PeriodicalIF":8.0,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227598","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}

{"title":"Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching","authors":"Mengzhuo Wang ,&nbsp;Xiaomin Wang ,&nbsp;Yishun Yao ,&nbsp;Jianzeng Liu ,&nbsp;Heping Cui ,&nbsp;Wenjian Yang ,&nbsp;Khizar Hayat ,&nbsp;Xiaoming Zhang ,&nbsp;Chi-Tang Ho","doi":"10.1016/j.foodres.2025.117641","DOIUrl":"10.1016/j.foodres.2025.117641","url":null,"abstract":"<div><div>The characteristic aroma compounds in blanched garlic were investigated by solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography–mass spectrometry/olfactometry (GC–MS/O). SPME effectively extracted highly volatile, weakly polar, and solvent-sensitive compounds like dimethyl disulfide and 5-hydroxymethyl-2-furfural, while SAFE being more apt to enrich sulfur-containing and heterocyclic compounds such as methyl allyl trisulfide and 3-vinyl-1,2-dithiacyclohex-5-ene. Twenty-eight compounds were identified as crucial aroma compounds through odor activity value (OAV), aroma extract dilution analysis (AEDA), and aroma extract concentration analysis (AECA). Diallyl sulfide, nonanal, and thiophenol were identified only by AEDA, whereas methyl(1<em>E</em>)-1-propenyl disulfide and 2,5-dimethylthiophene were exclusive to AECA. Partial least squares regression (PLSR) analysis further revealed that 2-vinyl-4<em>H</em>-1,3-dithiine, 3<em>H</em>-1,2-dithiole, and methyl allyl disulfide were the predominant contributors to garlic aroma, identifying overlooked key aroma compounds by traditional methods. Different sulfur-containing compounds exhibited synergistic or masking effects that collectively shape the aroma profile of blanched garlic. Greening index, allicin, and fracturability were identified as critical indicators for the blanched garlic process by PLSR. Blanching at 75 °C combined with 0.15 % cysteine increased allicin retention by 49.58 % along with effectively inhibiting greening and enhancing crispness.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117641"},"PeriodicalIF":8.0,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227516","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}

{"title":"Quorum sensing systems in biofilm formation and the potential application of natural quorum sensing inhibitors in aquatic product preservation","authors":"Jingxin Ye ,&nbsp;Weiqiang Qiu ,&nbsp;Jing Xie","doi":"10.1016/j.foodres.2025.117623","DOIUrl":"10.1016/j.foodres.2025.117623","url":null,"abstract":"<div><div>Aquatic products contain a variety of microorganisms, including spoilage and pathogenic bacteria. The spoilage of aquatic products induced by bacteria is related to biofilm formation, relying on cell density, through a process known as quorum sensing (QS). This process involves cell communication by synthesizing, detecting, and responding to autoinducers (AIs), mainly including acylated homoserine lactone (AHL), autoinducer-2 (AI-2) and autoinducer peptide (AIP). Disrupting QS systems can interfere with biofilm formation by bacteria in aquatic products. Natural quorum sensing inhibitors (QSIs) have been widely studied for their safety, environmental friendliness and broad-spectrum antimicrobial properties. In this comprehensive review, we examine the role of QS systems in biofilm formation by food-related bacteria in aquatic products and summarize the types of natural QSIs along with their mechanisms of action in inhibiting biofilm formation. Furthermore, we discuss potential applications of natural QSIs in aquatic product preservation and provide perspectives for future research.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117623"},"PeriodicalIF":8.0,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216633","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}

{"title":"The superiority of non-gastrointestinal hydrolysis in preparing egg white-derived peptides for orally colitis mitigation: Transepithelial transport and microbiota regulation","authors":"Sitong Ma ,&nbsp;Jingbo Liu ,&nbsp;Hui Zhang ,&nbsp;Yajuan Li ,&nbsp;Boqun Liu ,&nbsp;Long Ding ,&nbsp;Ting Zhang ,&nbsp;Chunmei Liu ,&nbsp;Meng Yang ,&nbsp;Zhiyang Du","doi":"10.1016/j.foodres.2025.117603","DOIUrl":"10.1016/j.foodres.2025.117603","url":null,"abstract":"<div><div>Oral food protein-derived peptides for healthcare have attracted increasing attention. However, most animal proteins (e.g., egg white) are highly in vivo digestible into peptides without additional hydrolysis treatment, which poses evident challenges to consumer choices and applications of peptide-based functional food. Herein, egg white-derived peptides prepared by alcalase hydrolysis (APH) and in vitro simulated digestion (SGDP) were compared to investigate the superiority of non-gastrointestinal hydrolysis in preparing peptides. Results indicated that the small peptide (&lt;1 kDa) ratio, proteolysis degree, and sequence diversity of APH were double that of SGDP owing to broader cleavage sites. APH with C-terminal hydrophobic uncharged amino acid residues and higher positivity exhibited admirable advantages in transepithelial transport, contributing to better bioactivities (e.g., antioxidant and anti-inflammatory) and amino acid supplementation. Moreover, APH preferentially enriched mucus- and short-chain fatty acid-associated probiotics, thereby achieving preferable inflammation relief and microbiota restoration. Overall, this study offers an integrated theoretical basis for the superiority of non-gastrointestinal hydrolysis in preparing egg white-derived peptides for healthcare (e.g., colitis relief). Meanwhile, these findings would be enlightening to the development of enzymatic combination strategies and peptide-based ingredients.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117603"},"PeriodicalIF":8.0,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216776","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}

{"title":"Effect of heat activation on the germination of superdormant Clostridium perfringens spores: A requirement for elevated temperature","authors":"Qing Xiao ,&nbsp;Huiting Luo ,&nbsp;Conggui Chen ,&nbsp;Baocai Xu ,&nbsp;Peijun Li","doi":"10.1016/j.foodres.2025.117607","DOIUrl":"10.1016/j.foodres.2025.117607","url":null,"abstract":"<div><div>The “germination-inactivation” is a common strategy for controlling <em>Clostridium perfringens</em> spores in meat products. However, the presence of superdormant spores limits its effectiveness. This study investigated the factors contributing to germination defects, and elucidated the germination effect and mechanism of heat activation on superdormant spores. Compared with dormant spores, superdormant spores showed lower germination and higher heat resistance (<em>P</em> &lt; 0.05). In contrast, re-sporulated spores exhibited similar germination, indicating that germination defect was not due to genetic changes. Elevated levels of pyridine-2,6-dicarboxylic acid (DPA) in the superdormant spores may be a potential contributor to their germination defect (<em>P</em> &lt; 0.05). Treatment at 100 °C for 10 min efficiently promoted superdormant spore germination, as evidenced by enhanced ATP synthesis, colony formation efficiency and DPA release (<em>P</em> &lt; 0.05). Further studies revealed that inner membrane permeability and fluidity of the spores were enhanced, which promoted K⁺ efflux. The efflux reduced the lag phase preceding DPA release by regulating the spores closer to germination threshold, ultimately facilitating germination. Furthermore, upregulation of germination-related genes also contributed to DPA release of the spores. In chicken meat, the treatment promoted the germination of approximately 99 % of superdormant spores, enhancing their subsequent inactivation at 90 °C. These findings provide novel insights for the germination characteristics of superdormant <em>C. perfringens</em> spores and their effective control in meat products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117607"},"PeriodicalIF":8.0,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227593","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}

{"title":"Integration of physiological and transcriptomic analysis reveals the anti-yellowing mechanism of high O2/CO2 pretreatment in fresh-cut broccoli (Brassica oleracea L. var. italica)","authors":"Liang Wang ,&nbsp;Leilei Chen ,&nbsp;Zichang Liu ,&nbsp;Xingwang Zhang ,&nbsp;Huanhuan Liu ,&nbsp;Xiangyan Chen ,&nbsp;Qingxin Zhou ,&nbsp;Yanyin Guo","doi":"10.1016/j.foodres.2025.117588","DOIUrl":"10.1016/j.foodres.2025.117588","url":null,"abstract":"<div><div>High O₂/CO₂ pretreatment (HOCP) is an effective measurement in delaying postharvest senescence in horticultural product. However, the precise mechanism of yellow inhibiting, especially in fresh-cut broccoli, remains ambiguous. This study explored the impact of HOCP on yellowing in fresh-cut broccoli using physiological and transcriptomic analyses. The results showed that, 50 % O₂ + 50 % CO₂ (50 HOCP) effectively delayed yellowing and extended shelf-life by significantly retarding the degradation of chlorophyll, ascorbate, and protein, enhancing overall antioxidant capacity, and reducing malondialdehyde accumulation. Further research indicated that HOCP delay yellowing by reducing reactive oxygen species (ROS), enhancing antioxidant capacity, maintaining more intact chloroplasts and the retention of high-level water content. Transcriptomic analysis revealed that HOCP treatment delayed of yellowing via down-regulating many key genes involved in multiple metabolic pathways: (1) Chlorophyll degradation pathway genes (e.g., <em>BoNYC1</em>, <em>BoCLH</em>, <em>BoSGR</em>, <em>BoPAO</em>, <em>BoRCCH</em>); (2) β-carotene and abscisic acid (ABA) biosynthesis genes (e.g., <em>BoBCH</em>, <em>BoLUT5</em>, <em>BoCCD8</em>, <em>BoNCED</em>, <em>BoABA2</em>, <em>BoCYP707A</em>), leading to reduced β-carotene and ABA levels; (3) Flavonoid biosynthesis genes (e.g., <em>BoCHI</em>, <em>BoC4H</em>, <em>BoFLS</em>, <em>BoC3’H</em>, <em>BoCOMT</em>), resulting in decreased flavonoid content. Our findings establish a novel multi-pathway regulatory mechanism for HOCP in suppressing postharvest yellowing, offering significant insights for developing strategies to improve the quality and shelf-life of fresh-cut broccoli. Therefore, as a safe, efficient, convenient, and low-cost technique, HOCP is recommended for the yellowing inhibition and pigments regulation of fresh-cut broccoli and other vegetables.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117588"},"PeriodicalIF":8.0,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216673","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}

{"title":"Flavor and quality enhancement of skipjack tuna patties: Synergistic effects of rosemary extract deodorization and thermal processing","authors":"Xiaoqing Yang ,&nbsp;Jiaqi Liu ,&nbsp;Zhifeng Tan ,&nbsp;Yanbin Lu ,&nbsp;Xiuping Dong","doi":"10.1016/j.foodres.2025.117634","DOIUrl":"10.1016/j.foodres.2025.117634","url":null,"abstract":"<div><div>This study investigated the effects of rosemary extract (RE) deodorization combined with five thermal processing methods (two-stage heating, vacuum steaming, deep-frying, pan-frying, and microwave heating) on the physicochemical and flavor characteristics of skipjack tuna patties. The results showed that RE treatment significantly improved texture softness and moisture retention, particularly in the two-stage heating (RE-90), which exhibited enhanced water-holding capacity and lower hardness. Vacuum steaming treatment (RE-S) yielded the best structural integrity and hydration performance. Sensory evaluation showed that the RE-P (pan-frying) group received the highest overall liking, attributed to a balance of appearance, aroma, and mouthfeel. Flavor results indicated that RE effectively suppressed key fishy odorants such as hexanal and 1-octen-3-ol, while preserving flavor-enhancing volatiles. The RE-S group demonstrated the most effective deodorization, with reductions of 89.67 % in hexanal and 72.73 % in nonanal, alongside the highest umami intensity (98.53). Moderate Maillard reaction products in the RE-P group contributed to its rich aroma profile. Correlation analysis further revealed that a higher moisture content facilitated the preservation and release of umami compounds, thereby enhancing the umami taste of skipjack tuna patties. The combination of rosemary extract and appropriate thermal processing not only optimized the flavor and texture of skipjack tuna patties but also provided a theoretical basis for precise flavor control in seafood-based prepared foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117634"},"PeriodicalIF":8.0,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227597","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}

{"title":"In silico and molecular docking approaches in food-derived bioactive peptide discovery: Trends, challenges, and prospects","authors":"Brij Pal Singh ,&nbsp;Souparno Paul ,&nbsp;Pedro Ferreira-Santos ,&nbsp;Bharat Bhushan ,&nbsp;Subrota Hati ,&nbsp;Gunjan Goel ,&nbsp;Chibuike Udenigwe","doi":"10.1016/j.foodres.2025.117637","DOIUrl":"10.1016/j.foodres.2025.117637","url":null,"abstract":"<div><div>The 2024 Nobel Prize awarded for protein structure prediction has strengthened the reliability of <em>in silico</em> approaches for protein and peptide research. In recent years, food-derived bioactive peptides (BAPs), which are small amino acid chains produced from food proteins, have garnered increasing interest owing to their promising health benefits. However, traditional approaches to BAPs production are often time-consuming, expensive, and unpredictable. The emergence of <em>in silico</em> methods has transformed BAPs research by enabling high-throughput screening and strategic utilization in food and pharmaceuticals. Molecular docking approaches have considerably expedited BAPs research by predicting the binding affinities and molecular interactions with target proteins. This review explores recent developments in computational approaches to BAPs discovery, highlighting their viability and sustainability. It provides a broad overview of advances in <em>in silico</em> BAPs production and molecular docking methods, delves into the appraisal of bioactivity, toxicity, and allergenicity, and discusses ligand and receptor preparation and molecular simulations. Future research should focus on improving docking algorithms, integrating multiscale modeling techniques, and incorporating high-throughput experimental screening for better validation. By addressing these challenges, the <em>in silico</em> techniques can play an important role in the efficient identification of novel food-derived BAPs with therapeutic potential.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117637"},"PeriodicalIF":8.0,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227638","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}

{"title":"Exploring the rare and abundant bacterial community structures and their metabolic differences in various types of qula cheese","authors":"Xiaoning Huang ,&nbsp;Rengshu Li ,&nbsp;Lin Zhang ,&nbsp;Xiaoxue Chen ,&nbsp;Xiao Gong ,&nbsp;Jiamu Kang","doi":"10.1016/j.foodres.2025.117633","DOIUrl":"10.1016/j.foodres.2025.117633","url":null,"abstract":"<div><div>Qula is a fermented cheese-like product made from yak milk. Although the bacterial communities in qula have been well documented, the diversity and functions of both abundant and rare bacterial subcommunities are still unclear. Here, our study examines the community structures of abundant and rare taxa, as well as their metabolite profiles, in the distinct qula samples from Tibet, China, employing high-throughput sequencing and untargeted metabolomics. Our results indicate that rare bacterial taxa account for 98.15 % of total operational taxonomic units and 48 % of total sequences. Dominant bacteria from abundant taxa consist of <em>Lactococcus</em>, <em>Lactobacillus</em>, and <em>Acetobacter</em>, while rare taxa contain <em>Prevotella</em>, <em>Ruminococcus</em>, and <em>Butyrivibrio</em>. Furthermore, we show that stochastic processes predominantly influence bacterial assembly in qula microbial communities. Specifically, stochastic processes have a more significant impact on community assembly for rare taxa, while deterministic processes are more important for abundant taxa. Moreover, we evaluate the contributions of rare taxa to network complexity and community stability, identifying potential keystone species. By analyzing metabolic profiles, we further compared the differences in metabolic functions between rare and abundant taxa in the qula microbiome. Our study shows that, along with abundant taxa, rare taxa in the qula microbiome play a significant role in community assembly and interactions, offering valuable insights into the microbial ecosystems of traditional fermented foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117633"},"PeriodicalIF":8.0,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227599","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}

{"title":"High temperature and high humidity (HTHH) alter flavor properties of Pu-erh tea associated with burnt aroma emergence","authors":"Tong Qin ,&nbsp;Kaiyue Gao ,&nbsp;Mengge Li ,&nbsp;Yan Jin ,&nbsp;Wenjie Sui ,&nbsp;Min Zhang ,&nbsp;Hairong Long ,&nbsp;Tao Wu","doi":"10.1016/j.foodres.2025.117635","DOIUrl":"10.1016/j.foodres.2025.117635","url":null,"abstract":"<div><div>The high-temperature and high-humidity (HTHH, 80 °C, 80 % relative humidity) environment has altered the characteristics and flavor of raw Pu-erh tea after 5 days of treatment. The results showed that the colors gradually deepened during the treatment process in five days. Based on sensory evaluation, the roasted aroma and woody aroma of Pu-erh tea were increased with the increase of treatment time. According to the results of gas chromatography–mass spectrometry, the results revealed gradual decrease in floral and fruity aroma compounds, such as (+)-dipentene and linalool. The concentrations of 5-methyl-2-furancarboxaldehyde (caramel) and tea pyrrole (burnt) increased progressively. (E)-2-Octenal, 1-octen-3-one, and 1-octen-3-ol were the key compounds responsible for the mushroom aromas. These compounds contributed to a flavor profile that was comparable to that of ripe Pu-erh tea. Safranal and guaiacol, also identified as key flavor compounds, exhibited herbal and burnt aromas. Subsequently, the reaction mechanism under HTHH conditions was elucidated. This study provides significant data reference guidance in production development of Pu-erh tea.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117635"},"PeriodicalIF":8.0,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227591","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}