Trends in Food Science & Technology最新文献

{"title":"Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health","authors":"Xinyue Lin ,&nbsp;Ji Wu ,&nbsp;Zongjun Li","doi":"10.1016/j.tifs.2025.105001","DOIUrl":"10.1016/j.tifs.2025.105001","url":null,"abstract":"<div><h3>Background</h3><div>As an important source of dietary fat, vegetable oil affects the metabolism of bile acids, which in turn affects the gut microbiota. Bile acids play a crucial role in promoting emulsification and digestion of fat, and the gut microbiota regulates bile acid metabolism and influences fat absorption. These interactions affect the efficiency of fat absorption in the intestine, metabolic activities and thus overall health.</div></div><div><h3>Objective</h3><div>To analyse the interaction mechanism of vegetable oils, bile acids and the gut microbiota and to explore how these interactions jointly affect lipid metabolism, energy balance and overall health of the human body.</div></div><div><h3>Conclusion</h3><div>Vegetable oil, bile acids and the gut microbiota are closely linked, and their interactions have important effects on human health. Future studies should further delve into these mechanisms and explore personalised nutrition intervention strategies for public health.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"160 ","pages":"Article 105001"},"PeriodicalIF":15.1,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816666","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 impact of dietary fat and fatty acid consumption on human health: A comprehensive review of meta-analyses and the Global Burden of Disease study 2021","authors":"Jianglei Ma ,&nbsp;Dingtao Hu ,&nbsp;Duocai Li ,&nbsp;Yuan Chen ,&nbsp;Qingyang Chen ,&nbsp;Zhiguo Fan ,&nbsp;Guang Wang ,&nbsp;Weidong Xu ,&nbsp;Guanghui Zhu ,&nbsp;Zhixiang Xin ,&nbsp;Wanli Cao ,&nbsp;Zongqin Zhang ,&nbsp;Ji Wu ,&nbsp;Jin Ding ,&nbsp;Lei Yin ,&nbsp;Yifan Chang ,&nbsp;Shancheng Ren","doi":"10.1016/j.tifs.2025.105002","DOIUrl":"10.1016/j.tifs.2025.105002","url":null,"abstract":"<div><h3>Background</h3><div>Understanding the impact of dietary fats on human health and the latest global health burden attributable to unbalanced intake of fatty acids remains a challenge.</div></div><div><h3>Scope and approach</h3><div>We assessed the existing meta-analyses based on randomised controlled trials or prospective cohort studies, up until May 13, 2024. We extracted data on the prevalence and attributable burden of unbalanced fatty acid intakes from 1990 to 2021 by locations, ages and sexes, according to the Global Burden of Disease 2021.</div></div><div><h3>Key findings and conclusions</h3><div>This study included 167 systematic reviews and meta-analyses. Moderate-quality evidence revealed beneficial relationships between the intake of omega-6 fatty acids and cardiovascular disease (CVD) mortality (class II), overall cancer mortality (class II), and all-cause mortality (class II). Furthermore, moderate-quality evidence suggested that seafood-derived omega-3 fatty acids were associated with reduced triglyceride levels (class IV), elevated high density lipoprotein cholesterol (class IV), and a decreased risk of coronary heart disease (class III). However, a significant global prevalence of inadequate omega-6 and seafood omega-3 fatty acid intakes still existed, a situation particularly marked in less-developed regions and nations. The regions in Sub-Saharan Africa and Latin America have recently experienced an increase in summary exposure values and attributable burden for diets low in omega-6 and diets low in seafood omega-3 fatty acids. Moreover, CVD mortality attributable to unbalanced fatty acid intakes was higher in the elderly aged 75+. We also observed that the associations between total fat consumption and multiple important health outcomes were not statistically significant, such as type 2 diabetes mellitus, stroke, CVD mortality, and cancer mortality. Therefore, dietary guidelines that currently advise limitations on total fat intake should consider our findings when revising their future recommendations. Furthermore, daily intake of polyunsaturated fatty acids, especially omega-6 and seafood omega-3 fatty acids, should be increased, particularly in some less-developed regions and countries. Future efforts should prioritize interventions targeting individuals aged ≥75 years to optimize fatty acid intake and CVD management, such as enhancing nutritional education and improving the food supply chain.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"160 ","pages":"Article 105002"},"PeriodicalIF":15.1,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807850","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":"Progress in the bioavailability of natural astaxanthin: Influencing factors, enhancement strategies, evaluation methods, and limitations of current research","authors":"Wei Wang ,&nbsp;Yan Cui ,&nbsp;Huimin Liu ,&nbsp;Yu Wang ,&nbsp;Bo Nan ,&nbsp;Xia Li ,&nbsp;Yuhua Wang","doi":"10.1016/j.tifs.2025.104998","DOIUrl":"10.1016/j.tifs.2025.104998","url":null,"abstract":"<div><h3>Background</h3><div>Natural astaxanthin is a dietary carotenoid with distinguished antioxidant properties, but the low bioavailability limits its applications in food field.</div></div><div><h3>Scope and approach</h3><div>Based on the discussion of astaxanthin molecular structure, transport proteins, food matrix, and gut microbiota that affect the oral bioavailability of astaxanthin, this review outlines the primary strategies for enhancing its bioavailability. Additionally, we summarize common experimental methods for evaluating astaxanthin bioavailability to optimize its food formulations.</div></div><div><h3>Key findings and conclusions</h3><div>Strategies to enhance astaxanthin bioavailability, such as structural modifications, delivery systems, and modulation of gut microbiota and the expression levels of intestinal epithelial transport proteins, offer promising avenues for functional food development. Particularly, delivery systems are the most effective, improving oral bioavailability by enhancing digestive stability, controlled release, migration ability, and intestinal mucosal permeability of astaxanthin. However, several challenges, including material safety, stability, high costs, as well as the complexity and consistency of the preparation process, limit delivery systems large-scale application. Furthermore, current bioavailability evaluations primarily relied on <em>in vitro</em> digestion models, with limited <em>in vivo</em> studies addressing absorption and metabolism. Incorporating transport protein activators or prebiotics into delivery systems holds promise for synergistic effects on gut microbiota and epithelial transport mechanisms, further improving astaxanthin bioavailability. Advancing studies on bioavailability in animals and developing realistic gastrointestinal simulators, such as dynamic digestion or microfluidic systems, are essential for strengthening <em>in vitro</em>/<em>in vivo</em> correlations. These efforts will provide a robust foundation for developing effective delivery systems and optimizing functional food formulations of astaxanthin.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"160 ","pages":"Article 104998"},"PeriodicalIF":15.1,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807849","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":"Advancing food safety with SERS: The role of noble metal nanomaterials in detecting food contaminants","authors":"Ruiming Wen ,&nbsp;Yu Han ,&nbsp;Xuemei Tang ,&nbsp;Wei Zeng ,&nbsp;Sihang Zhang ,&nbsp;Long Wu","doi":"10.1016/j.tifs.2025.104995","DOIUrl":"10.1016/j.tifs.2025.104995","url":null,"abstract":"<div><h3>Background</h3><div>Food <strong>contaminants</strong>, such as harmful microbes, pesticide residues, heavy metals, and illegal additives, are a significant public health concern. Traditional detection methods are effective but often slow and require complex equipment, which limits their use in real-time monitoring and rapid response. Therefore, there is an urgent need for innovative technologies that can provide rapid, sensitive, and specific detection of food contaminants.</div></div><div><h3>Scope and approach</h3><div>This review examines the use of noble metal nanomaterials (NMNs) in food safety, particularly in Surface-enhanced Raman scattering (SERS) for detecting various contaminants. It focuses on the synthesis, properties, and application of NMNs, which have unique optical properties like localized surface plasmon resonance (LSPR) that enhance Raman scattering. The review also discusses the integration of NMNs into SERS substrates and their application in detecting food contaminants, as well as future perspectives and challenges.</div></div><div><h3>Key findings and conclusions</h3><div>NMNs provide advantages in SERS techniques, such as a high surface-to-volume ratio that creates hot spots for enhanced Raman signals, and tunable size, shape, and composition for optimized performance. New synthesis methods allow for large-scale production and integration into practical detection systems. NMNs in SERS can detect contaminants at much lower concentrations than conventional methods. However, there are challenges regarding the reproducibility and stability of SERS substrates and the development of robust analytical protocols for complex food matrices. Future research may explore novel nanostructures, miniaturized SERS sensors, integration with machine learning, and expanding the range of detectable contaminants and toxins.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"160 ","pages":"Article 104995"},"PeriodicalIF":15.1,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823981","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":"Sustainable kombucha production: A conceptual framework integrating life cycle assessment and circular economy principles","authors":"Dany Vera-Guerrero ,&nbsp;Luis Macías Mendoza ,&nbsp;Génesis Bucaram Lara ,&nbsp;Daniela León Vallejo ,&nbsp;Alexandra Valenzuela-Cobos ,&nbsp;Lorena Domínguez-Brito ,&nbsp;Manuel Fiallos-Cárdenas","doi":"10.1016/j.tifs.2025.104996","DOIUrl":"10.1016/j.tifs.2025.104996","url":null,"abstract":"<div><h3>Background</h3><div>Kombucha is a functional beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). While widely appreciated for potential health benefits—such as antioxidant and metabolic regulatory properties—its production process also yields valuable by-products, most notably bacterial cellulose (BC). Despite growing consumer interest and the promise of circular economy applications, the overall sustainability of kombucha—from raw material sourcing to by-product management—has yet to be comprehensively assessed.</div></div><div><h3>Scope and approach</h3><div>This review critically evaluates the central stages of kombucha production, emphasizing microbial pathways, sugar and tea selection, and the co-production of BC. We further highlight the role of life cycle assessment (LCA) as a method to quantify kombucha's environmental footprint. In addition, we explore emerging technologies—such as real-time monitoring and machine learning—that can optimize fermentation parameters, reduce resource inputs, and support circular economy principles.</div></div><div><h3>Key findings and conclusions</h3><div>Tea variety, sugar type, and precise fermentation control are key drivers of kombucha's functional and sensory attributes, while BC represents a promising by-product for applications in packaging and biomaterials. Nevertheless, evidence on kombucha's overall sustainability is limited by the scarcity of LCA-focused studies. Incorporating LCA can provide a more holistic perspective, identifying hotspots of environmental impact and guiding strategic improvements. Combining advanced process innovations with robust LCA strategies offers a pathway toward producing kombucha as both a health-promoting beverage and an environmentally responsible product, paving the way for future research that unites these complementary objectives.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104996"},"PeriodicalIF":15.1,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783115","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":"Definition and strategy of intelligent foodomics for diagnosis and identification of hazards and pathogens in food-borne diseases","authors":"Dangang Shangguan ,&nbsp;Yuanliang Wang ,&nbsp;Qi Huang ,&nbsp;Yi-Kun Wang","doi":"10.1016/j.tifs.2025.104994","DOIUrl":"10.1016/j.tifs.2025.104994","url":null,"abstract":"<div><h3>Background</h3><div>Foodborne diseases are defined as those caused by the ingestion of various toxins, hazardous substances and pathogens that enter the human body, usually with symptoms of infection or poisoning. Systematic screening of hazardous substances, toxins, pathogens is a prerequisite and foundation for preventing and controlling food risks and protecting consumers from foodborne illness. The introduction of Artificial Intelligence (AI) technology has facilitated the development of foodomics and provided new solutions for intelligent screening and analysis of hazards and pathogens in food and diagnosis of foodborne diseases. AI-driven foodomics is an emerging and promising strategy for food analysis that can greatly accelerate the screening of toxic and hazardous substances in food, especially the analysis and non-targeted screening of unknown or new toxicants.</div></div><div><h3>Scope and methods</h3><div>In this review, we have firstly defined the concept of intelligent foodomics from the perspective of artificial intelligence, proposed the feasible workflow of intelligent foodomics, and summarized the recent progress of intelligent foodomics in food hazards and pathogens screening studies (2014–2024) from different perspectives, and evaluate its advantages and disadvantages. Finally, we discussed the prospects and opportunities for the development of intelligent foodomics.</div></div><div><h3>Key findings and conclusions</h3><div>As a practicable paradigm, intelligent foodomics demonstrates a great application potential for screening and analysis of hazardous substances, toxins and pathogens in food, and for diagnosis of foodborne diseases. Intelligent foodomics promote to analyze toxic and hazardous substances, discover new unknown toxins, innovate high-throughput screening and risk assessment of food pathogens or hazardous substances, and diagnose and identify of foodborne diseases. In the future, the deep integration of intelligent foodomics with other methods will undoubtedly advance food safety analysis and foodborne disease diagnosis. This review provides useful reference for AI-driven foodomics strategies to further bridge the gap from laboratory-scale studies to translational food industry safety assessment and clinical diagnosis of foodborne diseases.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104994"},"PeriodicalIF":15.1,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785249","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":"Foodomics: A lever to avoid the Darwinian boomerang of malnutrition and compromised nutritional value in the rapidly emerging green food transition","authors":"Bekzod Khakimov,&nbsp;Violetta Aru,&nbsp;Tomasz Pawel Czaja,&nbsp;Søren Balling Engelsen","doi":"10.1016/j.tifs.2025.104997","DOIUrl":"10.1016/j.tifs.2025.104997","url":null,"abstract":"<div><h3>Background</h3><div>Since the 18th century, the industrial revolution has brought tremendous success in food production, enabling the feeding of more than 8 billion people. However, the success comes with consequences – what we call the <em>Darwinian boomerang</em> of industrialization. The consequences include accelerated global warming, increasing greenhouse gas emissions, water scarcity, overexploitation of natural resources, desertification, eutrophication, loss of biodiversity, and accumulation of alarmingly large amounts of industrial waste including plastics and resilient chemicals. Addressing these challenges and meeting the growing demand for sustainable and nutritious food necessitates a paradigm shift, known as the green food transition, supported by multidisciplinary <em>foodomics</em> research.</div></div><div><h3>Scope and approach</h3><div>This review discusses key enablers of the rapidly emerging green food transition, including a shift toward plant-based diets, gene editing, smart agriculture, cellular agriculture, gentle food processing, and circular economy models. The role of <em>foodomics</em> within each enabler is highlighted, providing examples of how multidisciplinary <em>foodomics</em> research can prevent a Darwinian boomerang characterized by malnutrition, compromised nutritional quality, emergence of novel foodborne diseases, and increased food intolerances.</div></div><div><h3>Key findings and conclusions</h3><div>Green food transition initiatives are essential for achieving future food security and environmental sustainability, but nutritional concerns persist. Only a minor fraction of current research integrates <em>foodomics</em>, despite its critical role in ensuring food safety and nutritional adequacy. Most discoveries of unforeseen harmful compounds come from inductive studies on industrial food processing or dietary interventions. Systematic <em>foodomics</em> assessments of emerging sustainable food systems are urgently required to evaluate both short- and long-term human health impacts.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104997"},"PeriodicalIF":15.1,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Application of computer vision techniques to fermented foods: An overview","authors":"Zheli Song ,&nbsp;Yuanbo Li ,&nbsp;Hongyuan Zhao ,&nbsp;Xiaogang Liu ,&nbsp;Hailong Ding ,&nbsp;Qiansu Ding ,&nbsp;Dongna Ma ,&nbsp;Shuangping Liu ,&nbsp;Jian Mao","doi":"10.1016/j.tifs.2025.104982","DOIUrl":"10.1016/j.tifs.2025.104982","url":null,"abstract":"<div><h3>Background:</h3><div>Fermented foods are products processed through microbial fermentation and are widely appreciated by consumers around the world for their unique flavors. With advancements in industrial technology and increasing consumer demand, modern techniques are being progressively integrated into the production and quality control of fermented foods to enhance production efficiency and product quality. Among these innovations, computer vision technology stands out as particularly impactful.</div></div><div><h3>Scope and approach:</h3><div>This paper provides an overview of the applications of computer vision in the field of fermented foods, focusing on its technical algorithms and applications within the food industry. It outlines the specific uses of computer vision technology across different types of fermented foods and discusses the relevant techniques employed. Finally, this review highlights the transformative potential of adaptive learning and multimodal fusion in addressing current limitations of computer vision for fermented food monitoring.</div></div><div><h3>Key findings and conclusions:</h3><div>The adoption of computer vision technology has significantly improved both the efficiency and accuracy of quality control processes in fermented food production. Through non-contact real-time monitoring, researchers can quickly identify the dynamic changes in microorganisms and related parameter indicators during fermentation and evaluate their impact on food quality. These technologies have not only boosted the efficiency of fermented food production but have also enhanced control over product flavor and safety assessments. Despite ongoing challenges in technology implementation and data analysis, the continuous advancements in deep learning and image processing technologies are expected to increase the impact of computer vision in the field of fermented foods, driving sustainable industry development.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"160 ","pages":"Article 104982"},"PeriodicalIF":15.1,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824083","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":"Betaine: A comprehensive review on dietary sources, health benefits, mechanisms of action, and application","authors":"Zhi-Jun Yang ,&nbsp;Si-Yu Huang ,&nbsp;Jin Cheng ,&nbsp;Ji-Wu Zeng ,&nbsp;Maierhaba Wusiman ,&nbsp;Hua-Bin Li ,&nbsp;Hui-Lian Zhu","doi":"10.1016/j.tifs.2025.104993","DOIUrl":"10.1016/j.tifs.2025.104993","url":null,"abstract":"<div><h3>Background</h3><div>Betaine (N, N, N-trimethylglycine) is a naturally occurring compound, and found widely in many animal and plant foods, such as grains, seafood, vegetables and fruits. As a novel functional food ingredient, betaine has received more and more attention.</div></div><div><h3>Scope and approach</h3><div>This review summarizes and discusses dietary sources, health benefits, safety and application of betaine, with a special focus on its underlying mechanisms of action. Furthermore, future research directions for betaine are suggested.</div></div><div><h3>Key findings and conclusions</h3><div>Betaine has variety health benefits, such as antioxidant, anti-inflammatory, anti-obesity, anti-diabetic, hepatoprotective, neuroprotective and cardiovascular protective activities, regulating gut microbiota, as well as kidney protection. Betaine has a wide range of applications in many fields, such as functional foods, pharmaceutics, cosmetics, and personal care products. This paper aims to provide a foundation for the future development of betaine as functional foods.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104993"},"PeriodicalIF":15.1,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777016","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":"Recent advances on peach aroma: Key aroma-active compounds and their metabolic pathways, analysis strategies, and innovative processing tools","authors":"Gege Liu,&nbsp;Jinfeng Bi,&nbsp;Qinqin Chen","doi":"10.1016/j.tifs.2025.104992","DOIUrl":"10.1016/j.tifs.2025.104992","url":null,"abstract":"<div><h3>Background</h3><div>Fresh peaches have been favored by consumers due to their juicy taste and attractive aroma. The changes in aroma-active compounds cause the differences in peach aroma from different stages, further affecting the aroma quality. Aroma loss or deterioration is usually happened during ripening and processing, hence, more and more attention has been paid to preserving the original aroma of peaches.</div></div><div><h3>Scope and approach</h3><div>Combing identification techniques with omics techniques, aroma-active compounds in peaches were effectively identified, and their changing mechanism were explained. Key factors affecting aroma release and innovative analytical techniques for aroma analysis were further summarized to provide a comprehensive understanding of peach aroma.</div></div><div><h3>Key findings and conclusions</h3><div><em>γ</em>-Decalactone, hexanal, benzaldehyde, (<em>E</em>)-2-hexenal, <em>β</em>-ionone, linalool, and 1-hexanol contributed to the overall aroma of peaches mainly through the metabolisms of fatty acids, sugars, and amino acids, and the biosynthesis of phenylpropanoids/benzenoids and terpenoids, respectively. They were regulated by transcription factors, affecting the expression of lipoxygenase, alcohol dehydrogenase, alcohol acyl transferase, and chorismate synthase, carotenoid cleaving dioxygenase, and terpene synthases, revealing the formation mechanism of aroma-active compounds. Additionally, machine learning, molecular docking and neuroimaging techniques are promising innovative technologies for peach aroma analysis. Future research should focus on improving the aroma quality of peaches by regulating the expression of genes involved in the formation of aroma-active components, thereby preserving the original aroma of peaches. This review could provide a reference for the peach industry to improve or maintain the characteristic aroma of peaches during cultivation and processing.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104992"},"PeriodicalIF":15.1,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783116","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}