Journal of Food Measurement and Characterization最新文献

{"title":"Nutritional value, lipidomic profiling, and flavor characteristics of industrial-cultivated microalga Nannochloropsis gaditana","authors":"Huan Fang,&nbsp;Nan Pan,&nbsp;Jianlin He,&nbsp;Shuji Liu,&nbsp;Yongchang Su,&nbsp;Fang Luo,&nbsp;Jingna Wu,&nbsp;Xiaoting Chen,&nbsp;Binhong Hong,&nbsp;Yiping Zhang,&nbsp;Zhiyu Liu","doi":"10.1007/s11694-026-04726-8","DOIUrl":"10.1007/s11694-026-04726-8","url":null,"abstract":"<div><p><i>Nannochloropsis gaditana</i> (<i>N. gaditana</i>) is a promising novel food ingredient enriched with eicosapentaenoic acid (EPA), yet its nutritional value, lipid composition, and flavor characteristics haven’t been elucidated systematically. In this study, <i>N. gaditana</i> was characterised with 55.57% protein and 20.10% lipid on a dry weight basis. Its essential amino acids accounted for 44.38% of total amino acids, with histidine identified as the first limiting amino acid. UPLC-MS/MS lipidomic analysis revealed that polar lipids (95.02%) were notably dominant, which included glycerophospholipids (33.72%), saccharolipids (31.05%), and sphingolipids (30.25%). EPA content was significantly higher in these polar lipids (<i>p</i> &lt; 0.05). HS-SPME-GC-MS profiling identified ten key volatile compounds (OAV ≥ 1), such as 1-octen-3-one, <i>β</i>-cyclocitral, and (E, Z)-2,6-nonadienal, which imparted a distinctive earthy-fruity odor. E-tongue sensory analysis indicated a marked bitterness taste. Collectively, this study provides nutritional, lipidomic and flavor profiles of industrial-scale cultivated <i>N. gaditana</i> in China, supporting its development as a sustainable functional food.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16595 - 16607"},"PeriodicalIF":3.6,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of malted buckwheat addition level on wheat dough rheology and steamed bread quality","authors":"Xinran Song,&nbsp;Hengrui Zhang,&nbsp;Jinshu Yang,&nbsp;Pinxiang Wang,&nbsp;Y. D. Song","doi":"10.1007/s11694-026-04719-7","DOIUrl":"10.1007/s11694-026-04719-7","url":null,"abstract":"<div><p>This study aims to investigate the effects of different addition levels (10%-50%) of malted buckwheat flour (MBF) on dough rheological properties, steamed bread (SB) characteristics, protein traits, molecular stabilizing forces, as well as the content of bioactive compounds and in vitro antioxidant activity of SB. The results indicated that the addition of MBF significantly affected the dough properties and the quality of SB. The sample with 10% MBF exhibited a more balanced set of properties, with 30% established as the threshold beyond which product quality severely deteriorated. MBF incorporation modified dough rheological properties, increasing the storage modulus (G′), loss modulus (G″), loss tangent (tan δ), influenced gluten content, altered intermolecular interactions, and changed SDS-PAGE protein banding. Most notably, supplementation with 30% MBF significantly enhanced bioactivity properties, increasing the total phenol and flavonoid contents by 1.89- and 4.45-fold, respectively, and antioxidant activity (assessed using DPPH·, ABTS^·+ and FRAP methods) showing substantial improvement versus the control. These results demonstrate that MBF can be effectively utilized to produce SB with enhanced functionality and acceptable technological quality.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16580 - 16594"},"PeriodicalIF":3.6,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic effects of high-pressure homogenization and thermal treatment on the phytochemical profile and in-vitro bioaccessibility of tamarillo puree during extended storage","authors":"Shubham Rohilla,&nbsp;Jinku Bora,&nbsp;Muzamil Ahmad Rather,&nbsp;Manabendra Mandal,&nbsp;Tanweer Alam,&nbsp;Charu Lata Mahanta","doi":"10.1007/s11694-026-04729-5","DOIUrl":"10.1007/s11694-026-04729-5","url":null,"abstract":"<div><p>High-pressure homogenization (HPH) combined with thermal treatment was applied to process tamarillo puree and evaluate its structural, nutritional, and storage stability. Different pressures (500, 700, and 1000 bar) with 1–3 passes significantly reduced particle size to 800–500 nm, indicating effective particle disruption. HPH enhanced colour attributes, total polyphenols, carotenoids, and antioxidant activity, with increases of 14%, 21%, and 30%, respectively, at 1000 bar–1 pass. HPLC analysis identified gallic, chlorogenic, caffeic, and p-coumaric acids (112, 254, 63, and 103 µg/g), while β-cryptoxanthin and β-carotene were the dominant carotenoids. Thermal bottling achieved a 5-D microbial reduction within 16 min, ensuring product safety. In-vitro digestion revealed high bioaccessibility of total phenolics (72%) and carotenoids (74%) in processed puree. During four months of storage, total phenolics, carotenoids, and antioxidant activity decreased by approximately 45.81%, 33.33%, and 48.51%, respectively; however, the puree retained acceptable physicochemical and functional quality throughout storage. These findings demonstrate the potential of HPH-assisted processing for developing functional and shelf-stable tamarillo puree products.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16639 - 16650"},"PeriodicalIF":3.6,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Polysaccharide aerogel microspheres for food applications: fabrication, functionalization, active delivery, and intelligent packaging","authors":"Hong-yu He,&nbsp;Shun Liu,&nbsp;Ting-run Li,&nbsp;Wei-jie Kong,&nbsp;Lu-lu Yuan,&nbsp;Zi-ye Jiang,&nbsp;Zhan Xu,&nbsp;Bing Liu","doi":"10.1007/s11694-026-04703-1","DOIUrl":"10.1007/s11694-026-04703-1","url":null,"abstract":"<div><p>This paper systematically reviews polysaccharide aerogel microspheres (PAMs) and explores their application prospects in the food industry, with the primary aim of elucidating the relationships among structural features, preparation technologies, and functional properties. Recent relevant literatures are comprehensively summarized, focusing on typical biodegradable polysaccharide substrates such as sodium alginate, cellulose, and chitosan. Meanwhile, mainstream fabrication approaches for PAMs are outlined, including emulsification, spray drying, electrospray, membrane emulsification, and microfluidic technologies. The results indicate that PAMs effectively integrate the high specific surface area of aerogels with the controllable size and morphology of microspheres. Various modification strategies, including physical treatments, chemical crosslinking, and composite blending, are discussed to enhance their overall performance. Their key applications in the food field are highlighted, such as delivery systems for natural bioactive compounds, active food packaging, and intelligent freshness monitoring. This review provides theoretical reference and strategic guidance for the functional design of PAMs, and lays a solid foundation for further expansion of their development and application in the food industry.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"14916 - 14942"},"PeriodicalIF":3.6,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 pH on extraction efficiency and the implications on the protein quality, in-vitro digestibility, antioxidant potential, structural properties, and functional characteristics of proteins isolated from Acacia nilotica (Indian gum Arabic) seeds","authors":"Sapna Kumari,&nbsp;Tanya L. Swer,&nbsp;Nithesh Bharat,&nbsp;Lokesh Kumar,&nbsp;Prarabdh C. Badgujar","doi":"10.1007/s11694-026-04720-0","DOIUrl":"10.1007/s11694-026-04720-0","url":null,"abstract":"<div><p>The study investigates the influence of alkaline extraction pH from 9 to 12 on the proximate composition, amino acid composition, antioxidant potential, structural and functional characteristics of <i>Acacia nilotica</i> seed proteins (ANP). The findings revealed that the maximum protein content was attained at pH 11 (90.05%), while the maximum extraction yield (31.17%) and recovery yield (46.06%) were observed at pH 12. The quantified essential amino acids were generally present at adequate levels at both pH 11 and 12. The highest in-vitro protein digestibility (88.23%) and the highest estimated protein digestibility corrected amino acid score (85.22%) were obtained at pH 11. The total sulfhydryl groups (SH) and disulfide bond (SS) contents were increased with the increase in extraction pH. Meanwhile, exposed free SH and antioxidant activities (DPPH and FRAP) were highest at pH 11, followed by a decrease at pH 12. The secondary structural changes were recorded through CD and FT-IR, while tertiary structural changes were observed through UV-vis absorption spectroscopy and intrinsic fluorescence. The structural changes were further confirmed by SEM. The surface hydrophobicity, zeta potential, denaturation temperature, and several functional properties were improved at pH 11, showing that this pH might be suitable for the extraction of ANP. The principal component analysis also highlighted that an extraction pH of 11 could be better suited for isolating ANP. The study suggests that ANP is a promising alternative plant protein that could be used in food formulations or nutraceuticals.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16559 - 16579"},"PeriodicalIF":3.6,"publicationDate":"2026-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative profiling of fresh citrus peels: composition, functionality, and bioactive potential as sustainable food ingredients","authors":"Raziyeh Reisi,&nbsp;Gholamreza Kavoosi,&nbsp;Andrea Mastinu","doi":"10.1007/s11694-026-04714-y","DOIUrl":"10.1007/s11694-026-04714-y","url":null,"abstract":"<div><p>Fresh peels from seven citrus species (Citrus aurantium, C. limetta, C. limon, C. maxima, C. reticulata, C. paradisi, and C. sinensis) were comparatively characterized to evaluate their compositional, physicochemical, nutritional, techno-functional, and bioactive properties and assess their suitability as sustainable functional food ingredients. Citrus peels were predominantly composed of structural polysaccharides, including pectin (27.5–33.0 g/100 g dw), cellulose (15.0–18.0 g/100 g dw), and hemicellulose (13.6–15.3 g/100 g dw), together with proteins (12.5–15.0 g/100 g dw), lipids (8.98–11.10 g/100 g dw), lignin, and bioactive compounds such as phenolics, flavonoids, and carotenoids. Comparative amino acid profiling revealed proline, aspartic acid, glutamic acid, serine, and glycine as the predominant amino acids, while glucogenic amino acids accounted for 77–92% of the total amino acid pool. The lipid fraction was characterized by high proportions of linoleic acid (30.6–40.8%), palmitic acid (22.5–29.1%), and oleic acid (4.8–26.8%), resulting in favorable unsaturated fatty acid profiles. Essential oil composition was dominated by limonene (58.2–92.4%), accompanied by lower proportions of oxygenated monoterpenoids, including linalool, α-terpineol, neral, and geranial. Citrus peel extracts exhibited antioxidant activity (IC50 = 280–315 μg/mL) and α-amylase inhibitory activity (IC50 = 267–295 μg/mL). The aqueous extracts displayed negative ζ-potential values (− 45 to − 58 mV), particle sizes ranging from 290 to 378 nm, and desirable techno-functional characteristics, including swelling, water-holding capacity, emulsifying activity, and shear-thinning behavior. Among the evaluated species, C. sinensis exhibited superior hydration-related properties, whereas C. paradisi showed the most favorable lipid nutritional profile. These findings demonstrate that fresh citrus peel represents a sustainable source of dietary fiber and bioactive compounds with potential applications as a functional food ingredient and nutraceutical raw material.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16539 - 16558"},"PeriodicalIF":3.6,"publicationDate":"2026-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-026-04714-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034653","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":"Microwave-assisted extraction of oil from apricot (Prunus armeniaca L.) kernel: process optimization and quality characterization","authors":"Krantidip R. Pawar,&nbsp;Prabhat K. Nema,&nbsp;Anupama Singh,&nbsp;Vinod Atkari","doi":"10.1007/s11694-026-04609-y","DOIUrl":"10.1007/s11694-026-04609-y","url":null,"abstract":"<div><p>Extraction of apricot kernel oil (AKO) was studied using microwave-assisted extraction (MAE), and the effects of solvent type, extraction temperature, solid-to-solvent (S/S) ratio, and exposure time were evaluated. An advanced microwave-assisted extraction system was used to provide precise temperature control during extraction and to substantially reduce solvent use. The operational parameters, such as temperature, exposure time, and S/S ratio, were optimized for the highest oil recovery and retention of antioxidant properties using response surface methodology. Under optimized MAE conditions, such as treatment temperature (60 °C), microwave exposure time (come-up + holding, 50 min), and S/S ratio (1:8.5), the highest oil yield and antioxidant activity were 43.19% and 72.22%, respectively. Soxhlet extraction (SX) was used as the reference method, yielding 50.28% oil and an AA of 43.12%. The quality attributes of AKO obtained by both MAE and SX methods were determined and compared to check the significant effect of the extraction method. The extracted AKO-MAE was rich in total phenolic content, total flavonoid content, tocopherol content, and pigment contents. However, no significant difference was observed between AKO-MAE and AKO-SX in terms of fatty acid composition, FTIR analysis, and properties such as refractive index, chlorophyll, and tocopherols-α &amp; δ contents. The substantially shorter extraction time, lower solvent consumption, and higher oil quality demonstrate the potential of microwave-assisted extraction as a revolutionary, ecologically friendly technique for future oil processing.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15159 - 15173"},"PeriodicalIF":3.6,"publicationDate":"2026-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantification of protein-bound carboxymethyl-lysine in processed chicken products and ROS generation in Caco-2 cells after simulated gastrointestinal digestion","authors":"Zoya Shaikh,&nbsp;Gnanesh Belur Shivapa,&nbsp;Tanaji G. Kudre,&nbsp;Sridevi Annapoorna Singh,&nbsp;Nandini Chilkunda","doi":"10.1007/s11694-026-04619-w","DOIUrl":"10.1007/s11694-026-04619-w","url":null,"abstract":"<div><p>Thermal processing of foods leads to the formation of Advanced Glycation End products, with carboxymethyl-lysine (CML) used as a quantitative marker. CML is reported to affect health and wellness, warranting its study in foods. Comparative data on protein-bound CML levels in commercially processed and in-house-prepared chicken products prepared using typical Indian culinary practices are limited. In this study, protein-bound CML was quantified in commercially available chicken products and in chicken prepared in-house under controlled cooking conditions representative of common Indian culinary practices (boiling, baking, and frying at different time intervals). Considerable variation in CML content was observed across preparations. Among in-house samples, fried chicken (15 min) had a relatively high amount of CML (34.14 ± 1.362 µg/g of fresh weight), while salami chicken exhibited comparatively higher CML levels among commercial products (25.81 ± 0.84 µg/g of fresh weight). Fried chicken (15 min) showed significant processing-induced changes, as characterized by surface color parameters (L* and ΔE*ab). Simulated gastrointestinal digestion showed substantial release of CML in the intestinal phase, indicating increased availability following digestion. Interestingly, intracellular ROS levels decreased in differentiated Caco-2 cells under high-glucose conditions upon treatment with bound CML (PHBC) compared with free CML. This study shows that processing conditions affect CML levels in chicken products and its digestive behavior.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15196 - 15207"},"PeriodicalIF":3.6,"publicationDate":"2026-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 starch and protein as core nutritional components of Euryale ferox (fox nut): composition, influencing factors, and functional applications","authors":"Kamaleeswari K,&nbsp;Sudarshan Ramanathan,&nbsp;Subith Cheeyattil,&nbsp;Madhuresh Dwivedi,&nbsp;Rama Chandra Pradhan,&nbsp;Chingakham Ngotomba Singh,&nbsp;Ganga Kishore S,&nbsp;Nongmaithem Seema Chanu,&nbsp;Karpoora Sundara Pandian N","doi":"10.1007/s11694-026-04696-x","DOIUrl":"10.1007/s11694-026-04696-x","url":null,"abstract":"<div><p>Fox nut (<i>Euryale ferox</i> Salisb.), an aquatic underutilized crop, has gained considerable attention as a nutritionally valuable food due to its high starch and moderate protein content. The seeds contain starch and protein as the principal macronutrients in terms of both quality and quantity, accompanied by essential minerals such as magnesium, phosphorus, calcium, potassium, iron, sodium, and zinc. Starch, being the dominant component, governs the characteristic popping behaviour of fox nut. However, thermal and physicochemical transitions facilitate the development of a porous expanded structure. In addition, the starch fraction exhibits significant levels of resistant starch and slowly digestible starch, which contribute to glycemic regulation and potential colon-targeted drug delivery. The protein content of fox nut is comparable to that of egg and groundnut. The amino acids present contribute to meeting the protein requirements essential for maintaining physiological functions in the human body. The composition of starch and protein is influenced by several factors, including geographical origin, varietal differences, and processing conditions, which collectively determine the nutritional and functional attributes of fox nut. The purpose of this article is to review the starch and protein of fox nut and their sustainable applications in the food, pharmaceutical, and packaging industries. Therefore, this article discusses the composition of starch, the amino acid profile of protein, factors influencing starch and protein content, value addition, and the applications of these macronutrients across various sectors. </p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"14865 - 14898"},"PeriodicalIF":3.6,"publicationDate":"2026-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Elucidating flavor generation and retention in Chinese date rice wine: An approach combining fermentation dynamics with multi-scale molecular interaction analysis","authors":"Yaru Dong,&nbsp;Xiaofei Ge,&nbsp;Mengdie Chen,&nbsp;Ming Guo,&nbsp;Yunfeng Zheng,&nbsp;Jinjin Wang","doi":"10.1007/s11694-026-04633-y","DOIUrl":"10.1007/s11694-026-04633-y","url":null,"abstract":"<div><p>This study utilized HS-SPME-GC-MS and non-targeted metabolomics to dynamically monitor the flavor generation and metabolic evolution of four novel Chinese date rice wines, produced with handmade (M) and mechanized (Q) starters, over 40 days of fermentation. A total of 109 volatile organic compounds (VOCs) and 157 metabolites were identified. KEGG pathway analysis revealed that M-starters were enriched in amino acid metabolism, significantly promoting the generation of key flavors like esters (e.g., ethyl heptanoate, Ha), whereas Q-starters focused on carbohydrate metabolism. To investigate the flavor retention mechanisms of the different final products, this study further evaluated the global interaction between their VOC profiles and three carrier proteins (HSA, β-Lg, BLF). GC-MS fingerprinting adsorption assays confirmed that HSA exhibited the strongest overall VOCs adsorption capacity (HSA &gt; β-Lg &gt; BLF). Molecular docking revealed that the key aroma, Ha, binds preferentially to HSA via van der Waals forces and hydrophobic interactions (-24.70 kcal·mol^− 1), providing a molecular basis for HSA’s superior retention performance. This study first connects fermentation process (flavor generation) with molecular interaction (flavor retention), offering a theoretical basis for flavor stabilization in rice wine.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15288 - 15298"},"PeriodicalIF":3.6,"publicationDate":"2026-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}