Mechanism of flavor deterioration in chicken meat with varying degrees of wooden breast: Insights from integrated HS-GC-IMS and UPLC-MS/MS-based metabolomics [0.03%]
不同程度木胸鸡肉风味变质机制研究：基于HS-GC-IMS和UPLC-MS/MS的代谢组学视角
Hui Lu,Yuru Zhang,Laixue Ni et al.
Hui Lu et al.
This study investigated the flavor deterioration mechanism in wooden breast (WB) chicken meat using 41-day-old Cobb broilers. Meat was categorized by WB severity (normal to severe). Integrated sensory evaluation, headspace-gas chromatograph...
Cultivar-dependent interplay between volatile biosynthesis and texture deterioration in pear during cold storage and shelf-life [0.03%]
梨冷藏和货架期间基于品种的风味挥发物合成与质地劣变之间的相互作用
Guanwei Gao,Chen Yin,Luming Tian et al.
Guanwei Gao et al.
Pear aroma quality is predominantly governed by volatile organic compounds (VOCs), which are critically influenced by postharvest storage conditions. This study tracked VOCs, soluble solids content (SSC), and texture dynamics in Nanguoli, J...
Comprehensive chemical profiling of a Botanical-Infused Chinese Fortified Wine (Guogong) via UHPLC-Q-exactive orbitrap MS and HS-GC-IMS [0.03%]
基于UHPLC-Q-exactive Orbitrap MS和HS-GC-IMS的国公酒化学成分综合解析研究
Hanxiu Deng,Shuteng Huang,Ruyue Zhang et al.
Hanxiu Deng et al.
A traditional Botanical-Infused Chinese Fortified Wine-Guogong (BCFW) has a complex formula and diverse chemical composition. In this study, chemical profiling of BCFW was performed using UHPLC-Q-Exactive Orbitrap MS in both full-scan and c...
Analysis of the quality evolution law and regulation mechanism of fish scale collagen peptide (FSCP) products based on multi-modal data fusion [0.03%]
基于多模态数据融合的鱼鳞胶原肽产品质量演变规律及调控机制分析
Pengyu Cheng,Hui Ni,Deyou Gao et al.
Pengyu Cheng et al.
This study focused on the quality deterioration of fish scale collagen peptide (FSCP) products during storage. Industrial-grade raw materials (BP) and a cranberry-flavored solid beverage (CP) were used as research objects. Based on multiple...
Different grades of green tea 'Duyun Maojian': a comprehensive constituent, bioactivity, and sensory evaluation from the consumer's specific perspective [0.03%]
都匀毛尖茶的不同等级：从消费者视角出发的综合组分、生物活性和感官评价研究
Wei-Wu Xia,Ting Li,Hui-Min Fang et al.
Wei-Wu Xia et al.
Duyun Maojian is a geographical-landmark product of Guizhou, with the processing technology included on the list of intangible cultural heritage. There are a few reports on the processing features of this green tea. This study investigated ...
Study on quality evaluation of the entire stir-frying process of charred stir-fried malt based on intelligent sensing and machine learning [0.03%]
基于智能感知和机器学习的炒焦麦芽全过程质量评价研究
Xin Wang,Yanchen Zhu,Songhong Yang et al.
Xin Wang et al.
This study aimed to establish objective indicators for assessing the stir-frying degree of charred stir-fried malt (CSFM) to overcome the limitations of traditional empirical judgment. By integrating visual recognition, texture analysis, He...
Metabolomic insights into formation and dynamic changes of taste in semi-dried Silver Carp (Hypophthalmichthys molitrix) throughout the drying process: key roles of metabolites derived from protein and nucleotide degradation [0.03%]
半干银鱼（Hypothalmichthys molitrix）制备过程中风味形成及动态变化的代谢组学解析：蛋白质和核苷酸降解衍生代谢物的关键作用
Yuan Peng,Dan Ouyang,Mingli Tian et al.
Yuan Peng et al.
This study investigated the formation and dynamic changes of taste-active compounds during semi-dried silver carp drying. TCA-soluble peptides and free amino acids significantly increased after 8-16 h at traditional commercial drying temper...
Dynamic monitoring of salicylic acid and vitamin B2 during the apple boiling process based on fluorescence spectroscopy and machine learning [0.03%]
基于荧光光谱学和机器学习的苹果煮制过程中的水杨酸和维生素B2动态监测
Haoran Xu,Jiaqi Zheng,Ze Tao et al.
Haoran Xu et al.
Thermal processing affects nutrient retention in fruits, yet quantitative in-process monitoring remains challenging. Excitation-emission matrix (EEM) fluorescence combined with principal component analysis (PCA) was used to track changes in...
A sensory-computational framework to decipher and predict binary aroma interactions: A case study of furaneol with five Co-odorants [0.03%]
一种感官计算框架解读和预测两种香气成分的二元相互作用：以毛醇与五种共存气味化合物为例的研究
Jingtao Wang,Wu Fan,Chen Cheng et al.
Jingtao Wang et al.
Despite the critical role of aroma interactions in shaping food flavor, their molecular mechanisms remain elusive. Here, binary interactions between furaneol and five co-odorants (guaiacol, acetylpyrazine, eugenol, 2-phenylethanol, valeric ...
Metabolomic fingerprint of volatile and non-volatile compounds of Ganoderma vinegar, Astragalus vinegar, and Winter jujube vinegar based on integrated HS-SPME/GC-MS and UPLC-MS/MS technologies [0.03%]
基于HS-SPME/GC-MS和UPLC-MS/MS集成技术的灵芝醋、黄芪醋和冬枣醋代谢指纹图谱研究
Hongrui Lv,Shang Guo,Min Zhu et al.
Hongrui Lv et al.
Vinegar is a traditional fermented flavouring, which has been a commercial product for thousands of years. Ganoderma vinegar (GV), Astragalus vinegar (AV), and Winter jujube vinegar (WV) are new functional health vinegars. The study aimed t...