Insights into the potential metabolic basis of flavor formation during fermentation of black truffle (Tuber indicum) extract: combining sensory evaluation with metabolomics [0.03%]
基于感官评价结合代谢组学的黑松露（Tuber indicum）提取物发酵生香代谢机制研究
Yiye Luo,Lin Yuan,Ruohan Qi et al.
Yiye Luo et al.
To improve flavor profile of lower-grade Chinese black truffle, a method combining water extraction and fermentation was developed. Sensory evaluation, volatile and non-volatile metabolomics were employed to trace the dynamic changes of aro...
Unlocking the physicochemical, bioactive, and antioxidant potential of Indonesian Liberica coffee: roles of geographical origin and processing [0.03%]
印度尼西亚利比里亚咖啡的理化、生物活性和抗氧化潜力及其地理起源和加工工艺的作用
A Ita Juwita,Dian Herawati,Didah Nur Faridah et al.
A Ita Juwita et al.
Commercial interest in Liberica coffee (Coffea liberica) in Southeast Asia is growing, but evaluations of the impact of postharvest treatments on its physicochemical and bioactive characteristics remain limited. This study investigates the ...
Efficacy of different treatments in regulating apple preservation: systematic review and network meta-analysis [0.03%]
不同措施调节苹果贮藏效果的系统评价和网络Meta分析
Jie Hong,Li Yang,Kuai Chen et al.
Jie Hong et al.
Regarding the postharvest preservation treatment of apples, this study employed the network Meta-analysis (NMA) to systematically evaluate the regulatory effects of 48 preservation treatments, and verified them through storage experiments. ...
Analysis of key fishy odorants in crucian carp (Carassius auratus) and yellowfin seabream (Acanthopagrus latus) [0.03%]
鲤鱼(Carassius auratus)和黄鳍马面鲀(Acanthopagrus latus)臭味物质关键组分分析
Yiqi Li,Shu Guo,Chuanbo He et al.
Yiqi Li et al.
Fishy odor is a critical factor affecting the sensory quality and consumer acceptance of aquatic products. However, systematic differences in the composition of fishy odor compounds between freshwater and marine fish remain unclear. To addr...
Impact of green tea powder on the flavor and functional properties of fermented glutinous rice sweet wine [0.03%]
绿茶粉对发酵糯米甜酒风味及功能特性的影响
Deyi Yang,Dajuan Shi,Xueyue Deng et al.
Deyi Yang et al.
This study developed a novel tea glutinous rice sweet wine (TRW) by co-fermenting glutinous rice with tea powder, enhancing flavor and functionality. Using HS-SPME-GC-MS and E-nose, we analyzed volatile organic compounds (VOCs), microbial a...
Machine learning-guided screening and validation of antioxidant small molecules from Clausena lansium [0.03%]
基于机器学习的抗氧化小分子筛选及抗衰老活性验证研究——以番石榴属植物餐茶为目标化合物来源宝库
Yufan Tong,Min Wang
Yufan Tong
To discover natural antioxidants from Clausena lansium (Lour.) Skeels for food applications, we established a 474-compound database and applied a multiscale workflow integrating ensemble machine learning, molecular docking, structural clust...
Interfacial and colloidal drivers of wine drying astringency: the role of wine-saliva aggregates [0.03%]
葡萄酒干性收敛感的界面和胶体驱动因素：葡萄酒-唾液聚合物的作用
Emerson Núñez,Edmundo Bordeu,Max Marian et al.
Emerson Núñez et al.
Astringency in red wine is associated with lubrication changes driven by tannin-saliva interactions, yet the physicochemical basis of astringency subqualities remains unclear. Focusing on drying, a key quality-related subquality, we examine...
Decoding flavor evolution during refining of DHA-rich Schizochytrium oil: a multidimensional framework integrating sensory evaluation and volatile metabolomics [0.03%]
一种结合感官评价和挥发性代谢组学的多维度框架解码DHA富含海洋酵母油精炼过程中的风味演变规律
Mingjie Li,Guanzhong Xiang,Hanle Yuan et al.
Mingjie Li et al.
The influence of refining conditions on flavor evolution of Schizochytrium oil remained unclear. Crude oil exhibited strong fishy and sour odors, with 3-octen-2-one and 5-ethyl-2(5H)-furanone as key off-flavor contributors. Degumming and de...
Identification and characterization of umami peptides from enzymatic hydrolysates of cod skin based on sensory evaluation and molecular simulations [0.03%]
基于感官评价和分子模拟的卵壳酶解物呈味肽的鉴定与表征
Shengli Shi,Mengkai Li,Yiqing Wang et al.
Shengli Shi et al.
Cod skin possesses a pronounced savoury flavour yet remains underutilised as a processing by product. As a potential source of umami peptides, cod skin holds significant development potential. This study employed gel permeation chromatograp...
Chemical analysis of ultrasonic-assisted treatment on improving cold-brewed green tea extraction efficiency and quality formation [0.03%]
超声辅助处理改善冷 brew 绿茶提取效率和品质形成的化学分析
Chen Yang,Minghui Xu,Wei Jiang et al.
Chen Yang et al.
This study investigated the feasibility of ultrasound-assisted cold brewing (UACB) for enhancing the efficiency of cold-brewed tea production while preserving its sensory qualities (color, aroma, taste). Scanning electron microscopy (SEM) r...