Search Results (414)

The processing of ginger-processed Pinellia ternata (Zhejiang) has long relied on empirical judgment, lacking objective and real-time monitoring methods. This study introduces an intelligent framework that combines a multi-frequency electronic tongue with chemometric modeling—including principal component analysis–discrimination index (PCA–DI) and wrapper-based support vector machine (SVM) classification—for dynamic process monitoring. Taste-response signals were systematically collected from key processing, water-leaching, and pickling stages. PCA–DI analysis demonstrated clear separability among seven key processing nodes (DI = 93.77%). Notably, samples from days 2 and 3 of water-leaching showed high similarity, suggesting an optimal soaking duration, while a marked transition on pickling day 6 indicated a critical transformation point. The wrapper–SVM models achieved high classification accuracies of 95.51% for key nodes, 100% for water-leaching, and 89.32% for pickling. These findings demonstrate that integrating electronic tongue sensing with machine learning effectively captures dynamic quality variations, offering a robust and objective strategy for the standardization and optimization of traditional medicine processing. Full article

A systematic understanding of the overall flavor and taste characteristics across different white radish varieties is still lacking. This study selected six white radish varieties and analyzed their texture, taste, and flavor profiles. The results showed that JYHX had excellent hardness and chewiness, and CKJRM had the highest brittleness. The total sugar content of XY418 was the highest, and the sweetness was the most prominent. The umami and bitterness of CKXY and XY477 contributed significantly. A total of 43 volatile compounds were detected by gas chromatography–mass spectrometry (GC-MS), and CKFM12 had the highest content of sulfur-containing compounds. Dimethyl trisulfide and erucin were the key substances for the characteristic flavor of white radish. In this study, the texture, taste, and flavor characteristics of several white radish varieties and their potential biochemical components (cell wall substances, amino acids, volatile compounds) were comprehensively compared and analyzed for the first time. These findings provide a scientific basis for targeted quality evaluation, flavor improvement, and variety selection based on specific cooking applications and processing needs. Full article

Accurate identification of liquor vintage is crucial for ensuring product authenticity and optimizing market value, as the price and sensory quality of liquor increase with age. Traditional sensory evaluation by sommeliers is inherently limited by subjectivity, physiological fatigue, and inconsistency, posing challenges for reliable large-scale quality assessment. To address these limitations, this study introduces an innovative homemade electronic tongue (ET) system integrated with machine learning and deep learning algorithms for rapid and precise vintage identification. The ET system, consisting of six metallic electrodes and a MEMS-based temperature sensor, successfully discriminated five consecutive liquor vintages produced at one-year intervals. Using Support Vector Machine (SVM) and Random Forest (RF) algorithms, classification accuracies of 91.0% and 78.0% were achieved, respectively. Remarkably, the proposed one-dimensional convolutional neural network (1D-CNN) model further improved the recognition accuracy to 94.0%, representing the highest reported performance for ET-based vintage prediction to date. The findings demonstrate that the integration of multi-electrode electrochemical sensing with artificial intelligence enables objective, reproducible, and high-throughput evaluation of liquor aging characteristics. This approach provides a scientifically robust alternative to human sensory analysis, offering significant potential for counterfeit detection, liquor authentication, and the broader assessment of food and beverage quality within molecular sensing frameworks. Full article

With the increases in the global population, demand for meat, and income, plant-based meat alternatives using mushrooms, soybeans, and other ingredients are attracting increasing attention to address food security. Mushroom mycelia have a high moisture content and are prone to quality deterioration; therefore, interventions, such as freeze-drying and optimized packaging, are necessary to improve shelf life. Furthermore, controlling storage temperature is a key factor in preserving product quality. Therefore, in this study, Lentinula edodes (shiitake mushroom) mycelium sausage were stored under various packaging methods (aerobic packaging, vacuum packaging, and modified atmosphere packaging) and storage temperatures (0 and 4 °C). Quality and storability were evaluated at 0, 7, 15, 30, and 50 days using tests for proximate components, pH, storage loss, color, water activity (Aw), aerobic bacterial count, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) using an electronic nose and an electronic tongue. The vacuum-treated groups showed superior pH, CIE L*, CIE a*, Aw, TBARS, and VBN levels. At 0 °C, each treatment group exhibited significantly lower VBN levels on days 30 and 50 (p < 0.05). Overall, vacuum packaging and low storage temperatures are expected to be beneficial for maintaining the quality and storage characteristics of shiitake mushroom mycelium sausages. Full article

Umami peptides were screened and identified from yak bone collagen for the first time by in silico analysis, molecular docking, and electronic tongue. Twenty proteases with known cleavage sites were used for the simulated proteolysis, and results indicated that “pepsin + papain” was the optimal enzymatic strategy for yak bone collagen to generate peptides with potential umami taste. Moreover, 82 novel unreported peptides with umami taste were found from the simulated hydrolysate, among which 9 peptides exhibited high binding affinity with the T1R1/T1R3 receptor (both -CDOCKER energy and CDOCKER interaction energy > 40 kcal/mol) via molecular docking. Subsequently, six novel umami peptides were identified through sensory evaluation and electronic tongue analysis, including VY, VM, SL, SN, VN, and IS (umami sensory score > 5). These peptides were also in silico characterized with high hydrophobicity, good water solubility, non-toxicity, non-allergenicity, good intestinal absorption, and good oral bioavailability. Furthermore, the identified peptides could bind with the key residues (such as HIS281 and LEU304) within the Venus flytrap domain of the T1R3 subunit of receptor T1R1/T1R3 through hydrogen bonds and electrostatic attractions to generate umami perception. This study revealed the mechanism of umami peptides identified from yak bone collagen and provides a novel approach for the development of umami peptides from animal sources. Full article

Beiwudu Hulatang, a traditional Chinese culinary delicacy, is valued for its complex flavor profile; however, its characteristic aroma compounds and the determinants of sensory quality remain insufficiently studied. This study evaluated the flavor characteristics of four commercial samples and one laboratory-made sample of Beiwudu Hulatang using gas chromatography–ion mobility spectrometry (GC-IMS), electronic nose (E-nose), electronic tongue (E-tongue), and sensory evaluation. The results of E-tongue analysis indicated that bitterness and saltiness were the dominant taste attributes. E-nose analysis demonstrated strong responses to sulfur-containing compounds, alcohols, and alkanes, indicating their significant contribution to the overall aroma. A total of 60 volatile compounds were identified by GC-IMS, with ethers, alcohols, and terpenes being the most abundant chemical groups. Among these, 13 key aroma compounds were screened as discriminative markers (OAV > 1, VIP > 1) by integrating the odor activity value (OAV) and orthogonal partial least squares-discriminant analysis (OPLS-DA). The Pearson correlation analysis further revealed that sensory attributes, particularly aroma and overall acceptability, were positively correlated with propanal, heptaldehyde, and 1,8-cineol, and negatively correlated with linalool and limonene. Overall, this study provides a systematic characterization of the flavor profile of Beiwudu Hulatang and establishes a scientific basis for its quality standardization and flavor-oriented product development. Full article

Spices play a crucial role in shaping the characteristic flavor of marinated meat products. This study systematically compared the effects of physical crushing, vacuum nano-collision, and steam explosion on the physical and flavor characteristics of star anise and cinnamon. The vacuum nano-collision treatment effectively reduced particle size to below 15 nm, promoting faster flavor release and improving both moisture retention and solubility. Hydrocarbons, alcohols, and aldehydes were identified as the dominant volatile compounds. Among the non-volatile components, crushed cinnamon contained the highest shikimic acid concentration (1510.1 ± 25.45 μg/kg), while star anise treated with vacuum nano-collision reached the highest level of shikimic acid (893.10 ± 23.99 μg/kg). However, the main active components of these two spices did not show significant differences between the two treatment methods. Steam explosion treatment resulted in the lowest levels of both volatile and non-volatile compounds. Flavor profiling and electronic tongue analyses further revealed that the flavor characteristics of the crushed and nano-collision groups were similar, but distinctly different from those obtained with steam explosion. Overall, these results provide new insights into the development of efficient spice processing technologies and offer practical guidance for optimizing flavor quality in marinated meat products. Full article

Three-Cup Chicken, a traditional Hakka dish, is known for its distinctive umami and salty flavor profile. However, the dynamic evolution of key flavor compounds and associated physicochemical attributes during its characteristic stewing process remains inadequately characterized. Therefore, this study investigated flavor and quality changes in Three-Cup Chicken during stewing using an integrated analytical approach, including gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), E-tongue, and E-nose, alongside analyses of texture, color, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS), and moisture content. The results revealed that prolonged stewing promoted lipid oxidation, increased hardness, enhanced redness and yellowness, while moisture content gradually decreased. Electronic tongue and nose analyses revealed an increase in saltiness, umami, and sulfur compounds during stewing, complemented by a significant rise in umami amino acids from further analysis. Ten important taste compounds with variable importance in projection (VIP) > 1 and odour activity value (OAV) > 1 were filtered out of 137 volatile compounds, the majority of which were aldehydes. These research findings clearly demonstrate the formation and evolution patterns of the savory and salty flavor profile in Three-Cup Chicken, offering theoretical underpinnings as well as helpful advice for maximizing the dish’s genuine flavor. Full article

Thermal processing is widely applied in food manufacturing to enhance flavor, but the mechanisms underlying taste transformation remain insufficiently understood. Rehmannia Radix, traditionally processed by steaming, undergoes a distinctive shift from bitterness to sweetness, serving as a representative model for flavor modulation during processing. In this study, sensory evaluation (n = 12), electronic tongue analysis, HPLC-based sugar and marker profiling across 17 batches, and molecular docking with representative human taste receptors were combined to investigate the mechanisms of taste transformation. The results showed that steaming markedly increased sweetness while reducing bitterness (p < 0.05). Chemical profiling revealed the hydrolysis of oligosaccharides into higher-sweetness monosaccharides (e.g., fructose (Fru) +15.99%, glucose (Glu) +8.90%) and substantial degradation of bitter iridoid glycosides (e.g., catalpol (Cat) −88%). In addition, the formation of 5-hydroxymethylfurfural (5-HMF) was identified as a processing marker. Molecular docking suggested that bitter glycosides in raw samples may interfere with sweet receptor activation and stimulate bitter receptors, whereas monosaccharide enrichment and Maillard products favored sweet receptor interactions, which may explain the observed sensory changes. Overall, these results clarify the chemical basis and receptor-level mechanisms of the bitterness-to-sweetness transition during steaming and identify markers useful for monitoring flavor changes in Rehmannia Radix. Full article

Broad bean paste (BBP), a traditional Chinese fermented condiment, often suffers from inconsistent quality during spontaneous fermentation. In this study, Weissella confusa KUST3424 and Bacillus subtilis KUST4527 were isolated from BBP and evaluated as starter cultures, either individually or in combination. Flavor characteristics were analyzed using an electronic nose, electronic tongue, and GC–MS combined with odor activity value (OAV) calculations. Results showed that 13 key flavor compounds with OAVs greater than 1 were identified as major contributors to the overall aroma of fermented BBP juice (FBPJ). Moreover, inoculated groups exhibited distinct flavor profiles compared with natural fermentation, with the co-culture producing the most pronounced improvements. The mixed fermentation markedly enhanced desirable alcohols and esters, including significant increases in isoamyl alcohol (125.87%), 2-furanmethanol (128.91%), phenethyl alcohol (354.06%), and 4-vinylguaiacol (150.99%). In addition, compounds such as acetoin, guaiacol, ethyl hexanoate, and ethyl benzoate were newly generated in the co-culture group, while the diversity and total content of esters increased significantly from 0.52% to 9.69%. These findings demonstrate that the combined use of W. confusa KUST3424 and B. subtilis KUST4527 as starter cultures can effectively enhance the complexity and overall quality of BBP flavor. This co-culture strategy shows promise for enhancing flavor control and consistency in industrial-scale BBP production. Full article

Marine-derived proteins are important sources in the preparation of umami peptides due to their delicious and unique taste. The research endeavored to elucidate the established umami peptide library derived from Skipjack tuna protein through a combined approach of computational and experimental proteolysis. A total of five potential shared umami peptides (GVGGHGAGG, GVTGVG, GGVAGCQGK, MANR, and SPAAK) were identified through database and molecular docking, which revealed that hydrogen bonds and electrostatic forces critically influence the interaction between peptides and T1R1/T1R3. The specific amino acids within the T1R1/T1R3 corresponding to glutamic acid, serine, arginine, aspartic acid, and histidine significantly influenced the affinity for umami peptides. It was verified through sensory and electronic tongue analysis that all these peptides exhibit umami performance and flavor-enhancing effects. Furthermore, bioinformatic predictions and computer simulations exploring the biological activity of umami peptides revealed that GVGGHGAGG, GVTGVG, and GGVAGCQGK, combined with Keap1, presented potential antioxidant activity. These observations offered new insights for identifying bioactive umami peptides from aquatic products and a theoretical foundation for developing novel seasonings. Full article

This study investigated the effects of three different lactic acid bacteria (LAB) strains (Limosilactobacillus fermentum 14, Limosilactobacillus reuteri 18, and Lactiplantibacillus plantarum CAU808) on the nutrient components, bioactivity, and flavor profiles of a medicinal and edible homologous (MEH) plant-based beverage (QJ). Results demonstrated that QJ served as an excellent substrate for LAB growth, with viable counts of all three LAB exceeding 8.5 log CFU/mL after fermentation. Fermentation significantly reduced soluble sugar contents while increasing organic acids levels. A slight enhancement in ABTS radical scavenging capacity was also observed. Electronic tongue (E-tongue) analysis revealed that LAB fermentation markedly decreased bitterness and enhanced sourness, sweetness, and umami, thereby improving the overall taste profile. Furthermore, electronic nose (E-nose) and HS-SPME-GC-MS analyses indicated distinct alterations in odor characteristics post-fermentation. A total of 87 volatile compounds were identified, with alcohols constituting the predominant group. Compared to the other two strains, Lactiplantibacillus plantarum CAU808 demonstrated superior fermentation performance and more favorable flavor characteristics. These findings provide a theoretical basis for utilizing LAB fermentation to optimize the flavor of MEH plant-based beverages. Full article

Sour pomegranate, a distinctive product of Xinjiang, China, is characterized by its sour and astringent taste, which contributes to a low processing rate. This study utilized single-factor experiments to screen three strains: Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidophilus. Through uniform design experiments, the mixed-strain ratio of L. fermentum:L. plantarum:L. acidophilus = 45%:31%:28% was determined. In addition, the amount of mixed inoculum was 2%, and the fermentation time was 11 h. Additionally, a mixed inoculation amount of 2% and a fermentation duration of 11 h were established. Utilizing electronic nose, electronic tongue, gas chromatography–ion mobility spectrometry, and non-targeted metabolomics, comparative analyses were conducted on the flavors and metabolites pre- and post-fermentation. The findings indicated that post-fermentation, umami increased by 32%, richness was enhanced by 6%, and the positive aftertaste was significantly extended. Mixed-strain fermentation facilitated the enrichment of alkanes, alcohols, aldehydes, and terpene volatile compounds; notably, the content of hexanal (fresh fruity aroma) and limonene (citrus aroma) increased by 1.95 times and 1.45 times, respectively, thereby augmenting the complexity of the aroma. Furthermore, mixed-strain fermentation significantly upregulated terpenes, amino acids and their derivatives, steroids and their derivatives, and alkaloid metabolites. These results offer potential technical support for the high-value utilization of agricultural products. Full article

With the growing demand for functional dairy products, integrating dual-animal proteins presents a promising strategy to enhance both nutritional value and functional properties. This study aimed to elucidate the impact of egg white supplementation on the stability, physicochemical attributes, sensory quality, and shelf-life of yogurt. Yogurt samples were prepared by fermenting milk supplemented with 0%, 5%, 10%, 15%, 20%, and 25% egg white, and subsequently evaluated for physicochemical parameters, microstructure, rheological behavior, water-holding capacity, and sensory profiles using an electronic nose and electronic tongue. Results showed that 5% egg white significantly improved yogurt stability after one day of refrigeration, whereas 10% supplementation yielded texture comparable to the control but with enhanced protein content, water retention, gel strength, and microstructural uniformity. Over 14 days of cold storage, a gradual decline occurred in physicochemical and structural parameters across all samples; however, flavor profiles remained largely stable, with no adverse effects on sensory quality except for a mild increase in acidity. These findings highlight egg white as a functional ingredient capable of improving yogurt stability and textural quality without compromising flavor, offering new opportunities for the development of high-protein, dual-animal protein fermented dairy products in the functional food industry. Full article

Pomegranate (Punica granatum L.), valued for its health benefits and distinctive flavor, derives its characteristic aroma from volatile organic compounds (VOCs) that vary significantly with geographical origin. In this study, VOCs in pomegranates from six Chinese geographical regions were characterized using an electronic nose (E-nose), an electronic tongue (E-tongue), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). To elucidate geographical variations in odor, taste, and volatile profiles, a comprehensive multivariate statistical analysis integrating principal component analysis (PCA), hierarchical cluster analysis, orthogonal partial least squares-discriminant analysis (OPLS-DA), and variable importance in projection (VIP) was employed. The results demonstrated that the E-nose and E-tongue effectively distinguished pomegranate by geographical origin, with aroma contributing more significantly than taste to regional differentiation. A total of 46 and 58 VOCs were identified using HS-GC-IMS and HS-SPME-GC-MS, respectively, with different characteristic volatile compounds in pomegranate from various origins, and alkenes, esters, and alcohols were the primary contributors to regional variations. Notably, OPLS-DA revealed that HS-GC-IMS exhibited superior discriminatory power in separating pomegranates of different geographical origins, with HY and HL displaying closely related odor profiles while the other samples showed the most pronounced odor differences, but these findings contrasted with HS-SPME-GC-MS results. Additionally, the VIP method and the relative odor activity value (ROAV) further identified six and eight key aroma compounds based on HS-GC-IMS and HS-SPME-GC-MS data; in particular, hexanal, nonanal, β-pinene, 3-hydroxybutan-2-one, and β-ocimene were identified as key aroma compounds in pomegranate as potential regional markers. These findings highlight VOC profiles as potential geographical origin markers, supporting origin traceability and quality control in the pomegranate industry. Full article