Search Results (496)

Burdock (Arctium lappa L.) is a medicinal and edible homologous plant whose roots contain many bioactive substances such as polysaccharides and phenolics. This study explored the integration of burdock powder and lactic acid bacteria fermentation to enhance the nutritional quality, sensory attributes, and flavor profiles of duck sausages. Three bacterial strains, Lacticaseibacillus casei, L. helveticus, and L. plantarum, were selected based on sensory analysis, and their effects on sausage properties were evaluated through combined fermentation trials. The results demonstrated that duck sausages fermented with L. plantarum and L. helveticus and supplemented with 3% burdock powder (PHB group) exhibited > 1.5-fold higher antioxidant activity (ABTS at 85.2 μmol trolox/g and DPPH at 92.7 μmol trolox/g, respectively; p < 0.05) and 15% increase in total phenolic content (8.24 mg gallic acid/g) compared to non-fermented counterparts. The PHB formulation also enhanced color stability (lightness, redness, yellowness), textural characteristics (hardness, springiness, cohesiveness), and sensory acceptability. Volatile compound analysis revealed a reduction in off-odor aldehydes (hexanal, (E)-2-octenal, (E)-2-decenal, and (E,E)-2,4-decadienal) and increased production of desirable aromatic compounds like tetramethyl-pyrazine. These findings highlight the potential of combining lactic acid bacteria fermentation with burdock powder to develop functional duck sausages with improved nutritional and sensory properties. Full article

The Maillard reaction refers to the reaction between carbonyl compounds with reducing properties and amino-containing compounds that undergo condensation and polymerization to produce melanoidins. In flour product processing, the Maillard reaction is a critical chemical reaction influencing color, flavor, nutrition, and safety. A moderate Maillard reaction contributes to desirable color and flavor profiles in flour products, whereas an excessive reaction leads to amino acid loss and the formation of harmful substances, posing potential health risks. This review summarizes the substrate sources, reaction stages, influencing factors, impact on quality, and mitigation strategies of harmful products, aiming to provide a reference for regulating the Maillard reaction in flour product processing. Currently, most existing mitigation strategies focus on inhibiting harmful products, while research on the synergistic optimization of color and flavor remains insufficient. Future research should focus on elucidating the molecular mechanisms of reaction pathways, understanding multi-factor synergistic effects, and developing composite regulation technologies to balance the sensory quality and safety of flour products. Full article

To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditional fermented meat or dairy products, allowing for refined flavor and texture development. This was achieved by using a poorly water-soluble calcium source (calcium carbonate) to introduce calcium ions into a low-ester pectin—gluten matrix susceptible to crosslinking via divalent ions. The gelling reaction of pectin–gluten dispersions with Ca²⁺ ions was time-delayed due to the gradual production of lactic acid during fermentation. Firm, sliceable matrices were formed, in which particulate substances such as texturized proteins and solid vegetable fat could be integrated, hence forming an unheated raw-fermented plant-based salami-type sausage model matrix which remained safe for consumption over 21 days of ripening. Gluten as well as pectin had a significant influence on the functional properties of the matrices, especially water holding capacity (increasing with higher pectin or gluten content), hardness (increasing with higher pectin or gluten content), tensile strength (increasing with higher pectin or gluten content) and cohesiveness (decreasing with higher pectin or gluten content). A combination of three simultaneously occurring effects was observed, modulating the properties of the matrices, namely, (a) an increase in gel strength due to increased pectin concentration forming more brittle gels, (b) an increase in gel strength with increasing gluten content forming more elastic gels and (c) interactions of low-ester pectin with the gluten network, with pectin addition causing increased aggregation of gluten, leading to strengthened networks. Full article

Rice wine, as a traditional fermented beverage, has its quality and flavor influenced by a combination of multiple factors. This review provides an overview of the key aspects of rice wine production, including raw material selection and processing, the regulation of quality by brewing techniques, the mechanisms of microbial community interaction during fermentation, and the types and formation mechanisms of major compounds in rice wine (including flavor compounds and non-volatile components). The study highlights that different raw materials and processing methods significantly impact the fundamental flavor profile of rice wine, while fermentation conditions and dynamic changes in microbial communities determine its flavor complexity and stability. Additionally, this review examines various factors affecting the quality and flavor of rice wine, such as fermentation environment, microbial metabolism, and control of harmful substances, and summarizes modern research and technological advancements, emphasizing the potential of digital and intelligent technologies in enhancing the quality and safety of rice wine. Finally, future research directions are proposed to promote modernization and quality improvement of the rice wine industry. Full article

The gel performance of giant squid is weak. Researchers have confirmed that adding some substances could improve the texture. However, the flavor has not been taken into account. In a previous study, we proved that mixed inoculation with Lacticaseibacillus casei and Staphylococcus carnosus with several seasonings adding could improve the texture of squid. Whether the addition of seasonings could affect the quality of samples or not and how fermentation affects the texture and flavor were not clear. In present study, we prepared fermented squid without seasonings. The results showed that compared with fermented samples with added seasonings, samples without seasonings might be safer, with fewer types and lower concentrations of biogenic amines. In samples without seasonings, non-inoculation had a higher pH and higher levels of biogenic amines. Meanwhile, mixed inoculation with L. casei and S. carnosus could ensure safety, improve texture and rheological properties. The water state of the fermented sample was also changed. The microstructure indicated that good network was formed in the fermented sample. After fermentation, the contents of several organic acids, free amino acids and volatile flavor compounds increased, and the results of the electronic nose test were also changed. In addition, starters were dominant during fermentation. These results indicated that mixed inoculation without seasonings might be a safer method than that with seasonings. In addition, mixed inoculation without seasonings could improve the texture and flavor of the squid. These results lay the foundation for improving fermented squid quality in further studies. Full article

Background: Hydroxyl and amino compounds play a significant role in defining the flavor and quality of sauce-flavor Baijiu, yet their comprehensive analysis remains challenging due to limitations in detection sensitivity. In this study, we developed a novel bromine isotope labeling approach combined with ultra-high performance liquid chromatography–high-resolution mass spectrometry (UHPLC-HRMS) to achieve high-coverage profiling of these compounds in sauce-flavor Baijiu. Methods: The method employs 5-bromonicotinoyl chloride (BrNC) for rapid (30 s) and mild (room temperature) labeling of hydroxyl and amino functional groups, utilizing bromine’s natural isotopic pattern (Δm/z = 1.998 Da) for efficient screening. Annotation was performed hierarchically at five confidence levels by integrating retention time, accurate mass, and MS/MS spectra. Results: A total of 309 hydroxyl and amino compounds, including flavor substances (e.g., tyrosol and phenethyl alcohol) and bioactive compounds (e.g., 3-phenyllactic acid), were identified in sauce-flavor Baijiu. The method exhibited excellent analytical performance, with wide linearity (1–4 orders of magnitude), precision (RSD < 18.3%), and stability (RSD < 15% over 48 h). When applied to sauce-flavor Baijiu samples of different grades, distinct compositional patterns were observed: premium-grade products showed greater metabolite diversity and higher contents of bioactive compounds, whereas lower-grade samples exhibited elevated concentrations of acidic flavor compounds. Conclusions: These results demonstrate that the established method is efficient for the comprehensive analysis of hydroxyl and amino compounds in complex food matrices. The findings provide valuable insights for quality control and flavor modulation in sauce-flavor Baijiu production. Full article

This study aims to determine the differences in the effects of vacuum packaging and modified atmosphere packaging on the quality, flavor, and microorganisms of Mianning ham. Vacuum packaging exhibits stronger antioxidant properties (a* value), while modified atmosphere packaging inhibits microorganisms and delays the decline of Aw through CO₂. A total of 249 volatile substances was determined in the ham, while 19 main flavor substances, such as 1-octanol, hexanal, 2-nonanone, and p-cresol, were identified. It was found that the packaging method significantly affected the contents of alcohols and hydrocarbons. At the phylum level, Firmicutes is the dominant bacterial community. At the genus level, in the vacuum packaging group, Tetragenococcus and Carnobacterium are the core contributing bacteria for flavor, while Staphylococcus is dominant in both packaging types and may inhibit flavor formation. Full article

Kiwifruit has attracted much attention in fruit and vegetable processing due to its high nutritional and economic value. However, there is a lack of systematic research on the effects of long-term frozen storage on the pulp quality of kiwifruit. Using kiwifruit pulp stored at −20 °C for 0, 3, 6, 9, and 12 months as the research materials, the dynamic changes in the phenotype, color, antioxidant activity, and flavor compounds were comprehensively evaluated. The results showed that frozen storage caused a significant decline in the quality of the fruit pulp. Specifically, the contents of chlorophyll and carotenoids decreased and the color deteriorated (color difference increased); the turbidity and centrifugal sedimentation rates increased, and pH and viscosity changed in different stages. Additionally, antioxidant compounds, such as vitamin C and total phenols, were significantly reduced with the extension of storage duration, and the 2,2-diphenyl-1-picrylhydrazyl (DPPH)/2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging ability was decreased. The content of volatile aroma compounds diminished, leading to a notable shift in the flavor profile. Correlation analysis revealed that changes in volatile substances were significantly correlated with physical, chemical, and antioxidant indicators (p < 0.05). These correlations can serve as a key basis for assessing quality deterioration. This study systematically elucidated, for the first time, the mechanism of quality deterioration in kiwifruit pulp during frozen storage, thereby providing theoretical support for enterprises to optimize pulp grading strategies and the timing of by-product development. Hence, it is recommended that the duration of freezing should be limited to less than 9 months for kiwifruit pulp. Moreover, it is essential to consider varietal differences and new pretreatment technologies to further enhance the industrial utilization and economic value of frozen pulp. Full article

This study presents the first comprehensive characterization of Brazilian propolis residue, revealing its rich content of bioactive compounds, essential nutrients, and volatile substances, showcasing its potential for sustainable utilization. The term “residue” refers to the solid by-product remaining after ethanolic extraction of raw propolis, which is typically discarded, despite retaining significant nutritional value. HPLC-ESI-MS/MS analysis identified significant concentrations of p-coumaric acid (637.80 mg/kg), chlorogenic acid (497.93 mg/kg), kaempferol (295.82 mg/kg), and caffeic acid (115.11 mg/kg); while HPLC-DAD revealed also artepillin-C (56.56 mg/kg), illustrating strong antioxidant properties. Nutritional analyses showed high moisture content (37.08%), protein (12.56%) and dietary fiber (24.2%). Additionally, the mineral profile highlighted potassium (9800 mg/kg), phosphorus (2520 mg/kg), and calcium (2100 mg/kg). Volatile compounds analysis via HS-SPME-GC-MS identified a diverse class of components, predominantly terpenoids such as α-pinene (20.09%) and caryophyllene (9.76%), suggesting potential applications in fragrance and flavor industries. The multifunctional nature of propolis residue aligns with circular economy principles and highlights its value as a resource for diverse applications. Full article

To investigate the effect of ultrasound on the quality of pumpkin juice fermented by yeast, ultrasound (power range 0–400 W, duration 10 min) was used to assist the yeast fermentation of pumpkin juice. The effects of ultrasound-assisted fermentation at different powers on the quality characteristics of pumpkin juice, such as the color, aroma components, carotenoid content, and antioxidant activity, were studied. The optimal combination of fermentation process parameters was determined as follows: a pumpkin juice content of 20 mL, fermentation temperature of 30 °C, fermentation time of 1 day, and inoculation amount of 3% (the mass-to-volume ratio of yeast to water). The results showed that after ultrasound treatment, the physicochemical properties of pumpkin juice, including the Vitamin C (VC) content, carotenoid content, and antioxidant activity, did not change significantly (p > 0.05), while the total acid content decreased significantly, indicating that ultrasound treatment was beneficial for improving the sensory properties of pumpkin juice after yeast fermentation. Notably, when the ultrasound power was 100 W, the flavonoid content in pumpkin juice reached the highest level (1.27 mg/100 g). A total of 127 volatile substances were identified via gas chromatography, among which 14 were characteristic aroma profiles of pumpkin juice, suggesting that ultrasound (US) treatment had little impact on the natural flavor of pumpkin juice. Cavitation caused cell rupture in pumpkin juice, and ultrasound treatment significantly improved the sterilization rate of yeast-fermented pumpkin juice and was extremely effective in maintaining its color. This study provides a theoretical basis for the development of high-quality and nutrient-rich fermented pumpkin juice. Full article

Tobacco control policies have aimed to reduce the global prevalence of smoking. Unfortunately, the recent survey data shows that about 24% of Europeans still smoke. Although combustible cigarettes remain the most used tobacco product, the tendency made evident in the prevalence of smoking-alternative nicotine-containing products increases. Studies that can objectively assess the long-term health effects of the latter products are lacking, so assessing toxic substances associated with smoking-alternative products and comparing them to substances from combustible cigarettes could inform future public health efforts. The manufacturers of these alternative products claim that the use of alternatives to combustible cigarettes reduces exposure to toxic compounds, but the reality is unclear. This study compares the concentrations of toxic substances in generated aerosols and performs calculations based on mainstream cigarette smoke and aerosols from smoking-alternative products. It summarizes the amounts of harmful and potentially harmful constituents per single puff. Alternative smoking products are undoubtedly harmful to non-smokers. Still, based on the analysis of the latest independent studies’ empirical data, the concentrations of inhaled HPHCs using heated tobacco products or e-cigarettes are reduced up to 91–98%, respectively; therefore, for those who cannot quit, these could provide a less harmful alternative. However, more well-designed studies of alternative product emissions are needed, including an analysis of the compounds that are not present in conventional tobacco products (e.g., thermal degradation products of propylene glycol, glycerol, or flavorings) to evaluate possible future health effects objectively. Full article

In recent years, plant-based fermented foods (PBFs) have become popular all over the world due to their high nutritional value. Compared with traditional foods, PBFs can effectively address dietary issues of high fat content, excessive calories, and elevated cholesterol levels in food formulations, while providing higher nutritional value and enhanced sensory properties (taste and flavor) than conventional plant-based products. These characteristics make PBFs more suitable for people’s yearning for a healthy diet. This review discussed the close relationship between PBFs and human health, elaborating on the definition of PBFs, common types, and the beneficial effects that occur during the fermentation process for human health. Furthermore, we also explored the nutritional value of PBFs. Herein, PBFs are not only rich in probiotics, organic acids, and various bioactive substances that promote gut health and boost immunity but also play a positive role in preventing certain chronic diseases. Finally, this article looks forward to the future development trends of PBFs, predicting their significant potential in healthy eating and sustainability. Full article

To explore the influence of cooking methods on the flavor parameters of Tibetan sheep, various techniques such as atmospheric-pressure (AP), high-pressure (HP), atmospheric-pressure high-pressure (APHP), and high-pressure atmospheric-pressure (HPAP) cooking were tested. The results indicated that APHP and HP cooking yielded the best sensory qualities, accounting for 26.15% and 25.51%, respectively. The HP group had the highest amino acid content at 34%, enhancing the meat’s sweet taste due to alanine, glycine, arginine, and methionine. Among 40 detected fatty acids, the order of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and n-6/n-3 content was AP > APHP > HPAP > HP (p < 0.05). An electronic tongue and nose identified aroma components across the four cooking methods. Similarities in aroma were observed among the samples after cooking, while significant differences were found in the aroma components between the AP group and the other three cooking methods (p < 0.05). The gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS) analyses of the meat in the four groups indicated that there were significant differences in volatile compounds among meat cooked with different methods (p < 0.05), with 56 and 365 flavor compounds detected by the two analytical techniques, respectively. Moreover, the GC–MS results indicated that the flavor substance content in the HP group accounted for 30.80% among these four sample groups. This comprehensive analysis showed that high-pressure steaming could significantly improve the flavor quality of Tibetan sheep, providing a theoretical basis and empirical reference for the optimization of pre-treatment conditions and the processing of Tibetan sheep. Full article

This study evaluated the effects of dietary Rhodotorula yeast culture (RYC) supplementation on carcass traits, meat quality, antioxidant capacity, shelf life, and flavor substance in fattening lambs. Twenty-four three-month-old male Dorper × Han crossbred sheep (body weight: 36 ± 4 kg) were randomly assigned to four groups: R0 (basal diet), R10 (basal diet + 10 g RYC/day), R20 (basal diet + 20 g RYC/day), and R40 (basal diet + 40 g RYC/day). The experiment lasted 75 days. Compared to the control group, the R10, R20, and R40 groups exhibited significant reductions in shear force (p < 0.01), malondialdehyde levels (p < 0.01), and day-15 total volatile basic nitrogen values (p < 0.05), along with significant increases in glutathione peroxidase activity (p < 0.05) and total umami-taste amino acid content (p < 0.01). The R20 group also demonstrated significant increases in backfat thickness, muscle crude protein content, and total antioxidant capacity (p < 0.05). These results indicate that dietary supplementation with 20 g RYC improves physicochemical properties, antioxidant capacity, shelf life, and flavor compounds in fattening lambs. Full article

Chengkou mountain chicken, a Chinese indigenous breed, exhibits unique flavor characteristics. However, the genetic basis of its flavor precursor substances remains unexplored. We performed a genome-wide association study (GWAS) using low-coverage whole-genome sequencing (lcWGS) and genotype imputation to explore genetic markers linked to flavor precursors (nucleotides, amino acids, etc.) in Chengkou mountain chicken breast muscle. We identified 44 SNPs potentially or significantly associated with flavor precursor traits and localized 18 genes. Functional analysis revealed eight important candidate genes, including ZBTB20, RFX4, MAMLD1, SYN3, ABTB3, PRPF39, LRFN5, and DGCR14, which may play key roles in influencing flavor precursor substances. Moreover, two SNPs residing in the haplotype block (53,448,483 bp to 53,450,834 bp) on chromosome 1 were significantly associated with a di-unsaturated acyl chain (C20:2) residue and mapped to the ABTB3 gene. This study analyzes the composition of flavor precursor substances in the pectoralis major muscle of Chengkou mountain chicken. Moreover, the SNPs, haplotypes, and candidate genes identified in this study can be used to improve the accuracy of the marker-assisted selection of traits related to flavor precursor substances in the breast muscle of chicken. In addition, the candidate genes that are significantly associated with these traits will potentially lay the foundation for future genetic selection aimed at improving the flavor traits of chicken meat. Full article