Search Results (119)

Sesame oil is one of the most popular sesame products for consumers. Roasting is a commonly employed heat treatment method in sesame oil processing. This work aims to investigate the effects of roasting temperature and time on sensory profiles, volatile components, fatty acid composition, and oxidative stability of the oil. Quantitative descriptive sensory analysis was employed to reveal changes in aroma characteristics of sesame oils from different roasting conditions. Volatile compounds of the oils were analyzed via headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS), identifying 56 components, including 30 key aroma-active compounds (odor activity value, OAV ≥ 1) across 18 samples. Principal component analysis (PCA) was performed to explore the effect of roasting conditions on volatiles of sesame oils. The oxidative stability of the oils was also determined by RapidOxy reactor. The results demonstrated that the effect of roasting time on the flavor of sesame oil was greater than that of temperature. Moreover, the effect of roasting conditions (temperature/time) on the fatty acid profile of sesame oil was not significant. This provided some theoretical foundation and data support for improving the processing technology of sesame oil and controlling its flavor quality. Full article

Biochar has emerged as a promising material for carbon storage, exhibiting properties analogous to those of activated carbon. Biochar has a particularly high absorbance due to its high porosity, surface area, and functional groups, although these parameters depend on the feedstock and pyrolysis conditions. The sorbent properties of biochar make it suitable for many applications, including the biological treatment of organic waste. In the context of composting, biochar addition seems to positively impact the process performance and the final compost characteristics. Furthermore, it reduces greenhouse gas and odor emissions, which is a crucial step in preventing the full implementation of composting. The objective of this review is to provide a comprehensive description of the effects of biochar on composting emissions and the reported mechanisms, highlighting the limitations of current research. In summary, the use of biochar in composting is still in its early stages and requires further research and consensus on fundamental issues, such as the optimal biochar dosage and mitigation mechanisms. Moreover, there is a significant lack of full-scale implementation. Accordingly, future work should focus on overcoming these critical challenges to take a step forward towards a consistent and complete picture of the environmental impacts and a rigorous economic analysis of the use of biochar in composting. Full article

Research on spicy anchovies lacks dedicated sensory frameworks, reliable aroma identification, and systematic processing–flavor insights. In this study, 21 spicy anchovy samples with different processing parameters were selected as research objects. The effects of process modifications on the sensory attributes and aroma composition of spicy anchovies were investigated through sensory evaluation and aroma analysis. A product-specific flavor wheel (5 modalities, 136 terms) with 17 key descriptors was built via Quantitative Descriptive Analysis. GC-O combined with AEDA/AECA identified 13 key aroma compounds in the commercial sample. HS-SPME-GC-MS detected 73 volatiles across all samples, among which olefins (34 species) were dominant and their formation was linked to lipid oxidation and high-temperature processing. Odor activity values and sensory data revealed that a frying temperature of 180 °C promoted nonanal and (E)-β-ocimene to enhance “fried seafood aroma”; Xiaomila chili pepper boosted “initial spiciness” via capsaicin; and high Sichuan pepper masked “fishy off-flavor” via linalyl acetate. A prediction model for aroma sensory attributes was established and the prediction correlations for “braised beef in soy sauce aroma” and “fried seafood aroma” were relatively high (r = 0.90 and 0.96, respectively). This study provides theoretical guidance for the flavor improvement of spicy anchovies. Full article

Tea-flavor baijiu, in which the aroma combines the tea note and the typical profile of baijiu, has brought a fresh flavor to the market. Yet its flavor evolution during the storage period and the associated changes in volatile compounds remain poorly characterized. To systematically address the flavor profile dynamics during storage, the study evaluated tea-flavor baijiu of varying ages using integrated sensory and instrumental analyses. Through napping with ultra-flash profiling (Napping-UFP) and check-all-that-apply (CATA), the sensory attributes from aroma, flavor, and mouthfeel profiles of tea-flavor baijiu were established, and quantitative descriptive analysis (QDA) was employed to distinguish the distinct sensory profiles among samples with different aging durations. The overall aroma patterns were examined using an electronic nose (E-nose), and the distinction of sample A401 with the longest storage period was notable. Headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) were used to identify and quantify the volatile compounds, while aging notably altered volatile composition with increased ester levels and reduced alcohol content; hence, the short-aged (one to three years), mid-aged (four to six years), and long-aged (seven and eight years) samples could be easily differentiated. Through the analysis of the data, 12 key odor-active compounds, namely (E)-2-methyl-2-butenal, ethyl caproate, 3-methylbutanal, 2-pentanone, ethyl acetate, ethyl heptanoate, ethyl 2-methylbutanoate, ethyl pentanoate, ethyl butyrate, ethyl hexanoate, ethyl octanoate, and 2,4-di-tert-butylphenol, were identified as major contributors to shifts. Furthermore, Pearson correlation analysis revealed a strong negative association between the accumulation of esters and the intensity of tea aroma in long-aged samples, clarifying the chemical mechanism underlying the diminished tea note in aged tea-flavor baijiu. This study provides new insights into the impact of aging on the flavor profile of tea-flavor baijiu and offers a scientific foundation for improving its production, storage, and quality management. Full article

Volatile organic compounds (VOCs) are critical indicators of the metabolic status of whole-plant maize silage (WPMS). However, the impact of inoculating various strains of fermentation agents on VOC changes has not been systematically explored. This study aimed to determine how inoculation with Lactiplantibacillus plantarum and Lentilactobacillus buchneri modulates the VOC profile and odor of WPMS after 90 days. VOCs were extracted by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). Key VOCs were screened using the variable importance in projection (VIP) and substantiated by relative odor activity values (rOAV) and odor descriptions. A total of 82 compounds were identified, including 22 esters, 19 alcohols, 3 acids, 9 aldehydes, 2 ethers, 6 hydrocarbons, 4 ketones, 10 phenols, and 8 terpenoids. L. plantarum enhanced green/fruity odors while strain L. buchneri significantly reduced undesirable phenolic and aldehydic compounds. Six key VOCs influencing the odor of WPMS were selected: 4-ethyl-2-methoxyphenol and benzaldehyde, which contribute smoky, bacon, and bitter almond aromas, and (E)-3-hexen-1-ol, benzyl alcohol, (E, E)-2,4-heptadienal and methyl salicylate, which impart green, fruity, and nutty aromas. These findings highlight the effects and contributions of various strain additives on VOCs in WPMS, providing new theoretical insights for regulating the flavor profile of WPMS. Full article

Collagen peptides derived from fish skin may be limited in food applications due to undesirable flavors. To investigate the effects of Maillard reaction modification on their physicochemical and flavor properties, collagen peptides from tilapia skin were prepared via enzymatic hydrolysis, followed by the Maillard reaction with four reducing sugars (xylose, ribose, glucose and glucosamine) through a combined procedure involving simultaneous enzyme inactivation and Maillard reaction at 100 °C. The resultant Maillard reaction products (MRPs) were characterized by analyzing free amino groups, peptide size distribution and color difference, while the reaction progression was monitored using UV absorption and fluorescence spectroscopy. The flavor profile of MRPs was analyzed through quantitative descriptive sensory evaluation and GC-MS coupled with principal component analysis. Among the four reducing sugars tested, glucosamine-induced Maillard reaction products exhibited the most pronounced physicochemical and sensory improvements. Specifically, glucosamine-MRPs showed the greatest reduction in free amino groups (0.69 μmol/L) and a notable decrease in high-molecular-weight peptides (3.31%), accompanied by an increase in low-molecular-weight fractions. Colorimetric analysis revealed a marked color change (ΔE = 31.78), and spectral analysis further confirmed intensified UV absorbance and fluorescence intensity in the glucosamine group, indicating advanced reaction progression. Sensory evaluation demonstrated a significant reduction in bitterness and enhancement of umami and saltiness. Moreover, GC-MS analysis revealed that the glucosamine-treated group exhibited the most favorable volatile profile, characterized by an increase in aromatic compounds and a substantial decrease in undesirable odorants. This study provides a theoretical basis for controlling the undesirable flavor of collagen peptides through low-extent Maillard reactions by different reducing sugars. Full article

White tea quality is primarily determined by its chemical composition, which varies significantly among cultivars. This study aimed to elucidate the chemical basis underlying quality differentiation in Baimudan white tea produced from three major Fujian tea cultivars: “Zhenghe Dabaicha” (ZHDB), “Fuan Dabaicha” (FADB), and “Fuding Dahaocha” (FDDH). Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), liquid chromatography–mass spectrometry (LC-MS), and quantitative descriptive analysis (QDA) were employed to characterize volatile compounds, amino acids, and saccharides. Odor Activity Values (OAVs) and Taste Activity Values (TAVs) were calculated to identify key contributors to sensory perception. Results showed that theanine, glutamic acid, asparagine, and serine were the primary contributors to umami taste, especially in ZHDB and FADB. Sweetness differences were largely due to sucrose, serine, and asparagine. OAV analysis further identified 22 critical aroma compounds: methyl salicylate, linalool, and β-ionone predominantly imparted floral notes, while β-ocimene, benzaldehyde, and geraniol enhanced sweet and fruity aromas. In contrast, (Z)-3-hexenol, (Z)-3-hexenal, and (E)-2-hexenal contributed grassy and refreshing characteristics, together defining the unique aroma profiles of each cultivar. This study provides an integrated chemical and sensory framework for understanding white tea quality variation, offering a theoretical basis for targeted flavor modulation. Full article

Artificial Intelligence (AI) is widely recognized as a force that will fundamentally transform traditional chicken farming models. It can reduce labor costs while ensuring welfare and at the same time increase output and quality. However, the breadth of AI’s contribution to chicken farming has not been systematically quantified on a large scale; few people know how far current AI has actually progressed or how it will improve chicken farming to enhance the sector’s sustainability. Therefore, taking “AI + sustainable chicken farming” as the theme, this study retrieved 254 research papers for a comprehensive descriptive analysis from the Web of Science (May 2003 to March 2025) and analyzed AI’s contribution to the sustainable in recent years. Results show that: In the welfare dimension, AI primarily targets disease surveillance, behavior monitoring, stress detection, and health scoring, enabling earlier, less-invasive interventions and more stable, longer productive lifespans. In economic dimension, tools such as automated counting, vision-based weighing, and precision feeding improve labor productivity and feed use while enhancing product quality. In the environmental dimension, AI supports odor prediction, ventilation monitoring, and control strategies that lower emissions and energy use, reducing farms’ environmental footprint. However, large-scale adoption remains constrained by the lack of open and interoperable model and data standards, the compute and reliability burden of continuous multi-sensor monitoring, the gap between AI-based detection and fully automated control, and economic hurdles such as high upfront costs, unclear long-term returns, and limited farmer acceptance, particularly in resource-constrained settings. Environmental applications are also underrepresented because research has been overly vision-centric while audio and IoT sensing receive less attention. Looking ahead, AI development should prioritize solutions that are low cost, robust, animal friendly, and transparent in their benefits so that return on investment is visible in practice, supported by open benchmarks and standards, edge-first deployment, and staged cost–benefit pilots. Technically, integrating video, audio, and environmental sensors into a perception–cognition–action loop and updating policies through online learning can enable full-process adaptive management that improves welfare, enhances resource efficiency, reduces emissions, and increases adoption across diverse production contexts. Full article

The bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms. The primary phenolic compounds in this extract were oleacein, verbascoside, and hydroxytyrosol. The effects on the final product were assessed over eight days of storage at 4 °C ± 2 under 12 h of light. The control samples were compared with two meat analogs enriched with ascorbic acid (AA) at 5 g kg⁻¹ and one enriched with PE at 30 g kg⁻¹. The physicochemical parameters (pH, aw, color, texture, and total phenol content), antioxidant activity, microbial assessment, and sensory evaluations of meat analog samples were evaluated at three different time points (T0, T4, T8) during shelf life. The PE-enriched meat analogs maintained a relatively high and stable phenolic concentration throughout their shelf life, significantly enhancing the antioxidant activities of the final product. The addition of PE also influenced the growth of Enterococcus spp., Lactococcus spp., and Lactobacillus spp. during storage. The results of the triangular test indicated perceptible differences between AA and PE meat analogs. Meanwhile, the quantitative descriptive analysis (QDA) emphasized notable enhancements in odor and texture characteristics for PE-enriched samples. Plant-based meat analogs can benefit from the effective use of PE (antioxidant and sensory properties), supporting the sustainable reuse of olive oil by-products. Full article

Background/Objectives: Colorectal cancer (CRC) has high prevalence and mortality, with a high frequency of malnutrition during chemotherapy (60–70%). Malnutrition reduces treatment tolerance, quality of life, and survival. The Patient-Generated Subjective Global Assessment (PG-SGA) is effective in detecting it, but its use is not systematic. This study aims to analyze the prevalence and degrees of malnutrition in CRC patients undergoing active chemotherapy, using the PG-SGA, and to propose its systematic implementation in oncology care protocols. Methods: Observational, cross-sectional, and descriptive study in patients with stage III–IV CRC receiving FOLFOX, XELOX, or irinotecan regimens. Nutritional status was assessed with PG-SGA and body composition by bioimpedance. Results: The study includes 91 patients. A total of 45.05% of patients required intensive nutritional intervention, 39.56% needed dietary and pharmacological measures, 10.99% required health education, and only 4.4% did not require intervention. FOLFOX was significantly associated with taste alterations (p < 0.001), nausea (p = 0.020), unpleasant odors, and eating problems; XELOX with diarrhea (p = 0.009) and xerostomia (p = 0.038). Irinotecan was related to poorer functional capacity (p = 0.042). Oxaliplatin was linked to loss of appetite (p = 0.034) and unpleasant odors (p = 0.035). Older age correlated with a greater need for intensive interventions. Conclusions: The study shows a high nutritional risk in oncology patients, particularly in those with colorectal cancer undergoing FOLFOX treatment, associated with symptoms that impair intake and functional capacity. The systematic implementation of nutritional screening from the onset of treatment, using tools such as the PG-SGA and GLIM criteria, is essential for early detection and individualized management, improving therapy tolerance, clinical outcomes, and quality of life. Full article

The present study aimed to determine whether enriching the finishing ration of lambs with incremental doses of a protected fatty acid (FA) blend would result in noticeable differences in the eating experience of the resulting meat. Three isonitrogenous diets containing 0, 50, or 100 g day⁻¹ of the FA mixture were formulated, and the lambs were fed these diets until slaughter under otherwise identical management conditions. After postmortem aging, boneless loin samples from each treatment were submitted to a descriptive sensory evaluation by a rigorously trained panel that followed international guidelines. Multivariate techniques—principal component analysis combined with hierarchical clustering—were applied to integrate the panel’s quantitative scores and visualize how the treatments segregated in sensory space. The lamb meat presented a level of acceptance dependent on the proportion of fatty acids. In general, this study suggests that adding an extra 50 or 100 g of fat supplement to a lamb’s diet towards the end of its growth can significantly improve the enjoyment consumers get from eating the meat. Sensory analysis of lamb meat enriched with fatty acids indicated that the most important attributes determining the acceptance of lamb meat were color, flavor, odor, and toughness. Consequently, it can be recommended that dietary fatty acids be strategically increased during the finishing phase as a practical approach to enhancing the sensory appeal of sheep meat without compromising panel consensus. Full article

Wine quality is closely linked to sensory attributes such as aroma, taste, and mouthfeel, all of which are influenced by grape variety, “terroir”, and vinification practices. Among these, aroma is particularly important for consumer preference, and it results from a complex interplay of numerous volatile compounds. Conventional sensory methods, such as descriptive analysis (DA) performed by trained panels, offer valuable insights but are often time-consuming, resource-intensive, and subject to individual variability. Recent advances in sensor technologies—including electronic nose (E-nose) and electronic tongue (E-tongue)—combined with chemometric techniques and machine learning algorithms, offer more efficient, objective, and predictive approaches to wine aroma profiling. These tools integrate analytical and sensory data to predict aromatic characteristics and quality traits across diverse wine styles. Complementary techniques, including gas chromatography (GC), near-infrared (NIR) spectroscopy, and quantitative structure–odor relationship (QSOR) modeling, when integrated with multivariate statistical methods such as partial least squares regression (PLSR) and neural networks, have shown high predictive accuracy in assessing wine aroma and quality. Such approaches facilitate real-time monitoring, strengthen quality control, and support informed decision-making in enology. However, aligning instrumental outputs with human sensory perception remains a challenge, highlighting the need for further refinement of hybrid models. This review highlights the emerging role of predictive modeling and sensor-based technologies in advancing wine aroma evaluation and quality management. Full article

Background: Access to safe and reliable water and sanitation remains a critical public health and development challenge, with rural and low-income communities being disproportionately affected by inadequate services and heightened exposure to waterborne diseases. Despite global efforts and infrastructure-based progress indicators, significant disparities persist, and these often overlook users’ perceptions of water quality, reliability, and safety. This study explores the determinants of household satisfaction with drinking water in rural areas, comparing subjective user feedback with official access data to reveal gaps in current monitoring approaches and support more equitable, user-centered water governance. Methods: This study was conducted in Kazakhstan’s Atyrau Region, where 1361 residents from 86 rural villages participated in a structured survey assessing household access to drinking water and perceptions of its quality. Data were analyzed using descriptive statistics and multinomial logistic regression to identify key predictors of user satisfaction, with results compared against official records to evaluate discrepancies between reported experiences and administrative data. Results: The field survey results revealed substantial discrepancies between official statistics and residents’ reports, with only 58.1% of respondents having in-house tap water access despite claims of universal coverage. Multinomial logistic regression analysis identified key predictors of user satisfaction, showing that uninterrupted supply and the absence of complaints about turbidity, odor, or taste significantly increased the likelihood of higher satisfaction levels with drinking water quality. Conclusions: This study underscores the critical need to align official water access statistics with household-level experiences, revealing that user satisfaction—strongly influenced by supply reliability and sensory water quality—is essential for achieving equitable and effective rural water governance. Full article

The evaluation of aroma-active profiles in dry-cured hams is crucial for determining quality, flavor, consumer acceptance, and economic value. This study characterized the volatile compounds in five varieties of dry-cured hams using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and an electronic nose (E-Nose). In total, 78 volatile compounds were identified across five varieties of dry-cured hams. A total of 29 compounds were recognized as aroma-active compounds. Odor description, intensity, and hedonic assessment were employed to evaluate these compounds. Black Hoof Cured Ham and Special-grade Xuan-Zi Ham contained higher levels of favorable compounds such as nonanal, 5-butyldihydro-2(3H)-furanone, and 2,6-dimethylpyrazine, contributing to sweet and popcorn-like notes. In contrast, Fei-Zhong-Wang Ham and Liang-Tou-Wu Ham exhibited higher proportions of off-odor compounds with lower hedonic scores. A principal component analysis clearly separated the five hams based on their aroma-active profiles, and a correlation analysis between E-Nose sensor responses and GC-MS-O data demonstrated a strong discriminatory ability for specific samples. These findings offer valuable insights into the chemical and sensory differentiation of dry-cured hams and provide a scientific basis for quality control, product development, and future improvements in E-Nose sensor design and intelligent aroma assessment. Full article

Chemosensory systems play a pivotal role in insect survival and reproduction by mediating the detection of volatile organic compounds in the environment. Protaetia brevitarsis (Coleoptera: Scarabaeidae), a phytophagous pest widely distributed across East Asia, poses a significant threat to agro-horticultural systems through crop damage. We conducted antennal transcriptome sequencing of adult beetles and identified 117 chemosensory-related genes, including 66 odorant receptors (ORs), 20 ionotropic receptors, 10 gustatory receptors, 13 odorant-binding proteins (OBPs), four chemosensory proteins, and four sensory neuron membrane proteins. Tissue-specific expression profiling revealed the antennal enrichment of five PbreOBP genes and twenty-three ORs. Notably, sexual dimorphism was observed in OR expression patterns. PbreOR1/6/17/18/21/22/30/32 exhibited male-biased antennal expression, whereas PbreOR25/26/29/38/41/44/61 demonstrated female-biased antennal expression, indicating their potential involvement in sex-specific behaviors, such as pheromone detection and oviposition site selection. A comprehensive description of the antenna chemosensory-related genes of P. brevitarsis has deepened our understanding of the olfactory mechanisms in coleopteran insects. This study also provides a basis for understanding the molecular mechanisms underlying olfaction in P. brevitarsis. Full article