Search Results (525)

The aim was to explore using machine learning (including cluster mapping and k-means methods) to classify types of mead based on sensory analysis and aromatic compounds. Machine learning is a modern tool that helps with detailed analysis, especially because verifying aromatic compounds is challenging. In the first stage, a cluster map analysis was conducted, allowing for the exploratory identification of the most characteristic features of mead. Based on this, k-means clustering was performed to evaluate how well the identified sensory features align with logically consistent groups of observations. In the next stage, experiments were carried out to classify the type of mead using algorithms such as Random Forest (RF), adaptive boosting (AdaBoost), Bootstrap aggregation (Bagging), K-Nearest Neighbors (KNN), and Decision Tree (DT). The analysis revealed that the RF and KNN algorithms were the most effective in classifying mead based on sensory characteristics, achieving the highest accuracy. In contrast, the AdaBoost algorithm consistently produced the lowest accuracy results. However, the Decision Tree algorithm achieved the highest accuracy value (0.909), demonstrating its potential for precise classification based on aroma characteristics. The error matrix analysis also indicated that acacia mead was easier for the algorithms to identify than tilia or buckwheat mead. The results show the potential of combining an exploratory approach (cluster map with the k-means method) with machine learning. It is also important to focus on selecting and optimizing classification models used in practice because, as the results so far indicate, choosing the right algorithm greatly affects the success of mead identification. Full article

Flavor, as one of the primary factors that attracts consumers, has always been a crucial indicator for evaluating the quality of food. From processing to final consumption, the conditions that affect consumers’ perception of the aroma of aquatic products can be divided into three stages: aroma formation, release, and signal transmission. Currently, there are few reviews on the formation, release, and perception of aroma in aquatic products, which has affected the product development of aquatic products. This review summarizes aroma formation pathways, the effects of processing methods, characteristic volatile compounds, various identification techniques, aroma-release influencing factors, and the aroma perception mechanisms of aquatic products. The Maillard reaction and lipid oxidation are the main pathways for the formation of aromas in aquatic products. The extraction, identification, and quantitative analysis of volatile compounds reveal the odor changes in aquatic products. The composition of aquatic products and oral processing mainly influence the release of odorants. The characteristic odorants perceived from the nasal cavity should be given more attention. Moreover, the relationship between various olfactory receptors (ORs) and the composition of multiple aromatic compounds remains to be understood. It is necessary to clarify the relationship between nasal cavity metabolism and odor perception, reveal the binding and activation mode of ORs and odor molecules, and establish an accurate aroma prediction model. Full article

Odors from pet cats can negatively affect the quality of life of cat owners. The diverse bioactive compounds in plant extracts make them a promising candidate for effective odor reduction. This study evaluated twelve plant extracts for deodorizing efficacy via in vitro fermentation tests. Rosemary extract and licorice extract exhibited better deodorizing effects, with fractions of rosemary extract below 100 Da demonstrating the most effective deodorizing performance. Based on these findings, subsequent feeding trials were conducted using rosemary extract and its fractions below 100 Da. In the feeding trial, adult British Shorthair cats were divided into three groups (Control Check, RE, and RE100) and housed in a controlled-environment respiration chamber for 30 days. Measurements included odor emissions, fecal and blood physicochemical parameters, immune parameters, microbiota composition based on 16S rRNA sequencing, and metabolome analysis. The results of the feeding trial indicated that rosemary extract significantly reduced ammonia and hydrogen sulfide emissions (46.84%, 41.64%), while fractions below 100 Da of rosemary extract achieved even greater reductions (55.62%, 53.87%). Rosemary extract regulated the intestinal microbial community, significantly increasing the relative abundance of the intestinal probiotic Bifidobacterium (p < 0.05) and reducing the population of sulfate-reducing bacteria (p < 0.05). It also significantly reduced urease and uricase activities (p < 0.05) to reduce ammonia production and inhibited the degradation of sulfur-containing proteins and sulfate reduction to reduce hydrogen sulfide emissions. Furthermore, rosemary extract significantly enhanced the immune function of British Shorthair cats (p < 0.05). This study suggests that rosemary extract, particularly its fractions below 100 Da, is a highly promising pet deodorizer. Full article

The characteristics and complexity of Baijiu are inseparable from the promotion of aging. While the impact of compounds such as alcohols, esters, and acids on the aroma of aged Baijiu has been extensively studied, the role of other trace compounds in the aging process should not be overlooked. To further investigate the relationship between volatile compounds and the aging of Nongxiangxing Baijiu, sensomics research methods were employed to analyze profiles of young and aged Nongxiangxing Baijiu. In this study, a total of 94 aroma compounds were analyzed in both young and aged Nongxiangxing Baijiu by GC-O/MS. Among these, 12 aroma compounds significantly associated with the aging process were identified by quantification and odor activity values (OAVs). Furthermore, the omission tests result showed that 4-methyl-2-methoxyphenol (2066.79 μg/L), benzaldehyde (3860.30 μg/L), β-phenylethanol (5638.85 μg/L), 3-(methylsulfanyl)propan-1-ol (8.82 μg/L), 3-(methylsulfanyl)propanal (15.91 μg/L), and linalool (17.36 μg/L) were key aroma compounds of aged Nongxiangxing Baijiu. This study reveals that trace compounds contribute to the distinct aroma complexity of aged Nongxiangxing Baijiu, providing a foundation to support aging process analysis. Full article

There is a high demand for the development of new carriers for pharmaceutical forms for human, veterinary, and animal-feeding use. One of the solutions might be bioactive compound-loading pellets for animal forage. The aim of the work was to assess the physical and sensory properties of forage with the addition of onion peel and off-spec onions as a source of quercetin. The feed was prepared using an expanding process (thermal–mechanical expanding process). Quercetin content was evaluated in raw onion and in final-product feed mixture samples (before and after expanding, and pelleting). The obtained feed was subjected to sensory analysis, testing for expanded pellet uniformity, water absorption index (WAI), the angle of a slide, and antioxidant activity. The results confirmed a high recovery of the quercetin after the expanding process (approximately 80%), and a significantly reduced intensity of onion odor, which was confirmed compared to the non-expanded onion, which is beneficial. Furthermore, digital and optical microscopy were applied for structure analysis. Microscopic imaging results confirmed that the onion structures were visible in the whole length of feed material and analyzed cross-sections. The results can be an introduction to further research on developing products that use the expanding and pelleting process to exploit the peel and off-spec onions, as well as other waste raw materials. Full article

Red goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods. Fifty-two aroma-active compounds were screened and identified by aroma extract dilution analysis (AEDA) coupled with gas chromatography with olfactometry (GC/O). The contents and the odor activity values (OAVs) of 49 aroma-active compounds were determined. Acetic acid was the predominant aroma compounds in both berries. Meanwhile, the key aroma compounds in both berries were (E)-2-nonenal, (Z)-4-heptenal, 3-methyl-2,4-nonanedione, hexanal, etc., which were lipid derivatives. Natural drying promoted the formation of some aldehydes that exhibited green and fatty notes. Hot-air drying facilitated the production of ketones with hay-like and cooked apple-like odor attributes due to the thermal reaction. The fatty acid patterns between naturally dried and hot-air-dried red goji berries differed not significantly and were dominated by linoleic acid, oleic acid, palmitic acid, etc. The knowledge of the impacts of different drying processes on the aroma quality in red goji berries is beneficial for the quality control and optimization of dried red goji berries. 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

Houttuynia cordata is a culinary herb from Asia. Its edible rhizomes and leaves have a fishy aroma, the molecular background of which was unknown. A comparative aroma extract dilution analysis applied to fresh rhizomes and leaves resulted in 44 and 41 odorants, respectively, 38 of which were present with FD factors ≥1 in both samples. The odorant with the highest FD factors, whether in the rhizomes or leaves, was identified as metallic, soapy, fishy smelling 3-oxododecanal. Toward clarifying its tautomeric composition, quantum calculations suggested a predominance of the enol forms in the plant. However, the form perceived at the sniffing port during GC–O remained unclear. Full article

Traditional smoking techniques, while historically valued for preservation and flavor enhancement, face limitations in aromatic diversity and safety, prompting exploration of spice-derived alternatives to meet modern culinary demands. This study explores the volatile compound profiles and aroma modulation of chicken wings smoked with four spices—cardamom, rosemary, mint, and rose—using a novel, household-friendly smoking protocol. The method combines air fryer pre-cooking (180 °C, 16 min) with electric griddle-based smoke infusion, followed by HS-SPME/GC-TOF/MS, relative odor activity value (ROAV) calculations, and metabolomic analysis. A total of 314 volatile compounds were identified across five samples. Among them, 45 compounds demonstrated odor activity values (ROAV) ≥ 1, contributing to green, woody, floral, and sweet aroma attributes. Eucalyptol displayed the highest ROAV (2543), underscoring its dominant sensory impact. Metabolomic profiling revealed a general upregulation of differential volatiles post-smoking: terpenes were enriched in wings smoked with cardamom, rosemary, and mint, while aldehydes and alcohols predominated in rose-smoked samples. An integrated screening based on ROAV and metabolomic data identified 24 key volatiles, including eucalyptol, β-myrcene, methanethiol, and α-pinene, which collectively defined the aroma signatures of spice-smoked wings. Spice-specific aroma enrichment and sensory properties were evident: rosemary intensified woody–spicy notes, mint enhanced herbal freshness, and rose amplified floral attributes. The proposed method demonstrated advantages in safety, ease of use, and flavor customization, aligning with clean-label trends and supporting innovation in home-based culinary practices. Moreover, it facilitates the tailored modulation of smoked meat flavor profiles, thereby enhancing product differentiation and broadening consumer acceptance. Full article

Mung bean (Vigna radiata L.) is globally cultivated and has been widely used in the food industries. Other than nutrients, the composition of the volatile organic compounds (VOCs) often influences the quality of mung bean-based products. However, the dynamics of VOCs and the flavor changes during mung bean seed development remain unexplored. This study investigated the VOC and flavor composition in four mung bean varieties by integrating relative odor activity value (ROAV) evaluation and transcriptomic analysis. A total of 65 VOCs were identified, with eucalyptol serving as a key maturity indicator in LL655 and SH-1, while nonanal contributed significantly to the characteristic beany flavor across all varieties. Transcriptomic analysis revealed four downregulated geranylgeranyl diphosphate synthase genes during seed development, leading to terpenoid accumulation patterns. Terpenoids, including trans-beta ocimene and gamma-terpinene, appeared to be regulated by transcription factors (TFs) from the RLK-Pelle, WRKY, AP2/ERF, bHLH, and bZIP families. Additionally, two MYB TFs showed potential roles in modulating the accumulation of phenylpropanoid/benzenoid derivatives. This study provides a comprehensive understanding of the VOC accumulation and flavor variation during mung bean seed development, enriches the knowledge of flavor chemistry in mung bean varieties, and facilitates a theoretical foundation for optimizing and developing mung bean-based products. Full article

Wuyi Shuixian tea, a premium oolong tea known for its complex floral-fruity aroma, exhibits significant quality variations across different grades. This study systematically analyzed the aroma characteristics and key fragrant compounds of four grades (Grand Prize SA, First Prize SB, Outstanding Award SC, and Non-award SD) using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) analysis, and multivariate statistical methods. A total of 159 volatile compounds were identified, with similar compound categories but distinct concentration gradients between grades. OAV-splitting analysis (based on OAV ≥ 1 as the threshold for aroma activity) identified β-ionone (fruity), octanal (fatty), and linalool (floral) as core aroma-active contributors, as their OAV values significantly exceeded 10 in awarded grades (SA, SB, SC), indicating dominant roles in sensory perception. Notably, linalool, a floral marker, showed a concentration gradient (SA > SB > SC) and was absent in SD, serving as a critical determinant of grade differentiation. Orthogonal partial least squares-discriminant analysis (OPLS-DA) further distinguished awarded grades (SA, SB, SC) by balanced fruity, floral, and woody notes, while SD lacked floral traits and exhibited burnt aromas. This classification was supported by hierarchical clustering analysis (HCA) of volatile profiles and principal component analysis (PCA). Electronic nose data validated these findings, showing strong correlations between sensor responses (W5S/W2W) and key compounds like hexanal and β-ionone. This study elucidates the molecular basis of aroma-driven quality grading in Wuyi Shuixian tea, providing a scientific framework for optimizing processing techniques and enhancing quality evaluation standards. The integration of chemical profiling with sensory attributes advances precision in tea industry practices, bridging traditional grading with objective analytical metrics. Full article

To investigate the effects of different processing methods on the characteristic flavor of Undaria pinnatifida, this study systematically compared the volatile flavor compositions of four sample groups, namely fresh U. pinnatifida from Dalian (WD), salted U. pinnatifida from Dalian (WY), dried U. pinnatifida from Dalian (WG), and fresh U. pinnatifida from Shantou (WS), using GC-IMS, combined with relative odor activity value (ROAV) analysis. The results showed that GC-IMS effectively distinguished the volatile profiles of samples subjected to different processing methods, identifying a total of 45 flavor compounds. Aldehydes emerged as the key flavor components, accounting for relative contents of 53.85% (WD), 41.12% (WY), 52.62% (WG), and 45.28% (WS), which were significantly higher than those of other compound classes. The ROAV analysis revealed that 1-octen-3-ol and 1-octen-3-one were the characteristic compounds shared by all four sample groups. Furthermore, distinct processing methods influenced the distribution of saturated aldehydes, esters, and furans, which could serve as key indicators to distinguish between different processing techniques. Multidimensional analysis, including GC-IMS fingerprint visualization and principal component cluster analysis, confirmed significant flavor differences among the samples from different processing methods and origins. This study provides a theoretical basis for the quality control and standardized production of algal-based foods by multidimensionally analyzing flavor evolution in U. pinnatifida during processing. Full article

This study evaluated the odor mitigation potential of rice husk biochar in a simulated dairy bedded pack over 21 days. Biochar was incorporated into a dairy manure–sawdust mixture at 5% and 10% dry weight. Emissions of key odorous compounds—ammonia (NH₃), sulfur compounds, volatile fatty acids, phenol, p-cresol, and indole—were evaluated. Odor units were assessed to determine perceived odor reduction. Biochar significantly reduced NH₃ and dimethyl sulfide (DMS) emissions: NH₃ by 27% and 43%, and DMS by 53% and 75%, at 5% and 10% application, respectively. The NH₃ reduction was attributed to ammoniacal nitrogen adsorption, while the DMS reduction likely resulted from enhanced air permeability suppressing anaerobic bacterial activity. The 5% biochar treatment, achieving 63% and 70% of the NH₃ and DMS reductions attained by the 10% treatment, respectively, offers a more practical and cost-effective option. Other odorous compounds were not significantly affected. A temporary reduction in odor units was observed on day 7. Rice husk biochar contains 14.5% atomic Si, primarily as silica, which supports structural stability but hinders pore development, reducing adsorption efficiency. These findings demonstrate the importance of biochar’s physicochemical properties in odor mitigation. Future research should evaluate long-term field performance, microbial interactions, and silica modification strategies. Full article

Background: Chemosensation in ticks opens a novel and unique field for scientific research. This study highlights ticks’ chemosensory system to comprehend its host-searching behavior and other integrated chemistry and biology involving Haller’s structure. Methodology: This study combines microanatomical, electrophysiological, and behavioral experiments to investigate the role of Haller’s organ in adult ticks in response to different classes of organic compounds. Results: We showed the microscopic anatomy of Haller’s organ in Haemaphysalis darjeeling, present at the terminal segment of the first pair of appendages. Haller’s structure serves a vital function in perceiving odor. The electrophysiological activity of adult ticks to different classes of organic compounds via electroscutumography was explored at five different concentrations: w/v 0.001, 0.01, 0.1, 1.0, and 2.0%. Among 55 organic compounds, moderate to high stimulation was recorded with pyruvate (13.28 mv at 2%), ammonia (12.26 mv at 2%), benzoic acid (1.99 mv at 0.001%), isobutyric acid (1.39 mv at 0.001%), 2,6-dichlorophenol (1.34 mv at 0.001%), p-Tolualdehyde (1.26 mv at 2%), tetradecane (1.23 mv at 2%), docosane (1.17 mv at 2%), citronellal (1.13 mv at 0.1%), isopropyl acetate (1.05 mv at 0.01%), cyclohexanol (1.03 mv at 2%), 1-octane-3-ol (1.02 mv at 2%), and 1-octanol (1.01 mv at 0.001%). Olfactometric bioassays at w/v 2.0% concentration further confirmed that ammonia, pyruvate, 1-octane-3-ol, hematin porcine, p-Tolualdehyde, methyl salicylate, uric acid, tetradecane, carbon dioxide, propanoic acid, 3-hexanol, hexanoic acid, adenine, 2,6-dichlorophenol, hexadecane, heptanoic acid, pentanoic acid, octadecane, guanine, and nonanoic acid acted as strong attractants, while citronellal, eugenol, butyric acid, geraniol, benzaldehyde, and tiglic aldehyde showed an active repellent effect against the tick species. Conclusions: This investigation provides knowledge of the olfactory sensilla of Haller’s structure as biosensors behind tick olfaction and the possibility for chemical detection of diverse attractants and repellents for future development of anti-tick compounds. Full article

The characteristic minty-like aroma of ‘Rucheng Baimaocha’ black tea (RCBT) enhances the tea’s unique flavor profile, driving high demand among consumers. The dynamic changes in key aroma compounds in minty-like RCBT were elucidated by sensory evaluation and gas chromatography olfactometry quadrupole time of flight mass spectrometry (GC × GC-O-Q-TOF-MS). The results indicated that during processing, the aroma of RCBT transitions from a fresh to floral, sweet, and minty-like aroma. Among the 189 identified volatile compounds, alcohols constitute the predominant category (over 50%), with 71 compounds identified as key differential compounds across all stages. Aroma analysis revealed that 28 compounds with odor activity values (OAV) > 1 were the primary contributors during RCBT processing. Notably, minty-like odorants in RCBT were primarily derived from the metabolic pathways of the methylerythritol phosphate (MEP) and mevalonic acid (MVA), lipid oxidation, and phenylalanine. These findings offer theoretical insights for improving unique black tea quality and optimizing processing techniques. Full article