Machine learning combined with sensory evaluation and multi-sensor technology to evaluate the overall quality of commercial soybean paste in China
July 2026
Soybean paste has been a prominent condiment in East Asia for millennia. Nonetheless, the current methodologies for comprehensively assessing the quality of commercially available soybean paste through...
Correlation between microbial community, physicochemical properties, and characteristic flavor compounds of Yangjiang douchi
July 2026
Douchi is a fermented food, which has a unique flavor after natural fermentation. However, the correlation between the microbial community and volatile flavor compounds is poorly studied. This study...
Comparation of aroma-active compounds in fresh commercial infant formula and the change during ambient storage
July 2026
This study compared the aroma-active compounds in 14 brands of commercially available infant formula and investigated their changes during ambient storage after opening for 2 months. A total of 29 major...
Characterization of volatile compounds in Weixian radish varieties using HS-GC-IMS with OPLS-DA
July 2026
Radish is a root vegetable with significant nutritional and economic value. However, there is limited information on the flavor and taste profiles of different radish varieties. In this study, headspace...
Flavor profiles and active compounds release in noni (Morinda citrifolia L.) fruit tea: a comparison among different drying approaches
July 2026
Traditional noni fruit teas (NFTs) are typically sun-dried, which poses limitations for industrial production. While our previous studies showed that drying methods influence noni’s bioactive components,...
Effect of pasteurization on characteristic aroma substances in mandarin orange (Citrus reticulata cv. Suavissima) juice
July 2026
In this study, headspace solid phase microextraction (SPME), solvent-assisted flavor evaporation (SaFE) and gas chromatography-mass spectrometry were used to detect the changes in aroma components of...
Widely targeted metabolomic, transcriptomic, and network pharmacology approach reveals the differences in non-volatile and volatile metabolites and health-promoting functions in the three durian fruits
July 2026
Durian (Durio zibethinus Murr.), a prized tropical fruit native to Southeast Asia, is known for its unique texture and sweet-bitter aroma. To understand the primary and secondary metabolites influencing...
Investigation on flavor compounds, antioxidant properties, and sensory attributes in pear juices
July 2026
The nutritional composition of pear juice, including its flavor profile and bioactive compounds, plays a pivotal role in determining its quality and is significantly influenced by the pear cultivar....
Characterizing the potential of late- and ice-harvest apple from the Loess Plateau area of China to make ice ciders: from the view of phytochemicals and aromas
July 2026
The development of innovative products such as ice cider is an important means of adding value to the industry. This research aimed to examine the aroma profiles of late and ice-harvested Changfu No....
Insights into yeast on amino acid metabolism, volatile compound evolutions, and sensory development during the processing of dry-cured ham
July 2026
To investigate the mechanism of yeast inoculation on aroma improvement of Jinhua ham, microbial succession, myofibrillar protein hydrolysis, enzyme activities, amino acid metabolism, volatile compound...
Advances in data mining for food flavor analysis: a comprehensive review of techniques, applications and future directions
July 2026
In the field of flood flavor, there exists a substantial amount of structured and unstructured data originating from flavoromics, databases, and social media. To effectively extract valuable information...
A review of deep learning models for food flavor data analysis
July 2026
Deep learning, a core branch of artificial intelligence, has shown great potential in food flavor analysis, prediction and optimization with its powerful data processing and pattern recognition capabilities....
Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents
July 2026
Adjunct culture can be used to improve typical cheese aroma and contribute to proteolysis during the ripening process. In the present study, some lactobaczilli (Lactobacillus casei, Lactobacillus delbrueckii...
Human milk flavor: an overview of odor composition, influencing factors, and flavoromics techniques
July 2026
Human milk (HM) not only provides nutrients for infants but also produces volatile odors that can be perceived by newborns, influencing their dietary behavior, flavor learning, and food preferences....
Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensor
July 2026
A non-experimental approach based on protein sequences of Takifugu rubripes (a well-known fish for its umami taste) was initially employed using the Procleave database for virtual endogenous enzyme...
Metabolic profiles reveal the preferable consumption time of Cordyceps militaris dried products with the optimal health effects and flavors
July 2026
Cordyceps militaris (CM) is widely distributed in humid temperate and tropical forests. Commercially available CM is mainly dried fruiting bodies and their further processed products. In the chinese...
Lycium barbarum polysaccharide regulates serum metabolites in type 2 diabetic patients with the metabolomics-based approach of GC-TOF-MS
May 2026
•Innovative Application of LBP in Nutrition•Our study introduces the use of Lycium barbarum polysaccharide (LBP) in precision nutrition, demonstrating its ability to modulate serum metabolites specifically...
Antioxidant activity of low molecular weight polysaccharides from Tremella fuciformis in Caenorhabditis elegans based on metabolomics analysis
May 2026
•TFLP was an acidic low molecular weight polysaccharide mainly composed of mannose and xylose.•TFLP could enhance the antioxidant capacity and stress resistance of C. elegans.•TFLP could improve the...
Strategies to minimize post-harvest waste of fruits and vegetables: Current solutions and future perspectives
May 2026
Highlights• Global post-harvest wastage takes place for quantitative and qualitative losses of food chain• The percentage is increasing day by day• Require a systematic approachFrom: Aramyan, L. H.,...
3D printing of antioxidant-enriched plant-based meat analogue for the elderly: The role of wheat oligopeptide and grape seed extract
May 2026
•Food 3D printing technology was used to develop functional plant-based meat analogue.•A novel printing ink was developed by adding wheat oligopeptide and grape seed extract.•The optimal ink exhibited...
Bioactive compounds and nutritional composition of butternut pumpkins (Cucurbita moschata) cultivated in Saudi Arabia
May 2026
•Hassawi Popper: Nutrient-rich pumpkin with high bioactive.•Cucurbita moschata: Valuable for health, rich in compounds.•Hassawi Popper: Abundant protein, fiber, minerals, antioxidants....
Exploring the potential of underutilized starch sources as nutritive alternatives to refined wheat flour: A review
May 2026
•Diverse starch sources offer nutritive alternatives to refined wheat flour.•Partial substitution of underutilized starch sources promotes healthier dietary options.•Most underutilized starch sources...
Assessment of the aroma profiles of 15 commercial Chinese jujubes using gas chromatography-ion mobility spectrometry
May 2026
•Aldehydes, ketones, alcohols and esters were common in different commercial Chinese jujubes.•3-Hydroxy-2-butanone and methyl acetate contributed great to commercial Chinese jujubes.•Significant differences...
Synthesis of a novel core-shell magnetic covalent organic framework for the enrichment and detection of AFM1 and AFM2 in milk and dairy products using HPLC-MS/MS
May 2026
•A novel magnetic COFs was prepared by grafting TPBD-BTA on Fe3O4 t to enrich aflatoxins.•The as-prepared magnetic COFs exhibited remarkable adsorption capacity to enrich aflatoxins.•MSPE was combined...
Effect of green coffee beans fermentation with and without ohmic heating: Physicochemical and sensory properties
May 2026
•Effect of Robusta green coffee beans fermentation with and without OH was investigated•The pH, total acidity, color and caffeine was influenced by fermentation method•A higher decrease in caffeine...