Journal of Future Foods最新文献_第3页

Hypoglycemic effects of goji tea in streptozotocin-induced diabetic mice via IRS1/PI3K/Akt/AMPK pathway 枸杞茶通过IRS1/PI3K/Akt/AMPK通路对链脲佐菌素诱导的糖尿病小鼠的降糖作用

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2026-09-01 Epub Date: 2025-06-28 DOI: 10.1016/j.jfutfo.2025.01.005

Li Zhen , Qian Wang , Huimin Cui , Yifen Wang , Jianxin Cao , Yaping Liu , Hesham R El-Seedi , Guiguang Cheng

Goji (Lycium barbarum L.) leaves are widely processed as a healthy tea (GT) in China for their multiple biological activities. In this study, different polar segments from GT ethanolic extract were obtained using the liquid-liquid fractionation method. n-Butanol fraction (GN) had the highest antioxidant activity while ethyl acetate fraction (GE) showed the highest inhibitory effect on the α-glucosidase enzyme. The anti-diabetic effect of GE was further investigated in type 2 diabetic mellitus (T2DM) mice. The oral administration of GE (300 or 600 mg/kg) reduced fasting blood glucose levels, improved glucose tolerance ability, and ameliorated insulin resistance in T2DM mice. GE intervention could enhance the cholesterol transportation in the serum in coincidence with decreased total cholesterol, triglyceride levels, and non-esterified fatty acid. Transcriptomic, immunofluorescence and western blotting analysis revealed that GE significantly up-regulated insulin receptor substrate 1, phosphatidylinositol-3-kinase, protein kinase B, glycogen synthesis, and glucose transporter 4. AMP-activated protein kinases-mediate gluconeogenesis and glycogenolysis, such as phosphoenolpyruvate carboxy kinase1 and glucose-6-phosphatase in the liver and kidney tissues of GE groups were decreased. Thus, GE alleviated the liver, kidney, and pancreatic tissue damage. The phytoconstituents of GE were characterized, and rutin, neochlorogenic acid, and its acylated derivatives have hypoglycemic effects. Furthermore, these findings suggested that GT might be used as a promising hypoglycemic candidate.

枸杞（Lycium barbarum L.）叶具有多种生物活性，在中国被广泛加工为保健茶（GT）。本研究采用液-液分馏法，从GT乙醇提取物中得到不同极性的部分。正丁醇部位（GN）抗氧化活性最强，乙酸乙酯部位（GE）对α-葡萄糖苷酶的抑制作用最强。进一步研究了GE对2型糖尿病（T2DM）小鼠的抗糖尿病作用。口服GE（300或600 mg/kg）可降低T2DM小鼠的空腹血糖水平，提高葡萄糖耐量能力，改善胰岛素抵抗。GE干预可以促进血清胆固醇运输，同时降低总胆固醇、甘油三酯水平和非酯化脂肪酸。转录组学、免疫荧光和western blotting分析显示，GE显著上调胰岛素受体底物1、磷脂酰肌醇-3激酶、蛋白激酶B、糖原合成和葡萄糖转运蛋白4。GE组肝、肾组织中磷酸烯醇丙酮酸羧化激酶1和葡萄糖-6-磷酸酶等amp活化蛋白激酶介导的糖异生和糖原分解活性降低。因此，GE减轻了肝、肾和胰腺组织损伤。对GE的植物成分进行了表征，发现芦丁、新绿原酸及其酰化衍生物具有降血糖作用。此外，这些发现表明GT可能作为一种有希望的降糖候选药物。

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引用次数: 0

Evaluation of frying different parts of Flammulina velutipes feet based on nutrition and sense quality using grey relational analysis and entropy weight method 利用灰色关联分析和熵权法评价金针菇不同部位的营养和感官质量

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2026-09-01 Epub Date: 2025-07-03 DOI: 10.1016/j.jfutfo.2024.11.013

Yitong Qiao , Zehua Wang , Zhenshan Hou, Yunting Li, Yafei Wang, Rongrong Xia, Hongli Ren, Guang Xin

In order to establish a comprehensive food quality evaluation method, 2 mathematical modeling evaluation methods were applied (grey system and entropy weight method). The experimental material was Flammulina velutipes feet (FVF). The by-product of F. velutipes was divided into 3 equal portions for frying, and the resulting fried FVF (FFVF) were evaluated. Based on the ranking of 50 people's food attribute preferences, grey relational analysis (grey system) was used for subjective evaluation. The results showed that people's preference ranking for the 3 parts was: lower > middle > upper. The entropy weight method was then used to verify the results based on the FFVF nutritional indexes (total sugars, protein and dietary fiber) and flavor indexes (flavor amino acids, flavor 5'-nucleotides and electronic tongue flavor score). The validation results were lower > middle > upper, which was consistent with the subjective evaluation results, suggesting the lower part of FVF was more suitable for the frying process. In conclusion, values of different parts of FFVF were rated, which provided a new processing method for the utilization of F. velutipes by-products. It also provided a novel means for the evaluation of processed products in food engineering.

为了建立食品质量综合评价方法，采用了灰色系统和熵权法两种数学建模评价方法。实验材料为金针菇足（FVF）。将牛角菌的副产物分成3等份煎炸，评价其煎炸后的FVF （FFVF）。在对50人的食物属性偏好进行排序的基础上，运用灰色关联分析（灰色系统）进行主观评价。结果表明，人们对这三个部分的偏好排序为：较低>；中等>；较高。基于FFVF营养指标（总糖、蛋白质和膳食纤维）和风味指标（风味氨基酸、风味5′-核苷酸和电子舌风味评分），采用熵权法对结果进行验证。验证结果为下>；中>；上，与主观评价结果一致，说明FVF的下半部更适合油炸工艺。综上所述，对不同部位的FFVF进行了评价，为牛蒡副产物的利用提供了一种新的处理方法。这也为食品工程中加工产品的评价提供了一种新的手段。

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引用次数: 0

Characterization of Volatile Compounds in Weixian Radish Varieties using HS-GC-IMS with OPLD 魏县萝卜品种挥发性成分的hplc - gc - ims - OPLD分析

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2026-07-01 Epub Date: 2025-06-01 DOI: 10.1016/j.jfutfo.2025.02.005

Qianqian Jia, Yanrong Ma, Rui Zhang, Wenlu Bi, Deping Han, Sen Yang, Dingding Su

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 gas chromatography–ion mobility mass spectrometry was used to investigate the characteristic volatile compounds in Weixian green radish, establishing its volatile compound fingerprint. Further, its volatile compound composition was compared with those of other radish varieties. A total of 46 compounds were identified in the Weixian green radish, including 19 aldehydes, six alcohols, five esters, six ketones, three furans, three pyrazines, and four other compounds. Among different radish varieties, the Weixian radish contained the largest number of volatile compounds, followed by hybrid and green-root radish samples. Flavor differences among the different radish varieties were mainly affected by the type and content of esters, aldehydes, and ketones, among which 1-nonanal, propanal, 1-penten-3-one, and isobutyric acid methyl ester were the main differential flavor substances. This study not only reveals the differences in the flavor compounds between different radish varieties, but also provides a scientific basis for the geographical protection of varieties and market positioning of radishes in the Weixian county.

萝卜是一种具有重要营养价值和经济价值的块根蔬菜。然而，关于不同萝卜品种的风味和口感特征的信息有限。本研究采用顶空气相色谱-离子迁移率质谱法对潍县青萝卜的挥发性化合物特征进行了研究，建立了其挥发性化合物指纹图谱。并对其挥发物组成进行了比较。从潍县青萝卜中共鉴定出46种化合物，包括19种醛类、6种醇类、5种酯类、6种酮类、3种呋喃类、3种吡嗪类和4种其他化合物。不同萝卜品种中挥发性化合物含量最高的是潍县萝卜，其次是杂交萝卜和绿根萝卜。不同品种萝卜的风味差异主要受酯类、醛类和酮类的类型和含量的影响，其中1-壬醛、丙醛、1-戊-3-酮和异丁酸甲酯是主要的风味差异物质。本研究不仅揭示了不同萝卜品种间风味化合物的差异，而且为潍县萝卜品种的地理保护和市场定位提供了科学依据。

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引用次数: 0

Machine learning combined with sensory evaluation and multi-sensor technology to evaluate the overall quality of commercial soybean paste in China 机器学习结合感官评价和多传感器技术评价中国商品大酱的整体质量

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2026-07-01 Epub Date: 2025-05-22 DOI: 10.1016/j.jfutfo.2025.04.015

Jinhui Jiang , Shuaiqi Ji , Guoyang Pan , Xinyu Tao , Feiyu An , Qu Liu , Junrui Wu , Rina Wu

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 sensory evaluation or traditional instruments present significant challenges. In this study, contemporary detection techniques and machine learning methodologies were employed to quantitatively characterize and evaluate the overall quality of soybean paste. Sensory evaluations were conducted on 33 varieties of commercial soybean paste using three types of sensors: a colorimeter, an electronic nose (E-nose), and an electronic tongue (E-tongue) for detection purposes. Subsequently, machine learning models, including Support Vector Regression (SVR), Random Forest (RF), extreme Gradient Boosting (XGBoost), Bayesian Ridge Regression (BRR), Ridge Regression (RR), k-nearest neighbors (KNN), and Artificial Neural Network (ANN) were developed based on the sensory evaluation data to characterize and assess the overall quality of the soybean paste. The findings from both sensory evaluations and sensor detection indicated notable differences between the various soybean pastes. Soybean pastes can be distinguished using three sensors. The quantitative characterization model informed by the sensor data revealed that the SVR model exhibited the highest R² value of 0.9998 for the training set and 0.997 for the test set, which was close to the ideal value of 1. Additionally, the root mean square error (RMSE) for the test set was the lowest at 0.5359. These results suggest that SVR demonstrates superior performance in cross-validation and testing, aligning closely with human sensory perceptions, thereby establishing it as the most effective predictive model. This study underscores the potential of integrating sensor data with modern machine learning techniques to supplement traditional sensory evaluations for comprehensive characterization and assessment of soybean paste quality. The outcomes of this study offer significant insights and guidance for the advancement of the soybean paste industry and the enhancement of soybean paste quality.

几千年来，大豆酱一直是东亚重要的调味品。然而，目前通过感官评价或传统仪器对市售大豆酱质量进行综合评价的方法存在重大挑战。在本研究中，采用现代检测技术和机器学习方法定量表征和评估大豆酱的整体质量。利用色度计、电子鼻和电子舌三种传感器对33种商品大豆酱进行了感官评价。随后，基于感官评价数据，建立了支持向量回归（SVR）、随机森林（RF）、极端梯度提升（XGBoost）、贝叶斯岭回归（BRR）、岭回归（RR）、k近邻（KNN）和人工神经网络（ANN）等机器学习模型，对大豆酱的整体质量进行表征和评估。感官评价和传感器检测结果表明，不同大豆酱之间存在显著差异。豆酱可以用三种传感器来区分。根据传感器数据建立的定量表征模型显示，训练集和测试集的SVR模型的最高R²值分别为0.9998和0.997，接近理想值1。此外，测试集的均方根误差（RMSE）最低，为0.5359。这些结果表明，SVR在交叉验证和测试中表现出优异的性能，与人类的感官感知密切一致，从而建立了最有效的预测模型。这项研究强调了将传感器数据与现代机器学习技术相结合的潜力，以补充传统的感官评估，以全面表征和评估大豆酱的质量。本研究结果对大酱工业的发展和大酱品质的提高具有重要的启示和指导意义。

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引用次数: 0

Insights into yeast on amino acid metabolism, volatile compound evolutions and sensory development during the processing of dry-cured ham 酵母对干腌火腿加工过程中氨基酸代谢、挥发性化合物进化和感官发育的影响

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2026-07-01 Epub Date: 2025-05-23 DOI: 10.1016/j.jfutfo.2025.02.004

Danni Li , Tianmeng Zhang , Ying Wang , Jing Zhu , Chao Chen , Tao Jiang , Qiang Xia , Yangying Sun , Daodong Pan , Jinxuan Cao , Changyu Zhou

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 evolutions, sensory attributes and the relationship between key volatiles and sensory attributes were investigated during the processing of Jinhua ham with the inoculation of R. mucilaginosa AUMC 9298 (RM), C. parapsilosis d70a (CP) or Pichia kudriavzevii XS-5 (PK), respectively. The inoculation of RM, CP and PK significantly increased the counts of fungal communities, and the fungal counts of the final products reached 6.33, 6.65, 7.35 and 7.55 log CFU*g⁻¹ in CK, PK, RM and CP groups, respectively; the treatment of RM showed the highest sensory scores in meaty aroma, nutty aroma and overall acceptance among these groups. The treatment of RM showed highest capability to degrade myosin and actin. The total contents (P<0.01) of free amino acids increased from 2565.89 mg/100g of PK to 3141.46 mg/100g of RM and 2714.76 mg/100g of CP at the final products, and the most release of free amino acids was observed in RM among these groups. The activities of keto acid decarboxylase, aromatic and branched chain aminotransferase, and branched chain amino acid dehydrogenase in RM were significantly higher than that of CP and PK, which contributed to the metabolism of aromatic and branched chain amino acids. GC-MS and multivariate statistics demonstrated that benzaldehyde, 3-methyl butanal, 2,5-dimethyl pyrazine and 2,6-dimethyl pyrazine were responsible for the improvement of overall acceptance of Jinhua ham with RM inoculation.

为探讨酵母接种对金华火腿香气改善的机理，研究了分别接种R. mucilaginosa AUMC 9298 （RM）、C. parapsilosis d70a （CP）和Pichia kudriavzevii XS-5 （PK）的金华火腿加工过程中微生物演为、肌纤维蛋白水解、酶活性、氨基酸代谢、挥发性化合物进化、感官属性以及关键挥发物与感官属性的关系。接种RM、CP和PK显著提高了真菌群落数量，CK、PK、RM和CP组最终产物真菌数量分别达到6.33、6.65、7.35和7.55 log CFU*g−1；RM处理在肉味香气、坚果香味和总体接受度方面表现出最高的感官得分。RM处理对肌凝蛋白和肌动蛋白的降解能力最强。最终产物游离氨基酸总含量（P<0.01）从PK的2565.89 mg/100g增加到RM的3141.46 mg/100g和CP的2714.76 mg/100g，其中RM释放的游离氨基酸最多。RM的酮酸脱羧酶、芳香和支链转氨酶、支链氨基酸脱氢酶活性显著高于CP和PK，促进了芳香和支链氨基酸的代谢。GC-MS和多元统计结果表明，苯甲醛、3-甲基丁醛、2,5-二甲基吡嗪和2,6-二甲基吡嗪是接种RM后金华火腿整体接受度提高的主要原因。

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引用次数: 0

Correlation between Microbial Community, Physicochemical Properties and Characteristic Flavor Compounds of Yangjiang douchi 阳江豆豉微生物群落、理化性质与风味特征化合物的相关性研究

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2026-07-01 Epub Date: 2025-05-22 DOI: 10.1016/j.jfutfo.2024.10.003

Xiaoli Jiang , Huiyan Zhao , Meizhen Xu , Xingzhou Xia , Gaofeng Feng , Jianxu Chen , Jinying Deng , Guixian Wu , Chunxia Zhou , Donghui Luo

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 used miseq sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques to detect the dynamic changes of microbial succession and volatile compounds during fermented douchi and Spearman correlation analysis. The results revealed that a total of 33 key flavor compounds were identified, among which the esters contributing to fruity and floral aromas were the main ones. The dominant strains included Bacillus spp., Millerozyma spp., and Aspergillus spp.. Further analysis showed that in the post-fermentation stage, various yeast species were highly positively correlated with key flavor compounds such as 2-ethyl-methylbutanoate (fruity), phenylacetaldehyde (floral). Furthermore, Aspergillus spp. was a positive correlation with 1-octen-3-one (mushroom). This study provides new insights into the analysis of microbial community succession and characteristic flavor of Yangjiang douchi, which also offers valuable guidance for quality control and the subsequent screening of potential new starter cultures.

豆豉是一种发酵食品，经自然发酵后具有独特的风味。然而，微生物群落与挥发性风味化合物之间的关系研究甚少。本研究采用miseq测序和顶空固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）技术检测发酵豆豉中微生物演替和挥发性化合物的动态变化，并进行Spearman相关分析。结果表明，共鉴定出33种关键风味化合物，其中对果香和花香有贡献的酯类是主要的。优势菌株为芽孢杆菌、千霉菌和曲霉。进一步分析表明，在发酵后阶段，各种酵母种类与关键风味化合物（如2-乙基甲基丁酸酯（果味）、苯乙醛（花香））高度正相关。曲霉与1-辛烯-3- 1（蘑菇）呈显著正相关。本研究为阳江豆豉的微生物群落演替和风味特征分析提供了新的思路，为豆豉的质量控制和后续潜在发酵剂的筛选提供了有价值的指导。

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引用次数: 0

Comparation of Aroma-Active Compounds in Fresh Commercial Infant Formula and the Change during Ambient Storage 新鲜商业婴儿配方奶粉中芳香活性成分的比较及其环境储存过程中的变化

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2026-07-01 Epub Date: 2025-05-25 DOI: 10.1016/j.jfutfo.2025.02.003

Lirong Xu , Ailing Tian , Jiayi Su , Meifan Pan , Riqing Liu , Peipei Gao , Beilei Pang , Zitong Liu , Lijiao Fan , Huaixia Zhang , Yali Wang , Lei Du , Lili Zheng , Yingchun Zhao , Xiaoxiao Feng , Jing Lü

This study compared the aroma-active compounds in 14 brands of commercially infant formula and investigated their changes during ambient storage after opening for 2 months. A total of 29 major aroma-active compounds were detected in infant formula. From the PCA and heatmap analysis, a total of 14 brands of infant formula were classified into 3 groups, the second group contained JLB-Y, AY and FH-F, of which 2-furanmethanol and (E,E)-3,5-octadien-2-one were mainly compounds, the third group contained YL and JLB-L, the characteristic flavor compounds in this group were mainly hexanal, heptanal, etc. Aldehydes, as the main volatile substances, account for more than half of the total volatiles. Nearly half of the aldehydes showed more significant changes after storage, e.g. hexanal, octanal, (E)-2-octenal and 3-methylbutyraldehyde. The YL and YP-Q produced more saturated aldehydes after storage, the concentration of hexanal in YL-2m and YP-Q-2m was 2138.5 μg/kg and 2004.1μg/kg, respectively. The concentrations of heptanal, octanal, and nonanal also increased relatively significantly, which may lead to a distinct rancid flavor in YL and YP-Q. Besides, among the ketones, (E,E)-3,5-octadien-2-one showed the greatest change after storage, especially in JLB-L. According to sensory evaluation experiments, the milky flavor of infant formulas decreased and fatty, rancid, fishy and grassy flavors were found to have increased to different extents after storage. The current information gap on the concentration and evolution of volatile compounds in commercially available infant formula is filled by this study.

本研究比较了14个品牌的市售婴儿配方奶粉中芳香活性化合物的含量，并研究了其在打开2个月后的环境储存过程中的变化。在婴儿配方奶粉中共检测到29种主要的芳香活性化合物。通过主成分分析和热图分析，将14个品牌的婴幼儿配方奶粉分为3组，第2组含有JLB-Y、AY和FH-F，其中2-呋喃甲醇和（E，E）-3,5-辛二烯-2- 1为主要化合物，第3组含有YL和JLB-L，该组的特色风味化合物主要为己醛、庚醛等。醛类作为主要挥发性物质，占总挥发性物质的一半以上。近一半的醛类在储存后表现出更显著的变化，如己醛、辛醛、(E)-2-辛醛和3-甲基丁醛。YL和YP-Q贮藏后产生更多的饱和醛，YL-2m和YP-Q-2m中己醛的浓度分别为2138.5 μg/kg和2004.1μg/kg。庚醛、辛醛和壬醛的浓度也相对显著增加，这可能导致YL和YP-Q中有明显的腐臭味道。酮类中，（E，E）-3,5-辛二烯-2-酮在贮藏后变化最大，尤以JLB-L为最。感官评价实验发现，婴儿配方奶粉贮存后奶味降低，脂肪味、腐臭味、鱼腥味和草腥味均有不同程度的增加。目前关于市售婴儿配方奶粉中挥发性化合物的浓度和进化的信息差距由本研究填补。

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引用次数: 0

Human milk flavor: an overview of odor composition, influencing factors, and flavoromics techniques 人乳风味：气味组成、影响因素和风味组学技术综述

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2026-07-01 Epub Date: 2025-05-24 DOI: 10.1016/j.jfutfo.2024.10.002

Ziyue Gao , Xiaomei Zhang , Xiaojia Liu , Minghui Zhang , Xing Li , Junying Zhao , Weicang Qiao , Lijun Chen

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. Meanwhile, the design of infant formula is gradually getting closer to HM in terms of nutrient composition rather than the sensory performance. Volatile compounds in HM are produced upon lipid, protein, and carbohydrate degradation and via Maillard reactions. They primarily consist of fatty acids, terpenes, aldehydes, ketones, alcohols, furans, and pyrans. Moreover, the factors influencing HM flavors are critically involved in dietary intake, HM macronutrients, storage temperature, storage time, and sterilization conditions. This review aimed to summarize the formation, composition characteristics, influencing factors, and analytical techniques of HM odor by summarizing existing studies. Relevant conclusions can provide a theoretical basis for future research on the identification, evaluation, and simulation of HM flavor profiles.

母乳（HM）不仅为婴儿提供营养，而且还产生可被新生儿感知的挥发性气味，影响他们的饮食行为、风味学习和食物偏好。与此同时，婴儿配方奶粉的设计在营养成分上逐渐向HM靠拢，而不是在感官性能上。HM中的挥发性化合物是在脂质、蛋白质和碳水化合物降解并通过美拉德反应产生的。它们主要由脂肪酸、萜烯、醛类、酮类、醇类、呋喃类和吡喃类组成。此外，影响HM风味的因素主要涉及膳食摄入量、HM宏量营养素、储存温度、储存时间和灭菌条件。本文在总结现有研究的基础上，对HM气味的形成、组成特征、影响因素及分析技术进行了综述。相关结论可为今后HM风味谱的鉴定、评价和模拟研究提供理论依据。

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引用次数: 0

Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensor 基于虚拟水解和感官评价与生物传感器相结合筛选的红鳍东鲀鲜味肽

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2026-07-01 Epub Date: 2025-05-23 DOI: 10.1016/j.jfutfo.2025.01.002

Shengnan Wang , Chunyu Li , Zhiyong Cui , Wenli Wang , Yuan Liu

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 digestion, aimed at screening and identifying novel umami peptides. The potential umami peptides were screened through a dual-strategy approach combining sequence-based analysis and molecular docking techniques. Consequently, five umami peptides (FAGDDAPR, HEGEQGQEG, AAPHENATLH, ESHQQTLDD, GEVED) were selected, synthesized and subjected to comprehensive sensory evaluation, electronic tongue assessment and kinetic analysis using T1R1-VFT biosensor. Sensory evaluation demonstrated that these peptides exhibited low umami thresholds, ranging from 0.195 mmol/L to 0.281 mmol/L with primary binding sites at Asn150, Ser248, Arg151, Thr154, and Lys155 on the receptor. The kinetic analysis revealed a linear correlation between the kinetic values and peptide concentrations within the range of 10^-15 M-10^-5 M consistent with sensory evaluation results. Therefore, the virtual hydrolysis and screening strategies, designed for the rapid identification of novel umami peptides from Takifugu rubripes, emerges as a practicable and efficient means for rapid acquisition of peptides and the enrichment of umami peptides database.

采用proproleave虚拟内源性酶消化数据库，基于红鳍泷豚（一种以鲜味闻名的鱼类）蛋白质序列的非实验方法，旨在筛选和鉴定新的鲜味肽。通过序列分析和分子对接技术相结合的双策略方法筛选潜在的鲜味肽。因此，我们选择并合成了5种鲜味肽（FAGDDAPR、HEGEQGQEG、AAPHENATLH、ESHQQTLDD、GEVED），并利用T1R1-VFT生物传感器进行了感官综合评价、电子舌评价和动力学分析。感官评价表明，这些肽具有较低的鲜味阈值，范围从0.195 mmol/L到0.281 mmol/L，主要结合位点为受体上的Asn150、Ser248、Arg151、Thr154和Lys155。动力学分析表明，在10-15 M-10-5 M范围内，动力学值与肽浓度呈线性相关，与感官评价结果一致。因此，基于虚拟水解和筛选策略的红鳍泷豚鲜味肽快速鉴定，是一种快速获取鲜味肽和丰富鲜味肽数据库的有效方法。

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引用次数: 0

Effect of pasteurization on characteristic aroma substances in mandarin orange (Citrus reticulata cv. Suavissima) juice 巴氏灭菌对柑桔（Citrus reticulata cv.）特征香气物质的影响。Suavissima)汁

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2026-07-01 Epub Date: 2025-05-23 DOI: 10.1016/j.jfutfo.2025.02.002

Xuedan Cao , Yi Li , Shuangyang Chen , Bing Xu , Tao Feng , Mengfan Zhang , Lifang Sun , Xiamin Lyv

In this study, headspace solid phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE) and gas chromatography-mass spectrometry (GC-MS) were used to detect the changes of aroma components of mandarin orange juice before and after sterilization, the characteristic flavor substances were also analyzed using odor activity value (OAV), principal component analysis (PCA) and heatmap. The results showed that 149 volatile components were detected, mainly includes terpenes, esters, alcohols, aldehydes and ketones. Compared with unpasteurized juice, SPME method measured that 38 new volatile components were produced after pasteurization, while 25 volatile components disappeared. The SAFE method measured the production of 34 volatile components after pasteurization, while 20 volatile components disappeared. β-myrcene, D-limonene, linalool and p-cymene were important volatile substances in mandarin orange juice. The main flavor differences between the four groups were α-pinene. These results provide a reference for further control and detection of mandarin orange juice processing flavors.

采用顶空固相微萃取法（HS-SPME）、溶剂辅助风味蒸发法（SAFE）、气相色谱-质谱联用法（GC-MS）检测了柑桔汁灭菌前后香气成分的变化，并利用气味活性值（OAV）、主成分分析法（PCA）和热图分析了柑桔汁的特征风味物质。结果表明，共检出挥发性成分149种，主要包括萜、酯、醇、醛和酮类。与未经巴氏消毒的果汁相比，SPME法检测到巴氏消毒后的果汁产生了38种新的挥发性成分，25种挥发性成分消失。SAFE法测定了34种挥发性成分经巴氏杀菌后的产量，20种挥发性成分消失。β-月桂烯、d -柠檬烯、芳樟醇和对花香烃是柑桔汁中重要的挥发性物质。四组之间的主要风味差异是α-蒎烯。这些结果为进一步控制和检测柑桔汁加工风味提供了参考。

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