Pub Date : 2026-07-01Epub Date: 2025-05-23DOI: 10.1016/j.jfutfo.2025.01.003
Congyan Su , Jiamu Kang , Sixin Liu , Congfa Li
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, their effects on NFT's flavor and infusion characteristics are still unknown. This study investigated the flavor profiles and taste attributes of NFTs from four drying methods—hot air, vacuum freeze, microwave, and far infrared—while exploring active component release patterns and antioxidant activities during infusion. The results showed that the overall flavor quality of NFT varied by four drying methods, with vacuum freeze drying (VFD) showing superior effects due to higher ester levels, lower octanoic and hexanoic acid concentrations, improved antioxidant activity, and balanced sourness and bitterness. Four key phenolic compounds were identified in NFTs during infusion, with kaempferol-3-O-rutinoside showing a strong affinity for the astringent receptor via molecular docking. This study presented a theoretical framework for enhancing industrial production and improving the quality of NFTs.
传统的诺丽果茶（nft）通常是晒干的，这对工业生产造成了限制。虽然我们之前的研究表明干燥方法会影响诺丽的生物活性成分，但它们对NFT风味和浸渍特性的影响仍然未知。本研究通过热风、真空冷冻、微波和远红外四种干燥方法研究了nft的风味特征和风味特性，同时探讨了nft在浸渍过程中有效成分的释放规律和抗氧化活性。结果表明，四种干燥方法对NFT的整体风味品质有不同的影响，其中真空冷冻干燥（VFD）因其较高的酯含量、较低的辛酸和己酸浓度、提高的抗氧化活性、平衡的酸味和苦味而具有较好的效果。在输注过程中，在nft中鉴定出四种关键的酚类化合物，其中山奈酚-3- o -芦丁苷通过分子对接与收敛受体表现出很强的亲和力。本研究为促进工业生产及改善非公有制经济品质提供理论框架。
{"title":"Flavor profiles and active compounds release in noni (Morinda citrifolia L.) fruit tea: A comparison among different drying approaches","authors":"Congyan Su , Jiamu Kang , Sixin Liu , Congfa Li","doi":"10.1016/j.jfutfo.2025.01.003","DOIUrl":"10.1016/j.jfutfo.2025.01.003","url":null,"abstract":"<div><div>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, their effects on NFT's flavor and infusion characteristics are still unknown. This study investigated the flavor profiles and taste attributes of NFTs from four drying methods—hot air, vacuum freeze, microwave, and far infrared—while exploring active component release patterns and antioxidant activities during infusion. The results showed that the overall flavor quality of NFT varied by four drying methods, with vacuum freeze drying (VFD) showing superior effects due to higher ester levels, lower octanoic and hexanoic acid concentrations, improved antioxidant activity, and balanced sourness and bitterness. Four key phenolic compounds were identified in NFTs during infusion, with kaempferol-3-O-rutinoside showing a strong affinity for the astringent receptor via molecular docking. This study presented a theoretical framework for enhancing industrial production and improving the quality of NFTs.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 678-689"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-07-01Epub Date: 2025-05-22DOI: 10.1016/j.jfutfo.2024.12.002
Qihan Wu , Jiawen Yuan , Jie Zhou , Shuai Yu , Xing Xin (Re-sources) , Jin Liu , Xiaohui Cui
In the field of food flavor, there exists a substantial amount of structured and unstructured data originating from flavoromics, databases, and social media. To effectively extract valuable information from these diverse data sources and promote rational application, extensive data mining efforts have been undertaken. This review provides a systematic overview of data mining in the context of food flavor and summarizes various multivariate data processing strategies. This review examines a wide array of current research in flavoromics and discuss pre-processing methods designed to address challenges such as small dataset sizes and complex manual data preparation. Furthermore, this review summarizes innovative approaches based on artificial intelligence and large language models, elucidating their prospective applications in flavor molecules prediction and recipes development. Lastly, we discuss the challenges and opportunities of applying data mining on flavor research.
{"title":"Advances in Data Mining for Food Flavor Analysis: A Comprehensive Review of Techniques, Applications and Future Directions","authors":"Qihan Wu , Jiawen Yuan , Jie Zhou , Shuai Yu , Xing Xin (Re-sources) , Jin Liu , Xiaohui Cui","doi":"10.1016/j.jfutfo.2024.12.002","DOIUrl":"10.1016/j.jfutfo.2024.12.002","url":null,"abstract":"<div><div>In the field of food flavor, there exists a substantial amount of structured and unstructured data originating from flavoromics, databases, and social media. To effectively extract valuable information from these diverse data sources and promote rational application, extensive data mining efforts have been undertaken. This review provides a systematic overview of data mining in the context of food flavor and summarizes various multivariate data processing strategies. This review examines a wide array of current research in flavoromics and discuss pre-processing methods designed to address challenges such as small dataset sizes and complex manual data preparation. Furthermore, this review summarizes innovative approaches based on artificial intelligence and large language models, elucidating their prospective applications in flavor molecules prediction and recipes development. Lastly, we discuss the challenges and opportunities of applying data mining on flavor research.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 519-532"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145335266","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-07-01Epub Date: 2025-05-26DOI: 10.1016/j.jfutfo.2025.05.001
Didem Şahingil, Yasemin Gökçe, Ali Adnan Hayaloğlu
Adjunct culture can be used to improve typical cheese aroma and contribute to proteolysis during ripening process. In the present study, some lactobacilli (Lactobacillus casei, L. delbrueckii subsp. bulgaricus, Lactiplantibacillus plantarum and two strains of L. helveticus) were tested in model cheeses during 120 days of ripening at the temperatures of 8 °C and 16 °C. It was aimed to investigate the effects of these parameters on free amino acid (FAA) content, volatile aroma profile and sensory properties in cheese. Volatile compounds in cheese samples were determined by gas chromatography/mass spectrometry (GC/MS) analysis and FAA content by high performance liquid chromatography (HPLC) analysis. Principal component (PCA), partial least squares-discriminant analysis (sPLSDA) and heat map cluster analysis were performed to distinguish different volatile aroma and FAAs in cheeses according to ripening time and temperature as well as adjunct culture. The predominant FAAs in the cheese were Arg, Tyr, Val, Leu, Trp and Lys, regardless of ripening. The highest concentration of Glu was observed in cheeses containing L. bulgaricus, followed by cheeses with L. helveticus and L. plantarum. A total of 41 volatile compounds were identified, with variations noted between the different cheeses in particular L. helveticus, play a crucial role in flavor development. The ripening temperature also influenced the production of volatile compounds: At 16 °C, cheeses with L. bulgaricus and L. helveticus were characterized by alcohols, esters and acids, while cheeses with L. plantarum contained mainly, acids, aldehydes and ketones. For actobacilli, especially combination of L. helveticus, L. bulgaricus and L. plantarum, can be added to the cheese to improve and intensify the flavor. It was seen that the positive effects of selected adjunct cultures on aroma and taste of model cheeses were related to volatiles and FAAs.
{"title":"Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents","authors":"Didem Şahingil, Yasemin Gökçe, Ali Adnan Hayaloğlu","doi":"10.1016/j.jfutfo.2025.05.001","DOIUrl":"10.1016/j.jfutfo.2025.05.001","url":null,"abstract":"<div><div>Adjunct culture can be used to improve typical cheese aroma and contribute to proteolysis during ripening process. In the present study, some lactobacilli (<em>Lactobacillus casei, L. delbrueckii</em> subsp. <em>bulgaricus, Lactiplantibacillus plantarum</em> and two strains of <em>L. helveticus</em>) were tested in model cheeses during 120 days of ripening at the temperatures of 8 °C and 16 °C. It was aimed to investigate the effects of these parameters on free amino acid (FAA) content, volatile aroma profile and sensory properties in cheese. Volatile compounds in cheese samples were determined by gas chromatography/mass spectrometry (GC/MS) analysis and FAA content by high performance liquid chromatography (HPLC) analysis. Principal component (PCA), partial least squares-discriminant analysis (sPLSDA) and heat map cluster analysis were performed to distinguish different volatile aroma and FAAs in cheeses according to ripening time and temperature as well as adjunct culture. The predominant FAAs in the cheese were Arg, Tyr, Val, Leu, Trp and Lys, regardless of ripening. The highest concentration of Glu was observed in cheeses containing <em>L. bulgaricus</em>, followed by cheeses with <em>L. helveticus</em> and <em>L. plantarum</em>. A total of 41 volatile compounds were identified, with variations noted between the different cheeses in particular <em>L. helveticus</em>, play a crucial role in flavor development. The ripening temperature also influenced the production of volatile compounds: At 16 °C, cheeses with <em>L. bulgaricus</em> and <em>L. helveticus</em> were characterized by alcohols, esters and acids, while cheeses with <em>L. plantarum</em> contained mainly, acids, aldehydes and ketones. For actobacilli, especially combination of <em>L. helveticus, L. bulgaricus</em> and <em>L. plantarum</em>, can be added to the cheese to improve and intensify the flavor. It was seen that the positive effects of selected adjunct cultures on aroma and taste of model cheeses were related to volatiles and FAAs.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 589-603"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-07-01Epub Date: 2025-05-22DOI: 10.1016/j.jfutfo.2024.12.003
Ying Wang , Ruijing Zhang , Yan Li , Yingying Wu , Ming Gong , Youran Shao , Li Wang , Wenqiang Li , Gen Zou
Cordyceps militaris (CM) is widely distributed in humid temperate and tropical forests. Commercially available CM are mainly dried fruiting bodies and their further processed products. In the Chinese market, these products are mainly stored at room temperature without vacuum seal after air drying. In this study, liquid chromatography-mass spectrometry (LC-MS), gas chromatography-mass spectrometry (GC-MS), and microbial community abundance were applied to analyze the changes of major metabolites in CM dried products and explored the changes in quality during storage at room temperature. A total of 856 non-volatile and 431 volatile substances were detected, of which, 195 non-volatile and 85 volatile substances showed significant differences. By analyzing the microbial population abundance, the highest population abundance was observed in the second month, which was then followed by a decline. These results demonstrated that the quality, odor and nutrient content of CM changed considerably after storage from one to two months. These findings can provide new insights for exploring the optimal consumption time for the best flavor and health function of CM dried products in the future.
{"title":"Metabolic profiles reveal the preferable consumption time of Cordyceps militaris dried products with the optimal health effects and flavors","authors":"Ying Wang , Ruijing Zhang , Yan Li , Yingying Wu , Ming Gong , Youran Shao , Li Wang , Wenqiang Li , Gen Zou","doi":"10.1016/j.jfutfo.2024.12.003","DOIUrl":"10.1016/j.jfutfo.2024.12.003","url":null,"abstract":"<div><div><em>Cordyceps militaris</em> (CM) is widely distributed in humid temperate and tropical forests. Commercially available CM are mainly dried fruiting bodies and their further processed products. In the Chinese market, these products are mainly stored at room temperature without vacuum seal after air drying. In this study, liquid chromatography-mass spectrometry (LC-MS), gas chromatography-mass spectrometry (GC-MS), and microbial community abundance were applied to analyze the changes of major metabolites in CM dried products and explored the changes in quality during storage at room temperature. A total of 856 non-volatile and 431 volatile substances were detected, of which, 195 non-volatile and 85 volatile substances showed significant differences. By analyzing the microbial population abundance, the highest population abundance was observed in the second month, which was then followed by a decline. These results demonstrated that the quality, odor and nutrient content of CM changed considerably after storage from one to two months. These findings can provide new insights for exploring the optimal consumption time for the best flavor and health function of CM dried products in the future.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 642-655"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-07-01Epub Date: 2025-05-22DOI: 10.1016/j.jfutfo.2025.02.006
Heng Liang , Lijun Guo , Xiuxiu Sun , Shenghua Xie , Guangyao Ma , Yang Qiao , Shiling Feng , Huidong Deng , Jing Zhang , Yangyang Sun , Yiwang Zhong , Yidan Wang , Xuejie Feng , Daojun Zheng
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 durian's texture and aroma, an integrative approach combining electronic nose and tongue analyses, transcriptomics, and metabolomics was first applied to three popular durian varieties: Musang King (MK), Monthong (MT), and Kam Yau (KY). The study identified 82 non-volatile and 95 volatile differentially expressed metabolites (DEMs), with MK containing higher levels of terpenoids and sulfur compounds, while MT exhibited elevated esters and lipid-derived volatiles, contributing to its distinctive sweetness and aroma intensity. In contrast, KY was enriched in phenolic acids and amino acid derivatives, which may influence its bitterness and umami taste. Transcriptomic analysis revealed 12,927 differentially expressed genes (DEGs), with key metabolic pathways including carbon metabolism, amino acid biosynthesis, and lipid metabolism playing significant roles in distinguishing these varieties. Furthermore, network pharmacology analysis pinpointed 45 key non-volatile metabolites with potential health benefits, including flavonoids, lipids, and alkaloids, which were linked to anti-inflammatory, cardiovascular-protective, and neuroprotective properties. Notably, MK and KY contained bioactive compounds with potential anticancer effects, while MT was associated with metabolites beneficial for metabolic regulation. This study enhances our understanding of the genetic and metabolic basis underlying durian’s texture, aroma, and functional properties, providing a foundation for future breeding and functional food development.
{"title":"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","authors":"Heng Liang , Lijun Guo , Xiuxiu Sun , Shenghua Xie , Guangyao Ma , Yang Qiao , Shiling Feng , Huidong Deng , Jing Zhang , Yangyang Sun , Yiwang Zhong , Yidan Wang , Xuejie Feng , Daojun Zheng","doi":"10.1016/j.jfutfo.2025.02.006","DOIUrl":"10.1016/j.jfutfo.2025.02.006","url":null,"abstract":"<div><div>Durian (<em>Durio zibethinus</em> 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 durian's texture and aroma, an integrative approach combining electronic nose and tongue analyses, transcriptomics, and metabolomics was first applied to three popular durian varieties: Musang King (MK), Monthong (MT), and Kam Yau (KY). The study identified 82 non-volatile and 95 volatile differentially expressed metabolites (DEMs), with MK containing higher levels of terpenoids and sulfur compounds, while MT exhibited elevated esters and lipid-derived volatiles, contributing to its distinctive sweetness and aroma intensity. In contrast, KY was enriched in phenolic acids and amino acid derivatives, which may influence its bitterness and umami taste. Transcriptomic analysis revealed 12,927 differentially expressed genes (DEGs), with key metabolic pathways including carbon metabolism, amino acid biosynthesis, and lipid metabolism playing significant roles in distinguishing these varieties. Furthermore, network pharmacology analysis pinpointed 45 key non-volatile metabolites with potential health benefits, including flavonoids, lipids, and alkaloids, which were linked to anti-inflammatory, cardiovascular-protective, and neuroprotective properties. Notably, MK and KY contained bioactive compounds with potential anticancer effects, while MT was associated with metabolites beneficial for metabolic regulation. This study enhances our understanding of the genetic and metabolic basis underlying durian’s texture, aroma, and functional properties, providing a foundation for future breeding and functional food development.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 690-702"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-07-01Epub Date: 2025-05-23DOI: 10.1016/j.jfutfo.2025.01.001
Jiawen Yuan , Qihan Wu , Jie Zhou , Shuai Yu , Xing Xin , Jin Liu , Xiaohui Cui
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. This article reviews Deep Learning applications in food flavor, discussing various Deep Learning algorithms and models including Artificial Neural Network, Convolutional Neural Network, Recurrent Neural Network, AutoEncoder, Graph Neural Network and Generative Adversarial Network. Besides, the latest progress and development trends of Deep Learning are discussed in this field. Compared with traditional flavor analysis methods, Deep Learning methods have obvious advantages and have important application prospects in the field of food flavor. With the continuous advancement of technology in the future, it is expected that more Deep Learning applications will appear in the food industry.
{"title":"A Review of Deep Learning Models for Food Flavor Data Analysis","authors":"Jiawen Yuan , Qihan Wu , Jie Zhou , Shuai Yu , Xing Xin , Jin Liu , Xiaohui Cui","doi":"10.1016/j.jfutfo.2025.01.001","DOIUrl":"10.1016/j.jfutfo.2025.01.001","url":null,"abstract":"<div><div>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. This article reviews Deep Learning applications in food flavor, discussing various Deep Learning algorithms and models including Artificial Neural Network, Convolutional Neural Network, Recurrent Neural Network, AutoEncoder, Graph Neural Network and Generative Adversarial Network. Besides, the latest progress and development trends of Deep Learning are discussed in this field. Compared with traditional flavor analysis methods, Deep Learning methods have obvious advantages and have important application prospects in the field of food flavor. With the continuous advancement of technology in the future, it is expected that more Deep Learning applications will appear in the food industry.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 533-544"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-07-01Epub Date: 2025-05-26DOI: 10.1016/j.jfutfo.2025.03.001
Hong Cheng , Anwei Yi , Yudou Cheng , Yiming Li , Junfeng Guan
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. This study assessed key flavor compounds, including sugars, organic acids, and volatiles, as well as antioxidant properties (mainly consisting of phenolics, DPPH, and •OH radical scavenging activity) and sensory attributes based on electronic tongue and nose technologies, of pear juices across 20 cultivars from four pear species. The results demonstrated a consistent relationship between flavor compounds and sensory attributes. The total sugar content was positively associated with sweetness perception, with P. bretschneideri, P. pyrifolia, and P. sinkiangensis exhibiting higher sugar levels than P. ussuriensis. Similarly, total organic acid content corresponded to sourness perception, following the trend: P. ussuriensis > P. bretschneideri > P. pyrifolia and P. sinkiangensis. Notably, P. ussuriensis juices displayed higher levels of total volatile compounds, especially for esters, as confirmed by electronic nose analysis identifying a distinct volatile profile for this species. Additionally, Principal Component Analysis highlighted that P. ussuriensis juices were characterized by higher levels of total acids, citric acid, malic acid, esters, and antioxidant properties, along with reduced total sugars, glucose, and fructose levels. Partial Least Squares-Discriminant Analysis further screened ten differential variables contributing to group differentiation. These results indicated P. ussuriensis juices possessed distinctive characteristics of higher sourness, lower sweetness, rich aroma, and potential health benefits, which will provide foundational information to support the development of the pear juice industry in China.
梨汁的营养成分，包括其风味特征和生物活性成分，在决定其品质方面起着关键作用，并受到梨品种的显著影响。本研究评估了来自4个梨品种的20个品种的梨汁的主要风味化合物，包括糖、有机酸和挥发物，以及抗氧化性能（主要包括酚类物质、DPPH和•OH自由基清除活性）和基于电子舌头和鼻子技术的感官属性。结果表明，风味化合物和感官属性之间存在一致的关系。总糖含量与甜度感知呈正相关，P. bretschneideri、P. pyrifolia和P. sinkiangensis的糖含量高于P. ussuriensis。同样，总有机酸含量与酸味感知相对应，趋势如下：P. ussuriensis >； P. bretschneideri >； P. pyrifolia和P. sinkiangensis。值得注意的是，乌苏里纸种果汁显示出更高水平的总挥发性化合物，特别是酯类，这一点通过电子鼻分析证实了，该物种具有独特的挥发性特征。此外，主成分分析强调，乌苏里纸种果汁具有较高水平的总酸、柠檬酸、苹果酸、酯和抗氧化性能，同时总糖、葡萄糖和果糖水平降低。偏最小二乘-判别分析进一步筛选了10个有助于群体分化的微分变量。上述结果表明，乌苏里梨汁具有高酸、低甜、香气浓郁的特点，具有潜在的健康益处，为支持中国梨汁产业的发展提供了基础信息。
{"title":"Investigation on Flavor Compounds, Antioxidant Properties, and Sensory Attributes in Pear Juices","authors":"Hong Cheng , Anwei Yi , Yudou Cheng , Yiming Li , Junfeng Guan","doi":"10.1016/j.jfutfo.2025.03.001","DOIUrl":"10.1016/j.jfutfo.2025.03.001","url":null,"abstract":"<div><div>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. This study assessed key flavor compounds, including sugars, organic acids, and volatiles, as well as antioxidant properties (mainly consisting of phenolics, DPPH, and <sup>•</sup>OH radical scavenging activity) and sensory attributes based on electronic tongue and nose technologies, of pear juices across 20 cultivars from four pear species. The results demonstrated a consistent relationship between flavor compounds and sensory attributes. The total sugar content was positively associated with sweetness perception, with <em>P. bretschneideri, P. pyrifolia</em>, and <em>P. sinkiangensis</em> exhibiting higher sugar levels than <em>P. ussuriensis</em>. Similarly, total organic acid content corresponded to sourness perception, following the trend: <em>P. ussuriensis</em> > <em>P. bretschneideri</em> > <em>P. pyrifolia</em> and <em>P. sinkiangensis</em>. Notably, <em>P. ussuriensis</em> juices displayed higher levels of total volatile compounds, especially for esters, as confirmed by electronic nose analysis identifying a distinct volatile profile for this species. Additionally, Principal Component Analysis highlighted that <em>P. ussuriensis</em> juices were characterized by higher levels of total acids, citric acid, malic acid, esters, and antioxidant properties, along with reduced total sugars, glucose, and fructose levels. Partial Least Squares-Discriminant Analysis further screened ten differential variables contributing to group differentiation. These results indicated <em>P. ussuriensis</em> juices possessed distinctive characteristics of higher sourness, lower sweetness, rich aroma, and potential health benefits, which will provide foundational information to support the development of the pear juice industry in China.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 656-667"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-07-01Epub Date: 2025-05-22DOI: 10.1016/j.jfutfo.2025.04.014
Junjun Zhai , Yu Yang , Fei Wang , Guangxin Cui , Yangjun Zou , Yurong Guo , Huixia Zhou , Xiaoyu Wang , Pengtao Zhao
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.2 (CF2) apples, along with their essential phytochemicals. Samples were collected at 15-day intervals, starting from the commercial harvest and continuing through to the ice harvest. Through GC-MS-Olfactometry/DF analysis, twenty-one aroma components were identified as the key odorants of CF2. The ice-harvested apples were used to make ice cider, and then it was compared with the apple juice produced during the same period. Quantitative analysis using HS-SPME-GC-MS and subsequent OAV analysis revealed increasing trends in most aroma compounds leading up to the ice harvest. Moreover, there are more aroma compounds in ice cider than in apple juice, suggesting that late and ice harvests are beneficial for enhancing the aggregation of apple aroma. These findings establish a scientific foundation for assessing the potential for producing ice cider from late and ice-harvested apples from the Loess Plateau area of China.
开发创新产品，如冰苹果酒，是行业增值的重要手段。本研究旨在研究晚熟和冰采的长府2号（CF2）苹果的香气特征及其必需的植物化学物质。每隔15天采集一次样品，从商业收获开始，一直持续到冰收获。通过gc - ms - olfacetry /DF分析，鉴定出21种香气成分是CF2的关键气味成分。用冰收获的苹果制作冰苹果酒，然后将其与同期生产的苹果汁进行比较。利用HS-SPME-GC-MS和随后的OAV分析进行的定量分析显示，导致冰收获的大多数香气化合物呈增加趋势。此外，冰苹果酒的香气化合物含量高于苹果汁，说明晚采和冰采有利于增强苹果香气的聚集。这些发现为评估中国黄土高原地区晚采和冰采苹果生产冰苹果酒的潜力奠定了科学基础。
{"title":"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","authors":"Junjun Zhai , Yu Yang , Fei Wang , Guangxin Cui , Yangjun Zou , Yurong Guo , Huixia Zhou , Xiaoyu Wang , Pengtao Zhao","doi":"10.1016/j.jfutfo.2025.04.014","DOIUrl":"10.1016/j.jfutfo.2025.04.014","url":null,"abstract":"<div><div>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.2 (CF2) apples, along with their essential phytochemicals. Samples were collected at 15-day intervals, starting from the commercial harvest and continuing through to the ice harvest. Through GC-MS-Olfactometry/DF analysis, twenty-one aroma components were identified as the key odorants of CF2. The ice-harvested apples were used to make ice cider, and then it was compared with the apple juice produced during the same period. Quantitative analysis using HS-SPME-GC-MS and subsequent OAV analysis revealed increasing trends in most aroma compounds leading up to the ice harvest. Moreover, there are more aroma compounds in ice cider than in apple juice, suggesting that late and ice harvests are beneficial for enhancing the aggregation of apple aroma. These findings establish a scientific foundation for assessing the potential for producing ice cider from late and ice-harvested apples from the Loess Plateau area of China.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 565-576"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-05-01Epub Date: 2025-05-06DOI: 10.1016/j.jfutfo.2025.04.010
Jianxin Song , Junguo Wang , Fangyuan Wei , Tong Zhang , Xin Li , Xiaoya Pan , Mengyuan Zhao , Chao Zhang , Xiaodong Wang , Junran Chen
Jujube is the homology of medicine and food, which popular for its characteristic flavor. Aroma is one of the most key factors that determining the quality of commercial Chinese jujube. In this study, gas chromatography-ion mobility spectrometry (GC-IMS) was applied for aroma characterization of 15 varieties of commercial Chinese jujubes. Results showed a total of 29 aroma compositions were identified, and aldehydes (10.42%−22.87%), ketones (26.45%−42.06%), alcohols (2.42%−7.30%), and esters (16.41%−26.86%) were common in 15 varieties of commercial Chinese jujubes. 3-Hydroxy-2-butanone, methyl acetate, benzaldehyde, 2,3-butanedione and 2-methylbutyric acid contributed great to the aroma profiles of different commercial Chinese jujubes. Moreover, significant (P<0.05) differences of aroma profiles were found among 15 varieties of commercial Chinese jujubes, and it can be well distinguished by 3D-topographic, characteristic fingerprint and principal component analysis (PCA) results. In conclusion, JSBZ (Ji Shan Ban Zao), HMDZ (Ha Mi Da Zao) and HPZ (Hu Ping Zao) respectively presented significantly different aroma profile characteristics. GC-IMS instrument and PCA statistical method were superior and effective in assessing the differences of aroma profiles of different commercial Chinese jujubes.
{"title":"Assessment of the aroma profiles of 15 commercial Chinese jujubes using gas chromatography-ion mobility spectrometry","authors":"Jianxin Song , Junguo Wang , Fangyuan Wei , Tong Zhang , Xin Li , Xiaoya Pan , Mengyuan Zhao , Chao Zhang , Xiaodong Wang , Junran Chen","doi":"10.1016/j.jfutfo.2025.04.010","DOIUrl":"10.1016/j.jfutfo.2025.04.010","url":null,"abstract":"<div><div>Jujube is the homology of medicine and food, which popular for its characteristic flavor. Aroma is one of the most key factors that determining the quality of commercial Chinese jujube. In this study, gas chromatography-ion mobility spectrometry (GC-IMS) was applied for aroma characterization of 15 varieties of commercial Chinese jujubes. Results showed a total of 29 aroma compositions were identified, and aldehydes (10.42%−22.87%), ketones (26.45%−42.06%), alcohols (2.42%−7.30%), and esters (16.41%−26.86%) were common in 15 varieties of commercial Chinese jujubes. 3-Hydroxy-2-butanone, methyl acetate, benzaldehyde, 2,3-butanedione and 2-methylbutyric acid contributed great to the aroma profiles of different commercial Chinese jujubes. Moreover, significant (<em>P</em><0.05) differences of aroma profiles were found among 15 varieties of commercial Chinese jujubes, and it can be well distinguished by 3D-topographic, characteristic fingerprint and principal component analysis (PCA) results. In conclusion, JSBZ (Ji Shan Ban Zao), HMDZ (Ha Mi Da Zao) and HPZ (Hu Ping Zao) respectively presented significantly different aroma profile characteristics. GC-IMS instrument and PCA statistical method were superior and effective in assessing the differences of aroma profiles of different commercial Chinese jujubes.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 430-438"},"PeriodicalIF":7.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-05-01Epub Date: 2025-04-17DOI: 10.1016/j.jfutfo.2025.04.005
Linheng Chen , Xuan Lin , Yiji Xia
With a growing focus on health and environmental awareness, there is a notable shift towards plant-based dietary choices, increasing the market availability of plant-based meat alternatives. This transition has also led to a proliferation of protein sources and innovative processing methods. This review aims to offer a holistic view of the innovations, opportunities, and challenges in the plant-based meat industry. It summarizes the latest developments in protein sources and processing technologies of plant-based meat products, and their market performance compared to animal-based meats. The review also reveals the recent development in the integration of novel proteins and processing techniques that have significantly improved sensory attributes and physiochemical characteristics of plant-based meat alternatives. In addition to exploring ingredients and technology, this review also addresses critical aspects such as risks, regulatory considerations, and future research directions. These insights underscore the necessity for ongoing innovation to enhance product quality and facilitate the seamless integration of plant-based meats into the global food market.
{"title":"Plant-based meat alternatives: Advancements in ingredients, processing, consumer perception, and future directions","authors":"Linheng Chen , Xuan Lin , Yiji Xia","doi":"10.1016/j.jfutfo.2025.04.005","DOIUrl":"10.1016/j.jfutfo.2025.04.005","url":null,"abstract":"<div><div>With a growing focus on health and environmental awareness, there is a notable shift towards plant-based dietary choices, increasing the market availability of plant-based meat alternatives. This transition has also led to a proliferation of protein sources and innovative processing methods. This review aims to offer a holistic view of the innovations, opportunities, and challenges in the plant-based meat industry. It summarizes the latest developments in protein sources and processing technologies of plant-based meat products, and their market performance compared to animal-based meats. The review also reveals the recent development in the integration of novel proteins and processing techniques that have significantly improved sensory attributes and physiochemical characteristics of plant-based meat alternatives. In addition to exploring ingredients and technology, this review also addresses critical aspects such as risks, regulatory considerations, and future research directions. These insights underscore the necessity for ongoing innovation to enhance product quality and facilitate the seamless integration of plant-based meats into the global food market.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 374-388"},"PeriodicalIF":7.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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