Current Research in Food Science最新文献_第3页

Tri-mode fluorescence/colorimetric/strip aptasensor with CRISPR/Cas12a-driven cascade strategy for mycotoxin 基于CRISPR/ cas12a驱动级联策略的三模式荧光/比色/条带适体传感器检测霉菌毒素

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101303

Kan Yang , Changan Cheng , Youjia Zhang , Zhaoying Liu , Enze Sheng , Zhen Zhang , Ming Li

Multi-mode biosensors are promising rapid detection methods for mycotoxins, while these methods are still challenging in practice due to accessibility and efficiency. A tri-mode aptasensor platform based on CRISPR/Cas12a-driven cascade strategy is presented for ultrasensitive quantification of ochratoxin A (OTA) in this study. The probes of Apt@cDNA, fluorophore-quencher (FQ-reporter) and glucose oxidase (GOx)-reporter were prepared in advance to provide specific recognition and efficient signaling conversion. When target of OTA presented, the released cDNA aroused CHA reaction and then activated CRISPR/Cas12a, which not only used to turn-on the FQ-reporter but also release the GOx. To further improve the performance, the glucose was selected to generate numerous H₂O₂ molecules. The ultrasensitivity had been exhibited with limit of detection (LOD) values of 23.7 pg mL⁻¹, 9.10 pg mL⁻¹ and 16.9 pg mL⁻¹ for fluorescence, colorimetric and strip mode, respectively. The tri-mode aptasensor demonstrated satisfactory specificity, accuracy, and practicability by its application in spiked and real samples. Furthermore, the highlights, including quantitative capability, homogeneous reaction, and simplified operation, had been integrated. This proposed aptasensor has provided an ultrasensitive tri-mode rapid detection platform through CRISPR/Cas12a-driven generalduty optical signals, which might have promising prospects in the harmful substance monitoring in various scenarios.

多模式生物传感器是一种很有前途的真菌毒素快速检测方法，但由于可及性和效率等问题，这些方法在实践中仍具有挑战性。本研究提出了一种基于CRISPR/ cas12a驱动级联策略的三模适体传感器平台，用于赭曲霉毒素A （ochratoxin A， OTA）的超灵敏定量。提前制备了Apt@cDNA、荧光团猝灭剂（fq -报告基因）和葡萄糖氧化酶（GOx）报告基因探针，提供特异性识别和高效的信号转换。当OTA靶点出现时，释放的cDNA引发CHA反应，进而激活CRISPR/Cas12a，开启fq -报告基因，同时释放GOx。为了进一步提高性能，我们选择葡萄糖生成大量的H2O2分子。荧光、比色和条带模式的检测限（LOD）分别为23.7 pg mL−1、9.10 pg mL−1和16.9 pg mL−1。该三模适体传感器在加标样品和实际样品中的应用证明了令人满意的特异性、准确性和实用性。此外，还整合了定量能力、反应均质性、操作简化等优点。该传感器通过CRISPR/ cas12a驱动的通用光信号提供了一个超灵敏的三模快速检测平台，在各种场景的有害物质监测中具有广阔的应用前景。

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引用次数: 0

Multiscale structure, physicochemical properties, and in vitro digestibility of corn starch complexes co-gelatinized with guar gum and its enzymatic hydrolysates: A multiple factor analysis study 瓜尔胶及其酶解物共糊化玉米淀粉复合物的多尺度结构、理化性质和体外消化率：一项多因素分析研究

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101291

Haizhi Li , Shenglin Duan , Jia Liu , Yifeng Liu , Zongling Yang , Chao Ma , Guoyu Liu , Peng Yuan

Partially hydrolyzed guar gum (PHGG), an enzymatic hydrolysate of guar gum (GG), confers various physiological benefits, including hypoglycemic effects and gut microbiota regulation. The molecular weight of PHGG is identified as a key determinant of the pasting properties of corn starch (CS). This study evaluated the effects of GG and PHGG with different molecular weights (34.66 kDa, 25.17 kDa, 14.71 kDa, and 8.93 kDa) on the physicochemical and digestion properties of CS. The results showed that GG increased the peak viscosity (PV), trough viscosity (TV), final viscosity (FV), apparent viscosity, dynamic moduli (G′ and G″), and mean volume (MV) of CS gel, but reduced its thermal stability. In contrast, PHGG demonstrated distinct effects by effectively inhibiting starch swelling and enhancing the thermal stability of the gel system. High-molecular-weight PHGG formed a gel characterized by larger, irregularly distributed honeycomb-like pores, which significantly reduced gel hardness (P < 0.05). Furthermore, with the reduction in PHGG molecular weight, the slowly digestible starch (SDS) content in the CS-PHGG gel decreased significantly, while the resistant starch (RS) content increased (P < 0.05). Multiple factor analysis (MFA) revealed strong correlations between the physicochemical properties and structural characteristics of the gels. These findings demonstrate that PHGG modulates starch gel properties, which may provide new insights for the design of starch-based foods with tailored nutritional or functional properties.

部分水解瓜尔胶（PHGG）是瓜尔胶（GG）的酶解产物，具有多种生理益处，包括降糖作用和调节肠道微生物群。PHGG的分子量被认为是决定玉米淀粉糊化性能的关键因素。本研究考察了不同分子量的GG和PHGG（34.66 kDa、25.17 kDa、14.71 kDa和8.93 kDa）对CS理化性质和消化性能的影响。结果表明，GG增加了CS凝胶的峰值粘度（PV）、谷粘度（TV）、终粘度（FV）、表观粘度、动态模量（G′和G″）和平均体积（MV），但降低了CS凝胶的热稳定性。相比之下，PHGG通过有效抑制淀粉膨胀和提高凝胶体系的热稳定性表现出明显的效果。高分子量PHGG形成的凝胶具有较大且不规则分布的蜂窝状孔隙，显著降低了凝胶硬度（P <； 0.05）。随着PHGG分子量的降低，CS-PHGG凝胶中慢消化淀粉（SDS）含量显著降低，抗性淀粉（RS）含量显著升高（P <； 0.05）。多因素分析（MFA）表明，凝胶的物理化学性质与结构特征之间存在很强的相关性。这些发现表明，PHGG调节淀粉凝胶特性，这可能为设计具有定制营养或功能特性的淀粉基食品提供新的见解。

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引用次数: 0

Correlation of T2 NMR with Tg/T and viscosity T2核磁共振与Tg/T和粘度的相关性

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101309

Ruud van der Sman , Stefano Renzetti , Panos Voudouris , Ali Asghari , Seddik Khalloufi

Using both literature and new experimental data, we demonstrate that

T_{2}

relaxation times are governed by the ratio

T_{g} / T

, where

T_{g}

is the moisture-dependent glass transition temperature and

T

is the actual temperature. This ratio,

T_{g} / T

, is known to control the viscosity and plasticizing behavior of small carbohydrates, as well as the rheological properties of biopolymeric systems such as starch and plant proteins. For small carbohydrates, the

T_{2}

data collapse onto a universal master curve, analogous to their viscosity behavior. For biopolymers, however, the current dataset is insufficient to confirm the existence of such a master curve. Additionally, we show that

T_{2}

NMR provides an accurate estimate of the glass transition temperature of small carbohydrates, with deviations within 1%–2%. This makes it a promising method for high-throughput screening of the plasticizing properties of novel sugar replacers.

利用文献和新的实验数据，我们证明了T2弛豫时间由Tg/T的比值决定，其中Tg是水分依赖的玻璃化转变温度，T是实际温度。这个比值，Tg/T，已知可以控制小碳水化合物的粘度和塑化行为，以及淀粉和植物蛋白等生物聚合物系统的流变特性。对于小碳水化合物，T2数据坍塌到一个通用的主曲线上，类似于它们的粘度行为。然而，对于生物聚合物，目前的数据集不足以证实这样一个主曲线的存在。此外，我们表明T2 NMR提供了小碳水化合物玻璃化转变温度的准确估计，偏差在1%-2%之间。这为高通量筛选新型糖替代品的塑化性能提供了一种很有前途的方法。

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引用次数: 0

Near-infrared hyperspectral imaging combined with elemental and isotopic analyses reflects geographical origins of cultured salmonids 近红外高光谱成像结合元素和同位素分析反映了养殖鲑鱼的地理起源

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101293

Dawei Sun , Li Li , Cui Han , Chengquan Zhou , Chen Li , Hongbao Ye

The geographical tracing of high-value salmonids is essential in mitigating food fraud and ensuring authenticity. This study combined hyperspectral imaging with elemental/isotopic profiling to reflect geographical origin information of salmonids and improve the explainability of discrimination models. Pearson correlation analysis was conducted using spectra and elements/isotopes for spectral fingerprinting, followed by developing machine/deep learning models with full spectra and extracted spectral features, respectively. The key isotopes and elements were further predicted using random forest modeling. The results indicated elements and isotopes highly correlating with spectral regions around 900, 1000, and 1200 nm, reflecting important spectral profiling of geographical origins for fresh salmonid products. Further, all discrimination models achieved acceptable overall accuracies (>65 %), with SFS-ELM achieved the highest precision (88.13 %). Key elements/isotopes were satisfactorily predicted (R² > 0.70) with chemical maps for vivid visualization. This study combined HSI with elemental/isotopic analysis to provide a chemometric basis for interpreting spectral regions that are most relevant to origin discrimination, improving the comprehensive understanding of model interpretability and feature validation.

高价值鲑鱼的地理追踪对于减少食品欺诈和确保真实性至关重要。本研究将高光谱成像与元素/同位素剖面相结合，以反映鲑科鱼类的地理来源信息，并提高识别模型的可解释性。利用光谱和元素/同位素进行Pearson相关分析进行光谱指纹，然后分别开发全光谱和提取光谱特征的机器/深度学习模型。利用随机森林模型进一步预测了关键同位素和元素。结果表明，元素和同位素与900、1000和1200 nm附近的光谱区域高度相关，反映了新鲜鲑鱼产品地理来源的重要光谱特征。此外，所有识别模型都达到了可接受的总体精度（>65 %），其中SFS-ELM达到了最高的精度（88.13 %）。关键元素/同位素预测令人满意（R2 >； 0.70），化学图生动可视化。本研究将HSI与元素/同位素分析相结合，为解释与起源识别最相关的光谱区域提供了化学计量学基础，提高了对模型可解释性和特征验证的全面理解。

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引用次数: 0

Parental sodium benzoate diet induces fat accumulation in offspring via histone H3K9me3 and SKN-1/Nrf2 亲代苯甲酸钠饮食通过组蛋白H3K9me3和SKN-1/Nrf2诱导子代脂肪积累

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101299

Zhongyu Fan , Han Zhang , Fang Liu , Yi Xiao

Sodium benzoate is a commonly used food preservative and chemical additive with well-established antimicrobial and antifungal activities, and is widely applied in the food, cosmetic, and pharmaceutical industries. Despite its extensive use, increasing evidence has raised concerns regarding its potential adverse effects on metabolic homeostasis, including the induction of oxidative stress, hepatic inflammation, lipid accumulation, and reduced lifespan. However, whether sodium benzoate-induced obesity phenotypes can be transmitted to subsequent generations via epigenetic mechanisms remains largely unexplored. In this study, we used Caenorhabditis elegans as a model organism to investigate whether the high-lipid phenotype induced by sodium benzoate could be inherited epigenetically by offspring. Our results demonstrated that exposure to sodium benzoate led to a high-lipid phenotype that persisted across multiple generations through epigenetic inheritance. Mechanistically, the transcription factor SKN-1 functioned not only as an effector regulating lipid metabolism but also as a key mediator transmitting epigenetic information to progeny. Furthermore, we identified histone H3 lysine 9 trimethylation (H3K9me3) as a critical epigenetic modification underlying this transgenerational effect. Collectively, these findings indicate that sodium benzoate induces heritable lipid accumulation through the SKN-1/Nrf2 signaling pathway, accompanied by a reduction in H3K9me3 levels.

苯甲酸钠是一种常用的食品防腐剂和化学添加剂，具有良好的抗菌和抗真菌活性，广泛应用于食品、化妆品和制药行业。尽管其广泛使用，但越来越多的证据表明其对代谢稳态的潜在不利影响，包括诱导氧化应激、肝脏炎症、脂质积累和缩短寿命。然而，苯甲酸钠诱导的肥胖表型是否可以通过表观遗传机制传递给后代，在很大程度上仍未被探索。本研究以秀丽隐杆线虫为模型生物，探讨了苯甲酸钠诱导的高脂表型是否可以通过后代表观遗传。我们的研究结果表明，暴露于苯甲酸钠导致高脂表型，并通过表观遗传持续多代。从机制上讲，转录因子SKN-1不仅是调节脂质代谢的效应因子，而且是将表观遗传信息传递给后代的关键媒介。此外，我们发现组蛋白H3赖氨酸9三甲基化（H3K9me3）是这种跨代效应背后的关键表观遗传修饰。总的来说，这些发现表明苯甲酸钠通过SKN-1/Nrf2信号通路诱导遗传性脂质积累，并伴有H3K9me3水平的降低。

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引用次数: 0

Neuroscience meets food choice: Implicit and explicit consumer responses to plant-based vs animal-based foods 神经科学与食物选择：消费者对植物性和动物性食物的内隐和外显反应

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101288

Bianca Maria Serena Inguscio , Giulia Carcaterra , Patrizia Cherubino , Dario Rossi , Gaia Madini , Luca Fraccascia , Fabio Babiloni , Giulia Cartocci

Understanding consumer acceptance of plant-based (PB) alternatives is essential for fostering sustainable dietary transitions. This study combined electroencephalography (EEG) and self-reported measures to examine implicit and explicit responses to PB alternatives versus animal-based (AB) traditional foods — belonging to meat, fish, and dairy food types—across visual, olfactory, and gustatory experimental phases. Thirty-six participants evaluated matched PB and AB foods while EEG indices of approach–withdrawal (AW) and mental workload (WL) were recorded.

Results showed AB products globally received higher ratings for taste, familiarity, and purchase intention, whereas PBs were rated as more sustainable. From a neurophysiological point of view, tasting PB foods induced higher WL, which negatively correlated with liking and purchase intention, suggesting that greater cognitive effort reduced explicit acceptance. Conversely, AW positively correlated with tastiness, and purchase intention for PB alternatives and was also higher for AB products during the visual-olfactory presentation phase, reflecting greater familiarity.

Psychographic traits modulated responses: a lifestyle of health and sustainability (LOHAS scores) was associated with more favorable PB ratings, although without corresponding EEG indices, while food neophobia was linked to increased WL and reduced AW across both PB and AB products, indicating lower cognitive engagement despite unchanged self-reports.

By combining neuroscience and behavioral measures, this multi-method approach offers novel insights into consumers' perceptions of plant-based foods. Findings emphasize the dual roles of cognitive effort and approach motivation in food evaluations and highlight practical implications for developing and marketing plant-based products aligned with consumer expectations.

了解消费者对植物性（PB）替代品的接受程度对于促进可持续的饮食转变至关重要。本研究结合脑电图（EEG）和自我报告的测量方法，在视觉、嗅觉和味觉实验阶段，检查对PB替代品和动物基（AB）传统食品（属于肉类、鱼类和乳制品类型）的内隐和外显反应。36名被试评估了PB和AB食物的匹配程度，同时记录了脑电接近-退缩（AW）和精神负荷（WL）指标。结果显示，全球范围内，AB产品在口味、熟悉度和购买意愿方面获得了更高的评级，而PBs则被评为更具可持续性。从神经生理学的角度来看，品尝PB食品会导致更高的WL， WL与喜欢和购买意愿呈负相关，表明更大的认知努力降低了外显接受度。相反，AW与口感和PB替代品的购买意愿正相关，并且在视觉嗅觉展示阶段对AB产品的购买意愿也更高，反映出更大的熟悉度。心理特征调节了反应：健康和可持续的生活方式（LOHAS评分）与更有利的PB评级相关，尽管没有相应的脑电图指数，而新食物恐惧症与PB和AB产品的WL增加和AW减少有关，表明尽管自我报告不变，但认知参与度较低。通过结合神经科学和行为测量，这种多方法的方法为消费者对植物性食品的看法提供了新的见解。研究结果强调了认知努力和方法动机在食品评估中的双重作用，并强调了开发和销售符合消费者期望的植物性产品的实际意义。

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引用次数: 0

Impact of low aging temperature on the microbial and metabolic dynamics of rice wine during long-term storage 低温陈酿对黄酒长期贮藏中微生物代谢动态的影响

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101294

Chong-Chan Chang , Juhan Pak , Soobin Bae , Gi Dae Kim , Hong-Seok Son

This study investigated the effects of aging temperature and microbial inoculation on the physicochemical, microbiological, and metabolic properties of Korean rice wine (makgeolli) during long-term storage. Samples were aged at three different temperatures (4 °C, −1 °C, and −5 °C) for 180 days and were inoculated with Lactiplantibacillus plantarum or Saccharomyces cerevisiae to examine their respective influences on metabolite shifts during cold storage. Microbial communities were analyzed using amplicon (16S rRNA) and shotgun metagenomic sequencing, and metabolite profiles were determined by GC–MS to provide an integrative understanding of microbial and metabolic stability during long-term cold storage. Lower aging temperatures reduced fluctuations in metabolic and microbial activities, particularly among LAB, thereby contributing to a more stable physicochemical profile and extended shelf life. During rice wine aging, LAB exerted a more pronounced effect on metabolite dynamics than yeast, particularly for pyruvate, γ-aminobutyric acid, and lactic acid, underscoring their role in the aging process. Additionally, sub-zero aging temperatures preserved the initial microbial composition, limited enzymatic degradation, and stabilized organic acid profiles, reflecting enhanced chemical stability of the product during aging. While such chemical stability may have implications for sensory outcomes, this remains a hypothesis that requires direct sensory evaluation in future studies. Overall, the findings suggest that controlled storage temperatures and targeted microbial inoculation can improve the chemical and microbiological stability of rice wine during long-term storage.

本文研究了陈化温度和微生物接种对米酒长期贮藏过程中理化、微生物学和代谢特性的影响。将样品在3种不同温度（4 °C、- 1 °C和- 5 °C）下陈化180天，并接种植物乳杆菌或酿酒酵母，研究它们在冷藏过程中对代谢物变化的影响。利用扩增子（16S rRNA）和散弹枪宏基因组测序分析微生物群落，并利用气相色谱-质谱法测定代谢物谱，以全面了解长期冷藏过程中微生物和代谢稳定性。较低的陈化温度减少了代谢和微生物活动的波动，特别是在LAB中，从而有助于更稳定的物理化学特征和延长的保质期。在米酒陈酿过程中，乳酸菌对代谢物动态的影响比酵母更明显，尤其是对丙酮酸、γ-氨基丁酸和乳酸，强调了它们在陈酿过程中的作用。此外，低于零的老化温度保存了最初的微生物组成，限制了酶降解，并稳定了有机酸谱，反映了产品在老化过程中的化学稳定性增强。虽然这种化学稳定性可能对感官结果有影响，但这仍然是一个假设，需要在未来的研究中进行直接的感官评估。综上所述，控制储存温度和有针对性地接种微生物可以提高黄酒在长期储存过程中的化学和微生物稳定性。

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引用次数: 0

Systematic evaluation and comparison of the in vitro inhibitory activities of dietary supplements against calcium oxalate crystal formation, growth and aggregation: Implications for kidney stone prevention 膳食补充剂对草酸钙晶体形成、生长和聚集的体外抑制活性的系统评价和比较：对肾结石预防的意义

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101326

Paleerath Peerapen, Pattaranit Putpeerawit, Wanida Boonmark, Visith Thongboonkerd

Kidney stone disease (KSD), particularly calcium oxalate (CaOx) type, remains a global health problem. Many efforts have been made to prevent KSD, including the use of some dietary supplements. However, mechanisms underlying their anti-KSD properties have remained poorly understood, and their relative anti-KSD properties have previously been unknown. Herein, we systematically evaluated and compared the inhibitory effects of five well-known dietary supplements on CaOx crystals. Caffeine (CAF), epigallocatechin-3-gallate (EGCG), N-acetylcysteine (NAC), resveratrol (RES) and trigonelline (TRIG) (at 1, 10 and 100 μM, which are within their physiologic levels in the urine) were subjected to CaOx crystallization, growth and aggregation assays. Degrees of their CaOx crystal-inhibitory activities were then compared. CAF inhibited crystal formation, EGCG inhibited crystal formation and growth, NAC inhibited crystal aggregation, RES inhibited crystal growth, and TRIG inhibited crystal formation and growth. However, RES promoted crystal aggregation and thus served as a dual modulator (acting as an inhibitor and promoter at different steps of stone formation). Almost all of these inhibitory effects were concentration-dependent. Comparing the CaOx-inhibitory activities of these compounds revealed that EGCG was the most potent inhibitor against CaOx crystal formation (with the crystal abundance-inhibitory activity of 85.61 ± 5.12 %), whereas RES was the most potent inhibitor against CaOx crystal growth (with the crystal growth-inhibitory activity of 92.99 ± 1.67 %). NAC was the only inhibitor against CaOx crystal aggregation (with the crystal aggregation-inhibitory activity of 22.97 ± 0.75 %). These data indicate the direct inhibitory effects of various dietary supplements against CaOx crystal formation, growth and aggregation, supporting their roles in KSD prevention.

肾结石疾病（KSD），特别是草酸钙（CaOx）型，仍然是一个全球性的健康问题。为了预防KSD，人们做了很多努力，包括使用一些膳食补充剂。然而，其抗ksd特性的机制仍然知之甚少，并且它们的相对抗ksd特性以前是未知的。在此，我们系统地评估和比较了五种知名膳食补充剂对CaOx晶体的抑制作用。咖啡因（CAF）、表没食子儿茶素-3-没食子酸酯（EGCG）、n-乙酰半胱氨酸（NAC）、白藜芦醇（RES）和葫芦巴碱（TRIG）（在1、10和100 μM时，均在尿中的生理水平范围内）进行CaOx结晶、生长和聚集实验。然后比较了它们的氧化钙晶体抑制活性程度。CAF抑制晶体形成，EGCG抑制晶体形成和生长，NAC抑制晶体聚集，RES抑制晶体生长，TRIG抑制晶体形成和生长。然而，RES促进了晶体聚集，因此作为双调制剂（在不同的结石形成步骤中作为抑制剂和促进剂）。几乎所有这些抑制作用都是浓度依赖性的。比较这些化合物对CaOx的抑制活性发现，EGCG对CaOx晶体形成的抑制作用最强（晶体丰度-抑制活性为85.61 ± 5.12 %），而RES对CaOx晶体生长的抑制作用最强（晶体生长抑制活性为92.99 ± 1.67 %）。NAC是唯一抑制CaOx晶体聚集的抑制剂（晶体聚集抑制活性为22.97 ± 0.75 %）。这些数据表明，各种膳食补充剂对CaOx晶体的形成、生长和聚集有直接抑制作用，支持其在预防KSD中的作用。

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引用次数: 0

From expectation to experience: The impact of 'dealcoholized', 'sulfite-free', and 'canned wine' claims on perception and purchase behavior across age groups 从预期到体验：“去酒精”、“不含亚硫酸盐”和“罐装葡萄酒”对不同年龄群体的认知和购买行为的影响

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101308

B. Delpozo , A. Pons , R. Ferrer-Gallego , C. Besada

This study explores the influence of various front-of-package claims, specifically dealcoholized, sulfite-free and canned wine, on consumer expectations, sensory acceptance, purchase intention and willingness to pay, with a focus on differences between ‘young-adults’ (18–30 y. o.) and adults (>30 y. o.) wine consumers. Through the integration of expectation evaluation, hedonic tasting, and penalty analysis, the study uncovers distinct age-related patterns in how different claims influence consumer response. Dealcoholized and canned claims had a negative effect on purchase intention and willingness to pay in both age groups, with reductions of around 10 % and €0.30, respectively. For adults, this effect was mediated by expectancy assimilation, where a mismatch between expectations and tasting experience led to decreased liking. Conversely, for younger consumers, expectations alone, independent of actual liking, were sufficient to reduce purchase interest. Canned wine was expected to be low in quality and price, yet it has the potential to expand wine consumption contexts, and it offers a solution to avoid leftovers. Dealcoholized wine, on the other hand, was perceived as an alternative for specific situations where alcohol consumption is restricted. The sulfite-free claim did not negatively affect tasting acceptance in either age group. Importantly, younger consumers responded more positively to attributes such as sustainability and naturalness, whereas older adults place greater value on health-related benefits. These findings, drawn from Spanish consumers, underscore the need for targeted marketing and improved communication to align consumer expectations with the actual characteristics of innovative wines. Cross-cultural research remains necessary, as the results may not be generalizable.

本研究探讨了各种包装正面声明的影响，特别是脱醇、无亚硫酸盐和罐装葡萄酒，对消费者期望、感官接受、购买意愿和支付意愿的影响，重点关注“年轻人”（18-30岁）和成年人（30岁）葡萄酒消费者之间的差异。通过整合期望评价、享乐品尝和惩罚分析，研究揭示了不同索赔对消费者反应的不同年龄相关模式。去酒精饮料和罐装饮料对两个年龄组的购买意愿和支付意愿都有负面影响，分别减少约10% %和0.30欧元。对于成年人来说，这种影响是由期望同化介导的，期望和品尝经验之间的不匹配导致喜欢程度下降。相反，对于年轻的消费者来说，仅仅是期望，而不是实际的喜欢，就足以降低购买兴趣。罐装葡萄酒原本被认为质量和价格都较低，但它有可能扩大葡萄酒的消费范围，并提供了一种避免剩菜剩菜的解决方案。另一方面，脱醇葡萄酒被认为是在酒精消费受到限制的特定情况下的替代选择。不含亚硫酸盐的声明对两个年龄组的味觉接受度都没有负面影响。重要的是，年轻消费者对可持续性和自然性等属性的反应更为积极，而老年人则更看重与健康相关的好处。这些来自西班牙消费者的发现强调了有针对性的营销和改进沟通的必要性，以使消费者的期望与创新葡萄酒的实际特点保持一致。跨文化研究仍然是必要的，因为结果可能不能一概而论。

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引用次数: 0

Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics 干燥法决定了绿茶的风味：GC-MS/O和靶向代谢组学绘制的关键气味剂、基于oav的标志物和前体命运

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101295

Tianzi Yu , Yulin Fan , Jixing Zhang , Jingming Ning

Green tea occupies a prominent position in the Chinese tea market. Although drying the tea constitutes a critical processing step, its mechanistic impact on aroma quality remains unclear. This study aimed to investigate the effects of three drying methods—roasted drying (RD), pan drying (PD), and sun drying (SD), namely, on green tea aroma formation. Sensory molecular science and targeted metabolomic analyses indicated that PD resulted in distinct chestnut- and bean-like aromas, while SD resulted in fatty and green aromas. (E)-2-heptenal, (E)-2-octenal, and nonanal, characteristic of SD green tea, were found to be the key sources of fatty aroma. These compounds are typically produced by the degradation of unsaturated fatty acids such as linoleic, oleic, and palmitic acids. Conversely, 2,5-dimethylpyrazine and 3,5-diethyl-2-methylpyrazine, generated through the Maillard reaction (MR), were identified as primary contributors to the chestnut- and bean-like aromas resulting from PD. Precursor analysis (soluble sugars, free amino acids, fatty acids, and MR intermediates) substantiated these findings. This study systematically elucidates drying-driven aroma modulation mechanisms, providing a theoretical foundation for optimizing the aroma quality of green tea.

绿茶在中国茶叶市场上占有突出的地位。虽然干燥茶叶是一个关键的加工步骤，但其对香气质量的影响机制尚不清楚。本研究旨在探讨三种干燥方式——烘培干燥（RD）、烘培干燥（PD）和日光干燥（SD）对绿茶香气形成的影响。感官分子科学和靶向代谢组学分析表明，PD产生明显的栗子和豆类样香气，而SD产生脂肪和绿色香气。SD绿茶所特有的(E)-2-庚醛、(E)-2-辛醛和壬醛是脂肪香气的主要来源。这些化合物通常由不饱和脂肪酸如亚油酸、油酸和棕榈酸的降解产生。相反，通过美拉德反应（Maillard reaction， MR）生成的2,5-二甲基吡嗪和3,5-二乙基-2-甲基吡嗪被认为是PD产生栗子味和豆类味的主要因素。前体分析（可溶性糖、游离氨基酸、脂肪酸和MR中间体）证实了这些发现。本研究系统阐明了干燥驱动的香气调节机制，为优化绿茶香气品质提供理论依据。

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