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

Oil foam based on dairy proteins particles and surfactant 基于乳蛋白颗粒和表面活性剂的油泡沫

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.2026.101343

Luisa Azevedo Scudeller , Annika Feichtinger , Séverine Bellayer , Thierry Six , Manon Hiolle , Guillaume Delaplace , Elke Sholten , Anne-Laure Fameau

Fat plays a crucial role in food applications, affecting texture, mouthfeel, and stability. However, traditional solid fats are rich in saturated fats, which pose health risks. To address this, the food industry is exploring alternatives such as replacing saturated fats with unsaturated fats or lowering overall fat content. One promising approach is the use of aerated oils or oil foams, where air is incorporated into oil to reduce fat while imparting solid-like properties.

This study aimed to investigate the potential of different dairy proteins to stabilize oil foams in addition to using food-grade surfactants as stabilizers. Protein powders based on casein micelles or whey proteins, with or without milk fat and lactose, were tested alongside a model surfactant to evaluate their effects on sunflower oil foam formation and stability. The impact of protein type, concentration, oil type, and temperature on foam properties was systematically assessed.

Foam stability was mainly influenced by the protein powders’ tendency to sediment and/or the presence of agglomerates rather than their protein content or type. Powders high in milk fat and lactose were denser, contained less occluded air, and produced unstable foams, while fat- and lactose-free powders, especially those rich in casein, formed highly stable foams. Adding dairy powders rich in casein at 30 wt% significantly improved long term foam stability at room temperature. These findings demonstrate that proteins powders can improve oil foam stability by reducing drainage depending on the powder composition. Such protein-stabilized oil foams offer potential to improve the nutritional profile of diverse food products.

脂肪在食品应用中起着至关重要的作用，影响食品的质地、口感和稳定性。然而，传统的固体脂肪含有丰富的饱和脂肪，对健康构成威胁。为了解决这个问题，食品行业正在探索替代品，比如用不饱和脂肪代替饱和脂肪或降低总脂肪含量。一种有前途的方法是使用充气油或油泡沫，将空气掺入油中以减少脂肪，同时赋予其固体状特性。除了使用食品级表面活性剂作为稳定剂外，本研究旨在研究不同乳制品蛋白稳定油泡沫的潜力。以酪蛋白胶束或乳清蛋白为基础的蛋白粉，含或不含乳脂和乳糖，与一种模型表面活性剂一起测试，以评估它们对葵花籽油泡沫形成和稳定性的影响。系统地评估了蛋白质类型、浓度、油类型和温度对泡沫性能的影响。影响泡沫稳定性的主要因素是蛋白粉的沉淀倾向和/或结块的存在，而不是它们的蛋白质含量或类型。乳脂和乳糖含量高的粉末密度更大，含有较少的闭塞空气，产生不稳定的泡沫，而不含脂肪和乳糖的粉末，尤其是那些富含酪蛋白的粉末，形成高度稳定的泡沫。添加30 wt%的富含酪蛋白的乳粉可显著改善室温下的长期泡沫稳定性。这些发现表明，蛋白质粉末可以通过减少排液来改善油泡沫的稳定性，这取决于粉末的组成。这种蛋白质稳定的油泡沫为改善各种食品的营养状况提供了潜力。

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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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引用次数: 0

Dendritic crystal pattern from a drying droplet: A distinctive feature of feng-flavor Baijiu 干燥水滴的树枝状晶体图案：枫味白酒的独特特征。

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.2026.101324

Haoran Fu , Yang Zhong , Lu Cai , Tieyuan Cheng , Yulin Xia , XiaoHong Jian , Jun Liu , Zaixin Li , Huibo Luo , Ziqing Wu , ChengYong Jin , Yongming Liu , Siqi Yuan , Zhi Zhang

Visual evaluation techniques for Chinese Baijiu remain an active research area. We identified a novel dendritic crystal pattern formed after the droplet evaporation of Feng-flavor Baijiu. Interestingly, this pattern showed an obvious correlation with aging in Jiuhai container (storage vessels for aging) (R² = 0.904, p < 0.01), suggesting its potential as a visual quality indicator of Feng-flavor Baijiu. During droplet evaporation, the local solution preferentially reaches a supersaturated state at the three-phase contact line, initiating nucleation and crystallization that ultimately assemble into a dendritic crystal pattern with a coffee-ring structure. Further analysis revealed that the crystals are mainly composed of metal ions such as calcium (Ca²⁺), magnesium (Mg²⁺), sodium (Na⁺), and potassium (K⁺), which primarily originate from a unique aging container known as the Jiuhai container. Furthermore, we observed that trace components such as acids and esters can significantly inhibit or promote the formation of dendritic crystals, contributing to distinct dendritic crystal patterns across various quality grades (Ⅰ to Ⅴ) of Feng-flavor Baijiu samples. More interestingly, crystallization simulation experiments showed that dendritic crystal patterns formed in blended Feng-flavor Baijiu but not in other blended-flavor Baijiu samples. Consequently, the characteristic dendritic crystal patterns generated by droplet evaporation could serve as potential visual indicators for evaluating the quality of Feng-flavor Baijiu.

白酒的视觉评价技术一直是一个活跃的研究领域。我们发现了一种新颖的枫味白酒液滴蒸发后形成的枝晶图案。有趣的是，这一规律与白酒在酒海容器（陈化贮藏容器）中的陈化有明显的相关性（R2 = 0.904,p ）。在液滴蒸发过程中，局部溶液在三相接触线上优先达到过饱和状态，开始成核和结晶，最终组装成具有咖啡环结构的枝晶图案。进一步分析表明，这些晶体主要由钙（Ca2+）、镁（Mg2+）、钠（Na+）和钾（K+）等金属离子组成，这些金属离子主要来自一种独特的陈化容器——九海容器。此外，我们还观察到，酸和酯等微量成分可以显著抑制或促进树突晶体的形成，从而导致不同质量等级（Ⅰ至Ⅴ）凤味白酒样品的树突晶体模式不同。更有趣的是，结晶模拟实验表明，枫味混合白酒中形成了树枝状晶体模式，而在其他混合白酒样品中则没有。因此，液滴蒸发过程中产生的树突晶体特征可以作为评价枫香白酒品质的潜在视觉指标。

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引用次数: 0

Enhanced gelling properties in fish gelatin by refined and semi-refined κ-carrageenan 用精制和半精制的κ-卡拉胶增强鱼明胶的胶凝性能

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.2026.101338

Dong-Zhen Ma , Zi-Zi Hu , Peng Zhang , Wen-Ming Xie , Xin-Yi Lin , Fen-Fen Wu , Xiao-Mei Sha , Zong-Cai Tu

This study investigated the effects of semi-refined κ-carrageenan (SC) and refined κ-carrageenan (RC) on the gelling properties of fish gelatin (FG) and revealed the critical role of sulfate content in the modification process of FG. RC, with higher sulfate content (23.25%), enhanced FG more effectively than SC. A data model linked sulfate content to FG's gelling properties, showing a significant correlation. Structural analysis revealed that SC/RC formed aggregates with FG, increasing hydrogen bonds and creating a denser gel network. Crucially, the distinct sulfate content and impurity levels between SC and RC, together with a shift in the dominant stabilization mechanism of RC, resulted in differential structural modifications of FG. Finally, the study proposed a schematic model to clearly illustrate the interaction mechanisms between SC/RC and FG. These findings offer new strategies for enhancing FG and provide a theoretical basis for using SC/RC in FG modification.

研究了半精制κ-卡拉胶（SC）和精制κ-卡拉胶（RC）对鱼明胶（FG）胶凝性能的影响，揭示了硫酸盐含量在鱼明胶改性过程中的关键作用。硫酸盐含量较高（23.25%）的RC比SC更有效地增强FG。数据模型将硫酸盐含量与FG的胶凝性能联系起来，显示出显著的相关性。结构分析表明SC/RC与FG形成聚集体，增加了氢键，形成了更致密的凝胶网络。至关重要的是，SC和RC之间不同的硫酸盐含量和杂质水平，以及RC主要稳定机制的转变，导致了FG的不同结构修饰。最后，研究提出了一个示意图模型，以清楚地说明SC/RC与FG之间的相互作用机制。这些研究结果为增强纤维变性提供了新的策略，并为SC/RC在纤维变性中的应用提供了理论依据。

引用次数: 0