Pub Date : 2026-01-01Epub Date: 2025-12-29DOI: 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.
{"title":"Near-infrared hyperspectral imaging combined with elemental and isotopic analyses reflects geographical origins of cultured salmonids","authors":"Dawei Sun , Li Li , Cui Han , Chengquan Zhou , Chen Li , Hongbao Ye","doi":"10.1016/j.crfs.2025.101293","DOIUrl":"10.1016/j.crfs.2025.101293","url":null,"abstract":"<div><div>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 (R<sup>2</sup> > 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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101293"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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.
{"title":"Neuroscience meets food choice: Implicit and explicit consumer responses to plant-based vs animal-based foods","authors":"Bianca Maria Serena Inguscio , Giulia Carcaterra , Patrizia Cherubino , Dario Rossi , Gaia Madini , Luca Fraccascia , Fabio Babiloni , Giulia Cartocci","doi":"10.1016/j.crfs.2025.101288","DOIUrl":"10.1016/j.crfs.2025.101288","url":null,"abstract":"<div><div>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.</div><div>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.</div><div>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.</div><div>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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101288"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01Epub Date: 2026-02-03DOI: 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.
{"title":"Enhanced gelling properties in fish gelatin by refined and semi-refined κ-carrageenan","authors":"Dong-Zhen Ma , Zi-Zi Hu , Peng Zhang , Wen-Ming Xie , Xin-Yi Lin , Fen-Fen Wu , Xiao-Mei Sha , Zong-Cai Tu","doi":"10.1016/j.crfs.2026.101338","DOIUrl":"10.1016/j.crfs.2026.101338","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101338"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01Epub Date: 2026-02-11DOI: 10.1016/j.crfs.2026.101347
Jing Liu , Qian Wang , Shanshan Xie , Tingyue Deng , Hongfei Zhao , Beata Agnieszka Gutarowska , Michał Komar , Ewelina Sobolewska , Bolin Zhang , Liang Chen
This study artificially designed a jujube-based sourdough (JS) consisting of wheat flour, jujube pulp and selected strain Lpb. plantarum CICC 23121 as starter culture for improving the aromatic profiles and rheological properties of bread. It was noted that use of the JS significantly increased varieties and concentrations of VOCs in jujube dough samples compared to wheat dough by improving the viability and acidogenesis activity of strain CICC 23121. The JS-incorporated bread developed multiple fruit- and floral-characteristic VOCs, which consists of 2-heptanone, acetaldehyde and octyl formate as key discriminant aroma compounds compared to the other three bread varieties. Selecting a 24h fermented JS as starter culture increased the level of lactic acid from 2.94 ± 0.11 mg/mL to 13.05 ± 0.96 mg/mL, and acetic acid from 0.02 ± 0.002 mg/mL to 0.13 ± 0.01 mg/mL, directly serving as precursors for fruity ethyl acetate esters of bread. Use of the JS accumulated the free amino acids of excessive 0.11 μg/mg (proline, serine, and lysine) in the fermented dough, thereby generating the aromatic VOCs of ethyl octanoate and isopentyl alcohol which contribute to the complex aroma profile. Currently, a 20% incorporation ratio of the JS to wheat dough was confirmed to be the optimal for bread making. The resulting bread not only produces strong jujube fruit-like flavor but has an ideal viscoelasticity and well-developed gluten network structure as well.
{"title":"Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread","authors":"Jing Liu , Qian Wang , Shanshan Xie , Tingyue Deng , Hongfei Zhao , Beata Agnieszka Gutarowska , Michał Komar , Ewelina Sobolewska , Bolin Zhang , Liang Chen","doi":"10.1016/j.crfs.2026.101347","DOIUrl":"10.1016/j.crfs.2026.101347","url":null,"abstract":"<div><div>This study artificially designed a jujube-based sourdough (JS) consisting of wheat flour, jujube pulp and selected strain <em>Lpb. plantarum</em> CICC 23121 as starter culture for improving the aromatic profiles and rheological properties of bread. It was noted that use of the JS significantly increased varieties and concentrations of VOCs in jujube dough samples compared to wheat dough by improving the viability and acidogenesis activity of strain CICC 23121. The JS-incorporated bread developed multiple fruit- and floral-characteristic VOCs, which consists of 2-heptanone, acetaldehyde and octyl formate as key discriminant aroma compounds compared to the other three bread varieties. Selecting a 24h fermented JS as starter culture increased the level of lactic acid from 2.94 ± 0.11 mg/mL to 13.05 ± 0.96 mg/mL, and acetic acid from 0.02 ± 0.002 mg/mL to 0.13 ± 0.01 mg/mL, directly serving as precursors for fruity ethyl acetate esters of bread. Use of the JS accumulated the free amino acids of excessive 0.11 μg/mg (proline, serine, and lysine) in the fermented dough, thereby generating the aromatic VOCs of ethyl octanoate and isopentyl alcohol which contribute to the complex aroma profile. Currently, a 20% incorporation ratio of the JS to wheat dough was confirmed to be the optimal for bread making. The resulting bread not only produces strong jujube fruit-like flavor but has an ideal viscoelasticity and well-developed gluten network structure as well.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101347"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01Epub Date: 2026-01-22DOI: 10.1016/j.crfs.2026.101319
Alessandra Luciano, Luigi Moio, Angelita Gambuti
One effect of climate change on grape composition is the increased biosynthesis of quercetin and its glycosides in response to UV-B radiation. High concentrations of quercetin in wine can exceed its solubility threshold, resulting in undesirable precipitation that negatively impacts clarity and consumer perception. This poses a challenge to producers in terms of both quality and economics. Starting from a survey of quercetin instability and its presence in wines, this review summarises the current understanding of the biochemical and physicochemical mechanisms that regulate quercetin stability and precipitation in red wines. It also covers the factors involved in quercetin extraction and stability during vinification and oenological strategies to counteract these effects.
Taken together, these findings demonstrate that the stability of quercetin in red wines is governed by a complex interplay of factors, including anthocyanin-mediated copigmentation, pH, temperature, nucleation seeds and the broader phenolic composition of the wine matrix. By elucidating these mechanisms, the review provides a framework for predicting and managing quercetin precipitation, thereby supporting improved wine quality and colloidal stability in the challenging conditions imposed by climate change.
{"title":"Quercetin instability in red wines: Insights into precipitation and control approaches","authors":"Alessandra Luciano, Luigi Moio, Angelita Gambuti","doi":"10.1016/j.crfs.2026.101319","DOIUrl":"10.1016/j.crfs.2026.101319","url":null,"abstract":"<div><div>One effect of climate change on grape composition is the increased biosynthesis of quercetin and its glycosides in response to UV-B radiation. High concentrations of quercetin in wine can exceed its solubility threshold, resulting in undesirable precipitation that negatively impacts clarity and consumer perception. This poses a challenge to producers in terms of both quality and economics. Starting from a survey of quercetin instability and its presence in wines, this review summarises the current understanding of the biochemical and physicochemical mechanisms that regulate quercetin stability and precipitation in red wines. It also covers the factors involved in quercetin extraction and stability during vinification and oenological strategies to counteract these effects.</div><div>Taken together, these findings demonstrate that the stability of quercetin in red wines is governed by a complex interplay of factors, including anthocyanin-mediated copigmentation, pH, temperature, nucleation seeds and the broader phenolic composition of the wine matrix. By elucidating these mechanisms, the review provides a framework for predicting and managing quercetin precipitation, thereby supporting improved wine quality and colloidal stability in the challenging conditions imposed by climate change.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101319"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01Epub Date: 2026-03-03DOI: 10.1016/j.crfs.2026.101370
Anna Abzach , Ran Ben-Adiva , Nadya Gruzdev , Sanna Musa , Itamar Yadid
D-tagatose is a low-calorie natural rare sugar with significant potential in the food and pharmaceutical industries. Conventional production relies on the enzymatic isomerization of D-galactose, a process limited by an unfavorable thermodynamic equilibrium and high substrate costs. This study presents a novel whole-cell biocatalytic approach for direct production of D-tagatose from lactose, an inexpensive and abundant sugar in dairy waste streams, such as whey permeate. The main lactose permease (lacY) of Escherichia coli BL21(DE3) was deleted, creating a clean host chassis that, due to its native galactose auxotrophy, was incapable of utilizing galactose. Subsequently, genes from the tagatose-6-phosphate (T6P) pathway of Lactococcus lactis, comprising a lactose-specific phosphotransferase system (PTS), a 6-phospho-β-galactosidase, a galactose-6-phosphate isomerase and the general PTS proteins, were modularly introduced, which allowed for the functional validation of each component. The crucial final step involved the expression of a sugar phosphatase to convert the intracellular intermediate, tagatose-6-phosphate, into D-tagatose. The fully engineered strain yielded a 35% conversion ratio of the galactose moiety of lactose to tagatose. This demonstrates the repurposing of the tagatose-6-phosphate pathway in E. coli to enable direct lactose utilization and growth-coupled production of D-tagatose from both lactose and whey permeate, without prior hydrolysis or substrate enrichment. Fermentation and tagatose production using whey permeate as the sole carbon source was also demonstrated, highlighting the potential of this system for the valorization of dairy byproducts into a high-value low calorie sweetener.
{"title":"Engineering of Escherichia coli for D-tagatose production from lactose and whey permeate via the tagatose-6-phosphate pathway","authors":"Anna Abzach , Ran Ben-Adiva , Nadya Gruzdev , Sanna Musa , Itamar Yadid","doi":"10.1016/j.crfs.2026.101370","DOIUrl":"10.1016/j.crfs.2026.101370","url":null,"abstract":"<div><div>D-tagatose is a low-calorie natural rare sugar with significant potential in the food and pharmaceutical industries. Conventional production relies on the enzymatic isomerization of D-galactose, a process limited by an unfavorable thermodynamic equilibrium and high substrate costs. This study presents a novel whole-cell biocatalytic approach for direct production of D-tagatose from lactose, an inexpensive and abundant sugar in dairy waste streams, such as whey permeate. The main lactose permease (lacY) of <em>Escherichia coli</em> BL21(DE3) was deleted, creating a clean host chassis that, due to its native galactose auxotrophy, was incapable of utilizing galactose. Subsequently, genes from the tagatose-6-phosphate (T6P) pathway of <em>Lactococcus lactis</em>, comprising a lactose-specific phosphotransferase system (PTS), a 6-phospho-β-galactosidase, a galactose-6-phosphate isomerase and the general PTS proteins, were modularly introduced, which allowed for the functional validation of each component. The crucial final step involved the expression of a sugar phosphatase to convert the intracellular intermediate, tagatose-6-phosphate, into D-tagatose. The fully engineered strain yielded a 35% conversion ratio of the galactose moiety of lactose to tagatose. This demonstrates the repurposing of the tagatose-6-phosphate pathway in <em>E. coli</em> to enable direct lactose utilization and growth-coupled production of D-tagatose from both lactose and whey permeate, without prior hydrolysis or substrate enrichment. Fermentation and tagatose production using whey permeate as the sole carbon source was also demonstrated, highlighting the potential of this system for the valorization of dairy byproducts into a high-value low calorie sweetener.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101370"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147395817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01Epub Date: 2025-12-29DOI: 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.
{"title":"Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics","authors":"Tianzi Yu , Yulin Fan , Jixing Zhang , Jingming Ning","doi":"10.1016/j.crfs.2025.101295","DOIUrl":"10.1016/j.crfs.2025.101295","url":null,"abstract":"<div><div>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. (<em>E</em>)-2-heptenal, (<em>E</em>)-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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101295"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01Epub Date: 2026-01-29DOI: 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.
{"title":"Dendritic crystal pattern from a drying droplet: A distinctive feature of feng-flavor Baijiu","authors":"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","doi":"10.1016/j.crfs.2026.101324","DOIUrl":"10.1016/j.crfs.2026.101324","url":null,"abstract":"<div><div>Visual evaluation techniques for Chinese <em>Baijiu</em> remain an active research area. We identified a novel dendritic crystal pattern formed after the droplet evaporation of Feng-flavor <em>Baijiu</em>. Interestingly, this pattern showed an obvious correlation with aging in <em>Jiuhai</em> container (storage vessels for aging) (R<sup>2</sup> = 0.904, <em>p</em> < 0.01), suggesting its potential as a visual quality indicator of Feng-flavor <em>Baijiu</em>. 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 (Ca<sup>2+</sup>), magnesium (Mg<sup>2+</sup>), sodium (Na<sup>+</sup>), and potassium (K<sup>+</sup>), which primarily originate from a unique aging container known as the <em>Jiuhai</em> 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 <em>Baijiu</em> samples. More interestingly, crystallization simulation experiments showed that dendritic crystal patterns formed in blended Feng-flavor <em>Baijiu</em> but not in other blended-flavor <em>Baijiu</em> samples. Consequently, the characteristic dendritic crystal patterns generated by droplet evaporation could serve as potential visual indicators for evaluating the quality of Feng-flavor <em>Baijiu</em>.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101324"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146178301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01Epub Date: 2026-02-24DOI: 10.1016/j.crfs.2026.101364
Chunhui Wang , Hui Chen , Hui Huang , Chunsheng Li
Fermentation by lactic acid bacteria (LAB) is an innovative method to improve the gel properties of surimi by induction of non-thermal gel. However, the improvement of gel and inhibition of spoilage microorganisms are limited by the usage of single starter. In this study, the changes in the non-thermal gel properties and microbial community were studied after co-fermentation with Lactiplantibacillus plantarum and Pediococcus acidilactici at low and high concentrations, followed by the clarification of gel change mechanisms. The texture properties, gel strength, and whiteness of tilapia surimi were markedly improved after co-fermentation with starters, while the pH value obviously decreased. The total plate count significantly increased during fermentation in all groups, but remained lower in the co-fermentation groups at 12 and 24 h compared to the natural fermentation group. During co-fermentation, LAB rapidly became the dominant position, and both the starters could adapt well to the fermentation environment. High concentrations of starters not only shortened the gel time from 24 h to 12 h but also obviously suppressed the spoilage microorganisms. Group-dimension correlation analysis at different fermentation time showed that the decreasing richness and evenness of microbial community by starters mainly resulted from the decrease of Lactococcus, Aeromonas, and Streptococcus. The good synergistic effect of starters during fermentation was responsible for the formation of acid environment and consequently improved the non-thermal gel of surimi, and L. plantarum showed higher influence contribution to the non-thermal gel improvement than P. acidilactici. The suppression of spoilage microorganisms by starters also contributed to the non-thermal gel improvement of tilapia surimi. Co-fermentation with high concentration of L. plantarum and P. acidilactici is expected to be used for production of high-quality tilapia surimi products.
{"title":"Co-fermentation of Lactiplantibacillus plantarum and Pediococcus acidilactici induces non-thermal gel of tilapia surimi: Quantitative assessment of microbial contribution to gel improvement","authors":"Chunhui Wang , Hui Chen , Hui Huang , Chunsheng Li","doi":"10.1016/j.crfs.2026.101364","DOIUrl":"10.1016/j.crfs.2026.101364","url":null,"abstract":"<div><div>Fermentation by lactic acid bacteria (LAB) is an innovative method to improve the gel properties of surimi by induction of non-thermal gel. However, the improvement of gel and inhibition of spoilage microorganisms are limited by the usage of single starter. In this study, the changes in the non-thermal gel properties and microbial community were studied after co-fermentation with <em>Lactiplantibacillus plantarum</em> and <em>Pediococcus acidilactici</em> at low and high concentrations, followed by the clarification of gel change mechanisms. The texture properties, gel strength, and whiteness of tilapia surimi were markedly improved after co-fermentation with starters, while the pH value obviously decreased. The total plate count significantly increased during fermentation in all groups, but remained lower in the co-fermentation groups at 12 and 24 h compared to the natural fermentation group. During co-fermentation, LAB rapidly became the dominant position, and both the starters could adapt well to the fermentation environment. High concentrations of starters not only shortened the gel time from 24 h to 12 h but also obviously suppressed the spoilage microorganisms. Group-dimension correlation analysis at different fermentation time showed that the decreasing richness and evenness of microbial community by starters mainly resulted from the decrease of <em>Lactococcus</em>, <em>Aeromonas</em>, and <em>Streptococcus</em>. The good synergistic effect of starters during fermentation was responsible for the formation of acid environment and consequently improved the non-thermal gel of surimi, and <em>L. plantarum</em> showed higher influence contribution to the non-thermal gel improvement than <em>P. acidilactici</em>. The suppression of spoilage microorganisms by starters also contributed to the non-thermal gel improvement of tilapia surimi. Co-fermentation with high concentration of <em>L. plantarum</em> and <em>P. acidilactici</em> is expected to be used for production of high-quality tilapia surimi products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101364"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147376244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01Epub Date: 2026-01-17DOI: 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.
{"title":"From expectation to experience: The impact of 'dealcoholized', 'sulfite-free', and 'canned wine' claims on perception and purchase behavior across age groups","authors":"B. Delpozo , A. Pons , R. Ferrer-Gallego , C. Besada","doi":"10.1016/j.crfs.2026.101308","DOIUrl":"10.1016/j.crfs.2026.101308","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101308"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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