Journal of Food Composition and Analysis最新文献_第7页

Exploring the chemistry and craft behind coffee flavour underpinned by the growing coffee industry in China (Yunnan): A review 在中国（云南）不断发展的咖啡工业的支持下，探索咖啡风味背后的化学和工艺：综述

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-01-08 DOI: 10.1016/j.jfca.2026.108886

Xiaoyu Xu , Yanwen Yang , Siyuan Zhang , Zhiwei Ye , Xuejun Li , Yanyu Jin , Trungtín Hoàng , Tao Liu , Qing Liu , Xudong Wu , Hong Li

The rapid expansion of the global coffee industry has positioned China as a dynamic and evolving market, transitioning from a traditionally tea-centric culture to an emerging centre of coffee production and consumption. This review focuses on the science of coffee flavour with particular attention to Yunnan province, a leading region for high-quality Coffea arabica industry. Chemical foundations of flavour are examined, highlighting the contributions of a variety of compounds in shaping sensory perception. Advances in analytical methodologies, including gas and liquid chromatography-mass spectrometry, nuclear magnetic resonance, and electronic sensory systems, are reviewed for their roles in flavour profiling. Beyond chemistry, influence of genetics, climate, post-harvest processing, and microbial fermentation were discussed, as well as the emerging applications of machine learning and artificial intelligence, especially their use in flavour prediction and process optimization. Compared to traditional origins, Yunnan Arabica often exhibits a smoother body and milder acidity than the bright, wine-like acidity characteristic of Ethiopian coffees, a less pronounced nutty chocolate profile than some Brazilian counterparts, and a distinct floral and herbal complexity that differs from the balanced, caramel-like notes of high-quality Colombian beans. This unique profile positions Yunnan as a distinct and valuable origin within the global specialty coffee spectrum.

全球咖啡产业的快速扩张使中国成为一个充满活力和不断发展的市场，从传统的以茶为中心的文化转变为新兴的咖啡生产和消费中心。本文重点介绍了咖啡风味的科学，并以云南为重点，重点介绍了高品质阿拉比卡咖啡的主要产区。化学基础的味道进行了检查，突出了各种化合物在塑造感官知觉的贡献。分析方法的进展，包括气相色谱和液相色谱-质谱，核磁共振和电子感觉系统，回顾了它们在风味分析中的作用。除了化学之外，还讨论了遗传、气候、收获后加工和微生物发酵的影响，以及机器学习和人工智能的新兴应用，特别是它们在风味预测和工艺优化方面的应用。与传统产地相比，云南阿拉比卡咖啡的口感更顺滑，酸度更温和，而埃塞俄比亚咖啡的酸度则更明亮，像葡萄酒一样；与一些巴西咖啡相比，云南阿拉比卡咖啡的坚果巧克力味不那么明显；与高品质哥伦比亚咖啡豆的焦糖味平衡不同，云南阿拉比卡咖啡有独特的花香和草药味。这一独特的概况使云南成为全球精品咖啡谱系中独特而有价值的原产地。

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引用次数: 0

Macro-, micro- and potential toxic elements in commercial Algerian date syrup: Safety aspects and dietary risk assessment 商业阿尔及利亚枣糖浆中的宏、微和潜在有毒元素：安全性和膳食风险评估

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-01-08 DOI: 10.1016/j.jfca.2026.108887

Qada Benameur , Angela Giorgia Potortì , Vincenzo Nava , Federica Litrenta , Nadra Rechidi-Sidhoum , Meki Boutaiba Benklaouz , Benedetta Sgrò , Ambrogina Albergamo , Giuseppa Di Bella

Date syrup, a traditional Saharan product, is attracting attention as a natural sugar alternative for the North African food sector. Its beneficial dietary and medicinal effects are attributed to its natural antioxidants, sugars, and minerals. However, poor agricultural practices and environmental factors may cause contaminants to be released into date syrup. Therefore, mineral content of seven commercial date syrups from various Algerian areas was analyzed by ICP-MS, including for the first time toxic and potentially toxic elements. Estimated dietary intakes (EDIs) were calculated for children (1–3 years) and adults, based on a daily serving of 10 g/day and 30 g/day. The plausibility of chronic non-carcinogenic risks was assessed by calculating the hazard quotient (HQ). Mineral profile was dominated by K, followed by Ca, Mg, Na, Fe, and Zn in most samples. Pb concentrations were always below the maximum limit permitted by European Regulation 915/2023 (0.1 mg/kg). EDIs did not exceed the reference limits. However, since the As percentage absorbed by children in some cases covered 38 % of its TDI, it is essential to strenghten monitor programs on this natural sweeting agent and establish evidence-based guidelines for its correct consumption.

枣糖浆是一种传统的撒哈拉产品，作为北非食品部门的天然糖替代品正引起人们的注意。其有益的饮食和药用作用归因于其天然抗氧化剂，糖和矿物质。然而，不良的农业实践和环境因素可能导致污染物释放到枣糖浆中。因此，采用ICP-MS分析了来自阿尔及利亚不同地区的七种商业枣糖浆的矿物质含量，首次包括有毒和潜在有毒元素。儿童（1-3岁）和成人的估计膳食摄入量（EDIs）是根据每日摄入量10 克/天和30 克/天计算的。通过计算危害商数（HQ）来评估慢性非致癌风险的合理性。矿物分布以K为主，其次为Ca、Mg、Na、Fe和Zn。铅浓度始终低于欧洲法规915/2023允许的最大限值（0.1 mg/kg）。EDIs未超过参考限值。然而，由于儿童在某些情况下吸收的a百分比占TDI的38% %，因此必须加强对这种天然甜味剂的监测计划，并为其正确食用建立基于证据的指导方针。

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引用次数: 0

Genetic diversity and nutritional variation in food crops in Ghana: A systematic review 加纳粮食作物的遗传多样性和营养变异：系统综述

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-01-07 DOI: 10.1016/j.jfca.2026.108878

Eunice Afia Amponsah , Amma Larbi , Moses Etsey , Gifty Yeboah , Linda Nana Esi Aduku , Charles Apprey , Herman Erick Lutterodt , Reginald Adjetey Annan

Genetic diversity, which encompasses variations in gene sequences within a species, significantly impacts traits such as yield, nutrient content, resilience, and adaptability. This systematic review focuses on the nutritional profiles of key food crops: cassava (Manihot esculenta), tomato (Solanum lycopersicum), bambara groundnut (Vigna subterranea), and fonio (Digitaria exilis), following Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines and examining studies from the past 20 years. After a comprehensive search of four databases, 5 studies on cassava, 9 on tomato, 6 on bambara groundnut, and 1 on fonio were selected. The findings reveal notable nutritional variations based on genotype: cassava genotypes exhibited high range hydrogen cyanide levels and starch content; tomato genotypes varied moderately in lycopene levels, and bambara groundnut accessions showed moderate protein levels and polyunsaturated fatty acids (PUFA) content up to 51.6 %. Although fonio exhibited limited genetic diversity, it maintained unique nutritional properties. Overall, the review indicates that utilising genetic diversity can aid in breeding nutrient-rich, resilient crops, enhancing food and nutrition security in resource-limited areas.

遗传多样性，包括物种内基因序列的变化，对产量、营养成分、恢复力和适应性等性状有显著影响。本系统综述的重点是主要粮食作物的营养概况：木薯（Manihot esculenta），番茄（Solanum lycopersicum）， bambara groundnut （Vigna subterranea）和fonio (Digitaria exilis)，遵循系统综述和荟萃分析（PRISMA）指南的首选报告项目，并检查了过去20年的研究。通过对4个数据库的综合检索，筛选出木薯5篇，番茄9篇，竹花生6篇，玉米1篇。研究结果表明，不同基因型木薯的营养成分存在显著差异：基因型木薯氰化氢含量和淀粉含量范围较大；番茄红素水平在番茄基因型中有中等差异，花生基因型中蛋白质水平中等，多不饱和脂肪酸（PUFA）含量高达51.6% %。尽管fonio表现出有限的遗传多样性，但它保持了独特的营养特性。总体而言，该综述表明，利用遗传多样性有助于培育营养丰富、抗灾能力强的作物，增强资源有限地区的粮食和营养安全。

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引用次数: 0

Detection of Chloramphenicol in milk and honey by electrochemical sensors based on iron, cobalt, and nickel trimetals/carbon nanosheets 基于铁、钴和镍三金属/碳纳米片的电化学传感器检测牛奶和蜂蜜中的氯霉素

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-01-07 DOI: 10.1016/j.jfca.2026.108879

Fangxun Liu, Yanrui Li, Shuang Liu, Pinyi Zhao, Xin Yang, Xin Li, Jinpeng Liu, Zheng Zhang, Genggeng Zhang, Peigang Han, Xianling Wang, Xinjian Yang, Huan Wang

In this paper, we designed and synthesized nitrogen, iron, cobalt and nickel trimetallic loaded carbon nanosheets to detect chloramphenicol (CAP). Melamine was used as the carbon source and cobalt acetate tetrahydrate, nickel nitrate hexahydrate and potassium iron oxalate as the metal sources. Under hydrothermal reaction, melamine reacted with cobalt acetate tetrahydrate and nickel nitrate hexahydrate to form melamine cobalt-nickel complex, and then under high temperature calcination, the carbon nanosheets were carbonized, the metal ions were reduced to metal nanoparticles, and at the same time iron and nitrogen were co-doped, and finally, a new type of metal nanomaterials with three-metal (Fe, Co, Ni) loaded carbon nanosheets was obtained. The electrochemical detection results showed that Co Ni Fe NPs@CNS showed good electrocatalytic performance for CAP, exhibiting a wide detection range (0.1 µM-1000 µM), low detection limit (0.008 µM) and high sensitivity (0.3342 µA/µM). The recovery rate range for honey samples is 97.20 %-101.87 %, the recovery rate range for milk samples is 96.9 %-102.60 %. It can be used for the detection of actual samples with strong anti-interference ability. The electrocatalyst we studied has significant advantages in food detection due to its low detection limit, low cost, and good selectivity, and it demonstrates broad application prospects in the field of food analysis and detection.

本文设计并合成了氮、铁、钴和镍三金属负载的碳纳米片，用于检测氯霉素（CAP）。以三聚氰胺为碳源，四水合乙酸钴、六水合硝酸镍和草酸铁钾为金属源。在水热反应下，三聚氰胺与四水合乙酸钴和六水合硝酸镍反应形成三聚氰胺钴镍配合物，然后在高温煅烧下对碳纳米片进行碳化，将金属离子还原为金属纳米粒子，同时对铁和氮进行共掺杂，最终得到了一种新型的三金属（Fe、Co、Ni）负载碳纳米片的金属纳米材料。电化学检测结果表明，Co Ni Fe NPs@CNS对CAP具有良好的电催化性能，检测范围宽（0.1µM-1000µM），检出限低（0.008 µM），灵敏度高（0.3342 µa /µM）。蜂蜜样品的回收率范围为97.20 % ~ 101.87 %，牛奶样品的回收率范围为96.9 % ~ 102.60 %。可用于实际样品的检测，抗干扰能力强。所研究的电催化剂检出限低、成本低、选择性好，在食品分析检测领域具有显著优势，在食品分析检测领域具有广阔的应用前景。

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引用次数: 0

Fruit quality, phenolic and mineral profiles of new late-season European plum (Prunus domestica L.) cultivars from Serbia 塞尔维亚晚季欧洲李新品种的果实品质、酚类和矿物质特征

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-01-07 DOI: 10.1016/j.jfca.2026.108875

Nebojša Milošević , Ivana Glišić , Milena Đorđević , Slađana Marić , Sanja Radičević , Mira Milinković , Jelena Tomić , Jelena Mladenović , Tomo Milošević

This study evaluated the primary metabolites, individual phenolic compounds, and fruit macro- and micronutrient content of two newly released late-season European plum cultivars, ‘Divna’ and ‘Petra’, compared with the standard cultivar ‘Stanley’. Fruits were analysed over three years to assess the influence of genotype, seasonal variation, and their interaction on biochemical and mineral profiles. Clear cultivar-dependent differences were observed: ‘Petra’ accumulated more sugars and phenolics, reflecting greater sweetness and functional potential, while ‘Divna’ showed higher total acids, vitamin C, and mineral concentrations; importantly, both cultivars extend the plum harvest season, providing nutritionally rich fruits into late autumn. Significant cultivar × year interactions confirmed that the accumulation of metabolites and nutrients is not constant but shaped by both genetic background and environmental conditions. Correlation and principal component analyses revealed strong associations among sugars, acids, phenolics and mineral nutrients, highlighting cultivar-driven patterns of nutritional variability.

These findings emphasize the value of ‘Divna’ and ‘Petra’ as novel genetic resources for plum breeding and sustainable production, while also demonstrating their potential relevance as functional foods. By combining superior fruit quality with enhanced levels of health-promoting compounds and essential minerals, these cultivars may contribute to dietary diversity, consumer health and the development of nutritionally enriched plum-based products.

本研究比较了两个新上市的欧洲晚季李子品种“Divna”和“Petra”与标准品种“Stanley”的主要代谢物、单个酚类化合物和果实中常量和微量营养素含量。对果实进行了三年的分析，以评估基因型、季节变化及其相互作用对生化和矿物特征的影响。观察到明显的品种依赖性差异：“Petra”积累了更多的糖和酚类物质，反映出更大的甜味和功能潜力，而“Divna”显示出更高的总酸、维生素C和矿物质浓度；重要的是，这两个品种都延长了李子的收获季节，在深秋提供营养丰富的果实。显著的品种与 年交互作用证实了代谢物和营养物质的积累不是恒定的，而是由遗传背景和环境条件共同决定的。相关分析和主成分分析显示，糖、酸、酚类物质和矿质营养素之间存在很强的相关性，突出了营养变异的品种驱动模式。这些发现强调了“Divna”和“Petra”作为李子育种和可持续生产的新遗传资源的价值，同时也证明了它们作为功能食品的潜在相关性。通过将优异的果实品质与提高水平的促进健康的化合物和必需矿物质相结合，这些品种可能有助于膳食多样性，消费者健康和营养丰富的梅子产品的开发。

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引用次数: 0

Microbial profile and biogenic amines content in Italian craft beers 意大利精酿啤酒中的微生物特征和生物胺含量

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-01-07 DOI: 10.1016/j.jfca.2026.108877

Giorgia Perpetuini, Alessio Pio Rossetti, Rosanna Tofalo

This study evaluated the occurrence of biogenic amines (BAs) in 80 Italian craft beers from eight different styles, using high-performance liquid chromatography (HPLC). Microbiological and physicochemical analyses were performed to assess potential correlations with BAs accumulation. Yeasts were present in all samples with a concentration ranging from 2.12 to 5.29 log CFU/mL, lactic acid bacteria (LAB) and acetic acid bacteria were detected exclusively in spontaneously fermented beers, with values of 3.44 ± 0.96 log CFU/mL and 3.26 ± 0.07 log CFU/mL, respectively. Spontaneously fermented beers exhibited the highest total BAs content, due to elevated levels of histamine (up to 25.8 mg/L). Agmatine and putrescine were detected in all beers, with median concentrations of 4.88 mg/L and 4.06 mg/L, respectively. Tyramine was present in 92.5 % of the samples, while histamine and cadaverine were found in over 60 % of beers, although generally at lower concentrations. The obtained results revealed positive correlations between LAB counts and BAs levels, while pH showed a negative correlation. These results highlighted the influence of fermentation type, microbial populations, and brewing parameters on BAs formation. Although all samples were below the general safety threshold of 100 mg/L total BAs, ongoing monitoring is recommended, especially for sensitive consumers.

本研究采用高效液相色谱法（HPLC）对意大利80种不同风格的精酿啤酒中生物胺（BAs）的含量进行了测定。进行了微生物学和理化分析，以评估与BAs积累的潜在相关性。所有样品中均检测到酵母菌，浓度范围为2.12 ~ 5.29 log CFU/mL，自发发酵啤酒中仅检测到乳酸菌（LAB）和乙酸菌，浓度分别为3.44±0.96 log CFU/mL和3.26 ± 0.07 log CFU/mL。自发发酵的啤酒显示出最高的总BAs含量，由于组胺水平升高（高达25.8 毫克/升）。所有啤酒中均检测到Agmatine和腐胺，中位浓度分别为4.88 mg/L和4.06 mg/L。酪胺在92.5% %的样品中存在，而组胺和尸胺在60% %的啤酒中被发现，尽管通常浓度较低。所得结果显示，LAB计数与BAs水平呈正相关，而pH呈负相关。这些结果强调了发酵类型、微生物种群和酿造参数对BAs形成的影响。虽然所有样品均低于100 mg/L总BAs的一般安全阈值，但建议进行持续监测，特别是对敏感消费者。

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引用次数: 0

Nutrient profile-based food categorization and group-wise missing data imputation for commercial food composition database 商业食品成分数据库中基于营养成分的食品分类和分组缺失数据的输入

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-01-06 DOI: 10.1016/j.jfca.2025.108828

Hyemi Shin, Hyein Seo

Food composition databases (FCDBs) are essential resources for personalized nutrition, product development, and food substitution analysis. However, their applicability is often limited by missing data and heterogeneity among food classification systems. In this study, we propose a data-driven framework for nutrient-based food categorization and missing data imputation. First, we apply clustering algorithms to group food items based on nutritional similarity, providing a complementary approach to conventional food classification systems. This nutrition profile-based food group supports interoperability and reduces the manual effort required for mapping heterogeneous food categories. Second, we introduce a group-wise imputation strategy that incorporates food group information to improve the estimation of missing nutrient values. Using commercial data from two different FCDBs, we show that incorporating nutrient-based food group information into the imputation process yields more reliable results than conventional methods that do not exploit such structure. Furthermore, we evaluate the effectiveness of deep learning-based imputations that capture complex nutrient relationships, even in the absence of explicit group information. The proposed methodology offers a scalable and low-cost solution for improving food category systems and nutrient data coverage, contributing to more coherent and analytically useful FCDBs.

食品成分数据库（fcdb）是个性化营养、产品开发和食品替代分析的重要资源。然而，它们的适用性往往受到数据缺失和食品分类系统异质性的限制。在这项研究中，我们提出了一个数据驱动的框架，用于基于营养的食品分类和缺失数据的输入。首先，我们应用聚类算法根据营养相似性对食品进行分组，为传统的食品分类系统提供了一种补充方法。这种基于营养概况的食品组支持互操作性，并减少了绘制异质食品类别所需的手工工作。其次，我们引入了一种包含食物组信息的群体智慧imputation策略，以改进对缺失营养值的估计。使用来自两个不同fcdb的商业数据，我们表明，将基于营养的食品组信息纳入计算过程比不利用这种结构的传统方法产生更可靠的结果。此外，我们评估了基于深度学习的估算的有效性，即使在缺乏明确的群体信息的情况下，也能捕获复杂的营养关系。提出的方法为改善食品类别系统和营养数据覆盖提供了可扩展和低成本的解决方案，有助于建立更连贯和分析有用的fcdb。

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引用次数: 0

An eco-friendly and rapid HPLC method for simultaneous determination of adenosine and ergothioneine in ten kinds of Cordyceps spp. samples with blue applicability grade index assessment 采用高效液相色谱法同时测定10种冬虫夏草样品中腺苷和麦角硫因的含量

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-01-06 DOI: 10.1016/j.jfca.2026.108876

Qi Huang , Xiaoqiang Xiang , Wenqing Li , Qinggui Lei , Weiqi Yang , Dan Tang , Zhengming Qian

This study developed a rapid and eco-friendly HPLC method for simultaneous determination of adenosine and ergothioneine in Cordyceps spp. samples. The extracted protocol involved dispersing samples in diatomaceous earth followed by vortex extraction with 80 % methanol. Chromatographic separation was achieved within 5 min using a Shim-pack Velox HILIC column with a gradient mobile phase of 0.1 % formic acid aqueous solution and acetonitrile solution containing 0.1 % formic acid and detection at 260 nm. Both analytes demonstrated excellent linearity (r > 0.9999) with average recoveries of 102.82 % (adenosine) and 100.10 % (ergothioneine), accompanied by RSDs below 2 %. The contents of adenosine and ergothioneine in 46 batches of Cordyceps spp. samples were 0.000–2.700 mg/g dry weight (DW) and 0.000–0.703 mg/g DW, respectively. The Ophiocordyceps sinensis and its related species were successfully classified by hierarchical cluster analysis. This study determined the content of ergothioneine in Cordyceps spp. samples for the first time, and identifies ergothioneine as a critical marker for differentiating authenticated Ophiocordyceps sinensis from its adulterants. Results of BAGI assessment (score=87.5) confirmed the superior practicality and environmental friendliness of the developed method. This rapid, accurate, and reliable method provided a scientific foundation for enhancing quality evaluation technology of Cordyceps spp. species samples.

建立了同时测定冬虫夏草样品中腺苷和麦角硫因含量的高效液相色谱方法。提取方案包括将样品分散在硅藻土中，然后用80 %甲醇进行涡流提取。色谱分离采用Shim-pack Velox HILIC柱，梯度流动相为0.1 %甲酸水溶液和0.1 %甲酸乙腈溶液，检测波长为260 nm，分离时间为5 min。两种分析物均具有良好的线性关系（r >； 0.9999），平均加样回收率分别为102.82 %（腺苷）和100.10 %（麦角硫因），rsd均小于2 %。46批虫草样品中腺苷和麦角硫因含量分别为0.000 ~ 2.700 mg/g干重（DW）和0.000 ~ 0.703 mg/g DW。采用层次聚类分析方法，成功地对蛇虫草及其近缘种进行了分类。本研究首次测定了冬虫夏草样品中麦角硫因的含量，确定了麦角硫因是鉴别正品冬虫夏草和掺假冬虫夏草的关键标志。BAGI评价结果（得分为87.5）证实了该方法具有较好的实用性和环境友好性。该方法快速、准确、可靠，为加强冬虫夏草品种样品质量评价技术提供了科学依据。

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引用次数: 0

Novel electrochemical sensors for real-time antioxidant profiling in foods: Recent advances, industrial applications, and future perspectives 用于食品中实时抗氧化剂分析的新型电化学传感器：最新进展、工业应用和未来展望

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-01-06 DOI: 10.1016/j.jfca.2026.108870

Tan Hoang Le

Antioxidants play a vital role in food stability and health benefits, creating strong demand for rapid, sensitive, and real-time analytical methods. Traditional spectrophotometric assays such as DPPH, FRAP, and ORAC, though widely used, suffer from limitations including long reaction times, reagent instability, and poor compatibility with in-line processing. This review highlights recent advances (2015–2025) in electrochemical sensor technologies for antioxidant profiling across diverse food matrices. We discuss key developments in nanomaterial-based voltammetric sensors, enzyme biosensors, and molecularly imprinted polymer (MIP) platforms, focusing on improvements in sensitivity, selectivity, and matrix adaptability. Case studies involving juices, oils, wines, and herbal extracts illustrate the practical application of these sensors in real food systems and their potential to supplement or replace traditional methods in quality control. Special attention is given to green analytical principles, disposable sensor formats, and integration with smart packaging and IoT systems. Electrochemical techniques consistently demonstrate advantages in speed, environmental sustainability, and industrial applicability. Challenges such as electrode fouling and cross-reactivity are addressed with emerging solutions like antifouling coatings and multiplexed detection. Overall, this review positions electrochemical sensors as promising tools for next-generation food analysis aligned with industrial and regulatory demands.

抗氧化剂在食品稳定性和健康益处中起着至关重要的作用，对快速、敏感和实时的分析方法产生了强烈的需求。传统的分光光度法，如DPPH、FRAP和ORAC，虽然广泛使用，但存在反应时间长、试剂不稳定以及与在线处理的兼容性差等局限性。本文综述了电化学传感器技术在不同食品基质抗氧化剂分析方面的最新进展（2015-2025）。我们讨论了基于纳米材料的伏安传感器、酶生物传感器和分子印迹聚合物（MIP）平台的关键发展，重点是灵敏度、选择性和基质适应性的改进。涉及果汁、油、酒和草药提取物的案例研究说明了这些传感器在实际食品系统中的实际应用，以及它们在质量控制方面补充或取代传统方法的潜力。特别关注绿色分析原理，一次性传感器格式，以及与智能包装和物联网系统的集成。电化学技术在速度、环境可持续性和工业适用性方面一直具有优势。诸如电极污染和交叉反应性等挑战通过诸如防污涂层和多路检测等新兴解决方案得以解决。总的来说，这篇综述将电化学传感器定位为符合工业和监管要求的下一代食品分析的有前途的工具。

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引用次数: 0

Advanced black tea fermentation grade identification: Terahertz time-domain spectroscopy coupled with self-attention mechanism guided deep learning 先进的红茶发酵等级鉴定：太赫兹时域光谱结合自注意机制引导的深度学习

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2026-01-05 DOI: 10.1016/j.jfca.2026.108872

Meiyuan Chen , Mengjiao Xue , Zhusheng liu , Ting Chen , Yuanpeng Li , Min Li , Wenchang Huang , Lingli Liu , Yuna Chen , Yan Chen , Chunyu Guo , Shan Tu , Jian Tang , Jun Liu , Junhui Hu

Fermentation is essential in black tea production, markedly influencing its flavor profile. In this study, terahertz time-domain spectroscopy (THz-TDS) was integrated with deep learning methodologies, specifically a convolutional neural network coupled with self-attention mechanism (CNN-SAM), to enable precise classification of black tea fermentation grades. Principal component analysis (PCA) revealed distinct spatial clustering of samples across different fermentation levels within three-dimensional feature space, albeit with partial inter-class overlap. The variance contributions of the first three principal components were 46.13 % (PC1), 23.67 % (PC2), and 8.27 % (PC3), respectively. The CNN-SAM architecture achieved 100 % classification accuracy, substantially outperforming conventional deep learning models (CNN, LSTM, and CNN-LSTM). Through the self-attention mechanism, the model identified 0.70–0.74 THz and 1.51–1.53 THz as discriminative spectral regions, thereby conferring enhanced interpretability. This THz-TDS–deep learning paradigm establishes a robust, non-destructive analytical framework for black tea fermentation quality assessment, offering significant potential for industrial deployment and processing standardization.

发酵在红茶生产中是必不可少的，它显著影响红茶的风味。在本研究中，太赫兹时域光谱（THz-TDS）与深度学习方法相结合，特别是卷积神经网络与自注意机制（CNN-SAM）相结合，实现了红茶发酵等级的精确分类。主成分分析（PCA）显示，在三维特征空间中，不同发酵水平的样品具有明显的空间聚类，尽管存在部分类间重叠。前三个主成分的方差贡献分别为46.13 % （PC1）、23.67 % （PC2）和8.27 % （PC3）。CNN- sam架构实现了100% %的分类准确率，大大优于传统的深度学习模型（CNN、LSTM和CNN-LSTM）。通过自注意机制，该模型将0.70-0.74 太赫兹和1.51-1.53 太赫兹识别为判别光谱区域，从而增强了可解释性。这种太赫兹- tds深度学习模式为红茶发酵质量评估建立了一个强大的、非破坏性的分析框架，为工业部署和加工标准化提供了巨大的潜力。

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