Flavour and Fragrance Journal最新文献

Despite the widespread use of the TNM staging system in nasopharyngeal carcinoma (NPC), current prognostic prediction remains suboptimal due to its inability to capture tumour heterogeneity and microenvironmental characteristics. This study aimed to develop a deep learning-based multi-omics model integrating radiomics features, immune scores and clinical characteristics to improve the prediction of 5-year progression in locally advanced NPC patients. This retrospective study included 262 locally advanced NPC patients from two centres (161 from Zhongnan Hospital and 101 from Tongji Hospital). MRI sequences (T1, T2, T1c) were pre-processed and registered. Tumour regions were automatically segmented using a pre-trained 3D-UNet model. Radiomics features were extracted and selected through univariate logistic regression, mRMR and LASSO methods. Clinical features were screened using univariate analysis, while immunological markers were analysed through multivariate logistic regression. The final combined model integrated clinical, immunological and radiomic signatures. All three constructed signatures demonstrated robust predictive capability (AUC > 0.7) across validation sets. The combined model achieved superior performance with AUCs of 0.961 in training, 0.844 in internal validation and 0.798 in external validation sets. Sensitivity and specificity reached 0.818 and 0.860, respectively, in internal validation. Decision curve analysis confirmed the highest clinical net benefit for the combined model across different threshold probabilities. This study developed a novel multi-omics model integrating radiomics, immune scores, and clinical features to predict LA-NPC prognosis. The model provides a non-invasive, cost-effective tool for clinicians to design personalised treatment plans, demonstrating significant clinical utility in both internal and external validation cohorts.

This study employed the flavour variations in sea cucumber intestines through sensory and instrumental analyses following different boiling and steaming treatments with water (WB, WS) or green tea water (GB, GS). A dictionary comprising eight descriptors was employed for sensory evaluation. Attributes such as tea flavour, sweet, fishy, briny, fatty, fresh, dark appearance and moist appearance were identified using Free Choice Profiling and Check-all-that-apply methods. A total of 57 volatile compounds were identified by gas chromatography-ion mobility spectrometry. According to the taste activity value (TAV), malic acid and succinic acid were identified as important flavour substances. Glutamic acid (Glu) exhibited a TAV > 1 only in the CON, WS20 and GS20 groups. Steaming exerted a less pronounced impact on flavour compared to boiling. Chord diagram analysis revealed superior efficacy for the GS20 treatment, affirming its utility in flavour assessment of sea cucumber intestines.

In order to explore consumer preference and the relationship of emotional value of high-end skin care fragrance, five high-end creams with different fragrances were selected and heavy users of skin care products with fragrance were recruited. The consumer tests were conducted using various consumer research methods, such as a 9-point Likert scale, cluster analysis, Modified Flash Profile (mFP), Check-All-That-Apply (CATA), etc., to analyse and explore the tested product from multiple dimensions of product preference, population segmentation, fragrance attributes, fragrance impression/scent-related emotions. The results showed that by screening the target consumers and conducting a combination of consumer research methods, we can gain a systematic understanding of the fragrance characteristics of high-end skin care products to support formulation development. In addition, the relationship between fragrance impressions and emotional skincare was better represented than in conventional consumer preference tests.

The essential oil extracted from the aerial parts of Ferulago setifolia K. Koch was analysed using GC/MS, revealing 33 compounds, with 2,3,4-trimethyl benzaldehyde (41.24%), α-pinene (21.58%) and sabinene (10.46%) as major constituents. The biological activity profile of essential oils, including antifungal, insecticidal and antiproliferative activities, was documented for the first time. The oil demonstrated significant antifungal activity, completely inhibiting the growth of Verticillium dahliae at higher doses and showing dose-dependent inhibition against Alternaria solani. It also exhibited moderate insecticidal activity against Rhyzopertha dominica and Tribolium confusum, achieving a mortality rate of up to 49.3% after 48 h at a 5% concentration. Furthermore, the essential oil showed potent antiproliferative effects against a wide range of cancer cell lines, including lung (Calu1), breast (MCF7), colon (HT29) and gynaecological (HeLa) cancers, while maintaining low cytotoxicity on normal cell lines (MRC5, FL). The IC₅₀ values ranged from 8.13 μg/mL (A2780) to 92.88 μg/mL (HT29), with notable results such as 22.84 μg/mL for Calu1 and 58.26 μg/mL for MCF7. Compared to the standard anticancer drug 5-fluorouracil, the essential oil exhibited superior or comparable activity against certain cancer cell lines. The results showed that essential oils have specificity against cancer cell lines. These findings suggest that the essential oil of F. setifolia holds potential as a natural source for antifungal, insecticidal and antiproliferative agents. The results contribute significantly to the pharmacological and agricultural potential of this species.

Different types of tobacco should exhibit significant differences in pyrolysis behaviour and pyrolytic aroma components distribution due to their intrinsic microstructures and chemical composition features but rarely be compared. Herein, the pyrolysis characteristics of three types of tobacco (oriental tobacco, burley tobacco and flue-cured tobacco) were studied by using thermogravimetric technique combined with thermal analysis kinetics method. The weight loss processes of each tobacco sample can be divided into four stages, namely dehydration, decomposition of volatile components, decomposition of hemicellulose and cellulose, and decomposition of lignin and carbonisation. Different types of tobacco exhibited various pyrolysis characteristic parameters in terms of T_i, T_f, DTG_max, and CPI, indicating an obvious difference in the thermal decomposition characteristics of tobacco. And then a stepwise heating strategy was designed to in-depth investigate the pyrolysis characteristics and release behaviour of aroma components at different thermal weight loss stages by using the self-built infrared tube furnace combined with Cambridge filter capture system. The weight loss stages II and III would generate most of the aroma components for each type of tobacco. The release amount of oxygen heterocyclic and ketone compounds exhibited the order of flue-cured tobacco (558.90 μg·g⁻¹) > burley tobacco (423.44 μg·g⁻¹) > oriental tobacco (291.55 μg·g⁻¹) during the four stages. The release amount of nitrogen heterocyclic compounds exhibited the order of burley tobacco>flue-cured tobacco>oriental tobacco, while the organic acids exhibited the opposite order. Furthermore, the physicochemical properties of biochar generated from different types of tobacco were characterised and compared by elemental analysis, Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). This study may provide guidelines for the rational utilisation of different types of tobacco leaves in related products.

Headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) and electronic nose analysis were used to analyse the changes in volatile components in the Maillard reaction products (MRPs) under various reaction temperatures and reaction times. The results indicate that with increased thermal reaction intensity, both the variety and content of aldehydes, ketones, and heterocyclic compounds in the MRPs significantly increased, with MRPs obtained at 120°C for 30 min exhibiting the highest umami and meaty aroma. The study elucidated the impact of different reaction temperatures and times on the volatile compounds and flavours of MRPs from chicken bone enzymatic hydrolysate, and identified the optimal reaction temperature and time for the Maillard reaction of chicken bones. This effectively enhances the utilisation of chicken bone protein in flavoured foods.

Volatile compounds produce the aroma of fruits such as Citrus limon and play a key role in fruit quality. Moreover, drying technology plays a significant role in aroma quality. To reflect the volatile differences and the dynamic change of volatile profiles of dried lemon peel as affected by drying methods, the volatile compounds of dried peel prepared under three drying methods were analysed by gas chromatography–mass spectrometry combined with chemometrics. According to the results, drying at 35°C allowed to obtain peels with high titratable acidity, high flavonoid content and high antioxidant activity. On the other hand, vacuum freeze drying allowed to obtain samples with high total soluble solids and highest polyphenol contents. Eight volatile compounds were identified, with beta-and alpha-pinene and limonene found to play an important role in the discrimination of the different drying processes, based on variable importance in projection ≥ 1.2. These substances might be responsible for what caused the significant flavour difference between differently dried peel flours. The combination of HS–GC–MS and chemometrics offers a valuable tool for the identification of type-specific volatile markers in lemon peels. This study provided an important study for the improvement of processing and design technology and quality enhancement of C. limon peels, in order to meet consumer demand.

Betel nut possesses a distinctive flavour that appeals to specific consumers, despite the well-documented risks of oral diseases associated with its use. Understanding the characteristic aroma of betel nut is essential for developing appealing substitutes. In this study, supercritical CO₂ fluid extraction was employed to obtain extracts from green and black betel nuts, and the volatile compounds were analysed using headspace solid-phase microextraction. A total of 30 volatile compounds were identified in green betel nuts and 37 in black betel nuts. Through the odour activity value (OAV) method, 14 key aroma compounds were identified in black betel nuts (FD ≥ 16, OAV ≥ 1). These findings were further validated by aroma reconstitution and omission tests. The aroma synergy of these compounds was also examined using the S-curve and σ-τ methods, revealing that smoky compounds significantly masked the perception and intensity of other aroma components. This study provides valuable flavour data for the development of betel nut substitutes, which could contribute to reducing the health risks associated with betel nut consumption.

The flavour quality of Lentinus edodes chicken meat filling with varying proportions of mushroom was analysed using gas chromatography–mass spectrometry (SPME-GC–MS), electronic sensory technology and fuzzy mathematical sensory evaluation. The results indicate that the addition of Lentinus edodes increased the content of unsaturated fatty acids by 3.97% and total volatile compounds by 79.20%, compared to the filling without Lentinus edodes. Furthermore, the ratio of umami amino acids increased by 6.54%. Spearman correlation analysis revealed that sensory scores are influenced by multiple factors rather than a single or few factors alone. Correlation analysis demonstrated a positive relationship between sensory score and the content of flavour amino group and Mushroom alcohol, while showing a negative correlation with the content of 5′-GMP. These findings suggest that changes in the proportion of dry and fresh Lentinus edodes significantly impact the flavour profile of chicken stuffed with Lentinus edodes.

Embedding is an effective method to overcome the poor thermal stability and release properties of lemon essential oil (LEO). This research focused on the fabrication of inclusion complexes through co-precipitation and response surface optimization, employing Fenugreek polysaccharide (FP15) as the wall material. The complexes were assessed through thermal analysis and in vitro slow-release investigations. XRD, FTIR and SEM analysis proved that LEO formed supramolecular structure with FP15 through hydrogen bonding and van der Waals force, and was successfully embedded with packaging efficiency of 57.33%. Thermal behaviour analysis showed that FP15 as a wall material significantly improved the thermal stability of LEO. The analysis based on the KAS and Coats-Redfern methods showed that the apparent activation energy of inclusion compounds increased with the increase of conversion rate, and the secondary reaction model (F2) could better describe the pyrolysis reaction mechanism of inclusion compounds. In vitro release experiments showed that the release of LEO from the inclusion at 37°C (human body temperature) and 65°C (food processing temperature) followed a first-order kinetic model, with LEO being released from the carrier by non-Fickian diffusion. The analysis of pyrolysis products showed that the inclusion compound pyrolyzed at 300°C, 600°C and 900°C to produce a large number of aldehydes, esters and non-/semi-volatile organic acids. The production of these flavour substances improves the quality, concentration of aroma, rich-ness and harmony of the cigarette during smoking. In summary, FP15 as a wall material slowed down the release of LEO, enhanced its stability and improved the sensory quality of cigarettes.