Background Flavor serves as a key quality indicator in rapeseed oil processing, while flavor precursors are genetically determined, processing technologies form the profile of volatile compounds. Current research focuses on identifying key flavor-active compounds and their formation pathways. A systematic understanding connecting flavor trait characterization, key gene identification, and processing technology remains lacking, and the key genes and molecular mechanisms controlling flavor are still poorly understood. Scope and approach This review systematically examines the formation mechanisms of key flavor compounds in rapeseed oil, the changes that occur during producing, as well as the impacts of genetic breeding (genomics, gene editing) and processing technologies (roasting, microwaving, etc.) on its flavor. We also demonstrate the application of multi-omics and emerging technologies in rapeseed oil flavor augmentation. Key findings and conclusion The genetic basis determines the flavor precursor library, while processing forms the final flavor. Genome-wide association studies (GWAS) and other genomic approaches enable the mapping of quantitative trait loci (QTLs) and molecular markers governing flavor attributes. CRISPR/Cas9 enables precise regulation of flavor-related genes, and optimized processing parameters that can selectively enrich rapeseed oil aromas. Future advances required interdisciplinary integration to achieve desirable oil flavor and enhanced rapeseed oil quality. This review offers valuable insights and serves as a reference for researchers and industry practitioners engaged in the development of more efficient methods to enhance the flavor of rapeseed oil.

Background The application of wheat bran (WBr) is constrained by the heterogeneous, cross-linked fiber matrix, which competes for water, disrupts gluten-network continuity, and impairs the texture of whole-wheat products. Microbial fermentation offers a targeted route to loosen cell-wall structures and redistribute fiber fractions. Although traditional fermented foods provide rich microbial reservoirs, the conversion into reproducible WBr starters remains limited by incomplete functional attribution and poor recovery of key populations. Scope and approach This review evaluates the structure–function relationships of WBr fiber fractions and summarizes fermentation-induced modifications achieved by monocultures and natural microbial communities. Microorganisms from traditional fermented ecosystems are assessed according to the contributions to matrix loosening, acidification, leavening, and community support. Recent advances in multi-omics analysis, cultivation strategies, and functional screening approaches are discussed for linking community-level characteristics with recoverable microorganisms and measurable WBr-modifying activities. Key findings and conclusions Structural remodeling of WBr, rather than soluble dietary fiber enrichment alone, determines the functional outcomes of fermentation. Functional microbial guilds associated with fiber modification, fermentation regulation, and product performance provide a basis for evaluating candidate microorganisms and developing starter consortia. Although traditional fermented-food microbiota represents valuable resources for designed consortia development, microbial combinations require validation under WBr-specific conditions to confirm functional compatibility, stability, safety, and product performance. This review highlights the transition from microbial resource discovery to function-oriented consortium development for improved WBr utilization.

Developing a food safety detection method that is simple to operate, highly applicable in general, and capable of conducting real-time on-site testing holds significant practical value. Against this backdrop, the combined detection technology of small-molecule fluorescent probes and smartphones has evolved into a core research and development solution for food safety detection by virtue of its unique inherent advantages. In recent years, a large number of research reports have been published on the detection of various limited additives in food using this technical method. Therefore, this article focuses on discussing the research progress of using this technical method for food safety testing since 2021. It also analyzes the functions that smartphones possess during the detection process. At the same time, a detailed review was conducted on the main design principles, sensing signal types of organic small molecule fluorescent probes combined with smartphone-assisted detection, as well as their application practices in different detection scenarios. Finally, the future improvement directions of this technology were discussed and prospected. The aim is to provide reference and support for the development of more intelligent and advanced portable detection devices

Ester formation in non-Saccharomyces cerevisiae remained limited. The distinct metabolic mechanism of ester formation in non-Saccharomyces yeasts under oxygen-limited conditions at different temperatures and time were analyzed. The concentration of esters in three yeasts at 25°C was higher than that at 30°C, and the results of three yeasts were also different. In Wickerhamomyces anomalus, important genes related to precursor metabolism were stably expressed, continuously supplying precursor metabolites for ester formation. The EAT1 gene was also expressed under oxygen-limited conditions, enabling the stable ester formation. The precursor metabolites for ester formation in Pichia norvegensis were competed, and the metabolic mechanism at 30 °C tended to stress-related metabolism rather than ester formation. The ester formation in Candida akabanensis mainly depended on the joint regulation of multiple metabolic modules, which was affected by temperature and time. Overall, ester formation in non-Saccharomyces cerevisiae was affected by coordinated genes availability and metabolite redistribution.

Baijiu is a traditional Chinese distilled liquor, whose unique flavor highly relies on the synergistic metabolism of diverse microbial communities during the brewing process. The high-temperature Daqu (HTD) used in sauce-flavor Baijiu plays a crucial role in flavor synthesis due to its enrichment of heat-resistant functional microbiota. However, traditional techniques have limited understanding of microbial community succession and functional dynamics during Daqu storage, hindering precise quality and flavor regulation. This study systematically investigated the dynamic evolution of physicochemical indexes, microbial community structure, metabolic functions, and flavor compounds in HTD during different storage periods (1st, 3rd, and 6th months) through integrated metagenomics and GC-MS metabolomics. Results showed continuous decreases in moisture, starch, and pH during storage, while aminopeptide nitrogen and acidity peaked at the 3rd month. Esters reached their highest levels at the 1st month (YQ), alcohols peaked at the 3rd month (EQ), and aldehydes dominated at the 6th month (SQ). LEfSe analysis identified Kroppenstedtia eburnea and Paecilomyces variotii as biomarkers for YQ, Saccharopolyspora rectivirgula and Aspergillus chevalieri for EQ, and Rasamsonia emersonii for SQ. Metagenomic analysis revealed differential carbohydrate and amino acid metabolism pathways: YQ showed highest enzyme abundance for phenethyl alcohol metabolism, EQ exhibited peak enzymes for pyrazine synthesis and ethanol metabolism, while SQ demonstrated superior glucoamylase activity. In addition, maximum tetramethylpyrazine at the 3rd month and highest microbial diversity in later storage (6th month).

Compound–target interaction (CTI) prediction plays a critical role in drug discovery and the functional study of food-derived bioactive compounds. However, traditional experimental methods for CTI identification are limited by high costs, long cycle times, and high false-positive rates, highlighting an urgent need for more efficient approaches. Machine learning (ML) has become a revolutionary tool to address these challenges. In this review, we focus on recent developments in ML-based CTI prediction. We first systematically outline the commonly used public databases and feature extraction methods for both compounds (molecular fingerprints) and proteins (sequence-derived features), followed by elaborating on four types of ML approaches, including classical supervised learning, matrix factorization, graph topology-based inference, and deep neural network frameworks. In particular, this review explores the emerging application of these computational approaches in identifying targets of food-derived bioactive compounds, underscoring its significant potential to advance functional food research. Moreover, we analyze key challenges, such as limited model interpretability, high data dependency, and insufficient multi-source information integration, and put forth future prospects to improve the prediction of food-derived CTIs, thereby facilitating their application in functional food research.

Bitter peptides (BPs) have a wide range of applications in the food and pharmaceutical industries. This study identified four food-derived BPs (TPLVDR, VLY, LEEL, and FYL) as novel agonists of the human bitter taste receptor hTAS2R4, using a rapid cell-based screening approach. Activation of hTAS2R4 by these peptides inhibited downstream cAMP signaling, with effective concentration values of 191.99, 222.96, 297.17, and 63.96 μM, respectively. Molecular docking and sequence alignment across 25 bitter taste receptors highlighted eight potential binding sites. Subsequent site-directed mutagenesis validated F622.57, F692.64, V853.29, S1845.461, Y2506.56, and L2667.38 as key binding sites for hTAS2R4 activation by BPs. These findings provided crucial evidence for the molecular mechanism of peptide recognition and signal transduction by hTAS2R4 activation.

This study integrated in vitro fecal fermentation with pure culture models to assess the prebiotic potential of three novel Huangshui polysaccharides (HTY40, HTY60, HTY80). All fractions beneficially modulated gut microbiota, with HTY80 outperforming fructooligosaccharides (FOS). Specifically, HTY80 enriched Bifidobacterium, elevating acetic acid, butyric acid, and beneficial metabolites including the antioxidant (E)-zeatin glucoside and anti-inflammatory indoline. HTY40 promoted Bacteroides and increased valeric acid alongside lipid-modulating metabolites such as trigonelline and ganoderic acid L. HTY60 primarily associated with Lachnoclostridium and propionic acid, along with a similar beneficial metabolite profile. These functional differences were determined by molecular weight, uronic acid, monosaccharides content, and protein-phenolic conjugates, rather than total sugar content. Furthermore, HTY80 most effectively enhanced the growth and metabolic activity of key beneficial bacteria, including A. muciniphila and C. minuta. The findings establish HTY80 as a potent precision prebiotic and clarify the mechanistic basis for the targeted use of Huangshui polysaccharides in gut-health applications.

BACKGROUND/OBJECTIVES:Oats and oat bran are rich in polyphenols and soluble fiber, which are metabolized by gut microbiota into bioactive compounds. Previous studies identified ursodeoxycholic acid (UDCA), 3-(3-hydroxyphenyl)propionic acid (3-HPP), and avenanthramide C (AVC) as key microbial metabolites with protective effects against colitis. METHODS:This study aimed to elucidate their antioxidant and anti-inflammatory activities and underlying mechanisms using LPS-induced RAW 264.7 macrophages and AAPH-induced oxidative stress in zebrafish embryos. All three metabolites significantly reduced intracellular reactive oxygen species (ROS), nitric oxide (NO), malondialdehyde (MDA), and pro-inflammatory cytokines (IL-6, TNF-α). They also restored mitochondrial membrane potential and enhanced superoxide dismutase (SOD) activity. RESULTS:In vivo, treatment improved zebrafish survival, normalized SOD activity to 76-89% of control levels, and decreased ROS and MDA by 2.4 to 3.8 fold, with UDCA showing the greatest efficacy. Molecular docking revealed strong binding affinities to Keap1, particularly UDCA, which interacted with residues Met577, Ala440, Val532, and Val486. qRT-PCR further demonstrated downregulation of Keap1 and upregulation of Nrf2 and SOD, indicating activation of the Keap1-Nrf2 pathway. CONCLUSIONS:Collectively, these findings show that oats and bran-derived microbial metabolites exert potent antioxidant and anti-inflammatory effects via modulation of the Keap1-Nrf2 axis. Among the metabolites, UDCA exhibited the strongest biological activity at equivalent concentrations. This study provides mechanistic insight into how microbiota-derived oat metabolites contribute to redox balance and immune regulation, supporting their potential as functional components in dietary strategies for managing oxidative stress-related inflammatory diseases.

This study aimed to clarify the molecular basis of bitter peptides in lager beer and their impacts on multidimensional sensory attributes of beer body. A systematic workflow was established that included peptide identification by reversed-phase liquid chromatography-quadrupole time-of-flight mass spectrometry (RPLC-QTOF-MS), machine learning screening, receptor docking with the bitter taste receptor TAS2R14, molecular mechanics/generalized Born surface area (MM/GBSA) analysis and single-peptide addition tests. Under stringent criteria (-10logP >= 15 for database hits and de novo ALC >= 90 %), 2056 peptides were identified; their sequences were enriched in aromatic and branched hydrophobic residues, and most peptides contained three to five amino acids. Machine learning and docking showed that the overall mean docking score was about -6.77, with tripeptides and tetrapeptides performing best (about -7.37 and -6.90, respectively). The ten top candidates displayed docking scores dominated by aromatic and Pro-containing motifs, and their MM/GBSA Delta G(bind) values ranged from about -134 to -82 kcal/mol. The best-scoring peptide HCLPY gave a docking score of about -10.14, and the stability of HCLPY, SFIPLI and AWIQP was mainly supported by van der Waals and lipophilic terms, consistent with binding in a hydrophobic cavity. By combining interaction patterns with binding-pocket geometry, four peptides (SFIPLI, AWIQP, YVGW and HCLPY) were selected as representative bitter peptides. Sensory evaluation showed that, at a constant bitterness level of the control beer (4.8 on a 0-10 scale), single-peptide addition led to bitterness intensities of 4.95, 4.75, 4.45 and 4.25 for HCLPY, SFIPLI, YVGW and AWIQP, respectively (p > 0.05), but markedly redistributed other flavor dimensions. Relative to the control, hop aroma increased by +33.3 % to +74.1 % and aftertaste was extended by up to +12.7 %. These results indicated flavor redistribution through cross-modal integration and modulation at the oral interface rather than simple additive bitterness. Overall, the work shifted the simple assumption that stronger binding necessarily produced stronger bitterness toward a framework in which molecular binding led to perceptual reweighting and redistribution of overall flavor, and it proposed short, sequence-designed peptides as controllable inputs for flavor engineering.

Lipase-catalyzed Hydrolysis is a pivotal approach for enhancing the flavor characteristics of dairy products. However, the impact of lipid hydrolysis on the overall quality of milk and consumer perception remains insufficiently understood. This study employed a combination of sensory analysis, implicit emotional measurement, and multi-omics techniques to systematically evaluate the effects of different enzyme dosages on the quality characteristics of pasteurized milk. The results indicate that enzymatic hydrolysis can enhance the sweetness, milky aroma, and creamy flavor of milk, thereby increasing consumers’ happiness and reducing disgust. Conversely, the intensification of off-flavors such as oxidation and bitterness may mask the positive flavors and trigger more disgust. The Check-All-That-Apply (CATA) analysis revealed that consumers could significantly distinguish among the four milk samples based on seven different sensory attributes. Based on the Variable Importance in Projection (VIP) and Relative Odor Activity Value (ROAV), 2-heptanone, 2-nonanone, and 2-ethyl-1-hexanol were identified as important compounds contributing to the characteristic flavor of enzymatically hydrolyzed milk. Lipidomic analysis revealed that the differential lipids among the four milk samples were predominantly classified as glycerolipids, glycerophospholipids, and sphingolipids. Lipid molecules containing unsaturated fatty acyl chains are the core lipid components that drive the evolution of volatile flavor compounds and sensory properties. This study demonstrates that enzymatic hydrolysis can enhance the flavor profile and texture of milk, and provides a preliminary theoretical reference for analyzing the flavor formation mechanism of enzymatically hydrolyzed milk and optimizing product quality.

This study aimed to isolate and characterize cellulase-producing yeasts from six traditional fermented foods and evaluate their potential for modifying wheat bran through solid-state fermentation. A total of 28 isolates were obtained, from which five strains (SD-ZZ-3, HQ-CC-7, MQ-GZ-4, FT-XJ-1, and MQ-GZ-3) with high enzymatic index values were identified. Among the selected isolates, FT-XJ-1 strain displayed robust growth, the widest carbon utilization capacity and the highest cellulase activity in liquid culture. Moreover, the solid-state fermentation using each of the isolate inoculum induced significant changes in composition and structure of wheat bran, with noted reductions in insoluble dietary fiber and cellulose content. In particular, the bran sample fermented by FT-XJ-1 strain achieved the greatest cellulose reduction (-28.57 %) and decreased crystallinity of cellulose, illustrating the outperformed modification effect on wheat bran. With whole genome sequencing for FT-XJ-1, genes encoding cellulolytic enzymes were annotated, further validating the cellulase degradation capacities. Collectively, strain FT-XJ-1 could effectively degrade cellulose and improve wheat bran structure, which can be potentially used as promising starter for whole wheat product processing.

Lactic acid stress is common in traditional fermented foods. Pichia kudriavzevii owes its industrial prevalence to its superior acid tolerance, making deciphering its response mechanism imperative for sustainable fermentation processes. This work explored the remarkable acid tolerance of P. kudriavzevii, which can tolerate 80 g/L lactic acid. The key lactic acid tolerance gene lldD of P. kudriavzevii was determined through transcriptomic analysis. Importantly, this work knocked out the key gene lldD related to lactic acid tolerance for the first time by using the CRISPR-Cas9 technology. Meanwhile, the lldD knockout strain (pk-Delta lldD) was successfully constructed. There were significant differences between pk-Delta lldD and P. kudriavzevii in terms of tolerance to lactic acid, metabolism of lactic acid, utilization of glucose and ethanol production. In addition, the deletion of the gene lldD has a significant impact on the ABC transporter and metabolites of the amino acid metabolic pathway in P. kudriavzevii. In conclusion, this work provides a theoretical basis for engineering high acid-tolerant industrial yeast strains through targeted genetic modification. It helps enhance the stability of fermentation processes under lactic acid stress and ultimately lays a foundation for promoting efficient and low-loss production in the fermentation industry.

Against the backdrop of tightening resource constraints, intensifying ecological pressures, policy guidance, and cutting-edge technological advancements, the global distilled spirits industry faces a critical sustainability challenge: how to efficiently utilize the vast amounts of organic waste generated during production. This review systematically analyzes the chemical composition, flavor compound profiles, and microbial resources contained within Chinese Baijiu production by-products (BPBPs), using them as representative case studies. Furthermore, it discusses the latest research advances in diverse utilization approaches, including screening of functional microorganisms, extraction of high-value components, production of advanced biofuels, manufacturing of bio-based materials, development of novel feed and fertilizers. Crucially, this review provides an in-depth analysis of the challenges and future development directions for the resource utilization of BPBPs. We found that valorization of BPBPs primarily relies on synthetic biology and thermochemical technologies. Nevertheless, its development is often constrained by factors such as low efficiency of key reactions, difficulties in process scaling, and resource waste caused by single-production model. Future efforts should strengthen independent innovation and leverage artificial intelligence to accelerate biomanufacturing. Simultaneously, building a cascading biorefinery system, precisely expanding market reach, and establishing a comprehensive policy framework hold promise for providing critical support for the transition to a green, low-carbon economy and the recycling of resources.

To enable accurate visual identification of organophosphorus pesticides (OPs) in raw materials of medicinal and food homology (MFH), this study used the red-fluorescent covalent organic polymer TEPBY-DTDA to cascade MnO2 nanosheets exhibiting oxidase-mimetic activity and suppressing fluorescence effects, enabling colorimetric and ratiometric fluorescence detection. OPs suppressed acetylcholinesterase (AChE) efficiency, consequently diminishing thiocholine (TCh) production and modulating residual MnO2 nanosheet levels. Rising OP concentrations caused the probe's fluorescence to shift red-to-yellow, accompanied by solution yellowing. Using triazophos, methyl parathion (MP), chlorpyrifos, and phoxim as representative OPs, the probes generated a robust, linear signal over the concentration interval of 0.1-1500 μg/L. The fluorescence minimal limit of detection (LOD) was 0.058 μg/L, while the minimum LOD in colorimetric mode was 0.04 μg/L. The probe demonstrated excellent selectivity and strong anti-interference capability against OPs. Consequently, this sensing strategy not only expands the toolbox for quality monitoring of MFH materials but also holds significant potential for enhancing food safety protocols.

Metabolic dysfunction-associated steatotic liver disease (MASLD) has become a major global public health concern. Its key pathogenic drivers include insulin resistance (IR), gut dysbiosis, gut-liver axis disturbance, abnormal bile acid metabolism, lipotoxicity, oxidative stress, and chronic inflammation. As natural dietary resources, cereals are rich in bioactive compounds beneficial to liver health, while their limited bioavailability restricts their application in MASLD intervention. Microbial fermentation optimizes cereal quality and enriches bioactive components, exerting synergistic effects against MASLD by regulating gut microecology, lipid metabolism, IR, and oxidative stress. This review systematically summarizes the dietary potential of cereals and fermented products, fermentation-induced compositional changes, underlying mechanisms, current limitations, and future research directions.

Ethyl carbamate (EC) is widely present in alcoholic beverages and poses potential health risks. Chinese Baijiu is among the most widely consumed distilled spirits globally; however, systematic investigations into the distribution of EC and its precursors, as well as their formation during storage, remain limited. This study combined a large-scale survey of commercial Baijiu with controlled storage experiments to investigate EC occurrence, precursor composition, and associated health risks. EC was detected in all samples and varied significantly among different flavor types, with Nongxiang-flavor Baijiu exhibiting the highest concentrations. Among the investigated precursors, cyanide showed the strongest association with EC levels. Multivariate analysis further indicated that EC and cyanide jointly represented the primary compositional factors distinguishing Baijiu samples by flavor type. Dietary exposure risk assessment demonstrated that under average consumption conditions, the margin of exposure (MOE) values for Nongxiang- and Jiangxiang-flavor Baijiu were below 10,000, indicating a potential health concern, whereas Qingxiang-flavor Baijiu presented a comparatively lower risk. Storage experiments with freshly distilled Baijiu demonstrated that EC continued to accumulate during aging, accompanied by a progressive decline in cyanide concentration. A consistent inverse correlation between EC and cyanide concentrations was observed across varying storage conditions. Temperature and metal content were found to influence EC formation. These findings highlight the key role of cyanide in EC formation during Baijiu storage and provide a basis for mitigating EC risks through precursor control and optimized storage management.

Four stereoisomers of 4-acetoxy-2-hexyltetrahydrofuran and their sulfur analogues were synthesized. Odor evaluation showed that configuration governs properties: in the acetoxy series, (2R,4S) had the lowest thresholds (89 μg/L in water, 9.1 μg/L in air) with a peach-like sweet odor, while (2S,4R) had the highest (3.3 × 103 μg/L, 7.7 × 102 μg/L) with earthy notes; only (2R)-configured isomers exhibited the characteristic sweet peach note. In the acetylthio series, thresholds dropped dramatically: (2R,4S) showed the lowest (0.25 μg/L in water, 3.6 ng/L in air) with mushroom-celery odor, while (2S,4R) had a sulfurous, rotten-egg odor. The (2S,4S) and (2R,4R) isomers exhibited garlic-mushroom and plastic-metallic odors, respectively. Thus, sulfur substitution at the 4-position drastically lowers detection thresholds and shifts odor profiles from fruity toward sulfurous, mushroom-like notes.

High-temperature Daqu is a crucial starter for Chinese Baijiu, yet how wheat substrate characteristics and MFH additives jointly influence microbial assembly and flavor metabolism remains unclear. Here, two wheat varieties with distinct physicochemical properties (WA and WC) were used to construct three Daqu systems: WA with MFH (QA), WA without MFH (QB), and WC with MFH (QC). We systematically tracked their physicochemical, microbial, and flavor dynamics. The two wheat varieties differed significantly in moisture, reducing sugars, total starch, amylose, amylopectin, fat, and protein contents, driving distinct trajectories in Daqu physicochemical and enzymatic activities. Volatile profiling revealed distinct flavor profiles, with QC showing stronger accumulation of pyrazines and phenolic compounds. Amplicon sequencing indicated that substrate properties primarily drove microbial succession, whereas MFH addition more strongly influenced fungal community variation. Ecological modeling revealed that bacterial assembly in QC involved a greater stochastic contribution, whereas QA and QB were governed by deterministic environmental filtering. Integrated structural modeling and functional prediction analyses further suggested that these ecological divergences were associated with distinct flavor-related metabolic patterns, particularly phenylalanine-, pyrazine-, and ester-related pathways. Collectively, wheat substrate properties were identified as the primary ecological filter in Daqu fermentation, with MFH showing substrate-dependent modulatory effects. This study provides a theoretical basis for microbial regulation and flavor optimization in high-temperature Daqu production.