This study employed time-intensity and temporal dominance of sensations analyses to quantify the contribution of the retronasal pathway to sweet perception by comparing the dynamic perception of sucrose and rebaudioside A (Reb A) under conditions with and without a nose-clip (which physically blocks the retronasal pathway). Results showed that blocking the retronasal pathway significantly reduced both the intensity and duration of sweetness for sucrose and Reb A. Analysis using the newly developed "retro-taste partition coefficient" revealed distinct temporal patterns of retronasal dependency: Reb A exhibited a higher retronasal contribution in the early phase of perception, whereas sucrose demonstrated a significantly stronger dependency during the later stages. Compared to sucrose, Reb A still shows perceptible gaps in sweetness quality and temporal profile. Furthermore, Reb A elicited pronounced bitterness and astringency, which became more pronounced during the later stages of perception when the retronasal pathway was blocked. This study highlights the critical role of the retronasal pathway in sweet perception and provides a temporal-dynamic analytical framework along with quantitative tools for the sensory optimization of sweetener formulations.

Abstract Monoterpenoids contribute to grape and wine varietal aroma as free volatiles and glycosidically-bound precursors. While glycosylated forms largely determine post-harvest aroma potential, the genes controlling their accumulation remain largely unidentified. Here, we compared free and glycosylated monoterpenoids and the accompanying transcriptome between the green-skinned ‘Ruiduxiangyu’ (RDXY) and the pink-skinned ‘Ruiduhongyu’ (RDHY), two siblings derived from the same cross. RDHY berries accumulated higher levels of glycosylated monoterpenoids during ripening, whereas RDXY berries were enriched in the free forms. Integrated metabolome-transcriptome analysis revealed a tight correlation between glycosylated monoterpenoid content and the expression of five glycosyltransferase genes (VviGTs) and the transcription factor VviMYB174. Besides the previously characterized VviGT14 and VviGT7, enzyme activity assay and transient overexpression experiments in tobacco leaves, grape leaves, and grape berries demonstrated that VviGT22, VviGT37 and VviGT74 also possess monoterpenol glycosylation activity. Yeast one-hybrid assays, combined with overexpression and silencing analyses, confirmed that VviMYB174 directly upregulates these three GT genes in RDHY, thereby promoting glycosylated monoterpenoid accumulation. Sequence alignment revealed that only VviGT74 exhibited different promoter sequence divergence between the two cultivars; notably, the VviGT74 promoter from RDXY failed to bind VviMYB174, which correlated with its reduced expression in RDXY berries. These findings provide new targets for manipulating the glycosylated aroma precursor pool and advance the molecular understanding of monoterpenoid metabolism in grapevine.

Global health challenges, including the growing burden of chronic diseases and persistent micronutrient deficiencies, underscore the need for novel functional resources. Rosehip, the fruit of the Rosa spp. has a rich history of medicinal and nutritional use, suggesting its potential as an underused source of diverse bioactive compounds. However, research on rosehips remains scattered, with limited systematic integration of their ethnomedicinal uses, bioactive compounds, and therapeutic potentials. This review critically synthesizes recent advances in the identification of rosehip bioactive compounds, their pharmacological activities, traditional medicinal applications, and available clinical safety evidence. The review also identifies the primary constraints affecting the broader application of rosehips, including inefficient resource utilization, fragmented evidence, limited clinical validation, and weak commercialization pathways. The objective is to critically evaluate the existing evidence to assess the potential for developing functional foods and therapeutic products based on rosehips.

Timely and effective detection of quality attributes during drying control is essential for enhancing the quality of fruit processing. Consequently, this study aims to employ hyperspectral imaging technology for the nondestructive monitoring of soluble solids content (SSC), titratable acidity (TA), moisture, and hardness in jujubes during hot air drying. Quality parameters were measured at drying temperatures of 55 degrees C, 60 degrees C, and 65 degrees C. A deep learning model (CNN_BiLSTM_SE) was developed, incorporating a convolutioyounal neural network (CNN), bidirectional long short-term memory (BiLSTM), and a squeeze-and-excitation (SE) attention mechanism. The performance of PLSR, SVR, and CNN_BiLSTM_SE was compared using different preprocessing methods (MSC, Baseline, and MSC_1st). The CNN_BiLSTM_SE model, optimized for hyperparameters, outperforms PLSR and SVR in predicting jujube quality attributes. Subsequently, these best prediction models were used to predict quality attributes at the pixel level for jujube, enabling the visualization of the Spatio-temporal distribution of these parameters at different drying stages.

The market potential of fermented goji berry wine is constrained by its inherent lack of acidity and aroma. Lachancea thermotolerans was used to produce lactic acid, and together with Saccharomyces cerevisiae were used to ferment (pure or mixed) two varieties of goji berries. The physicochemical parameters, sensory profile (GDA), volatile compounds (GC-Orbitrap-MS) and non-volatile compounds (UPLC-QqQ-MS/MS) of the wines were analyzed. Fermentation with L. thermotolerans significantly increased the wine's acidity, producing 11.97 g/L of lactic acid. L. thermotolerans also enhanced the "fruity", "honey", and "goji berry" aroma, and reduced the "animal" aroma to low level. Chemical analysis showed a general reduction in esters, while key volatile phenols associated with off-flavors, such as 4-ethylguaiacol, were reduced by up to 50 %. Moreover, inoculation with L. thermotolerans resulted in an increase in free-state flavonoids (such as morin and quercetin), phenolic acids, and phenolamines in goji berry wine. Taken together, L. thermotolerans could be an effective tool to enhance the quality of goji berry wine and our study provided new insights into the fruit wine industry.

The changes in the composition of aroma compounds and sensory characteristics of 19 sunflower seed oils (SSOs) during different seed roasting processes (roasting temperatures (110-190 degrees C) and roasting times (20/30 min) and their relationship were investigated. Using high-resolution gas chromatography-Orbitrap mass spectrometry, 106 volatile compounds were identified and categorized into four groups, each reflecting the roasting degree. The SSO samples were characterized as "raw sunflower seed", "sweet", "fried instant noodles", "roasted sunflower seed", and "burnt" attributes through quantitative descriptive analysis. The complex relationships between sensory qualities and volatile components were revealed by partial least squares regression and sensory molecular network analyses. Because excess "burnt" affected the aroma, the important aroma compounds for "burnt" were quantified. Based on the odor activity values and two-alternative forced choice experiments, (E)-2octenal, 2-methylpropanal, (E,E)-2,4-decanedienal, acetoin, 2,5-dimethylpyrazine, and 2,3,5-trimethylpyrazine were considered as the key material basis of "burnt" attribute. This study validates that regulating the roasting process can improve the sensory quality of SSOs.

Consumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties. Previous studies have focused on understanding the consumers’ acceptance and preferences among different types of NAB. However, few studies have focused on the sensory characterization of commercial NABs produced with different methods. This study aimed to find key sensory characteristics in lager, Indian pale ale, and pilsner-type NABs with untrained panels by conducting tests in Finland and China. Participants were asked to Check-All-That-Apply for odors and Rate-All-That-Apply for flavors. Additionally, hedonic responses to odor and flavor pleasantness were rated. Chinese participants used more different and more often-used attributes to describe NABs. More varying descriptors were used on the NAB samples chosen as the most pleasant ones, indicating more complex sensory properties. Participants from both locations preferred lager-type beers characterized as ‘fresh’ odor and ‘fruity’, ‘floral’, and ‘sweet’ flavors and less frequently found Indian-pale-ale-type NABs pleasant, describing them as ‘sour’, ‘bitter’, ‘fermented’, and ‘pungent’ flavors. The flavor pleasantness correlated more with the samples frequently chosen as the most pleasant than odor pleasantness. No clear connection was found between the production method of NAB and consumers’ acceptance, demonstrating that all production methods can be used to produce non-alcoholic beers with sensory properties acceptable to consumers.

Rapeseed oil, a major global vegetable oil with an annual production of 15.4 million metric tons, is valued for its aroma, notably the pickle attribute critical to quality. This study aimed to elucidate the volatile basis of this aroma and explore its interaction with human olfactory receptors. Molecular sensory science approaches, including GDA, GC-Orbitrap-MS, GC-LRMS-O, GC-HRMS-O, concentration-intensity modeling was applied to 45 commercial oils. Four key compounds-3-butenyl isothiocyanate, dimethyl trisulfide, dimethyl disulfide, and phenylacetonitrile-were identified as primary contributors. Stevens exponents revealed 3-butenyl isothiocyanate as the most perceptually sensitive. Molecular docking demonstrated phenylacetonitrile's broad receptor activation via π-interactions, while others relied on hydrogen bonds. These findings clarify the chemical and molecular mechanisms underpinning pickle aroma, offering insights for optimizing rapeseed oil flavor and advancing odorant-receptor interaction studies in food systems.

As a versatile lactic acid bacterium, Lactiplantibacillus plantarum is a prominent probiotic, widely recognized for its beneficial roles in fermented juice.This study investigated the fermentation performance in blueberry (Vac-cinium spp.) juice of three L. plantarum strains: two novel isolates from our laboratory (B4 and SS6) and one commercial strain LP39. All strains were suitable for growth in blueberry juice, with activity influenced by inoculation method. This research's originality stems from its innovative application of whole-genome sequencing and comparative genomic analysis to elucidate the specific genetic diversity, metabolic capabilities, and crucial safety aspects of these L. plantarum strains for blueberry juice fermentation. Genome analysis revealed no virulence genes; strains showed natural resistance to vancomycin and streptomycin and no hemolytic activity. A simple, easy-to-implement, highly reproducible, and linear method based on PMA-CELL-qPCR was developed for the real-time quantitative monitoring of the aforementioned specific strains at the strain level in blueberry juice. Further research found that B4 and SS6 exhibited better growth abilities in blueberry juice than LP39, due to their additional acid stress tolerance genes. Furthermore, inoculation with L. plantarum improved the antioxidant capacity of blueberry juice, with mixed inoculation of B4 and LP39 significantly increasing total anthocyanin content, while B4 with SS6 increased total phenol content. A total of 86 aroma compounds were detected by using HS-SPME-GC-MS and inoculation with B4 significantly increased mono-terpenoids. The conduct of this study provides scientific evidence and technical support for the selection and application of strains suitable for the fermentation of blueberry functional beverages.

Hawthorn wine has gained increasing popularity in China, but comprehensive research on its sensory and chemical characteristics is still limited. This study established a sensory lexicon using Pivot Profile to describe and differentiate Chinese hawthorn wines. Based on the sensory data, 13 hawthorn wines presented three different styles, namely ‘Sweet’, ‘Fruity’ and ‘Alcohol’. A total of 129 volatile compounds were identified and quantified in all hawthorn wines using headspace solid-phase microextraction (HS-SPME) combined with both gas chromatography-Orbitrap mass spectrometry (GC-Orbitrap-MS) and gas chromatography-Quadrupole mass spectrometry (GC-Quadrupole-MS). Partial least-squares regression revealed that ‘sweet’, ‘hawthorn’, and ‘honey’ attributes were positively correlated with several terpenes, volatile phenols, lactones, ethyl cinnamate, nonanal and phenylacetaldehyde, as well as sugar content, while negatively correlated with alcohol content. Furthermore, a salting-out effect of certain terpenes and volatile phenols was observed with increasing sucrose concentration, potentially enhancing the perceived intensity of these above attributes.

The trend of global population aging is becoming increasingly evident, with the proportion of the elderly population continuously rising, making it one of the most profound demographic trends of the 21st century. As people age, their sensory functions generally decline, such as vision, hearing, smell, and taste, which not only affects their food choices and enjoyment but can also lead to health issues like malnutrition and weight loss. In addition, chronic diseases such as diabetes, cardiovascular diseases, and the COVID-19 pandemic can exacerbate sensory impairments in older adults. Currently, most sensory evaluation methods are designed for healthy adults and have limitations when applied to the elderly, such as visual impairment making it difficult to see scoring sheets or linear scales, and hearing impairment preventing understanding of questions and requests from sensory analysts, leading to potential biases and inaccuracies in data collection. Therefore, there is an urgent need to develop sensory evaluation systems suitable for older adults to better understand and address their sensory changes due to aging and health conditions. This review summarizes the sensory abilities, cognitive functions, and physical health status of older adults; explores how to improve their food intake and appetite through flavor-enhanced foods; and reviews current sensory evaluation methods, pointing out their limitations and the necessity for developing new approaches to meet the diverse needs of older adults. Future research should deepen the understanding of the neurobiological mechanisms of sensory decline, develop implicit sensory evaluation methods based on EEG and facial microexpressions, and optimize personalized sensory compensation strategies that are safe and sustainable in order to improve the dietary health and quality of life of older adults.

The evolution of volatile esters leads to changes in wine aroma during aging. In this study, polyphenol effect on ester equilibrium in wines was investigated through three aging experiments. Kinetic parameters of esters were calculated in four red wines. Results showed that the reaction rate constant (kobsd) was mainly determined by the molar concentration ratio of alcohols or acids to the corresponding esters. Phenolic matrix was more likely to influence the activation energy (Ea). Higher contents of total polyphenol led to the increase of Ea, resulting in the reactions less prone to happen but more susceptible to temperature changes. Combined with the practical wine aging and exogenous polyphenol addition experiments, the impact of polyphenol composition was revealed. Flavanols with higher polymerization degrees were found more beneficial for ester preservation than monomer flavanols or anthocyanins. This work could provide theoretical guidance in enhancing fruity aroma in wines via modulating phenolic matrix.

The volatile aroma compounds of wine fermented from goji berries were evaluated by liquid-liquid extraction-solvent-assisted evaporation-gas chromatography-mass spectrometry-olfactometry(LLE-SAFE-GC-MS-O)combined with GC-quadrupole-MS(GC-qMS)and GC-Orbitrap-MS.The key aroma compounds were identified by aroma reconstitution and quantitative descriptive sensory analysis.The results showed that ethyl esters(ethyl cinnamate,ethyl acetate,ethyl 2-methylpropanoate,ethyl 2-methylbutanoate,ethyl 3-methylbutanoate,ethyl hexanoate,ethyl lactate,ethyl octanoate,and ethyl decanoate),other esters(isoamyl acetate and isoamyl lactate),C13-norisoprenoids(β-damascenone and β-ionone),volatile phenols(4-ethylguaiacol,eugenol,2,4-di-t-butylphenol),alcohols(1-octen-3-ol,benzyl alcohol,phenylethyl alcohol and isopentyl alcohol)and other compounds(naphthalene,methionol,octanoic acid and 2-acetylpyrrole)contributed the major aroma attributes of goji berry wine.This finding will help to enrich and improve the theoretical basis of the aroma of goji berry wine and lay the foundation for aroma enhancement and quality improvement of goji berry wine.

The odor of infant formula changes due to alterations in its volatile composition during the shelf life. However, there is currently a lack of research on whether the odor changes in infant formula during the secondary shelf life, which refers to the period of repeated opening and usage in daily life. This study used headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-electrostatic orbitrap high-resolution mass spectrometry (GC-Orbitrap-MS) to investigate the volatile composition changes in one-stage and three-stage infant formulas during different stages (0 day, 3 days, and 7 days during the secondary shelf-life, i.e. simulated daily use). A total of 32 volatiles were identified, including nine aldehydes, seven ketones, four alcohols, three furans, two sulfur compounds, two esters, and five terpenoids. Of these, 16 compounds changed significantly in one-stage samples and 23 compounds in three-stage samples within 7 days of the secondary shelf-life. Further the odor of the three-stage infant formula samples was found changed substantially after 3 days of simulated use by using the triangle test. This study highlighted the considerable alterations in volatile compound composition and sensory changes during the simulated daily use and provided valuable insights for consumers in selecting and using infant formula products, as well as a new perspective for enterprises to improve the sensory quality of their products.

The consistent quality of dried jujube has a significant impact on its economic value and consumer acceptance. Currently, the evaluation of dried jujube quality heavily relies on agricultural experts and advanced instrument analysis, which is time costly and is limited by many uncertainties. This study aims to develop a rapid and accurate method for classifying dried jujube produced from fresh jujube at different stages of maturity using hyperspectral imaging. Dried jujube samples were collected from two varieties (Zhongyang Muzao jujube and Yuanling jujube) in Hebei Province, representing two maturity stages: Kimri and Rutab. Linear partial least squares-discriminant analysis (PLS-DA), K-Nearest Neighbor (KNN) and support vector machine (SVM)algorithms were combined with six pre-processing methods. the pretreatment spectra of Area Naturalization (AN), Baseline and Multiple scattering correction (MSC) were selected for further analysis. Successive projections algorithm (SPA), Competitive adaptive reweighted sampling （CARS）and Uninformative Variables Elimination (UVE)were combined to select characteristic variables. A total of 16 characteristic variables were selected by AN-UVE-SPA-SVM model. This model achieved the highest accuracies of 96.0% and 93.1% in the final discriminant accuracy for the calibration and Validation sets, respectively. The hardness, soluble solid content (SSC), and moisture of two categories of dried jujube derived from fresh jujube at various stages of maturity were analyzed. The results showed that dried jujube produced from fresh jujubes at the Rutab stage were more likely to exhibit characteristics of high SSC and low hardness' compared to those produced at the Kimri stage. The partial least squares regression (PLSR) model established based on characteristic wavelengths extracted by AN-UVE-SPA showed the best results in predicting SSC and moisture. This study showcased the feasibility of identifying and classifying dried jujube using hyperspectral imaging technology, laying a solid foundation for further research in the rapid non-destructive testing of dried fruits and vegetables through the application of hyperspectral technology.

Many customers prefer goji berry pulp, well-known for its high nutritional content, over fresh goji berries. However, there is limited research on its sensory lexicon and distinctive flavor compounds. This study focused on developing a sensory lexicon for goji berry pulp and characterizing its aroma by sensory and instrumental analysis. Sensory characteristics of goji berry pulp were evaluated by our established lexicon. A total of 83 aromatic compounds in goji berry pulp were quantified using HS-SPME-GC-Orbitrap-MS. By employing OAV in combination, we identified 17 aroma-active compounds as the key ingredients in goji berry pulp. Then, we identified the potentially significant contributors to the aroma of goji berry pulp by combining principal component analysis and partial least squares regression (PLSR) models of aroma compounds and sensory attributes, which included 3-ethylphenol, methyl caprylate, 2-hydroxy-4-methyl ethyl valerate, benzeneacetic acid, ethyl ester, hexanal, (E,Z)-2,6-nonadienal, acetylpyrazine, butyric acid, 2-ethylhexanoic acid, 2-methyl-1-propanol, 1-pentanol, phenylethyl alcohol, and 2-nonanone. This study provides a theoretical basis for improving the quality control and processing technology of goji berry pulp.

The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but the application of Pivot Profile (PP) in IF is still little explored. In this study, both Pivot Profile (PP) and Quantitative Descriptive Analysis (QDA) were applied to characterize the sensory profile of 12 batches of one-stage and three-stage IF with different storage periods, respectively, along with consumer preference data to determine the flavors contributing to liking. The results of PP and QDA aligned moderately well, with the most perceptible differences identified as “fishy”, “milky”, and “T-sweet” attributes. IFs with shorter storage times were highly associated with “milky” aromas and “T-sweet” tastes, whereas IFs with longer storage times exhibited a strong correlation with “fishy” and “oxidation” aromas. External preference analysis highlighted that the occurrence of “fishy” and “oxidation” aromas during prolonged storage periods significantly reduced the consumer preference for IFs. Conversely, the perception of “milky” and “creamy” aromas and “T-sweet” tastes may be critical positive factors influencing consumer preference. This study provided valuable insights and guidance for enhancing the sensory quality and consumer preference of IF.

BACKGROUND: Excessive NaCl intake in liquid and semi-solid food (e.g. soup, hot pot base, sauce) poses a high risk to human health, and reducing NaCl intake is a major concern for global health. RESULTS: Using the generalized Labeled Magnitude Scale (gLMS) method, the study verified the possibility of sodium reduction through oil addition. The compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT) were determined. The gLMS results showed that the saltiness intensity of samples containing 0.36% NaCl and 2.29% sunflower seed oil was significantly higher than that of samples containing only 0.36% NaCl (P < 0.05). CAT and HRT results indicated that by adding 3.59% sunflower oil, the NaCl content could be reduced to a minimum of 0.14% without causing sensory rejection in bone broth samples. The quantitative descriptive analysis method was used to determine the effects of NaCl and oil concentrations on the sensory attributes of bone broth samples. Furthermore, it was used to analyze the consumer acceptability drivers in combination with the hedonic scale to optimize the formulation of reduced-salt bone broth products. Notably, sample E (0.36% NaCl, 2.29% fat) not only had a significant salt reduction effect with a 20% decrease in NaCl, but also had improved overall acceptability. CONCLUSION: This study provides theoretical guidance for designing salt-reduction cuisine within the catering and food industries, including bone broth and hot pot bases. (c) 2024 Society of Chemical Industry.

Monoterpenes were the most abundant terpenes in grapes and contribute significantly to quality control in table and wine grapes. Most inheritance research of monoterpenes in grapes was focused on wine grapes, and inheritance analyses of monoterpenes in intraspecific hybrid populations of table grapes have been limited. In this study, the composition and content of volatile monoterpenes in the parents and progeny were analysed using the Vitis vinifera table grape varieties ‘Italia’ and ‘Tamina’ and the F1 generation in two consecutive years. 25 and 24 monoterpenes were detected in each of the ‘Italia’ and ‘Tamina’ parents by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS), while a total of 26 monoterpene compounds were identified in the progeny and subsequently quantified. We obtained phenotypic segregation ratios of the monoterpenes isolated in the progeny and found that the segregation of 4 monoterpenes, cis-Isogeraniol, neral, linalool oxide pyranoside and cis-Rose oxide, in the progeny was consistent with Mendelian inheritance. A significant high frequency distribution of most monoterpenes was found in the region of low concentration values, and the proportion of inheritance contributing to the phenotypic total variance of the population was calculated by generalised heritability. In addition, we found significant positive correlations between most monoterpenes and negative correlations between individual monoterpenes. The results will help to understand the heredity law of grape monoterpene formation in hybrid populations, as well as provide some theoretical enlightment for grape breeding and quality enhancement.

This study assessed the chemosensory characteristics of Chardonnay wines from the eastern foothills of the Ningxia Helan Mountain, China. Using Check-All-That-Apply (CATA) and Descriptive Analysis (DA), 29 wines were categorized into lively (QTX and XX sub-regions, marked by citrus and floral aroma) and implicit (YN sub-region, marked by truffle and kerosene aroma) aroma styles. GC-Quadrupole-MS and GC-Orbitrap-MS identified 191 volatile compounds. Subsequent OPLS-DA analysis underscored those volatile compounds, including 1-hexanol, 2-phenylethyl ester, butanedioic acid, diethyl ester, and phenylacetaldehyde, likely form the fundamental volatile framework of the distinct aroma styles. HPLC-QqQ-MS/MS analysis identified 26 non-volatile phenolic compounds. Wines from the YN region exhibited a notable yellowish hue, likely due to their higher flavanol content. This study offers insights into Chardonnay wines' chemistry and sensory traits, guiding vintners to optimize viticulture and oenology practices, and empowering consumers to select wines based on unique aromas and quality.