Novel Umami Peptides from : Evaluation of the Umami Enhancing Effect Using Biosensors and Molecular Simulation.

are edible fungi with a unique aroma and umami flavor. The current study sought to identify novel umami peptides in while investigating their umami-enhancing properties. We conducted a virtual screening of 12 potential umami peptides from the ultrasound-assisted hydrolysate of , and five potential umami peptides were finally obtained.

Metabolomic Insights into Volatile Profiles and Flavor Enhancement of Spice-Smoked Chicken Wings.

Traditional smoking techniques, while historically valued for preservation and flavor enhancement, face limitations in aromatic diversity and safety, prompting exploration of spice-derived alternatives to meet modern culinary demands. This study explores the volatile compound profiles and aroma modulation of chicken wings smoked with four spices-cardamom, rosemary, mint, and rose-using a novel, household-friendly smoking protocol. The method combines air fryer pre-cooking (180 °C, 16 min) with electric griddle-based smoke infusion, followed by HS-SPME/GC-TOF/MS, relative odor activity value (ROAV) calculations, and metabolomic analysis.

An "On-Off" Electrochemiluminescence Aptasensor for Ochratoxin A Detection Based on CdS-Apt and Ru(bpy).

An "on-off" electrochemiluminescence (ECL) aptasensor was proposed for the highly sensitive and selective detection of ochratoxin A (OTA) in cereals. The substrate nanomaterial employed in the ECL experiments was titanium carbide (TiCT) MXene, while cadmium sulfide quantum dots (CdS QDs) were used as coreactants of the ECL reagent tris (2,2'-bipyridyl) ruthenium(II) (Ru(bpy)). Compared to tripropylamine, a more toxic conventional coreactant, CdS QDs can react efficiently with Ru(bpy) in the ECL reaction, and the reaction principles of both were also investigated.

Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF/MS and GC-IMS.

Fruit wines, produced through the fermentation of various fruits, are well-documented for their distinct flavor profiles. Intelligent sensory analysis, GC-TOF/MS and GC-IMS were used for the analysis of the volatile profile of eight types of fruit wines including 5 grape wine (SJ, LS, HY, TJ, FT), 1 fermented plum wine (FZ), 1 blueberry wine (HZ), as well as 1 configured plum wine (LM). A total of 281 compounds were identified through GC-TOF/MS, with esters and acids constituting over 80% of all samples.

Discriminative analysis of aroma profiles in diverse cigar products varieties through integrated sensory evaluation, GC-IMS and E-nose.

Cigars, treasured for their rich aromatic profiles, occupy a notable segment in the global consumer market. The objective of this study was to characterize the volatile aroma compounds that shape the flavor profiles of six distinct varieties of Great Wall cigars, contributing to the understanding of cigar aroma analysis. Utilizing HS-GC-IMS and sensory evaluation, the study discerned the aroma profiles of GJ No.

Target-Induced Electrochemical Sensor Based on Foldable Aptamer and MoS@MWCNTs-PEI for Enhanced Detection of AFB1 in Peanuts.

Herein, a sensitive and selective electrochemical sensor based on aptamer folding was constructed to detect aflatoxin B1 (AFB1) in peanuts. Specifically, polyethylenimine-functionalized multiwalled carbon nanotubes modified with molybdenum disulfide (MoS@MWCNTs-PEI) were used as the electrode matrix to enable a large specific surface area, which were characterized by the Randles-Sevcik equation. Additionally, AuNPs were used to immobilize the aptamer via the Au-S covalent bond and provide a favorable microenvironment for signal enhancement.

An "on-off-on" electrochemiluminescence aptasensor based on a self-enhanced luminophore for ochratoxin A detection.

A highly selective and sensitive "on-off-on" electrochemiluminescence (ECL) aptasensor based on a self-enhanced luminophore was developed for the detection of ochratoxin A (OTA). Specifically, polyethyleneimine functionalized multi-walled carbon nanotubes decorated with gold nanoparticles (AuNPs-PEI-MWCNTs) were used as the electrode matrix to accelerate electron transfer and provide a favorable microenvironment for self-enhanced luminophore loading and ECL signal enhancement. In addition, black phosphorus quantum dots (BPQDs) were used as co-reactants of the ECL reagent tris (2,2'-bipyridyl) ruthenium(II) (Ru(bpy)) in ECL experiments, and the reaction mechanism was investigated.