Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Flavor is one of the important indicators of food quality, and the development of rapid detection methods for key flavor substances is crucial for the intelligent evaluation of food flavor. Herein, umami receptor T1R1-VFT and olfactory receptor Mor1-1 were used as sensitive elements to specifically recognize umami substances and hexanal molecules. Combining the excellent biocompatibility and electrochemical activity of AuPtNPs and hydrogels, the receptors are well immobilized in the three-dimensional network structure, thereby a multichannel biomimetic sensor for multiple detection of umami and hexanal was constructed. The sensor showed low detection limits of 10 M and 10 M for umami substances and hexanal, respectively. In addition, the sensor had high specificity and storage stability of 2-3 weeks, and it was successfully applied to assess the freshness of fish. The multichannel sensor provides an efficient and multi-dimensional analysis for food flavor evaluation to ensure food quality.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2025.145312 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Jasmine tea: unveiling the secrets of processing, flavor characteristics, and potential health benefits.
Crit Rev Food Sci Nutr
September 2025
Key Laboratory of Tea Science of Ministry of Education and Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha, China.
Jasmine tea, a further processing tea made by scenting green, black, oolong, or other tea with jasmine flowers, is widely appreciated worldwide for its fragrant aroma, refreshing taste, and beneficial health effects. The production of jasmine tea is a meticulous and complex process that involves chemical reactions, physical adsorption, and flavor interaction effects at the sensory level between jasmine and tea. This paper provides a comprehensive review of the research on the processing technology, characteristic aroma formation, nonvolatile compounds, and health benefits of jasmine tea.
View Article and Find Full Text PDFFunctional Metabolism of Aromatic Precursors in Hanseniaspora: A Source of Natural Bioactive Compounds.
FEMS Yeast Res
September 2025
Enology and Fermentation Biotechnology Area, Department of Science and Food Technology. Faculty of Chemistry, Universidad de la Republica. Montevideo, Uruguay.
Hanseniaspora species are among the most prevalent yeasts found on grapes and other fruits, with a growing role in wine fermentation due to their distinctive metabolic profiles. This review focuses on the functional divergence within the genus, particularly between the fast-evolving fruit clade and the slow-evolving fermentation clade. While species in the fruit clade often exhibit limited fermentation capacity with interesting enzymatic activity, members of the fermentation clade-especially H.
View Article and Find Full Text PDFEnhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Citrus limon peel.
J Sci Food Agric
September 2025
Microbial Biotechnology Research Group, School of Life Sciences and Technology, Institut Teknologi Bandung, Bandung, Indonesia.
Background: Secondary fermentation can reduce variability in cocoa bean quality caused by the spontaneous, uncontrolled nature of primary fermentation. However, its optimization remains unexplored. This study evaluated the improvement of secondary fermentation through the combined use of Citrus limon peel and inoculation with Candida tropicalis H1Y4-1 as a starter.
View Article and Find Full Text PDFRisk analysis of microorganisms in common food spices.
Front Microbiol
August 2025
Shanghai Kangshi Food Science and Technology Co., Ltd., Shanghai, China.
Unlabelled: Spices play a ubiquitous role in the food industry, imparting distinctive flavors and exhibiting antibacterial properties. Nonetheless, microbial contamination and residues present persistent challenges to food safety within this sector. The systematic tracking of microbial input datasets in spices holds significant guiding implications and economic value for microbial control and risk assessment in the food industry.
View Article and Find Full Text PDFDevelopment of a Plant-Based Chocolate Spread With Enhanced Vitamin D3 Bioavailability and Balanced Omega Fatty Acids.
Food Sci Nutr
September 2025
Fats and Oils Department, Food Industries and Nutrition Research Institute National Research Centre Cairo Egypt.
This study developed a vegan chocolate spread using spray-dried plant-based milk powders (soy, lentil, and rice), fortified with nano-liposomal vitamin D3 and an oleogel-balanced omega fatty acid to enhance nutritional quality. The plant-based milk powders exhibited high protein (up to 26.8% in soy), fiber, and micronutrients.
View Article and Find Full Text PDF