With improvements in living standards, the influence of food flavour on food quality and consumer decision-making has become increasingly important. While traditional detection methods are subject to limitations (e.g., strong subjectivity and poor repeatability), machine learning (ML) technology has demonstrated unique advantages in this field. This review focuses on common ML algorithms used in the field of flavour analysis-based food detection, including traditional ML (e.g., support vector machine and random forest) and deep learning (e.g., convolutional neural network and recurrent neural network) algorithms. Moreover, it explores ML applications in flavour analysis-based food quality prediction and food type recognition. ML has reportedly achieved good results in the field of flavour analysis-based food detection, effectively constructing prediction models and improving the efficiency of food classification and authenticity identification. Nevertheless, ML application in the field of flavour analysis-based food detection could still be improved. Further ML development could be promoted by optimizing algorithms, integrating technologies, establishing standard systems, and building high-quality databases, which could strongly support innovation and quality improvement in the food industry.

Apocynum venetum is a traditional edible medicinal plant containing various functional ingredients. A. venetum polysaccharides display multiple bioactivities, rendering them applicable in the fields of food, cosmetics, and biomedicine. However, current research on this polysaccharide is limited, hindering their widespread application and development. Herein, we present a brief overview of the extraction, purification, structural characteristics, bioactivities, and potential applications of A. venetum polysaccharides. We also provide a perspective on their future applications and development. In terms of extraction and purification, the water extraction, acid/base extraction, ultrasonic assisted enzymolysis, microwave assisted eutectic solvent extraction methods, etc. are mainly introduced. For the purification of A. venetum polysaccharides, we mainly introduce the column chromatography, ultrafiltration membrane, and ultrafiltration/gel chromatography strategies. In addition, we also summarize the bioactivities and applications of A. venetum polysaccharides. Finally, the problems and challenges faced by A. venetum polysaccharides in large-scale applications, as well as future development trends are summarized. Future research should combine synthetic biology and precise structural modification technologies to meet demands for the development of functional polysaccharides and their large-scale production. Efforts should be made to develop highly active polysaccharides to provide theoretical support for their utilization in food and other fields.

High pressure processing (HPP) is a novel non-thermal food processing technology with successful commercial applications in various product categories, but its application in solid and semi-solid foods is relatively limited. This paper analyzes the current application status of HPP in solid and semi-solid foods by surveying domestic and international HPP products and literature data. It summarizes the safety control effects of HPP on microorganisms such as vegetative cells, bacterial spores, fungal spores, and viruses in solid and semi-solid foods, as well as the regulatory mechanisms for altering food texture properties by changing cell structure, endogenous enzyme activity, or gel properties. Furthermore, we propose common technical challenges and possible solutions in HPP solid and semi-solid food processing, aiming to provide useful guidance for expanding the applications of HPP technology.

Wheat is a vital food raw material for humans, and wheat processing constitutes a critical component in food production, exerting a significant impact on the safety quality, nutritional quality, and sensory properties of food products. As a grain processing technology, electromagnetic wave treatment has garnered increasing attention in recent years. This paper first provides a brief overview of the classification and characteristics of electromagnetic waves, as well as their applications in wheat processing. It then focuses on elaborating three core aspects: the research progress regarding the killing or reduction effects of electromagnetic wave treatment on pests, microorganisms, and mycotoxins in wheat; the influences of such treatment on major wheat components including proteins, starches, and lipids; and its impacts on wheat's processing quality, such as rheological properties, gelatinization properties, and textural properties. The aim of this paper is to provide a reference for the application of electromagnetic wave treatment in wheat processing.

Okara (soybean residue), a byproduct of soybean processing, is rich in dietary fiber, proteins, phytohormones, and various vitamins. Microbial fermentation enhances the functional components of okara while improving its palatability and flavor. This review summarizes the functional components of okara, their physiological functions, and the effects of microbial fermentation on their compositions and concentrations. The mechanisms by which these functional components exert beneficial effects, including regulation of gut microbiota composition, promotion of short-chain fatty acid production, enhancement of intestinal barrier function, and modulation of immune responses, are also discussed. The potential role of fermented okara in the prevention and management of obesity, diabetes, inflammatory bowel diseases, and other related disorders has also been explored. This review highlights the nutritional value of fermented okara, elucidates how its functional components interact with gut microbiota to promote host health, and provides a theoretical basis for the industrial development and application of fermented okara-based functional foods.

Milk serves as a crucial medium of nutrition and immune protection for newborns. Its proteins exhibit a holistic mechanism of action: rather than functioning in isolation, they assemble into complexes through mutual interactions. These complexes demonstrate superior efficacy in nutrient delivery and immune protection compared to their isolated counterparts. This paper reviews advances in understanding the interaction mechanisms of milk-derived proteins, encompassing forms such as charge interaction, domain-specific binding, and cofactor-mediated association. It further examines the immunoregulatory effects of these protein complexes, including direct antimicrobial and antiviral activities, regulation of immune cell function and inflammatory responses, enhancement of intestinal barrier integrity and flora balance, and promotion of immune system maturation. The analysis of current research challenges and future directions provides a new perspective for developing novel functional foods and immunomodulators.

Objective: To preliminarily investigate the antioxidant activity of ethanol and water extracts from Zizyphus jujube bud tea and their anti-aging effects on Caenorhabditis elegans. Methods: Using Zizyphus jujube bud tea as raw material, this study determined the total flavonoid and total phenol contents, as well as in vitro antioxidant activity of ethanol extracts with different concentrations (25%, 50%, 75%) and water extracts at different temperatures (50, 75, 100 ℃). The optimal ethanol extract and water extract were selected to evaluate their anti-aging effects on Caenorhabditis elegans. Results: The 50% ethanol extract and 100 ℃ water extract exhibited optimal activity, with total flavonoid contents of 266.15 and 177.61 mg/g, respectively, and total phenol contents of 399.07 and 278.65 mg/g, respectively. Both extracts maintained high levels of free radical scavenging capacity, total reducing power, and total antioxidant capacity (P<0.05). Additionally, both extracts extended the lifespan of C. elegans (by 20.83% and 8.33%, respectively, P<0.05), enhanced survival rates under stress conditions (anti-ultraviolet radiation, anti-high-temperature heat damage, anti-hydrogen peroxide oxidation, P<0.05), and increased the superoxide dismutase (SOD) and catalase (CAT) activities in C. elegans while reducing contents of superoxide anion (O₂⁻·), hydrogen peroxide (H₂O₂), and malondialdehyde (MDA) (P<0.05). Notably, there were distinct differences between the two extracts. The 50% ethanol extract had a superior effect compared to the 100 ℃ water extract in enhancing CAT activity, reducing MDA content, and prolonging the natural lifespan of nematodes (P<0.05). The 100 ℃ water extract, by contrast, exhibited better performance in increasing SOD activity (P<0.05), decreasing the levels of O₂⁻· and H₂O₂ (P<0.05), and improving the nematodes' tolerance to adverse environments (P<0.05). Conclusion: Both ethanol and water extracts of Zizyphus jujube bud tea exhibit significant in vitro antioxidant activity and can delay the aging of Caenorhabditis elegans.

To optimize the fixation temperature for early bud-type Huangshan maofeng tea, this study employed a drum-rolling fixation machine and established four fixation temperature treatments: GT1 (350 ℃), GT2 (390 ℃), GT3 (430 ℃), and GT4 (450 ℃). Sensory evaluation, metabolomics analysis, and multivariate statistical methods were subsequently integrated to systematically investigate the flavor characteristics as well as metabolic profile differences among the four green tea groups. Sensory results revealed that GT2 had the highest sensory score, with an umami and mellow taste and a fresh and high aroma. The GT1 green tea also exhibited good quality but inferior to that of GT2. In contrast, GT3 and GT4 showed a chestnut- and bean-like aroma, and a noticeable decline in taste freshness and briskness. The taste components analysis demonstrated that the total free amino acid content was significantly higher in GT2 and GT1 compared to GT3 and GT4, especially theanine. Conversely, non-epicatechins, flavone-C-glycosides, and phenolic acids, which were associated with bitterness and astringency, were more abundant in GT3 and GT4. Volatile compound profiling indicated that floral, fruity, and sweet aromatic components were more abundant in GT2 and GT1, contributing to higher aroma characteristic impact values: 50.87% and 51.04%, higher than those of GT3 (47.29%) and GT4 (43.06%). Multivariate statistical analysis further identified dimethyl sulfide, geraniol, cis-jasmone, hexanal, and 2-methylbutyraldehyde as key differential components among the four tea groups. These findings provide a scientific basis for optimizing the fixation process in bud-type Huangshan maofeng tea production.

This study aimed to address the inherent limitations of traditional manual Zuoqing (shaking and withering stage) in Guangdong Dancong tea, including its heavy reliance on empirical expertise, the lack of quantitative indicators, and the absence of controllable processing mechanisms. Three representative cultivars from majoy Dancong-producing areas were used as experimental materials. We utilized self-developed controlled equipment for the shaking and withering stage to compare the effects of automated versus manual processing on the flavor profile of the tea. The flavor characteristics were comprehensively analyzed through sensory evaluation, quantification of key components (polyphenols, caffeine, and amino acids), electronic nose (E-nose), and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), coupled with multivariate statistical analysis. The results indicated that while Dancong tea varieties exhibited distinct cultivar-specific aroma and taste profiles, the two processing methods exerted minimal impact on primary physicochemical indices and overall aroma structures. Controlled shaking and withering consistently maintained the balance of gustatory components and effectively replicated the flavor profile achieved through manual processing. Regarding key volatile organic compounds (VOCs), Yinhua-scented Dancong was characterized by high odor activity values (OAV) of jasmone, methyl jasmonate, and indole, which formed its signature honeysuckle fragrance. Zhilan-scented Dancong was primarily defined by myrcene, ocimene, linalool, and methyl salicylate, presenting a characteristic orchid fragrance. Meanwhile, Milan-scented Dancong was dominated by geranylacetone, β-ionone, and dihydroactinidiolide, showing a complex honey-orchid fragrance. Notably, the controlled shaking and withering technology significantly enhanced the OAV of floral volatiles in Yinhua-scented Dancong and successfully reproduced the aromatic characteristics of manual methods in the other two varieties, demonstrating good applicability and stability across different Dancong tea types. These findings indicate that precise control over the shaking and withering stage can effectively optimize the formation of key flavor substances. This not only provides a scientific foundation for the standardization and intelligent automation of Dancong tea processing, but also offers technical support for the transition from traditional tea-making experience to precision control.

To investigate the effects of exogenous enzymes on the quality of Toona sinensis fermented tea, this study evaluated the sensory attributes, active components, antioxidant activity, and volatile flavor compounds following treatment with cellulase (CE), flavourzyme (FLA), and polyphenol oxidase (PPO) during fermentation process. Compared with the control group (CK), the CE, FLA, and PPO groups with exogenous enzymes addition showed significantly higher sensory scores, active components content, DPPH· scavenging capacity, and total reducing ability. The CE group exhibited the highest sensory scores and significantly elevated the contents of free amino acids, tea polyphenols, total flavonoids, theaflavins, and thearubigins increasing by 12.44%, 8.13%, 9.25%, 12.50%, and 9.76% compared with the CK group, respectively. The majority of active components content in the FLA group was lower than those in the CE group or PPO group. Notably, the PPO group exhibited a bright red tea liquor and a bright bottom in the leaves, with the highest contents of water extract (42.63 g/100 g), soluble sugar (5.27 g/100 g), and theabrownins (15.15 g/100 g). Both the CE and PPO groups demonstrated strong scavenging capacities for DPPH· and ·OH, while the FLA group exhibited the highest total reducing ability. Gas chromatography-mass spectrometry identified 74 volatile compounds across five chemical classes, with 43 common components accounting for more than 84% of the total relative content in each group. Compared with the CK group, the CE, FLA, and PPO groups detected more aldehydes, alcohols, and esters. Among these, the PPO group demonstrated the highest variety and relative content of volatile flavor compounds. Based on odor activity value (OAV) and orthogonal partial least squares-discriminant analysis (OPLS-DA), 15 key volatile flavor compounds (OAV>1) and 17 differential volatile flavor compounds (variable importance in projection, VIP>1) were identified, respectively. Among these, 6 compounds, namely phenylacetaldehyde, p-methyl benzaldehyde, β-caryophyllene, α-caryophyllene, eugenol and (E)-β-lonone, were defined as key differential volatile flavor compounds with both OAV>1 and VIP>1. In conclusion, the PPO group exhibited the best overall quality, characterized by a mellow and fresh tea liquor, bright red color, high level of active components, strong antioxidant activity and a rich characteristic flavor profile.