In this study, the effects of electron beam irradiation (EBI) on the edible quality and functional properties of mung bean paste were investigated. Key parameters of the extraction process, including soaking time and temperature, solid-to-liquid ratio, and cooking time, were optimized. Subsequently, the mung beans were treated with EBI at doses ranging from 0 to 20 kGy. The yield, quality attributes (proximate composition, texture, rheological properties, oil-holding capacity, and color parameters), and functional characteristics (total flavonoid content, total phenolic content, and antioxidant activity) of the resulting mung bean paste were measured. The optimal extraction conditions were soaking at 40 ℃ for 6 h with a solid-to-liquid ratio of 1:6 (g:mL) and a cooking time of 35 min. Under these conditions, the paste yield reached 67.57%. After EBI treatment, the yield initially remained stable before decreasing. No significant changes were observed in moisture, total starch, crude protein, and crude fat, while a minor reduction was found in amylose content. However, hardness, chewiness, storage modulus (G'), and loss modulus (G'') decreased significantly with increasing irradiation dose, while oil-holding capacity showed a dose-dependent increase. The L^* and b^* values did not significantly change. However, the a^* value was notably increased at doses exceeding 12 kGy. In addition, while total flavonoid content remained unchanged, total polyphenol content and the DPPH and ABTS⁺ radical scavenging capacities exhibited increasing trends. This study provides technical support to improve the processing efficiency and product quality of mung bean paste, and also lays the foundation for the application of EBI technology in legume processing.

This study aimed to optimize the ultrasound-assisted macroporous resin purification process for Abelmoschus manihot (L.) leaf flavonoids (AMLF) and investigate their regulatory effect on intestinal microbiota in mice. Optimal adsorption rates were determined by evaluating ultrasound power, temperature, time, and sample loading concentration, while desorption efficiency was optimized via ultrasound power, temperature, time, and ethanol volume fraction. The final purification protocol was established by integrating both adsorption and desorption performance. The normal mice were gavaged with AMLF at doses of 80, 160, or 320 mg/kg for 35 days. Biomarkers including total antioxidant capacity (T-AOC), catalase (CAT), malondialdehyde (MDA), superoxide dismutase (SOD), and secretory immunoglobulin A (sIgA) in intestinal tissues, as well as serum interleukin-1β (IL-1β), interleukin-2 (IL-2), and immunoglobulin G (IgG) levels, were measured. Intestinal microbiota composition and fecal short-chain fatty acids (SCFAs) were analyzed respectively. The results indicated that HPD500 macroporous resin under adsorption conditions (150 W ultrasound power, 25 ℃, 60 min, 1.3 mg/mL loading concentration) achieved the highest adsorption rate (51.76%). Optimal desorption was attained at 180 W ultrasound power, 45 ℃, 30 min, and 70% ethanol, yielding a desorption rate of 84.65%. Under this protocol, AMLF purity increased to 36.72%. Compared with the control group, the intestinal CAT activity in mice of the high-dose group (320 mg/kg) was significantly elevated by 67.43% (P<0.05), whereas the MDA content was markedly reduced by 50.41% (P<0.05). AMLF treatment enhanced intestinal microbiota diversity, upregulated the relative abundance of beneficial bacteria (e.g., Lactobacillus and Prevotellaceae_UCG_001), and promoted SCFA production. In summary, the ultrasound-assisted macroporous resin technology, characterized by its greenness, low energy consumption, and scalability, effectively enhances the purity of AMLF. Moreover, AMLF modulates immune function, enhances antioxidant capacity, alters the structure of intestinal microbiota and the composition of metabolites, and promotes intestinal health. These findings collectively lay a theoretical foundation for the development of A. manihot (L.) leaf resources and their application in the food industry.

This study utilized Xinjiang Bosten Lake grass carp as the raw material, and the ultrasound-assisted vacuum marination method was employed to enhance the deep processing utilization rate and flavor quality of grass carp. Single-factor experiments and fuzzy mathematics sensory evaluation combined with response surface analysis were used to optimize the marination process conditions. Headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to analyze the effects of different drying methods, including cold air and hot air, on the volatile flavor components of grass carp blocks. The results showed that the fuzzy mathematics sensory score reached 87.6 with an ultrasound power of 200 W, a vacuum pressure of 0.06 MPa, an ultrasound time of 30 min, and a salt addition of 1.5%, indicating that the dried fish had good quality under these optimal conditions. 126 volatile components were detected in the cold-air-dried and hot-air-dried samples by HS-SPME-GC-MS. The variable importance in the projection (VIP) of the partial least squares-discriminant analysis (PLS-DA) model, combined with heatmap analysis, showed significant differences in fish meat flavor under different drying methods. Eight differential flavor compounds with VIP>1 that exhibited higher levels under cold air drying were identified, mainly including aromatic hydrocarbons, alkanes, and pinenes. In contrast, 15 compounds were identified in the hot air drying method, including esters, ketones, alcohols, and terpenes. There were various types of flavor compounds in hot air-dried grass carp, among which the content of esters and alcohols was significantly higher than that in the cold air drying method, adding fruity and fatty aromas to grass carp samples, and the overall flavor characteristics are richer and more intense. This study provides a reference for optimizing the drying process, flavor analysis, quality improvement, and product upgrading of local specialty dried grass carp.

Chicken meat was widely favored by consumers for its excellent texture and reasonable price. However, the frequent occurrence of white striping (WS) myopathy significantly impacted its quality and marketability. In this study, the comprehensive myopathy index (CMI) was developed as a quantitative predictor of WS myopathy using multiple physicochemical parameters, including pH, shear force, cooking loss, drip loss, and color. In combination with hyperspectral imaging (HSI), a CMI prediction model was developed to achieve rapid and non-destructive identification of WS myopathy. To address the limitation of insufficient samples, a regression generative adversarial network (RGAN) was proposed. Spectral data and the corresponding CMI values were generated simultaneously. And the generated data were highly consistent with the real data in spectral features, t-distributed stochastic neighbor embedding (t-SNE), and CMI values. The comparison of models showed that the convolutional neural network regression (CNNR) model achieved the best performance (\begin{document}$R_{\mathrm{p}}^2 $\end{document} of 0.835, RMSEP of 0.057) when 300 generated samples were added. This result confirmed the effectiveness of RGAN in improving modeling accuracy and generalization. In conclusion, the proposed CMI prediction method integrating HSI with RGAN enabled accurate quantification of WS myopathy in chicken breast. It would also provide an effective solution for intelligent detection under limited sample conditions.

To explore the metabolic differences of flavonoids among three varieties of Actinidia arguta ('Longcheng 2', 'L133' and '909'), and identify the core differential metabolites and key metabolic pathways, this study employed a widely targeted metabolomics approach to conduct qualitative and quantitative analysis of flavonoids in the mature fruits of the three varieties. Principal component analysis (PCA), hierarchical cluster analysis (HCA), and orthogonal partial least squares-discriminant analysis (OPLS-DA) were combined to screen differential metabolites, and pathway enrichment analysis was performed using the KEGG database. The results showed that a total of 286 flavonoids belonging to 11 categories were detected, among which flavonols were the most abundant (118 species, accounting for 41%). PCA and HCA results indicated significant differences in flavonoid composition among the three varieties, each containing characteristic and highly enriched flavonoid components. Specifically, 'Longcheng 2' exhibited the highest contents of quercetin-5,4'-di-O-glucoside, delphinidin-3-O-(6-caffeoyl-β-D-glucoside), and tricin-7-O-glucuronide, which possess strong antioxidant and anti-inflammatory activities, highlighting its potential for developing functional products. 'L133' had the highest levels of luteolin and its derivatives, contributing to its unique flavor profile and suitability for processed flavor products. '909' showed the highest anthocyanin content, which imparted vivid coloration to the fruit, making it advantageous for developing functional dried fruits or dietary supplements. These characteristic metabolites might serve as key markers for variety differentiation. KEGG enrichment analysis revealed that the differential flavonoids were mainly enriched in the isorhamnetin-O-glycoside biosynthesis pathway, flavonoid biosynthesis pathway, and kaempferol aglycone biosynthesis Ⅱ pathway. This study provides theoretical support and data references for the variety breeding of A. arguta, the precise development of flavonoids, and the research and development of functional foods.

Pyropia yezoensis exhibited the characteristic of multiple harvests, and its quality was closely associated with the harvest period. Odor served as a crucial criterion for evaluating the quality of Pyropia yezoensis. To investigate the mechanism by which harvest period affected the odor of Pyropia yezoensis, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was utilized, with cyclohexane used as the internal standard, to determine the volatile organic compounds (VOCs) that contributed to the odor of Pyropia yezoensis from the first to the fifth harvest period. Simultaneously, an electronic nose was employed to detect the odor profiles of Pyropia yezoensis at different harvest periods. The obtained data were then subjected to principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) for in-depth exploration. The results indicated that 49, 42, 40, 52 and 47 kinds of VOCs were respectively detected in the first to the fifth harvest Pyropia yezoensis. In total, 71 kinds of VOCs were identified. These VOCs mainly consisted of hydrocarbons (18 kinds), aldehydes (24 kinds), and ketones (10 kinds). Benzaldehyde, safranal, β-cyclocitral, β-ionone, epoxy-β-ionone, α-ionone, 3,5-octadien-2-one, 1-octen-3-ol, dihydroactinidiolide, 8-heptadecene, eicosane, and 1-bromo-5-heptadecene were the common and relatively high-proportion VOCs in Pyropia yezoensis at various harvest periods. The variations in the relative contents of VOCs among different harvest periods of Pyropia yezoensis mainly stemmed from 8-heptadecene, eicosane, dimethyl sulfide, 1-bromo-5-heptadecene, β-ionone, nonanal, (E)-cyclododecene, α-ionone, pentadecanal, 3,5-octadien-2-one, epoxy-β-ionone, dihydroactinidiolide, hexanal, and octanal. The odor characteristics of Pyropia yezoensis encompassed floral, fruity, woody, grassy, and fishy notes. Specifically, the odor of first-harvest Pyropia yezoensis was more intense, the fishy odor of third-harvest Pyropia yezoensis was milder, while fourth-harvest and fifth-harvest Pyropia yezoensis exhibited more unpleasant odors, such as the pungent odor associated with lipid oxidation, as well as the characteristic sulfurous and fishy odors imparted by dimethyl sulfide. The electronic nose was basically capable of discerning the odor differences among first-harvest to fifth-harvest Pyropia yezoensis. This study indicates that the VOCs profile—including both qualitative composition and quantitative abundance—in Pyropia yezoensis exhibits significant temporal variation across successive harvests. Specifically, samples from the first to the third harvest period are characterized by favorable olfactory attributes, whereas those from the fourth and fifth harvest period to develop off-odors and demonstrate a marked decline in overall quality.

To screen Camellia oleifera germplasm resources with rich aroma profiles, the aroma components of six cold-pressed Camellia oleifera seed oils were compared, with 'Cenruan 2' serving as the control, and a comprehensive evaluation was conducted by integrating aroma radar charts, relative odor activity values (ROAV), and principal component analysis (PCA). The results indicated that the aroma quality of the Camellia oleifera seed oils derived from the six superior seedlings was superior to that of 'Cenruan 2'. A total of 30 aroma compounds were identified. Among them, 'Heizi 2' exhibited the most diverse aroma types and the highest total aroma content. Notably, its aldehyde content, predominantly furfural, was significantly higher than that of the other C. oleifera seed oils. The seed oils of 'Daguo', 'Heizi 1', and 'Heizi 2' had similar and relatively high contents of pyrazine compounds, and all were rich in 2-methylpyrazine and 2,5-dimethylpyrazine. In contrast, 'Cenruan 2' had fewer types and lower contents of all aroma compounds. The aroma radar chart indicated that 'Heizi 2' presented a combination of almond, roasted nut, floral-fruity, and grassy aroma, therefore exhibiting intense and diverse aroma characteristics; 'Daguo' was dominated by a fruity aroma; 'Heizi 1' emphasized roasted nut and floral-fruity aromas; 'Heizi 3' and 'Gaoyou' were primarily characterized by fruity aroma; 'Honghua 1' exhibited floral, fruity, almond, and roasted nut aromas, which were less intense than those of 'Heizi 2'. Principal component analysis (PCA) showed that 'Heizi 2' had the highest comprehensive score, followed by 'Heizi 1' and 'Daguo'. In conclusion, all six superior seedling strains exhibited excellent aroma quality, among which 'Heizi 2', with its rich aroma profile, can serve as high-quality material for the breeding of aroma-type Camellia oleifera.

Taihang chicken (TH), an indigenous Chinese breed, was highly valued for its rich flavor. However, its comprehensive characterization remained limited compared with that of commercial, white-feathered broilers (e.g., Lifeng chicken, LF). In this study, we evaluated the nutritional, edible, and volatile flavor profiles of TH and LF breast meat. The results revealed that although TH displayed higher press loss (P<0.05) and cooking loss (P<0.05), it exhibited superior redness (P<0.05) and higher protein content (P<0.05). In addition, it was rich in two branched-chain amino acids, namely leucine (P<0.05) and isoleucine (P<0.05). Volatile compound analysis using GC-Q-Orbitrap-MS identified 205 compounds, with aldehydes dominating both breeds. Odor activity value (OAV) calculations highlighted 14 aroma-active compounds (OAV≥1) significantly enriched in TH (P<0.05), imparting fatty and roasted notes. The unique flavor and nutritional advantages of TH underscored its potential as a premium poultry product. This study provides insights into developing flavor-oriented branding strategies and enhancing the market competitiveness of indigenous chicken breeds.

To investigate the flavor quality characteristics of broken black tea from different regions, representative samples from four regions, namely, Yunnan, Guangxi, Guizhou, and Hubei, were selected to analyze the quality differences of broken black tea from different origins employing sensory evaluation, chemical composition and aroma compound detection, combined with chemometric methodologies, taste activity value (TAV), and odor activity value (OAV). Results showed that significant disparities existed in the taste and flavor quality components of broken black tea across different regions. For instance, the Yunnan sample had the highest sensory evaluation scores, while the Hubei sample had the highest contents of caffeine (1.47%) and water extract levels (51.01%). The Guangxi sample exhibited elevated concentrations of tea polyphenols (17.28%), total catechins (10594.58 μg/g) and free amino acids (17913.09 μg/g) relative to other regions. Moreover, 13 substances-caffeine, epigallocatechin (EGC), epigallocatechin gallate (EGCG), epicatechin (EC), epigallocatechin gallate (ECG), catechin gallate (CG), catechin (C), isoleucine, lysine, aspartic acid, glutamic acid, alanine, theanine (TAV>1) -were identified as the main contributors to the taste substances. A total of 76 aroma components were identified across the samples, with alcohols and aldehydes emerging as the primary aroma constituents, while the Guizhou sample had the highest content of aroma components (4898.50 μg/kg). Notable contributors to the sweet and floral aroma of broken black tea included linalool, hexanal, trans-nerolidol, myrcene, 3,5-octadien-2-one, β-ionone, benzaldehyde, benzyl alcohol, and β-cyclocitral, 9 components (OAV>10). The Guangxi and Yunnan samples derived their rich floral and sweet aroma from methyl linalool and 3,5-octadien-2-one (OAV>100), respectively. Characteristic aroma substances were also observed, with cis-4-heptenal distinguishing the Guizhou sample. Additionally, the combined aroma compositions of the two groups of broken black tea samples from Hubei and Yunnan were relatively similar. Overall, this study provides a comprehensive analysis of flavor and quality in broken black tea across different regions, which enhancing the understanding of its quality components.

To investigate the impact of drying methods on the volatile profile of Argopecten irradians concentricus, fresh scallops (FS) was compared with samples processed by natural drying (ND), hot-air drying (HAD) and vacuum drying (VD). Odor characteristics and volatile organic compounds (VOCs) were comprehensively analysed by electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The results showed that E-nose clearly discriminated the odour patterns of the differently dried scallops, with ND and HAD showing partial overlap. GC-IMS fingerprints revealed that ND was characterized by 1-octen-3-ol, 2-methylpyridine, 2,6-dimethylpyridine, 4-methylthiazole, and dimethyl trisulfide, whereas HAD and VD were dominated by ketones such as 5-methyl-3-heptanone, 2-methyl-3(2H)-furanone and 4-hydroxy-4-methyl-2-pentanone. Two-dimensional maps indicated that drying increased both the number and abundance of volatiles (ND>HAD>VD). GC-MS analysis demonstrated that the drying method markedly influenced the VOC profiles of scallops, with 32, 26, and 16 compounds detected in the ND, HAD, and VD groups, respectively. Aldehydes rose from 13.79% in fresh scallops to 18.39%, 24.45%, and 19.37%, whereas alcohols declined from 33.91% to 21.30%, 19.09%, and 13.84%. ROAV analysis further pinpointed ten key aroma-active compounds, mainly aldehydes and ketones, with decanal and benzaldehyde shared across all treatments, contributing floral, fruity, and nutty notes. ND and VD were typified by citrus and floral-like aromas, while HAD was characterized by floral-fruity and woody notes. This study elucidates the composition and aroma characteristics of VOCs in scallops under different drying methods and provides a theoretical foundation for flavor regulation and aroma enhancement in dried scallop processing.