Objectives: To obtain a stable Rhodotorula mucilaginosa with excellent aroma production for enhancing the flavor quality of Huangjiu fermentation. Methods: The optimal fermentation strains were selected from nine isolates by analyzing tolerance， β-glucosidase activity and aroma production characteristics， and co-fermented with Saccharomyces cerevisiae to investigate the effect of co-fermentation on the flavor quality of Huangjiu. This study further used headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) in combination with sensory evaluation and physicochemical indexes to investigate the effect of co-fermentation on the flavor quality of Huangjiu. Results: Nine strains of R. mucilaginosa were identified and screened. All strains grew well under the conditions of 10-35 ℃ and pH 5.0-6.5， with good low temperature and acid tolerance and high β-glucosidase enzyme activity (253.7-492.2 U/mL)， and the ethanol tolerance of different strains varied greatly. The content of alcohol， aldehyde， acid and ester in the fermentation broth of JH-6 strain was significantly higher than that of other strains， and it had good aroma-producing performance. The co-fermentation of R. mucilaginosa JH-6 and S. cerevisiae with Huangjiu conformed to the national standard GB/T 13662—2018 of Huangjiu， and compared with the Huangjiu produced without inoculation of JH-6， the alcoholic strength was lowered， the content of ester was increased， the texture was soft and harmonious， the aroma of flowers and fruits was prominent， and the flavor quality was obviously improved. The flavor quality of the wine was significantly improved with the prominent aroma. Conclusion: In this study， R. mucilaginosa was systematically screened and evaluated， and a strain JH-6 with good tolerance and optimal aroma production characteristics was obtained， and the flavor quality of Huangjiu was improved by co-fermentation of this bacterium with S. cerevisiae， and the study provides technological support for the application of R. mucilaginosa in the fermentation of Huangjiu.

This study aimed to systematically investigate the dynamics of microbial community structure and volatile flavor compounds during the long-term storage of Citrus medical L. var. sarcodatylis and to elucidate their interrelationships. Microbial communities in samples stored for 4， 7， 10， and 12 years were analyzed using high-throughput sequencing， while volatile components were identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). At the phylum level， all samples were predominantly composed of Firmicutes， Proteobacteria， Bacteroidetes， and Actinobacteria. Analysis of volatile compounds revealed 9 chemical categories encompassing 287 key flavor substances， samples from 2014 were rich in ethers (~35%) and hydrocarbons (~30%)； those from 2017 showed a marked increase in alkenes (~40%)； by 2020， hydrocarbon content declined to ~12%， whereas esters and alcohols increased significantly. In conclusion， although the microbial community remained relatively stable throughout storage， the volatile flavor profile underwent considerable transformation， and these shifts were closely associated with microbial succession. These findings provide insights into the flavor development of Citrus medical L. var. sarcodatylis from a microbial-metabolic perspective and offer a scientific basis for optimizing its production and quality control.

Objectives: The effects of clay jars and stainless steel jars on the flavor substances and quality of dry red wine during fermentation in the eastern foot of Helan Mountain in Ningxia were investigated. Methods: The Cabernet Sauvignon grape was used as the experimental material， and the alcohol fermentation was carried out in clay jar and stainless steel jar. The content of 9 kinds of organic acids in wine before and after alcohol fermentation was analyzed by liquid chromatography. The distribution of volatile aroma substances in wine before fermentation and at the end of alcoholic fermentation was analyzed by electronic nose combined with headspace solid phase microextraction gas chromatography-mass spectrometry. Results: The total amount of organic acids showed a downward trend during the fermentation process， and the concentration of compounds with floral， fruity and sweet aromas increased significantly (P<0.05)， and the concentration of compounds contributing to grassy and green aromas decreased to varying degrees. Compared with stainless steel jar fermentation， the total amount of organic acids in ceramic jar fermentation wine was higher (92 425.90 ng/mL)， and the corresponding sensor response values of short-chain alkanes such as alcohol ether aldehyde ketones， methane and inorganic sulfur compounds were higher. Dodecanedioic acid， 4-acetylbenzoic acid， 5-oxotetrahydrofuran-2-carboxylic acid， glycerol distearic acid ester， δ-tetradecalactone， diethyl succinate in clay jar fermented wine， and phenylethyl acetate， benzyl alcohol， 1-hexanol in stainless steel jar fermented wine are the characteristic flavor substances that distinguish the two fermentation jars. The results of sensory evaluation showed that the taste of pot-fermented wine was more complex and layered， and its aroma intensity was also more advantageous. The mellowness of stainless steel jar fermented wine was better. Conclusions: Clay jar fermentation can enhance the floral and fruity， sweet volatile flavor of Cabernet Sauvignon wine， and increase the complexity and layering of the taste. The wine fermented in stainless steel cans has honey aroma and roast aroma， and the mellow taste is better.

Cultured meat technology holds great promise and can help address the sustainability and environmental challenges faced by traditional livestock husbandry. Unlike other alternative proteins， cultured meat is made from animal stem cells cultured in vitro and is the closest product to natural meat. To make cultured meat have the sensory and nutritional characteristics of conventional meat as much as possible， researchers have conducted extensive studies on scaffold characteristics and manufacturing techniques， with the aim of replicating the properties of natural muscle tissue. This review summarizes the methods for preparing edible scaffolds， with the aim of producing tissue-like cultured meat with aligned myotubes. Firstly， the composition and structure of animal-derived meat are analyzed. And， based on the structural properties of natural muscle tissue， the main considerations for the design of scaffolds for cultured meat engineering are elaborated， with the formation of uniaxially aligned myotubes as the key focus. Secondly， the main scaffold techniques suitable for generating aligned myotubes and their current applications in cultured meat engineering are summarized. Finally， the future development prospects are outlined.

In recent years， probiotic products have been widely applied in the food， medical， and healthcare industries. However， maintaining strain viability during industrial production， transportation， and storage remains a challenge. Currently， enterprises and research institutions primarily employ dehydration to maintain probiotic activity. Among these methods， vacuum freeze-drying has become the mainstream choice as it can maintain strain viability to the greatest extent with low energy consumption and a simple process. Nevertheless， vacuum freeze-drying still causes damage to the cell membranes， enzymes， and DNA of probiotics， reducing their activity during application. This paper summarizes the latest research progress in methods to resist freeze-drying damage in probiotics， namely by regulating media components and cultivation conditions， stress pre-treatment， optimizing centrifugation conditions， adding cryoprotectants， and optimizing freeze-drying processes to enhance the freeze-drying resistance of strains and reduce freeze-drying damage. This work aims to provide a theoretical reference for the preparation of high-viability probiotic products.

The food lipids digesting enzymes are a general term refers to the enzymes that can hydrolyze ester bonds. These enzymes mainly participate in various of physiological processes， such as food lipids digestion， metabolism， and transportation， and play crucial roles in maintaining normal life activities in almost all the organisms. The lipases， including lingual lipase， gastric lipase， pancreatic lipase， etc. are the major lipases species that hydrolyze dietary fats within humans. After being ingested， these enzymes bind specifically to lipid droplets， hydrolyze the ester bonds within the glycerides， and ultimately generate free fatty acids and glycerols， then are absorbed and metabolized. By modulating the hydrolytic activity of lipases， the process of dietary food lipids hydrolysis can also be regulated. In the present review paper， firstly， the gastrointestinal digestion process of dietary food lipids was summarized. Secondly， the structural characteristics of the four major types of fat digesting enzymes， including the lingual lipase， gastric lipase， pancreatic lipase， and phospholipase， were elucidated， moreover， their hydrolysis properties towards dietary food lipids were also concluded. Finally， the research progress regarding the lipases natural activity inhibitors in recent years were also reviewed. The aims of the present review paper are to promote the basic understandings about the gastrointestinal digestion process of dietary food lipids， as well as the structure and functional characteristics of food lipids digestive enzymes. And provide theoretical references for regulating dietary lipids hydrolysis behavior based on the development of the natural products for food lipids digestive enzyme activity regulation， thus achieving the prevention of related chronic metabolic diseases.

Fat-rich foods are beloved by many consumers for their distinctive mouthfeel and flavor. In addition to taste， smell and oral touch are also involved in the perception of fat. Fatty acids combine with the receptors of taste perception cell membrane of tongue taste buds to produce fat taste， which is involved in signal transduction mediated by Ca2+ release， and is finally recognized and perceived by the brain. Fat taste perception involves the molecular mechanism of physiology， psychology， physics and other disciplines， and is influenced by multiple factors such as fatty acid composition， multimodal senses and physiological rhythm. In this paper， the effects of fatty acid saturation， concentration and oxidation degree on fat taste perception are reviewed in detail， with emphasis on the fat taste perception formed through multi-modal channels such as taste， smell and oral touch. The changing rules of fat taste perception under the influence of hunger/satiety， sleep/awake， day/night， season， mood， taste temperature， physiological age and other physiology and related rhythms are summarized. Aim to explore the formation process and influencing factors of fat taste， provide ideas for related research on fat taste perception， and provide theoretical reference for the development and application of fat substitute food in the future.

Nutrition is fundamental to human survival and a key means of promoting healthy aging. China has entered an aging society， older adults face a variety of functional declines. To ensure adequate food intake and sufficient nutrition -addressing problems such as impaired digestion， underweight， anemia and other forms of malnutrition， and to ensure quality of life - ′senior-friendly foods′ have become essential. At present， China′s senior-friendly food sector is in its infancy， confronted by challenges including low market penetration， lack of standards， inconsistent industry understanding， and limited consumer awareness. To tackle these issues， Shanghai JS Life Sciences Institute， Chinese Institute of Food Science and Technology， National Center of Gerontology of National Health Commission， and Chinese Preventive Medicine Association - Society of Nutrition and Health convened experts from relevant fields. Based on a comprehensive analysis of the characteristics of age-related digestive decline and the nutritional needs of Chinese elderly， they jointly drafted the Consensus on the Development and Standardized Production of Senior-friendly Foods in China. The consensus defines ′senior-friendly food′ as pre-packaged foods with adjusted and/or modified texture to accommodate the physiological changes of aging， including diminished digestive capacity and/or altered nutritional requirements. The document consists of seven sections: introduction， scope， terms and definitions， product categories， technical requirements， packaging， and labeling. This consensus is intended to guide food enterprises in the R&D and standardized production of ′senior-friendly foods′ and to lay the foundation for the formulation of related standards.

Ionizing radiation (IR) refers to the general term of radiation which can cause ionization of substances， and can penetrate the tissues of the body and cause direct damage to DNA， lipids， proteins and other biological macromolecules. IR can also ionize water molecules to produce reactive oxygen radicals， inducing oxidative damage. Radiation-protective functional foods refer to a category of functional foods primarily formulated with bioactive components such as polyphenols， polysaccharides， and saponins as functional base materials. These foods aim to protect the body's hematopoietic system， immune system， reproductive system， and other critical systems， serving to alleviate radiation-induced damage. Currently， while numerous radiation-protective functional base materials have been reported， only a limited variety are utilized in such functional foods. Furthermore， existing products predominantly adopt traditional formats like capsules and compound decoctions， highlighting an urgent need to diversify product forms. The development of novel radiation-protective functional foods using engineered food formats as carriers holds great promise. This study reviews the types and protective effects of radiation-protective functional ingredients， the current status of radiation-protective functional food development， and proposes the future direction for this category of functional foods. This work aims to provide reference for promoting the development and application of radiation-protective functional foods.