Investigation of noncovalent interaction between chelate-soluble pectin from muskmelon and selected volatile during thermal processing using multiple spectroscopy and molecular dynamics.

The effect of thermal processing on the binding between methional and chelated-soluble pectin obtained from muskmelon was investigated. Particle size measurements demonstrated that the formed complex between methional and chelated-soluble pectin exhibited small sizes after thermal processing. Pyrene fluorescence analysis showed that the interaction between methional and pectin occurred in the hydrophilic region.

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing.

Volatile sulfur compounds (VSCs) significantly influence food flavor and garner considerable attention in flavor research due to their low sensory thresholds, diverse odor attributes, and high reactivity. Extensive research studies have explored VSC formation through thermal processes such as the Maillard reaction, thermal pyrolysis, oxidation, and enzymatic reactions. However, understanding of the specific reaction mechanisms and processes remains limited.

Investigation of umami peptides and taste mechanisms in : based on sensory evaluation and molecular docking techniques.

In the present study, sensory orientation and instrumental analysis were employed to separate, purify, and identify umami peptides in hydrolysate. Using UPLC-ESI-Q-TOF MS, 11 potential umami peptides (EY, EG, EV, ENG, PEG, DEL, ECG, DDL, PEEL, EDCS and DGPL) were identified from the screened fractions. Moreover, sensory evaluation and E-tongue results showed that the identified umami peptides had umami attributes, within an umami threshold range of 0.

Quantification- and structural-taste intensity of umami peptides from Agrocybe aegerita through quantitative structure-activity relationship.

Agrocybe aegerita, one of the edible mushroom varieties, is popular among consumers for its umami taste. Umami peptides, including EV, EG, EY, ENG, ECG, DEL, DDL, PEG, PEEL, DGPL, and EDCS are the main umami compounds in A. aegerita.

Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference.

This study investigated the odor profiles of four pea milk varieties based on sensory evaluation, electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS) with soybean milk as a reference. Compared to soybean milk, pea milk exhibited lower intensity of beany, oil-oxidation, and mushroom flavors as well as higher intensity of grassy/green and earthy flavors. ZW.

Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions.

Background: Flavor is considered as a key quality attribute of fruit juice affecting consumer acceptance. During processing, the flavor loss of cloudy juice always occurs due to the variations of juice cloud particles. Pectin, a major component of cloud particles, plays an important role in cloud stability.

Within-Family Associations Between Parental Psychological Control and Externalizing Problems Among Chinese Children: Links to Between-Family Mindful Parenting.

Previous longitudinal studies have documented bidirectional associations between parental psychological control and children's externalizing problems over months or years. However, most studies have only examined these associations at the between-family level, and there is a lack of intensive longitudinal data (ILD) on psychological control and children's externalizing problems. Thus, this daily diary study examined the bidirectional associations between parental psychological control and externalizing problems among Chinese children.

Factors affecting aroma compounds in orange juice and their sensory perception: A review.

Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas and high nutritional value. Aromas, contributed by free and bound aroma compounds, are an important attribute and determine the quality of orange juice and consumer choices. Aldehydes, alcohols, esters, and terpenoids have been shown to play important roles in the aroma quality of orange juice.

Salivary Markers of Stress in Grandparents Rearing Grandchildren in Rural Appalachia: The Role of Mental Health, Religiosity, and Social Support.

This study examines changes in salivary cortisol and alpha-amylase among grandparents rearing grandchildren in rural Appalachia. Grandparent-caregivers experience greater stress than non-grandparent-caregivers. Participants included 20 grandparent-caregivers and a child for which they cared, who completed questionnaires assessing family functioning and mental health via interview.

Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry.

Aroma composition of cold-pressed walnut oil (CWO) and hot-pressed walnut oil (HWO) was analyzed by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry (GC × GC-O-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 83 and 197 compounds were identified in the CWO and HWO, respectively; among these, 76 and 123 compounds were sniffed exclusively by GC × GC-O-MS, respectively. A total of 36 volatile compounds were detected by HS-GC-IMS, of which 10 in CWO and 32 in HWO.

Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.).

Fermented peppers are usually obtained by the spontaneous fermentation of microorganisms attached to fresh peppers, and the variable microbial composition would lead to inconsistencies in flavor between batches. To demonstrate the roles of microorganisms in flavor formation, the core microbes closely associated with the key aroma compounds of fermented pepper paste were screened and validated in this study. Lactobacillus was the dominant bacterial genus in fermented pepper paste, whereas the main fungal genera were Alternaria and Kazachstania.

Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice.

A molecular sensory science approach was used to explore the effects of ultrasonic treatment on aroma compounds of watermelon juice. Watermelon juice was submitted to ultrasonic power at 325 W for 20 min. Ultrasonic treatment reduced odor related to cucumber and green descriptors, whilst significantly improved odors related to sweet, floral, and fruity descriptors, thus contributing to the overall flavor of watermelon juice.

Roasting pretreatment of walnut ( L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition.

The present study focused on the role of roasting pretreatment in improving the flavor of WOs. In total, 71 volatile compounds were detected, 35 odorants were perceived, and 17 aroma-active compounds were identified in WOs by using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and aroma extract dilution analysis of gas chromatography-olfactometry (AEDA/GC-O). The results indicate that extended roasting pretreatment is effective in generating aldehydes and pyrazine aroma-active compounds in WOs.

Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry.

A novel extraction method of volatile aroma compounds (VACs) from walnut oil (WO) using monolithic material adsorption extraction (MMSE) was developed herein, and its efficiency was compared with the conventional extraction method based on solid-phase microextraction (SPME) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS). After protocol optimization of MMSE-RSC18, 77 volatile compounds (38 ones can be sniffed) were extracted from WO, thus having a better performance compared to SPME (56 volatile compounds, 35 ones can be sniffed). Subsequently, based on flavor dilution factors (FDs), odor activity values (OAVs), and recombination and omission experiments, key aroma-active compounds in WO were 1-octen-3-ol (OAV = 82.

Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds.

The influence of the molecular structures of flavor compounds (specifically, variations in chain length and functional groups) on the binding of the flavor compounds (Z)-2-penten-1-ol, hexanal, and (E)-2-octenal to pea protein was investigated. The results showed that the molecular structures of the flavor compounds strongly influenced their binding affinity for pea protein. Specifically, (E)-2-octenal exhibited a higher binding affinity and a higher Stern-Volmer constant with pea protein than both hexanal and (Z)-2-penten-1-ol.

Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate.

The demand for low-salt foods is increasing due to their health benefits. Umami is known to enhance salty, and a large amount of umami components have been identified in edible fungi. 5'-nucleotides and umami amino acids from nine species of edible fungi were quantified.

Flavor formation and regulation of peas (Pisum sativum L.) seed milk via enzyme activity inhibition and off-flavor compounds control release.

Ascorbic acid, quercetin, epigallocatechin-3-gallate and reduced glutathione as well as high hydrostatic pressure were used to regulate the flavor of milk prepared from pea seeds. Activities of lipoxygenase (LOX) pathway enzymes and fatty acid contents of pea milk were determined. The hexanal content was positively correlated with the activity of LOX-2, but was negatively correlated with the contents of linoleic acid and α-linolenic acid.

Mothers' emotional expressivity in urban and rural societies: Salience and links with young adolescents' emotional wellbeing and expressivity.

This research aims to investigate the salience of mothers' emotional expressivity and its links with adolescents' emotional wellbeing and expressivity in an urban society endorsing more individualism and a rural society ascribing to more collectivism. By comparing Chinese urban ( = 283, = 14.13) and rural ( = 247, = 14.

Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice.

Melon juice produces strong cooked off-odors during heat processing, leading to serious deterioration of aroma quality. In this work, the aroma quality of melon juice, the changes in GOD reaction products, and the interactions of reaction products and cooked off-odor components were analyzed by sensory evaluation, gas chromatography-mass spectrometry/olfactory, ultraperformance liquid chromatography-triple quadrupole mass spectrometry, and isothermal titration calorimetry to study the effect mechanism of glucose oxidase (GOD) on the release of cooked off-odor components from heat-treated melon juice. The results showed that GOD treatment improved the aroma quality mainly by controlling off-odor attributes and maintaining characteristic odor attributes.

Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus.

To investigate the metabolism of bioactive compounds in broccoli juice fermented by animal- and plant-derived Pediococcus pentosaceus, levels of glucosinolates (GS), sulforaphane, and sulforaphane-nitrile; activity of myrosinase; and profiles of organic acids, vitamins, and amino acids were determined. Three aliphatic GS and four indolyl GS were identified. After fermentation by plant- and animal-derived P.