Characterization of Myf6 and association with growth traits in swimming crab (Portunus trituberculatus) by Baohua Duan, Weibiao Liu, Chen Zhang, Tongxu Kang, Haifu Wan, Shumei Mu, Yueqiang Guan, Zejian Li, Yang Tian, Yuqin Ren, Xianjiang Kang

“…In aquatic animals and livestock, Myf6 contributes to improving meat quality and strengthening the accumulation of muscle flavor substances. However, studies on Myf6 gene polymorphisms in crustaceans have not been reported. …”
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Analysis of the Distribution Pattern and Prophage Types in <i>Candidatus Liberibacter</i> Asiaticus ‘Cuimi’ Kumquat by Wen-Ting Li, Xiao-Feng Teng, Li He, Bin Guan, Cui-Ling He, Jian-Jun Liu, Ke-Ling Chen, Zheng Zheng, Jian He

“…The ‘Cuimi’ kumquat is a unique citrus cultivar known for its thin, crisp pulp and sweet, aromatic flavor. In addition to its use in fresh consumption and processing, this variety exhibits certain medicinal properties. …”
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Widely Targeted Metabolomics Analysis Reveals Key Quality-Related Metabolites in Kernels of Sweet Corn by Ruichun Yang, Yunfeng Li, Yuanyuan Zhang, Jun Huang, Junjie Liu, Zimei Lin, Qinqin Yu, Aimin Wu, Bo Wang

“…The differential metabolites were mapped into flavonoid biosynthesis, phenylpropanoid biosynthesis, biosynthesis of amino acids, and other pathways according to the KEGG classification. …”
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The Impact of MSTN Gene Editing on Meat Quality and Metabolomics: A Comparative Study Among Three Breeds of MSTN-Edited and Non-Edited Cattle by Shan Luo, Yuanqing Liu, Lige Bu, Dezheng Wang, Zhaoyu Wen, Yuqing Yang, Yanan Xu, Di Wu, Guangpeng Li, Lei Yang

“…Some studies have indicated that these metabolites can improve the meat’s flavor. In this study, we compared the meat quality traits and metabolomics data between MSTN gene-edited and non-gene-edited cattle, and found that the meat quality of MSTN gene-edited cattle was superior to that of non-gene-edited cattle.…”
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Exploring the capacity of microorganism treatment for fermentation and glycosidic aroma bioconversion from rose oil distillation wastewater by Mohammad Karami, Mohsen Bagheri, Alireza Abbasi-Baharanchi, Kamahladin Haghbeen, Abdolrahim Nouri, Ali Asghar Karkhane, Mansour Ghorbanpour, Mohsen Farhadpour

“…The rose is widely used in cosmetics, flavor or fragrance formulations, and pharmaceutical products worldwide. …”
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Antimicrobial and antioxidant study of combined essential oils of Anethum Sowa Kurz. and Trachyspermum ammi (L.) along with quality determination, comparative histo-anatomical feat... by S.A. Wasim Akram, Mary Shamya Arokiarajan, J. John Christopher, Mohammad Jameel, Mohd Saquib, Tirumala Santosh Kumar Saripally, Noman Anwar, Mohd Asif, Kabiruddin Ahmed K

“…Abstract Spices played crucial and variable roles in traditions, culture, history, religious ceremonials and festivals along with fetching food flavor and microbial protection globally due to presence of structurally unique and multi-natured chemotypes. …”
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Combined oven/freeze drying as a cost and energy-efficient drying method for preserving quality attributes and volatile compounds of carrot slices by Zobabalo Progress Mina, Tafadzwa Kaseke, Tafadzwa Kaseke, Tobi Fadiji, Yardjouma Silue, Olaniyi Amos Fawole, Olaniyi Amos Fawole

“…OD-FD slices exhibited the highest levels of volatile compounds, including aldehydes, terpenes, esters, alcohols, ketones, and acids, indicating superior flavor preservation.ConclusionThe OD2-FD18 combination emerged as the optimal method, significantly reducing energy consumption and costs while maintaining better β-carotene, total phenolic content, DPPH radical scavenging activity, and volatile compound profiles. …”
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Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> Species by Mozhgan Roudbari, Mohsen Barzegar, Esther Sendra, Isabel Casanova-Martínez, Marcos Rodríguez-Estrada, Ángel A. Carbonell-Barrachina

“…Sensory evaluations by panelists confirmed that tea derived from the studied species possesses favorable taste and flavor profiles, attributed to its rich volatile compounds. …”
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Effect of Drying and Microwave-Assisted Extraction Parameters on Lippia adoensis Variety Koseret Essential Oil Yield by Bethlehem Worku, Nurelegne Shibeshi, Jong-Bang Eun, Youngmo Yoon

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Smokeless tobacco: knowledge, attitudes and usage in Pakistan by Hammad Atif Irshad, Sajjan Raja, Hamzah Jehanzeb, Wamiq Ali Shaikh, Umair Saleem, Shahzil Abdur Rehman Malik, Akmal Shahzad, Mamoon Shaikh, Nousheen Iqbal, Javaid Ahmed Khan

“…Among significant factors influencing the use of SLTs, the greatest odds of use were found with use as an alternative to cigarettes (OR 4.45) and secondly, due to its availability in a liked flavor (OR 2.27). About 31% reported to have used the product once, with 69.82% of current users expressing a desire to quit. …”
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Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large... by Camilla Cattaneo, Sara Spinelli, Caterina Dinnella, Cristina Proserpio, Erminio Monteleone, Ella Pagliarini, Monica Laureati

“…Associations among sensory-hedonic patterns, nutritional status, personality, and psycho-attitudinal traits, as well as food habits, were considered.Participants (n = 2878) rated their liking and intensity of salty, umami, and overall flavor sensations for bean purée with varying salt levels and provided anthropometric and food consumption data. …”
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Assessment and Determination of Bittering Agents, Essential Oils, and Antioxidants of Gesho (Rhamnus prinoides L. Herit) Collected from Amhara Region, Ethiopia by Abebe Worku Negash, Belay Tilahun Tadesse, Berhanu Andualem Tsehai

“…It was further dried in an oven at 60°C for 1 h, and then, total resin, essential oils, alpha acid, iso-alpha acid, beta acid, flavonoids, and polyphenols of R. prinoides were determined. …”
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Optimization of the "Loose Tea Blooming" Process for Guizhou Green Tea and Analysis of Characteristic Volatile Compounds by Linyao SONG, Hui XU, Siyao WU, Fengwei MA, Qiang FEI, Junyi DENG, Dajuan SHI, Yuze LIU, Yichen ZHAO, Xuan DONG, Su XU

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The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes by K. Kawamura, D. Ma, D.U. Ahn, H.-S. Seo, V. Hogan, L.N. Stephens, J. Moallem, J.W. Jin, I. Kang

“…In the consumer panel, the carcass fillets from SSC-HWS showed higher hedonic scores than WIC and WIC-HWS for flavor, juiciness, tenderness, saltness, and overall acceptance, with an intermediate score observed for SSC in tenderness and juiciness. …”
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Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat by Ana Clara L. Pavanello, Rebeca P.F. Catarino, Claudimara da S. Portela, Jaquellyne B.M.D. da Silva, Vinícius A.B. Mascareli, Viviane L.L. da Costa, Bárbara G. Vicenzi, Fernanda J. Mendonça, Sandra H. Prudencio, Tatiana C. Pimentel, Adriana L. Soares

“…The formulations with 50% fat replacement showed similar sensory acceptance and purchase intention to the control products and were characterized by the typical texture and mild aroma and flavor. The results suggest that WS chicken meat and HC can be used to produce hamburgers with 50% replacement of animal fat without compromising the quality of the products.…”
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Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation by Zhenbing Ma, Haibo Lan, Dong Zhao, Jingren Wei, Jia Zheng, Jian Su, Shengyuan Xiang, Zhu Luo, Rui Li, Yi Ma, Lijuan Gong

“…Baijiu is prepared via solid fermentation and distillation, and volatile metabolites influence its flavor considerably. However, the volatile metabolites' transformational relationship during the fermentation process remains unclear. …”
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BananaImageBD: A comprehensive banana image dataset for classification of banana varieties and detection of ripeness stages in BangladeshMendeley Data by Md Hasanul Ferdaus, Rizvee Hassan Prito, Ahmed Abdal Shafi Rasel, Masud Ahmed, Md. Jahid Hassan Saykot, Shanjida Sultan Shanta, Sonali Akter, Ankan Chandra Das, Mohammad Manzurul Islam, Mahamudul Hasan, Md Sawkat Ali

“…Bananas are among the most widely consumed fruits globally due to their appealing flavor, high nutritional value, and ease of digestion. …”
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EGCG improve meat quality, restore lipid metabolism disorder and regulate intestinal flora in high-fat fed broilers by Lujia Gao, Chen Liu, Jiaqi Wu, Ying Cui, Man Zhang, Chongpeng Bi, Anshan Shan, Xiujing Dou

“…The results showed that EGCG increased lightness (L*) 24 h (P < 0.05), and decreased drip loss (P < 0.05) of chicken meat; Enhanced the presence of non-essential and flavor amino acids in muscle tissue and greatly enhanced the antioxidant capacity of broilers, leading to a noteworthy upregulation of antioxidant genes at the genetic level (P < 0.05); Reduced in blood lipids, blood glucose, liver and abdominal fat accumulation in high-fat diet-induced obese chickens (P < 0.05), markedly improved serum and liver biochemical parameters, and histological analysis results also demonstrated that EGCG markedly decreased hepatic lipid accumulation caused by HFD feeding. …”
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Impact of Long-Term Cold Storage on the Physicochemical Properties, Volatile Composition, and Sensory Attributes of Dried Jujube (<i>Zizyphus jujuba</i> Mill.) by Shaoxiang Pan, Xuemei Liu, Xiaodong Zheng, Jihong Wu, Mengnan Tan, Ning Cao, Xinyu Zhao, Maoyu Wu, Yu Han, Xinhuan Yan, Ye Song

“…Sensory evaluation indicated a substantial loss of fresh aroma and flavor, with the development of off-flavors over time. …”
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Structure and metabolic function of spatiotemporal pit mud microbiome by Zhihua Li, Chi Zhao, Zhenyu Mao, Fengju Zhang, Ling Dong, Chuan Song, Yao Chen, Xin Fu, Zonghua Ao, Yanfei Xiong, Qin Hui, Weizhi Song, Petri Penttinen, Suyi Zhang

“…Abstract Background Pit mud (PM) hosts diverse microbial communities, which serve as a medium to impart flavor and quality to Baijiu and exhibit long-term tolerance to ethanol and acids, resulting in a unique ecosystem. …”
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