Article
Chemistry, Multidisciplinary
Pawel Satora, Aneta Pater
Summary: The aim of this study was to evaluate the effect of different yeast strains on the fermentation process, parameters, and aroma compounds of beers. Various chromatographic methods were used to determine the chemical composition and key aroma components of the beers. Significant differences were found in the key aroma components depending on the yeast culture. Several compounds that have an impact on the aroma of beers were detected, including beta-phenylethanol, ethyl hexanoate, ethyl 4-methylpentanoate, ethyl dihydrocinnamate, and beta-damascenone. Certain yeast strains were found to produce beers with intense fruity and floral aromas, and the Z. bailii strain showed potential as a starter culture for low-alcohol beer production.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Siddharth Sharan, Gabriela Zanghelini, Aurelia Pernin, Nicolas Descharles, Jens Zotzel, Daniel Bonerz, Julian Aschoff, Marie-Noelle Maillard, Anne Saint-Eve
Summary: This study investigated the impact of ingredient processing and application conditions on the flavor of fava bean. The results showed that both processing and application conditions influenced the flavor perception and volatile compound generation of fava bean. Changes in pH and temperature led to different flavor profiles, and reactions like lipid oxidation and protein degradation played a role in flavor generation. By modifying the process conditions, different flavor profiles can be achieved, making fava bean concentrates suitable for various food applications.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Maria Perez-Jimenez, Carolina Munoz-Gonzalez, Maria Angeles Pozo-Bayon
Summary: The study investigates the oral release behavior of wine aroma compounds using an in-mouth headspace sorptive extraction procedure. Results show that different chemical classes of aroma compounds exhibit distinct trends in oral release behavior. Esters and linear alcohols show rapid losses in the mouth with low oral persistence, while terpenes, lactones, and C-13 norisoprenoids demonstrate more stable release patterns and higher oral persistence.
Article
Chemistry, Applied
Mengqi Ling, Ruixue Chai, Xiaofeng Xiang, Jin Li, Penghui Zhou, Ying Shi, Changqing Duan, Yibin Lan
Summary: This study comprehensively investigated aroma characteristics and odor-active compounds in Dornfelder wines from three main production regions of China for the first time. The leading aroma features of Chinese Dornfelder wines were identified, including black fruit, violet, acacia/lilac, red fruit, spice, dried plum, honey, and hay. The aroma profiles of Dornfelder wines in different regions were successfully reconstructed, and terpenoids were found to contribute directly to the floral perception in Dornfelder wines. Furthermore, guaiacol, eugenol, and isoeugenol showed a synergistic effect with linalool and geraniol on various aroma characteristics.
Article
Biochemistry & Molecular Biology
Maria Joao Pereira, Antonio Ferreira, Carla Brazinha, Joao Crespo
Summary: A mathematical model is proposed to predict the recovery and fractionation of target aromas in red wine fermentation. Vapour permeation-fractionated condensation and fractionated condensation processes were assessed, with the former achieving a significant decrease in the amount of ethyl phenols. The model was validated experimentally and proven to be valuable for predicting aroma fractionation.
Article
Food Science & Technology
D. L. Capone, I. L. Francis, P. R. Clingeleffer, S. M. Maffei, P. K. Boss
Summary: This study investigated the compounds responsible for the 'green' sensory characters in Shiraz wines and found that 3-isobutyl-2-methoxypyrazine was the compound responsible for the intense aroma. The choice of rootstock also influenced the accumulation of methoxypyrazines in the wines, which has significance in targeting specific wine styles.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2022)
Article
Food Science & Technology
Cristobal A. Onetto, Christopher M. Ward, Anthony R. Borneman
Summary: This study aimed to produce a reference genome for the Shiraz grape, one of the most important grape varieties in the world, and investigate its unique genetic variants and ancestral origins. The study found a kinship between Shiraz and Pinot Noir. Additionally, a specific combination of allelic variants at the VviTPS24 locus was discovered, which may allow Shiraz to produce high levels of the aroma compound responsible for its distinctive peppery characteristics.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2023)
Article
Chemistry, Applied
Ross D. Sanders, Paul K. Boss, Dimitra L. Capone, Catherine M. Kidman, Sue Maffei, David W. Jeffery
Summary: It was found that Vitis vinifera L. cv Shiraz cannot synthesize 3-alkyl-2-methoxypyrazines (MPs) in its berries but can produce significant concentrations in its rachis. The study investigated the effect of different rootstocks on the concentrations of three specific MPs in the rachis of Shiraz bunches. The results showed that MP concentrations were influenced by vintage, rootstock, and region, with vine vigour positively correlated with the most abundant MP, IBMP.
Article
Biochemistry & Molecular Biology
Xueqin Wang, Yanyan Wu, Huanhuan Zhu, Hongyan Zhang, Juan Xu, Qiang Fu, Manzhu Bao, Jie Zhang
Summary: By utilizing HS-SPME and OSE techniques combined with GC-MS analysis, the main components and volatilization rates of Prunus mume cultivars were identified, and differential components for four aroma types were recognized as biomarkers.
Article
Chemistry, Multidisciplinary
Carmen Tesoro, Maria Assunta Acquavia, Barbara Giussani, Giuliana Bianco, Raffaella Pascale, Filomena Lelario, Rosanna Ciriello, Angela Capece, Rocchina Pietrafesa, Gabriella Siesto, Angela Di Capua
Summary: For oenological products, the quality is determined by specific aromatic profiles, which are influenced by grape variety, geographical characteristics, and winemaking practices. A comprehensive analysis of flavour compounds using HS-SPME and GC-MS is necessary to evaluate the quality of wine. In this study, a method combining HS-SPME and GC-MS was developed to investigate the volatile compounds in wine samples. The experimental conditions of HS-SPME were optimized using a composite experimental design. The optimized method confirmed the effectiveness of combining selected yeast strains with grape inoculation to enhance the wine bouquet.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Katalin Gupcso, Zoltan Kokai, Melinda Balint, Szilvia Tavaszi-Sarosi, Eva Zamborine Nemeth
Summary: Poppy is a significant pharmaceutical crop, but its seeds and cold-pressed oil have great potential as healthy foods. This study compared the sensory values, fatty acid composition, and headspace volatile composition of poppy oils and flours from different varieties. The results showed that sensory characteristics, such as odor and flavor, differed among varieties, with blue-seed varieties having a stronger typical poppy odor and flavor compared to white-seed ones. The fatty acid composition and volatile compounds also varied depending on genotype and year. The oil content of poppy flour positively influenced its color, appearance, tactility, and poppy flavor.
Article
Biochemistry & Molecular Biology
Bojie Xie, Qian Wu, Shouhui Wei, Haiyan Li, Jinmei Wei, Medhia Hanif, Ju Li, Zeci Liu, Xuemei Xiao, Jihua Yu
Summary: This study optimized the headspace solid-phase micro-extraction conditions for Chinese chive and identified a total of 59 volatile compounds, with ethers being the most abundant. By calculating odor activity values, 11 major aroma-active compounds were identified.
Article
Biochemical Research Methods
Christine F. Thomas, Ellen Zeh, Selina Doerfel, Yanyan Zhang, Joerg Hinrichs
Summary: A novel method coupling HS-SPME with GC-IMS was developed for analyzing dynamic aroma release from complex food matrices, showing promising results in detecting and quantifying thirteen character impact compounds. The method demonstrated advantages such as adjustable IMS sample inlet temperature, broad linear calibration range, reasonable detection and quantitation limits, while also revealing limitations such as short HS-SPME extraction time.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2021)
Article
Food Science & Technology
Katharina Schlegel, Eva Ortner, Andrea Buettner, Ute Schweiggert-Weisz
Summary: This study investigated the aroma-active compounds of lupin protein isolate with and without fermentation by Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus, showcasing how different microbial strains can alter the aroma profile of lupin protein isolates during fermentation.
Article
Chemistry, Multidisciplinary
Alessandro Genovese, Nicola Caporaso, Luigi Moio
Summary: This research explores the impact of different yeast strains on the volatile composition of Fiano wines fermented in oak barrels, revealing significant changes in odor attributes, particularly in the fruity aroma, when compared to control. The study highlights the potential of using selected yeast strains and oak fermentation technology for enhancing the sensory properties of this typical white wine grape variety.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Analytical
Qing Wen, Antonis Myridakis, Piers R. Boshier, Simone Zuffa, Ilaria Belluomo, Aaron G. Parker, Sung -Tong Chin, Stephanie Hakim, Sheraz R. Markar, George B. Hanna
Summary: Volatolomics provides a noninvasive approach for detecting and monitoring human diseases. In this study, we developed a complete pipeline for untargeted urinary volatolomic profiling, optimized the extraction technique, improved the volatolome coverage, and applied strict quality control measures. The pipeline was successfully used to discriminate pancreatic ductal adenocarcinoma patients from control subjects.
ANALYTICAL CHEMISTRY
(2023)
Review
Chemistry, Analytical
Yada Nolvachai, Michelle S. S. Amaral, Philip J. Marriott
ANALYTICAL CHEMISTRY
(2023)
Article
Biochemical Research Methods
Juliana Crucello, Naiara M. F. M. Sampaio, Iris Medeiros Junior, Rogerio Mesquita Carvalho, Emanuela Gionfriddo, Philip J. Marriott, Leandro Wang Hantao
Summary: Naphthenic acids (NAs) are important for flow assurance during oil exploration and reducing negative impacts on the environment. This study developed a comprehensive two-dimensional gas chromatography coupled with high-resolution mass spectrometry (GC xGC-HRMS) method for qualitative analysis of NAs and a fully automated direct-immersion solid phase microextraction (DI-SPME) method for extraction, derivatization, and preconcentration of NAs. The proposed methods successfully identified 94 NAs with a wide extraction coverage range and enabled quantitative analysis.
JOURNAL OF CHROMATOGRAPHY A
(2023)
Review
Biochemistry & Molecular Biology
Jessica-Ai-Lyn Yon, Sue-Kei Lee, Jing-Wen Keng, Sek-Chuen Chow, Kai-Bin Liew, Swee-Sen Teo, Wan Mastura Shaik Mossadeq, Philip J. Marriott, Gabriel Akyirem Akowuah, Long Chiau Ming, Bey Hing Goh, Yik-Ling Chew
Summary: This article is a review of atopic dermatitis (AD) management, focusing on the pharmacological effects and phytochemical content of Cassia alata. The antibacterial, wound healing, anti-inflammatory, and antioxidant effects of C. alata are discussed in relation to AD management.
Article
Biochemical Research Methods
Michelle S. S. Amaral, Milton T. W. Hearn, Philip J. Marriott
Summary: Candida antarctica lipase A (CALA) was used for chemo-selective enzymatic transesterification of terpene and phenyl alcohols in 35 different essential oil samples. The results showed high conversion rates for primary and secondary alcohols, while tertiary alcohols and phenols showed no significant conversion. The process demonstrated selectivity, efficiency, scalability, and potential reusability, making it a greener and more sustainable alternative for the production of novel flavors and fragrances in the industry.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Article
Chemistry, Analytical
Nuttanee Tungkijanansin, Yada Nolvachai, Puttaruksa Varanusupakul, Napida Hinchiranan, Chadin Kulsing, Philip J. Marriott
Summary: A non-cryogenic artificial trapping modulation technique, called M-SNAT, was developed using multiloop splitters and various columns. This technique achieved artificial splitting and trapping of analytes by utilizing split pulses, pulse delay, and their combination within each loop. The SNAT approach was successfully applied for modulating a wide range of compounds in waste tire pyrolysis samples, resulting in high precision and improved separation capacity.
ANALYTICAL CHEMISTRY
(2023)
Article
Food Science & Technology
Jiaqiang Luo, Jamie Selby-Pham, Kimber Wise, Yinhao Wu, Jiacan Sun, Yameng Qu, Tian Cao, Pangzhen Zhang, Philip J. Marriott, Kate Howell
Summary: Wine producers use berry morphology, taste, and basic chemical parameters to predict wine quality. Incorporating analysis on grape and wine volatiles can achieve more accurate predictions, but careful selection of grapes, controlled fermentations, and standardized assessments are required. Three models were presented for Shiraz wine quality prediction.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2023)
Article
Chemistry, Applied
Sung-Tong Chin, Gerhard Hoerlendsberger, Kok Wai Wong, Sirui Li, Sze How Bong, Luke Whiley, Julien Wist, Reika Masuda, Johan Greeff, Elaine Holmes, Jeremy K. Nicholson, Ruey Leng Loo
Summary: In this study, a one-step isopropanol method and a two-step methyl-tert-butyl ether method were compared for extracting lipid species in chicken egg yolks before LC-MS/MS analysis. The isopropanol method showed high reproducibility in extracting 937 lipid species from 20 major lipid subclasses. Machine learning techniques successfully differentiated cage, barn, and free-range eggs with high accuracy. The lipid profiles of these eggs were found to be characteristic and could be used for verifying the provenance of conventional chicken eggs.
Review
Pharmacology & Pharmacy
Atiqah Zaid, Norfarizah Hanim Hassan, Philip J. J. Marriott, Yong Foo Wong
Summary: Comprehensive two-dimensional gas chromatography (GCxGC) has become an important separation tool for high-resolution analysis of disease-associated metabolites and pharmaceutically relevant molecules. This review discusses recent advances in GCxGC with different detection modalities for drug discovery and analysis, focusing on the screening and identification of disease biomarkers and therapeutic response monitoring. The technical implementation of GCxGC with hyphenation to key mass spectrometry (MS) technologies is also explored, highlighting the benefits of enhanced separation dimension analysis with MS domain differentiation. The challenges and future trends in GCxGC for drug discovery and development are outlined.
Article
Food Science & Technology
Ashly Kumar, Andrea Warburton, Patrick Silcock, Phil J. Bremer, Graham T. Eyres
Summary: This study investigates the impact of yeast strains on the perception of hop-derived flavor in beer. Different yeast strains and fermentation parameters can influence the perceived hop aroma and the mechanisms responsible for these changes. The study found that certain yeast strains can enhance the hoppy flavor in beer, while others may result in sulfurous, metallic, spicy, or sour attributes. Additionally, beers fermented with different yeast strains exhibited distinct profiles of volatile organic compounds (VOCs).
Article
Biotechnology & Applied Microbiology
Rebecca Roberts, Iuliia Khomenko, Graham T. Eyres, Phil Bremer, Patrick Silcock, Emanuela Betta, Franco Biasioli
Summary: Hop-derived volatile organic compounds (VOCs) and their transformation products have a significant impact on the flavor and aroma of beer. This study investigated the biotransformation of geraniol, a key hop monoterpene alcohol, by different yeast species and strains during fermentation. The evolution of geraniol and its transformation products were monitored throughout fermentation using SPME-GC/MS and PTR-ToF-MS. Different yeast strains showed variations in the concentration and formation behavior of the transformation products. This research provides insights into the biotransformation of hop terpenes by yeast and its implications for beer aroma optimization.
FERMENTATION-BASEL
(2023)
Article
Biochemical Research Methods
Neil Andrew Byrnes, Yuesong Wu, Yada Nolvachai, Philip J. Marriott
Summary: This study compares the visual presentation of chromatographic data from the isomerisation of natural pyrethrins using one-dimensional gas chromatography (1DGC) and comprehensive two-dimensional gas chromatography (GCxGC). The results show that GCxGC provides a better recognition and analysis of the isomerisation process, aiding in analyte identification.
JOURNAL OF CHROMATOGRAPHY A
(2023)
Review
Biochemical Research Methods
Humberto R. Bizzo, Nathalia S. Brilhante, Yada Nolvachai, Philip J. Marriott
Summary: The concept of retention indices (RI) is valuable in gas chromatography (GC) practice, providing a preliminary indication of possible molecules for compound identification. However, limitations and potential misuse should be recognized when calculating and using RI values.
JOURNAL OF CHROMATOGRAPHY A
(2023)
Article
Food Science & Technology
Jiaqiang Luo, Xinwei Ruan, Ching-Seng Ang, Yada Nolvachai, Philip J. Marriott, Pangzhen Zhang, Kate Howell
Summary: The preferences of consumers for different flavours and aromas in wine may be explained by factors such as cultural background, wine education, and personal taste. Saliva and wine interactions play a role in shaping the taste of wine, leading to different preferences among wine tasters. Specifically, the composition of proteins in saliva was found to influence wine perception and preference.
NPJ SCIENCE OF FOOD
(2023)
Article
Chemistry, Multidisciplinary
Fanmengjing Wang, David Pizzi, Yizhihao Lu, Kaiqiang He, Kristofer J. J. Thurecht, Matthew R. R. Hill, Philip J. J. Marriott, Mark M. M. Banaszak Holl, Kristian Kempe, Huanting Wang
Summary: Chiral separation membranes have great potential for separating racemic mixtures into enantiopure components, but fabricating scalable membranes with both high selectivity and flux is challenging. In this study, a new type of enantioselective membrane was prepared using enantiopure S-poly(2,4-dimethyl-2-oxazoline) macromonomers and supported by graphene oxide nanosheets. The S-PdMeOx-based membrane showed near-quantitative enantiomeric excess and a high flux. This work demonstrates the potential of homochiral polymers in chiral discrimination and provides a new route to develop highly efficient enantioselective membranes.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
