Article
Food Science & Technology
Teng Wang, Jixing Peng, Xinnan Zhao, Yichen Lin, Dongru Song, Yanfang Zhao, Yanhua Jiang, Haiyan Wu, Qianqian Geng, Guanchao Zheng, Mengmeng Guo, Zhijun Tan
Summary: This study investigates the presence of hazardous, nutritional, and taste-contributing compounds in bay scallops with different shell colors during their growth. The findings show that changes in nutritional and taste-contributing compounds were more pronounced between months rather than shell color. Bay scallops had better taste in August and higher nutritional value in September and October. The golden shell color strain had higher nutritional value in October, while the purple shell color strain had better commercial value and taste.
Article
Chemistry, Applied
Xinjing Dou, Xuefang Wang, Fei Ma, Li Yu, Jin Mao, Jun Jiang, Liangxiao Zhang, Peiwu Li
Summary: In this study, authentication models for Changshan camellia oil were developed using fatty acid profiles and one-class classification methods. The results showed that the one-class classification models were more effective in differentiating Changshan from non-Changshan camellia oils and provided a reference strategy for the geographical origin identification of other high-value oils or foods.
Article
Chemistry, Applied
Xue Li, Yu Zhang, Zhi Liu, Wei Wang, Sulin Sun, Junhong Wang, Zuoyi Zhu, Jun Liu, Hua Yang, Shenlong Zhu, Erli Niu, Romero Agusti
Summary: This study comprehensively evaluated the quality of extra-virgin olive oils imported from different countries into China. The results showed that approximately 71.8% of the oils did not meet the current standards. The main quality problems include oxidation, counterfeiting, and origin fraud. The study suggests that using chemometrics combined with critical quality attributes is an ideal way to control the quality of EVOO and protect consumers from fraud.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Hongkai Xie, Chenlinrui Yue, Fengjiao Fan
Summary: This study investigated the effects of different tea polyphenol treatments on scallop adductor muscle lipid oxidation during hot air drying. Results showed that the marinated sample had the lowest lipid oxidation levels, indicating that the marination process maximized the antioxidant effects of tea polyphenols.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Emily Fanning, Graham Eyres, Russell Frew, Biniam Kebede
Summary: This paper reviews the methods to trace the geographical origin of cocoa beans and classify cocoa or chocolate based on specific quality attributes. The integration of instrumental and sensory attributes is important to establish robust geographical indications. There is a need for a more rapid and non-destructive analytical approach to modernize traditional traceability methods.
Article
Chemistry, Applied
Ji-Young Choi, Hee-Chul Kim, Kwang-Deog Moon
Summary: Hyperspectral imaging was used to determine the origin of chia seeds grown in Argentina, Paraguay, and Bolivia, with multiplicative scatter correction being the most effective data preprocessing method. Discriminative wavelengths associated with O-H bonds in water and C-H bonds of fat and fatty acids were identified. Differences in crude lipid content and fatty acid composition were found based on origin, with prediction accuracies for specific fatty acids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Agriculture, Multidisciplinary
Kehong Liang, Hong Zhu, Shanshan Zhao, Haijin Liu, Yan Zhao
Summary: By characterizing the chemical profiles of flaxseed samples using lipids/fatty acids, stable isotopes, and antioxidant capacity, combined with principal component analysis and orthogonal partial least squares discriminant analysis, a satisfactory discrimination rate of 98.6% was achieved in tracing the geographic origin of flaxseed from five regions in northern China.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Zhuowen Deng, Jiashun Fu, Miaomiao Yang, Weimin Zhang, Yong-Huan Yun, Liangxiao Zhang
Summary: This study investigated the potential of using fatty acid composition and near infrared spectra for geographical traceability of Hainan camellia oil. The results showed that both the fatty acid composition and NIR spectra can accurately identify the geographical origin of the oil.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mingcai Duan, Ligen Xu, Tiantian Gu, Yangying Sun, Qiang Xia, Jun He, Daodong Pan, Lizhi Lu
Summary: This study explored the characteristic aroma flavor and its formation mechanism of old ducks. Significant differences in aroma flavor were found between young ducks and old ducks of different ages. Gas chromatography-mass spectrometry analysis identified characteristic flavor compounds in old ducks, and correlation analysis revealed the importance of unsaturated free fatty acids in the formation of the duck's flavor.
Article
Food Science & Technology
Sara Elgadi, Ahmed Ouhammou, Fouad Taous, Hamza Zine, Eleni G. Papazoglou, Tibari Elghali, Noureddine Amenzou, Hassan El Allali, Abderrahmane Aitlhaj, Abderraouf El Antari
Summary: The study used fatty acid composition and stable isotope ratio to classify Argan oil according to its geographical origin, demonstrating a successful discrimination rate of 92.70% for the six studied provenances. The combination of fatty acids and isotopes can accurately determine the geographical origins of Argan oil.
Article
Food Science & Technology
Ruting Zhao, Meicheng Su, Yan Zhao, Gang Chen, Ailiang Chen, Shuming Yang
Summary: The research explored the effectiveness of different technologies in distinguishing the origin of milk from different geographical distances, and found that the combination of fatty acid and fatty acid-binding isotopes analysis was more advantageous in inter-provincial samples. Additionally, the discriminant distance was successfully reduced to 0.7 km.
Article
Food Science & Technology
Nancy Bhagat, Shivali Sharma, Sheetal Ambardar, Sushmeeta Raj, Deepika Trakroo, Micha Horacek, Rahma Zouagui, Laila Sbabou, Jyoti Vakhlu
Summary: This study compared the cormosphere microbiome of saffron in different geographical locations, identifying unique bacterial genera that can be used as markers for specific regions. The research suggests that location-specific bacterial communities can be used to develop microbial barcodes, but further study with data from other saffron-growing regions is needed for comprehensive understanding.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Article
Chemistry, Analytical
Shangyong Zhao, Weiran Song, Zongyu Hou, Zhe Wang
Summary: This study successfully utilized LIBS and HSI technologies combined with chemometrics to rapidly and accurately determine the plant species, geographical origin, and age of ginseng samples. The results demonstrated the effectiveness of this method for assessing the authenticity of ginseng.
JOURNAL OF ANALYTICAL ATOMIC SPECTROMETRY
(2021)
Article
Spectroscopy
Wanjun Long, Qi Zhang, Si-Rui Wang, Yixin Suo, Hengye Chen, Xiuyun Bai, Xiaolong Yang, Yan-Ping Zhou, Jian Yang, Haiyan Fu
Summary: In this study, hyperspectral imaging combined with chemometrics was used to accurately classify the geographical origin of Hangbaiju. The results showed that the bagging classification tree-radial basis function based on optimal wavelengths achieved superior classification performances compared to traditional methods.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2023)
Article
Biochemistry & Molecular Biology
Alvaro Cruz-Carrion, Ma. Josefina Ruiz de Azua, Francisca Isabel Bravo, Gerard Aragones, Begona Muguerza, Manuel Suarez, Anna Arola-Arnal
Summary: Tomatoes are an important source of health-promoting antioxidants, with seasonal consumption showing potential to improve or maintain antioxidant biomarkers and reduce oxidative stress. The protective effect of tomatoes against oxidative stress depends on their geographical origin, suggesting that in-season consumption may have health benefits by preventing oxidative stress.
