Tao Feng

BACKGROUND: Reliable authentication and quality evaluation of scented rose raw materials require robust and reproducible chemical markers. However, most previous studies have treated rose flowers as uniform structures, and organ‐level variation in volatile organic compounds (VOCs) has remained insufficiently characterized. In the present study, gas chromatography‐ion mobility spectrometry (GC‐IMS) and comprehensive two‐dimensional gas chromatography–time‐of‐flight mass spectrometry (GC × GC‐TOF MS) were integrated to establish an organ‐resolved VOC profiling framework for eight scented rose cultivars. RESULTS: Petals, stamens and calyces exhibited distinct VOC patterns, revealing organ‐specific specialization in volatile emissions. GC‐IMS fingerprinting showed distinct organ‐dependent distribution features, while GC × GC‐TOF MS identified 106 volatile compounds across the eight cultivars. Multivariate analyses separated floral organs based on GC‐IMS data and classified cultivars based on GC × GC‐TOF MS profiles. Variable‐importance screening identified 37 VOCs as diagnostic chemomarkers. Based on these markers, the cultivars were consistently classified into three aroma chemotypes: an oriental type enriched in eugenol, methyl eugenol and α ‐farnesene; a classic European type dominated by citronellol, phenylethyl alcohol and geraniol; and a tea‐like type characterized by 3,5‐dimethoxytoluene and theaspirane. CONCLUSION: This VOC profiling strategy provides a chemical basis for authentication, chemotype classification and quality control of scented rose materials. The identified organ‐specific markers and chemotype‐related volatiles also provide useful guidance for cultivar selection, fragrance‐oriented breeding and industrial evaluation of rose‐derived ingredients. © 2026 Society of Chemical Industry.

Excessive dietary salt intake poses significant health risks and is closely associated with the pathogenesis of hypertension and cardiovascular diseases. Developing strategies that achieve salt reduction without compromising saltiness perception has become a major focus in food science and public health research. The study and application of kokumi peptides provide a novel approach to achieving “salt reduction without loss of saltiness.” Although kokumi substances themselves are usually tasteless or only weakly flavored, they can markedly enhance the intensity and persistence of other taste modalities within complex food systems, thereby improving overall flavor perception. Kokumi peptides are widely derived from natural food sources and can effectively reduce sodium intake without sacrificing palatability, showing remarkable potential for food applications. This review systematically summarizes the primary preparation methods, sensory evaluation techniques, and molecular mechanisms underlying the salt‐enhancing properties of kokumi peptides. Particular emphasis is placed on calcium‐sensing receptor (CaSR)‐mediated taste sensation and its potential crosstalk with key salt‐taste transduction pathways, including the epithelial sodium channel (ENaC), transient receptor potential vanilloid 1 (TRPV1), and transmembrane channel‐like protein 4 (TMC4). Moreover, the review discusses the potential applications of kokumi peptides in salt‐reduced foods and seasonings, as well as their roles in flavor enhancement, physiological activity, and multisensory synergy. Finally, the current challenges in kokumi peptide research are identified, and promising prospects for health‐oriented food innovation and salt‐reduction strategy optimization are proposed.

This study explored pandan ( Pandanus amaryllifolius Roxb.) infusion as a novel substrate for kombucha fermentation and examined the impact of symbiotic culture of bacteria and yeast (SCOBY) geographical origin on flavor development. Kombucha samples fermented using SCOBYs sourced from three regions in China: Jining, Shandong (SJ); Hangzhou, Zhejiang (ZH); and Hefei, Anhui (AH), were systematically characterized by headspace solid‐phase microextraction coupled with gas chromatography–mass spectrometry (HS‐SPME/GC–MS), electronic nose, electronic tongue, sensory evaluation, and multivariate statistical analyses. In total, 50 volatile organic compounds (VOCs) were identified across all samples. The SJ sample exhibited the highest total VOC concentration (29.42 µg/g) and a balanced, floral, and fruity profile, linked to key compounds like 2‐buten‐1‐one, 1‐(2,6,6‐trimethyl‐1,3‐cyclohexadien‐1‐yl)‐, (E)‐, linalool, ethyl acetate, and phenethyl acetate. The ZH sample (27.24 µg/g) showed intense sour notes from acetic acid and butanoic acid, along with astringent notes from 4‐ethylphenol and malty notes from 3‐methyl‐1‐butanol. The AH sample had the lowest VOCs (10.32 µg/g) and malt‐like, sour, and bitter characteristics. Odor activity value (OAV) analysis identified 2‐buten‐1‐one, 1‐(2,6,6‐trimethyl‐1,3‐cyclohexadien‐1‐yl)‐ as the most influential aroma‐active compound across all samples. Furthermore, orthogonal partial least squares‐discriminant analysis screened 19 key differential aroma compounds contributing to sample discrimination. Overall, these findings demonstrate that SCOBY origin plays a decisive role in shaping the aroma composition, taste attributes, and sensory quality of pandan kombucha, providing a scientific basis for substrate innovation and starter culture selection in kombucha production.

Selenium (Se) biofortification is considered an effective approach to enhance the nutritional and functional properties of fungal polysaccharides. In this study, Pleurotus geesteranus was biofortified with different Se sources including sodium selenite [Se(IV)], sodium selenate [Se(VI)], potassium 2-selenocyanatoacetate (PSeCA), and selenium ore powder (SeOP) to obtain Se-enriched polysaccharides by ultrasound-assisted extraction (UAE). UAE parameters were optimized via a Box–Behnken design; the optimized UAE model exhibited high predictability (R² = 0.9886, CV = 1.71%), enabling reliable scale-up for industrial extraction, with the PSeCA group achieving the highest polysaccharide content (75.12 mg/g) and Se level (13.85 mg/kg) compared to the control and other Se-fortified groups. The monosaccharide composition analysis on polysaccharides revealed that Se(IV) and Se(VI) primarily increased mannose and fructose contents, whereas PSeCA and SeOP exhibited characteristic glucose-dominant profiles. Furthermore, the molecular weight (Mw) distribution of fungal polysaccharides could be altered under biofortification conditions. In addition, polysaccharides of each group revealed different antioxidant bioactivities among tested free radicals. The result indicated that PSeCA as an organic Se source, rarely studied, has promising potential in P. geesteranus biofortification for obtaining antioxidant Se-polysaccharides.

Fungal polysaccharides have attracted considerable scholarly interest due to their potential as prebiotics, with the ability to modulate gut microbiota and enhance host health. Despite increasing recognition, the precise effects of composite polysaccharides from various fungal species on gut microbial composition and metabolic activity remain inadequately understood. This study sought to investigate the digestibility and fermentation characteristics of composite polysaccharides derived from Lyophyllum decastes (LDUP) and Hericium erinaceus (HEUP), combined at ratios of 1:1, 1:2, and 2:1 (LDHE1_1, LDHE1_2, and LDHE2_1). In vitro simulated gastrointestinal digestion and fermentation assays were conducted to assess pH variations, short‐chain fatty acid (SCFA) production, and shifts in microbial communities. The findings revealed that the LDHE1_1 formulation exhibited the most significant capacity to reduce pH and produce SCFAs, particularly propionic and butyric acids. Furthermore, the LDUP and LDHE2_1 groups favored increased acetic acid production. Importantly, these composite polysaccharides substantially enhanced gut microbial diversity, with distinct formulations promoting specific bacterial taxa. The LDUP and LDHE1_1 groups increased Firmicutes and decreased Bacteroidota , while HEUP, LDHE1_2, and LDHE2_1 groups exhibited the reverse. At the genus level, the LDHE1_1 boosted Parabacteroides , and LDHE2_1 increased Phascolarctobacterium , Akkermansia , and Oscillibacter . Both the LDUP and HEUP notably raised Alistipes levels, and all polysaccharide groups suppressed potential pathogens such as Klebsiella and Escherichia‐Shigella . This study provides new insights into how specific fungal polysaccharide combinations can modulate gut microbiota composition and metabolism, contributing to the design of targeted prebiotic formulations and functional foods.

The aroma profile of Sichuan pepper oleoresin (SPO), a potent flavoring agent, varies significantly with geographical origin, but key volatile organic compounds (VOCs) defining these differences are not well understood. This study aimed to delineate the volatile profiles and identify pivotal VOCs in SPOs from three distinct Chinese regions: Wudu (Gansu), Hanyuan (Sichuan), and Hancheng (Shaanxi). Headspace solid‐phase microextraction coupled with comprehensive two‐dimensional gas chromatography–time‐of‐flight mass spectrometry (HS‐SPME/GC×GC–TOF–MS) was employed for non‐targeted analysis, identifying 168 VOCs, with terpenes as the most abundant class (45%–62%). Orthogonal projections to latent structures‐discriminant analysis (OPLS‐DA) revealed 25 key differential compounds (VIP > 1, p  < 0.05). GC–olfactometry–MS (GC–O–MS) analysis identified 32 major aroma‐active compounds, including linalyl acetate, linalool, and sabinene. Sensory evaluation and correlation analysis indicated that caryophyllene oxide, α‐phellandrene, phenethyl acetate, linalool, linalyl acetate, and caryophyllene were associated with mint, turpentine, woody, floral, fruity, and spicy attributes, respectively. These findings elucidate the primary contributors to the distinct aroma profiles of SPOs from different origins, providing a basis for quality control and targeted flavor development.

Dried Lyophyllum decastes, which possesses a diversity of varieties and a distinctive flavor profile, is highly appreciated by consumers. Electronic nose, electronic tongue, GC-IMS, and GC-O-MS were used to investigate the flavor of four dried L. decastes samples. The aroma of dried L. decastes could be classified into seven categories, among which rancid, sweet, and floral constituting the dominant notes. Taste attributes varied significantly among samples, especially, the SH dried L. decastes exhibited prominent umami and sweet flavors due to its high content of sweet amino acids (4577.62mg/100g) and reducing sugars (20.13mg/g). Multiple factor analysis indicated that electronic nose coupled with electronic tongue could effectively distinguish different samples (RV=0.945). Furthermore, non-volatile compounds were found to correlate with aroma properties. This study provided valuable analytical data for characterizing and distinguishing the flavor profiles of different dried L. decastes, demonstrating the effectiveness of multi-technique applications in flavor characterization.