The influence of different seasoning recipes on flavors of roasted beef was studied. HS-SPME-GC-MS and E-nose were used to characterize flavors of marinated roasted beef. A total of 82 flavor compounds were identified in the marinated beef meat samples. Adding seasonings to the beef meat through the tumbling process enhances its flavor. PLS-DA screened 16 flavor markers to distinguish four marinated samples.

1. The generation and variation rule of the main taste components in braised broth for ten quantitative repeated braising cycles was unveiled.
2. A significant discrimination of taste in MS and M was revealed by electronic tongue evaluation during the process.
3. A hypothesis was proposed to illustrate the whole variation of taste compounds in the process integrally that the ratio of FR/TR dividing the process into three stages, Degradation, Balance and Accumulation.

Through the analysis of GC-IMS, 14 VOCs were choosing to established characteristic fingerprints of Ophiopogonis Radix, which involves spoiled products in different proportions. The result of PCA shows that the fresh Ophiopogonis Radix and the spoiled Ophiopogonis Radix could be clearly differentiated. The larger the proportion of spoiled products, the greater the difference between the sample and fresh Ophiopogonis Radix.

A total of 50 volatiles were identified in Lentinula edodes from different VFD stages by GC-MS, including 20 key odorants. Alcohols, aldehydes, and VSCs were the main flavor constituents of fresh L. edodes, frozen L. edodes, and secondary dried L. edodes. Aldehydes, ketones, and VSCs were the main aroma groups in L. edodes after primary drying.

Gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) were used to separate and analyze the volatile organic compounds (VOCs) in four Chinese freshwater fishes at raw and cooked status. The two techniques can quickly distinguish freshwater fishes based on headspace VOC data using Principal component analysis. GC-MS and fast GC E-nose provide an alternative approaches to differentiate freshwater fishes with fast response, high sensitivity, and qualitative accuracy.

A new method, Venn diagram with OAV, was used to explore the key aroma of green wheat. Established a rapid flavor analysis methodology for variously processed green wheat. Provided a new strategy to find the relationship between flavor and processed technology

• Peach vinegar is an innovative and alternative product.
• Peach fruit is appropriate for production of vinegar with healthy and desired.
• The important volatile compounds of peach vinegar are ɣ-decalactone phenylacetic and acetic acids.
• The organic acids of peach vinegar are acetic, lactic, oxalic malic acids

Hepatic levels of oxidative and inflammatory biomarkers and serum levels of glucose, liver enzymes, insulin, and lipid profiles increased in obese rats. Hepatic expression of SREBP-1c and NF-κB increased, and PPAR-alpha, CD36, FAS, CPT-1, and Nrf-2 decreased in obese rats. Pretreatment and treatment with different doses of cinnamon in obese rats could ameliorate them in obese rats. Cinnamon could improve hepatic steatosis caused by a high-fat diet via enhancing hepatic beta-oxidation and inhibiting hepatic lipogenesis, oxidative damage, and inflammation in male rats.

Biological activities of fermented goat milk in improvement of function of some organs.

This study reports the effects of whey proteins on SARS CoV-2 in methotrexate-induced lung tissue damage in rats. According to the findings of this study, whey protein concentrate ameliorated methotrexate-induced lung damage and inhibited lung furin activity targeting SARS-CoV-2 S1/S2 site cleavage and SARS CoV-2 spike protein-angiotensin converting enzyme binding. Whey proteins are potential protective candidates that inhibit SARS CoV-2 related interactions, even in methotrexate-induced lung injury.