Food Chemistry食品化学
Food Chemistry(英文缩写 FOOD CHEM),ISSN 0308-8146,eISSN 1873-7072,中文译名:食品化学 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
发文量统计区间：2025-09-27 至 2026-09-27，按本站收录文献的发表日期统计。
期刊介绍
历年影响因子趋势
| JCR 数据年份 | 影响因子 | JCR 分区 |
|---|---|---|
| 2021 | 9.231 | Q1 |
| 2022 | 8.800 | Q1 |
| 2023 | 8.500 | Q1 |
| 2024 | 9.800 | Q1 |
| 2025 | 10.400 | Q1 |
Food Chemistry 最新收录文献
-
4. Integration of targeted metabolomics and volatilomics with electronic sensory technologies to reveal key components of Chinese white tea from five major production regions.
PMID:日期:2026-10-01In this study, fresh tea leaves were collected from five major white tea production regions in China and processed into Baihaoyinzhen (silver needle) and Baimudan (white peony). Electronic sensory technologies were used to characterize electronic sensory response profiles, while UHPLC-QqQ-MS and HS-SPME-GC-MS were used to quantify 18 amino acids, 52 polyphenolic compounds, and 64 volatile compounds. Overall, Baihaoyinzhen contained higher levels of volatile compounds, amino acids, and catechins than Baimudan. In contrast, Baimudan exhibited higher total contents of phenolic acids, flavonols and flavones than Baihaoyinzhen. Glu and Phe were linked to sweetness and astringency, respectively, whereas EGCG was consistently associated with astringency. Isoschaftoside, salicylic acid and 4-hydroxybenzoic acid were identified as key compounds associated with taste differences. For aroma, benzaldehyde, phenethyl alcohol and citral were identified as shared key aroma compounds in Baihaoyinzhen and Baimudan. These findings provide a multidimensional chemical basis for quality differentiation among Chinese white teas.
-
5. Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network.
PMID:日期:2026-10-01This study investigated the effects of ultrasound (US, 300 W, 20 kHz, 20 min) and electrostatic field (EF, 3.5 kV/cm, 60 min) combined with ε-polylysine (PL, 0.5%, w/w) on the quality of ready-to-eat pork jelly (Shuijingyaorou, SJYR) during 40-day storage at 4 °C. Physicochemical properties such as lipid oxidation, total plate count, texture, flavor, and moisture distribution were evaluated. The results showed that the combined treatment (US + EF + ε-polylysine) exhibited the strongest preservation effect for SJYR, significantly inhibiting lipid oxidation, protein degradation, pH increase, and microbial growth, meanwhile maintaining texture and flavor of SJYR, resulting in the shelf-life extended approximately 10 days compared with the blank control group. Furthermore, four convolutional neural network (CNN) models including Xception, ResNet-50, MobileNet, and GhostNet were developed for SJYR freshness classification. Xception model achieved the highest test accuracy (83.05% mean precision), while GhostNet model showed promising accuracy (77.48%) with lower computational cost, making it suitable for mobile applications. This study provides a feasible strategy for improving SJYR shelf-life and rapid freshness identification.
-
6. Coffee geographical origin rapid on-site discrimination strategy using an electrochemical fingerprinting platform by optimization of electrolyte concentration and temperature.
PMID:日期:2026-10-01Coffee geographical origin discrimination is essential for quality control and market regulation. In this study, an electrochemical fingerprinting strategy was established by integrating electrochemical impedance spectroscopy (EIS), cyclic voltammetry (CV), and chronoamperometry (i-t). A copper-film electrode was selected based on EIS, scan-rate-dependent CV, and apparent double-layer capacitance analyses, while 0.01 mol/L NaOH and 35 °C were identified as the optimal operating conditions, effectively minimizing carbohydrate-derived electrochemical interference and enabling robust extraction of origin-specific electrochemical fingerprints. Current-magnitude responses from 13 Arabica coffee origins were transformed into 20-dimensional fingerprint features using eight independently prepared extracts per origin. Statistical analysis confirmed significant origin-dependent differences. Further validation using permutational multivariate analysis of variance (PERMANOVA), PCA, LDA, and an SVM classifier enabled reliable discrimination, with the SVM achieving an overall accuracy of 92.31%. The platform also exhibited good inter-week reproducibility and operational stability, offering a rapid, low-cost approach for coffee geographical origin authentication.
-
7. The meat of the matter: demographic characteristics, food-related concerns, perceptions and motivations associated with meat analogue consumption in the UK.
PMID:日期:2026-10-01Meat analogues (MAs), which mimic meat products, can potentially offer a healthier and more sustainable protein source. This study examined the socio-demographic, socio-economic, geographical characteristics, food-related concerns, and perceptions and motivations associated with MA consumption. Data from the Food and You 2 survey (2021-2024), (n��= 5796, UK) were analysed using binary logistic regression models and cluster analysis. We show that 31.7% of respondents currently consume MAs, 44.9% of respondents have never tried them, and 23.4% are lapsed consumers. We demonstrate that age, gender, diet, income, NS-SEC, urban/rural status, nation, presence of children in the household, and environmental and ethical concerns are associated with MA consumption behaviour. Further, perceptions of how healthy, environmentally friendly, and expensive MAs differ by consumption. The findings offer an evidence-base to inform the efforts for similar high-income countries in the sustainable protein transition.
-
8. Direct immersion single drop microextraction with hydrophobic deep eutectic solvent for the isolation of β-lactams and tetracyclines from milk.
PMID:日期:2026-10-01The hydrophobic deep eutectic solvent (HDES) consisting of thymol and coumarin was used as an extraction medium during the isolation of the veterinary antibiotics from group tetracyclines (lymecycline LYM, oxytetracycline OTC, tetracycline TC) and β-lactams (amoxicillin AMS, ampicillin AMP). The use of deep eutectic solvents in miniaturized liquid-liquid extraction ensures the elaboration of a procedure consistent with the rules of green analytical chemistry. Single drop microextraction (SDME) technique enabling a radical reduction of HDES volume was developed for isolation of tetracyclines and β-lactams antibiotics from the bovine milk samples. The obtained microextracts were analyzed followed by the liquid chromatography method connected with tandem mass spectrometry (LC-MS/MS). The linear concentration range (110 mol L-710 mol L) of the studied compounds for elaborated HDES-SDME-LC-MS/MS method enables their determination in milk samples according to the normalized values (EU Regulation 37/2010).
-
9. Enhancing the essential oil yield from rosemary leaves by solid-state fermentation: process optimization and preliminary investigation of the release mechanism.
9. 通过固态发酵提高迷迭香叶精油产量：工艺优化和释放机理的初步研究PMID:日期:2026-10-01To enhance the yield of Salvia rosmarinus Spenn. (rosemary) essential oil (REO), solid-state fermentation (SSF) using a defined four-strain microbial consortium was applied and optimized through response surface methodology (RSM), resulting in significant enhancing yield of REO, 58% increase compared to the control group. Gas chromatography-mass spectrometry (GC-MS) results showed the main components of fermented REO were mainly terpenes and their derivatives, consistent with the control group. Fermented REO release mechanism was preliminarily investigated by studying the changes of key enzymes' content, the crude cellulose, neutral detergent fiber, acid detergent fiber, acid detergent lignin content and the microstructure. These enzymes can provide favorable conditions for the release of free monoterpenes by disrupting the structural integrity of plant cell walls. This study demonstrates the effectiveness of SSF in enhancing the yield of REO, providing chemical and theoretical foundation for the utilization of fermented rosemary essential oil in food-related fields.
-
10. Unraveling the modulating mechanism of Maillard reaction gradients on structural properties and emulsifying stabilization of Prunus mume melanoidins.
PMID:日期:2026-10-01Fruit-derived melanoidins remain poorly characterized despite the ubiquity of dietary Maillard reaction products. This study investigates how processing intensity affects the structural evolution and functional properties of Prunus mume (Wumei) melanoidins (MWMs). Three fractions were prepared via hot air drying (MDW), conventional smoking (MSW), and deep smoking (MDSW), and benchmarked against coffee melanoidins (MC). Their composition, structure, thermal behavior, wettability, bioactivities, polyphenol release, and emulsion stability were evaluated. Increasing thermal intensity raised molecular weight, aromatic condensation, surface hydrophobicity, depleting polysaccharides. MSW exhibited optimal amphiphilic balance, forming a compact yet flexible film that conferred exceptional emulsion stability, outperforming MDW, MDSW, gelatin, and MC. Highly crosslinked MDSW enabled sustained polyphenol release, yet excess polymerization reduced emulsifying efficacy. MC showed superior antioxidant capacity but poor emulsion stabilization. GC-MS confirmed no polycyclic aromatic hydrocarbons in smoked MWMs, supporting clean-label safety. These findings establish MWMs as clean-label emulsifiers and bioactive carriers for functional foods.