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Review of the active function of birch juice and its product development
XU Lingfei, ZHANG Guofeng, WANG Weiwei, and ZHANG Wenjun

Date posted: 2-18-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80298

Birch juice is a natural beverage with numerous health benefits including providing essential vitamins and minerals,treating kidney disease,relieving gout,exhibiting antibacterial and anti -inflammatory properties,and enhancing immunity.As a rising focus in the food industry,birch juice has potential commercial value,but there are few systematic reviews on birch juice and its products.In order to promote the sustainable development of the birch juice industry in China,based on the main components,efficacy and application of the birch juice,this review summarized the current situation of the birch juice product development and the problems faced by the birch juice industry,and prospected the future development of the birch juice industry,in order to provide a theoretical reference for the further development and application of birch juice.

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Innovative food packaging through the integration of intangible cultural heritage handicrafts and intelligent visual design
LIU Yajuan, XU Heng, QI Yanling, and CAI Hui

Date posted: 12-11-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60136

As an important carrier of traditional Chinese culture, intangible cultural heritage (ICH) handicrafts embody unique cultural connotations and emotional resonance in food packaging.However, current applications of ICH often suffer from superficial cultural connotations, static packaging presentation, and limited interactive engagement.This study focuses on the cultural connotations of ICH crafts and aligns it with the aesthetic principles of contemporary food packaging design.It proposes a three -tiered integration strategy comprising cultural perception -interactive experience -emotional belonging, supported by a systematic design methodology encompassing symbol reconstruction, media adaptation, and emotional embedding.By employing intelligent visual technologies such as generative AI (AIGC ), augmented reality (AR), and digital design tools, the study implements a practical food packaging design to verify the feasibility of the proposed integration strategy.

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Research progress of adulteration identification indexes for camellia seed oil
ZHANG Xiaofei and PENG Xinyan

Date posted: 12-11-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81148

Camellia seed oil, valued for its nutritional and economic benefits, is frequently adulterated with lower -grade oils.Additionally, its quality is influenced by multiple factors, including cultivar, geographical origin, and extraction techniques.This review systematically evaluates key analytical indexes for camellia seed oil authentication, focusing on sensory characteristics, physicochemical characteristics, spectral recognition characteristics, and comparison with different methods.From an integrated perspective of identification indexes, collection methods, and identification logic, this paper reviews the research progress of portable UV spectrometers (particularly fiber -optic -based systems ) in technical performance and application scope.

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Comparison of key aroma compounds and nutritional components in cold-pressed camellia oil and roasted camellia oil
WANG Peng, ZHU Kai, MA Jianlin, TANG Yeting, and SHI Zibin

Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80750

[Objective] To investigate the effects of processing methods on aroma compounds and nutritional components in camellia oil. [Methods] The aroma compounds in cold-pressed camellia oil and roasted camellia oil are identified by comprehensive two-dimensional gas chromatography and quadrupole mass spectrometry (GC×GC-qMS). The key aroma compounds are further identified based on flavor dilution (FD) factor and odor activity value (OAV). [Results] A total of 17 aldehydes, 5 ketones, 12 alcohols, 10 acids, 13 esters, 10 heterocycles, and 8 others are detected in cold-pressed camellia oil and roasted camellia oil. The key aroma compounds in cold-pressed camellia oil are hexanal, 2-heptanol, ethyl decanoate, ethyl benzoate, and linalool, while those in roasted camellia oil include hexanal, octanal, benzaldehyde, (E)-2-nonenal, (E, E)-2, 4-decadienal, 3-methyl-1-butanol, acetic acid, γ-butyrolactone, 2-pentylfuran, 2-ethyl-6-methylpyrazine, and 3-ethyl-2, 5-dimethylpyrazine. Roasted camellia oil has a more intense roasted, nutty, and fatty aroma than cold-pressed camellia oil, while cold-pressed camellia oil has higher levels of vitamin E, phytosterols, polyphenols, and squalene. [Conclusion] The aroma compounds and nutritional components in camellia oil are closely related to different processing methods. Roasting is conducive to the formation of aroma compounds, while cold pressing retains more active ingredients.

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Microbiological characteristics of Kluyveromyces marxianus and its application in fermented foods
JI Xin, ZHANG Yuhang, HUANG Weining, HE Shan, and TANG Xiaojuan

Date posted: 12-11-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80051

Kluyveromyces marxianus is a GRAS -classified fungal microorganism, renowned for its capacity to generate both conventional and specialized enzymes, as well as its function as a vector for the expression of specific enzymes.In the food industry, K.marxianus serves as a fermentation agent capable of effectively controlling the fermentation process and significantly enhancing the quality of fermented foods.This article systematically analyzes the microbiological characteristics of K.marxianus, reviews its application in the fermentation of products such as fruits and vegetables, dairy, grains, meat products, and alcoholic beverages, and explores its potential application in the future food industry.

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Evaluation methods for quality and nutrition of recombinant goose liver products
LIU Chang, LI Cuisi, LIN Wanling, LUO Donghui, ZHENG Xinyi, and CUI Xiaotong

Date posted: 12-11-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81143

[Objective] To analyse the quality evaluation methods for and nutrition evaluation of recombinant goose liver products. [Methods] Goose liver is used as the raw ingredient and combined with chicken breast, while tapioca starch, soybean protein isolate, and transglutaminase (TG) are added as auxiliary materials, to prepare recombinant goose livers.The CRITIC -grey correlation analysis is employed to comprehensively score the color, cooking loss, and texture characteristics of recombinant goose livers made with different formulas.Then, the best formula is screened for nutritional index observation and nutrition evaluation. [Results] The comprehensive score of recombinant goose livers is the highest at 208.93 with 15% goose livers, 85% chicken breast, 1.25% TG, 10% tapioca starch, and 2.5% soybean protein isolate.The moisture, protein, and fat content of recombinant goose livers are 64.86, 18.13, and 0.85 g/100 g, respectively.A total of 14 fatty acids are detected, including 9 unsaturated fatty acids and 5 saturated fatty acids, including linoleic acid, α-linolenic acid, and arachidonic acid.|More importantly, the atherosclerosis index (AI) and thrombosis index (TI) are lower than 0.5.Additionally, essential amino acids/amino acids (EAA/TAA ) and essential amino acids/nonessential amino acids (EAA/NEAA ) are 43.25% and 76.22%, respectively, with methionine as the first limiting amino acid. [Conclusion] The quality of recombinant goose livers is evaluated using the CRITIC -grey correlation analysis, which can reflect the quality characteristics of recombinant goose livers.Recombinant goose liver is a high -protein, low -fat food suitable for patients with cardiovascular and cerebrovascular diseases.Reasonably in amino acid composition, recombinant goose liver is a source of high -quality protein.

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Mechanism of flavor formation and its influencing factors in marinated meat products
LU Hui, LI Hui, DENG Na, LIN Fei, and WANG Jianhui

Date posted: 10-28-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80318

The distinctive flavor profile of marinated meat products originates from thermally induced transformations of endogenous precursor substances and the synergistic effects of exogenous spices. The flavor formation mechanisms encompass multiple pathways, including oxidation and degradation of proteins and lipids, as well as Maillard reactions driven by related secondary metabolites. This review systematically investigates the compositional characteristics and regulatory mechanisms of flavor compounds in marinated meat products, with a focus on how volatile and non-volatile substances collaboratively form the flavor basis, the main sources of flavor constituents, and how processing parameters (e.g., temperature, duration, and braising cycles) influence flavor intensity and stability by regulating reaction kinetics. The potential mechanisms of flavor formation in marinated meat products are summarized to provide a theoretical reference for flavor optimization and standardized production.

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Research progress on the main nutritional active components and health functions of hickory
GAO Junlong, WANG Chunxiao, GAO Fei, HE Kan, JIN Chao, WU Weijie, and DENG Yangyong

Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80049

Hickory is a natural, pollution-free wild nut that grows in specific natural environments. It is highly favored by consumers for its uniquely crisp and fluffy texture, rich nutritional value, and multiple health benefits. This article provides a comprehensive analysis of the main nutritional and bioactive components of hickory, including proteins and amino acids, fats and fatty acids, vitamins, minerals, dietary fiber, polyphenols, squalene, and phytosterols.These components are compared with those of commonly consumed nut products to clarify the content levels of the primary bioactive nutrients in hickory. It also focuses on the bioactivities and recent research progress related to hickory in areas such as nervous system regulation, cardiovascular regulation, antioxidant activity, as well as liver and intestinal modulation. Finally, it reviews the current trends in the utilization of hickory's nutritional and bioactive components.

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Recent advances in multimodal sensory data fusion techniques for intelligent evaluation of wine flavor quality
ZHONG Hua, MENG Ping, GUO Jingjing, ZHANG Ang, and TIAN Ling

Date posted: 9-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60092

As the wine industry evolves and consumer demand for quality perception intensifies, the sensory evaluation methods heavily reliant on human experience are increasingly limited by subjectivity and lack of standardization. In this context, evaluation frameworks integrating multimodal sensory data fusion and artificial intelligence (AI) modeling have emerged as a promising frontier in wine flavor assessment. This review provides a comprehensive overview of major sensory data acquisition techniques, including electronic nose, electronic tongue, near-infrared spectroscopy, image analysis, and chromatography-mass spectrometry. It further examines the application characteristics of early, middle, and late fusion strategies in flavor modeling, and evaluates the strengths of AI algorithms in wine flavor recognition and quality prediction. Despite these advancements, key challenges remain, such as difficult integration of heterogeneous data, limited model generalizability, and the absence of standardized sensory lexicons. Finally, the review outlines future directions including preference-driven intelligent evaluation, standardized flavor map development, and real-time detection platforms.

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Effects of different siritch and corn oil ratios on walnut cake quality
HAN Yumeng, XIN Yuan, HE Xinyi, ZHANG Sumei, and LIAO Zhenyu

Date posted: 12-11-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80585

[Objective] To investigate the effects of siritch -corn oil ratio on walnut cake quality. [Methods] Gradient experiments were conducted to analyze the sensory and physicochemical characteristics of walnut cake.Quality under different ratios was comprehensively assessed using sensory evaluation, texture analysis, electronic nose measurements, and gas chromatography -mass spectrometry (GC-MS), combined with determination of moisture content, acid value, and peroxide value. [Results] When the siritch -corn oil ratio was 1∶1, walnut cake achieved the highest sensory score of 82.8, exhibiting golden color (high L* and b* values ), rich aroma, balanced texture, excellent moisture uniformity, and the highest semi -bound water content, effectively enhancing the characteristic flavor of siritch.Oxidative stability analysis showed that when the ratio exceeded 1∶1, both acid value and peroxide value increased significantly. [Conclusion] The optimal siritch to -corn oil ratio is 1∶1, which preserves the traditional flavor of walnut cake while improving its nutritional value.