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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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Research on interactive design of leisure food packaging in digital age
LAN Xuehui

Date posted: 11-19-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60093

With the rapid development of digital technology and the diversification of consumer demands, the design of leisure food packaging is transforming from being previously functional to intelligent, interactive, emotional, and sustainable. This article first analyzed the background and significance of interactive design for leisure food packaging in the digital age and then systematically reviewed the relevant research results from the perspectives of technology drive and user experience. The research finds that intelligent packaging technology and multi-sensory experience design are the main research directions at present. In the future, the interactive design of leisure food packaging will pay more attention to the integration of virtuality and reality, personalized customization, emotional connection, and full life cycle sustainability.

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Effect of cultivation methods on volatile components in Morchella esculenta
Liu Ni, Jiang Bo, and Li Lang

Date posted: 7-25-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80586

[Objective] To comprehensively reveal the flavor and quality characteristics, and differences of Morchella esculenta under different cultivation methods, and systematically evaluate their volatile aroma components. [Methods] Qualitative and quantitative analyses are conducted on volatile aroma components in M. esculenta cultivated in greenhouses, under forests, and in caves in the vicinity of FAST by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) techniques. The contribution of different components to the overall flavor is assessed by the relative odor activity value (ROAV) method. Based on this, principal component analysis and cluster analysis are conducted, achieving a comprehensive evaluation of the flavor characteristics of M. esculenta. [Results] The GC-MS analysis results show that 1 201 volatile substances are detected in M. esculenta under the three cultivation methods, mainly including acid, alcohol, aldehyde, amine, aromatics, ester, ether, halogenated hydrocarbons, heterocyclic compounds, hydrocarbons, ketone, nitrogen compounds, phenol, sulfur compounds, and terpenoids. Among them, the relative content of heterocyclic compounds is the highest, ranging from 11.042% to 28.365%, followed by ester and aldehyde. Due to different cultivation methods, the relative content of various volatile components varies, with significant differences between most of them (P<0.05). The analysis results of the ROAV method show that the main volatile aroma components in M. esculenta under three cultivation methods are α, α, 4-trimethyl-3-cyclohexene-1-methylthiol, dihydro-2-methyl-3(2H)-furanone, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, and 1-nonen-3-one. Different cultivation methods result in variations in the volatile aroma components in various M. esculenta. The comprehensive evaluation results of principal component analysis and cluster analysis indicate that the cave cultivation method leads to the highest comprehens]ive score on the aroma quality of M. esculenta and the best aroma quality. [Conclusion] There are numerous types of volatile compounds in M. esculenta cultivated in greenhouses, under forests, and in caves in the vicinity of FAST, with significant differences in relative content. The main volatile aroma components vary with the cultivation method. Additionally, the best aroma quality is found in M. esculenta cultivated in caves.

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Advances in the application of machine learning to food nutrition and health
ZHOU Xin and LI Dapeng

Date posted: 7-11-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80128

A balanced diet is fundamental to maintaining human health and preventing or reducing the risk of chronic non -communicable diseases.Efficient and accurate analysis of nutritional and functional components in food,followed by the provision of personalized nutritional guidance,is a research hotspot in the field of food nutrition and health.This article reviews the research progress on artificial intelligence technologies,such as machine learning,in the analysis of food nutritional components,functional component analysis and screening,and personalized nutrition,and highlights the pressing issues that need to be addressed in this field.

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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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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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Effects of three cryoprotectants on freeze-thaw qualities of shrimp paste
CHEN Jiangping, HUANG Jianlian, ZHONG Qian, and CHEN Hui

Date posted: 7-11-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81014

［Objective］ To compare the effects of three cryoprotectants on the freezing resistance improvement of shrimp paste.［Methods］ Shrimp paste samples are prepared.After three consecutive freeze -thaw cycles,the following indicators are determined in the samples:gel strength,energy storage modulus,salt -soluble protein content,sulfhydryl group content,viscosity,and microstructure,to compare the quality change of shrimp paste added with trehalose,sorbitol,and cod scale collagen peptide after repeated frozen -thaw.［Results］］ The gel strength and sulfhydryl group content in the cod scale collagen peptide group are higher than those in the trehalose and sorbitol group,with smoother structures and more uniform pore sizes.Besides,the viscosity of the cod scale collagen peptide group is significantly higher than that of the trehalose and sorbitol groups.［Conclusion］ The addition of cod scale collagen peptide can significantly inhibit the protein denaturation during freeze -thaw of shrimp paste,improving freezing resistance.

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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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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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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.