Abstract:The application of QuEChERS in SERS detection of pesticide residues in agricultural products can effectively improve detection accuracy.The QuEChERS optimization results for SERS detection of acetamiprid in citrus were applied to other pesticide residues to explore the universality of this method.The influence of nano-bamboo charcoal(NBC)and ferric oxide nanoparticle(Fe3O4MNP)purification agents on the SERS detection of acetamiprid in citrus was studied.The results showed that 12.5 mg of NBC and 10 mg of Fe3O4 had the best purification effect.In the range of 0.1～40 mg/L,the SERS analysis equation y=65.011x+103.25(R2=0.9953)was established with an average recovery of 97%～106%based on the characteristic peak intensity of 626 cm-1.The relative standard deviation(RSD)was 1.03%～4.04%,and the limit of detection was～0.1 mg/L.The method was applied for the SERS analysis of organophosphorus insecticides(chlorpyrifos and profenofos),neonicotinoid insecticides(imidacloprid and acetamiprid),and insect growth regulator insecticides(buprofezin)in citrus.The average recovery was 87.60%～106%,and the RSD ranged from 1.03%to 7.71%,indicating that QuEChERS could be used for the rapid SERS detection of different pesticide residues in citrus.A single sample can be detected within 20 min,which lays a foundation for the development of rapid detection methods for pesticide residues in citrus.

Abstract:The protective mechanism of Tricholoma matsutake extract(TM)on an Alzheimer's disease(AD)mouse model was investigated.The AD mouse model was established using brain injections of Aβ42 oligomers.The behavioral,neuroinflammatory,oxidative stress,and gut microbiota-related indicators were assessed.The results showed that 2 g/kg of TM notably improved behavior and cognitive impairment.Pathological markers of AD,including inflammatory factors TNF-α,IL-1β,and MDA,were elevated in the model mice.However,these changes were reversed by the upregulation of anti-inflammatory factor IL-10 and the antioxidant enzymes SOD and GSH.Compared with the model group,the expression levels of inflammatory factors TNF-α and IL-1β were markedly reduced by 53.98%and 53.41%.In contrast,SOD and GSH levels increased substantially by 88.46%and 40.24%,respectively.TM inhibited the activation of microglial cell marker IBA-1 and astrocyte marker GFAP,with expression levels markedly decreased by 61.39%and 55.82%.These results indicate that TM improves neural damage by reducing neuroinflammation and oxidative stress.The 16S rRNA sequencing results showed that TM effectively ameliorates dysbiosis in AD mice,characterized by a notable increase in the relative abundance of SCFA-producing taxa,including members of Lachnospiraceae,Lactobacillus,and Prevotellaceae,while substantially decreasing the abundance of inflammation-related Proteobacteria.The adjustment of the Firmicutes/Bacteroidetes(F/B)ratio further suggests that the dysbiosis of gut microbiota has been ameliorated.In summary,the study demonstrated that TM effectively ameliorates neuroinflammation,reduces oxidative stress,and restores gut microbiota dysbiosis in AD mice,ultimately leading to improved cognitive function.Thus,TM shows promise as a potential treatment for AD.

Abstract:Milk beer is a new type of fermented milk beverage produced through a two-step fermentation process involving lactic acid bacteria and yeast.The feasibility of producing milk beer from reconstituted milk was analyzed based on its physicochemical properties,water holding capacity(WHC),color,particle size,texture,rheology,scanning electron microscopy,and aroma composition.The quality of milk beer prepared from reconstituted milk showed a slight decrease compared with that of fresh milk beer;however,the difference was not significant(P>0.05).In reconstituted milk beer,the water holding capacity decreased by 1.17%,brightness L* value decreased by 24.8%,protein particle size increased by 15.3%,and aroma showed slight differences compared with raw milk beer.Rheological analysis showed that as the shear time increased,the apparent viscosity of both reconstituted milk beer and raw milk beer exhibited similar patterns.Scanning electron microscopy revealed no significant differences in the microstructure of reconstituted milk beer.However,the sensory evaluation score was 7.50,slightly lower than that of raw milk beer.In terms of texture,the elasticity of reconstituted milk beer increased by 8.92%compared with that of raw milk beer,whereas there were no significant differences in hardness and cohesion(P>0.05).These findings indicated that consumers may find these differences acceptable.This study demonstrates that reconstituted milk can as a suitable substitute for fresh milk in fermented milk beer,thereby addressing the issue of excessive dependence on fresh milk.However,the fresh milk in the mainland is insufficient,and the quality varies.

Abstract:Using refined beef tallow as the raw material,processing approaches such as enzymatic hydrolysis,aeration oxidation,and the Maillard reaction were employed to investigate the effects of controllable oxidation and the Maillard reaction on the quality of beef tallow,including acid value,peroxide value,and volatile components.The results showed that the original beef tallow had an acid value of 1.22 mg/g and peroxide value of 0 g/100 g,andthe acid value and peroxide value increased after oxidation and the Maillard reaction processes.The results of sensory evaluation showed that moderate oxidation in combination with the Maillard reaction reduced off-flavors and acidity while enhancing the meaty,roasted,and caramelized flavors of the beef tallow.Beef tallow oxidized at higher temperatures(160,180,230℃)contained a greater variety of volatile components compared with those oxidized at lower temperatures(130,140,150℃).After the Maillard reaction,certain aldehydes in the oxidized beef tallow were reduced or not detected,such as 2-hexenal,trans-2-heptenal,(E,E)-2,4-heptadienal,and(E,E)-2,4-nonadienal.The results of principal component analysis showed that the oxidized beef tallow or the beef tallow subjected to oxidation-Maillard reactioncan be classified into four distinct groups.The results of partial least squares regression analyses showed that beef tallow oxidized firstly at 150~180℃before being subjected to the Maillard reaction can lead to better roasted nutty,caramel and meaty flavors.In conclusion,the combination of oxidation at 160～180℃and the Maillard reaction can improve the flavor quality of beef tallow.This study provides a theoretical basis for controllable oxidation and Maillard reaction in the manufacturing of high-value beef tallow flavoring product.

Abstract:The impact of cooking temperatures on the flavor of Sarcodon imbricatus soup was investigated using an electronic nose and gas chromatography-ion mobility spectrometry(GC-IMS),complemented by relative odor activity values(ROAVs)and multivariate statistical analyses.In total,35 effective volatile compounds were identified in S.imbricatus soup,comprising 11 aldehydes,6 ketones,4 esters,5 alcohols,1 ether,4 heterocyclic compounds,and 4 olefins,among which aldehydes,ketones,and alcohols were identified as the main flavor compounds.ROAVs were used to determine the conductivity of releasing mushroom flavors in S.imbricatus soup at a cooking temperature of 90℃.An orthogonal partial least squares discriminant analysis(OPLS-DA)model with good stability and predictability was established.After variable importance in projection(VIP)screening,five key differential flavor substances were identified:1-octen-3-one-D,1-nonanal-D,1-octen-3-ol-D,1-nonanal-M,butanal-M and(Z)-4-heptenal.These results provide practical reference data and a theoretical basis for the flavor optimization of S.imbricatus soup products.

Abstract:Phenolic compounds are important active components of whole grains accounting for their health effects.In addition to the reported existing monomeric phenolic acids such as ferulic acid and p-coumaric acid,ferulic acid oilgomers are also a significant class of important phenolic active components enriched in grain bran.Compared with the phenolic acid monomers such as ferulic acid,ferulic acid oligomers are more complex and unique in structure,while possessing significant antioxidant capacity,antibacterial activity,disease-and insect-resisting properties,and other potential health benefits.To assess more comprehensively the value and application potential of whole grain's ferulic acid oligomers in the field of health,this article reviews the research progress on the composition,distribution of content,antioxidant activity,and in vitro colonic fermentation of whole grain's ferulic acid oligomers.The prospects of their research are also proposed to provide guidance for in-depth research in the field of health and offer a reference for further promotion of the development of whole grain food industry.

Abstract:Water kefir is a kind of non-animal sourced traditional fermented beverage with great development potential,which is named for its rich probiotics and beneficial substances.The mutually beneficial interactions between the strains in the particles increased the number of cells in the flora.These particles can be applied to variousraw material substrates,such as fruits,vegetables,cereals and teas,with a low sugar content,low acidity,carbonation and low alcohol content after fermentation,thereby making them suitable for developing products for specific consumers,such as those who are lactose intolerant,vegans or vegetarians.Water kefir particle fermentation can increase the added value of products,make full use of by-products,and reduce environmental pollution and crop waste.In addition,it also has great development potential in functions and bioactivities related to aspects such as healthcare and disease prevention.In this paper,the physiological functions,formation mechanisms,types of fermentation,and microbial species of water kefir are reviewed to clarify the significance and application prospects of developing functional water kefir fermented beverages.Moreover,this paper also provides reference value for the development of new fermented beverages and functional products through summarizing different types of fermentation substrates used domestically and abroad,based on their physical characteristics and the existing microbial species.

Abstract:The variations in taste and quality of different varieties of indica brown rice in South China remain poorly understood.To address this knowledge gap,the appearance,physicochemical,cooking,pasting,thermodynamic,and texture properties of 14 indica rice varieties in South China were analyzed.The entropy method and cluster analysis were used for comprehensive evaluation and classification.The results showed that for brown rice,skin thickness had a substantial impact on water absorption(correlation coefficient −0.605),amylose content had a substantial impact on the expansion rate(correlation coefficient−0.434),and protein content had a substantial impact on the disintegration value(correlation coefficient −0.573),fat content,and rice soup dry matter(correlation coefficient 0.600).Soluble and insoluble dietary fiber substantially affected the enthalpy of gelatinization of brown rice(correlation coefficients were 0.501 and 0.425,respectively).Entropy analysis revealed that the varieties Meixiangzhan 2 and 19xiang exhibited the highest comprehensive scores of 0.105 and 0.105,respectively.Moreover,16 core indices were identified that could represent the taste quality of brown rice.Fourteen varieties were divided into three categories by cluster analysis,consisting of 2,9,and 3 varieties,respectively.In summary,this study elucidates the differences among 14 indica brown rice varieties in South China,identifies two varieties suitable for consumption as staple foods,and provides a theoretical basis for indica brown rice screening.

Abstract:Roselle anthocyanins(RAs)are natural functional colorants.To study the stability of RAs in acidic beverages,the common physiochemical factors(pH,temperature,metal ions,amino acids,sugars,and polyphenols)influencing RA levels were evaluated using the pH differential method.The results showed that RA appeared bright red only at pH≤3.The thermal degradation pattern of RA followed first-order kinetics,with half-lives of 5.89,2.28,1.52,and 0.97 h at 40,60,80,and 100℃,respectively.Metal ions Mg2+,Na+,K+,and Ca2+did not significantly influence the stability of RA,while Al3+enhanced RA stability by 10.59%,and Cu2+,Fe3+,and Fe2+reduced the stability of RA.The abilities of the four polyphenols to stabilize RA followed the order:quercetin(14.11%)>rutin(10.48%)>gallic acid(4.84%)≈ferulic acid(1.21%).Among the seven amino acids,threonine,glycine,and tyrosine had the most significant stabilizing effect on RA,increasing by 15.99%,11.92%,and 11.89%,respectively.Sucrose,glucose,fructose,and xylitol had no significant effect on RA stability,whereas vitamin C induced the degradation of RA,reducing RA stability by 23.74%at a mass concentration of 2.0 mg/mL.This study provides a theoretical basis for the application of RA as a functional colorant in acidic beverages.

Abstract:Fat-soluble vitamins are essential micronutrients for human growth and development,with deficiencies in these vitamins posing a serious threat to human health.Furthermore,the majority of fat-soluble vitamins cannot be synthesized in the human body and,therefore,must be obtained from external sources.Therefore,rapid and sensitive detection of fat-soluble vitamins is crucial to ensure safe vitamin intake.Although traditional methods such as high-performance liquid chromatography,high performance liquid chromatography,tandem mass spectrometry,and supercritical fluid chromatography offer advantages in terms of selectivity and sensitivity,they also present disadvantages,including complex sample pre-treatment,time-consuming procedures,and dependence on large-scale instrumentation.These constraints have limited the applicability of traditional methods in the rapid detection of fat-soluble vitamins.Recently,biosensors have been used for the detection of fat-soluble vitamins owing to their advantages of high specificity,high sensitivity,low cost,suitability for on-site analysis,and ease of operation.This review initially outlines the physiological functions of common fat-soluble vitamins.Subsequently,it analyzes the advantages and disadvantages of traditional methods and biosensors in detecting fat-soluble vitamins.Finally,it provides a comprehensive summary of the latest research progress on biosensors in the detection of fat-soluble vitamins.This paper outlines the biological components,linear detection range,sensitivity,and detection limits of lipid-soluble vitamin detection biosensors,providing a foundation for the development of future lipid-soluble vitamin detection biosensors.

Abstract:Lignin nanoparticles(LNPs)and tea polyphenol(TP)were prepared through self-assembly and infused with a sodium alginate(SA)polysaccharide membrane solution using a blending technique.SA/TP/LNPs composite films were prepared using a casting method.The effects of the LNPs content on the properties of the SA/TP/LNPs composite film and its application in pepper preservation were studied.The prepared LNPs were approximately 98.33 nm thick.The SA film is an excellent carrier for LNPs and TP.With increasing levels of the LNPs,the color of the film gradually deepened,and the light transmittance gradually decreased.The overall performance of the SA/TP/LNPS-5 composite film(LNP mass fraction of 5%)was improved compared with that of the SA film,as the tensile strength increased by 114.67%and the elongation at break and water vapor transmission rate were reduced by 47.81%and 72.04%,respectively.The composite film exhibited inhibition rates of 91.28%against Escherichia coli and 89.20%Staphylococcus aureus.The free radical scavenging rates of DPPH and ABTS were 88.75%and 87.21%,respectively.A preservation experiment demonstrated that the SA/TP/LNPs-5 composite film effectively reduced the weight loss rate of pepper and delayed the consumption of Vc content in pepper compared to the CK and PE film groups.On the 10th day of storage,the weight loss rates were reduced by 49.93%and 39.12%,respectively(P<0.05).The highest Vc content in the SA/TP/LNPs-5 composite membrane group was 54.17 mg/100 g.In summary,this study introduced an environmentally friendly composite film with antibacterial and antioxidant properties,providing novel insights for the application of lignin.The composite film has promising application prospects in food preservation.

Abstract:To investigate the protective effect of highly oxygenated water on the brain tissue of acutely hypoxic mice,a total of 80 SPF female Kunming mice were randomly divided into a control group and a highly oxygenated water group.After 30 days of treatment,the mice were further divided into four groups of 10 mice each for subsequent analysis.Three groups were used to determine the survival time in the atmospheric hypoxia experiment,sodium nitrite poisoning experiment,and acute cerebral hypoxia experiment.Additionally,brain tissue samples from the remaining 20 mice were immediately removed following death as a result of atmospheric pressure hypoxia,to detect the levels of HIF-1α and VEGF,as well as to assess the protein expression and mRNA levels of HIF-1α,VEGF,and AMPK.The results showed that,compared to the control group,the highly oxygenated water group exhibited extended survival times by 6.79%,28.02%,and 10.83%in the three hypoxia experiments,respectively.Furthermore,the HIF-1α(P<0.05)and VEGF(P<0.01)levels were significantly reduced,the protein expressions of HIF-1α and VEGF were downregulated(P<0.05),and the mRNA level of HIF-1α was significantly increased(P<0.01).These results suggest that the intake of highly oxygenated water can promote the rapid adaptation of cells and tissues to acute hypoxia by depleting HIF-1α levels,regulating its transcription,and exerting a multi-directional hypoxia tolerance effect.In summary,short-term consumption of highly oxygenated water shows a protective effect on the brain tissue of acutely hypoxic mice.

Abstract:Sweetness is a key sensory attribute of rice,primarily perceived during oral digestion.However,the lack of standardized in vitro oral digestion methods for rice has limited comparability between experimental results.To address this,an in vitro oral digestion method was optimized using the A/MEC chewing device and the"INFOGEST"digestion framework to enhance methodological consistency and assess rice sweetness more reliably.The effects of different cooking conditions(soak time and cooking pressure)on the textural properties and sweetness perception of rice were investigated using this optimized method.The optimal in vitro oral digestion parameters consisted of a rice sample weight of 15 g and 25 bidirectional extrusion cycles.The reducing sugar content(≤0.45 mg/g)across all cooking conditions did not reach the threshold for sweetness perception.Soaking rice at a medium-temperature for 10 min and a cooking pressure of 50 kPa reduced the difficulty of oral fragmentation.The first extrusion hardness decreased from 7 572.41 to 6 151.23 g,and extrusion restriction decreased from 17.00 to 7.00,thereby facilitating starch enzymatic hydrolysis.Consequently,the maltose content in in vitro oral digestion products increased from 6.43 mg/g to 10.85 mg/g.The findings of this study indicate that appropriate soak time and cooking pressure can enhance the perceived sweetness of rice,thereby providing a theoretical basis for optimizing the cooking process.

Abstract:To investigate the key aroma components and the effects of growth seasons on Youxi high-aroma black teas from different tea tree varieties,this research was conducted using six high-aroma black teas,including spring and autumn teas of Zi Mudan,Rui Xiang,and Huang Meigui varieties,as the experimental materials.Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry(HS-SPME-GC-MS)and Relative Odor Activity Value(ROAV)were employed to detect and analyze the aroma compositions.A total of 116 volatile compounds were identified in the six black teas,with alcohols,esters,heterocyclic compounds,aldehydes,and hydrocarbons being the main aroma components,accounting for 94.81%to 97.22%of the total aroma content.The results showed that 2-isopropyl-3-methoxypyrazine,β-ionone,benzyl mercaptan,5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone,and dimethyl trisulfide were the common key aroma components in the six types of high-aroma black teas.Linalool,myrcene,acetate eugenol,2-isobutylpiperazine,propionic acid linalool ester,dihydromyrcenol,and linalool oxide IV can be used as the potential chemical markers to distinguish between spring and autumn black teas.The findings contribute to the understanding of the aroma characteristics of Zi Mudan,Rui Xiang,and Huang Meigui black teas,and provide theoretical support for the promotion and application of tea plant varieties.

Abstract:The effects of functional oils(camellia,soybean,and fish oils)and chopping time on the quality of Alaska pollock surimi gel,including physical and chemical indices,including microstructure,textural properties,moisture status,and protein structure,were evaluated in conjunction with the flavor profile.The optimal physicochemical characteristics of the surimi gel were achieved after 4 min of chopping.However,the protein secondary structure and flavor characteristics of the surimi gel were not significantly affected by variations in chopping time(P>0.05).With the same chopping time,the incorporation of functional oils significantly improved the quality of the surimi gel(P<0.05).Furthermore,the whiteness and water-holding capacity of the oil-surimi group increased by 16.15%and 5.44%,respectively,compared with the control group.The inclusion of oils reduced the α-helix and β-sheet structures of the surimi gel proteins,fostering hydrophobic interactions and disulfide bond cross-linking,which contributed to the formation of a denser gel network.Furthermore,gas chromatography-ion mobility spectrometry(GC-IMS)indicated that the type and concentration of the volatile compounds were altered by functional oils,thereby enriching the overall flavor profile.The results suggest that the addition of functional oils and specific chopping times can significantly enhance the quality of surimi gels,providing a theoretical basis for the development and application of functional oils in surimi gel products.

Abstract:In order to examine the relationship between disease resistance and the cuticle of mango fruits,the more disease-resistant Jinhuang and less disease-resistant Guifei mangoes were selected from five mango varieties and analyzed using wax stripping,in vitro bacteriostatic,scanning electron microscopy(SEM),and gas chromatography-mass spectrometry(GC-MS).The results showed that Jinhuang mangoes exhibited a disease index of 37.83%,considerably lower than the 86.72%observed in Guifei mangoes after 12 days of storage.After the complete removal of wax,the occurrence of anthracnose notably affected the two mango varieties.In vitro antibacterial results showed that the wax from the two varieties of mangoes did not exhibit any obvious inhibitory effect on the hyphal growth of Colletotrichum gloeosporioides.SEM results showed that Jinhuang mangoes possessed a denser waxy morphology and remarkably higher wax content than Guifei mangoes,indicating a superior barrier effect of the Jinhuang mango wax.GC-MS results showed that the primary wax components of Jinhuang and Guifei mangoes were aldehydes and alcohols,respectively,with the terpenoids isopterene and β-serinene detected in the inner wax of both varieties.The cuticle monomer matrix in Jinhuang mango was 1.55 times that in Guifei mango.This study revealed a strong correlation between disease resistance in mango fruit and the cuticle,providing theoretical and technical support for the storage,transportation,and preservation of mango fruits.

Abstract:The ability of seven oligopeptides(wheat,rice,corn,mung bean,pea,rice bran,and fish collagen peptides)to stabilize blueberry anthocyanins in an acidic system(pH value 4.0)was investigated.The most effective oligopeptides were identified through the analysis of their effects on blueberry anthocyanin color,anthocyanin retention,total phenolic content,and anthocyanin retention after gastrointestinal digestion,heating(95℃,30 min),and storage(37℃,light,7 d).The interaction mechanisms were further analyzed using infrared spectroscopy,fluorescence spectroscopy,and scanning electron microscopy.Compared with the control group,wheat peptides demonstrate notable effectiveness in maintaining the color of blueberry anthocyanins after heat treatment and improving storage stability.The ΔE value of the blueberry anthocyanin solution with wheat peptides was reduced by 64.27%after 7 d of storage,and the retention rate of the anthocyanins was 71.60%.Moreover,the retention of blueberry anthocyanosides after gastrointestinal digestion was notably improved by the wheat peptides,as the retention rate increased by 20.39%and 92.46%after gastric and intestinal digestion,respectively.In addition,mutual binding between wheat oligopeptide and mallow pigment-3-O-galactoside(M3G)occurred,thereby resulting in the formation of the wheat oligopeptide-M3G complex.The results show that the addition of oligopeptides under acidic conditions improved the stability of blueberry anthocyanins,with wheat peptides exhibiting the most pronounced effect in enhancing the stability of blueberry anthocyanins.

Abstract:In order to explore the effect of citronella essential oil(CEO)fumigation on bud inhibition and reactive oxygen species metabolism mechanism during postharvest potato storage,"Inner Mongolia V7"potato was used as the test material,and the self-made fumigation device was used to fumigate the potatoes regularly with CEO for 6 h at 20±2℃,and the bud inhibition effect and reactive oxygen species metabolism-related indexes were measured every 14 days.The results showed that after 70 days of potato storage,the sprouting rate and weight loss rate of the CEO-treated group were reduced by 100.00%and 28.30%,respectively,compared with the control group.The respiration intensity of the CEO-treated potatoes was lower than that of the control group before storage,but higher than that of the control group after 42 days of storage.The CEO treatment reduced the hydrogen peroxide content and the production rate of superoxide anion radical in potatoes,and after 70 days of storage,both were reduced by 38.32%and 59.02%compared with the control.The CEO treatment increased the activities of catalase,ascorbate peroxidase,peroxidase and superoxide dismutase during potato storage,and the effects on catalase and ascorbate peroxidase were significant(P<0.05).In conclusion,the CEO treatment can increase the activities of antioxidant enzymes in potato tubers,reduce the accumulation of reactive oxygen species,effectively prolong the storage period of potatoes,and inhibit potato sprouting,showing the application potential for improving potato storage quality.

Abstract:To improve sanzan gum use in the food industry,it is essential to elucidate the differences in the basic components and processing techniques between two types of Sanzan gum(FZ-200 and FZ-400)exhibiting varying functional characteristics.The results showed that moisture and fat contents of FZ-200 were slightly higher than those of FZ-400,whereas their protein and ash contents were relatively similar.The infrared spectra of the two types of Sanzan gum were similar,with a large number of bound hydroxyl groups and α-and β-configurations of pyranose.The DSC thermal analysis of FZ-200 showed three exothermic peaks at 122.8,181.2,and 225.9℃,whereas that of FZ-400 showed two peaks at 152.1℃and 228.6℃.The low mass fraction of the Sanzan gum solution exhibited characteristics of a standard pseudoplastic fluid.When the mass fraction of Sanzan gum exceeded 0.3%,gel formation began,and at equivalent mass fractions,the gel strength of FZ-200 exceeded that of FZ-400.With the increase in the mass fraction of Sanzan gum,its emulsification index increased,and its emulsifying ability was enhanced.The highest emulsification index occurred at a mass fraction of 0.25%for FZ-200,reaching a maximum of 100%.At equivalent mass fractions of Sanzan gum,FZ-200 exhibited superior emulsification index and gel strength than FZ-400,indicating greater suitability for practical applications and customer-specific requirements.

Abstract:Changes in the flavor quality and sensory characteristics of'Huangguan'pear during storage remain poorly understood.To address this gap in our knowledge,flavor compounds in stored pears were analyzed using flavor quality analysis and sensory evaluation combined with partial least squares regression(PLSR).After 90 d of cold storage and 7 d of shelf storage,the glucose content in the pear flesh increased from 14.73 to 18.29 mg/g,the total acid content decreased from 4.07 to 2.43 mg/g,and the malic acid,citric acid,and quinic acid contents decreased from 1.98,1.02,and 0.82 mg/g to 1.38,0.64,and 0.26 mg/g,respectively.The ester,alcohol,and alkene contents increased,whereas the aldehyde content decreased in both pear flesh and peel.The sweetness and aroma sensory attributes increased,whereas the appearance,sourness,and hardness sensory attributes decreased after 90 d of cold storage and 7 d of shelf storage.PLSR was used to screen vital variables affecting the sensory attributes of the'Huangguan'pear.Electronic tongue results revealed that sweetness increased,whereas acidity and astringency decreased after storage.The aroma characteristics 0 d post-storage were notably different from the aroma characteristics after 90 d of cold storage and 7 d of shelf storage.The results elucidate the relationships between the flavor quality and sensory characteristics of the‘Huangguan'pear,providing a theoretical basis for future flavor quality evaluations.