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In this study, comprehensive profiling of the phenolic compounds in sorghum grain was achieved by analysing the free and bound extracts of sorghum bran and kernel fractions from five Australian sorghum genotypes (1 white, 2 red, 1 brown and 1 black coloured), using HPLC-DAD-ESI-QTOF-MS/MS. A total of 110 phenolic compounds were annotated, out of which 56 were reported for the first time in sorghum grain. Compounds with matched authentic standards were quantified/semi-quantified. Multiple factor analysis (MFA) was performed and heatmaps generated, which provided direct visualisation of the distribution of individual phenolic compounds/subclasses between the sorghum samples. The results indicated that phenolic compounds were concentrated on the bran, and free and bound extracts had different phenolic composition. The phenolic compound/subclass profile varied greatly among sorghum genotypes. Brown sorghum genotype (IS131C) had the highest concentration of total phenolic contents, and the bran fraction of brown sorghum had the most abundant and diverse phenolic composition among all tested samples. This study provides the most comprehensive phenolic profile of Australian representative sorghum grains up to date.This study proposes an industrially feasible approach to handle the heating-induced soy sauce precipitates (SSPs) during soy sauce production. Protein (32.59%; containing a large amount of hydrophobic amino acid) and sugar (26.86%) were found to be the main composition of SSPs, and high content of mineral elements were also discovered in SSPs. AZD5069 A pH adjustment to 8-12 along with an enzymolysis step with alkaline protease seemed beneficial for this purpose while offering opportunities to manipulate the soy sauce quality. The pH adjustment decreased SSPs particle size from micron-scale to submicron- or nano-scale, and improved significantly the efficiency of SSPs protein enzymatic hydrolysis and protein recovery (up to 80%). The enzymolysis with alkaline protease enabled the generation of pyrazines while affecting the contents of phenols, alcohols, furans, pyrroles and sulfur-containing compounds. Interactions occurred between amino acids and sugars, among volatiles, and between volatiles (like aldehydes) and other monomers under such alkaline conditions. This study presents an efficient approach that is of practical significance to dealing with SSPs in soy sauce production and reuse of SSPs.Blanched chicken, boiling the whole chicken without removing head and butt parts during process, is a traditional poultry product in China. In this manuscript, the flavor differences of five parts (skin, breast, thigh, head and butt) of the Chinese blanched chicken (CBC) were studied using sensory evaluation and instrumental analysis. Check-all-that-apply (CATA), rate-all-that-apply (RATA), and 9-point hedonic preference were used to collect consumers’ sensory results. Gas chromatograph-time of flight mass spectrometer (GC-ToF-MS) and electronic nose (E-nose) were used to discriminate flavor variances. CATA perceptions showed different parts of CBC stimulated consumers’ odor and emotion feelings differently. GC-ToF-MS and E-nose data elaborated that the flavor of breast with chicken-like flavor was better than the other parts. Consumers preferred the chicken breast part the most. This analysis of different parts of CBC could provide advice to cater consumers’ preference and predict the quality change might induce.The accumulation of heterocyclic amines (HAs) in low-temperature sausages in each processing stage was investigated using ultra-performance liquid chromatography-mass spectrometry (UPLC-MS/MS). The maximum total levels for free HAs, protein-bound HAs, and all HAs were respectively 1.91 ng/g, 162.91 ng/g and 164.82 ng/g. Harman, norharman, Glu-P-1, and PhIP accumulated from raw sausages and reached maximum of 50.88 ng/g, 84.59 ng/g, 9.60 ng/g, and 4.69 ng/g after steaming. The highest level of IQ[4,5-b] was 0.36 ng/g found in raw sausages. AαC, MeAαC, DMIP, and 1,5,6-TMIP were all produced after drying and reached maximum after steaming 3.25 ng/g, 6.52 ng/g, 0.15 ng/g, and 2.78 ng/g. Additionally, Phe-P-1 reached a maximum of only 0.02 ng/g after drying. MeIQ was generated only after steaming, reaching a maximum of 2.11 ng/g. These results may provide some basis for the inhibition of HAs in meat products through target processing stages.In today’s market, there is a growing demand for high-quality coffee with distinctive sensory characteristics, such a cold brew (CB) coffee. The objectives of this study were to determine the impact of a) degree of roasting, b) coffee to water ratio (C2WR), and c) brewing method on the sensory characteristics of CB coffee from d) various Ugandan coffee beans, both Robusta and Arabica. Four distinct coffee samples, sourced from lowland and mountainous regions in Uganda, were roasted and tested using a factorial design. A highly trained sensory panel evaluated the samples using 42 attributes. Results showed that all factors studied had an impact on most of the attributes. Not surprisingly, Robusta coffees generally had more bitter taste than Arabica coffees and the dark roast samples generally were more bitter than the medium roast coffees. Also, coffee samples that were brewed using a higher C2WR generally were more bitter than the coffees using a lower C2WR. However, although most of the main effects had a significant impact, their effects were mitigated by their interaction with other factors. For example, Medium roast Robusta that was slow-dripped with a high C2WR had a more bitter taste than the corresponding Arabica samples. However, when the Medium roast Robusta was steeped with a high C2WR it had a similar bitter intensity with the corresponding Arabica samples. Thus, although major impacts are critical, individual sample combinations must be considered when evaluating coffee samples for their impact on the sensory characteristics.Environmental factors, oxidation and microorganisms contamination, are the major causes for food spoilage, which leads to sensory features alteration, loss of quality, production of harmful chemicals and growth of foodborne pathogens capable to cause severe illness. Synthetic preservatives, traditional conserving methods and food packaging (FP), although effective in counteracting food spoilage, do not allow the real-time monitoring of food quality during storage and transportation and assent a relatively short shelf life. In addition, FP may protect food by the spoilage caused by external contaminations, but is ineffective against foodborne microorganisms. FP preservative functionalities could be improved adding edible natural antioxidants and antimicrobials, but such chemicals are easily degradable. Nowadays, thanks to nanotechnology techniques, it is possible to improve the FP performances, formulating and inserting more stable antioxidant/antimicrobial ingredients, improving mechanical properties and introducing intelligent functions.