{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T13:42:55Z","timestamp":1790948575342,"version":"4.1.0"},"reference-count":70,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T00:00:00Z","timestamp":1775606400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T00:00:00Z","timestamp":1775606400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,6]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      This study aimed to develop an anchovy sauce with enhanced savory odor and reduced off\u2010flavors and biogenic amine (BA) content by applying reaction flavor technology using amine radical precursors. The reaction flavor\u2010induced sauce (RFIS) was prepared by adding glucose (10\u2009g\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) and amino acids, threonine (5.707\u2009g\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), glycine (8.008\u2009g\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) and proline (5.354\u2009g\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), to the Control (anchovy sauce: residue extract\u2009=\u20091:1 ratio, v\/v), and then heating at 92\u2009\u00b0C for 2\u2009h. The volatile compounds were compared among Raw (2\u2010year fermented), Control and RFIS samples using solid\u2010phase microextraction\u2010gas chromatography\/mass spectrometry, and BAs were quantified by HPLC.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      In total, 45 volatile compounds were identified: Raw (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u200937), Control (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u200938) and RFIS (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u200938), including aldehydes (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u200910), ketones (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u20094), alcohols (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u20095), nitrogen\u2010containing compounds (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u200914), esters (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u20093), acids (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u20096) and others (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u20093). Nitrogen\u2010containing compounds were most abundant in RFIS (2465.22\u2009\u03bcg\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), followed by Control (1890.83\u2009\u03bcg\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) and Raw (743.05\u2009\u03bcg\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ). High levels of 2,5\u2010dimethylpyrazine, trimethylpyrazine and 3\u2010ethyl\u20102,5\u2010dimethylpyrazine imparted roasted and nutty odors to RFIS. Additionally, quantitative descriptive analysis shows that RFIS (5.50\u2009points) scored significantly higher than Control (2.78\u2009points), indicating off\u2010flavor masking by pyrazine formation. Histamine levels decreased by approximately 18% in RFIS compared to the Control.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The flavor\u2010enhanced RFIS improved sensory quality and reduced histamine content, demonstrating strong potential for industrial applications. Further studies under varying conditions are warranted to improve BA\u2010reduction efficiency. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70580","type":"journal-article","created":{"date-parts":[[2026,4,9]],"date-time":"2026-04-09T05:04:01Z","timestamp":1775711041000},"page":"5041-5052","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Enhancement of savory odor and reduction of biogenic amines in anchovy sauce via reaction flavor technology"],"prefix":"10.1002","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3834-3239","authenticated-orcid":false,"given":"Eunsong","family":"Cha","sequence":"first","affiliation":[{"name":"Interdisciplinary Program in Senior Human\u2010Ecology, Major in Food and Nutrition Changwon National University  Changwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sumin","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Changwon National University  Changwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7286-0603","authenticated-orcid":false,"given":"Changheon","family":"Lee","sequence":"additional","affiliation":[{"name":"Interdisciplinary Program in Senior Human\u2010Ecology, Major in Food and Nutrition Changwon National University  Changwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9928-6111","authenticated-orcid":false,"given":"Seungmin","family":"Moon","sequence":"additional","affiliation":[{"name":"Interdisciplinary Program in Senior Human\u2010Ecology, Major in Food and Nutrition Changwon National University  Changwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8801-1449","authenticated-orcid":false,"given":"Yong\u2010Jun","family":"Cha","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Changwon National University  Changwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2185-4959","authenticated-orcid":false,"given":"Daeung","family":"Yu","sequence":"additional","affiliation":[{"name":"Interdisciplinary Program in Senior Human\u2010Ecology, Major in Food and Nutrition Changwon National University  Changwon Republic of Korea"},{"name":"Department of Food and Nutrition Changwon National University  Changwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,8]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1186\/1475-2859-10-S1-S5"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110259"},{"key":"e_1_2_8_4_1","unstructured":"Korea Ministry of Food and Drug Safety (KMFDS) The production in food industry in Korea 2020 [Internet](2020). 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