{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,15]],"date-time":"2026-08-15T02:28:09Z","timestamp":1786760889490,"version":"build-2736575974"},"reference-count":46,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,8,9]],"date-time":"2026-08-09T00:00:00Z","timestamp":1786233600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,9]],"date-time":"2026-08-09T00:00:00Z","timestamp":1786233600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2023YFD2100101"],"award-info":[{"award-number":["2023YFD2100101"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100014103","name":"Key Technology Research and Development Program of Shandong Province","doi-asserted-by":"publisher","award":["JSSCRC2022453"],"award-info":[{"award-number":["JSSCRC2022453"]}],"id":[{"id":"10.13039\/100014103","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      <jats:italic>Zanthoxylum bungeanum<\/jats:italic>\n                      Maxim.\u00a0(\n                      <jats:italic>Z. bungeanum<\/jats:italic>\n                      ) is widely applied in the processing of stewed beef with spices (SBS) to improve sensory quality, yet the processing\u2010induced interactions between its flavonol glycosides and myofibrillar protein (MP) and their role in taste modulation remain poorly understood. In particular, the structural basis and binding behavior underlying protein\u2013flavonol interactions during stewing, as well as their contribution to taste regulation. In this study, metabolomics combined with random forest modeling was employed to screen key taste\u2010active compounds in SBS. The structure\u2013affinity relationship and the mechanism underlying the interaction between flavonol glycosides and MP were investigated using fluorescence spectroscopy, Fourier transform infrared spectroscopy, and molecular docking.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>The top 15 key taste compounds were identified by a random forest model as significant contributors to flavor enhancement. A subsequent investigation focused on isoquercetin and astragalin due to their notably high variable importance scores and acknowledged chemical relevance. E\u2010tongue results suggest that MP exhibits strong bitterness\u2010masking activity. The interaction of flavonol glycosides (isoquercetin and astragalin) with MP in higher pH environments caused fluorescence quenching. Molecular docking results indicate that variations in the molecular geometries of isoquercetin and astragalin contribute to their distinct binding interactions with bitter taste receptor TAS2R14.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSIONS<\/jats:title>\n                    <jats:p>These findings provide mechanistic insight into processing\u2010induced protein\u2013flavonol interactions and offer theoretical guidance for optimizing spice\u2010assisted meat processing strategies and taste quality regulation. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70966","type":"journal-article","created":{"date-parts":[[2026,8,9]],"date-time":"2026-08-09T16:45:47Z","timestamp":1786293947000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Deciphering the bitterness contribution of\n                    <scp>\n                      <i>Zanthoxylum bungeanum<\/i>\n                      Maxim\n                    <\/scp>\n                    and its masking mechanism"],"prefix":"10.1002","author":[{"given":"Jingfan","family":"Wang","sequence":"first","affiliation":[{"name":"Key Laboratory of Agro\u2010Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences  Beijing China"},{"name":"Laboratory of Chemistry of Natural Molecules, Gembloux Agro\u2010Bio Tech University of Li\u00e8ge  Gembloux Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Jiang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro\u2010Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Qiang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro\u2010Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dong","family":"Han","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro\u2010Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ping","family":"Yang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro\u2010Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences  Beijing China"},{"name":"ACK Company XinJiang Uygur Autonomous Region  \u00dcr\u00fcmqi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0788-4155","authenticated-orcid":false,"given":"Feng","family":"Huang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro\u2010Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Prince","family":"Chisoro","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro\u2010Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Jia","sequence":"additional","affiliation":[{"name":"Jiangsu Chaoyue Agricultural Development Co. 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