{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,26]],"date-time":"2026-02-26T19:51:37Z","timestamp":1772135497208,"version":"3.50.1"},"reference-count":27,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T00:00:00Z","timestamp":1768780800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0"},{"start":{"date-parts":[[2026,2,18]],"date-time":"2026-02-18T00:00:00Z","timestamp":1771372800000},"content-version":"vor","delay-in-days":30,"URL":"https:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"crossref","award":["32472479"],"award-info":[{"award-number":["32472479"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"crossref"}]},{"name":"\u201cPioneer\u201d and \u201cLeading Goose\u201d R&D Program of Zhejiang","award":["2025C04011"],"award-info":[{"award-number":["2025C04011"]}]},{"name":"Digital Discipline Construction Project of the Zhejiang Gongshang University","award":["SZJ2022B013"],"award-info":[{"award-number":["SZJ2022B013"]}]},{"name":"Zhejiang Provincial Natural Science Foundation of China","award":["LTGN23C200006"],"award-info":[{"award-number":["LTGN23C200006"]}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["npj Sci Food"],"DOI":"10.1038\/s41538-026-00719-5","type":"journal-article","created":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T14:33:18Z","timestamp":1768833198000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Metal element drivers of rice sensory variation revealed by ICP-MS and electronic tongue predictive modeling"],"prefix":"10.1038","volume":"10","author":[{"given":"Guofeng","family":"Tan","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chenchen","family":"Liu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yan","family":"Tong","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yun","family":"Wang","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shiyi","family":"Tian","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lijing","family":"Ke","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuezhong","family":"Mao","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2026,1,19]]},"reference":[{"key":"719_CR1","doi-asserted-by":"publisher","first-page":"753","DOI":"10.3390\/agronomy11040753","volume":"11","author":"S Lee","year":"2021","unstructured":"Lee, S. Recent advances on nitrogen use efficiency in rice. Agronomy 11, 753 (2021).","journal-title":"Agronomy"},{"key":"719_CR2","doi-asserted-by":"publisher","first-page":"S2","DOI":"10.3177\/jnsv.65.S2","volume":"65","author":"NK Fukagawa","year":"2019","unstructured":"Fukagawa, N. K. & Ziska, L. H. Rice: Importance For Global Nutrition. J. Nutr.Sci. Vitaminol. 65, S2\u2013S3 (2019).","journal-title":"J. Nutr.Sci. Vitaminol."},{"key":"719_CR3","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.115874","volume":"196","author":"X Liu","year":"2024","unstructured":"Liu, X. et al. Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice. LWT 196, 115874 (2024).","journal-title":"LWT"},{"key":"719_CR4","doi-asserted-by":"publisher","first-page":"134709","DOI":"10.1016\/j.foodchem.2022.134709","volume":"404","author":"X Luo","year":"2023","unstructured":"Luo, X., Tao, Y., Han, Y., Wang, P. & Li, D. Effect of static magnetic field treatment on \u03b3-aminobutyric acid content and sensory characteristics of germinated brown rice cake. Food Chem. 404, 134709 (2023).","journal-title":"Food Chem."},{"key":"719_CR5","doi-asserted-by":"publisher","first-page":"506","DOI":"10.1016\/j.cj.2021.03.005","volume":"9","author":"T Chen","year":"2021","unstructured":"Chen, T. et al. Molecular mechanisms of salinity tolerance in rice. Crop J. 9, 506\u2013520 (2021).","journal-title":"Crop J."},{"key":"719_CR6","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112388","volume":"153","author":"X Chen","year":"2022","unstructured":"Chen, X. et al. Effect of heterogeneous protein distribution on in situ pasting properties of black rice starch. LWT 153, 112388 (2022).","journal-title":"LWT"},{"key":"719_CR7","first-page":"101778","volume":"20","author":"J Kunjaroenruk","year":"2025","unstructured":"Kunjaroenruk, J., Koonmanee, S., Singkham, N., Chankaew, S. & Suriharn, K. Genotypic variation and seasonal effects on rice (Oryza sativa L.) grain protein content and yield in tropical savannah environment. J. Agric. Food Res. 20, 101778 (2025).","journal-title":"J. Agric. Food Res."},{"key":"719_CR8","doi-asserted-by":"publisher","first-page":"3588","DOI":"10.1002\/fsn3.3348","volume":"11","author":"A Aberoumand","year":"2023","unstructured":"Aberoumand, A. & Baesi, F. The nutritional quality and contents of heavy elements due to thermal processing and storage in canned Thunnus tonggol fish change compared to fresh fish. Food Sci. Nutr. 11, 3588\u20133600 (2023).","journal-title":"Food Sci. Nutr."},{"key":"719_CR9","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-023-39084-8","volume":"13","author":"CM Morton","year":"2023","unstructured":"Morton, C. M., Pullabhotla, H., Bevis, L. & Lobell, D. B. Soil micronutrients linked to human health in India. Sci. Rep. 13, 13591 (2023).","journal-title":"Sci. Rep."},{"key":"719_CR10","doi-asserted-by":"publisher","first-page":"2883","DOI":"10.1002\/fsn3.3268","volume":"11","author":"H Hoseini","year":"2023","unstructured":"Hoseini, H., Abedi, A.-S., Mohammadi-Nasrabadi, F., Salmani, Y. & Esfarjani, F. Risk assessment of lead and cadmium concentrations in hen\u2019s eggs using Monte Carlo simulations. Food Sci. Nutr. 11, 2883\u20132894 (2023).","journal-title":"Food Sci. Nutr."},{"key":"719_CR11","doi-asserted-by":"publisher","DOI":"10.1016\/j.jhazmat.2024.136766","volume":"484","author":"J Wang","year":"2025","unstructured":"Wang, J. et al. Chloroplast-localized transporter OsNTP1 mediates cadmium transport from root to shoot and sugar metabolism in rice. J. Hazard. Mater. 484, 136766 (2025).","journal-title":"J. Hazard. Mater."},{"key":"719_CR12","doi-asserted-by":"publisher","first-page":"1247","DOI":"10.3390\/ijms24021247","volume":"24","author":"G Chen","year":"2023","unstructured":"Chen, G., Du, R. & Wang, X. Genetic regulation mechanism of cadmium accumulation and its utilization in rice breeding. Int. J. Mol. Sci. 24, 1247 (2023).","journal-title":"Int. J. Mol. Sci."},{"key":"719_CR13","doi-asserted-by":"publisher","first-page":"107875","DOI":"10.1016\/j.foodcont.2021.107875","volume":"124","author":"S Farrell","year":"2021","unstructured":"Farrell, S., Dean, M. & Benson, T. Consumer awareness and perceptions of arsenic exposure from rice and their willingness to change behavior. Food Control 124, 107875 (2021).","journal-title":"Food Control"},{"key":"719_CR14","doi-asserted-by":"publisher","first-page":"21","DOI":"10.1111\/j.1745-4603.2007.00084.x","volume":"38","author":"W Srisawas","year":"2007","unstructured":"Srisawas, W. & Jindal, V. K. Sensory evaluation of cooked rice in relation to water-to-rice ratio and physicochemical properties. J. Texture Stud. 38, 21\u201341 (2007).","journal-title":"J. Texture Stud."},{"key":"719_CR15","doi-asserted-by":"publisher","first-page":"78","DOI":"10.1016\/j.foodchem.2018.12.049","volume":"281","author":"Y Mao","year":"2019","unstructured":"Mao, Y., Tian, S., Qin, Y. & Han, J. A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law. Food Chem. 281, 78\u201384 (2019).","journal-title":"Food Chem."},{"key":"719_CR16","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.112193","volume":"163","author":"S Shi","year":"2023","unstructured":"Shi, S. et al. Different nitrogen fertilizer application in the field affects the morphology and structure of protein and starch in rice during cooking. Food Res. Int. 163, 112193 (2023).","journal-title":"Food Res. Int."},{"key":"719_CR17","doi-asserted-by":"publisher","first-page":"22","DOI":"10.1016\/j.snb.2018.10.062","volume":"281","author":"L Lu","year":"2019","unstructured":"Lu, L., Fang, C., Hu, Z., Hu, X. & Zhu, Z. Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation. Sens. Actuators B Chem. 281, 22\u201327 (2019).","journal-title":"Sens. Actuators B Chem."},{"key":"719_CR18","doi-asserted-by":"publisher","first-page":"135700","DOI":"10.1016\/j.snb.2024.135700","volume":"411","author":"Y Mao","year":"2024","unstructured":"Mao, Y., Cheng, S., Qin, Y., Qin, Z. & Tian, S. Grade identification of rice eating quality via a novel flow-injection voltammetric electronic tongue combined with SFFS-BO-SVM. Sens. Actuators B Chem. 411, 135700 (2024).","journal-title":"Sens. Actuators B Chem."},{"key":"719_CR19","doi-asserted-by":"publisher","DOI":"10.1016\/j.snb.2020.127784","volume":"309","author":"X Wu","year":"2020","unstructured":"Wu, X. et al. Quantification of bitterness of coffee in the presence of high-potency sweeteners using taste sensors. Sens. Actuators B Chem. 309, 127784 (2020).","journal-title":"Sens. Actuators B Chem."},{"key":"719_CR20","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.137436","volume":"434","author":"Y Qin","year":"2024","unstructured":"Qin, Y. et al. Establishment of a new cell-based assay to quantitatively evaluate the sweetness of sugar and sugar alcohol. Food Chem. 434, 137436 (2024).","journal-title":"Food Chem."},{"key":"719_CR21","doi-asserted-by":"publisher","first-page":"482","DOI":"10.1016\/j.foodchem.2019.03.080","volume":"289","author":"M Xu","year":"2019","unstructured":"Xu, M., Wang, J. & Zhu, L. The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics. Food Chem. 289, 482\u2013489 (2019).","journal-title":"Food Chem."},{"key":"719_CR22","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.4600","volume":"13","author":"Y Mao","year":"2025","unstructured":"Mao, Y. et al. A novel image-based assessment for pork quality classification via electrochemical impedance combined with sensory evaluation. Food Sci. Nutr. 13, e4600 (2025).","journal-title":"Food Sci. Nutr."},{"key":"719_CR23","doi-asserted-by":"publisher","first-page":"365","DOI":"10.1016\/j.snb.2018.09.023","volume":"277","author":"C Garcia-Hernandez","year":"2018","unstructured":"Garcia-Hernandez, C., Salvo Comino, C., Mart\u00edn-Pedrosa, F., Rodriguez-Mendez, M. L. & Garcia-Cabezon, C. Impedimetric electronic tongue based on nanocomposites for the analysis of red wines. Improving the variable selection method. Sens. Actuators B Chem. 277, 365\u2013372 (2018).","journal-title":"Sens. Actuators B Chem."},{"key":"719_CR24","doi-asserted-by":"publisher","first-page":"1062","DOI":"10.1093\/nutrit\/nuab107","volume":"80","author":"E Pyo","year":"2022","unstructured":"Pyo, E., Tsang, B. L. & Parker, M. E. Rice as a vehicle for micronutrient fortification: a systematic review of micronutrient retention, organoleptic properties, and consumer acceptability. Nutr. Rev. 80, 1062\u20131085 (2022).","journal-title":"Nutr. Rev."},{"key":"719_CR25","doi-asserted-by":"publisher","first-page":"2565","DOI":"10.1002\/jsfa.3753","volume":"89","author":"C Prom-u-thai","year":"2009","unstructured":"Prom-u-thai, C., Rerkasem, B., Fukai, S. & Huang, L. Iron fortification and parboiled rice quality: appearance, cooking quality and sensory attributes. J. Sci. Food Agric. 89, 2565\u20132571 (2009).","journal-title":"J. Sci. Food Agric."},{"key":"719_CR26","doi-asserted-by":"publisher","first-page":"3434","DOI":"10.1002\/jsfa.9561","volume":"99","author":"ED Wahengbam","year":"2019","unstructured":"Wahengbam, E. D., Green, B. D. & Hazarika, M. K. Fortification of zinc in a parboiled low-amylose rice: effects of milling and cooking. J. Sci. Food Agric. 99, 3434\u20133442 (2019).","journal-title":"J. Sci. Food Agric."},{"key":"719_CR27","doi-asserted-by":"publisher","first-page":"2510","DOI":"10.3390\/foods12132510","volume":"12","author":"S Nakamura","year":"2023","unstructured":"Nakamura, S. & Ohtsubo, K. Effects of hard water boiling on chalky rice in terms of texture improvement and Ca fortification. Foods 12, 2510 (2023).","journal-title":"Foods"}],"container-title":["npj Science of Food"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.nature.com\/articles\/s41538-026-00719-5","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.nature.com\/articles\/s41538-026-00719-5.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.nature.com\/articles\/s41538-026-00719-5.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,2,18]],"date-time":"2026-02-18T14:50:24Z","timestamp":1771426224000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.nature.com\/articles\/s41538-026-00719-5"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1,19]]},"references-count":27,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2026,12]]}},"alternative-id":["719"],"URL":"https:\/\/doi.org\/10.1038\/s41538-026-00719-5","relation":{"has-preprint":[{"id-type":"doi","id":"10.21203\/rs.3.rs-8344203\/v1","asserted-by":"object"}]},"ISSN":["2396-8370"],"issn-type":[{"value":"2396-8370","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,1,19]]},"assertion":[{"value":"12 December 2025","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"8 January 2026","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"19 January 2026","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"Author Lijing Ke is the Deputy Editor of npj scence of food. Shiyi Tian and Yuezhong Mao are the Guest Editors of npj scence of food (collection: Multimodal Sensory Nutrition: From Head to Body in Nutritional Perception). They were not involved in the journal\u2019s review of, or decisions related to, this manuscript. The authors declare no other competing financial or non-financial interests. The authors declare no Pending Patents.","order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Competing interests"}}],"article-number":"69"}}