{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T15:02:14Z","timestamp":1785769334219,"version":"3.56.0"},"reference-count":41,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2025,4,17]],"date-time":"2025-04-17T00:00:00Z","timestamp":1744848000000},"content-version":"vor","delay-in-days":16,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003624","name":"Ministry of Agriculture, Food and Rural Affairs","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003624","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,4]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>This study analyzed the taste patterns and volatile aroma compounds (VACs) of pig intestinal byproducts, specifically those of the heart, kidney, spleen, liver, and lungs, which were subjected to enzymatic hydrolysis. Chemosensory property analysis was performed using an electronic tongue (E\u2010tongue) for taste patterns and an electronic nose (E\u2010nose), gas chromatography\u2013mass spectrometry (GC\u2013MS), and gas chromatography\u2013olfactometry (GC\u2013O) for volatile patterns. E\u2010tongue analysis indicated that the samples treated with alcalase were associated with saltiness, sweetness, and bitterness, whereas the samples treated with pepsin were associated with sourness and umami. E\u2010nose analysis detected 34 VACs and GC\u2013MS analysis revealed 48 VACs. Additionally, the GC\u2013O analysis revealed five odor\u2010active compounds. The E\u2010nose, GC\u2013MS, and GC\u2013O results identified hexanal as having the highest peak area, making it the main VAC in the intestinal byproducts of pigs. Multivariate analysis revealed a correlation between taste patterns and VACs in pig intestinal byproduct samples. The results revealed a higher correlation with taste patterns than that with VACs, suggesting that sample processing by the enzyme used was more significant than the type of pig intestinal byproduct.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>This study provides data on the utilization of flavor components released from five hydrolyzed pig intestinal byproducts as potential food resources. This information could be useful for the development of food resources from discarded pig byproducts.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70168","type":"journal-article","created":{"date-parts":[[2025,4,17]],"date-time":"2025-04-17T09:07:06Z","timestamp":1744880826000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Chemosensory approaches to enzymatically hydrolyzed pig intestine byproducts using electronic sensors and gas chromatography\u2013mass spectrometry\u2013olfactometry analysis"],"prefix":"10.1111","volume":"90","author":[{"given":"Se Young","family":"Yu","sequence":"first","affiliation":[{"name":"Department of GreenBio Science\/Food Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hee Sung","family":"Moon","sequence":"additional","affiliation":[{"name":"Department of GreenBio Science\/Food Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Younglan","family":"Ban","sequence":"additional","affiliation":[{"name":"Department of GreenBio Science\/Food Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hyeonjin","family":"Park","sequence":"additional","affiliation":[{"name":"Department of GreenBio Science\/Food Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seong Jun","family":"Hong","sequence":"additional","affiliation":[{"name":"Department of GreenBio Science\/Food Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kyeong Soo","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Engineering Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hyun\u2010Wook","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Animal Science &amp; Biotechnology Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eun Ju","family":"Jeong","sequence":"additional","affiliation":[{"name":"Department of Plant &amp; Biomaterials Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4243-4643","authenticated-orcid":false,"given":"Eui\u2010Cheol","family":"Shin","sequence":"additional","affiliation":[{"name":"Department of GreenBio Science\/Food Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,4,17]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111549"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3746\/jkfn.2024.53.6.585"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfbc.14184"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf011094e"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2022.05.029"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2024.104645"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.16051"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309\u20101740(00)00050\u20104"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules18043927"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2017.12.006"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111229"},{"issue":"3","key":"e_1_2_10_13_1","first-page":"185","article-title":"A comparative study on nutritional composition of native and hybrid pork in Korea","volume":"13","author":"Han G. P.","year":"2003","journal-title":"Journal of the East Asian Society of Dietary Life"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2016.00053"},{"issue":"2","key":"e_1_2_10_15_1","first-page":"8","article-title":"Current production and utilization of animal by\u2010products","volume":"2","author":"Jeon K. H.","year":"2013","journal-title":"Korean Society for Food Science of Animal Resource"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010023\u201001400\u20103"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.9721\/KJFST.2016.48.5.430"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/app132413142"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.7744\/kjoas.20220063"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.3746\/jkfn.2022.51.10.1048"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules18032646"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14850"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109389"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF01192877"},{"key":"e_1_2_10_25_1","unstructured":"Lu C.(2006).Peptides as flavor precursors in maillard reaction. Rutgers The State University of New Jersey School of Graduate Studies."},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2022.04.224"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.7831\/ras.12.0_327"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.3746\/jkfn.2024.53.4.367"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.5934\/kjhe.2023.32.6.797"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2020.111413"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.15932"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2019.107904"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf60164a016"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2016.10.009"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.10.060"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.56093\/ijans.v87i6.71070"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2021.100141"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2024.1400164"},{"key":"e_1_2_10_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.132543"},{"key":"e_1_2_10_40_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.12981"},{"key":"e_1_2_10_41_1","doi-asserted-by":"publisher","DOI":"10.3746\/jkfn.2023.52.9.907"},{"key":"e_1_2_10_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.03.121"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70168","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T16:40:36Z","timestamp":1762188036000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.70168"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,4]]},"references-count":41,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2025,4]]}},"alternative-id":["10.1111\/1750-3841.70168"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.70168","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,4]]},"assertion":[{"value":"2025-01-02","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-03-11","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-04-17","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70168"}}