{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T16:04:18Z","timestamp":1790006658037,"version":"4.0.1"},"reference-count":40,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T00:00:00Z","timestamp":1773014400000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T00:00:00Z","timestamp":1772323200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100003524","name":"Ministry of Business, Innovation and Employment","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003524","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":[[2026,3]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Understanding the flavor properties of Aotearoa\u2010New Zealand native plants is essential for their successful incorporation into foods and beverages. This study characterized the flavor of six edible plant species using consumer sensory evaluation and gas chromatography\u2013mass spectrometry (GC\u2013MS) of volatile compounds. Standardized liquid infusions were prepared for all species, and a lexicon of 21 flavor attributes was developed through six consumer focus groups (\n                      <jats:italic>n<\/jats:italic>\n                      = 36). A Rate\u2010All\u2010That\u2010Apply (RATA) evaluation with consumers (\n                      <jats:italic>n<\/jats:italic>\n                      = 121) provided attribute intensity ratings and sample overall liking (9\u2010point scale). Flavor attributes differed significantly across species. Kiokio received the highest liking (5.62), characterized by \u201csweet,\u201d \u201cfruity,\u201d \u201cfresh,\u201d and \u201cfloral\u201d notes. Horopito followed (4.98), defined by \u201cspicy\u201d and \u201cpeppery\u201d pungency. Scores below the scale midpoint were observed for Red matipo (4.56), dominated by \u201cgreen tea\u201d notes, and Kawakawa (4.47), associated with \u201cherbal\u201d and \u201cminty\u201d attributes. Lemonwood (2.52) and Pikopiko (2.59) were the least liked, driven primarily by intense \u201cbitter\u201d and \u201castringent\u201d notes. GC\u2013MS annotated 69 volatile compounds across species, of which a subset of 20, primarily terpenes and aldehydes, best explained variation in key flavor attributes (e.g., terpinen\u20104\u2010ol and\n                      <jats:italic>trans<\/jats:italic>\n                      \u2010calamenene for \u201cspicy\u201d). Generalized Procrusters Analysis revealed strong sensory\u2013chemical alignment for Horopito, Kawakawa, and Red matipo, whereas Kiokio, Lemonwood, and Pikopiko showed weaker alignment, indicating that some major taste drivers arise from nonvolatile constituents. The findings provide foundational flavor characterization for New Zealand native plants and offer practical guidance for ingredient development, processing optimization, and formulation strategies to maximize consumer acceptance.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>The comprehensive flavor characterization, including sensory attributes and underlying volatile compounds, provides valuable data for the New Zealand food industry to strategically utilize these native plants. By identifying attributes that positively (e.g., Sweet, Fresh, Fruity) and negatively (e.g., Bitter, Astringent) influence consumer liking, product developers can tailor processing or formulations to optimize acceptability. Specifically, the dominance of Spicy\/Peppery notes in Horopito and Sweet\/Fruity notes in Kiokio suggests clear paths for incorporation into novel food and beverage products, supporting the growth of a sustainable edible native plants industry led by M\u0101ori (indigenous people of Aotearoa\u2010New Zealand) agribusiness.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70956","type":"journal-article","created":{"date-parts":[[2026,3,10]],"date-time":"2026-03-10T05:38:33Z","timestamp":1773121113000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Characterizing the Flavor of New Zealand Native Plants Using Consumer\u2010Derived Attributes and Gas Chromatography\u2013Mass Spectrometry"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2036-316X","authenticated-orcid":false,"given":"Carolina E.","family":"Realini","sequence":"first","affiliation":[{"name":"Food Technology &amp; Processing, AgResearch Group Bioeconomy Science Institute  Palmerston North New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2676-4044","authenticated-orcid":false,"given":"Santanu","family":"Deb\u2010Choudhury","sequence":"additional","affiliation":[{"name":"Proteins and Metabolites, AgResearch Group Bioeconomy Science Institute  Lincoln New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arvind K.","family":"Subbaraj","sequence":"additional","affiliation":[{"name":"Proteins and Metabolites, AgResearch Group Bioeconomy Science Institute  Lincoln New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luis","family":"Guerrero","sequence":"additional","affiliation":[{"name":"IRTA Monells Finca Camps i Armet  Monells Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1482-2438","authenticated-orcid":false,"given":"Damir D.","family":"Torrico","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition University of Illinois at Urbana\u2010Champaign  Urbana Illinois USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elizabeth E.","family":"Ham","sequence":"additional","affiliation":[{"name":"Food Technology &amp; Processing, AgResearch Group Bioeconomy Science Institute  Palmerston North New Zealand"},{"name":"Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences Lincoln University  Lincoln New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Scott C.","family":"Hutchings","sequence":"additional","affiliation":[{"name":"Food Technology &amp; Processing, AgResearch Group Bioeconomy Science Institute  Palmerston North New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,3,9]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2014.03.006"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2018.06.003"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1023\/B:JOSL.0000036304.00575.f8"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2014-8396"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2018.12.029"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu11051164"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1155\/2012\/872413"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chemolab.2004.12.011"},{"key":"e_1_2_8_10_1","volume-title":"Native Edible Plants of New Zealand","author":"Crowe A.","year":"1990"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111262"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11306-019-1493-6"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/0950-3293(91)90027-C"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2019.00012"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1890\/02-3114"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.70050"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu14235168"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4419-6488-5"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodpol.2021.102141"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2015.11.003"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1002\/agr.21894"},{"key":"e_1_2_8_22_1","unstructured":"Obst K.2014. \u201cPhytochemical Characterization and Sensory Evaluation of Macropiper Excelsum.\u201d PhD diss. 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