{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T05:18:10Z","timestamp":1787980690717,"version":"build-2784847793"},"reference-count":46,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,8,15]],"date-time":"2026-08-15T00:00:00Z","timestamp":1786752000000},"content-version":"vor","delay-in-days":14,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32502399"],"award-info":[{"award-number":["32502399"]}],"id":[{"id":"10.13039\/501100001809","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":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>In this study, post\u2010simmering enzymatic hydrolysis was employed to improve the quality of porcine bone broth by physical structure and rheology modulation. The effect of papain, lipase, and synergistic dual\u2010enzyme hydrolysis on sensory quality and flavor profiling were compared. Results showed that papain\u2010treated broth (PA) exhibited superior sensory characteristics of smoothness, richness, umami, sweetness, and characteristic aroma than samples treated with lipase (PR) or a combination of papain and lipase (AR). Taste\u2010active compound analysis revealed more umami and sweet amino acids, 5\u2032\u2010nucleotides, and succinic acid in PA, yielding an equivalent umami concentration (EUC) of 10.68\u00a0g monosodium glutamate (MSG)\/100\u00a0g. A potent taste base was formed as papain\u2010hydrolyzed proteins into key taste compounds (amino acids, peptides) while releasing succinic acid and 5\u2032\u2010nucleotides. Gas chromatography\u2013mass spectrometry (GC\u2013MS) analysis revealed that PA exhibited a higher concentration of aldehyde with fatty, sweet, fruity, and floral aromas as well as characteristic volatiles (1\u2010octen\u20103\u2010ol, 2\u2010pentylfuran, and 2,5\u2010dimethylpyrazine) with strong mushroom, fatty, and grilled meat aroma. Physical characterization demonstrated that enzymatically derived emulsifying proteins and peptides established a stable emulsion system with finer particle size, favorable viscosity, and shear force. This not only imparted richness and smoothness to the broth but also promoted the long\u2010lasting release of key volatile components by shortening the diffusion path of lipid\u2010soluble aroma compounds to the oil\u2010water interface. Partial least squares regression analysis further confirmed the critical role of particle size, viscosity, sugar, and amino acids on the sensory quality of porcine bone broth. This study provided a feasible enzymatic strategy and clarified processing\u2013structure\u2013flavor correlations for industrial production.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71353","type":"journal-article","created":{"date-parts":[[2026,8,15]],"date-time":"2026-08-15T11:46:23Z","timestamp":1786794383000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Quality Improvement of Porcine Bone Broth via Enzyme\u2010Driven Flavor Release and Structural Modification"],"prefix":"10.1111","volume":"91","author":[{"given":"Shiqing","family":"Song","sequence":"first","affiliation":[{"name":"Faculty of Flavour Fragrance and Cosmetics Shanghai Institute of Technology  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ting","family":"Peng","sequence":"additional","affiliation":[{"name":"Faculty of Flavour Fragrance and Cosmetics Shanghai Institute of Technology  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