{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:33:27Z","timestamp":1793082807100,"version":"4.5.0"},"reference-count":43,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T00:00:00Z","timestamp":1790553600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T00:00:00Z","timestamp":1790553600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100004500","name":"Chongqing Technology and Business University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004500","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":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Ultrasound technology has been explored as a potential approach for inducing short\u2010term quality changes in Huangjiu (Chinese yellow rice wine). However, the underlying sonochemical effects remain incompletely understood. This study investigated the effects of ultrasound on the physicochemical properties and electronic sensory responses of Daixian Huangjiu, with exploratory assessment of acoustic cavitation and hydroxyl radical (\u00b7OH)\u2010associated processes. Under selected ultrasound conditions (150\u00a0W nominal power, 30\u00b0C, 80\u2013130\u00a0min), Huangjiu exhibited increases in total esters, apparent total phenolics, and amino acid nitrogen, alongside altered electronic tongue and electronic nose response patterns. Electronic nose and tongue analyses indicated treatment\u2010associated differences in instrumental response patterns but did not identify specific volatile compounds. A sodium benzoate perturbation assessment indicated that the addition of a radical\u2010reactive compound attenuated several ultrasound\u2010associated changes in total acids and esters. Exploratory Pearson correlation analysis revealed a weak positive association between the \u00b7OH\u2010associated decolorization response and total ester content (\n                      <jats:italic>r<\/jats:italic>\n                      \u00a0=\u00a00.52, unadjusted\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0=\u00a00.047), although this association did not remain statistically significant after Benjamini\u2013Hochberg FDR correction (\n                      <jats:italic>q<\/jats:italic>\n                      \u00a0=\u00a00.283). Exploratory correlation analysis revealed a differentiated association pattern: iodine release responses were associated with apparent total phenolic content, while \u00b7OH\u2010associated decolorization responses were correlated with specific organic acid and electronic nose variables. These findings provide preliminary observations consistent with possible radical\u2010associated processes involved in ultrasound\u2010induced quality evolution.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71512","type":"journal-article","created":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T11:41:17Z","timestamp":1790595677000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Ultrasound Treatment on the Physicochemical Properties, Organic Acids, and Electronic Nose and Electronic Tongue Responses of Daixian Huangjiu"],"prefix":"10.1111","volume":"91","author":[{"given":"Yipeng","family":"Zhang","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering Chongqing Technology and Business University  Chongqing 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