{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T15:14:53Z","timestamp":1789139693701,"version":"build-2803163510"},"reference-count":53,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T00:00:00Z","timestamp":1789084800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Special Support Plan of Shaanxi Province","award":["TZ0432"],"award-info":[{"award-number":["TZ0432"]}]},{"name":"Shaanxi Provincial Key R&D Project","award":["2025NC-YBXM-168"],"award-info":[{"award-number":["2025NC-YBXM-168"]}]},{"name":"Key Research and Development Projects in Xinjiang","award":["2024B02018-3"],"award-info":[{"award-number":["2024B02018-3"]}]},{"name":"Shaanxi Provincial Outstanding Youth Project","award":["2026JC-JCQN-029"],"award-info":[{"award-number":["2026JC-JCQN-029"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Commercial sesame paste exhibits substantial variations in color and aroma, reflecting differences in raw materials and commercial processing conditions, including roasting. This study investigated 15 commercial sesame paste products to characterize associations among color\/browning characteristics, sensory attributes, and aroma-active chemical profiles. Across the commercial samples, darker color and higher browning index (BI) values were generally associated with stronger roasted nutty and burnt attributes and weaker grassy notes. Higher pyrazine levels were also observed in samples exhibiting more pronounced apparent roasting-related aroma characteristics and were positively associated with roasted nutty and burnt attributes. GC-O and OAV screening, together with exploratory PLSR further analysis, indicated that Strecker aldehydes, pyrazines, and phenolic compounds were candidate contributors to the observed sensory differences. In aroma addition experiments, under the tested addition conditions, the R mixture containing 2-methylbutanal and selected pyrazines enhanced roasted nutty intensity, whereas the B mixture containing guaiacol and 4-vinyl-2-methoxyphenol enhanced burnt\/smoky intensity under the tested addition conditions. These findings demonstrate that color\/browning characteristics and aroma-active compound profiles provide complementary information for characterizing apparent roasting-related differences and aroma quality in commercial sesame paste, without representing direct measures of controlled roasting degree.<\/jats:p>","DOI":"10.3390\/foods15183225","type":"journal-article","created":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T14:39:24Z","timestamp":1789137564000},"page":"3225","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Color Darkening and Pyrazine Accumulation Associated with Apparent Roasting Intensity and Aroma Quality in Commercial Sesame Paste"],"prefix":"10.3390","volume":"15","author":[{"given":"Sirou","family":"Gu","sequence":"first","affiliation":[{"name":"College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi\u2019an 710119, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Ping","family":"Zhan","sequence":"additional","affiliation":[{"name":"College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi\u2019an 710119, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"}]},{"given":"Zhonghong","family":"Wu","sequence":"additional","affiliation":[{"name":"Institute of Agro-Products Processing, Xinjiang Key Laboratory of Processing and Preservation of Agricultural Products, Xinjiang Academy of Agricultural Science, Urumqi 830091, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"given":"Peng","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi\u2019an 710119, China"},{"name":"Xinjiang Changji Agricultural Science and Technology Park Agricultural Science and Technology Development Co., Ltd., Changji 831100, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6101-5466","authenticated-orcid":false,"given":"Honglei","family":"Tian","sequence":"additional","affiliation":[{"name":"College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi\u2019an 710119, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Wei, P., Zhao, F., Wang, Z., Wang, Q., Chai, X., Hou, G., and Meng, Q. (2022). Sesame (Sesamum indicum L.): A Comprehensive Review of Nutritional Value, Phytochemical Composition, Health Benefits, Development of Food, and Industrial Applications. Nutrients, 14.","DOI":"10.3390\/nu14194079"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"139809","DOI":"10.1016\/j.foodchem.2024.139809","article-title":"SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages","volume":"454","author":"Yang","year":"2024","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"101100","DOI":"10.1016\/j.fochx.2023.101100","article-title":"Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste","volume":"21","author":"Yang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Ali, H.S., Badr, A.N., Alsulami, T., Shehata, M.G., and Youssef, M.M. (2022). Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (Agaricus blazei). Foods, 11.","DOI":"10.3390\/foods11223691"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"100483","DOI":"10.1016\/j.fochx.2022.100483","article-title":"Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model","volume":"16","author":"Guo","year":"2022","journal-title":"Food Chem. X"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"645","DOI":"10.5650\/jos.ess23178","article-title":"An Evaluation of the Physicochemical Properties of Sesame Paste Produced by Ball Milling Compared against Conventional Colloid Milling","volume":"73","author":"Wang","year":"2024","journal-title":"J. Oleo Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1361","DOI":"10.1111\/1750-3841.16942","article-title":"Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini)","volume":"89","author":"Yang","year":"2024","journal-title":"J. Food Sci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"551","DOI":"10.5650\/jos.ess19014","article-title":"Characterization of the Volatile Compounds and Taste Attributes of Sesame Pastes Processed at Different Temperatures","volume":"68","author":"Hou","year":"2019","journal-title":"J. Oleo Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"112118","DOI":"10.1016\/j.foodres.2022.112118","article-title":"Investigations on color and flavor formed by roasting sesame polysaccharide-protein mixtures","volume":"163","author":"Guo","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"114397","DOI":"10.1016\/j.foodres.2024.114397","article-title":"The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil","volume":"186","author":"Hu","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"140079","DOI":"10.1016\/j.foodchem.2024.140079","article-title":"Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems","volume":"457","author":"Yin","year":"2024","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1007\/s10719-020-09943-x","article-title":"Browning and pigmentation in food through the Maillard reaction","volume":"38","author":"Murata","year":"2021","journal-title":"Glycoconj. J."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Liu, S., Sun, H., Ma, G., Zhang, T., Wang, L., Pei, H., Li, X., and Gao, L. (2022). Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.973677"},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Chen, Y., Fu, Y., Li, P., Xi, H., Zhao, W., Wang, D., Mao, J., Zhang, S., Sun, S., and Xie, J. (2022). Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction\/Gas Chromatography-Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy. Foods, 11.","DOI":"10.3390\/foods11223555"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"101203","DOI":"10.1016\/j.fochx.2024.101203","article-title":"Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS","volume":"21","author":"Wang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_16","first-page":"255","article-title":"Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method","volume":"6","author":"Bagheri","year":"2019","journal-title":"Inf. Process. Agric."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"145779","DOI":"10.1016\/j.foodchem.2025.145779","article-title":"Comparative analysis of flavor profiles in Chinese hybrid hazelnut (Corylus heterophylla \u00d7 Corylus avellana) under different roasting conditions using HS-SPME-GC-MS and UPLC-MS\/MS","volume":"493","author":"Yang","year":"2025","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"118878","DOI":"10.1016\/j.foodres.2026.118878","article-title":"Effects of different roasting temperatures on the flavor characteristics of shelled macadamia kernels: Analysis based on HS-GC-IMS and HS-SPME-GC-MS","volume":"232","author":"Zhang","year":"2026","journal-title":"Food Res. Int."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.foodchem.2017.07.086","article-title":"Pistachio oil (Pistacia vera L. Cv. Uzun): Charact. Key Odorants A Represent. Aromat. Extr. BY GC-MS-Olfactom. Phenolic Profile BY LC-ESI-MS\/MS","volume":"240","author":"Sonmezdag","year":"2018","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"133487","DOI":"10.1016\/j.foodchem.2022.133487","article-title":"Flavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating","volume":"394","author":"Yang","year":"2022","journal-title":"Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"128748","DOI":"10.1016\/j.foodchem.2020.128748","article-title":"Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis","volume":"345","author":"Tian","year":"2021","journal-title":"Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"131984","DOI":"10.1016\/j.foodchem.2021.131984","article-title":"Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. Zanthoxylum schinifolium sieb. et Zucc.) Oils","volume":"377","author":"Ni","year":"2022","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"101553","DOI":"10.1016\/j.fochx.2024.101553","article-title":"Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science","volume":"23","author":"Li","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"13367","DOI":"10.1021\/acs.jafc.2c02687","article-title":"Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture","volume":"70","author":"Pu","year":"2022","journal-title":"J. Agric. Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"101170","DOI":"10.1016\/j.fochx.2024.101170","article-title":"Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches","volume":"21","author":"Wu","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"138782","DOI":"10.1016\/j.foodchem.2024.138782","article-title":"Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests","volume":"446","author":"Wang","year":"2024","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"140435","DOI":"10.1016\/j.foodchem.2024.140435","article-title":"A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking","volume":"460","author":"Zhao","year":"2024","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"118051","DOI":"10.1016\/j.lwt.2025.118051","article-title":"Characterization of the aroma profiles of fried coriander (Coriandrum sativum L.) oils by HS-SPME-GC-MS, GC-O, OAV, multivariate analysis, aroma recombination and omission experiments","volume":"228","author":"Liu","year":"2025","journal-title":"Lwt-Food Sci. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"146915","DOI":"10.1016\/j.foodchem.2025.146915","article-title":"Machine learning-assisted aroma profile prediction in tomato puree based on flavoromics","volume":"496","author":"Hu","year":"2025","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Li, H., Sun, J., He, X., Zhang, C., Liao, Z., Li, D., and Wang, H. (2023). Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil. Foods, 12.","DOI":"10.3390\/foods12112173"},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Niu, W., Tian, H., and Zhan, P. (2022). The Effects of Pepper (Zanthoxylum bungeanum) from Different Production Areas on the Volatile Flavor Compounds of Fried Pepper Oils Based on HS-SPME-GC-MS and Multivariate Statistical Method. Molecules, 27.","DOI":"10.3390\/molecules27227760"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"4179","DOI":"10.1021\/jf300149m","article-title":"Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation","volume":"60","author":"Pang","year":"2012","journal-title":"J. Agric. Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"4518","DOI":"10.1021\/acs.jafc.1c00837","article-title":"Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand","volume":"69","author":"Chen","year":"2021","journal-title":"J. Agric. Food Chem."},{"key":"ref_34","unstructured":"van Gemert, L.J. (2011). Odour Thresholds. Compilations of Odor Threshold Values in Air, Water and Other Media, Oliemans Punter & Partners BV. second enlarged and revised edition."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"7645","DOI":"10.1021\/acs.jafc.5b00181","article-title":"Application of Differential Colorimetry To Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model Solutions","volume":"63","author":"Gordillo","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"144985","DOI":"10.1016\/j.foodchem.2025.144985","article-title":"A novel approach to sesame oil aroma generation: Synergy of enzyme-modified lipids and the Maillard reaction","volume":"492","author":"Hu","year":"2025","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"143174","DOI":"10.1016\/j.foodchem.2025.143174","article-title":"Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an \"in-leaf\" model with isotopic labeling","volume":"474","author":"Chen","year":"2025","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"110794","DOI":"10.1016\/j.foodres.2021.110794","article-title":"Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils","volume":"150","author":"Yin","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Aghili, N.S., Rasekh, M., Karami, H., Edriss, O., Wilson, A.D., and Ramos, J. (2023). Aromatic Fingerprints: VOC Analysis with E-Nose and GC-MS for Rapid Detection of Adulteration in Sesame Oil. Sensors, 23.","DOI":"10.3390\/s23146294"},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Zheng, M., Chen, Y., Yang, P., Yang, Y., Qi, G., Li, P., Zhao, W., Sun, S., and Zhang, D. (2026). Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability. Foods, 15.","DOI":"10.3390\/foods15010146"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"141532","DOI":"10.1016\/j.foodchem.2024.141532","article-title":"Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt","volume":"464","author":"Piornos","year":"2025","journal-title":"Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Grebenteuch, S., Kroh, L.W., Drusch, S., and Rohn, S. (2021). Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil. Foods, 10.","DOI":"10.3390\/foods10102417"},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Shahidi, F., and Hossain, A. (2022). Role of Lipids in Food Flavor Generation. Molecules, 27.","DOI":"10.3390\/molecules27155014"},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Zhuang, Y., Dong, J., He, X., Wang, J., Li, C., Dong, L., Zhang, Y., Zhou, X., Wang, H., and Yi, Y. (2022). Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.913297"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"117567","DOI":"10.1016\/j.foodres.2025.117567","article-title":"Molecular sensory basis of the smoky aroma in sesame oil elucidated by combining SAFE-GC-O-MS, \u03c3-\u03c4 plot, and computational simulations","volume":"221","author":"Zhao","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Ma, G., He, S., Liu, S., Zhang, Z., Zhang, T., Wang, L., Ma, Y., and Sun, H. (2022). Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil. Molecules, 27.","DOI":"10.3390\/molecules27248857"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"101045","DOI":"10.1016\/j.fochx.2023.101045","article-title":"Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil","volume":"20","author":"Yin","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"140335","DOI":"10.1016\/j.foodchem.2024.140335","article-title":"Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources","volume":"459","author":"Yao","year":"2024","journal-title":"Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"101167","DOI":"10.1016\/j.fochx.2024.101167","article-title":"Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC-MS, AEDA, OAV, recombination-omission tests, and sensory evaluation","volume":"21","author":"Nie","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"137095","DOI":"10.1016\/j.foodchem.2023.137095","article-title":"Aroma characteristics of flaxseed milk via GC-MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties","volume":"432","author":"Yue","year":"2024","journal-title":"Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"114506","DOI":"10.1016\/j.foodres.2024.114506","article-title":"Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking","volume":"188","author":"Wang","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"112835","DOI":"10.1016\/j.foodres.2023.112835","article-title":"Factors affecting aroma compounds in orange juice and their sensory perception: A review","volume":"169","author":"Pan","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"129483","DOI":"10.1016\/j.foodchem.2021.129483","article-title":"Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants","volume":"353","author":"Ma","year":"2021","journal-title":"Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3225\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T14:50:22Z","timestamp":1789138222000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3225"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,11]]},"references-count":53,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15183225"],"URL":"https:\/\/doi.org\/10.3390\/foods15183225","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,11]]}}}