Shanghai Institute of Technology

Artificial sensory analysis, electronic tongue analysis, cell model and molecular dynamics (MD) simulation were integrated to explore how sweet aroma compounds in sweet oranges affect the perceived sweetness of erythritol. Sensory analysis and cell model verified that γ-decanolactone has the best sweet-enhancing effect. MD simulations were carried out to reveal the mechanisms underpinning action of the erythritol-sweet taste receptor protein binary system and the ternary systems formed by γ-decanolactone with erythritol and sweet taste receptor proteins. The findings revealed that sweet aroma compounds could alter receptor protein conformational stability and key amino acid residue interactions, thus enhancing the binding stability of erythritol to sweet taste receptor proteins and improving human sweetness perception. The research offers a comprehensive summary of the connections among research methods for sugar-reducing sweet aroma substances, provides theoretical support for developing low-sugar and sugar-substitute foods in the food industry.

Conventional high-temperature sintering of oxide solid electrolytes often induces lithium loss, impurity formation, and microstructural defects, which severely compromise the ionic conductivity. To overcome these limitations, a high-pressure, low-temperature (HP-LT) sintering strategy is developed. This process produces a highly dense (94.2%) NASICON-type Li_1+xAl_xTi_2-x(PO₄)₃ (LATP) ceramic at low temperatures, exhibiting a remarkable room-temperature ionic conductivity of 9.46 × 10^-4 S/cm, 4 times that of conventionally sintered counterparts. Comprehensive characterizations, including XRD, SEM, density, and electrochemical impedance measurements, reveal that the enhanced performance originates from the effective suppression of material decomposition and the significant promotion of interfacial ionic transport enabled by the HP-LT approach. This work demonstrates HP-LT synthesis as an efficient and scalable route for fabricating high-performance LATP electrolytes, paving the way toward advanced all-solid-state batteries.

Cheese, a widely consumed dairy product globally, derives its commercial value primarily from its flavor and textural characteristics that crucially determine consumer acceptance. The quality of cheese including flavor and texture is intricately related to the enzymatic activities of microorganisms during the fermentation process. Among these enzymes, lipases play a pivotal role by hydrolyzing milk fat to generate free fatty acids, which serve as precursors for the formation of key flavor compounds, thereby significantly enhancing the sensory attributes of cheese. Compared to lipases sourced from animals or plants, microbial lipases offer distinct advantages, including lower production costs, broader substrate specificity, and greater adaptability to genetic modification, making them more suitable for large-scale cheese production. Recent advancements in biotechnology have enabled the optimization of microbial lipase applications in cheese manufacturing through various innovative approaches. This review comprehensively examines the impact of microbial lipase on cheese quality, particularly in terms of texture and flavor development. Additionally, it summarizes current strategies for enhancing the efficacy of microbial lipase in cheese production, providing valuable insights for the advancement of enzyme-modified cheese industry.