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In order to rapidly detect soybean quality between samples from different areas, we have developed near‐infrared spectroscopy (\u003Cjats:styled-content style=\"fixed-case\">NIRS\u003C\u002Fjats:styled-content>) models for the moisture, crude fat, and protein content of soybeans, based on 360 soybean samples collected from different areas. Compared with whole kernels, soybean powder with particle sizes of 60 mesh was more suitable for modeling of moisture, crude fat, and protein content. To increase the reproducibility of the prediction model, uniform particle sizes of soybeans were prepared by grinding and sieving soybeans with different sizes and colors. Modeling analysis showed that the internal cross‐validation correlation coefficients (\u003Cjats:italic>R\u003C\u002Fjats:italic>\u003Cjats:sub>cv\u003C\u002Fjats:sub>) for the moisture, crude fat, and protein content of soybeans were .965, .941, and .949, respectively, and the determination coefficients (\u003Cjats:italic>R\u003C\u002Fjats:italic>\u003Cjats:sup>2\u003C\u002Fjats:sup>) were .966, .958, and .958. \u003Cjats:styled-content style=\"fixed-case\">NIRS\u003C\u002Fjats:styled-content> performed well as a rapid method for the determination of routine quality parameters and provided reference data for the analysis of soybean quality using \u003Cjats:styled-content style=\"fixed-case\">FT\u003C\u002Fjats:styled-content>‐\u003Cjats:styled-content style=\"fixed-case\">NIRS\u003C\u002Fjats:styled-content>.\u003C\u002Fjats:p>",{"EN":120},"Determination of soybean routine quality parameters using near‐infrared 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C., 2012, Determination of soybean oil, protein and amino acid residues in soybean seeds by high resolution nuclear magnetic resonance (NMRS) and near infrared (NIRS), Nature Precedings",{},{"id":23,"text":290,"url":23,"identifiers":291},"10.1038\u002Fnpre.2011.6201.2",{"doi":290},{"id":23,"text":293,"url":23,"identifiers":294},"10.1111\u002Fj.1365-2621.2001.tb08215.x",{"doi":293},{"id":23,"text":296,"url":23,"identifiers":297},"10.1255\u002Fjnirs.280",{"doi":296},{"id":23,"text":299,"url":23,"identifiers":300},"10.1094\u002FCC-83-0537",{"doi":299},{"id":23,"text":302,"url":23,"identifiers":303},"10.1016\u002Fj.compag.2014.11.015",{"doi":302},{"id":23,"text":305,"url":23,"identifiers":306},"10.1255\u002Fjnirs.583",{"doi":305},{"id":23,"text":308,"url":23,"identifiers":309},"10.1016\u002Fj.foodcont.2013.07.010",{"doi":308},{"id":23,"text":311,"url":23,"identifiers":312},"10.1016\u002Fj.foodres.2012.09.015",{"doi":311},{"id":23,"text":314,"url":23,"identifiers":315},"10.1079\u002FNRR19970006",{"doi":314},{"id":23,"text":317,"url":23,"identifiers":318},"10.1016\u002Fj.foodchem.2012.01.068",{"doi":317},{"id":23,"text":320,"url":23,"identifiers":321},"10.1016\u002Fj.fshw.2013.08.002",{"doi":320},{"id":23,"text":323,"url":23,"identifiers":324},"10.1016\u002Fj.eaef.2016.02.002",{"doi":323},{"id":23,"text":326,"url":23,"identifiers":327},"International, A., 2010, Approved methods of analysis, 11th Ed. Method 30‐25.01. Crude fat in wheat, corn, and soy flour, feeds, and mixed feeds. Approved November 3, 1999",{},{"id":23,"text":329,"url":23,"identifiers":330},"International, A., 2010, Approved methods of analysis, 11th Ed. Method 39‐21.01. Near‐infrared reflectance method for protein and oil determination in soybeans. Approved November 3, 1999",{},{"id":23,"text":332,"url":23,"identifiers":333},"International, A., 2010, Approved methods of analysis, 11th Ed. Method 44‐15.02. Moisture – air‐oven methods. Approved November 3, 1999",{},{"id":23,"text":335,"url":23,"identifiers":336},"International, A., 2010, Approved methods of analysis, 11th Ed. Method 46‐11.02. Crude protein – improved Kjeldahl method, copper catalyst modification. 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C., 1978, Influence of whole meal granularity on analysis of HRS wheat for protein and moisture by near infrared reflectance spectroscopy, Cereal Chemistry, 55, 1014",{},{"id":23,"text":395,"url":23,"identifiers":396},"10.1166\u002Fsl.2011.1377",{"doi":395},false,{"id":399,"createTime":400,"updateTime":400,"relativeEntities":401,"slug":402,"properties":403,"entityType":125,"verifyStatus":126,"verifyTime":410,"verifyNote":127,"languages":411,"translateLanguages":23,"viewCount":24,"primaryUrl":412,"fullTextUrl":23,"authors":413,"publicationType":220,"publisherRelationship":482,"citationCount":24,"citationInfo":531,"publishDate":534,"publishYear":532,"citationAnalyzeStatus":22,"lastCitationAnalyze":23,"indexDatabases":535,"openAccess":23,"references":536,"isForceReanalyzing":397},"6059d6c2-5692-42e2-9403-1f83bddc0040","2026-06-17T15:16:58.167+00:00",[],"Effect-of-pH-on-recovery-efficiency-and-anthocyanin-composition-of-Clitoria-ternatea-extracts-with-application-as-lipid-antioxidants-in-food-preservation",{"title":404,"doi":406,"abstract":408},{"EN":405},"Effect of pH on recovery efficiency and anthocyanin composition of Clitoria ternatea extracts with application as lipid antioxidants in food preservation",{"VOID":407},"10.1002\u002Ffsn3.71786",{"EN":409},"ABSTRACT This study aimed to examine the effect of pH on extraction efficiency, bioactive compounds, and potential food applications of anthocyanin‐rich extracts from C. ternatea flowers. Extractions were carried out under controlled conditions across a pH range of 1 to 13. The results indicated that total anthocyanin content (TAC) peaked at pH 3.0, while total polyphenol content (TPC) and DPPH antioxidant activity peaked at pH 7.0. These two pH conditions were further characterized using UV–Vis spectroscopy, scanning electron microscopy (SEM), and liquid chromatography–high‐resolution mass spectrometry (LC‐HRMS) to evaluate differences in absorbance spectra, cellular structures, and anthocyanin composition. LC‐HRMS analysis revealed a complex profile of anthocyanins and flavonoids, including Quercetin 3‐[2G]‐rhamnosylrutinoside, Delphinidin‐3‐(cis‐p‐coumaroyl‐glucoside), Kaempferol 3‐(6‐p‐coumaroyl)‐rutinoside, Kaempferol derivative, Cyanidin‐3‐(p‐coumaroyl)glucose, Kaempferol‐rhamnosyl‐malonyl‐glucoside, and Aglycoside cyanidin which were exclusively identified at the flower's natural pH (6.8–7.0). The observed compositional differences are associated with pH‐dependent structural transitions of anthocyanins from flavylium cations under acidic conditions to quinoidal base forms at near‐neutral pH. These findings provide insight into pH‐dependent anthocyanin behavior and offer guidance for optimizing extraction conditions for specific food applications. Anthocyanin and polyphenol extracts at pH 7 were tested for lipid oxidation in gummy candies. The results demonstrate the potential application of butterfly pea anthocyanins as functional ingredients in food systems, particularly as natural colorants with antioxidant functionality. Overall, this study provides a mechanistic understanding of pH‐dependent anthocyanin behavior and supports the use of neutral‐pH C. ternatea extract as a stable and multifunctional ingredient in lipid‐containing foods.","2026-06-17T15:16:58.166+00:00",[129],"https:\u002F\u002Fonlinelibrary.wiley.com\u002Fdoi\u002F10.1002\u002Ffsn3.71786",[414,433,450,465],{"id":415,"sortIndex":24,"researcher":23,"roles":416,"affiliations":417,"properties":426,"displayName":430,"givenName":23,"familyName":23},"a9571313-1463-4ff6-a93b-851e76295ad4",[],[418],{"id":419,"sortIndex":24,"affiliation":420,"properties":23},"3d209ee7-e74c-4928-90fc-5c689bfdf92c",{"id":419,"createTime":23,"updateTime":23,"relativeEntities":421,"slug":23,"properties":422,"entityType":23,"verifyStatus":23,"verifyTime":23,"verifyNote":23,"languages":23,"translateLanguages":23,"viewCount":23,"url":23,"parentIds":425,"statistic":23},[],{"title":423},{"EN":424},"Dept. 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(butterfly pea) is an edible tropical flower widely used as a natural colorant and a source of anthocyanins and phenolic compounds in food applications. This study aimed to optimize the extraction of anthocyanins (TAC) and improve total phenolic content (TPC), antioxidant capacity (DPPH) from Clitoria ternatea flowers using the autogenous pressurization method in a sealed vessel, also known as closed‐vessel extraction under autogenous pressure (CVE‐AP). Single‐factor experiments were first performed to investigate the effects of temperature, ethanol concentration, extraction time, and liquid‐to‐solid ratio. Based on these results, the three most influential factors: autogenous pressure, time, and liquid‐to‐solid ratio were modeled using response surface methodology (RSM) with a central composite design (CCD). The optimal extraction conditions were identified as 28.2 psi, 36 min and a liquid‐to‐solid ratio of 18:1. Under these conditions, the experimental values achieved were TAC 2.72 ± 0.18 mg\u002Fg dry matter, TPC 56.82 ± 2.16 mg GAE\u002Fg dry matter, and antioxidant capacity (DPPH) 175.78 ± 6.63 μmol TE\u002Fg dry matter. These results demonstrate that CVE‐AP enhanced anthocyanin recovery by 86% compared with atmospheric pressure extraction. UPLC‐UV profiling showed a flavonol‐rich extract dominated by rutin: 33.38 mg\u002Fg, achieving for ~67.7% of quantified phenolics. LC‐HRMS identified seven pigment‐related flavonoids, comprising anthocyanin and flavonol derivatives, including: Delphinidin‐3‐O‐(cis‐p‐coumaroyl‐glucoside), Kaempferol 3‐O‐(6ʹ‐O‐p‐coumaroyl)‐rutinoside, Cyanidin‐3‐O‐(p‐coumaroyl) glucose, Delphinin glucoside. CVE‐AP delivered significantly higher anthocyanin yields than atmospheric extraction, supporting a green and efficient route to valorize butterfly‐pea bioactives for functional food and nutraceutical applications.","2026-06-17T15:11:56.285+00:00",[129],"https:\u002F\u002Fonlinelibrary.wiley.com\u002Fdoi\u002F10.1002\u002Ffsn3.71649",[710,726,740],{"id":711,"sortIndex":24,"researcher":23,"roles":712,"affiliations":713,"properties":722,"displayName":430,"givenName":23,"familyName":23},"ac3a434a-689d-4e48-9ead-0ee91647fe91",[],[714],{"id":715,"sortIndex":24,"affiliation":716,"properties":23},"5db4cb91-7b5d-4e93-86c2-8d79340595d5",{"id":715,"createTime":23,"updateTime":23,"relativeEntities":717,"slug":23,"properties":718,"entityType":23,"verifyStatus":23,"verifyTime":23,"verifyNote":23,"languages":23,"translateLanguages":23,"viewCount":23,"url":23,"parentIds":721,"statistic":23},[],{"title":719},{"EN":720},"Department Food Technology, Faculty of Chemical Engineering Ho Chi Minh City 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However, the peel of Gac is regarded as a waste from the production of carotenoid‐rich oil from Gac fruit. In this study, carotenoids of Gac peel were extracted by microwave‐assisted extraction (\u003Cjats:styled-content style=\"fixed-case\">MAE\u003C\u002Fjats:styled-content>) and ultrasound‐assisted extraction (\u003Cjats:styled-content style=\"fixed-case\">UAE\u003C\u002Fjats:styled-content>) using ethyl acetate as extraction solvent. The effect of extraction time and different levels of microwave and ultrasonic powers on the yield of total carotenoid and antioxidant capacity of the extracts were investigated. The results showed that an extraction at 120 W for 25 min and an extraction at 200 W for 80 min were the most effective for \u003Cjats:styled-content style=\"fixed-case\">MAE\u003C\u002Fjats:styled-content> and \u003Cjats:styled-content style=\"fixed-case\">UAE\u003C\u002Fjats:styled-content> of the Gac peel samples, respectively. The maximum carotenoid and antioxidant capacity yields of \u003Cjats:styled-content style=\"fixed-case\">UAE\u003C\u002Fjats:styled-content> were significantly higher than those of the \u003Cjats:styled-content style=\"fixed-case\">MAE\u003C\u002Fjats:styled-content>. The antioxidant capacity of extract obtained by the \u003Cjats:styled-content style=\"fixed-case\">UAE\u003C\u002Fjats:styled-content> was also significantly higher that of the conventional extraction using the same ratio of solvent to material. The results showed that both \u003Cjats:styled-content style=\"fixed-case\">MAE\u003C\u002Fjats:styled-content> and \u003Cjats:styled-content style=\"fixed-case\">UAE\u003C\u002Fjats:styled-content> could be used to reduce the extraction time significantly in comparison with conventional extraction of Gac peel while still obtained good extraction efficiencies. Thus, \u003Cjats:styled-content style=\"fixed-case\">MAE\u003C\u002Fjats:styled-content> and \u003Cjats:styled-content style=\"fixed-case\">UAE\u003C\u002Fjats:styled-content> are recommended for the improvement of carotenoid and antioxidant capacity extraction from Gac peel.\u003C\u002Fjats:p>",{"EN":934},"Microwave‐assisted extraction and ultrasound‐assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extracts",{"VOID":936},"29387378",{"VOID":938},"10.1002\u002Ffsn3.546","2025-01-25T16:23:34.644+00:00",[129],"https:\u002F\u002Fonlinelibrary.wiley.com\u002Fdoi\u002F10.1002\u002Ffsn3.546",[943,972,999,1016,1041],{"id":944,"sortIndex":24,"researcher":23,"roles":945,"affiliations":946,"properties":963,"displayName":967,"givenName":23,"familyName":23},"146ee9f0-954c-4d4a-a147-86fd16cbea24",[],[947,955],{"id":948,"sortIndex":24,"affiliation":949,"properties":23},"8a538549-858a-4862-81c5-5554aa4c9f77",{"id":948,"createTime":23,"updateTime":23,"relativeEntities":950,"slug":23,"properties":951,"entityType":23,"verifyStatus":23,"verifyTime":23,"verifyNote":23,"languages":23,"translateLanguages":23,"viewCount":23,"url":23,"parentIds":954,"statistic":23},[],{"title":952},{"EN":953},"Faculty of Agriculture and Forestry, Tay Nguyen University, Buon Ma Thuot, Daklak, Vietnam",[],{"id":956,"sortIndex":151,"affiliation":957,"properties":23},"4de209f7-2b9a-4aab-8324-fc2769da6ca2",{"id":956,"createTime":23,"updateTime":23,"relativeEntities":958,"slug":23,"properties":959,"entityType":23,"verifyStatus":23,"verifyTime":23,"verifyNote":23,"languages":23,"translateLanguages":23,"viewCount":23,"url":23,"parentIds":962,"statistic":23},[],{"title":960},{"VI":961},"School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW, Australia",[],{"orcid":964,"title":966,"gsAuthor":968,"openalex":970},{"VOID":965},"https:\u002F\u002Forcid.org\u002F0000-0002-2945-7392",{"EN":967},"Hoang Van Chuyen",{"VOID":969},"9IcGxJwAAAAJ",{"VOID":971},"A5048521022",{"id":973,"sortIndex":151,"researcher":23,"roles":974,"affiliations":975,"properties":990,"displayName":994,"givenName":23,"familyName":23},"0ecace54-5f5c-4bb3-846a-8f042c6b6e30",[],[976,982],{"id":956,"sortIndex":24,"affiliation":977,"properties":23},{"id":956,"createTime":23,"updateTime":23,"relativeEntities":978,"slug":23,"properties":979,"entityType":23,"verifyStatus":23,"verifyTime":23,"verifyNote":23,"languages":23,"translateLanguages":23,"viewCount":23,"url":23,"parentIds":981,"statistic":23},[],{"title":980},{"VI":961},[],{"id":983,"sortIndex":151,"affiliation":984,"properties":23},"2533fcf7-fa17-4643-b3fc-ee7cbee78a09",{"id":983,"createTime":23,"updateTime":23,"relativeEntities":985,"slug":23,"properties":986,"entityType":23,"verifyStatus":23,"verifyTime":23,"verifyNote":23,"languages":23,"translateLanguages":23,"viewCount":23,"url":23,"parentIds":989,"statistic":23},[],{"title":987},{"VI":988},"School of Science and Health, Western Sydney University, Penrith, NSW, Australia",[],{"orcid":991,"title":993,"gsAuthor":995,"openalex":997},{"VOID":992},"https:\u002F\u002Forcid.org\u002F0000-0003-1285-9843",{"EN":994},"Minh H. 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The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, \u003Cjats:italic>γ\u003C\u002Fjats:italic>‐oryzanol, and phytic acid. This review provides information on the contents of these compounds in rice using a food composition database built from compiling data from 316 papers. The database provides access to information that would have otherwise remained hidden in the literature. For example, among the four types of rice ranked by color, black rice varieties emerged as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Furthermore, insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins. It is clear that to maximize the intake of antioxidant compounds, rice should be preferentially consumed in the form of bran or as whole grain. With respect to breeding, \u003Cjats:italic>japonica\u003C\u002Fjats:italic> rice varieties were found to be richer in antioxidant compounds compared with \u003Cjats:italic>indica\u003C\u002Fjats:italic> rice varieties. Overall, rice grain fractions appear to be rich sources of antioxidant compounds. However, on a whole grain basis and with the exception of \u003Cjats:italic>γ\u003C\u002Fjats:italic>‐oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice.\u003C\u002Fjats:p>","\u003Cjats:title>Tóm tắt\u003C\u002Fjats:title>\u003Cjats:p>Các nghiên cứu dịch tễ học cho thấy rằng tỷ lệ mắc các bệnh mãn tính nhất định thấp ở những vùng tiêu thụ gạo trên thế giới có thể liên quan đến hàm lượng hợp chất chống oxi hóa có trong gạo. Các phân tử có hoạt tính chống oxi hóa có trong gạo bao gồm axit phenolic, flavonoid, anthocyanin, proanthocyanidin, tocopherol, tocotrienol, \u003Cjats:italic>γ\u003C\u002Fjats:italic>-oryzanol và axit phytic. Bài tổng quan này cung cấp thông tin về hàm lượng của những hợp chất này trong gạo thông qua một cơ sở dữ liệu về thành phần thực phẩm được xây dựng từ việc tổng hợp dữ liệu từ 316 bài báo. Cơ sở dữ liệu này cung cấp quyền truy cập vào thông tin mà nếu không sẽ vẫn ẩn giấu trong tài liệu. Ví dụ, trong số bốn loại gạo được phân loại theo màu sắc, các giống gạo đen nổi lên là những giống có hoạt tính chống oxi hóa cao nhất, tiếp theo là các giống gạo tím, đỏ và nâu. Hơn nữa, các hợp chất không hòa tan có vẻ như tạo thành phần chính của axit phenolic và proanthocyanidin trong gạo, nhưng không phải của flavonoid và anthocyanin. Rõ ràng, để tối đa hóa việc tiếp nhận các hợp chất chống oxi hóa, gạo nên được tiêu thụ chủ yếu dưới dạng cám hoặc nguyên hạt. Về vấn đề giống, các giống gạo \u003Cjats:italic>japonica\u003C\u002Fjats:italic> được tìm thấy có nhiều hợp chất chống oxi hóa hơn so với các giống gạo \u003Cjats:italic>indica\u003C\u002Fjats:italic>. Tổng thể, các phần hạt gạo có vẻ là nguồn giàu hợp chất chống oxi hóa. Tuy nhiên, trên cơ sở hạt nguyên và ngoại trừ \u003Cjats:italic>γ\u003C\u002Fjats:italic>-oryzanol và anthocyanin, hàm lượng chất chống oxi hóa trong các loại ngũ cốc khác có vẻ cao hơn so với trong gạo.\u003C\u002Fjats:p>",{"EN":1250,"VI":1251},"Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, \u003Ci>γ\u003C\u002Fi>‐oryzanol, and phytic acid","Chất chống oxi hóa trong gạo: axit phenolic, flavonoid, anthocyanin, proanthocyanidin, tocopherol, tocotrienol, γ-oryzanol và axit 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Gluten is structured by covalent (disulfide bonds) and noncovalent bonds (hydrogen bonds, ionic bonds, hydrophobic bonds) which prone to alteration by various treatments. Enzyme modification has the ability to alter certain properties of gluten and compensate the deficiencies in gluten network. By hydrolyzing mechanisms and softening effects, hydrolytic enzymes affect gluten directly and indirectly and improve dough quality. The present review investigates the effects of some hydrolytic enzymes (protease and peptidase, alcalase, xylanase, pentosanase, and cellulase) on the rheological, functional, conformational, and nutritional features of gluten and dough. Overall, protease, peptidase, and alcalase directly affect peptide bonds in gluten. In contrast, arabinoxylan, pentosan, and cellulose are affected, respectively, by xylanase, pentosanase, and cellulase which indirectly affect gluten proteins. 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Papaya seed oil (PSO) contains functional compounds with good antioxidant activity, especially monounsaturated fatty acids. In this work, the ultrasound‐assisted extraction (UAE) of PSO was optimized using response surface methodology. It was found that the optimal extraction performance was realized when the elevated time was set to 20 min, the ultrasound power was set to 250 W, and the n‐hexane‐to‐sample ratio was set to 16:1 (v\u002Fw). The highest yield of PSO (32.27%) was obtained under the optimal conditions, and PSO showed good oxidative stability. Differential scanning calorimetry analysis showed that the melting point of Hainan\u002FEksotika PSO was low, while its crystallization temperature was high. FTIR and NMR were used to analyze the chemical structure of PSO, which also proved that PSO possessed good stability without oxidative degradation. In addition, scanning electron micrograph was employed to investigate the change in seed microscopic structure. The results showed UAE caused serious structural damage of sample cell membranes and walls, which help oil access to the solvent with a high extraction ratio. 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Under optimal conditions, the highest DH was 19.52% and the yield was recorded as 17.26%. Protein content of the hydrolysates was ranged from 73.35% to 76.63%. Total amino acids were more than 96.77% for each PH. The PH obtained at DH 19.52% achieved excellent solubility and emulsifying activity which were 95.56% and 108.76 m\u003Cjats:sup>2\u003C\u002Fjats:sup>\u002Fg, respectively at pH 6. Foam capacity amounted 100% in PH of DH 19.52% at pH 2, and water‐holding capacity was 4.38 g\u002Fg. The antioxidant activity showed the strongest hydroxyl radical scavenging activity (95.25%), ABTS (84.88%), DPPH (75.89%), iron chelating (63.25%), and cupper chelating (66.90%) at DH 11.96%, whereas reducing power (0.88) at DH 19.52%. 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The pH of the products were significantly different (\u003Cjats:italic>P\u003C\u002Fjats:italic> < 0.05) and ranged from 2.3 (Code 10‐Poly) to 5.7 (1291). The pH was inversely correlated with titratable acidity (\u003Cjats:italic>R\u003C\u002Fjats:italic>\u003Cjats:sup>2\u003C\u002Fjats:sup> = 0.87), which was significantly different (\u003Cjats:italic>P\u003C\u002Fjats:italic> < 0.05) among products ranging from 10.3% acetic acid (Code 10‐Poly) to 0.7% acetic acid (1291). Total phenol content was quantified using the \u003Cjats:styled-content style=\"fixed-case\">G\u003C\u002Fjats:styled-content>ibbs reaction; the only liquid smoke containing appreciable level of phenolic compounds was Code 10‐Poly at 3.22 mg mL\u003Cjats:sup>−1\u003C\u002Fjats:sup>. Gas chromatography‐mass spectrometry (\u003Cjats:styled-content style=\"fixed-case\">GC‐MS\u003C\u002Fjats:styled-content>) analysis of liquid smoke dichloromethane extracts revealed that carbonyl‐containing compounds were major constituents of all products, in which 1‐hydroxy‐2‐butanone, 2(5H)‐furanone, propanal and cyclopentenone predominated. Organic acids were detected by \u003Cjats:styled-content style=\"fixed-case\">GC‐MS\u003C\u002Fjats:styled-content> in all extracts and correlated positively (\u003Cjats:italic>R\u003C\u002Fjats:italic>\u003Cjats:sup>2\u003C\u002Fjats:sup> = 0.98) with titratable acidity. The \u003Cjats:styled-content style=\"fixed-case\">GC‐MS\u003C\u002Fjats:styled-content> data showed that phenolic compounds constituted a major portion of Code 10‐Poly, and were detected only in trace quantities in 1291. The refined liquid smokes had lighter color, lower acidity, and reduced level of carbonyl‐containing compounds and organic acids. Our study revealed major differences in pH, titratable acidity, total phenol content, color and chemical make‐up of the full‐strength and refined liquid smokes. The three refined liquid smoke products studied have less flavor and color active compounds, when compared with the full‐strength product. Furthermore, the three refined products studied have unique chemical characteristics and will impart specific sensorial properties to food systems. 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