Farnesol

Agricultural rum, a sugarcane juice spirit, is produced in Martinique under the French AOC label, ensuring compliance with strict quality and origin standards. This study investigates the chemical composition of four aged agricultural rum (ESB, VO, VSOP, XO), using physicochemical (color, dry extract) and analytical techniques (GC-FID, GC-MS, HPLC-DAD). Phenolic compounds and volatile organic compounds were quantified and evaluated. Results revealed a progressive enrichment in wood-derived compounds including syringaldehyde and vanillin, as well as esters, which contribute to aroma complexity during aging. Phenolic content showed a positive correlation with aging time, although antioxidant activity was lower in the oldest XO rum. Principal Component Analysis (PCA) effectively distinguished the rums based on chemical composition, with XO exhibiting the most distinct profile. This comprehensive chemical fingerprint provides valuable data for quality control, authentication, and sensory prediction, supporting both producers and regulatory authorities in preserving the unique characteristics of agricultural rum from Martinique.

Lonicera japonica Thunb. (LJ) teas have unique flavor and health benefits, which derived from food and medical homology. However, their material basis and flavor characteristics were still unclear, and three typical teas were selected to explore herein. 557 metabolites classified as 9 types were identified based on metabolomics, and organic acids, flavonoids and terpenoids were the main contributors. Specifically, black tea has the deepest color and the weakest bitterness, followed by yellow tea, and green tea. Organic acids, including phenolic acids like chlorogenic acid, were positively correlated with fresh greenness and bitter taste. Flavonoid glycosides like luteolin 7-glucoside were closely positively correlated with astringency. Most importantly, as the unique bioactive components in LJ, iridoids contributed their distinctive flavors and could be regarded as important quality indicators. These findings provide theoretical basis and technical support for quality control and process optimization of LJ teas.