Aromatic Substances Research Articles

The OfMYB1R114-OfSDIR1-like-OfCCD4 module regulates β-ionone synthesis in Osmanthus fragrans

Osmanthus fragrans have a unique aroma, its extracts and its constituents have a wide range of biological activities, making them of great industrial value. β-ionone is a crucial factor in determining the aroma quality of O. fragrans. The synthesis mechanism of β-ionone is essential for studying the aromatic compounds in O. fragrans. This study demonstrated that the OfMYB1R114-OfSDIR1-like-OfCCD4 module regulates β-ionone synthesis in O. fragrans. A MYB-related transcription factor OfMYB1R114 increased β-ionone aroma substance and elevated OfCCD4 expression level through binding to the OfCCD4 promoter and activating its expression; this demonstrated a positive loop in β-ionone synthesis. Screening for interacting proteins using a cDNA library of O. fragrans petals, the interaction pair between OfMYB1R114 and OfSDIR1-like was validated. In addition, OfSDIR1-like negatively regulated β-ionone synthesis by ubiquitinating the OfMYB1R114 protein and decreasing the ability of OfMYB1R114 to activate its downstream target gene OfCCD4. Interestingly, OfMYB1R114 could directly bind to the OfSDIR1-like promoter and repress its transcription, revealing a negative feedback loop between OfMYB1R114 and OfSDIR1-like. Hence, this suggests that OfSDIR1-like is a new novel regulator that functions in β-ionone synthesis via the OfMYB1R114-mediated aroma pathway. The mechanistic framework revealed by the studies is that the OfMYB1R114-mediated module OfMYB1R114-OfSDIR1-like-OfCCD4 regulates β-ionone synthesis. It sheds light on the molecular mechanisms at the basis of aroma synthesis in O. fragrans and provides theoretical basis and technical guidance for the comprehensive utilisation and industrial development of O. fragrans aroma substance.

Unveiling the transformation of 2,4,6-trihalophenols by active species in drinking water pipelines: The role of goethite

The long-term accumulated pipe scale in the water distribution system (WDS) is vital for ensuring the safety of drinking water delivery. This study revealed a novel positive role of pipe scale in triggering interface free radicals for aromatic substances degradation. The goethite (main constituents of pipe scale) converts from the trivalent state to the divalent state by withdraw electrons from aromatic phenolic compounds. Active free radicals such as hydroxyl radical (OH), Cl, and ClO were subsequently formed via a cascade of chain reactions under WDS conditions, among which OH was the dominate active species driving efficient transformation of 2,4,6-trichlorophenol (60.8%) and 2,4,6-tribromophenol (80.5%) and the corresponding toxicity attenuation. The goethite mediated chlorination is a surface reaction following Langmuir–Hinshelwood model. Our works revealed the presence of natural source of OH for disinfection byproducts transformation. Given the ubiquitous existence of iron scales inside ductile iron pipe, the finding renewed the understanding of the impact of WDS on drinking water quality.

Genotyping-by-sequencing-based high-resolution mapping reveals a single candidate gene for the grapevine veraison locus Ver1.

Veraison marks the transition from berry growth to berry ripening and is a crucial phenological stage in grapevine (Vitis vinifera): the berries become soft and begin to accumulate sugars, aromatic substances, and, in red cultivars, anthocyanins for pigmentation, while the organic acid levels begin to decrease. These changes determine the potential quality of wine. However, rising global temperatures lead to earlier flowering and ripening, which strongly influence wine quality. Here, we combined genotyping-by-sequencing with a bioinformatics pipeline on ∼150 F1 genotypes derived from a cross between the early ripening variety "Calardis Musqué" and the late-ripening variety "Villard Blanc". Starting from 20,410 haplotype-based markers, we generated a high-density genetic map and performed a quantitative trait locus analysis based on phenotypic datasets evaluated over 20 yrs. Through locus-specific marker enrichment and recombinant screening of ∼1,000 additional genotypes, we refined the originally postulated 5-mb veraison locus, Ver1, on chromosome 16 to only 112 kb, allowing us to pinpoint the ethylene response factor VviERF027 (VCost.v3 gene ID: Vitvi16g00942, CRIBIv1 gene ID: VIT_16s0100g00400) as veraison candidate gene. Furthermore, the early veraison allele could be traced back to a clonal "Pinot" variant first mentioned in the seventeenth century. "Pinot Precoce Noir" passed this allele over "Madeleine Royale" to the maternal grandparent "Bacchus Weiss" and, ultimately, to the maternal parent "Calardis Musqué". Our findings are crucial for ripening time control, thereby improving wine quality, and for breeding grapevines adjusted to climate change scenarios that have a major impact on agro-ecosystems in altering crop plant phenology.

Effect of nano-graphene lubricating oil on particulate matter of a diesel engine

Nano-graphene lubricating oil with appropriate concentration shows excellent performance in reducing friction and wear under different working conditions of diesel engines, and has been widely concerned. Lubricating oil has a significant impact on particulate matter (PM) emissions. At present, there are few studies on the impact of nano-graphene lubricating oil on the physicochemical properties of PM. In order to comprehensively evaluate the impact of nano-graphene lubricating oil on diesel engines, this paper mainly focused on the effects of lubricating oil nano-graphene additives on the particle size distribution and physicochemical properties of PM. The results show that, compared with pure lubricating oil, the total number of nuclear PM and accumulated PM of nano-graphene lubricating oil is significantly increased. The fractal dimension of PM of nano-graphene lubricating oil increases and its structure becomes more compact. The average fringe separation distance of basic carbon particles decreases, the average fringe length increases. The degree of ordering and graphitization of basic carbon particles are higher. The fringe tortuosity of basic carbon particles decreases, and the fluctuation of carbon layer structure of basic carbon particles decreases. Aliphatic substances in PM are basically unchanged, aromatic components and oxygen functional groups increase. The initial PM oxidation temperature and burnout temperature increase, the maximum oxidation rate temperature and combustion characteristic index decrease, and the activation energy increases, making it more difficult to oxidize. This was mainly caused by the higher graphitization degree of PM of nano-graphene lubricating oil and the increased content of aromatic substances.

Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging.

The aim of the study was to investigate how smoke-associated flavoring substances behave during storage in Frankfurter-type sausages. The diffusion behavior of seven selected aroma substances in the sausage matrix and the influence of the packaging and the casing were examined over a storage period of 28 days. The sausages were cut into uniformly thick layers at defined time intervals and examined by headspace-solid phase microextraction-gas chromatography-mass spectrometry. In general, three different groups could be distinguished: (1) even distribution over the entire product on the first day after smoking; (2) clear concentration gradient from outside to inside on the first day of storage, which leveled out until day 28 of storage; and (3) a clear concentration gradient that remained present throughout the storage period. In addition, only small effects were found in the distribution of flavorings between two types of packaging, selected casing, or different calibers.

Evaluation of the effects of dietary cinnamaldehyde on growth and nutrient use in Nile Tilapia (Oreochromis niloticus)

Cinnamaldehyde is an active organic compound and an aromatic aldehyde substance found in cinnamon oil. It is a new feed supplement for animals that can improve growth, nutrient digestion and absorption, lipid use, and immunity. The present study evaluated the effects of dietary trans-cinnamaldehyde 98 % (CIN) on nutrient utilization, antioxidant capacity, and growth performance in Nile tilapia (Oreochromis niloticus). Juveniles used was weighing at about 19.77 ± 0.10 g received dietary CIN at different doses (0, 0.25, 0.5, 0.75, and 1.0 g/kg feed). The fish were maintained in a glass aquarium of 95 × 45 × 35 cm3 in size at a stocking density of 20 fish per aquarium and fed three times a day to clear satiation. Dietary carbohydrate digestion and absorption were significantly improved in fish fed 0.75 g/kg CIN, as indicated by increased amylase activity and glucose tolerance test. The latter was subsequently confirmed by increases in relative ir, glut4, hx and gs expression that indicated the increase in glucose absorption led to an increase in glucose utilization as an energy source and the synthesis of glycogen as an energy reserve. Interestingly, dietary CIN supplementation also resulted in the downregulation of fas, which facilitates the conversion of glucose to fatty acids, and the upregulation of cpt1a and hsl, indicating increased fatty acid oxidation for energy. CIN at a range of 0.5–0.75 g/kg improved the antioxidant status in the liver, as illustrated by elevated glutathione peroxidase and superoxide dismutase activities (both P < 0.05). Final weight, feed consumption, the specific growth rate, feed efficiency, and protein retention increased were significantly in all CIN groups, with the highest values reached in the 0.5 g/kg CIN (all P < 0.05). Based on a polynomial orthogonal analysis of the fish-specific growth rate, the optimum dosage of CIN inclusion is 0.42 g/kg.

Effect of ferulic acid grafted walnut shell hemicellulose B on the flavor of traditional pickle fermentation

To improve the flavor of traditional pickles, hemicellulose B (HCB) was extracted from walnut shell, the protein of which was detected by ultraviolet-visible (UV-Vis) light full wavelength scanning. Then ferulic acid was grafted in the absence of oxygen, and UV-Vis and Fourier transform infrared (FT-IR) were used to verify the branching. HCB and ferulic acid grafted hemicellulose B (FHB) were added to pickles, respectively, and the aroma substances were detected by gas chromatography and mass spectrum (GC-MS) to evaluate the effect of FHB on the aroma substances of pickles. The results showed that the protein in HCB was basically removed after UV-Vis scanning. After UV-Vis and FT-IR identification, FHB was obtained. The GC-MS analysis of aroma substances showed that HCB caused more derivatives of aroma substances in the fermentation process of pickles, and FHB made pickles produce more unique aroma substances during fermentation. This study provided a certain research basis for improving the flavor substances of traditional pickles.

The effects of different drying methods on the flavor profile of wheat germ using E-nose and GC-IMS

The impact of hot-air drying (HA) and microwave-hot-air drying (MHA) on aroma components and free amino acids (FAAs) in wheat germ (WG) were investigated.It was found that drying treatment improved the rancidity odor of WG, and MHA is better than HA. A total of 56 volatile compounds were identified in WG following different treatments, with 20 compounds identified as key differential compounds, and 13 key compounds were further screened based on the relative odor activity value (ROAV) > 1. Compared with HA, MHA accelerated the conversion of alcohols to aldehydes in WG, resulting in a more intense aroma and enhanced freshness and sweetness, but with an increase in bitter amino acids. Glutamic acid (Glu) exhibited a negative correlation with five aroma substances, while lysine (Lys) and arginine (Arg) were significantly negatively correlated with six and four aroma substances, respectively. The above results indicate that 2 types of drying have an impact on WG flavours, these findings offer valuable insights for the development and utilization of wheat germ, providing a reference for further exploration in this field.

Therapeutic Potential of Essential Oils Against Ulcerative Colitis: A Review.

Ulcerative colitis (UC) is a chronic non-sp ecific inflammatory disease of the colorectal mucosa. Researchers have associated UC onset with familial genetics, lifestyle behavior, inflammatory immune factors, intestinal microbiota, and the integrity of the intestinal mucosal barrier. The primary therapeutic interventions for UC consist of pharmacological management to control inflammation and promote mucosal healing and surgical interventions. The available drugs effectively control and decelerate the progression of UC in most patients; nonetheless, their long-term administration can exert adverse effects and influence the therapeutic effect. Plant essential oils (EOs) refer to a group of hydrophobic aromatic volatile substances. EOs have garnered considerable attention in both domestic and international research because of their anti-inflammatory, antibacterial, and antioxidant properties. They include peppermint, peppercorns, rosemary, and lavender, among others. Researchers have investigated the role of EOs in medicine and have elucidated their potential to mitigate the detrimental effects of UC through their anti-inflammatory, antioxidant, antidepressant, and anti-insomnia properties as well as their ability to regulate the intestinal flora. Furthermore, EOs exert minimal toxic adverse effects, further enhancing their appeal for therapeutic applications. However, these speculations are based on theoretical experiments, thereby warranting more clinical studies to confirm their effectiveness and safety. In this article, we aim to provide an overview of the advancements in utilizing natural medicine EOs for UC prevention and treatment. We will explore the potential pathogenesis of UC and examine the role of EOs therapy in basic research, quality stability, and management specification of inadequate EOs for UC treatment. We intend to offer novel insights into the use of EOs in UC prevention and management.

Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea.

The enzymatic reaction stage (ECS) of oolong tea processing plays an important role in the formation of the flavor quality of the oolong tea. To investigate the dynamic changes in the volatile and non-volatile components in the leaves of oolong tea during the ECS, metabolomic studies were carried out using the leaf samples collected at different stages of the ECS of Aijiao oolong tea. Out of the identified 306 non-volatile metabolites and 85 volatile metabolites, 159 non-volatile metabolites and 42 volatile metabolites were screened out as key differential metabolites for dynamic changes during the ECS. A multivariate statistical analysis on the key differential metabolites showed that the accumulations of most metabolites exhibited dynamic changes, while some amino acids, nucleosides, and organic acids accumulated significantly after turning-over treatment. The evolution characteristics of 27 key precursors or transformed VOCs during the ECS of Aijiao oolong tea were clarified, and it was found that the synthesis of aroma substances was mainly concentrated in lipids as precursors and glycosides as precursor pathways. The results revealed the dynamic changes in the flavor metabolites in the ECS during the processing of Aijiao oolong tea, which provided valuable information for the formation of the characteristic flavor of Aijiao oolong tea.

Enhancing the Content of Hesperidin and Nobiletin in Citrus Wines through Multi-Strain Fermentation

This research investigates how different fermentation techniques using non-Saccharomyces yeast (Candida ethanolica Ce, Hanseniaspora guilliermondii Hg, Hanseniaspora thailandica Ht) and Saccharomyces cerevisiae (Sc) affect the synthesis of hesperidin, nobiletin, and other flavonoid and aromatic substances, which play a vital role in improving the overall quality of fruit wines due to their various biological properties. The combination of Sc:(Ce.Ht)-1:100 (Ce 0.5 × 107 CFU/mL, Ht 0.5 × 107 CFU/mL, Sc 1 × 105 CFU/mL) yielded the highest hesperidin content at 4.12 ± 0.08 mg/L, followed by the Sc:(Ce.Hg)-1:1 (Ce 0.5 × 107 CFU/mL, Hg 0.5 × 107 CFU/mL, Sc 1 × 107 CFU/mL) combination at 4.08 ± 0.06 mg/L. The highest nobiletin content was achieved by the (Hg.Ht)-10-Sc (Hg 0.5 × 107 CFU/mL, Ht 0.5 × 107 CFU/mL, Sc 1 × 107 CFU/mL) combination, reaching 1.04 ± 0.05 mg/L, which was significantly higher than other multi-strain combinations. Additionally, the hesperidin content produced by the (Hg.Ht)-10-Sc combination was relatively high at 4.04 ± 0.02 mg/L, demonstrating a richness and complexity of aroma superior to that of fermentation with commercial yeast strains alone. The findings suggest that the (Hg.Ht)-10-Sc combination is the most effective multi-strain combination for increasing the levels of nobiletin and hesperidin in citrus wine, thereby enhancing the overall quality of the wine. These experimental results offer a promising approach for enhancing the quality of citrus wines and other fruit wines.

Analysis of Aroma Components of Enzymatic Hydrolysis Products of Oak Lignin from Different Producing Areas

The morphology and structure of lignin in French oak, American oak and Chinese Mongolian oak were observed and compared by scanning electron microscopy (SEM). The results showed that the surface of lignin after enzymatic hydrolysis was more irregular and the contact area was obviously increased. GC-MS detected 3 kinds of lignin, 4 kinds of components and 30 kinds of volatile substances. The lignin content of French oak was the highest (8911.5 ± 512.2 μg/L, 29 kinds), followed by that of American oak (8071.7 ±541.9 μg/L, 26 kinds), and that of Mongolian oak was the least (7903.3 ± 492.5 μg/L, 26 kinds). The results of aroma characteristics analysis, principal component analysis and heat map analysis showed that the aroma components of the three kinds of oak lignin were significantly different. French oak lignin could provide more volatile phenols, with obvious smoky, woody and sweet flavor. Mongolian oak lignin carries more phenolic and ester compounds, providing a relatively soft floral, fruity flavor. American oak lignin has a relatively average aroma substance content, which can bring strong and complex complex aroma characteristics.

Differences in Volatile Profiles and Sensory Characteristics in Plum Spirits on a Production Scale

The specific sensory properties attributed to distillates from different plum varieties are intricately linked to aromatic substances, fruit quality, and technology employed during production. This study compares four plum brandies, each made from a renowned plum variety: Presenta, Valjevka, Čačanská lepotica, and Čačanská rodná on a production scale. Analytical and sensory profiles were assessed using GC-FID, an available analytical method advantageous for monitoring industrial fruit distillate production. Between 71 and 85 analytes were detected in the distillates, with the Presenta plum distillate containing the highest number of substances. Statistically significant differences in analyte concentration between plum varieties (p &lt; 0.05) were observed for 11 analytes. The comparison of analytical profiles and sensory evaluation revealed that a high concentration of 1-propanol, despite its negative sensory perception, significantly impacts the overall perception of a distillate, contrasting with substances like acetaldehyde and propyl acetate, which have positive sensory evaluations but lesser significance in content. Our work identified key compounds and procedures that can be used as benchmarks for production of plum brandy with positive sensory evaluation. These findings demonstrate the broad application potential of GC-FID in fruit distillate production as an independent tool for aromatic profile assessment and quality control.

Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea.

Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear. Therefore, in this study, fresh leaves of RGT in spring were picked, and green-making (including shaking and spreading) and spreading (unshaken) were, respectively, applied after sun withering. Then, they were analyzed by GC-TOF-MS, which showed that the abundance of volatile compounds with flowery and fruity aromas, such as nerolidol, jasmine lactone, jasmone, indole, hexyl hexanoate, (E)-3-hexenyl butyrate and 1-hexyl acetate, in green-making leaves, was significantly higher than that in spreading leaves. Transcriptomic and proteomic studies showed that long-term mechanical injury and dehydration could activate the upregulated expression of genes related to the formation pathways of the aroma, but the regulation of protein expression was not completely consistent. Mechanical injury in the process of green-making was more conducive to the positive regulation of the allene oxide synthase (AOS) branch of the α-linolenic acid metabolism pathway, followed by the mevalonate (MVA) pathway of terpenoid backbone biosynthesis, thus promoting the synthesis of jasmonic acid derivatives and sesquiterpene products. Protein interaction analysis revealed that the key proteins of the synthesis pathway of jasmonic acid derivatives were acyl-CoA oxidase (ACX), enoyl-CoA hydratase (MFP2), OPC-8:0 CoA ligase 1 (OPCL1) and so on. This study provides a theoretical basis for the further explanation of the formation mechanism of the aroma substances in WRT during the manufacturing process.

Hydrogen bonding dominated self-assembly mechanism of amphiphilic molecules in Chinese Baijiu

Molecular mechanisms underlying the aging of Chinese Baijiu remained elusive. This study proposed the self-assembly behavior of amphiphilic molecules dominated by hydrogen bonds in Chinese Baijiu for the first time. The self-assembly degree of amphiphilic clusters gradually intensifies with the prolonged storage time of Baijiu, comprehensively characterized at both micro and macro levels. The results indicated that the blue-shift of the Raman hydrogen bond vibrational peak (about 11 cm−1 and 7 cm−1, respectively), the increase in viscosity (5.71% and 2.22%, respectively), and the rise in dielectric constant (95.63% and 94.99%, respectively) during the 17-year cellaring process of Strong-flavor Baijiu and Jiang-flavor Baijiu were consistent with the evolutionary trends observed in molecular dynamics simulations. The essential driving factors of cluster structure alteration of amphiphilic aroma substances in Chinese Baijiu during cellaring were demonstrated from molecular level. This study provided a research approach to comprehending the aging mechanism of Chinese Baijiu from the micro level.

Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”

Ripening refers to the process of chemical change during the refinement of Keemun black tea (KBT) and is crucial in the formation of Keemun Congou black tea’s quality. In this study, the aroma composition of KBT during the ripening was analyzed. Sensomics indicated that ripening strengthened the coconut and fatty aroma of KBT and contributed to the decrease of green aroma substances, resulting in a shift of the overall aroma type of KBT to an integrated aroma profile, which was consistent with sensory evaluation. Changes in fatty acid content and the results of in vitro addition simulation tests confirmed that heat causes highly degradation of fatty acids into fatty aroma volatiles, which is a key driver of the formation of “Keemun aroma” quality. This study revealed the mechanism behind the formation of KBT’s integrated “Keemun aroma” quality and the mode of thermal degradation of major fatty acids.

Research overview of Osmanthus fragrans beer

Osmanthus fragranced flowers, rich in a variety of beneficial components, is a good example of homology of medicine and food. Brewing beer with Osmanthus fragrans is not only enjoyable but also has health benefits. The article introduces the beneficial components and aromatic substances of Osmanthus fragrans, discusses the Osmanthus fragrans beer brewing process and the characteristic flavor components, in order to provide theoretical support and technical reference for the research and development of Osmanthus fragrans beer.

Genetic Characterization of Gardenia jasminoides Ellis Genotypes Derived from Seeds and Selection Based on Their Morphological Traits and Flower Aromatic Substances

Gardenia jasminoides Ellis is an evergreen shrub with white fragrant flowers, and it is cultivated for its ornamental, aromatic and medicinal value. The present study aimed to select desirable genotypes for potential commercial exploitation as pot plants or use in perfumery. Thus, 32 genotypes of G. jasminoides plants derived from seedlings, whose seeds were obtained from Australia and the USA, were evaluated for their genetic diversity in relation to four commercial cultivars (‘Pelion’, ‘Joy’, ‘Grandiflora’ and ‘Kimberly’, used as reference cultivars) using ISSR and SCoT markers. A cluster analysis separated the gardenia genotypes into the following three clusters: one cluster comprised the 16 genotypes originating from Australia, one included the 16 genotypes originating from the USA, and the third cluster contained the four reference cultivars. In other words, there was a clear demarcation of the genotypes investigated according to their geographical origin. In addition, the gardenia genotypes were evaluated for their morphological and chemical characteristics. Thus, flower- and leaf-related traits with ornamental value were measured, while the volatile compounds of flower extracts were identified with GC-MS analysis. Genotype 29-5 was selected for its acceptable morphological traits and genotype 51-8 for its rich volatile compounds. The major volatile compounds responsible for the floral aroma of the various gardenia genotypes examined were α-farnesene, benzyl tiglate, cis-3-hexenyltiglate, jasminelactone and linalool.

Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network

Paojiao, a typical Chinese traditional fermented pepper, is favored by consumers for its unique flavor profile. Microorganisms, organic acids, amino acids, and volatile compounds are the primary constituents influencing the development of paojiao's flavor. To elucidate the key flavor compounds and core microorganisms of Qicaipaojiao (QCJ), this study conducted a comprehensive analysis of the changes in taste substances (organic acids and amino acids) and volatile flavor compounds during QCJ fermentation. Key flavor substances in QCJ were identified using threshold aroma value and odor activity value and the core microorganisms of QCJ were determined based on the correlation between dominant microorganisms and the key flavor substances. During QCJ fermentation, 16 key taste substances (12 free amino acids and 4 organic acids) and 12 key aroma substances were identified. The fermentation process involved 10 bacteria and 7 fungal genera, including Lactiplantibacillus, Leuconostoc, Klebsiella, Pichia, Wickerhamomyces, and Candida. Correlation analysis revealed that the core functional microorganisms encompassed representatives from 8 genera, including 5 bacterial genera (Lactiplantibacillus, Weissella, Leuconostoc, Klebsiella, and Kluyvera) and 3 fungal genera (Rhodotorula, Phallus, and Pichia). These core functional microorganisms exhibited significant correlations with approximately 70 % of the key flavor substances (P < 0.05). This study contributes to an enhanced understanding of flavor formation mechanisms and offers valuable insight into flavor quality control in food fermentation processes.

Development of products with extended shelf life

The goal of the research is to evaluate the flavor and rheological compositions formed in the process of structuring gel-like solutions of various concentrations into individual processes of the technological scheme for the production of semi-finished products and complex interaction in the structure of the finished product, taking into account the use of gelling agents and dietary supplements. The article presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydrate-fat structures of plant systems in the technological process.Methods. To carry out the tests, the potentiometric method was used and the pH of each sample was determined using the Expert-001-3pH device. Determinations of sugars were carried out according to GOST 8756.13-87 using the permanganate method; dry substances according to GOST 31640-2012; organoleptic assessment according to GOST ISO 6658–2015. Samples of semi-finished products containing 25–30% fruit and citrus juices, 0.1–0.5% freeze-dried aromatic plants, 0.3–0.5% berry or vegetable powders, 0.3–0.6% spices were the objects of the research.The results. It has been established that the use of cellulose and glycerin in the formulation of carbohydrate-fat binary compositions based on fruit, citrus juices, berry or vegetable powders and spicy-aromatic raw materials contributes to the formation of an elastic, delicate film structure and a complex of flavoring and aromatic substances, depending on the type of raw materials and VAD used. With an increase in the concentration of cellulose, the films become denser, and in combination with the main raw materials (juice, powders, spices), the amount of dry substances and extract content increase, the films become opaque and less elastic. It has been found that in all samples, with an increase in spicy-aromatic raw materials, the number of inclusions increases and the films acquire a mosaic appearance. For clarity of experiments, graphs of the dependence of the type of main raw material and VAD on the concentration of the recipe composition and the formation of the flavor and aromatic range have been presented.Conclusion. The experimental data and dependencies obtained will be useful when considering more complex processes of mass transfer, sucrose inversion, and destruction of protein-carotenoid complexes. The perception of flavor and density of edible films is complex: the balance between sweetness, extractivity and threshold values of sensory characteristics are the main criteria for the organoleptic quality of the films being developed. It increases with the concentration of VAD and the type of juices or powders used. A richer and more pronounced taste appears.