Search Results (64)

Chinese yam (Dioscorea opposita Thunb.) is a nutrient-rich tuber with recognized health benefits, yet its application in beverage products remains limited due to processing and formulation challenges. In this study, a sequential fermentation strategy was adopted, using Saccharomyces bayanus followed by Lactobacillus brevis to enhance microbial viability and metabolic activity in Chinese yam juice. Samples were collected as an unfermented control (CY), yeast-fermented juice (SP), and sequentially fermented juice (LB). Microbial analysis showed that sequential fermentation supported high LAB viability, reaching 8.92 log CFU/mL in LB, accompanied by a progressive decrease in pH from 5.67 (CY) to 4.27 (LB). Untargeted LC-MS/MS metabolomics identified 1442 metabolites and revealed distinct shifts in the metabolic composition of CY, SP, and LB, indicating stage-dependent modifications of metabolic pathways. Targeted analyses confirmed substantial depletion of sucrose and maltose during fermentation, while trehalose accumulated from undetectable levels in CY to 5.23 mg/g in SP and 7.49 mg/g in LB. Organic acid profiling demonstrated marked increases in lactic and succinic acids, consistent with microbial carbohydrate metabolism. Total phenolic and flavonoid contents increased by 58% and 30%, respectively, while antioxidant capacity (DPPH, ABTS, and FRAP) improved by up to 120% after sequential fermentation. The final fermented beverage (LB) contained a low ethanol concentration of 0.8% (v/v). Sensory evaluation indicated that sequential fermentation improved the overall flavor, aroma, and acceptability of the Chinese yam juice. These findings demonstrate that sequential fermentation with S. bayanus and L. brevis effectively enhances the bioactive composition and antioxidant potential of Chinese yam juice, supporting its development as a functional fermented beverage. Full article

Fermentation with various microorganisms modifies the quality of coffee. In animal-digested coffee, enzymatic activity also affects coffee characteristics. However, limited information is available on in vitro coffee modification employing both mechanisms simultaneously in controlled conditions. In this study, robusta green beans were modified with selected bacterial species (Bacillus subtilis, Gluconobacter sp., Lactiplantibacillus plantarum) and pepsin, which was introduced at the soaking or fermentation stage. The characteristics of green and roasted coffee were analyzed, including the amount of basic aroma precursors, antioxidant activity, acrylamide concentration and volatile organic compound (VOC) content. The number of bacterial cells increased by 1.95–2.64 logCFU/mL during the modification process; pepsin addition did not affect their growth significantly. The use of acid-producing bacteria (APB) resulted in higher consumption of sucrose but also in greater retention of bioactive compounds and higher antioxidant activity. The acrylamide content in fermented and roasted beans was below 10 μg/100 g dry matter; the lowest values were reported after modification with L. plantarum. The combination of tested bacterial and enzymatic processes changed the content and composition of VOCs. Further research should focus on sensory attributes as the result of the combined modification process. Full article

Research on spicy anchovies lacks dedicated sensory frameworks, reliable aroma identification, and systematic processing–flavor insights. In this study, 21 spicy anchovy samples with different processing parameters were selected as research objects. The effects of process modifications on the sensory attributes and aroma composition of spicy anchovies were investigated through sensory evaluation and aroma analysis. A product-specific flavor wheel (5 modalities, 136 terms) with 17 key descriptors was built via Quantitative Descriptive Analysis. GC-O combined with AEDA/AECA identified 13 key aroma compounds in the commercial sample. HS-SPME-GC-MS detected 73 volatiles across all samples, among which olefins (34 species) were dominant and their formation was linked to lipid oxidation and high-temperature processing. Odor activity values and sensory data revealed that a frying temperature of 180 °C promoted nonanal and (E)-β-ocimene to enhance “fried seafood aroma”; Xiaomila chili pepper boosted “initial spiciness” via capsaicin; and high Sichuan pepper masked “fishy off-flavor” via linalyl acetate. A prediction model for aroma sensory attributes was established and the prediction correlations for “braised beef in soy sauce aroma” and “fried seafood aroma” were relatively high (r = 0.90 and 0.96, respectively). This study provides theoretical guidance for the flavor improvement of spicy anchovies. Full article

CRISPR technology, which is derived from the bacterial adaptive immune system, has transformed traditional genetic engineering techniques, made strain engineering significantly easier, and become a very versatile genome editing system that allows for precise, programmable modifications to a wide range of microbial genomes. The economies of fermentation-based manufacturing are changing because of its quick acceptance in both academic and industry labs. CRISPR processes have been used to modify industrially significant bacteria, including the lactic acid producers, Clostridium spp., Escherichia coli, and Corynebacterium glutamicum, in order to increase the yields of bioethanol, butanol, succinic acid, acetone, and polyhydroxyalkanoate precursors. CRISPR-mediated promoter engineering and single-step multiplex editing have improved inhibitor tolerance, raised ethanol titers, and allowed for the de novo synthesis of terpenoids, flavonoids, and recombinant vaccines in yeasts, especially Saccharomyces cerevisiae and emerging non-conventional species. While enzyme and biopharmaceutical manufacturing use CRISPR for quick strain optimization and glyco-engineering, food and beverage fermentations benefit from starter-culture customization for aroma, texture, and probiotic functionality. Off-target effects, cytotoxicity linked to Cas9, inefficient delivery in specific microorganisms, and regulatory ambiguities in commercial fermentation settings are some of the main challenges. This review provides an industry-specific summary of CRISPR–Cas9 applications in microbial fermentation and highlights technical developments, persisting challenges, and industrial advancements. Full article

The quality of cider is influenced by its phenolic compound content. Apple pomace, an industrial by-product of cider production, is rich in bioactive compounds, including polyphenols. The objective of this study was to determine the potential of apple pomace addition during fermentation to increase the phenolic content in cider. Apple juice from Jonagold apples was divided into a control and three treatment groups. Control cider was fermented with 100% apple juice, while treatments were prepared with different additions of apple pomace to the apple juice. Ciders were fermented for 14 days, followed by chemical and sensory analysis. Ciders with apple pomace addition contained 31–61% higher phenolic compound concentrations than the control. The addition of apple pomace modified the volatile profile of the ciders. Treatment ciders contained higher concentrations of isoamyl alcohol, phenylethyl alcohol, and ethyl acetate, and lower concentrations of acetaldehyde. Ciders with apple pomace addition exhibited lower levels of astringency and sourness, and higher bitterness levels compared to the control. There was no difference in aroma perception and taste acceptance between the ciders. This study demonstrates the potential of apple pomace addition as a cidermaking technique for phenolic compound extraction and sensory profile modification. Full article

The aroma of fermented milk products is a key determinant of consumer preference. This study investigates the impact of different lactic acid strains on the aroma characteristics of fermented milk, identifies key volatile compounds, and establishes odor molecule labels to guide strain selection and modification. Sensory evaluation, dynamic headspace sampling (DHS), and gas chromatography olfactometry–mass spectrometry (GC-O-MS) were used to analyze 23 milk samples prepared with various lactic acid bacteria strains. A total of 74 volatile compounds were identified by GC-O-MS. Fermented milk P4 had the highest total volatile compound content (1566.50 ng/g). Flavor profiles were found to depend on strain metabolism rather than specific genera, with fermentation flavor quality enhanced by strains containing 2,3-butanedione, acetic acid, and sulfur compounds. Four distinct flavor clusters were established through molecular labels. These results provide targeted guidance for industrial strain selection and modification in fermented milk production, enhancing sensory appeal and consumer acceptance. Full article

Reverse osmosis (RO) and nanofiltration (NF) membranes are traditionally employed in wine and beer production for concentration, clarification, and stabilization. Their applications now extend to dealcoholization, addressing rising demand for low-alcohol beverages. RO/NF selectively reduce ethanol while retaining volatile aromas and non-volatile flavors, outperforming thermal methods that degrade sensory profiles. This review examines RO/NF roles in alcohol adjustment, sugar modification, and by-product recovery, emphasizing mechanisms and efficiency. Operational challenges such as membrane fouling (polysaccharides, polyphenols), selectivity–permeation flux trade-offs, and energy costs are assessed. By balancing tradition with innovation, RO/NF technologies offer transformative potential for meeting health and sustainability goals in beverage industries. However, gaps in standardization, sensory consistency, and cost-effectiveness necessitate targeted research to optimize industrial adoption and consumer acceptance. Full article

The present study examined the effect of different cap management techniques, maceration length, and ethanol levels through chaptalization on the chemical and sensory composition of Syrah wines from the Edna Valley AVA in California. Punch down wines had significantly higher anthocyanins, tannins, and total polymeric pigments compared to all other treatments. In terms of volatile chemistry, the submerged cap wines tended to have a higher concentration of esters and terpenes compared to the other treatments. Additionally, ethanol levels were more impactful on the chemical composition of the wines. As expected, chaptalized wines had significantly higher ethanol and glucose + fructose levels but also tended to have higher concentrations of esters and terpenes. Sensory evaluation was done through a modification of the Pivot© Profile method using an expert panel of winemakers (n = 15). The results suggested that cap management and the maceration length were more impactful on the sensory profile than the ethanol level whereby each cap management and maceration length treatment had a distinctive profile. As such, the punch down, chaptalized wines showed higher purple hue and color saturation attributes, blueberry orthonasal aromas as well as jammy and black fruit retronasal aromas. Submerged cap wines were associated with significantly meatier orthonasal aromas and reductive retronasal aromas. Extended maceration wines were characterized by more jammy orthonasal aromas and dried fruit retronasal aromas. However, within the extended maceration wines, the effect of chaptalization was apparent whereby the chaptalized wines showed more acetaldehyde aromas while the non-chaptalized wines were characterized by more herbal aromas. Full article

In recent years, research has shown that malting legume seeds can be a viable modification method; however, very few applications of legume malts are currently available. This research aimed to determine whether using malted chickpeas can significantly impact the volatile composition of the produced hummus, as aroma is one of the crucial factors in the acceptance of food products. Five chickpea malts produced by germination by a different amount of time (24 h, 48 h, 72 h, 96 h, and 120 h) were used as a substrate for the production of hummuses and were compared to the hummus produced from unmalted chickpeas. Hummuses produced from the chickpea malt germinated for 96 h and 120 h were characterized by a higher concentration of most volatiles than the control sample, while the hummuses produced from chickpea malts germinated for 24 h, 48 h, and 72 h were characterized by a lower concentration of volatiles. Full article

Grey jujube (Zizyphus jujuba Mill. cv. Huizao), a prominent cultivar from Xinjiang, China, is well known for its high nutritional value and medicinal benefits. This study investigates the effects of long-term storage on the quality attributes of grey jujube, focusing on color, texture, physicochemical properties, bioactive ingredients, amino acid profiles, sensory characteristics, and volatile compounds. Over a three-year storage period, significant changes were observed, including a decline in lightness and redness of the peel, accompanied by textural modifications such as increased hardness and chewiness, primarily attributed to moisture loss. Physicochemical analyses revealed significant reductions in moisture content, sugars (particularly reducing sugars), and bioactive compounds such as vitamin C, total flavonoids, and cyclic adenosine monophosphate (cAMP). In contrast, total acidity showed a significant increase over time. Sensory evaluation indicated a substantial loss of fresh aroma and flavor, with the development of off-flavors over time. Additionally, a comprehensive analysis of volatile compounds highlighted significant transformations in aroma profiles, with notable reductions in desirable esters and increases in acetic acid concentrations. This study investigates the quality changes of grey jujubes during storage from sensory and physicochemical perspectives, aiming to provide a novel approach for differentiating between newly harvested and aged grey jujubes. Furthermore, these findings provide theoretical support for improving and optimizing storage conditions. Future research should focus on elucidating the underlying mechanisms of these changes, identifying key markers for quality control during grey jujube storage, and providing a scientific basis for distinguishing between newly harvested and aged grey jujubes, while improving storage quality. Full article

During defatted Tenebrio molitor (TM) larvae powder production, oil is obtained as a by-product, mainly intended for feed enrichment or as a biofuel component. In 2021, EFSA authorized TM as the first insect to be a novel food. Thus, the study aimed to assess the composition, including fatty acids (FAs), tocopherols, carotenoids, phenolics, volatiles, antioxidant capacity, sensory aroma attributes, physical properties, and oxidative and hydrolytic stability of TM oil. The FAs profile was dominated by oleic—C18:19c (36.8%) and linoleic—C18:29c12c (32,4%) acids, resulting in a PUFA/SFA ratio similar to vegetable oils. Thus, TM oil was characterized by a beneficial Health Promoting Index (HPI) (2.42), which was 10-fold higher than the HPI of common animal fats. TM oil contained bioactive compounds such as carotenoids (13.65 mg/kg), tocopherols (105.8 mg/kg), and phenolic compounds (74 mg GAE/kg). A noticeable amount of apigenin was also noted among nine detected phenolic compounds. The substantial presence of lipophilic and phenolic compounds contributed to antioxidative potential. Sensory estimation revealed the dominance of fried and nutty aromas, probably because of the abundance of Strecker aldehydes and pyrazines in their volatile profile. The results indicated that the technological process needs modification to limit the formation of lipid oxidation volatile compounds such as aldehydes and eliminate some differences between batches. This preliminary study on the composition and properties of TM oil encourages its use as an ingredient for food, pharmaceutical, and cosmetics purposes. Full article

Background: The aim of this study was to evaluate the selected quality parameters of innovative beef burgers produced with the addition of açaí and/or sea buckthorn berry juices. Methods: Five variants of innovative burgers were obtained, differing in the proportion of juices in the recipe. The pH of meat stuffing, thermal losses, production yield, color (CIE L*a*b*), content of polyphenolic compounds, degree of oxidation of the lipid fraction (TBARS), and antioxidant activity against ABTS radicals were determined. Anti-diabetic activity was measured as the ability to inhibit α-glucosidase and dipeptidyl peptidase−4 activity. A sensory evaluation was also performed. Results: Beef burgers formulated with açaí and sea buckthorn juices had up to five times higher total polyphenol content than burgers without added juices. The addition of the juices increased antioxidant activity against ABTS radicals (from 42 to 440 µmol/L/100 g) and effectively inhibited oxidation of the lipid fraction of the beef burgers. Recipe modifications resulted in changes in the color parameters of the beef burgers and had a positive effect on the sensory quality attributes evaluated. Beef burgers containing 0.5 g of açaí juice and 1.0 g of sea buckthorn juice were rated the best in terms of acceptability of appearance, aroma, color, juiciness, and tenderness. The addition of açaí and sea buckthorn juice did not increase the inhibitory activity against α-glucosidase and dipeptidyl peptidase-IV of the innovative beef burgers. Conclusions: The proposed recipe modification may be an effective way to fortify beef burgers with phytochemicals with antioxidant properties while maintaining their sensory properties. Full article

The influence of magnetic fields on biological systems, including fermentation processes and cocoa bean fermentation, is an area of study that is under development. Mechanisms, such as magnetosensitivity, protein conformational changes, changes to cellular biophysical properties, ROS production, regulation of gene expression, and epigenetic modifications, have been identified to explain how magnetic fields affect microorganisms and cellular processes. These mechanisms can alter enzyme activity, protein stability, cell signaling, intercellular communication, and oxidative stress. In cacao fermentation, electromagnetic fields offer a potential means to enhance the sensory attributes of chocolate by modulating microbial metabolism and optimizing flavor and aroma development. This area of study offers possibilities for innovation and the creation of premium food products. In this review, these aspects will be explored systematically and illustratively. Full article

Methylation represents a crucial class of modification that orchestrates a spectrum of regulatory roles in plants, impacting ornamental characteristics, growth, development, and responses to abiotic stress. The establishment and maintenance of methylation involve the coordinated actions of multiple regulatory factors. Methyltransferases play a pivotal role by specifically recognizing and methylating targeted sites, which induces alterations in chromatin structure and gene expression, subsequently influencing the release of volatile aromatic substances and the accumulation of pigments in plant petals. In this paper, we review the regulatory mechanisms of methylation modification reactions and their effects on the changes in aromatic substances and pigments in plant petals. We also explore the potential of methylation modifications to unravel the regulatory mechanisms underlying aroma and color in plant petals. This aims to further elucidate the synthesis, metabolism, and regulatory mechanisms of various methylation modifications related to the aroma and color substances in plant petals, thereby providing a theoretical reference for improving the aroma and color of plant petals. Full article

Changing consumer preferences and increasing demands require adjustments in brewery operations and beer production methods. Recent trends indicate a marked decline in interest in high-alcohol beers and an increasing demand for low- and no-alcohol alternatives. The aim of this study was to evaluate and compare the volatile compound profiles produced by Saccharomyces cerevisiae var. chevalieri, a yeast strain specifically developed for non-alcoholic beer production, with a reference sample fermented with a standard Saccharomyces cerevisiae US-05 strain. Two mashing profiles were compared (with and without saccharification pause). The wort obtained was fermented with and without hops. The chemical composition and aroma compounds of the resulting beers were analysed using different chromatographic techniques (HPLC, GC-FID, GC-MS and CG-O). The modification of the mashing profile helped to obtain wort with about 50% lower maltose content. A lower FAN (free amino nitrogen) content was also observed, but this did not affect the fermentation process. Beers fermented with the Saccharomyces cerevisiae var. chevalieri strain had an average alcohol content of 0.5–0.8% v/v. This strain consumed about 25% of the available maltose. The resulting beers were dominated by fruity, floral and herbal aromas. In addition, beers fermented with a non-alcoholic beer strain scored highest in the sensory analysis. Full article