Search Results (279)

Background/Objectives: For many years, herbs and spices have been used, due to their aroma and flavor, in the food industry and cuisine. It is also well known that phytochemicals from these plant parts have many health benefits and are used for the prevention and treatment of many human diseases. Basil (with the most representative species Ocimum basilicum) is a perennial herb with a characteristic aroma, containing many bioactive components such as phenolic acids, flavonoids, tannins, saponins, alkaloids, polysaccharides, vitamins, proteins, amino acids, and essential oils, with beneficial effects on human health. The aim of this study is to review the antioxidant, antimicrobial, and anticancer activity of basil, according to recent literature. Methods: A thorough search in the international databases (Scopus, PubMed, Google Scholar, and Web of Sciences) was conducted from January 2015 to October 2025, using characteristic keywords in combinations. Results: Bioactive components of basil show a significant antioxidant activity, as detected by radical scavenging activity (measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) assays), activation of antioxidant enzymes (glutathione peroxidase (GPX), superoxide dismutase (SOD), catalase (CAT)), enhancement of reduced glutathione (GSH) and reduction in malondialdehyde (MDA) and thiobarbituric acid-reactive substance (TBARS) levels, and protection of cells from hydrogen peroxide (H₂O₂)-toxicity. Additionally, inhibition of growth and cell death of many Gram-positive and Gram-negative bacteria strains, maintained by cell membrane damage, inhibition of efflux pumps, as well as inhibition of biofilm formation, anti-protozoan, antifungal, and antiviral activities, have been noticed for basil bioactive components. A synergism with antibiotics has also been reported. Finally, anticancer activity has been reported, according to apoptosis induction, cell cycle arrest, anxiety reduction, and health improvement of cancer patients. Conclusions: Basil bioactive components have been reported for their high antioxidant, antimicrobial, and anticancer properties. However, future studies, especially at the clinical level, are strongly proposed in order to unravel the significant role of basil in human health and the safety of its bioactive components in healthcare usage. Full article

Ziziphi Spinosae semen (ZSS) is renowned for its rich nutritional composition and is traditionally consumed in China, Japan, and Korea, where it is widely incorporated into both medicinal diets and daily cuisine. To address the lack of systematic research comparing raw and fried ZSS, this study aimed to elucidate the compositional and functional changes induced by the frying process. This study systematically compared the chemical profiles and antioxidant activities of ZSS and fried ZSS using ultra-performance liquid chromatography–quadrupole–time-of-flight mass spectrometry (UPLC–Q–TOF–MS) and gas chromatography–ion mobility spectrometry (GC–IMS). A total of 92 non-volatile compounds and 43 volatile organic compounds (VOCs) were identified. Frying significantly promoted the formation of polar compounds such as flavonoids and saponins and increased the content of aldehydes and alcohols, thereby generating aromas characteristic of Maillard reactions and lipid oxidation. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) clearly distinguished the two groups in terms of their chemical composition and flavor characteristics. In addition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays demonstrated that the antioxidant capacity of fried ZSS was significantly higher than that of the raw sample (p < 0.05). These results indicate that the frying process reshapes the chemical properties and bioactivity of ZSS via multiple pathways, including glycoside hydrolysis, lipid oxidation, and Maillard reactions. Overall, this study establishes a scientific foundation for the development of functional foods derived from ZSS. Full article

Sichuan-style black soybean soy sauce is a traditional fermented condiment renowned for its complex and regionally distinctive flavor profile. This study systematically investigated the physicochemical properties, flavor compounds, and microbial succession during six months of natural fermentation to elucidate the mechanisms underlying its unique flavor formation. Results showed that the amino acid nitrogen level increased to a peak of 1.37 g/100 mL before stabilizing at 1.01 g/100 mL, accompanied by a continuous rise in total acidity (0.69–2.75 g/100 mL). A total of 132 volatile compounds were identified, with esters (e.g., hexanoic acid, methyl ester, hexadecanoic acid, and methyl ester), alcohols (e.g., (E)-2-hepten-1-ol and trans-2-undecen-1-ol), and aldehydes (e.g., benzaldehyde and benzeneacetaldehyde) serving as key differentiating components. Nine taste-active (TAV ≥ 1) and 22 odor-active (ROAV ≥ 1) compounds were recognized as major flavor determinants, among which methional (ROAV = 4.77–119.05), 1-octen-3-ol (ROAV = 40.68–149.35), and 4-ethyl-2-methoxyphenol (ROAV = 4.70–36.26) were dominant contributors imparting sauce-like, mushroom-like, and smoky-clove notes, respectively. Microbial succession revealed a transition from Weissella and Aspergillus dominance in the early stage to salt-tolerant Tetragenococcus and aroma-producing yeasts (Kodamaea and Zygosaccharomyces) in later phases. Beyond organic acids and fermentation parameters (e.g., pH and salinity), microbial interactions were identified as critical drivers shaping community assembly and succession. Metabolic pathway analysis revealed a stage-dependent mechanism of flavor formation. During the initial stage (0–2 months), Aspergillus-mediated proteolysis released free amino acids as key taste precursors. In the later stages (3–6 months), Tetragenococcus and aroma-producing yeasts dominated, synthesizing characteristic esters (e.g., benzoic acid and methyl ester, correlated with Tetragenococcus; r = 0.71, p < 0.05), phenolics (e.g., 4-ethyl-2-methoxyphenol, correlated with Wickerhamomyces; r = 0.89, p < 0.05), and sulfur-containing compounds (e.g., methional, correlated with Wickerhamomyces; r = 0.83, p < 0.05). Full article

The potential of lactic acid bacteria (LAB) to enhance fruit juice is well known; however, the optimal fermentation strategy for wampee juice (WJ), considering its physicochemical and sensory characteristics and antioxidant activity, remains to be explored. For WJ fermentation, a co-culture of three LAB strains—Pediococcus pentosaceus SL05, Pediococcus acidilactici SL08, and Lactiplantibacillus plantarum JYLP-002—was optimized using a combined approach of simple lattice mixture design and a genetic algorithm (GA). After 48 h of fermentation, the optimal mixed fermentation group demonstrated a comprehensive superiority over both the unfermented and single-strain fermentation groups. It exhibited significantly higher levels of viable bacterial counts, total organic acid content, total phenolic and flavonoid contents, antioxidant capacity, and an enriched profile of volatile flavor compounds. Moreover, comprehensive volatile profiling via HS-SPME-GC-MS and HS-GC-IMS identified 59 and 29 volatile components, respectively; β-phellandrene, α-terpineol, α-pinene, methyl acetate, (E)-3-hexen-1-ol, and 3-methyl-1-butanol, as well as butanal, (E)-3-hexenoic acid, β-pinene, and propyl butanoate, were considered as key aroma contributors in the fermented WJ (FWJ). This study provides a theoretical foundation and practical framework for the enhancement of WJ quality through mixed LAB fermentation. Full article

In this study, one of the main problems related to the development of new foods and the improvement of existing staple foods is examined. The effect of stalk pigweed flour in relation to the main raw material, wheat flour, at levels of 0%, 5%, 10%, and 15% was evaluated with respect to key characteristics of flour mixtures, dough, and biscuits with this additive. A selection of informative features was made, revealing that out of the 39 studied parameters, covering sensory, physicochemical, geometric, colorimetric, and spectral characteristics, only 19 proved to be informative. Principal component analysis showed that the relationship between amaranth green powder (AGP) concentration and the first two principal components explained up to 99% of the variance. The optimal addition level of 7.17% AGP was identified based on the convergence of biscuit characteristics. pH decreased from 6.55 to 6.28, electrical conductivity increased from 1075 to 3759 µS/cm, and sensory scores for aroma and taste peaked near 7% before declining at higher concentrations. It was demonstrated that the relationship between the amount of amaranth in biscuits and the first two principal components can be described with up to 99% accuracy. It was determined that the optimal amount of amaranth flour in biscuits is +7.17%. The results obtained provide a basis for further research into the rapid automated analysis of biscuits with added pigweed flour, which will contribute to the development of new foods with improved characteristics. It is suggested to carry out more research to study the effect of flours from other amaranth types, enhancing different varieties and cultivated in diverse ecological regions. This work also explores the viability of pigweed as a nutritious and sustainable flour alternative while providing a multivariate approach in view of newly developed bakery formulations. Full article

Apocynum venetum honey, a characteristic Chinese herbal honey, is a key agricultural product in Xinjiang. To better understand its unique flavor and geographical authenticity, this study analyzed the volatile components of honey samples from three production regions via headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. Overall, 160 volatile compounds were identified, with 34 exhibiting aroma activity values of >1. Notably, chemometric analysis revealed 24 key differential compounds, including phenylethyl alcohol, benzyl alcohol, 2-furanmethanol, 5-ethenyltetrahydro-α,α,5-trimethyl-, cis-, cedrol, 2,4-di-tert-butylphenol, decanal, and nonanal, which significantly contributed to both geographical discrimination and unique flavor profiles. Cluster heatmap analysis demonstrated that these markers could be used to effectively differentiate the samples by origin. The research results provide a theoretical basis for the further development and utilization of this honey as well as support for expanding honey resources for use in traditional Chinese medicine. Full article

In response to increasing safety concerns regarding the use of sulfur dioxide (SO₂) in winemaking, this study investigates the efficacy of Metschnikowia pulcherrima-mediated cold maceration (Mp-CM) as a potential alternative to SO₂ at industrial temperatures (10–15 °C). The analysis focused on the content of different phenolics, as well as wine color properties and aroma compounds. These parameters were compared against those obtained from CM with SO₂ (SO₂-CM). This study introduces and compares the phenolics, wine color properties, and volatile compounds produced by three Metschnikowia pulcherrima strains (Mp0519, Mp0516, and Mp0520 were previously isolated from Muscat Hamburg grapes in the Jieshi mountain region), revealing that the effectiveness of the treatments varied depending on the temperature and strain. At 10 °C, Mp-CM showed significantly lower phenolic (−19.23%) and flavonoid (−41.13%) content compared to SO₂-CM but exhibited markedly higher anthocyanin and terpene content (+133.11% and +12.61%, respectively), with similar tannin levels. Conversely, at 15 °C, Mp-CM outperformed SO₂-CM in several key metrics, including total phenolics (+17.32%), flavonoids (+83.45%), tannins (+17.05%), and anthocyanins (+54.08%), and demonstrated a significantly enhanced floral/fruity aroma intensity (+160.72%). Furthermore, Mp0520 exhibited peak levels of phenolics and esters at 10 °C, while Mp0519 reached its highest terpene level at 10 °C and total volatile at 15 °C. Notably, Mp-CM consistently displayed specific characteristics regardless of the maceration temperature, including a reduction in total volatile compounds, a suppression of ester formation, an enhancement of anthocyanin content, and an improvement of the wine’s floral aroma, with strain-specific variations observed across all evaluated parameters. This study illustrates that the Mp-CM provides distinct advantages in extracting key components from grape skins, and it has the potential to enhance wine color attributes. This positions Mp as a promising SO₂ alternative for CM, contingent on strain selection and process optimization. Full article

Brick tea is a type of post-fermented food that involves microorganisms. Long-term consumption of brick tea exposes consumers to high fluoride levels, which can adversely affect their health. This study explored the feasibility of selective defluorination of Qingzhuan brick tea through membrane separation technology, and pilot production was conducted to produce defluorinated instant brick tea. The concentration of tea polyphenols increased by more than 10 times after nanofiltration, demonstrating the high selectivity of nanofiltration membranes toward fluoride. Defluorination trends were studied at different initial material concentrations (0.5–4%) and operating pressures (0.1–0.5 MPa) under cyclic defluorination. Defluorinated instant brick tea products were also industrially prepared using 300- (DF-300) and 1000-Da (DF-1000) membranes, followed by vacuum freeze-drying. The DF-1000 and DF-300 products exhibited a defluorination rate of 51.46% and 67.96%, respectively. The products have excellent characteristics in terms of color, aroma, and flavor quality, as well as solubility. Gas chromatography–mass spectrometry indicated that the volatile components in the defluorinated instant brick tea were slightly different from those in the original tea, but the key aroma and flavor characteristics of the defluorinated brick tea remained unchanged. Membrane separation provides technical support for the large-scale production of low-fluoride post-fermented tea. Full article

Pomegranate (Punica granatum L.), valued for its health benefits and distinctive flavor, derives its characteristic aroma from volatile organic compounds (VOCs) that vary significantly with geographical origin. In this study, VOCs in pomegranates from six Chinese geographical regions were characterized using an electronic nose (E-nose), an electronic tongue (E-tongue), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). To elucidate geographical variations in odor, taste, and volatile profiles, a comprehensive multivariate statistical analysis integrating principal component analysis (PCA), hierarchical cluster analysis, orthogonal partial least squares-discriminant analysis (OPLS-DA), and variable importance in projection (VIP) was employed. The results demonstrated that the E-nose and E-tongue effectively distinguished pomegranate by geographical origin, with aroma contributing more significantly than taste to regional differentiation. A total of 46 and 58 VOCs were identified using HS-GC-IMS and HS-SPME-GC-MS, respectively, with different characteristic volatile compounds in pomegranate from various origins, and alkenes, esters, and alcohols were the primary contributors to regional variations. Notably, OPLS-DA revealed that HS-GC-IMS exhibited superior discriminatory power in separating pomegranates of different geographical origins, with HY and HL displaying closely related odor profiles while the other samples showed the most pronounced odor differences, but these findings contrasted with HS-SPME-GC-MS results. Additionally, the VIP method and the relative odor activity value (ROAV) further identified six and eight key aroma compounds based on HS-GC-IMS and HS-SPME-GC-MS data; in particular, hexanal, nonanal, β-pinene, 3-hydroxybutan-2-one, and β-ocimene were identified as key aroma compounds in pomegranate as potential regional markers. These findings highlight VOC profiles as potential geographical origin markers, supporting origin traceability and quality control in the pomegranate industry. Full article

Malagousia represents one of the most promising white native Greek grapevine varieties, producing wines of excellent quality. This study aimed to explore the quality characteristics of Malagousia wines from Northern Greece (Macedonia and Thessaly regions) and evaluate the impact of location and processing. We hypothesized that processing can exceed the terroir effect on most compositional traits. To verify this hypothesis, 28 commercial single-varietal Malagousia wines were chosen, varying in location, processing, and vintage. Wines were examined for alcohol content, pH, color, phenolic content, antioxidant activity, elemental composition, and sensory attributes. There was a significant variation in the parameters measured among the wine samples depending on the processing applied, such as skin contact, lees aging, and barrel maturation. While aging on lees affected antioxidant activity and aroma complexity, wines aged in oak or acacia barrels displayed higher phenolic content. Common sensory descriptors included citrus (such as lemon and lime), chamomile, and peach, with some wines exhibiting unique notes like caramel or peppermint. Cluster and Principal Component analyses showed distinct clusters based on winemaking methods and, to a lesser degree, place of origin. The results highlight Malagousia’s varietal potential and the significance of carefully managed processing in expressing stylistic and terroir-driven complexity. Full article

The taste, aroma, and sensory characteristics of cherries are key factors influencing consumer acceptance. In this study, the sensory evaluation, biochemical characteristics, and their relationships with consumer satisfaction of several representative cherry cultivars were analyzed during cold storage to establish systematic quality evaluation parameters. Targeted metabolomics analysis revealed significant differences in physiological quality and metabolic profiles among the tested cultivars. Specifically, ‘Benitemari’ demonstrated more contents of soluble solids and titratable acid, while ‘Tieton’ and ‘Skeena’ showed higher concentrations of volatile organic compounds and polyphenolics. Furthermore, hexanal and (E)-2-hexenal were identified as the dominant VOCs, while cyanidin-3-O-rutinoside was confirmed as a major phenolic component across the cultivars. Finally, the comprehensive score of the principal component model was significantly positively correlated with the scores of firmness, chewiness, sweetness, sourness, and taste and bitterness in the sensory evaluation. The results were expected to provide valuable guidance for standardizing the sweet cherry supply chain and cultivating high-quality sweet cherry cultivars. Full article

This study investigates the evolution of the chemical components of kombucha aroma during refrigerated storage. Two preparation methods (MT1 and MT2) were used to produce kombucha from a 1:1 mixture of black and green tea. The bottled beverages were stored at 4 °C for three months, and changes in headspace (HS) volatiles were monitored at different time points using solid-phase microextraction (SPME) and GC-MS. A total of 68 volatile substances were identified, with alcohols, acids, and esters dominating the aroma profile. The study revealed significant changes in flavor composition during cold storage, particularly in the first two weeks, with an increase in the number of esters, acids, ketones and terpenoids, as well as the total amount of esters and alkanols. While some changes contribute to the desirable “cider-like” characteristics, others, like certain volatile acids, aliphatic aldehydes and ketones, are associated with off-flavors. These findings suggest that refrigeration alone is not sufficient to completely inhibit microbial activity in freshly prepared kombucha, highlighting the need for further research to correlate chemical changes with sensory properties to establish optimal organoleptic standards and shelf life. Full article

Fermented fruit juices are considered functional beverages because they contain bioactive compounds derived from plant materials and produced by the microorganisms involved in fermentation. The composition of these beverages can vary depending on the strain used. This study aimed to determine the effect of different microorganisms conducting lactic acid fermentation on the chemical composition and bioactive component content of naturally cloudy fermented pear and plum juices. The process used Lactiplantibacillus plantarum K7 bacteria, which were isolated during sauerkraut fermentation, as well as Lachancea thermotolerans PYCC6375 and Lachancea fermentati PYCC5883 yeast cultures, which have poor ethanol fermentation capabilities. The pH, acidity, sugars (HPLC), free amino nitrogen, selected organic acids (HPLC), color (CIELAB), polyphenols (HPLC), volatiles (GC-MS), aroma-active volatiles (GC-MS-O), and sensory characteristics were analyzed. The fermented juices obtained were rich in organic acids (of plant and microbial origin), polyphenols, and had a reduced sugar content (with polyols replacing glucose and fructose), as well as a low alcohol content (<0.2%). At the same time, all three microorganisms significantly enhanced the fruity aroma of the juices. Lachancea yeasts proved to be a viable alternative to lactic acid bacteria for producing fermented juices and were significantly better suited to fermenting plum juices. The highest polyphenol content and highest consumer preference rating were obtained with plum juices fermented with L. fermentati yeast. Full article

Background: Mango is a tropical fruit that is deeply loved by consumers due to its unique flavor and taste. Different mango varieties have unique aromas, and the volatile components of mango are an important part of determining mango flavor. ATP-binding cassette (ABC) transporters are important in transporting plant volatile components. Although ABC transporters have been extensively studied in other species, little is known about the evolutionary characteristics and biological functions of the ABC family in mango. Results: In this study, a total of 119 MiABC genes were identified from the Mangifera indica genome and classified into eight subfamilies based on phylogenetic relationships. By analyzing the gene structure, subcellular localization prediction, chromosome localization, gene duplication events, and Ka/Ks ratios of MiABC genes, the MiABC gene functions were preliminarily determined. The expression profiles of MiABC genes at different stages of mango fruit harvesting indicate that MiABC genes are involved in the transport of volatile substances in mango fruit. The prediction of the transmembrane structure indicates that the MiABC genes have multiple transmembrane domains, and subcellular localization results show that the MiABC genes are mainly located on the cell membrane. Conclusions: In summary, this study conducted a comprehensive analysis of the ABC gene family in mango, laying an important theoretical foundation for the analysis of the transport process of volatile compounds in mango. Full article

Floral–fruity aroma Pu-erh tea (FFAPET) is highly valued by consumers for its distinctive and appealing fragrance. This study conducted a comprehensive investigation into the volatile components of FFAPET using advanced analytical techniques, including GC-O-MS, GC-MS/MS, aroma recombination, and omission tests. Compared with traditional stale aroma Pu-erh tea, FFAPET exhibited higher levels of alcohols and alkenes. Through GC-O-MS combined with OAV analysis, 10 key active-aroma compounds were identified in representative FFAPET samples. These compounds included (E, E)-2,4-heptadienal, phenylethyl alcohol, geraniol, (E, Z)-2,6-nonadienal, (Z)-4-heptenal, 2-phenethyl acetate, 2,2,6-trimethylcyclohexanone, D-limonene, β-ionone, and linalool, all of which made significant contributions to the development of the characteristic floral–fruity aroma profile. Tests involving aroma recombination and omission further confirmed that seven of these odorants played essential roles in defining the overall aroma of FFAPET. These findings offer valuable theoretical insights for the enhancement and regulation of Pu-erh tea flavor, particularly for the optimization of the floral–fruity aroma characteristics. Full article