Search Results (1,321)

The ‘Annurca’ apple, a traditional Italian cultivar protected by the “Melannurca Campana” EU PGI designation, undergoes a mandatory, traditional postharvest reddening process in a melaio. While essential for developing its characteristic flavor and color, this process can also lead to significant textural degradation, resulting in a mealy and soft fruit that conflicts with modern consumer expectations. This study investigated an integrated postharvest strategy to resolve this quality trade-off. We evaluated the sensory profile and consumer acceptance of ‘Annurca’ apples subjected to three treatments: traditional melaio reddening (Melaio), a 1-methylcyclopropene treatment alone (MCP), and a combined treatment of MCP followed by melaio reddening (MCP+Melaio). A panel of 534 consumers evaluated the apples for overall liking and the intensity of seven key sensory attributes. The results showed that the integrated ‘MCP+Melaio’ treatment was significantly preferred (Mean liking = 6.61) over both the traditional ‘Melaio’ (M = 5.91) and ‘MCP’ alone (M = 5.91) treatments. This preference was driven by a superior sensory profile that combined the high crunchiness and low mealiness of the MCP treatment with the high perceived aroma intensity and sweetness developed during the melaio phase. Furthermore, consumer segmentation analysis identified four distinct preference clusters, revealing that the integrated treatment’s success derived from its ability to satisfy the divergent priorities of the two largest segments: “Melaio Fans” (37%) and “Texture & Flavor Seekers” (35%). Our findings demonstrate that combining 1-MCP with traditional practices creates a synergistic effect, producing a high-quality apple that is texturally superior, aromatically intense, and has an extended sensory shelf-life. This integrated approach offers a scientifically validated and practical solution to enhance the quality and consistency of ‘Annurca’ apple production. Full article

The fruits of Piper longum L. (long pepper), a spice and medicinal plant of the family Piperaceae, are widely used in South and Southeast Asian cuisine and traditional medicine, valued for their pungent flavor and aroma. The metabolomic profiling of P. longum using UPLC-qTOF-MS/MS provided a comprehensive chemical characterization of this traditional medicinal plant, revealing that lignans and amide alkaloids are the major classes of secondary metabolites. To further investigate its pharmacological potential, the bioactive ethyl acetate fraction was subjected to a SIRT1-targeted chemical investigation. This led to the isolation and structural elucidation of three previously undescribed compounds, a cadinene-type sesquiterpene (1) and two oxo-neolignan (2 and 5), along with four known compounds 3, 4, 6, and 7. Compounds (1–7) were evaluated for their ability to modulate p53-dependent transcriptional activity via SIRT1 activation using a luciferase reporter cell-based assay. SIRT1, a NAD⁺-dependent deacetylase, is a crucial regulator of longevity, metabolism, and cellular stress resistance, making it a key target for the treatment of age-related diseases. Compounds 2–7 exhibited significant SIRT1 activation, with compound 6 displaying particularly high efficacy, comparable to resveratrol, the most well-known natural SIRT1 activator. This study demonstrates that the discovery of novel chemical scaffolds through bioactivity-guided screening highlights the value of combining advanced metabolomics with pharmacological evaluation. The results support the traditional medicinal use of long pepper and its potential for development into functional foods or pharmaceuticals for healthy aging. Full article

Drying is a key step in the primary processing of agricultural products. It alters the type and content of volatile flavor compounds (VOCs), imparting distinctive flavors to the products. This article reviews the common physical and chemical reactions occurring during the drying of agricultural products, the types of VOCs, the detection and analysis methods, and the research progress on the effects of different drying methods on the VOCs of agricultural products. The article serves as a reference point for further research into the VOCs of agricultural products after drying, and provides a theoretical foundation for subsequent research into the development and utilization of agricultural resources. Full article

As a wine-producing region in China, Xinjiang’s ecological conditions endow grapes with distinctive flavor potential. However, systematic research on volatile compounds in wines from Vitis amurensis Rupr. varieties in this region remains limited. Therefore, wines from four Xinjiang Vitis amurensis varieties (‘Shuanghong’, ‘Zuoyouhong’, ‘Xuelanhong’, and ‘Beibinghong’) were analyzed using high-performance liquid chromatography (HPLC), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), electronic nose (E-nose), odor activity value (OAV) calculation, and multivariate analysis. Physicochemical parameters, organic acids, volatile organic compounds (VOCs), and OAVs were determined. Results showed significant differences in physicochemical properties among the varieties, potentially correlating with wine mouthfeel. Beibinghong wine contained the highest total VOC concentration. Among 64 identified VOCs, 37 had OAVs ≥ 1. Multivariate analysis identified 14 key differential volatile compounds (VIP ≥ 1, p < 0.05) responsible for flavor differences between varieties, with each variety exhibiting distinct key compounds. E-nose analysis effectively distinguished the aroma profiles of the four wines. This study elucidates the chemical and volatile compound characteristics of wines from Xinjiang Vitis amurensis varieties, providing a theoretical foundation for research on their flavor profiles. It also aids in selecting Vitis amurensis varieties for cultivation and supports the development of distinctive regional wines in Xinjiang. Full article

This study investigated the physicochemical characteristics, functional and technological properties, and consumer acceptability of multi-millet extruded snacks using a fuzzy logic approach, with particular emphasis on key sensory parameters: color, flavor, taste, and texture. Four formulations were developed using varying proportions of proso, kodo, and foxtail millets: S1 (50% proso millet), S2 (50% kodo millet), S3 (50% foxtail millet), and S4 (33% each). Physicochemical analysis indicated minimal nutrient (fiber, ash, and protein) loss during extrusion, while technological properties such as water absorption index (WAI: 5.71 g/g), water solubility index (WSI: 5.66–6.61%), and bulk density (0.13 to 0.16 g/cm³) yielded favorable results, contributing to improved texture and taste. The observed changes in starch structure positively influenced the organoleptic qualities of the snacks. Sensory evaluation, conducted by a 20-member panel, revealed that S3 (50% foxtail millet) received the highest acceptability scores, followed by S4, S2, and S1, and was rated as ‘very good.’ Among the sensory attributes, taste emerged as the most critical factor influencing consumer preference, followed by texture, flavor, and color. This study emphasizes the importance of integrating sensory analysis with fuzzy logic modeling to systematically optimize the formulation and processing conditions. This strategy enhances product quality by aligning technological functionality with sensory appeal, offering a robust framework for the development of consumer-preferred, health-oriented snacks and reducing the risk of market failure. Full article

Kombucha is a functional beverage with growing popularity due to its health-promoting properties. This study aimed to evaluate the impact of herbal infusions on the quality of green tea-based kombucha. Four variants were prepared: a control (K1) and three experimental samples combining 70% green tea with 30% (v/v) Mentha spicata (K2), Hibiscus sabdariffa (K3), or Clitoria ternatea (K4). Fermentation lasted four days at 24 ± 1 °C. Physicochemical parameters, polyphenol profile (HPLC), microbiological safety, and sensory quality were assessed using QDA and electronic tongue analysis. K3 showed the highest polyphenol content (291 mg/L), especially catechins. K4 achieved the highest overall sensory quality due to its fruity aroma, balanced sweet-sour taste, and favorable microbiological profile. K2 had the lowest caffeine content (114 mg/L) and a distinct minty flavor. All samples were microbiologically safe. Herbal additives influenced fermentative microbiota: K3 had fewer acetic acid bacteria, while K4 had the highest lactic acid bacteria count. Electronic tongue analysis confirmed sensory panel results and revealed distinct taste profiles among the variants. Herbal infusions significantly enhance the nutritional and sensory properties of kombucha. Their use offers a promising strategy for developing functional beverages with tailored characteristics. Full article

Aromatic compounds have diverse applications, including flavors, dyes, neurotransmitters, and therapeutics. The microbial fermentation of aromatic compounds from inexpensive substrates is a common strategy; however, optimizing fermentation parameters to enable industrial-scale production remains a major challenge. Biosensors, with their ability to finely tune the expression of endogenous or heterologous pathway enzymes without impeding cell growth, can balance metabolic fluxes and direct them optimally for the synthesis of target products. Thus, biosensor-based strain engineering and screening constitute an intelligent strategy. This article comprehensively summarizes the development and application of aromatic compound biosensors in E. coli. Initially, biosensors for aromatic compounds and their working principles of various types of biosensors are reviewed. Subsequently, the latest advancements in these biosensors for engineering microbial cell factories of high-value aromatic compounds are summarized. Finally, the challenges and prospects for constructing robust and sophisticated biosensors for aromatic compounds are discussed. This review can be a valuable reference for constructing diverse biosensors to develop desirable microbial cell factories of aromatic compounds. Full article

This study examined how storage influences the flavor profile and microbial composition of Suancai. To achieve this, we combined physicochemical measurements with analyses of both volatile and non-volatile metabolites, assessments of microbial diversity, and multivariate statistical modeling. Specifically, we investigated changes in physicochemical parameters, organic acids, amino acids, biogenic amines, volatile compounds, and microbial communities before and after storage. The results revealed that, after one year of storage, the pH and nitrite levels in Suancai decreased significantly, whereas the titratable acidity increased substantially. Among the organic acids, lactic acid and oxalic acid remained dominant both before and after storage. In terms of amino acid composition, glutamic acid, aspartic acid, and alanine were present in relatively high concentrations. A total of 69 volatile compounds were detected in Suancai, with esters and alcohols representing the major groups. Odor activity value analysis identified nonanal and phenethylaldehyde as key contributors to the overall aroma profile. Correlation analysis further indicated that Lactobacillus, Halomonas, and Chromohalobacter were the dominant bacterial genera linked to flavor development. Specifically, Lactobacillus exhibited strong positive correlations with phenylethanal, nonanal, ethyl octanoate, and ethyl decanoate, whereas Debaryomyces was positively associated with allyl isothiocyanate, 3-butenyl isothiocyanate, and ethyl ionone. Full article

With growing consumer demand for functional dairy products, developing yogurts enriched with natural bioactive ingredients has become a research focus. Millet, a traditional cereal rich in polyphenols and dietary fiber, remains understudied in fermented dairy applications. This study evaluated the physicochemical properties, sensory quality, and functional activities of yogurt co-fermented with millet. Millet liquid, pre-treated through gelatinization and α-amylase liquefaction, was co-fermented with milk at addition ratios of 40% and 60% (w/w). The results indicated that millet liquid increased Lactobacillus delbrueckii subsp. Bulgaricus viability (8.55–8.58 log CFU/g vs. 8.26 log CFU/g in the control), improved viscosity (up to 1.0–1.6-fold higher than the control), enhanced texture properties (51–65-fold increase in springiness, 4.3–4.6-fold higher chewiness), and reduced syneresis (18.6–49.2% lower than the control). Sensory evaluation revealed superior flavor and sweetness in millet-enriched yogurt, achieving significantly higher scores than plain yogurt (p < 0.05). Functionally, the 60% millet yogurt showed 77.8% and 84.3% higher DPPH and ABTS radical scavenging capacities, respectively. Additionally, it suppressed DSS-induced inflammatory cytokine secretion in Caco-2 cells (27.2–69.7% inhibition of TNF-α, IL-6, and IL-1β). The improved antioxidant and anti-inflammatory activities may be attributed to polyphenol release from millet. This work highlights the potential of millet–milk co-fermentation for developing yogurts with enhanced texture, sensory appeal, and bioactive properties. Full article

This study evaluated the effects of wine-soaking on cow’s milk pressed cheese properties and developed a standardized cheesemaking procedure. Cheese was soaked in Cabernet Sauvignon and Alicante Bouschet red wines for two soaking periods of four days after the brining process. The physicochemical, microbiological, and volatile composition were evaluated, along with consumer sensory evaluation. After 60 days of ripening, wine-soaked cheeses had statistically lower salt and moisture levels, with higher protein and fat content than the unsoaked cheeses. Alicante Bouschet cheeses have a darker purple-red color than Cabernet Sauvignon. The microbiological analysis found no significant differences across treatments and samplings. The most representative volatile compounds in wine-soaked cheeses were esters and ketones. Principal Components Analysis on the volatile compounds showed a clear separation between the two wine-soaked cheeses and the control cheese. For example, Cabernet-soaked cheese had higher levels of phenylethyl alcohol and 2-phenylethyl acetate (floral aromas), while Alicante-soaked cheese was distinguished by nonanal (fruity and grassy aroma). Sensory results showed preferences for the overall liking, flavor, and rind color for the wine-soaked cheeses over the control. Consequently, a standardized recipe for wine-soaked pressed cheese was developed, along with specific parameters for the soaking process to ensure a well-received product. Full article

Lactic acid bacteria (LAB) are widely utilized in the production of various fermented foods. Lacticaseibacillus casei (Ls. casei) fermentation has been demonstrated to enhance antioxidant activity, flavor, and nutritional value. This study aimed to evaluate the physicochemical properties, proximate chemical compositions, antioxidant activities, and volatile profiles of pineapple juice fermented by Ls. casei LK-1. Strain growth, physicochemical parameters, phenolics and flavonoids, carbohydrates, organic acids (by HPLC), free amino acids (FAAs), antioxidant activities (DPPH and FRAP methods), and volatile profiles (by GC-MS) of fermented pineapple juice were characterized. After 30 h of fermentation, the cell count reached 9.07 log CFU/mL. The fermentation process led to a significant decrease in pH, total soluble solids (TSS), and the a* value (p < 0.05), with an increase in the L* and b* values (p < 0.05). Lactic acid and total umami amino acids were elevated, whereas sucrose and total sweet amino acid levels remained unchanged. The fermented juice exhibited enhanced DPPH scavenging activity and FRAP values. In terms of volatile profiles, esters and terpenes were the dominant volatiles in the fermented pineapple juice. The fermentation resulted in the production of 2-heptanone, 2-undecanone, and a significant reduction in 2-furaldehyde (p < 0.05). These findings demonstrate the feasibility of using Ls. casei LK-1 for fermentation to develop novel fermented pineapple juice with improved antioxidant properties and a modified volatile profile. Full article

Sugars are key metabolites influencing the flavor and quality of kiwifruit, with their accumulation in fruit relying on sugar transporters. Recently identified sugar transporters known as SWEETs play significant roles in modulating plant growth, development, and fruit ripening. However, the characteristics of SWEET genes in Actinidia eriantha remain poorly understood. In this study, a total of 26 AeSWEET genes were identified across 17 chromosomes. These genes encoded proteins ranging from 198 to 305 amino acids in length and contained 5 to 7 transmembrane helices. Both interspecific and intraspecific phylogenetic trees categorized AeSWEET proteins into four distinct clades. The motif and domain structures were conserved within each clade, although variations were observed in exon-intron organizations. One tandem and fourteen segmental duplication events were identified as primary drivers of the AeSWEET family expansion. Comparative syntenic mapping showed a closer homology of the AeSWEET family with that of dicotyledons compared to monocotyledons. Promoter cis-element analysis indicated the potential responses of AeSWEET genes to five phytohormones and seven environmental stressors. Quantitative real-time PCR analysis revealed tissue-specific expression profiles of AeSWEET genes, with two AeSWEET11 genes (AeSWEET11a and AeSWEET11b) showing significantly higher expression levels in fruit tissues. Their expressions were positively correlated with sucrose, fructose, and glucose contents throughout fruit development and ripening. Transient transformation tests in tobacco leaves verified the predominant localization of AeSWEET11a and AeSWEET11b to the plasma membrane. Functional assays in yeast mutants revealed that AeSWEET11a and AeSWEET11b both possessed sucrose and hexose transport activities. These findings highlight the potential of targeting AeSWEET11a and AeSWEET11b to enhance sugar accumulation in the fruit of A. eriantha, thereby providing a foundation for improving the flavor profile of commercial cultivars. Full article

Yuanjiang Miscanthus lutarioriparius, which is rich in various bioactive components, exhibits significant potential in the development of functional foods. However, research on its application in dairy products remains relatively limited. This study fermented yogurt using different concentrations of Yuanjiang Miscanthus lutarioriparius water extract (0%, 0.1%, 0.2%, and 0.4%) as a functional additive, investigating its effects on the rheological properties, oxidative capacity, sensory quality, and volatile components of yogurt during storage. The results showed that during storage, the rheological properties (such as moisture content, apparent viscosity, storage modulus, etc.), the viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus, and the DPPH/ABTS/FRAP radical scavenging rates of asparagus yogurt were significantly superior to those of the control group (p < 0.05), indicating that the lactic yogurt exhibited better texture, stability, and overall sensory acceptance. The 0.2% addition group exhibited the best inhibitory effect on lactic acid bacteria after acidification and the most stable acidity changes. The 0.4% addition group achieved an ABTS radical scavenging rate of 58.4% on the 7th day of storage, significantly higher than other groups (p < 0.05). The asparagus yogurt contained 64 volatile flavor compounds (20.31% alcohols and 21.88% ketones), which was higher than the control group (45 compounds), and introduced new aldehydes (tridecanal) and esters (methyl salicylate, ethyl palmitate), imparting a mild sourness and spicy flavor. Sensory evaluation results indicated that the 0.2% addition group scored the highest in texture, flavor, and taste, aligning with its rheological properties and color. This provides a theoretical basis for the development of highly stable and active functional asparagus yogurt. Full article

Malolactic fermentation (MLF), a key enological process for wine deacidification and aroma and flavor development, is predominantly mediated by lactic acid bacteria. This study characterized 342 indigenous Lactiplantibacillus plantarum (L. plantarum) isolates, a potential starter species underexploited for MLF, from China’s Jiaodong Peninsula wine regions through polyphasic analysis. Thirty strains with high tolerance to wine stress conditions and efficient malate metabolism were selected. Among these, two high-performance strains, P101 and J43, exhibited superior MLF kinetics. Their applications had almost no effect on the wine’s basic physicochemical parameters, color parameters, and individual phenolic contents. Solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) analysis revealed that these strains significantly enhance key aroma compound contents in wines, including ethyl acetate, ethyl lactate, ethyl 2-methylbutyrate, and nerol, contributing more floral and fruity aroma characteristics. These indigenous L. plantarum strains, novel microbial starter cultures, demonstrate dual functionality in enhancing wine quality through controlled fermentation while supporting microbial biodiversity through the development of region-specific strain resources. Full article

This study systematically analyzed the multidimensional effects of Lactobacillus fermentation on Pueraria lobata (PL) and investigated the potential mechanisms underlying its hypolipidemic activity. Results indicated that fermentation significantly increased the total acid content from 1.02 to 3.48 g·L⁻¹, representing a 2.41-fold increase. Although slight reductions were observed in total flavonoids (8.67%) and total phenolics (6.72%), the majority of bioactive components were well preserved. Other antioxidant capacities were retained at >74.71% of baseline, except hydroxyl radical scavenging. Flavor profiling showed increased sourness and astringency, accompanied by reduced bitterness, with volatile compounds such as β-pinene and trans-2-hexenyl butyrate contributing to a distinct aromatic profile. Untargeted metabolomics analysis revealed that fermentation specifically enhanced the abundance of low-concentration isoflavone aglycones, including daidzein and genistein, suggesting a compositional shift that may improve hypolipidemic efficacy. Integrated network pharmacology and computational modeling predicted that eight key components, including genistein, could stably bind to ten core targets (e.g., AKT1 and MMP9) primarily through hydrogen bonding and hydrophobic interactions, potentially regulating lipid metabolism via the PI3K-AKT, PPAR, and estrogen signaling pathways. This study reveals the role of Lactobacillus fermentation in promoting the conversion of isoflavone glycosides to aglycones in PL and constructs a multi-dimensional “components-targets-pathways-disease” network, providing both experimental evidence and a theoretical foundation for further research on the lipid-lowering mechanisms of fermented PL and the development of related functional products. Full article