Search Results (363)

The edible and sensory quality of fermented fish products, particularly the formation of garlic clove-structured muscle flakes (GCMF), play critical roles in consumer acceptance and consumption. Herein, aiming to obtain the optimal technical process, this study systematically explored the generation and dynamic evolution of GCMF structure of fermented mandarin fish, especially the integrity and peeling properties of GCMF, which would profoundly determine the textural properties of fish flesh. Meanwhile, flavor profiles were also concentrated during the formation of GCMF. Specifically, our results showed that the optimal fermentation conditions were 3% salt concentration and 7 days of fermentation at 7 °C. Under these conditions, the physicochemical indicators (moisture, pH, TVB-N) of the fermented fish remained within reasonable ranges and the sensory score; peeling integrity of GCMF and the texture properties reached the highest values. In addition, with the increase in fermentation time, the content of undesirable flavor compounds, especially nonanal and 1-octen-3-ol, gradually decreased. Overall, these findings provide a theoretical framework for the evaluation of GCMF structure and for understanding flavor development in fermented mandarin fish, thereby laying a foundation for improved quality control of fermented fish products. Full article

This study investigated the technological properties and volatile flavor profiles of tallow from three anatomical regions of Wagyu cattle, omental fats (OF), perirenal fats (PF), and subcutaneous fats (SF), smelted at temperatures ranging from 100 to 160 °C. The objective was to provide a theoretical basis for the targeted utilization of Wagyu fats. Results showed that smelting temperature significantly affected oil yield, with the highest yield obtained at 160 °C for all regions. PF exhibited the greatest oil yield, followed by OF and SF. Physicochemical analyses indicated that OF had the highest degree of unsaturation, whereas PF demonstrated superior hardness and oxidative stability. Microstructural and spectroscopic analyses, Fourier-transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) were employed to characterize the samples, revealed that the compact protein structure of SF residues limited oil release, while the porous structures of OF and PF residues facilitated higher yields. With respect to flavor profiling, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) was employed to analyze volatile compounds, identified aldehydes as the dominant flavor contributors in OF and PF, imparting fatty and citrus notes, whereas SF was characterized by a distinct creamy aroma primarily due to γ-butyrolactone. These regional differences were further validated by principal component analysis (PCA). Overall, PF obtained the highest comprehensive quality score. The integrated evaluation underscores the potential for precision-based utilization of Wagyu tallow: PF and OF are recommended for applications demanding high yield and intense flavor, whereas SF, characterized by its distinctive creamy aroma, is more suitable for specialized or niche products. Full article

Fermented grains (FGs) for Chinese strong-flavor Baijiu (CSFB) serve as both microbial habitats and flavor sources, yet the correlations among fungal communities, physicochemical properties, and volatiles during long-term fermentation remain insufficiently understood. To address this gap, this study employed Illumina HiSeq high-throughput sequencing, physicochemical analysis, and GC-MS for systematic investigation. Fermentation was divided into early, middle, and late stages based on FGs’ physicochemical dynamics and eukaryotic microbial diversity. A total of 9 fungal phyla and 195 genera were detected, with 12 dominant genera (e.g., Thermoascus, Aspergillus, Kazachstania). Forty-seven volatiles were identified, showing increasing diversity and richness. Redundancy Analysis revealed total acids exerted the most significant effect on dominant fungal succession, while network analysis screened 10 key genera (e.g., Mortierella, Trichoderma) pivotal for community structure. Additionally, Trichoderma, Fusarium and other genera correlated with important flavors like 1-butanol and 1-hexanol. This study clarifies the complex interactions in FGs, provides theoretical support for CSFB quality improvement via biofortification or environmental control, and offers a reference for revealing the ecological mechanisms underlying FG microbial community assembly. Full article

Daqu is the core saccharifying and fermenting starter for strong-flavor Baijiu, and its quality is strongly shaped by the workshop microenvironment. Here, mature Daqu from a newly built workshop and a long-established workshop within the same distillery were compared under identical raw materials and process conditions. Physicochemical properties, volatile flavor compounds (HS-SPME-GC–MS), bacterial and fungal communities (16S/ITS sequencing), and Tax4Fun-predicted functions were jointly analyzed. The quality indicators of the Daqu in the new workshop are qualified, but the acidity (and moisture) is higher, and the fermentation, saccharification and liquefaction abilities are lower. The Daqu in the old workshop is rich in esters, the aroma is more mature, and the total ester content is about twice that of the new workshop. Both Daqu types shared similar core taxa, but the new workshop was dominated by a simpler Weissella–Thermomyces consortium, while the old workshop was enriched in Bacillus, lactic acid bacteria, Rhizomucor, Saccharomycopsis, and Wickerhamomyces. Correlation and network analyses linked these old-workshop core genera to key ethyl esters, higher alcohols and pyrazines, and Tax4Fun indicated a stronger bias toward amino acid/carbohydrate metabolism and membrane transport in the old workshop. These results show that workshop age reshapes Daqu quality by co-modulating physicochemical traits, microbial consortia and functional potential, and suggest microbial and functional targets for accelerating the “maturation” of new workshops. Full article

Dairy products contain complex types and contents of proteins, lipids, and lactose. The Maillard reaction (MR) occurs between proteins and reducing sugars during the processing and storage of dairy products. Maillard reaction products (MRPs) have garnered attention for their potential antioxidant activity. MRPs include melanoidins, reductones, and volatile heterocyclic compounds, which affect flavor and color. Relevant literature was identified through a structured search of PubMed and Web of Science; studies were included if they investigated MRPs in dairy products and reported antioxidant-related outcomes. This review offers a comprehensive overview of the MR in dairy products, systematically investigating the influence of protein, reducing sugars, and their ratios, as well as reaction conditions (process technology, temperature, time, pH, and water activity) on the formation and antioxidant activity of MRPs. The review also covers current applications and the future potential of MRPs as natural antioxidants in dairy products. Although MRPs effectively delay lipid oxidation and enhance stability in dairy products, research on their molecular structure and antioxidant mechanisms remains insufficient. Future research should focus on understanding the multifactorial synergistic effects within the complex dairy matrix, elucidating the molecular structure and extraction of antioxidant substances, and developing regulatory techniques to balance the antioxidant properties of MRPs with the safety concerns of potential harmful byproducts. Full article

The rate of acidification (pH = 6.1) at an appropriate degree is responsible for supplying suitable aroma components and functional properties to cheese. This study aimed to evaluate variations in physicochemical, functional properties, and consumer acceptance in yak mozzarella cheese produced using different starter cultures or lactic acid during ripening. The results showed that consumers preferred ripened yak M cheese, made with mesophilic multi-strain starter, which received the highest scores for aroma (6.8) and flavor (5.9). The average levels of most major volatile organic compounds were relatively higher in ripened M cheese. Furthermore, the degree of proteolysis increased continuously during the 42 d ripening period. The contents of pH 4.6-soluble nitrogen and 12% trichloroacetic acid-soluble nitrogen in cheeses produced with starter cultures reached 11% and 8%, significantly higher than those of directly acidified L cheese. Specifically, greater protein degradation corresponded to lower hardness and stretchability, hardness of T and M cheeses decreased from 226.67 ± 2.23 g and 232.87 ± 3.66 g to 202.36 ± 2.63 g and 197.09 ± 2.33 g, respectively, while their stretchability declined from 52.1 ± 1.6 cm and 49.3 ± 1.7 cm to 34.5 ± 1.2 cm and 37.6 ± 2.4 cm. However, yield and moisture content of T and M cheeses were significantly lower than those of L cheese. Overall, this study provides valuable insights for optimizing the production and quality of yak mozzarella cheese. Full article

For centuries, people have used herbs, plants, and spices as remedies for health problems or simply to ameliorate body energy or vitality because of the bioactive compounds they contain. The Capsicum genus, which includes the chili pepper, is one of the oldest crops to be domesticated and used. It is characterized by three qualities: pungency/flavor, color, and aroma. Capsaicinoids are responsible for the pungent flavor. Carotenoids and flavonoids determine the remarkable and colorful tones of chili peppers. Volatile compounds provide their characteristic aroma. This prompts consumers to purchase and utilize the numerous varieties of chili peppers, whether fresh or dried. The presence of these bioactive compounds gives chili peppers functional attributes that promote health. This paper reviews the scientific research carried out over the last 25 years on these attributes. This paper also looks at how Capsicum fruits could be used as a valuable source of nutrients from plants that have beneficial biological properties. Full article

The influence of lactic acid bacteria (LAB) strains of various species isolated from Chinese traditional sourdough on the properties of rice sourdough and the textural and flavor qualities of steamed rice bread (SRB) was investigated. Lactiplantibacillus plantarum-fermented rice sourdough had a higher total titratable acidity (13.10 mL) than the other groups. Strains Lacticaseibacillus paracasei PC1 (LPC), Lactobacillus helveticus H1 (LH), Lactobacillus crustorum C1 (LC), Lactobacillus paralimentarius PA1 (LPA), and Lactiplantibacillus plantarum P1 (LP) showed marked protein hydrolysis during rice sourdough fermentation and increased free amino acid levels in rice sourdoughs relative to the control. The Fourier Transform Infrared Spectroscopy results indicated that LAB fermentation could promote the strengthening of inter-intramolecular hydrogen bonds and cause modifications in protein structures; however, these effects varied among the different strains. The LC and LPC strains had the most significant effect on improving the specific volume and textural properties of SRBs. Gas chromatography-mass spectrometry (GC-MS) and GC-ion mobility spectrometry (IMS) identified 33 and 35 volatile compounds, respectively, in the LAB-fermented SRBs, and differentiation was observed in the volatile profiles of SRBs made using different LAB strains. The differential impacts of LAB strains during rice sourdough fermentation can assist in the selection of candidate microorganisms for the production of high-quality gluten-free rice products. Full article

This study aimed to investigate the behavior and fermentation performance of Lactobacillus in peach purees and juice prepared using different pretreatments, and characterized the nutrition and flavor profiles of various fermented peach samples by using HPLC, HS-SPME-GC/MS and sensory evaluation. The findings showed that fermented peach products made from different raw material methods displayed distinct nutritional and sensory properties. The fermented CWP (crushing into puree with peel) had the highest total phenol content (145.20 μg/mL) and antioxidant activity (96.19 μg VC/mL), and fermented COP (crushing into puree without peel) was rich in carotenoids (1575.33 μg/100 mL), with β-carotene (1134.89 μg/100 mL) being the characteristic bioactive compound in this group. Moreover, fermented CWP and COP purees were also notable for their elevated aroma compounds, with total volatile organic compounds increasing 2.35 and 3.29 times after fermentation, respectively. However, fermented SWP juice (squeezing juice with peel) was primarily distinguished by polyphenol biotransformation, and had a similar polyphenol composition to the CWP group. These findings evidenced the advantages and characteristics of different peach matrices as raw materials for plant-based fermentation beverages, and offer strategies for developing functional probiotic fermented drinks. Full article

Fermented tea beverage (FTB) has garnered significant attention owing to its unique combination of tea and wine flavors and its potential health benefits. This study investigates FTB co-fermented using different inoculum sizes of L. plantarum HYY-S10 and P. pastoris, evaluating physicochemical properties during the fermentation process. The final FTB products were comprehensively evaluated for their antioxidant activity, organic acid content, sensory characteristics, volatile flavor compounds, and microbial diversity. Compared with natural fermentation, the 1:1 mixed fermentation of these two microorganisms enhanced the antioxidant capacity and organic acid content of FTB. Furthermore, sensory evaluation revealed higher overall acceptability. Analysis of volatile compounds demonstrated an increase in the production of alcohols, esters, and ketones, leading to enhanced malty, fruity, and creamy aromas in FTB. Among these compounds, 3-methyl-1-butanol, phenylethyl alcohol, 1,2-propanediol, and 3-hydroxy-2-butanone play pivotal roles in shaping the flavor profile. High-throughput sequencing analysis identified Lactobacillus and Weizmannia as dominant bacteria, while Pichia or Issatchenkia was found to be dominant fungi. This study provides a theoretical foundation for the production of FTB through mixed fermentation with L. plantarum HYY-S10 and P. pastoris while contributing to the practical application of FTB production through mixed fermentation techniques. Collectively, our findings demonstrate that the 1:1 co-fermentation of L. plantarum HYY-S10 and P. pastoris is a promising strategy for developing novel fermented tea beverages with enhanced functional properties and complex, desirable flavors, offering valuable insights for the industrial production of specialty FTBs. Full article

This study investigated the impact of thawing methods on the roasting quality and flavor of reduced-salt marinated large yellow croaker to optimize processing protocols for frozen products. Three thawing methods, low-temperature thawing (LTT), room-temperature thawing (RTT), and flowing-water thawing (FWT), were systematically evaluated. Freshly marinated (FM) and non-thawed (WT) samples served as controls. Key parameters, including thawing efficiency, physicochemical properties, texture, color, sensory attributes, and volatile organic compounds (VOCs), were analyzed. The results showed that FWT achieved the fastest thawing (14.67 min), significantly outperforming RTT (32.57 min) and LTT (591 min) (p < 0.05). Moisture content and springiness remained stable across treatments (p > 0.05). For color parameters, lightness (L*), yellowness (b*), and browning index (BI) showed no significant variations (p > 0.05), while the total color difference (ΔE) was significantly affected by thawing methods (p < 0.05). FWT exhibited the lowest salt retention (3.49 g/100 g), a 18.8% reduction compared to WT (4.30 g/100 g). Texture analysis revealed that FWT samples maintained optimal hardness and chewiness, with sensory scores second only to WT. Volatile profiling identified distinct “thermal–oxygen–temporal” effects, referring to the respective influences of heating conditions, oxidative environments, and processing time on flavor compound formation. RTT and WT treatments significantly increased the relative 1-propanethiol and 5-methyl-2-furanmethanol (>10% increase) contents, respectively, and markedly reduced the 2-butanol levels (<0.3%) due to volatilization losses. GC-IMS and electronic nose analysis established a robust correlation network among three major VOC clusters (aldehydes/alcohols, esters/acid/sulfides, and ketones), with sensory scores showing strong positive correlations with the alkane- and aromatic-sensitive sensors (W5C/W1C) of the electronic nose (r > 0.90) and negative correlations with other sensors (r < −0.70). These findings demonstrate that FWT offers the best balance of efficiency, salt reduction, and sensory quality, making it a superior method for reduced-salt marinated large yellow croaker industrial applications. Full article

Ultrasonic-assisted maceration and supplementation with glutathione-enriched inactive dry yeast (g-IDY) represent promising strategies to optimize the quality of fermented fruit wines. This study systematically investigated the synergistic effects of combined ultrasonic treatment and g-IDY addition on the metabolomics, flavoromics, and antioxidant properties of kiwifruit wine (KW), using integrated ¹H-NMR, GC-MS, gas chromatography–ion mobility spectrometry (GC-IMS), and radical scavenging assays. ¹H-NMR analyses revealed that both individual and combined treatments significantly altered the KW metabolome, influencing the levels of amino acids, organic acids, and carbohydrates. GC-MS and GC-IMS analyses characterized numerous volatile compounds, demonstrating that the combined treatments (USL + GSH, USM + GSH, USH + GSH) particularly enhanced the concentrations of desirable fruity esters (e.g., ethyl isobutyrate) and reduced off-flavor compounds (e.g., hexanoic acid), exhibiting a clear synergistic effect beyond individual applications. Furthermore, the combined treatment significantly enhanced the antioxidant capacity of KW, as evidenced by the significantly higher scavenging activities against DPPH, hydroxyl, and superoxide anion radicals, compared to individual applications. Overall, this study sheds light on applying the synergistic treatment of ultrasonics and g-IDY as a novel technique to comprehensively enhance the flavor and functional quality of KW. 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

To characterize the key odorants and elucidate the flavor profiles of compound fermented beverages after fermentation, single-compound fermented beverages (GW, AW) and a compound fermented beverage (CW) were prepared using Italian Riesling grapes and SirPrize apples as raw materials. The flavor and metabolite profiles were systematically analyzed by integrating flavoromics (comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry, GC × GC–TOF MS) and metabolomics (LC–MS/MS). The results demonstrated that CW exhibited the most favorable acid/reducing sugars (2.18), imparting a drier taste and superior stability. Compounds with relative odor activity values (rOAV) greater than 1—including 3-methyl-1-butyl acetate, ethyl hexanoate, ethyl butanoate, and ethyl octanoate—collectively contributed prominent fruity, floral, and sweet aromas to all three wine types. Ethyl decanoate provided an additional distinctive traditional fruity note specifically to AW, while 1-octen-3-ol contributed a mushroom-like aroma to both GW and CW. Moreover, 3-methylbutanal, 4-ethyl-2-methoxyphenol, and ethyl 3-methylbutanoate added additional significant aroma contributions to CW, imparting floral, clove-like, and fruity notes, respectively. Notably, ethyl hexanoate (fruity aroma) exhibited a remarkably high rOAV of 27.43 in CW, significantly surpassing its levels in the single-substrate fermentations. Lipid metabolism and the phenylpropanoid pathway were significantly activated in CW, facilitating the coordinated synthesis of esters and phenolic compounds. Sensory attribute network analysis further confirmed that CW possessed more pronounced “sweet”, “fruity”, and “floral” characteristics. Correlation analysis revealed significant relationships between volatile organic compounds (VOCs) and total soluble solids (TS), titratable acidity (TA), the TA/TS ratio, and metabolite levels, underscoring the close connections among physicochemical properties, precursor/intermediate metabolites, and flavor formation. Comprehensive analysis of non-volatile metabolites and flavor-associated VOCs revealed variety-specific characteristics and compounding effects, providing valuable insights for enhancing the quality of compound fermented beverages. Full article

The antifungal activity of natural extracts, essential oils (EOs), and pure volatiles against Monilinia fructicola, the main causal agent of brown rot of stone fruits, was evaluated in in vitro tests. Cinnamon (CI), lemongrass (LE), geraniol (GE), and myrrh (MY) EOs were the most effective antifungal agents and, hence, selected as ingredients of composite edible coatings (CECs) formulated with hydroxypropyl methylcellulose (HPMC) and lipidic components. In in vivo curative experiments with ‘Black Gold’ plums artificially inoculated with M. fructicola and incubated for up to 10 days at 20 °C, brown rot incidence was reduced by up to 49% with CECs containing 4 g/kg LE, 2 g/kg GE, or 5 g/kg MY. These CECs were then evaluated for brown rot control and quality maintenance of ‘Angeleno’ plums stored for up to 6 weeks at 1 °C and 90% RH, followed by a shelf-life period of 4 days at 20 °C. After 3 weeks, CECs containing GE and MY reduced brown rot incidence by 45 and 70%, respectively. After 6 weeks plus shelf life, all CECs reduced brown rot severity (lesion size) by 30–50%. Regarding fruit quality, coated plums showed higher firmness than uncoated control plums, and the CEC containing GE significantly reduced weight loss after 6 weeks plus shelf life. Moreover, physicochemical quality attributes (titratable acidity, soluble solids content, and volatile compounds) and sensory properties (overall flavor, off-flavor, firmness, and external appearance) of coated plums were not negatively affected by CEC application. Furthermore, all coated plums exhibited more gloss than uncoated fruit. Overall, the CEC-GE formulation was the most effective in reducing decay and maintaining the postharvest quality of cold-stored plums, showing the best potential as a sustainable alternative for plum postharvest preservation. Full article