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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the effect of protease hydrolysis on the stability and flavor of a sesame oil–paste system was investigated. The optimum amount of protease addition, determined by testing the effects of protease addition on the improvement in the oil–paste separation of sesame paste (SP), was investigated using 7% neutral protease (NP), 5% papain (PP), 7% trypsin (TP), and 5% flavourzyme (FZ). The flavor differences among these four groups of samples were investigated, and storage experiments were conducted for 28 days to observe the changes in quality. Finally, the principal component analysis (PCA) calculations showed that the samples in the 5% FP group performed the best, with a considerable improvement in the stability of the sesame paste–oil system during storage. The oil separation capacity (OSC) decreased by 9.1% during storage, the acid value (AV) increased by 1.00 mg/g and the peroxide value (POV) increased by 0.3 mmol/kg compared with those of the control group. This group also had the highest total sensory (4.25 score) and nutty (5.83 score) scores based on the total pyrazine content. Therefore, protease hydrolysis has promising application prospects for increasing the stability of sesame paste. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Douchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by Aspergillus niger, Rhizopus arrhizus, and Bacillus circulans, respectively, and co-fermented by the three strains in this study. The common and characteristic flavor compounds and common and characteristic non-volatile components of different strains of fermented Douchi were explored through GC×GC-TOFMS and UPLC–Q-TOFMS omics analysis. The result suggested that Pyrazines, ketones, and alkenes such as tetramethyl-pyrazine, 2,5-dimethyl pyrazine, furaneol, 2,3-butanedione, gamma-terpinene might contribute to the basic flavor of the Douchi fermented by A. niger, R. arrhizus, and B. circulans. Peptides, amines, and flavonoids, such as N–acetylhistamine, 7,3′,4′–trihydroxyflavone, (3S,8As)-3-isobutylhexahydropyrrolo[1,2-a]pyrazine-1,4-dione might contribute to the basic function of the above three Douchi. The common metabolic pathways involved in the fermentation were isoflavonoid biosynthesis, flavonoid biosynthesis, etc. Ketones and esters such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 3-octanone, 5-methylfurfural and nonanal contributed to the unique flavor, while betaine, oleanolic acid, saikosaponin D and leucine might contribute to the unique function of A. niger fermented Douchi. Alkenes, pyrazine, and ketones such as α-terpinene, ethyl-pyrazine, dihydro-3-methyl-2(3H)-furanone, and linalool might contribute to unique flavor, while cordycepin, 2-Phenylacetamide might contributed to the unique function of R. arrhizus fermented Douchi. The unique flavor of B. circulans fermented Douchi might derived from ketones and esters such as 3-acetyl-2-butanone, 2-tridecanone, propionic acid-2-phenylethyl ester, while vitexin, astragalin, and phenethylamine might contribute to the unique function. Compared with single-strain fermented Douchi, the flavor substances and non-volatile components in multi-strain fermented Douchi were more abundant, such as hexadecanoic acid methyl ester, benzeneacetic acid ethyl ester, 9,12-octadecadienoic acid ethyl ester, nuciferine, and erucamide. It was speculated that there were common and differential substances in Douchi fermented by Aspergillus niger, Rhizopus arrhizus, and Bacillus circulans, which might contribute to the basic and unique flavor and function. Compared with single-strain fermented Douchi, the flavor substances and metabolites in multi-strain fermented Douchi were more abundant. This study provided a reference for the research of flavor and functional substances of Douchi. [ABSTRACT FROM AUTHOR]

To enhance the pore structure of green coffee beans (GCB) and detect the sorption capacity and extraction characteristics of flavor compounds before roasting, this study employed several methods: hot air drying (HD), freeze-drying (FD), 3-levels short-time heating with puffing (SH1P, SH2P, and SH3P), and 3-levels microwave with puffing (MW45P, MW60P, and MW75P). These methods were applied to GCBs pre-soaked in water for different times. The effects of these treatments on color change, porosity, microstructure, citric acid sorption capacity, and caffeine and chlorogenic acid extraction yield were investigated. Results indicated that, except for GCBs treated with SH1P, SH2P, SH3P, and MW75P, all other modified GCBs showed minimal color change. GCBs treated with MW60P exhibited favorable pore structures. MW60P treatments significantly improved the extraction yield of caffeine and chlorogenic acid. Furthermore, the increased porosity and improved pore size distribution of GCB after MW60P resulted in a significant increase in the sorption of citric acid onto modified GCB. The rate of the sorption reaction followed the pseudo-first-order kinetics. In conclusion, MW60P are effective treatments for enhancing the microstructure of GCB, improving sorption capacity, and improving the extraction yield of flavor compounds. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Saccharomyces cerevisiae can metabolize sugars to produce ethanol and secondary metabolites that contribute to the complex flavor profile of Baijiu, a traditional Chinese distilled beverage. The yeasts that contribute to Baijiu fermentation are mostly adventitious strains that show low ethanol production and stress resistance, which results in lower Baijiu yields and quality. Here, we screened S. cerevisiae strains for ethanol production and stress resistance. The best selected strain, SW4, produced a final ethanol titer of 148.1 g/L, which was 113.8% higher than the initial 69.6 g/L. Additionally, the solid-state fermentation of Baijiu with the addition of S. cerevisiae SW4 (QH) resulted in a significant increase in the relative abundance of Pediococcus and Saccharomyces at days 0–14 compared to the control (KB), which may be the main reason for the alteration of Baijiu flavor. Analysis of flavor compounds revealed that QH increased the concentration of alcohols by 44.82% relative to KB after 7 days of fermentation, as well as increasing the concentration of alcohols and esters by 13.06% and 7.11% after 28 days of fermentation. Measurement of 15 differential flavor compounds revealed that 8 were positively correlated with Saccharomyces (p ≤ 0.05), all of which are important flavor compounds contributing to the quality to Baijiu. The Baijiu yield of QH was 25.18%, which was 11.47% higher than that of KB. Overall, this study confirms the positive effects of exogenously added S. cerevisiae on the microbial community structure and flavor of Baijiu at different stages of solid-state fermentation, providing novel opportunities for improving the yield and quality of this important traditional beverage. [ABSTRACT FROM AUTHOR]

Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microbial metabolic activities. This study used high-throughput sequencing to analyze microbial community changes, and LC–MS and GC–MS to detect secondary metabolites and flavor compounds during fermentation. During natural fermentation, beneficial bacteria like Lactobacillus and Pediococcus increased, promoting lactic acid production and inhibiting harmful bacteria, while environmental bacteria decreased. Similarly, fungi shifted from environmental types like Geosmithia and Alternaria to fermentation-associated Pichia and Penicillium. A total of 1666 secondary metabolites were identified, with 595 upregulated and 497 downregulated. Key metabolic pathways included phenylpropanoid biosynthesis, with significant increases in phenylalanine, tryptophan, and related metabolites. Lipid and nucleotide metabolism also showed significant changes. Flavor compounds, including 134 identified alcohols, esters, acids, and ketones, mostly increased in content after fermentation. Notable increases were seen in Phenylethyl Alcohol, Ethyl Benzenepropanoate, 3-Methylbutyl Butanoate, Ethyl 4-Methylpentanoate, 5-Ethyl-3-Hydroxy-4-Methyl-2(5H)-Furanone, Ethyl Decanoate, Hexanoic Acid, and 1-Octanol. γ-aminobutyric acid (GABA) and other functional components enhanced the health value of the juice. This study provides insights into microbial and metabolic changes during fermentation, aiding in optimizing processes and improving the quality of fermented Jerusalem artichoke juice for functional food development. [ABSTRACT FROM AUTHOR]

This study investigates the effect of variable-temperature roasting on the flavor compounds of Xinjiang tannur-roasted mutton. Gas chromatography coupled with ion mobility spectroscopy (GC-IMS) was used to compare and analyze the volatile components and flavor fingerprints of Xinjiang tannur-roasted mutton using variable-temperature electrically heated air roasting (VTR), constant-temperature electrically heated air roasting (EHAR), and constant-burning charcoal roasting (BCR) techniques. The changes in fatty acids and free amino acids in Xinjiang tannur-roasted mutton under different roasting conditions were compared. By using GC-IMS analysis, 11 flavor compounds, including 4-methyl-3-penten-2-one, isoamyl propionate, trans-2-heptenal, trans-2-heptenal, 2-hexanone, n-hexanol, 2-hexenal, 2-ethylfuran, and ethyl 2-methylbutanoate, were identified as characteristic volatile compounds in the temperature-controlled electrothermal roasting of Xinjiang tannur-roasted mutton using the following conditions: 0–4 min, 300 °C; 5–10 min, 220 °C; and 11–17 min, 130 °C (VTR3). Through principal component analysis, it was found that the substances with the highest positive correlation with PC1 and PC2 were n-hexanol and 3-methylbutanol. The sensory evaluation showed that VTR3 had high acceptability (p < 0.05) and a fat flavor (p < 0.05). There was no significant difference in the total fatty acid (TFA) content between the VTR3 and burning charcoal roast for 1–17 min at 300 °C (BCR3) (p > 0.05), but it was lower than that in the other experimental groups (p < 0.05). The lowest proportion of glutamic acid content in VTR3 was 22.44%, and the total free amino acid content in the electric thermostatic roasting for the 1–17 min, 300 °C (EHAR3) group (347.05 mg/100 g) was significantly higher than that in the other experimental groups (p < 0.05). By using Spearman correlation analysis, the roasting loss rate showed a highly significant negative correlation with essential amino acids (EAAs), non-essential amino acids (NEAAs), and total free amino acids (TAAs) (the correlation coefficients (r) were 0.82, 0.87, and 0.87, respectively) with p < 0.01. There was no correlation between changes in the free amino acid content and fatty acid content (p > 0.05). By using Differential scanning calorimetry (DSC) analysis, we also found that there was no significant difference in peak temperature (Tp) between the VTR3 and EHAR experimental groups (p > 0.05). Variable temperature electric heating can affect the flavor of lamb, and there are significant differences in the content of flavor precursors such as fatty acids and amino acids in Xinjiang tannur-roasted mutton. [ABSTRACT FROM AUTHOR]

Silver carp (Hypophthalmichthys molitrix) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents were determined in relation to moisture, protein, fat, ash, amino acids and volatile flavor substances. The results show that the moisture content of cooked silver carp can be ranked as follows: raw > steamed > roasted > fried. The protein content order of the four samples can be ranked: fried > roasted > raw > steamed. The ash and the fat contents of the four samples showed similar significant (p < 0.05) differences, in the order of fried > roasted > steamed > raw. The contents of all the amino acids in the fried meat were significantly (p < 0.05) higher than the contents in others, and the frying, roasting and steaming processes improved the umami taste (supported by the increased content of glutamate and aspartate) and the protein nutritional value (supported by the amino acid score, essential amino acid index and protein efficiency ratio) of the silver carp meat. A total of 51 compounds were detected in the fried, roasted and steamed meat. Frying and roasting reduced the fishy flavor of this meat. The odor activity value (OAV) indicated that methanethiol, 1-octen-3-ol and 2-heptanone were the key flavor chemicals in raw meat. Hexanal, propionaldehyde, octanal, nonanal, decanal, 1-octen-3-ol and 2-heptanone were key to the flavor of fried meat. Pentanal, decanal, methyl mercap-tan and 1-octen-3-ol contributed greatly to the overall flavor of the roasted meat. Nonanal, methylmercaptan and 1-octene-3-ol had strong effects on the flavor of the steamed silver carp meat.

为了对浓香菜籽油的风味品质控制及产业的健康发展提供参考，概述了浓香菜籽油中的挥发性风味物质，并总结了浓香菜籽油挥发性风味物质种类和含量的影响因素。浓香菜籽油中主要的挥发性风味物质包括硫苷降解产物、脂质氧化产物、杂环类化合物，其中硫苷降解产物赋予浓香菜籽油辛辣香味，脂质氧化产物赋予浓香菜籽油青香、果香和油香，杂环类化合物使浓香菜籽油呈现坚果香、焙烤香和些许焦糖香。原料品种、原料预处理方式、油脂精炼工艺以及储存条件均会影响浓香菜籽油中的挥发性风味物质种类和含量。因此，应选择合适的原料、加工工艺和储存条件，以确保浓香菜籽油产品质量。In order to provide reference for the flavor quality control of fragrant rapeseed oil and the healthy development of the industry, the volatile flavor compounds in fragrant rapeseed oil, and the influence factors of the types and contents of volatile flavor compounds in fragrant rapeseed oil were summarized. The main volatile flavor compounds in fragrant rapeseed oil include glucosinolate degradation products, lipid oxidation products and heterocyclic compounds. Among them, glucosinolate degradation products endow fragrant rapeseed oil with spicy flavor, lipid oxidation products endow fragrant rapeseed oil with green, fruity and oily flavor, and heterocyclic compounds endow fragrant rapeseed oil with nutty, roasted and caramel flavor. Raw material varieties, raw material pretreatment methods, oil refining process and storage conditions will affect the types and contents of volatile flavor compounds in fragrant rapeseed oil. Appropriate raw materials, processing technology and storage conditions should be selected to ensure the quality of fragrant rapeseed oil.

Objective: This study aimed to analyze and compare the quality and flavor of dromedary and bifocal camel yogurt. Methods: Through physicochemical analysis, texture analysis, rheological analysis, SPME-GC-MC, sensory evaluation, etc., the overall differences in quality and flavor of dromedary and bifocal camel yogurt were determined. Results: The viable bacteria count, protein, fat, total solids content, and antioxidant activity of dromedary camel yogurt were lower than those of bifocal camel yogurt （PPPPPP

(Objective) This study aimed to develop the application of Polygonum lapathifolium in Luzhou-flavor Fuqu. (Methods) In the process of making Luzhou-flavor Fuqu, P. lapathifolium was added. The culture conditions such as the addition amount of P. lapathifolium, the inoculation amount of Luzhou-flavor Daqu, the moisture content and the culture time were optimized. The number of bacteria, the number of yeasts and the activity of glucoamylase were used as indicators to determine the optimal culture conditions. Under the optimal process conditions, GC-MS was used to detect the volatile flavor components in Luzhou-flavor Fuqu Baijiu. (Results) When the addition amount of P. lapathifolium was 8%, the inoculation amount of Luzhou-flavor Daqu was 4%, the moisture content was 55%, and the culture time was 48 h, the number of bacteria in Fuqu was 6.22X 107 CFU/g, the number of yeasts was 6.14X 108 CFU/g, and the glucoamylase activity was 671 U/g. 57 and 51 volatile flavor components were detected in Luzhou-flavor Fuqu Baijiu with and without P. lapathifolium. (Conclusion) The addition of P. lapathifolium could improve the quality of Luzhou-flavor Fuqu and enrich the flavor substances of liquor body. [ABSTRACT FROM AUTHOR]

The African locust bean tree Parkia biglobosa (Jacq.) R.Br. ex G. Don is a leguminous species native to the Sudanian parkland of western Africa. The seed obtained from pods collected from trees by rural women is fermented into a dense and aromatic paste known as soumbala, dawadawa, or iru—a protein‐rich condiment underlying much of West African cuisine, its rich umami base lending a depth of flavor as a "meat substitute" in plant‐based diets for which animal protein is a limiting component. Here, we assess the protein quality of P. biglobosa seed and its fermented product (soumbala) from three locations of southern Mali comprising three different eco‐climatic zones, to determine whether variation in nutritional composition and protein quality could be correlated with the geographic variables of latitude and elevation. Proximate composition was determined, and amino acid profiles were compiled for 19 amino acids, with results compared by location and eco‐climatic zone. A protein quality test was conducted in the aggregate and for each zone using the WHO/FAO Protein Digestibility‐Corrected Amino Acid Score (PDCAAS) method. Principal component analysis (PCA) was used to assess patterns of amino acid compositional variation between the three origins. The results underline the nutritional significance of African locust bean as a source of dietary protein and of a depth of flavor providing enhanced palatability to plant‐based diets. Although the PCA biplot for the amino acid profiles does indicate geographic clustering, the variation in nutritional composition and protein quality is insignificant for the raw seed, but highly significant for the fermented product (soumbala). The results indicate no correlation between phytochemical parameters and geographic variables of latitude and elevation, suggesting that management and processing may contribute more to nutritional quality than product provenance. Further studies should assess specific processing methods and the ambient microbiome as factors contributing to protein quality. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Berries have been one of the most popular fruits with the high nutritional value and processing prospects. A variety of berries with strong cold resistance are also produced in the northeast of China. These berries share the unique regional features, strong cold resistance, high nutritional value, and are rich in various active functions. A series of berry products have been formed in recent years. But it is limited to the acceptance of the initial processing of berry products, because of its their comprehensive quality, such as color, aroma, and taste under the low level of mechanization. Among them, the taste is one of the important indicators to evaluate the quality of fruit, which is closely related to the quality of processed products and the acceptance of consumers. In this study, ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-Q-TOF-MS/MS) and Gaschromatography-mass spectrometry (GC-MS) techniques were employed to investigate the taste features and composition of the four typical berries from cold regions, including Vaccinium uliginosum L., Lonicera cearulea L., Rubus idaeus L., and Ribes nigrum L.. The non-volatile and volatile substances of these berries were screened and then identified. Furthermore, electronic tongue analysis and sensory evaluation were conducted to obtain the overall fuzzy comprehensive scores of taste quality. Factor analysis was then performed. The results show that the alcohols, aldehydes, and hydrocarbons were the main volatile flavor substances in cranberry. There was the a high relative content of alcohols, acids, and esters in blackcurrant. The prominent relative content of ketones and acids in raspberry was induced the outstanding flavor features easy to distinguish. The volatile flavor substances of indigo fruit were mainly alcohols and esters, which were more balanced, compared with the rest berries. While there was no outstanding aroma. The findings revealed that Vaccinium uliginosum L. had a sugar-acid ratio of 4.41, and the characteristic volatile substances were α-terpinol and benzaldehyde, with the highest acid taste response from the electronic tongue. Ribes nigrum L. had a sugar-acid ratio of 3.80 and the characteristic volatile substances were phenylethanol and acetic acid, with the a relatively balanced taste response. Lonicera cearulea L. had a sugar-acid ratio of 3.37 and the highest total phenol content of (3.79±0.17) mg/g gallic acid equivalent content. Its characteristic volatile substances were n-hexene-alcohol and 3-hexene-1-alcohol, indicating the highest salt and umami taste response. Rubus idaeus L. had a sugar-to-acid ratio of 8.19 and the characteristic volatile substances were acetic acid and α-violone, with the highest sweet and bitter taste response. From the perspective of acceptability, the highest comprehensive score was found in Rubus idaeus L. While tThe comprehensive score was ranked in the descending order of the Lonicera cearulea L., Vaccinium uliginosum L., and Ribes nigrum L. The sensory evaluation correlation analysis showed that sour taste, fruit flavor, aftertaste, and aftertaste had a great influence on the berry selection. Screening, identification, and statistical analysis demonstrated that there were ten compounds of the non-volatile substances, including tagose, lactic acid, aloxalulose, oxalic acid, citric acid, aspartic acid, alizarin, 6α-mannobiose, sucrose, and isoquercetin. The overall fuzzy comprehensive scores of taste sensory decreased in the descending order of Rubus idaeus L., Lonicera cearulea L., Vaccinium uliginosum L., and Ribes nigrum L. The factor analysis indicated that the taste composition scores increased in the descending order of Ribes nigrum L., Lonicera cearulea L., Vaccinium uliginosum L., and Rubus idaeus L., indicating that the higher the score of flavor substance composition was, the lower the fuzzy comprehensive score was. These findings can provide a theoretical foundation to developfor developing the high-quality products using the four cold-region berries. At the same time, the taste regulation was considered to increase the added value of berry foods for better utilization in cold areas. [ABSTRACT FROM AUTHOR]

Chicken is renowned as the most affordable meat option, prized by consumers worldwide for its unique flavor, and universally recognized for its essential savory flavor. Current research endeavors are increasingly dedicated to exploring the flavor profile of chicken meat. However, there is a noticeable gap in comprehensive reviews dedicated specifically to the flavor quality of chicken meat, although existing reviews cover meat flavor profiles of various animal species. This review aims to fill this gap by synthesizing knowledge from published literature to describe the compounds, chemistry reaction, influencing factors, and sensory evaluation associated with chicken meat flavor. The flavor compounds in chicken meat mainly included water‐soluble low‐molecular‐weight substances and lipids, as well as volatile compounds such as aldehydes, ketones, alcohols, acids, esters, hydrocarbons, furans, nitrogen, and sulfur‐containing compounds. The significant synthesis pathways of flavor components were Maillard reaction, Strecker degradation, lipid oxidation, lipid‐Maillard interaction, and thiamine degradation. Preslaughter factors, including age, breed/strain, rearing management, muscle type, and sex of chicken, as well as postmortem conditions such as aging, cooking conditions, and low‐temperature storage, were closely linked to flavor development and accounted for the significant differences observed in flavor components. Moreover, the sensory methods used to evaluate the chicken meat flavor were elaborated. This review contributes to a more comprehensive understanding of the flavor profile of chicken meat. It can serve as a guide for enhancing chicken meat flavor quality and provide a foundation for developing customized chicken products. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Broad bean paste (BBP) is a traditional fermented soy food, and its high salt content not only prolongs the fermentation time but also threatens human health. In this study, three BBP-meju with different salt concentrations were prepared, and the effects of varying salinity on fermentation were comprehensively compared. The results showed that salt-reduced fermentation contributed to the accumulation of amino acid nitrogen, reducing sugars, free amino acids, and organic acids. Alcohols, esters, aldehydes, and acids were the main volatile flavor compounds in BBP-meju, and the highest total volatile flavor compounds were found in medium-salt meju. Bacillus, Staphylococcus, Aspergillus, and Mortierella were the dominant microbial communities during fermentation, and there were also three opportunistic pathogens, Enterobacter, Pantoea, and Brevundimonas, respectively. According to Spearman correlation analysis, Wickerhamomyces, Bacillus, Staphylococcus, and Mortierella all showed highly significant positive correlations with ≥3 key flavor compounds, which may be the core functional flora. Furthermore, the dominant microbial genera worked synergistically to promote the formation of high-quality flavor compounds and inhibit the production of off-flavors during salt-reduced fermentation. This study provides a theoretical reference for the quality and safety control of low-salt fermented soy foods. [ABSTRACT FROM AUTHOR]

Designing a pasteurization con dition for sweet lime juice while ensuring microbial safety, enzymatic stability, and high nutritional quality is crucial for satisfying stakeholder demands. The present research investigates the effects of matrix pH, ultrasound treatments, and sequential pulsed light on the microbial population, enzyme activity, and bioactive chemicals in sweet lime juice. The sequential pulsed light (PL: 0.6–0.84 J/cm2) and ultrasound (US: 0.2–0.4 W/cm3) treatments for sweet lime juice were optimized using response surface methodology (RSM). A three-factor full factorial design was used for this purpose. The independent variables encompassed pH (X1), PL effective fluence (X2, J/cm2), and US intensity (X3, W/cm3). The responses assessed included the inactivation of Saccharomyces cerevisiae (Y1, log cfu/mL) and polyphenol oxidase (PPO: Y2 in %) and the retention of vitamin C (Y3, %). The polynomial models were optimized using numerical optimization to attain the maximum desirability value (0.89). The optimized PL + US sample (0.8 J/cm2 + 0.4 W/cm3, respectively) at pH 3.5 resulted in a 5-log cycle reduction in S. cerevisiae count and a 90% inactivation in PPO activity and retained 95% of its vitamin C content. This optimized sample underwent further analysis, including phenolic profiling, assessment of microbial cell morphology, and examination of enzyme conformational changes. After sequential pulsed-light (0.8 J/cm2) and ultrasound (0.4 W/cm3) treatments, yeast cells showed unusual structural changes, indicating additional targets besides membranes. Following PL + US treatment, the PPO composition changed to 2.7 ± 0.1% α-helix, 33.9 ± 0.3% β-sheet, 1.4 ± 0.2% β-turn, and 62 ± 0.7% random coil. Impressively, the optimized PL + US sample maintained a sensory acceptance level similar to that of the untreated sample. [ABSTRACT FROM AUTHOR]

In this study, three fermentation treatments of spontaneous fermentation (SF), direct inoculation of CECA (YF), and inoculation with CECA after addition of dimethyl dicarbonate (YDF) were carried out. Multivariate statistical analysis approved that CECA inoculation significantly influenced the composition of 141 metabolites (15 volatile organic compounds (VOCs) and 126 non-VOCs), mainly consisting of 36 acids and derivatives and 25 lipids and lipid-like molecules. YF and YDF wines exhibited similar correlations with aroma types, while there were differences in the kinds and number of VOCs. Moreover, CECA-inoculated fermentation was more favorable to the formation of aftertaste-A, umami, sourness, and richness. The KEGG metabolic pathway analysis indicated that the inoculation strategy significantly affected the amino acid metabolism. The antimicrobial treatment effectively enhanced bitterness, astringency, umami and saltiness while reducing acidity. Further studies are needed to assess the effects of antimicrobial treatment on lipid metabolism.

Beer fish is characterized by its distinctive spicy flavor and strong beer aroma. Currently, there is a lack of comprehensive research analyzing the changes in taste and volatile compounds that occur during the processing of beer fish. Thus, this study used HS-GC-IMS, electronic tongue, and electronic nose to investigate the changes in flavor components during various processing stages of beer fish. The obtained results were subsequently analyzed using multivariate statistical analysis. The results showed that the final beer fish product (SF) had the greatest amount of free amino acids (888.28 mg/100 g), with alanine, glutamic acid, and glycine contributing to the taste of SF. The inosine monophosphate (IMP) content of beer fish meat varied noticeably depending on processing stages, with deep-fried fish (FF) having the greatest IMP content (61.93 mg/100 g), followed by the final product (SF) and ultrasonic-cured fish (UF). A total of 67 volatiles were detected by GC-IMS, mainly consisting of aldehydes, ketones, and alcohols, of which aldehydes accounted for >37%, which had a great influence on the volatile flavor of beer fish. The flavor components' composition varied noticeably depending on the stage of processing. PLS-DA model screened 35 volatile flavor components (VIP > 1) as markers; the most significant differences were 1-propanethiol, isoamyl alcohol, ethanol, and eucalyptol. Ultrasonic processing, frying, and soaking sauce can significantly improve the formation of flavor compounds, resulting in a notable enhancement of the final beer fish's umami taste and overall flavor quality.

Flavor compounds are important indicators of edible quality and nutritional value of corn. The quality deterioration of corn during storage is closely related to its flavor compounds. Corn samples harvested in four years from 2019 to 2022 were detected by solid phase microextraction-gas chromatography-triple quadrupole mass spectrometry (SPME-GC-MS/MS), and multivariate statistical analysis of flavor compounds relative content was carried out by principal component analysis and partial least squares discriminant analysis. The results showed that 129 volatile flavor compounds were detected in corn, including alcohols, aldehydes, ketones, esters, benzenes, heterocycles, acids, ethers, hydrocarbons and phenols. The multivariate statistical analysis showed that volatile flavor compounds and storage years of corn were correlated. According to the importance of variable projection, 47 compounds had significant diversity between corn samples with various storage years. Among them, the relative contents of 1-octen-3-ol, neryl butyrate and 2-pentylfuran increased with the extension of corn storage years, while the relative content of pantolactone, methyl octanoate and 2-acetylfuran decreased with the extension of corn storage years. These 6 compounds were identified as characteristic differential compounds. The partial least squares discriminant analysis classification model was constructed, and had good discrimination for corn storage years (R2=0.99, Q2=0.97, prediction accuracy was 1). The model will provide technical means for dynamic monitoring of corn storage quality, which is of great significance for ensurance national food security and reduce grain loss.

In order to identify the differences in flavor among different grades of stir-fried Pixian broad bean paste, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), GC-ion mobility spectrometry (GC-IMS), principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity value (OAV) were applied to determine the key flavor compounds. The results showed that SPME-GC-MS identified 88 volatile organic compounds (VOCs), including 15 aldehydes, 11 alcohols, 17 esters, 13 ketones, 5 acids, 5 olefins, 6 alkanes, 7 heterocycles, 2 phenols, 7 ethers and other compounds. Among them, 34 were common to all samples. A total of 57 compounds were identified by GC-IMS, and 16 key flavor compounds with variable importance in the projection (VIP) values > 1 were identified by OPLS-DA. According to their OAV values, ethyl butyrate contributed to the apple-like aroma of super grade Pixian broad bean paste, and isovaleraldehyde contributed to its malty aroma; ethyl isovalerate contributed to the fruity aroma of first grade Pixian broad bean paste, and 3-methylthiopropionaldehyde was responsible for its roasted potato-like and soy sauce-like aroma; ethyl isbutyric acid contributed to the fruity aroma of second grade Pixian broad bean paste, and isovaleraldehyde and isobutyraldehyde were responsible for its malty aroma. Finally, it was determined that the overall aroma characteristics of stir-fried Pixian broad bean paste were fruity, wine-like, malty, sour, herbaceous, cocoa-like, almond-like and soy sauce-like. These results can serve as references for determining the aroma characteristics of stir-fried Pixian bean paste in the future, and provide a basis for the early design of sensory descriptors for quantitative descriptive analysis.

Elevating the flavor profile of strong flavors Baijiu has always been a focal point in the industry, and pit mud (PM) serves as a crucial flavor contributor in the fermentation process of the fermented grains (FG). This study investigated the influence of wheat flour and bran (MC and FC) as PM culture enrichment media on the microbiota and metabolites of FG, aiming to inform strategies for improving strong-flavor Baijiu flavor. Results showed that adding PM cultures to FG significantly altered its properties: FC enhanced starch degradation to 51.46% and elevated reducing sugar content to 1.60%, while MC increased acidity to 2.11 mmol/10 g. PM cultures also elevated FG's ester content, with increases of 0.36 times for MC-FG60d and 1.48 times for FC-FG60d compared to controls, and ethyl hexanoate rising by 0.91 times and 1.39 times, respectively. Microbial analysis revealed that Lactobacillus constituted over 95% of the Abundant bacteria community, with Kroppenstedtia or Bacillus being predominant among Rare bacteria. Abundant fungi included Rasamsonia, Pichia, and Thermomyces, while Rare fungi consisted of Rhizopus and Malassezia. Metagenomic analysis revealed bacterial dominance, primarily consisting of Lactobacillus and Acetilactobacillus (98.80–99.40%), with metabolic function predictions highlighting genes related to metabolism, especially in MC-FG60d. Predictions from PICRUSt2 suggested control over starch, cellulose degradation, and the TCA cycle by fungal subgroups, while Abundant fungi and bacteria regulated ethanol and lactic acid production. This study highlights the importance of PM cultures in the fermentation process of FG, which is significant for brewing high-quality, strong-flavor Baijiu. [ABSTRACT FROM AUTHOR]

The food industry is experiencing a substantial demand for transitioning to natural flavors. Nonetheless, the challenge lies in the inherent instability of most flavor molecules when removed from their original sources. Three representative flavor compounds, including dipropyl disulfide (DD), allyl mercaptan (AM), and dimethyl trisulfide (DT), are selected to form composites with potato starch (PS) to protect them from decomposition or transformation. Then, their physicochemical properties and microstructures are investigated using combined methods. PS can combine with these sulfides mainly through its amylose, and thioethers are more likely to interact with PS than mercaptan. All the composites have lower phase transition temperature and higher enthalpy values than PS, and PS‐AM exhibits the largest stability followed by PS‐DD and PS‐DT. The sulfides interact with PS by entering into the helical cavity of its amylose mainly through hydrophobic interaction and increase the long‐range ordered degree and short‐range ordered degree of the composites. DD, AM, and DT can form V‐type inclusion composites with PS, which reserves more DD and AM to delay flavor degradation and enhances the flavor stability of onion sauce. This study can provide valuable reference for the preservation of characteristic flavors of allium food products during thermal processing and storage. [ABSTRACT FROM AUTHOR]

The spatial distribution of molecules and compounds responsible for the flavor profile of edible button mushrooms (Agaricus bisporous) has never been determined. The food industry is interested in knowing the localization of these compounds. Such knowledge would enable extraction of flavor compounds from a particular regions of the mushroom, which is safer for consumption compared to alternatives such as synthetic flavoring agents. The present study utilizes matrix-assisted laser desorption/ionization-mass spectrometry imaging (MALDI-MSI), to determine the spatial distribution of flavor compounds in a mushroom. As MALDI-MSI requires very thin sections, a sample preparation protocol was optimized and sectioning fresh frozen mushrooms at 35 µm thickness was considered the best method to evaluate the distribution of flavor compounds. Further, the effect of heat on the spatial distribution of flavor compounds was investigated by heating whole mushrooms to 140 ℃ prior to sectioning. Heating reduced the water content of the mushroom and thus enabled the generation of even-thinner 17 µm thick sections. MALDI-MSI measurements performed on underivatized and on-tissue derivatized fresh frozen and heat-treated mushroom sections elucidated the spatial distribution of several flavor-related compounds. [ABSTRACT FROM AUTHOR]

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Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

An online survey was conducted to show that most respondents preferred sports drinks with sweet and fruity characteristics. Eleven sports drinks with higher consumers' preferences were further selected for aroma and taste evaluation. Temporal dominance of sensations analysis showed that fruity and fresh attributes were dominant, while sour and fruity sweet were dominant tastes during consumption. β-Damascenone, β-ionone, and linalool contributing to floral perception, γ-decalactone, ethyl cinnamate, and isoamyl acetate contributing to fruity perception, and menthol contributing to fresh perception were confirmed by odor activity value analysis. Running affected the nasal air flow and the saliva secretion, resulting in the flavor perception changing from fruity sweet, sweet, and fruity to sour because the recognition threshold decreased for sweet, fruity, floral, and fresh flavors and increased for saltiness, astringency, and sour tastes. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sapodilla/chikoo is highly nutritious and delicious, climacteric fruit which undergo rapid post-ripening microbial and physiological spoilage. An ambient shelf-stable product named as 'chikoo fruit bites' from ripe chikoo fruit was developed having jaggery as natural additive. This product was compared with another available product 'chikoo fruit powder' which has limited applications. Jaggery improved the compactness and particle binding of the product as indicated in scanning electron microscopy. Further, value addition impact of jaggery, particularly in the vitamin C content, minerals (calcium, potassium and iron) and functional (antioxidant and antimutagenic) properties was observed. Physical properties like water activity, moisture content, texture and color of the product was well retained which aided in its preservation, pliability and appeal during storage. Gamma radiation (5 kGy) was found effective as terminal treatment of the packaged samples for hygienization to avoid occasional contaminations occurring during prolonged storage. Cyclic voltametric analysis showed better redox behavior in radiation treated and stored products which corroborated well with its antioxidant capacity. This was primarily attributed to the enhancement in the extractability of phenolics upon radiation treatment. Furthermore, content of some reported bioactive flavor compounds including methoxy phenyl oxime, α-pinene, β-pinene, o-cymene, D-limonene and 3-phenylpropanol were enhanced during storage as monitored by GCMS analysis. Principle component analysis of flavor components indicated not much impact of radiation, whereas more effect of storage. Organoleptically, the product was found well acceptable up to 6 months of ambient storage in packed condition and rated higher than chikoo fruit powder available in the market. [ABSTRACT FROM AUTHOR]

To investigate the effects of rennets on amino acids, fatty acids and volatile flavor compounds, amino acid analyzers, headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to determine the contents and combinations of amino acids, fatty acids and volatile flavor compounds in Calf Rennet, Bacillus licheniformis D3.11 Rennet and Papain Rennet Yak Milk Hard Cheese. The results show that with the increase of ripening time, the moisture contents of the three types of cheese show a decreasing trend, while the contents of TN, pH4.6-SN, and 12%TCA-SN show an increasing trend, and TN is negatively correlated with moisture content. Their protein hydrolysis ability is BR>PR>CR;The amino acid content in BR-YMHC is significantly higher than the other two types of cheese; The fat contents of three types of cheese always show a decrease trend during the maturation process, and their fat degradation ability is BR>PR>CR. Compared with CR-YMHC, the relative content of unsaturated fatty acids in BR-YMHC and PR-YMHC is higher, and the relative content of functional fatty acids (oleic acid) is the highest in BR-YMHC; 36,35, and 32 volatile flavor compounds were identified in three types of cheese, among which CR-YMHC has the highest relative content of ketones (26.39%); BR-YMHC has the highest relative content of esters (43.02%); and PR-YMHC has the highest relative content of acids (31.86%). The results provide a theoretical basis for the production and processing of enzymatic curd cheese and the flavor regulation of yak milk hard cheese. [ABSTRACT FROM AUTHOR]

Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microbial metabolic activities. This study used high-throughput sequencing to analyze microbial community changes, and LC–MS and GC–MS to detect secondary metabolites and flavor compounds during fermentation. During natural fermentation, beneficial bacteria like Lactobacillus and Pediococcus increased, promoting lactic acid production and inhibiting harmful bacteria, while environmental bacteria decreased. Similarly, fungi shifted from environmental types like Geosmithia and Alternaria to fermentation-associated Pichia and Penicillium. A total of 1666 secondary metabolites were identified, with 595 upregulated and 497 downregulated. Key metabolic pathways included phenylpropanoid biosynthesis, with significant increases in phenylalanine, tryptophan, and related metabolites. Lipid and nucleotide metabolism also showed significant changes. Flavor compounds, including 134 identified alcohols, esters, acids, and ketones, mostly increased in content after fermentation. Notable increases were seen in Phenylethyl Alcohol, Ethyl Benzenepropanoate, 3-Methylbutyl Butanoate, Ethyl 4-Methylpentanoate, 5-Ethyl-3-Hydroxy-4-Methyl-2(5H)-Furanone, Ethyl Decanoate, Hexanoic Acid, and 1-Octanol. γ-aminobutyric acid (GABA) and other functional components enhanced the health value of the juice. This study provides insights into microbial and metabolic changes during fermentation, aiding in optimizing processes and improving the quality of fermented Jerusalem artichoke juice for functional food development.

To enhance the pore structure of green coffee beans (GCB) and detect the sorption capacity and extraction characteristics of flavor compounds before roasting, this study employed several methods: hot air drying (HD), freeze-drying (FD), 3-levels short-time heating with puffing (SH1P, SH2P, and SH3P), and 3-levels microwave with puffing (MW45P, MW60P, and MW75P). These methods were applied to GCBs pre-soaked in water for different times. The effects of these treatments on color change, porosity, microstructure, citric acid sorption capacity, and caffeine and chlorogenic acid extraction yield were investigated. Results indicated that, except for GCBs treated with SH1P, SH2P, SH3P, and MW75P, all other modified GCBs showed minimal color change. GCBs treated with MW60P exhibited favorable pore structures. MW60P treatments significantly improved the extraction yield of caffeine and chlorogenic acid. Furthermore, the increased porosity and improved pore size distribution of GCB after MW60P resulted in a significant increase in the sorption of citric acid onto modified GCB. The rate of the sorption reaction followed the pseudo-first-order kinetics. In conclusion, MW60P are effective treatments for enhancing the microstructure of GCB, improving sorption capacity, and improving the extraction yield of flavor compounds.

In order to understand the contribution of stems and leaves to the quality of Keemun black tea, this study analyzed the differences in aroma, taste quality and metabolites among black tea manufactured from tender leaves, tender stems, single buds and intact buds with leaves (mainly one bud with two leaves) from the tea variety ‘Fuzao 2’ by gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), sensory evaluation, and preference evaluation. The results showed that all four black teas were sweet aroma type, and the bud-leaf tea had a strong sweet aroma. The single-bud tea had a fresh and brisk taste. The tender-stem tea scored highest in preference evaluation. Metabolite analysis showed the content of catechins was the highest in the single-bud black tea and the lowest in the tender-stem black tea, while free amino acids were significantly enriched in the tender-stem black tea, reaching up to 80 mg/g. The contents of quercetin and rutin were higher in the stem black tea, while the contents of kaempferol-3-O-glucoside and kaempferol-3-O-rutinoside were the highest in the leaf black tea. The ratio of thearubigins to theaflavins was 11.6, 9.4, 14.6, and 8.2 in black tea made from intact buds with leaves, buds, leaves, and tender stems, respectively. The total amount of volatile compounds in the tender-stem black tea (32.37 μg/g) was significantly lower than that in the bud (100.01 μg/g), leaf (95.67 μg/g), and bud-leaf black tea (92.42 μg/g). The contents of benzaldehyde, benzeneacetaldehyde and indole were higher in the tender stem black tea, while the contents of β-ionone, α-ionone and linalool oxide in the leaf black tea were higher than those in the other three black teas. This study shows that high contents of theanine in tender stems and glycoside aroma precursors in tea leaves contribute primarily to the formation of the quality of Keemun black tea.

Stacking fermentation is a crucial step in producing sauce-flavor Baijiu. The relationship between microbial diversity and volatile flavor substances is complex and dynamic. To better understand the correlation between microorganisms and flavor substances in Dongniang sauce-flavor Baijiu during the five-round stacking fermentation of Jiupei, high-throughput sequencing (HTS) technology and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) were used to identify the microbial flora diversity and volatile flavor compounds. In addition, the Pearson correlation coefficient was computed, and a visualizable correlation network diagram was drawn based on the detection results. The results identified 55 volatile flavor compounds, including 25 esters, 5 alcohols, 7 aldehydes, 4 acids, 4 phenols, 3 alkanes, and 7 others. The main volatile components were ethyl lactate, phenylethyl alcohol, ethyl phenylacetate, and phenethyl acetate. The dominant microorganism genera in the floral structure were Virgibacillus, Kroppenstedtia, Bacillus, Oceanobaciillus, Thermomyces, Zygosaccharomyces, and Thermoascus. Kroppenstedtia, Monascus, Bacillus, and Zygosaccharomyces significantly affected flavor substances among the flora. Overall, the purpose and significance of this study are to provide a theoretical foundation for enhancing the quality of Dongniang sauce-flavor Baijiu.

In order to study the difference in the encapsulation capacity of different microcapsule wall materials for volatile flavor substances, microcapsules were prepared with seven common wall materials by ultrasonic spray-freeze drying technology and their morphology, encapsulation and slow release capacity for 32 volatiles were evaluated by cold field emission scanning electron microscopy (CFE-SEM), electronic nose (EN), and gas chromatography-mass spectrometry (GC-MS). These results showed that the encapsulation capacity of different wall materials exhibited selectivity for different volatiles. In general, β-cyclodextrin had a stronger encapsulation capacity for the volatile compounds, with a higher encapsulation and release efficiency, so it was an ideal wall material. After 30 minutes of heating, the release profile of volatiles encapsulated by β-cyclodextrin in the EN radar plot was similar to that of free volatiles, indicating that the microcapsules prepared in this study had good slow-release performance. These results provide a theoretical basis for the utilization of microencapsulated products for flavor enhancement and flavor stability improvement in the food field.

In order to explore the difference in flavor among yak leg meat roasted at different temperatures, sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS), relative odor activity value (ROAV), partial least squares-discriminant analysis (PLS-DA), and principal component analysis (PCA) were used in this study. The results showed that the samples roasted at 240 ℃ for 7 min had the highest (E) sensory evaluation score. A total of 82 compounds were identified by GC-IMS, including 15 aldehydes, 12 alcohols, 24 lipids, 14 ketones, 7 heterocycles, 3 olefins, and 7 other compounds. The total amount of these compounds in sample E (240 ℃) was the highest, followed by samples D (180 ℃) and C (120 ℃). The total amount of these compounds in sample F (300 ℃) was lower than that in sample E (240 ℃). The key flavor compounds of roasted yak meat were ethyl 2-hydroxypropanoate, 4-methylguaiacol, 2-acetyl-1-pyrroline, 5-nonanone, ethyl salicylate, 1-propanol, (E,E)-2,4-heptadienal, 1-penten-3-one, (E)-2-heptenal, linalyl acetate, butanol-D, methional-M, 2-ethyl-6-methylpyrazine, 4-hexen-1-ol, (Z)-4-decenal, 2,4-heptadienal, 2-phenylethanol, and ethyl butyrate. Sample E had roasted meat-like, fatty, flowery and fruity aromas, which was the best among these five samples. The flavor of samples C and D was lower than that of sample E, having nutty, toasty, sweet and smoked aromas.

Workshop with different fermentation years plays an essential role in the yield and quality of Baijiu. In actual production, the quality of base Baijiu in newly built workshop is inferior to the older one. In this study, the microbiota of workshop environment and fermentation process from two workshops namely N (ferment 2 years) and O (ferment 20 years) and flavor compounds were studied during Xiasha round. Results showed workshop O accumulated more environmental microorganisms and fungi including P. kudriavzevii, Wickerhamomyces anomalus and Saccharomyces sp mainly came from ground. Yeasts including Pichia, Cyberlindnera, Wickerhamomyces and Candida were responsible for flavor substances formation in O while Saccharopolyspora was in N. This study for the first time explored the reasons for the brewing differences among N and O workshop from perspectives of workshop environment, microbial community and flavor substances, providing new ideas for guiding production as well as improvement of Baijiu quality.

To determine the effect of cofermentation of Saccharomyces cerevisiae and different LABs on prune wine quality, this study compared phenolic compounds, organic acids, soluble sugars, biogenic amines and volatile flavor compounds among different treatments. The results showed that inoculation of LAB increased DPPH and total flavonoid content. Malic acid content was reduced in HS, HB and HF. Histamine content in S, F and B was lower than the limits in French and Australian wines. 15 phenolic compounds were identified. Yangmeilin and chlorogenic acid were detected only in HS, HF and HB. 51 volatile flavor compounds were identified, esters being the most diverse and abundant. 14 volatile flavor compounds with OAV > 1 contributed highly to the aroma of prune wine. 9 chemical markers including resveratrol, rutin, and catechin were screened to explain intergroup differences by OPLS-DA. This study provides new insights into the processing and quality analysis of prunes.

Most commercially available soy sauce is fermented by high-salt liquid-state (HS) fermentation, which has an excessive salt content and a long fermentation period. In this study, a new salt-reduced fermentation (SR) soy sauce technology involving multiple strains of bacteria was developed to reduce consumers’ salt intake. The SR soy sauce was found to have an amino acid nitrogen content of 8.40 g/L and over 80 kinds of flavor substances, which were significantly higher than those of low-salt solid-state fermented soy sauce and approximately equal to HS soy sauce. Compared with HS soy sauce, the salt content of the SR soy sauce was reduced by 59.2%, achieving the salt reduction goal. The proportion of umami amino acids in SR soy sauce reached 32.0% of the total level, enhancing SR soy sauce’s quality. Hence, the new fermentation process can decrease salt content and shorten fermentation time. [ABSTRACT FROM AUTHOR]

Background: Most of the shrimp side streams are discarded due to the lack of appropriate processing techniques/methodology for their utilization, which is not only a loss of potentially valuable compounds, but also leads to environmental pollution. The study aimed to employ a mechanical filter press to separate the liquid called press juice (PJ) and the solid named press cake (PC) fraction from shrimp head and shell (H&S). Results: The proximate composition was performed, including amino acids analysis, protein content, fatty acids, and the main volatile compounds. In the whole shrimp (WS), the average values of protein, lipid, dry matter, and ash content were recorded at 14.7%, 2.9%, 21.1%, and 4.8%, respectively. The protein percentage reached 10.1% in H&S, indicating considerable amount of protein leftover in the shrimp side streams (p < 0.05). The major PUFAs in WSs' sample were Eicosapentaenoic acid (EPA) (8.8%) and Docosahexaenoic acid (DHA) (7.8%). Furthermore, the values of EPA and DHA a showed nearly two‐folded increase after peeling and filter‐pressing, PC sample. Total amino acids in the WS, H&S, PJ, and PC samples were found to be 94.6, 67.7, 22.2, and 76.6 mg/g, respectively. From the nutritional point of view, non‐essential amino acids represented higher values (13.2%–56.9%) compared to essential amino acids (9.0%–37.6%). The major components of 5′‐neucleoitides in WS sample were in order of guanosine‐5′‐diphosphate (GDP) ≫ hypoxanthine (HYP) > inosine‐5′‐monophosphate (IMP) ≫ adenosine‐5′‐monophosphate (AMP) > adenosine‐5′‐diphosphate (ADP) with values of 684.4, 293.6, 201.4, 25.6 and 16.2 μg/g sample, while no inosine (INO), guanosine‐5′‐monophosphate (GMP), and guanosine‐5′‐triphosphate (GTP) were detected. Equivalent umami concentration (g MSC/100 g) was recorded as 0.63, 0.07 for WS and H&S samples and 0.015 for PJ sample, which indicates a significant drop from the shrimp raw material toward the side streams. Most volatile compounds belonged to alkenes followed by alkanes groups. Conclusion: This work showed the possibility to employ the filter press machine to obtain PJ and PC from shrimp H&S, after peeling processing. The fractions present an interesting nutritional composition and value. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, short-term composting techniques have been widely applied in oyster mushroom cultivation, but there is still a lack of systematic research on their impact on the nutritional and functional properties of fruiting bodies. In this study, the microbial inoculant Streptomyces thermoviolaceus BUA-FM01 (ST) was applied in the short-term composting process for oyster mushroom cultivation. The agronomic traits, nutritional composition, flavor compounds, and antioxidant activity of fruiting bodies from the first three flushes were evaluated. The results show that microbial inoculation significantly (p < 0.05) reduced the total carbon content and C/N ratio of the composted substrates and, furthermore, increased the total yield of the fruiting bodies. Moreover, microbial inoculation significantly (p < 0.05) increased the crude protein, crude polysaccharide, total amino acid, and essential amino acid contents of the fruiting bodies. The fruiting bodies of the first flush of ST treatment possessed the highest umami amino acid content and equivalent umami concentration value. Furthermore, microbial inoculation significantly (p < 0.05) enhanced the scavenging ability of crude polysaccharides toward free radicals. The results indicate that microbial inoculation has many benefits for the composting cultivating process of oyster mushrooms and good application prospects. [ABSTRACT FROM AUTHOR]

Chewing canes called as Badila possess medicinal and therapeutic properties. The nutritional parameters and the nature of flavor compounds depend upon variety, cultivation practices, soil, geographical location and humidity. Thirteen chewing cane types were collected from various chewing cane growing districts of Tamil Nadu, India. The present investigation was performed to identify flavor producing compounds and multi elements using GC–MS and ICP-OES in Sirukamboor Badila canes. GC–MS analysis performed by head space analyzer indicated the presence of 50 different types of flavor compounds in fresh juice. Hexadecanal, eicosenoic acid, hexadecanoic acid, octadecadienoic acid, methyl esters, 2,3-dihydroxypropyl ester, glycidyloleate, fumaric acid, glycidyloleate, glycidylpalmitate, silane, octadec-9-enolide and hexasiloxane were present in a relatively abundant quantity contributing to the typical grassy, nutty and waxy flavor of the chewing cane. Multi element analysis using ICP-OES showed the presence of 17 important elements in fresh juice. Sirukamboor chewing canes were rich in magnesium, iron, potassium and zinc with 172.6, 67.6, 64.0 and 47.2 mg L−1 of cane juice respectively. Amongst all the types of chewing cane selection, Sirukamboor canes from Trichy district showed the highest rating scale of 4 and overall acceptability sensory evaluation score of 99%. The results of the study emphasis the uniqueness of Sirukamboor chewing cane selection, represented by wide ecological adaptability, sensorial acceptability, flavor and nutritional significance to increase the area of cultivation of ethnic land races of chewing cane. [ABSTRACT FROM AUTHOR]

BACKGROUND: Nongxiangxing baijiu (NB) is known for its distinct flavor profile, which is attributed to key aroma compounds. The exposed fermentation technique, utilizing daqu and solid‐state fermentation in pit muds, plays a crucial role in flavor development. Though previous studies have investigated the impact of microorganisms from pit ?ud and fermented grains on flavor compound production, a comprehensive understanding of microbial functions in the entire pit fermentation system is lacking. Herein, we aimed to explore the role of pit‐mud‐derived microorganisms in shaping the microbial community and flavor compound synthesis in NB. RESULTS: There are 76 volatile flavor compounds that have been identified in fermented grains during NB fermentation. The main flavor compounds in NB clustered within the same network module, and 27.27% of microorganisms in the core modules of the fermented grain co‐occurrence network originated from pit mud. The relationship between pit mud microorganisms and flavor compounds revealed a significant positive correlation (92%). Notably, Prevotella and Sarocladium were identified as the main contributors to this effect on flavor. CONCLUSION: Microorganisms originating from pit mud influenced the composition and activity of microorganisms in fermented grains and facilitated the production of flavor compounds in NB. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]