Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas DOI Creative Commons
Amanda Luísa Sales, Sara C. Cunha, Isabel M. P. L. V. O. Ferreira

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(3), P. 484 - 484

Published: Feb. 2, 2024

Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and become more elaborated with new, healthy food materials flavors. Pruning harvesting during coffee production may generate tons that are discarded although they contain substantial amounts bioactive compounds, including those found in maté tea seeds. This study characterized changes volatilome, microbial, sensory profiles pure blended arabica leaf kombuchas between 3–9 days fermentation. Acceptance was also evaluated by consumers Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black kombucha starter (BTKS) (10%), sucrose symbiotic culture Bacteria Yeasts (SCOBY) (2.5%), infusion (CL) or 50:50 blend toasted (CL-TM) at 2.5%. RATA test chosen for profile characterization. One hundred volatile organic compounds identified when all infusions samples considered. potential impact CL K CL-TM were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic octanoic nonanoic decanoic isovaleric linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, geranyl acetone. Aroma flavor descriptors higher intensities included fruity, peach, sweet, herbal, while additional mate notes. highest mean acceptance score given to on day 3 (6.6 6.4, respectively, nine-point scale). Arabica can be co-product similar fingerprinting tea, which explored elaboration potentially beverages industries.

Language: Английский

Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea DOI
Yu Xiao, Hui Chen, Yulian Chen

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115219 - 115219

Published: Oct. 22, 2024

Language: Английский

Citations

12

Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles DOI
Xiaomin Li,

Lie-hua Che,

Wen-di Zhang

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 443, P. 138446 - 138446

Published: Jan. 19, 2024

Language: Английский

Citations

11

Fermentation Technology and Functional Foods DOI Creative Commons

Domenico Giuffrè,

Angelo Maria Giuffrè

Frontiers in Bioscience-Elite, Journal Year: 2024, Volume and Issue: 16(1)

Published: March 11, 2024

Food is an integral part of our civilization. It a cultural phenomenon that, while having evolved, associated with societal traditions and identity. This work analyzes studies conducted to highlight the health properties most common ethnic foods. Although these foods were originally created from need preserve perishable produce, presently, we know that fermentation process makes them nutritionally more complete. The basis transformations lies in vast range prokaryotic eukaryotic microorganisms similar small biochemical factories, can transform initial nutrients into metabolically active biomolecules through fermentation. naturally occurring microbes together for mutual benefit, environmental conditions enhance or inhibit their development. Starting selection present on substrate, attempt select suitable species obtain fermented food best nutritional qualities richest nutraceuticals.

Language: Английский

Citations

11

Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis DOI
Aoxing Tang, Bangzhu Peng

Food Bioscience, Journal Year: 2024, Volume and Issue: 60, P. 104235 - 104235

Published: April 30, 2024

Language: Английский

Citations

10

Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies DOI
Ayesha Shahid,

Zihao Fan,

Kerui Su

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104886 - 104886

Published: Jan. 1, 2025

Language: Английский

Citations

1

Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum DOI Creative Commons
Yini Ma, Xun Xu, L. Chen

et al.

Current Research in Microbial Sciences, Journal Year: 2025, Volume and Issue: 8, P. 100347 - 100347

Published: Jan. 1, 2025

Language: Английский

Citations

1

Unraveling the microbial community and succession during the maturation of Chinese cereal vinegar Daqu and their relationships with flavor formation DOI

Ruteng Wei,

Xiaoqi Sun,

Xufeng Chen

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 203, P. 115851 - 115851

Published: Jan. 27, 2025

Language: Английский

Citations

1

Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds DOI Creative Commons

Xiaomin Liu,

Yingchun Mu, X.L. Lv

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 25, P. 102228 - 102228

Published: Jan. 1, 2025

Language: Английский

Citations

1

The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics DOI
Xiaoxuan Sun, Zi Ye,

Meifang Xiao

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 476, P. 143283 - 143283

Published: Feb. 11, 2025

Language: Английский

Citations

1

The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development DOI Creative Commons
Yinggang Ge,

Yifei Wu,

Aihemaitijiang Aihaiti

et al.

Microorganisms, Journal Year: 2025, Volume and Issue: 13(3), P. 477 - 477

Published: Feb. 21, 2025

Fruit vinegar is a beverage derived from fruits or fruit processing by-products through microbial fermentation. This possesses distinctive flavor profile and contains bioactive compounds. It typically produced using liquid fermentation technology. As consumer demand for the quality of has increased, precise control over compounds become crucial enhancing products. Vinegar numerous characteristic compounds, including esters, aldehydes, alcohols, organic acids. These unique flavors primarily result accumulation generated by different raw materials microorganisms during Specifically, yeast acetobacter promote formation distinct facilitating breakdown carbohydrates, amino acids, proteins in fruits, as well redox esterification reactions involving alcohols. paper reviews metabolic pathways acetic acid bacteria discusses key volatile that influence their potential relationships, providing theoretical support regulating quality.

Language: Английский

Citations

1