Non-targeted metabolomics reveals the effects of fermented methods on the flavor, quality, and metabolites of whipping cream

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-15 DOI:10.1016/j.fochx.2025.102376

Xin Zhou , Jian-Guo Zhang , Fei Hu , Zhi-Jing Ni , Kiran Thakur , Zhao-Jun Wei

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Abstract

Flavored fermented whipping cream has received particular attention. However, the effects of different fermentation methods on the quality and flavor of whipping cream remain elusive. This study characterized the flavor, quality, and metabolites of whipping cream produced by different fermentation methods based on non-targeted metabolomics. The results showed that the quality, color, and flavor of fermented whipping cream were significantly improved. Notably, the GMF fermentation group had the highest variety and content of flavoring substances. A total of 729 shared metabolites were identified, mainly including glycerophospholipids (151, 20.71 %), fatty acyls (114, 15.64 %), organoacyls (89, 12.21 %). Whipping cream by the mixed bacteria fermentation contained lower lipids and higher flavor amino acids, while the contents of bitter peptides and some organic acids and their derivatives were significantly lower. The results of this study provide a valuable reference for enhancing the quality, flavor, flavor of whipping cream using mixed bacteria fermentation methods.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.