Aroma evolution in lychee Juice: Distinct effects of water kefir grains and liquid cultures on volatile profiles

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-06-22 DOI:10.1016/j.lwt.2025.118071

Xuan Chen , Junhan Xiang , Kaifeng Chen , Shuo Zhang , Da Ma , Shan Xiao , Xiaoqin Pan , Bo Wang , Shuting Zhang , Ji-hui Wang

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引用次数: 0

Abstract

Water kefir, a traditional beverage made by fermenting sugary solutions or fruit juices with kefir grains, was consumed worldwide. This study employed gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile profiles of lychee kefir beverages. 134 volatile compounds were found in the lychee kefir juice, with alcohols, esters, and ketones increased and aldehydes decreased. Notably, 26 distinct volatiles were found to distinguish lychee kefir juices. The predominant aromas were characterized as floral, fruity, and alcoholic, with key volatiles including rose oxide, geraniol, linalool, and citronellol. Multiple volatiles were annotated in KEGG and involved in various metabolic pathways to form the unique aroma profiles. The microbiota community in lychee water kefir shifted to a lactobacillus system after fermentation. The integration of GC-MS and GC-IMS methodologies provides a robust framework for understanding the aroma characteristics of lychee kefir beverages.

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荔枝汁的香气演变：水开菲尔颗粒和液体培养对挥发性剖面的不同影响

水开菲尔是一种用开菲尔谷物发酵含糖溶液或果汁制成的传统饮料，在世界范围内消费。采用气相色谱-质谱联用（GC-MS）、气相色谱-离子迁移谱联用（GC-IMS）对荔枝开菲尔饮料的挥发性成分进行分析。在荔枝开菲尔汁中发现了134种挥发性化合物，其中醇类、酯类和酮类增加，醛类减少。值得注意的是，发现了26种不同的挥发物来区分荔枝开菲尔汁。主要香气特征为花香、果味和酒精味，主要挥发物包括玫瑰氧化物、香叶醇、芳樟醇和香茅醇。多种挥发物在KEGG中被标注，并参与各种代谢途径，形成独特的香气特征。荔枝水开菲尔发酵后菌群向乳酸菌系统转移。气相色谱-质谱和气相色谱- ims方法的结合为了解荔枝开菲尔饮料的香气特征提供了一个强有力的框架。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.