Current Research in Food Science最新文献

{"title":"Modulating the aroma and taste profile of soybean using novel strains for fermentation","authors":"Xin Hui Chin ,&nbsp;Ryan Soh ,&nbsp;Geraldine Chan ,&nbsp;Pnelope Ng ,&nbsp;Aaron Thong ,&nbsp;Hosam Elhalis ,&nbsp;Kanagasundaram Yoganathan ,&nbsp;Yvonne Chow ,&nbsp;Shao Quan Liu","doi":"10.1016/j.crfs.2024.100933","DOIUrl":"10.1016/j.crfs.2024.100933","url":null,"abstract":"<div><div>A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with <em>Rhizopus oryzae</em>, which correlated with an increase in umami intensity as measured using an E-tongue. Samples fermented with <em>Neurospora crassa</em> also demonstrated an increase in methionine and cysteine, sulfur-containing amino acids that are deficient in raw soybean. Fermentation additionally resulted in a significant increase in fatty acids and alterations to the fatty acid profile. Notably, samples fermented with <em>Penicillium camemberti</em>, <em>Penicillium nalgiovense</em>, <em>Penicillium chrysogenum</em>, and <em>Leuconostoc mesenteroides</em> containing omega-3 fatty acids. Lastly, fermentation introduced desirable aroma compounds, including ‘smoky’, ‘cheesy’ and ‘floral’ notes, enhancing the sensory appeal of certain samples. This study demonstrates the innovative use of novel microbial strains in soybean fermentation as a promising strategy to modulate the aroma and taste profile of soybean products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100933"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11683219/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial","authors":"Georgia Chatonidi ,&nbsp;Inés Pradal ,&nbsp;Luc De Vuyst ,&nbsp;Christophe M. Courtin ,&nbsp;Kristin Verbeke","doi":"10.1016/j.crfs.2024.100956","DOIUrl":"10.1016/j.crfs.2024.100956","url":null,"abstract":"<div><div>Sourdough bread consumption has been associated with improved glucose and appetite regulation thanks to the presence of organic acids produced during fermentation of the flour-water mixture. We investigated the effects of whole meal sourdough bread (WSB) rich in lactic acid on energy intake, satiety, gastric emptying, glucose, and C-peptide response compared to whole meal yeast bread (WYB). Forty-four normal-weight participants (age: 30 ± 10 y; BMI: 23 ± 2 kg/m²) participated in this double-blind, randomized cross-over trial, consisting of two study visits separated by one week. During each study visit, gastric emptying, subjective appetite, glucose, and C-peptide concentrations were measured at regular time intervals over a 4-h period. After 4 h, <em>ad-libitum</em> energy intake was assessed. Despite no effect of bread type on <em>ad-libitum</em> energy intake at the subsequent meal (p = 0.068), WSB led to lower hunger (p &lt; 0.001), higher fullness (p &lt; 0.001), lower desire to eat (p &lt; 0.001), and lower prospective food consumption (p &lt; 0.001) compared to WYB. WSB had a higher gastric half-emptying time (p = 0.002), lower glucose response between 15 and 30 min (p &lt; 0.05) after bread consumption, and lower C-peptide response between 15 and 90 min (p &lt; 0.05) after bread consumption, compared to WYB. These findings suggest that the consumption of WSB, rich in lactic acid, acutely enhanced satiety and improved the postprandial metabolic response. However, these effects did not result in reduced ad-libitum energy intake.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100956"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11728969/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142977911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation","authors":"L.J.H. Sweers ,&nbsp;M. Mishyna ,&nbsp;L.M. Ahrné ,&nbsp;R.M. Boom ,&nbsp;V. Fogliano ,&nbsp;T. Patra ,&nbsp;C.M.M. Lakemond ,&nbsp;J.K. Keppler","doi":"10.1016/j.crfs.2024.100940","DOIUrl":"10.1016/j.crfs.2024.100940","url":null,"abstract":"<div><div>Insect-based food ingredients are emerging as sustainable protein sources, but their production requires ensuring microbial safety and inactivation of endogenous enzymes to avoid undesirable proteolysis, without compromising protein structure. While traditional thermal processing affects the protein structure, the potential of pulsed electric field (PEF) technology to inactivate microorganisms in lesser mealworm and house cricket slurries at pH 3 while simultaneously retaining the native protein structure is yet unexplored.</div><div>Lesser mealworm and house cricket slurries at pH 3 were subjected to continuous and batch PEF treatments with varying intensities (0–450 kJ/kg). Microbial inactivation (aerobes, anaerobes, yeasts, and moulds), temperature changes, protein solubility, protein structure (SDS-PAGE and FTIR), and endogenous protease activity were assessed.</div><div>For both insect species, high-intensity PEF (&gt;150 kJ/kg) achieved up to 5 log microbial reduction, but increased temperatures up to 75 °C, altering protein structure. Low-intensity PEF did not affect protein conformation and protease activity, but was not effective in microbial inactivation (&lt;1 log reduction).</div><div>We conclude that while PEF can effectively inactivate microorganisms, it cannot be considered a non-thermal method for the present sample conditions due to the temperature increase at higher intensities. PEF could be well-suitable for incorporation in hurdle techniques, such as combinations with moderate heating. Future research should investigate synergistic effects of PEF, also for using alternative PEF set-ups, with other mild processing techniques for effective microbial inactivation while preserving native protein structure. Furthermore, optimal PEF intensities for enhanced protein solubility should be explored.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100940"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11653145/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142863532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Benzenedialdehyde-crosslinked gelatin nanoparticles for Pickering emulsion stabilization","authors":"Huan Gong ,&nbsp;Lijia Chen ,&nbsp;Guangyi Kan ,&nbsp;Wenjie Zhang ,&nbsp;Qiqi Qian ,&nbsp;Xichang Wang ,&nbsp;Jian Zhong","doi":"10.1016/j.crfs.2024.100961","DOIUrl":"10.1016/j.crfs.2024.100961","url":null,"abstract":"<div><div>In this work, three types of benzenedialdehydes (1,2-, 1,3-, and 1,4-BDAs) were used to prepare BDA-crosslinked gelatin nanoparticles and the 1,2-BDA-crosslinked gelatin nanoparticle was explored to stabilize fish oil-loaded Pickering emulsions. The nanoparticle preparation was dependent on both pH and crosslinker types. 1,2-BDA and preparation pH of 12.0 induced the most nanoparticle amounts among the three BDAs and a pH range of 3.0–12.0. The crosslinked gelatin nanoparticles (10-nm scale) could aggregate to form larger nanoparticles (hundred-nanometer scale) in the water. The BDA crosslinking induced lower emulsifying properties (EAI: 10.2 ± 0.3 m²/g; ESI: 69.7 ± 3.6 min) for gelatin nanoparticles than gelatin (EAI: 30.9 ± 0.6 m²/g; ESI: 267.8 ± 2.0 min). With the increase of the gelatin nanoparticle concentrations (5–40 g/L), the emulsion viscosity increased (163 ± 9–422 ± 3 mPa s at the rotary speed of 60 rpm), the interfacial tension decreased (10.3 ± 0.2–7.2 ± 0.2 mN/m), and the creaming indexes decreased (42.1% ± 0.7%–13.3% ± 0.8% at day 21). The higher sodium chloride concentration (0.0–0.8 mol/L) induced the lower emulsion stability, even obvious phase separation (0.8 mol/L of NaCl). Therefore, the sodium chloride addition should be carefully considered for the development of emulsion-based foods. This work provided useful information for the development and application of protein nanoparticles.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100961"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11733051/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Foodomics insights into refining effects on noni seed oil: Chemical parameters, phytochemicals, lipid profile, volatile compounds, and anti-inflammatory activity","authors":"Jingtao Cui ,&nbsp;Wentao Huang ,&nbsp;Canyan Chen ,&nbsp;Yongjiang Xu ,&nbsp;Weimin Zhang","doi":"10.1016/j.crfs.2025.101117","DOIUrl":"10.1016/j.crfs.2025.101117","url":null,"abstract":"<div><div>Noni seed oil (NSO), a potentially edible oil rich in bioactive compounds, requires refining before consumption. However, this process may alter its chemical composition and functional properties. This study employed foodomics analysis and in <em>vitro</em> activity assays to evaluate the effects of refining on NSO quality, including chemical characteristics, lipid profiles, volatile compounds, phenolic compounds, and anti-inflammatory properties. Refining significantly altered the fatty acid composition of polar lipids, while exerting minimal impact on that of total lipids. The degumming step reduced phytosterols and phenolic compounds, whereas decolorization decreased tocopherol levels. Scopoletin and kaempferol were the predominant polyphenols, with scopoletin being more susceptible to refining. Degumming altered glycerophospholipid and saccharolipid profiles, while deacidification influenced sphingolipid and fatty acyl compositions. Decolorization primarily modified triacylglycerol profiles. Among the 29 volatile compounds identified, (E, E)-2,4-decadienal, ethyl caprylate, ethyl hexanoate, hexanal, and hexyl caprylate were key differential volatiles. Although NSO exhibited potential anti-inflammatory activity, this was notably diminished by the refining process, particularly during deodorization. These findings provide valuable insights for NSO development and quality control.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101117"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144329699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing the functional properties of chitosan-alginate edible films using spent coffee ground extract for fresh-cut fruit preservation","authors":"Oghenetega Lois Orhotohwo ,&nbsp;Paolo Lucci ,&nbsp;Amit K. Jaiswal ,&nbsp;Swarna Jaiswal ,&nbsp;Deborah Pacetti","doi":"10.1016/j.crfs.2025.101124","DOIUrl":"10.1016/j.crfs.2025.101124","url":null,"abstract":"<div><div>The developed edible film, formulated using sodium alginate, mushroom-derived chitosan, and bioactive-rich coffee ground extract, offers an environmentally friendly approach to food preservation. By utilizing agro-industrial byproducts, the formulation demonstrates potential economic and social benefits aligned with sustainable development goals. This study developed and optimised a sustainable edible film incorporating spent coffee ground extract (SCGE) as an active ingredient. The formulation was optimised through response surface methodology employing a central composite design, wherein chitosan (0.5–2.5 % w/v), sodium alginate (0.5–2.5 % w/v), glycerol (0.5–2.5 % v/v), and SCGE (4–12 % v/v) were systematically varied. The optimal film (1.49 % chitosan, 1.12 % sodium alginate, 1.53 % glycerol, and 9.69 % SCGE) exhibited enhanced mechanical strength (6.33 MPa), hydrophobicity (78.31° water contact angle), and antioxidant capacity. Spectroscopic analysis confirmed strong polymer–SCGE interactions, improving structural integrity and stability. Applying the coating to fresh-cut kiwi fruit notably decreased moisture loss by 37.5 %, delayed spoilage, and maintained appearance, and physicochemical characteristics over 10 days of cold storage at 4 °C. These results found SCGE-based edible films as an eco-friendly and functional packaging alternative, utilizing agro-industrial waste to enhance food quality, extend shelf life, and promote sustainability in contemporary food packaging.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101124"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144364977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phycocyanin extraction from Limnospira spp.: sustainable source of natural blue color for the food industry","authors":"Mariacristina D'Ascoli ,&nbsp;Antonio L. Langellotti ,&nbsp;Giovanni L. Russo ,&nbsp;Angela Sorrentino ,&nbsp;Prospero Di Pierro","doi":"10.1016/j.crfs.2025.101141","DOIUrl":"10.1016/j.crfs.2025.101141","url":null,"abstract":"<div><div>Phycocyanin (PC) is a blue protein pigment whose interest increased due to its potential as alternative to synthetic food colorants. The cyanobacteria of the genus <em>Limnospira</em> spp. are the main source of commercially available PC. The extraction and purification processes showed high variability in yield, purity, quality and environmental and economic sustainability. During the last years, different extraction methods like freezing and thawing, ultrasound assisted extraction and enzyme assisted extraction have been improved to increase PC yield and reduce purification steps once crude extract is obtained. This review aims to provide a comprehensive analysis of PC extraction techniques from <em>Limnospira</em> biomass. Conventional and innovative technologies are compared to highlight their performances, in terms of yield, purity, feasibility, cost, and environmental impact. Furthermore, separation and purification are reported to elucidate which processes are adopted nowadays and which are the possible improvement to increase the purity grade of protein. This comparative study also aims to provide the basis for the development of alternative methods for the optimization of phycocyanin extraction, using also neural networks and artificial intelligence.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101141"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A systematic review of data and models for predicting food flavor and texture","authors":"Michael Gunning ,&nbsp;Ilias Tagkopoulos","doi":"10.1016/j.crfs.2025.101127","DOIUrl":"10.1016/j.crfs.2025.101127","url":null,"abstract":"<div><div>This review systematically examines the current landscape of data resources and computational models for predicting food flavor and texture. Taste is the most well-defined sensory component, and molecular classification is aligned with the five basic tastes: sweet, sour, bitter, salty, and umami. Odor prediction, while similar in premise, faces greater challenges due to the vast and diverse range of detectable odors and a lack of standardized olfactory metrics. Machine learning models, including graph neural networks and deep learning methods, have shown promise in identifying taste and odor compounds. Texture prediction has seen comparatively less research interest but may prove to be impactful in food quality control pipelines, although more work is needed in creating robust food texture datasets. The review highlights the growing availability of specialized databases which support the development and benchmarking of predictive models. Despite recent advancements, gaps remain in mapping sensory spaces and incorporating receptor-level data. Future directions include creating more extensive and high-quality datasets, improving model explainability, and exploring innovative applications in food design, fragrance, pharmaceuticals, and environmental monitoring. This work provides a comprehensive resource for researchers aiming to advance the field of flavor and texture prediction.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101127"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pomelo by-products: A bibliometric review on enhancing gut health and digestive function for metabolic regulation through advanced processing techniques","authors":"Thavaree Thilavech ,&nbsp;Tanyawan Suantawee ,&nbsp;Charoonsri Chusak ,&nbsp;Sirichai Adisakwattana","doi":"10.1016/j.crfs.2025.101150","DOIUrl":"10.1016/j.crfs.2025.101150","url":null,"abstract":"<div><div>Pomelo (<em>Citrus maxima</em> or <em>Citrus grandis</em>) is widely cultivated for its edible pulp; however, processing generates substantial quantities of by-products, including peel, pith, sponge layer, and fruitlets, which are typically discarded as waste. Recent research highlights these by-products as abundant sources of bioactive compounds with promising health-promoting properties. This synthesis of current scientific evidence focuses on the potential of pomelo by-products to support gut health and digestive function, with particular emphasis on metabolic regulation. Key bioactive constituents identified in pomelo by-products include dietary fibers, pectins, flavonoids, and essential oils. These compounds have demonstrated the capacity to modulate gut microbiota composition by selectively promoting beneficial bacterial genera and enhancing short-chain fatty acid production. Additionally, pomelo by-products can inhibit carbohydrate-degrading enzymes such as α-glucosidase and lipid-degrading enzymes like pancreatic lipase, contributing to improved glycemic control and lipid metabolism. Furthermore, bile acid binding by pomelo by-product extracts can influence cholesterol metabolism and lipid absorption. Advanced processing technologies including super-comminution, enzymatic modification, fermentation, and pulsed electric field treatments have been investigated to enhance the release, stability, and bioavailability of these bioactive compounds, thereby improving their functional efficacy in food systems. Processing techniques are critically evaluated, highlighting their potential for sustainable upcycling of pomelo processing waste into high-value functional food ingredients and nutraceuticals. Despite encouraging preclinical evidence supporting the health benefits of pomelo by-products, further well-designed clinical trials are necessary to confirm their efficacy and safety in human populations. Overall, pomelo by-products show potential for development into sustainable and functional food ingredients that support gut health, regulate metabolic processes, and contribute to healthier dietary patterns.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101150"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144695340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pre-harvest microbial Interventions: Impact on disease prevention, fermentation dynamics, and wine aroma in grape cultivation","authors":"Yijun Zhang,&nbsp;Xinglu Duan,&nbsp;Xiaohua Ma,&nbsp;Shengyun Lv,&nbsp;Yanlin Liu,&nbsp;Xixi Zhao","doi":"10.1016/j.crfs.2025.101132","DOIUrl":"10.1016/j.crfs.2025.101132","url":null,"abstract":"<div><div>Microbial communities play a critical role in determining both fruit health and fermentation outcomes along the grape-to-wine continuum, yet their diversity dynamics within holistic production systems remain poorly understood. In this study, we investigated the impact of pre-harvest interventions—specifically the application of <em>Saccharomyces cerevisiae</em> NX2320, <em>Trichoderma harzianum</em>, and fludioxonil—on microbial community trajectories and wine aroma profiles during spontaneous fermentation. We demonstrated that all treatments significantly suppressed grape pathogens compared to untreated controls, while simultaneously restructuring the microbial communities in grape juice. This restructuring influenced fermentation outcomes, leading to distinct volatile compound profiles in the final wines. Notably, the <em>S. cerevisiae</em>-treated group exhibited rapid dominance of <em>Saccharomyces</em> (initial abundance: 89.96 %), which accelerated ethanol production and elevated key esters such as isobutyl acetate and 1-butanol-3-methyl-acetate. These changes collectively enhanced fruity notes in the wines. Furthermore, fungal diversity inversely correlated with fermentation progression, reinforcing the role of <em>Saccharomyces</em> in simplifying the microbial ecosystem. Crucially, early microbial modulation (pre-fermentation) proved to be a pivotal factor in determining the sensory attributes of the final wines, with the timing and type of intervention significantly influencing the variability of volatile compounds. These findings establish a causal relationship between agricultural microbiome management and oenological quality, offering actionable strategies for optimizing wine microbiota engineering and achieving desired aromatic characteristics.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101132"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}