Food Chemistry: X最新文献_第4页

Ultrasound-assisted deep eutectic solvent extraction versus alkaline extraction: Functional and structural properties of hazelnut proteins 超声波辅助深度共熔溶剂萃取与碱性萃取：榛子蛋白的功能和结构特性

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-24 DOI: 10.1016/j.fochx.2025.103080

Esra Kibar Balballi, Gulsah Karabulut

{"title":"Ultrasound-assisted deep eutectic solvent extraction versus alkaline extraction: Functional and structural properties of hazelnut proteins","authors":"Esra Kibar Balballi, Gulsah Karabulut","doi":"10.1016/j.fochx.2025.103080","DOIUrl":"10.1016/j.fochx.2025.103080","url":null,"abstract":"<div><div>This study compared conventional alkaline extraction and ultrasound-assisted deep eutectic solvent (DES–US) extraction for isolating functional proteins from hazelnut meal, an underutilized oilseed by-product. Alkaline extraction at pH 10 achieved the highest protein recovery (260 mg/g) and extraction efficiency (63 %), while DES–US systems yielded moderate soluble recoveries (∼200–220 mg/g) but showed reduced final protein yields (80 mg/g) due to precipitation challenges. Molecular weight profiles confirmed that both methods effectively preserved major storage proteins, including 7S and 11S globulins and 2S albumins. Secondary structural analyses revealed pronounced pH-induced denaturation in alkaline extracts, versus high α-helix retention in DES–US samples (e.g., DES-GLU 95.7 %, DES-SOR 81.6 %). DES–US systems also exhibited higher solubility (75–76 %) compared to alkaline extracts (58–63 %). Emulsifying activity index was significantly higher for DES–US (DES-GLY 15 m<sup>2</sup>/g) than alkaline (<6 m<sup>2</sup>/g), while emulsion stability peaked at ∼60 min for DES-SOR versus ∼5–6 min for alkaline samples. Conversely, alkaline extracts demonstrated superior foaming capacity (∼50 % for ALK10) and stability (∼40–50 % at 120 min), while DES–US foams were less stable (∼10–25 % FC). In vitro digestibility was highest for DES–US isolates (DES-SOR ∼76 %, DES-GLY ∼75.1 %) compared to alkaline treatments (∼57.6–65.3 %). These results suggest DES–US extraction offers a greener, scalable strategy for producing hazelnut proteins with improved solubility, emulsifying properties, and digestibility, supporting sustainable ingredient development from agro-industrial residues.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103080"},"PeriodicalIF":8.2,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The impact of Pleurotus eryngii on myofibrillar protein: Physicochemical properties and structural alterations in quick-frozen pork patties during freeze-thaw cycles 杏鲍菇对速冻猪肉肉饼中肌原纤维蛋白的影响：冻融循环过程中的理化性质和结构变化

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-23 DOI: 10.1016/j.fochx.2025.103064

Yuanlong Sun , Xiaoze Li , Huanhuan Liu , Yangyang Chai , Yihong Bao , Fangfei Li

{"title":"The impact of Pleurotus eryngii on myofibrillar protein: Physicochemical properties and structural alterations in quick-frozen pork patties during freeze-thaw cycles","authors":"Yuanlong Sun , Xiaoze Li , Huanhuan Liu , Yangyang Chai , Yihong Bao , Fangfei Li","doi":"10.1016/j.fochx.2025.103064","DOIUrl":"10.1016/j.fochx.2025.103064","url":null,"abstract":"<div><div>This study investigated the impact of Pleurotus eryngii (PE) on the oxidative stability and gel characteristics of myofibrillar protein (MP) from pork patties undergoing multiple freeze-thaw (F-T) cycles. Pork patties with PE served as the experimental group, and those without PE as the control group. The results suggested that PE effectively inhibited MP degradation based on the MP function and structure. After 5 F-T cycles, the protein solubility of MP from patties containing 0.5 % PE powder was significantly higher than the control (<em>P</em> < 0.05). Additionally, the inclusion of PE in patties could inhibit the decrease in whiteness and water-holding capacity, the WHC of MP gels in the control group started at 77.05 % and decreased to 48.67 % after 5 F-T cycles. In the experimental group, the WHC started at 83.81 % and decreased to 59.06 % after 5 F-T cycles. Scanning electron microscopy (SEM) images revealed that the freezing and thawing processes disrupted the regular aggregated structure of MP gels. However, MP gel from patties containing PE formed a relatively smoother and denser network after the same F-T cycle. Furthermore, the inclusion of PE inhibited the degradation and structural unfolding of protein. After many F-T cycles, the carbonyl content of MP grew significantly from 1.85 nmol/mg to 11.69 nmol/mg. When 0.5 % of Pleurotus eryngii was added, the carbonyl content increased from 1.72 nmol/mg to 6.67 nmol/mg, the sulfhydryl content in the control and experimental groups decreased from 12.80 nmol/mg and 12.85 nmol/mg to 3.16 nmol/mg and 10.46 nmol/mg, respectively. These findings underscore the significance of PE in maintaining the structural stability of MP and the physicochemical properties of pork patties during F-Tcycles.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103064"},"PeriodicalIF":8.2,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Methanol control and aromatic preservation in producing wine spirit from east Asian species 东亚种酒生产中的甲醇控制与芳香保存

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-23 DOI: 10.1016/j.fochx.2025.103068

Ziang Zheng , Kehui Huang , Haoen Cai , Xiaofeng Xiang , Yanfang Bai , Yan Liu , Penghui Zhou , Changqing Duan , Weixi Yang , Yibin Lan

{"title":"Methanol control and aromatic preservation in producing wine spirit from east Asian species","authors":"Ziang Zheng , Kehui Huang , Haoen Cai , Xiaofeng Xiang , Yanfang Bai , Yan Liu , Penghui Zhou , Changqing Duan , Weixi Yang , Yibin Lan","doi":"10.1016/j.fochx.2025.103068","DOIUrl":"10.1016/j.fochx.2025.103068","url":null,"abstract":"<div><div>High-acidity, low-sugar, neutral-aromatic grapes from East Asian species show great potential for spirit production. However, their high methyl-esterified pectin content poses a risk of methanol overload. This study explored methanol control and aroma profiles in East Asian grape spirits. Base wines were fermented without skin contact and treated with 30 mg/L pectin methyl esterase to manage methanol levels. This approach kept methanol below 2.0 g/L after both alembic and continuous column distillation, with alembic distillation yielding lower levels. Spirits from continuous column distillation showed low concentrations on ethyl esters of straight-chain fatty acids, alcohol acetates, higher alcohols, acids, terpenoids, and C13-norisoprenoids. These spirits had cleaner, higher-quality aromas characterized by mellow, tropical, white and stone fruits, and floral notes. The results suggest that non-skin fermentation paired with continuous column distillation effectively controls methanol while enhancing aroma, offering a promising method for producing high-quality spirits from East Asian grapes.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103068"},"PeriodicalIF":8.2,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrated Metabolomics-KPCA-Machine Learning framework: a solution for geographical traceability of Chinese Jujube 综合代谢组学- kpca -机器学习框架：枣树地理溯源的解决方案

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-23 DOI: 10.1016/j.fochx.2025.103069

Xiaoli Wang , Xiaolei Ma , Yuxin Liu, Wenhan Tao, Yuting Zuo, Yueqin Zhu, Feng Hua, Chanming Liu, Wei Huang

{"title":"Integrated Metabolomics-KPCA-Machine Learning framework: a solution for geographical traceability of Chinese Jujube","authors":"Xiaoli Wang , Xiaolei Ma , Yuxin Liu, Wenhan Tao, Yuting Zuo, Yueqin Zhu, Feng Hua, Chanming Liu, Wei Huang","doi":"10.1016/j.fochx.2025.103069","DOIUrl":"10.1016/j.fochx.2025.103069","url":null,"abstract":"<div><div>Due to widespread product adulteration, Chinese jujube (CJ), a crop of global economic importance with nutritional and medicinal properties, struggles with geographical traceability. The study introduced a Metabolomics-Kernel Principal Component Analysis (KPCA)-Machine Learning (ML) framework to set up an origin identification system for CJ from six production regions in China (Xinjiang, Gansu, Shaanxi, Henan, Shandong, and Hebei). Using LC-MS/MS for untargeted metabolomics, researchers identified 312 metabolites. Multivariate analysis revealed 37 key discriminant variables (VIP > 1). KPCA compressed these features into 28 principal components (retaining 90.59 % information). Compared with the traditional method, the K-means clustering after dimensionality reduction of KPCA greatly improves the sample differentiation ability: the origin samples with original data overlap with fuzzy boundaries; while after dimensionality reduction, the six origin samples form a clear and compact cluster, which achieves accurate classification. This study pioneers a “Metabolomics-KPCA-ML” paradigm, offering a solution for traceability of geographical indication agricultural products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103069"},"PeriodicalIF":8.2,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and characterization of composite hydrogels loaded with hawthorn flavonoid microcapsules: Application in cold pork 山楂类黄酮微胶囊复合水凝胶的制备与表征及其在冷猪肉中的应用

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-23 DOI: 10.1016/j.fochx.2025.103072

Shihao Lou , Xiaojing Sun , Ruobing Hao , Dandan Li , Hong Zhu , Jie Zhou , Rongzhi Yuan , Lin Wang , Shan Gao , Xue Han , Xinming Liu

{"title":"Development and characterization of composite hydrogels loaded with hawthorn flavonoid microcapsules: Application in cold pork","authors":"Shihao Lou , Xiaojing Sun , Ruobing Hao , Dandan Li , Hong Zhu , Jie Zhou , Rongzhi Yuan , Lin Wang , Shan Gao , Xue Han , Xinming Liu","doi":"10.1016/j.fochx.2025.103072","DOIUrl":"10.1016/j.fochx.2025.103072","url":null,"abstract":"<div><div>Abstract</div><div>In this research, gelatin (GA) and k-carrageenan (CG) were employed as hydrogel matrix, and casein-hawthorn flavonoid microcapsules (CHM) were added as cross-linking agents and antioxidants to fabricate multifunctional composite hydrogels (GCH). Through the evaluation of physicochemical properties and mechanical strength, it was ascertained that GCH-25, prepared with a GA concentration of 25%, exhibited excellent water vapor permeability (WVP) and oxygen permeability (OP) properties, along with remarkable tensile strength and elongation at break. The cross-linking properties among GA, CG and CHM were also manifested reflected in the FTIR and XRD results. Meanwhile, the composite hydrogel with added CHM demonstrated good antioxidant and antibacterial activities. Cold pork preservation tests verified that GCH could inhibit the growth and reproduction of <em>Pseudomonas aeruginosa</em>, enabling cold pork to maintain a good appearance and morphology and extending its shelf life to 12 days. The results indicated that GCH was effective in inhibiting the growth and reproduction of <em>Pseudomonas aeruginosa</em>, representing an effective method for cold pork preservation. These findings highlight the potential of GCH-25 as a prospective antimicrobial packaging material for extending storage time.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103072"},"PeriodicalIF":8.2,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics 酵母发酵对干腌火腿味觉物质进化和感官发育的影响：肽组学和代谢组学的见解

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-23 DOI: 10.1016/j.fochx.2025.103073

Xinge Wang , Yongling Ding , Qiang Xia , Ying Wang , Yangying Sun , Daodong Pan , Jinxuan Cao , Changyu Zhou

{"title":"The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics","authors":"Xinge Wang , Yongling Ding , Qiang Xia , Ying Wang , Yangying Sun , Daodong Pan , Jinxuan Cao , Changyu Zhou","doi":"10.1016/j.fochx.2025.103073","DOIUrl":"10.1016/j.fochx.2025.103073","url":null,"abstract":"<div><div>To investigate the mechanism of yeast fermentation on the evolution of taste substances of Jinhua ham, the effects of <em>Rhodotorula mucilaginosa</em> (B2, S13 and S38) and <em>Candida parapsilosis</em> (B10) fermentation on structural protein degradation, taste components and sensory characteristics were studied. The scores of aftertaste-A, aftertaste-B and richness showed the highest scores in S13 group among these treatments (B2, S13, S38, B10 and control group), and higher proteolytic enzyme and γ-glutamyl transpeptidase activities observed in S13 group contributed to the more intense degradation of myosin. The peptides derived from MYH7B and MYH1 accounted for 58.06 % of the total peptides, and 25 oligopeptides showed kokumi potential. <sup>1</sup>H NMR indicated that 15 free amino acids and 5 γ-glutamyl peptides showed higher contents in S13 group compared with other groups. PLSR and correlation network analysis demonstrated that the accumulation of free amino acids and oligopeptides was responsible for taste enhancement of Jinhua ham.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103073"},"PeriodicalIF":8.2,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

1H NMR-based small molecular metabolites characterization and free fatty acid composition of Xuanwei ham and Jinhua ham 宣威火腿和金华火腿的1H nmr小分子代谢物表征及游离脂肪酸组成

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-23 DOI: 10.1016/j.fochx.2025.103071

Ruwei Ren , Ling Li , Guiying Wang , Jia Liu , Nannan Zhou , Wen Xun , Yanfei Du , Shuai Tang , Jiayan Tan , Guozhou Liao

引用次数: 0

Characterization of odorant profiles and aroma characterization of vine tea (Ampelopsis grossedentata) using molecular sensory-omics 用分子感觉组学研究藤茶（Ampelopsis grossedentata）气味特征和香气特征

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-22 DOI: 10.1016/j.fochx.2025.103070

Xiao Hua Chen , Yin Ku Liang , Fei Yan , Dong Qu , Wei Huang , Yifan Zhang , Tian Wan , Lin Jie Xi , Ching Yuan Hu

{"title":"Characterization of odorant profiles and aroma characterization of vine tea (Ampelopsis grossedentata) using molecular sensory-omics","authors":"Xiao Hua Chen , Yin Ku Liang , Fei Yan , Dong Qu , Wei Huang , Yifan Zhang , Tian Wan , Lin Jie Xi , Ching Yuan Hu","doi":"10.1016/j.fochx.2025.103070","DOIUrl":"10.1016/j.fochx.2025.103070","url":null,"abstract":"<div><div>The interest in vine tea and its extracts in the food industry has increased considerably due to its rich natural antioxidant dihydromyricetin and its non-toxic properties. Still, the strong herbal flavor makes it difficult for consumers to accept. This study aims to identify the odorant profile and aroma characterization of vine tea using molecular sensory-omics. The volatile compounds of vine tea were dominated by aldehydes, ketones and alcohols, and spathulenol and carotenoid-derived compounds were its critical characteristics. The aroma profile of vine tea was characterized by six aroma attributes, and twelve odorants were identified as the crucial contributors to them. Spathulenol played a vital role in the herbal aroma attribute. For aroma quality improvement, studies should focus on controlling the formation of compounds with herbal notes by aroma precursors, as well as eliminating the herbal note through process improvements. Our results provided experimental data for the implementation of these strategies.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103070"},"PeriodicalIF":8.2,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage 乳杆菌素、溶菌酶和茶多酚的联合使用改变了鲟鱼鱼子酱在冷藏过程中的细菌群落和风味特征

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-22 DOI: 10.1016/j.fochx.2025.103063

Yu Chen , Qiaoyun Wang , Xing Zhou , E. Liao , Ying Zhang , Jiwang Chen

{"title":"Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage","authors":"Yu Chen , Qiaoyun Wang , Xing Zhou , E. Liao , Ying Zhang , Jiwang Chen","doi":"10.1016/j.fochx.2025.103063","DOIUrl":"10.1016/j.fochx.2025.103063","url":null,"abstract":"<div><div>Caviar, known for its high-value and nutrition, is prone to quality deterioration. This study explored the effects of nisin, lysozyme, and tea polyphenols on the flavor profiles and bacterial community in sturgeon caviar during cold storage. Results demonstrated that these natural preservatives significantly (<em>p</em> < 0.05) delayed protein breakdown (TVB-N reduced by 22.2 %) and lipid oxidation (TBARS reduced by 34.4 %) by day 100. GC-IMS analysis identified key spoilage-related aldehydes (e.g., heptanal, hexanal), whose formation was effectively controlled by the natural preservatives. The preservatives also markedly reduced bacterial community diversity and altered the bacterial community composition, delaying spoilage bacteria growth and potential metabolic activity. Notably, <em>Psychrobacter</em> emerged as the potential biomarker, constituting 97.30 % of the bacterial community in treated caviar by the end of storage. These results provided a foundational basis for the potential application of natural antibacterial agents and antioxidants complexes as preservatives in caviar production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103063"},"PeriodicalIF":8.2,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Systematically exploring and evaluating core fungal composition and their flavor profile in fermented grains of Jiang-flavor baijiu 系统地探索和评价江味白酒醅中核心真菌组成及其风味特征

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-22 DOI: 10.1016/j.fochx.2025.103067

Xiangyong Zeng , Yunman Zou , Dong Li , Chaoyang Wei , Dounan Li , Yan Yan , Qiang Lin

{"title":"Systematically exploring and evaluating core fungal composition and their flavor profile in fermented grains of Jiang-flavor baijiu","authors":"Xiangyong Zeng , Yunman Zou , Dong Li , Chaoyang Wei , Dounan Li , Yan Yan , Qiang Lin","doi":"10.1016/j.fochx.2025.103067","DOIUrl":"10.1016/j.fochx.2025.103067","url":null,"abstract":"<div><div>Fungi play critical roles in the production of flavors during pit fermentation. To date, however, knowledge regarding core fungi in JFB remains limited. This study aimed to identify core fungi and evaluate their fermentation performance. Based on criteria including abundance, distribution range, interaction strength, and flavor-producing capacity, <em>Zygosaccharomyces</em>, <em>Aspergillus</em>, <em>Millerozyma</em>, and unclassified <em>Dipodascaceae</em> were identified as core fungi. Dominant species <em>A. niger</em> m6 and <em>Z. pseudobailii</em> J71 exhibited high metabolic activities. Co-culture systems of <em>Saccharomyces cerevisiae</em> J73 with <em>Z. pseudobailii</em> (SZ 1:10) and with <em>A. niger</em> (SA 1:0.1) enhanced the production of alcohols, acids, and esters. Compared with D35, the contents of certain flavor compounds were significantly higher in the SA and SZ co-culture systems. Collectively, this study firstly provides comprehensive exploration and evaluation of core fungi in JFB, establishing a preliminary foundation for constructing synthetic microbial communities and elucidating microbial interaction mechanisms during the production of baijiu flavors.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103067"},"PeriodicalIF":8.2,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0