Food Bioscience最新文献

{"title":"Harnessing the antioxidant potential of black garlic: A study on bioactive compounds in 29 Indian garlic genotypes","authors":"Pasupula Karishma ,&nbsp;Anil Khar ,&nbsp;Sujata Vasudev ,&nbsp;Amrender Kumar ,&nbsp;Rumit Patel","doi":"10.1016/j.fbio.2025.107020","DOIUrl":"10.1016/j.fbio.2025.107020","url":null,"abstract":"<div><div>Black garlic (BG), a functional food with enhanced antioxidant and therapeutic properties, is produced through the controlled aging of fresh garlic under specific thermal and humidity conditions. This study, aimed to evaluate biochemical and antioxidant changes during BG formation in twenty-nine Indian garlic genotypes at 60–80 °C and 80 % relative humidity for up to 60 days,and their biochemical traits were evaluated at 20-day intervals. Key parameters analysed included total phenolic content (mg GAE/100 g FW), total flavonoid content (mg QE/100 g FW), antioxidant capacity - FRAP (ferric reducing antioxidant power), DPPH (2,2-diphenyl-1-picrylhydrazl) assays (μmol Trolox/g FW)], allicin content (mg/100 g), and pyruvic acid levels (μmol/mL). Significant genotypic variability was observed across all traits. Total phenolics and antioxidant activity peaked at day 40 of aging, indicating the optimal point for health-promoting compound accumulation. Flavonoid content continued to increase until day 60, while allicin showed an initial increase followed by a marked decline. Pyruvic acid levels decreased steadily throughout the aging period. Certain genotypes consistently exhibited superior functional properties, suggesting their suitability for commercial BG production. These promising lines also hold potential for use in breeding programs aimed at improving the nutraceutical quality of garlic. The findings offer valuable insights into genotype-specific responses during BG processing and the selection of elite lines for value-added applications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107020"},"PeriodicalIF":4.8,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144289089","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}

{"title":"Walnut peptide reduce uric acid production by non-covalent binding to hypoxanthine in vitro","authors":"Jun Zhong ,&nbsp;Yongzhao Xu ,&nbsp;Ganhong Xiao,&nbsp;Jiaoyan Ren","doi":"10.1016/j.fbio.2025.107072","DOIUrl":"10.1016/j.fbio.2025.107072","url":null,"abstract":"<div><div>Hyperuricemia results from abnormal purine metabolism and is frequently associated with a high purine diet. Conventional treatments primarily focus on inhibiting xanthine oxidase (XO) to reduce uric acid production, but these approaches often cause significant side effects and fail to address excessive dietary purine intake. This study investigates a novel strategy utilizing natural dietary peptides that potentially form non-covalent complexes with purines to reduce their absorption, thereby lowering serum uric acid levels. We examined the regulatory effects of walnut-derived peptides, specifically Trp-Asp-Gln-Trp (WDQW), Val-Trp-Pro-Pro (VWPP), and Cys-Phe-Pro-His (CFPH), on hypoxanthine absorption using <em>in vitro</em> RKO cell (Human Colorectal Adenocarcinoma Cells) models and intestinal sac systems. Results demonstrated that CFPH significantly reduced both the production and excretion of uric acid in jejunal tissue (<em>p</em> &lt; 0.05). The WDQW peptide significantly reduced the transport efficiency of hypoxanthine in RKO cells (<em>p</em> &lt; 0.05), demonstrating its potential in regulating purine metabolism. Molecular docking analyses suggested that these peptides may form non-covalent complexes with hypoxanthine, potentially interfering with absorption processes. These findings provide evidence for a potential dietary approach to hyperuricemia management.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107072"},"PeriodicalIF":4.8,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322811","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}

{"title":"Microencapsulation of Pediococcus pentosaceus using cupuassu flour-based as wall material: Application and impact on petit suisse cheese","authors":"Katherine Gutiérrez-Álzate ,&nbsp;Gabriele de Abreu Barreto ,&nbsp;Bruna Samara S. Rekowsky ,&nbsp;Letícia Alencar Pereira Rodrigues ,&nbsp;Deborah Murowaniecki Otero ,&nbsp;Marion Pereira da Costa","doi":"10.1016/j.fbio.2025.107071","DOIUrl":"10.1016/j.fbio.2025.107071","url":null,"abstract":"<div><div>Microencapsulation enhances probiotic viability under adverse conditions. This study introduces cupuassu (<em>Theobroma grandiflorum</em>) flour, a novel plant-based by-product, as a wall material for spray-dried <em>Pediococcus pentosaceus</em> microcapsules. In addition, the study also aims to explore the application and impact of this innovative material on Petit Suisse cheese, presenting unique findings that contribute to the advancement of dairy science. Five formulations were developed using sodium alginate (1 %) with varying levels of cupuassu flour (0, 1, 2 and 3 %) and inulin (1 %). The microcapsules were characterized for moisture, dispersibility, hygroscopicity, and particle size, as well as by FTIR spectroscopy, thermal behavior (TGA/DTG), and morphology by SEM. Selected microcapsules were incorporated into Petit Suisse cheese, and their effects on pH, viscosity, color, and probiotic viability were monitored during 28 days of refrigerated storage. Results showed encapsulation efficiencies between 73.2 % and 82.2 %, and viability above 6.4 log CFU/g after 75 days at −18 °C. Cupuassu flour improved the physicochemical stability and thermal resistance of the microcapsules. In the dairy matrix, microcapsules influenced texture and acidity while ensuring probiotic retention. This study highlights the potential of cupuassu flour as a functional and sustainable biopolymer, expanding the technological applications of probiotics in the dairy industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107071"},"PeriodicalIF":4.8,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331496","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}

{"title":"Astaxanthin restores defective autophagy in photoreceptor cells under high-glucose conditions","authors":"Tso-Ting Lai ,&nbsp;Chang-Hao Yang","doi":"10.1016/j.fbio.2025.107073","DOIUrl":"10.1016/j.fbio.2025.107073","url":null,"abstract":"<div><div>Dysregulated autophagy in photoreceptor cells is a significant pathological feature of diabetic retinopathy that contributes to severe visual impairment. To date, however, no effective treatment has been established. Astaxanthin (AST), a potent antioxidant that regulates a key intracellular transcription factor Nrf2, has recently been recognized to effectively modulate autophagy in neuronal cells in addition to its anti-apoptotic properties. However, its effects on dysregulated autophagy in the retina remain poorly understood. Given the urgent need for novel treatments targeting autophagy in diabetic retinopathy, we explored the effects of AST on autophagy in mouse photoreceptor cells (661W cells) under high-glucose conditions. Markers such as LC3B-II, Beclin-1, and p62 were evaluated by western blotting to assess autophagic responses. Key signaling pathways known to regulate autophagy, including Nrf2-BNIP3-mTOR and Atg4, were evaluated using specific inhibitors, small interfering RNA, and activators to elucidate the underlying mechanisms of AST on autophagy. We demonstrated that autophagic activity was downregulated under high-glucose conditions and that AST treatment effectively restored this activity. This restorative effects of AST on autophagy were attenuated by the Nrf2 inhibitor ML385, BNIP3 small interfering RNA, and mTOR activator MHY1485, indicating that AST promotes autophagy through the Nrf2-BNIP3-mTOR pathway. Additionally, the inhibition of Atg4 by NSC185058 diminished the effects of AST. Our findings demonstrate that AST restores defective autophagy in photoreceptor cells via the Nrf2-BNIP3-mTOR and Atg4 pathways, highlighting its potential as a therapeutic agent to prevent photoreceptor cell death in diabetic retinopathy.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107073"},"PeriodicalIF":4.8,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335826","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}

{"title":"A novel phage LTH02 for shiga toxin-producing Escherichia coli: Biological characteristics, whole genomic analysis, and preliminary application in food","authors":"Mingwei Ma ,&nbsp;Zhenhuan He ,&nbsp;Xiaonan Yang ,&nbsp;Yinghao He ,&nbsp;Leiqian Huang ,&nbsp;Chang Liu ,&nbsp;Jing Mu ,&nbsp;Lei Lei ,&nbsp;Gonghe Li ,&nbsp;Wende Wu ,&nbsp;Min Zheng ,&nbsp;Mingxian Shi ,&nbsp;Jiafeng Ding","doi":"10.1016/j.fbio.2025.107052","DOIUrl":"10.1016/j.fbio.2025.107052","url":null,"abstract":"<div><div>Shiga toxin-producing <em>E. coli</em> (STEC) is a kind of crucial foodborne pathogen. At present, numerous studies have shown that phage can effectively eliminate foodborne pathogens as a novel antibacterial agent without affecting the nutrition and flavor of fresh food. This research aimed to investigate the biological characteristics and potential application in food products of a novel phage LTH02 for STEC. Host range determination based on single-layer plates, stability assay based on double-layer plates, lytic activity test, and whole genome analysis were utilized to evaluate the biological characteristics of phage LTH02. The results showed that phage LTH02 had a lysis rate of 85.00 % and displayed stability across pH levels ranging from 5 to 7 and temperatures between 4 °C and 60 °C. Besides, phage LTH02 inhibited STEC proliferation in a period of 30 h at an MOI of 10² and lacked antibiotic genes or virulence factors. The sterilization effect on the STEC-contaminated food was evaluated through bacterial counting. Phage LTH02 exhibited an effective elimination in the STEC-contaminated milk, raw beef, and lettuce at temperatures of 4 °C and 24 °C. The effect of phage LTH02 on food quality was evaluated through the measurement of pH, lactose content, TVB-N content, color difference, and sensory score of food. The results showed that phage LTH02 prevented the reduction of food quality caused by STEC. In conclusion, the phage LTH02 may serve as a potential antibacterial agent for controlling STEC in the food industry to enhance food safety and quality.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107052"},"PeriodicalIF":4.8,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366692","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}

{"title":"Reciprocal interaction between gut microbiota and aloe-emodin results in altered microbiome composition and metabolism of aloe-emodin","authors":"Ruhi Walia ,&nbsp;Saumya Ray Chaudhuri ,&nbsp;Priyankar Dey","doi":"10.1016/j.fbio.2025.107061","DOIUrl":"10.1016/j.fbio.2025.107061","url":null,"abstract":"<div><div><em>Aloe vera</em> is utilized as a functional food due to its health-beneficial effects, including facilitating digestion, enhancing the immune response, and providing antioxidant benefits. This work examines the bidirectional interaction between the gut microbiota and aloe-emodin, a key anthraquinone in <em>A. vera</em>, to understand its microbial metabolism and its impact on the gut microbiota using an anaerobic fecal slurry model. The findings indicated that gut microbiota metabolized aloe-emodin more effectively than individual probiotic species; however, its breakdown was delayed within the whole-leaf matrix. Aloe-emodin enhanced the proliferation of probiotic spp., lowered the Firmicutes-to-Bacteroidetes ratio, and augmented the abundance of <em>Ruminococcus</em> and <em>Oscillospira</em>. Functional investigation revealed a reduction of microbial lipopolysaccharide biosynthesis and energy-harvesting pathways under the influence of aloe-emodin. The whole-leaf matrix exhibited enhanced prebiotic benefits compared to aloe-emodin alone. These findings underscore the dual function of aloe-emodin as a microbiota-modulated phytochemical and a regulator of gut microbial ecology, with the potential for enhancing aloe-based therapeutics for metabolic health.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107061"},"PeriodicalIF":4.8,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279492","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}

{"title":"Identification of a novel DON dehydrogenase and computational insights into the decisive role of cofactor affinity in DON detoxification","authors":"Binbin Ouyang ,&nbsp;Zhaolin Huang ,&nbsp;Chengfei Wang ,&nbsp;Yurong Sun ,&nbsp;Junmei Ding ,&nbsp;Wei Xu ,&nbsp;Wanmeng Mu","doi":"10.1016/j.fbio.2025.107063","DOIUrl":"10.1016/j.fbio.2025.107063","url":null,"abstract":"<div><div>Deoxynivalenol (DON) is a pervasive mycotoxin contaminating cereal crops, thereby posing significant risks to both human and animal health. A novel DON dehydrogenase, <em>Kv</em>DDH, was identified as an efficient catalyst for degrading DON. The enzyme exhibited optimal activity at 35 °C and pH 6.0, in the presence of preferred cofactor phenazine methosulfate (PMS). Computational approaches integrated AI-driven structural modeling, molecular docking, density functional theory (DFT) calculations, and molecular dynamics (MD) simulation to reveal the affinity between enzyme and cofactors. DFT-based molecular surface electrostatic potential analysis revealed that the nucleophilic sites of PMS, 2,6-dichlorophenolindophenol (DCPIP), and pyrroloquinoline quinone (PQQ) are strategically positioned to accept protons, thereby facilitating protonation. Notably, MD simulations demonstrated that the proton-accepting group of PMS maintains the shortest average distance (5.88 Å) to the catalytic residue Asp306 in <em>Kv</em>DDH, accompanied by the lowest binding free energy (ΔG_bind = −28.67 kcal/mol) among the cofactors tested. Furthermore, degradation product analysis confirmed the conversion of DON to 3-keto-DON, supporting a catalytic mechanism that involves cyclic regeneration of PMS and DCPIP. Asp306 appears to mediate proton transfer from the C3-hydroxyl group of DON to the cofactors, thereby promoting electron transfer and cofactor regeneration during dehydrogenation. These findings underscore the utility of computational strategies for accurately predicting cofactor-DON dehydrogenase interactions.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107063"},"PeriodicalIF":4.8,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296915","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}

{"title":"Comparative quality assessment of plant-based kefir as a vegan alternative to traditional kefir","authors":"Hacer Meral-Aktaș ,&nbsp;Burcu Bazu-Çırpıcı ,&nbsp;Haktan Aktaș ,&nbsp;Hafsa Kadi̇roğlu ,&nbsp;Bülent Çeti̇n","doi":"10.1016/j.fbio.2025.107062","DOIUrl":"10.1016/j.fbio.2025.107062","url":null,"abstract":"<div><div>Plant-based milk is emerging as a promising alternative for vegan and vegetarian diets and for people who are allergic to animal products. In this study, kefir was produced using hazelnut, walnut, and cashew milk, and fermented with a combination of <em>Bifidobacterium longum</em> (human origin) and selected autochthonous microbial strains with probiotic potential found in traditional kefir. Significant variation was identified in the physicochemical, microbiological and sensory analyses of kefir produced with plant-based milk and cow milk kefir as a control. In particular, phenolic compound and total phenolic contents were found to be greater in plant-based kefir than in cow milk kefir. Notably, walnut kefir exhibited the highest total phenolic content at 843 mg GAE/L, compared to 83 mg GAE/L in cow milk kefir, highlighting a significant increase in antioxidant potential. On the other hand, the sensory properties of cow milk kefir were rated higher than those of kefir made with plant-based milk. These findings suggest that plant-based kefir can serve as a vegan beverage alternative, although further development is needed to improve flavour acceptability.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107062"},"PeriodicalIF":4.8,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144289088","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}

{"title":"6,7-Dimethoxy-3H-Quinazolin-4-One as a dual-function inhibitor of polyphenol oxidase and bacteria: biological evaluation, mode of action, and anti-browning studies","authors":"Xiu-Zhen Li ,&nbsp;Jin-Rui Qiao ,&nbsp;Yi-Rui Wu,&nbsp;Dong-Yan Zhou,&nbsp;Yu-Dan Shi,&nbsp;Shu-Meng Zhu,&nbsp;Qiu-Han Bai,&nbsp;Xiao-Lei Xia,&nbsp;Wei-Ming Chai","doi":"10.1016/j.fbio.2025.107056","DOIUrl":"10.1016/j.fbio.2025.107056","url":null,"abstract":"<div><div>This research investigated the inhibitory effect and mechanism of 6,7-dimethoxy-3H-quinazolin-4-one (DMQ) on polyphenol oxidase (PPO) and bacteria (<em>Escherichia coli</em> and <em>Staphylococcus aureus</em>), as well as its anti-browning properties on fresh-cut apples. The findings demonstrated that DMQ potently inhibited PPO activity with an <em>IC</em>_<em>50</em> of 98 ± 3 μmol L⁻¹. Subsequently, the inhibitory mechanism of DMQ against PPO was elucidated through enzyme kinetics, fluorescence analysis, as well as computer molecular simulation. The results revealed that the interaction between DMQ and PPO led to structural elongation and relaxation of the enzyme, and influenced the microenvironment of amino acid residues at the binding region. These changes modified secondary structure and molecular conformation of PPO, ultimately resulting in the reduction of catalytic activity. Antibacterial experiments demonstrated that DMQ exhibited remarkable antibacterial properties by enhancing cell membrane permeability in <em>E</em>. <em>coli</em> and <em>S</em>. <em>aureus</em>, contributing to cellular contents leakage and bacterial cell death. Furthermore, DMQ delayed the enzymatic browning of fresh-cut apples by controlling phenolic metabolism. In particular, it was confirmed by cytotoxicity and stability tests that DMQ was safe at experimental concentrations and had good thermal stability and photostability. These discoveries offered a theoretical framework for the potential application of DMQ in food preservation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107056"},"PeriodicalIF":4.8,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296911","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}

{"title":"Fungi diversity and volatile in spontaneously fermented Cabernet Sauvignon wines: Insights into four sub-regions Penglai's Terroir","authors":"Xue Zhang ,&nbsp;Xixi Zhao ,&nbsp;Yue Gao ,&nbsp;Xiaomin Zhong ,&nbsp;Yanying Liang ,&nbsp;Xuedong Shao ,&nbsp;Yi Qin ,&nbsp;Yanlin Liu","doi":"10.1016/j.fbio.2025.107049","DOIUrl":"10.1016/j.fbio.2025.107049","url":null,"abstract":"<div><div>Numerous studies have demonstrated a link between wine characterization and the regional microbial community in a large geographical region, but few have addressed the composition of microbial communities within smaller geographical regions and their impact on wine aroma. This study aimed to investigate differences in fungal communities during the fermentation of winemaking grapes in sub-regions within 30 km, as well as the terroir characteristics of regional wines. High-throughput sequencing identified <em>Colletotrichum</em> and <em>Alternaria</em> as the predominant fungi in the grape mash, with substantial microbial composition differences among sub-regions. During fermentation, <em>Saccharomyces</em> and <em>Hanseniaspora</em> emerged as key contributors, influencing alcoholic fermentation and preserving vineyard-specific characteristics. VPA results highlighted that fermentation substrates, organic acids, and fermentation products jointly propel the microbial community dynamics in Cabernet Sauvignon fermentation, achieving an explanation degree of 93.70–98.00 %. A total of 64 volatile compounds were identified across the wines, with ethyl acetate, 1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol acetate, 2-hydroxy-propanoic acid ethyl ester, 2-methyl-propanoic acid, phenylethyl alcohol showing significant inter-regional differences. Based on OAV values and distribution frequencies, 11 volatile compounds were determined as characteristic aroma compounds of the Penglai region, aligning with the outcomes of sensory evaluation. The relationship between fungal flora diversity and wine chemistry indicated that the predominant species during fermentation had a significant impact on the volatile composition of wine. This research enhanced our comprehension of the distinctive terroir flavors in Penglai regional wines, facilitating the further production of high-quality wines with local characteristics.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107049"},"PeriodicalIF":4.8,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322704","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}