Food Science & Nutrition最新文献

{"title":"Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory Properties","authors":"Hilal Çavuş,&nbsp;Ahmet Emirmustafaoğlu","doi":"10.1002/fsn3.70183","DOIUrl":"https://doi.org/10.1002/fsn3.70183","url":null,"abstract":"<p>In this study, kefir was transformed into edible cheese balls with improved physicochemical, sensory, nutritional, and functional properties in hopes of increasing consumer diversity. For this purpose, kefir was concentrated with a solid–liquid centrifuge machine. We produced the cheese balls by mixing concentrated kefir and white cheese in the ratios of 0:100 (K0), 25:75 (K25), 50:50 (K50), 75:25 (K75), and 100:0 (K100) and characterized them in terms of their physicochemical, textural, rheological, and sensory properties. We found that the group with the highest values in terms of dry matter, protein, energy, pH, <i>b</i>*, chroma (<i>C</i>*), hardness, and gumminess values was K100, followed by K75, and the lowest values, except for the hardness value, were K0. The results showed that the cheese ball samples exhibited viscoelastic solid and non-Newtonian character, and K100 and K25 had the highest storage modulus (<i>G</i>′) and complex viscosity (<i>η</i>*) values. K75 sample was found to have the lowest <i>G</i>′ and viscous modulus (<i>G</i>″) values. We found that K100 demonstrated the highest scores in terms of color-appearance (4.51), structure-consistency (4.23) and general acceptability (4.18) criteria on a 5-point hedonic scale (1 = very bad and 5 = very good). K75 (4.15) was the most liked group in the taste-odor criteria, followed by K100 (4.13). The use of concentrated kefir in cheese ball production increased the dry matter, protein, carbohydrate, energy, pH, gumminess values, and all sensory evaluation scores of the samples. The study concluded that concentrated kefir can be used alone or mixed with white cheese in different proportions in cheese ball production, resulting in the nutritional value and sensory properties of the product increase.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70183","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143818470","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":"Unlocking New Pharma/Nutraceutical Frontiers With Neuroprotective Properties of Three Hypericum Species: A Study Combination With In Vitro and In Silico Methodologies","authors":"Muammer Bahsi,&nbsp;Simonetta Cristina Di Simone,&nbsp;Dimitrina Zheleva-Dimitrova,&nbsp;Gokhan Zengin,&nbsp;Gaia Cusumano,&nbsp;Giancarlo Angeles Flores,&nbsp;Paola Angelini,&nbsp;Carla Emiliani,&nbsp;Mehmet Veysi Cetiz,&nbsp;Annalisa Chiavaroli,&nbsp;Luigi Menghini,&nbsp;Guistino Orlando,&nbsp;Claudio Ferrante","doi":"10.1002/fsn3.70069","DOIUrl":"https://doi.org/10.1002/fsn3.70069","url":null,"abstract":"<p>This study investigates the phytochemical composition and biopharmacological potential of three <i>Hypericum</i> species (<i>H. scabrum</i>, <i>H. lysimachioides</i>, and <i>H. uniglandulosum</i>) from Turkey. Aqueous and hydroalcoholic extracts were analyzed for their total phenolic content (TPC), total flavonoid content (TFC), and individual components (by the UHPLC–HRMS technique). Antioxidant activities were investigated by DPPH, ABTS, CUPRAC, FRAP, phosphomolybdenum, and metal chelating assays. The inhibition effects of the tested extracts on acetylcholinesterase (AChE), butyrylcholinesterase (BChE), tyrosinase, amylase, and glucosidase were examined. One hundred compounds were identified in the chemical composition, and specific compounds for the genus <i>Hypericum</i>, such as hyperoside, hypericin, and pseudohypericin, were detected. The highest TPC was detected in the ethanol/water extract of <i>H. lysimachioides</i> with 69.21 mg GAE/g. Furthermore, the ethanol/water extract showed the strongest free radical and reducing effect. The ethanol/water extracts of the tested <i>Hypericum</i> species were more active in tyrosinase, amylase, and glucosidase than the water extracts. Neuroprotective assessments indicated downregulation of COX-2 and NOS-2 genes in LPS-stimulated mouse cortex models, alongside modulation of SERT and NET expression, suggesting reduced neuroinflammation and enhanced neurotransmitter release. Molecular docking and dynamics analyses highlighted strong binding interactions, especially in the NET_hyperoside and NET_myricitrin complexes. The results indicate significant therapeutic potential for these extracts, supporting their development as natural agents against oxidative stress, neuroinflammation, and related neurodegenerative diseases.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70069","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143809568","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":"The Protective Effect of Ellagic Acid and Its Metabolites Against Organ Injuries: A Mitochondrial Perspective","authors":"Sohrab Rahmani,&nbsp;Ali Roohbakhsh,&nbsp;Yazdan Hasani Nourian,&nbsp;Gholamreza Karimi","doi":"10.1002/fsn3.70077","DOIUrl":"https://doi.org/10.1002/fsn3.70077","url":null,"abstract":"<p>Mitochondria are essential for maintaining health, and dysfunction of them leads to various diseases. Their role is not limited to energy production but serves multiple mechanisms varying from calcium hemostasis, reactive oxygen species production, and regulation of apoptotic cell death. In recent years, several strategies have been developed to preserve mitochondria. Ellagic acid (EA) is a polyphenol extracted from many plants. The intestinal microflora converts EA to urolithins with high bioavailability. EA and urolithins exhibit mitochondrial-protective effects by regulating mitochondrial complexes, sirtuins, mitophagy, and mitochondrial antioxidant enzymes. This review highlights the mito-protective effects of EA and urolithins on mitochondrial injuries induced by various drugs and toxic compounds.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70077","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143801804","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":"Preserving Quality and Extending Shelf Life of Climacteric Persimmon Fruits Using Melatonin and Modified Atmosphere Packaging","authors":"Emine Kucuker,&nbsp;Muttalip Gundogdu,&nbsp;Emrah Güler,&nbsp;Ahmet Sumbul,&nbsp;Onur Tekin,&nbsp;Bulent Hallac","doi":"10.1002/fsn3.70143","DOIUrl":"https://doi.org/10.1002/fsn3.70143","url":null,"abstract":"<p>Quality and product losses during the postharvest storage of climacteric persimmon fruits pose significant challenges due to their short shelf life and limited marketing period. This study examined the effects of melatonin (1 mM) and modified atmosphere packaging (MAP) on preserving the quality, biochemical properties, and organic acid contents of persimmons, as well as extending their shelf life during storage at 0°C ± 0.5°C. The MAP resulted in the lowest weight loss, recording only 6.63%. The combination of melatonin and MAP provided the highest fruit firmness at 8.69 kg/cm², along with a total antioxidant level of 12.40 μmol TE 100 g⁻¹. Additionally, this treatment improved total phenolic content and most individual organic acids, except for fumaric acid, which was highest in the MAP treatment. The organic acid contents of the fruits varied during storage, depending on the specific acid. Malic acid was the predominant organic acid and was consistently better preserved by the treatments compared to the control. It is important to note that the reduction in malic acid was approximately 1.5 times less in the treated fruits than in the controls, while the decline of other organic acids was 3–4 times greater. In conclusion, both MAP and the combination of melatonin and MAP were effective methods for preserving the quality attributes and extending the shelf life of persimmon fruits.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70143","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143801805","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":"Characterization of Acid-Soluble Collagen From By-Product Bones of European Sea Bass (Dicentrarchus labrax) and Common Carp (Cyprinus carpio)","authors":"Çiğdem Dikel,&nbsp;Yasemen Yanar","doi":"10.1002/fsn3.70059","DOIUrl":"https://doi.org/10.1002/fsn3.70059","url":null,"abstract":"<p>Cultured European sea bass (<i>Dicentrarchus labrax</i>) and common carp (<i>Cyprinus carpio</i>) bones are crucial sources of fish collagen and can be used as a substitute for mammalian collagen. In this study, acid-soluble collagen (ASC) were extracted from European sea bass (<i>Dicentrarchus labrax</i>; ASC-S) and common carp (<i>Cyprinus carpio</i>; ASC-C). Based on dry weight, collagen extracted from sea bass and common carp bones using acid treatments was 4.06% and 5.09%, respectively. Collagen extracted from common carp bones was higher than from sea bass bones (<i>p</i> &lt; 0.05). Glycine is the primary amino-acid in both collagen, whereas proline, alanine, hydroxyproline, arginine and glutamic acid are all rather abundant. In addition, FTIR spectra revealed that the amide A, B, amide I, II, and III peaks of collagens were compatible and highly comparable with each other. According to research using SEM, both collagens have a fibrous structure and are porous. The collagen from the bones of sea bass and common carp was found to have a denaturation temperature of 32.17°C and 34.76°C, respectively, which is greater than that of the majority of other fish species. According to the findings of the X-Ray Diffraction (XRD) examination, the two collagens kept their helical configurations. These findings suggest that a fish's living environment—whether it is freshwater or saltwater—has no direct impact on the qualities of its collagen, and that fish collagen may be used as a substitute for collagen derived from terrestrial animals in the food packaging, nutraceutical, and pharmaceutical sectors.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70059","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143801803","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":"RETRACTION: Protective Effects of Fruit Extract of Rosa canina and Quercetin on Human Umbilical Vein Endothelial Cell Injury Induced by Hydrogen Peroxide","authors":"","doi":"10.1002/fsn3.70126","DOIUrl":"https://doi.org/10.1002/fsn3.70126","url":null,"abstract":"<p><b>RETRACTION</b>: F. Forouzanfar, Z. Tabatabaei, S. A. Emami, Z. Ayati and Z. Tayarani-Najaran, “Protective Effects of Fruit Extract of <i>Rosa canina</i> and Quercetin on Human Umbilical Vein Endothelial Cell Injury Induced by Hydrogen Peroxide,” <i>Food Science &amp; Nutrition</i> 11, no. 12 (2023): 7618–7625, https://doi.org/10.1002/fsn3.3681.</p><p>The above article, published online on 28 September 2023 in Wiley Online Library (wileyonlinelibrary.com), has been retracted by agreement between the journal Editor-in-Chief, Y. Martin Lo; and Wiley Periodicals LLC. The retraction has been agreed upon as some of the western blot bands shown in Figure 4 are inconsistent with the corresponding quantification graphs. Furthermore, the use of the ANOVA parametric test on <i>n</i> = 3 biological replicates is inappropriate, leading to unreliable statistical analysis. The authors provided an explanation and some raw data, but this was deemed insufficient to resolve the flaws in the published manuscript. The editors consider the results in this article unreliable. The authors disagree with the retraction.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70126","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143809516","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":"Effects of Long-Chain n-3 Fatty Acids Supplementation During Caloric Restriction on Body Composition in Overweight and Obese Adults: A Systematic Review and Meta-Analysis of Randomized Controlled Trials","authors":"Mansour Alblaji,&nbsp;Stuart R. Gray,&nbsp;Sophie Westrop,&nbsp;Dalia Malkova","doi":"10.1002/fsn3.70108","DOIUrl":"https://doi.org/10.1002/fsn3.70108","url":null,"abstract":"<p>This systematic review aimed to determine whether caloric restriction-induced reduction in body fat and fat-free mass can be amended by supplementation with long-chain n-3 polyunsaturated fatty acids. Databases, including PubMed, Google Scholar, Web of Science, and EMBASE, were searched for papers published from the time the databases were created until November 1, 2023. Random-effects model meta-analyses were conducted using Review Manager 5.4.1 software. Statistical heterogeneity was assessed using the <i>I</i>². A standardized mean difference with a 95% confidence interval was calculated, and pooled effects were assessed. The initial search identified 1527 articles and 11 studies met the review inclusion criteria with 637 participants included. The participants' ages ranged between 18 and 61 years with a mean body mass index ranging between 27 and 36 kg/m². The changes in fat-free mass (standardized mean difference = 0.12, 95% CI −0.14 to 0.37, <i>p</i> = 0.36; <i>I</i>²:35%) and fat mass (standardized mean difference = − 0.01; 95% CI −0.25 to 0.24; <i>p</i> = 0.96; <i>I</i>²: 46%) were not different between intervention and control groups. The current review indicates that long-chain n-3 polyunsaturated fatty acids supplementation during caloric restriction neither attenuates the decline in fat-free mass nor enhances the reduction in fat mass. Considering the small number of studies and interventions included, further research is needed to investigate the effectiveness of long-chain n-3 polyunsaturated fatty acids supplementation during caloric restriction.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70108","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143793746","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":"Energy and Nutritional Content of Lunch Menus in Turkish Universities: The Impact on Ecological Footprint","authors":"Ozge Yesildemir","doi":"10.1002/fsn3.70149","DOIUrl":"https://doi.org/10.1002/fsn3.70149","url":null,"abstract":"<p>The aim of this study was to evaluate the relationship between ecological footprints and the nutritional contents of lunch menus in universities. One-month lunch menus were evaluated from 70 state universities in seven geographic regions in Türkiye. The mean protein, carbohydrate, and fat of the menus were 44.1 ± 2.7 g, 113.7 ± 7.4 g, and 80.9 ± 6.3 g, respectively. Regional differences were observed in the nutrient composition of university lunch menus. The Black Sea region had the highest plant-based protein, while animal-based protein was highest in Eastern/Southeastern Anatolia (<i>p</i> &lt; 0.05). The Mediterranean region had the highest vitamin B₆, and sodium content was highest in the Marmara region (<i>p</i> &lt; 0.05). The average carbon and water footprints of the menus were 2.26 ± 0.24 CO₂ eq/kg and 2.14 ± 0.16 m³/ton. A positive correlation was observed between menus' energy, saturated fat, vitamin B₁₂, sodium, and iron contents and their carbon footprints (<i>p</i> &lt; 0.05). Water footprints of menus were positively related to energy, total protein, animal-based protein, saturated fat, cholesterol, vitamin B₁₂, sodium, and iron, and negatively associated with thiamine and zinc (<i>p</i> &lt; 0.05). While a one-unit increase in saturated fat resulted in a 0.829-unit increase in carbon footprint, menus that increased by a unit in saturated fat increased their water footprint by 0.795 units. When evaluating menus, it is essential to consider nutritional content and environmental impacts together. Universities can design more sustainable and nutritious menus by prioritizing fruits, vegetables, legumes, nuts, seeds, and whole grains while moderately reducing red meat consumption, ultimately lowering ecological footprints and improving students' and staff's dietary quality.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70149","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143793694","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":"Biochemical Studies on the Therapeutic Effect of Naja nubiae Venom Against Melamine Induced Hepatotoxicity in Albino Rats","authors":"Al-Shimaa M. Abas,&nbsp;Akaber T. Keshta,&nbsp;Samah A. Mohammed,&nbsp;Shimaa H. Watad","doi":"10.1002/fsn3.70081","DOIUrl":"https://doi.org/10.1002/fsn3.70081","url":null,"abstract":"<p>Illegal melamine analogs are added to food to make it appear as though it contains more protein. These substances have negative impacts on both humans and animals in high quantities. The present paper examines how cobra venom shields rats from melamine-induced hepatotoxicity. The current study was conducted on six groups of adult male rats, as follows: group I (negative control): I.P. injected with distilled water, group II (SV10 μg/kg):I.P injected with 10 μg/kg cobra venom, group III (SV20 μg/kg): I.P. injected with 20 μg/kg cobra venom, group IV (melamine): orally 700 mg/kg melamine, group V (melamine + SV10 μg/kg): treated with 10 μg/kg cobra venom, group VI (melamine + SV20 μg/kg): treated with 20 μg/kg cobra venom. Treatment with snake venom ameliorated liver functions and increased apoptotic level marker Caspase-3, decreased anti-apoptotic level marker BAX. Also, decreased inflammatory level marker IL-2 and expression level of IL-10, INF-γ. treatment with snake venom ameliorated hepatotoxicity induced by melamine in albino rats.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70081","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143786639","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":"Dynamic Correlation Between Bacterial Communities and Volatile Compounds During Douchiba Fermentation","authors":"Yurou Yang,&nbsp;Panpan Yang,&nbsp;Anyan Wen,&nbsp;Haiying Zeng,&nbsp;Na Liu,&nbsp;Likang Qin,&nbsp;Pengsen Zhou","doi":"10.1002/fsn3.70153","DOIUrl":"https://doi.org/10.1002/fsn3.70153","url":null,"abstract":"<p>Douchiba is a traditional bacteria-fermented soybean product in Guizhou, refined through the following steps of soaking, steaming, koji-making, salt sprinkling, fermentation, pounding, drying, molding, and after-ripening. However, the dynamic alterations of microbiota and volatile compounds of Douchiba were seldom reported. In this work, the bacterial communities and volatile compounds during the fermentation process of Douchiba were explored by high-throughput sequencing and headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC-MS) techniques, respectively. Furthermore, the correlation between microbial communities and volatile compounds was analyzed with Spearman's method. The findings revealed that the diversity and evenness of bacteria increased during the fermentation process of Douchiba. The dominant bacteria genera included <i>Bacillus</i>, <i>Staphylococcus</i>, <i>Tetragenococcus</i>, <i>Loigolactobacillus</i>, and <i>Virgibacillus</i>. <i>Bacillus</i> dominated the bacterial communities throughout the fermentation process, and <i>Staphylococcus</i>, <i>Tetragenococcus</i>, <i>Loigolactobacillus</i>, and <i>Virgibacillus</i> also became the dominant genera in the fermentation and after-ripening stages. A total of 134 volatiles were identified. The main volatiles were ketones and alcohols in the koji-making stage, ketones and pyrazines in the fermentation stage, and acids in the after-ripening stage. In total, 26 compounds were selected as the main characteristic volatiles, including 2,3,5-trimethylpyrazine, 3-methyl-1-butanol, and indole, which endowed Douchiba with a specific flavor. Additionally, <i>Bacillus</i> was significantly positively correlated with isovaleraldehyde, benzaldehyde, and acetic acid. <i>Staphylococcus</i> was significantly positively correlated with indole, 3-methylbutanoic acid, and eucalyptol. <i>Tetragenococcus</i>, <i>Loigolactobacillus</i>, and <i>Virgibacillus</i> were significantly correlated with indole and estragole. The research establishes a theoretical foundation for better regulating the flavor quality of Douchiba products.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70153","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143793721","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}