Food Chemistry最新文献

Characterization of key aroma compounds contributing to oxidized oil-like off-odor in Jiangxiangxing Baijiu

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-13 DOI: 10.1016/j.foodchem.2025.144250

Jun Zhang, Xiaowei Yu, Shuang Chen, Yan Xu

{"title":"Characterization of key aroma compounds contributing to oxidized oil-like off-odor in Jiangxiangxing Baijiu","authors":"Jun Zhang, Xiaowei Yu, Shuang Chen, Yan Xu","doi":"10.1016/j.foodchem.2025.144250","DOIUrl":"10.1016/j.foodchem.2025.144250","url":null,"abstract":"<div><div>The oxidized oil-like off-odor is a key factor affecting the aroma quality of <em>Jiangxiangxing</em> Baijiu. This study employed a chemo-sensory strategy to investigate the correlation between this off-odor and 27 potential aroma compounds in <em>Jiangxiangxing</em> Baijiu with varying alcohol contents. Analysis of compound concentrations and odor activity values (OAVs) revealed aldehydes were the primary class significantly positively correlated with the off-odor intensity in both high- and low-alcohol systems. Notably, the low-alcohol system exhibited higher OAVs and significant variations in olfactory thresholds (1–14-fold). Aroma addition experiments confirmed aldehydes were key contributors to this off-odor. Omission tests indicated octanal, decanal, (2E)-2-nonenal, and (2E,4E)-2,4-nonadienal significantly influenced the off-odor in high-alcohol systems. Additionally, nonanal, (2E)-2-dodecenal, and (2E,4E)-2,4-decadienal were also key compounds to the off-odor in low-alcohol systems. This study highlights the significant impact of alcohol content on the oxidized oil-like off-odor, providing practical guidance for regulating it in <em>Jiangxiangxing</em> Baijiu with varying alcohol levels.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144250"},"PeriodicalIF":8.5,"publicationDate":"2025-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824080","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

Synergizing meat science and interpretable AI: Quantifying crispness gradients for quality authentication of Tilapia fillet processing

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-11 DOI: 10.1016/j.foodchem.2025.144252

Shuqi Tang, Ling Zhang, Xingguo Tian, Manni Zheng, Hu Zhang, Nan Zhong

{"title":"Synergizing meat science and interpretable AI: Quantifying crispness gradients for quality authentication of Tilapia fillet processing","authors":"Shuqi Tang, Ling Zhang, Xingguo Tian, Manni Zheng, Hu Zhang, Nan Zhong","doi":"10.1016/j.foodchem.2025.144252","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144252","url":null,"abstract":"Crispy tilapia has become a popular aquatic product due to its unique texture and high market demand. However, fillets at different stages of crispiness vary significantly in nutritional value and taste, directly affecting product quality and consumer experience. Therefore, rapid and accurate identification of the crispiness of tilapia fillets is crucial for farmers, traders and consumers. Hyperspectral imaging (HSI) technology has emerged as a powerful tool in food quality testing, offering rich spectral information that can be leveraged for detailed analysis. In this study, we propose a method combining HSI and dual-branch convolutional neural network (DB-CNN) for classifying tilapia fillets at different stages of crispness. By separately processing VNIR and SWIR data and fusing them in the feature space, the DB-CNN achieved 95.74 % classification accuracy, outperforming traditional fusion methods. Grad-CAM++ visualization validated the model's recognition of key spectral features. This approach offers an effective solution for authenticity identification and quality control of crispy tilapia fillets and showcases its potential for broader applications in food and aquatic product classification.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"108 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143819761","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

Hierarchical authentication of the geographical origin of instant coffee using digital image-based fingerprints and chemometrics

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-11 DOI: 10.1016/j.foodchem.2025.144278

Dâmaris Naara Chaves Candeias, Karoline Mendes Silva, Lucas Passos Bezerra, David Douglas de Sousa Fernandes, Paulo Henrique Gonçalves Dias Diniz

{"title":"Hierarchical authentication of the geographical origin of instant coffee using digital image-based fingerprints and chemometrics","authors":"Dâmaris Naara Chaves Candeias, Karoline Mendes Silva, Lucas Passos Bezerra, David Douglas de Sousa Fernandes, Paulo Henrique Gonçalves Dias Diniz","doi":"10.1016/j.foodchem.2025.144278","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144278","url":null,"abstract":"This study introduces a novel two-step hierarchical framework for authenticating the geographical origin of freeze-dried instant coffee, combining digital image-based fingerprints and chemometrics. Color histograms in the Grayscale, RGB, and HSV color spaces served as sample fingerprints, which were used as input for constructing chemometric models. Using HSV histograms, Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA) and Partial Least Squares Discriminant Analysis (PLS<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/>DA) demonstrated optimal predictive performance. These models accurately classified all samples from Southern Bahia and Espírito Santo in the first and second steps, respectively, and successfully differentiated them from samples of undeclared provenance. This resulted in 100 % sensitivity, specificity, and accuracy in the test set for both the class-modeling and discriminant approaches. The proposed methodology is simple, cost-effective, and non-destructive, offering an efficient, green, and reliable tool for in situ verification of instant coffee's authenticity and geographical origin.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"25 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143819764","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

Recognition of beef aging time using a miniaturized near-infrared spectrometer in tandem with support vector machine

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-11 DOI: 10.1016/j.foodchem.2025.144226

Jonatã Henrique Rezende-de-Souza, Venancio Ferreira de Moraes-Neto, Juliana Azevedo Lima Pallone, Sergio Bertelli Pflanzer

{"title":"Recognition of beef aging time using a miniaturized near-infrared spectrometer in tandem with support vector machine","authors":"Jonatã Henrique Rezende-de-Souza, Venancio Ferreira de Moraes-Neto, Juliana Azevedo Lima Pallone, Sergio Bertelli Pflanzer","doi":"10.1016/j.foodchem.2025.144226","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144226","url":null,"abstract":"Consumers increasingly demand sustainable production practices and high-quality standards. Near-infrared (NIR) spectroscopy presents a non-invasive and efficient tool for addressing these concerns. This study aimed to evaluate vacuum-aged beef across different aging periods (3, 10, 17, and 24-days) using NIR spectroscopy and chemometric methods, focusing on a classification model based on SVM. NIR spectra were collected from 356 samples, and PCA was performed. The first and third principal components explained 83.05 % of the variance, showing grouping tendencies for samples aged 3 and 10 days versus those aged 17 and 24 days. Chemical groups related to aging, such as proteins, water, lipids, acids, and alcohols, drove spectral differentiation. The spectral region between 1228 and 1337 nm was identified as the most relevant for model development, achieving an accuracy of 96.60 %. This study demonstrates that portable NIR spectrometer, in combination with SVM classification, offer a fast, cost-effective, and user-friendly method for classifying aged beef.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"25 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143822994","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

Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME–GC–MS and UPLC–MS/MS studies

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-11 DOI: 10.1016/j.foodchem.2025.144161

Zhihao Yang, Zihao Cui, Min Zhang, Lina Sun, Lihua Zhao, Lin Su, Ye Jin

{"title":"Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME–GC–MS and UPLC–MS/MS studies","authors":"Zhihao Yang, Zihao Cui, Min Zhang, Lina Sun, Lihua Zhao, Lin Su, Ye Jin","doi":"10.1016/j.foodchem.2025.144161","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144161","url":null,"abstract":"In order to investigate the relationship between oxidation and sheep lipids and flavor, this study used hydroxyl radical system, headspace solid phase microextraction and gas-phase coupled methods to analyze the effects of different oxidation times (0, 2, 4, 8 and 12 h) on sheep meat lipids and volatile flavor compounds. Results indicate that conjugated diene increased from 2.89 to 7.93 mmol/kg, and thiobarbituric acid reactive substances increased from 0.31 to 1.26 mg MDA/kg within 12 h. Moreover, the levels of volatile compounds such as pentanal, hexanal, benzaldehyde, octanal, nonanal, 1-octen-3-ol, and 2,3-octanedione increased with the increased levels of hexanal, nonanal, and benzaldehyde associated with rancid odor or acidification. Furthermore, 213 differential lipids were identified, primarily enriched in glycerophospholipid metabolism, glycosylphosphatidylinositol-anchor biosynthesis, sphingolipid signaling, and ether lipid metabolism. These lipids and metabolic pathways may play a role in flavor formation during sheep meat oxidation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"139 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143822997","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

A comprehensive analysis of meat quality degradation and identification of spoilage markers in chicken during refrigerated storage using multi-method approach

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-11 DOI: 10.1016/j.foodchem.2025.144316

Xiaojun Ju, Ming Zhang, Yanju Shan, Yifan Liu, Yunjie Tu, Gaige Ji, Jingting Shu

{"title":"A comprehensive analysis of meat quality degradation and identification of spoilage markers in chicken during refrigerated storage using multi-method approach","authors":"Xiaojun Ju, Ming Zhang, Yanju Shan, Yifan Liu, Yunjie Tu, Gaige Ji, Jingting Shu","doi":"10.1016/j.foodchem.2025.144316","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144316","url":null,"abstract":"In order to better understand the stability and safety of chicken meat during its storage, to comprehend the changing law of chicken meat, and to screen markers that could characterize the deterioration of chicken meat. In this study, traditional methods for the determination of physicochemical indicators, gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, and electronic tongue were used to elucidate the quality profiles of chilled chickens during the shelf-life of 0, 1, 2, 4, 6, 8, and 10 d at 4 °C, and non-targeted and targeted metabolomics were utilized for the screening and validation of deterioration markers of chicken meat. The results indicated that the texture of the chilled chicken changed first, followed by volatile flavors. Important aldehydes degrade and ketones and alcohols increase in chicken during storage. Purine metabolism was identified as the primary pathway influencing the deterioration of meat quality, with IMP and AICAR emerging as potential markers for meat quality deterioration. This study systematically analyzed the change rule of chicken meat during its shelf-life, screened markers that could characterize the deterioration of chicken meat, and these results provided a scientific basis for the quality control and shelf-life prediction of chicken meat. Additionally, it laid a foundation for the development of more effective preservation technology, deterioration early warning systems, and fast and convenient detection methods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"39 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143822996","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

Toward the valorization of Ulva biomass from Chile: Analysis of the bioactive polysaccharide and chemical profile of unprocessed and residual biomass of Ulva uncialis

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-11 DOI: 10.1016/j.foodchem.2025.144310

Karina Véliz, Roberto Abdala-Díaz, Nancy Chandía, Pedro Toledo, Daniel Álvarez-Torres, Fabián Figueroa, Fadia Tala

{"title":"Toward the valorization of Ulva biomass from Chile: Analysis of the bioactive polysaccharide and chemical profile of unprocessed and residual biomass of Ulva uncialis","authors":"Karina Véliz, Roberto Abdala-Díaz, Nancy Chandía, Pedro Toledo, Daniel Álvarez-Torres, Fabián Figueroa, Fadia Tala","doi":"10.1016/j.foodchem.2025.144310","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144310","url":null,"abstract":"<em>Ulva</em> species are natural sources of nutrients and bioactive compounds; however, their chemical composition varies among species and with processing methods. In this study, the chemical profile and antioxidant activity of <em>Ulva uncialis</em> from Chile were determined, including both unprocessed and residual biomass. Additionally, polysaccharides from <em>U. uncialis</em> were chemically characterized, and their cytotoxicity, antioxidant, and immunostimulatory activities were evaluated in vitro after free-radical depolymerization. The results indicated that <em>U. uncialis</em> is rich in Ca, Mg, and Fe, and proteins remain in the biomass following ulvan extraction. Levels of Pb, Cd, Hg, and total As were below the limits established by the European Commission for Food Supplements. Both the ethanolic extract and ulvan exhibited radical-scavenging activity, and depolymerization improved the capacity of ulvan to stimulate cytokine production in RAW 264.7 cells. These findings suggest that <em>U. uncialis</em> is a promising source of nutritional and bioactive compounds.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143819763","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

Trifunctional silver nanoparticle modified magnetic prickly-like nickel rods with magnetism, peroxidase-like and surface-enhanced Raman scattering activity for self-calibration dual-mode detection of 5-hydroxymethylfurfural in foods

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-11 DOI: 10.1016/j.foodchem.2025.144249

Yahao Liu, Ying Gu, Lunzhao Yi, Kun Ge

{"title":"Trifunctional silver nanoparticle modified magnetic prickly-like nickel rods with magnetism, peroxidase-like and surface-enhanced Raman scattering activity for self-calibration dual-mode detection of 5-hydroxymethylfurfural in foods","authors":"Yahao Liu, Ying Gu, Lunzhao Yi, Kun Ge","doi":"10.1016/j.foodchem.2025.144249","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144249","url":null,"abstract":"<h3>Problem of research</h3>Owing to insufficient stability and low detection accuracy, current 5-HMF detection technologies are limited in complex food matrices<h3>Aim of study</h3>In this study, novel trifunctional Ag nanoparticle-modified magnetic prickly-like Ni rods (NiRs@AgNPs) were developed for self-calibration colourimetric/SERS dual-mode detection of 5-HMF in foods.<h3>Remarkable methodology</h3>NiRs@AgNPs integrated magnetism with peroxidase-like and SERS activities through NiRs-AgNP synergy. Aptamer immobilization enabled specific 5-HMF recognition, with 5-HMF triggering dual-mode signal reduction (SERS/UV–Vis) through inhibited peroxidase-like activity and suppressed oxidised TMB formation.<h3>Remarkable results</h3>The composite exhibited good linear responses for 5-HMF ranging from 0.1 to 6.0 and 0.05 to 7.5 mg L<sup>−1</sup>, with limits of detections of 0.05 and 0.02 mg L<sup>−1</sup> for the colourimetric and SERS modes, respectively.<h3>Significance of study</h3>The dual-mode strategy improves reliability and expands the applicability of 5-HMF detection in complex food matrices by overcoming single-mode limitations.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"43 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823064","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

Green and efficient extraction of dihydroquercetin from Larix gmelinii logging residue using ultra-high pressure assisted micellar medium: A study on the extraction mechanism

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-11 DOI: 10.1016/j.foodchem.2025.144267

Yue Lv, Wenqiang Jia, Wen Zhu, Leiying Ma, Chaofan Sun, Xiaoxia Su, Xiuhua Zhao

{"title":"Green and efficient extraction of dihydroquercetin from Larix gmelinii logging residue using ultra-high pressure assisted micellar medium: A study on the extraction mechanism","authors":"Yue Lv, Wenqiang Jia, Wen Zhu, Leiying Ma, Chaofan Sun, Xiaoxia Su, Xiuhua Zhao","doi":"10.1016/j.foodchem.2025.144267","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144267","url":null,"abstract":"Dihydroquercetin (DHQ) exhibited exceptional antioxidant capacity and was widely utilized in the field of food processing. A new method combining green micellar sodium dodecyl sulfate (SDS) with ultra-high pressure extraction (UHPE) was established to extract DHQ from <em>Larix gmelinii</em> Logging Residue (LLR). Under optimal extraction conditions (cycle times of four, extraction pressure of 338 MPa, solid-to-liquid ratio of 1: 25, SDS concentration of 69 mg/mL), the DHQ extraction rate reached 92.08 ± 1.09 %. In vitro antioxidant experiments showed that LLR extract had good antioxidant ability. The key properties of the micellar and the extraction mechanism were analyzed from various perspectives, the enhanced extraction driven by micellar was synergistically coupled with the mass transfer promoted by UHPE, resulting in an efficient extraction. This study emphasizes that utilizing harvesting residues can reduce resource waste while providing valuable food ingredients (DHQ), with both economic and environmental feasibility, and potential applications in the food industries.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143819719","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

Multiclass metabolite-centric insights into wine quality enhancement driven by malolactic fermentation using autochthonous microbes

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-04-11 DOI: 10.1016/j.foodchem.2025.144312

Biying Zhang, Hui Liu, Cuiyi Zhang, Jiaxin Chen, Xianghong Xie, Yangbo Song, Ling He, Shuwen Liu, Kan Shi

{"title":"Multiclass metabolite-centric insights into wine quality enhancement driven by malolactic fermentation using autochthonous microbes","authors":"Biying Zhang, Hui Liu, Cuiyi Zhang, Jiaxin Chen, Xianghong Xie, Yangbo Song, Ling He, Shuwen Liu, Kan Shi","doi":"10.1016/j.foodchem.2025.144312","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144312","url":null,"abstract":"The autochthonous lactic acid bacteria were better suited for representing wine styles, typicity, and regional variations in oenological regions. The oenological characteristics of native <em>O. oeni</em> and <em>L. plantarum</em> were assessed during malolactic fermentation in four varietal wines from three subregions of Helan Mountain's Eastern Foothills. Oe144–46 exhibited higher viable cells, greater malate degradation and higher lactate yield across wines. However, LpXJ25 effectively mitigated color loss and enhanced color saturation and brightness consistently with alteration in polyphenolic profiles. Volatile compounds analysis revealed that LpXJ25 significantly increased total terpene content among wines by 4–7 folds, especially α-terpinenol, geraniol, citronellol and terpinen-4-ol, therefore enhancing floral complexity. Meanwhile, Oe144–46 notably elevated ester levels, intensifying fruity flavor profiles, primarily attributed to isopentyl hexanoate, ethyl decanoate, ethyl nonylate, and ethyl octanoate. The comprehensive evaluation of the metabolic similarities and disparities between <em>O. oeni</em> and L. <em>plantarum</em> provides a viable approach to developing distinctive wine products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"14 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143822995","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