Food Chemistry最新文献_第9页

Identification of unique peptide markers for rape (Brassica napus L.) honey with untargeted and targeted proteomics approaches and its application in honey adulteration analysis

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144256

Ying Zhang , Xiaojun Zeng , Tianchen Ma, Diandian Zhang, Ting Wu, Haoan Zhao, Ni Cheng, Wei Cao

{"title":"Identification of unique peptide markers for rape (Brassica napus L.) honey with untargeted and targeted proteomics approaches and its application in honey adulteration analysis","authors":"Ying Zhang , Xiaojun Zeng , Tianchen Ma, Diandian Zhang, Ting Wu, Haoan Zhao, Ni Cheng, Wei Cao","doi":"10.1016/j.foodchem.2025.144256","DOIUrl":"10.1016/j.foodchem.2025.144256","url":null,"abstract":"<div><div>Rape honey is often adulterated into other high-value honey due to its high yield, low price, and light color. This study employed untargeted and targeted proteomics approaches to analyze the proteome of rape honey and identify its floral peptide markers to recognize the adulteration of rape honey into acacia honey. A total of 616 rape-derived proteins and 84 bee-derived proteins were identified in rape honey by untargeted UPLC-Orbitrap-HRMS. Three plant-derived peptide markers (GIIIDSGTVITR, NTGSLPLSPK, and M(<em>O</em>)EDITLLQTQSAIR) were exclusively present in all detected rape honeys by targeted UPLC-TQMS, but were absent in three other non-rape honey varieties. By utilizing MRM of three peptide markers combined with PCA and OPLS-DA, acacia honey, rape honey, and adulterated honey could be effectively differentiated, and the minimum adulteration LOD and LOQ were 0.36 % and 1.08 %, respectively. This study firstly identified characteristic rape-derived peptide markers and successfully applied them in the recognition of rape honey adulteration.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144256"},"PeriodicalIF":8.5,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798055","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

Updated insights into steady-modified anthocyanin food packaging: Novel strategies, characterization, application and future challenges

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144113

Jia-Yin Huang , Yu-Lei Chen , Duan-Quan Lin , Le-Chang Sun , Kang Liu , Ling-Jing Zhang , Ya-Qin Hu , Min-Jie Cao

{"title":"Updated insights into steady-modified anthocyanin food packaging: Novel strategies, characterization, application and future challenges","authors":"Jia-Yin Huang , Yu-Lei Chen , Duan-Quan Lin , Le-Chang Sun , Kang Liu , Ling-Jing Zhang , Ya-Qin Hu , Min-Jie Cao","doi":"10.1016/j.foodchem.2025.144113","DOIUrl":"10.1016/j.foodchem.2025.144113","url":null,"abstract":"<div><div>Rising attentions on food safety and quality as well as disadvantages of conventional plastic food packaging motivates extensive study in anthocyanin-based food packaging. However, anthocyanins are susceptible to environmental conditions, resulting in easily-degradable properties of anthocyanin-based food packaging. Therefore, steady-modified anthocyanin-based food packaging are highly demanded for further deeper application. Based on this, thorough insights into steady-modified anthocyanin-based food packaging are provided in the current review. The degradation phenomenon and factors affecting stability of anthocyanin-based film during long-term storage were investigated. Novel steady-modification strategies to improve film stability were systemically summarized. Also, their effects on film physical (structure/mechanical/hydrophobic) properties and functional (pH-responsive, antioxidant and antibacterial) properties were explored. Meanwhile, application cases of steady-modified anthocyanin-based film regarding freshness monitoring and quality maintenance were comprehensively discussed. Finally, major challenges and future prospects were also proposed for further development.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144113"},"PeriodicalIF":8.5,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798032","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

Precursor direct biosynthesis of odd-chain polyunsaturated fatty acids by oomycete Pythium

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-08 DOI: 10.1016/j.foodchem.2025.144204

Andrea Palyzová , Markéta Kulišová , Katarína Majtán , Karel Fous , Irena Jarošová Kolouchová , Tomáš Řezanka

{"title":"Precursor direct biosynthesis of odd-chain polyunsaturated fatty acids by oomycete Pythium","authors":"Andrea Palyzová , Markéta Kulišová , Katarína Majtán , Karel Fous , Irena Jarošová Kolouchová , Tomáš Řezanka","doi":"10.1016/j.foodchem.2025.144204","DOIUrl":"10.1016/j.foodchem.2025.144204","url":null,"abstract":"<div><div>The growing demand for improving the nutritional value of food has driven efforts to enhance the production of polyunsaturated fatty acids (PUFAs) through microbial cultivation, mainly using low-cost substrates in closed-loop systems. One promising approach is precursor-driven biosynthesis, which enables the controlled production of odd-chain PUFAs. In this study, we cultivated two oomycetes from the genus <em>Pythium</em> (ATCC 38472 M1 and X42) under 20 different conditions in the presence of propionic acid and TWEEN 80 to stimulate the production of odd-chain PUFAs. This approach led to an increased yield of specific odd-chain PUFAs, including C17:2ω6, C17:3ω3, C17:4ω3, C19:2ω5, C19:3ω5, C19:4ω5, and C19:5ω2. The microorganisms were grown in two different media: potato dextrose broth (PDB) and waste brewery yeast, either alone or supplemented with propionic acid and/or TWEEN 80. The addition of propionic acid facilitated the biosynthesis of odd-chain PUFAs without the need for genetically modified strains, yielding quantities suitable for fermenter-scale production.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144204"},"PeriodicalIF":8.5,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798033","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

Controllable selenization strategy for in-situ construction of V2CTx MXene-based multiphase electrode materials for simultaneous detection of hydroquinone and catechol in drinking water and beverages

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144234

Yu Han, Li Zhang, Shaobin Li, Fengbo Li, Jianjiao Xin, Xue Wang, Minjie Liang

{"title":"Controllable selenization strategy for in-situ construction of V2CTx MXene-based multiphase electrode materials for simultaneous detection of hydroquinone and catechol in drinking water and beverages","authors":"Yu Han, Li Zhang, Shaobin Li, Fengbo Li, Jianjiao Xin, Xue Wang, Minjie Liang","doi":"10.1016/j.foodchem.2025.144234","DOIUrl":"10.1016/j.foodchem.2025.144234","url":null,"abstract":"<div><div>Hydroquinone (HQ) and catechol (CC) are toxic isomers with similar structures that often coexist, leading to interference during detection. In this study, we employed a controllable selenization strategy to construct V<sub>2</sub>CT<sub>x</sub> MXene-based multiphase electrode materials (VSe<sub>2</sub>@V<sub>2</sub>O<sub>3</sub>@V<sub>2</sub>CT<sub>x</sub> MXene) for the simultaneous detection of HQ and CC. Electrochemical tests revealed VSe<sub>2</sub>@V<sub>2</sub>O<sub>3</sub>@V<sub>2</sub>CT<sub>x</sub> MXene modified electrode exhibited low electrochemical impedance, a large active surface area, and excellent electrocatalytic performance. The sensor demonstrated linear detection ranges for HQ and CC from 0.5 to 600 μM, with limits of detection 0.144 μM and 0.131 μM, respectively. Additionally, it exhibited excellent repeatability, reproducibility, selectivity, and stability. The practical applicability of the sensor was confirmed through testing in drinking water and beverages, showing satisfactory recovery rates. This work expands the application of V<sub>2</sub>CT<sub>x</sub> MXene in the field of electrochemical sensing and offers new insights for food safety monitoring.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144234"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798058","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

Physicochemical and rheological properties of konjac glucomannan and its mixed gels with κ-carrageenan: Effect of deacetylation by L-arginine

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144243

Ting Zhuo , Jun-ru Qi , Jin-song Liao , Hui-ying Wei , Rong Xiao

{"title":"Physicochemical and rheological properties of konjac glucomannan and its mixed gels with κ-carrageenan: Effect of deacetylation by L-arginine","authors":"Ting Zhuo , Jun-ru Qi , Jin-song Liao , Hui-ying Wei , Rong Xiao","doi":"10.1016/j.foodchem.2025.144243","DOIUrl":"10.1016/j.foodchem.2025.144243","url":null,"abstract":"<div><div>Konjac glucomannan (KGM) is a natural functional polysaccharide, and deacetylation (removing acetyl groups) impacts its physicochemical and gel properties. In order to study KGM's gel properties and explore new deacetylation modifiers, three deacetylated konjac glucomannan (DKGM) with different deacetylation degrees (DD, 17.51 %, 35.41 %, and 54.52 %) were prepared using L-arginine. Results showed that L-arginine deacetylated and retained the main structure and high molecular weight of KGM. Solubility decreased from 85.38 % to 81.17 %, transparency decreased from 38.52 % to 35.73 %, water absorbing and swelling slowed down, and molecular morphology changed from chain structures to micelle-like aggregates after deacetylation. Dynamic viscoelastic analysis showed that deacetylation facilitated the formation of the entangled network structure of KGM. The strength of konjac glucomannan and κ-carrageenan mixed gels increased after deacetylation, and this enhancement was mainly through hydrogen bonds and hydrophobic interactions. These findings will provide theoretical guidance for the application of KGM.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144243"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143789874","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 availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144245

Sicong Fang , Yixun Xia , Maoshen Chen , Fang Zhong

{"title":"The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor","authors":"Sicong Fang , Yixun Xia , Maoshen Chen , Fang Zhong","doi":"10.1016/j.foodchem.2025.144245","DOIUrl":"10.1016/j.foodchem.2025.144245","url":null,"abstract":"<div><div>Lactic acid bacteria (LABs) exhibit a strong acid-producing capability in the manufacturing of enzyme-modified cheese flavor (EMCF), but their limited ester synthesis ability resulted in EMCF having strong sour aroma with imbalance flavor. Strains with higher esterase activity were screened by simulated fermentation. <em>Lacticaseibacillus casei</em> exhibited greater activity in synthesizing ethyl hexanoate and ethyl octanoate, while <em>Lactobacillus helveticus</em> had a higher yield of ethyl acetate. The analysis of volatile compounds revealed that ethyl esters were not detected under the conditions of both fatty acids and esterases, indicating that ethanol served as a key substrate limiting the synthesis of esters. The addition of ethanol significantly increased both the variety and concentration of volatile compounds, especially acids, alcohols, and ethyl esters. Sensory analysis indicated that ethanol contributed to the development of fruity and wine aromas. EMCF exhibitd a softer flavor at 0.5 % ethanol addition, which providing practical insights for balancing EMCF flavor.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144245"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143789734","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

Towards new properties of strawberry: Chemical composition and sensory properties of species-reconstructed garden strawberry progenies

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144233

Niina M. Kelanne , Carla Vecenâncio da Silva , Oskar Laaksonen , Tuuli Haikonen , Baoru Yang , Maaria Kortesniemi

{"title":"Towards new properties of strawberry: Chemical composition and sensory properties of species-reconstructed garden strawberry progenies","authors":"Niina M. Kelanne , Carla Vecenâncio da Silva , Oskar Laaksonen , Tuuli Haikonen , Baoru Yang , Maaria Kortesniemi","doi":"10.1016/j.foodchem.2025.144233","DOIUrl":"10.1016/j.foodchem.2025.144233","url":null,"abstract":"<div><div>Garden strawberry (<em>Fragaria</em> × <em>ananassa</em>) is a hybrid species with a narrowed allelic diversity due to intensive breeding. We studied the chemical composition and sensory properties of 13 progenies (reconstructed garden strawberry from diverse <em>F. chiloensis</em> and <em>F. virginiana</em> germplasms) and compared to cultivars ‘Honeoye’, ‘Korona’ and ‘Polka’. Polar metabolite profiles (<sup>1</sup>H NMR) were associated with ripeness and origin of the wild parent. Volatile compounds not commonly present in commercial cultivars were observed, and the total content of volatiles and specifically esters were present in higher concentrations in the hybrids (HS-SPME-GC–MS). Descriptive sensory analysis indicated the hybrids were less red, and the anthocyanin contents (UHPLC-DAD), especially pelargonidin glycosides, were lower in the hybrid strawberries. Hybrids were also smaller, and had higher overall odour and overall flavour intensities. Hence, the reconstruction from wild sources enabled the introduction of new chemical, colour and flavour properties of high interest into the garden strawberry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144233"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143789876","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

Effect of mealworm component and extrusion temperature on fibrous structure formation and physicochemical properties of meat analog extrudates

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144206

Chhychhy Chao , Jang Hong Lee , Hyun Woo Kim , In Woo Kim , Hyun Jin Park , Su Hyun Lee

{"title":"Effect of mealworm component and extrusion temperature on fibrous structure formation and physicochemical properties of meat analog extrudates","authors":"Chhychhy Chao , Jang Hong Lee , Hyun Woo Kim , In Woo Kim , Hyun Jin Park , Su Hyun Lee","doi":"10.1016/j.foodchem.2025.144206","DOIUrl":"10.1016/j.foodchem.2025.144206","url":null,"abstract":"<div><div>The development of mealworm-containing meat analogs with an improved fibrous structure and texture remains challenging due to the inherent properties of mealworms. This study investigated the effect of mealworm components and extrusion temperatures on fibrous structure formation and physicochemical properties of meat analogs using high-moisture extrusion. The M15%-120 and M30%-120 extrudates remained undercooked and exhibited reduced water-holding capacity (WHC) due to incomplete protein denaturation at lower temperatures and interference from fat and chitin present in mealworms, which may hinder water retention. At a higher extrusion temperature (180 °C), the M15%-180 and M30%-180 extrudates displayed significantly enhanced fibrousness and textural properties, correlated with their higher cutting strength and more compact fibrous microstructure (<em>p</em> < 0.05). These samples exhibited a fibrous structure and dark brown color, maybe resembling cooked meat. This study provides insights into optimizing extrusion temperatures and formulation strategies to improve the fibrousness and overall quality of mealworm-containing meat analog extrudates.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144206"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143789873","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

Occurrence and risk assessment of mycotoxins and their modified forms in maize from typical planting regions of China

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144253

Longbing Wei , Kuan Wang , Xing Liang , Yuan Shi , Xinglu Pan , Xiaohu Wu , Jun Xu , Fengshou Dong , Yongquan Zheng

{"title":"Occurrence and risk assessment of mycotoxins and their modified forms in maize from typical planting regions of China","authors":"Longbing Wei , Kuan Wang , Xing Liang , Yuan Shi , Xinglu Pan , Xiaohu Wu , Jun Xu , Fengshou Dong , Yongquan Zheng","doi":"10.1016/j.foodchem.2025.144253","DOIUrl":"10.1016/j.foodchem.2025.144253","url":null,"abstract":"<div><div>Mycotoxin contamination in maize has been a longstanding public concern. This study developed a high-performance liquid chromatography tandem mass spectrometry method for the analysis of 17 mycotoxins and investigated the contamination characteristics of maize grains from three planting regions in China. The results revealed that a total of 12 mycotoxins were detected, with co-occurrence rates of at least 2, 5, and 10 mycotoxins in maize being 69.9%, 30.1%, and 1.0%, respectively. Risk assessment indicated that deoxynivalenols (DON,15AcDON,3AcDON), fumonisins (FB1,FB2) and zearalenones (ZEN,ZAN,α-ZEL,β-ZEL) posed no potential health risks. However, when the three regions were evaluated individually, the estimated daily intake (EDI) value at P95 exposure level for rural male children accounted for 136.6% of the group Tolerable Daily Intake (TDI) for zearalenones in southwest mountainous planting region. Meanwhile, the EDI values (P95) for these three types of mycotoxins in other population groups and regions did not exceeded their respective group TDIs.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144253"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798060","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

Dynamic changes in microbiota and metabolome of Kazakh cheese under traditional handicraft 哈萨克传统手工艺奶酪微生物群和代谢组的动态变化

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-04-07 DOI: 10.1016/j.foodchem.2025.144251

Fangfang Wang , Qingquan Fu , Tiantian Tang , Zimeng Liu , Xinyi Ma , Yinqi Liu , Min Zhao , Chenqiang Wang , Juan Du , Bin Wang , Xuewei Shi

{"title":"Dynamic changes in microbiota and metabolome of Kazakh cheese under traditional handicraft","authors":"Fangfang Wang , Qingquan Fu , Tiantian Tang , Zimeng Liu , Xinyi Ma , Yinqi Liu , Min Zhao , Chenqiang Wang , Juan Du , Bin Wang , Xuewei Shi","doi":"10.1016/j.foodchem.2025.144251","DOIUrl":"10.1016/j.foodchem.2025.144251","url":null,"abstract":"<div><div>Kazakh cheese is a traditional fermented dairy product. In this study, high-throughput sequencing, HS-SPME-GC–MS/MS, and untargeted metabolomics were employed to investigate the microbial succession and flavor profiles of Kazakh cheese under traditional handicraft. During processing, <em>Lactobacillus</em> and <em>Acetobacter</em> were the dominant bacterial genera, while <em>Pichia</em> and <em>Kluyveromyces</em> were the predominant yeast genera. The predominant volatile compounds identified across different stages were phenethyl alcohol, acetoin, hexanoic acid, and phenethyl acetate, with their maximum concentrations attained at the cheese during ripening (CR) stage. KEGG pathway enrichment analysis identified amino acid metabolism as the most significantly enriched pathway. Furthermore, Spearman correlation analysis revealed a significant association between <em>Pichia</em>, <em>Lactobacillus</em>, <em>Lactococcus</em>, <em>Kluyveromyces</em>, and flavor compounds, suggesting the crucial role of these microbes in flavor development. This study provides a theoretical foundation for enhancing the quality of traditional fermented Kazakh cheese and advancing Xinjiang's specialty dairy industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144251"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798061","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