Food Research International最新文献

{"title":"Metagenomic analysis of Lactobacillus plantarum DACN768 inoculation effects on volatile flavor compounds, microbial succession, and flavor metabolic network in suansun","authors":"Bingjie Xue ,&nbsp;Yuming You ,&nbsp;Muying Du ,&nbsp;Amel Ibrahim ,&nbsp;Huayi Suo ,&nbsp;Fusheng Zhang ,&nbsp;Jiong Zheng","doi":"10.1016/j.foodres.2024.115382","DOIUrl":"10.1016/j.foodres.2024.115382","url":null,"abstract":"<div><div>This study analyzed volatile flavor compounds and microbial communities in <em>Lactobacillus plantarum</em>-fermented suansun (LPS), emphasizing the underlying metabolic pathways. A comparison with naturally fermented suansun (NFS) identified 56 volatile flavor compounds in LPS, detected via GC–MS, with levels peaking at 14 days. Alcohols, aldehydes, and esters were the primary components in both NFS and LPS. However, LPS contained significantly more and diverse aldehydes, likely due to <em>L. plantarum</em>’s ability to convert free amino acids into aldehydes through the Ehrlich pathway, while keeping phenol levels consistently low. The analysis focused on the ten most abundant bacterial genera in LPS, with <em>Weissella</em> being the most dominant, followed by <em>Lactobacillus</em>, <em>Lactococcus</em>, and <em>Enterococcus. Lactobacillus plantarum</em> exhibited higher metabolic activity and stronger strain interactions compared to NFS. Metagenomic data revealed enhanced carbohydrate and amino acid metabolism in LPS, identifying key pathways contributing to flavor development. Glycolysis and gluconeogenesis, essential for lactic acid bacteria, were active in both LPS and NFS. Pyruvate and propionic acid were major intermediates, while tyrosine was the primary amino acid metabolized in NFS, serving as a main source of aldehydes, alcohols, phenols, and esters. Pyruvate kinase and hexokinase were critical enzymes for the synthesis of alcohols and phenols, primarily mediated by <em>Lactobacillus</em> and <em>Lactococcus</em>. Tyrosine metabolism, specifically through the 4-hydroxyphenylpyruvate and 4-hydroxyphenylacetic acid pathways, was crucial for the formation of phenol and <em>p</em>-cresol. These results offer new insights into the biochemical mechanisms driving flavor formation in suansun.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"199 ","pages":"Article 115382"},"PeriodicalIF":7.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702022","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":"Impact of the long-term storage on flavor quality of Liupao tea using sensory evaluation combined with metabolomics analysis","authors":"Yingyi Huang ,&nbsp;Huahong Liu ,&nbsp;Jing Wang ,&nbsp;Rui Zhang ,&nbsp;Yun Zhang ,&nbsp;Zhusheng Liu ,&nbsp;Yuelan Pang ,&nbsp;Chun Yang ,&nbsp;Jinfang Nie","doi":"10.1016/j.foodres.2024.115386","DOIUrl":"10.1016/j.foodres.2024.115386","url":null,"abstract":"<div><div>This study comprehensively investigated the impact of different storage times on the quality and metabolomic profiles of Liupao tea (LPT). The sensory evaluations revealed that both Maosheng (MS) and Tianyu (TY) teas exhibited a browning of tea appearance and brightening of tea infusion during storage. The taste evolved from bitterness and astringency to purity and briskness, while the aroma shifted from stuffy to woody and aged aromas. Notably, MS teas exhibited superior sensory quality after 10 years, while TY teas reached optimal quality in the 8th year of storage. Correlation analysis of metabolites and sensory attributes has underscored the integral influence of metabolites throughout the storage process, which significantly directed the development of tea quality. The non-volatile metabolites exerted significant influence on tea flavor by modulating key biochemical pathways, including the oxidation of catechins, the formation of alkaloids as well as the glycosylation and/or methylation of flavonoids. However, TY teas experienced both glycosylation and methylation, which promoted the transformation of bitterness and astringency, achieving a mellow and brisk taste more quickly than MS teas. The transformation pathways of volatile metabolites potentially involved the hydrolysis of linalool glycosides and phenylethanol glycosides, the synthesis of sesquiterpenes, the methylation of gallic acid and the degradation of carotenoids. However, the divergent trends observed in ketones and aldehydes between the two types of tea could culminate in distinct aromatic profiles, which might be due to different metabolic pathways or differences in the rates of metabolite formation and degradation during storage. Additionally, the antioxidant analysis revealed that both MS and TY teas exhibited a parabolic trend in comprehensive antioxidant capacity during storage, which primarily influenced by the oxidative polymerization of phenolic compounds and the glycosylation of flavonoids. In summary, this study emphasized the multifaceted attributes of tea quality and the importance of metabolites in shaping sensory quality and health properties. It was found that the optimal storage time of 8 to 10 years for LPT was conducive to attaining a desirable balance of flavor and health benefits.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115386"},"PeriodicalIF":7.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707149","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":"The more fun, the more dangerous: The nutritional quality of foods with child-directed marketing","authors":"Sarah Polezi ,&nbsp;Daniel Henrique Bandoni ,&nbsp;Vanessa Dias Capriles ,&nbsp;Veridiana Vera De Rosso","doi":"10.1016/j.foodres.2024.115338","DOIUrl":"10.1016/j.foodres.2024.115338","url":null,"abstract":"<div><div>In this study, we applied four distinct nutritional classification schemes (NCSs) to evaluate the nutritional quality of foods and beverages that use child-directed marketing strategies in labels, and examined the agreement between different NCSs. Data were collected before the implementation of the front-of-package labeling (FOPL) legislation in Brazil. Food labeling information was collected from among the 8,942 products in different Brazilian supermarkets between February 2021 and September 2023. More than 10 % of products (n = 959) used one or more child-directed marketing options on their labels. Over half (54.5 %) of the analyzed products fell into the group with the highest sugar and fat contents. Products with two or more marketing strategies targeting children had higher energy, carbohydrate, and sugar contents. On the other hand, micronutrient levels were generally low, with some exceptions. Almost half of the sample included a declaration of vitamins and minerals. Two-thirds (67.47 %) of the products did not have nutritional claims. The Nutrition Profiling Model (NPM) from Brazil has proved to be the least stringent classification system. Agreement between the different NCSs was low for some groups. The use of sweeteners was infrequent; however, dyes were present in almost half of the products (mainly G7). Red and blue dyes were the most common, with artificial dyes predominating. The increased use of marketing strategies was associated with poor nutritional quality in studied foods. These findings highlight the urgency for stricter regulations in Brazil, particularly those prohibiting child-directed marketing strategies in unhealthy food products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115338"},"PeriodicalIF":7.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707143","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":"Comparison of the flavor characteristics in three kinds of strawberry fruits","authors":"Su Xu ,&nbsp;Dajuan Shi ,&nbsp;Haijiang Chen ,&nbsp;Fengwei Ma ,&nbsp;Guangcan Tao ,&nbsp;Lingshuai Meng ,&nbsp;Dong Lin ,&nbsp;Siyao Wu ,&nbsp;Qiang Fei","doi":"10.1016/j.foodres.2024.115363","DOIUrl":"10.1016/j.foodres.2024.115363","url":null,"abstract":"<div><div>Strawberries represent a significant economic crop, with various cultivars exhibiting notable differences in taste, aroma, and nutritional value. Consequently, the discrimination and characterization of different strawberry varieties to assess their quality have become pressing issues that require attention. This study evaluated the flavor characteristics of three strawberry varieties (HY, ZJ, BXGZ) through sensory evaluation, physicochemical analysis, E-nose, HS-SPME-GC–MS, and HS-GC-IMS. The results indicated that ZJ strawberries exhibited the highest levels of sweetness, whereas HY strawberries were the hardest. BXGZ strawberries displayed the highest concentrations of vitamin C, total phenols, and flavonoids. Additionally, 18, 30, and 33 volatile organic compounds (VOCs) with odor activity values (OAV) greater than 1 were identified in HY, ZJ, and BXGZ strawberries, respectively. Based on the results from partial least squares discriminant analysis (PLS-DA), 3 physicochemical indicators, 18 VOCs detected using HS-SPME-GC–MS, and 26 VOCs detected using HS-GC-IMS were identified as potential biomarkers. These findings offer valuable insights into the flavor differences among strawberry varieties and establish a rapid analysis method for strawberry fruit aroma using GC-IMS.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115363"},"PeriodicalIF":7.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707086","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":"Green extraction technologies for valorization of date seed waste to achieve sustainable development goals: Biofunctional and innovative food applications","authors":"Kandi Sridhar,&nbsp;Adiba Akram,&nbsp;Fawzi Banat","doi":"10.1016/j.foodres.2024.115392","DOIUrl":"10.1016/j.foodres.2024.115392","url":null,"abstract":"<div><div>Date processing industries generate substantial quantities of waste, including date seeds, which present disposal challenges and environmental concerns. Traditionally, date seed waste has been discarded through landfilling, open burning, or dumping, leading to soil, air, and water pollution. However, with increasing awareness of environmental sustainability and resource conservation, there is a growing interest in valorizing date seed waste using green extraction technologies and innovative food product development approaches for date seed valorization. Therefore, this review aims to explore the biochemical composition of date seeds and the application of green extraction technologies for recovering bioactive compounds. Moreover, this review focuseson the development of date seed-based functional foods, highlighting their applications in bakery, meat products, and beverages. Date seed waste contains both essential (e.g., amino acids, dietary fiber, minerals, etc.) and non-essential (e.g., phenolic compounds, oil, etc.) bioactive nutrients. Compared with traditional methods, green extraction technologies, such as ultrasound-assisted, microwave-assisted, sub or supercritical, enzymatic-assisted extraction, and microbial fermentation have significantly improved extraction efficiency. The incorporation of date seed in the development of breads, cookies, meat products, and beverages (date seed coffee and functional drinks) can enhance bioavailability, stability, and sensory attributes, while preserving the bio-functionality and health benefits. Moreover, date seed valorization can contribute to Sustainable Development Goals 2, 3, 12, and 13. In general, the utilization of date seed waste for the development of innovative food products presents a sustainable solution that is beneficial for both the environment and human health.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115392"},"PeriodicalIF":7.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142706199","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":"Metabolomic profiling reveals taste development in tomatoes during cold storage with vacuum packaging","authors":"Wen-qiang Cai,&nbsp;Jia-bo Huang,&nbsp;Jing Li,&nbsp;Peng-fei Jiang","doi":"10.1016/j.foodres.2024.115395","DOIUrl":"10.1016/j.foodres.2024.115395","url":null,"abstract":"<div><div>The alteration in the taste of tomatoes after storage significantly influences consumer demand. Identification of the key compounds and related metabolic pathways involved in the taste changes of tomatoes during storage is very important for the tomato industry. This study examined the alterations in the taste of tomatoes stored at 4 °C under vacuum packaging, focusing on changes in metabolites and identifying specific metabolites that serve as markers for different taste attributes. The results showed that the decrease in sourness after storage at low temperatures was strongly associated with the decline in the function of the metabolic pathways of acetyl phosphate, pyrrole-2-carboxylic acid, and hydroxypyruvate. The increase in umami was closely related to the enrichment of amino acid-related metabolites such as tryptophan and proline. Furthermore, the utilization of vacuum packaging exerted an influence on the bitterness and astringency of tomatoes through altering the production of metabolites such as dimethylglycine, betaine, and flavonoids. These findings are essential for comprehending the variability in tomato taste and directing future quality control.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115395"},"PeriodicalIF":7.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707146","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":"Exploring the dynamic characteristic of typical kombucha induced by symbiotic microbiota succession from four Chinese regions: A comprehensive analytical framework","authors":"Shiqi Li ,&nbsp;Ruinan Wang ,&nbsp;Rong Liu ,&nbsp;Leran Wang ,&nbsp;Xingnan Wang ,&nbsp;Jianping Wei ,&nbsp;Yahong Yuan ,&nbsp;Tianli Yue ,&nbsp;Rui Cai ,&nbsp;Zhouli Wang","doi":"10.1016/j.foodres.2024.115335","DOIUrl":"10.1016/j.foodres.2024.115335","url":null,"abstract":"<div><div>To investigate the microbial diversities and dynamic quality properties of kombucha, the successional changes with different periods from four regions were comprehensively characterized and compared. A total of 197 indigenous yeast and bacterial strains were isolated, involving <em>Gluconobacter, Komagataeibacter, Starmerella</em> and <em>Zygosaccharomyces</em> spp. The successional dynamics of the kombucha communities in different regions were evaluated. The b* values of all kombucha decreased continuously as fermentation progressed. Results indicated that proper fermentation timing significantly influenced nutritional composition and aroma characteristics. A gradual increase in the content of individual monomeric phenols during the middle and late stages of fermentation (days 6–15). Overall, the Shaanxi (SX) region exhibited the highest content of the 10 phenolics detected on day 9, with 273.45 mg/L, followed by the Hunan (HN) region on day 9 (206.49 mg/L). Higher concentrations of bioactive compounds were produced during later stages, which determined the antioxidant properties. A total of 94 volatile compounds were identified and 32 volatiles with relative odor activity value (rOAV) ≥ 0.1. Four regions showed a decreasing trend in the number of aromas in the later stages of fermentation. The predominant compounds were acids, esters and alcohols during the later fermentation stages, which decanal, <em>trans</em>-<em>β</em>-ionone and damascenone serving as characteristic aromas. The partial least-squares regression analysis revealed that apple juice, fruity and sour apple odors showed an intensely positive impact on the overall acceptability of the kombucha.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115335"},"PeriodicalIF":7.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707142","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":"Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains","authors":"Tao Li ,&nbsp;Wentao Cao ,&nbsp;Dounan Li ,&nbsp;Chaoyang Wei ,&nbsp;Yan Yan ,&nbsp;Xiangyong Zeng","doi":"10.1016/j.foodres.2024.115324","DOIUrl":"10.1016/j.foodres.2024.115324","url":null,"abstract":"<div><div>Stacking fermentation is typical process of Maotai-flavor Baijiu and microbial composition determine content of flavors. To date, the knowledge on the driving force of microbial composition was as yet unknown. Since quorum sensing molecule (QSM) plays an important role in modifying microbial interactions. Therefore, the objectives of the present study were: (1) to describe the microbial profile associated with QSM in stacking grains using metagenomics; (2) to elucidate how QSM shapes microbial interactions and accordingly regulates flavor synthesis. Results indicated that bacterial QSM including AI-2, DSF, and AHL as well as fungal QSM aromatic alcohols and farnesol were prevalent in the stacking fermented grains. Thereinto, AI-2 might be an important driving force of microbial composition due to its highest abundance. AI-2 in <em>Limosilactobacillus fermentum</em>, <em>Pediococcus pentosaceus</em>, and <em>Weissella cibaria</em> perhaps modified microbial interactions together with fungal QSM in <em>Schizosaccharomyces pombe</em> and <em>Pichia membranifaciens</em>. The role of AI-2 was much higher than that of fungal QSM. Furthermore, QSM indirectly influenced the synthesis of important flavors such as ethyl lactate, phenylethanol, and ethyl phenylacetate through the dynamic of microbial composition. Together, this current study for the first time explored the effects of QSM on microbial composition and flavor synthesis in the Baijiu field.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115324"},"PeriodicalIF":7.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662604","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":"Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein","authors":"Wenjie Xia ,&nbsp;Ilianna Drositi ,&nbsp;Tomasz Pawel Czaja ,&nbsp;Matias Via ,&nbsp;Lilia Ahrné","doi":"10.1016/j.foodres.2024.115326","DOIUrl":"10.1016/j.foodres.2024.115326","url":null,"abstract":"<div><div>Given the rising demand for more sustainable, cookable dairy alternatives, this research explores the formation and characteristics of heat- and acid-induced gels combining micellar casein and pea protein. Protein dispersions (4 % w/w) of commercial micellar casein isolate and pea protein isolate were prepared and preheated (95°C, 30 min) separately before mixing in varying ratios (75:25 %, 50:50 %, and 25:75 % w/w). After emulsifying with milk fat (3.5 % w/w), the protein mixtures were heated to 80 °C and acidified to pH 5.2 (citric acid). The resultant coagula were pressed, drained, and molded to obtain the final gel. It was observed that adding pea protein led to a higher yield of coagula with more serum retained. As the proportion of pea protein increased, the total solids (TS), protein, and fat content of the gels decreased linearly. The micellar casein gel showed significantly higher hardness, elasticity, and chewiness than the gels containing pea protein. Moreover, the micellar casein gel did not show clear fracture behavior under large deformation, while the gels containing pea protein were more prone to rupture. These textural differences were explained by the changes in gel compositions, protein interactions, and gel microstructure. The composition and textural properties of hybrid gels showed a strong linear relationship with pea protein fractions, showing the possibility of customizing gel properties. Notably, the hybrid gel containing 25 % pea protein exhibited promising characteristics, closely resembling those of the commercial dairy paneer product.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115326"},"PeriodicalIF":7.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers","authors":"Antonino Pirrone ,&nbsp;Vincenzo Naselli ,&nbsp;Rosario Prestianni ,&nbsp;Ignazio Maria Gugino ,&nbsp;Enrico Viola ,&nbsp;Filippo Amato ,&nbsp;Antonella Porrello ,&nbsp;Aldo Todaro ,&nbsp;Antonella Maggio ,&nbsp;Maurizio Bruno ,&nbsp;Luca Settanni ,&nbsp;Carmelo Radici ,&nbsp;Raffaele Guzzon ,&nbsp;Rosario Schicchi ,&nbsp;Giancarlo Moschetti ,&nbsp;Nicola Francesca ,&nbsp;Antonio Alfonzo","doi":"10.1016/j.foodres.2024.115328","DOIUrl":"10.1016/j.foodres.2024.115328","url":null,"abstract":"<div><div>The craft beer industry is becoming increasingly interested in the production of innovative beers. A novel approach, designated as “primary souring,” employs diverse yeast species, including <em>Lachancea thermotolerans</em>, to produce sour beers. Furthermore, there is a growing interest in utilising unconventional yeasts to produce beers with distinctive flavours. For the first time, yeast strains of <em>L. thermotolerans</em>, isolated from sugar extracts of manna ash, were evaluated for their ability to produce and improve the sensory properties of sour beers. In particular, five strains exhibited notable resistance to ethanol, sugar and hops, as well as comparable lactic acid production (ranging from 0.33 to 0.45 g/L). Experimental beers produced using MNF105 (T1) were perceived as the most “fruity”. This is the first study to examine the impact of this novel indigenous strain, derived from unconventional matrixes such as manna, on the organoleptic quality of craft sour beers. Consequently, elevated levels of ethyl decanoate, ethyl hexanoate, ethyl octanoate and ethyl nonanoate were found in T1 beer, exceeding the perception threshold. The ability of this strain to perform light bio-acidification is a valuable feature for the development of new brewing techniques, particularly for the creation of sour beers with balanced acidity and innovative flavours. The yeast <em>L. thermotolerans</em> MNF105, which is related to manna, has excellent technological properties and is a promising starter for beer production with the ability to light bio-acidify and modulate flavour.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"199 ","pages":"Article 115328"},"PeriodicalIF":7.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702027","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}