European Food Research and Technology最新文献_第2页

Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions 富含 ω-3 脂肪酸的亚麻籽油包水乳液中脂质氧化与黑胡萝卜花青素之间的相互作用

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-07-30 DOI: 10.1007/s00217-024-04604-x

Evelyn Klinger, Hanna Salminen, Karola Bause, Jochen Weiss

{"title":"Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions","authors":"Evelyn Klinger, Hanna Salminen, Karola Bause, Jochen Weiss","doi":"10.1007/s00217-024-04604-x","DOIUrl":"10.1007/s00217-024-04604-x","url":null,"abstract":"<div><p>The application of anthocyanins as red colorants in lipid-containing foods such as oil-in-water emulsions is challenging due to their ability to act as antioxidants and their instability under various environmental conditions. In this study, we investigated the kinetics of black carrot anthocyanin degradation and the subsequent color loss influenced by lipid oxidation reactions in 1% (<i>w/w</i>) flaxseed oil-in-water emulsions stabilized by 0.1% (<i>w/w</i>) sodium dodecyl sulfate (SDS) at pH 2 upon storage at 35 °C for ten days under light and in the dark. Oxidatively stable Miglyol oil-in-water emulsions and SDS solutions were used as reference. The results showed simultaneous formation of lipid hydroperoxides and degradation of anthocyanins. The addition of anthocyanins decreased lipid hydroperoxide formation, confirming the antioxidant activity of anthocyanins through radical scavenging mechanism. The kinetic modelling of lipid oxidation and anthocyanin degradation are particularly important for estimating color stability in colored emulsion-based food systems such as dairy or non-dairy milk or yoghurt drinks.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 12","pages":"2973 - 2987"},"PeriodicalIF":3.0,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04604-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141867001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA) 通过化学计量分析（PCA 和 HCA）确定土耳其不同地区蜜蜂面包的抗氧化活性和酚含量

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-07-18 DOI: 10.1007/s00217-024-04597-7

Zehra Can, Betül Gıdık, Yakup Kara, Sevgi Kolaylı

{"title":"Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)","authors":"Zehra Can, Betül Gıdık, Yakup Kara, Sevgi Kolaylı","doi":"10.1007/s00217-024-04597-7","DOIUrl":"10.1007/s00217-024-04597-7","url":null,"abstract":"<div><p>The objective of this study was to assess the antioxidant activity and phenolic compounds of bee bread samples obtained from various regions in Türkiye The goal was to characterize and classify 15 of bee bread samples based on their geographical origins. This investigation employed chemometric techniques, specifically principal component analysis (PCA) and a hierarchical clustering algorithm (HCA), for the inaugural comprehensive analysis of all data encompassing antioxidant activity and phenolic compounds in bee bread. The primary objective was to unveil potential clustering patterns among of bee bread samples based on their geographical origins. According to the results, the Total Phenolic Content (TPC) of bee bread samples ranged from 4.393 to 14.917 mg GAE/g dw, while the Total Flavonoid Content (TFC) exhibited variation within the range of 0.681 to 3.504 mg QE/g dw. <i>p</i>-OH benzoic and <i>p</i>-coumaric acids were detected in all samples. Other phenolic compounds were identified in different proportions among the bee bread samples. This study demonstrated the successful application of the PCA chemometric method to assess the antioxidant activity and phenolic compounds of bee bread samples from various regions of Türkiye. The results revealed effective clustering of the bee bread samples based on their geographical origins.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 12","pages":"2961 - 2971"},"PeriodicalIF":3.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04597-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141744484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Correction: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption 更正：综述油炸食品：物理和化学属性以及大量食用的后果

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-06-08 DOI: 10.1007/s00217-024-04583-z

Anish Dangal, Reza Tahergorabi, Dev Raj Acharya, Prekshya Timsina, Kishor Rai, Sangam Dahal, Priti Acharya, Angelo Maria Giuffrè

引用次数: 0

Visualization and quantitative detection of foodborne Salmonella Typhimurium by functionalizing cysteamine (CS) stabilized gold nanoparticles (CS-AuNPs@phage) 通过功能化半胱胺（CS）稳定金纳米粒子（CS-AuNPs@phage）实现食源性鼠伤寒沙门氏菌的可视化和定量检测

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-06-03 DOI: 10.1007/s00217-024-04576-y

Yi Yan, Xiaoran Wang, Youyou Lu, Xiaohong Wang

{"title":"Visualization and quantitative detection of foodborne Salmonella Typhimurium by functionalizing cysteamine (CS) stabilized gold nanoparticles (CS-AuNPs@phage)","authors":"Yi Yan, Xiaoran Wang, Youyou Lu, Xiaohong Wang","doi":"10.1007/s00217-024-04576-y","DOIUrl":"10.1007/s00217-024-04576-y","url":null,"abstract":"<div><p>Background: <i>Salmonella</i>, is one of the most important pathogens causing foodborne illnesses worldwide. The early detection of <i>Salmonella</i> is essential to minimize the risk. Herein, the nanoprobe (CS-AuNPs@phage-T156) for <i>Salmonella</i> was obtained by functionalizing cysteamine (CS) stabilized gold nanoparticles (CS-AuNPs) with phage T156. Results: In the presence of target <i>Salmonella</i>, the CS-AuNPs@phage-T156 specifically recognized and adsorbed on the surface of <i>Salmonella</i>, then induced the aggregation of gold nanoparticles and the color changes from red to purple, which enabled visual detection. The concentration of <i>Salmonella</i> was quantified by the absorption ratio (A<sub>680</sub>/A<sub>526</sub>), with a wide linear range from 1.2 × 10<sup>1</sup> CFU/mL to 1.2 × 10<sup>6</sup> CFU/mL. Under the optimal experimental conditions, this assay possessed a potent selectivity characteristic quickly toward <i>Salmonella</i>, with a detection limit of 12 CFU/mL. Conclusion: This simple and rapid detection method is expected to provides a novel identification element for the detection of <i>Salmonella</i> by intuitive visualization judgment and quantitative analysis.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 11","pages":"2797 - 2808"},"PeriodicalIF":3.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141254121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Impact of alternative and thermal preservation on microbiological, enzymatical, and chemical properties of blackcurrant juice 替代保存和热保存对黑加仑果汁的微生物、酶和化学特性的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-28 DOI: 10.1007/s00217-024-04557-1

Edward Ebert, Sagar Yadav, Anna-Sophie Stübler, Andreas Juadjur, Volker Heinz, Kemal Aganovic

{"title":"Impact of alternative and thermal preservation on microbiological, enzymatical, and chemical properties of blackcurrant juice","authors":"Edward Ebert, Sagar Yadav, Anna-Sophie Stübler, Andreas Juadjur, Volker Heinz, Kemal Aganovic","doi":"10.1007/s00217-024-04557-1","DOIUrl":"10.1007/s00217-024-04557-1","url":null,"abstract":"<div><p>The general objective of this study was to assess the processing impact of selected advanced and conventional thermal technologies on the microbiological quality and selected physical and chemical parameters of blackcurrant juice (<i>Ribes nigrum</i> L.). In addition, the juice was extracted using an innovative spiral filter press operating under a low-oxygen atmosphere and vacuum pressing of the juice. Obtained blackcurrant juice was treated with selected technologies at a pilot scale: pulsed electric fields (PEF, 90 kJ/l, 15 kV/cm), high hydrostatic pressure (HHP, 400 MPa, 1 min), and thermal treatment (74 °C, 3 s). The processing effects were investigated directly after the treatments and during 8 weeks of refrigerated storage at 4 ± 1 °C. Different technologies and storage time affected mostly parameters like concentration of sugars, vitamin C, antioxidant capacity, total phenolic content, and total anthocyanins. The overall effect of PEF and HHP under the investigated conditions has had only a minor impact on selected quality parameters of the blackcurrant juices compared to the thermal treatment.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2553 - 2567"},"PeriodicalIF":3.0,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141166604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Brazilian floral honeys: physicochemical, phenolic compounds, organic acids, and mineral characterization 巴西花蜜：理化、酚类化合物、有机酸和矿物质特征

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-27 DOI: 10.1007/s00217-024-04582-0

Bibiana Silva, Ana Clara Nascimento Antunes, Victor Valentim Gomes, Adriane Costa dos Santos, Mayara Schulz, Siluana Katia Tischer Seraglio, Luciano Valdemiro Gonzaga, Roseane Fett, Ana Carolina Oliveira Costa

{"title":"Brazilian floral honeys: physicochemical, phenolic compounds, organic acids, and mineral characterization","authors":"Bibiana Silva, Ana Clara Nascimento Antunes, Victor Valentim Gomes, Adriane Costa dos Santos, Mayara Schulz, Siluana Katia Tischer Seraglio, Luciano Valdemiro Gonzaga, Roseane Fett, Ana Carolina Oliveira Costa","doi":"10.1007/s00217-024-04582-0","DOIUrl":"10.1007/s00217-024-04582-0","url":null,"abstract":"<div><p>The comprehensive characterization of floral honeys enables a deeper understanding of their chemical composition and biological potential, which improves the market value of these honeys. This study evaluated in ten Brazilian commercial floral honeys the physicochemical characteristics (moisture, water activity, free acidity, pH, glucose, fructose, and sucrose, 5-(hydroxymethyl) furfural, diastase activity, color intensity, and electrical conductivity), aliphatic organic acids, mineral elements, phenolic compounds, antioxidant activity, and visible spectrophotometric profile. All the honey had differences (<i>p</i> < 0.05) in the physicochemical parameters, but were under international legislation. Gluconic acid was the major organic acid (134.62 ± 0.99–2254.35 ± 126.77 mg 100 g<sup>−1</sup>), K was the major mineral (184.92 ± 13.71–2271.23 ± 1.63 mg kg<sup>−1</sup>), and abscisic acid was the major phenolic compound (4.12 ± 3.12 µg g<sup>−1</sup>–79.62 ± 12.68 µg g<sup>−1</sup>). Eucalyptus honey presented the highest antioxidant activity, followed by multifloral and <i>Escallonia</i> spp. (canudo-de-pito) honey. Eucalyptus and canudo-de-pito honeys were distant from the other honey samples in the principal components analysis scatterplot (65.21% of the variability of the data explained). These findings contribute to the knowledge of the composition and quality of the floral honeys evaluated.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 11","pages":"2877 - 2891"},"PeriodicalIF":3.0,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141166700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Using polyphenol-rich extracts from tropical fruit byproducts to control lipid and protein oxidation in cooked chicken models 利用热带水果副产品中富含的多酚提取物控制熟鸡模型中的脂质和蛋白质氧化

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-26 DOI: 10.1007/s00217-024-04577-x

Ramón Cava, Luis Ladero

{"title":"Using polyphenol-rich extracts from tropical fruit byproducts to control lipid and protein oxidation in cooked chicken models","authors":"Ramón Cava, Luis Ladero","doi":"10.1007/s00217-024-04577-x","DOIUrl":"10.1007/s00217-024-04577-x","url":null,"abstract":"<div><p>The present work aimed to analyse the bioactive compounds and antioxidant activities of peel and seed extracts obtained from three tropical fruits: papaya, mango, and loquat, with different solvents (water, ethanol, and water:ethanol, 1:1) and evaluate their potential effects as antioxidants in a cooked chicken model under refrigerated storage. In the seed and peel extracts produced, bioactive compounds (total phenolic compounds, total flavonoids, and condensed tannins) were quantified. Additionally, antioxidant activities (ABTS, DPPH, and FRAP) were assayed spectrophotometrically. Seed extracts from the three fruits were selected for application in a cooked chicken model in which colour, lipids, and protein oxidation were evaluated during refrigerated storage. Moreover, compared with the other extracts, the mango seed extracts (MSEs), irrespective of the extraction solvent used, had the highest contents of bioactive compounds and antioxidant activities. MSEs significantly reduced the CIE L* and increased the CIE a* while effectively controlling lipid and protein oxidation in cooked chicken models during refrigerated storage. Due to their high antioxidant activity and high concentration of phenolic compounds, flavonoids, and condensed tannins, MSEs are interesting sources of natural antioxidants and bioactive compounds for use in the meat industry.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 11","pages":"2809 - 2820"},"PeriodicalIF":3.0,"publicationDate":"2024-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04577-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141151375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition 在不同温度下通过表面培养生产红葡萄酒醋的耐热醋酸菌：挥发性和多酚成分

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-22 DOI: 10.1007/s00217-024-04580-2

Marina Chanivet, Ikram Es-sbata, Antonio Astola, Enrique Durán-Guerrero, Remedios Castro

{"title":"Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition","authors":"Marina Chanivet, Ikram Es-sbata, Antonio Astola, Enrique Durán-Guerrero, Remedios Castro","doi":"10.1007/s00217-024-04580-2","DOIUrl":"10.1007/s00217-024-04580-2","url":null,"abstract":"<div><p>This work aims to determine the effect on the aromatic profile and phenolic content of red wine vinegars produced by surface culture at two different temperatures (30 °C and 37 °C) and using different inocula of acetic acid bacteria (<i>Acetobacter malorum</i>, <i>Gluconobacter oxydans</i> and a mixture of bacteria isolated from a Sherry vinegar). Fifty-seven volatile compounds and 23 polyphenolic and furfural compounds were identified. Vinegars obtained at 37 °C had poorer volatile profiles, with no significant influence of the strain of acetic bacteria. For polyphenolic content, temperature was also the most significant variable, so that the vinegars produced at higher temperatures had lower total anthocyanin contents, while no clear trend was observed regarding the influence of temperature on the low-molecular-weight phenolic constituents. The total tannin content in the vinegars obtained experienced slight increases after acetification, although this was not affected by temperature, and it was observed that when using the mixture of acetic acid bacteria from the Sherry vinegar, the total tannin content was significantly higher than when individual bacteria cultures of <i>Acetobacter malorum</i> or <i>Gluconobacter oxydans</i> were used. Temperature appears as a key parameter for the volatile and phenolic composition of red wine vinegar versus the use of different acetic acid bacteria.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 11","pages":"2849 - 2862"},"PeriodicalIF":3.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04580-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141108441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of modified atmosphere packaging (MAP) on health-promoting compounds, chlorophylls and antioxidant capacity of three fig cultivars (Ficus carica L.) 改良气氛包装（MAP）对三个无花果品种（Ficus carica L.）中促进健康的化合物、叶绿素和抗氧化能力的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-22 DOI: 10.1007/s00217-024-04574-0

María del Carmen Villalobos, Alberto Martín, Manuel Joaquín Serradilla, Margarita López-Corrales, Mónica Palomino-Vasco, María de Guía Córdoba

{"title":"Effect of modified atmosphere packaging (MAP) on health-promoting compounds, chlorophylls and antioxidant capacity of three fig cultivars (Ficus carica L.)","authors":"María del Carmen Villalobos, Alberto Martín, Manuel Joaquín Serradilla, Margarita López-Corrales, Mónica Palomino-Vasco, María de Guía Córdoba","doi":"10.1007/s00217-024-04574-0","DOIUrl":"10.1007/s00217-024-04574-0","url":null,"abstract":"<div><p>Effects of three biaxially oriented polypropylene (BOPP) microperforated films of different transmission rates [3 (M50), 5 (M30), and 16 (M10) holes; Ø = 100 µm] on the maintenance of colour and bioactive compounds profile of three fig cultivars were studied in comparison with macroperforated film (5 holes; ø = 9 mm) during cold storage. Figs from ‘Cuello Dama Negro’, ‘Cuello Dama Blanco’ and ‘San Antonio’ cultivars were stored at 0 ℃ and 90–95% relativity humidity in the dark for 21 days; and were sampled at 0, 7, 14, 17, and 21 days. Skin and flesh colour, total antioxidant activity (both hydrophilic and lipophilic fractions), chlorophylls and phenolic compounds were measured. Results revealed that microperforated film packaging (especially M50) helped maintaining skin colour during storage, delayed senescence of fruit, and enhanced the concentrations of cyanidin 3-<i>O</i>-rutinoside (up to ninefold increase in the skin) and quercetin 3-<i>O</i>-rutinoside (2- to 20-fold increase in concentration in the skin, and up to fivefold increase in the flesh), the main phenolic compounds found in dark skin figs. On another part, this was the first time that lipophilic antioxidant activity was measured in figs, obtaining values between 0.25 and 0.61 mmol kg<sup>−1</sup> for skin and flesh, respectively. Obtained results were in concordance with other fruits studied by other authors.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 11","pages":"2767 - 2780"},"PeriodicalIF":3.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141108934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations 草莓果酒中的挥发性成分和感官特性--用德尔布鲁贝克酵母菌（Torulaspora delbrueckii）和酿酒酵母菌（Saccharomyces cerevisiae）依次和同时接种发酵

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-22 DOI: 10.1007/s00217-024-04581-1

Haiwei Zhang, Jiaye Li, Xinying Xu, Xiaoxiao Zhang, Wei Lan, Yu Wang, Xueling Gao

{"title":"Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations","authors":"Haiwei Zhang, Jiaye Li, Xinying Xu, Xiaoxiao Zhang, Wei Lan, Yu Wang, Xueling Gao","doi":"10.1007/s00217-024-04581-1","DOIUrl":"10.1007/s00217-024-04581-1","url":null,"abstract":"<div><p>The effects of co-fermentation with <i>Torulaspora delbrueckii</i> on the composition of volatile compounds and sensory characteristics of strawberry fruit wines were investigated by fermenting strawberry pulp with <i>T. delbrueckii</i> in pure fermentation, as well as in simultaneous and sequential inoculations with <i>Saccharomyces cerevisiae</i>. E-nose analysis results showed that these strawberry fruit wines with different fermentation patterns exhibited distinct aromatic characteristics. The sensory attributes intensities of 'fruit', 'strawberry', 'sweet' and 'floral' were significantly enhanced in sequential fermentation compared to pure <i>S. cerevisiae</i> fermentation. Altogether, 87 volatile compounds were detected with HS-SPME-GC/MS in strawberry products, with 32 of them identified as key contributors to the overall aroma due to their high odor activity values. The sequential fermentation increased the concentration of desirable aroma-active compounds, including isoamyl alcohol, phenylethanol, isoamyl acetate, and some ethyl esters in strawberry fruit wines. The partial least squares regression analysis revealed that the fruity, floral and sweet characteristics were primarily attributed to specific aroma-active compounds, including esters such as ethyl caproate, ethyl caprylate, ethyl cinnamate, isoamyl acetate, ethyl cinnamate, ethyl 3-phenylpropionate and ethyl butyrate, as well as terpenes such as limonene, α-terpineol and nerolidol.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 11","pages":"2863 - 2875"},"PeriodicalIF":3.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141113268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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