European Food Research and Technology最新文献_第4页

Effect of ox gall on cholesterol reduction ability of probiotics: a comparative in vitro study 牛胆对益生菌降胆固醇能力的影响：体外比较研究

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-07-30 DOI: 10.1007/s00217-025-04867-y

Maryam Moeininia, Sabihe Soleimanian-Zad

{"title":"Effect of ox gall on cholesterol reduction ability of probiotics: a comparative in vitro study","authors":"Maryam Moeininia, Sabihe Soleimanian-Zad","doi":"10.1007/s00217-025-04867-y","DOIUrl":"10.1007/s00217-025-04867-y","url":null,"abstract":"<div>Researchers have been investigating new methods for reducing cholesterol in human serum and foods, aiming to replace chemical treatments. One of the latest approaches involves the use of probiotics. This study aimed to evaluate and compare the ability of two probiotic bacteria Lactobacillus acidophilus PTCC1643 (Lb. acidophilus) and Lactobacillus plantarum PTCC1896 (Lb. plantarum) to reduce cholesterol levels in vitro. Accordingly, acid and bile tolerance, lipolytic activity, bile salt hydrolase activity, cholesterol-lowering capacity, and SEM imaging in the presence and absence of ox gall were assessed. Results showed that the maximum cholesterol reduction was taken place by Lb. plantarum and Lb. acidophilus occurred in a medium without ox gall, with reductions of 74.53% and 45.63%, respectively (p < 0.01). In the medium supplemented with ox gall, Lb. acidophilus performed better than Lb. plantarum, with reductions of 36.64% and 30.89%, respectively (p < 0.01). Scanning electron microscopy micrographs also revealed that cholesterol was assimilated into the cell walls of Lb. plantarum, contributing to cholesterol reduction in MRS broth containing ox gall. Both strains showed significant tolerance to pH levels of 2–3 and demonstrated good resistance to 0.3% (w/v) ox gall (p < 0.01). Additionally, Lb. plantarum showed a greater ability to deconjugate bile salts, which contributed to cholesterol reduction. As neither bacterium exhibited lipolytic activity, they may be suitable for incorporation into food matrices. Consequently, Lb. plantarum demonstrated more cholesterol reduction than Lb. acidophilus in vitro, but further experiments are needed to use its functional activity in food products.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3729 - 3741"},"PeriodicalIF":3.2,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296902","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

Characterization of oil solvent extracted from four Mango (Mangifera indica L.) kernels 四种芒果（Mangifera indica L.）果仁提取油溶剂的表征

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-07-25 DOI: 10.1007/s00217-025-04850-7

Dorcas Samuel Torsen, Jelili Babatunde Hussein, Suleiman Dan Allison, Tilahun Seyoum Workneh

{"title":"Characterization of oil solvent extracted from four Mango (Mangifera indica L.) kernels","authors":"Dorcas Samuel Torsen, Jelili Babatunde Hussein, Suleiman Dan Allison, Tilahun Seyoum Workneh","doi":"10.1007/s00217-025-04850-7","DOIUrl":"10.1007/s00217-025-04850-7","url":null,"abstract":"<div>The present study investigates the extraction and potential uses of mango kernel oil using a Soxhlet extractor with n-hexane as a solvent from four different varieties of mango (Bush, Dusha, Kent, and Peter). The oil yield, phytochemical screening and quantifications, and fatty acid profiling of extracted oils were determined. The highest oil yields obtained from Bush (17.10%) and Kent (17.80%) indicated the extent of high oil content in the mango varieties tested in this study. The oils comprise different bioactive compounds, and Dusha has shown significant phytochemical and physicochemical characteristics. Kent has the highest iodine value out of all samples, making it unsaturated and prone to easier oxidation. Since the oils have different fatty acid profiles, Dusha would be better for heart-healthy diets and cooking, while Kent would be better for nutritional purposes. Most of the tested attributes differed significantly (p < 0.05) across the selected varieties. Based on the results of this study, the mango kernel oils from the examined varieties are promising sources of valuable components for the production of nutraceuticals due to their potent antioxidant properties and favourable profile of oleic fatty acids. The study also emphasises the importance of selecting the right mango variety and optimising extraction techniques for sustainable utilisation of mango seed waste.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3633 - 3648"},"PeriodicalIF":3.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04850-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296601","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

Impact of equivalent sterilization processes with different time-temperature combinations on the chemical, physical and sensory properties of carrot juice 不同时间-温度组合的等效灭菌工艺对胡萝卜汁化学、物理和感官特性的影响

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-07-25 DOI: 10.1007/s00217-025-04860-5

Linda Katsch, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson, Jan Schneider

{"title":"Impact of equivalent sterilization processes with different time-temperature combinations on the chemical, physical and sensory properties of carrot juice","authors":"Linda Katsch, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson, Jan Schneider","doi":"10.1007/s00217-025-04860-5","DOIUrl":"10.1007/s00217-025-04860-5","url":null,"abstract":"<div>\u0000 \u0000 Thermal preservation is widely used for the stabilization of fruit and vegetable juices. However, this method can potentially impair product quality and it is necessary to categorize and quantify these changes in order to optimize the treatment process. Here, carrot juice was treated with different time temperature combinations selected to achieve equivalent microbiological lethality. Different temperatures were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant differences in physical, chemical and sensory parameters in contrast to untreated juice. HTST treatment had less of a negative effect on the juice. A significant deterioration in odor, appearance and taste was observed after the LTLT treatment compared to an untreated reference juice. The juice exhibited elevated acid taste, a shift in olfactory profile from white to red vegetables and diminished homogeneity. Significant changes in sugar composition, pH, carotenoids and color were also observed during this treatment. The juice that had been treated with LTLT exhibited a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids and a perceptible difference in color in comparison to the untreated and fresh juice. Therefore, it can be concluded that varying temperatures show different effects on juice quality, despite the same microbiological lethal effect. This must be taken into account when designing the pasteurization process.\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3649 - 3668"},"PeriodicalIF":3.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04860-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296602","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

Cytotoxic activity of microcapsules with anthocyanin fraction of blueberry fruit against colon cancer cells 蓝莓花青素微胶囊对结肠癌细胞的细胞毒活性研究

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-07-25 DOI: 10.1007/s00217-025-04855-2

Natalia Żurek, Ireneusz Kapusta

{"title":"Cytotoxic activity of microcapsules with anthocyanin fraction of blueberry fruit against colon cancer cells","authors":"Natalia Żurek, Ireneusz Kapusta","doi":"10.1007/s00217-025-04855-2","DOIUrl":"10.1007/s00217-025-04855-2","url":null,"abstract":"<div>Alginate microcapsules may be an excellent carrier of therapeutic agents with activity targeting colon cancer cells (CRC). Therefore, in this study, microcapsules based on alginate (Alg), κ-carrageenan (kC) and chitosan (CS) were developed as carriers of the anthocyanin fraction of blueberry (A). The obtained microcapsules were tested for cytotoxic, antiproliferative, antimigratory and antiinvasive activity against CRC cells and biocompatibility with normal colon cells. The profile of bound anthocyanins, their content after 3 months of storage and the degree of swelling in individual sections of the gastrointestinal tract were also assessed. It was found that the highest encapsulation efficiency (76.9%) as well as cytotoxic activity against CRC cells were characterized by Alg/kC/CS/A microcapsules. These microcapsules also showed the lowest effect on cytotoxicity towards normal colon cells. Furthermore, coating the microcapsules with a CS layer significantly improved their swelling profile under simulated intestinal conditions and had a positive effect on the stabilization of anthocyanins during storage. Our results indicate that Alg/kC/CS/A microcapsules can be effectively used to stabilize anthocyanins and deliver them to the colon region.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3669 - 3684"},"PeriodicalIF":3.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04855-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296603","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

Revisiting sensory and GC-olfactometric changes occurring in Spanish red wines during oxidation 重温西班牙红酒在氧化过程中的感官和气相色谱-嗅觉变化

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-07-23 DOI: 10.1007/s00217-025-04865-0

A. Manuel Aragón-Capone, Arancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas, Vicente Ferreira, Mónica Bueno

{"title":"Revisiting sensory and GC-olfactometric changes occurring in Spanish red wines during oxidation","authors":"A. Manuel Aragón-Capone, Arancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas, Vicente Ferreira, Mónica Bueno","doi":"10.1007/s00217-025-04865-0","DOIUrl":"10.1007/s00217-025-04865-0","url":null,"abstract":"<div>\u0000 \u0000 Sixteen different Spanish commercial red wines were subjected to an accelerated oxidation procedure (35 mg/L O2 plus the stoichiometric amount to oxidise their SO2, 35 °C, 28 days) and then evaluated against their controls by sensory and GC-olfactometric analysis. Two major patterns of sensory change linked to grape variety emerged. In both, there is an increase in dried fruit and a decrease in “spiced”; one is characterised by an increase in “alcohol-spirit like”, and the other by an increase in “cooked vegetables” and a decrease in “red fruit”. The only wine made with Bobal grapes did not develop oxidation notes. Changes were not associated with panellists’ preference. Wines consuming O2 fast, developed less oxidation-related notes. A thorough GC-O procedure confirmed that the odorants responsible for the sensory changes were Strecker aldehydes, two acetals (diethyl acetal and 2,4,5-trimethyl-1,3-dioxolane), and sotolon and ruled out any implication of 3-methyl-2,4-nonadione.\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3591 - 3603"},"PeriodicalIF":3.2,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04865-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296635","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

The influence of glucono-δ-lactone on pea-based 3D printing meat analogues: rheological properties, printing properties and textural properties 葡萄糖-δ-内酯对豌豆基3D打印肉类类似物的影响：流变学性能、打印性能和织构性能

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-07-23 DOI: 10.1007/s00217-025-04845-4

Qinshuo Han, Guihua Sheng, Haimei Bai, Xiaoyu Xu, Xinlin Wei, Quancheng Zhou

{"title":"The influence of glucono-δ-lactone on pea-based 3D printing meat analogues: rheological properties, printing properties and textural properties","authors":"Qinshuo Han, Guihua Sheng, Haimei Bai, Xiaoyu Xu, Xinlin Wei, Quancheng Zhou","doi":"10.1007/s00217-025-04845-4","DOIUrl":"10.1007/s00217-025-04845-4","url":null,"abstract":"<div>This study investigated the effects of glucono-δ-lactone (GDL) on the properties of printable inks and meat analogues formulated from pea protein and chicken protein. The results demonstrated that GDL significantly modified the rheological properties of the printing ink, enhancing its shear-thinning behavior and viscoelastic modulus, which are critical for precise extrusion and shape retention during 3D printing. By optimizing the GDL concentration, we achieved a significant improvement in printing accuracy. Specifically, the 0.4% GDL sample exhibited the lowest dimensional deviation (30.78 ± 1.72%) and cooking shrinkage rate (11.36 ± 0.89%). Compared to the control (0% GDL), GDL significantly enhanced the textural properties of the printed meat analogues: hardness increased by 35.9%, elasticity by 35.27%, and chewiness by 45.2%. Concurrently, the water loss rate and cooking loss decreased by 58.17% and 31.63%, respectively, due to GDL-induced crosslinking. SEM revealed that 0.4% GDL induced a uniform porous microstructure due to balanced crosslinking, which physically entrapped water through capillary forces and provided structural resistance, directly enhancing textural properties such as hardness and chewiness. FT-IR and intermolecular force analysis indicated that GDL strengthened hydrophobic interactions and disulfide bonds, thereby enhancing the structural stability of the printed meat analogues. Sensory evaluation indicated that the 0.4% GDL sample had the highest meat similarity score due to its superior texture, juiciness, and overall sensory characteristics. These findings provide valuable insights into the application of GDL in 3D food printing and the development of high-quality plant-based meat analogues.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3605 - 3618"},"PeriodicalIF":3.2,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296636","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

Influence of roasting technique on physicochemical properties, volatile compounds, and flavor profile of robusta (Coffea canephora) coffee beans 烘焙技术对罗布斯塔咖啡豆理化性质、挥发性化合物和风味特征的影响

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-07-23 DOI: 10.1007/s00217-025-04866-z

Wanalee Sangpimpa, Phatthamon Srichan, Taruedee Jannu, Gerry Renaldi, Phatthawin Setthaya, Rajnibhas Sukeaw Samakradhamrongthai

{"title":"Influence of roasting technique on physicochemical properties, volatile compounds, and flavor profile of robusta (Coffea canephora) coffee beans","authors":"Wanalee Sangpimpa, Phatthamon Srichan, Taruedee Jannu, Gerry Renaldi, Phatthawin Setthaya, Rajnibhas Sukeaw Samakradhamrongthai","doi":"10.1007/s00217-025-04866-z","DOIUrl":"10.1007/s00217-025-04866-z","url":null,"abstract":"<div>Post-harvest processing and roasting are critical determinants of coffee quality, influencing its physicochemical, volatile, and sensory attributes. This study investigated the effects of three roasting degrees (light, medium, and dark) on Thai Robusta coffee beans (CBs) subjected to two post-harvest treatments: washed and honey processing. Roasting degree significantly (p < 0.05) affected moisture content, color, pH, and total phenolic content. Increased roasting intensity resulted in darker beans with lower moisture and reduced phytochemical content. Gas chromatography–mass spectrometry (GC-MS) identified 45 volatile compounds, with 2-methylpyrazine, furfuranol, furfuryl acetate, and pyridine being predominant contributors to roasted aroma. Higher roasting degrees enhanced “nutty,” “roasty,” and “smoky” aromas, while lighter roasts retained “green” and “sweet” notes. Principal component analysis (PCA) explained 58.95% of the total variance, revealing clear correlations between roasting levels, physicochemical characteristics, volatile profiles, and sensory attributes.Descriptive sensory analysis showed distinct clustering between “Washed” and “Honey” samples and highlighted the role of specific flavors such as citrus, earthy, and roasted notes in distinguishing roast levels and processing methods. These findings demonstrate how roasting and post-harvest techniques can be strategically applied to modulate Robusta coffee flavor, offering practical insights for the development of specialty products and ready-to-drink formulations. This study provides a foundation for process-based flavor profile optimization in Robusta coffee, contributing to product innovation and value-added differentiation in the coffee industry.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3575 - 3589"},"PeriodicalIF":3.2,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296634","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

A comprehensive review on biological properties of fish and shellfish allergens 鱼类和贝类过敏原生物学特性综述

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-07-23 DOI: 10.1007/s00217-025-04848-1

Jun-ming Shi, Fu-li Ren, Xia Zhang, Xi Yuan, Qiong Zhong, Jiu-liang Zhang

{"title":"A comprehensive review on biological properties of fish and shellfish allergens","authors":"Jun-ming Shi, Fu-li Ren, Xia Zhang, Xi Yuan, Qiong Zhong, Jiu-liang Zhang","doi":"10.1007/s00217-025-04848-1","DOIUrl":"10.1007/s00217-025-04848-1","url":null,"abstract":"<div>Seafood allergens, primarily derived from fish, crustaceans, and mollusks, represent a complex clinical challenge. The WHO/IUIS Allergen Nomenclature Sub-committee has cataloged over 80 allergens classified into 18 protein families, with Arthropoda (48 allergens), Chordata (26), and Mollusca (9) serving as the major contributors. Notably, most allergens exhibit cross-species conservation, being identified in multiple seafood types—a feature that predisposes individuals to cross-reactivity due to their ubiquitous presence in living organisms. This complexity is further exacerbated by the evolutionary divergence among seafood taxa and their intricate phylogenetic relationships with mites and insects, creating significant hurdles for precise clinical allergen diagnosis. A comprehensive understanding of seafood allergens is therefore essential, encompassing both their cross-reactive potential across species and the molecular basis of allergenicity. This review systematically examines seafood allergens through the lens of protein biochemistry, detailing their discovery history, physiological functions, structural characteristics, stability profiles, and immunogenic cross-reactivity. While shellfish-dust mite cross-reactivity is well-documented, emerging evidence suggests similar phenomena involving other arthropods, including insects like cockroaches. To elucidate these cross-reactive mechanisms, we conduct a comparative analysis of protein similarities among crustaceans, insects, and mites, aiming to identify shared epitopes and molecular determinants that drive allergic responses. Clinical Trial Number: not applicable.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3417 - 3444"},"PeriodicalIF":3.2,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296638","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

Use of non-Saccharomyces yeasts to modulate oenological parameters in Albillo Mayor white wines 利用非酵母菌调节阿尔比罗·马约尔白葡萄酒的酿酒参数

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-07-23 DOI: 10.1007/s00217-025-04851-6

Juan Manuel del Fresno, Yaiza Rodríguez, María Soler, Carlos Escott, Felipe Palomero, Rafael Cuerda, Antonio Morata

{"title":"Use of non-Saccharomyces yeasts to modulate oenological parameters in Albillo Mayor white wines","authors":"Juan Manuel del Fresno, Yaiza Rodríguez, María Soler, Carlos Escott, Felipe Palomero, Rafael Cuerda, Antonio Morata","doi":"10.1007/s00217-025-04851-6","DOIUrl":"10.1007/s00217-025-04851-6","url":null,"abstract":"<div>The white Albillo Mayor grape variety is considered aromatically neutral. Fermentations with non-Saccharomyces yeasts could substantially improve the aromatic profile and the acidity of these wines. The aim of this work is to evaluate the use of selected strains of different non-Saccharomyces species to improve the quality of Albillo Mayor white wines. Fermentations in duplicate stainless steel barrels of 150 L of volume were carried out at Bodegas Comenge, Ribera del Duero, Spain. All fermentations were sequentially inoculated with Saccharomyces cerevisiae. The fermentations were carried out with the species Hanseniaspora vineae, H. opuntiae, two strains of Metschnikowia pulcherrima (M29 and M54) and a mixed fermentation where an inoculum with M. pulcherrima and Lachancea thermotolerans species was added in a 1:1 ratio. The results indicated an increase in total acidity of 1.8 g/L in the mixed fermentations resulting in 0.2 units of pH reduction. M. pulcherrima produced more than twice the 2-phenylethanol content of the control wines. Values for all terpenes were higher in H. vineae fermentations, with the exception of nerol, with higher contents in M. pulcherrima M54 fermentations. Tasters perceived the M29 wines of M. pulcherrima as the most balanced and cleanest. In addition, together with the wines from the mixed fermentations, they were perceived as having the highest varietal aromatic character. It should be noted that the higher acidity, analytically identified in the mixed fermentations, was not perceived by the tasters. The use of non-Saccharomyces yeasts can modulate oenological parameters such as acidity or the release of fermentative volatiles in Albillo Mayor wines.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3619 - 3631"},"PeriodicalIF":3.2,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04851-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296637","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

Targeted metabolomics revealed key compounds during the pile fermentation process of Liupao tea 目标代谢组学揭示了六堡茶堆发酵过程中的关键化合物

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-07-23 DOI: 10.1007/s00217-025-04853-4

Ya Li, Hailin Wu, Jianfeng Liang, Yaobing Guo, Yiru Huang

引用次数: 0