Food Bioscience
·
2025
·
IF 5.9
Shijiao Liu,Ruipeng Wang,Yunong Zhang,Yiwei Dai,Sufang Zhang,Xinping Lin,Chaofan Ji,Huipeng Liang,Yingxi Chen
During the natural fermentation of fruit wine, different yeast strains with specific fermentation characteristics and metabolic processes have an important influence on the quality and flavor complexity of fruit wines. Rhodotorula mucilaginosa is a non- Saccharomyces yeast species with low fermentation activity. It is typically involved in the first stage of fruit wine fermentation and is commonly isolated from apple and grape orchards. This investigation evaluated the effect of simultaneous and sequential fermentations of Saccharomyces cerevisiae CGMCC 2.3854 and two selected indigenous R. mucilaginosa strains on the fermentation process, quality, and flavor profile of ciders. Results showed that mixed fermentation enhanced the brightness, altered the organic acids content, and improved the clarity and flavor complexity of the ciders. Compared to Sc cider, Rh-Sc cider showed significantly higher ABTS and DPPH free radical scavenging activities. In particular, Rh-Sc cider had the highest acetate esters content, in which both isoamyl acetate (313.69 ± 29.56 μg/L) and phenethyl acetate (115.82 ± 9.02 μg/L) were significantly higher than those of other ciders, which enhanced the fruity and floral notes. Moreover, Rh-Sc cider showed the highest overall sensory quality. This investigation provides an effective strategy for enhancing the sensory and flavor complexity of cider through the simultaneous fermentation of Rh and Sc.
研究领域:
食品科学
·
微生物学
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DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Mohammad Nazari Kalojeh,Roghayeh Hassanpour Sabet,Mir Ali Farajzadeh,Mohammad Reza Afshar Mogaddam,Elnaz Marzi Khosrowshahi,Mustafa Tuzen
A dispersive solid phase extraction procedure was established for the extraction of some pesticides from fruit juices and then it was combined with dispersive liquid-liquid microextraction for more enrichment of the analytes. For this purpose, 40 mg of zeolitic imidazolate framework-carbon dot composite was dispersed into the sample solution as the sorbent via vortex agitation. After that, the sorbent was collected by centrifugation and the supernatant was wasted. Then, 1 mL of a water-soluble organic solvent (acetone) was added onto the sorbent as the elution solvent. After desorption of the analytes from the sorbent surface, the eluate was mixed with a water-immiscible organic solvent (1,1,2-trichloro-1,2,2 trifluoroethane) at µL-level (45 µL) and the mixture was quickly injected into 5 mL deionized water. The resulting cloudy mixture was centrifuged and 1 µL of the sedimented phase was injected into a gas chromatography-flame ionization detection system. After the optimization of the method, its validation was evaluated. The data showed that the limits of detection and quantification obtained by this method were in the ranges of 0.22–0.72 and 0.73–2.40 ng mL −1 , respectively. The plotted calibration curves were linear in the range of 0.73–1000 µg L −1 for all analytes. High enrichment factors (375−445), and extraction recoveries (75–89%), and negligible matrices effect were obtained for the investigated analytes by the introduced method. Also, the obtained data showed that all samples were free of the analytes.
研究领域:
分析化学
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环境科学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Yingying Han,Zhicong Su,Jinhua Du
To explore the effects of storage on the organic acids and volatiles in apple wine, fresh Fuji and Ralls Genet apples were stored for 5 months and making apple wines monthly. By 5-month storage, L-malic and succinic acids in juices decreased by 1755.78–2269.69 mg/L and 582.25–943.10 mg/L, respectively. Correspondingly, l -malic acid decreased by 665.73–987.45 mg/L in wine. Succinic acid from fermentation was positively correlated with the pH of juices (r = 0.709*). Storage enriched fruit volatiles, especially in Ralls Genet, 6 volatiles were generated by 1 month storage. Isobutylacetate, isoamylacetate and hexylacetate were mostly affected in Fuji juice; they were increased by 32.80, 20.54 and 7.99 times by 3 months storage. While isoamylol, 1-hexanol and 6-methyl-5-hepten-2-ol in Ralls Genet juice rose up by 11.43, 3.92 and 137.37 times during storage. Esters were mostly affected by storage in apple wines, especially Fuji wine, its content decreased by 59.4–104.05 mg/L after 5 months storage. The production of volatiles in Ralls Genet wine was more easily affected by pH of juice. Therefore, apple storage affected organic acids and volatiles in apple wines by affecting apples and yeast metabolism simultaneously. And apple stored for 1 month achieved balanced taste and richness flavors.
研究领域:
食品科学
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植物生理学
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DOI
高影响因子
Food Analytical Methods
·
2017
·Vol. 10
·期 10
·3338-3349
·
IF 2.038
Tang Zhong-Sheng,Zeng Xin-An,Brennan Charles S.,Xie Wei-Qi
Fusel oils (FOs) are higher alcohols (including propanol, isobutanol, isoamylol, and active amyl alcohol), which affect the aroma profiles and flavor profiles of wine. A novel method for determination of FOs in lychee wine was developed using headspace gas chromatography (HS-GC). Results showed that 12% standard curve (SC) can be used to determinate the FOs of low alcoholic beverages, yet 40% SC can be used for high alcoholic beverages (e.g., brandy). Optimization of the parameters of equilibrium temperature at 50 °C was maintained for 30 min. The stabilized gas-liquid phase ratio of 3:1 for further research had no significant differences with others, which is caused by the distribution coefficient of K ≫ 100. The addition of sodium chloride (NaCl) decreased the partition coefficient of FOs markedly, and an inverse situation was observed for the extraction of FOs saturating at 1.25 g NaCl in 5 mL LW. Relative standard deviations (RSD) of reproducibility tests were in the range of 1.03–4.91%. Meanwhile, the mean recoveries of low, middle, and high concentration levels were 100.94, 103.2, and 96.74%, respectively. HS-GC was a stabilized, concise, and efficient method compared with the International Organization of Vine and Wine (OIV) method of OIV-MA-BS-14. These findings provide a foundation to determine higher alcohols of alcoholic beverages.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2021
·Vol. 102
·期 1
·425-433
·
IF 3.639
Yingying Han,Jinhua Du,Yan Wang
BACKGROUND Apple wine is a popular alcoholic beverage for its nutrition and fresh taste. However, the methanol existing in apple wine restricts its quality. Unfortunately, there are no methods to reduce the methanol content in fruit wine. To this end, bentonite (B), calcium chloride (CC) and their combination (B&CC) were added into apple juice in this study. The treated juice (0) and supernatant obtained by standing the juice at 25 °C for 24 h were fermented at 25 °C and 10 °C, respectively. RESULTS Bentonite was an excellent methanol interrupter, a pectin retainer and a wine quality defender both at 25 and 10 °C. The lowest methanol content of 1.41 mg L −1 and higher pectin content of 84.74 mg L −1 were reached in the finished wine by B0 at 10 °C. Calcium chloride decreased pectin content, elevated methanol content and changed the profile of individual organic acids. In fact, the wine by B&CC0 at 25 °C showed dramatic changes in individual organic acids. The content of l -malic acid and succinic acid was only 2.22% and 6.29% of the control, respectively, while the lactic acid content was 17.72 times that of the control. CONCLUSIONS It is suggested that B0 and fermented at 10 °C was the most effective way to decrease methanol content, retain pectin content and defend wine quality. © 2021 Society of Chemical Industry.
研究领域:
食品科学
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化学
·
饮料技术
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产品关联
DOI
PubMed
高影响因子
FOOD MICROBIOLOGY
·
2022
·
IF 6.374
Yingying Han,Jinhua Du
Understanding bacteria and yeasts communities can reduce unpredictable changes of apple cider . In this study, apple juice inoculated with Saccharomyces cerevisiae WET 136 and fermented spontaneously were compared, the relationships of bacteria, yeasts, organic acids, and volatiles were analyzed. Results showed that microbial diversity affected the fermentation, organic acids and volatiles in apple ciders. In the first four spontaneous fermentation days, LAB (lactic acid bacteria) multiplied and reached 7.89 lg CFU/mL, and then triggered malolactic fermentation (MLF), leading to malic acid decreased by 3880.52 mg/L and lactic acid increased by 4787.55 mg/L. The citric, succinic and fumaric acids content was 2171.14, 701.51 and 8.06 mg/L lower than that in inoculated cider, respectively. Although the yeasts multiplied during spontaneous fermentation, it did not reach 7.50 lg CFU/mL until the 5th day, which led to a long lag period, as well as later and lower production of acetaldehyde and higher alcohols. The inoculated yeast inhibited LAB, acetic acid bacteria , Rahnella , and non- Saccharomyces . Yeasts were the key to produce citric acid, acetaldehyde and 3-methyl-1-butanol in apple cider; while bacteria were closely related to the formation of lactic acid, acetic acid and ethyl acetate. It suggested that low higher alcohols and acetaldehyde can be realized by selecting yeasts, and Leuconostoc pseudomesenteroides can work as candidate to reduce L-malic and citric acids in apple cider.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Wenting Li,Qi Guo,Yuning Zhao,Tianli Yue,Yahong Yuan
This study aimed to examine the metabolic profiles of Saccharomyces cerevisiae yeasts (WLS21 and Y41) in two phases of sparkling cider making (normal and pressure fermentation) by combining untargeted metabolomic with chemometrics. The results showed that of the 634 nonvolatile metabolites identified using LC-MS and 83 volatile metabolites identified by GC–MS, the differential metabolites were 226 and 54, respectively. Metabolic pathway and correlation analyses showed that aspartic acid, phenylalanine and tyrosine, glutamic acid and purine metabolism were associated with flavor formation. The pressure fermentation process increased apigenin, naringenin, toxifolin, pyridoxine and thiamine contents in the final cider. These findings provide useful information and new research ideas for the formation of flavor in sparkling cider and the regulation of phenolic and vitamin production by microbial stress fermentation.
研究领域:
食品科学
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微生物学
·
代谢组学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2017
·Vol. 42
·期 2
·e12475
·
IF 1
Benguo Liu,Jiangwei Liu,Chunling Zhang,Jiechao Liu,Zhonggao Jiao
During apple processing, phloridzin, the main flavonoid in apples, can be oxidized to the yellow pigment, which contributes to the color of apple juice and ciders. However, there was no report about the bioactivities of this yellow pigment. In this study, the oxidation of phloridzin catalyzed by tyrosinase from mushroom was investigated. The main oxidation product with bright yellow color was purified and identified as the phloridzin oxidation product j (POPj) based on electrospray ionization mass spectrometry (ESI-MS) and 13 C nuclear magnetic resonance ( 13 C-NMR) spectroscopy. In the chemical and cellular system, POPj exhibited the higher peroxyl radical-scavenging activity than phloridzin. Our results suggested that POPj was a kind of potential food yellow pigment with antioxidant activity, which partly explained health-promoting functions of apple juices and ciders. Practical applications In view of the potential toxicity of the artificial food yellow pigment, the need for natural and safe yellow pigment is increasing. In this study, the enzymatic preparation of the yellow pigment derived from phloridzin was investigated. Its antioxidant activity was first reported. This study can prompt the application of this new yellow pigment in food industry.
研究领域:
食品科学
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生物化学
·
农业化学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2022
·
IF 4.52
Yingying Han,Yan Wang,Jie Li,Jinhua Du,Zhicong Su
To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C.
研究领域:
食品科学
·
酿酒学
·
生物化学
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DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Chunyun Qu,Jianjun Li,Fuxin Liu,Yu Zeng,Yiyin Xu,Weidong Bai,Hao Dong,Gongliang Liu
To diversify the aromas and enhance the quality of fruit wines, Zygosaccharomyces mellis LGL-1 (LGL-1), as a non-conventional yeast, was applied for fruit winemaking along with biochar facilitating the fermentation. Results demonstrated that LGL-1 exhibited higher synthesis of ethanol and esters compared to the commercial winemaking yeast CV171 during wampee/grape/litchi winemaking. Intriguingly, the main esters produced by LGL-1 were quite different from those of CV171, resulting in diverse flavors. Four kinds of food-grade biochar were applied to facilitate the fermentation of LGL-1 under the mimic solution of fruit juice (MSM medium) respectively, and results showed that the coconut shell granule biochar (G2) was the best choice with both substrate consumption and product formation improved significantly, especially with esters enhanced by 357.87%, owing to the reduced oxidation-reduction potential, improved intracellular ratio of NADH/NAD + and enhanced activities of esterase. When applied for wampee/grape/litchi winemaking, G2 could also facilitate the fermentation of LGL-1 with total content of esters in each wine improved by 173.7%, 71.8% and 44%. The total concentration of higher alcohols in wampee/grape wine was enhanced by 35.6% and 21.1%, but unchanged significantly in litchi wine. The content of total organic acids in grape wine and litchi wine was changed insignificantly but decreased by 16.7% in wampee wine, which might not affect the flavor based on the taste threshold of organic acids. Data above indicated that LGL-1 is a potential candidate for fruit winemaking, and the fermentation fortified by G2 is a promising method for improved aromas of fruit wine.
研究领域:
食品科学
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发酵技术
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酿酒学
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产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Yuening Li,Huipeng Liang,Yuzheng Wu,Xinping Lin,Yiwei Dai,Chaofan Ji
Mixed-culture fermentation can enhance cider aroma, but direct co-culture often limits the persistence of non- Saccharomyces yeasts. Among these species, Metschnikowia koreensis is noteworthy for its strong protease and lipase activities that release aroma precursors, yet its interaction with Saccharomyces cerevisiae has not been well characterized. This study evaluated sequential inoculation of M. koreensis and S. cerevisiae with 0 h, 24 h, and 48 h delays. A 48-h delay (SM 48 ) extended M. koreensis viability to 9 days, increased ethanol production, and produced sensory attributes characterized by lower sourness and astringency and higher umami and richness. The SM 48 group produced the most abundant and diverse volatile compounds, with key fruity and floral esters elevated. OPLS-DA identified these esters as major discriminant contributors, whereas compounds commonly associated with off-flavors such as acetic acid and hexanal were reduced. Metabolic pathway analysis indicated enhanced Ehrlich and esterification pathways with reduced acetate production. Multi-method validation supported that SM 48 cider exhibits more complex volatile profiles, stronger fruity and floral notes, and improved color. These results demonstrate that controlled sequential inoculation is an effective approach for improving cider aroma complexity and overall product quality.
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产品关联
DOI
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 19
·4691
·
IF 4.2
Wei Lan,Wei Cheng,Ruilong Li,Mei Zhang,Mengmeng Li,Yuan Zhang,Yibin Zhou
Fruit wine production is a practical approach for extending the shelf life and enhancing the value of strawberries (Fragaria×ananassa). Fruit cultivars and juices are important sources of volatile organic compounds (VOCs) that determine fruit wine sensory quality. In this study, VOCs in the juices and wines of four strawberry cultivars were identified using two-dimensional gas chromatography-time-of-flight mass spectrometry, and a sensory analysis of the wines was performed. A total of 1028 VOCs were detected. PCA and OPLS-DA distinguished the four cultivars from which the juices and wines were made. Six VOCs with variable importance in projection values greater than one were the main aroma and flavor components of strawberry wines. ZJ wine had the highest sensory scores for coordination (9.0) and overall evaluation (8.9) among the 18 descriptors of strawberry wine evaluated. Overall, the ZJ wine had the highest alcohol content (13.25 ± 0.59%,v/v) and sensory evaluation score, indicating that the ZJ cultivar is more suitable for fermentation. This study reflects the differences between wines made from four strawberry cultivars and provides a reference for brewing fruit wines.
研究领域:
食品科学
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农学
·
分析化学
·
酿酒学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）