Dynamic changes in physicochemical properties, flavor, and microbial communities during kombucha fermentation with dominant autochthonous strains inoculation.

Study on the mechanism of floral aroma compounds in sweet oranges inducing the sweetness enhancement of Erythritol by using sensory evaluation, electronic tongue and molecular simulation.

Key aroma compounds and their perceptual interaction effects on floral aroma perception in two typical light-flavour baijiu (Qingcha Daqu and Xucha Daqu).

Citrus wine, a value-added product of citrus deep processing, often exhibits unwanted bitterness caused by naringin and limonin, along with an aroma, which limits consumer acceptance. This study investigated the potential of co-fermenting Saccharomyces cerevisiae with selected lactic acid bacteria (LAB) to reduce bitterness and enhance aromatic quality. Co-fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae increased α-rhamnosidase activity and reduced naringin concentration from 73.87 ± 0.15 to 39.21 ± 1.62 mg L⁻¹ (P < 0.01), limiting limonin accumulation to 15.32 ± 1.01 mg L⁻¹. This was a 50.79% reduction compared with fermentation using S. cerevisiae alone. A total of 150 volatile compounds were identified by headspace solid-phasemicroextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) among which the esters, including ethyl caproate, ethyl 9-decenoate and ethyl laurate were enhanced by co-fermentation. The process also increased the odor activity value (OAV) of isoamyl acetate, isoamyl formate, octanoic acid-2-phenylethanol ester, and nonanal, which contribute to fruity and floral aroma characteristics. Sensory evaluation confirmed reduced bitterness and astringency and improved overall flavor acceptance. Co-fermentation of S. cerevisiae and L. plantarum improved citrus wine quality by degrading naringin and limonin to reduce bitterness, enriching key esters to improve aroma, achieving overall sensory optimization. This study provides a scientific basis for microbial synergy in fruit wine production, offering a practical approach to improving the organoleptic properties of citrus wine. © 2025 Society of Chemical Industry.

Reverse osmosis (RO) is a promising non-thermal dealcoholization technology, yet substantial volatile losses during processing and storage limit its potential for producing premium non-alcoholic wines. This study developed an aroma stabilization strategy integrating RO with targeted supplementation of yeast-derived mannoprotein (MP; 1-1.5 g L-1) or tannic acid (TA; 1-2 g L-1) in a synthetic wine matrix. Wines were fermented to 12.8% v/v ethanol, treated with MP or TA, dealcoholized to 0.4% v/v ethanol by RO, and stored at 4 °C for up to 6 months. Volatile profiles were quantified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, and sensory attributes were assessed by a trained panel over 6 months of storage. Principal component analysis (PCA) and hierarchical clustering analysis (HCA) were employed to identify volatile stability patterns. MP better preserved esters, aldehydes, and ketones essential for fruity and floral aromas, with the optimal aroma retention achieved at a concentration of 1 g L-1. After 6 months, MP-treated wines showed higher aroma intensity, particularly in fruity and floral notes, compared to the control and TA-treated wines. While TA was more effective in stabilizing long-chain fatty acids, it enhanced herbaceous characteristics, especially at a higher concentration of 2 g L-1. PCA and HCA analyses further revealed that MP and TA treatments resulted in distinct and stable volatile profiles compared to the controls, with MP providing superior long-term aroma preservation. MP and TA offer promising strategies for minimizing aroma loss during storage, supporting the development of high-quality, shelf-stable non-alcoholic wines. © 2025 Society of Chemical Industry.

Floral scents are complex blends of volatile compounds, yet the influence of floral scent chemodiversity, the richness, evenness, and functional disparity of phytochemical compounds in shaping interactions with flower visitors and microbes remains largely unexplored. Using a dataset of alpine plant species, we investigated how floral scent chemodiversity affects flower visitor and bacterial diversities on flowers. Our results reveal that high floral scent chemodiversity is associated with increased flower visitor richness but reduced bacterial richness on flowers. These findings led us to propose the 'Filthy Pollinator Hypothesis'. Our hypothesis rests on two core ideas: flowers with chemodiverse scents attract a broader range of flower visitors, thereby increasing the potential for microbial transmission; and floral scent chemodiversity acts as a selective filter, mitigating the risks of unwanted microbial colonization by preventing the establishment of detrimental microbes while still allowing the establishment of a healthy microbiome. Floral scent chemodiversity may therefore not only shape the specialization/generalization of flower visitor assemblages but also act as a regulatory mechanism for microbial communities. By highlighting the multifunctionality of chemodiversity in structuring plant-animal and plant-microbe interactions, our study advances the understanding of chemodiversity and underscores its importance in plant ecology.

This study evaluated the effects of wine-soaking on cow’s milk pressed cheese properties and developed a standardized cheesemaking procedure. Cheese was soaked in Cabernet Sauvignon and Alicante Bouschet red wines for two soaking periods of four days after the brining process. The physicochemical, microbiological, and volatile composition were evaluated, along with consumer sensory evaluation. After 60 days of ripening, wine-soaked cheeses had statistically lower salt and moisture levels, with higher protein and fat content than the unsoaked cheeses. Alicante Bouschet cheeses have a darker purple-red color than Cabernet Sauvignon. The microbiological analysis found no significant differences across treatments and samplings. The most representative volatile compounds in wine-soaked cheeses were esters and ketones. Principal Components Analysis on the volatile compounds showed a clear separation between the two wine-soaked cheeses and the control cheese. For example, Cabernet-soaked cheese had higher levels of phenylethyl alcohol and 2-phenylethyl acetate (floral aromas), while Alicante-soaked cheese was distinguished by nonanal (fruity and grassy aroma). Sensory results showed preferences for the overall liking, flavor, and rind color for the wine-soaked cheeses over the control. Consequently, a standardized recipe for wine-soaked pressed cheese was developed, along with specific parameters for the soaking process to ensure a well-received product.

The paper substantiates the feasibility of using non-traditional floral raw materials, in particular petals of the Damask rose (Rosa damascena), acacia flowers (Robinia pseudoacacia), and marigolds (Tagetes erecta), for the production of wines by cold extraction at temperatures of 4–15 °C. The novelty of the research lies in the development of an innovative technology for the production of floral wines, which ensures optimal preservation of biologically active compounds (terpenes, flavonoids, anthocyanins) and the creation of product with exquisite organoleptic characteristics that meet modern requirements for drinks. The use of petals collected during the period of maximum concentration of aromatic substances, with subsequent cold extraction in a ratio of 1:5 (raw material to liquid) for 12–48 hours to extract geraniol, linalool, and quercetin, which form a delicate floral aroma and pink-golden color, is proposed. The developed technology includes fermentation with yeast at 15–20 °C, stabilization with sulfites (50 mg/l), and aging in stainless steel tanks, which guarantees microbiological stability and long-term shelf life of the product. The organoleptic evaluation confirmed high sensory indicators: the rose wine was distinguished by a delicate aroma with citrus notes (4,8 points), the acacia wine by honey softness (4,6 points), and the marigold wine by spicy tartness (4,4 points). The use of local raw materials reduces the cost and emphasizes regional identity, which contributes to the popularization of wines on local and international markets. The developed drinks are universal for gastronomic use, perfectly combined with desserts, fish dishes, and spicy snacks, and also correspond to the trends for organic products due to the absence of synthetic additives. The prospects of the technology are associated with adaptation to industrial production and integration into gastronomic tourism, which can strengthen Ukraine’s position in the craft beverage segment.

In this study, inter-brand variations in volatile flavor compound profiles of four lager beers were systematically investigated by integrating sensory evaluation with GC-MS, GC×GC-TOF-MS, and GC-O-MS. A total of 594 volatile compounds were identified, of which 71 with odor activity values (OAV) ≥ 1 were found to contribute directly to aroma expression. Additionally, 59 compounds with taste activity values (TAV) ≥ 1 were identified and may also contribute to taste perception. Furthermore, 53 aroma-active compounds were confirmed through GC-O-MS, providing additional evidence for their sensory contribution. Partial least squares discriminant analysis (PLS-DA), correlation analysis, and flavor addition experiments revealed brand-specific differential flavor compounds. Ultimately, twenty key differential flavor compounds, encompassing esters, alcohols, aromatic compounds, acids, lactones, and others, were confirmed to contribute to fruity, floral, burnt, and sweet notes. Phenethyl alcohol, with concentrations varying from 1377.1 mg/L in QD to 3297.5 mg/L in HR, showed a more than 2.4-fold difference across brands and was strongly associated with fruity (r = 0.553) and floral (r = 0.564) aroma. These compounds acted in combination to shape distinct aroma profiles. This study provides a molecular-level basis for understanding lager beer flavor and offers practical guidance for targeted flavor modulation in brewing.

To investigate the characteristic flavor compounds and their differences in commercially available cherry wines, this study employed headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and sensory evaluation techniques to comprehensively analyze the volatile flavor compounds and sensory characteristics of 11 commercial cherry wines. The results showed that HS-SPME-GC-MS and HS-GC-IMS identified 74 and 49 volatile compounds, respectively. The combined use of both techniques detected a total of 101 compounds, identifying 15 additional key compounds compared to a single method, significantly improving the comprehensiveness of flavor characterization. Through odor activity value (OAV), relative odor activity value (ROAV), and variable importance in projection (VIP), 28 key flavor compounds were screened. Among them, esters (such as ethyl acetate, ethyl hexanoate, and ethyl octanoate) and alcohols (such as phenethyl alcohol) were the main contributors to the fruity and floral aroma of cherry wines, while benzaldehyde and 3-furfural were significantly associated with woody characteristics. Sensory evaluation indicated that sample C10 received the highest overall score, exhibiting prominent floral and fruity notes. Partial least squares regression (PLSR) analysis further confirmed that the floral and fruity attributes were strongly positively correlated with compounds such as linalool and α-terpineol, while the woody attribute was closely associated with benzaldehyde. Based on volatile compound fingerprinting and principal component analysis (PCA), samples C5, C9, and C10 exhibited similar flavor profiles with notable floral and fruity characteristics, whereas C11 displayed a unique woody character due to its high benzaldehyde content. This study provides a theoretical basis and data support for improving the flavor quality and differentiated quality control of cherry wine.

Synthetic microbial communities: A new strategy to enhance texture, taste, and flavor attributes of slightly fermented dried bonito.

Effect of different vinification processes on chemical and sensory properties of Aronia melanocarpa wines.

Effect of hydroxycinnamic acids on ester-improving and aroma-enhancing of Cabernet Sauvignon red wine and its mechanism.

Fermentation kinetics, physicochemical properties, and antioxidant activity of Fuji apple cider fermented with different yeast strains.

Chemical and sensory effects of macro-oxygenation and air sparging coupled with oxidation-reduction potential (ORP) monitoring in Syrah wines☆

Impact of tea green leafhopper (Empoasca onukii) puncturing on the aroma profile of high-aroma oolong tea cultivars Jinguanyin and Jinmudan

Synergistic impact of multi-frequency ultrasound on sea buckthorn juice fermentation: A holistic study on bioactive compounds, micromorphology, sensory quality, and computational evidence

Imperial chrysanthemum teas ‘Wuyuan Huangju’ (WYHJ) and ‘Jinsi Huangju’ (JSHJ), dried from the flowers of Chrysanthemum morifolium cv. Huangju, are traditional and popular herbal teas in China. However, their metabolite profiles and bioactivities remain unclear. In this study, we aimed to comprehensively elucidate the non-volatile and volatile metabolites of these two imperial chrysanthemum teas and assess their antioxidant activities and inhibitory effects on hyperglycemia and inflammation enzymes. Thus, we employed a widely targeted metabolomics approach based on UPLC-ESI-MS/MS and GC-MS/MS to characterize metabolite profiles of the two teas. In total, 1971 non-volatile and 1039 volatile metabolites were explored, and among these, 744 differential non-volatiles (classified into 11 categories) and 517 differential volatiles (classified into 12 categories) were identified. Further, 474 differential non-volatiles were upregulated in WYHJ, particularly flavonoids, terpenoids, and phenolic acids. In contrast, JSHJ exhibited a greater number of upregulated differential volatiles compared to WYHJ, contributing primarily to its sweet, fruity, and floral aroma. The results of scavenging activities towards DPPH·, ABTS·+, OH·−, and reducing power demonstrated that both imperial chrysanthemum teas, especially WYHJ, displayed high antioxidant capacity. We also noted that WYHJ exhibited stronger α-amylase, α-glucosidase, xanthine oxidase, and lipoxygenase inhibitory effects owing to its high active substance content. Therefore, this study provides insights into the metabolites of Chinese traditional medicinal herbal teas and highlights strategies for the comprehensive development and utilization of these traditional plant resources.

Floral fragrance is essential for the attraction of pollinators and responses to biotic and abiotic stresses. It also enhances the quality and economic value of plants. Phytohormones, acting as key signaling molecules, are crucial roles in regulating plant growth and development. However, the molecular mechanisms underlying the biosynthesis of fragrance-related volatiles and their crosstalk with other endogenous signals within plants remain largely unknown. Here, we identified a sesquiterpene synthase gene, CmEβFS, in chrysanthemum, which encodes a catalytic enzyme responsible for synthesizing the key fragrance-related compound (E)-β-farnesene. We demonstrated that CmEβFS is negatively regulated by CmWRKY1, thereby inhibiting (E)-β-farnesene biosynthesis. Furthermore, CmWRKY1 interacts with the salicylic acid (SA) receptor CmNPR3 to regulate SA-mediated CmEβFS transcription. Our findings reveal that SA regulates (E)-β-farnesene biosynthesis by controlling CmEβFS expression via the CmWRKY1-CmNPR3 module during floral development. These findings enhanced our understanding of the mechanisms underlying SA-mediated regulation of volatile organic compounds (VOCs) biosynthesis and provided insights into improving floral fragrance.Supplementary InformationThe online version contains supplementary material available at 10.1186/s43897-025-00174-y.

Gomphrena globosa L. flowers are edible flowers containing betacyanin and bioactive compounds that can contribute to the sensory attributes of food products, such as purple color and floral aroma. This study aimed to describe the sensory profile of mocaf-based cookies with Gomphrena globosa L. flower powder substitution (0%, 5%, 10%, 15%, and 20%) using the Rate-All-That-Apply (RATA) method. The evaluation was conducted by 70 untrained panelists using 22 sensory attributes, which were analyzed through the Kruskal-Wallis test and Principal Component Analysis (PCA). PCA results showed that sample F0 (100% mocaf) was dominant in sweet, caramel, fatty, and yellow color attributes; F1 (5%) in savory, crispy, light, and gritty attributes; F2 and F4 (10% and 20%) in firm, dry, bitter, burnt, throat irritation, and floral aroma attributes; whereas F3 (15%) was associated with floral, languid, ashy, roasted, purple, and brown color attributes