Chitosan films incorporating bacterial cellulose-stabilized oregano oil emulsions: A functional approach for fresh walnut shelf-life extension.

Fresh walnuts are prone to moisture loss and spoilage after harvest, leading to reduced appearance and sensory quality. In this study, a multifunctional chitosan (CS)-based film was fabricated by incorporating a bacterial cellulose/oregano essential oil (BC/OEO) Pickering emulsion, with hydrogen bonding promoting cohesive matrix integration. The film's physicochemical properties, along with its antimicrobial and antioxidant activities, were systematically evaluated.

Microbial lipases in cheese production: an in-depth review of their role in quality, texture, and flavor.

Cheese, a widely consumed dairy product globally, derives its commercial value primarily from its flavor and textural characteristics that crucially determine consumer acceptance. The quality of cheese including flavor and texture is intricately related to the enzymatic activities of microorganisms during the fermentation process. Among these enzymes, lipases play a pivotal role by hydrolyzing milk fat to generate free fatty acids, which serve as precursors for the formation of key flavor compounds, thereby significantly enhancing the sensory attributes of cheese.

Strain-level variation in diacetyl production by Lactiplantibacillus plantarum reveals genetic drivers of flavor in fermented dairy.

Strain-level diversity in aroma formation remains undercharacterized in Lactiplantibacillus plantarum, a key adjunct culture in dairy fermentation. We screened 351 isolates from traditional Chinese fermented foods for diacetyl production and identified wide phenotypic variation, with strain WJ108 producing 26.85 ± 0.

Construction of protein-polysaccharide complexes: Category, organoleptic impaction and application in the food industry.

Proteins and polysaccharides are two prevalent biological macromolecules characterized by ready availability and cost-effectiveness. Proteins exhibit emulsifying and stabilizing properties, whereas polysaccharides primarily contribute to thickening and water-holding capacity. The conjugation of proteins and polysaccharides generates complexes with enhanced functional properties, thereby enabling their extensive utilization in the food industry such as delivery systems, raw material substitutes, and food packaging, etc.

Aroma generation of fermented fruit wines: potential enhancement strategies via fermentation and aging process.

Aroma plays a key role in decisions to purchase fruit wines. Fermented fruit wines (FFWs) are produced through endogenous means of microorganisms/enzymes and aging processes without additional additives to produce natural volatile aroma compounds (VOCs). However, most FFWs lack sufficient aroma, and the diversity of raw fruits complicates the effective regulation of flavor.

Flavor profiles and genetic basis differences of Lacticaseibacillus paracasei isolates from different isolations in fermented milk.

Lacticaseibacillus paracasei from diverse traditional fermented foods exhibit unique flavor profiles in dairy products. In this study, 101 Lacticaseibacillus isolates were categorized into four distinct classes, with those originating from fermented dairy products demonstrating the highest flavor diversity. Multivariate statistical analyses identified diacetyl, acetoin, and 2-nonanone as key volatile compounds characterizing ketone-type isolates.

Study on TCS fermentation kinetic models and high-density culture strategy.

This study enhanced the production efficiency of Lacticaseibacillus casei TCS by optimizing medium composition and fermentation conditions for high-density culture. Initially, single-factor and orthogonal experimental designs and the response surface methodology were used to determine the optimal concentrations of medium. Subsequently, we applied the artificial neural network-genetic algorithm optimization method, which significantly increased the viable bacterial count.

Impact of kdcA, pdhD, and codY gene regulation in Lactococcus lactis 408 on 3-methylbutanal formation during cheddar cheese ripening.

3-Methylbutanal, a key volatile compound contributing to the nutty flavor of cheese, was primarily produced through the microbial catabolism of leucine. This study focused on the metabolic pathway of 3-methylbutanal at the genetic level during the ripening of Cheddar cheese. The influence of key genes (kdcA, pdhD, and codY) in Lactococcus lactis 408, a specifically selected adjunct culture, on the production of 3-methylbutanal was evaluated.

Sweet-enhancing effect of coolant agent menthol evaluated via sensory analysis and molecular modeling.

Responding to global trends favoring low-sugar diets, this study explored the potential of menthol, a cooling agent, to enhance sweet taste perception through integrated sensory evaluations and molecular modeling. The results of static sensory evaluation (recognition threshold determination, paired comparison test and 15 cm-linear scale) and dynamic sensory analysis indicated that menthol lowered sweetness threshold of HFCS (from 5.98 g/L to 5.

Mechanistic Insights into the interaction between aldehyde aroma compounds and β-Casein through Multi-Spectroscopy and molecular dynamics.

The interaction between proteins and aroma compounds significantly impacts cheese flavor retention during processing. However, it is still unknown how cheese proteins and the aldehyde aroma compounds (AACs) interact. This study aims to clarify the interaction mechanisms between the AACs (benzaldehyde, 2-methylpropanal, 2-methylbutanal and 3-methylbutanal) and β-casein (β-CN) using SPME-GC/MS, multi-spectroscopy techniques, and molecular dynamics simulations.

Novel insights into delayed bitterness control in traditional Regulating bacterial community by inoculated with SC-6.

Under semi-open brewing conditions, traditional often suffers from unstable flavor quality, including occasional delayed bitterness. To address this issue, a yeast strain, SC-6, was screened for its ability to reduce delayed bitterness. The effects of SC-6 on the flavor and microbial composition of exhibiting high levels of delayed bitterness were also investigated.

Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis.

In the production of Huangjiu (Chinese rice wine), fermentation microbiota plays a crucial role in flavor formation. This study investigates the microbial dynamics and metabolic pathways that shape the flavor profiles of Huangjiu using different starters. Sensory evaluation and metabolite analysis of six starters revealed significant differences in ester, fruity, and sweet aromas.

Novel cinnamon essential oil-bacterial cellulose microcapsules for enhanced preservation of prefabricated meat.

Bacterial cellulose, a naturally porous nanomaterial, shows significant potential in encapsulation and sustained-release applications. However, effective methods to construct bacterial cellulose microcapsules (BCM) are lacking, resulting in low embedding rates and poor slow-release effects. This study presents a novel and efficient BCM preparation strategy using mercerization to embed cinnamon essential oil (CEO).

Effect of Soy Protein Isolate on the Quality Characteristics of Silver Carp Surimi Gel during Cold Storage.

This study mainly investigated the effect of soy protein isolate (SPI) on the gel quality of silver carp surimi under different storage conditions (storage temperatures of 4 °C, -20 °C, and -40 °C, and storage times of 0, 15, and 30 d). The results found that 10% SPI could inhibit the growth of ice crystals, improve the water distribution, enhance the water holding capacity of the gels, and strengthen the interaction between surimi and proteins. Compared to the control group, the composite silver carp surimi gel exhibited superior quality in texture, chemical interactions, and rheological properties during cold storage.

Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis.

Fermentation stage is a crucial factor for flavor profiles formation of hawthon wine. Thus, comprehensive knowledge of dynamic relationship between nonvolatile (NVOCs) and volatile aroma compounds (VOCs) from hawthorn wine at different fermentation stages was investigated by GC-MS and HPLC coupled with multivariate analysis. The increase of alcohols/esters/acids but decrease of terpenes/aldehydes/ketones was observed as fermentation extension.

Investigation of the interaction between lactones and ketones in a Cheddar cheese matrix using Feller's additive model, σ-τ plots, U-models, and aroma addition experiments.

The objective of this study was to examine the sensory interactions between lactones and ketones in a Cheddar simulation matrix through perceptual interaction analysis. The olfactory thresholds of 6 key lactones had values ranging from 8.32 to 58.

Comparative transcriptomic analysis of the flavor production mechanism in yogurt by traditional starter strains.

The synergistic fermentation of milk by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus is one of the key factors that determines the quality of yogurt. In this study, the mechanism whereby yogurt flavor compounds are produced by a mixture of S.

Aroma-sensory properties of Gouda cheeses based on young Chinese consumers' preferences.

The objective of this study was to examine the aroma profiles of 12 Gouda cheeses sold in China and to determine which aromas were preferred by young Chinese consumers (n = 110). The consumers selected 11 descriptors of the aromas of the Gouda cheeses in a check-all-that-apply questionnaire. These 11 descriptors were used by a panel of experts for sensory analysis to perform a quantitative descriptive analysis of the cheeses.

Regulation of the pleiotropic transcriptional regulator CodY on the conversion of branched-chain amino acids into branched-chain aldehydes in .

Branched-chain aldehydes are the primary compounds that contribute to the nutty flavor in cheddar cheese. , which is often applied as primary starter culture, is a significant contributor to the nutty flavor of cheddar cheese due to its ability of conversion of BCAAs into branched-chain aldehydes. In the present study, we found that the regulatory role of CodY is crucial for the conversion.

Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process.

Milk fan is an acid-curd cheese with strong national characteristics (a traditional dairy product of the Bai nationality with a shape like a piece of paper) and a long history in Yunnan province, China. In our previous study, we characterized the microbial community diversity of milk fan, but the succession of microorganisms associated with flavor formation in milk fan is still unknown. Therefore, we examined the predominant microorganisms and their correlations with the formation of flavor in the fermentation of sour juice and drying of milk fan by gas chromatography mass spectrometry, high-throughput 16S rDNA sequencing, intergenic spacer sequencing and metatranscriptome analysis.

Unraveling the difference in flavor characteristics of fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry.

To investigate the specific differences in flavor characteristics of fermented with different rice varieties, dynamic sensory evaluation, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS) and multivariate statistical analysis were employed. Dynamic sensory evaluation methods including temporal dominance of sensations (TDS) and temporal check all that apply (TCATA) were applied to explore the differences and variations in sensory attributes. The sensory results showed that the intensity of astringency and post-bitterness in the fermented with glutinous rice was weaker while ester and alcoholic aroma were more prominent than the one fermented with japonica rice.

Rapid identification of adulteration in raw bovine milk with soymilk by electronic nose and headspace-gas chromatography ion-mobility spectrometry.

The adulteration of soymilk (SM) into raw bovine milk (RM) to gain profit without declaration could cause a health risk. In this study, electronic nose (E-nose) and headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) were applied to establish a rapid and effective method to identify adulteration in RM with SM. The obtained data from HS-GC-IMS and E-nose can distinguish the adulterated samples with SM by principal component analysis.

Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage.

Stinky tofu is a traditional Chinese food with wide consumption in China. Nevertheless, the dynamic changes in the flavour of stinky tofu during storage have yet to be investigated. In this study, the flavour changes of stinky tofu over six different storage periods were comprehensively analysed through sensory, electronic nose and gas chromatography-mass spectrometry (GC-MS) analyses.

Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional (Chinese rice wine) produced around Winter Solstice.

Traditional produced around Winter Solstice has higher quality and a more harmonious aroma. To investigate the variations of volatile metabolites and microbial communities during fermentation, gas chromatography-ion migration chromatography (GC-IMS), gas chromatographymass spectroscopy (GC-MS) and highthroughput sequencing were employed. Aroma compounds results showed that alcohols and phenols increased before 45 days of fermentation and then decreased after 45 days, while esters gradually increased.