Mechanism and Multilayer Perceptron prediction model of the removal of -terpineol, terpinen-4-ol and carvone from pasteurized citrus juices by -cyclodextrin encapsulation.

This study revealed the mechanism of improvement in sensory evaluation of citrus juices after pasteurization by the natural cyclodextrin (-CD), and developed a prediction model for encapsulation based on conventional physicochemical indicators. The results of gas chromatography-mass spectrometry indicated that the off-flavor in citrus juice after pasteurization were mainly caused by -terpineol, terpinen-4-ol and carvone, and the addition of -CD could effectively reduce the content of these compounds. The inclusion complexes of -CD and off-flavor compounds were characterized by formation constants, scanning electron microscope, X-ray diffraction, Fourier transform infrared spectroscopy, and thermogravimetric analyses, followed by molecular docking to show the possible conformations of -CD and off-flavor compounds to form 1:1 inclusion complex by hydrophobic interaction, van der Waals forces and hydrogen bonding.

The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds.

This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of protein-derived volatile flavor compounds (PVFCs) in low-salt dry-cured mackerel (LDCM). The contents of PVFCs (3-methylbutanal and phenylacetaldehyde), intermediates (α-ketoisocaproate and phenylpyruvic acid), precursor (α-ketoisocaproate and phenylpyruvic acid), and key enzyme activities (protease and transaminase) significantly increased (p < 0.05) in probiotic-treated groups.

Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel.

This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of aroma in low-salt dry-cured mackerel (LDCM). Inoculating probiotics significantly improved the LDCM's aroma, with mixed probiotics showing a superior effect. The contents of lipid-derived volatile flavor compounds (LVFCs), free fatty acid contents, and key enzyme activities significantly increased (p < 0.

Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes.

Dried salted fish is a traditional dry-cured fish that is sprinkled with salt before the curing process. With a unique flavor as well as diverse varieties, dry-cured fish is popular among consumers worldwide. The presence of various microbial communities during the curing process leads to numerous metabolic reactions, especially lipid oxidation and protein degradation, which influence the formation of flavor substances.

Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates.

This study focuses on the formation mechanism of amino acid-derived volatile compounds (AAVC) in dry-cured mackerel (Scomberomorus niphonius) (DCM) during the process. Three kind of AAVC (3-methylbutanal, 3-methylbutanol, and phenylacetaldehyde) were detected in DCM. The content of 3-methylbutanal (14.