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This study aims to delve into the application potential of immobilized lipases in the catalytic synthesis of isoamyl acetate. Through a comparative analysis of various immobilization methods, including physical adsorption, encapsulation, covalent binding, and crosslinking, along with the utilization of nanomaterials, such as magnetic nanoparticles, mesoporous silica SBA-15, and covalent organic frameworks (COFs) as carriers, the study systematically evaluates their enhancing effects on lipase catalytic performance. Additionally, solvent engineering strategies, encompassing the introduction of organic solvents, supercritical fluids, ionic liquids, and deep eutectic solvents, are employed to intensify the enzymatic catalytic process. These approaches effectively improve mass transfer efficiency, activate enzyme molecules, and safeguard enzyme structural stability, thereby significantly elevating the synthesis efficiency and yield of isoamyl acetate. Consequently, this research provides solid scientific rationale and technical support for the industrial production of flavor ester compounds.
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12155815 | PMC |
http://dx.doi.org/10.3390/ma18112476 | DOI Listing |
J Food Sci
September 2025
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei, China.
Liqueur koji-fermented foxtail millet beverages offer distinctive flavors and health benefits, but the interrelationships among flavor compounds, sensory properties, and antioxidant activity remain unelucidated. This study systematically mapped dynamic changes across a standardized 72 h fermentation using chromatographic, electronic sensory approaches, and antioxidant assays. Key results revealed glucose, lactic acid, and succinic acid as primary taste-active indicators through HPLC.
View Article and Find Full Text PDFFood Microbiol
January 2026
School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China; Dalian Jinshiwan Laboratory, Dalian, 116650, China. Electronic address:
Fermented golden pomfret (FGP) flavor formation is a complex process. This study explored the FGP flavor formation pattern through multi-omics techniques. A total of 71 volatile compounds were detected.
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August 2025
College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
The acetic acid fermentation stage is a key determinant of fruit vinegar's aroma profile. Therefore, this study employed GC-MS, HPLC, E-nose and E-tongue techniques, in conjunction with multivariate statistical analysis, to investigate the dynamic changes of compounds during the acetic acid fermentation process of blackened pear vinegar (BPV), as well as the transformation of volatile and non-volatile aroma-active compounds. Results revealed accumulation of organic acids and esters alongside declines in alcohols, aldehydes, and ketones.
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August 2025
Agricultural Chemistry, Soil Science and Microbiology Department, University of Córdoba, Campus of Rabanales, N-IV Road, Km 396, 14071 Córdoba, Spain.
The most notable effects of climate change on wine production are higher alcohol levels, lower acidity and changes to the regions suitable for growing grapes. One solution to acidity problems is the use of , a yeast that produces lactic acid during fermentation, albeit at the cost of reduced aromatic complexity. A novel approach to addressing this problem is to use to produce wines with a very high acidity, regardless of other parameters, for subsequent blending with a control wine with a naturally low acidity.
View Article and Find Full Text PDFThe effects of jujube pretreatment at different roasting temperatures (80-160 °C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were evaluated using HPLC, HS-GC-IMS, HS-SPME-GC-MS, and sensory analysis. The results revealed that roasting at 80-100 °C enhanced the accumulation of sweet amino acids in jujube wine, whereas roasting at 140-160 °C increased the bitter amino acid content. As the roasting temperature increased, the contents of esters, alcohols, acids, aldehydes, and ketones in jujube wine rose initially before declining thereafter.
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