Article
Agriculture, Multidisciplinary
Sarah Warner, Danielle M. Trudelle, Thien H. Nguyen, John P. Munafo Jr
Summary: This study identified 27 odorants in Chardonnay marc stems and determined the key odorants. The research also found that the skins contributed mostly to hay, floral, and fruity attributes of the whole marc, while the seeds contributed mostly to the fatty attribute and the stems had a minor contribution.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Omer F. Celik, Ahmet H. Con, Hayrettin Saygin, Nevzat Sahin, Hasan Temiz
Summary: Twenty potential lactobacilli isolates were selected from traditional yogurt samples based on their antimicrobial activity against common pathogens. Ten isolates were identified as potential yogurt starter cultures, with different characteristics in terms of antimicrobial activity, acidity values, proteolytic activity, and flavor profiles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Chemistry, Applied
Christian Trindler, Katrin Annika Kopf-Bolanz, Christoph Denkel
Summary: Peas as an alternative protein source have attracted interest, but their distinct beany flavor contrasts with the food industry's desire for neutral tasting proteins. This review discusses pea aroma, changes along the value chain, and methods to reduce aroma compounds. Fermentation and breeding are identified as interesting approaches to mitigate off-flavors.
Article
Environmental Sciences
Xingyu Luo, Qian Yang, Yueting Lin, Zhijun Tang, Jeffery K. Tomberlin, Wen Liu, Yongping Huang
Summary: In this study, the researchers investigated the degradation of lincomycin fermentation residues (LFR) by black soldier fly larvae (BSFL) and associated microbiota. The results showed that the degradation rate of lincomycin in LFR reached 84.9% after 12 days of BSFL-mediated bioconversion, which was much higher than that achieved with natural composting. The associated microbiota played crucial roles in the degradation process. Moreover, the environmental conditions were found to be conducive to the degradation.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Food Science & Technology
Longjie Xu, Kexin Li, Liuli Xv, Haihua Zhang, Yahui Zhang, Xv Liu, Yongquan Xu, Junfeng Yin, Dingkui Qin, Peng Jin, Qizhen Du
Summary: The study developed jasmine essential oil-casein nanoparticles for scenting green tea, presenting a favorable jasmine fragrance while avoiding color damage to tea liquid and infused leaf. The sustained-release of aromatic compounds from the nanoparticles effectively retained the aroma of tea leaves, demonstrating potential for extensive application in producing various flower fragranced teas.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Bin Lin, Jie Tang, Qiang Yang, Zhixin Su, Liping Zhu, Qun Li, Wei Jiang, Long Zhang, Yuancai Liu, Shenxi Chen
Summary: The microbial composition and dynamics during the production of light-aroma-type Xiaoqu Baijiu were investigated in this study. The core microbes involved in the production of Xiaoqu Baijiu were identified as Rhizopus, Pichia, Wickerhamomyces, Saccharomyces, Acinetobacter, Lactobacillus, and Weissella. The microbial succession during brewing could be divided into two phases, with Rhizopus and Acinetobacter dominating the early stages and Pichia, Wickerhamomyces, Saccharomyces, and Lactobacillus increasing in abundance during the later stages. The water, amino acid nitrogen, acid, and reducing sugar contents were significantly correlated with the fungal and bacterial communities in grains. Pichia, Rhizopus, Saccharomyces, and Wickerhamomyces played important functional roles in the formation of Xiaoqu Baijiu flavor.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong
Summary: The warmed-over flavor (WOF) in surimi gels was studied using gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Different levels of WOF in surimi gels were prepared and a spiked model was created for the surimi gel with the strongest WOF. Omission experiments confirmed that specific compounds were responsible for the WOF.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Fabrice Neiers, Karine Gourrat, Francis Canon, Mathieu Schwartz
Summary: This study found that enzymes present in saliva metabolize cysteine into odorant thiol metabolites, potentially involving carbon-sulfur lyases from oral microbiota. Through phylogenetic analysis and identification of putative targets, the researchers determined the possible mechanism of this metabolic process. They also discovered several inhibitors that can reduce the release of odorant sulfur compounds in the oral cavity.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Food Science & Technology
Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey
Summary: Faba beans have gained attention as an alternative protein source, but their utilization is hindered by off-flavors. These off-flavors result from degradation during seed development and post-harvest processing stages. This review discusses the aroma of faba bean ingredients and factors such as cultivar, processing, and product formulation that influence flavor. Germination, fermentation, and pH modulation are identified as promising methods to enhance flavor and reduce bitter compounds.
Article
Chemistry, Applied
Panpan Chen, Yue Liu, Jihong Wu, Bing Yu, Hu Zhao, Mingquan Huang, Fuping Zheng
Summary: This study systematically explores the key odorants of Jiugui-series Baijiu (Y and R) and successfully simulates their overall aroma profiles. Several aroma compounds were first reported in this study, and some key aroma compounds were identified.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Huaixiang Tian, Juanjuan Xiong, Haiyan Yu, Chen Chen, Xinman Lou
Summary: This review summarizes recent findings on the enhancement of flavor in fermented dairy products by microorganisms. It discusses the identification of aroma compounds, screening of aroma-enhancing strains, metabolic diversity, and regulation of aroma compounds. The review highlights the importance of microbiota diversity in flavor formation and suggests future research directions for improving flavor in fermented dairy products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Agricultural Engineering
Xiaoyan Liu, Xinjun Yu, Aiyong He, Jun Xia, Jianlong He, Yuanfang Deng, Ning Xu, Zhongyang Qiu, Xiaoyu Wang, Pusu Zhao
Summary: This study investigated a co-fermentation process involving Yarrowia lipolytica and Trichoderma reesei for erythritol production using distillers grains (DGS) as feedstocks. By optimizing the conditions, a 10:1 inoculation ratio of Y. lipolytica and T. reesei achieved the highest erythritol production.
BIORESOURCE TECHNOLOGY
(2022)
Article
Chemistry, Applied
H. Zia, U. Von Ah, Y. H. Meng, R. Schmidt, J. Kerler, P. Fuchsmann
Summary: In this study, Agroscope Culture Collection was used to identify bacterial strains that are effective in producing dairy flavor-inducing lactones using grapeseed oil as a substrate. Lentilactobacillus parafarraginis FAM-1079, Lactococcus lactis subsp. lactis FAM-17918, and L. lactis subsp. lactis biovar diacetylactis FAM-22003 showed the highest efficiency in forming the targeted delta-lactones. Sublethal heat stress significantly increased the production of target lactones, with the most profound improvement observed in L. lactis subsp. lactis biovar diacetylactis, where the generation of delta-octade-calactone was improved by a factor of 9. The pre-fermentation step and the growth phase during which the bacteria are harvested did not have a significant impact on lactone yield. This study's development of a lactone production process from vegetable oil offers a new approach to incorporating natural flavor ingredients into plant-based products.
Article
Engineering, Chemical
M. J. Pereira, C. Brazinha, J. G. Crespo
Summary: This study proposes an integrated process combining organophilic pervaporation and fractionated condensation for the recovery and fractionation of valuable aromas from seafood industry aqueous effluents. A mathematical model is used to predict the fractionation of aromas of different chemical families and select the optimal operating conditions for target separation.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Jiang-Bo Wang, Hao Wang, Jing-Zhuo Han, Jian Xu, Run-Xi Cheng, Fang Hu, Zi-Hao Wang, Rui-Jing Zhang, Feng-Jiao Cai
Summary: The study proposes an integrated biobutanol and biomethane production process to obtain valuable products from distillers' grain waste, reducing environmental pollution and achieving comprehensive utilization of waste.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Qi Zheng, Bairong Lin, Yibin Wang, Qiuping Zhang, Xinxin He, Ping Yang, Jun Zhou, Xiong Guan, Xiaohong Huang
FOOD RESEARCH INTERNATIONAL
(2015)
Article
Multidisciplinary Sciences
Qi Zheng, Tiantian Zhou, Yibin Wang, Xiaohua Cao, Songqing Wu, Meili Zhao, Haoyuan Wang, Ming Xu, Baodong Zheng, Jingui Zheng, Xiong Guan
SCIENTIFIC REPORTS
(2018)
Article
Multidisciplinary Sciences
Mingxing Cai, Jishan Lin, Zeyun Li, Zhicong Lin, Yaying Ma, Yibin Wang, Ray Ming
Article
Biochemistry & Molecular Biology
Xingtan Zhang, Gang Wang, Shengcheng Zhang, Shuai Chen, Yibin Wang, Ping Wen, Xiaokai Ma, Yan Shi, Rui Qi, Yang Yang, Zhenyang Liao, Jing Lin, Jishan Lin, Xiuming Xu, Xuequn Chen, Xindan Xu, Fang Deng, Lihua Zhao, Yi-lun Lee, Rong Wang, Xiao-Yong Chen, Yann-rong Lin, Jisen Zhang, Haibao Tang, Jin Chen, Ray Ming
Article
Multidisciplinary Sciences
Gang Wang, Xingtan Zhang, Edward Allen Herre, Doyle McKey, Carlos A. Machado, Wen-Bin Yu, Charles H. Cannon, Michael L. Arnold, Rodrigo A. S. Pereira, Ray Ming, Yi-Fei Liu, Yibin Wang, Dongna Ma, Jin Chen
Summary: The study reveals the frequent host-switching and fig hybridization events between figs and their agaonid wasp pollinators, which are a dominant feature of their coevolutionary history and likely contribute to the remarkable diversity exhibited by this mutualism.
NATURE COMMUNICATIONS
(2021)
Article
Genetics & Heredity
Xingtan Zhang, Shuai Chen, Longqing Shi, Daping Gong, Shengcheng Zhang, Qian Zhao, Dongliang Zhan, Liette Vasseur, Yibin Wang, Jiaxin Yu, Zhenyang Liao, Xindan Xu, Rui Qi, Wenling Wang, Yunran Ma, Pengjie Wang, Naixing Ye, Dongna Ma, Yan Shi, Haifeng Wang, Xiaokai Ma, Xiangrui Kong, Jing Lin, Liufeng Wei, Yaying Ma, Ruoyu Li, Guiping Hu, Haifang He, Lin Zhang, Ray Ming, Gang Wang, Haibao Tang, Minsheng You
Summary: The study provides insights into the evolutionary history of the tea plant Camellia sinensis through haplotype-resolved genome assembly of Oolong tea Tieguanyin and population genomic analyses of 190 Camellia accessions. The results reveal potential mechanisms in response to mutation load during long-term clonal propagation and the significant genetic diversity contributing to modern tea cultivars.
Article
Multidisciplinary Sciences
Jishan Lin, Wenping Zhang, Xingtan Zhang, Xiaokai Ma, Shengcheng Zhang, Shuai Chen, Yibin Wang, Haifeng Jia, Zhenyang Liao, Jing Lin, Mengting Zhu, Xiuming Xu, Mingxing Cai, Hui Zeng, Jifeng Wan, Weihai Yang, Tracie Matsumoto, Craig Hardner, Catherine J. Nock, Ray Ming
Summary: This study reports the genome assembly of Macadamia cultivars and reveals the genomic basis for their origin and clonal crop domestication through population genomic analyses. The study also identifies a whole-genome duplication event and highlights the importance of gene expansions and selective sweeps in the domestication process.
NATURE COMMUNICATIONS
(2022)
Review
Biochemistry & Molecular Biology
Xingtan Zhang, Ruoxi Wu, Yibin Wang, Jiaxin Yu, Haibao Tang
COMPUTATIONAL AND STRUCTURAL BIOTECHNOLOGY JOURNAL
(2020)
