Food Chemistry: X最新文献_第5页

Altitude and picking period affect the quality of Lushan Yunwu tea: Insights from sensory and metabolomic analysis 海拔和采收期对庐山云雾茶品质的影响：来自感官和代谢组学分析的见解

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103328

Gui-Zhen Chen , Wen-Gang Liu , Jie Huang , Ting Deng , Yan Chen , Yang-Ling Zhang , Ji-Gang Huang , Hong-Fei Wei , Yin-Xiang Gao , Xin-Feng Jiang

Lushan Yunwu tea (LYT) is recognized as one of China's top ten famous teas, with a long-standing reputation. However, the relationship between LYT quality at different altitudes and picking periods remains unclear. Hence, this study systematically explored the synergistic effects of these two factors on LYT quality. The results revealed significant differences in the taste and aroma profiles of LYT across different altitudes and picking periods. This study demonstrated that the first-picked LYT from medium-to-high altitudes exhibited superior quality with distinct characteristics at different elevations. In the first pick, teas from medium to high altitudes contained more umami and sweet amino acids, whereas those from higher altitudes exhibited higher levels of aromatic compounds, contributing to intense floral, woody, and fruity flavors. Furthermore, the caffeine, theobromine, catechin, and gallic acid contents declined with increasing altitude in the first-picked LYT. In contrast, the contents of these four components were significantly higher in the second-picked LYT from medium-to-high altitudes than in the first-picked LYT. Finally, a multi-parameter flavor wheel was developed for LYT quality, incorporating nine key taste-active and 13 key aroma-active compounds. The findings demonstrated that altitude and picking period act as interdependent drivers of tea quality, which jointly shape its characteristics through their combined effects on temperature and light exposure. These results provide a theoretical basis for understanding the mechanism of LYT quality formation and offer practical guidance for the cultivation and processing of high-quality LYT.

庐山云雾茶（LYT）被公认为中国十大名茶之一，久负盛名。然而，不同海拔的LYT质量与采收周期之间的关系尚不清楚。因此，本研究系统地探讨了这两个因素对LYT质量的协同效应。结果表明，不同海拔和采收时期的冬青在口感和香气方面存在显著差异。研究表明，中高海拔地区首次采摘的LYT在不同海拔地区表现出优良的品质和不同的特征。在第一次采摘中，来自中到高海拔地区的茶叶含有更多的鲜味和甜味氨基酸，而来自高海拔地区的茶叶则含有更高水平的芳香化合物，从而产生强烈的花香、木香和水果味。此外，随着海拔的升高，初采LYT中咖啡因、可可碱、儿茶素和没食子酸的含量呈下降趋势。而中高海拔地区二采LYT中这四种成分的含量显著高于一采LYT。最后，开发了一个多参数风味轮，包含9个关键风味活性化合物和13个关键芳香活性化合物。研究结果表明，海拔和采收期是茶叶品质的相互驱动因素，它们通过对温度和光照的综合影响共同塑造了茶叶品质的特征。这些研究结果为了解LYT品质形成机理提供了理论依据，并为优质LYT的培育和加工提供了实践指导。

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引用次数: 0

Analysis of quality characteristics and key aroma compounds variation in different Ming pepper varieties during ripening process 不同明椒品种成熟期品质特征及关键香气成分变化分析

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103433

Hang Wei , Ziyang Wu , Hongyan Zhou , Yinhui Qiu , Ling Fang , Mengzhu Shi , Baoyu Kong , Weiming Li , Jianwei Fu

The pungency and flavor characteristics of Ming peppers determine their commercial value, but the pattern of quality change during maturation of different varieties is understudied. In this study, we used flavoromics and chemometrics to systematically investigate the quality changes of nine varieties of Capsicum annuum at four developmental stages. The results showed that Ming pepper could be categorized into three capsaicinoid accumulation types and three aroma types: spicy, balanced and highly aromatic, with 30 days after flowering as the critical period for aroma sensory transformation. Among the 31 volatile components, 2-furanmethanol (VIP = 1.650) was the most important characteristic volatile component. Sixteen key aroma compounds were screened, and 40 days after flowering was the turning point for key aroma materialization, with furfural reaching the peak and methialdehyde starting to accumulate significantly. This study elucidated the molecular basis of aroma formation in Ming pepper and provided a theoretical basis for aroma-oriented breeding.

明椒的辛辣和风味特性决定了其商业价值，但不同品种成熟过程中品质变化的规律尚不清楚。本研究采用风味组学和化学计量学方法，系统研究了9个辣椒品种在4个发育阶段的品质变化。结果表明，明椒可分为辛辣型、平衡型和高芳香型3种辣椒素积累型和香气型，开花后30 d为香气感官转化的关键期。31种挥发性成分中，2-呋喃甲醇（VIP = 1.650）是最重要的特征挥发性成分。筛选出16个关键香气化合物，开花后40 d为关键香气物化的转折点，糠醛达到顶峰，甲醛开始显著积累。本研究阐明了明椒香气形成的分子基础，为芳香型育种提供了理论依据。

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引用次数: 0

Effect of tea polysaccharide conjugates combined with different phenolic compounds (EGCG/EGC/TP) on tomato preservation through composite film formation 茶多糖偶联物与不同酚类化合物（EGCG/EGC/TP）复合成膜对番茄保鲜的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103434

Li Li , Liuyu Xiao , Qian Zhang , Mengtian Huang , Zhengmao Zhang , Changchun Li , Yu Han

Postharvest physiological deterioration causes significant global produce loss. This study developed ternary composite films using tea polysaccharide conjugates (TPC), tea polyphenols (TP)/EGCG/EGC, and glycerol via solution casting. The impact of polyphenol composition on film properties and tomato preservation efficacy was investigated. Optimized films (TPC 0.3 g; glycerol 0.25 g; TP 0.5 g/EGC 0.3 g/EGCG 0.4 g) demonstrated increases of ∼175 % in tensile strength and ∼ 388 % in elongation at break relative to TPC-only films. FT-IR and SEM analyses confirmed strong hydrogen bonding between polyphenols and TPC, enhancing structural integrity. Coated tomatoes exhibited 10–40 % lower weight loss after 15 days storage, alongside significantly better maintenance of chromatic aberration (ΔE) and total soluble solids versus controls. Polyphenol-polysaccharide synergy achieved concurrent antioxidant, antimicrobial, and quality preservation effects, offering a sustainable strategy utilizing tea byproducts for packaging.

采收后的生理劣化造成了重大的全球农产品损失。以茶多糖偶联物（TPC）、茶多酚(TP)/EGCG/EGC、甘油为原料，采用溶液浇铸法制备了三元复合膜。研究了多酚组分对番茄保鲜膜性能和保鲜效果的影响。优化后的薄膜（TPC 0.3 g；甘油0.25 g; TP 0.5 g/EGC 0.3 g/EGCG 0.4 g）的抗拉强度和断裂伸长率分别比仅含TPC的薄膜提高了~ 175%和~ 388%。FT-IR和SEM分析证实了多酚与TPC之间的强氢键，增强了结构的完整性。包衣番茄在15天的储存后，重量下降了10 - 40%，同时与对照相比，色差（ΔE）和总可溶性固形物的维持明显更好。多酚-多糖协同作用实现了同时的抗氧化、抗菌和质量保存效果，提供了一种利用茶叶副产品包装的可持续策略。

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引用次数: 0

Isolation, identification and quantification of phenolic acids, flavonoids and anthocyanins based on different particle fractions of purple-fleshed sweet potato flour for utilization as industrial applications 紫肉红薯粉不同颗粒组分中酚酸、黄酮类和花青素的分离、鉴定和定量研究

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103410

Muhammad Azeem , Khuram Ashfaq , Hammad Tahir , Aniq Ur Rehman , Waqas Tariq , Tahir Mahmood Qureshi , Muhammad Yasir , Muhammad Anees Ur Rehman , Rai Muhammad Amir , Muhammad Tauseef Azam , Isam A. Mohamed Ahmed , Noman Walayat , Vamougne Kourouma

Current investigation focuses on the potential impact of particle size distribution (75–355 μm) on the phenolic acids, flavonoids, anthocyanins and antioxidant activity of purple-fleshed sweet potato flour (PSPF). The bioactive compounds were found to be substantially affected by the variable particle sizes. The finest particle fractions with particle size of 100 μm exhibited more phenolic acids, flavonoids, anthocyanins and higher antioxidant activity (4.69 %) as compared to coarser particle fractions (355 and 180 μm). The most abundant phenolic acid, flavonoids and anthocyanins in PSPF with different particle sizes were 5-O-caffeoylquinic acid, Quercitrin and Peonidin 3-dicaffeoyl sophoroside-5-glucoside respectively. Pearson correlation coefficient analysis between phenolic acid, flavonoids and anthocyanins with antioxidant activity demonstrated that antioxidant activity was potentially attributed to Caffeic acid (0.77), Quercetin (0.47) and Cyanidin 3-caffeoyl sophoroside-5-glucoside (0.59) respectively. This detailed analysis encompasses the prospective application of nano-sized particle fractions in the manufacturing of edibles with scientifically tailored nutrients, embarking an analogy for appropriate processing guidelines.

研究了粒径分布（75 ~ 355 μm）对紫肉红薯粉中酚酸、黄酮类化合物、花青素和抗氧化活性的影响。发现生物活性化合物受到不同粒径的影响很大。粒径为100 μm的细颗粒比粒径为355 μm和180 μm的粗颗粒表现出更多的酚酸、类黄酮和花青素，抗氧化活性更高（4.69%）。不同粒径的PSPF中酚酸含量最多，黄酮含量最多，花青素含量最多，分别为5- o -咖啡酰奎宁酸、槲皮苷和芍药苷3-二咖啡酰基槐苷-5-葡萄糖苷。酚酸、黄酮类和花青素与抗氧化活性的Pearson相关系数分析表明，咖啡酸（0.77）、槲皮素（0.47）和花青素（0.59）分别具有较强的抗氧化活性。这一详细的分析涵盖了纳米级颗粒馏分在制造具有科学定制营养素的食品中的应用前景，并为适当的加工指南进行了类比。

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引用次数: 0

Fabrication and characterization of Idesia polycarpa-derived conjugated linoleic acid microcapsules by spray drying: In vitro digestion and release kinetics 喷雾干燥法制备聚山茱萸衍生共轭亚油酸微胶囊及表征：体外消化与释放动力学

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103420

Haocheng Yang , Hongxia Feng , Qi Chen , Cong Xu , Mingfa Song , Juncai Hou , Yunhe Chang

Conjugated linoleic acid (CLA) was efficiently produced from Idesia polycarpa oil by alkaline isomerization (conversion rate 99.34 ± 0.12 %) and microencapsulated with soy protein isolate (SPI) and maltodextrin (MD) by spray drying to obtain IP-CLA-ME. The microcapsules exhibited high encapsulation efficiency (82.38 ± 2.5 %), mean particle size of 781 ± 23 nm, and good electrokinetic stability (−33.9 ± 4.6 mV). SEM and CLSM revealed uniform oil distribution, while FTIR and XRD confirmed structural integrity and wall–core interactions. Encapsulation markedly improved oxidative induction time (260 ± 8 min vs. 161 ± 5 min for IP-CLA) and thermal resistance. In vitro digestion showed a biphasic release, reaching 76.33 ± 0.87 % at 360 min, best fitted by a zero-order model (R² = 0.9234). These results demonstrate that SPI–MD microencapsulation effectively stabilizes CLA and enables sustained release, supporting its potential for functional food and nutraceutical applications.

以山竹油为原料，经碱性异构化制备共轭亚油酸（CLA），转化率为99.34±0.12%，并与大豆分离蛋白（SPI）和麦芽糖糊精（MD）进行喷雾干燥微胶囊化，得到IP-CLA-ME。微胶囊包封效率高（82.38±2.5%），平均粒径为781±23 nm，电动力学稳定性好（−33.9±4.6 mV）。SEM和CLSM分析结果显示油分布均匀，FTIR和XRD分析结果证实了结构完整性和岩心壁相互作用。包封显著提高氧化诱导时间（260±8 min， IP-CLA为161±5 min）和耐热性。体外消化为双相释放，360 min释放率为76.33±0.87%，符合零级模型（R2 = 0.9234）。这些结果表明，SPI-MD微胶囊可以有效地稳定CLA并实现缓释，支持其在功能食品和营养保健方面的应用潜力。

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引用次数: 0

Safflower oil body emulsion digestion behavior and regulation of intestinal microorganisms: The influence of polysaccharide xanthan gum 红花油体乳剂消化行为及肠道微生物调控：黄原胶多糖的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103429

Xinxin Lan , Chenlu Tao , Linghe Zhang , Jinnan Guo , Zhuofu Wu , Jing Li , Dinghe Wang , Jian Wei , Xiaokun Li , Jing Yang

As naturally pre-emulsified oil-in-water systems, plant-derived oil bodies are sustainable alternatives to synthetic emulsions for food and pharmaceutical applications. We developed a novel safflower oil body emulsion (SOBE) that utilizes xanthan gum polysaccharides to form hydrogen bonds with membrane proteins on the surface of oil bodies. We aimed to investigate the pH-dependent interfacial evolution and digestive fate of SOBE and analyze changes in its fatty acid composition. Furthermore, we examined the dose-dependent modulation of the gut microbiota by SOBE through 16S sequencing, predict the key metabolic pathways, including carbohydrate metabolism, amino acid biosynthesis, and membrane transport systems. We demonstrated that SOBE is a multifunctional bioactive carrier exhibiting dual functionalities—enhancing lipid digestion and modulating microbial activity. This approach effectively addresses the reduced bioavailability commonly observed in traditional oil body formulations. Our findings support the use of SOBE as a multifunctional carrier for nutritional products, functional foods, and targeted drug delivery systems.

作为天然预乳化的水包油体系，植物源性油体是食品和制药领域合成乳剂的可持续替代品。利用黄原胶多糖在红花油体表面与膜蛋白形成氢键，研制了一种新型的红花油体乳液。我们旨在研究SOBE的ph依赖性界面演化和消化命运，并分析其脂肪酸组成的变化。此外，我们通过16S测序检测了SOBE对肠道微生物群的剂量依赖性调节，预测了关键的代谢途径，包括碳水化合物代谢、氨基酸生物合成和膜运输系统。我们证明了SOBE是一种多功能生物活性载体，具有增强脂质消化和调节微生物活性的双重功能。这种方法有效地解决了传统油体配方中常见的生物利用度降低的问题。我们的研究结果支持将SOBE用作营养品、功能食品和靶向药物输送系统的多功能载体。

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引用次数: 0

Allicin-mediated protection of myofibrillar proteins in refrigerated mandarin fish (Siniperca chuatsi): Molecular interactions with endogenous proteases and inhibition of protein degradation 大蒜素对冷藏鳜鱼肌纤维蛋白的保护作用：与内源性蛋白酶的分子相互作用和蛋白质降解的抑制

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103477

Zhouyi Xiong , Mingqian Zhou , Jihui Wang , Bo Wang , Xuan Chen , Shan Xiao

Endogenous proteases accelerate myofibrillar protein (MP) degradation and quality loss in fish. This study investigated allicin's protective effects on refrigerated mandarin fish (Siniperca chuatsi). Allicin treatment significantly inhibited cathepsin B, cathepsin L, and calpain activities and reduced MP degradation, leading to lower MFI values and slower accumulation of TCA-soluble peptides. Molecular docking and enzyme assays demonstrated that allicin binds to key catalytic residues of these endogenous proteases, suggesting a multi-target inhibitory mechanism. SDS-PAGE and histological staining further confirmed slower degradation of MPs and collagen, along with improved maintenance of muscle fiber integrity. CD and intrinsic fluorescence confirmed allicin attenuated α-helix loss, delayed tryptophan exposure, and stabilized sulfhydryl groups, indicating protection against oxidative and conformational damage. Overall, allicin inhibits endogenous proteases and preserves protein conformation, highlighting its potential as a natural preservative to improve fish storage quality.

内源性蛋白酶加速鱼类肌原纤维蛋白（MP）降解和品质损失。研究了大蒜素对冷藏鳜鱼的保护作用。大蒜素处理显著抑制组织蛋白酶B、组织蛋白酶L和钙蛋白酶活性，降低MP降解，导致MFI值降低，tca可溶性肽积累减慢。分子对接和酶分析表明，大蒜素与这些内源性蛋白酶的关键催化残基结合，表明其具有多靶点抑制机制。SDS-PAGE和组织学染色进一步证实MPs和胶原蛋白降解较慢，同时改善了肌纤维完整性的维持。CD和本征荧光证实，大蒜素可以减轻α-螺旋的损失，延迟色氨酸暴露，并稳定巯基，表明大蒜素具有抗氧化和构象损伤的作用。总的来说，大蒜素抑制内源性蛋白酶并保持蛋白质构象，突出了其作为天然防腐剂改善鱼类储存质量的潜力。

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引用次数: 0

Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing 宏基因组学和挥发性代谢组学揭示了棉花工业加工过程中微生物演代及其与水果风味挥发性化合物的相关性

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103446

Qiaozhi Song , Jiaxin Li , Yu Liu , Wen Li , Ming Li , Bo Zhang , Boli Guo

Mianhua, a traditional fermentation-type staple food popular in northern China, undergoes dynamic microbial and volatile compound changes during industrial processing. 848 volatile compounds were identified using volatile metabolomics dominated by esters (18.51 %), notably hexanoic acid ethyl ester and octanoic acid ethyl ester, which confer fruity flavors. Metagenomics analysis revealed Proteus (25.93 %), Fructilactobacillus (16.63 %), Lactobacillus (10.16 %) and Companilactobacillus (7.14 %) as dominant genera. Mixing with traditional starters was critical for flavor development, driven by microbial succession and synergistic interactions between Lactobacillaceae (e.g., Fructilactobacillus sanfranciscensis and Lactobacillus helveticus) and Kazachstania during fermentation. Notably, F. sanfranciscensis and L. helveticus were significantly correlated with the formation of key esters with fruity characteristics, elucidating their roles in substrate conversion via carbohydrate metabolism and the esterification pathways. This study clarifies the microbial contributions to fruity flavor and provides insights into volatile-microbiota correlations, laying a foundation for future flavor-oriented research and industrial applications of microbiota regulation in Mianhua production.

面花是中国北方传统发酵型主食，在工业加工过程中，其微生物和挥发性化合物发生了动态变化。通过挥发性代谢组学，共鉴定出848种挥发性化合物，其中以酯类化合物为主（18.51%），尤其是具有水果风味的己酸乙酯和辛酸乙酯。宏基因组学分析显示，Proteus（25.93%）、frutilactobacillus（16.63%）、Lactobacillus（10.16%）和Companilactobacillus（7.14%）为优势属。在发酵过程中，乳酸菌科（如frutilactobacillus sanfranciscensis和Lactobacillus helveticus）和Kazachstania之间的微生物演代和协同作用推动了传统发酵剂的混合对风味的发展至关重要。值得注意的是，F. sanfranciscensis和L. helveticus与具有果实特征的关键酯的形成显著相关，阐明了它们在通过碳水化合物代谢和酯化途径转化底物中的作用。本研究阐明了微生物对水果风味的贡献，并为挥发物与微生物群的相关性提供了见解，为未来以风味为导向的研究和微生物群调控在面花生产中的工业应用奠定了基础。

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引用次数: 0

pH-dependent effects of pepsin and trypsin on the stability and antibiofilm functionality of pea protein–stabilized carvacrol nanoemulsions 胃蛋白酶和胰蛋白酶对豌豆蛋白稳定的香芹酚纳米乳的稳定性和抗膜功能的ph依赖性影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103450

Jun Ji , Mohamed Brahmi , Emilie Dumas , Nour-Eddine Chihib , Adem Gharsallaoui

This study investigated how proteolytic enzymes influence the physicochemical stability and bioactivity of pea protein isolate (PPI)–stabilized nanoemulsions encapsulating carvacrol at pH 3.5, 7.0, and 10.0. Pepsin or trypsin (0.1 wt%) was incorporated into pre-formed nanoemulsions (1 wt% PPI, 5 wt% carvacrol) to evaluate pH-dependent effects on structure and function. Under neutral and alkaline conditions, nanoemulsions showed submicron droplets (≈180–254 nm), high ζ-potentials (−26.5 to −41.9 mV), and excellent stability (4 weeks, CI < 5 %). Trypsin introduction enhanced emulsion stability through moderate interfacial hydrolysis, while pepsin caused destabilization under acidic conditions (≈1.5 μm, PDI ≈ 1.0). Carvacrol determined antibacterial activity (MIC = 312.5 μg/mL), whereas antibiofilm performance was pH- and enzyme-dependent: trypsin markedly enhanced biofilm eradication at pH 7.0–10.0, and pepsin had limited effect. Molecular docking revealed strong electrostatic pepsin–protein interactions causing destabilization, while trypsin bound non-catalytically, reinforcing interfacial cohesion.

本研究研究了蛋白水解酶如何影响包封香芹酚的豌豆分离蛋白（PPI）稳定纳米乳在pH为3.5、7.0和10.0时的物理化学稳定性和生物活性。将胃蛋白酶或胰蛋白酶（0.1 wt%）掺入预先形成的纳米乳液（1 wt% PPI， 5 wt%香芹酚）中，以评估ph依赖性对结构和功能的影响。在中性和碱性条件下，纳米乳液表现出亚微米级液滴（≈180-254 nm）、高的ζ-电位（- 26.5 ~ - 41.9 mV）和优异的稳定性（4周，CI < 5%）。胰蛋白酶通过适度的界面水解增强了乳状液的稳定性，而胃蛋白酶在酸性条件下（≈1.5 μm, PDI≈1.0）引起不稳定。Carvacrol的抑菌活性最高（MIC = 312.5 μg/mL），而抗生物膜性能则与pH和酶有关：胰蛋白酶在pH 7.0-10.0时显著促进生物膜的清除，而胃蛋白酶作用有限。分子对接显示，强静电胃蛋白酶-蛋白质相互作用导致不稳定，而胰蛋白酶非催化结合，增强界面内聚。

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引用次数: 0

Optimization of deodorization process and flavor mechanism of raw and cooked salted kelp based on microbial fermentation and GC-IMS technology 基于微生物发酵和GC-IMS技术的盐渍海带生熟脱臭工艺及风味机理优化

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-01 DOI: 10.1016/j.fochx.2025.103411

Fangjie Cao , Xinyi Che , Xingyu Liu , Tingmei Yan , Yutong Li , Shu Liu , Yichao Ma , Dandan Ren , Hui Zhou , Qiukuan Wang , Yunhai He , Han Zhang

The fishy odor of salted kelp, mainly derived from halogenated hydrocarbons, sulfur-containing compounds, and free fatty acids, limits its sensory quality and market value. This study evaluated microbial deodorization using six food-grade strains—Pichia kluyveri, Saccharomyces cerevisiae, Wickerhamomyces anomalus, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Pediococcus pentosaceus—in single and co-fermentation systems. GC-IMS, relative odor activity values, and sensory evaluation identified 1-octen-3-one as the dominant off-odor compound. Fermentation significantly reduced 1-octen-3-one while increasing aroma-active volatiles such as isovaleraldehyde, isopentanol, and isopropyl propionate, likely through enzymatic degradation and microbial biosynthesis. Sensory analysis confirmed improvements in aroma and overall acceptability with minimal changes in color and texture. These findings clarify microbial modulation mechanisms of kelp flavor and support the development of value-added fermented kelp products.

盐渍海带的腥味主要来源于卤代烃、含硫化合物和游离脂肪酸，限制了其感官品质和市场价值。本研究利用6种食品级菌株——克卢韦毕赤酵母、酿酒酵母菌、反常Wickerhamomyces anomalus、植物乳杆菌、发酵乳酸杆菌和戊糖Pediococcus——在单发酵和共发酵体系中对微生物的除臭效果进行了评价。GC-IMS、相对气味活性值和感官评价表明，1-辛烯-3- 1是主要的脱臭化合物。发酵显著降低了1-辛烯-3- 1，同时增加了芳香活性挥发物，如异戊醛、异戊醇和丙酸异丙酯，可能是通过酶降解和微生物合成的。感官分析证实了香气和整体可接受性的改善，颜色和质地的变化很小。这些发现阐明了海带风味的微生物调节机制，为海带增值发酵产品的开发提供了依据。

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引用次数: 0