Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice
Yao Zhao, Ruoqing Liu, Ying Mu, Mingshan Lv, Jun Xing, Li Zheng, Aihemaitijiang Aihaiti, Liang Wang · 2024
Read Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice by Yao Zhao, Ruoqing Liu, Ying Mu, Mingshan Lv, Jun Xing, Li Zheng, Aihemaitijiang Aihaiti, Liang Wang (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11639762.txt.
Description
Yao Zhao and co-authors track how flavor shifts as a mixed peach and apricot juice ferments with lactic acid bacteria. Their 2024 study tests more than one strain mix in the juice. Two lab methods split the work: one reads scent compounds that lift into the air, and one reads the wider pool of small molecules in the liquid.
The scent scan found 185 compounds. Eugenol, benzaldehyde, and a fruity lactone stood among the clear changers. The wider scan found far more shifts, with many compounds falling and fewer rising. Pathway checks pointed at amino acid use and sugar use as the hot zones. By the end, the juice's flavor read as fuller. The work gives makers a base for better fermented fruit drinks.
Catalog record
| CREATOR | Yao Zhao, Ruoqing Liu, Ying Mu, Mingshan Lv, Jun Xing, Li Zheng, Aihemaitijiang Aihaiti, Liang Wang |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 41 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |