Effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentation
Thermal treatment is a primary postharvest technology for greengage. This study aimed to investigate the effects of thermal treatment on aroma development and microbial succession during greengage spontaneous fermentation. Results indicated that thermal treatment enhanced citric acid and acetic acid...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000654 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850220548944035840 |
|---|---|
| author | Xiaoxu Zhang Rui Huang Chang Liu Jingming Li |
| author_facet | Xiaoxu Zhang Rui Huang Chang Liu Jingming Li |
| author_sort | Xiaoxu Zhang |
| collection | DOAJ |
| description | Thermal treatment is a primary postharvest technology for greengage. This study aimed to investigate the effects of thermal treatment on aroma development and microbial succession during greengage spontaneous fermentation. Results indicated that thermal treatment enhanced citric acid and acetic acid levels. In the early fermentation stage, it promoted the release of volatile compounds in greengage wine, especially acetate esters and fatty acids. However, by the end of fermentation, volatile content dropped significantly compared to the control group. Heating also led to lower fungal and bacterial diversity in the early fermentation stage. Throughout fermentation process, non-Saccharomyces cerevisiae like Pichia, Candida, and Starmerella were dominant. VPA and Mantel analysis revealed that organic acids most significantly impact microbial metabolism, while heating weakens this effect. PLS analysis showed that Candida, Pichia, and Starmerella were major aroma contributors, and heating increased Lactobacillus and Acetobacter 's aroma contributions. To sum up, thermal treatment has the ability to rapidly initiate the fermentation of greengage wine, releasing more volatile compounds early on, but causing a significant drop in volatile content later. This study provided a theoretical basis for understanding the impact of thermal treatment on quality of processed fruit products. |
| format | Article |
| id | doaj-art-1f39f89ab8c54c3e8f733b14d4d888d0 |
| institution | OA Journals |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-1f39f89ab8c54c3e8f733b14d4d888d02025-08-20T02:07:02ZengElsevierApplied Food Research2772-50222025-06-015110075510.1016/j.afres.2025.100755Effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentationXiaoxu Zhang0Rui Huang1Chang Liu2Jingming Li3Department of Nutrition and Health, China Agricultural University, Beijing 100193, ChinaLuzhou Laojiao New Liquor Industry Co., Ltd, Sichuan 646000, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaChina Agricultural University - Sichuan Chengdu Advanced Agricultural Industrial Institute, Chengdu 611430, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Corresponding author.Thermal treatment is a primary postharvest technology for greengage. This study aimed to investigate the effects of thermal treatment on aroma development and microbial succession during greengage spontaneous fermentation. Results indicated that thermal treatment enhanced citric acid and acetic acid levels. In the early fermentation stage, it promoted the release of volatile compounds in greengage wine, especially acetate esters and fatty acids. However, by the end of fermentation, volatile content dropped significantly compared to the control group. Heating also led to lower fungal and bacterial diversity in the early fermentation stage. Throughout fermentation process, non-Saccharomyces cerevisiae like Pichia, Candida, and Starmerella were dominant. VPA and Mantel analysis revealed that organic acids most significantly impact microbial metabolism, while heating weakens this effect. PLS analysis showed that Candida, Pichia, and Starmerella were major aroma contributors, and heating increased Lactobacillus and Acetobacter 's aroma contributions. To sum up, thermal treatment has the ability to rapidly initiate the fermentation of greengage wine, releasing more volatile compounds early on, but causing a significant drop in volatile content later. This study provided a theoretical basis for understanding the impact of thermal treatment on quality of processed fruit products.http://www.sciencedirect.com/science/article/pii/S2772502225000654Greengage spontaneous fermentationThermal treatmentCharacteristic aromaVolatile estersMicrobial communityMicrobial-aroma correlation |
| spellingShingle | Xiaoxu Zhang Rui Huang Chang Liu Jingming Li Effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentation Applied Food Research Greengage spontaneous fermentation Thermal treatment Characteristic aroma Volatile esters Microbial community Microbial-aroma correlation |
| title | Effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentation |
| title_full | Effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentation |
| title_fullStr | Effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentation |
| title_full_unstemmed | Effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentation |
| title_short | Effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentation |
| title_sort | effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentation |
| topic | Greengage spontaneous fermentation Thermal treatment Characteristic aroma Volatile esters Microbial community Microbial-aroma correlation |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000654 |
| work_keys_str_mv | AT xiaoxuzhang effectofthermaltreatmentonaromacompoundsformationandmicrobialsuccessionduringgreengagespontaneousfermentation AT ruihuang effectofthermaltreatmentonaromacompoundsformationandmicrobialsuccessionduringgreengagespontaneousfermentation AT changliu effectofthermaltreatmentonaromacompoundsformationandmicrobialsuccessionduringgreengagespontaneousfermentation AT jingmingli effectofthermaltreatmentonaromacompoundsformationandmicrobialsuccessionduringgreengagespontaneousfermentation |