Effects of kombucha‐derived microbial fermentation on the flavor profile of grape fruit pulp based on electronic nose analysis, <scp>HPLC</scp> , <scp>GC‐MS</scp> and <scp>GC</scp> ‐ <scp>IMS</scp>
The defined kombucha-derived microbial consortium effectively enhanced the flavor complexity and sensory quality of the beverage, providing a scientific basis for the industrial production of novel alcohol-free fermented grape beverages. © 2025 Society of Chemical Industry.
Authors
- Simin Xia (ORCID: https://orcid.org/0000-0002-3833-3340)
- Lin Pan (ORCID: https://orcid.org/0000-0001-7793-3982)
- Yan‐Hong Wang (ORCID: https://orcid.org/0000-0003-3341-8991)
- Qiao Chen (ORCID: https://orcid.org/0009-0001-7288-2765)
- Quan Ji
- Huiling Zhang (ORCID: https://orcid.org/0000-0002-1858-7255)
- Longxuan Huo (ORCID: https://orcid.org/0009-0002-6521-8038)
Institutions
- Ningxia University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-21
- DOI
- https://doi.org/10.1002/jsfa.70315
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 0.00