Effect of Lactiplantibacillus plantarum-mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis
-Damascenone and ethyl isovalerate were key aroma compounds, while the increase of phenylethyl alcohol and phenylacetaldehyde improved sweet, fruity, and floral aroma. The rise of adenosine, hypoxanthine, and ornithine through purine metabolism pathways enhanced umami, the enlargement of pyridoxine, pyridoxamine, and tyramine through Vitamin B6 and tyrosine metabolism pathways increased richness, and the elevated glycyrrhizin, melezitose, and maltotetraose enhanced sweetness. This study provides insight into improving sea buckthorn flavor and direction to produce high quality products.
Authors
- Bin Li (ORCID: https://orcid.org/0000-0003-1318-7081)
- Yingchun Han (ORCID: https://orcid.org/0000-0002-9490-3205)
- Hui Tan (ORCID: https://orcid.org/0000-0002-6604-0852)
- Xiying Qin
- Yang Baoru
- Yuanyue Gao
- Chi-Tang Ho
- Mingyue Wang
- Le Chu
- Xianjun Meng
- Tingcai Yan
- Helu Sun
Institutions
- Rutgers, The State University of New Jersey (US)
- Shenyang Medical College (CN)
- Shenyang Agricultural University (CN)
- University of Turku (FI)
- Fruit Research Institute (CN)
- China Federation of Supply and Marketing Cooperatives (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2026-04-24
- DOI
- https://doi.org/10.1016/j.fochx.2026.103921
- Primary Topic
- Phytochemical and Pharmacological Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- People's Government of Liaoning Province
- Department of Education of Liaoning Province
- Shenyang Science and Technology Bureau