Search Results (138)

Climate change poses a major challenge for Mediterranean viticulture by accelerating ripening and reducing grape yield and quality. This study evaluated the synergistic effect of two adaptation strategies—non-positioned vegetation training (Sprawl) and foliar kaolin application—on the agronomic and oenological performance of Syrah cv. under semi-arid conditions over two consecutive seasons. Agronomic traits, bunch microclimate, and volatile composition of wines were determined. The combination of Sprawl and kaolin reduced bunch temperature by up to 2 °C, improved vine balance, and maintained optimal acidity and colour intensity. Wines from this treatment exhibited higher concentrations of esters and terpenes, generating more pronounced fruity, floral, and citrus aromas. Multivariate analysis of aroma series revealed clear differences between treatments and vintages, with 2025 showing stronger aromatic distinctions. Heatmap clustering confirmed that vintage was the main differentiating factor, followed by training system. These findings highlight the potential of integrating simple canopy management with reflective particle films to improve grape and wine quality under future Mediterranean conditions. Full article

4-Chlorophenoxyacetic acid (4-CPA) is an auxin-type plant growth regulator widely used in fruit and vegetable production. However, its influence on the nutritional and sensory qualities of horticultural crops remains insufficiently characterized. This study investigated the influence of 4-CPA application and oscillator-mediated pollination on the metabolic composition of fully ripe fruits of Solanum lycopersicum var. cerasiforme cv. ‘Zheyingfen No. 1’. Two concentrations of 4-CPA (16 mg/L and 8 mg/L) were applied during flowering, and their effects on amino acids, soluble sugars, organic acids, and volatile compounds (VOCs) were comparatively analyzed. The results indicated that treatment with 8 mg/L 4-CPA treatment significantly increased the total amino acid content in ripe fruits compared with the control and the 16 mg/L treatment. Among the 17 amino acids identified, the contents of umami-related amino acids, including glutamic acid (Glu) and aspartic acid (Asp), were markedly enhanced. In particular, Glu content in the C8 treatment was the highest and accounted for more than 50% of the total amino acid content. The accumulation of sugars was not significantly affected by 4-CPA treatment, while the C8 treatment resulted in the lowest level of total organic acids, which are crucial for flavor development at the ripening stage. A 29.35% increase in VOCs was observed” for conciseness in 4-CPA-treated fruits compared with the control. Analysis of relative odor activity values (rOAVs) showed that although 4-CPA treatment reduced the number of aroma-active compounds, it promoted the accumulation of β-ionone, thereby shifting the tomato fruit aroma profile toward floral, woody, sweet, and fruity notes. In summary, 4-CPA treatment regulated the nutritional and flavor quality of ripe cherry tomato fruits by increasing the content of Glu and other amino acids, enhancing the diversity of VOCs, and promoting the formation of key aroma-active substances such as β-ionone. Full article

Nitrite remains a central component in industrial cured meat processing for its role in providing colour stability, oxidative protection, and microbial safety. However, synthetic nitrite is associated with the formation of nitrosamines, leading to increased health concerns and negative consumer perception of synthetic additives, thereby increasing demand for healthier meat products produced with natural nitrite sources. This study employed a two-stage design to assess microbial nitrate curing in cooked sausages and its extension to vegetable powders. In Stage 1, sodium nitrate (100 mg/kg) combined with Staphylococcus carnosus was incubated at 30 or 40 °C for 90 or 180 min. Incubation at 30 °C yielded residual nitrite concentrations of 18–29 mg/kg, corresponding to 35–40% of those in nitrite controls, and resulted in equivalent colour (CIE ΔE* < 2) and oxidative stability (0.07–0.09 mg MDA/kg versus 0.08 mg MDA/kg in the control). In Stage 2, application of red beet (2%) and leek (1%) powders supplying 100 mg/kg NO_3⁻ produced adequate curing but induced substantial compositional and sensory deviations, including higher redness (CIE a* ≈ 23 versus 15), fourfold higher lipid oxidation (0.35–0.42 mg MDA/kg), and intensified vegetable aroma and sweetness. These findings demonstrate that microbial nitrate reduction at 30 °C effectively reproduces the technological performance of direct nitrite addition, whereas vegetable-based nitrate curing introduces significant colour, oxidative, and sensory differentiation, highlighting both potential and limitations of microbial nitrate curing. Full article

This study investigated the effect of storage time on the quality of low-sugar apple jams partially substituted with steviol glycosides (SGs). Apple jams were prepared with 0%, 10%, 20%, 30%, and 40% sugar replacement using highly purified SGs (95.1%). The jams were evaluated immediately after production and after 3 and 6 months of storage at 22 °C in the dark. Physicochemical analyses included dry matter, total soluble solids, vitamin C, total ash, pH, titratable acidity, malic acid, and color parameters (L*, a*, b*). Sensory and microbiological assessments were also carried out. During storage, the dry matter content significantly decreased from 41.4% (control) to 35.6% (40% SGs), while titratable acidity increased from 10.69° to 16.73° (p < 0.05), and pH values remained stable (3.15–3.29). Vitamin C content decreased significantly (from 0.56 mg/100 g to 0.19 mg/100 g; 33–66% degradation). The color of jams became lighter with increasing SG substitution (L* increased from 17.19 to 24.73; ΔE up to 9.66) and slightly darkened after storage (ΔL ≈ −1.0). Microbiological analysis confirmed complete safety, with total colony counts < 10 CFU/g and no presence of Listeria monocytogenes or coagulase-positive Staphylococcus. Sensory evaluation by a trained panel (10 assessors, aged 34–56 years, with similar training in fruit and vegetable preserve evaluation) showed that jams with 10–30% SG substitution maintained desirable apple aroma and sweetness, whereas higher SG levels enhanced metallic odor (0.12–0.95 c.u.) and bitterness (0.2–1.9 c.u.) while slightly reducing apple flavor intensity (p < 0.05). Despite these differences, all jams remained acceptable after 6 months of storage. Overall, replacing up to 40% of sucrose with steviol glycosides provided microbiological stability, controlled color changes, and acceptable sensory quality, supporting the production of low-sugar jams in line with clean-label and sustainability trends in modern food technology. Full article

Sichuan Paocai is a representative traditional fermented vegetable in China, which is deeply embedded in local geographical and cultural heritage. However, regional differences in product characteristics remain poorly understood. In this study, the physicochemical properties, volatile compounds, and microbial communities of Paocai from seven production regions in Sichuan (named FB, AB, BZ, CD, DZ, MY, and YS) were systematically investigated. Parameters including pH, salinity, nitrite, organic acids, and color were determined, while volatile profiles were analyzed using an electronic nose and comprehensive two-dimensional gas chromatography–mass spectrometry. A total of 294 volatile compounds were identified, with alcohols, esters, and isothiocyanates emerging as the major contributors to flavor differentiation. UMAP and OPLS-DA analyses revealed distinct regional clustering, which was consistent with electronic nose profiling, and 111 volatile compounds were identified as key aroma markers. Microbial diversity was assessed using 16S rRNA gene sequencing, demonstrating that Lactobacillus, Lentilactobacillus, Pediococcus, and Weissella were the dominant taxa, although the richness varied significantly across regions. An LEfSe analysis further identified region-specific biomarkers, including Pediococcus, Lactococcus, and Leuconostoc in FB; Lactobacillus in AB; Pediococcus ethanolidurans in BZ; Levilactobacillus in DZ; Lentilactobacillus in MY; and a more diverse microbiota in MS. A correlation analysis highlighted the pivotal roles of distinct microbial groups in shaping and transforming flavor compounds across different regions. Overall, these findings provide scientific guidance for the development of high-quality, region-specific products and contribute to the protection, branding, and market competitiveness of geographically indicated foods. Full article

This study investigated the impact of berry and cluster thinning on the organoleptic and chemical quality of red wines produced with no-sulfites-added production, using ‘Monastrell’ grapes cultivated under organic viticulture. The experiment was conducted in a commercial vineyard in Murcia (Spain), applying three treatments: control, bunch reduction (BR), and berry thinning (BT). Grapes were vinified under identical conditions, and the resulting wines were analyzed after three months and five years of storage. Physicochemical parameters, volatile organic compounds (VOCs), and sensory profiles were evaluated. Thinning treatments significantly increased alcohol content, reducing sugars, polyphenol index, and the concentration of key aromatic compounds. Sensory analysis revealed that wines from thinned grapes exhibited more intense toasted, vegetal, and fruity notes, and presented greater color stability and fewer defects over time. Notably, only the control wine developed Brettanomyces-related off-flavors after five years. Consumer preference tests confirmed higher acceptance of BR and BT wines, based particularly on color, fruity aroma, and aftertaste. These findings suggested that thinning practices, especially bunch thinning, offer a cost-effective strategy to improve wine quality and stability in no-sulfites-added winemaking, reducing the risk of spoilage and enhancing consumer satisfaction. Full article

Commercial fruit juices are categorized into juice not from concentrate (JNFC) and juice from concentrate (JFC). Tomato juice is one of the most popular vegetable juices, and its aroma is an important factor in evaluating its quality. However, differences in the aroma characteristics of JNFC and JFC tomato juices have not been clearly identified. This study aimed to investigate the volatile organic compounds (VOCs) involved in distinguishing between JNFC and JFC using commercially available tomato juices. Furthermore, the effect of concentration on the VOC composition was evaluated using different procedures. Twenty-three commercial tomato juices were prepared for analysis of VOCs using headspace solid phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS). Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to discriminate the samples into JNFC and JFC groups. JNFC contained 43 VOCs, which was more than twice that contained in JFC, and the quantitative variation was larger in JNFC than in JFC. In particular, the JNFC group contained significantly more alcohol and phenol compounds. On the other hand, the JFC group contained more formyl pyrrole and Strecker aldehydes. Additional GC-MS/olfactometry (GC-MS/O) and odor active value analyses indicated that (Z)-3-hexenol and 3-methylbutanal were the best VOCs to distinguish between the JNFC and JFC groups. Furthermore, different concentration procedures, including heating concentration (HC), decompression concentration (DC), and freeze drying (FD), were performed, and the corresponding VOCs were compared. HC and DC reduced the levels of most of the compounds to the levels seen in commercial JFC. These results indicate that the concentration procedure is an important processing stage, in addition to the break process, that determines the quality of tomato juice. Full article

Kiwifruit has attracted much attention in fruit and vegetable processing due to its high nutritional and economic value. However, there is a lack of systematic research on the effects of long-term frozen storage on the pulp quality of kiwifruit. Using kiwifruit pulp stored at −20 °C for 0, 3, 6, 9, and 12 months as the research materials, the dynamic changes in the phenotype, color, antioxidant activity, and flavor compounds were comprehensively evaluated. The results showed that frozen storage caused a significant decline in the quality of the fruit pulp. Specifically, the contents of chlorophyll and carotenoids decreased and the color deteriorated (color difference increased); the turbidity and centrifugal sedimentation rates increased, and pH and viscosity changed in different stages. Additionally, antioxidant compounds, such as vitamin C and total phenols, were significantly reduced with the extension of storage duration, and the 2,2-diphenyl-1-picrylhydrazyl (DPPH)/2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging ability was decreased. The content of volatile aroma compounds diminished, leading to a notable shift in the flavor profile. Correlation analysis revealed that changes in volatile substances were significantly correlated with physical, chemical, and antioxidant indicators (p < 0.05). These correlations can serve as a key basis for assessing quality deterioration. This study systematically elucidated, for the first time, the mechanism of quality deterioration in kiwifruit pulp during frozen storage, thereby providing theoretical support for enterprises to optimize pulp grading strategies and the timing of by-product development. Hence, it is recommended that the duration of freezing should be limited to less than 9 months for kiwifruit pulp. Moreover, it is essential to consider varietal differences and new pretreatment technologies to further enhance the industrial utilization and economic value of frozen pulp. Full article

Kimchi, a traditional fermented product made primarily with Chinese cabbage, develops its characteristic flavor through microbial activity and a variety of ingredients. This study explores the incorporation of sea fennel (Crithmum maritimum L.), a halophytic plant rich in bioactive compounds and known for its distinctive aroma, into kimchi. Two fermentation methods were compared: spontaneous fermentation and fermentation using a defined starter culture of four lactic acid bacteria strains. Fermentation was conducted at 4 °C for 26 days, with samples monitored for up to 150 days. Parameters analyzed included pH, titratable acidity, microbial counts, organic acid concentrations, volatile organic compounds (VOCs), and sensory attributes. In the early stages, notable differences in acidity, microbial populations, and VOCs were observed between the two methods, but these differences diminished over time. Sensory analysis indicated similar overall characteristics for both prototypes, although the sea fennel’s aroma and fibrous texture remained perceptible at day 150. VOCs analysis revealed that the fermentation time significantly affected the composition of key aroma compounds, contributing to the final sensory profile. Sea fennel played a key role in shaping the VOC profile and imparting a distinctive aromatic quality. Both fermentation methods led to similar enhancements in flavor and product quality. These findings support the use of sea fennel as an aromatic ingredient in fermented vegetables and highlight the importance of fermentation optimization. Full article

Lemon basil (Ocimum × citriodorum) is a highly valued aromatic plant renowned for its distinct citrus aroma. This study aimed to evaluate sustainable substrates and cultivation systems for its production. Two complementary and sequential experiments were conducted: an initial experiment designed to compare coconut fiber mixed in varying proportions with perlite to rock wool, evaluating their effectiveness during germination and early growth (experiment 1), and a subsequent experiment aimed at assessing plant performance in a decoupled aquaponic system relative to hydroponics utilizing the best-performing coconut fiber-perlite mixture from the first phase along with rock wool as substrates (experiment 2). The substrate with 70% coconut fiber and 30% perlite (F70:P30) significantly improved seed germination, leaf number, and total leaf area of seedlings. The decoupled aquaponic cultivation system resulted in a 52.5% increase in flavonoid content, accompanied by higher calcium and magnesium uptake in stems and roots compared to hydroponics. These findings clearly underscore the potential of coconut fiber substrates mixed with perlite as sustainable alternatives to rock wool, reducing environmental impact, disposal costs, and health risks. Similarly, aquaponic cultivation emerges as a valuable strategy for sustainable lemon basil (Ocimum × citriodorum) production, offering comparable yields to hydroponics while improving plant nutritional and phytochemical quality through beneficial plant-microbe interactions. These results provide practical evidence supporting the adoption of environmentally friendly substrates and cultivation practices, thus contributing significantly toward sustainable intensive vegetable production systems. Full article

Aroma is an important processing and consumption quality trait of fruits and vegetables, and terpenes produced from the terpenoid metabolic pathway are a critical component of chili fruit flavor. This pathway involves the participation of at least eighteen enzymes, such as AACT, HMGS, HMGR, MVK, PMK, MVD, FPPS, GGPPS, DXS, DXR, MCT, CMK, MECPS, HDS, HDR, GPPS, IDI, and TPS. In this study, the genome wide information, expression characteristics, and relationship with terpenoids of terpenoid pathway genes are analyzed in C. annuum. The results showed that C. annuum has sixty-seven genes related to terpene metabolic pathways. Non-targeted metabolomics studies found that the content of aromatic terpenoids α-calacorene, α-cubene, and cis-β-farnesene increased with fruit development in HDL fruits, while linalool and nerolidol were much higher in GLD608. Correlation analyses between qRT-PCR and metabolome data showed that the expression levels of CaHMGS-3, CaMVD-1, CaCMK-1, and CaGGPPS-2 were positively correlated with the content of linalool, a flavor monoterpene alcohol. CaMECPS-1 was positively correlated with cis-β-farnesene, and there was also a significant positive regulatory relationship between CaTPS-5 and nerolidol relationship. In conclusion, the present study provides genetic resources for further studies on the gene regulatory mechanisms of flavor synthesis and terpenoid metabolic pathways in chili. Full article

Large-scale agricultural and animal husbandry production in Shaanxi Province of China has led to significant environmental pollution, due to the incineration of vast amounts of agricultural waste annually. As the land area used for vegetable cultivation expands and farming practices evolve, the demand for organic substrates continues to grow. To optimize cost savings and enhance efficiency, this study investigated the effects of different organic substrate compositions on cucumber (Cucumis sativus) yield and quality, using ‘Jinyou 35’ cucumber as the experimental model. The results demonstrated that the blended organic substrates derived from agricultural waste met key physicochemical requirements for cucumber cultivation across both seedling establishment and fruit development stages. Compared with the control, the T4 treatment (mushroom residue/cattle manure = 1:1) increased the cucumber yield and its content of total sugar, vitamin C, and fatty acids. Furthermore, the T6 treatment (mushroom residue/cattle manure = 3:1) produced the highest total aroma and the lowest soluble protein content compared to the other treatments, and the level of C6 aldehydes in the cucumber fruits was significantly higher (p < 0.05) in this treatment group than in the control group. The findings suggest that properly formulated organic substrate blends can serve as effective growing media for cucumber cultivation, while simultaneously mitigating environmental pollution. This study provides a theoretical foundation for the sustainable utilization of agricultural waste-derived organic substrates in vegetable production. Full article

This study aims to investigate the sensory characteristics of commercially available vegan mayonnaise using the Check-All-That-Apply (CATA) methodology and to determine the acceptability factors influencing consumer purchase intention. Six mayonnaise samples were evaluated by 112 consumers: one conventional mayonnaise and five commercially available vegan mayonnaises (labeled OGM, VVM, EBM, VM, SM, and OVM). Except for fatty flavor, rancid odor, artificial flavor, mouthcoating, melting, and mouthfeel, 15 characteristics (yellowness, glossiness, slimness, thickness, smoothness, beany odor, lemon aroma, nutty flavor, sourness, saltiness, sweetness, savory flavor, off-flavor, goes well with vegetables, and spreads well on crackers) were significantly different among 6 samples (p < 0.001). Across all evaluation attributes, OGM and VM had the highest acceptance, with no significant differences between the two samples except for overall taste. The VM was the only vegan mayonnaise that produced results similar to those of OGM, which is regular mayonnaise. The results of the study suggest that vegan mayonnaise can be a substitute for regular mayonnaise. We hope that this research will provide data that can be used as a basis for developing vegan mayonnaise products that meet the needs of consumers and food companies. Full article

Meat is an essential source of nutrients in the human diet and a component of global food security. In the context of a growing demand for functional and healthy foods, the addition of non-meat ingredients, such as dietary fibres, is a promising strategy for improving the quality of meat products. This review aimed to identify and synthesise the available recent literature regarding the impact of fibre-rich ingredients on the properties of meat products, investigating how various plant sources (such as cereals, vegetables, legumes, and fruits) can be used in various forms of meat products, such as meat pastes, emulsified products, and minced and restructured meat products. Analyses of technological parameters revealed improvements in water-holding capacity, cooking losses, and an increased production yield. The addition of fibre has demonstrated a favourable effect on low-fat products, stabilising the emulsion and improving its physical texture properties. The chemical analysis highlighted an increase in dietary fibre and mineral content, as well as a decrease in fat content depending on the type and level of fibre added. Sensory changes included aspects related to the colour, aroma, texture, and overall acceptability of the products. The optimisation of the type and level of fibre is essential to obtain meat products with improved characteristics. Full article

Water availability is a key factor affecting both morphological development and secondary metabolite production in Cannabis sativa L. This study evaluated the effects of water stress applied during the vegetative and flowering stages on plant performance, cannabinoid concentration, and terpene composition in two Chemotype III (cannabidiol-dominant) varieties. Plants were subjected to moderate and severe water stress, and responses were assessed through biomass measurements, GC-MS analyses, and multivariate statistics. Water stress significantly influenced biomass allocation, with increased dry biomass but reduced harvest index, particularly under flowering-stage stress. Cannabidiol (CBD) content declined with increasing stress, while tetrahydrocannabinol (THC) levels increased under vegetative stress, indicating a stress-induced shift in cannabinoid biosynthesis. Cannabinol (CBN) levels also increased, suggesting enhanced THC degradation. Terpene composition was predominantly genotype-driven. PCA-MANOVA showed significant effects of variety, stress level, and their interaction, yet only minor volatiles were modulated by stress, while the most abundant terpenes remained stable across treatments, preserving the varietal aroma profile. These results underline the importance of genetic background and irrigation timing in determining cannabis yield and quality. Optimized water management is essential to ensure phytochemical consistency and sustainable production, especially in high-value medicinal and aromatic applications. Full article