The art of flavored wine: Tradition and future

Screening of fermentation resources of Actinidia arguta wine based on principal component analysis combined with a fuzzy mathematical sensory evaluation method

Actinidia arguta is a nutritious fruit with several health benefits. Recently, A. arguta wine has gained popularity among consumers. However, limited research is available on the effect of different cultivars and yeast strains on fruit wine quality. Therefore, in this study, we aimed to analyze the physicochemical indicators and ester aroma compositions of 16 wines derived from four A. arguta cultivars and fermented using four yeast strains to identify the most favorable combinations. The results showed significant differences in nutritional composition and flavor among the 16 wines. Principal component analysis (PCA) indicated that wines produced from the Changjiang No. 1 (CJ No. 1) and Liaofeng No. 1 (LF No. 1) cultivars, as well as those fermented with the LA-FR and LA-BA yeast strains, received higher scores. Furthermore, a fuzzy mathematical sensory evaluation (fuzzy logic model) confirmed the reliability of the PCA results, with the highest comprehensive sensory score (1.812) being awarded to CJ No. 1 wine fermented with LA-BA yeast. In this study, we identified the optimal combination of A. arguta cultivars and yeast strains to provide a theoretical reference for the quality control and development of A. arguta wine production.

A Snapshot of Microbial Succession and Volatile Component Dynamics of Marselan Wine in Xinjiang During Spontaneous Fermentation

Marselan wine is characterized by distinctive flavors of blackcurrant, cranberry, and spice, which are significantly influenced by environmental factors such as region and climate. In this study, we analyzed the dynamic changes in the microbial community, physicochemical indices, and flavor compounds during the spontaneous fermentation of Marselan wine in Xinjiang using high-throughput sequencing (HTS), high-performance liquid chromatography (HPLC), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results indicated that the sugar content decreased from 259.12 g/L to 22.45 g/L, while the ethanol content increased to 13.63 ± 0.15% vol after 12 days of fermentation. The predominant aromatic components identified in Marselan grapes include isophorone, 2,3-pentanedione, 2-hexenal, and melonal. After fermentation, ethanol, phenethyl alcohol, isoamyl acetate, ethyl acetate, and ethyl hexanoate were produced, imparting rose, cream, and fruit flavors to wine. The key microorganisms involved in the spontaneous fermentation of Marselan wine include Saccharomyces, Starmerella, Pichia, Pseudomonas, Sphingomonas, and Aspergillus. These microorganisms contributed substantially to the main physicochemical indices and flavor profiles. Saccharomyces and Pichia enhanced the formation of most alcohols and esters, whereas Aspergillus, Acremonium, and Fusarium inhibited the synthesis of numerous volatile compounds. These findings provide valuable theoretical references for improving the quality of Marselan wines in Xinjiang.

A novel Co/Zn-ferrite molecularly imprinted polymer-based electrochemical assay for sensing of gallic acid in plant extracts, wine, and herbal supplement

In this study, a new molecularly imprinted polymer (MIP)-based sensor platform was developed for the electrochemical determination of gallic acid (GAL) in plant extracts, wine, and herbal supplements. Gallic acid is known for its natural antioxidant properties, which play an important role in preventing cell deterioration that can lead to various diseases. In addition, gallic acid has therapeutic potential due to its anticancer, antiinflammatory, antimicrobial, and neuroprotective properties. Accurate analysis of gallic acid in complex matrices, in mixed samples where different components coexist, is necessary to evaluate the efficacy and safety of this compound. Cobalt ferrite-zinc-dihydro caffeic acid (CFO_Zn_DHCA) nanoparticles, sphere-like in shape and 5 ± 1 nm in size, were incorporated into the MIP-based electrochemical sensor design to enhance the active surface area and porosity of the glassy carbon electrode (GCE) surface. The functional monomer chosen for this study was aminophenyl boronic acid (3-APBA). In the GAL/CFO_Zn_DHCA/3-APBA@MIP-GCE sensor, which was developed using photopolymerization (PP), 3-APBA as a functional monomer was designed, and obtained in the presence of basic monomer (HEMA), cross-linker (EGDMA), and initiator (2-hydroxy-2-methyl propiophenone) by keeping it under a UV lamp at 365 nm. It aims to detect GAL in real samples such as Punica granatum (pomegranate) peel, Camellia sinensis (green and black tea leaves), wine, and herbal supplements. Morphological and electrochemical characterizations of the designed GAL/CFO_Zn_DHCA/3-APBA@MIP-GCE sensor were carried out using scanning electron microscopy (SEM), cyclic voltammetry (CV), and electrochemical impedance spectroscopy (EIS). The linear range for the determination of GAL using the indirect method (5.0 mM [Fe(CN)6]-3/-4) was found to be 1.0 × 10-13 M-1.0 × 10-12 M, and the limit of detection (LOD) and limit of quantification (LOQ) for standard solutions were calculated as 1.29 × 10-14 and 4.29 × 10-14 M, respectively. As a result of the study, the developed MIP-based electrochemical sensor was suitable for detecting GAL with high specificity, selectivity, and sensitivity. Recovery studies were performed to determine the practical applicability of the sensor, and the results were satisfactory. This innovative sensor platform stands out as a reliable and sensitive analytical tool for determining GAL.

Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF/MS and GC-IMS

Fruit wines, produced through the fermentation of various fruits, are well-documented for their distinct flavor profiles. Intelligent sensory analysis, GC-TOF/MS and GC-IMS were used for the analysis of the volatile profile of eight types of fruit wines including 5 grape wine (SJ, LS, HY, TJ, FT), 1 fermented plum wine (FZ), 1 blueberry wine (HZ), as well as 1 configured plum wine (LM). A total of 281 compounds were identified through GC-TOF/MS, with esters and acids constituting over 80% of all samples. GC-IMS identified 60 compounds, predominantly including 16 esters, 11 alcohols, and 6 ketones, and 7 sulfur-containing compounds. This observation leads to the assumption that the IMS and MS data contain different information about the composition of the volatile profile. 37 and 18 differential compounds for TOF/MS data and IMS data were obtained, respectively. Three ranking algorithms combined with five machine learning models Neural Networks (NN), Random Forests (RF), Support Vector Machines (SVM), K-Nearest Neighbors (KNN), Logistic Regression (LR) applied and identified both 58 key features from volatiles. LR and KNN achieved an overall classification of 0.95 and an F1 score greater than 0.9. For the IMS data, NN, LR, and KNN models exhibited accuracies and F1 scores greater than 0.9. This study advances fruit wine classification, benefiting the beverage industry and food chemistry research.

Synthetic biology for the food industry: advances and challenges

As global environmental pollution increases, climate change worsens, and population growth continues, the challenges of securing a safe, nutritious, and sustainable food supply have become enormous. This has led to new requirements for future food supply methods and functions. The use of synthetic biology technology to create cell factories suitable for food industry production and renewable raw material conversion into: important food components, functional food additives, and nutritional chemicals, represents an important method of solving the problems faced by the food industry. Here, we review the recent progress and applications of synthetic biology in the food industry, including alternatives to: traditional (artificial pigments, meat, starch, and milk), functional (sweeteners, sugar substitutes, nutrients, flavoring agents), and green (green fiber, degradable packing materials, green packaging materials and food traceability) foods. Furthermore, we discuss the future prospects of synthetic biology-based applications in the food industry. Thus, this review may serve as a reference for research on synthetic biology in the: food safety, food nutrition, public health, and health-related fields.

Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

Zhuyeqing is a flavored liquor with a unique flavor blended with Qingxiangxing Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of Zhuyeqing were investigated using a sensomics approach. Ninety-three odorants, among them 64 odorants with flavor dilution (FD) ≥ 32, were confirmed in Zhuyeqing by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis. Quantitative analysis revealed that 22 odorants with odor activity values (OAVs) ≥ 1. Aroma recombination tests showed that 22 odorants with OAV ≥ 1 can recombine the aroma characteristics of Zhuyeqing; omission tests revealed that ethyl cinnamate, ethyl octanoate, ethyl acetate, β-damascenone, and eugenol with OAV ≥ 10 had significant effects on Zhuyeqing.

Techno-economic assessment and innovative production of nutrient-rich jam, jelly, and pickle from Sonneratia apetala fruit

Sonneratia apetala, a nutrient-rich mangrove fruit, presents an opportunity for innovative food product development, offering potential health benefits and economic value through the creation of jam, jelly, and pickle. This innovative invention reveals the nutritional content including vitamins and minerals of Sonneratia apetala jam, jelly, and pickles from Nijhum Dwip in Hatiya Upazila, Noakhali District. These products contain Na, Mg, K, Ca, Mn, Fe, Cu, and Zn, which are essential for human nutrition. The texture and sensory qualities of the products depend on their Total Soluble Solids (TSS), acidity, moisture, pH, and total sugar content, with each parameter receiving an average score of 7 to 8 out of 9 (hedonic scale). Trace amounts of Cd, Cr, Pb, and Hg were found to be significantly below the safe consumption limits. F-, Cl-, SO42-, soluble and total PO43- concentrations were also below safety thresholds. The moisture, ash, protein, fat, fiber, pectin, sugar, carbohydrate, and caloric values highlight the dietary benefits and energy content of these products. The products exhibited higher levels of vitamin C and minerals compared to other citrus fruits. All tested parameters met safe consumption standards, ensuring product safety. These products underwent testing for Heterotrophic Bacterial Count to guarantee their safety. A one-year shelf life is ensured by conducting quarterly storage data checks and organoleptic tests by a 10-member jury panel. The one-way ANOVA test for sensory analysis and shelf life detection indicates statistically significant results. These products help mitigate nutrient deficiencies and promote health by regulating the diet. Applying this technology in grassroots jam, jelly, and pickle production could potentially boost the local economy by approximately $10,000 annually through the creation of small industries among the coastal population.

The insights into sour flavor and organic acids in alcoholic beverages

Alcoholic beverages have developed unique flavors over millennia, with sourness playing a vital role in their sensory perception and quality. Organic acids, as crucial flavor compounds, significantly impact flavor. This paper reviews the sensory attribute of sour flavor and key organic acids in alcoholic beverages. Regarding sour flavor, research methods include both static and dynamic sensory approaches and summarize the interaction of sour flavor with aroma, taste, and mouthfeel. In addition, this review focuses on identifying key organic acids, including sample extraction, chromatography, olfactometry/taste, and mass spectrometry. The key organic acids in alcoholic beverages, such as wine, Baijiu, beer, and Huangjiu, and their primary regulatory methods are discussed. Finally, future avenues for the exploration of sour flavor and organic acids by coupling machine learning, database, sensory interactions and electroencephalography are suggested. This systematic review aims to enhance understanding and serve as a reference for further in-depth studies on alcoholic beverages.

Flavor Engineering: A comprehensive review of biological foundations, AI integration, industrial development, and socio-cultural dynamics

This state-of-the-art review comprehensively explores flavor development, spanning biological foundations, analytical methodologies, and the socio-cultural impact. It incorporates an industrial perspective and examines the role of artificial intelligence (AI) in flavor science. Initiating with the biological intricacies of flavor, the review delves into the interplay of taste, aroma, and texture rooted in sensory experiences. Advances in mathematical modeling and analytical techniques open avenues for interdisciplinary collaboration and technological innovation, addressing variations in flavor perception. The impact of flavor extends beyond gustatory experiences, influencing economics, society, nutrition, health, and technological innovation. This collective understanding deepens insight into the dynamic interplay between olfactory and flavor elements within cultural landscapes, emphasizing how sensory experiences are woven into human culture and heritage. The evolution of food flavor analysis, encompassing sensory analysis, instrumental analysis, a combination of both, and the integration of artificial intelligence techniques, signifies dynamic progression and, promising advancements in precision, efficiency, and innovation within the flavor industry. This comprehensive review involved analyzing key aspects within flavor engineering and related sectors. Articles and book chapters on these topics were collected using metadata analysis. The data for this analysis was extracted from major online databases, including Scopus, Web of Science, and ScienceDirect.

Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip Type

Retsina, Greece's most renowned traditional wine, has been produced for millennia, with archaeological and historical evidence supporting its legacy. It is legally defined as wine made exclusively in Greece using grape must infused with Aleppo pine resin (Pinus halepensis). This study examines the effects of varying resin concentrations (0.5 g/L and 1 g/L), two commercial yeast strains, and medium-toast oak (Nadalié Cooperage, Ludon-Médoc, France) American and French, on Retsina's chemical and sensory properties to optimise its production. Wine samples from the Savatiano grape variety were analysed for classical wine parameters, oxidation stability, volatile compounds, organic acids, phenolic profiles, and sensory attributes. Principal Component Analysis (PCA) revealed that yeast strain selection significantly influences chemical composition, with Zymaflore X5 associated with higher organic acid levels. Oak addition altered phenolic profiles, with American oak increasing ellagic acid, while non-oaked wines showed higher syringic and p-coumaric acids. Resin addition elevated alpha-pinene, a key marker of resin aroma, but reduced esters linked to fruity and floral notes. These findings highlight the complex interactions between resin, yeast, and oak, offering insights for enhancing Retsina's quality while preserving its traditional character.

New biocatalyst produced from fermented biomass: improvement of adsorptive characteristics and application in aroma synthesis

This study presents a novel approach to producing activated carbon from agro-industrial residues, specifically cocoa fruit peel, using solid-state fermentation (SSF) with Aspergillus niger. The process effectively degrades lignin, a major impediment in traditional activated carbon production, resulting in a high-quality carbon material. This carbon was successfully utilized for enzyme immobilization and aroma synthesis, showcasing its potential as a versatile biocatalyst. The study meticulously evaluated the physical and chemical attributes of activated carbon derived from fermented cocoa peel, alongside the immobilized enzymes. Employing a suite of analytical techniques-electrophoresis, FTIR, XRD, and TG/DTG the research revealed that fermentation yields a porous material with an expansive surface area of 1107.87 m2/g. This material proves to be an excellent medium for lipase immobilization. The biocatalyst fashioned from the fermented biomass exhibited a notable increase in protein content (13% w/w), hydrolytic activity (15% w/w), and specific activity (29% w/w), underscoring the efficacy of the fermentation process. The significant outcome of this research is the development of a sustainable method for activated carbon production that not only overcomes the limitations posed by lignin but also enhances enzyme immobilization for industrial applications. The study's findings have important implications for the agro-industrial sector, promoting a circular economy and advancing sustainable biotechnological processes.

Unveiling the potential of Muscadine grape Skin extract as an innovative therapeutic intervention in cancer treatment

The use of muscadine grape extracts (MGSE). in cancer treatment has gained attention due to its distinctive composition of polyphenols and antioxidants. This review analyses the reported anti-cancer properties of MGSE. The study commences by reviewing the phytochemical composition of MGSE, highlighting the presence of resveratrol and ellagic acid. Furthermore, the review underscores the mechanism of action of these active compounds in MGSE in combating cancer cells. The anti-cancer potential of MGSE compared to other plant extracts is also discussed. In addition, it highlights MGSE's superiority and distinct phytochemical composition in preventing cancer growth by comparing its anti-cancer compounds with those of other anti-cancer medicinal plants. Lastly, the combinatory approaches of MGSE with traditional cancer therapies, its safety, and its possible side effects were highlighted. This work provides an understanding of the anti-cancer properties of MGSE, positioning it as a valuable and unique challenge within the field of cancer therapy.

An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal Wines

Wine has been utilized as a source for medicinal preparations, combined with various herbs, to treat particular ailments and disorders. By utilizing herb extracts, regular but limited consumption of these herbal wines helps to decrease the need for prescription medications to treat a variety of ailments. The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. A particular metabolic activity characterizes the growth of each wine yeast species, which determines the concentrations of flavor compounds in the final wine. Numerous herbs, such as tulsi, ginger, aloe vera, tea, amla, lemongrass, and peppermint, are used in the preparation of herbal wines, where either the herb or herbal blends are primarily used as the substrate. The variants provided improved accuracy, increased acceptability, and broader uses for the novel product. Herbal wines pave the way to provide nutraceuticals to consumers and protection against pathogenic microorganisms and inflammation through their richness in antioxidants. The existing herbal wines and their health advantages are discussed in this Review, along with some new directions for the herbal wine business.

Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine

A new type of flavored wine was produced by macerating either green tea or black tea into Chardonnay wine and model wine respectively, where the physicochemical properties (pH, titratable acidity, color) were modulated. Significant (p < 0.05) increases of total phenolic content and antioxidant activity (assessed by DPPH, FRAP and ABTS assays) were also observed in the tea macerated wines. A total of 160 phenolic and non-phenolic compounds were identified by HPLC-DAD-ESI-QTOF-MS/MS, where 55 phenolics were newly found in the tea macerated Chardonnay wine. The interaction between wine and tea phenolics led to additional 29 phenolic compounds and 4 non-phenolic compounds that were not found in either Chardonnay wine or tea. Catechin and epigallocatechin gallate were the most abundant phenolic compounds and contributed to the improved antioxidant activities. This study provided a promising prospect of tea as a novel additive in the production of flavored wine with enhanced functionalities.

Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes

The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods of 3, 9, and 15 months. The results indicate that throughout the three aging periods, there was a notable increase in the levels of ethyl hexanoate (Monomer, M), 2-methyl butanal, ethyl octanoate (M), ethyl octanoate (Dimer, D), propyl acetate, and 3-methylbutanal in the spontaneous Italian Riesling wine (RS). Furthermore, the compounds isoamyl acetate (M), ethyl formate (D), 4-methyl-2-pentanone (M), and ethyl formate (M) demonstrated the highest concentrations at 15 months in RS, accordingly, these compounds displayed a consistent upward trend throughout the aging period. A total of 14 volatile compounds exhibited an upward trend from 3 to 15 months in the spontaneous fermentation of Petit Verdot Wine (VS). Subsequently, these compounds attained their maximum levels. Spontaneous fermentation effectively enhances the aromatic characteristics of wines, consequently improving their capacity for aging.

Extraction Systems and Analytical Techniques for Food Phenolic Compounds: A Review

Phenolic compounds are highly valuable food components due to their potential utilisation as natural bioactive and antioxidant molecules for the food, cosmetic, chemical, and pharmaceutical industries. For this purpose, the development and optimisation of efficient extraction methods is crucial to obtain phenolic-rich extracts and, for some applications, free of interfering compounds. It should be accompanied with robust analytical tools that enable the standardisation of phenolic-rich extracts for industrial applications. New methodologies based on both novel extraction and/or analysis are also implemented to characterise and elucidate novel chemical structures and to face safety, pharmacology, and toxicity issues related to phenolic compounds at the molecular level. Moreover, in combination with multivariate analysis, the extraction and analysis of phenolic compounds offer tools for plant chemotyping, food traceability and marker selection in omics studies. Therefore, this study reviews extraction techniques applied to recover phenolic compounds from foods and agri-food by-products, including liquid-liquid extraction, solid-liquid extraction assisted by intensification technologies, solid-phase extraction, and combined methods. It also provides an overview of the characterisation techniques, including UV-Vis, infra-red, nuclear magnetic resonance, mass spectrometry and others used in minor applications such as Raman spectroscopy and ion mobility spectrometry, coupled or not to chromatography. Overall, a wide range of methodologies are now available, which can be applied individually and combined to provide complementary results in the roadmap around the study of phenolic compounds.

Agricultural Parameters and Essential Oil Content Composition Prediction of Aniseed, Based on Growing Year, Locality and Fertilization Type-An Artificial Neural Network Approach

Predicting yield is essential for producers, stakeholders and international interchange demand. The majority of the divergence in yield and essential oil content is associated with environmental aspects, including weather conditions, soil variety and cultivation techniques. Therefore, aniseed production was examined in this study. The categorical input variables for artificial neural network modelling were growing year (two successive growing years), growing locality (three different locations in Vojvodina Province, Serbia) and fertilization type (six different treatments). The output variables were morphological and quality parameters, with agricultural importance such as plant height, umbel diameter, number of umbels, number of seeds per umbel, 1000-seed weight, seed yield per plant, plant weight, harvest index, yield per ha, essential oil (EO) yield, germination energy, total germination, EO content, as well as the share of EOs compounds, including limonene, cis-dihydro carvone, methyl chavicol, carvone, cis-anethole, trans-anethole, β-elemene, α-himachalene, trans-β-farnesene, γ-himachalene, trans-muurola-4(14),5-diene, α-zingiberene, β-himachalene, β-bisabolene, trans-pseudoisoeugenyl 2-methylbutyrate and epoxy-pseudoisoeugenyl 2-methylbutyrate. The ANN model predicted agricultural parameters accurately, showing r2 values between 0.555 and 0.918, while r2 values for the forecasting of essential oil content were between 0.379 and 0.908. According to global sensitivity analysis, the fertilization type was a more influential variable to agricultural parameters, while the location site was more influential to essential oils content.