Enhanced VOC emission with increased temperature contributes to the shift of O3-precursors relationship and optimal control strategy.

Assessing the impact of anthropogenic volatile organic compounds (VOCs) on ozone (O3) formation is vital for the management of emission reduction and pollution control. Continuous measurement of O3 and the major precursors was conducted in a typical light industrial city in the YRD region from 1 May to 25 July in 2021. Alkanes were the most abundant VOC group, contributing to 55.0% of TVOCs concentration (56.43 ± 21.10 ppb). OVOCs, aromatics, halides, alkenes, and alkynes contributed 18.7%, 9.6%, 9.3%, 5.2% and 1.9%, respectively. The observational site shifted from a typical VOC control regime to a mixed regime from May to July, which can be explained by the significant increase of ROx production, resulting in the transition of environment from NOx saturation to radical saturation with respect to O3 production. The optimal O3 control strategy should be dynamically changed depending on the transition of control regime. Under NOx saturation condition, minimizing the proportion of NOx in reduction could lead to better achievement of O3 alleviation. Under mixed control regime, the cut percentage gets the top priority for the effectiveness of O3 control. Five VOCs sources were identified: temperature dependent source (28.1%), vehicular exhausts (19.9%), petrochemical industries (7.2%), solvent & gasoline usage (32.3%) and manufacturing industries (12.6%). The increase of temperature and radiation would enhance the evaporation related VOC emissions, resulting in the increase of VOC concentration and the change of ROx circulation. Our results highlight determination of the optimal control strategies for O3 pollution in a typical YRD industrial city.

Source and variability of formaldehyde in the Fenwei Plain: An integrated multi-source satellite and emission inventory study.

Formaldehyde (HCHO) is a high-yield product of the oxidation of volatile organic compounds (VOCs) released by anthropogenic activities, fires, and vegetations. Hence, we examined the spatiotemporal variation trends in HCHO columns observed using the Ozone Monitoring Instrument (OMI) during 2005-2021 across the Fenwei Plain (FWP) and analysed the source and variability of HCHO using multi-source data, such as thermal anomalies. The spatial distribution of the annual mean HCHO in the FWP increased from northwest to southeast during 2005-2021, and the high-value aggregation areas contracted and gradually clustered, forming a belt-shaped distribution area from Xi'an to Baoji, north of the Qinling Mountains. The annual mean HCHO concentration generally showed a two-step increase over the 17 years. Fires showed a single-peak trend in March and a double-peak M-shaped trend in March and October, whereas urban thermal anomalies (UTAs) showed an inverted U-shaped trend over 17 years, with peaks occurring in May. The HCHO peaks are mainly caused by the alternating contributions of fires and UTAs. The fires and UTAs (predominantly industrial heat sources) played a role in controlling the background level of HCHO in the FWP. Precipitation and temperature were also important influencing variables for seasonal variations, and the influence of plant sources on HCHO concentrations had significant regional characteristics and contributions. In addition, the FWP has poor dispersion conditions and is an aggregated area for the long-range transport of air pollutants.

Effects of isoprene on the ozonolysis of Δ3-carene and ß-caryophyllene: Mechanisms of secondary organic aerosol formation and cross-dimerization.

Elucidating the mutual effects between the different volatile organic compounds (VOCs) is crucial for comprehending the formation mechanism of atmospheric secondary organic aerosols (SOA). Here, the mixed VOCs experiments of isoprene and Δ3-carene/ß-caryophyllene were carried out in the presence of O3 using an indoor smog chamber. The suppression effect of isoprene was recognized by the scanning mobility particle sizer spectrometer, online vacuum ultraviolet free electron laser (VUV-FEL) photoionization aerosol mass spectrometry, and quantum chemical calculations. The results indicate that the suppression effect of isoprene on the ozonolysis of Δ3-carene and ß-caryophyllene shows fluctuating and monotonous trends, respectively. The carbon content of the precursor could be the main factor for regulating the strength of the suppression effect. Plausible structures and formation mechanisms of several new products generated from the single VOC precursor and VOC-cross-reaction are proposed, which enrich the category of VOC oxidation products. Meanwhile, a new dimerization mechanism of the RO2 + R'O2 reaction is suggested, which offers an intriguing perspective on the gas phase formation process of particle phase accretion products. The present findings provide valuable insights into clarifying the pivotal roles played by isoprene in the interplay between different VOCs and understanding of SOA formation mechanisms of VOC mixtures, especially nearby the emission origins.

Effect of temperature regulation on microbial community, volatile flavours, amino acid profiles, and iridoid glycosides during noni (Morinda citrifolia L.) fruit fermentation.

Noni fruit has an unpleasant flavour but is highly bioactive. Therefore, it is necessary to clarify the effect of temperature regulation on quality of fermented noni fruit. In the present study, the formation of flavours, amino acid profiles, and iridoid glycosides during noni fruit fermentation at different temperatures were investigated. We initially found that different temperatures affected core microbial communities. The general evolutionary trends of Acetobacter and Gluconobacter were influenced by different temperatures. Furthermore, high temperature helped maintain low octanoic and hexanoic acids. Subsequently, we found that high temperature improved total amino acids and iridoid glycosides. The correlation network analysis revealed that bacterial communities impacted the quality (volatile flavours, amino acid profiles, and iridoid glycosides) of fermented noni fruit. Overall, altering the temperature induced variations in microbial communities and quality during the noni fruit fermentation process. These results are instrumental in the pursuit of quality control in natural fermentation processes.

Correlation analysis and modeling application from objective indicators to subjective evaluation of scented tea: A case study of rose tea.

Different scented teas provide various choices for consumers from appearance, aroma, flavor and others. Aiming to define advantages and market positions of different scented teas and promote optimization of market structure, characteristics for scented tea favored by consumers and outstanding attributes of different scented teas should be clarified. Rose tea was taken as study object. Sensory evaluation and consumer acceptance were investigated. GC-MS and HPLC fingerprints were established. Physicochemical characteristics were determined. RGB integration analysis was inventively proposed for correlation analysis. The volatile compounds with spicy, green or herbal odor as camphene, ß-phenethyl acetate, eugenol, and physicochemical parameters as antioxidant capacity, reducing sugar content, pH showed positive correlation with popular sensory properties. Six models for consumer preference by objective description were built through GA-SVR (accuracy = 1), and APP was developed. The research mode of scented tea has been successfully established to study multiple subjective characteristics with measurable objective parameters.

Chemical profiling and probiotic viability assessment in Gueuze-style beer: Fermentation dynamics, metabolite and sensory characterization, and in vitro digestion resistance.

Probiotic viability, metabolite concentrations, physicochemical parameters, and volatile compounds were characterized in Gueuze beers formulated with probiotic lactic acid bacteria (LAB) and yeast. Additionally, the sensory profile of the beers and the resistance of the probiotics to digestion were determined. The use of 2 International Bitterness Units resulted in high concentrations of probiotic LAB but a decline in probiotic yeast as pH decreased. Secondary fermentation led to the consumption of maltose, citric acid, and malic acid, and the production of lactic and propionic acids. Carbonation and storage at 4 °C had minimal impact on probiotic viability. The addition of probiotic LAB resulted in a distinct aroma profile with improved sensory characteristics. Our results demonstrate that sour beers produced with probiotic LAB and a probiotic yeast, and fermented using a two-step fermentation process, exhibited optimal physicochemical parameters, discriminant volatile compound profiles, promising sensory characteristics, and high probiotic concentrations after digestion.

Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef.

Clove (Syzygium aromaticum) is one of the most commonly used spices in stewed beef to enrich and improve its aroma during the stewing process. Gas chromatography ion mobility spectroscopy (GC-IMS), Q Exactive GC-Orbitrap-MS-O (QE-GC-MS/O), combined with sensory evaluation were employed to analyze the flavor endowment of aroma-active compounds in cloves to stewed beef. A total of 173 volatiles were identified in the clove powder (CP), stewed beef with clove (SBC), and stewed beef with salt (SBS), of which 21 volatiles were considered as aroma-active compounds. The concept of flavor endowment of aroma-active compounds in cloves was defined innovatively, and the endowment rate values (ERVs) of stewed beef were calculated. Nine aroma-active compounds in cloves were found to have a flavor endowment effect on stewed beef, while the terpenoids exhibited high ERVs. Despite the low ERV of eugenol, it still significantly impacted the aroma profile of SBC due to its high odor activity value (OAV) and flavor dilution (FD) factor. These volatiles offered mainly the clove, herbal, anise, and floral odor to stewed beef, which was also confirmed by sensory evaluation. These findings indicated that the terpenoids, phenolics and ethers in cloves had a significant influence on the overall aroma of stewed beef through the flavor endowment, which contributed to the precise use of cloves and improved the aroma of stewed beef.

Growth and metabolism of halophilic Candida versatilis and Tetragenococcus halophilus in simultaneous and sequential fermentation of salted soy whey.

This study investigated various strategies: mono-, simultaneous and sequential fermentation of halophilic Candida versatilis and Tetragenococcus halophilus to valorize salted whey, a side stream of salted tofu (pressed beancurd) production, with an ultimate goal of creating a soy sauce-like condiment. Growth, glucose, organic acids were monitored throughout fermentation, while free amino acids and volatile compounds were analyzed on the final days. In monoculture fermentation, both C. versatilis and T. halophilus thrived in salted soy whey. However, in co-culture fermentation, an antagonistic relationship was observed, wherein C. versatilis growth was slightly suppressed and T. halophilus was significantly inhibited. In C. versatilis-involved fermentations, no significant (p > 0.05) differences in key volatile and non-volatile chemical components were found among various fermentation modes. Key soy sauce-like volatile compounds, such as 4-ethylguaiacol and 4-ethylphenol, were detected in all C. versatilis-fermented salted soy whey, while T. halophilus primarily functioned as a lactic and acetic acids producer. This study highlights the potential of mixed culture fermentation involving soy sauce yeast and lactic acid bacteria for eventually developing a soy sauce-like condiment from salted soy whey, with C. versatilis playing a crucial role in flavour development. The findings suggest that fermenting of a single culture of C. versatilis in lactic acid-adjusted salted soy whey could be a viable and efficient choice for future production of soy sauce-like condiment.

Enhancing nutritional composition and aroma characteristics of kiwifruit wines through indigenous non-Saccharomyces yeast extracellular extract treatment.

To unlock the potential of strains for further enhancing the aromatic complexity of kiwifruit wines while avoiding undesirable flavors, indigenous non-Saccharomyces yeast extracellular extract treatment for fermentation was established. The extracellular extract from Zygosaccharomyces rouxii, Pichia kudriavzevii, and Meyerozyma guilliermondii were prepared and supplemented individually or in pairs to the kiwifruit wine fermentation system. Subsequently, the changes in physicochemical properties, antioxidants, and volatile characteristics of kiwifruit wines produced by different protocols were comprehensively evaluated, and the major aroma descriptors affecting sensory acceptability were analyzed by sensory evaluation and partial least squares regression. The results showed that extracellular extract treatment significantly improved the organic acids and monomeric phenols content, antioxidant capacity, and volatiles of kiwifruit wines. Compared to Sc, the increase in esters and alcohols, along with the decrease in aldehydes and acids in Pk-Zr and Mg-Zr, enhanced the aromatic complexity while reduce grassy and fungal flavors, resulting in higher sensory acceptability.

Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters.

Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution to the formation of the flavor characteristics of rice wine. Hongqu and Maiqu are two kinds of Jiuqu commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with Hongqu and Maiqu as fermentation agents. The results showed that the amino acid content of rice wine fermented with Maiqu (MQW) was significantly lower than that of rice wine fermented with Hongqu (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that Weissiella, Enterobacter, Leuconostoc, Kosakonia, Saccharomyces, Aspergilus and Monascus were identified as the predominant microbial genera in HQW brewing process, while Saccharopolyspora, Lactococcus, Enterobacter, Leuconostoc, Kosakonia, Pediococcus, Pantoea, Saccharomyces, Aspergillus, Lichtheimia and Nakaseomyces were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.

Interaction between a Lactococcus lactis autochthonous starter and a raw goat milk microbial community during long-term backslopping.

Traditional cheesemaking processes often involve backslopping practice. However, over successive inoculations, acidification deficiencies may arise. In such cases, adding a starter is recommended to restore the ecosystem stability. This study examines the impact of an autochthonous starter composed of three Lactococcus lactis strains on a raw goat milk microbial community during their evolution. Bacterial composition and technological features (acidification and aroma) were analyzed during communities' evolution over 800 generations. 16S rRNA gene metabarcoding showed that Lactococcus lactis strains predominated. The raw goat milk community acidification capacities varied early in the evolution and then remained stable. Adding the L. lactis starter to this community stabilized the ecosystem from the beginning of the evolution. The acetoin production was associated with the starter presence, consistent with the establishment of the diacetylatis biovar strain from the starter in the raw goat milk community throughout the evolution. Increased or decreased production of some volatile organic compounds when the starter was added revealed a specific aroma footprint due to interactions between the two communities. This study showed that adding a starter could help to achieve the maximum acidification rate from the early inoculation cycles and could significantly modify the aroma profile during long-term backslopping.

Comparative transcriptomic analysis and volatile compound characterization of Aspergillus tubingensis and Penicillium oxalicum during their infestation of Japonica rice.

Volatile organic compounds (VOCs), a byproduct of mold metabolism, have garnered increasing interest because the VOCs can be used to detect food early contamination. So far, the use of VOCs as indicators of rice mildew, specifically caused by Aspergillus tubingensis and Penicillium oxalicum, and the mechanisms of their generation are not well investigated. This study examines the VOCs produced by these molds during paddy storage, utilizing headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). We further elucidate the mechanisms underlying the formation of these VOCs through a comparative transcriptomic analysis. The VOCs characteristic to A. tubingensis and P. oxalicum, identified with a VIP value > 1 in the partial least squares discriminant analysis (PLS-DA) model, are primarily alkenes. Our transcriptome analysis uncovers key metabolic pathways in both molds, including energy metabolism and pathways related to volatile substance formation, and identifies differentially expressed genes associated with alkane and alcohol formation.

Nighttime reactions of a series of unsaturated alcohols with NO3•: Kinetics, products and mechanisms study.

Unsaturated alcohols are a class of Biogenic volatile organic compounds (BVOCs) emitted in large quantities by plants when damaged or under adverse environmental conditions, and studies on their atmospheric degradation at night are still lacking. We used chamber experiments to study the gas-phase reactions of three unsaturated alcohols, E-2-penten-1-ol, Z-2-hexen-1-ol and Z-3-hepten-1-ol, with NO3 radicals (NO3•) during the night. The rate constants of these reactions were (11.7 ± 1.76) × 10-13, (8.55 ± 1.33) × 10-13 and (6.08 ± 0.47) × 10-13 cm3/(molecule·s) at 298K and 760 Torr, respectively. In contrast, the reaction rate of similar substances with ozone was about 10-18 cm3/(molecule·s), which indicates that the reaction with NO3• is the main oxidation pathway for unsaturated alcohols at night. Small molecule aldehydes and ketones were the main gas-phase organic products of the reaction of three aldehydes and ketones with NO3•, and the total small molecule aldehydes and ketones yields can reach between 45%-60%. They mainly originate from the breakage of alkoxy radicals, and different breakage sites determine different product distributions. In addition, the SOA yields of the three unsaturated alcohols with NO3• were 7.1% ± 1.0%, 12.5% ± 1.9% and 30.0% ± 4.5%, respectively, which were much higher than those of similarly structured substances with O3 or OH radicals (•OH). The results of high-resolution mass spectrometry shows that the main components of Secondary organic aerosol (SOA) of the three unsaturated alcohols are dimeric compounds containing several nitrate groups, which are formed through the polymerization of oxyalkyl radicals.

Characterization and source apportionment of volatile organic compounds in Hong Kong: A 5-year study for three different archetypical sites.

Initial success has been achieved in Hong Kong in controlling primary air pollutants, but ambient ozone levels kept increasing during the past three decades. Volatile organic compounds (VOCs) are important for mitigating ozone pollution as its major precursors. This study analyzed VOC characteristics of roadside, suburban, and rural sites in Hong Kong to investigate their compositions, concentrations, and source contributions. Here we show that the TVOC concentrations were 23.05 ± 13.24, 12.68 ± 15.36, and 5.16 ± 5.48 ppbv for roadside, suburban, and rural sites between May 2015 to June 2019, respectively. By using Positive Matrix Factorization (PMF) model, six sources were identified at the roadside site over five years: Liquefied petroleum gas (LPG) usage (33%-46%), gasoline evaporation (8%-31%), aged air mass (11%-28%), gasoline exhaust (5%-16%), diesel exhaust (2%-16%) and fuel filling (75-9%). Similarly, six sources were distinguished at the suburban site, including LPG usage (30%-33%), solvent usage (20%-26%), diesel exhaust (14%-26%), gasoline evaporation (8%-16%), aged air mass (4%-11%), and biogenic emissions (2%-5%). At the rural site, four sources were identified, including aged air mass (33%-51%), solvent usage (25%-30%), vehicular emissions (11%-28%), and biogenic emissions (6%-12%). The analysis further revealed that fuel filling and LPG usage were the primary contributors to OFP and OH reactivity at the roadside site, while solvent usage and biogenic emissions accounted for almost half of OFP and OH reactivity at the suburban and rural sites, respectively. These findings highlight the importance of identifying and characterizing VOC sources at different sites to help policymakers develop targeted measures for pollution mitigation in specific areas.

Changes in factor profiles deriving from photochemical losses of volatile organic compounds: Insight from daytime and nighttime positive matrix factorization analyses.

Substantial effects of photochemical reaction losses of volatile organic compounds (VOCs) on factor profiles can be investigated by comparing the differences between daytime and nighttime dispersion-normalized VOC data resolved profiles. Hourly speciated VOC data measured in Shijiazhuang, China from May to September 2021 were used to conduct study. The mean VOC concentration in the daytime and at nighttime were 32.8 and 36.0 ppbv, respectively. Alkanes and aromatics concentrations in the daytime (12.9 and 3.08 ppbv) were lower than nighttime (15.5 and 3.63 ppbv), whereas that of alkenes showed the opposite tendency. The concentration differences between daytime and nighttime for alkynes and halogenated hydrocarbons were uniformly small. The reactivities of the dominant species in factor profiles for gasoline emissions, natural gas and diesel vehicles, and liquefied petroleum gas were relatively low and their profiles were less affected by photochemical losses. Photochemical losses produced a substantial impact on the profiles of solvent use, petrochemical industry emissions, combustion sources, and biogenic emissions where the dominant species in these factor profiles had high reactivities. Although the profile of biogenic emissions was substantially affected by photochemical loss of isoprene, the low emissions at nighttime also had an important impact on its profile. Chemical losses of highly active VOC species substantially reduced their concentrations in apportioned factor profiles. This study results were consistent with the analytical results obtained through initial concentration estimation, suggesting that the initial concentration estimation could be the most effective currently available method for the source analyses of active VOCs although with uncertainty.

Extraordinary synergy on 3D hierarchical porous Co-Cu nanocomposite for catalytic elimination of VOCs at low temperature and high space velocity.

It is still a challenge to develop hierarchically nanostructured catalysts with simple approaches to enhance the low-temperature catalytic activity. Herein, a set of mesoporous Co-Cu binary metal oxides with different morphologies were successfully prepared via a facile ammonium bicarbonate precipitation method without any templates or surfactants, which were further applied for catalytic removal of carcinogenic toluene. Among the catalysts with different ratios, the CoCu0.2 composite oxide presented the best performance, where the temperature required for 90% conversion of toluene was only 237°C at the high weight hour space velocity (WHSV) of 240,000 mL/(gcat·hr). Meanwhile, compared to the related Co-Cu composite oxides prepared by using different precipitants (NaOH and H2C2O4), the NH4HCO3-derived CoCu0.2 sample exhibited better catalytic efficiency in toluene oxidation, while the T90 were 22 and 28°C lower than those samples prepared by NaOH and H2C2O4 routes, respectively. Based on various characterizations, it could be deduced that the excellent performance was related to the small crystal size (6.7 nm), large specific surface area (77.0 m2/g), hollow hierarchical nanostructure with abundant high valence Co ions and adsorbed oxygen species. In situ DRIFTS further revealed that the possible reaction pathway for the toluene oxidation over CoCu0.2 catalyst followed the route of absorbed toluene → benzyl alcohol → benzaldehyde → benzoic acid → carbonate → CO2 and H2O. In addition, CoCu0.2 sample could keep stable with long-time operation and occur little inactivation under humid condition (5 vol.% water), which revealed that the NH4HCO3-derived CoCu0.2 nanocatalyst possessed great potential in industrial applications for VOCs abatement.

Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS.

The dynamic changes in volatile organic compounds (VOCs), reducing sugars, and amino acids of Dictyophora rubrovalvata (DR) at various drying temperatures were analyzed using GC-IMS, HPLC, and LC-MS. Orthogonal partial least squares discriminant analysis (OPLS-DA) combined with VOCs indicated that drying temperature of 80 °C was optimal. Variable importance in the projection (VIP) and relative odor activity value (ROAV) were employed to identify 22 key VOCs. The findings suggested that esters played a predominant role among the VOCs. Pearson correlation analysis revealed that serine (Ser), glutamine (Gln), lysine (Lys), alanine (Ala), threonine (Thr), glutamic acid (Glu), asparagine (Asn), ribose, and glucose were closely associated with the formation of esters, aldehydes, ketones, pyrimidines, and pyrazines. In conclusion, this study laid a foundational theory for elucidating the characteristics aroma substances and their production pathways, providing a valuable reference for analysing the flavor characteristics of DR.

Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing.

The enhancement of saltiness induced by odrants perceived from the retronasal cavity during Larou oral processing was analyzed. During the oral processing of Xiangtan Larou, the smoky attribute was the dominant when chewing 0-15 times, followed by the savory (15-24 times) and meaty (24-42 times). Partial least squares analysis predicted 33 aroma compounds from the retronasal cavity significantly (p < 0.05) contributing to the aroma perception. A total of 12 aroma compounds with saltiness-enhancement ability were confirmed by odorant-NaCl mixture model experiments. Results revealed that 2-methoxy-4-vinylphenol (1.00-1000.00 µg/L) had the strongest enhancing effect on saltiness at NaCl (2969.85 mg/L), followed by diallyl sulfide (0.156-2.50 µg/L), 2,5-dimethylthiophene (0.156-50.00 µg/L), 2,6-dimethylphenol (1.00-100.00 µg/L), 2,5-dimethylpyrazine (0.391-50.00 µg/L), and 2,3-butanedione (0.50-100.0 µg/L). The sulfur-containing, nitrogen-containing, and phenolic odorants with savory, roasty, sulfide, meaty or smoky, attributes showed the better ability in saltiness enhancement.

Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization.

Flavor is a crucial indicators of the quality of fermented tomato juice; however, there has been limited research in this area. Herein, headspace solid-phase microextraction gas chromatography-mass spectrometry was used to analyze the volatile metabolites at different stages during FTJ fermentation. 131 volatile organic compounds (VOCs) were identified, with alcohols, acids, and esters as the main compounds. The content of superoxide dismutase (SOD) and lycopene (LYC) had a positive correlation with methyl salicylate, ethyl acetate, and linalyl acetate. Subsequently, the storage stability of FTJ was evaluated at temperatures of 4 °C, 25 °C, and 37 °C over a period of 45 d, revealing that the quality of FTJ decreased with increasing storage temperature. The shelf life of FTJ under different storage conditions was determined using SOD activity and LYC content as quality indicators. The final shelf life was 47 d at 37 °C, 69 d at 25 °C, and 123 d at 4 °C.

Enhancing variety aromatic characteristics of Muscat wine through cold maceration with indigenous cryotolerant Metschnikowia pulcherrima Mp0520.

Cold maceration (CM) is widely applied in winemaking to improve wine aroma and overall quality. However, more efficient CM techniques for industrial-scale winemaking are still needed. This study examined the impact of CM with indigenous cryotolerant Metschnikowia pulcherrima Mp0520 (Mp-CM) on the Muscat wine aromatic characteristics. The results demonstrated a significant divergence in the types and concentrations of aroma compounds between Mp-CM wine and the control. The Mp-CM wine exhibited a significantly higher terpenes content, resulting in a Muscat wine characterized by terpenes, compared to the control predominated by esters. Additionally, the Mp-CM wine demonstrated elevated levels of α-terpineol and terpinolene, potentially enhancing the varietal aroma stability of Muscat wine. Furthermore, Mp-CM gave Muscat wine a heightened fruity aroma and a more complex aroma. These findings suggested that the Mp-CM utilized in this study offered promising avenues for enhancing the variety aroma characteristics of Muscat wine on large scale winemaking.