Xu Wen, Li Qianqian, Song Zeming, Hu Xiaoping, Cai Kun, Zhang Lin, Lin Xue, Liu Sixin, Li Congfa, Xu Qingyang
School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Beijing 100193, China.
Food Chem X. 2025 Jul 24;29:102832. doi: 10.1016/j.fochx.2025.102832. eCollection 2025 Jul.
The mature coconut water (MCW) is rich in nutrients, but its sour and astringent taste makes it unsuitable for direct consumption. In this study, a co-fermentation system employing and was developed to enhance the flavor of MCW, wherein an indigenous 1-7-1 was screened for optimal sensory characteristics when co-fermented with A33. Co-fermentation changed odor and taste characteristics of MCW with a broad range of organic compounds and the high richness taste attribute. Compared to fermentation with A33, co-fermentation increased total volatiles content from 81,487 μg/L to 996,944 μg/L, with characteristic aroma-active compounds identified as ethyl caprylate (91,032 μg/L), ethyl caprate (35,160 μg/L), isoamyl alcohol (136,376 μg/L), octanoic acid (267,673 μg/L), and isoamyl acetate (25,336 μg/L). The amino acid metabolic pathway was the most significantly perturbed pathway during co-fermentation. This study provides an innovative strategy for developing value-added MCW-based beverages.
成熟椰子水（MCW）富含营养成分，但其酸涩的味道使其不适合直接饮用。在本研究中，开发了一种采用[具体菌种1]和[具体菌种2]的共发酵系统来提升MCW的风味，其中筛选出本地菌株1-7-1，以研究其与A33共发酵时的最佳感官特性。共发酵改变了MCW的气味和味道特征，产生了种类繁多的有机化合物和丰富的味觉属性。与A33单独发酵相比，共发酵使总挥发物含量从81,487μg/L增加到996,944μg/L，鉴定出的特征香气活性化合物为辛酸乙酯（91,032μg/L）、癸酸乙酯（35,160μg/L）、异戊醇（136,376μg/L）、辛酸（267,673μg/L）和乙酸异戊酯（25,336μg/L）。氨基酸代谢途径是共发酵过程中受干扰最显著的途径。本研究为开发基于MCW的增值饮料提供了一种创新策略。
