ArticleFrontiers in nutrition2022
Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 15 citations in OpenAlex.
- Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction.Food chemistry: X · 2026Article
- Analysis of Flavor Characteristics in Lemon-Fermented Fruit Wines from Three Distinct Varieties Using Odor Activity Values Combined with Multivariate Statistical Approaches.Foods (Basel, Switzerland) · 2026Article
- Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes.Food chemistry: X · 2026Article
- A deep dive into herbal extraction: Techniques, trends, and technological advancements.South African journal of botany : official journal of the South African Association of Botanists = Suid-Afrikaanse tydskrif vir plantkunde : amptelike tydskrif van die Suid-Afrikaanse Genootskap van Plantkundiges · 2026Article
- Multi-Omics Elucidation of Flavor Characteristics in Compound Fermented Beverages Based on Flavoromics and Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Preparation and stability characterization of flavour ingredients in E-liquids for preclinical assessment of electronic nicotine delivering system products: a case study of 38 flavour ingredients in a single mixture.Journal of analytical toxicology · 2025Article
- Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice byFood chemistry: X · 2024Article
- Metabolomic profiles and differential metabolites of volatile components inFood chemistry: X · 2024Article
- Article
- Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC-MS and UHPLC-MS.Frontiers in nutrition · 2023Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Grapefruit has attracted much attention as a functional fruit, of which "Cocktail" is a special variety with low acidity. The present study aimed to investigate the effects of alcoholic fermentation on the non-volatile and volatile compounds of "Cocktail" grapefruit juice. To analyze, a non-targeted metabolomics method based on UPLC-MS/MS and volatiles analysis using GC-IMS were performed. A total of 1015 phytochemicals were identified, including 296 flavonoids and 145 phenolic acids, with noticeably increasing varieties and abundance following the fermentation. Also 57 volatile compounds were detected, and alcoholic fermentation was effective in modulating aromatic profiles of grapefruit juice, with terpenes and ketones decreasing, and alcohols increasing together with esters. Citraconic acid and ethyl butanoate were the most variable non-volatile and volatile substances, respectively. The results provide a wealth of information for the study of "Cocktail" grapefruit and will serve as a valuable reference for the large-scale production of grapefruit fermented juice in the future.
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