ArticleFrontiers in nutrition2023
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.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Polyphenol Bioconversion and Volatile Aroma Production byFoods (Basel, Switzerland) · 2026Article
- Effects and Mechanisms of Fermentation by Nonconventional Yeast Kazachstania servazzii CDLB-YE05 on the Flavor and Texture of Fresh Noodles.Journal of food science · 2026Article
- Aroma metabolism during the low-temperature storage of Hami melons: volatile odor-active compounds, precursors, and enzyme activity.Frontiers in nutrition · 2026Article
- Synergistic Effect of Enzyme-Assisted Fermentation on Phytochemical Content, Volatile Profile, and Antioxidant, Antidiabetic, and ACE Inhibitory Properties of Sea Buckthorn-Based Cereal Beverages.Food science & nutrition · 2025Article
- Co-analysis of network pharmacology and metabolomics: revealing the mechanism of using mixed strains to produce multi-stage fermentation products of fresh blue honeysuckle (Food chemistry: X · 2025Article
- Extraction, purification, structural features, biological activities, and applications of polysaccharides fromFrontiers in pharmacology · 2025Review
- Quality analysis and assessment of representative sea buckthorn fruits in northern China.Food chemistry: X · 2024Article
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11 authors.
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Abstract
Sea buckthorn has a high nutritional value, but its sour taste and foul odor make it unpalatable for consumers. In this study, we analyzed the metabolite changes occurring during the yeast-assisted fermentation of sea buckthorn juice using the HeadSpace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and Ultra-High Performance Liquid Chromatography-Mass Spectrometry (UHPLC-MS) techniques. A total of 86 volatile aroma compounds were identified during the fermentation process. The content of total volatiles in sea buckthorn juice increased by 3469.16 μg/L after 18 h of fermentation, with 22 compounds showing elevated levels. Notably, the total content of esters with fruity, floral, and sweet aromas increased by 1957.09 μg/L. We identified 379 non-volatile metabolites and observed significant increases in the relative abundance of key active ingredients during fermentation: glycerophosphorylcholine (increased by 1.54), glutathione (increased by 1.49), L-glutamic acid (increased by 2.46), and vanillin (increased by 0.19). KEGG pathway analysis revealed that amino acid metabolism and lipid metabolism were the primary metabolic pathways involved during fermentation by
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