ArticleFood chemistry: X2025
Non-targeted metabolomics reveals the effects of fermented methods on the flavor, quality, and metabolites of whipping cream.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Ultrafiltration matrix modulates metabolism and flavor profiles in natural cheese: Insights from microbial and metabolomic profiling.Food chemistry: X · 2026Article
- Effects of UV-C Combined with Different Antioxidants on Storage Quality and Flavor of Selenium-Sand Melon Juice.Foods (Basel, Switzerland) · 2026Article
- Metabolomic insights into formation and dynamic changes of taste in semi-dried Silver Carp (Food chemistry: X · 2026Article
- Spreading Degree Modulates Floral Aroma Development in Green Tea: Integrated GC-E-Nose, Metabolomics, and Molecular Docking Reveals Key Odorants and Olfactory Receptor Interactions.Foods (Basel, Switzerland) · 2026Article
- [Metabolomic alterations in preterm infants with bronchopulmonary dysplasia].Zhongguo dang dai er ke za zhi = Chinese journal of contemporary pediatrics · 2025Article
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Authors and funding
6 authors.
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Abstract
Flavored fermented whipping cream has received particular attention. However, the effects of different fermentation methods on the quality and flavor of whipping cream remain elusive. This study characterized the flavor, quality, and metabolites of whipping cream produced by different fermentation methods based on non-targeted metabolomics. The results showed that the quality, color, and flavor of fermented whipping cream were significantly improved. Notably, the GMF fermentation group had the highest variety and content of flavoring substances. A total of 729 shared metabolites were identified, mainly including glycerophospholipids (151, 20.71 %), fatty acyls (114, 15.64 %), organoacyls (89, 12.21 %). Whipping cream by the mixed bacteria fermentation contained lower lipids and higher flavor amino acids, while the contents of bitter peptides and some organic acids and their derivatives were significantly lower. The results of this study provide a valuable reference for enhancing the quality, flavor, flavor of whipping cream using mixed bacteria fermentation methods.
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