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Microbiomics and flavoromics insights into the effect of high temperature steam pretreatment on the flavor of walnut meal-based soy sauce

Walnut, the world's most cultivated oilseed tree, produces protein-rich meal after oil extraction, offering a promising plant protein source, though its efficient utilization remains challenging. This study employed high throughput sequencing and flavoromics to evaluate the effects of high temperatu...

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Autori principali: Chunlei Tan, Lei Peng, Xiaolin Huang, Mingming Wang, Feng Zhang, Hongyu Mu, Si Huang, Kuan Wu, Jun Sheng, Yang Tian, Cunchao Zhao
Natura: Artigo
Lingua:Inglês
Pubblicazione: Elsevier 2025-10-01
Serie:Food Chemistry: X
Soggetti:
Walnut meal
Soy sauce
High temperature steam pretreatment
Microbial community
Flavor compounds
Accesso online:http://www.sciencedirect.com/science/article/pii/S2590157525009393
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