Optimization of co-fermentation conditions and comprehensive metabolomic-flavor profiling of Actinidia Arguta functional beverage

Puntos clave

• Flavor profiling showed significant enhancement through optimized co-fermentation conditions with specific strains.
• Key metabolites, including phenolic compounds, were analyzed to determine their contribution to overall flavor richness.
• Optimization involved adjusting ratios and fermentation times based on a comprehensive flavor assessment strategy.
• Findings may enable the production of more appealing functional beverages using Actinidia arguta, improving market competitiveness.