Comprehensive quality evaluation of ultrasound-assisted fermented Yuluxiang pear juice: Physicochemical characteristics, antioxidant activity, and multi-dimensional flavor analysis

CFU/mL), while 400 W treatment yielded to peak ABTS radical scavenging activity (75.6%). Enzyme activity assays indicated that 300 W significantly inhibited polyphenol oxidase (70.6%) while enhancing peroxidase (112.0%) and superoxide dismutase (269.2%) compared to the untreated fermentation group (p < 0.05). E-nose revealed significantly elevated responses for W1S (esters) and W2S (alcohols/aldehydes) sensors with increasing US power. E-tongue implied that 400 W reduced bitterness/astringency and enhanced sourness. GC-IMS fingerprinting identified linalool, 2-methylbutyl acetate, and (Z)-4-heptenal as characteristic differential volatiles (VIP > 1). Correlation analysis pointed toward possible mechanistic pathways whereby acoustic cavitation modulates the physicochemical microenvironment, promoting lactic acid bacteria metabolism and polyphenol biotransformation, synergistically enhancing flavor and functional quality. This study provided theoretical insights and technical support for high-value processing of Yuluxiang pear.