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May 20, 2026Ultrasonics Sonochemistry2 citationsOpen Access

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

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HDHuiling DuanShanxi Agricultural UniversityDYDanrong YuShanxi Agricultural UniversityCXChuan XieShanxi Agricultural University

Key Points

  • This research aims to comprehensively evaluate the quality of ultrasound-assisted fermented Yuluxiang pear juice by analyzing its physicochemical properties, antioxidant activity, and flavor profile.
  • Utilized enzyme activity assays to measure polyphenol oxidase and antioxidant enzyme levels at different ultrasound power settings (300 W, 400 W)
  • Employed electronic nose and tongue for flavor analysis and gas chromatography-ion mobility spectrometry (GC-IMS) for volatile fingerprinting
  • Conducted correlation analysis to explore mechanistic pathways of altered juice quality due to ultrasound treatment.
  • At 400 W, the peak ABTS radical scavenging activity reached 75.6%.
  • 300 W treatment inhibited polyphenol oxidase by 70.6% while enhancing superoxide dismutase and peroxidase activities significantly (p < 0.05).
  • GC-IMS identified linalool, 2-methylbutyl acetate, and (Z)-4-heptenal as key flavor components, indicating enhanced flavor diversity.

Abstract

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 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.

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Cite This Study

Duan et al. (2026) studied this question.

synapsesocial.com/papers/6a0d4e9df03e14405aa99cc3https://doi.org/10.1016/j.ultsonch.2026.107890
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