This study investigated the volatile composition and aromatic features of passion fruit wines using a combination of gas chromatography–quadrupole mass spectrometry (GC-qMS), gas chromatography–Orbitrap–mass spectrometry (GC-Orbitrap-MS), electronic nose (E-nose) and sensory evaluation. The results showed that these passion fruit wines possessed different aromatic features confirmed by E-nose. Seventeen sulfur compounds and seventy-eight volatiles were detected in these passion fruit wines using GC-Orbitrap-MS and GC-qMS, respectively. Forty-four volatiles significantly contributed to the overall wine aroma. These wines possessed passion fruit, mango, green apple, lemon and floral aromas confirmed by sensory evaluation. The partial least squares regression analysis indicated that sulfides, esters and terpenes, and terpenes mainly correlated to the passion fruit, mango and green apple aroma, respectively. Sulfur compounds significantly affected the aroma of passion fruit wine. The findings in this study could provide useful insight toward the quality control of passion fruit wine.

Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation.

Kombucha, a traditional fermented beverage, has become an important topic in global health beverage research due to its potential health benefits. The aim of this review is to integrate the existing literature and analyze the interactions among microbial communities during the fermentation process of kombucha, especially how Saccharomyces, Acetobacter, and Lactobacillus generate bioactive components with health benefits through the cascade reaction in sugar metabolism–ethanol oxidation–organic acid accumulation. We also focus on the effects of fermentation conditions (e.g., time, temperature, and strain) on the microbial community structure and metabolic pathways, as well as their effects on the bioactive components and quality of kombucha microbiota (the microbial community in kombucha). By combing and analyzing the existing studies, this review provides an important theoretical basis for the optimization of the fermentation process, enhancement of health benefits, and development of functional beverages of kombucha microbiota, as well as new ideas for future research directions.

Current research does not fully elucidate the key compounds and their mechanisms that define the aroma profile of fresh jujube fruits. Therefore, this study conducted a comprehensive analysis of both free and glycosidically bound aroma compounds in fresh jujube fruits of ten cultivars. Utilizing gas chromatography–mass spectrometry (GC-MS), we identified 76 volatile free aroma compounds and 19 glycosidically bound volatile compounds, with esters, aldehydes, and ketones emerging as the predominant volatile compounds in the jujube fruits. Odor activity value (OAV) analysis revealed that the primary aroma profile of the jujubes is characterized by fruity and fatty odors, with β-damascenone being a key contributor to the fruity aroma, and (E)-2-oct-en-1-al and nonanal significantly influencing the fatty aroma. Moreover, the integration of sensory evaluation and partial least squares regression (PLSR) analysis pinpointed octanal, (E)-2-oct-en-1-al, nonanal, β-damascenone, and pentanal as significant contributors to the jujube’s characteristic aroma, while isoamyl acetate was identified as significantly influencing the fatty acid taste. This study not only underscores the complexity of the jujube aroma composition but also highlights the impact of environmental factors on aroma profiles, offering valuable insights into the sensory characteristics of jujube fruits.

Understanding the mechanisms underlying seasonal community dynamics is important for predicting biodiversity responses to environmental fluctuations, enhancing ecological forecasting, and informing conservation strategies. In this study, we use standard transect and mist netting methods investigated seasonal altitudinal migration patterns of montane bird species in the Gyirong Valley, Central Himalayas. Our results showed four distinct altitudinal migration patterns among montane bird species: no shift, downslope shift, upslope shift, and contraction to mid-elevation zones. Species with smaller body weight and higher ratios of wing length, tail length, and tarsus length to body weight tended to migrate to lower elevations. Insectivorous birds exhibited a collective downslope shift, while omnivorous birds showed a wider range of migratory responses to seasonal variation. Migratory behavior was found to dynamically modulate the association between phenotypic traits and habitat preferences. During the breeding season, species (70.44%) and functional turnover (80.02%) dominated, while in the non-breeding season, nestedness significantly contributed to species (49.37%) and functional diversity (38.09%). In addition, migration can disrupt the direct influence of environmental variables on biodiversity patterns, providing important insights for montane biodiversity conservation under climate change. Our results highlight the critical need to safeguard low-elevation winter habitats and create dynamic protected areas to aid bird conservation amidst climate change.

This study conducted a comprehensive survey of macrofungal diversity in the Niyang River Basin by integrating soil high-throughput sequencing (HTS) with a traditional field investigation (TFI), aiming to evaluate the potential species pool and to assess the methodological complementarity of the two approaches. Compared with the TFI, the soil HTS method compensates for the impacts of climate and the growth phenology of macrofungi, and achieves a broader coverage in the investigation of macrofungal species. TFI is proven to be more effective in identifying conspicuous and parasitic fungi, whereas soil HTS is particularly advantageous in uncovering rare and previously unrecorded taxa. These findings highlight the necessity of methodological integration for accurately characterizing macrofungal diversity in complex ecosystems. The results not only establish a robust scientific foundation for the conservation and sustainable utilization of macrofungal resources on the Qinghai–Tibet Plateau, but also provide valuable methodological insights for future biodiversity assessments and conservation planning.