{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:38:39Z","timestamp":1793036319376,"version":"4.5.0"},"reference-count":77,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T00:00:00Z","timestamp":1791417600000},"content-version":"vor","delay-in-days":7,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/100016088","name":"Shanghai Municipal State-owned Assets Supervision and Administration Commission","doi-asserted-by":"publisher","award":["2022013"],"award-info":[{"award-number":["2022013"]}],"id":[{"id":"10.13039\/100016088","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.fochx.2026.104609","type":"journal-article","created":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T15:16:08Z","timestamp":1791558968000},"page":"104609","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Ultrafiltration matrix modulates metabolism and flavor profiles in natural cheese: Insights from microbial and metabolomic profiling"],"prefix":"10.1016","volume":"39","author":[{"given":"Xin","family":"Cai","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanrong","family":"Zheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miya","family":"Su","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Songlin","family":"Ma","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenmin","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2026.104609_bb0005","doi-asserted-by":"crossref","first-page":"1678150","DOI":"10.3389\/fnut.2025.1678150","article-title":"Certain fermented dairy foods as a source of multibiotics and multimetabolites: A comprehensive review","volume":"12","author":"A\u011fag\u00fcnd\u00fcz","year":"2025","journal-title":"Frontiers in Nutrition"},{"issue":"14","key":"10.1016\/j.fochx.2026.104609_bb0010","doi-asserted-by":"crossref","first-page":"3412","DOI":"10.3390\/molecules29143412","article-title":"Influence of Cheese Composition on Aroma Content, Release, and Perception","volume":"29","author":"Andriot","year":"2024","journal-title":"Molecules"},{"issue":"4\u20136","key":"10.1016\/j.fochx.2026.104609_bb0015","doi-asserted-by":"crossref","first-page":"329","DOI":"10.1016\/0958-6946(93)90021-Q","article-title":"Characterising ripening in UF-cheese","volume":"3","author":"Bech","year":"1993","journal-title":"International Dairy Journal"},{"issue":"5","key":"10.1016\/j.fochx.2026.104609_bb0020","doi-asserted-by":"crossref","first-page":"3918","DOI":"10.3168\/jds.2017-13573","article-title":"From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture","volume":"101","author":"Bergamaschi","year":"2018","journal-title":"Journal of Dairy Science"},{"issue":"2","key":"10.1016\/j.fochx.2026.104609_bb0025","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1111\/1541-4337.12332","article-title":"Detection of volatile compounds of cheese and their contribution to the flavor profile of surface-ripened cheese","volume":"17","author":"Bertuzzi","year":"2018","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2026.104609_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2025.106207","article-title":"The effect of season, somatic cell count and bulk milk storage time on the sensory and chemical characteristics of an aged hard goat milk cheese","volume":"164","author":"Bj\u00f8rgan","year":"2025","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.fochx.2026.104609_bb0035","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.tifs.2022.12.009","article-title":"The \u2018Whey\u2019 to good health: Whey protein and its beneficial effect on metabolism, gut microbiota and mental health","volume":"133","author":"Boscaini","year":"2023","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104609_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110537","article-title":"Microbial communities and volatile profile of Queijo de Azeit\u00e3o PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal","volume":"147","author":"Cardinali","year":"2021","journal-title":"Food Research International"},{"issue":"7","key":"10.1016\/j.fochx.2026.104609_bb0045","doi-asserted-by":"crossref","first-page":"2093","DOI":"10.3390\/pr13072093","article-title":"Effects of operational parameters variation during ultrafiltration process on goat skim milk (GSM) concentration for cheese elaboration","volume":"13","author":"Chahbani","year":"2025","journal-title":"Processes"},{"key":"10.1016\/j.fochx.2026.104609_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.cofs.2022.100948","article-title":"Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking","volume":"48","author":"Chamberland","year":"2022","journal-title":"Current Opinion in Food Science"},{"issue":"11","key":"10.1016\/j.fochx.2026.104609_bb0055","doi-asserted-by":"crossref","first-page":"4932","DOI":"10.1111\/1750-3841.15937","article-title":"Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis","volume":"86","author":"Chang","year":"2021","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2026.104609_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2025.104768","article-title":"Impact of kdcA, pdhD, and codY gene regulation in Lactococcus lactis 408 on 3-methylbutanal formation during Cheddar cheese ripening","volume":"130","author":"Chen","year":"2025","journal-title":"Food Microbiology"},{"key":"10.1016\/j.fochx.2026.104609_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130055","article-title":"Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC\u2013MS","volume":"361","author":"Chen","year":"2021","journal-title":"food chemistry"},{"key":"10.1016\/j.fochx.2026.104609_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2024.100839","article-title":"Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk","volume":"9","author":"Chi","year":"2024","journal-title":"Current Research in Food Science"},{"issue":"11","key":"10.1016\/j.fochx.2026.104609_bb0075","doi-asserted-by":"crossref","first-page":"841","DOI":"10.1016\/S0958-6946(03)00109-2","article-title":"Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge","volume":"13","author":"Collins","year":"2003","journal-title":"International Dairy Journal"},{"issue":"1","key":"10.1016\/j.fochx.2026.104609_bb0080","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1128\/AEM.01174-10","article-title":"Dynamic analysis of the Lactococcus lactis transcriptome in cheeses made from milk concentrated by ultrafiltration reveals multiple strategies of adaptation to stresses","volume":"77","author":"Cretenet","year":"2011","journal-title":"Applied and Environmental Microbiology"},{"issue":"24","key":"10.1016\/j.fochx.2026.104609_bb0085","doi-asserted-by":"crossref","first-page":"4258","DOI":"10.3390\/foods14244258","article-title":"Whey\u2014a valuable technological resource for the production of new functional products with added health-promoting properties","volume":"14","author":"Czarniecka-Skubina","year":"2025","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104609_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2025.106460","article-title":"Investigating the role of pre-acidification process in modulating buffering capacity and lactic acid bacteria viability in ultrafiltered milk","volume":"173","author":"El-Garhi","year":"2026","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.fochx.2026.104609_bb0095","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2025.1649432","article-title":"Cheese: Mere indulgence or part of a healthy diet?","volume":"12","author":"Eug\u00e9nio","year":"2025","journal-title":"Frontiers in Nutrition"},{"issue":"4","key":"10.1016\/j.fochx.2026.104609_bb0100","doi-asserted-by":"crossref","first-page":"691","DOI":"10.3390\/foods14040691","article-title":"Challenges and advances in the encapsulation of bioactive ingredients using whey proteins","volume":"14","author":"Figueiredo","year":"2025","journal-title":"Foods"},{"issue":"9","key":"10.1016\/j.fochx.2026.104609_bb0105","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pcbi.1002687","article-title":"Inferring correlation networks from genomic survey data","volume":"8","author":"Friedman","year":"2012","journal-title":"PLoS Comput Biol"},{"key":"10.1016\/j.fochx.2026.104609_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2023.105809","article-title":"Biogenic amine reduction in low-sodium Cheddar cheese: Probiotic cultures as an additional solution","volume":"148","author":"Gent\u00e8s","year":"2024","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.fochx.2026.104609_bb0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2024.106163","article-title":"Ultrafiltered cheesemilk: Rennet properties, cheese yield and influence on ripening of Cremoso cheese","volume":"163","author":"Gim\u00e9nez","year":"2025","journal-title":"International Dairy Journal"},{"issue":"5","key":"10.1016\/j.fochx.2026.104609_bb0120","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1093\/chemse\/26.5.533","article-title":"Evaluation of the Key Odorants of Foods by Dilution Experiments","volume":"26","author":"Grosch","year":"2001","journal-title":"Aroma Models and Omission. Chemical Senses"},{"issue":"1","key":"10.1016\/j.fochx.2026.104609_bb0125","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1081\/FRI-120003417","article-title":"Interactions between flavor compounds and food ingredients and their influence on flavor perception","volume":"18","author":"Guichard","year":"2002","journal-title":"Food Reviews International"},{"key":"10.1016\/j.fochx.2026.104609_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2025.105938","article-title":"Response mechanisms of lactic acid bacteria under environmental stress and their application in the food industry","volume":"64","author":"He","year":"2025","journal-title":"Food Bioscience"},{"issue":"4\u20137","key":"10.1016\/j.fochx.2026.104609_bb0135","doi-asserted-by":"crossref","first-page":"495","DOI":"10.1016\/S0958-6946(01)00071-1","article-title":"Incorporation of whey proteins in cheese","volume":"11","author":"Hinrichs","year":"2001","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.fochx.2026.104609_bb0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2020.103505","article-title":"The potential correlation between bacterial diversity and the characteristic volatile flavor of traditional dry sausages from Northeast China","volume":"91","author":"Hu","year":"2020","journal-title":"Food Microbiology"},{"issue":"16","key":"10.1016\/j.fochx.2026.104609_bb0145","doi-asserted-by":"crossref","first-page":"2483","DOI":"10.3390\/foods11162483","article-title":"Metataxonomic mapping of the microbial diversity of Irish and Eastern Mediterranean cheeses","volume":"11","author":"Kamilari","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104609_bb0150","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1016\/j.foodhyd.2013.06.010","article-title":"Application of micronized konjac gel for fat analogue in mayonnaise","volume":"35","author":"Li","year":"2014","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104609_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132491","article-title":"Metabolomics-based comparative study of breast colostrum and mature breast milk","volume":"384","author":"Li","year":"2022","journal-title":"Food chemistry"},{"issue":"10","key":"10.1016\/j.fochx.2026.104609_bb0160","doi-asserted-by":"crossref","first-page":"7357","DOI":"10.1111\/ijfs.17470","article-title":"Exploring the differences in sauce-flavor Daqu from different regions and its contribution to Baijiu brewing based on microbial communities and flavors","volume":"59","author":"Li","year":"2024","journal-title":"International Journal of Food Science and Technology"},{"issue":"7","key":"10.1016\/j.fochx.2026.104609_bb0165","doi-asserted-by":"crossref","first-page":"966","DOI":"10.3390\/foods11070966","article-title":"Differences between Kazak cheeses fermented by single and mixed strains using untargeted metabolomics","volume":"11","author":"Li","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104609_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140235","article-title":"Revealing the mechanism of flavor improvement of fermented goat milk based on lipid changes","volume":"458","author":"Li","year":"2024","journal-title":"Food chemistry"},{"key":"10.1016\/j.fochx.2026.104609_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109681","article-title":"Pterostilbene binding to whey protein: Multi-spectroscopy and the antioxidant activity","volume":"150","author":"Liang","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104609_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.101832","article-title":"Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF\/MS","volume":"49","author":"Liu","year":"2022","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104609_bb0185","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2025.106292","article-title":"Comparative analysis of sheep, goat, and cow milk based on non-targeted metabolomics","volume":"168","author":"Liu","year":"2025","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.fochx.2026.104609_bb0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.147368","article-title":"Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC\u2013MS","volume":"499","author":"Liu","year":"2026","journal-title":"food chemistry"},{"key":"10.1016\/j.fochx.2026.104609_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115154","article-title":"Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC\u2013MS and untargeted metabolomics","volume":"197","author":"Ma","year":"2024","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104609_bb0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.147186","article-title":"Flavoromics profiling combined with DFT calculations uncovers flavor alteration in Auricularia heimuer under different cultivation modes","volume":"498","author":"Ma","year":"2026","journal-title":"Food chemistry"},{"issue":"9","key":"10.1016\/j.fochx.2026.104609_bb0205","doi-asserted-by":"crossref","first-page":"1509","DOI":"10.3390\/foods14091509","article-title":"Matching the sensory analysis of Serpa PDO cheese with the volatile profiles-a preliminary study","volume":"14","author":"Macedo","year":"2025","journal-title":"Foods"},{"issue":"3","key":"10.1016\/j.fochx.2026.104609_bb0210","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1051\/lait:2000127","article-title":"Biochemical pathways for the production of flavor compounds in cheeses during ripening: A review","volume":"80","author":"McSweeney","year":"2000","journal-title":"Le Lait"},{"issue":"2\u20133","key":"10.1016\/j.fochx.2026.104609_bb0215","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1111\/j.1471-0307.2004.00147.x","article-title":"Biochemistry of cheese ripening","volume":"57","author":"McSweeney","year":"2004","journal-title":"International Journal of Dairy Technology"},{"key":"10.1016\/j.fochx.2026.104609_bb0220","doi-asserted-by":"crossref","first-page":"8348","DOI":"10.1038\/s41467-023-41059-2","article-title":"Microbial interactions shape cheese flavor formation","volume":"14","author":"Melkonian","year":"2023","journal-title":"Nature Communications"},{"key":"10.1016\/j.fochx.2026.104609_bb0225","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2021.724006","article-title":"Digestion and absorption of milk phospholipids in newborns and adults","volume":"8","author":"Nilsson","year":"2021","journal-title":"Frontiers in Nutrition"},{"issue":"17","key":"10.1016\/j.fochx.2026.104609_bb0230","doi-asserted-by":"crossref","first-page":"4268","DOI":"10.3390\/molecules29174268","article-title":"Unraveling the impacts of germination on the volatile and fatty acid profile of intermediate wheatgrass (Thinopyrum intermedium) seeds","volume":"29","author":"Oliveira","year":"2024","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2026.104609_bb0235","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.101697","article-title":"Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor","volume":"47","author":"Pan","year":"2022","journal-title":"Food Bioscience"},{"issue":"6","key":"10.1016\/j.fochx.2026.104609_bb0240","doi-asserted-by":"crossref","first-page":"2616","DOI":"10.1111\/1750-3841.16162","article-title":"Physicochemical properties and volatile formation mechanism of medium-chain triacylglycerols during heating","volume":"87","author":"Park","year":"2022","journal-title":"Journal of Food Science"},{"issue":"1","key":"10.1016\/j.fochx.2026.104609_bb0245","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/S0308-8146(97)00120-9","article-title":"Flavor retention by lipids measured in a fresh cheese matrix","volume":"61","author":"Piraprez","year":"1998","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104609_bb0250","series-title":"Cheese","first-page":"215","article-title":"Chapter 8 - Starter Cultures: General Aspects","author":"Powell","year":"2025"},{"issue":"32","key":"10.1016\/j.fochx.2026.104609_bb0255","doi-asserted-by":"crossref","first-page":"20341","DOI":"10.1021\/acs.jafc.5c03520","article-title":"Combining untargeted metabolomics and high-throughput sequencing to explore the dynamics of small-molecular metabolites in the fermentation stage of inner Mongolian cheese","volume":"73","author":"Qi","year":"2025","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2026.104609_bb0260","doi-asserted-by":"crossref","first-page":"589","DOI":"10.1016\/j.jfutfo.2025.05.001","article-title":"Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents","volume":"6","author":"\u015eahingil","year":"2026","journal-title":"Journal of Future Foods"},{"issue":"5","key":"10.1016\/j.fochx.2026.104609_bb0265","doi-asserted-by":"crossref","first-page":"769","DOI":"10.3390\/biology11050769","article-title":"Characterization of microbial shifts during the production and ripening of raw ewe milk-derived Idiazabal cheese by high-throughput sequencing","volume":"11","author":"Santamarina-Garc\u00eda","year":"2022","journal-title":"Biology"},{"key":"10.1016\/j.fochx.2026.104609_bb0270","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.127691","article-title":"Cocoa smoky off-flavor: A MS-based analytical decision maker for routine controls","volume":"336","author":"Scavarda","year":"2021","journal-title":"Food chemistry"},{"key":"10.1016\/j.fochx.2026.104609_bb0275","article-title":"Effect of mixed fermentation with Lacticaseibacillus paracasei SMN-LBK and Limosilactobacillus reuteri LBK on the flavor precursor and flavor formation of Kazak cheese","volume":"30","author":"Shen","year":"2025","journal-title":"Food Chemistry: X"},{"issue":"3","key":"10.1016\/j.fochx.2026.104609_bb0280","doi-asserted-by":"crossref","first-page":"591","DOI":"10.1016\/j.fmrre.2005.04.002","article-title":"Flavor formation by lactic acid bacteria and biochemical flavor profiling of cheese products","volume":"29","author":"Smit","year":"2005","journal-title":"FEMS Microbiology Reviews"},{"issue":"10","key":"10.1016\/j.fochx.2026.104609_bb0285","doi-asserted-by":"crossref","first-page":"1676","DOI":"10.3390\/foods14101676","article-title":"Identification of characteristic flavor compounds and quality evaluation of Butyriboletus roseoflavus from different regions in Yunnan","volume":"14","author":"Song","year":"2025","journal-title":"Foods"},{"issue":"3","key":"10.1016\/j.fochx.2026.104609_bb0290","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1007\/s11306-007-0082-2","article-title":"Proposed minimum reporting standards for chemical analysis","volume":"3","author":"Sumner","year":"2007","journal-title":"Metabolomics"},{"issue":"17","key":"10.1016\/j.fochx.2026.104609_bb0295","doi-asserted-by":"crossref","first-page":"3098","DOI":"10.3390\/foods14173098","article-title":"Formation mechanism of characteristic flavor substances in 3-year-old Diannan small-ear pig ham: Lipidomics and flavoromics study","volume":"14","author":"Tao","year":"2025","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104609_bb0300","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2025.104270","article-title":"Water kefir-assisted fermentation improved quality of plant-based cheese alternative comparable with cow\u2019s milk cheese by reducing plant-origin odor and enhancing cheese-like flavors","volume":"106","author":"Tekin","year":"2025","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"9","key":"10.1016\/j.fochx.2026.104609_bb0305","doi-asserted-by":"crossref","first-page":"7957","DOI":"10.3168\/jds.2019-17495","article-title":"Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses","volume":"103","author":"Tian","year":"2020","journal-title":"Journal of Dairy Science"},{"issue":"3","key":"10.1016\/j.fochx.2026.104609_bb0310","doi-asserted-by":"crossref","first-page":"280","DOI":"10.1080\/08905436.2012.699204","article-title":"Effect of L-threonine concentrations on acetaldehyde production and glyA gene expression in fermented milk by Streptococcus thermophilus","volume":"26","author":"Tong","year":"2012","journal-title":"Food Biotechnology"},{"issue":"2","key":"10.1016\/j.fochx.2026.104609_bb0315","doi-asserted-by":"crossref","first-page":"254","DOI":"10.3390\/microorganisms13020254","article-title":"Supplementation with Lactiplantibacillus plantarum CNPC003 and Pilosocereus gounellei flour enhances the properties of goat cream cheese","volume":"13","author":"Vasconcelos","year":"2025","journal-title":"Microorganisms"},{"key":"10.1016\/j.fochx.2026.104609_bb0320","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140010","article-title":"Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction","volume":"457","author":"Wu","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104609_bb0325","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.102698","article-title":"Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation","volume":"53","author":"Xiang","year":"2023","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104609_bb0330","article-title":"Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes","volume":"21","author":"Xue","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104609_bb0335","article-title":"Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC\u2013MS and GC-IMS","volume":"22","author":"Yang","year":"2024","journal-title":"Food Chemistry: X"},{"issue":"2","key":"10.1016\/j.fochx.2026.104609_bb0340","doi-asserted-by":"crossref","DOI":"10.1016\/j.afres.2024.100578","article-title":"Impact of ripening periods on the key volatile compounds of Cheddar cheese evaluated by sensory evaluation, instrumental analysis and chemometrics method","volume":"4","author":"You","year":"2024","journal-title":"Applied Food Research"},{"issue":"4","key":"10.1016\/j.fochx.2026.104609_bb0345","doi-asserted-by":"crossref","first-page":"769","DOI":"10.1007\/s10068-023-01460-5","article-title":"The functionalities and applications of whey\/whey protein in fermented foods: A review","volume":"33","author":"Zeng","year":"2024","journal-title":"Food Science and Biotechnology"},{"key":"10.1016\/j.fochx.2026.104609_bb0350","article-title":"Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures","volume":"29","author":"Zhang","year":"2025","journal-title":"Food Chemistry: X"},{"issue":"5","key":"10.1016\/j.fochx.2026.104609_bb0355","doi-asserted-by":"crossref","first-page":"1129","DOI":"10.3390\/molecules25051129","article-title":"Evaluation of volatile compounds in milks fermented using traditional starter cultures and probiotics based on odor activity value and chemometric techniques","volume":"25","author":"Zhang","year":"2020","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2026.104609_bb0360","article-title":"Comparative analysis of the volatile flavor compounds of Monascus-fermented cheese with different ripening periods by SPME-GC\u2013MS, SPME-GC\u00a0\u00d7\u00a0GC\u2013MS, and HS-GC-IMS","volume":"62","author":"Zhang","year":"2024","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104609_bb0365","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.114305","article-title":"Dynamic alterations of flavor, functional nutrients, and microbial community during fermentation of different animal milk kefirs","volume":"186","author":"Zhang","year":"2024","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104609_bb0370","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144730","article-title":"Unveiling flavor formation and variation in fermented vinasse grass carp based on the dynamic correlation of microbiota with metabolites by multi-omics and bioinformatics approaches","volume":"487","author":"Zhang","year":"2025","journal-title":"Food chemistry"},{"key":"10.1016\/j.fochx.2026.104609_bb0375","article-title":"Insights into characteristic metabolites and potential bioactive peptides profiles of fresh cheese fermented with three novel probiotics based metabolomics and peptidomics","volume":"101147","author":"Zhang","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104609_bb0380","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111672","article-title":"Integrated metabolomics and high-throughput sequencing to explore the dynamic correlations between flavor related metabolites and bacterial succession in the process of Mongolian cheese production","volume":"160","author":"Zhang","year":"2022","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104609_bb0385","article-title":"Non-targeted metabolomics reveals the effects of fermented methods on the flavor, quality, and metabolites of whipping cream","volume":"27","author":"Zhou","year":"2025","journal-title":"Food Chemistry: X"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526011302?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526011302?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T16:50:45Z","timestamp":1793033445000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526011302"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":77,"alternative-id":["S2590157526011302"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104609","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Ultrafiltration matrix modulates metabolism and flavor profiles in natural cheese: Insights from microbial and metabolomic profiling","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104609","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104609"}}