{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T00:51:26Z","timestamp":1790038286261,"version":"4.0.1"},"reference-count":41,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2026,5,31]],"date-time":"2026-05-31T00:00:00Z","timestamp":1780185600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,5,31]],"date-time":"2026-05-31T00:00:00Z","timestamp":1780185600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100008875","name":"Shanghai Institute of Technology","doi-asserted-by":"publisher","award":["27220H240337\u2010A06"],"award-info":[{"award-number":["27220H240337\u2010A06"]}],"id":[{"id":"10.13039\/501100008875","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study explored pandan (\n                    <jats:italic>Pandanus amaryllifolius<\/jats:italic>\n                    Roxb.) infusion as a novel substrate for kombucha fermentation and examined the impact of symbiotic culture of bacteria and yeast (SCOBY) geographical origin on flavor development. Kombucha samples fermented using SCOBYs sourced from three regions in China: Jining, Shandong (SJ); Hangzhou, Zhejiang (ZH); and Hefei, Anhui (AH), were systematically characterized by headspace solid\u2010phase microextraction coupled with gas chromatography\u2013mass spectrometry (HS\u2010SPME\/GC\u2013MS), electronic nose, electronic tongue, sensory evaluation, and multivariate statistical analyses. In total, 50 volatile organic compounds (VOCs) were identified across all samples. The SJ sample exhibited the highest total VOC concentration (29.42\u00a0\u00b5g\/g) and a balanced, floral, and fruity profile, linked to key compounds like 2\u2010buten\u20101\u2010one, 1\u2010(2,6,6\u2010trimethyl\u20101,3\u2010cyclohexadien\u20101\u2010yl)\u2010, (E)\u2010, linalool, ethyl acetate, and phenethyl acetate. The ZH sample (27.24\u00a0\u00b5g\/g) showed intense sour notes from acetic acid and butanoic acid, along with astringent notes from 4\u2010ethylphenol and malty notes from 3\u2010methyl\u20101\u2010butanol. The AH sample had the lowest VOCs (10.32\u00a0\u00b5g\/g) and malt\u2010like, sour, and bitter characteristics. Odor activity value (OAV) analysis identified 2\u2010buten\u20101\u2010one, 1\u2010(2,6,6\u2010trimethyl\u20101,3\u2010cyclohexadien\u20101\u2010yl)\u2010 as the most influential aroma\u2010active compound across all samples. Furthermore, orthogonal partial least squares\u2010discriminant analysis screened 19 key differential aroma compounds contributing to sample discrimination. Overall, these findings demonstrate that SCOBY origin plays a decisive role in shaping the aroma composition, taste attributes, and sensory quality of pandan kombucha, providing a scientific basis for substrate innovation and starter culture selection in kombucha production.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.71164","type":"journal-article","created":{"date-parts":[[2026,6,1]],"date-time":"2026-06-01T03:45:15Z","timestamp":1780285515000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Characterization of Key Aroma Compounds in Pandan Kombucha Fermented With SCOBYs From Different Regions via GC\u2010MS, E\u2010Nose, E\u2010Tongue, and Sensory Analysis Approach"],"prefix":"10.1111","volume":"91","author":[{"given":"Chenwei","family":"Ma","sequence":"first","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haining","family":"Zhuang","sequence":"additional","affiliation":[{"name":"School of Food and Tourism Shanghai Urban Construction Vocational College  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lingyun","family":"Yao","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Min","family":"Sun","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-2688-8417","authenticated-orcid":false,"given":"Chuang","family":"Yu","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5582-4419","authenticated-orcid":false,"given":"Tao","family":"Feng","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wencui","family":"Kang","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,5,31]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2022.109715"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Fbio.2022.102102"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365\u20102672.2000.01188.x"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Focha.2023.100463"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms13030477"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2025.111357"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130\u2010023\u201001077\u20103"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biotechadv.2021.107763"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Foodres.2024.115324"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Fbio.2024.103909"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128576"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/biology14080952"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113652"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Foodres.2025.117791"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Foodchem.2025.142772"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2013.09.003"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.7717\/peerj.7565"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25194529"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Foodchem.2025.145252"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.115209"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2024.106355"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Ifset.2025.103955"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2018.10.024"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2018.02.019"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1093\/ijfood\/vvaf138"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fitote.2024.106144"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2026.148266"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Jare.2025.05.044"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf025856x"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113925"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Fochx.2025.103234"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.70425"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Lwt.2024.116220"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.15613"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Foodchem.2023.135673"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Fochx.2024.101946"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Ultsonch.2023.106339"},{"key":"e_1_2_10_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Lwt.2025.118768"},{"key":"e_1_2_10_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.Fochx.2025.102376"},{"key":"e_1_2_10_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.144503"},{"key":"e_1_2_10_42_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010018\u201026787\u20106"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71164","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.71164","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71164","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,7]],"date-time":"2026-08-07T04:03:36Z","timestamp":1786075416000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.71164"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,5,31]]},"references-count":41,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2026,6]]}},"alternative-id":["10.1111\/1750-3841.71164"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.71164","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,5,31]]},"assertion":[{"value":"2026-02-28","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-05-11","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-05-31","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71164"}}