{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,16]],"date-time":"2026-06-16T13:00:39Z","timestamp":1781614839318,"version":"3.54.5"},"reference-count":46,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2021,5,20]],"date-time":"2021-05-20T00:00:00Z","timestamp":1621468800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100014717","name":"National Outstanding Youth Science Fund Project of National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32001674"],"award-info":[{"award-number":["32001674"]}],"id":[{"id":"10.13039\/100014717","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>Hong Qu Huangjiu (HQW) is distinguished by its inclusion of <jats:italic>Monascus<\/jats:italic> pigments, meaning that photosensitivity strongly affects the sensory quality of the wine. In this study, the effects of <jats:italic>Flos sophorae immaturus<\/jats:italic> (<jats:italic>FSI<\/jats:italic>) on the stability of <jats:italic>Monascus<\/jats:italic> pigments, the flavor profiles, and the sensory characteristics of HQW were investigated. After sterilization, the addition of <jats:italic>FSI<\/jats:italic> increased the preservation rate of <jats:italic>Monascus<\/jats:italic> pigments in HQW by up to 93.20%, which could be accounted for by the synergy of rutin and quercetin in <jats:italic>FSI<\/jats:italic>. The total content of the volatile flavor compounds in HQW increased significantly as the added amounts of <jats:italic>FSI<\/jats:italic> were increased, especially 3-methyl-1-butanol, 2-methyl-1-propanol, and short-chain fatty acid ethyl esters (SCFAEE). Sensory evaluation and partial least-squares regression revealed that the concentration of <jats:italic>FSI<\/jats:italic> significantly affected the aroma characteristics of HQW but had little effect on the mouthfeel. The addition of 0.9 mg\/mL <jats:italic>FSI<\/jats:italic> yielded a satisfactory HQW with high scores in terms of mouthfeel and aroma. The strong correlation between fruit-aroma, full-body, and SCFAEE suggests that <jats:italic>FSI<\/jats:italic> might alter the aroma of HQW by enhancing the synthesis of SCFAEE. Summarily, treatment with <jats:italic>FSI<\/jats:italic> represents a new strategy for improving the stability of photosensitive pigments and thus adjusting the aroma of HQW or similar beverages.<\/jats:p>","DOI":"10.3389\/fmicb.2021.678903","type":"journal-article","created":{"date-parts":[[2021,5,20]],"date-time":"2021-05-20T14:51:10Z","timestamp":1621522270000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":8,"title":["The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu"],"prefix":"10.3389","volume":"12","author":[{"given":"Yijin","family":"Yang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongjun","family":"Xia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Song","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiyong","family":"Mu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huazhen","family":"Qiu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leren","family":"Tao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lianzhong","family":"Ai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2021,5,20]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"482","DOI":"10.1007\/s00044-014-1101-2","article-title":"Total polyphenolic content, antioxidant, cytotoxic, antidiabetic activities, and polyphenolic compounds of Sophora japonica grown in Egypt.","volume":"24","author":"Abdelhady","year":"2015","journal-title":"Med. 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