{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T01:10:32Z","timestamp":1788743432379,"version":"build-2803163510"},"reference-count":52,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2024,1,26]],"date-time":"2024-01-26T00:00:00Z","timestamp":1706227200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Yunnan Provincial Department of Science and Technology","award":["202302 AN360002"],"award-info":[{"award-number":["202302 AN360002"]}]},{"name":"Yunnan Provincial Department of Science and Technology","award":["2023Y1011"],"award-info":[{"award-number":["2023Y1011"]}]},{"name":"Yunnan Provincial Department of Science and Technology","award":["202204BI090012"],"award-info":[{"award-number":["202204BI090012"]}]},{"name":"Yunnan Provincial Department of Education","award":["202302 AN360002"],"award-info":[{"award-number":["202302 AN360002"]}]},{"name":"Yunnan Provincial Department of Education","award":["2023Y1011"],"award-info":[{"award-number":["2023Y1011"]}]},{"name":"Yunnan Provincial Department of Education","award":["202204BI090012"],"award-info":[{"award-number":["202204BI090012"]}]},{"name":"Fengqing County Government, Yunnan Province","award":["202302 AN360002"],"award-info":[{"award-number":["202302 AN360002"]}]},{"name":"Fengqing County Government, Yunnan Province","award":["2023Y1011"],"award-info":[{"award-number":["2023Y1011"]}]},{"name":"Fengqing County Government, Yunnan Province","award":["202204BI090012"],"award-info":[{"award-number":["202204BI090012"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce a fermented plant drink. The process included boiling, mixing, grinding, inoculation, fermentation, and sterilization. We then analyzed the similarities and differences between the resulting walnut and purple rice fermented plant drink and an unfermented walnut and purple rice plant drink, as well as dairy-based yoghurt, in terms of physical chemistry, flavor, and sensory characteristics. We also examined the similarities and differences between the walnut and purple rice fermented plant drink and room-temperature yoghurt. The study results revealed that the walnut and purple rice fermented plant drink exhibited greater viscosity than the walnut and purple rice unfermented plant drink and room-temperature yoghurt. Additionally, the former displayed enhanced stability and recovery ability. Notably, distinguishable differences were observed between the three samples in terms of the presence of unknown volatiles and the umami signal, as indicated by electronic nose\/tongue and GC-IMS analyses. The umami flavor of the walnut and purple rice fermented plant drink surpasses that of room-temperature yoghurt, while its taste is less salty than that of the walnut and purple rice plant drink. Despite possessing a weaker aroma than dairy-based yogurt, it is more potent than the walnut and purple rice plant drink. Additionally, its relative abundance of olefins, ketones, and alcohols enhances its unique flavor profile, surpassing both other options. Based on sensory analysis, it can be deduced that walnut and purple rice fermented plant drink has the highest overall acceptance rate.<\/jats:p>","DOI":"10.3390\/foods13030400","type":"journal-article","created":{"date-parts":[[2024,1,26]],"date-time":"2024-01-26T08:56:01Z","timestamp":1706259361000},"page":"400","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-4575-1991","authenticated-orcid":false,"given":"Hongyu","family":"Mu","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tianyi","family":"Dai","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Si","family":"Huang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kuan","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingming","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-4060-1587","authenticated-orcid":false,"given":"Chunlei","family":"Tan","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feng","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Sheng","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"},{"name":"Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650201, China"},{"name":"Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cunchao","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"},{"name":"Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650201, China"},{"name":"Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China"},{"name":"Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,1,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"11625","DOI":"10.1039\/D1FO02092G","article-title":"Effects of dairy and plant protein on growth and growth biomarkers in a piglet model","volume":"12","author":"Ingerslev","year":"2021","journal-title":"Food Funct."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Unger, A., Torres-Gonzalez, M., and Kraft, J. 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