Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction-gas chromatography-olfactometry-mass spectrometry
文献类型： 外文期刊
作者： Mei, Yuan 1 ; Ge, Lihong 2 ; Lai, Haimei 1 ; Wang, Yali 1 ; Zeng, Xueqing 1 ; Huang, Yuli 1 ; Yang, Menglu 1 ; Zhu, Yongqing 1 ; Li, Huajia 1 ; Li, Juan 1 ; Guo, Chuanchuan 4 ; Hu, Tao 4 ; Zhao, Nan 1 ;
作者机构： 1.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu, Peoples R China
2.Sichuan Normal Univ, Coll Life Sci, Chengdu, Peoples R China
3.Chengdu Univ, Coll Food & Biol Engn, Chengdu, Peoples R China
4.Sichuan Teway Food Grp Co Ltd, Chengdu, Peoples R China
5.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, 60 Shizishan Rd, Chengdu 610066, Sichuan, Peoples R China
关键词： Volatile components; Two-stage fermentation; Suancai; Key aroma compounds; SBSE-GC-O/MS
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 178 卷
页码：
收录情况： SCI
摘要： This study aimed to reveal the evolution of volatile compounds and key odorants in Suancai during two-stage fermentation using stir bar sorptive extraction-gas chromatography-olfactometry-mass spectrometry (SBSE-GC-O/MS). In total, 138 volatile compounds were identified, and 53 aroma-active compounds were detected. The ester composition and alkane and alcohol contents were different in fresh leaf mustard and Suancai in various fermentation stages. During pre-salting, the aroma profile transformed from pungent to salty as the isothiocyanate level decreased. During secondary fermentation, isothiocyanate levels were further reduced, and esters and alcohols with mild aroma were produced, causing the rich and mild aroma of Suancai. Based on the reduced isothiocyanate content and transformed aroma, isothiocyanate may be a key marker for estimating the maturity degree of Suancai. This study provides a theoretical basis for improving the aromatic quality of fermented vegetables.
- 相关文献
作者其他论文 更多>>
-
Multi Omics Analysis Revealed a Resistance Mechanism of Tibetan Barley (Hordeum vulgare L., Qingke) Infected by Ustilago hordei
作者：Li, Juan;Wu, Tao;Liu, Pei;Li, Pu;Zhang, Jixiang;Yao, Xiaobo;Liu, Hechun;Ciren, Yangla
关键词：Tibetan barley; Ustilago hordei; biological profile; metabolome; proteome; transcriptome
-
Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)
作者：Shi, Qiao;Tang, Huihua;Chen, Junfei;Wang, Xinrui;Liu, Biqin;Cai, Yingli;Li, Hong;Mei, Yuan;Zhao, Nan;Yang, Menglu
关键词：Capsaicin supplementation; Microbial diversity; Kazachstania; Volatile characteristics; Ethyl nonanoate
-
Antibiofilm mechanism of dielectric barrier discharge cold plasma against Pichia manshurica
作者：Hou, Xinlei;Qian, Jing;Li, Huajia;Zhang, Jianhao;Zhao, Nan;Hou, Xinlei;Mei, Yuan;Huang, Yuli;Yang, Menglu;Li, Huajia;Zhao, Nan;Wang, Jin;Ge, Lihong;Wang, Yanli;Yan, Zhengcai;Peng, Dengshui
关键词：Biofilm spoilage; Fermented foods; Pichia manshurica; Dielectric barrier discharge cold plasma; Cell damage; Metabolic activities
-
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai
作者：Yang, Menglu;Lai, Haimei;Wang, Yali;Mei, Yuan;Huang, Yuli;Zeng, Xueqing;Zhu, Yongqing;Huang, Qiaolian;Zhao, Nan;Ge, Lihong;Zhao, Jichun
关键词：Suancai; Lactiplantibacillus plantarum starters; Flavor indicators; Microbial assemble; Metabolic pathway
-
Discriminating the effects of microbial fortification on quality of Pixian Doubanjiang-pei manufactured by different chili varieties
作者：Yang, Menglu;Huang, Jun;Zhou, Rongqing;Jin, Yao;Wu, Chongde;Yang, Menglu;Zhao, Nan;Zhou, Rongqing
关键词：PixianDoubanjiang-pei; Capsicum annuum L. variety; Microbiome fortification; Microbial community structure; Esters content
-
A preliminary study on the root-knot nematode resistance of the cherry plum cultivar Mirabolano 29C
作者：Liu, Jia;Li, Hongwen;Chen, Lijuan;Wang, Dong;Zhang, Guowei;Yao, Meiying;Zhu, Jin;Luo, Deyong;Xie, Xiaodou;Xie, Jialian;Li, Huajia;Li, Ke;Liu, Shuo;Zhang, Yuping
关键词：disease resistance; grafting; phenylpropane pathway; rootstocks; transcriptome sequencing
-
Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
作者：Zhao, Nan;Huang, Yuli;Lai, Haimei;Wang, Yali;Mei, Yuan;Zeng, Xueqing;Yang, Menglu;Li, Huajia;Zhu, Yongqing;Huang, Yuli;Zuo, Yong;Ge, Lihong;Zhao, Jichun
关键词：Fermented vegetables; Keystone microbiota; Volatile flavor compounds; Pungent-odor compounds; Fragrant-odor compounds; Synthetic microbiota
