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.
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