期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 101, 期 4, 页码 1436-1446出版社
WILEY
DOI: 10.1002/jsfa.10757
关键词
pickle; lactic acid bacteria; fermentation; GC-MS; metabolomics
资金
- National Natural Science Foundation of China [31972086, 301601453, 31801530]
- Projects of Innovation and Development Pillar Program for Key Industries in Southern Xinjiang of Xinjiang Production and Construction Crops [2018 dB002]
- National First-Class Discipline Program of Food Science and Technology [JUFSTR20180102]
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province
The study found differences in flavor components between naturally fermented pickles and inoculated pickles, with the latter having higher flavor characteristic values and nonvolatile substance content, which are preferred by consumers.
BACKGROUND Starter cultures are nowadays more and more used to make inoculated pickles (IPs), but it remains unclear whether there are differences in flavors between IPs and naturally fermented pickles. In this study 16 commercial pickles (CPs) produced by spontaneous fermentation method were purchased from markets in Sichuan province and Chongqing. Ten strains of three lactic acid bacteria species -Lactobacillus plantarum,Leuconostoc mesenteroidesandPediococcus ethanolidurans- were selected as single starter cultures to produce IPs. RESULTS Differences in flavor components between the CPs and IPs were monitored using a combination of gas chromatography-mass spectrometry and multivariate statistical methods. Higher levels of nonvolatile substances such as glucose, fructose, tagatose, sucrose, lactic acid and mannitol were detected in most IPs than in the CPs. The values of flavor characteristics such as sweetness, umami and astringency, which were correlated positively with consumers' overall preferences for pickles, were higher in the IPs than in the CPs. Volatile compounds such as geranyl acetate, dimethyl trisulfide, eucalyptol and linalool were distinguished as the main compounds that contributed to the flavor characteristics of the CPs. In addition to dimethyl trisulfide, dimethyl disulfide was also an odor contributor to the IPs. CONCLUSIONS The CPs and IPs had different flavor characteristics, especially in the composition and content of volatile components, and the inoculation method reflected some fermentation advantages, which could reduce the bitterness and increase umami and lead to a higher score of sensory preference. This will be helpful for industrial production. (c) 2020 Society of Chemical Industry
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