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

DOI：

10.1016/j.lwt.2023.114611

发表时间：

2023-03

期刊：

LWT

影响因子：

通讯作者：

中科院分区：

其他

文献类型：

作者：

Y. Mei;Lihong Ge;H. Lai;Yali Wang;Xueqing Zeng;Yuli Huang;Menglu Yang;Yong Zhu;Huajia Li;Juan Li;Chuanchuan Guo;Tao Hu;N. Zhao

采用搅拌棒吸附萃取-气相色谱-嗅觉-质谱法(SBSE-GC-O/MS)研究酸菜在两级发酵过程中挥发性化合物和主要气味物质的变化。共鉴定出138种挥发性化合物，并检测出53种香气活性化合物。鲜叶芥菜和酸菜在不同发酵阶段的酯类组成、烷烃和酒精含量不同。在预腌制过程中，随着异硫氰酸酯含量的降低，香气由辛辣向咸味转变。在二次发酵过程中，异硫氰酸酯含量进一步降低，产生了香气温和的酯和醇，使酸菜的香气浓郁而温和。根据酸菜中异硫氰酸酯含量的降低和香气的转化，异硫氰酸酯可能是评价酸菜成熟度的关键指标。本研究为提高发酵蔬菜的香气品质提供了理论依据。

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.

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

文献摘要

相似文献