Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography-Mass Spectrometry-Based Metabolomics Approach.
Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography-Mass Spectrometry-Based Metabolomics Approach.
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DOI：
10.1021/acs.jafc.5b05332
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发表时间：
2016-03
影响因子：
6.1
通讯作者：
N. Zhao;Chuchu Zhang;Qin Yang;Zhuang Guo;Bo Yang;Wenwei Lu;Dongyao Li;F. Tian;Xiaoming Liu;Hao Zhang;Wei Chen
中科院分区：
文献类型：
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作者：
N. Zhao;Chuchu Zhang;Qin Yang;Zhuang Guo;Bo Yang;Wenwei Lu;Dongyao Li;F. Tian;Xiaoming Liu;Hao Zhang;Wei Chen
传统泡菜卤水采用回灌法连续繁殖，含有大量乳酸菌。虽然PB对泡菜的品质有重要影响，但PB泡菜的风味特征、风味相关化合物以及PB中乳酸菌群落对风味化合物的影响尚不清楚。采用电子舌技术对13个PB泡菜样品的味觉特征进行评价。鲜味、咸、苦、甜、余味涩是PB泡菜的主要风味特征。通过气相色谱-质谱（GC-MS）的多标记物分析，共鉴定出14种化合物作为PB-泡菜的判别性味觉标记物。从PB中获得的LAB共培养物（植物乳杆菌、布氏乳杆菌和耐乙醇片球菌）可以显著增加PB-泡菜中的谷氨酸（鲜味）、蔗糖（甜味）、甘氨酸（甜味）、乳酸（酸味）和γ-氨基丁酸，这将赋予其重要的风味特征。这些特征可以促进发酵剂的筛选和发酵优化，以生产具有更好营养和感官品质的泡菜相关食品。
Traditional paocai brine (PB) is continuously propagated by back-slopping and contains numerous lactic acid bacteria (LAB) strains. Although PB is important for the quality of paocai (Chinese sauerkraut), the taste features, taste-related compounds of PB-paocai and the effects of LAB communities from PB on the taste compounds remain unclear. An electronic tongue was used to evaluate the taste features of 13 PB-paocai samples. Umami, saltiness, bitterness, sweetness, and aftertaste astringency were the main taste features of PB-paocai. A total of 14 compounds were identified as discriminant taste markers for PB-paocai via gas chromatography-mass spectrometry (GC-MS)-based multimarker profiling. A LAB co-culture (Lactobacillus plantarum, Lactobacillus buchneri, and Pediococcus ethanoliduran) from PB could significantly increase glutamic acid (umami), sucrose (sweetness), glycine (sweetness), lactic acid (sourness), and γ-aminobutyric acid in PB-paocai, which would endow it with important flavor features. Such features could then facilitate starter screening and fermentation optimization to produce paocai-related foods with better nutritional and sensory qualities.