Characterization of variations and correlations between flavor metabolites and microbial communities of industrial paocai brine during fermentation

Journal of Food Processing and PreservationVolume 46, Issue 10 e16859 ORIGINAL ARTICLE Characterization of variations and correlations between flavor metabolites and microbial communities of industrial paocai brine during fermentation Yajiao Zhao, Yajiao Zhao orcid.org/0000-0003-0794-885X College of Biomass Science and Engineering, Sichuan University, Chengdu, China Contribution: Data curation, Formal analysis, ​Investigation, Methodology, Visualization, Writing - original draft, Writing - review & editingSearch for more papers by this authorTaikei Suyama, Taikei Suyama National Institute of Technology, Akashi College, Akashi, Japan Contribution: Methodology, Validation, Writing - review & editingSearch for more papers by this authorZhengyun Wu, Zhengyun Wu College of Biomass Science and Engineering, Sichuan University, Chengdu, China Contribution: Writing - review & editingSearch for more papers by this authorWenxue Zhang, Corresponding Author Wenxue Zhang [email protected] College of Biomass Science and Engineering, Sichuan University, Chengdu, China School of Liquor-Brewing Engineering, Sichuan University Jinjiang College, Meishan, China Correspondence Wenxue Zhang, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. Email: [email protected] Contribution: Conceptualization, Funding acquisition, Project administration, Resources, Supervision, ValidationSearch for more papers by this author Yajiao Zhao, Yajiao Zhao orcid.org/0000-0003-0794-885X College of Biomass Science and Engineering, Sichuan University, Chengdu, China Contribution: Data curation, Formal analysis, ​Investigation, Methodology, Visualization, Writing - original draft, Writing - review & editingSearch for more papers by this authorTaikei Suyama, Taikei Suyama National Institute of Technology, Akashi College, Akashi, Japan Contribution: Methodology, Validation, Writing - review & editingSearch for more papers by this authorZhengyun Wu, Zhengyun Wu College of Biomass Science and Engineering, Sichuan University, Chengdu, China Contribution: Writing - review & editingSearch for more papers by this authorWenxue Zhang, Corresponding Author Wenxue Zhang [email protected] College of Biomass Science and Engineering, Sichuan University, Chengdu, China School of Liquor-Brewing Engineering, Sichuan University Jinjiang College, Meishan, China Correspondence Wenxue Zhang, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. Email: [email protected] Contribution: Conceptualization, Funding acquisition, Project administration, Resources, Supervision, ValidationSearch for more papers by this author First published: 27 June 2022 https://doi.org/10.1111/jfpp.16859Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Paocai brine is the primary source of paocai flavor and microorganisms, while information on industrial paocai brine is unclear. To this end, the variations and correlations of physiochemical characteristics, flavor compounds, and microbial communities during the fermentation of industrial paocai brine were comprehensively studied. The results showed that with the fermentation progressed, compounds with off-flavor, anti-nutritional factors, and food safety risks such as oxalic acid, formic acid, and arginine significantly reduced, while compounds with pleasant flavor, anti-corrosion function, and nutrients such as lactic acid and succinic acid increased. After fermentation, 12 aroma-active compounds had odor activity values (OAVs) greater than 1, and the highest were dimethyl trisulfide, 4-ethylguaiacol, 4-ethylphenol, acetic acid, and 2-(methylthio)ethanol. Lactobacillus and Debaryomyces were the dominant microorganisms, but the flavor formation was the result of the joint action of multiple microorganisms. Practical applications There are few comprehensive studies on the flavor profile and microbe of industrial paocai, so flavor improvement, and standardized production have been difficult problems in the industry. This study provides advanced information for quality control and fermentation process improvement of industrial paocai. CONFLICTS OF INTEREST The authors declare no conflict of interest. Open Research DATA AVAILABILITY STATEMENT Research data are not shared. REFERENCES Aceña, L., Vera, L., Guasch, J., Busto, O., & Mestres, M. (2011). Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography−olfactometry. Journal of Agricultural and Food Chemistry, 59(8), 4062– 4070. https://doi.org/10.1021/jf104763u Andreasen, A. S., Larsen, N., Pedersen-Skovsgaard, T., Berg, R. M. G., Mller, K., Svendsen, K. D., Jakobsen, M., & Pedersen, B. K. (2010). 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Food Chemistry, 323(April), 126822. https://doi.org/10.1016/j.foodchem.2020.126822 Supporting Information Filename Description jfpp16859-sup-0001-Supinfo.docxWord 2007 document , 3.3 MB Appendix S1 Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume46, Issue10October 2022e16859 ReferencesRelatedInformation