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Identification, Changes and Regulation of Flavor-Active Compound in Food Processing

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (10 February 2023) | Viewed by 37881

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Special Issue Editor

Prof. Dr. Jihong Wu

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College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Interests: flavour chemistry; emerging technologies of fruit and vegetable processing; sensory and quality evaluation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Flavour is one of the most crucial attributes for food products, which directly affects the food choice and purchasing intentions of consumers. With consumers’ increased health consciousness, food manufacturers are paying more attention to the application of processing technologies to improve the quality of food products. These technologies, including fermentation, sterilization, and drying, which are involved in glycolysis, amino acid metabolism and fatty acid metabolism, can affect the flavour quality of products. With the extraction and detection techniques that have been developed, great progress has been made in the study of flavour chemistry in food processing in recent years.

The present Special Issue aims to provide original research in the field of a) identification of flavour-active compounds of food raw materials; b) changes in flavour profile in food processing; c) regulation mechanisms of flavour in food processing; d) flavour quality in food processing related to consumer preference.

Prof. Dr. Jihong Wu
Guest Editor

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Keywords

food processing
flavor profiles
sensory evaluation
active-aroma compound
active-taste compound
volatile and nonvolatile compound

Published Papers (14 papers)

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Research

17 pages, 3675 KiB

Open AccessArticle

Effect of Ultrasound Combinated with Sodium Hypochlorite Treatment on Microbial Inhibition and Quality of Fresh-Cut Cucumber

by Chunhong Zhang, Wanfu Hou, Wenting Zhao, Shuang Zhao, Pan Wang, Xiaoyan Zhao and Dan Wang

Foods 2023, 12(4), 754; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12040754 - 09 Feb 2023

Cited by 1 | Viewed by 1575

Abstract

The influence of ultrasound combined with sodium hypochlorite (US-NaClO) treatment on microorganisms and quality of fresh-cut cucumber during storage were investigated. Ultrasound (400 W, 40 kHz, US: 5, 10 and 15 min) and sodium hypochlorite (NaClO: 50, 75, 100 ppm) were used to treat fresh-cut cucumber in a single or combined treatment and stored at 4 °C for 8 days and analyzed for texture, color and flavor. The results showed that US-NaClO treatment had a synergistic effect on the inhibition of microorganisms during storage. It could significantly reduce (p < 0.05) the number of microorganisms by 1.73 to 2.17 log CFU/g. In addition, US-NaClO treatment reduced the accumulation of malondialdehyde (MDA) during storage (4.42 nmol/g) and water mobility, and maintained the integrity of the cell membrane, delayed the increase of weight loss (3.21%), reduced water loss, thus slowing down the decline of firmness (9.20%) of fresh-cut cucumber during storage. The degradation of chlorophyll (6.41%) was reduced to maintain the color of freshly cut cucumbers. At the same time, US-NaClO could maintain the content of aldehydes, the main aromatic substance of cucumber, and reduced the content of alcohols and ketones during storage. Combined with the electronic nose results, it could maintain the cucumber flavor at the end of the storage period and reduce the odor produced by microorganisms. Overall, US-NaClO was helpful to inhibit the growth of microorganisms during storage, improve the quality of fresh-cut cucumber. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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14 pages, 6676 KiB

Open AccessArticle

Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation

by Shiyao Zhang, Yue Xiao, Yongli Jiang, Tao Wang, Shengbao Cai, Xiaosong Hu and Junjie Yi

Foods 2023, 12(1), 101; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12010101 - 25 Dec 2022

Cited by 10 | Viewed by 2641

Abstract

The effects of (fresh/aged) brine and (pool/jar) containers on the flavor characteristics of pickled chili peppers were investigated based on a multivariate analysis integrated with kinetics modeling. The results showed that the effect of brine on organic acid, sugar, and aroma was more dominant than that of containers, while free amino acids production was more affected by containers than brines. Chili pepper fermented using aged brine exhibited higher acidity (3.71–3.92) and sugar (7.92–8.51 mg/g) than that using fresh brine (respective 3.79–3.96; 6.50–9.25 mg/g). Besides, chili peppers fermented using pool containers showed higher free amino acids content (424.74–478.82 mg/100 g) than using a jar (128.77–242.90 mg/100 g), particularly with aged brine. As for aroma, the number of volatiles in aged brine was higher (88–96) than that in fresh brine (76–80). The contents of the esters, alcohols, and ketones were significantly higher in the aged brine samples than those in fresh brine (p < 0.05), while terpenes in chili pepper fermented using the pool were higher than those using the jar. In general, jar fermentation with aged brine contributed more flavor to pickled chili peppers than other procedures. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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16 pages, 2351 KiB

Open AccessArticle

IUP-BERT: Identification of Umami Peptides Based on BERT Features

by Liangzhen Jiang, Jici Jiang, Xiao Wang, Yin Zhang, Bowen Zheng, Shuqi Liu, Yiting Zhang, Changying Liu, Yan Wan, Dabing Xiang and Zhibin Lv

Foods 2022, 11(22), 3742; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11223742 - 21 Nov 2022

Cited by 6 | Viewed by 2156

Abstract

Umami is an important widely-used taste component of food seasoning. Umami peptides are specific structural peptides endowing foods with a favorable umami taste. Laboratory approaches used to identify umami peptides are time-consuming and labor-intensive, which are not feasible for rapid screening. Here, we developed a novel peptide sequence-based umami peptide predictor, namely iUP-BERT, which was based on the deep learning pretrained neural network feature extraction method. After optimization, a single deep representation learning feature encoding method (BERT: bidirectional encoder representations from transformer) in conjugation with the synthetic minority over-sampling technique (SMOTE) and support vector machine (SVM) methods was adopted for model creation to generate predicted probabilistic scores of potential umami peptides. Further extensive empirical experiments on cross-validation and an independent test showed that iUP-BERT outperformed the existing methods with improvements, highlighting its effectiveness and robustness. Finally, an open-access iUP-BERT web server was built. To our knowledge, this is the first efficient sequence-based umami predictor created based on a single deep-learning pretrained neural network feature extraction method. By predicting umami peptides, iUP-BERT can help in further research to improve the palatability of dietary supplements in the future. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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16 pages, 946 KiB

Open AccessArticle

Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches

by Yanpei Cai, Zhenzhen Xu, Xin Pan, Min Gao, Mengting Wu, Jihong Wu and Fei Lao

Foods 2022, 11(19), 2968; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11192968 - 22 Sep 2022

Cited by 3 | Viewed by 2963

Abstract

Coffee brewing is a complex process from roasted coffee bean to beverage, playing an important role in coffee flavor quality. In this study, the effects of hot and cold brewing on the flavor profile of coffee were comprehensively investigated on the basis of chromatographic and sensory approaches. By applying gas chromatography–mass spectrometry and odor activity value calculation, most pyrazines showed higher contribution to the aroma profile of cold brew coffee over hot brew coffee. Using liquid chromatography, 18 differential non-volatiles were identified, most of which possessed lower levels in cold brew coffee than hot brew coffee. The sensory evaluation found higher fruitiness and lower bitterness and astringent notes in cold brew coffee than hot brew coffee, which was attributed by linalool, furfural acetate, and quercetin-3-O-(6″-O-p-coumaroyl) galactoside. This work suggested coffee brewing significantly affected its flavor profile and sensory properties. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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20 pages, 2058 KiB

Open AccessArticle

Effect of Drying Methods on Volatile Compounds of Citrus reticulata Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMS

by Xiangying Yu, Xiaochun Chen, Yuting Li and Lin Li

Foods 2022, 11(17), 2662; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11172662 - 01 Sep 2022

Cited by 10 | Viewed by 2537

Abstract

To reflect the volatile differences of dried citrus peel as affected by cultivars and drying methods, the volatile compounds of dried citrus peel of two cultivars (Citrus reticulata “Chachi” and Citrus reticulata “Ponkan”), prepared under three drying methods (sun-drying (SD), hot-air-drying (AD), and freeze-drying (FD)), were analyzed by GC-MS, odor activity values (OAVs), and GC-IMS. GC-MS data indicated that SD was favorable to preserve terpenic alcohols (linalool, α-terpineol and terpinene-4-ol), β-cymene, methyl methanthranilate, and monoterpenes; while AD was favorable to preserve aliphatic aldehydes and sesquiterpenes; and SD was more similar with AD in GC-MS analysis of volatile profile (of higher MW) for both cultivars from the PCA outcome. Furthermore, significant difference in volatile isomeric composition of different samples was also clearly demonstrated through extracted ion chromatogram (EIC) by GC-MS analysis. GC-IMS analysis showed the favorability of FD to preserve ketones, phenols, esters, and aromatic aldehydes; and SD was more similar with FD in GC-IMS analysis of volatile profile (of smaller MW) for both cultivars from the PCA outcome. Moreover, the OAVs indicate that 2-methoxy-4-vinylphenol contributed much to the flavor of dried Ponkan peel, while 2-methoxy-4-vinylphenol, methyl methanthranilate, and methyl anthranilate played an important role in the flavor of dried Chachi peel; and the highest OAVs for monoterpenes were observed at SD for both cultivars. Thus, the combination of GC-MS and GC-IMS analyses with PCA in this paper suggested the superiority of SD to preserve volatiles and characteristic aroma in dried citrus peel, and that SD contributed much to the quality of dried Chachi peel. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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11 pages, 3264 KiB

Open AccessArticle

Effects of Cabya (Piper retrofractum Vahl.) Fruit Developmental Stage on VOCs

by Jue Wang, Rui Fan, Yiming Zhong, Hongli Luo and Chaoyun Hao

Foods 2022, 11(16), 2528; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11162528 - 21 Aug 2022

Cited by 2 | Viewed by 2765

Abstract

The differences in VOCs can affect the flavor and medicinal value of cabya, and the flavor changes that occur in stages as the fruit develops are currently unknown. In order to investigate the influence of the developmental stage on the aroma composition of cabya essential oil, VOCs at each of the four developmental stages were analyzed by steam distillation (SD) extraction combined with GC-MS detection. The similarities and differences in fruit composition among the developmental stages were evaluated using hierarchical cluster analysis (HCA) and principal component analysis (PCA). A total of 60 VOCs, mainly alcohols, alkenes and alkanes, were identified across all of the developmental stages. The most acidic substances were detected in phase A and have a high medicinal value. There was no significant difference between the B and C phases, and the alcohols in those phases mainly promoted terpenoid synthesis in the D phase. Constituents during the D phase were mainly alkenes, at 57.14%, which contributed significantly to the aroma of the essential oil. PCA and HCA both were able to effectively differentiate the cabya fruit developmental stages based on the SD-GC-MS data. In summary, this study investigated the flavor variation characteristics and the diversity of VOCs in cabya fruits at different developmental stages, and its findings can provide a reference for developing essential oil products for different uses and determining appropriate stages for harvesting cabya resources. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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20 pages, 3080 KiB

Open AccessArticle

Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile

by Shan Liang, Ying Liu, Shao Yuan, Yixuan Liu, Baoqing Zhu and Min Zhang

Foods 2022, 11(15), 2224; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152224 - 26 Jul 2022

Cited by 2 | Viewed by 1667

Abstract

As the aroma of Chinese vinegar is a key quality trait that influences consumer liking, a combination of sensory data and instrumental measurements were performed to help understand the aroma differences of six types of Chinese vinegar. A total of 52 volatile compounds, mostly ethyl acetate, acetic acid, and phenethyl alcohol, were detected in six types of Chinese vinegar using solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC–MS). Combined with open-ended questions, the correlation between consumer liking and the volatile profile of the vinegar was further investigated. More consumers preferred the potato vinegar (B6) described as “having a sweet aroma and fruity vinegar aroma”. The Heng-shun Jinyou balsamic vinegar (B5) was not favored by consumers with its exhibition of “too pungent vinegar aroma”. Based on their preference patterns, consumers were grouped into three clusters by k-means clustering and principal component analysis (PCA). Using partial least squares regression (PLSR), the most important volatile compounds that drove consumer liking in the three clusters were obtained, among which 14 compounds such as 1-methylpyrrole-2-carboxaldehyde, ethyl acetate, and acetylfuran had the greatest impact on consumer liking, which could guide manufacturers to improve product quality and customer satisfaction. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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11 pages, 758 KiB

Open AccessArticle

Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method

by Wenwen Hu, Gege Wang, Shunxian Lin, Zhijun Liu, Peng Wang, Jiayu Li, Qi Zhang and Haibin He

Foods 2022, 11(15), 2204; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152204 - 25 Jul 2022

Cited by 11 | Viewed by 3675

Abstract

Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS). The aroma intensity and odor characteristics of teas were comparatively analyzed based on the OAV-splitting method. The results showed that OAV were green tea (492.02), red tea (471.88), oolong tea (302.74), white tea (68.10), and dark tea (55.98). The odor index I(o) indicated that green tea was strong-flavor tea with highlight green accompanied by fruity, woody and fatty odors; oolong tea was strong-flavor tea with fruity and fatty accompanied by woody, floral and green odors; red tea was strong-flavor tea with highlight fruity accompanied by woody, green and floral odors; white tea was a light-flavor tea with floral, woody and green odors; and dark tea was light-flavor tea with woody and floral notes accompanied by fatty and green odors. These results fitted perfectly with the people’s consensus on these teas, and proved that the OAV-splitting method is feasible to evaluate the aroma intensity and odor characteristics of tea aroma. We suggest that the digital evaluation of tea aroma can facilitate people’s communication. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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12 pages, 2834 KiB

Open AccessArticle

Fingerprinting of Volatile Organic Compounds for the Geographical Discrimination of Rice Samples from Northeast China

by Sailimuhan Asimi, Xin Ren, Min Zhang, Sixuan Li, Lina Guan, Zhenhua Wang, Shan Liang and Ziyuan Wang

Foods 2022, 11(12), 1695; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11121695 - 09 Jun 2022

Cited by 11 | Viewed by 1925

Abstract

Rice’s geographic origin and variety play a vital role in commercial rice trade and consumption. However, a method for rapidly discriminating the geographical origins of rice from a different region is still lacking. Therefore, the current study developed a volatile organic compound (VOC) based geographical discrimination method using headspace gas chromatography-mass spectrometry (HS-GC-MS) to discriminate rice samples from Heilongjiang, Jilin, and Liaoning provinces. The rice VOCs in Heilongjiang, Liaoning, and Jilin were analyzed by agglomerative hierarchical clustering (AHC), principal component analysis (PCA), and partial least squares discriminant analysis (PLS-DA). The results show that the optimum parameters for headspace solid phase microextraction (HS-SPME) involved the extraction of 3.0 g of rice at 80 °C within 40 min. A total of 35 VOCs were identified from 30 rice varieties from Northeast China. The PLS-DA model exhibited good discrimination (R² = 0.992, Q² = 0.983, and Accuracy = 1.0) for rice samples from Heilongjiang, Liaoning, and Jilin. Moreover, K-nearest neighbors showed good specificity (100%) and accuracy (100%) in identifying the origin of samples. In conclusion, the present study established VOC fingerprinting as a highly efficient approach to identifying rice’s geographical origin. Our findings highlight the ability to discriminate rice from Heilongjiang, Liaoning, and Jilin provinces rapidly. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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14 pages, 4012 KiB

Open AccessArticle

Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology

by Ruirong Lin, Hongfei Yuan, Changrong Wang, Qingyu Yang and Zebin Guo

Foods 2022, 11(9), 1330; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091330 - 03 May 2022

Cited by 5 | Viewed by 2058

Abstract

“Fo Tiao Qiang” is a famous dish with Chinese characteristics. It is delicious, rich in materials, and high in nutritional value. Through physical and chemical analysis, electronic tongue, gas chromatography–ion mobility spectroscopy, and other technologies, the present study explored the quality characteristics and flavor differences of Fo Tiao Qiang by using different thawing methods (natural thawing, ultrasonic thawing, microwave thawing, and water bath thawing). The results show that the protein content was slightly higher in Fo Tiao Qiang with ultrasonic thawing than others. The fat content of the microwave-thawed Fo Tiao Qiang was significantly lower than the other three kinds of samples. After ultrasonic thawing, the number of free amino acids in the samples were the highest and the umami taste was the best. Compared with natural thawing, most of the flavor substances decreased in ultrasonic thawing, microwave thawing, and water bath thawing. However, several substances increased, such as alpha-terpineol, beta-phenylethyl alcohol, phenylacetaldehyde, cis-rose oxide, isobutyl acetate, and 2–3-pentanedione. This study revealed the changing laws of different thawing methods on the quality characteristics and flavor characteristics of Fo Tiao Qiang. It provides theoretical guidance for the industrial production and quality control of Fo Tiao Qiang. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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14 pages, 2701 KiB

Open AccessArticle

Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins

by Hao Li, Rui Zheng, Fangfang Zuo, Chengyu Qian, Zhengan Yao, Ruipeng Dong, Di Zhao and Chunbao Li

Foods 2022, 11(6), 891; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11060891 - 21 Mar 2022

Cited by 10 | Viewed by 2400

Abstract

Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat flavor. Myofibrillar proteins (MP) were extracted from beef longissimus dorsi muscle and subsequently treated with three commercial proteases. The effect of proteolysis on the interactions between the treated MP and butyraldehyde, 2-pentanone, octanal and 2-octanone was investigated. The progress of proteolysis increased the degree of hydrolysis (DH) and the surface hydrophobicity but decreased the turbidity and particle size. Fluorescence-quenching analysis results indicated that the enzymatic treatment generally increased the quenching constant (K_sv) between the treated MP and ketones but decreased the K_sv between the treated MP and aldehydes, and the papain treatment changed the K_sv value to a larger degree than treatment with proteinase K and bromelain. The adsorption assay showed that the proteinase K treatment largely increased the adsorption capacity of the MP to octanal (by 15.8–19.3%), whereas the bromelain treatment significantly reduced the adsorption capacity of the treated MP to butyraldehyde (by 6.0–7.9%) and 2-pentanone (by 9.7–11.9%). A correlation analysis demonstrated a strong positive correlation (0.859, p < 0.05) between the DH of the MP and the adsorption ability of the treated MP to octanal. This study highlighted the significant but complex influence of proteolysis on MP binding capacity to flavor compounds. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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17 pages, 20157 KiB

Open AccessArticle

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

by Huihui Niu, Lei Yuan, Hengle Zhou, Yurou Yun, Jian Li, Jun Tian, Kui Zhong and Linyan Zhou

Foods 2022, 11(5), 632; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11050632 - 22 Feb 2022

Cited by 10 | Viewed by 2806

Abstract

The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes (color, aroma compounds), antioxidants (phenolics, vitamin C, carotenoids, antioxidant capacity), and sensory attributes of yellow passion fruit purée (PFP). Compared to the PT and HTST, HPP obtained the PFP with better color, sugar, and organic acid profiles. Although PT was equally effective preservation of antioxidants and antioxidant capacity of PFP compared to HPP, high temperature inevitable resulted in the greater degradation of the aroma profile. The amounts of esters, alcohols, and hydrocarbon in PFP were significantly increased by 11.3%, 21.3%, and 30.0% after HPP, respectively. All samples were evaluated by a panel comprising 30 panelists according to standard QDA (quantitative descriptive analysis) procedure, and the result showed that HPP-treated PFP was rated the highest overall intensity score with 7.06 for its sensory attributes, followed by control (6.96), HTST (6.17), and PT (6.16). Thus, HPP is a suitable alternative technology for achieving the good sensory quality of PFP without compromising their nutritional properties. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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17 pages, 4577 KiB

Open AccessEditor’s ChoiceArticle

The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup

by Xiaojie Zhou, Zhiqi Liu, Le Xie, Liangyi Li, Wenhua Zhou and Liangzhong Zhao

Foods 2022, 11(3), 341; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030341 - 25 Jan 2022

Cited by 13 | Viewed by 2910

Abstract

Chinese red sour soup is a traditional fermented product famous in the southwestern part of China owing to its distinguished sour and spicy flavor. In the present study, the effect of inoculation of lactic acid bacteria (LAB) on the microbial communities and metabolite contents of the Chinese red sour soup was investigated. Traditional red sour soup was made with tomato and red chilli pepper and a live count (10⁸ CFU/mL) of five bacterial strains (including Clostridium intestinalis: Lacticaseibacillus rhamnosus: Lactiplantibacillus plantarum: Lacticaseibacillus casei: Lactobacillus paracei) was added and fermented for 30 days in an incubator at 37 °C. Three replicates were randomly taken at 0 d, 5 d, 10 d, 15 d, 20 d, 25 d and 30 d of fermentation, with a total of 21 sour soup samples. Metabolomic analysis and 16S-rDNA amplicon sequencing of soup samples were performed to determine microbial diversity and metabolite contents. Results revealed that fermentation resulted in the depletion of native bacterial strains as LAB dominated over other microbes, resulting in differences in the relative abundance of bacteria, and types or contents of metabolites. A decrease (p < 0.01) in Shannon and Simpson indices was observed at different fermentation times. The metabolomic analyses revealed a significant increase in the relative content of 10 metabolites (particularly lactic acid, thymine, and ascorbic acid) in fermented samples as compared to the control. The correlation network revealed a positive association of Lacticaseibacillus rhamnosus with differentially enriched metabolites including lactic acid, ascorbic acid, and chlorogenic acid, which can desirably contribute to the flavor and quality of the red sour soup. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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15 pages, 1035 KiB

Open AccessEditor’s ChoiceArticle

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

by Zhe Wang, Song Wang, Pengfei Liao, Lu Chen, Jinyuan Sun, Baoguo Sun, Dongrui Zhao, Bowen Wang and Hehe Li

Foods 2022, 11(1), 116; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11010116 - 03 Jan 2022

Cited by 33 | Viewed by 4058

Abstract

Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong aroma baijiu Daqu. DI-GC-O was used to choose the best extraction fiber to extract the representative overall aroma profile of Daqu. A total of 139 compounds were identified in the six different maturity stages of Daqu, and these compounds are of different types and concentrations. HS-SPME combined with GC-MS/O was used to analyze the aroma active substances in the finished Daqu, and a total of 43 aroma compounds were identified. The OAVs of 21 aromatic compounds were calculated based on the quantitative analysis results of MHS-SPME. Eighteen compounds with OAVs ≥ 1 made significant contributions to the overall aroma of Daqu, including guaiacol, 4-ethyl-2-methoxy phenol, 2-ethyl-3,5-dimethylpyrazine, etc. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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