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Liu W, Zhang L, Karrar E, Wu D, Chen C, Zhang Z, Li J. A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling. Food Chem 2024; 446:138886. [PMID: 38422641 DOI: 10.1016/j.foodchem.2024.138886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 02/18/2024] [Accepted: 02/25/2024] [Indexed: 03/02/2024]
Abstract
Pickled radish is a traditional fermented food with a unique flavor after long-term preservation. This study analyzed the organoleptic and chemical characteristics of pickled radish from different years to investigate quality changes during pickling. The results showed that the sourness, saltiness, and aftertaste-bitterness increased after pickling, and bitterness and astringency decreased. The levels of free amino acids, soluble sugars, total phenols, and total flavonoids initially decreased during pickling but increased with prolonged pickling. The diversity of organic acids also increased over time. Through non-targeted metabolomics analysis, 349 differential metabolites causing metabolic changes were identified to affect the quality formation of pickled radish mainly through amino acid metabolism, phenylpropane biosynthesis and lipid metabolism. Correlation analysis showed that L*, soluble sugars, lactic acid, and acetic acid were strongly associated with taste quality. These findings provide a theoretical basis for standardizing and scaling up traditional pickled radish production.
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Affiliation(s)
- Wenliang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Lingyu Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Emad Karrar
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Daren Wu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Chaoxiang Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Zhengxiao Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Jian Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
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Chen J, Huang Y, Wang X, He J, Li W, Lu M, Sun X, Yin Y. Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network. Food Res Int 2024; 187:114315. [PMID: 38763628 DOI: 10.1016/j.foodres.2024.114315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/09/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
Paojiao, a typical Chinese traditional fermented pepper, is favored by consumers for its unique flavor profile. Microorganisms, organic acids, amino acids, and volatile compounds are the primary constituents influencing the development of paojiao's flavor. To elucidate the key flavor compounds and core microorganisms of Qicaipaojiao (QCJ), this study conducted a comprehensive analysis of the changes in taste substances (organic acids and amino acids) and volatile flavor compounds during QCJ fermentation. Key flavor substances in QCJ were identified using threshold aroma value and odor activity value and the core microorganisms of QCJ were determined based on the correlation between dominant microorganisms and the key flavor substances. During QCJ fermentation, 16 key taste substances (12 free amino acids and 4 organic acids) and 12 key aroma substances were identified. The fermentation process involved 10 bacteria and 7 fungal genera, including Lactiplantibacillus, Leuconostoc, Klebsiella, Pichia, Wickerhamomyces, and Candida. Correlation analysis revealed that the core functional microorganisms encompassed representatives from 8 genera, including 5 bacterial genera (Lactiplantibacillus, Weissella, Leuconostoc, Klebsiella, and Kluyvera) and 3 fungal genera (Rhodotorula, Phallus, and Pichia). These core functional microorganisms exhibited significant correlations with approximately 70 % of the key flavor substances (P < 0.05). This study contributes to an enhanced understanding of flavor formation mechanisms and offers valuable insight into flavor quality control in food fermentation processes.
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Affiliation(s)
- Ju Chen
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Yubing Huang
- Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Xueya Wang
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China.
| | - Jianwen He
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China.
| | - Wenxin Li
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Min Lu
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Xiaojing Sun
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Yong Yin
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
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Chen Y, Zhang X, Liu X, Liu Y, Hou A, Wang Y, Li L, Peng X, Xiao Y. Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds. Food Chem X 2024; 21:101150. [PMID: 38312485 PMCID: PMC10837493 DOI: 10.1016/j.fochx.2024.101150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 02/06/2024] Open
Abstract
Fermented-chopped pepper is a widely consumed condiment in China due to its attractive flavor. Chopped pepper seed (CPS) is the byproduct generated during the production of chopped pepper and is generally discarded as waste. In this study, the volatile organic compounds (VOCs) and nutritional value of three varieties of CPS were investigated. Results indicated that the nutritional compositions of the three CPS varieties exhibited significant differences. All CPS samples contained 17 amino acids and were rich in fatty acids, with unsaturated fatty acids being predominant and accounting for 79 % of the total fatty acids. A total of 53 VOCs were identified by gas chromatography-ion mobility spectrometry, which could be classified into 9 groups, with aldehydes, esters, and alcohols comprising the three largest groups. The three varieties of CPS had remarkably varied aromas whereas there are five key VOCs (i.e., 2-pentylfuran, methional, ethyl 3-methylbutanoate, dimethyl disulfide, and nonanal) in all CPS samples. Network correlation analysis revealed that VOCs are closely correlated with amino and fatty acids. Thus, this study provides a useful basis for understanding the nutritional values and flavor characteristics of different CPS varieties, which could be used as an ingredient and might have great potential in the food industry.
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Affiliation(s)
- Yulian Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xilu Zhang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xin Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yida Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Aixiang Hou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Luoming Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xiaozhen Peng
- School of Public Health & Laboratory Medicine, Hunan University of Medicine, Huaihua 418000, China
| | - Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
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Yu X, Zhang W, Xin L, Xu S, Cheng J. Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography-mass spectrometry. Food Chem X 2024; 21:101161. [PMID: 38434692 PMCID: PMC10904896 DOI: 10.1016/j.fochx.2024.101161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 01/08/2024] [Accepted: 01/23/2024] [Indexed: 03/05/2024] Open
Abstract
In this paper, the electronic nose (E-nose) and headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatiles of rice bran kvass (RBK) with the reference of Qiulin kvass (QLK). Meanwhile, the flavor amino acids of RBK before and after fermentation were determined. The results showed that the kinds of kvass remained consistent in terms of the overall category of volatiles while there were differences in content between them (p < 0.05). A total of 35 volatile compounds, mainly including esters, alcohols, phenols, aldehydes, and acids, were identified by GC-MS in the two kinds of kvass. In addition, the total essential amino acid content and the total sweet amino acid content of RBK increased significantly (p < 0.05) after fermentation. RBK contains both the main flavor of kvass and its own unique characteristics, making it a new member of the Kvass family.
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Affiliation(s)
- Xiaochen Yu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Wenjuan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Liying Xin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Su Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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