Characterization and correlation of bacterial community and volatile flavor compounds in xiguajiang, a Chinese traditional fermented condiment

Zhao, Changcheng; Tian, Zhiyuan; Yi, Juanjuan; Shi, Yanling; Zhu, Jiaqing; Ji, Zhengze; Chen, Sisi; Kang, Qiaozhen; Lu, Jike

doi:10.1016/j.foodres.2022.111904

Cited by 10 publications

(3 citation statements)

References 43 publications

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“…The E‐nose is considered a helpful tool for analyzing odor characteristics because it yields comprehensive information relating to volatile compounds in food samples (Zhao et al., 2022). Hierarchical cluster analysis (HCA) utilizing the ward method was employed to scrutinize the maximum response value of the E‐nose.…”

Section: Resultsmentioning

confidence: 99%

“…At the same time, this also showed that E‐nose can discriminate the RFA and PFA by responding to specific volatile compounds originating from FA. Many scholars took advantage of different ways to improve the flavor (overall feeling) of food products, such as high‐pressure, hydrothermal, and enzyme‐assisted treatment (Nam et al., 2022) and roasting (Fei et al., 2022), microbial fermentation (Zhao et al., 2022), and so on, which are determined by E‐nose analysis. This result illustrated the important role of the E‐nose in judging the flavor of FA products, and this model illustrated the strong correlation between aroma substances and sensory data and highlights the importance of aroma substances in the process and quality evaluation of FA.…”

Section: Resultsmentioning

confidence: 99%

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Comprehensive quality evaluation of fermented‐steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community

Xu,

Li,

Yang

et al. 2024

Journal of Food Science

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Fructus Aurantii (FA) is an edible and medicinal functional food used worldwide that enhances digestion. Since raw FA (RFA) possesses certain side effects for some patients, processed FA (PFA) is commonly used in clinical practice. This study aimed to establish an objective and comprehensive quality evaluation of the PFA that employed the technique of steaming and fermentation. Combined with the volatile and non‐volatile components, as well as the regulation of gut microbiota, the differentiation between RFA and PFA was analyzed. The results showed that the PFA considerably reduced the contents of flavonoid glycosides while increasing hesperidin‐7‐O‐glucoside and flavonoid aglycones. The electronic nose and GC‐MS (Gas chromatography/mass spectrometry) effectively detected the variation in flavor between RFA and PFA. Correlation analysis revealed that eight volatile components (relative odor activity value [ROAV] ≥ 0.1) played a key role in inducing odor modifications. The original floral and woody notes were subdued due to decreased levels of linalool, sabinene, α‐terpineol, and terpinen‐4‐ol. After processing, more delightful flavors such as lemon and fruity aromas were acquired. Furthermore, gut microbiota analysis indicated a significant increase in beneficial microbial taxa. Particularly, Lactobacillus, Akkermansia, and Blautia exhibited higher abundance following PFA treatment. Conversely, a lower presence of pathogenic bacteria, including Proteobacteria, Flexispira, and Clostridium. This strategy contributes to a comprehensive analysis technique for the quality assessment of FA, providing scientific justifications for processing FA into high‐value products with enhanced health benefits.Practical ApplicationThis study provided an efficient approach to Fructus Aurantii quality evaluation. The methods of fermentation and steaming showed improved quality and safety.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Comprehensive quality evaluation of fermented‐steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community

Xu,

Li,

Yang

et al. 2024

Journal of Food Science

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“…The electronic tongue (e-tongue) provides information on molecules or compounds that contribute to the taste of a sample. The e-tongue has recently been applied in many food fields, such as quality identification, and geographical traceability, yielding satisfactory results [19,22,23]. Gas chromatography-mass spectrometry (GC-MS) is a widely employed technique for detecting volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea

Zhao,

Sai,

Liu

et al. 2023

Foods

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This study compares the physicochemical properties, taste, and volatile compounds of Northeastern Chinese dajiang (C) and Korean doenjang (K) and distinguishes the discriminant volatile metabolites between them. The result revealed that compared to group C, group K exhibited more similar physicochemical properties and had lower pH, moisture, and amino acid nitrogen content, while demonstrating higher titratable acidity, salt content, and reduced sugar content. The electronic tongue analysis showed that the saltiness and umami of soybean pastes had high response values, enabling clear differentiation of the overall taste between the two types of soybean pastes. A total of 71 volatile substances from the soybean pastes were identified through solid-phase microextraction gas chromatography–mass spectrometry. Furthermore, orthogonal partial least squares discriminant analysis revealed 19 volatile compounds as differentially flavored metabolites. Our study provides a basis for explaining the differences in flavor difference of Northeastern Chinese dajiang and Korean doenjang from the perspective of volatile metabolites.

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Heterogeneity of microbiome and flavor profiles of industrial-scale Laotan Suancai: Fermentation craft plays important roles

Xiong

Qiu

et al. 2023

Food Bioscience

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Characterization and correlation of bacterial community and volatile flavor compounds in xiguajiang, a Chinese traditional fermented condiment

Cited by 10 publications

References 43 publications

Comprehensive quality evaluation of fermented‐steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community

Comprehensive quality evaluation of fermented‐steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community

Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea

Heterogeneity of microbiome and flavor profiles of industrial-scale Laotan Suancai: Fermentation craft plays important roles

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