Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses

Zhao, Guozhong; Kuang, Geling; Li, Jingjing; Hadiatullah, Hadiatullah; Chen, Zhenjia; Wang, Xiaowen; Yao, Yunping; Pan, Zhihui; Wang, Yurong

doi:10.1016/j.foodres.2019.108879

Cited by 54 publications

(32 citation statements)

References 38 publications

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“…Aldehydes are considered the key flavor compounds in fermented vegetables with sweet, fruity, nutty, and caramel-like odors, which are produced by unsaturated fatty acids oxidation and amino acids catabolism ( Liu et al, 2020 ). In addition, aldehydes can also be reduced to the corresponding alcohols or oxidized to the corresponding acids ( Zhao et al, 2020 ). A significantly higher content of aldehydes was found in #2 sauerkraut when compared with that in the other sauerkraut, especially, octanal (fruity aroma), nonanal (rose-like odor), 3-methyl-butanal (cheesy and apple-like odor), and benzaldehyde (natural almond odor; Kunjapur and Prather, 2015 ) indicating that the amino acid metabolism during the fermentation of #2 sauerkraut was active.…”

Section: Discussionmentioning

confidence: 99%

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Yang

Xiu

et al. 2020

Front. Microbiol.

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Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and metabolome profile were elucidated during the fermentation of traditional northeast sauerkraut sampled from different households. The microbial community structure as determined by high-throughput sequencing (HTS) technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla and Weissella was the most abundant genus in all samples. Except for Weissella, higher relative abundance of Clostridium was observed in #1 sauerkraut, Clostridium and Enterobacter in #2 sauerkraut, and Lactobacillus in #3 sauerkraut, respectively. Meanwhile, Principal component analysis (PCA) revealed significant variances in the volatilome profile among different homemade sauerkraut. Acids and lactones were dominant in the #1 sauerkraut. The #2 sauerkraut had significantly higher contents of alcohols, aldehydes, esters, sulfides, and free amino acids (FAAs). In comparison, higher contents of terpenes and nitriles were found in the #3 sauerkraut. Furthermore, the potential correlations between the microbiota and volatilome profile were explored based on Spearman's correlation analysis. Positive correlations were found between Clostridium, Enterobacter, Lactobacillus, Leuconostoc, Weissella and most volatile compounds. Pseudomonas, Chloroplast, Rhizobium, Aureimonas, and Sphingomonas were negatively correlated with volatile compounds in sauerkraut. This study provided a comprehensive picture of the dynamics of microbiota and metabolites profile during the fermentation of different homemade northeast sauerkraut. The elucidation of correlation between microbiota and volatile compounds is helpful for guiding future improvement of the fermentation process and manufacturing high-quality sauerkraut.

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Section: Discussionmentioning

confidence: 99%

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Yang

Xiu

et al. 2020

Front. Microbiol.

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“…Benzeneacetaldehyde was produced by phenylethanol oxidation or the degradation of phenylpropyl amino acids (Tieman et al., 2006), which has an intense fragrance of sweet flower and chocolate. Both of heptanal and nonanal were fatty aldehydes, the former with a fruity aroma, it may be a pyrolytic product of polyunsaturated fatty acids (Verma et al, 2010), and the latter stem from the oxidation of oleic acid with rose flavor (Zhao et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

The volatile flavor compounds of Shanghai smoked fish as a special delicacy

et al. 2020

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“…However, very high levels of the unsaturated aldehyde acrolein are also present in red wine products [33]. Furthermore, a wide range of further aldehydes have been found to serve as major flavor constituents of traditional Chinese rose vinegar, and these include aliphatic n-alkanals such as heptanal, hexanal, nonanal, and dodecanal (ranging from 6-147 µg/kg), with larger amounts of benzaldehyde (851 µg/kg) [38].…”

Section: Ba Variable/ppmmentioning

confidence: 99%

Extensive Chemometric Investigations of Distinctive Patterns and Levels of Biogenic Amines in Fermented Foods: Human Health Implications

Grootveld

Percival

Zhang³

2020

Foods

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Although biogenic amines (BAs) present in fermented foods exert important health-promoting and physiological function support roles, their excessive ingestion can give rise to deleterious toxicological effects. Therefore, here we have screened the BA contents and supporting food quality indices of a series of fermented food products using a multianalyte-chemometrics strategy. A liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) technique was utilized for the simultaneous multicomponent analysis of 8 different BAs, and titratable acidity, pH, total lipid content, and thiobarbituric acid-reactive substances (TBARS) values were also determined. Rigorous univariate and multivariate (MV) chemometric data analysis strategies were employed to evaluate results acquired. Almost all foods analyzed had individual and total BA contents that were within recommended limits. The chemometrics methods applied were useful for recognizing characteristic patterns of BA analytes and food quality measures between some fermented food classes, and for assessing their inter-relationships and potential metabolic sources. MV analysis of constant sum-normalized BA profile data demonstrated characteristic signatures for cheese (cadaverine only), fermented cod liver oil (2-phenylethylamine, tyramine, and tryptamine), and wine/vinegar products (putrescine, spermidine, and spermine). In conclusion, this LC-MS/MS-linked chemometrics approach was valuable for (1) contrasting and distinguishing BA catabolite signatures between differing fermented foods, and (2) exploring and evaluating the health benefits and/or possible adverse public health risks of such products.

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Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses

Cited by 54 publications

References 38 publications

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

The volatile flavor compounds of Shanghai smoked fish as a special delicacy

Extensive Chemometric Investigations of Distinctive Patterns and Levels of Biogenic Amines in Fermented Foods: Human Health Implications

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