Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation

Xiao, Muyan; Peng, Zhen; Hardie, Jim; Huang, Tao; Liu, Zhanggen; Zhang, Yue; Xie, Mingyong; Xiong, Tao

doi:10.1016/j.lwt.2021.112474

Cited by 41 publications

(11 citation statements)

References 32 publications

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“…The metabolism of carbohydrates through glycolytic and citrate cycle pathways can produce acids and substrates for amino acid metabolism, as well as some by-products ( 29 ). The intermediate pyruvate is also a core compound in producing organic acids, ethanol and esters ( 30 ). Finally, the intensity of amino acid metabolism reaches a peak value at 60 days.…”

Section: Resultsmentioning

confidence: 99%

Effects of post-fermentation on the flavor compounds formation in red sour soup

Zhou¹,

Zhou²,

He³

et al. 2022

Front. Nutr.

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Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. This study investigates the bacteria composition of RSS during the post-fermentation stage (0–180 days) using high-throughput sequencing. The results show that lactic acid bacteria (LAB) are dominant during the post-fermentation process, and their abundance gradually increases with fermentation time. Additionally, gas chromatography-mass spectrometry was used to detect volatile flavor compounds in the post-fermentation process. Seventy-seven volatile flavor compounds were identified, including 24 esters, 14 terpenes, 9 aromatic hydrocarbons, 9 alkanes, 6 heterocyclic compounds, 3 alcohols, 3 acids, 3 ketones, 2 phenols, 2 aldehydes, 1 amine, and 1 other. Esters and aromatic hydrocarbons are the main volatile compounds in RSS during the post-fermentation process. Orthogonal partial least squares screening and correlation analysis derived several significant correlations, including 48 pairs of positive correlations and 19 pairs of negative correlations. Among them, Acetobacter spp., Clostridium spp. and Sporolactobacillus spp. have 15, 14, 20 significant correlation pairs, respectively, and are considered the most important bacterial genera post-fermentation. Volatile substances become abundant with increasing fermentation time. LAB are excessive after more than 120 days but cause a drastic reduction in volatile ester levels. Thus, the post-fermentation time should be restricted to 120 days, which retains the highest concentrations of volatile esters in RSS. Overall, these findings provide a theoretical basis to determine an optimal post-fermentation time duration, and identify essential bacteria for manufacturing high-quality starter material to shorten the RSS post-fermentation processing time.

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Section: Resultsmentioning

confidence: 99%

Effects of post-fermentation on the flavor compounds formation in red sour soup

Zhou¹,

Zhou²,

He³

et al. 2022

Front. Nutr.

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“…However, due to the intense aroma and flavor, its use at a proportion of 1:2.5 (leek to cabbage), was decided. Garlic is very often included in the recipe of mixtures subjected to spontaneous lactic acid fermentation, such as kimchi [24][25][26] and Sichuan pao cai [27], but always in a proportion of less than 3% of the total ingredient weight. Garlic is particularly rich in sulfur compounds [28] and it has been reported to enhance LAB growth during the early stages of kimchi fermentation [26].…”

Section: Discussionmentioning

confidence: 99%

Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake

et al. 2022

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The aim of the present study was to attempt the recreation of a highly appreciated food commodity of antiquity, called avyrtake, using information derived from ancient texts. The available information included the raw materials, the texture and the taste of the raw materials. On the contrary, the relative proportion of the raw materials as well as the production procedure had to be inferred on the basis of their modern-day use. For that purpose, and based on the above, a mixture of shredded cabbage and leek, salt, pomegranate seeds, raisins, and shredded garlic, as well as ground green cardamon and mustard seeds were pressed into a fermentation jar in order to form a brine and left at 18 °C for fermentation to take place. The latter was driven by lactic acid bacteria, mostly by Lactiplantibacillus plantarum. The final product had a sour character, which matched the organoleptic description available from the ancient texts, and it received high ranks.

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“…The organic acid content is related to the fermentation substrate, fermentation time, and fermentation method. The high microbial diversity at the beginning of fermentation and the acidic anaerobic fermentation environment may affect the diversity and abundance of species, leading to large changes in transcript levels during fermentation [ 81 ].…”

Section: Content Of Organic Acids In Food and Their Detection Methodsmentioning

confidence: 99%

Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods

Shi

Zhou

et al. 2022

Foods

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Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristics and nutritional properties. The composition of organic acids varies in different food. Fruits and vegetables often contain citric acid, creatine is a unique organic acid found in meat, fermented foods have a high content of acetic acid, and seasonings have a wide range of organic acids. Determination of the organic acid contents among different food matrices allows us to monitor the sensory properties, origin identification, and quality control of foods, and further provides a basis for food formulation design. The taste characteristics and the acid taste perception mechanisms of organic acids have made some progress, and binary taste interaction is the key method to decode multiple taste perception. Real food and solution models elucidated that the organic acid has an asymmetric interaction effect on the other four basic taste attributes. In addition, in terms of nutrition and health, organic acids can provide energy and metabolism regulation to protect the human immune and myocardial systems. Moreover, it also exhibited bacterial inhibition by disrupting the internal balance of bacteria and inhibiting enzyme activity. It is of great significance to clarify the synergistic dose-effect relationship between organic acids and other taste sensations and further promote the application of organic acids in food salt reduction.

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Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation

Cited by 41 publications

References 32 publications

Effects of post-fermentation on the flavor compounds formation in red sour soup

Effects of post-fermentation on the flavor compounds formation in red sour soup

Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake

Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods

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