Widely targeted metabolomics and flavoromics reveal the effect of Wickerhamomyces anomalus fermentation on the volatile and nonvolatile metabolites of black garlic juice.

Autor: Huang YB; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China., Meng FB; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China., Gong CX; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China., Deng Y; Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610218, PR China., Li YC; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China. Electronic address: liyunchengs@126.com., Jiang LS; School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, PR China. Electronic address: Jlishi@cdutcm.edu.cn., Zhong Y; Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610218, PR China.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 1), pp. 140534. Date of Electronic Publication: 2024 Jul 20.
DOI: 10.1016/j.foodchem.2024.140534
Abstrakt: Black garlic has a variety of biological activities, but many consumers cannot accept it because of the garlic odor and the bitter taste. In this study, fermentation with yeast Wickerhamomyces anomalus was adopted to improve the flavor of black garlic juice. Although fermentation reduced antioxidant activities, the garlicky odor and bitter taste were weakened. Metabolomic analysis revealed 141 metabolites were significantly differentially regulated. The upregulated metabolites were mainly related to nucleotides, organic acids and their derivatives, while the downregulated metabolites were mainly related to amino acids, lipids and their derivatives. Flavoromics analysis revealed that 137 metabolites were significantly differentially regulated, particularly garlicky and pungent volatiles were significantly downregulated. Correlation analysis indicated that esters are most closely related to nonvolatile metabolites, and lipids degradation was significantly correlated with volatiles. The results indicated that W. anomalus fermentation is an effective strategy to improve the flavor of black garlic juice.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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