Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA.

Autor: Guo W; Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China., Cheng M; Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China., Dong X; Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China., Liu C; Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China., Miao Y; Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China., Du P; Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China., Chu H; Northeast Agricultural University, Harbin 150030, China., Li C; Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Academy of Green Food Science, Harbin, Heilongjiang 150030, China. Electronic address: lchun@neau.edu.cn., Liu L; Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address: lbliu@neau.edu.cn.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 192, pp. 114751. Date of Electronic Publication: 2024 Jul 14.
DOI: 10.1016/j.foodres.2024.114751
Abstrakt: This study employed a combination of principal component analysis (PCA) and gas chromatography-ion mobility spectrometry (GC-IMS) to examine the distinctive taste mixtures produced by Chinese spicy cabbage (CSC) fermented at varying temperatures. As the fermentation progressed, the pH gradually decreased and stabilized after the 11 days of fermentation, and the total content of organic acids and short-chain fatty acids increased. A total of 49 volatile mixtures were detected during CSC fermentation and storage for 21 days. These included 7 aldehydes, 6 alcohols, 7 esters, 6 ketones, 5 pyrazines, 4 sulfides, 4 phenols, 2 ethers, 2 olefins, and 1 acid. With time, the content of most volatile flavor substances decreased. PCA of the signal intensities of the volatile chemicals in the samples showed significant differences in the flavor of CSC fermented at different temperatures; consequently, the samples fermented at different temperatures were effectively separated in relatively independent regions of CSC. Therefore, low-temperature fermentation and storage at 4 °C were more suitable for CSC. Based on the identified volatile chemicals, HS-GC-IMS and PCA could effectively construct the flavour fingerprints of CSC samples. This study provided a theoretical basis for improving the fermentation quality of CSC.
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. Published by Elsevier Ltd.)
Databáze: MEDLINE
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