Analysis of Tieguanyin aged aroma compounds and their correlation with microbial communities

A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession

“…The presence of Rhodotorula and Talaromyces was strongly correlated with the occurrence of furfural, which imparts a caramel-like aroma. Being readily detectable in specific plants and the surrounding air ( Yang et al, 2023 ), we observed a close association between Wallemia and the generation of four aroma compounds in this study, namely benzaldehyde, 2-octanol, ethylbutyrate (positively correlated), and nonanal (negatively correlated). Additionally, the presence of Monascus exhibited a positive correlation with 4-ethylguaiacol, methional, and phenylacetaldehyde.…”

Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor

“…Particularly, the levels of six flavor volatiles were increased in the cooked brown rice when the brown rice with high moisture content in the japonica variety was stored at 15 • C (Figure 4A,B), including (E)-2-octenal, (R, S)-5-Ethyl-6-methyl-3E-hepten-2one, 2-pentylfuran, 3-heptylacrolein, beta-cyclocitral, and 2-hexyl-1-decanol. Among them, (E)-2-octenal was an important aldehydic volatile compound in cooked rice with cucumber, herbal, and fat odors [38]; 2-pentylfuran might have been a product of high temperature conditions during the rice cooking [41] and had a fruity odor; 2-hexyl-1-decanol and betacyclocitral [42] had aromas of lilacs and citrus, respectively. Noticeably, 3-heptylacrolein (fat, mushroom) had higher levels in the cooked brown rice when the brown rice with high moisture content in the japonica variety was stored at 20 • C (Figure 4C).…”

“…The content of 2-Undecenal (orange) was also enhanced in the 15 • C group. It has been reported that nonanal is known for inducing citrus, green, and fatty aromas [44], while benzaldehyde is associated with bitter, almond-like, and fruity aromas [42]. Besides, the formation of fruity, apply, and rose aromas originates from geranylacetone.…”