Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography–ion mobility spectrometry

Chen, Yuyu; Xu, Haishan; Ding, Shenghua; Zhou, Hui; Qin, Dan; Deng, Feilong; Wang, Rongrong

doi:10.1002/fsn3.1616

Cited by 20 publications

(19 citation statements)

References 40 publications

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“…The contents of acids and ketones in fermented L. edodes increased by 2.16% and 17.8%, respectively, while the contents of alcohols, aldehydes and phenols decreased by 3.66%, 7.42% and 3.87%, which was similar to the results of Qi et al (2021). This might be attribute to the unstable compounds, aldehydes, which are prone to oxidation reactions to generate acids or alcohols (Chen et al, 2020). The results showed that the decrease or disappearance of acids, ketones, alcohols, phenols and aldehydes as well as the balance of these substances had important effects on the flavor formation of fermented L. edodes.…”

Section: Effects Of Mixed Lab Fermentation On the Flavor Substance Of...supporting

confidence: 74%

Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes

Nie¹,

JIA²,

ZHANG³

et al. 2022

Food Sci. Technol

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The lactic acid bacteria (LAB) with excellent fermented performance were screened for Lentinus edodes fermentation by measuring the growth status and acid producing capacity of different LAB in L. edodes, and the optimal mixed ratio of LAB was selected for the L. edodes fermentation through the mixed fermented test. Factors affecting the quality of fermented L. edodes were optimized by single factor experiment and response surface experiment. The results showed that when the mixed ratio of LAB was Lactobacillus delbrueckii subsp. bulgaricus: Lactiplantibacillus plantarum: Lacticaseibacillus rhamnous = 3:1:2, fermented L. edodes had the best fermented quality. The optimized process parameters of mixed LAB fermented L. edodes were as follows: fermentation temperature of 37 °C, salt content of 1%, and inoculation amount of 2.7%. Under this process, the total acid and sensory score of fermented L. edodes were 0.88 g/100 g and 81.7 points, respectively. Compared with the unfermented L. edodes, the contents of acids and ketones in the fermented L. edodes increased by 2.16% and 17.8%, while the contents of alcohols, aldehydes and phenols were relatively reduced by 3.66%, 7.42%, and 3.87%, respectively. This study provides a theoretical basis for the development of LAB fermented food of L. edodes.

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Section: Effects Of Mixed Lab Fermentation On the Flavor Substance Of...supporting

confidence: 74%

Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes

Nie¹,

JIA²,

ZHANG³

et al. 2022

Food Sci. Technol

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“…The microflora responsible for fermentation contributes to the aroma by utilizing constituent ingredients of plants to produce enzymes that transform natural compounds into flavor compounds [ 44 ]. Lactic acid bacteria turned the carbohydrates of fermented minced pepper into organic acids and alcohols during the fermentation process, while the organic acids and alcohols could combine with each other to form several esters, such as ethyl acetate, with pineapple flavor [ 45 ]. Lee et al [ 46 ] reported that benzaldehyde, which has a cherry-like aroma, was produced from phenylalanine by Tetagenoccocus halophilus degradation in soy sauce.…”

Section: Resultsmentioning

confidence: 99%

Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

et al. 2021

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The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

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“…Yang found that comparing with fresh tobacco, the content of 3‐methyl‐1‐butanol, furfural, and 5‐methylfurfural increase significantly after mildew (Yang, 2016). Chen et al found that 2‐methylbutanoic acid increase with the improvement in fermentation time of minced pepper (Chen et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Identification of changes in volatile organic compounds in Ophiopogonis Radix containing spoiled products in different proportions by headspace‐gas chromatography‐ion mobility spectrometry

Jia

Ye²,

Cuifen

et al. 2021

Journal of Food Biochemistry

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Ophiopogonis Radix is a kind of traditional Chinese medicine as well as a type of functional food. Because Ophiopogonis Radix grows in the ground, it is often damaged by worms during planting or broken when people try to dig them out, which leads to the containments of spoiled products of different proportion in Ophiopogonis Radix. Volatile organic compounds (VOCs) in Ophiopogonis Radix, which involves spoiled products in different proportions, were analyzed by headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS). Finally, a total of 87 VOCs were discovered after analysis, and 14 of them were chose to established characteristic fingerprints. Twelve of the 14 characteristic compounds were be recognized by a built‐in database. The results showed that the content of hexanol, ethanol, methanol, (E)‐2‐hexenal, and hexanal was in inverse proportion with the containing of spoiled products, so they may be characteristic VOCs of fresh Ophiopogonis Radix,; and the content of 3‐methy‐1‐butanol, furfural, 5‐methylfural, phenylacetaldehyde, 2‐methylbutanoic acid, 2‐butanone, and 2‐acetylfuran are proportional to the containing of spoiled products, so they may be the characteristic of VOCs of spoiled Ophiopogonis Radix. The signal peak intensities of the 14 characteristic VOCs were used as the variables of principal component analysis (PCA). The result shows that the fresh Ophiopogonis Radix and the spoiled Ophiopogonis Radix could be clearly differentiated, and the different proportions of spoiled products were grouped into separate categories, respectively. The larger the proportion of spoiled products, the greater the difference between the sample and fresh Ophiopogonis Radix. Practical applications Ophiopogonis Radix is a kind of commonly used traditional Chinese medicine and functional food. In the actual use of Ophiopogonis Radix, the damage caused by worms during planting and the breakage during being dug out often lead to Ophiopogonis Radix containing spoiled products in the market. The existence of spoiled products greatly affects the quality and safety of Ophiopogonis Radix. Due to the difference in flavor between fresh Ophiopogonis Radix and spoiled products, the present study used HS‐GC‐IMS method to analyze the VOCs in fresh Ophiopogonis Radix and Ophiopogonis Radix containing spoiled products of different proportions and screened out the characteristic VOCs of fresh Ophiopogonis Radix and spoiled Ophiopogonis Radix. The results provide scientific basis for quality control of Ophiopogonis Radix.

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Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography–ion mobility spectrometry

Cited by 20 publications

References 40 publications

Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes

Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes

Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Identification of changes in volatile organic compounds in Ophiopogonis Radix containing spoiled products in different proportions by headspace‐gas chromatography‐ion mobility spectrometry

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