« Previous AbstractTemporal variations of volatile organic compounds inside the cabin of a new electric vehicle under different operation modes during winter using proton transfer reaction time-of-flight mass spectrometry    Next AbstractSweet smells prepare plants for future stress: airborne induction of plant disease immunity »

Food Res Int

Title:		Volatile profiles of fresh rice noodles fermented with pure and mixed cultures
Author(s):		Yi C; Zhu H; Tong L; Zhou S; Yang R; Niu M;
Address:		"School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, PR China. Electronic address: 109823769@qq.com. School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, PR China. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China. Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China. Electronic address: nmjay@mail.hzau.edu.cn"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190122
Issue:
Page Number:		152 - 160
DOI:		10.1016/j.foodres.2019.01.044
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The volatile profiles of fresh rice noodles (FRN) fermented with pure and five commercial mixed cultures were studied by using solid phase micro extraction/ gas chromatography-mass spectrometry, electronic nose, and sensory evaluations. The main volatile compounds of FRN by pure culture included aldehydes represented by nonanal, octanal, and 2,4-Pentadienal, and alcohols represented by hexanol and 1-nonanol. Its aroma profiles showed remarkable changes during the storage time from 0 to 30?ª+h, indicating the reduction in aldehydes and the increase in alcohols and isoamyl alcohol. Significant variations such as the types, relative amounts, and category distributions of volatile compounds were observed in FRN by five mixed cultures. The bacterial compositions of these mixed cultures were quite different, which might be responsible for the significant variations in volatile profiles. Principal component analysis on E-nose data demonstrated that FRN by Culture A, B, and C shared similar flavor, while FRN by Culture D and E possessed different aroma compared to the above three. FRN produced with pure fermentation showed the highest score in sensory evaluation, whereas FRN by mixed cultures indicated rice fragrance, light fragrance, peculiar smell, or foul smell"
Keywords:		Alcohols/analysis Aldehydes/analysis Bacteria/classification Bioreactors Culture Media Electronic Nose Fatty Alcohols/analysis Fermentation Fermented Foods/*analysis *Food Microbiology Food Storage Gas Chromatography-Mass Spectrometry Hexanols/analysis Od;
Notes:		"MedlineYi, Cuiping Zhu, Hong Tong, Litao Zhou, Sumei Yang, Ronghua Niu, Meng eng Research Support, Non-U.S. Gov't Canada 2019/03/20 Food Res Int. 2019 May; 119:152-160. doi: 10.1016/j.foodres.2019.01.044. Epub 2019 Jan 22"