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Food Res Int

Title:		Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing
Author(s):		Zhao Y; Wei W; Tang L; Wang D; Wang Y; Wu Z; Zhang W;
Address:		"College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan 620860, China. Electronic address: foodecoengineering@163.com"
Journal Title:		Food Res Int
Year:		2021
Volume:		20210828
Issue:
Page Number:		110667 -
DOI:		10.1016/j.foodres.2021.110667
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Sichuan industrial paocai and traditional home-made paocai have different aroma profiles due to different manufacturing techniques, but detailed information about the aroma profiles and aroma-producing microorganism of Sichuan industrial paocai remain largely elusive. For this reason, we established and validated an external standard method of headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with gas chromatography-olfactometry (GC-O) for identification and accurate quantitation of aroma-active compounds in Sichuan industrial paocai. This method was combined with 16S rRNA amplicon sequencing to comprehensively analyze the aroma and bacteria profiles of Sichuan industrial paocai. A total of 121 volatile compounds were identified, among which 36 odorants were identified as aroma-active compounds with aroma intensities (AIs) ranging from 0.67 to 5.00 by GC-O. The types of aroma-active compounds in Sichuan industrial paocai were variety-specific to some extent, but the aroma-active compounds shared by different varieties of Sichuan industrial paocai (i.e., skeleton aroma-active compounds) were phenylethyl alcohol, acetic acid, butanoic acid, 2-methylbutanoic acid, ethyl hexanoate, 4-ethylphenol and 4-ethylguaiacol. Moreover, 17 key aroma-active compounds of AI > 1 in radish paocai were quantitated by external standard method, and their odor activity values (OAVs) were calculated based on the odor thresholds. Further, 12 aroma-active compounds with OAV >/= 1 in one of the radish paocai were selected to construct the recombination model, which revealed good agreement with the original sample. Furthermore, Lactobacillus, Pediococcus, Pseudomonas and Sphingomonas were the dominant bacteria in Sichuan industrial paocai. Correlation analysis between 16 dominant bacteria and 36 aroma-active compounds showed that Pediococcus, Arcobacter and Lactobacillus could be the core aroma-producing bacteria of Sichuan industrial paocai"
Keywords:		"Bacteria/genetics Gas Chromatography-Mass Spectrometry *Odorants/analysis RNA, Ribosomal, 16S/genetics Solid Phase Microextraction *Volatile Organic Compounds/analysis Aroma profile Aroma-active compounds External standard Gc-o-ms High-throughput sequenci;"
Notes:		"MedlineZhao, Yajiao Wei, Wenli Tang, Li Wang, Dongdong Wang, Yan Wu, Zhengyun Zhang, Wenxue eng Research Support, Non-U.S. Gov't Canada 2021/10/04 Food Res Int. 2021 Nov; 149:110667. doi: 10.1016/j.foodres.2021.110667. Epub 2021 Aug 28"