| Title: | Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu |
| Author(s): | Yang L; Chen R; Liu C; Chen L; Yang F; Wang L; |
| Address: | "Department of Brewing Engineering, Moutai Institute, Renhuai 564501, China; Kweichow Moutai Group, Guizhou, China. Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai 564501, China. Kweichow Moutai Distillery Co., Ltd., Maotai Town, Zunyi City, Guizhou 564501, China. Kweichow Moutai Group, Guizhou, China. Electronic address: WangliMoutai2021@163.com" |
| DOI: | 10.1016/j.foodchem.2023.136668 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Pickle like odor (PLO) is undesirable in Maotai-flavor baijiu; however, its formation mechanism is unclear. Furthermore, there is a lack of understanding of the spatiotemporal accumulation of volatile compounds (including PLO compounds, PLOC) and of the microorganisms responsible for the production of PLOC during stacking fermentation. In this study, we analyzed the spatiotemporal distribution differences of 132 volatile compounds in piled fermented grains. PLOC (n = 5) were higher in pile surface than in pile center, reaching their highest levels at 6th and 5th rounds, respectively. The microorganisms in pile center were more conducive to the formation of alcohols, while those in the pile surface more promoted the synthesis of esters. Rhodococcus and Zygosaccharomyces promoted the formation of PLOC. Acetobacter was negatively correlated with the content of sulfur compounds by promoting their conversion into non-volatile sulfur compounds, thereby reducing the content of PLOC. This study provides information on the spatiotemporal differences of volatile compounds (especially PLOC) in piled fermented grains and identified the microorganisms that produce PLOC" |
| Keywords: | *Fermentation Fermented Foods Alcoholic Beverages Odorants Sulfur Compounds/chemistry/metabolism Food Microbiology Volatile Organic Compounds/chemistry Maotai-flavor baijiu Microbial community structure and succession Pickle like odor Stacking fermentatio; |
| Notes: | "MedlineYang, Liang Chen, Renyuan Liu, Chao Chen, Liangqiang Yang, Fan Wang, Li eng England 2023/06/26 Food Chem. 2023 Nov 15; 426:136668. doi: 10.1016/j.foodchem.2023.136668. Epub 2023 Jun 19" |
