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Food Chem

Title:		Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles
Author(s):		Sun XH; Qi X; Han YD; Guo ZJ; Cui CB; Lin CQ;
Address:		"Agricultural College, Yanbian University, Yanji, Jilin 133000, China. Pharma College, Yanbian University, Yanji, Jilin 133000, China. Convergence College, Yanbian University, Yanji, Jilin 133000, China. Agricultural College, Yanbian University, Yanji, Jilin 133000, China; Pharma College, Yanbian University, Yanji, Jilin 133000, China; Convergence College, Yanbian University, Yanji, Jilin 133000, China; Key Laboratory of Natural Medicine Research of Changbai Mountain, Ministry of Education, Yanbian University, Yanji, Jilin 133000, China. Electronic address: cuichengbi@ybu.edu.cn. Medical College, Yanbian University, Yanji, Jilin 133000, China. Electronic address: cqlin@ybu.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20221223
Issue:
Page Number:		135285 -
DOI:		10.1016/j.foodchem.2022.135285
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The variations of volatile organic compounds (VOCs) and microbial communities of three pickles during storage at 4 degrees C for one week were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), high-throughput sequencing, and Spearman correlation analysis. A total of 50 VOCs were identified from three pickles. During storage, most alcohols, aldehydes, ketones, and esters decreased, while acids increased, and sulfides, alkenes, and phenols were relatively equal. Firmicutes, Cyanobacteria, and Proteobacteria were the predominant bacterial phyla, and Weissella, Streptophyta, Leuconostoc, Bacillariophyta, and Lactobacillus were the predominant bacterial genera in three pickles. The bacterial diversity level significantly decreased during storage (P < 0.05). Spearman correlation coefficient indicated that Leuconostoc, Lactobacillus, and Weissella were highly correlated with the flavor of pickles, while Bacillariophyta and Streptophyta were highly correlated with the flavor formation of pickles during storage. These results could contribute to a better understanding of the impact of bacteria in flavor formation during pickle storage"
Keywords:		"*Volatile Organic Compounds/analysis Gas Chromatography-Mass Spectrometry/methods Food Bacteria/genetics *Microbiota *Fermented Foods/analysis 1-Hexanol (PubChem CID: 8103) 2, 3-Butanedione (PubChem CID: 650) 2-Methylpropanol (PubChem CID: 6560) Butanoic a;"
Notes:		"MedlineSun, Xi-Han Qi, Xin Han, Yu-di Guo, Zhi-Jun Cui, Cheng-Bi Lin, Chang-Qing eng England 2023/01/01 Food Chem. 2023 May 30; 409:135285. doi: 10.1016/j.foodchem.2022.135285. Epub 2022 Dec 23"