| Title: | Gas chromatography-mass spectrometry-based metabolomics analysis of metabolites in commercial and inoculated pickles |
| Author(s): | Yun L; Mao B; Cui S; Tang X; Zhang H; Zhao J; Chen W; |
| Address: | "State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China. School of Food Science and Technology, Jiangnan University, Wuxi, PR China. State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai, PR China. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, PR China. Beijing Innovation Center of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, PR China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Starter cultures are nowadays more and more used to make inoculated pickles (IPs), but it remains unclear whether there are differences in flavors between IPs and naturally fermented pickles. In this study 16 commercial pickles (CPs) produced by spontaneous fermentation method were purchased from markets in Sichuan province and Chongqing. Ten strains of three lactic acid bacteria species - Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus ethanolidurans - were selected as single starter cultures to produce IPs. RESULTS: Differences in flavor components between the CPs and IPs were monitored using a combination of gas chromatography-mass spectrometry and multivariate statistical methods. Higher levels of nonvolatile substances such as glucose, fructose, tagatose, sucrose, lactic acid and mannitol were detected in most IPs than in the CPs. The values of flavor characteristics such as sweetness, umami and astringency, which were correlated positively with consumers' overall preferences for pickles, were higher in the IPs than in the CPs. Volatile compounds such as geranyl acetate, dimethyl trisulfide, eucalyptol and linalool were distinguished as the main compounds that contributed to the flavor characteristics of the CPs. In addition to dimethyl trisulfide, dimethyl disulfide was also an odor contributor to the IPs. CONCLUSIONS: The CPs and IPs had different flavor characteristics, especially in the composition and content of volatile components, and the inoculation method reflected some fermentation advantages, which could reduce the bitterness and increase umami and lead to a higher score of sensory preference. This will be helpful for industrial production. (c) 2020 Society of Chemical Industry" |
| Keywords: | Cucumis sativus/*chemistry/metabolism/microbiology Fermentation Fermented Foods/*analysis/economics/microbiology Flavoring Agents/*chemistry/metabolism Food Microbiology Humans Lactobacillales/classification/genetics/isolation & purification/metabolism Me; |
| Notes: | "MedlineYun, Lin Mao, Bingyong Cui, Shumao Tang, Xin Zhang, Hao Zhao, Jianxin Chen, Wei eng 31972086/National Natural Science Foundation of China/ 31601453/National Natural Science Foundation of China/ 31801530/National Natural Science Foundation of China/ 2018DB002/Projects of Innovation and Development Pillar Program for Key Industries in Southern Xinjiang of Xinjiang Production and Construction Crops/ Comparative Study England 2020/08/26 J Sci Food Agric. 2021 Mar 15; 101(4):1436-1446. doi: 10.1002/jsfa.10757. Epub 2020 Sep 16" |
