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Deciphering the flavor constituents, microbiota and physicochemical properties of Yancaigao, a traditional sour rice paste from Southwest China

文献类型： 外文期刊

作者： Gao, Jinxiao 1 ; Li, Yang 1 ; Luo, Tingting 2 ; Zhang, Yue 1 ; Shan, Yimeng 1 ; Wang, Aixia 1 ; Zhang, Xiya 1 ; Wang, Fengzhong 1 ; Tong, Li-Tao 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China

2.Ruili Inspect & Testing Inst, 36 Renmin Rd, Ruili City 678600, Yunnan, Peoples R China

3.Chinese Acad Agr Sci, Zhongyuan Res Ctr, Minist Agr, Xinxiang 453000, Peoples R China

关键词： Sour rice paste; Lactic fermentation; Organic acids; Volatiles; Bacterial community

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 199 卷

页码：

收录情况： SCI

摘要： Yancaigao, a distinctive fermented condiment indigenous to Southwest China, imparts unique sour flavor profile to various culinary applications. This study investigated the organic acid profile, volatile flavor constitutes, and microbial community of two fermented and six blended Yancaigao samples. Organic acid analysis revealed that lactic acid (86.51-117.28 mg/g) was the predominant organic acid in fermented Yancaigao, accounting for 97.40-98.08 % of total organic acids. It was significantly higher than those observed in blended Yancaigao (1.92-13.91 mg/kg). Headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPMEGC-MS) analysis identified 88 volatile compounds, mainly encompassing acids (10), alcohols (23), aldehydes (19), ketones (13), esters (5), pyrazines (4), ethers (2), olefins (2), benzene (1), and sulfide (1). Lactic acid, 2,3butanediol, dimethyl trisulfide, 1-octen-3-one, and dimethyl disulfide were determined to be key aroma compounds of the eight Yancaigao samples, based on odor activity value and Orthogonal partial least squaresdiscriminant analysis (OPLS-DA). Notably, trans-alpha,alpha-5-trimethyl-5-vinyltetrahydro-2-furanmethanol and 2,3-pentanedione were exclusively detected in fermented Yancaigao. Microbial community analysis revealed that Pseudomonas (43.37 %) and Methyloversatilis (14.03 %) were the dominant microorganisms, indicating potential microbial contamination. This study could provide valuable insights for quality evaluation and integrated development of traditional fermented Yancaigao.

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