文献类型： 外文期刊

作者： Huang, Luhan ¹ ; Tang, Yanyan ⁴ ; Zheng, Jiong ¹ ; Kan, Jianquan ¹ ; Wu, Yun ⁵ ; Wu, Yating ⁵ ; Awad, Sameh ⁷ ; Ibrahim, Amel ⁷ ; Du, Muying ¹ ;

作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

2.Southwest Univ, Chinese Hungarian Cooperat Res Ctr Food Sci, Chongqing 400715, Peoples R China

3.Chongqing Key Lab Special Food Co Built Sichuan &, Chongqing 400715, Peoples R China

4.Chongqing Houjie Pharmaceut Grp Co Ltd, Chongqing 404100, Peoples R China

5.Xinjiang Agr Univ, Coll Food Sci & Pharmaceut Sci, Urumqi 830052, Peoples R China

6.Xinjiang Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Urumqi 830091, Peoples R China

7.Alexandria Univ, Fac Agr, Alexandria 21545, Egypt

关键词： Zhalajiao; physicochemical properties; flavor components; microbial succession; correlation analysis

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 20 期

页码：

收录情况： SCI

摘要： Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However, the mechanisms underlying the formation of these crucial flavor components in Zhalajiao remain unclear. Here, we explored the dynamic changes in physical and chemical properties, microbial diversity, and flavor components of Zhalajiao at various fermentation times. In total, 6 organic acids, 17 amino acids, and 21 key volatile compounds were determined as flavor components. In Zhalajiao, Lactobacillus and Cyanobacterium were the main bacteria that were involved in the formation of crucial flavor compounds. Candida showed a significant correlation with 14 key flavor compounds during fermentation (p < 0.05) and was the main fungal genus associated with flavor formation in Zhalajiao. This research offers a theoretical foundation for the flavor regulation and quality assurance of Zhalajiao.