化学
气味
食品科学
微生物
发酵
细菌
风味
有机化学
生物
遗传学
作者
Liang Yang,Renyuan Chen,C.-H. Liu,Liangqiang Chen,Fan Yang,Li Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-11-01
卷期号:426: 136668-136668
被引量:11
标识
DOI:10.1016/j.foodchem.2023.136668
摘要
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.
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