Effect of Chinese Baijiu coupled with a ternary mixed starter on the flavor component structure of Chinese Dongbei suancai

文献类型： 外文期刊

第一作者： Li, Xiao

作者： Li, Xiao;Zhang, Xiaoli;Wu, Xingzhuang;Han, Yanqiu;Wang, Chen;Gao, Ya;Li, Lifeng

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期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.609； 五年影响因子：2.61 ）

ISSN： 0145-8892

年卷期：

页码：

收录情况： SCI

摘要： In recent years, the Dongbei suancai industry in China had been developing continuously, however, the flavor of suancai fermented by inoculating with lactic acid bacteria needed to be improved. The effects of Chinese Baijiu on the flavor compounds of Chinese Dongbei suancai were investigated, and the quality evaluation model of volatile flavor components of suancai was established in this study. Results showed that although Baijiu had negative effects on the microbial growth, it could decrease the total titratable acid content and prevent excessive acidification of suancai. In addition, Baijiu increased the amount of the flavor compounds in inoculated fermented suancai. The contents of aldehydes showed a higher value in suancai fermented with 2% Baijiu concentration, while acids, esters, ketones and thiocyanates/isothiocyanates were higher at 5% and 8% Baijiu concentrations. Furthermore, the esters, ketones and sulfur compounds became the characteristic flavor of suancai fermented with Baijiu, simultaneously, the comprehensive scores of flavor components showed that 2% Baijiu could improve the flavor quality of suancai. The results of the study could contribute to the flavor quality improvement of Chinese Dongbei suancai, and also could provide the theoretical basis for understanding the flavor formation mechanism of Dongbei suancai. Practical applications The results of this study determined an emerging fermentation method to obtain suancai products with intense aromatic flavor, simultaneously, provided a scientific basis for the improvement of the flavor quality of Chinese Dongbei suancai.

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