Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography–Mass Spectrometry-Based Metabolomics Approach

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• 作者：Nan Zhao ; Chuchu Zhang ; Qin Yang ; Zhuang Guo ; Bo Yang ; Wenwei Lu ; Dongyao Li ; Fengwei Tian ; Xiaoming Liu ; Hao Zhang ; Wei Chen
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：March 23, 2016
• 年：2016
• 卷：64
• 期：11
• 页码：2415-2422
• 全文大小：475K
• ISSN：1520-5118

文摘

Traditional paocai brine (PB) is continuously propagated by back-slopping and contains numerous lactic acid bacteria (LAB) strains. Although PB is important for the quality of paocai (Chinese sauerkraut), the taste features, taste-related compounds of PB-paocai and the effects of LAB communities from PB on the taste compounds remain unclear. An electronic tongue was used to evaluate the taste features of 13 PB-paocai samples. Umami, saltiness, bitterness, sweetness, and aftertaste astringency were the main taste features of PB-paocai. A total of 14 compounds were identified as discriminant taste markers for PB-paocai via gas chromatography–mass spectrometry (GC–MS)-based multimarker profiling. A LAB co-culture (Lactobacillus plantarum, Lactobacillus buchneri, and Pediococcus ethanoliduran) from PB could significantly increase glutamic acid (umami), sucrose (sweetness), glycine (sweetness), lactic acid (sourness), and γ-aminobutyric acid in PB-paocai, which would endow it with important flavor features. Such features could then facilitate starter screening and fermentation optimization to produce paocai-related foods with better nutritional and sensory qualities.