Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
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引用次数: 0

Abstract

Fermentation assumes a crucial role in the flavor formation of Guangxi fermented bamboo shoots (GFBS). However, the dynamics of volatile organic compounds (VOCs) during GFBS fermentation remain poorly understood. Thus, we used HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in VOCs composition during GFBS fermentation, providing clear differentiation for the fermentation stages of GFBS. We identified 96 VOCs by GC-MS and 26 VOCs by GC-IMS, among which 11 VOCs were concurrently detected by both methods. Most of these VOCs were produced during the early and mid-fermentation stages. In addition, 24 VOCs were marker VOCs of GFBS during different fermentation stages. Notably, acetic acid, nonenal, (+)-beta-cedrene, 2-pinene, 2, 6-dimethylpyrazine, and trimethylbenzene can be used as markers for the late fermentation of GFBS. These results not only illuminate the complex changes in VOCs, but also provide valuable insights for enhancing fermentation techniques to enhance the flavor quality of GFBS.

利用 HS-GC-IMS 和 HS-SPME-GC-MS 研究广西竹笋发酵过程中的特征指纹和挥发性风味化合物变化
发酵对广西发酵笋(GFBS)风味的形成起着至关重要的作用。然而,人们对广西发酵笋发酵过程中挥发性有机化合物(VOCs)的动态变化仍然知之甚少。因此,我们采用 HS-GC-IMS 和 HS-SPME-GC-MS 技术研究了广西发酵笋发酵过程中挥发性有机化合物的组成变化,为广西发酵笋的发酵阶段提供了明确的区分。我们通过 GC-MS 和 GC-IMS 分别鉴定出 96 种和 26 种挥发性有机化合物,其中 11 种挥发性有机化合物同时被两种方法检测到。这些挥发性有机化合物大多产生于早期和中期发酵阶段。此外,有 24 种挥发性有机化合物是 GFBS 在不同发酵阶段的标记挥发性有机化合物。值得注意的是,乙酸、壬烯醛、(+)-beta-柏木烯、2-蒎烯、2,6-二甲基吡嗪和三甲苯可作为 GFBS 后期发酵的标记物。这些结果不仅阐明了挥发性有机化合物的复杂变化,还为改进发酵技术以提高 GFBS 的风味质量提供了宝贵的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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