Analysis of the quality and bacterial composition of spicy cabbage between Liaoning and Yanbian in northeastern China based on flavoromics and amplicon sequencing.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-03-31 DOI:10.1002/jsfa.14250

Mingwei Zhao, Shijin Xiong, Tonghao Du, Xiaoyan Xu, Huiyu Li, Linli Zhang, Yazhou Xu, Tao Wei, Hongbing Ren, Tao Xiong, Mingyong Xie

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引用次数: 0

Abstract

Background: Chinese spicy cabbage (CSC) is a famous traditional fermented vegetable widely consumed in northeast China. However, the differences in characteristics between Liaoning spicy cabbage (LNSC) and Yanbian spicy cabbage (YBSC), as well as the correlation between flavor attributes and microbiota remain unclear. This study clearly delineated the characteristics and correlations of ingredients, aroma characteristics and microbial communities between LNSC and YBSC.

Results: Metabolomic analysis revealed distinct compositional differences in both volatile and non-volatile metabolites between LNSC and YBSC. Through relative odor activity value analysis, 17 and 14 key flavor compounds were identified as characteristic components in LNSC and YBSC, respectively. Amplicon sequencing demonstrated significant regional variations in the bacterial community structure of CSC. Spearman correlation analysis demonstrated strong correlations between 20 bacteria and 11 free amino acids, 22 volatile flavor compounds.

Conclusion: This study systematically compared the quality characteristics between LNSC and YBSC, providing fundamental data for the evaluation of spicy cabbage and fermented food products. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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