基于风味组学和扩增子测序的辽宁和延边地区辣白菜品质和细菌组成分析。

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

摘要

背景：大白菜是中国东北地区一种著名的传统发酵蔬菜。然而，辽宁辣白菜（LNSC）和延边辣白菜（YBSC）的特性差异以及风味属性与菌群的相关性尚不清楚。本研究清楚地描述了LNSC和YBSC在成分、香气特征和微生物群落方面的特征及其相关性。结果：代谢组学分析显示，LNSC和YBSC在挥发性和非挥发性代谢物的组成上存在明显差异。通过相对气味活性值分析，分别鉴定出17种和14种关键风味化合物为LNSC和YBSC的特征成分。扩增子测序显示CSC细菌群落结构存在显著的区域差异。Spearman相关分析表明，20种细菌与11种游离氨基酸、22种挥发性风味化合物具有很强的相关性。结论：本研究系统比较了LNSC与YBSC的品质特性，为辣白菜及发酵食品的品质评价提供了基础数据。©2025化学工业协会。

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

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

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.