Li Na, Fu Junjie, Zhang Guirong, Liu Jun, Li Zhongxuan, Luo Rui, Li Li
College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China.
Sichuan Slan Biotechnology co., LTD, Chengdu, 610041, China.
Curr Res Food Sci. 2023 Feb 9;6:100460. doi: 10.1016/j.crfs.2023.100460. eCollection 2023.
Fermentation and aging are the key stages of flavor formation in Sichuan sun vinegar (SSV), but the generation mechanisms of the flavor produced by these processes are unknown. However, complex microbial metabolism is critical to the flavor development of SSV. In this study, we analyzed the key flavor compounds present in SSV. Combined with odor activity value (OAV), the main aroma components of SSV were screened, and the relationship between microorganisms and key flavor formation was predicted using metagenomic sequencing technology. The results revealed 38 key flavor compounds in SSV. , , , , , , , , , , are widely involved in the production of key flavor compounds such as 2,3-butanediol, 2-Furanmethanol, phenylethanol, 3-(Methylthio)-1-propanol, acetic acid, lactic acid, butyric acid, isovaleric acid and other organic acids. Among them, and are important genera for the degradation of starch, arabinoxylan and cellulose. The acetaldehyde,4-ethyl-2-methoxy-phenol and 2-methoxy-4-methyl-phenol production pathway may be related to , and . This study provides a new understanding of the key flavor-formation stage and flavor compound generation mechanism of SSV and provides a reference for the screening and isolation of functional strains and the reconstruction of microbial communities.
发酵和陈酿是四川晒醋风味形成的关键阶段，但其风味产生机制尚不明确。然而，复杂的微生物代谢对四川晒醋风味的形成至关重要。本研究分析了四川晒醋中存在的关键风味化合物。结合气味活度值（OAV）筛选出四川晒醋的主要香气成分，并利用宏基因组测序技术预测微生物与关键风味形成之间的关系。结果显示四川晒醋中含有38种关键风味化合物。 、 、 、 、 、 、 、 、 、 广泛参与2,3 - 丁二醇、2 - 呋喃甲醇、苯乙醇、3 - （甲硫基）-1 - 丙醇、乙酸、乳酸、丁酸、异戊酸等关键风味化合物及其他有机酸的生成。其中， 和 是淀粉、阿拉伯木聚糖和纤维素降解的重要菌属。乙醛、4 - 乙基 - 2 - 甲氧基苯酚和2 - 甲氧基 - 4 - 甲基苯酚的产生途径可能与 、 和 有关。本研究为四川晒醋关键风味形成阶段及风味化合物生成机制提供了新的认识，为功能菌株的筛选分离及微生物群落的重建提供了参考。
