Department of Brewing Engineering, Moutai Institute, Renhuai 564501, China; Kweichow Moutai Group, Guizhou, China.
Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai 564501, China.
Food Chem. 2023 Nov 15;426:136668. doi: 10.1016/j.foodchem.2023.136668. Epub 2023 Jun 19.
Pickle like odor (PLO) is undesirable in Maotai-flavor baijiu; however, its formation mechanism is unclear. Furthermore, there is a lack of understanding of the spatiotemporal accumulation of volatile compounds (including PLO compounds, PLOC) and of the microorganisms responsible for the production of PLOC during stacking fermentation. In this study, we analyzed the spatiotemporal distribution differences of 132 volatile compounds in piled fermented grains. PLOC (n = 5) were higher in pile surface than in pile center, reaching their highest levels at 6th and 5th rounds, respectively. The microorganisms in pile center were more conducive to the formation of alcohols, while those in the pile surface more promoted the synthesis of esters. Rhodococcus and Zygosaccharomyces promoted the formation of PLOC. Acetobacter was negatively correlated with the content of sulfur compounds by promoting their conversion into non-volatile sulfur compounds, thereby reducing the content of PLOC. This study provides information on the spatiotemporal differences of volatile compounds (especially PLOC) in piled fermented grains and identified the microorganisms that produce PLOC.
泡菜味（PLO）是茅台酒风味白酒中不受欢迎的气味，但它的形成机制尚不清楚。此外，对于堆积发酵过程中挥发性化合物（包括 PLO 化合物、PLOC）的时空积累以及产生 PLOC 的微生物，人们的了解还很有限。在本研究中，我们分析了堆积发酵粮中 132 种挥发性化合物的时空分布差异。堆积表面的 PLOC（n=5）高于堆积中心，分别在第 6 轮和第 5 轮达到最高水平。堆积中心的微生物更有利于醇类的形成，而堆积表面的微生物更有利于酯类的合成。红曲霉和德氏酵母促进了 PLOC 的形成。醋杆菌通过促进其转化为非挥发性硫化合物，从而降低 PLOC 的含量，与含硫化合物的含量呈负相关。本研究提供了堆积发酵粮中挥发性化合物（尤其是 PLOC）时空差异的信息，并鉴定了产生 PLOC 的微生物。
