Huang Luhan, Tang Yanyan, Zheng Jiong, Kan Jianquan, Wu Yun, Wu Yating, Awad Sameh, Ibrahim Amel, Du Muying
College of Food Science, Southwest University, Chongqing 400715, China.
Chinese-Hungarian Cooperative Research Center for Food Science, Southwest University, Chongqing 400715, China.
Foods. 2023 Oct 20;12(20):3849. doi: 10.3390/foods12203849.
Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However, the mechanisms underlying the formation of these crucial flavor components in Zhalajiao remain unclear. Here, we explored the dynamic changes in physical and chemical properties, microbial diversity, and flavor components of Zhalajiao at various fermentation times. In total, 6 organic acids, 17 amino acids, and 21 key volatile compounds were determined as flavor components. In Zhalajiao, and were the main bacteria that were involved in the formation of crucial flavor compounds. showed a significant correlation with 14 key flavor compounds during fermentation ( < 0.05) and was the main fungal genus associated with flavor formation in Zhalajiao. This research offers a theoretical foundation for the flavor regulation and quality assurance of Zhalajiao.
扎辣椒是一种中国传统发酵食品，因其独特风味而广受欢迎。传统扎辣椒发酵与风味化合物的产生密切相关。然而，扎辣椒中这些关键风味成分形成的潜在机制仍不清楚。在此，我们探究了扎辣椒在不同发酵时间的理化性质、微生物多样性和风味成分的动态变化。共确定了6种有机酸、17种氨基酸和21种关键挥发性化合物作为风味成分。在扎辣椒中，[具体细菌名称1]和[具体细菌名称2]是参与关键风味化合物形成的主要细菌。[具体真菌名称]在发酵过程中与14种关键风味化合物呈显著相关性（P<0.05），是扎辣椒中与风味形成相关的主要真菌属。本研究为扎辣椒的风味调控和质量保证提供了理论基础。
