College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
Food Chem. 2024 Jul 15;446:138886. doi: 10.1016/j.foodchem.2024.138886. Epub 2024 Feb 27.
Pickled radish is a traditional fermented food with a unique flavor after long-term preservation. This study analyzed the organoleptic and chemical characteristics of pickled radish from different years to investigate quality changes during pickling. The results showed that the sourness, saltiness, and aftertaste-bitterness increased after pickling, and bitterness and astringency decreased. The levels of free amino acids, soluble sugars, total phenols, and total flavonoids initially decreased during pickling but increased with prolonged pickling. The diversity of organic acids also increased over time. Through non-targeted metabolomics analysis, 349 differential metabolites causing metabolic changes were identified to affect the quality formation of pickled radish mainly through amino acid metabolism, phenylpropane biosynthesis and lipid metabolism. Correlation analysis showed that L*, soluble sugars, lactic acid, and acetic acid were strongly associated with taste quality. These findings provide a theoretical basis for standardizing and scaling up traditional pickled radish production.
泡菜萝卜是一种传统的发酵食品，经过长期保存后具有独特的风味。本研究分析了不同年份泡菜萝卜的感官和化学特性，以研究腌制过程中的质量变化。结果表明，腌制后酸味、咸味和回味苦味增加，苦味和涩味减少。游离氨基酸、可溶性糖、总酚和总黄酮的水平在腌制初期下降，但随着腌制时间的延长而增加。有机酸的多样性也随时间增加。通过非靶向代谢组学分析，鉴定出 349 种差异代谢物，这些代谢物通过影响氨基酸代谢、苯丙烷生物合成和脂质代谢来影响泡菜萝卜的品质形成。相关性分析表明，L*、可溶性糖、乳酸和乙酸与口感质量密切相关。这些发现为规范和扩大传统泡菜萝卜生产提供了理论依据。
