Feng Tao, Cai Weitong, Sun Wei, Yu Shixing, Cao Jianhua, Sun Min, Wang Huatian, Yu Chuang, Kang Wencui, Yao Lingyun
School of Perfume and Aroma Technology, Shanghai Institute of Technology Shanghai 201418 China
Hunan Wuzizui Industrial Group Co., Ltd Xiangtan 411228 China.
RSC Adv. 2025 Apr 7;15(14):10653-10662. doi: 10.1039/d5ra00193e. eCollection 2025 Apr 4.
Fermented jujube products are gradually becoming popular. However, few studies have focused on the relationship between the metabolites and aroma compounds in jujube during the fermentation process. Hence, in this study, jujube was fermented with the co-culture of and , and the key volatile organic components (VOCs) and non-volatile organic components (nVOCs) in the fermented jujube juice (FJJ) were studied to determine the possible aromatic production pathway during microbial metabolism and propose the possibility of regulating flavor during fermentation. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to analyze and compare the VOCs in the jujube juice before and after fermentation, which showed that the fermented aroma had increased floral, winy and sour notes. Specifically, 13 key aroma compounds were found using the aroma extract dilution analysis (AEDA) and aroma recombination/omission model. Additionally, 32 differential nVOC metabolites, mainly involved in amino acid and nucleotide metabolism pathways, were screened in FJJ using liquid chromatography-tandem mass spectrometry (LC-MS/MS) combined with multivariate statistical analysis. After correlation analysis, 14 nVOCs were significantly correlated with 8 key aroma compounds. This study indicates that the combination of and may supply a new mixed fermentation agent towards fermented jujube products and provides reference values for flavor regulation in the co-fermentation of jujube juice.
发酵枣制品正逐渐受到欢迎。然而，很少有研究关注枣在发酵过程中代谢产物与香气化合物之间的关系。因此，在本研究中，枣与[具体菌种1]和[具体菌种2]共培养进行发酵，并对发酵枣汁（FJJ）中的关键挥发性有机成分（VOCs）和非挥发性有机成分（nVOCs）进行了研究，以确定微生物代谢过程中可能的香气产生途径，并提出发酵过程中调节风味的可能性。采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）分析和比较枣汁发酵前后的VOCs，结果表明发酵后的香气具有增加的花香、酒香和酸味。具体而言，通过香气提取物稀释分析（AEDA）和香气重组/缺失模型发现了13种关键香气化合物。此外，利用液相色谱-串联质谱（LC-MS/MS）结合多元统计分析，在FJJ中筛选出32种差异nVOC代谢物，主要涉及氨基酸和核苷酸代谢途径。经过相关性分析，14种nVOCs与8种关键香气化合物显著相关。本研究表明，[具体菌种1]和[具体菌种2]的组合可能为发酵枣制品提供一种新的混合发酵剂，并为枣汁共发酵中的风味调节提供参考价值。
