Dynamic analysis of volatile components of salted radish in different fermentation methods

Abstract

Abstract: The salted radish with different fermentation methods was taken as the research object, and the volatile components and their differences in the fermentation process were analyzed. Salted radishes with water activities of 0.95, 0.90 and 0.85 were prepared to simulate wet, semi-dry and dry processes. Headspace solid phase microextraction-gas chromatography-mass spectrometry was used to analyze the changes of volatile flavor in the fermentation process of salted radish under different fermentation methods. The main components and characteristic volatile components of salted radish were combined with multivariate statistical methods. The results showed that the wet salted radish was dominated by lactic acid bacteria, and the semi-dry and dry salted radish had less microbial influence, and the fermentation degree was weak or not fermented. A total of 61 volatile flavor substances were synthesized from three different fermentation methods of salted radish for 30 days. Based on principal component analysis, it was found that 4-Methylpentyl isothiocyanate; 1-Hexanol; Decanal; Nonanal; Tetrasulfide, dimethyl; Acetoin; 1-Octen-3-ol; Hexane, 1-isothiocyanato-; 3,5-Octadien-2-one; 4-(1-Methylpropyl)phenol; and 1-Heptanol are typical representatives of volatile substances . Twelve kinds of volatile components with variable importance in the projection (VIP>1.2) and t-test (P<0.05) were screened by partial least squares discriminant analysis and hierarchical clustering method. Among them, acetic acid is a characteristic component of wet salted radish. 1-Penten-3-ol; cis-2-Pentenol; Ethane, 1,1-bis(methylthio)-; and Oxime-, methoxy-phenyl-_ are characteristic components of semi-dry salted radish. Hexanoic acid; Dimethyl trisulfide; Acetoin; Furan, 2-pentyl-; Tetrasulfide, dimethyl; Heptanal; and Phenylethyl Alcohol are characteristic components of dry salted radish. These characteristic volatile flavor components help to distinguish the process characteristics and fermentation state of the three fermentation methods of salted radish. The research results provide a theoretical basis for improving the flavor quality of salted radish.

Key words: salted radish, volatile components, headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS), multivariate statistical analysis

CLC Number:

TS207.3

Dong-Dong WANG Heng LI Yao TANG qisheng zhang. Dynamic analysis of volatile components of salted radish in different fermentation methods[J]. FOOD SCIENCE, 0, (): 0-0.

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