Effects of microorganisms on volatile flavor compounds during post ripening of chopped pepper mountain bamboo shoots

Abstract

Abstract: The changes of microbial diversity and volatile metabolites were determined by High-throughput sequencing (HTS) technology and Headspace Solid Phase Micro-extraction/ Gas Chromatography-Mass Spectrometer (HS-SPME / GC-MS) technology, and the potential correlation between them was analyzed. The results showed that Colletotrichum, Penicillium, Xanthomonas, Erwinia, Ralstonia, Pseudomonas, Pediococcus and Enterobacter dominate in the post-ripening storage of chopped pepper shoots. A total of 71 volatile compounds were detected during the fermentation process, and the total content of volatile compounds increased from 406.57 μg·kg-1 to 900.08 μg·kg-1. The results of principal component analysis (PCA) showed that the volatile flavor compounds in the bamboo shoots of chopped pepper were separated obviously at the early and late ripening stage. By orthogonal partial least squares discriminant analysis (OPLS-DA), 28 important metabolites were screened out by variable importance of projection (VIP) > 1. The Pearson correlation coefficient showed that bacteria had a greater impact on flavor than fungi, and the dominant bacteria were positively correlated with most flavor substances. This study will provide a theoretical basis for improving the flavor quality of fermented pepper products during post-ripening storage.

Key words: chopped pepper bamboo shoots, After-ripening, Microbial diversity, Volatile flavor compounds, correlation analysis

CLC Number:

TS255.54

Tian-Yan CHEN. Effects of microorganisms on volatile flavor compounds during post ripening of chopped pepper mountain bamboo shoots[J]. FOOD SCIENCE.

References

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