On October 31, 2022, Zhang, Yan-Zeng; Lin, Xiang-Na; Ji, Yan-Qing; He, Hong-Jun; Yang, Hong-Zhuan; Tang, Xiao-Juan; Liu, Yun-Guo published an article.Recommanded Product: 123-25-1 The title of the article was Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi. And the article contained the following:
Ba-bao Douchi, traditionally produced and spontaneously fermented for 1-2 years, has a unique flavor. However, little information is known about microorganisms and volatile flavors, particularly their relationship. In this study, the aroma profiles including the key aroma compounds, and bacterial communities were characterized and the correlations between dominant bacterial genera with key aroma compounds were studied during the post-fermentation of Ba-bao Douchi. The research showed that 12 bacterial genera were identified as the dominant genus by high-throughput sequencing. A total of 84 volatile compounds were detected by HS-GC-IMS and HS-SPME-GC-MS. Odor activity value (OAV) and gas chromatog.-Mass spectrometry-olfactometry (GC-MS-O) were combined to determine the key volatile compounds, and the main volatile compounds including Et hexanoate, Et heptanoate, isovaleraldehyde, (+)-α-pinene, beta-phellandrene, were found to be responsible for the strong fruitiness, chocolate fragrance, fresh scent flavor, and ginger flavor of Ba-bao Douchi. Pearson correlation anal. showed that 5 dominant bacterial genera were pos. associated with > 6 key volatile compounds (p < 0.01, |r| > 0.7). Thus, these bacterial genera might have an effect on the biosynthesis of volatile components. This study provides a theor. reference for revealing the functional microorganisms and improving the flavor quality of Ba-bao Douchi. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: 123-25-1
The Article related to ba bao douchi volatile compound isovaleraldehyde hexanoate beta phellandrene, ba-bao douchi, correlation analysis, dominant bacterial genera, key volatile compounds, spontaneous post-fermentation, volatile compounds and other aspects.Recommanded Product: 123-25-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics