Study on the potential contribution of bacterial community on the volatile flavour of Yongfeng chilli paste

Summary The study aimed to explore the contribution of the microbial community on flavour formation by measuring physicochemical properties, volatile compounds composition and bacterial community of Yongfeng chilli paste. A similar amino acid nitrogen level and different pH, total acid and salt cont...

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Bibliographic Details
Published in:International journal of food science & technology 2022-08, Vol.57 (8), p.5553-5565
Main Authors: Yin, Hanliang, Chen, Mengjuan, Li, Pao, Wang, Rongrong, Xie, Songlai, Jiang, Liwen, Liu, Yang
Format: Article
Language:English
Subjects:
Amino acid composition
Amino acids
Bacillus
Bacteria
Bacterial community
Chaotian pepper
Chemical composition
Correlation analysis
Esters
Ethyl lactate
fermented chilli paste
Fermented food
Flavor
Flavors
Lactic acid
Lactobacillus
Microorganisms
Mitochondria
Palmitic acid
Pediococcus
Phenylethyl alcohol
Physicochemical properties
Salicylic acid
Salinity tolerance
Salt tolerance
Terpenes
Volatile compounds
Weissella
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Summary:Summary The study aimed to explore the contribution of the microbial community on flavour formation by measuring physicochemical properties, volatile compounds composition and bacterial community of Yongfeng chilli paste. A similar amino acid nitrogen level and different pH, total acid and salt content were observed in five brands of Yongfeng chilli paste. A total of 106 volatile compounds were identified, wherein, ethyl palmitate, ethyl trans‐4‐decenoate, phenylethyl alcohol were the common volatile compounds with high content in all samples. Additionally, Oxyphotobacteria‐unclassified, Mitochondria‐unclassified, Pediococcus, Bacillus, Lactobacillus and Weissella were the dominant genera. Lactobacillus was related to the production of some alcohols and terpenes. Whereas, Bacillus, Pediococcus and Weissella, which showed higher salt tolerance, could affect the formation of esters, such as ethyl salicylate, ethyl lactate. Thus, this study provided a basis for further research on the mechanism of flavour formation and some guidance for the improvements of the quality of traditional fermented chilli paste. Study on the potential contribution of bacterial community on the volatile flavour of Yongfeng chili paste.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15906