Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu

• Published in: Food chemistry 2023-11, Vol.426, p.136668-136668, Article 136668
• Main Authors: Yang, Liang, Chen, Renyuan, Liu, Chao, Chen, Liangqiang, Yang, Fan, Wang, Li
• Format: Article
• Language: English
• Subjects: Acetobacter; Alcoholic Beverages; Fermentation; Fermented Foods; food chemistry; Food Microbiology; Maotai-flavor baijiu; Microbial community structure and succession; Odorants; odors; Pickle like odor; Stacking fermentation; sulfur; Sulfur Compounds - chemistry; Sulfur Compounds - metabolism; Volatile compounds; Volatile Organic Compounds - chemistry; Zygosaccharomyces
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136668

•Revealing the spatiotemporal difference of volatile compounds in SF of MFB.•Deduced microorganisms involved in the metabolism of pickle like off-odor compounds.•Analyzed biomarkers of piled fermented grains at different spatiotemporal locations.•Revealed the difference in the metabolism of the pile surface and center microbial. Pickle like odor (PLO) is undesirable in Maotai-flavor baijiu; however, its formation mechanism is unclear. Furthermore, there is a lack of understanding of the spatiotemporal accumulation of volatile compounds (including PLO compounds, PLOC) and of the microorganisms responsible for the production of PLOC during stacking fermentation. In this study, we analyzed the spatiotemporal distribution differences of 132 volatile compounds in piled fermented grains. PLOC (n = 5) were higher in pile surface than in pile center, reaching their highest levels at 6th and 5th rounds, respectively. The microorganisms in pile center were more conducive to the formation of alcohols, while those in the pile surface more promoted the synthesis of esters. Rhodococcus and Zygosaccharomyces promoted the formation of PLOC. Acetobacter was negatively correlated with the content of sulfur compounds by promoting their conversion into non-volatile sulfur compounds, thereby reducing the content of PLOC. This study provides information on the spatiotemporal differences of volatile compounds (especially PLOC) in piled fermented grains and identified the microorganisms that produce PLOC.