Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods. (1st July 2023)

• Record Type: Journal Article
• Authors: Jiang, Li; Lu, Yunhao; Ma, Yi; Liu, Zishan; He, Qiang
• Is Part Of: Food chemistry. Volume 413(2023)
• Publication Date: 2023-07-01
• Subjects: Doubanjiang -- Tetragenococcus halophilus -- Zygosaccharomyces rouxii -- Low-salt fermentation -- Metabolomics -- Differential metabolites; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135588
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Inoculated low-salt fermentation reduces some undesirable odors like hexanoic acid. Inoculated low-salt fermentation is favorable to accumulate esters and amino acids. Twelve aroma compounds contributed to the overall aroma of doubanjiang . Differences in metabolites of five types of doubanjiang products were revealed. Abstract: Doubanjiang is a well-known fermented condiment in China, but the high-salt concentration in its traditional manufacture process greatly lengthens the fermentation time, and leads to potential health risks. Here, the effects of salt reduction and co-inoculated starters ( Tetragenococcus halophilus and Zygosaccharomyces rouxii ) on the volatile metabolites (VMs) and non-volatile metabolites (NVMs) of doubanjiang were investigated using metabolomics technology and chemometrics analysis. Results showed that 75 VMs were identified, and 12 of them had significant aroma contribution (ROVAs ≥ 1). In addition, 106 NVMs were defined as significantly different metabolites ( p < 0.05; VIP ≥ 1). Salt reduction could significantly increase the concentrations of VMs, but this strategy also promoted some undesirable odors like 2-phetylfuran and hexanoic acid, which could be totally suppressed by inoculation of starter. Moreover, the two starters improved amino acid, ester, and acid metabolites. This study provides a deeper insight into the development of low-salt fermented foods.