Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles

Abstract

The variations of volatile organic compounds (VOCs) and microbial communities of three pickles during storage at 4°C for one week were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), high-throughput sequencing, and Spearman correlation analysis. A total of 50 VOCs were identified from three pickles. During storage, most alcohols, aldehydes, ketones, and esters decreased, while acids increased, and sulfides, alkenes, and phenols were relatively equal. Firmicutes, Cyanobacteria, and Proteobacteria were the predominant bacterial phyla, and Weissella, Streptophyta, Leuconostoc, Bacillariophyta, and Lactobacillus were the predominant bacterial genera in three pickles. The bacterial diversity level significantly decreased during storage (P < 0.05). Spearman correlation coefficient indicated that Leuconostoc, Lactobacillus, and Weissella were highly correlated with the flavor of pickles, while Bacillariophyta and Streptophyta were highly correlated with the flavor formation of pickles during storage. These results could contribute to a better understanding of the impact of bacteria in flavor formation during pickle storage.

Keywords: 1-Hexanol (PubChem CID: 8103); 2,3-Butanedione (PubChem CID: 650); 2-Methylpropanol (PubChem CID: 6560); Butanoic acid (PubChem CID: 264); Correlation analysis; Diallyl disulfide (PubChem CID: 16590); Ethanol (PubChem CID: 702); Ethyl acetate (PubChem CID: 8857); High-throughput sequencing; Methional (PubChem CID: 18635); Microbial communities; Octanal (PubChem CID: 454); Phenylacetaldehyde (PubChem CID: 998); Pickles; Volatile organic compounds (VOCs).