Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes

Sijie Zhang; Congcong Li; Junling Wu; Simin Peng; Weiguo Wu; Luyan Liao

doi:10.1016/j.fochx.2023.100746

Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes

Food Chem X. 2023 Jun 10:18:100746. doi: 10.1016/j.fochx.2023.100746. eCollection 2023 Jun 30.

Authors

Sijie Zhang¹, Congcong Li¹, Junling Wu¹, Simin Peng¹, Weiguo Wu¹, Luyan Liao¹

Affiliation

¹ College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.

Abstract

In order to find out the effect of salt concentration on fermented rape stalks, the physicochemical quality and volatile components was investigated using high performance liquid chromatography (HPLC) and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that there were abundant kinds of free amino acids (FAAs) in all samples, mainly presenting sweet, umami and bitter taste. Through taste activity value (TAV), His, Glu, and Ala contributed significantly to the taste of the sample. 51 volatile components were identified, of which the relative contents of ketones and alcohols were high. By the relative odor activity value (ROAV) analysis, the main components that had a great impact on the flavor were phenylacetaldehyde, β-Ionone, ethyl palmitate and furanone. Adjusting the appropriate salt concentration for fermentation could improve the comprehensive quality of fermented rape stalks and promote the development and utilization of rape products.

Keywords: Antioxidant components; Characteristic volatile components; Cluster analysis; Fermented vegetables; Free amino acids; Natural fermentation.