Abstract: Three kinds of radish pickles were prepared by inoculated fermentation, brined fermentation and natural fermentation, and the physicochemical properties and flavor were investigated. After 96 h of fermentation, the pH values were all below 4.0. The acidity of pickles by inoculated fermentation and natural fermentation reached 5 g/L, and brined pickle increased from 4 g/L to 8 g/L. The inoculated pickle had the highest lactic acid bacteria count (>1×108 CFU/mL). And the odor, taste and total scores were higher than the others. According to the GC-MS analysis, the content of fructose, tagatose and sucrose in the pickle by inoculated fermentation was higher than brined and natural fermented pickles. Moreover, the content of propylene glycol, glycerol, mannitol, lactic acid and oxalic acid in the brined pickle were higher than the other two methods, and specifically the amino acid species were more abundant. Dimethyl disulfide, dimethyl trisulfide, limonene, β-farnesene, 2-nonanone, 2-undecanone, linalool, and eucalyptol were identified as the key flavor active substances by SPME-GC-MS, and all these components were more abundant in the inoculated pickle.
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YUN Lin,MAO Bingyong,CUI Shumao,et al. Effects of different fermentation methods on the physicochemicalproperties and flavor of pickles[J]. Food and Fermentation Industries, 2020, 46(13): 69-75.
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