1(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China) 2(Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620000, China) 3(Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, China)
Abstract: Paocai is one of the traditional fermented foods in China, and its unique sensory characteristics and nutritional value are favored by consumers.The microorganisms from the raw and auxiliary materials are affected by acidity and salinity during the fermentation process, and they "evolve themselves".As the dominant bacteria in the late fermentation stage, lactic acid bacteria improve the flavor, storage period and safety of Paocai.The formation process of Paocai flavor is complex and involves the biochemical conversion of various food components.Microbial metabolism is mainly related to carbohydrate metabolism, proteolysis and amino acid catabolism, and lipolysis and fatty acid metabolism of lactic acid bacteria.This paper reviews the bacterial diversity, flavor components and research methods of Paocai with different processes.The flavor formation mechanism is explained from the perspective of raw materials and microorganisms.It also reveals the relationship between bacteria and flavor from food omics and starter application, which provided a theoretical basis for improving the flavor quality of Paocai.
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