The contents of volatile flavoring compounds and biogenic amines (BAs) in the raw material Brassica juncea L. var. crassicaulis Chen & Yang and the Daocai produced with it by natural fermentation, pure strain fermentation of bioamine-degrading bacteria, commercial strain fermentation, and the combination of bioamine-degrading bacteria and commercial strain fermentation were analyzed with the headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) and HPLC. The results showed that there was a significant difference in the contents of BAs between samples prepared by natural fermentation and pure strain fermentation of bioamine-degrading bacteria (P<0.05). The content of total BAs in the samples in the group of pure strain fermentation of bioamine-degrading bacteria was lower than that in the natural fermentation group. Among them, the degradation of histamine, tyramine, and spermidine was most evident in the samples of the SY4 group. The degradation rate was 52.54%, 43.42%, and 58.08%, respectively. A total of 47 types of volatile substances were identified by GC-IMS, including 4 types of isothiocyanates, 12 types of esters, 10 types of alcohols, 3 types of ketones, 9 types of aldehydes, 3 types of acids, 4 types of heterocycles, and 2 types of olefins. The relative contents of esters were higher than those of other substances. The study found that ethyl acetate, propyl acetate, butyl acetate, (E)-2-hexenol, allyl isothiocyanate, butyl isothiocyanate, 1-butene 4-isothiocyanate, 2-ethyl-furan, and other substances were the common key flavoring compounds in the four fermentation experiment groups with a high content. Through principal component analysis, it was found that the key flavoring compounds of Daocai produced under different fermentation methods did not differ significantly, indicating that the inoculation of bioamine-degrading bacteria in the process of fermentation had no negative impact on the flavor of the product. This study provides a theoretical basis for the application of bioamine-degrading bacteria in traditional Daocai fermentation.
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