Flavor changes of glutinous rice beverage fermented by Dendrobium Xiaoqu

CHEN Xiaoqin; MU Yingchun; SU Wei

doi:10.13995/j.cnki.11-1802/ts.033657

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (14) : 235-241. DOI: 10.13995/j.cnki.11-1802/ts.033657

Flavor changes of glutinous rice beverage fermented by Dendrobium Xiaoqu

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Abstract

Dendrobium Xiaoqu was used as starter to study the flavor changes of glutinous rice beverage during fermentation. The physicochemical indexes, organic acids and volatile flavors in different fermentation stages (0, 12, 24, 36, and 48 h) by chemical methods, HPLC, headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MC) combined with orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity value (OAV). The results showed that the pH and starch content of fermented grains decreased significantly (P<0.05); total acid, amino acid nitrogen, reducing sugar and sugar content were opposite. Seven kinds of organic acids were found during fermentation, and the total content increased significantly (36.16-422.4 mg/L); lactic acid, succinic acid, and citric acid were the main organic acids; oxalic acid and acetic acid were added after fermentation. HS-SPME-GC-MS showed that 58 volatile flavor compounds were detected during fermentation, mainly alcohols and esters; 33 flavor compounds screened by OPLS-DA had significant differences during fermentation; by calculating OAV, it was found that 1-octene-3-ol, phenylethanol and nonaldehyde were the characteristic aroma compounds of glutinous rice beverage. This paper provides a reference value for the study of the flavor of glutinous rice beverage, and also provides a new research direction for the further processing and expanding application of dendrobium.

Key words

Dendrobium Xiaoqu / glutinous rice beverage / organic acid / volatile flavor

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CHEN Xiaoqin, MU Yingchun, SU Wei. Flavor changes of glutinous rice beverage fermented by Dendrobium Xiaoqu[J]. Food and Fermentation Industries, 2023, 49(14): 235-241 https://doi.org/10.13995/j.cnki.11-1802/ts.033657

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