Food and Fermentation Industries >

2021 , Vol. 47 >Issue 24: 279 - 285

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027424

Research progress in formation mechanism and influencing factors of flavor compounds in fermented vegetables

  • HUANG Yuli ,
  • ZHAO Nan ,
  • HUANG Qing ,
  • MA Qian ,
  • HU Kun ,
  • LI Huajia ,
  • ZHU Yongqing ,
  • ZUO Yong
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  • 1(College of Life Science, Sichuan Normal University, Chengdu 610101, China)
    2(Institute of Agro-Products Processing Science and Technology, Sichuang Academy of Agricultural Sciences, Chengdu 610011, China)

Received date: 2021-03-24

  Revised date: 2021-04-09

  Online published: 2022-01-21

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Abstract

Fermented vegetables (FVs), one of the important traditional fermented food industries in China, originated in Wuding period of Shang Dynasty 3 100 years ago and then passed down to now. FVs are widely consumed due to its special flavor quality which is endowed by microbial metabolism and a series of chemical reactions in an anaerobic environment. Flavor compounds are the key to determine the characteristic flavor quality of FVs, therefore drawn more attentions in the field of FVs. In this paper, types of flavor compounds, formation mechanisms, as well as the abiotic factors in the formation of flavor quality of fermented vegetables are summarized, and their future research is prospected, so as to provide a theoretical basis for improving the product quality and production efficiency of fermented vegetable industry.

Key words： fermented vegetables; flavour compounds; formation mechanism; influence factors; microbial interaction

Cite this article

HUANG Yuli , ZHAO Nan , HUANG Qing , MA Qian , HU Kun , LI Huajia , ZHU Yongqing , ZUO Yong . Research progress in formation mechanism and influencing factors of flavor compounds in fermented vegetables[J]. Food and Fermentation Industries, 2021 , 47(24) : 279 -285 . DOI: 10.13995/j.cnki.11-1802/ts.027424

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