Food and Fermentation Industries >

2023 , Vol. 49 >Issue 17: 145 - 152

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034239

Application of an aroma-producing yeast isolated from natural fermented Zha-chili

  • YAO Hong ,
  • YIN Xiaoqing ,
  • YAN Yuge ,
  • KAN Jianquan ,
  • WU Yun ,
  • QI Chenchen ,
  • WANG Zhiguo ,
  • Sameh AWAD ,
  • Amel IBRAHIM ,
  • DU Muying
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400715, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    4(Institute of Agricultural Products Development and Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa 850030, China)
    5(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    6(Xinjiang Xinkang Agricultural Development Co.LTD., Urumqi 830022, China)
    7(Faculty of Agriculture, Alexandria University, Alexandria 21532, Egypt)

Received date: 2022-11-08

  Revised date: 2022-12-16

  Online published: 2023-09-27

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Abstract

An aroma-producing yeast is isolated and screened from natural fermented Zha-chili by the olfactory method combined with the content of total ester, which is identified and classified as Pichia kudriavzevii Y50. To explore quality improvement of Zha-chili produced by mixed fermentation, Y50 and Lactobacillus plantarum fermentation Zha-chili (C), natural fermentation Zha-chili (A), and L. plantarum fermented Zha-chili (B) for research object, the basic physical and chemical indexes of three kinds of Zha-chili, capsaicin, organic acids and volatile components were comparatively analyzed. The results showed that the pH values, total acid, nitrite and carotene contents of three kinds of Zha-chili were similar, but the organic acid content of Zha-chili C was (25.46±0.32) g/kg, which was 57.8% and 32.2% higher than that of Zha-chili A and B, respectively. 90, 67 and 72 volatile flavor substances were detected from Zha-chili A, B and C, among which the volatile substance content of Zha-chili C was the highest of (10 101.11±99.04) μg/kg, and the volatile substance content of esters, alcohols, aldehydes, and acids had improved, compared to A and B, respectively by 75%, 358%, 106%, 23% and 102%, 59%, 68%, 51%, making the Zha-chili stronger ester, floral and fruit scent, which indicated that aroma-producing yeast Y50 could improve the overall flavor quality of Zha-chili. Through the calculation of odor activity value (OAV), 22 aroma compounds with OAV>1 were detected. These key aroma compounds gave Zha-chili unique aroma characteristics, among which β-ionone, 2-methylbutyrate, caproate, n-heptanol, (+) -limonene, heptanal and guaiacol were the key ingredients of Zha-chili C flavor. The results showed that Y50 had application potential in Zha-chili production.

Key words： Zha-chili(fermented pepper); aroma-producing yeast; separation and identification; mixed fermentation; organic acids; volatile components; odor activity value

Cite this article

YAO Hong , YIN Xiaoqing , YAN Yuge , KAN Jianquan , WU Yun , QI Chenchen , WANG Zhiguo , Sameh AWAD , Amel IBRAHIM , DU Muying . Application of an aroma-producing yeast isolated from natural fermented Zha-chili[J]. Food and Fermentation Industries, 2023 , 49(17) : 145 -152 . DOI: 10.13995/j.cnki.11-1802/ts.034239

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