Food and Fermentation Industries >

2024 , Vol. 50 >Issue 10: 282 - 289

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036834

Effect of NaCl concentration on flavor profile of aromatic yeast YC14 using headspace solid-phase microextraction-gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry, and E-nose

  • XIONG Yiling ,
  • WU Baozhu ,
  • WANG Tianyang ,
  • YANG Lian ,
  • YI Yuwen ,
  • WU Huachang ,
  • DENG Jing
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  • 1(College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China)
    2(Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China)

Received date: 2023-07-20

  Revised date: 2023-10-07

  Online published: 2024-06-11

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Abstract

Candida parapsilosisYC14, isolated and screened from Sichuan pickles, was selected as the experimental subject to investigate the changes in volatile flavor compounds under varying concentrations of NaCl.The determination of volatile flavor compounds in aromatic yeast C.parapsilosisYC14 involved multiple techniques, including E-nose, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS).The concentrations of NaCl used for analysis were 0, 60, 90, 120, and 150 g/L.Results demonstrated significant variations in the content and composition of volatile flavor substances of YC14 as influenced by different NaCl concentrations.The E-nose proved effective in distinguishing the flavor profile of YC14 across the varied NaCl concentrations.HS-SPME-GC-MS analysis identified 103 volatile flavor compounds, encompassing 35 alcohols, 13 aldehydes, 28 esters, 2 ketones, 12 olefins, 2 alkanes, 4 phenols, 2 ethers, and 2 other substances.GC-IMS detected a total of 71 volatiles, including 12 alcohols, 7 aldehydes, 24 esters, 9 ketones, 5 olefins, 1 ether, 4 pyrazines, and 9 other substances.Further utilizing partial least squares-discriminant analysis (PLS-DA), 31 and 16 characteristic flavor compounds were identified, such as methyl formate, ethyl butyrate, octan-2-one, and ethyl propanoate.This study provides a theoretical foundation for the application of aromatic yeast in the pickling process of southern Sichuan pickles.

Key words： aromatic yeast; NaCl; GC-MS; gas chromatography-ion mobility spectrometry; E-nose; volatile flavor substance

Cite this article

XIONG Yiling , WU Baozhu , WANG Tianyang , YANG Lian , YI Yuwen , WU Huachang , DENG Jing . Effect of NaCl concentration on flavor profile of aromatic yeast YC14 using headspace solid-phase microextraction-gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry, and E-nose[J]. Food and Fermentation Industries, 2024 , 50(10) : 282 -289 . DOI: 10.13995/j.cnki.11-1802/ts.036834

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