Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 301 - 307

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036531

Effect of steaming, boiling and fermentation treatments on the quality and flavour of Gastrodia elata

  • YANG Lili ,
  • DUAN Guiyuan ,
  • HUANG Luhan ,
  • GUO Meiling ,
  • YUE Yusen ,
  • KAN Jianquan ,
  • DU Muying
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  • 1(College of Food Sciences, Southwest University, Chongqing 400715, China)
    2(Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2023-06-20

  Revised date: 2023-07-17

  Online published: 2024-07-12

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Abstract

Fresh Gastrodia elata used as raw material, the effect of different treatments (steaming, boiling and fermentation) on the quality and flavor of G. elata was compared and analyzed.The results showed that the starch content of G. elata decreased significantly whilst the crude polysaccharide content increased significantly after treatments (P<0.05).The content of polysaccharide and water-soluble protein in G. elata fermented by Lactobacillus acidophilus N2 was the highest (419.13 mg/g and 25.92 mg/g, respectively) and the gastrodin content was about 4 times higher than that of untreated G. elata.Moreover, the content of organic acids decreased significantly after treatment (P<0.05), and the content of bitter amino acids decreased by 72.56%-87.51%.The content of sweet amino acids and umami amino acids after fermentation was 4.48 times and 13.33 times higher than that of steaming, 5.21 times and 16.58 times higher than that of boiling, respectively.Additionally, the volatile components analysis indicates that the Gastrodia elata after steaming and fermentation has the highest aldehydes content (1 016.05 μg/kg) and acid content (211.27 μg/kg), respectively.Fifteen key aroma components (OAV>1) were identified by aroma activity value analysis.The results of sensory evaluation show that the odor of G. elata improves after steaming, boiling and fermentation, and the fermentation treatment exhibits the best sensory.

Key words： Gastrodia elata; processing; nutrients; active ingredients; volatile components

Cite this article

YANG Lili , DUAN Guiyuan , HUANG Luhan , GUO Meiling , YUE Yusen , KAN Jianquan , DU Muying . Effect of steaming, boiling and fermentation treatments on the quality and flavour of Gastrodia elata[J]. Food and Fermentation Industries, 2024 , 50(11) : 301 -307 . DOI: 10.13995/j.cnki.11-1802/ts.036531

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