Food and Fermentation Industries >

2025 , Vol. 51 >Issue 12: 280 - 286

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040168

Analytical study on quality of Wufeng Gastrodia elata from Hubei province and changes of characteristic flavor substances during fermentation

  • TAN Yali ,
  • FU Yuchen ,
  • HUANG Rong ,
  • LIU Lingyan ,
  • LI Xiao ,
  • LUO Yudi ,
  • GAO Mengxiang
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  • 1(College of Agriculture, Yangtze University, Jingzhou 434025, China)
    2(National Key Laboratory of Agricultural Microbiology, Yichang 443000, China)
    3(Angel Biotechnology Co.Ltd., Yichang 443000, China)
    4(Tibet Angel Biotechnology Co.Ltd., Shannan 856100, China)

Received date: 2024-06-12

  Revised date: 2024-09-07

  Online published: 2025-07-11

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Abstract

This research aims to investigate the quality of Gastrodia elata varieties in the Wufeng area while also revealing the primary flavoring compounds and the active ingredient change rule of G.elata during the fermentation process.Through synergistic fermentation by lactobacilli and yeast, four varieties of G.elata f.glauca from Wufeng, Hubei province, were compared to other main production areas in China for their key active ingredients and characteristic flavor substances.Results showed that the two active ingredients of Wufeng Gastrodia, p-hydroxybenzyl alcohol and gastrin, had respective total amounts of 2.5 and 1.67 times the pharmacopoeia requirements, and their greatest Wufeng G.elata was 1.69 and 1.49 times greater than that of plants cultivated in Hanzhong and Zhaotong.Following the Gastrodia fermentation process, the pH dropped to 3.34-3.37, and the amount of lactic acid in the mixture might reach 5 595.45-6 821.30 μg/g.Cluster analysis revealed that after fermentation, overall flavor composition of Gastrodia would change significantly.The primary cause of these flavor variations before and after fermentation was the variations in microbial metabolism brought on by the varying nutrient composition of Gastrodia from different origins.Additionally, the analysis of the original characteristic flavor substances of asparagus revealed that p-methylphenol and hexanoic acid were the primary culprits behind the undesirable "horse urine" flavor.On the other hand, fermentation raised the amounts of the primary and secondary flavoring compounds that were regarded as pleasant, such as isoamyl alcohol, propylnonyl lactone, ethyl phenyl acetate, hexanoic acid, ethyl caprylate, ethyl benzyl alcohol, and acetophenone.Therefore, fermentation could greatly enhance the initially harsh flavor profile of G.elata while preserving its active components.This offers a theoretical foundation for further processing techniques aimed at developing industrialized technologies to produce Gastrodia elata and optimizing its flavor.

Key words： Wufeng Gastrodia elata; quality characteristics; Gastrodia elata enzymatisation; synergistic fermentation; characteristic flavor substances

Cite this article

TAN Yali , FU Yuchen , HUANG Rong , LIU Lingyan , LI Xiao , LUO Yudi , GAO Mengxiang . Analytical study on quality of Wufeng Gastrodia elata from Hubei province and changes of characteristic flavor substances during fermentation[J]. Food and Fermentation Industries, 2025 , 51(12) : 280 -286 . DOI: 10.13995/j.cnki.11-1802/ts.040168

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