Food and Fermentation Industries >

2026 , Vol. 52 >Issue 7: 192 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043478

Effects of continuous shaking and inoculated with Pichia membranifaciens 1CF3 on flavor quality of radish Paocai

  • CHEN Lin ,
  • LI Jiayi ,
  • MING Jianying ,
  • GUO Yi ,
  • HUANG Runqiu ,
  • TANG Yao ,
  • ZHANG Qisheng ,
  • WEN Liankui ,
  • WANG Dongdong
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  • 1(College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)
    2(Sichuan Dongpo Chinese Pickle Industrial Technological Research Institute, Meishan 620000, China)
    3(Sichuan Academy of Food and Fermentation Industries Co.Ltd., Chengdu 611100, China)

Received date: 2025-06-04

  Revised date: 2025-07-29

  Online published: 2026-04-17

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Abstract

To investigate the effects of physical and biological disturbances on the flavor quality of Paocai, continuous shaking was applied to simulate physical disturbance, while inoculation with Pichia membranifaciens 1CF3 was performed to simulate biological disturbance.The dynamic changes in physicochemical properties, microbial biomass, and flavor components of radish Paocai were investigated under both sealed and ventilated conditions.Results indicated that shaking inhibited microbial growth and metabolic activity in the Paocai, thereby delaying the maturation process.Inoculation with P.membranifaciens 1CF3 combined with aeration decreased the total acidity of the Paocai and accelerated quality deterioration.A total of 34 volatile flavor compounds, such as esters, alcohols, and phenols, were detected by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry.Odor activity value (OAV) analysis revealed 11 key volatile compounds with OAV>1.The number and content of volatile compounds were reduced under shaking conditions.Inoculation with P.membranifaciens 1CF3 led to a decrease in alcohol compounds, while aeration promoted the formation of more alcohols.Principal component analysis revealed significant differences in the flavor profiles between shaken and naturally fermented Paocai.Paocai inoculated with P.membranifaciens exhibited significant differences in flavor profiles compared to naturally fermented Paocai at the late stage of fermentation (12 days).Partial least squares discriminant analysis of the volatile flavor compounds at this stage identified eight key volatiles with variable importance in projection (VIP) values >1, including dimethyl disulfide, acetic acid, acetoin, 5-methyl-2-hexanol, 4-ethylphenol, piperitone, toluene, and 2,4-di-tert-butylphenol.The findings provide a scientific basis for the regulation of quality and flavor in Paocai.

Key words： radish Paocai; shake; Pichia membranifaciens; volatile flavor compounds

Cite this article

CHEN Lin , LI Jiayi , MING Jianying , GUO Yi , HUANG Runqiu , TANG Yao , ZHANG Qisheng , WEN Liankui , WANG Dongdong . Effects of continuous shaking and inoculated with Pichia membranifaciens 1CF3 on flavor quality of radish Paocai[J]. Food and Fermentation Industries, 2026 , 52(7) : 192 -200 . DOI: 10.13995/j.cnki.11-1802/ts.043478

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