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Wang J, Wang Z, He F, Pan Z, Du Y, Chen Z, He Y, Sun Y, Li M. Effect of microbial communities on flavor profile of Hakka rice wine throughout production. Food Chem X 2024; 21:101121. [PMID: 38292683 PMCID: PMC10824689 DOI: 10.1016/j.fochx.2024.101121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 12/23/2023] [Accepted: 01/02/2024] [Indexed: 02/01/2024] Open
Abstract
Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing technology revealed that non-Saccharomyces yeasts dominated the traditional fermentation process, with genera such as Kodamaea ohmeri, Candida orthopsilosis, and Trichosporon asteroides forming a dynamic community that highly correlated with the evolution of 80 volatile compounds in Hakka rice wine. Among the 104 volatile compounds detected by GC-MS, 22 aroma-active compounds with relative odor activity values (ROAV) > 1 were quantified, 11 of which made significant contributions (P < 0.05) to the overall aroma and were responsible for the sweet, grainy, and herbal aromas of Hakka rice wine.
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Affiliation(s)
- Junyi Wang
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Ziyi Wang
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Fangqing He
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Zhuangguang Pan
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Yixuan Du
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Zhiying Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Yuxin He
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Yuanming Sun
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Meiying Li
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
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