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Research on the aroma properties and microbial succession patterns in the processing of Chinese yellow sticky rice jiuqu steamed bread.
- Source :
-
LWT - Food Science & Technology . Apr2023, Vol. 180, pN.PAG-N.PAG. 1p. - Publication Year :
- 2023
-
Abstract
- To investigate the aroma properties and microbial succession patterns of Chinese steamed bread (CSB) prepared with yellow sticky rice and Baijiu Qu , several important stages were determined in processing, including yellow sticky rice, fermented rice, fermented juice, sourdough, and steamed bread by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) and high-throughput sequencing (HTS). The composition of volatile compounds varied significantly in different stages. The highest content of 2-methyl-butane (9.69%) and hexanal (6.34%) was detected in yellow sticky rice while the high content of ethanol (39.60%–42.14%), phenylethyl alcohol (9.01%–15.70%) and 3-methyl-1-butanol (8.91%–10.19%) endowed other samples sweet, rose and brandy aroma. Bacterial community mainly consisted of Chloroplast (10.83%–70.20%) and Weissella (0.43%–51.49%), and fungal community was primarily composed of Saccharomyces (1.22%–64.25%). Phenylethyl acetate was positively related to Saccharomyces , and phenylethyl alcohol and 1-hexanol were positively related to Lactobacillus. This paper provided a new prospect for the industrialization of traditional Chinese steamed bread. • The Chinese steamed bread was first prepared with yellow sticky rice and Baijiu Qu. • The samples were obtained from several stages of the production process. • The flavor, microorganisms, and their correlation were studied. • Physicochemical properties were analyzed to describe the effect of the environment. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00236438
- Volume :
- 180
- Database :
- Academic Search Index
- Journal :
- LWT - Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 163087640
- Full Text :
- https://doi.org/10.1016/j.lwt.2023.114704