The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage
Abstract
:1. Introduction
2. Results and Discussion
2.1. Physicochemical Properties
2.2. Variation in VFC Profile
2.3. Screening of the KACs
2.3.1. Sulfides
2.3.2. Aldehydes
2.3.3. Ketones
2.3.4. Acids
2.3.5. Esters
2.3.6. Alcohols
2.3.7. Others
2.4. Comparison of the KACs and Possible Pathways
2.5. Odor Profiles
2.6. Sensory Evaluation
3. Materials and Methods
3.1. Preparation of Chinese Spicy Cabbage
3.2. Cooking Process
3.3. TTA Analysis
3.4. Total Sugar
3.5. Sensory Evaluation
3.6. GC-MS Analysis
3.7. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Number | Compounds | LRI a | LRI b | Odor Threshold (μg/kg) | Concentration (μg/kg, CK-CSC) | OAV (CK-CSC) | Concentration (μg/kg, BL-CSC) | OAV (BL-CSC) | Concentration (μg/kg, SF-CSC) | OAV (SF-CSC) | Odor Description |
---|---|---|---|---|---|---|---|---|---|---|---|
Sulfides (15) | |||||||||||
1 | Diallyl sulfide | 1146 | 1148 ± 3 | 32.5 [21] | 46.11 ± 9.36 a | 1.42 | n.d. | 38.80 ± 3.45 a | 1.19 | Pungent, sweet, Garlic–horseradish-like [22] | |
2 | Dimethyl disulfide | 1078 | 1077 ± 8 | 1.1 [23] | 225.74 ± 17.44 a | 205.22 | n.d. | 229 ± 62.44 a | 208.18 | Onion, cooked cabbage [23] | |
3 | Methyl propyl disulfide | 1233 | 1239 ± 13 | 66.71 ± 5.48 a | n.d. | 38.18 ± 3.93 b | Garlic, sour [24] | ||||
4 | Allyl methyl disulfide | 1285 | 1281 ± 10 | 0.3 [25] | 1543.87 ± 96.53 a | 5146.23 | 397.82 ± 20.65 c | 1326.07 | 1071.28 ± 198.03 b | 3570.93 | Garlic, sulfury [22] |
5 | Methyl cis-propenyl disulfide | 1299 | 1303 ± 5 | 207.70 ± 25.44 a | 50.83 ± 5.95 c | 92.14 ± 12.22 b | Garlic [24] | ||||
6 | Dipropyl disulfide | 1383 | 1378 ± 11 | 3.2 [26] | 86.43 ± 3.98 a | 27.01 | 62.57 ± 3.59 b | 19.55 | 25.74 ± 5.13 c | 8.04 | Burnt green onion [27] |
7 | cis-Propenyl propyl disulfide | 1436 | 1421 ± 15 | 2 [26] | 255.34 ± 12.34 a | 127.67 | 126.40 ± 6.18 b | 63.20 | 73.15 ± 17.12 c | 36.58 | |
8 | Diallyl disulfide | 1488 | 1475 ± 14 | 4.3 [25] | 1120.50 ± 184.75 a | 260.58 | 506.52 ± 16.65 b | 117.8 | 1028.07 ± 147.04 a | 239.09 | Pungent, fresh garlic [25] |
9 | 3-Vinyl-1,2-dithi-4-ene | 1750 | 1750 ± N/A | 66.09 ± 12.70 a | n.d. | n.d. | Garlic, pungent [28] | ||||
10 | Dimethyl trisulfide | 1388 | 1377 ± 11 | 0.0099 [25] | 1296.56 ± 92.64 a | 130,965.66 | 449.60 ± 22.99 b | 45,414.14 | 578.56 ± 115.07 b | 58,440.40 | Cabbage [25] |
11 | Allyl methyl trisulfide | 1594 | 1593 ± 1 | 1131.95 ± 186.52 a | 423.38 ± 22.42 b | 641.48 ± 99.38 b | Sulfury, eggy [25] | ||||
12 | Allyl propyl trisulfide | 1737 | 1760 ± 37 | 73.72 ± 3.43 a | 52.15 ± 6.09 b | n.d. | |||||
13 | Diallyl trisulfide | 1794 | 1805 ± 16 | 0.34 [25] | 291.82 ± 30.88 a | 858.29 | 120.03 ± 13.32 b | 353.03 | 49.06 ± 12.95 c | 144.29 | Garlic, pungent [25] |
14 | 2-Butyl isothiocyanate | 1287 | 1287 ± N/A | 39.05 ± 1.61 a | 14.25 ± 1.00 b | 35.81 ± 6.63 a | |||||
15 | 2-Phenethyl isothiocyanate | 2234 | 2234 ± 0 | 10 [29] | 619.58 ± 137.41 a | 61.96 | 442.43 ± 22.35 a | 44.24 | 169.36 ± 15.40 b | 16.94 | Floral, musty, radish [24] |
Aldehydes (10) | |||||||||||
16 | (E)-2-Heptenal | 1328 | 1323 ± 11 | 13 [21] | n.d. | 7.77 ± 1.13 a | <1 | n.d. | Fatty, almond, green [14] | ||
17 | (E,E)-2,4-Heptadienal | 1503 | 1495 ± 11 | 1 [30] | 48.76 ± 17.36 a | 48.76 | 31.55 ± 3.53 a | 31.55 | 47.59 ± 10.18 a | 47.59 | Fatty, nutty, green [30] |
18 | Octanal | 1289 | 1289 ± 9 | 0.7 [21] | n.d. | n.d. | 40.44 ± 14.32 a | 57.77 | Fatty, fruity, lemon [14] | ||
19 | Nonanal | 1395 | 1391 ± 8 | 1 [21] | n.d. | 18.91 ± 3.02 b | 18.91 | 60.20 ± 19.00 a | 60.20 | Fatty, citrus, green [14] | |
20 | (E)-2-Nonenal | 1542 | 1534 ± 10 | 0.2 [14] | n.d. | n.d. | 14.44 ± 1.19 a | 72.20 | Green, cucumber [14] | ||
21 | (E)-2-Decenal | 1649 | 1644 ± 11 | 1 [30] | 17.64 ± 5.67 b | 17.64 | n.d. | 45.26 ± 6.65 a | 45.26 | Waxy, orange [30] | |
22 | (E,E)-2,4-Decadienal | 1818 | 1811 ± 16 | 0.07 [21] | 50.14 ± 18.26 a | 716.29 | n.d. | 26.03 ± 4.30 b | 371.86 | Fatty, sweet [24] | |
23 | 1-Pentadecanal | 2041 | 2041 ± 0 | 430 [31] | 13.66 ± 3.46 a | <1 | 5.35 ± 1.05 b | <1 | n.d. | Metal, plastic [31] | |
24 | Benzaldehyde | 1534 | 1520 ± 14 | 350 [21] | n.d. | n.d. | 55.69 ± 8.76 a | <1 | Cherry, nutty, almond [14] | ||
25 | 2,4-Dimethylbenzaldehyde | 1725 | 1726 ± 16 | 1000 [14] | 28.38 ± 5.63 a | <1 | 21.24 ± 8.48 a | <1 | 13.53 ± 6.62 a | <1 | Bitter almond [14] |
Ketones (4) | |||||||||||
26 | 1-Octen-3-one | 1302 | 1300 ± 8 | 0.005 [21] | n.d. | n.d. | 94.81 ± 16.81 a | 18,962.00 | Mushroom, earthy [24] | ||
27 | Geranyl acetone | 1861 | 1859 ± 9 | 60 [21] | 34.34 ± 9.04 a | <1 | 22.05 ± 7.54 a | <1 | n.d. | Floral, green [32] | |
28 | (E)-β-Ionone | 1947 | 1940 ± 17 | 0.7 [14] | 73.84 ± 16.22 a | 105.49 | 23.06 ± 2.73 b | 32.94 | n.d. | Fruity, seaweed, violet [14] | |
29 | 4-Hydroxy-3-methylacetophenone | 2213 | 2210 ± 31 | n.d. | n.d. | 41.74 ± 8.38 a | |||||
Acids (3) | |||||||||||
30 | Acetic acid | 1456 | 1449 ± 13 | 5.5 [23] | 890.15 ± 290.45 b | 161.85 | 1010.19 ± 118.51 b | 183.67 | 2381.65 ± 752.05 a | 433.03 | Acidic, vinegar, cheesy [23] |
31 | Hexanoic acid | 1856 | 1846 ± 12 | 3000 [21] | n.d. | n.d. | 29.11 ± 4.89 a | <1 | Sweaty, cheesy, sharp, goaty, bad breath [33] | ||
32 | Octanoic acid | 2065 | 2060 ± 15 | 3000 [21] | 56.45 ± 14.16 a | <1 | 16.71 ± 2.48 b | <1 | 24.92 ± 4.15 b | <1 | Sweat, cheese [33] |
Esters (4) | |||||||||||
33 | Geranyl acetate | 1755 | 1752 ± 11 | 9 [21] | n.d. | 33.27 ± 10.00 a | 3.70 | n.d. | Fruity–floral, sweet [34] | ||
34 | Methyl palmitate | 2218 | 2208 ± 10 | 4 × 106 [35] | 34.52 ± 10.94 a | <1 | n.d. | n.d. | Oily, waxy, fatty [35] | ||
35 | Ethyl palmitate | 2257 | 2251 ± 9 | 2000 [35] | 29.28 ± 10.04 a | <1 | 16.85 ± 2.07 a | <1 | n.d. | Fatty, fruity, waxy [35] | |
36 | Ethyl linolenate | 2604 | 2591 ± 13 | 450 [35] | n.d. | 5.98 ± 0.61 a | <1 | n.d. | Fatty, waxy [35] | ||
Alcohols (4) | |||||||||||
37 | 1-Octen-3-ol | 1148 | 1450 ± 7 | 1 [21] | n.d. | n.d. | 51.28 ± 0.86 a | 51.28 | Mushroom [14] | ||
38 | (E)-2-Octen-1-ol | 1615 | 1614 ± 7 | 100 [14] | 47.48 ± 3.53 a | <1 | n.d. | n.d. | Green, soap, plastic [14] | ||
39 | Linalool | 1544 | 1547 ± 7 | 6 [21] | n.d. | 9.68 ± 0.71 a | 1.61 | n.d. | Fruity, sweet, floral [33] | ||
40 | Geraniol | 1852 | 1847 ± 10 | 40–75 [21] | n.d. | 46.68 ± 2.78 a | <1 | n.d. | Sweet rose, pleasant, floral [34] | ||
Terpenes (5) | |||||||||||
41 | β-Sesquiphellandrene | 1773 | 1772 ± 8 | 36 [36] | 112.02 ± 35.92 a | 3.11 | 48.98 ± 5.53 b | 1.36 | n.d. | Fruity, herbal [36] | |
42 | Zingiberene | 1723 | 1724 ± 9 | 170.58 ± 48.77 a | 63.60 ± 12.44 b | 17.68 ± 4.48 b | Spice, fresh, sharp [36] | ||||
43 | β-Bisabolene | 1729 | 1727 ± 11 | 80.63 ± 20.22 a | 33.43 ± 3.09 b | n.d. | Balsamic, woody [36] | ||||
44 | Farnesene | 1744 | 1746 ± 9 | n.d. | 12.34 ± 0.23 a | n.d. | Citrus, herbal, lavender, bergamot [36] | ||||
45 | Curcumene | 1778 | 1777 ± 9 | 284.92 ± 111.48 a | 111.25 ± 15.00 b | 13.00 ± 2.42 b | Herbal [36] | ||||
Nitriles (1) | |||||||||||
46 | Benzenepropanenitrile | 2047 | 2041 ± 7 | 1317.01 ± 207.72 a | 763.87 ± 33.90 b | 1703.69 ± 321.51 a | Aldehydic, spicy [37] | ||||
Phenols (1) | |||||||||||
47 | 2,4-Di-tert-butylphenol | 2316 | 2318 ± 10 | n.d. | 30.62 ± 10.89 a | n.d. |
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Li, H.; Guan, H.; Zhang, X.; Xing, S.; Liu, W.; Kim, I.-C.; Gong, H. The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage. Molecules 2023, 28, 6539. https://doi.org/10.3390/molecules28186539
Li H, Guan H, Zhang X, Xing S, Liu W, Kim I-C, Gong H. The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage. Molecules. 2023; 28(18):6539. https://doi.org/10.3390/molecules28186539
Chicago/Turabian StyleLi, Huamin, Hui Guan, Xiru Zhang, Shaohua Xing, Wenli Liu, In-Cheol Kim, and Hansheng Gong. 2023. "The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage" Molecules 28, no. 18: 6539. https://doi.org/10.3390/molecules28186539