Abstract
[Objective] To explore the effect of sugar concentration on the flavor formation of Xiangxi radish pickles, in response to the "sugar reduction" demand for healthy diets. [Methods] Three sugar treatment groups are set up at the concentrations of 10%, 30%, and 50%. Then, the dynamic changes of metabolites and microbial community structure are systematically monitored during the fermentation process using gas chromatography-mass spectrometry (GC-MS) combined with 16S rRNA high-throughput sequencing. [Results] Levilactobacillus and Lactiplantibacillus are the dominant genera, with the highest abundance observed in the 10% sugar concentration group (P<0.05). In the later fermentation stage, the 30% sugar concentration group accumulates more alcohols, sugars, and organic acids, resulting in a more harmonious flavor profile. According to the partial least squares discriminant analysis (PLS-DA), 16 key metabolites are identified. Additionally, correlation analysis reveals that the two dominant genera are significantly associated with the metabolism of 9 and 12 flavor substances, respectively. [Conclusion] Moderate reduction of sugar concentration contributes to microbial community function and flavor substance synthesis.
Publication Date
4-3-2026
First Page
36
Last Page
44
DOI
10.13652/j.spjx.1003.5788.2025.81042
Recommended Citation
Shimei, LIU; Yingjun, ZHOU; Zhihao, ZHENG; Chunliang, XIE; and Xiaojun, SU
(2026)
"Effect of sugar concentrations on flavor substances in Xiangxi radish pickles based on GC-MS and 16S rRNA,"
Food and Machinery: Vol. 42:
Iss.
2, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2025.81042
Available at:
https://www.ifoodmm.cn/journal/vol42/iss2/4
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