ArticleFood chemistry: X2023
Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Key flavor compounds driven by microbiota in fermented cowpeas: Correlation analysis based on GC-MS/GC-IMS and amplicon sequencing.Food chemistry: X · 2026Article
- Comparative evaluation of quality and microbial community of Yibin yacai as influenced by traditional sun drying-natural and mechanical drying-inoculation fermentation.Food chemistry: X · 2025Article
- Targeted enhancement strategies for Sojae Semen Praeparatum: Impact ofFood chemistry: X · 2025Article
- Dynamic Correlation Between Bacterial Communities and Volatile Compounds During Douchiba Fermentation.Food science & nutrition · 2025Article
- Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography-mass spectrometry.Food chemistry: X · 2024Article
- Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose.Foods (Basel, Switzerland) · 2023Article
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6 authors.
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Abstract
In order to find out the effect of salt concentration on fermented rape stalks, the physicochemical quality and volatile components was investigated using high performance liquid chromatography (HPLC) and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that there were abundant kinds of free amino acids (FAAs) in all samples, mainly presenting sweet, umami and bitter taste. Through taste activity value (TAV), His, Glu, and Ala contributed significantly to the taste of the sample. 51 volatile components were identified, of which the relative contents of ketones and alcohols were high. By the relative odor activity value (ROAV) analysis, the main components that had a great impact on the flavor were phenylacetaldehyde, β-Ionone, ethyl palmitate and furanone. Adjusting the appropriate salt concentration for fermentation could improve the comprehensive quality of fermented rape stalks and promote the development and utilization of rape products.
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