ArticleFood science & nutrition2024
Analysis of the association between microbiota and flavor formation during Zizhong Dongjian fermentation process.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Dynamic Correlation Between Bacterial Communities and Volatile Compounds During Douchiba Fermentation.Food science & nutrition · 2025Article
- Analysis of the association between microbiota and flavor formation during Zizhong Dongjian fermentation process.Food science & nutrition · 2024Article
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3 authors.
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Abstract
Zizhong Dongjian (ZZDJ) is one of the most famous and popular fermented vegetables in China. The aim of this study was to explore the microbial communities and volatile flavor compounds of ZZDJ during different fermentation periods, as well as to reveal the potential correlation between microbiota and flavor. A total of 84 volatile flavor compounds were detected in 0-year to 3-year ZZDJ samples. Hydrocarbons were the most abundant flavor compounds in 0-year and 1-year samples, while esters became the predominant flavor components in 2-year and 3-year samples. Furthermore,
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