ArticleFoods (Basel, Switzerland)2026
Exploring Dynamic Changes in Microbial Succession and Flavor-Active Metabolites During Pickled and Dried Mustard Fermentation of Traditional Fermented Vegetables.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Pickled and dried mustard (PDM) is a traditional dish of the Hakka people that is well-known in many parts of the world. However, past scientific studies on PDM provide little information on the relationship between the microbiome composition of the PDM fermentation process and flavor formation, which restricts the industrialization and improved quality control of PDM. Therefore, this study investigated the microbiome composition, flavor metabolites, physicochemical properties, and the relationships among them in PDM from Shaoxing. During fermentation, the main aromas of PDM are similar to pine and orange oils, with a strong fat aroma, and are mainly contributed by dodecanal in the early and middle stages of fermentation. As the fermentation progressed, the phenolic and aldehyde contents increased markedly; the major aldehydes in PDM were dodecanal, nonanal, and phenylacetaldehyde. The microbial succession during PDM fermentation was a gradual transition from
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