Effect of microbial communities on flavor profile of Hakka rice wine throughout production
Junyi Wang, Ziyi Wang, Fangqing He, Zhuangguang Pan, Yixuan Du, Zhiying Chen +3 more
Food Chemistry X
Abstract
Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing technology revealed that non-<i>Saccharomyces</i> yeasts dominated the traditional fermentation process, with genera such as <i>Kodamaea ohmeri</i>, <i>Candida orthopsilosis</i>, and <i>Trichosporon asteroides</i> forming a dynamic community that highly correlated with the evolution of 80 volatile compounds in Hakka rice wine. Among the 104 volatile compounds detected by GC-MS, 22 aroma-active compounds with relative odor activity values (ROAV) > 1 were quantified, 11 of which made significant contributions (P < 0.05) to the overall aroma and were responsible for the sweet, grainy, and herbal aromas of Hakka rice wine.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
non-<i>Saccharomyces</i> yeasts dominated traditional fermentation process
“High-throughput sequencing technology revealed that non-<i>Saccharomyces</i> yeasts dominated the traditional fermentation process, with genera such as <i>Kodamaea ohmeri</i>, <i>Candida orthopsilosis...”
11 aroma-active compounds made significant contributions overall aroma
“Among the 104 volatile compounds detected by GC-MS, 22 aroma-active compounds with relative odor activity values (ROAV) > 1 were quantified, 11 of which made significant contributions (P < 0.05) to th...”
22 aroma-active compounds quantified volatile compounds
“Among the 104 volatile compounds detected by GC-MS, 22 aroma-active compounds with relative odor activity values (ROAV) > 1 were quantified, 11 of which made significant contributions (P < 0.05) to th...”