Effect of adding different organic acids for fermentation on the quality of Sichuan Paocai
The effects of adding organic acids on the fermentation process, quality and flavor of radish Paocai were investigated, by determining the physicochemical indexes, colour, texture, organic acid composition and volatile flavor substances of fermented radish Paocai with 0.089 mol/L addition of lactic...
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Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-212.pdf |
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| author | HUANG Yuli, GE Lihong, GUO Caifu, YANG Menglu, MEI Yuan, LAI Haimei, ZHAO Nan |
| author_facet | HUANG Yuli, GE Lihong, GUO Caifu, YANG Menglu, MEI Yuan, LAI Haimei, ZHAO Nan |
| author_sort | HUANG Yuli, GE Lihong, GUO Caifu, YANG Menglu, MEI Yuan, LAI Haimei, ZHAO Nan |
| collection | DOAJ |
| description | The effects of adding organic acids on the fermentation process, quality and flavor of radish Paocai were investigated, by determining the physicochemical indexes, colour, texture, organic acid composition and volatile flavor substances of fermented radish Paocai with 0.089 mol/L addition of lactic acid, acetic acid and citric acid as well as without organic acids addition as control (CK). The results showed that after 5 d of fermentation, compared with the CK group, the reducing sugar contents in the acetic acid group was significantly reduced (P<0.05), and the nitrite contents in each organic acid group was significantly reduced (P<0.05). The b* values of the lactate and acetic acid groups significantly increased (P<0.05), the hardness and chewiness of the citric acid group significantly reduced (P<0.05), the chewiness of the acetic acid group was significantly reduced (P<0.05), and the brittleness was significantly increased (P<0.05). The total acid content and organic acid composition of the citric acid group changed greatly, while the organic acid composition of the lactic acid group was more abundant. Lactic acid group and citric acid group have more similar volatile flavor compounds, which were more conducive to the production of ester volatile flavor components. In summary, the addition of lactic acid had the optimal overall effect on radish Paocai. |
| format | Article |
| id | doaj-art-b8b77be00f074a5c962a299a724e8e58 |
| institution | Kabale University |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-b8b77be00f074a5c962a299a724e8e582025-08-20T03:42:53ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-06-0144621221710.11882/j.issn.0254-5071.2025.06.030Effect of adding different organic acids for fermentation on the quality of Sichuan PaocaiHUANG Yuli, GE Lihong, GUO Caifu, YANG Menglu, MEI Yuan, LAI Haimei, ZHAO Nan01. Institute of Agricultural Products Processing, Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health, Sichuan Academy of Agricultural Sciences), Chengdu 610011, China; ;2. College of Resources, Sichuan Agricultural University, Chengdu 611100, China; ;3. College of Life Science, Sichuan Normal University, Chengdu 610101, ChinaThe effects of adding organic acids on the fermentation process, quality and flavor of radish Paocai were investigated, by determining the physicochemical indexes, colour, texture, organic acid composition and volatile flavor substances of fermented radish Paocai with 0.089 mol/L addition of lactic acid, acetic acid and citric acid as well as without organic acids addition as control (CK). The results showed that after 5 d of fermentation, compared with the CK group, the reducing sugar contents in the acetic acid group was significantly reduced (P<0.05), and the nitrite contents in each organic acid group was significantly reduced (P<0.05). The b* values of the lactate and acetic acid groups significantly increased (P<0.05), the hardness and chewiness of the citric acid group significantly reduced (P<0.05), the chewiness of the acetic acid group was significantly reduced (P<0.05), and the brittleness was significantly increased (P<0.05). The total acid content and organic acid composition of the citric acid group changed greatly, while the organic acid composition of the lactic acid group was more abundant. Lactic acid group and citric acid group have more similar volatile flavor compounds, which were more conducive to the production of ester volatile flavor components. In summary, the addition of lactic acid had the optimal overall effect on radish Paocai.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-212.pdfradish paocai|organic acid|quality|color|texture|volatile flavor component |
| spellingShingle | HUANG Yuli, GE Lihong, GUO Caifu, YANG Menglu, MEI Yuan, LAI Haimei, ZHAO Nan Effect of adding different organic acids for fermentation on the quality of Sichuan Paocai Zhongguo niangzao radish paocai|organic acid|quality|color|texture|volatile flavor component |
| title | Effect of adding different organic acids for fermentation on the quality of Sichuan Paocai |
| title_full | Effect of adding different organic acids for fermentation on the quality of Sichuan Paocai |
| title_fullStr | Effect of adding different organic acids for fermentation on the quality of Sichuan Paocai |
| title_full_unstemmed | Effect of adding different organic acids for fermentation on the quality of Sichuan Paocai |
| title_short | Effect of adding different organic acids for fermentation on the quality of Sichuan Paocai |
| title_sort | effect of adding different organic acids for fermentation on the quality of sichuan paocai |
| topic | radish paocai|organic acid|quality|color|texture|volatile flavor component |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-212.pdf |
| work_keys_str_mv | AT huangyuligelihongguocaifuyangmenglumeiyuanlaihaimeizhaonan effectofaddingdifferentorganicacidsforfermentationonthequalityofsichuanpaocai |