Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution
Abstract To address the challenge of high sodium in paocai, this study evaluated the partial substitution of NaCl with KCl during radish paocai fermentation, focusing on microbial kinetics and flavor. The methodology integrated microbial growth modeling with comprehensive flavor analysis (HS-SPME-GC...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00528-2 |
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| author | Yaxin Li Yunjing Gu Weiye Cheng Zifan Li Xiru Zhang Yaran Zhao Kanghee Ko Wenli Liu Xiaoping Liu Huamin Li |
| author_facet | Yaxin Li Yunjing Gu Weiye Cheng Zifan Li Xiru Zhang Yaran Zhao Kanghee Ko Wenli Liu Xiaoping Liu Huamin Li |
| author_sort | Yaxin Li |
| collection | DOAJ |
| description | Abstract To address the challenge of high sodium in paocai, this study evaluated the partial substitution of NaCl with KCl during radish paocai fermentation, focusing on microbial kinetics and flavor. The methodology integrated microbial growth modeling with comprehensive flavor analysis (HS-SPME-GC-MS, HS-GC-IMS, E-tongue) and Random Forest (RF) machine learning. Substituting 30% NaCl with KCl (K30) significantly increased mannitol and glutamic acid, enhancing desirable fresh, sweet, and umami tastes. RF modeling identified erucin, 1-hexanol, 3-methylbutan-1-ol, and 2-methoxy-4-vinylphenol as potential key aroma compounds. The K30 treatment also improved the aroma profile by increasing volatile compounds associated with cabbage, fruit, and sweet notes. Conclusively, sensory analysis confirmed that K30 paocai exhibited superior sourness, sweetness, umami, and overall acceptability. These findings support that 30% NaCl substitution with KCl is a valuable strategy for producing low-sodium radish paocai with an enhanced flavor profile, offering a practical framework for sodium reduction across traditionally fermented foods. |
| format | Article |
| id | doaj-art-e7e20df33d6a46b1bd4675975b626922 |
| institution | Kabale University |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-e7e20df33d6a46b1bd4675975b6269222025-08-20T03:41:57ZengNature Portfolionpj Science of Food2396-83702025-07-019111310.1038/s41538-025-00528-2Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitutionYaxin Li0Yunjing Gu1Weiye Cheng2Zifan Li3Xiru Zhang4Yaran Zhao5Kanghee Ko6Wenli Liu7Xiaoping Liu8Huamin Li9School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong UniversitySchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong UniversitySchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong UniversitySchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong UniversitySchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong UniversitySchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong UniversityDepartment of Food Engineering, Mokpo National UniversitySchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong UniversityKey Laboratory of Systems Health Science of Zhejiang Province, School of Life Science, Hangzhou Institute for Advanced Study, University of Chinese Academy of SciencesSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong UniversityAbstract To address the challenge of high sodium in paocai, this study evaluated the partial substitution of NaCl with KCl during radish paocai fermentation, focusing on microbial kinetics and flavor. The methodology integrated microbial growth modeling with comprehensive flavor analysis (HS-SPME-GC-MS, HS-GC-IMS, E-tongue) and Random Forest (RF) machine learning. Substituting 30% NaCl with KCl (K30) significantly increased mannitol and glutamic acid, enhancing desirable fresh, sweet, and umami tastes. RF modeling identified erucin, 1-hexanol, 3-methylbutan-1-ol, and 2-methoxy-4-vinylphenol as potential key aroma compounds. The K30 treatment also improved the aroma profile by increasing volatile compounds associated with cabbage, fruit, and sweet notes. Conclusively, sensory analysis confirmed that K30 paocai exhibited superior sourness, sweetness, umami, and overall acceptability. These findings support that 30% NaCl substitution with KCl is a valuable strategy for producing low-sodium radish paocai with an enhanced flavor profile, offering a practical framework for sodium reduction across traditionally fermented foods.https://doi.org/10.1038/s41538-025-00528-2 |
| spellingShingle | Yaxin Li Yunjing Gu Weiye Cheng Zifan Li Xiru Zhang Yaran Zhao Kanghee Ko Wenli Liu Xiaoping Liu Huamin Li Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution npj Science of Food |
| title | Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution |
| title_full | Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution |
| title_fullStr | Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution |
| title_full_unstemmed | Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution |
| title_short | Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution |
| title_sort | fermentation modeling and machine learning for flavor prediction in low sodium radish paocai with potassium chloride substitution |
| url | https://doi.org/10.1038/s41538-025-00528-2 |
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