Time-salinity interactions shapes flavor-precursor formation and quality evolution in naturally fermented of Phyllostachys praecox shoots
Year: 2025
Type: article
Abstract: This study investigated the impact of brine salinity on acidification kinetics, quality, and flavor precursor formation during the natural fermentation of Phyllostachys praecox shoots. A time-resolved fermentation was conducted at 0 %, 1 %, 2 %, and 3 % NaCl (w/w), integrating measurements of pH, titratable acidity, color, texture, electronic nose (E-nose) responses, and untargeted LC-MS/MS metabolomic profiles. Salinities of 1–2 % NaCl accelerated acidification (pH decreased from 5.92 to 3.41–3.68 by day 3) stabilized texture, and promoted the accumulation of oxylipins, N-lactoyl amino acids, phenolic derivatives, and amino acid-derived taste precursors, as evidenced by texture analysis, E-nose profiles, and metabolomic shifts. In contrast, 3 % NaCl delayed acidification yet prolonged the metabolic remodeling window. Nitrite levels remained low in all salted groups (≤2.63 mg/kg), well below the national safety threshold. The salt-free control (0 % NaCl) showed unstable acidification, the highest nitrite peak, rapid texture loss, and a metabolome distinct from salted fermentations, indicating compromised product quality. Time-salinity interactions primarily affected amino acid degradation, glycerophospholipid remodeling, and phenylpropanoid biosynthesis, thereby shaping flavor-precursor pools and defining 1–2 % NaCl as a practical salinity window that balances processing speed, safety, and flavor development in fermented bamboo shoots.
Source: LWT
Authors: Yingying Li, Songlin Ye, Yanjun Chen, Feiyang Lu, Lianliang Liu, Qiuping Chen
Institutions: Zhejiang Wanli University, Ningbo University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,240
Funder: Zhejiang Wanli University
OpenAlex ID: W4417137704