Effect of sugar concentrations on flavor substances in Xiangxi radish pickles based on GC-MS and 16S rRNA
Year: 2026
Type: article
Abstract: ObjectiveTo explore the effect of sugar concentration on the flavor formation of Xiangxi radish pickles, in response to the "sugar reduction" demand for healthy diets.MethodsThree sugar treatment groups are set up at the concentrations of 10%, 30%, and 50%. Then, the dynamic changes of metabolites and microbial community structure are systematically monitored during the fermentation process using gas chromatography-mass spectrometry (GC-MS) combined with 16S rRNA high-throughput sequencing.ResultsLevilactobacillus and Lactiplantibacillus are the dominant genera, with the highest abundance observed in the 10% sugar concentration group (P<0.05). In the later fermentation stage, the 30% sugar concentration group accumulates more alcohols, sugars, and organic acids, resulting in a more harmonious flavor profile. According to the partial least squares discriminant analysis (PLS-DA), 16 key metabolites are identified. Additionally, correlation analysis reveals that the two dominant genera are significantly associated with the metabolism of 9 and 12 flavor substances, respectively.ConclusionModerate reduction of sugar concentration contributes to microbial community function and flavor substance synthesis.
Authors: LIU Shimei, ZHOU Yingjun, ZHENG Zhihao, XIE Chunliang, SU Xiaojun
Language: Chinese
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7160508837