Full
Outline
This study aimed to analyze the variation patterns of volatile metabolites in ginseng after lactic acid bacteria fermentation combined with traditional processing and their influence on flavor. Ginseng was fermented with Lactobacillus pentosus and further processed. Non-targeted GC-MS metabolomics and electronic nose technology were used to conduct systematic analysis of the samples before and after treatment. The results showed that fermentation and fermentation-processing treatment significantly reduced the total sugar content from 556 mg/g to 335 mg/g and 221 mg/g, while the total saponin content first decreased from 194 mg/g to 140 mg/g and then rebounded to 221 mg/g. Fermentation and processing significantly changed the composition of volatile components in ginseng. A total of 77 significantly differentiated metabolites were identified, mainly including 11 major categories such as alcohols, terpenoids, hydrocarbons, ketones, heterocyclic compounds and esters. The changes in OAV of key aroma active components such as linalool and α-pinene indicated that the overall flavor of ginseng after treatment had transformed from grassy and pungent to a soft and harmonious fruity and caramel aroma. The analysis results of electronic nose were consistent with those of GC-MS and OAV. Fermentation enhanced the sour and fruity aroma characteristics of ginseng, and the processing process generated caramel aroma and sweet aroma substances. This study reveals the synergistic mechanism of fermentation and processing, providing an important theoretical basis and technical reference for the deep processing of ginseng and the regulation of its flavor and quality.
137
57
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
