Fermentation Quality Characteristics and Flavor Formation Changes During the Process of Pickled Wax Gourd in Eastern Zhejiang

REFERENCES

• Zhang, W.; Pan, L.Q.; Zhao, X.J.; Tu, K. A Study on Soluble Solids Content Assessment Using Electronic Nose: Persimmon Fruit Picked on Different Dates. International Journal of Food Properties, 2014, DOI:10.1080/10942912.2014.940535.
   Google Scholar
• Chang, J.Y.; Chang, H.C. Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, Leuconostoc Citreum GJ7 As a Starter. Journal of Food Science 2010, 75, 103–110.
   PubMed Web of Science ®Google Scholar
• Lee, K.; Lee, Y. Effect of Lactobacillus Plantarum As a Starter on Food Quality and Microbiota of Kimchi. Food Science and Biotechnology 2010, 19, 641–646.
   Web of Science ®Google Scholar
• Choi, A.R.; Park, D.I.; Yoo, G.; Kim, S.Y.; Jang, J.B.; Chae, H.J. Effect of Soaking of Sub-Ingredients on Odor and Fermentation Characteristics of Kimchi. Journal of the Korean Society of Food Science and Nutrition 2009, 38, 1564–1570.
   Google Scholar
• Andújar-Ortiz, I.; Chaya, C.; Martín-Álvarez, P.J.; Moreno-Arribas, M.V.; Pozo-Bayón, M.A. Impact of Using New Commercial Glutathione Enriched Inactive Dry Yeast Oenological Preparations on the Aroma and Sensory Properties of Wines. International Journal of Food Properties 2014, 5, 987–1001.
   Web of Science ®Google Scholar
• Zhang, R.; Wu, Z.F.; Shen, X.Q.; Lei, L.L. Microbial Community Structure and Its Dynamic Analysis During the Processing of Low-Salinity Pickled Mustard Tuber. Journal of Chinese Institute of Food Science and Technology 2011, 11, 175–180 (in Chinese).
   Google Scholar
• Weng, P.F.; Chen, X.; Shen, X.Q.; Wu, Z.F.; Ren, J. Microbial Community Diversity Analysis During the Pickled Processing of Mustard Tuber with Low-Salinity. Scientia Agriculture Sinica 2012, 45, 338–345 (in Chinese).
   Google Scholar
• Zhao, D.Y.; Tang, J.; Ding, X.L. Analysis of Volatile Components During Potherb Mustard (Brassica Juncea, Coss.) Pickle Fermentation Using SPME-GC-MS. LWT–Food Science and Technology 2007, 40, 439–447.
   Web of Science ®Google Scholar
• Liu, M.C.; Li, Z.G.; Deng, W.; Wang, G.M.; Yang, Y.W. Changes in Volatile Compounds of Pickled Mustard Tuber (Brassica Juncea Var. Tsatsai) During the Pickling Process. International Journal of Food Science and Technology 2009, 44, 2278–2286.
   Web of Science ®Google Scholar
• Kim, M.; Chun, J. Bacterial Community Structure in Kimchi, a Korean Fermented Vegetable Food, As Revealed by 16S rRNA Gene Analysis. International Journal of Food Microbiology 2005, 103, 91–96.
   PubMed Web of Science ®Google Scholar
• Jung, J.Y.; Lee, S.H.; Kim, J.M.; Park, M.S.; Bae, J.W.; Hahn, Y.; Madsen, E.L.; Jeon, C.O. Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food. Applied and Environmental Microbiology 2011, 77, 2264–2274.
   PubMed Web of Science ®Google Scholar
• Nam, Y.D.; Chang, H.W.; Kim, K.H.; Roh, S.W.; Bae, J.W. Metatranscriptome Analysis of Lactic Acid Bacteria During Kimchi Fermentation with Genome-Probing Microarrays. International Journal of Food Microbiology 2009, 130, 140–146.
   PubMed Web of Science ®Google Scholar
• Shim, S.M.; Kim, J.Y.; Lee, S.M.; Park, J.B.; Oh, S.K.; Kim, Y.S. Profiling of Fermentative Metabolites in Kimchi: Volatile and Non-Volatile Organic Acids. Journal of the Korean Society for Applied Biological Chemistry 2012, 55, 463–469.
   Web of Science ®Google Scholar
• Jung, J.Y.; Lee, S.H.; Lee, H.J.; Seo, H.Y.; Park, W.S.; Jeon, C.O. Effects of Leuconostoc Mesenteroides Starter Cultures on Microbial Communities and Metabolites During Kimchi Fermentation. International Journal of Food Microbiology 2012, 153, 378–387.
   PubMed Web of Science ®Google Scholar
• Zhuang, B.W.; Wu, Z.F.; Weng, P.F. A Comparison of DSE and HS-SPME Pretreatment for Analysis of Volatile Compounds in Natural Pickled Wax Gourd. Science and Technology of Food Industry 2013, 23, 70–73, 76 (in Chinese).
   Google Scholar
• Shen, X.Q.; Zhao, Y.W.; Wu, Z.F.; Weng, P.F.; Zhuo, H.Y. Bacteria Community Changes and Its Quality Related in Raw Process of Pickled Wax Gourd. Journal of Food Science and Biotechnology 2012, 31, 411–416 (in Chinese).
   Google Scholar
• Zhao, Y.W.; Wu, Z.F.; Shen, X.Q.; Weng, P.F.; Chen, J.J. Bacteria Community Analysis by Quantitative Real-Time PCR of Fermenting Wax Gourd and Its Changes of Organic Acids. Journal of Food Processing and Preservation 2014, 38, 1653–1659.
   Web of Science ®Google Scholar
• Matsui, K. Green Leaf Volatiles: Hydroperoxide Lyase Pathway of Oxylipin Metabolism. Current Opinion in Plant Biology 2006, 9, 274–280.
   PubMed Web of Science ®Google Scholar
• Cogan, T.M.; O’Dowd, M.; Mellerick, D. Effects of pH and Sugar on Acetoin Production from Citrate by Leuconostoc Lactis. Applied and Environmental Microbiology 1981, 41, 1–8.
   PubMed Web of Science ®Google Scholar
• Damiani, P.; Gobbetti, M.; Cossignani, L.; Corsetti, A.; Simonetti, M.S.; Rossi, J. The Sourdough Microflora, Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced. LWT–Food Science and Technology 1996, 29, 63–70.
   Web of Science ®Google Scholar
• Kang, J.H.; Lee, J.H.; Min, S.; Min, D.B. Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product. Journal of Food Science 2003, 68, 849–854.
   Web of Science ®Google Scholar
• Pripis-Nicolau, L.; Revel, G.D.; Bertrand, A.; Maujean, A. Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions. Journal of Agricultural and Food Chemistry 2000, 48, 3761–3766.
   PubMed Web of Science ®Google Scholar