Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper

Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper

The changes of microbial diversity and volatile flavor compounds in fermented bamboo shoots with chopped pepper during post-ripening were determined by high-throughput sequencing and headspace solid phase micro-extraction (HS-SPME) couple to gas chromatography-mass spectroscopy (GC-MS), and the cor...

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Bibliographic Details
Main Author: CHEN Tianyan, SU Wei, MU Yingchun, YIN Xuedong
Format: Article
Language:English
Published: China Food Publishing Company 2023-03-01
Series:Shipin Kexue
Subjects:
fermented bamboo shoots with chopped pepper; post-ripening; microbial diversity; volatile flavor compounds; correlation analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-023.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-023.pdf

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