摘要
This study established a flavor wheel for bamboo leaves and enhanced their flavor through fermentation.Utilizing headspace/solid-phase microextraction coupled with gas chromatography/mass spectrometry/olfactometry to determine odor activity values,we identified 21 aroma compounds in bamboo leaves,including 9 key odorants.A sensory evaluation was conducted to assess the effects of five food-grade microbial fermentations on bamboo leaves.The results showed the fermentation with Rhizomucor pusillus CICC 41598 was found to be undesirable,whereas one-day fermentations with Saccharomyces cerevisiae CICC 1905,Lactiplantibacillus plantarum CICC 21793,Aspergillus niger CICC 40048,and Eurotium cristatum CICC 2099 were determined to be the most feasible options.Microbial fermentations effectively suppressed off-flavors of in bamboo leaves,among which hexanal(grassy note)decreased by 50-87%,while the earthy compound 1-octen-3-ol reduced by 76-89%,and 1-octen-3-one disappeared entirely.Furthermore,each strain fermentation produced specific desirable flavors,for instance,Saccharomyces cerevisiae CICC 1905 generated fruity esters;Lactiplantibacillus plantarum CICC 21793 produced high OAV metal-cooling trans-β-damascenone;Aspergillus niger CICC 40048 yielded fruity/oily aromatic aldehydes;Eurotium cristatum CICC 2099 significantly enhanced floral-fruity aromas.This research demonstrates that microbial fermentation is an effective strategy for improving the flavor profile and achieving high-value utilization of bamboo leaves.
基金
supported by the National Key R&D Program of China(No.2022YFF1100204).
