BACKGROUND Now starter cultures are more and more used to make the inoculated pickles (IPs), but it remains unclear whether there are differences in flavors between IPs and naturally fermented pickles. In this study sixteen commercial pickles (CPs) produced by spontaneous fermentation method were purchased from markets in Sichuan province and Chongqing. Ten strains of three lactic acid bacteria (LAB) species -Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus ethanolidurans- were selected as single starter cultures to produce IPs. RESULTS Differences in flavor components between the CPs and IPs were monitored using a combination of gas chromatography-mass spectrometry (GC-MS) and multivariate statistical methods. Higher levels of non-volatile substances such as glucose, fructose, tagatose, sucrose, lactic acid and mannitol were detected in most IPs than in the CPs. The values of flavor characteristics such as sweetness, umami and astringency, which were correlated positively with consumers' overall preferences for pickles, were higher in the IPs than in the CPs. Volatile compounds such as geranyl acetate, dimethyl trisulfide, eucalyptol and linalool were distinguished as the main compounds that contributed to the flavor characteristics of the CPs. Except dimethyl trisulfide, dimethyl disulphide was also an odor contributor to the IPs. CONCLUSION The CPs and IPs had different flavor characteristics, especially in the composition and content of volatile components, and the inoculation method reflected some fermentation advantages, which could reduce the bitterness and increase umami and obtain a higher score of sensory preference. This will be helpful for industrial production. This article is protected by copyright. All rights reserved.

中文翻译：

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基于气相色谱-质谱法的商业泡菜和接种泡菜中代谢物的代谢组学分析

背景技术现在发酵剂越来越多地用于制作接种泡菜（IPs），但IPs和自然发酵的泡菜在风味上是否存在差异尚不清楚。在这项研究中，从四川省和重庆市的市场购买了 16 种通过自发发酵法生产的商品泡菜 (CP)。选择三种乳酸菌 (LAB) 种的 10 株 - 植物乳杆菌、肠系膜明串珠菌和耐乙醇片球菌 - 作为单一起始培养物来生产 IP。结果 使用气相色谱-质谱 (GC-MS) 和多变量统计方法的组合监测 CP 和 IP 之间风味成分的差异。较高水平的非挥发性物质，如葡萄糖、果糖、塔格糖、蔗糖、在大多数 IP 中检测到乳酸和甘露醇，而不是在 CP 中。与消费者对泡菜的整体偏好呈正相关的甜味、鲜味和涩味等风味特征值在 IP 中高于 CP。挥发性化合物，如乙酸香叶酯、二甲基三硫醚、桉叶油醇和芳樟醇，被认为是影响 CP 风味特征的主要化合物。除了二甲基三硫化物，二甲基二硫化物也是 IP 的气味贡献者。结论 CPs和IPs具有不同的风味特征，尤其是挥发性成分的组成和含量，接种方法体现了一定的发酵优势，可以降低苦味，增加鲜味，获得更高的感官偏好分数。这将有助于工业生产。本文受版权保护。版权所有。