Effect of Microbial Communities on Flavor Profile of Hakka Rice Wine Throughout Production

Overview

Journal Food Chem X

Date 2024 Jan 31

PMID 38292683

Authors

Junyi Wang

Ziyi Wang

Fangqing He

Zhuangguang Pan

Yixuan Du

Zhiying Chen

Yuxin He

Yuanming Sun

Meiying Li

Affiliations

Soon will be listed here.

Abstract

Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing technology revealed that non- yeasts dominated the traditional fermentation process, with genera such as , , and forming a dynamic community that highly correlated with the evolution of 80 volatile compounds in Hakka rice wine. Among the 104 volatile compounds detected by GC-MS, 22 aroma-active compounds with relative odor activity values (ROAV) > 1 were quantified, 11 of which made significant contributions (P < 0.05) to the overall aroma and were responsible for the sweet, grainy, and herbal aromas of Hakka rice wine.

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