In the quest to replicate the unique flavors of aged brine, a team of researchers from Sichuan Agricultural University and Chengdu Sheng’en Biotechnology Co., Ltd. has made significant strides. Led by Dr. Li Jing, the team has optimized the preparation process of vegetable juice fermentation broth using a combination of radish, cucumber, and tomato as raw materials. Their findings, published in the journal *Zhongguo niangzao* (which translates to *Chinese Fermentation*), offer promising insights for the food and beverage industry.
The research focused on simulating aged brine, a process that traditionally takes years to achieve the desired flavor profile. By employing Lactobacillus plantarum P158, LYA31, and Pediococcus pentosaceus PP as fermentation strains, the team aimed to expedite this process. Through a series of single-factor and orthogonal experiments, they determined the optimal fermentation conditions: a glucose addition of 2%, salt addition of 2%, a solid-liquid ratio of 1.5:1.0 (g:ml), and a fermentation temperature of 37°C.
“Our goal was to find the perfect balance of conditions that would yield a fermentation broth with the desired flavor profile,” said Dr. Li Jing, the lead author of the study. “By optimizing these parameters, we were able to significantly reduce the time required to achieve a flavor profile similar to that of aged brine.”
The results were impressive. Under the optimized conditions, the vegetable juice fermentation broth had a total acid content of 0.81 g/100 ml, a pH value of 3.20, and lactic acid bacteria counts of 8.59 lg (CFU/ml). The team then analyzed the volatile flavor compounds using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). They identified 26 volatile flavor compounds, including acids, esters, alcohols, aldehydes, ketones, hydrocarbons, and others. Notably, ethanol and dimethyl disulfide were present in high concentrations, at 58.13 μg/kg and 41.15 μg/kg, respectively.
The key volatile flavor substances, determined by their odor activity value (OAV≥1), were n-hexanol, linalool, crotonaldehyde, trans-2-octenal, dimethyl disulfide, and dimethyl trisulfide. These findings provide a deeper understanding of the flavor profile of aged brine and offer a roadmap for future research and commercial applications.
The implications of this research are significant for the food and beverage industry. By optimizing the fermentation process, manufacturers can produce high-quality, flavorful products more efficiently and cost-effectively. This could lead to the development of new products that cater to the growing demand for artisanal and traditionally fermented foods.
“Our research not only provides a scientific basis for the production of aged brine but also opens up new possibilities for the food and beverage industry,” said Dr. Li Jing. “We believe that our findings will have a significant impact on the development of new products and the improvement of existing ones.”
As the food and beverage industry continues to evolve, the need for innovative and efficient production methods becomes increasingly important. This research offers a promising solution, paving the way for future developments in the field. With the insights gained from this study, manufacturers can explore new avenues for product development and meet the ever-changing demands of consumers.