The Formation Mechanism of Volatile and Nonvolatile Flavor Substances in Sourdough Based on Genomics and Metabolomics
Food Chemistry（2025）
State Key Laboratory of Food Science and Resources
Abstract
Sourdough technology is known for improving pasta texture, flavor, and quality, but traditional fermented Jiaozi from various regions is still underexplored, especially in terms of flavor formation and microbial communities. This study collected Jiaozi from 16 regions to analyze sensory attributes and flavor indicators. The aroma components of Jiaozi-fermented Chinese steamed bread (CSB) were identified using HS-SPME-GC–MS, LC-MS, and HPLC methodologies. Microbial communities were characterized via genus-level sequencing. The samples were categorized into five groups based on volatile flavor substances, with group A's DZ samples scoring highest on most attributes. 31 significantly different metabolites were identified. In the highest scoring DZ samples, the contents of compounds such as 1-nonanol, octanoic acid-ethyl ester and phenylethyl alcohol differed significantly from the other samples. Saccharomyces and Lactobacillus were closely associated with the characteristic flavor of DZ-Jiaozi. These findings could inform the design of leavening agents to produce CSB with desirable aroma properties.
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Key words
Jiaozi,Sourdough,Chinese steamed bread,Flavor,Microorganisms
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