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发酵建模和机器学习用于低卜paocai的风味预测,用化替代化

Yaxin Li¹, Yunjing Gu¹, Weiye Cheng¹

¹School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, China.

NPJ science of food

|July 28, 2025

概括

通过将30%的盐 (NaCl) 替换为化 (KCl) 来减少卜paocai中的,改善了微生物动力学和增强了可取的甜味和味,使低paocai更受欢迎.

科学领域:

食品科学食品科学食品科学
发酵技术的发酵技术
微生物运动学微生物运动学

背景情况:

传统发酵食品中的高含量,如paocai,对健康造成了担忧.
制定减少发酵食品中的的策略对于公共健康至关重要.
卜paocai是一种流行的发酵蔬菜,具有显著的含量.

研究的目的:

为了研究部分化 (NaCl) 与化 (KCl) 的替代对卜paocai发酵的影响.
分析对微生物动力学,风味特征和整体可接受性的影响.
为了确定关键的芳香化合物,有助于增强低paocai的风味.

主要方法:

用KCl部分替代NaCl (30%的替代,K30处理).
微生物生长建模以评估发酵动力学.
使用HS-SPME-GC-MS,HS-GC-IMS和E-tongue进行了全面的风味分析.
随机森林 (RF) 机器学习用于识别关键芳香化合物.

主要成果:

K30治疗显著增加了曼尼托尔和谷氨酸含量.
观察到增强的可取味道,包括新鲜,甜,和乌玛米音符.
射频建模确定了特定的挥发性化合物 (例如,素,1-醇) 作为关键的香味贡献者.
改善了芳香特征,增加了与卷心菜,水果和甜味相关的挥发性化合物.

结论:

用KCl (30%) 部分替代NaCl是一种有效的策略,用于生产低的卜paocai.
这种替代增强了可取的风味和芳香,从而导致更高的感官可接受性.
这些发现为减少传统发酵食品中的提供了实际框架.

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