Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles

[Display omitted] •Totally 50 volatile organic compounds were solely identified in three kinds of pickles by HS-GC-IMS.•The flavor and bacteria of the three kinds of pickles changed during storage.•Most alcohols, aldehydes, ketones and esters decreased while acids increased during storage.•Bacterial...

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Veröffentlicht in:	Food chemistry 2023-05, Vol.409, p.135285-135285, Article 135285
Hauptverfasser:	Sun, Xi-han, Qi, Xin, Han, Yu-di, Guo, Zhi-jun, Cui, Cheng-bi, Lin, Chang-qing
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria - genetics Correlation analysis Fermented Foods - analysis Food Gas Chromatography-Mass Spectrometry - methods High-throughput sequencing Microbial communities Microbiota Pickles Volatile organic compounds (VOCs) Volatile Organic Compounds - analysis
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