title: Screening of the key volatile organic compounds of Tuber melanosporum fermentation by aroma sensory evaluation combination with principle component analysis.
abstract: Aroma results from the interplay of volatile organic compounds (VOCs) and the attributes of microbial-producing aromas are significantly affected by fermentation conditions. Among the VOCs, only a few of them contribute to aroma. Thus, screening and identification of the key VOCs is critical for microbial-producing aroma. The traditional method is based on gas chromatography-olfactometry (GC-O), which is time-consuming and laborious. Considering the Tuber melanosporum fermentation system as an example, a new method to screen and identify the key VOCs by combining the aroma evaluation method with principle component analysis (PCA) was developed in this work. First, an aroma sensory evaluation method was developed to screen 34 potential favorite aroma samples from 504 fermentation samples. Second, PCA was employed to screen nine common key VOCs from these 34 samples. Third, seven key VOCs were identified by the traditional method. Finally, all of the seven key VOCs identified by the traditional method were also identified, along with four others, by the new strategy. These results indicate the reliability of the new method and demonstrate it to be a viable alternative to the traditional method.
authors.affiliation: School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024 China.|Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068 China.
authors.forename: Rui-Sang
authors.initials: RS
authors.lastname: Liu
authors.affiliation: Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068 China.
authors.forename: Guang-Huai
authors.initials: GH
authors.lastname: Jin
authors.affiliation: Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068 China.
authors.forename: Deng-Rong
authors.initials: DR
authors.lastname: Xiao
authors.affiliation: Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068 China.
authors.forename: Hong-Mei
authors.initials: HM
authors.lastname: Li
authors.affiliation: School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024 China.
authors.forename: Feng-Wu
authors.initials: FW
authors.lastname: Bai
authors.affiliation: Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068 China.
authors.forename: Ya-Jie
authors.initials: YJ
authors.lastname: Tang
mesh_terms: D001203:Ascomycota / Q000378:metabolism*; D015374:Biosensing Techniques; D002244:Carbon / Q000378:metabolism; D002849:Chromatography, Gas; D005285:Fermentation; D006859:Hydrogen / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D009812:Odorants / Q000032:analysis; D025341:Principal Component Analysis; D013696:Temperature; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds; D002244:Carbon; D006859:Hydrogen