Aroma formation of pickled vegetables
time：2020-05-30 10:03:37 Pageviews：90
Aroma formation of pickled vegetables
The aroma of pickled vegetables is formed through physical changes, chemical changes, biochemical changes and the fermentation of microorganisms during processing.
Ingredients of raw materials and aroma formed during processing
The aroma of pickled products is produced by hydrolysis or cracking of a variety of volatile aroma substances in raw materials and auxiliary materials under the action of flavor enzymes or heat. The so-called flavor enzymes are enzymes that decompose fragrance precursors to produce volatile aroma substances. For example, the pungent substances contained in vegetables are subject to a large amount of dehydration of vegetable tissue cells during the pickling process, which can decompose aroma substances.
Aroma produced by fermentation
When vegetables are pickled, most of the protein, sugar, and fat in the raw materials produce many flavor substances under the fermentation of microorganisms, such as lactic acid and other organic acids and alcohols. Among these products, lactic acid has an umami taste, which can add a refreshing sour taste to the product, ethanol has the mellow aroma of wine, and ethyl lactate, ethyl acetate, ethyl aminopropionate, etc. make the products have a special aromatic smell. In addition, lactic acid or other organic acids interact with alcohols to form esters and aldehydes.
Aroma produced by adsorption
Because the auxiliary materials of the pickled products have different aroma and taste chemical components, different products show different flavor characteristics. Relying on diffusion and adsorption in the pickling process, the pickled products can obtain the external aroma from the auxiliary materials. Generally, a variety of seasoning ingredients are used in the curing process to make the product absorb various aromas and form a complex flavor substance. The flavor produced by the product through adsorption is directly related to the quality of the pickled product itself and the amount of adsorption. Generally, certain measures can be taken to ensure the quality of the product, such as increasing the concentration of the pickling agent, increasing the diffusion area and controlling the pickling temperature.
