Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Instruments and Equipment
2.3. Experimental Methods
2.3.1. Sample Processing
2.3.2. Free Amino Acid Content Determination
2.3.3. Taste Active Value (TAV) Calculation
2.3.4. Volatile Flavour Content Determination
2.3.5. Electronic Nose Odour Fingerprint Extraction
2.4. Experimental Procedures of Metagenomic Sequencing
2.5. Data Processing
3. Results
3.1. Free Amino Acid Content and TAV Value of Differently Aged Xuanwei Hams
3.2. VOCs in Xuanwei Ham of Different Vintages
3.3. Electronic Nose Analysis of Xuanwei Ham in Different Years
3.4. Microbial Community Analysis
3.4.1. Macrogenomic Data Overview
3.4.2. Bacterial Microbiological Composition of Xuanwei Ham
3.4.3. Xuanwei Ham LEfSe Analysis
3.4.4. Correlation Analysis of Phylum and Genus Microbiota with Free Amino Acids, VOCs
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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FAA | Taste Contribution | Thresholds/ (mg/100 g) | W1 | W2 | W3 | W4 | ||||
---|---|---|---|---|---|---|---|---|---|---|
Content/ (mg/100 g) | TAV | Content/ (mg/100 g) | TAV | Content/ (mg/100 g) | TAV | Content/ (mg/100 g) | TAV | |||
Asp | Fresh/Sweet (+) | 100 | 213.40 ± 4.41 a | 2.13 | 167.61 ± 1.87 c | 1.68 | 66.32 ± 0.47 d | 0.66 | 180.21 ± 0.45 b | 1.80 |
Glu | Fresh (+) | 30 | 434.65 ± 3.65 b | 14.49 | 370.64 ± 2.31 c | 12.35 | 157.67 ± 4.62 d | 5.26 | 452.99 ± 3.53 a | 15.10 |
Ser | Sweet (+) | 150 | 191.68 ± 1.90 b | 1.28 | 177.65 ± 3.61 c | 1.18 | 67.05 ± 1.09 d | 0.45 | 216.27 ± 2.64 a | 1.44 |
Gly | Sweet (+) | 130 | 189.87 ± 0.86 b | 1.46 | 178.94 ± 3.27 c | 1.38 | 54.37 ± 1.37 d | 0.42 | 197.76 ± 2.20 a | 1.52 |
Thr | Sweet (+) | 260 | 194.56 ± 1.96 b | 0.75 | 171.33 ± 3.06 c | 0.66 | 54.56 ± 0.53 d | 0.21 | 210.65 ± 3.77 a | 0.81 |
Ala | Sweet (+) | 60 | 138.75 ± 2.23 b | 2.31 | 164.80 ± 0.87 a | 2.75 | 121.12 ± 0.86 c | 2.02 | 63.82 ± 0.35 d | 1.06 |
Sar | Sweet (\) | \ | 24.72 ± 0.72 a | \ | 19.25 ± 3.94 a | \ | 16.44 ± 0.51 a | \ | 17.81 ± 2.92 a | \ |
Arg | Sweet/Bitter (+) | 50 | 248.02 ± 1.43 b | 4.96 | 212.58 ± 1.40 c | 4.25 | 86.94 ± 1.48 d | 1.74 | 279.66 ± 4.44 a | 5.59 |
Val | Sweet/Bitter (+) | 40 | 208.82 ± 1.16 a | 5.22 | 192.27 ± 1.73 b | 4.81 | 73.73 ± 2.47 c | 1.84 | 213.88 ± 1.07 a | 5.35 |
Pro | Sweet/Bitter (+) | 300 | 171.66 ± 2.03 b | 0.57 | 150.96 ± 2.14 c | 0.50 | 53.04 ± 2.10 d | 0.18 | 187.08 ± 2.81 a | 0.62 |
Cys | Sweet/Bitter (−) | 250 | 7.58 ± 0.04 b | <0.1 | 7.76 ± 0.06 b | <0.1 | 1.75 ± 0.14 c | <0.1 | 8.90 ± 0.12 a | <0.1 |
Lys | Sweet/Bitter (−) | 50 | 310.07 ± 3.12 b | 6.20 | 265.52 ± 5.72 c | 5.31 | 89.32 ± 3.11 d | 1.79 | 345.45 ± 11.37 a | 6.90 |
His | Bitter (−) | 20 | 106.25 ± 3.48 a | 5.31 | 99.12 ± 3.77 a | 4.96 | 29.78 ± 0.12 b | 1.49 | 106.97 ± 4.26 a | 5.35 |
Tyr | Bitter (−) | \ | 58.65 ± 0.30 a | \ | 57.89 ± 1.49 a | \ | 27.92 ± 0.32 c | \ | 53.75 ± 0.38 b | \ |
Met | Bitter (\) | 30 | 107.77 ± 1.71 b | 3.59 | 87.59 ± 1.10 c | 2.92 | 29.49 ± 0.20 d | 0.98 | 121.76 ± 0.62 a | 4.06 |
Nva | Bitter (\) | \ | 11.99 ± 0.43 c | \ | 17.77 ± 0.16 a | \ | 15.86 ± 0.22 b | \ | 10.56 ± 0.15 d | \ |
Trp | Bitter (−) | \ | 30.15 ± 0.44 a | \ | 21.51 ± 0.57 b | \ | 5.85 ± 0.09 c | \ | 29.47 ± 0.46 a | \ |
Phe | Bitter (−) | 90 | 164.60 ± 3.94 a | 1.83 | 137.37 ± 0.23 b | 1.53 | 44.93 ± 0.46 c | 0.50 | 153.09 ± 8.62 a | 1.70 |
Ile | Bitter (−) | 90 | 183.26 ± 4.11 a | 2.04 | 153.86 ± 3.19 b | 1.71 | 52.21 ± 0.67 c | 0.58 | 190.82 ± 0.61 a | 2.12 |
Leu | Bitter (−) | 190 | 414.28 ± 4.35 b | 2.18 | 354.51 ± 4.84 c | 1.87 | 135.12 ± 3.15 d | 0.71 | 437.66 ± 2.51 a | 2.30 |
Hyp | Bitter (\) | \ | 159.88 ± 0.69 a | \ | 130.65 ± 3.02 b | \ | 90.81 ± 2.89 c | \ | 118.79 ± 9.26 b | \ |
Cit | Bitter (\) | \ | 7.61 ± 0.08 c | \ | 12.02 ± 0.35 b | \ | 2.68 ± 0.04 d | \ | 13.82 ± 0.28 a | \ |
Asn | Odourless | \ | 78.78 ± 0.19 b | \ | 56.90 ± 1.04 c | \ | 17.90 ± 0.34 d | \ | 90.40 ± 2.39 a | \ |
Gln | Odourless | \ | 3.45 ± 0.03 c | \ | 4.77 ± 0.11 b | \ | 1.71 ± 0.04 d | \ | 7.53 ± 0.10 a | \ |
Gaba | Odourless | \ | 568.32 ± 3.04 b | \ | 553.98 ± 5.21 c | \ | 199.20 ± 0.59 d | \ | 619.59 ± 4.10 a | \ |
Total Amino Acid Content | 4228.76 ± 37.14 b | 3767.25 ± 51.26 c | 1495.77 ± 22.63 d | 4328.70 ± 41.37 a |
Categories | PK | Library | CAS | RT/min | Content/(μg/100g) | |||
---|---|---|---|---|---|---|---|---|
W1 | W2 | W3 | W4 | |||||
Salts | A1 | Trimethyl borate | 000121-43-7 | 6.18 | 118.26 ± 2.63 d | 239.82 ± 5.46 a | 179.07 ± 9.51 b | 152.94 ± 2.91 c |
A2 | Methyl butyrate | 000623-42-7 | 8.11 | 11.86 ± 2.13 c | 21.96 ± 1.46 b | \ | 26.94 ± 3.03 a | |
A3 | Methyl 2-methylbutyrate | 000868-57-5 | 8.71 | 43.47 ± 1.79 a | \ | \ | 38.71 ± 2.01 b | |
A4 | Methyl isovalerate | 000556-24-1 | 9.03 | 41.64 ± 1.72 b | 53.93 ± 2.68 a | \ | 33.49 ± 3.12 c | |
A5 | Methyl caproate | 000106-70-7 | 14.13 | 89.44 ± 1.86 b | 213.30 ± 2.49 a | 10.29 ± 1.22 c | 93.04 ± 2.35b | |
A6 | Methyl octanoate | 000111-11-5 | 20.30 | 70.34 ± 2.04 c | 234.75 ± 3.22 b | \ | 364.52 ± 3.69a | |
A7 | Methyl n-caprate | 000110-42-9 | 25.74 | 25.50 ± 2.00 c | 51.34 ± 2.19 b | 7.57 ± 2.07 d | 261.30 ± 1.85a | |
A8 | Dodecanoic acid, methylester | 000111-82-0 | 30.56 | 4.36 ± 1.83 c | 12.07 ± 1.34 b | 5.41 ± 1.94 c | 18.25 ± 2.15a | |
A9 | Methyl myrist | 000124-10-7 | 34.88 | 27.54 ± 0.99 b | 39.53 ± 2.25 a | 18.08 ± 2.71 c | 37.64 ± 1.67a | |
A10 | Methyl hexadecanoate | 000112-39-0 | 38.85 | 85.20 ± 1.93 b | 141.80 ± 1.49 a | 63.71 ± 1.50 d | 75.93 ± 3.28c | |
A11 | 1,6-Hexanediol diacrylate | 013048-33-4 | 38.92 | 62.45 ± 2.52 b | 91.83 ± 1.44 a | 13.55 ± 2.00 d | 27.63 ± 1.25c | |
A12 | Octadecanoic acid, methyl ester | 000112-61-8 | 42.51 | 22.16 ± 1.53 b | 31.57 ± 2.13 a | 17.43 ± 1.81 c | 21.82 ± 1.53b | |
A13 | Methyl oleate | 000112-62-9 | 42.86 | 55.45 ± 1.96 c | 84.05 ± 2.43 a | 57.44 ± 2.15 c | 67.26 ± 0.84b | |
A14 | Methyl linoleate | 000112-63-0 | 43.66 | 63.07 ± 2.61 b | 83.39 ± 2.71 a | 20.04 ± 3.44 d | 44.55 ± 1.99c | |
A15 | Methyln-nonanoate | 001731-84-6 | 23.16 | \ | \ | \ | 13.53 ± 1.81 | |
A16 | Ethyl caprate | 000110-38-3 | 25.78 | \ | \ | \ | 6.61 ± 1.92 | |
A17 | 4-Decenoic acid, methylester, (4Z)- | 007367-83-1 | 27.05 | \ | \ | \ | 132.56 ± 2.37 | |
Subtotal | 720.75 ± 5.59 c | 1308.35 ± 2.02 b | 392.61 ± 9.97 d | 1416.70 ± 0.64 a | ||||
Aldehyde | B1 | Isovaleraldehyde | 000590-86-3 | 6.46 | 32.01 ± 1.77 c | 114.82 ± 1.50 a | 9.40 ± 1.07 d | 43.44 ± 1.79 b |
B2 | Hexanal | 000066-25-1 | 11.05 | 10.31 ± 1.95 b | 15.59 ± 2.14 a | 4.44 ± 1.12 c | \ | |
B3 | 1-Nonana | 000124-19-6 | 20.50 | 59.30 ± 1.73 b | 147.36 ± 2.16 a | 11.70 ± 1.35 c | 56.38 ± 1.00 b | |
B4 | Phenylmethana | 000100-52-7 | 24.21 | 62.51 ± 2.16 c | 157.20 ± 2.41 a | 15.51 ± 1.27 d | 74.66 ± 0.74 b | |
B5 | Phenylacetaldehyde | 000122-78-1 | 27.02 | 76.54 ± 0.54 b | 122.30 ± 1.75 a | 28.93 ± 1.70 c | \ | |
B6 | trans,trans-2,4-Decadien-1-al | 025152-84-5 | 30.97 | 8.45 ± 2.18 b | 18.97 ± 1.66 a | \ | \ | |
B7 | Tetradecanal | 000124-25-4 | 33.20 | 18.92 ± 1.57 b | 29.09 ± 1.47 a | \ | 16.63 ± 2.04 b | |
B8 | Pentadecanal | 002765-11-9 | 35.34 | 26.31 ± 2.19 b | 44.21 ± 2.00 a | \ | 24.52 ± 2.16 b | |
B9 | Hexadecanal | 000629-80-1 | 37.41 | 1029.03 ± 2.34 b | 1334.18 ± 2.37 a | 169.45 ± 1.84 d | 638.27 ± 1.84 c | |
B10 | Heptadecanal | 1000376-70-0 | 39.35 | 68.20 ± 2.04 b | 72.42 ± 1.82 a | 14.37 ± 1.25 d | 46.29 ± 2.06 c | |
B11 | Octadecanal | 000638-66-4 | 41.23 | 195.35 ± 2.03 a | 143.28 ± 1.77 b | 25.42 ± 2.09 d | 98.52 ± 2.35 c | |
B12 | 13-Octadecenal, (13Z)- | 058594-45-9 | 41.66 | 142.35 ± 1.82 a | 112.64 ± 1.96 b | 17.48 ± 1.92 d | 75.19 ± 2.05 c | |
B13 | 2-Methylbutyraldehyde | 000096-17-3 | 6.38 | \ | 16.66 ± 1.50 a | \ | 12.56 ± 2.07 b | |
B14 | 2-Undecenal | 002463-77-6 | 29.61 | \ | \ | 27.33 ± 1.87 | \ | |
Subtotal | 1729.29 ± 10.07 b 2328.71 ± 3.92 a | 324.03 ± 10.79 d | 1086.46 ± 4.30 c | |||||
Hydrocarbons | C1 | Valencene | 004630-07-3 | 28.07 | 8.35 ± 2.25 ab | 5.54 ± 2.07 b | \ | 9.27 ± 2.05a |
C2 | trans-Caryophyllene | 000087-44-5 | 28.90 | 21.90 ± 1.47 c | 39.36 ± 2.15 a | 7.39 ± 1.08 d | 29.25 ± 2.01b | |
C3 | alpha-himachalene | 003853-83-6 | 28.98 | 27.63 ± 1.90 c | 54.13 ± 1.00 a | 11.94 ± 1.48 d | 35.92 ± 2.54b | |
C4 | delta-Cadinene | 000483-76-1 | 29.60 | 53.59 ± 1.80 c | 124.63 ± 0.98 a | \ | 56.91 ± 1.74b | |
C5 | germacrene d | 023986-74-5 | 29.70 | 13.50 ± 1.96 c | 25.53 ± 1.97 a | 6.41 ± 0.80 d | 17.25 ± 2.21 b | |
C6 | α-curcumene | 000644-30-4 | 29.93 | 22.45 ± 2.03 c | 48.73 ± 2.53 a | 11.54 ± 1.00 d | 32.57 ± 0.99 b | |
C7 | Cuparene | 016982-00-6 | 31.13 | 14.32 ± 1.02 b | 25.86 ± 2.02 a | 6.51 ± 0.92 c | 25.51 ± 1.79 a | |
C8 | Calamenene | 000483-77-2 | 31.29 | 12.44 ± 2.07 c | 30.58 ± 2.13 a | \ | 21.73 ± 1.33 b | |
C9 | D-Limonene | 005989-27-5 | 14.37 | \ | 22.39 ± 2.04 | \ | \ | |
C10 | Pentadecane | 000629-62-9 | 23.57 | 20.56 ± 0.96 b | 34.51 ± 1.04 a | 7.84 ± 1.50 c | 18.65 ± 2.35 b | |
C11 | n-Hexadecane | 000544-76-3 | 26.07 | 32.38 ± 2.12 b | 49.43 ± 1.94 a | \ | 19.26 ± 1.02 c | |
C12 | n-Heptadecane | 000629-78-7 | 28.41 | 14.57 ± 1.01 b | 23.59 ± 2.01 a | \ | 9.32 ± 1.56 c | |
C13 | Hexane | 000110-54-3 | 3.69 | \ | 45.68 ± 1.79 b | 88.89 ± 1.66 a | 23.53 ± 1.87 c | |
C14 | Heptane | 000142-82-5 | 4.00 | \ | 41.91 ± 1.53 a | 37.26 ± 0.86 b | 16.35 ± 1.05 c | |
C15 | Cyclohexane | 000110-82-7 | 4.09 | \ | 78.6 ± 2.04 a | 64.43 ± 2.06 b | 38.59 ± 2.08 c | |
Subtotal | 241.67 ± 2.80 c | 650.50 ± 3.49 a | 242.21 ± 2.13 c | 354.10 ± 9.46 b | ||||
Alcohol | D1 | Mushroom alcohol | 003391-86-4 | 21.96 | 7.58 ± 1.79 b | 28.03 ± 1.48 a | \ | 10.05 ± 1.86 b |
D2 | Dodecyl alcohol | 000112-53-8 | 33.92 | 16.48 ± 0.89 b | 37.23 ± 1.86 a | 4.42 ± 0.99 c | \ | |
D3 | 1-Octanol | 000111-87-5 | 24.76 | \ | 30.31 ± 1.03 | \ | \ | |
D4 | 2-Phenylethanol | 000060-12-8 | 32.90 | \ | 14.35 ± 0.85 a | \ | 7.39 ± 2.18 b | |
D5 | Dodecyl alcohol | 000112-53-8 | 33.92 | \ | \ | 33.51 ± 1.88 a | 9.30 ± 1.20 b | |
Subtotal | 24.06 ± 2.64 d | 109.92 ± 0.38 a | 37.92 ± 0.89 c | 32.74 ± 3.57 b | ||||
Else | E1 | Butylated hydroxytoluene | 000128-37-0 | 32.85 | 8.10 ± 1.68 b | 11.47 ± 0.96 a | \ | 5.56 ± 1.93 b |
E2 | Phenol | 000108-95-2 | 34.73 | 12.37 ± 2.03 | \ | \ | \ | |
E3 | 2,4-Di-tert-butylphenol | 000096-76-4 | 40.28 | \ | 8.41 ± 2.02 | \ | \ | |
E4 | Methyl tridecyl ketone | 002345-28-0 | 35.18 | 7.69 ± 1.52 b | \ | \ | 10.19 ± 1.40 a | |
E5 | 2,6-Dimethyl pyrazine | 000108-50-9 | 18.94 | 19.52 ± 1.95 | \ | \ | \ | |
E6 | Estragole | 000140-67-0 | 31.29 | \ | \ | 10.45 ± 0.84 | \ | |
E7 | Dimethyl sulfoxide | 000067-68-5 | 26.07 | \ | \ | 15.40 ± 2.07 | \ | |
Subtotal | 47.67 ± 7.08 a | 19.88 ± 1.07 bc | 25.85 ± 1.34 b | 15.75 ± 0.57 c | ||||
Aggregate | 59 | 2763.44 ± 3.88 c | 4417.35 ± 3.60 a | 1022.62 ± 20.76 d 2944.08 ± 9.71 b |
Transducers | Responsive Substance | Category Substances |
---|---|---|
S1 | Alkanes, fumes | Propane, natural gas, fumes |
S2 | Alcohols, aldehydes, short-chain alkanes | Alcohol, fumes, isobutane, formaldehyde |
S3 | Ozone (O3) | \ |
S4 | Sulphide | Hydrogen sulphide |
S5 | Organic amine | Ammonia, methylamine, ethanolamine |
S6 | Organic gases, benzophenones, alcohols, and aldehydes; aromatic compounds | Toluene, acetone, ethanol, hydrogen, and other organic vapours |
S7 | Short-chain burnt hydrocarbons | Methane, natural gas, biogas |
S8 | Aromatic compounds, alcohols, and aldehydes | Toluene, formaldehyde, benzene, alcohol, acetone |
S9 | Hydrogen-containing gas | Hydrogen (gas) |
S10 | Flammable gases | Methane CH4 |
W1 | W2 | W3 | W4 | |
---|---|---|---|---|
chao1 | 262.72 | 232.83 | 405.41 | 253.079 |
observed_features | 231 | 200.33 | 342 | 214.33 |
shannon_entropy | 3.71 | 4.09 | 4.61 | 3.69 |
Simpson | 0.78 | 0.84 | 0.89 | 0.79 |
Raw Base (GB) | 6.64 | 6.09 | 7.19 | 6.33 |
Clean Reads | 197,130 | 170,440 | 255,527 | 189,746 |
Clean Q20 (%) | 99.42 | 99.36 | 99.29 | 99.40 |
Clean Q30 (%) | 97.91 | 97.78 | 97.46 | 97.86 |
Clean GC (%) | 42.33 | 42.67 | 43.00 | 41.00 |
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© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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Li, G.; Li, S.; Wen, Y.; Yang, J.; Wang, P.; Wang, H.; Cui, Y.; Wu, W.; Li, L.; Liu, Z. Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening. Fermentation 2024, 10, 392. https://doi.org/10.3390/fermentation10080392
Li G, Li S, Wen Y, Yang J, Wang P, Wang H, Cui Y, Wu W, Li L, Liu Z. Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening. Fermentation. 2024; 10(8):392. https://doi.org/10.3390/fermentation10080392
Chicago/Turabian StyleLi, Guipeng, Simin Li, Yiling Wen, Jing Yang, Ping Wang, Huaiyao Wang, Yawen Cui, Wenliang Wu, Liang Li, and Zhendong Liu. 2024. "Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening" Fermentation 10, no. 8: 392. https://doi.org/10.3390/fermentation10080392