Research advancements on the flavor compounds formation mechanism of pickled bamboo shoots in river snails rice noodles

Abstract

Many delicious foods sniff smelly but taste palatable around the world. Canned herring is the most renowned representative of the world, while China boasts numerous frowzy but delectable fermented foods, including stinky tofu, river snails rice noodles, and stinky mandarin fish. River snails rice noodles, also named Luosifen, are a local specialty food in Liuzhou (Guangxi Zhuang Autonomous Region, China). This specialty snack has been sold to 28 countries and regions with the rapid development of pre-packaged river snails rice noodles, and it became the first "Internet celebrity" product in the field of convenience food in China. Pickled bamboo shoots, as the "soul" of Luosifen, present a unique fermented vinegary malodor with a crisp and refreshing taste. Consumers deeply love the distinctive flavor. Therefore, the variety of microorganisms and the composition of flavor compounds in pickled bamboo shoots are reviewed, and their relationships are summarized. The problems and challenges in large-scale industrial production of pickled bamboo shoots are discussed. The composition of microorganisms in pickled bamboo shoots is diverse, the dominant phyla are Firmicutes and Proteobacteria, the superior genera are Lactobacillus, Serratia, and so on, and the prominent species are Lactobacillus fermentum, Lactiplantibacillus plantarum, and others. The main flavor compounds are aromatics, organic acids, alcohols, aldehydes, and esters. Among them, p-cresol is the primary substance responsible for the distinctive taste of pickled bamboo shoots. A notable positive association was noted between p-cresol and Clostridium_sensu_stricto_1. This information has a certain degree of impact on microbial control, flavor enhancement, and quality improvement in industrial production of pickled bamboo shoots, but further research is still needed.

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