Ketone Content Research Articles

Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes

Fifteen cheese protein hydrolysates were produced by using four different proteases. Then, the free amino acids (FAAs), molecular weight distribution (MWD), electronic tongue evaluation, and volatile compounds of the corresponding products were evaluated, respectively. The results suggested that 2SD had the strongest hydrolysis characteristic, followed by 6SD and FN. Samples hydrolyzed for less than 6 h or more than 18 h contained great defects of taste. Peptides with 150 Da–450 Da were mainly responsible for bitterness, saltiness, umami, and aftertaste in some enzyme hydrolysis. Under the same total enzyme concentration condition, the sample hydrolyzed by Flavourzyme and Neutrase for 18 h released more richness and less bitterness than the other systems, which were characterized by butter and cream odor. Notably, it was found for the first time that tetramethylpyrazine (TMP) was detected in cheese proteolysis with the highest content of 17.59 μg/g in Protease 2SD for 30 h. 2-Undecanone and acetoin played a key role in the flavor formation of the tested samples. Regarding the different chemical families of volatiles, acids were more abundant in the samples hydrolyzed by Protease 2SD and 6SD, while FN systems can achieve high ketone content.

Effects of Harvesting Period and Storage Duration on Volatile Organic Compounds and Nutritive Qualities of Alfalfa

Harvest time and storage time had significant effects on nutrient quality and Volatile Organic Compounds (VOCs) of alfalfa. The objective of this study was to use headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze alfalfa at different harvest periods (budding stage, early blooming, full blooming), and storage for 0 d, 90 d, 180 d, 270 d, and 360 d, the dynamic changes in VOCs and nutritional quality. Results indicated that ketones, aldehydes, alcohols and esters were the main volatile components of alfalfa VOCs, accounting for 87.41%, 88.57% and 90.85% of the total volatile components at budding stage, early blooming and full blooming, respectively. VOCs and nutrient quality of alfalfa varied significantly in different harvest periods; delayed harvesting significantly reduced alfalfa aldehydes, alcohols, crude protein (CP), and total digestible nutrients (TDN) and significantly increased ketone, dry matter (DM), acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents (p < 0.05). After Comprehensive consideration ofthe yield, nutritional quality and VOCs of alfalfa, the best harvest time was determined to be the budding stage. The VOCs and nutrient quality of alfalfa were significantly different at different storage durations, and ketones, ADF and NDF were significantly increased and significantly reduced DM, CP and TDN (p < 0.05). Ketone content and neutral detergent fiber (NDF) content had a significant positive correlation, (NDF F = 5.5, p = 0.024). Storage 360 d 2-methylbutyraldehyde (musty), 1-octen-3-one (earthy musty odor) content increased. These may be the key compounds that causes the smell of fresh alfalfa to fade away and a musty smell to emerge.

Effects of temporary rearing with organic selenium on the muscle flavor and texture properties of largemouth bass (Micropterus salmonides)

In this study, the influences of organic selenium (Se, 0.002 mg/L) on the muscle flavor and texture properties of Micropterus salmonides under fasting temporary rearing (8 weeks) was investigated. Electronic nose and headspace solid-phase microextraction-gas chromatography–mass spectrometry analysis suggested that organic Se regulated the types and contents of volatile compounds, especially aldehydes and ketones, which were increased in the early temporary rearing but decreased in the late stage. Organic Se significantly increased the content of 5′-inosine monophosphate by approximately 15 % (p < 0.05), and decreased the content of hypoxanthine and hypoxanthine ribonucleoside by more than 20 % (p < 0.05). After the 8th temporary rearing week, muscle hardness and springiness increased by at least 10 % (p < 0.01), resilience and gumminess improved by at least 18 % (p < 0.05) and 5.9 % (p < 0.05), respectively. In conclusion, organic Se ameliorates the flesh quality of M. salmonides during long-term temporary rearing.

Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head

To make better use of cod head (Gadus macrocephalus), a by-product of fish processing, the effects of ultrasound pretreatment on the enzymatic properties and volatile compounds of cod head enzymatic hydrolysates were investigated. The results demonstrated that ultrasound pretreatment at 150–600 W had a positive effect cod head enzymatic hydrolysates. The soluble peptides content of the enzymatic hydrolysates reached the highest value of 5.31 ± 0.16 mg/mL at the ultrasound power level of 450 W, and the content of peptide molecules < 3-kDa was up to 93.96%. The type and relative content of volatile compounds, especially aldehydes, alcohols, and ketones, also increased with the increase the ultrasound power. The electronic tongue results indicated that ultrasound pretreatment reduced bitterness and astringency. The electronic nose results indicated that the hydrogen- and alkane-containing odor components in the hydrolyzed liquid after ultrasound pretreatment differed significantly from conventional enzymatic hydrolysates. In conclusion, ultrasound pretreatment may be applicable as a suitable technology to assist enzymatic hydrolysis of the cod head, and as such, promote the utilization of fish by-products.

The influence of the japanese millet flour and the method of dough preparation on the formation of the aroma of bakery products

The article presents the results of a study of the formation of aroma-forming substances in bakery products with the addition of paize flour to the recipe. Instrumental assessment of the smell of products was carried out on the smell analyzer «MAG-8» with the methodology «electronic nose». The variants of the experiment differ in the content of paize flour 15–20%, according to the method of preparing the dough: the biological method of loosening – bread, bread sticks, unleavened dough – bread skewers. With the help of an «electronic nose», it was instrumentally proved on the MAG-8 odor analyzer that for the samples submitted for testing, the smell is correct and not pronounced, aromatic additives and odor enhancers, as well as the presence of destructive processes and mold formation are absent. When comparing the volatile compounds in the samples quantitatively, it should be noted that since the semi-finished bread undergoes longer fermentation than breadsticks, the content of alcohols and ketones is 22% higher, and compared with bread skewers, where there is no fermentation process, they are 93% more, a similar picture with acids. However, when comparing the content of individual components in samples, especially oxygen-containing compounds, they are almost twice as large in the absence of a biological method of loosening in bread skewers. For consumer evaluation, such changes are not significant for those samples in the formulation of which the content of paize flour is no more than 15% and recognized by consumers according to organoleptic indicators.

Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

SummarySuanzhayu is a traditional Chinese fermented fish that often faces a long fermentation time (about 1 month) and unstable quality. This study evaluated the combined effects of papain and Lactiplantibacillus plantarum 1‐24‐LJ, a selected starter culture, on the quality of Suanzhayu. The addition of L. plantarum and/or papain increased the content of alcohols, esters, ketones and umami amino acids (UAAs), but decreased the content of bitter amino acids (BAAs). Besides, Lactobacillus might play a role in reducing harmful bacteria and BAAs content and increasing UAAs content, while Lactococcus and Weissella contributed to the characteristic flavour of Suanzhayu. Overall, no significant improvement in sensory quality was observed with the addition of papain alone, while better quality and faster fermentation processes were obtained with the addition of L. plantarum 1‐24‐LJ alone or in combination with papain. The results contribute to quality control in Suanzhayu production and the selection of starter cultures.

Study on the effect of red mud and its component oxides on the composition of bio-oil derived from corn stover catalytic pyrolysis

Red mud (RM) waste rich in metal elements was selected as a cheap catalyst for fast catalytic pyrolysis to obtain high value-added bio-oil. The structural patterns and the main oxide components of the RM were determined. In addition, the catalytic effects and mechanisms of the metal oxide components on the bio-oil composition from corn stover (CS) was elucidated. The results showed the content of ketones, furans and alkylphenol significantly increased, while the content of acids and aldehydes greatly decreased under the catalytic effects of the 800 ℃-calcined RM. Fe2O3 and CaO were the main contributor. CaO promoted the production of ketones, and the catalytic effect of Fe2O3 resulted in a good selectivity for acids and furans. Al2O3, TiO2 and SiO2 inhibited the production of methoxyphenols and promoted the production of acids. Main oxide components promoted the production of alkylphenols. The results provided scientific guidance for producing high value-added bio-oil with cheap RM catalyst.

Metabolomics and Transcriptomics Analysis of Pollen Germination Response to Low-Temperature in Pitaya (Hylocereus polyrhizus).

Cross-pollination can improve the percentage of fruit set and fruit weight for most red flesh varieties in pitaya. The technology of pollen storage was very important for successful cross-pollination. However, till present, the technology of pollen storage is unsatisfactory in pitaya production. In this study, pitaya pollen stored at low temperature was taken as the research object, and its physicochemical indexes, metabolomics, and transcriptomics were studied. The results showed that in vitro pollen germination rate decreased significantly with the increase in storage time. Soluble sugar and soluble protein content of pollen peaked on the first day of storage, whereas its relative conductivity, and manlondialdehyde (MDA) and proline contents increased gradually during storage. At the same time, the antioxidant enzyme system of pollen was also affected. Superoxide dismutase (SOD) activity decreased, while the activities of catalase (CAT) and peroxidase (POD) increased and superoxide anion generation rate increased gradually during storage. According to the metabolomics results, amino acid, peptide, nucleotide, plant hormone, terpene, alcohol, phenol, flavonoid, sterol, vitamin, ester, sphingolipid, and ketone contents increased significantly during storage, whereas flavonoid and pigment contents declined gradually. During pollen storage, the gene expressions related to carbohydrate metabolism, protein metabolism, acid and lipid metabolism, sterol metabolism, plant hormone metabolism, and signal transductions were significantly downregulated. With KEGG pathway analysis, isoquinoline alkaloid biosynthesis, tyrosine metabolism, alanine, aspartate, and glutamate metabolism of pollen were affected significantly during low-temperature storage. Correlation analysis showed that the gene expression patterns of HuRP2, HuUPL1, and HuAAT2 had significant effects on pollen germination. D-arabinose 5-phosphate and myricetin were positively correlated with pollen germination rate, which was valuable for studying preservation agents. In this study, the changes in pollen during low-temperature storage were described from the level of metabolites and genes, which could provide theoretical support for the research and development of pollen long-term storage technology in pitaya.

Detoxification of Ochratoxin A by pulsed light in grape juice and evaluation of its degradation products and safety

Pulsed light (PL) was used to remove Ochratoxin A (OTA) from clear grape juice in this study. Firstly, the factors of OTA degraded by PL were explored, and the OTA degradation rate was 95.29% after optimization by response surface methodology. Dose-response curves were most suitable for kinetic fitting of OTA degradation by PL treatment (R2 = 0.9937). Besides, results showed that pH value, soluble solids content and total organic acid content did not change significantly, little changes in color difference (ΔE < 3), while the content of monomer phenol decreased (12.81%–30.95%) with increased PL application time. The contents of alcohols, esters and aldehydes significantly decreased in aroma components, while the contents of ketones and acids significantly increased, alkanes were not affected. Results of animal experiments showed that PL treatment greatly alleviated the toxic effects of high dose OTA on mice. LC-MS/MS also showed that OTA produced non-toxic OTα and phenylalanine when treated with PL.

Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards

The purpose of this study was to evaluate the effects of ultrasound-assisted saucing on the quality of chicken gizzards. The results showed that with the prolonging of the saucing time, the yield, water holding capacity (WHC), lightness (L*), redness (a*) and springiness of chicken gizzards significantly decreased, while the shear force, hardness and chewiness significantly increased (P < 0.05). When the saucing time was the same, the yield, WHC, springiness and tenderness of the ultrasound group were significantly higher than those of the non-ultrasound group (P < 0.05). In particular, when the saucing time was 30 min, the yield, WHC and springiness of the ultrasound group increased by 2.13%, 0.97% and 10.53%, and the shear force decreased by 21.22% compared with those of the non-ultrasound group, respectively. Besides, ultrasound pretreatment increased the content of aromatic compounds, short-chain alkanes, alcohols, aldehydes and ketones, and the principal component analysis displayed that C-50 (saucing for 50 min without ultrasound pretreatment) and U-30 (saucing for 30 min with ultrasound pretreatment) were similar in flavor. Therefore, ultrasound pretreatment is a potential way to improve the quality of saucing chicken gizzards and shorten the processing time.

Effect of Natural Antioxidants from Marigolds (Tagetes erecta L.) on the Oxidative Stability of Soybean Oil.

In recent years, synthetic antioxidants that are widely used in foods have been shown to cause detrimental health effects, and there has been growing interest in antioxidants realised from natural plant extracts. In this study, we investigate the potential effects of natural antioxidant components extracted from the forage plant marigold on the oxidative stability of soybean oil. First, HPLC-Q-TOF-MS/MS was used with 1,1-diphenyl-2-picrylhydrazyl (DPPH) to screen and identify potential antioxidant components in marigold. Four main antioxidant components were identified, including quercetagetin-7-O-glucoside (1), quercetagetin (2), quercetin (3) and patuletin (4). Among them, quercetagetin (QG) exhibited the highest content and the strongest DPPH radical scavenging activity and effectively inhibited the production of oxidation products in soybean oil during accelerated oxidation, as indicated by reductions in the peroxide value (PV) and acid value (AV). Then, the fatty acids and volatile compounds of soybean oil were determined with gas chromatography–mass spectrometry (GC-MS) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). A total of 108 volatile components, including 16 alcohols, 23 aldehydes, 25 ketones, 4 acids, 15 esters, 18 hydrocarbons, and 7 other compounds, were identified. QG significantly reduced the content and number of aldehydes and ketones, whereas the formation of acids and hydrocarbons was completely prevented. In addition, the fatty acid analysis demonstrated that QG significantly inhibited oxidation of unsaturated fatty acids. Consequently, QG was identified as a potential, new natural antioxidant that is believed to be safe, effective and economical, and it may have potential for use in plant extracts feed additives.

LAB Fermentation Improves Production of Bioactive Compounds and Antioxidant Activity of Withania somnifera Extract and Its Metabolic Signatures as Revealed by LC-MS/MS.

In this study we investigated the effect of lactic acid bacteria (LAB) fermentation on the ingredients and anti-oxidant activity of Withania somnifera extract. Four strains of LAB could proliferate normally in medium containing W. somnifera extract after the pH reached 3.1~3.5. LAB fermentation increased the content of alcohols and ketones, endowing the extract with the characteristic aroma of fermentation. Compared to the control, the DPPH and ABTS free radical scavenging rates in the fermented samples were significantly improved, ranging from 48.5% to 59.6% and 1.2% to 6.4%. The content of total phenols was significantly increased by 36.1% during the fermentation of mixed bacteria. Moreover, the original composition spectrum of the extract was significantly changed while the differentially accumulated metabolites (DAMs) were closely related to bile secretion, tryptophan metabolism and purine metabolism. Therefore, LAB fermentation can be used as a promising way to improve the flavor and bioactivity of the extracts of W. somnifera, making the ferments more attractive for use as functional food.

Fabrication and characterization of tea polyphenol W/O microemulsion-based bioactive edible film for sustained release in fish floss preservation.

A coated nanoemulsion (CNE)‐based edible film was fabricated on the surface of fish floss (FF) to extend its shelf life during storage. The antioxidant tea polyphenol (TPP) was embedded into W/O microemulsion, which was further encapsulated into multiple emulsion (Multi‐E) together with functional soluble dietary fiber (SDF). The physicochemical properties indicated that the nanoemulsion‐based edible film (NEF) improved the morphology of FF and reduced the crystallinity of the film by scanning electron microscopy (SEM) and X‐ray diffraction (XRD). The water vapor permeability increased gradually and rose to only 0.99% after 5 h, resulting in the water activity of FF at a low level (≤0.51) during the storage period. The TPP inside was released at a constant rate (≤18.10%) on the surface, and such a rate was accelerated in the simulated gastrointestinal environment, especially in intestine reaching 60.12% after 5 h of digestion. Besides, the effect of NEF on the flavor was also evaluated and the contents of ketones, phenols, and pyrazines increased, which displayed a regulating effect on the overall flavor of FF by blocking the external moisture and suppressing the microorganism activity. In summary, the NEF effectively enhanced the flavor and taste of FF, controlled the release of TPP, and reduced the water activity during the storage, thereby extending the shelf life.

Enhancing ketones and syngas production by CO2-assisted catalytic pyrolysis of cellulose with the Ce–Co–Na ternary catalyst

Using cellulose to produce high-quality oxygenated fuels or chemicals is becoming an important way to replace chemical synthesis technology. In this work, the Ce–Co–Na ternary composite metal catalyst is synthesized and used for catalytic cracking of cellulose to prepare the ketone-rich bio-oil production. To construct an environment-friendly process, CO2 is used as a pyrolysis reaction atmosphere to improve the enrichment of ketones. Strong synergistic effects among metal components effectively promote the thermal-cracking of cellulose to produce primary products (anhydrosugars), and further convert to oxygenates due to the excellent oxygen transferability of the catalyst. The introduction of CO2 enhances the selectivity of ketones in the liquid product, especially 2,3-dimethyl-2-cyclopenten-1-one. The highest content of ketones in the liquid is 22.73%, which is about four times higher than that of the blank sample. In addition, the generation of CO in the syngas is promoted. This study provides an alternative way for the pyrolysis of biomass to prepare ketone platform compounds and syngas production.

Catalytic pyrolysis of date palm seeds on HZSM-5 and dolomite in a pyroprobe reactor in line with GC/MS

Catalytic pyrolysis of date palm seeds (DPS) has been carried out in a pyroprobe connected online with a GC/MS. The effect of a HZSM-5 zeolite on the product distribution has been studied at 450 and 500 °C by using different catalyst/biomass mass ratios (1, 2, 5) and that of a dolomite catalyst at 450 °C using a catalyst/biomass mass ratio of one. Product distributions have been monitored and their trends explained based on the properties of the catalysts used. The HZSM-5 promotes the formation of incondensable gases and aromatic hydrocarbons due to its high acidity and shape selectivity. The concentrations of incondensable gases and hydrocarbons increase markedly with the catalyst/biomass mass ratio, with their peak area percentages ranging from 23.6 to 54.1% and from 7.1 to 24.5%, respectively. At the same time, a significative reduction in the amount of acids, ketones, phenols, furans, and anhydrosugars has been determined. The dolomite catalyst enhances ketonization reactions, which leads to a significant increase in the content of ketones, accounting for a value of around 27%.

Effect of Aging Time on the Composition of the Volatile Components of An–tea

To investigate the effects of different aging times, three An–tea samples were selected for comparison with a non-aged sample as the control (CK, one-year-old) and labeled as high-aged (HAS, 12 years old), medium-aged (MAS, 7 years old), and low-aged samples (LAS, 2 years old). Changes in the volatile components of the different An–tea samples were investigated using headspace–solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS). The volatile components of An–tea consisted of eight types of compounds. Aldehydes and hydrocarbons were dominant in LAS, while esters, ketones, alcohols, nitrogen-containing compounds, and ethers were the most abundant compound in MAS. Esters were dominant in HAS, while phenols were only present in LAS and CK. As aging time increased, the number of identical compounds gradually decreased, while the relative contents of the alcohols also decreased. Except for CK, the contents of ketones and aldehydes gradually decreased as the aging time increased. The content of aldehydes greatly increased during the initial aging period. Ketones and esters had markedly increased in HAS, while their abundance in LAS was close to that in CK. The comprehensive quality score of the volatile components obtained by principal component analysis was highest for MAS, followed by HAS and LAS, with CK having the lowest score.

Analysis of the microbial community and the metabolic profile in medium-temperature Daqu after inoculation with Bacillus licheniformis and Bacillus velezensis

Daqu, an important fermentation and saccharifying agent, plays a crucial role in providing enzymes, flavoring substances, and precursors in the brewing process of Chinese liquor. To evaluate the effect of fortification (inoculation with Bacillus licheniformis and Bacillus velezensis) in the different layers of Daqu, we analyzed the microbial community structure, physicochemical index, enzyme activity, and flavor component of Daqu in this study. Fortification mainly changed the relative abundance of 22 genera in four layers of Daqu (surface, fire circle, middle, and center), including an increase in the abundance of Bacillus and Aspergillus, and a decrease in the abundance of Thermoascus, Lactobacillus, and some other genera. Notably, the esterification power of the fire circle and surface layer was significantly improved after inoculation. Moreover, the contents of flavor compounds, including alcohols, acids, and ketones (except esters), were all improved. In conclusion, we found that fortification controls microbial metabolism by altering the abundance of certain microorganisms, thereby enhancing the production of flavor substances.

Experimental Study on Pyrolysis of Rice Straw Catalyzed by CaO/Al2O3-Phosphate Mixture

CaO and phosphates showed synergistic effects in the regulation of pyrolysis products in the pyrolysis of when they were directly mixed with camphor wood. The alkyl phenol yield increased during the pyrolysis process of corn straw fermentation residue directly mixed with KH2PO4 supported by γ-Al2O3. Rice stalks from agricultural crops are often disposed as waste. However, the potassium phosphate impregnated raw straw pyrolysis with CaO and Al2O3 has not been reported. This paper studied the synergistic effects of CaO or Al2O3 and three potassium phosphates (i.e., KH2PO4, K2HPO4·3H2O, and K3PO4·3H2O) in the rice straw pyrolysis through pyrolysis–gas chromatography-mass spectrometer (Py-GC/MS) experiments. The results showed that CaO/Al2O3 and potassium phosphates showed synergistic effects in the regulation of the types or contents of phenols, ketones, aldehydes, etc. and increased the contents of phenols, aldehydes, acids, and levoglucosan (LG) from most samples and increased those of ketones compared with those catalyzed by potassium phosphates alone. They were suitable for the production of ketone-rich and acid-low bio-oil, which is an important precursor for the preparation of power or jet fuel. The highest contents of ketones (HCK) reached 56.65% and 56.02% in the pyrolysis of K3PO4·3H2O impregnated rice straw with CaO or Al2O3, respectively. The lowest contents of acids and acetic acid (LCA) were nearly or equal to 0, respectively. HCK and LCA were respectively significantly higher and lower than the values reported in the literatures for biomass catalytic pyrolysis using CaO/Al2O3 and potassium phosphates alone or in combination. Dehydration reactions, etc. were further promoted under the co-catalysis of the two catalysts, and some phenols could be converted to benzene products, etc. For 50% K3PO4·3H2O impregnated sample, the yields of furans reduced sharply after CaO addition. For most impregnated samples except 50% K2HPO4·3H2O and 30% and 50% K3PO4·3H2O samples, the contents of total furans and furfural increased after Al2O3 addition.

Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk

The effects of different ultrasound treatments (20 kHz at 400 W for 0 to 9 min) on the functional properties, flavor characteristics, and storage stability of soybean milk at 4 °C were investigated. Results indicated that non-sonicated soymilk had the maximum particle size D4, 3 of 2.47 ± 0.47 µm, while 9 min high intensity ultrasound (HIU) decreased D4, 3 to 0.44 ± 0.01 µm. 9 min of HIU decreased the total number of microorganisms in soymilk from 4.51 to 3.95 Log (CFU/mL). Moreover, 9 min HIU increased the absolute value of ζ-potential from 36.43 to 34.13 mV. Turbiscan test showed that 9 min HIU decreased the instability index of soymilk from 0.78 to 0.65. Furthermore, sensory analysis, electronic nose, electronic tongue, and gas chromatography-mass spectrometry showed that 7 min HIU decreased the content of aldehydes, furans, ketones, and alcohols by 52.09%, 75.01%, 56.79%, and 57.27%, respectively.

Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes

The lactic acid bacteria (LAB) with excellent fermented performance were screened for Lentinus edodes fermentation by measuring the growth status and acid producing capacity of different LAB in L. edodes, and the optimal mixed ratio of LAB was selected for the L. edodes fermentation through the mixed fermented test. Factors affecting the quality of fermented L. edodes were optimized by single factor experiment and response surface experiment. The results showed that when the mixed ratio of LAB was Lactobacillus delbrueckii subsp. bulgaricus: Lactiplantibacillus plantarum: Lacticaseibacillus rhamnous = 3:1:2, fermented L. edodes had the best fermented quality. The optimized process parameters of mixed LAB fermented L. edodes were as follows: fermentation temperature of 37 °C, salt content of 1%, and inoculation amount of 2.7%. Under this process, the total acid and sensory score of fermented L. edodes were 0.88 g/100 g and 81.7 points, respectively. Compared with the unfermented L. edodes, the contents of acids and ketones in the fermented L. edodes increased by 2.16% and 17.8%, while the contents of alcohols, aldehydes and phenols were relatively reduced by 3.66%, 7.42%, and 3.87%, respectively. This study provides a theoretical basis for the development of LAB fermented food of L. edodes.