Effect of Kombucha Consortium Fermentation on Active Ingredients and Sensory Quality of Gastrodia elata

Abstract

The changes in the main active ingredients and sensory quality of Gastrodia elata during liquid-state fermentation with the traditional Kombucha consortium were analyzed in the study. The results showed that the total acid concentration of the fermentation broth increased, and consequently the pH decreased after 5 days of fermentation, among which acetic acid and succinic acid increased most obviously. Fermentation with the Kombucha consortium significantly increased the contents of total polyphenols, total flavonoids and p-hydroxybenzyl alcohol. The volatile components of the fermentation broth were analyzed by electronic nose combined with solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). It was found that many flavor substances were produced through the fermentation process. Sensory evaluation indicated that Kombucha consortium fermentation significantly reduced the unpleasant odor of G. elata and imparted it a fruity flavor. This study provides a theoretical basis and technical support for the in-depth development and utilization of G. elata.

Keywords

• gastrodia elata; kombucha consortium; fermentation; p-hydroxybenzyl alcohol; sensory quality