{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,11]],"date-time":"2026-04-11T10:41:35Z","timestamp":1775904095169,"version":"3.50.1"},"reference-count":36,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2024,1,9]],"date-time":"2024-01-09T00:00:00Z","timestamp":1704758400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2024,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Tongling white ginger is a Chinese fermented vegetable with unique flavors. However, little is known about its physicochemical properties, flavor characteristics, and sensory evaluation. The study examined the physicochemical (pH, titratable acidity [TA], nitrite, soluble protein, and color) and flavor characteristics (organic acids, free amino acids, and volatiles) of white ginger during fermentation. The results showed that the pH value and soluble protein in the dry\u2010salted, brine\u2010pickled, and inoculation\u2010pickled decreased significantly while the TA value increased significantly, inoculation\u2010pickled can effectively reduce the content of nitrite. After fermentation, inoculation\u2010pickled produced the highest content of organic acids, while dry\u2010salted produced the highest total amount of free amino acids. A total of 70, 68, 70, and 69 volatile compounds were identified in fresh, dry\u2010salted, brine\u2010pickled, and inoculation\u2010pickled white ginger. The total contents of terpenoids of Tongling white ginger by three fermentation methods decreased; the total contents of alcohols and aldehydes were the highest in brine\u2010pickled, and esters and ketones were more abundant in inoculation\u2010pickled. The results showed that inoculation\u2010pickled could shorten the fermentation time of Tongling white ginger, produce a unique flavor, and have the highest sensory score.<\/jats:p>","DOI":"10.1002\/fsn3.3942","type":"journal-article","created":{"date-parts":[[2024,1,10]],"date-time":"2024-01-10T06:41:54Z","timestamp":1704868914000},"page":"2597-2610","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Effects of different pickling methods on physicochemical properties and flavor profiles of Tongling white ginger: Dry\u2010salting, brine\u2010pickling, and inoculation\u2010pickling"],"prefix":"10.1002","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5116-891X","authenticated-orcid":false,"given":"Kaili","family":"Zong","sequence":"first","affiliation":[{"name":"Food Engineering College Anhui Science and Technology University  Chuzhou 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