Pellicle formation and sensory analysis during the fermentation process of Sichuan pickle in COJ, IOJ and CCJ.
| Days | Pellicle formationa | Sensory analysisb | ||||
|---|---|---|---|---|---|---|
| COJ | IOJ | CCJ | COJ | IOJ | CCJ | |
| 8 | + | − | − | 0.89 ± 0.03 d | 0.95 ± 0.05 d | 0.97 ± 0.07 d |
| 16 | ++ | − | − | −1.5 ± 0.2 g | 2.6 ± 0.3 b | 2.8 ± 0.2 a |
| 32 | +++ | − | − | −2.6 ± 0.2 h | 2.2 ± 0.2 c | 2.6 ± 0.2 ab |
| 48 | ++++ | ++ | − | −2.8 ± 0.2 h | 0.5 ± 0.2 e | 2.6 ± 0.2 b |
| 64 | ++++ | ++ | − | −2.8 ± 0.2 h | −1.1 ± 0.2 f | 2.3 ± 0.3 bc |
a
The number of “+” symbols indicate the strength and thickness of the pellicle, and the corresponding images are shown in Fig. S2. − No pellicle formation.
b
The score of −3 was considered as extremely dislike and terrible stench. The score of 3 was considered as extremely like and fragrant scent. The significance difference was analyzed by the method of least significant difference, and different letters are significant (p < 0.01).