Investigation on off-flavor mitigation in pickled bamboo shoots via ultrasonic processing, tea polyphenol treatment, and Corynebacterium glutamicum fermentation

Key Points

• Off-flavor mitigation occurs significantly with ultrasonic processing, reducing undesirable tastes in pickled bamboo shoots.
• The use of tea polyphenols combined with fermentation led to a notable enhancement in flavor quality, improving consumer acceptability.
• Assessment involved evaluating off-flavor characteristics through sensory analysis and chemical evaluation, indicating effective outcomes.
• Potential for wider application in food processing exists, suggesting improved flavor profiles using natural interventions.