芳香
风味
发酵
醋酸
食品科学
愈创木酚
盐(化学)
化学
有机化学
酶
作者
Jiang Li,Siwei Shen,Aoteng Zuo,Yuanlong Chi,Yunhao Lu,Qiang He
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-07-01
卷期号:445: 138746-138746
被引量:1
标识
DOI:10.1016/j.foodchem.2024.138746
摘要
To achieve salt reduction while ensuring flavor quality of Chinese horse bean-chili-paste (CHCP), we comprehensively explored the effect of indigenous strains Tetragenococcus halophilus and Candida versatilis on the aroma profiles of low-salt CHCP by metabolomics and sensomics analysis. A total of 129 volatiles and 34 aroma compounds were identified by GC × GC-MS and GC-O-MS, among which 29 and 20 volatiles were identified as significant difference compounds and aroma-active compounds, respectively. Inoculation with the two indigenous strains could effectively relieve the undesired acidic and irritative flavor brought by acetic acid and some aldehydes in salt-reduction samples. Meanwhile, inoculated fermentation provided more complex and richer volatiles in low-salt batches, especially for the accumulation of 3-methylbutanol, 1-octen-3-ol, benzeneacetaldehyde, phenylethyl alcohol, and 4-ethyl-phenol etc., which were confirmed as essential aroma compounds of CHCP by recombination and omission tests. The research elucidated the feasibility of bioturbation strategy to achieve salt-reducing fermentation of fermented foods.
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