风味
肠系膜明串珠菌
食品科学
芳香
化学
发酵
开胃菜
生物
细菌
乳酸
遗传学
作者
Meng Tian,Ke Lin,Yang Liu,Bin Jiang,Biying Zhang,Xianming Zhu,Dayong Ren,Hansong Yu
标识
DOI:10.1016/j.fochx.2023.100881
摘要
Gray sufu is a traditional fermented bean product with strong flavor in China, but traditional fermentation methods often lead to its off-flavor. This study was performed to investigate the flavor quality characteristics of gray sufu fermented using L. mesenteroides F24. Results showed 220 volatile compounds in gray sufu, among which alcohols and esters were the main volatiles. Inoculation with L. mesenteroides F24 considerably affected the contents of flavor substances in gray sufu and substantially increased the main flavor compounds. In addition, 29 kinds of key volatile compounds were identified by analyzing the ROAVs. Four unique key flavor substances were found in gray sufu inoculated with L. mesenteroides F24. This study is the first report on the feasibility of L. mesenteroides F24 as a promising starter culture to improve the flavor quality of gray sufu. The results provide a theoretical basis for improving the processing and quality control of gray sufu.
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