LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Xiao Zhang,Jianping Wei,Shiyu Zhao,Hang Jia,Chunfeng Guo,Zhouli Wang,Zhenpeng Gao,Tianli Yue,Yahong Yuan
Fermented soybean paste is becoming popular worldwide due to its umami taste and characteristic aroma. To elucidate the relationships between the odorants and the flavor differences of commercial soybean paste (CSP) and traditional soybean paste (TSP), 49 samples (13 CSP, 36 TSP) were collected and evaluated in this research. The aroma-active compounds of CSP and TSP samples were analyzed by electronic nose, gas chromatography-olfactometry-mass spectrometry combined with aroma extract dilution analysis, and the key aroma compounds were identified by calculation of the detection rates and odor activity values. Following characterization, 23 and 19 odorants were identified as key aroma compounds contributing to flavor differences in CSP and TSP samples, respectively. Significant differences were observed for the acids, alcohols, aldehydes, terpenes, and sulfur-containing compounds. The results showed that the flavor differences of the samples were more resulted from the concentrations of the key aroma compounds rather than their compositions and those differences mainly came from the long maturation period of TSP samples and heating process of CSP samples. Further, orthogonal partial least squares discrimination analysis revealed that the key aroma compounds identified in this research could explain the flavor differences of commercial and traditional soybean pastes.
研究领域:
食品科学
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发酵工程
✓ 已验证
DOI
高影响因子
BIORESOURCE TECHNOLOGY
·
2019
·
IF 6.669
Konglong Feng,Zaocheng Huang,Bo Peng,Weijie Dai,Yunqi Li,Xiaoai Zhu,Yunjiao Chen,Xing Tong,Yaqi Lan,Yong Cao
Deacidification of high-acid soy sauce residue (SSR) oil is crucial to utilization of SSR oil. Aspergillus niger lipase (ANL) has been widely applied for such purpose while its immobilization still has large room for improvement. ANL was immobilized onto six different macroporous acrylic resins, accounting the effect of the different textural properties of resins on stability and their potential for application in enzymatic deacidification. The resin MARE with lower porosity, higher bulk density, and medium hydrophobicity, was chosen as the best carrier for the best thermostability and reusability. ANL-MARE is a promising catalyst than Novozym 40086, which not only exhibited higher deacidification activity and good thermostability, but also was continuously reused for 15 cycles and efficiently catalyzed from high-acid SSR oil into diacylglycerol-enriched oil. Therefore, immobilized ANL was a novel, low-cost and recyclable biocatalyst that could be used as a good alternative to higher-cost commercial lipases in industrial applications.
研究领域:
生物化学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Xianli Gao,Tuo Feng,Mingjian Sheng,Bo Wang,Zejian Wang,Pei Shan,Yaqiong Zhang,Haile Ma
Black soybean sauce’s (BSS) aroma was scarcely investigated, which seriously affected BSS’s quality and consumers’ preference. Thus the aroma compounds in BSS were characterized using gas chromatography-mass spectrometry/gas chromatography–olfactometry coupling with recombination and omission experiments. Sensory evaluation showed the fruity odor was increased by 63% and the malty, alcoholic, floral, smoky, caramel-like and sour odors were decreased by 24–35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), ethyl propanoate (144%), ethyl 3-methylbutanoate (70%), ethyl 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS’s quality control and aroma improvement.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 14
·2437
·
IF 5.1
Yongtai Wu,Bei Hu,Yuxin Wen,Zuowei Xiao,Lin Li,Xia Zhang,Zhenhui Zhang,Bing Li
Soy sauce (SS) is one of the most popular condiments in the world. However, Nε-carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (5-HMF), harmful Maillard reaction products, are present in SS. Worse still, their primary sources in SS production remain unclear, and their contents increase during the consumption of heated SS. In this study, CML and 5-HMF were simultaneously monitored, and thermal treatment and the addition of natural product were used to simultaneously reduce their contents during SS production and consumption. During SS production, CML and 5-HMF primarily originated from the raw materials used in SS production, Maillard reactions during fermentation, and the addition of food additives. Also, CML and 5-HMF were simultaneously found in commercial light soy sauce, dark soy sauce, and infant SS, and thermal treatment could increase their contents. Fortunately, additional thermal treatment of semi-finished SS (especially raw sauce and rude light SS) and appropriate concentrations of (−)-epicatechin (100 μM) and ascorbic acid (5 μM), respectively, added to SS for direct and heated consumption, could simultaneously reduce the CML and 5-HMF contents. This study highlights the presence of CML and 5-HMF in SS and proposes practical methods to simultaneously minimize their contents during production and consumption.
研究领域:
食品科学
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生物化学
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毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 14
·2407
·
IF 5.1
Xiao Zhang,Sihao Li,Heng Liu,Anurak Wongta,Zhenlin Xu,Kai Zhou,Surat Hongsibsong
Histamine (HIM) and tyramine (TYM) are among the most toxic biogenic amines (BAs) commonly found in various fermented soybean foods, yet the crucial BAs-producing strains are ignored. This study discussed and compared the effectiveness of two methods based on medium pH screening and target gene amplification for identifying HIM- and TYM-producing strains from two fermented soybean foods. The crucial strains responsible for HIM and TYM formation were identified and then characterized. It was found that the strains forming large amounts of total BAs promoted a high pH at the final medium, but there was no correlation between TYM/HIM formation and the pH value among the isolates. Furthermore, a large portion of isolates that produce TYM/HIM cannot be amplified. Thehdcandtdcgenes utilized reported universal pairs of primers, resulting in false negative results. Following two rounds of screening, most TYM/HIM-producing strains were found to belong toBacillus.Bacillus cereus-HT-31-2 andMillerozyma farinosa-HT-42-1 were identified as crucial producers of TYM and HIM in soy sauce during the fermentation stage, whileProteus mirabilis-T-24-2 was found to be the key producer of TYM in thua nao. Moreover, the simulated medium was found to be beneficial for the formation of TYM/HIM byB. cereus-HT-31-2 andP. mirabilis-T-24-2, but not forM. farinosa-HT-42-1. The formation of TYM/HIM was not synchronized under different conditions. This study provides insights into the key strain responsible for the formation of HIM and TYM in fermented soybean foods.
研究领域:
食品微生物学
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食品安全
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生物技术
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发酵
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）