INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2013
·Vol. 48
·期 11
·2429-2437
·
IF 1.24
Chunping Li,Jiajia Wu,Yan Li,Zhiyuan Dai
Summary Identification of aroma compounds in Stinky Mandarin fish ( Siniperca chuatsi ) and comparison of volatiles during fermentation (with spices and salt) and storage were analysed by electronic nose (e-nose) combining with gas chromatography–mass spectrometry (GC-MS). Among the sixty-one detected volatiles, thirteen aroma-active compounds, especially linalool, were identified in stinky mandarin fish according to thresholds and concentrations. Totally, twenty-four aroma compounds correlated well with the periods of fermentation and storage. Trimethylamine, indole, sulphur-containing compounds, acetic acid, esters and phenols increased continually, while aldehydes decreased. According to these quality indicators, e-nose data using principal component analysis showed a clear discrimination of the fermented fish and were in good agreement with the results of GC-MS. In conclusion, fermentation favoured to retard spoilage and provided new aroma compounds. The technique employing an e-nose in combination with GC-MS could compare and identify the aroma and quality of stinky mandarin fish.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2020
·
IF 3.067
Zhaoxia Yang,Sasa Liu,Jing Lv,Zeping Sun,Wenhuan Xu,Chaofan Ji,Huipeng Liang,Shengjie Li,Chenxu Yu,Xinping Lin
Chouguiyu (stinky Mandarin fish), a traditional spontaneously fermented fish in China, is famous for its unique aroma and pleasant taste. However, the relationships between the succession of microorganisms during the fermentation and the formation of Chouguiyu 's unique aroma and taste remain to be characterized. In this study, 16S rRNA gene amplicon sequencing was done to investigate the evolving microbiota during Chouguiyu fermentation, and the volatile compounds and amino acids profiles were measured alongside with chemical characterization of the samples (e.g., determination of pH, TVB-N, TBARS , and TCA-soluble peptides). Based on the changes of the microbiota, the fermentation was categorized into two stages: early-fermentation, 1st-3rd days; and late-fermentation, 4th-7th days. Linalool, piperitone, anethole , 1-octen-3-ol, 2-methyl-3-octanone and indole were identified as characteristic volatile compounds in Chouguiyu . According to the sensory evaluation results, the flavor of the Chouguiyu was reinforced in the late-fermentation stage. Redundancy analysis showed the relationships between evolving microbiota and the formation of Chouguiyu 's aroma and taste, and Psychrilyobacter was identified to be the most important bacterial genus contributing to flavor and aroma development, followed by Fusobacterium , Arcobacter and O c eanisphaera . These genera were positively correlated with Glu, Met, Tyr, Pro, linalool, piperitone, indole, TBARS, TVB-N, and TCA , and influenced the flavor and aroma of the Chouguiyu . The results of this study provided a scientific basis to further improve Chouguiyu production.
研究领域:
食品科学
·
微生物学
·
化学分析
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）