LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
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IF 4.952
Zhaoxia Yang,Ruohan Wu,Xiaohan Wei,Zuoli Zhang,Wenqing Wang,Aoxue Liu,Jing Yang,Chaofan Ji,Huipeng Liang,Sufang Zhang,Xinping Lin
Little is known about the relationship between the chemical and microbial properties of Chouguiyu, a traditional Chinese fermented fish with unique aroma and plentiful taste. Therefore, we explored this relationship by determining the bacterial and fungal distribution of 14 brands of Chouguiyu . The distribution of microorganism and their effect on product quality, such as volatile flavor compounds (VFCs), free amino acids (FAA), physicochemical features and organoleptic properties were evaluated. Five VFCs (2-ethyl-1-hexanol, eucalyptol, 1-octen-3-ol, nonanal and indole) and three FAAs (Glu, Vla and Ala) were considered as core components. LAB ( Vagococcus and Lactococcus ) were found to contribute greatly to critical aroma formation and inhibition of TVB-N, leading to a moderate fermentation and good quality. While excessive increases in TVB-N, VFCs and FAA contents were found to be related with Psychrilyobacter and Fusobacterium , leading to poor organoleptic properties. The addition of Sufu to these products may be associated with the accelerating the fermentation process. Moderate fermentation with LAB is beneficial to typical aroma and good organoleptic properties, while excessive fermentation related with Psychrilyobacter and Fusobacterium may lead to overpowering flavors and lowered organoleptic properties.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
Food Bioscience
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2020
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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
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微生物学
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化学分析
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2023
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IF 8.8
Jia-Nan Chen,Yu-Ying Zhang,Xu-Hui Huang,Meng Dong,Xiu-Ping Dong,Da-Yong Zhou,Bei-Wei Zhu,Lei Qin
Volatolomics and metabolomics were performed to explore the generation mechanism of the characteristic flavor of mandarin fish during fermentation. This study revealed a novel finding that umami-tasting amino acids, succinic acid, and peptides increased, while taste-presenting nucleotides decreased after fermentation. The results showed that 19 key aroma compounds were identified. The most nitrogenous compounds were produced after fermentation, the total concentration of which was >5 mg/kg. A high odor activity value of 443 was established for stinky indole. PLS-DA showed that sn -glycero-3-phosphocholine, hypoxanthine, creatine, and trimethylamine N -oxide were the key metabolites associated with the key volatiles. Umami-tasting amino acids could contribute to the characteristic taste. Metabolic pathway analysis revealed that tryptophan metabolism, trimethylamine metabolism, and monoterpenoid biosynthesis were the potential generation pathways of indole, trimethylamine, and terpenoids, respectively. Collectively, the results provide thoughts for targeted controlling the flavor of fermented mandarin fish.
研究领域:
食品科学
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生物化学
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代谢组学
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发酵技术
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2026
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IF 6.2
Hao Liu,Xu Yan,Ying Yue,Shufeng Yin,Ning Zhao,Chaofan Ji,Yingxi Chen,Sufang Zhang,Yiwei Dai,Xinping Lin
Fermented fish products are gaining popularity in Chinese cuisine, with Chouguiyu emerging as a prominent example due to its distinctive flavor and economic value. Despite its growing appeal, the species-level microbial contributions to its quality and flavor remain underexplored. This study analyzed three different brands of Chouguiyu samples (S1, S2, S3), employing species-level microbial profiling to investigate their relationship with volatile organic compounds (VOCs), free amino acids, and other quality indicators. Key findings identified Leuconostoc citreum (S1), Lactiplantibacillus plantarum and Levilactobacillus brevis (S2), and Hafnia alvei (S3) as dominant strains, each correlating significantly with 17 major flavor compounds, 8 core free amino acids, and differential lipids. Notably, Leuconostoc citreum was associated with the production of Glutamic acid, Alanine, and various alcohols and aldehydes, enhancing product quality. Concurrently, it was observed that excessive fermentation reduced the flavor and quality of the product. These findings offer valuable insights into optimizing fermentation processes to improve the quality of Chouguiyu .
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）