Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

Liu, Ying; Li, Yuan; Liu, Huijie; Liu, Hongying; Zhou, Yue; Li, Miaonan; Gao, Ruichang

doi:10.1016/j.fshw.2022.07.035

Cited by 82 publications

(32 citation statements)

References 46 publications

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“…Each row in the figure represents the volatile compounds in a C. peled meat sample; each column compares a volatile compound in different samples. The color intensity indicates the volatile compound content; brighter colors indicate higher content ( Li et al, 2022 ). Each sample was measured in triplicate.…”

Section: Resultsmentioning

confidence: 99%

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Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

et al. 2023

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Section: Resultsmentioning

confidence: 99%

“…Compared with GC–MS, GC-IMS showed the great traits such as rapidness, high resolution and visualization through simple sample preparation, which has been employed in characterizing volatile flavor compounds of aquatic products prepared by different processing and storage conditions ( Jin et al, 2021 , Li et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

et al. 2023

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“…An electronic nose (PEN3, Airsense Analytics GmbH, Schwerin, Germany) was used to measure and analyse the overall odour difference between samples, about the method of Li et al . (2023) and slightly modified. Added 2 g of chopped samples in a 20 mL glass jar and preheated for 5 min at 40 °C.…”

Section: Methodsmentioning

confidence: 99%

Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)

Zhang

Feng

et al. 2023

Int J of Food Sci Tech

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This research investigated the dynamic changes and correlations of protease activity, material texture and flavour compounds during the fermentation (13 days) of crucian (Carassius auratus). Mixed starter fermentation (Enterococcus rivorum and Enterococcus lactis) and natural fermentation were used for the study. Results showed that the protease activity, TCA-soluble protein and flavour substances were increased with fermentation time and were higher in the mixed fermentation group. The results of relative odour activity value showed that some aldehydes played a major role in the flavour of the product, such as octanal, nonanal and (E)-2-nonenal. The correlation analysis showed that protease activity and material texture (hardness and chewiness) had a significantly positive correlation with many flavour compounds (octanal, nonanal, glutamic acid, etc.). This work will provide a theoretical reference for the application of mixed starter cultures and for improving the quality of suanyu by increasing protease activity and changing the texture of the material.

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“…Alcohols were the primary volatile compounds, followed by lipids and ketones (acids, ketones, alkenes, and phenols were predominant). Alcohols, mainly from the oxidative degradation of polyunsaturated fatty acids, are the secondary lipid oxidation products [18]. Esters are obtained through the esterification of low-grade saturated fatty acids and saturated fatty alcohols.…”

Section: Hs-spme-gc-ms Analysismentioning

confidence: 99%

Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics

et al. 2023

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Background The present study aimed to investigate the changes in volatile components and metabolites of Dendrobium officinale (D. officinale) juice fermented with starter cultures containing Saccharomycopsis fibuligera and Lactobacillus paracasei at 28 ℃ for 15 days and post-ripened at 4 ℃ for 30 days using untargeted metabolomics of liquid chromatography-mass spectrometry (LC–MS) and headspace solid-phase microextraction-gas chromatography (HS–SPME–GC–MS) before and after fermentation. Results The results showed that the alcohol contents in the S. fibuligera group before fermentation and after fermentation were 444.806 ± 10.310 μg/mL and 510.999 ± 38.431 μg/mL, respectively. Furthermore, the alcohol content in the fermentation broth group inoculated with the co-culture of L. paracasei + S. fibuligera was 504.758 ± 77.914 μg/mL, containing a significant amount of 3-Methyl-1-butanol, Linalool, Phenylethyl alcohol, and 2-Methyl-1-propanol. Moreover, the Ethyl L (-)-lactate content was higher in the co-culture of L. paracasei + S. fibuligera group (7.718 ± 6.668 μg/mL) than in the L. paracasei (2.798 ± 0.443 μg/mL) and S. fibuligera monoculture groups (0 μg/mL). The co-culture of L. paracasei + S. fibuligera significantly promoted the metabolic production of ethyl L (-)-lactate in D. officinale juice. The differential metabolites screened after fermentation mainly included alcohols, organic acids, amino acids, nucleic acids, and their derivatives. Twenty-three metabolites, including 11 types of acids, were significantly up-regulated in the ten key metabolic pathways of the co-culture group. Furthermore, the metabolic pathways, such as pentose and glucuronate interconversions, the biosynthesis of alkaloids derived from terpenoid and polyketide, and aminobenzoate degradation were significantly up-regulated in the co-culture group. These three metabolic pathways facilitate the synthesis of bioactive substances, such as terpenoids, polyketides, and phenols, and enrich the flavor composition of D. officinale juice. Conclusions These results demonstrate that the co-culture of L. paracasei + S. fibuligera can promote the flavor harmonization of fermented products. Therefore, this study provides a theoretical basis for analyzing the flavor of D. officinale juice and the functional investigation of fermentation metabolites.

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Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

Cited by 82 publications

References 46 publications

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)

Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics

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