Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains

Abstract

The effects of different mucor strains (Mucor racemosus, Actinomucor, and Mucor wutungkiao) on aroma and taste profiles based on proteolysis, lipolysis, and their catabolism in oil furu were studied. Gas chromatography‐mass spectrometry and relative odor activity were used to monitor the changes of key volatile compounds and the differences in the characteristic aroma contents of oil furu. Using principal component analysis, the different fermentation strains had an effect on aroma profiles. The volatile compounds from metabolism of protein and fatty acid contributed to the aroma of oil furu with different contribution from the different strains, presumably due to their different enzymes. The electronic tongue and free amino acid profiles also showed strain differences of taste. Based on these results, optimization of the amount of each of the different mucor strains during cofermentation might achieve better flavor.

Recent developments of e-sensing devices coupled to data processing techniques in food quality evaluation: a critical review

“…Some studies were only restricted to the use of PCA to highlight the similarities and differences between samples. 94,95,120,130 Additionally, cluster analysis 122,124 was seldom spotted in the collected selection of papers. Above and beyond, most of the achieved studies were not limited only to the use of PCA alone but on its usage besides supervised methods for regression and discrimination purposes.…”

Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)

“…The ROAVs of the other VOCs were calculated according to the ratio of the odor activity value (OAV) of a volatile compound to the highest OAV among the volatile compounds in the samples (Su et al., 2022). The compounds with ROAV larger than 1 were considered as the main aroma component of the samples, while the compounds with ROAV between 0.1 and 1.0 contributed to the overall flavor profile (Wei et al., 2020).…”

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

“…Therefore, the mold fermentation method using Mucor and Rhizopus as early starters is more commonly used. Common fermentative molds used in the industry include Mucor racemosus , Mucor wutongqiao , Mucor rouxianus , Rhizopus microsporum , Rhizopus oryzae , and Actinomucor elegans (Liang et al., 2019; Tan et al., 2020; Wei et al., 2020; Yao et al., 2021). Among these, the highly active proteases and lipases secreted by Mucor can effectively decompose proteins and fats in sufu into small molecular taste peptides, amino acids, and fatty acids, which play crucial roles in the production of umami and aroma.…”