Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

被引：100

作者：

Gao, Pei ^{[1
]}

Wang, Weixin ^{[1
]}

Jiang, Qixing ^{[1
]}

Xu, Yanshun ^{[1
]}

Xia, Wenshui ^{[1
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Lihu 1800, Wuxi 214122, Jiangsu, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2016年 / 51卷 / 07期

基金：

中国国家自然科学基金;

关键词：

Fermentation; fish; flavours; GC; MS; microorganisms; STAPHYLOCOCCUS-CARNOSUS; SENSORY PROPERTIES; LIPID OXIDATION; AROMA COMPOUNDS; SAUSAGE; IDENTIFICATION; SAUCE; GENERATION; PARAMETERS; LIPOLYSIS;

D O I：

10.1111/ijfs.13134

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish was studied. Lactobacillus plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31, isolated from Suan yu, were selected as starter cultures. Volatiles were extracted by headspace solid-phase microextraction (SPME) and analysed by gas chromatography-mass spectrometry technology (GC-MS). Esters and alcohols were the main components of volatiles, accounting for over 50 percentage points in all samples. The highest content of esters (3034.54gkg(-1)) was observed in S1 inoculated with L.plantarum 120, while the highest content of alcohols (2164.53gkg(-1)) and ketones (379.98gkg(-1)) was detected in S3 inoculated with S.cerevisiae 31. The content of acids and aldehydes was lower in inoculated samples. Principal component analysis revealed that the volatile composition was primarily influenced by the nature of the starter cultures. L. plantarum 120 and S.xylosus 135 could accelerate fermentation.

引用

页码：1630 / 1637

页数：8

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