Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-11-22 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102037

Panpan Yang, Qin Wang, Yurou Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin

{"title":"Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba.","authors":"Panpan Yang, Qin Wang, Yurou Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin","doi":"10.1016/j.fochx.2024.102037","DOIUrl":null,"url":null,"abstract":"Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. This work utilized Bacillus subtilis S2-2 and Hyphopichia burtonii S6-J1 with high TTMP production for fermentation of soybeans to optimize the pre-fermentation process and to evaluate the flavor quality of mature DCB. The concentration of TTMP in DCB fermented by mixed microbial (MG) was 2.95 times higher than that of of the control. Furthermore, the concentrations of taste substances, organic acids, free amino acids, and free fatty acids in MG were significantly increased. 87 flavor compounds were detected by gas chromatography-ion mobility spectrometry. The content of aldehydes, alcohols, esters, acids, and pyrazines flavor compounds was higher in MG, with esters and alcohols being notably higher than in other groups. Additionally, the highest comprehensive score of flavor quality was obtained in MG by principal component analysis.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102037"},"PeriodicalIF":6.5000,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11681824/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.102037","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. This work utilized Bacillus subtilis S2-2 and Hyphopichia burtonii S6-J1 with high TTMP production for fermentation of soybeans to optimize the pre-fermentation process and to evaluate the flavor quality of mature DCB. The concentration of TTMP in DCB fermented by mixed microbial (MG) was 2.95 times higher than that of of the control. Furthermore, the concentrations of taste substances, organic acids, free amino acids, and free fatty acids in MG were significantly increased. 87 flavor compounds were detected by gas chromatography-ion mobility spectrometry. The content of aldehydes, alcohols, esters, acids, and pyrazines flavor compounds was higher in MG, with esters and alcohols being notably higher than in other groups. Additionally, the highest comprehensive score of flavor quality was obtained in MG by principal component analysis.

查看原文本刊更多论文

使用四甲基吡嗪高产菌株强化发酵对豆奇巴风味质量的影响。

豆叶（DCB）是一种富含四甲基吡嗪（TTMP）等多种功能成分的营养食品，菌种发酵是提高豆叶品质的关键。本研究利用TTMP高产的枯草芽孢杆菌S2-2和白氏丝孢杆菌S6-J1进行大豆发酵，优化发酵前工艺，评价成熟DCB的风味品质。混合微生物发酵DCB中TTMP的浓度（MG）是对照的2.95倍。MG中风味物质、有机酸、游离氨基酸和游离脂肪酸的浓度显著升高。采用气相色谱-离子迁移谱法对87种风味化合物进行了检测。MG组风味化合物中醛类、醇类、酯类、酸类和吡嗪类含量较高，其中酯类和醇类含量显著高于其他组。主成分分析结果表明，MG的风味品质综合得分最高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.