A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2023-04-01 DOI:10.1016/j.foodres.2023.112585

Ying Li , Weijun Leng , Jiani Xue , Li Yuan , Hongying Liu , Ruichang Gao

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引用次数: 7

Abstract

The fermentation process of traditional shrimp paste is closely associated with the production of flavor substances, but the formation mechanism of key aroma components is still unclear. In this study, a comprehensively flavor profile analysis of traditional fermented shrimp paste was carried out by E-nose and SPME-GC–MS. A total of 17 key volatile aroma components with OAV > 1 contributed greatly to the overall flavor formation of shrimp paste. In addition, high-throughput sequencing (HTS) analysis revealed that Tetragenococcus was the dominant genera in the whole fermentation process. Moreover, metabolomics analysis showed that the oxidation and degradation of lipids, protein, organic acids and amino acids produced a large number of flavor substances and intermediates, which laid the foundation for the Maillard reaction in term of generating the distinct aroma of the traditional shrimp paste. This work will provide theoretical support for the realization of flavor regulation and quality control in traditional fermented foods.

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基于多组学的传统虾酱发酵风味形成机制研究

传统虾酱的发酵过程与风味物质的产生密切相关，但其关键香气成分的形成机制尚不清楚。本研究采用电子鼻法和SPME-GC-MS对传统发酵虾酱的风味特征进行了综合分析。共有17种关键挥发性香气成分与OAV >1对虾酱整体风味的形成有很大贡献。此外，高通量测序(HTS)分析显示，在整个发酵过程中，四红球菌是优势属。此外，代谢组学分析表明，脂质、蛋白质、有机酸和氨基酸的氧化和降解产生了大量的风味物质和中间体，这为传统虾膏产生独特香气的美拉德反应奠定了基础。本研究将为传统发酵食品风味调控和质量控制的实现提供理论支持。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.