食品科学2024，Vol.45Issue(24)：81-91,11.DOI:10.7506/spkx1002-6630-20240512-091
戊糖片球菌发酵大黄鱼风味代谢途径分析
Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus
摘要
Abstract
In this study,low-salt fermented large yellow croaker was prepared by inoculating low-salt cured yellow croaker with Pediococcus pentosaceus and fermenting it,its flavor profile and volatile flavor compounds were characterized using flavor metabolomics and molecular sensory science,and its key odor-active compounds were identified.The differential metabolism of fatty acid flavor precursors was investigated and the correlation between the key odor-active compounds and free fatty acids was analyzed.Moreover,the metabolic pathways of P.pentosaceus for promoting the production of the key odor-active compounds from fatty acids were explored.The results showed that fermentation with P.pentosaceus reduced the grassy and fishy smell while enhancing the fatty and meaty aroma,thereby improving the acceptability of large yellow croaker.Eight compounds,including heptanal,1-octen-3-ol,nonanal,(E,Z)-2,6-nonadienal,(E)-2-nonenal,decanal,undecanal,and(E,E)-2,4-decadienal,were identified as the key odor-active compounds.The study also elucidated the potential metabolic pathways for the oxidation and degradation of four differential fatty acids,including(Z,Z)-9,12-octadecadienoic acid and(Z,Z,Z)-9,12,15-octadecatrienoic acid,by P.pentosaceus to produce the key odor-active compounds 1-octen-3-ol,(E,Z)-2,6-nonadienal,(E)-2-nonenal,decanal,and(E,E)-2,4-decadienal.关键词
大黄鱼/戊糖片球菌/挥发性风味化合物/关键气味活性化合物/游离脂肪酸/代谢途径Key words
large yellow croaker/Pediococcus pentosaceus/volatile flavor compounds/key odor-active compounds/free fatty acid/metabolic pathway分类
轻工纺织引用本文复制引用
秦菲,张舒雨,魏好程,倪辉..戊糖片球菌发酵大黄鱼风味代谢途径分析[J].食品科学,2024,45(24):81-91,11.基金项目
福建省自然科学基金项目(2021J01832) （2021J01832）
海洋休闲食品腥味控制技术及示范应用项目(2022S0052) （2022S0052）
国家重点研发计划"蓝色粮仓科技创新"重点专项(2018YFD0901003) （2018YFD0901003）
集美大学科研启动项目(ZQ02024071) （ZQ02024071）
