Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses
文献类型： 外文期刊
作者： Wang, Yueqi 1 ; Li, Chunsheng 1 ; Zhao, Yongqiang 1 ; Li, Laihao 1 ; Yang, Xianqing 1 ; Wu, Yanyan 1 ; Chen, Shengjun; 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China
2.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
3.Guangdong Shun Xin Ocean Fishery Grp Co Ltd, Yangjiang 529800, Peoples R China
关键词： Fish sauce; Fermentation; Flavor formation; Microorganism; Volatile compound
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2020 年 323 卷
页码：
收录情况： SCI
摘要： Complex microbial metabolism is the basis for flavor formation in traditional fish sauce. To guide the targeted regulation of production quality, we used molecular sensory and metagenomics analyses to determine dynamic changes in volatile flavor compounds and microbial communities of fish sauce as fermentation progressed. In total, 56 volatile compounds were identified; of these, 3-methylthiopropanal had the highest average odor activity value. Twelve volatile compounds, key for fish sauce flavor development, were identified. Bidirectional orthogonal partial least squares analysis was applied to investigate the correlation between microorganisms and flavor substances. Five microbial genera including Halanaerobium, Halomonas, Tetragenococcus, Halococcus and Candidatus Frackibacter constituted the core microbial flora responsible for flavor formation. The microbial metabolic pathways degraded raw materials into primary metabolites, such as glucose, amino acids, and fatty acids. This study provides novel insights into the flavor formation mechanism of traditional fish sauce fermentation.
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