Details

Autor(en) / Beteiligte

• jiang, Li
• Shen, Siwei
• Zuo, Aoteng
• Chi, Yuanlong
• Lu, Yunhao
• He, Qiang

Titel

Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches

Ist Teil von

• Food chemistry, 2024-07, Vol.445, p.138746-138746, Article 138746

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2024

Quelle

Access via ScienceDirect (Elsevier)

Beschreibungen/Notizen

• •GC-GC-MS and GC-O-MS were combined to determine key aroma compounds of CHCP.•Sensomics approach revealed the effect of indigenous strains on low-salt CHCP.•Quantitative analysis combined with OAV determined 20 key aroma-active compounds.•T. halophilus and C. versatilis could alleviate acidic and irritating flavor.•Bioturbation contributed to a richer aromatic profile of low-salt CHCP. To achieve salt reduction while ensuring flavor quality of Chinese horse bean-chili-paste (CHCP), we comprehensively explored the effect of indigenous strains Tetragenococcus halophilus and Candida versatilis on the aroma profiles of low-salt CHCP by metabolomics and sensomics analysis. A total of 129 volatiles and 34 aroma compounds were identified by GC × GC-MS and GC-O-MS, among which 29 and 20 volatiles were identified as significant difference compounds and aroma-active compounds, respectively. Inoculation with the two indigenous strains could effectively relieve the undesired acidic and irritative flavor brought by acetic acid and some aldehydes in salt-reduction samples. Meanwhile, inoculated fermentation provided more complex and richer volatiles in low-salt batches, especially for the accumulation of 3-methylbutanol, 1-octen-3-ol, benzeneacetaldehyde, phenylethyl alcohol, and 4-ethyl-phenol etc., which were confirmed as essential aroma compounds of CHCP by recombination and omission tests. The research elucidated the feasibility of bioturbation strategy to achieve salt-reducing fermentation of fermented foods.