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A novel method for beef potentiator preparation and identification of its characteristic aroma compounds
Author(s) -
Gao Xianli,
Yan Shuang,
Yang Bao,
Lu Jian,
Jin Zhao
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6472
Subject(s) - aroma , chemistry , aspergillus oryzae , food science , fermentation , maillard reaction , aspergillus niger , papain , flavour , flavor , enzyme , biochemistry
BACKGROUND Beef potentiator ( BP ) is the most popular savoury flavour and regarded as the soul of the modern food industry. In this work, BP was prepared by a novel method with Aspergillus oryzae and Aspergillus niger ( BPSF ). Three other BPs prepared using commercial enzymes (Protamex, Flavourzyme and papain; BPCEs ) were used as controls to investigate its aroma characteristics and related compounds . RESULTS Sensory evaluation showed that BPSF possessed more favourable and distinctive sauce‐like, meat‐like, roast and alcoholic attributes when compared with BPCEs. Significantly higher contents (peak areas) and proportions of pyrazines, pyrroles, sulfurous compounds and alcohols in BPSF were responsible for its sensory characteristics, and most of these aroma compounds were derived from microbial metabolism during beef koji preparation and the Maillard reaction . CONCLUSION BP prepared by synergistic fermentation with A. oryzae and A. niger is a potential alternative for BP preparation. © 2013 Society of Chemical Industry