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Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains
Author(s) -
Wei Guanmian,
Regenstein Joe M,
Liu Xiaoming,
Zhou Peng
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15100
Subject(s) - mucor , aroma , food science , fermentation , taste , chemistry , flavor , lipase , biochemistry , enzyme , penicillium
The effects of different mucor strains ( Mucor racemosus , Actinomucor , and Mucor wutungkiao ) on aroma and taste profiles based on proteolysis, lipolysis, and their catabolism in oil furu were studied. Gas chromatography‐mass spectrometry and relative odor activity were used to monitor the changes of key volatile compounds and the differences in the characteristic aroma contents of oil furu. Using principal component analysis, the different fermentation strains had an effect on aroma profiles. The volatile compounds from metabolism of protein and fatty acid contributed to the aroma of oil furu with different contribution from the different strains, presumably due to their different enzymes. The electronic tongue and free amino acid profiles also showed strain differences of taste. Based on these results, optimization of the amount of each of the different mucor strains during cofermentation might achieve better flavor.