Premium
Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)
Author(s) -
Gao Pei,
Wang Weixin,
Jiang Qixing,
Xu Yanshun,
Xia Wenshui
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13134
Subject(s) - starter , lactobacillus plantarum , fermentation , flavour , staphylococcus xylosus , food science , chemistry , solid phase microextraction , fermentation starter , gas chromatography–mass spectrometry , mass spectrometry , chromatography , bacteria , lactic acid , biology , staphylococcus , staphylococcus aureus , genetics
Summary Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish was studied. Lactobacillus plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31, isolated from Suan yu, were selected as starter cultures. Volatiles were extracted by headspace solid‐phase microextraction ( SPME ) and analysed by gas chromatography–mass spectrometry technology ( GC ‐ MS ). Esters and alcohols were the main components of volatiles, accounting for over 50 percentage points in all samples. The highest content of esters (3034.54 μg kg −1 ) was observed in S1 inoculated with L. plantarum 120, while the highest content of alcohols (2164.53 μg kg −1 ) and ketones (379.98 μg kg −1 ) was detected in S3 inoculated with S. cerevisiae 31. The content of acids and aldehydes was lower in inoculated samples. Principal component analysis revealed that the volatile composition was primarily influenced by the nature of the starter cultures. L. plantarum 120 and S. xylosus 135 could accelerate fermentation.