Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu

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成果类型：

期刊论文

作者：

Li, Ke;Tang, Jiaojiao;Zhang, Zhixin;Wu, Zhongqin;Zhong, Aiai;...

通讯作者：

Wang, Yuanliang;Li, Zongjun

作者机构：

[Li, Zongjun; Li, Ke; Wang, Yuanliang] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

[Li, Zongjun; Wu, Zhongqin; Zhang, Zhixin; Li, Ke; Wang, Yuanliang; Zhong, Aiai; Tang, Jiaojiao] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.

[Li, Zongjun; Li, Ke; Wang, Yuanliang] Natl Engn Ctr Plant Funct Components Utilizat, Changsha 410128, Hunan, Peoples R China.

[Li, Zongjun] 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.

通讯机构：

[Wang, Yuanliang] H

[Li, Zongjun] 1

Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.

语种：

英文

关键词：

Chaling red sufu;Flavor compounds;Microbial community;Relationship

期刊：

LWT

ISSN：

0023-6438

年：

2022

卷：

154

页码：

112873

DOI：

10.1016/j.lwt.2021.112873

基金类别：

Hunan Innovative Province Con-struction Project [2019NK4239]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学技术学院

摘要：

Sufu, a traditional Chinese fermented soybean product, has a variety of flavors due to fermentation. However, the relationship between the formation of these flavors and microorganisms in the fermentation process is not clearly understood. In this study, the dynamic changes of the microbial diversity, free amino acids (FAAs), free fatty acids (FFAs) and volatile flavor compounds (VFCs) of Sufu during the post-fermentation process were investigated. The results indicated that a range of VFCs, including phenylacetaldehyde, linalool, 2-pentyl-furan were formed during the post-fermentation. The ma...

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Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu

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