The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids

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期刊论文

作者：

Tang, Hui;Li, Pao;Chen, Lin;Ma, Jin-Kui;Guo, Hong-Hui;...

通讯作者：

Ma, Jin-Kui(jinkuima@gmail.com)

作者机构：

[Tang, Hui; Chen, Lin; Jing, Si-Qun; Zhong, Rui-Min] Shaoguan Univ, Henry Fok Sch Food Sci & Technol, Shaoguan 512005, Guangdong, Peoples R China.

[Jiang, Li-Wen; Li, Pao] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

[Huang, Xiao-Chen; Ma, Jin-Kui] Zhaoqing Univ, Sch Food & Pharmaceut Engn, Zhaoqing 526061, Guangdong, Peoples R China.

[Guo, Hong-Hui] Guangdong Med Univ, Sch Publ Hlth, Dongguan 523808, Guangdong, Peoples R China.

[Jiang, Li-Wen] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.

通讯机构：

[Ma, J.-K.] C

College of Food Science and Technology, Hunan Agricultural University, Hunan, Changsha, China

语种：

英文

关键词：

Aromatic amino acids;HS-SPME/GC-MS;Metabolomics;Metagenomics;Stinky tofu brine

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2022

卷：

392

页码：

133253

DOI：

10.1016/j.foodchem.2022.133253

基金类别：

This work was in part financially supported by the National Natural Science Foundation of China (grant number: 32102126, 31571819) and the Training Program of the College Students Sci-Tech Innovation of the Guangdong Province (grant number: S202110576070).

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

Understanding the formation mechanism of the flavor compounds in stinky tofu brine is crucial for controlling the flavor quality of Changsha stinky tofu. Dynamic changes in associated bacteria, enzymes, and differential metabolites in the metabolic pathway of aromatic amino acids in brine were investigated. Results showed that phenol (0.39～89.96 μg/mL), p-cresol (0.19～389.62 μg/mL), indole (1.14～242.97 μg/mL), 3-methylindole (0.14～3.00 μg/mL) were the key flavor substances of brine. The main associated bacteria Clostridiales bacterium S...

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The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids

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