期刊论文

Wang, Rongrong

英文

Journal of Food Science

0022-1147

2020

85

9

2803-2811

10.1111/1750-3841.15363

This work was supported by the Natural Science Foundation of Hunan Province (2019JJ50256), National Natural Science Foundation of China (No. 31601525), the Introduces Talent Projects of Hunan Agricultural University (20654/540490316002), and Funds for Distinguished Young Scientists of Changsha (KQ1905025). We also showed the appreciation to professor Dan Qin for his help of experiment design, fermentation parameters determination, the expansion of literature review, and language modification for this paper. This work was supported by the Natural Science Foundation of Hunan Province (2019JJ50256), National Natural Science Foundation of China (No. 31601525), the Introduces Talent Projects of Hunan Agricultural University (20654/540490316002), and Funds for Distinguished Young Scientists of Changsha (KQ1905025). We also showed the appreciation to professor Dan Qin for his help of experiment design, fermentation parameters determination, the expansion of literature review, and language modification for this paper.

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AbstractFree amino acids (FAAs) participate in the synthesis of quality characteristic ingredients and taste substances in fermented minced peppers (FMPs), and they can be affected by fermentation method and time. In this study, changes in FAAs of FMP during natural fermentation (NF) and inoculated fermentation (IF) process were characterized by HPLC‐MS/MS. The results showed that a total of 20 FAAs were identified, including 8 essential amino acids (AAs), 2 semiessential AAs, and 10 nonessential AAs. Comparing with other FAAs, Gln, Arg, and A...