化学
风味
芳香族氨基酸
色氨酸
苯丙氨酸
生物化学
新陈代谢
细菌
卤水
氨基酸
食品科学
有机化学
生物
遗传学
作者
Hui Tang,Pao Li,Lin Chen,Jin‐Kui Ma,Honghui Guo,Xiaochen Huang,Ruimin Zhong,Si-Qun Jing,Liwen Jiang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-10-01
卷期号:392: 133253-133253
被引量:24
标识
DOI:10.1016/j.foodchem.2022.133253
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 SYSU GA17129, Aneurinibacillus aneurinilyticus, and Anaerosalibacter massiliensis were significantly positively correlated with key flavor substances (P < 0.05). The main associated enzymes were transaminase, decarboxylase, and lyase. In summary, phenol and p-cresol were formed by the metabolism of tyrosine and phenylalanine through five reaction chains, and indole and 3-methylindole were formed by the metabolism of tryptophan through one and three reaction chains, respectively.
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