Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan, Guangdong 512005, China.
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
Food Chem. 2022 Oct 30;392:133253. doi: 10.1016/j.foodchem.2022.133253. Epub 2022 May 20.
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.
了解臭豆腐卤水风味化合物的形成机制对于控制长沙臭豆腐的风味质量至关重要。本研究考察了卤水芳香族氨基酸代谢途径中相关细菌、酶和差异代谢物的动态变化。结果表明，苯酚（0.39～89.96μg/mL）、对甲酚（0.19～389.62μg/mL）、吲哚（1.14～242.97μg/mL）和 3-甲基吲哚（0.14～3.00μg/mL）是卤水的关键风味物质。主要相关细菌 Clostridiales bacterium SYSU GA17129、Aneurinibacillus aneurinilyticus 和 Anaerosalibacter massiliensis 与关键风味物质呈显著正相关（P<0.05）。主要相关酶为转氨酶、脱羧酶和裂解酶。综上所述，苯酚和对甲酚是通过酪氨酸和苯丙氨酸的代谢通过五条反应链形成的，吲哚和 3-甲基吲哚是通过色氨酸的代谢分别通过一条和三条反应链形成的。
