Li Ke, Han Guixin, Liu Li, Zhao Yuanhui, Liu Tianhong, Wang Hongjiang, Xu Xinxing
College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China.
College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China; Sanya Oceanographic Institution of Ocean University of China, Sanya 572024, China.
Food Chem. 2025 Feb 15;465(Pt 2):142109. doi: 10.1016/j.foodchem.2024.142109. Epub 2024 Nov 19.
Oyster juice was co-fermented with Lactiplantibacillus plantarum 3-B and Saccharomyces cerevisiae 7-C, and the quality of the oyster juice and the relationships between phospholipids and flavor formation were investigated. The olfactory odor intensities of (E,E)-2,4-heptadienal and (E,Z)-2,6-nonadienal, which impart off-flavors, were reduced in the co-fermented oyster juice in comparison with the unfermented juice. Co-fermentation resulted in an increase of 5.34 % in docosahexaenoic acid and 20.22 % in eicosapentaenoic acid. The flavor formation mechanisms were explored using a phospholipid-based fermentation simulation system. The levels of the differential phospholipids lysophosphatidylcholine 15:0, lysophosphatidylcholine 16:0, and phosphatidylethanolamine 20:0/16:0 in the co-fermented system decreased by 25.13 μg/mL, 6.87 μg/mL, and 0.30 μg/mL, respectively. Hexanal, (E,E)-2,4-heptadienal, and (E)-2-octenal were not detected in the co-fermented system. This study provides a novel approach to the processing of oyster juice and examines the phospholipid-related pathways involved in flavor formation.
将牡蛎汁与植物乳杆菌3 - B和酿酒酵母7 - C共同发酵，研究了牡蛎汁的品质以及磷脂与风味形成之间的关系。与未发酵的汁液相比，共同发酵的牡蛎汁中产生异味的（E,E）- 2,4 - 庚二烯醛和（E,Z）- 2,6 - 壬二烯醛的嗅觉气味强度降低。共同发酵导致二十二碳六烯酸增加5.34%，二十碳五烯酸增加20.22%。使用基于磷脂的发酵模拟系统探索了风味形成机制。共同发酵系统中差异磷脂溶血磷脂酰胆碱15:0、溶血磷脂酰胆碱16:0和磷脂酰乙醇胺20:0/16:0的水平分别降低了25.13μg/mL、6.87μg/mL和0.30μg/mL。在共同发酵系统中未检测到己醛、（E,E）- 2,4 - 庚二烯醛和（E）- 2 - 辛烯醛。本研究为牡蛎汁的加工提供了一种新方法，并研究了风味形成过程中涉及的磷脂相关途径。
