Yang Xuelian, Zhang Rui, Qin Zichun, Yao Jintao, Zhang Tianxin
Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, China.
J Food Sci. 2025 Feb;90(2):e70020. doi: 10.1111/1750-3841.70020.
This study aimed to prepare meat flavor essence through Monascus purpureus and Actinomucor elegans co-fermentation. The optimal fermentation conditions were determined based on the changes in physicochemical properties during the fermentation process, combined with sensory evaluation. Subsequently, the flavor components of the meat flavor essence were analyzed through solid phase microextraction after undergoing the Maillard reaction from the fermentation broth. Gas chromatography-mass spectrometry analysis identified 62 volatile compounds, among which 25 aroma-active substances were detected by aroma extraction dilution analysis/gas chromatography-olfactometry. By calculating the odor activity values (OAVs), seven aroma-active compounds with OAVs > 1 were identified as the most significant contributors to the aroma. Through aroma reconstitution and omission experiments, the accuracy of these key flavor compounds was verified, elucidating each substance's contribution to the essence's overall aroma. This study serves as a foundation for future investigations into the correlation between the flavor of fermented flavorings and their precursor substances, optimizing the mixed-culture fermentation process and enhancing the quality of meat flavor essences.
本研究旨在通过红曲霉和雅致放射毛霉共发酵制备肉味香精。基于发酵过程中理化性质的变化并结合感官评价，确定了最佳发酵条件。随后，发酵液经美拉德反应后，通过固相微萃取对肉味香精的风味成分进行分析。气相色谱 - 质谱分析鉴定出62种挥发性化合物，其中通过香气萃取稀释分析/气相色谱 - 嗅觉测量法检测到25种香气活性物质。通过计算气味活性值（OAVs），确定了7种OAVs > 1的香气活性化合物为对香气贡献最大的物质。通过香气重组和省略实验，验证了这些关键风味化合物的准确性，阐明了每种物质对香精整体香气的贡献。本研究为今后研究发酵调味料风味与其前体物质之间的相关性、优化混合培养发酵工艺以及提高肉味香精质量奠定了基础。
