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Ping C, Deng X, Guo Z, Luo W, Li X, Xin S. Characterizing the flavor profiles of Linjiangsi broad bean ( Vicia faba L.) paste using bionic sensory and multivariate statistics analyses based on ripening time and fermentation environment. Food Chem X 2024; 23:101677. [PMID: 39189012 PMCID: PMC11345688 DOI: 10.1016/j.fochx.2024.101677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2024] [Revised: 07/13/2024] [Accepted: 07/17/2024] [Indexed: 08/28/2024] Open
Abstract
The flavor profile of Linjiangsi broad bean paste (LBBP) is significantly influenced by fermentation environment and ripening time. This study aims to investigate the flavor of outdoor-treated (OT) and indoor-treated (IT) LBBP. Gas chromatography-mass spectrometry, electronic-nose, and electronic-tongue, combined with multivariate statistical analyses, were employed to identify the characteristic flavor profiles of OT and IT LBBP in ripening periods of one and three years. Overall, 95 volatile organic compounds (VOCs) were identified. Relative odor activity values and multivariate statistical analysis indicated that nine VOCs were responsible for the flavor differences. The most abundant VOCs in OT were aldehydes, providing caramel and nutty flavors, whereas the most abundant compounds in IT were esters, contributing fruity flavors to LBBP. Notably, three years of ripening significantly intensified the characteristic flavors of both OT and IT. These findings may elucidate the ripening time and fermentation environment effect on LBBP characteristic flavor profiles.
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Affiliation(s)
- Chunyuan Ping
- College of Culinary Science, Sichuan Tourism University, 610100 Chengdu, China
- School of Food Science and Technology, Henan Institute of Science and Technology, Henan, 453003, China
| | - Xiaoqing Deng
- College of Culinary Science, Sichuan Tourism University, 610100 Chengdu, China
| | - Ziyuan Guo
- College of Culinary Science, Sichuan Tourism University, 610100 Chengdu, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wen Luo
- College of Culinary Science, Sichuan Tourism University, 610100 Chengdu, China
| | - Xiang Li
- College of Culinary Science, Sichuan Tourism University, 610100 Chengdu, China
| | - Songlin Xin
- College of Culinary Science, Sichuan Tourism University, 610100 Chengdu, China
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Gao R, Xue J, Shi T, Li Y, Yuan L. Effects of 'bask in sunlight and dewed at night' on the formation of fermented flavor in shrimp paste after maturation. Food Chem 2024; 452:139546. [PMID: 38744137 DOI: 10.1016/j.foodchem.2024.139546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 04/16/2024] [Accepted: 05/01/2024] [Indexed: 05/16/2024]
Abstract
The purpose of the study was to illustrate the roles of three primary indexes, namely sunlight, ventilation and stirring, in the 'bask in sunlight and dewed at night' technique on the quality of shrimp paste, through a laboratory-scale design. The results showed that changes in the post-ripening fermentation conditions, especially sunlight, was instrumental in the physicochemical properties of the shrimp paste. E-nose and SPME-GC-MS were employed to assess the volatile flavor of post-ripening fermentation. A total of 29 key volatile aroma components played a crucial role in the development of post-ripening flavor in shrimp paste with or without sunlight. Lipidomic analysis revealed that sunlight promoted the oxidative degradation of FA, resulting in the production of a diverse range of flavor compounds that imparted the unique aroma of shrimp paste. The findings of this study will establish a theoretical basic for better control of the post-ripening fermentation of traditional shrimp paste.
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Affiliation(s)
- Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jiani Xue
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ying Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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Guo Q, Peng J, Zhao J, Lei J, Huang Y, Shao B. Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation. Foods 2024; 13:2108. [PMID: 38998614 PMCID: PMC11241834 DOI: 10.3390/foods13132108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2024] [Revised: 06/20/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Broad bean paste (BBP) is a traditional fermented soy food, and its high salt content not only prolongs the fermentation time but also threatens human health. In this study, three BBP-meju with different salt concentrations were prepared, and the effects of varying salinity on fermentation were comprehensively compared. The results showed that salt-reduced fermentation contributed to the accumulation of amino acid nitrogen, reducing sugars, free amino acids, and organic acids. Alcohols, esters, aldehydes, and acids were the main volatile flavor compounds in BBP-meju, and the highest total volatile flavor compounds were found in medium-salt meju. Bacillus, Staphylococcus, Aspergillus, and Mortierella were the dominant microbial communities during fermentation, and there were also three opportunistic pathogens, Enterobacter, Pantoea, and Brevundimonas, respectively. According to Spearman correlation analysis, Wickerhamomyces, Bacillus, Staphylococcus, and Mortierella all showed highly significant positive correlations with ≥3 key flavor compounds, which may be the core functional flora. Furthermore, the dominant microbial genera worked synergistically to promote the formation of high-quality flavor compounds and inhibit the production of off-flavors during salt-reduced fermentation. This study provides a theoretical reference for the quality and safety control of low-salt fermented soy foods.
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Affiliation(s)
- Qingyan Guo
- Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (J.P.); (J.Z.); (J.L.); (Y.H.); (B.S.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Jiabao Peng
- Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (J.P.); (J.Z.); (J.L.); (Y.H.); (B.S.)
| | - Jingjing Zhao
- Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (J.P.); (J.Z.); (J.L.); (Y.H.); (B.S.)
| | - Jie Lei
- Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (J.P.); (J.Z.); (J.L.); (Y.H.); (B.S.)
| | - Yukun Huang
- Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (J.P.); (J.Z.); (J.L.); (Y.H.); (B.S.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Bing Shao
- Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (J.P.); (J.Z.); (J.L.); (Y.H.); (B.S.)
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, China
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Zhao S, Niu C, Wang Y, Li X, Zheng F, Liu C, Wang J, Li Q. Revealing the contributions of sunlight-expose process and core-microbiota metabolism on improving the flavor profile during Doubanjiang fermentation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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5
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Que Z, Jin Y, Huang J, Zhou R, Wu C. Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Feng L, Gu J, Guo L, Mu G, Tuo Y. Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste. Food Sci Nutr 2022; 11:940-952. [PMID: 36789042 PMCID: PMC9922144 DOI: 10.1002/fsn3.3129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 10/03/2022] [Accepted: 10/25/2022] [Indexed: 12/23/2022] Open
Abstract
Broad bean paste is one of the most popular characteristic traditional fermented bean products in China, which is prepared by mixed fermentation of a variety of microorganisms, among which lactic acid bacteria and yeast played an important role in the improvement of the fermented broad bean paste quality. However, the traditional open-air fermentation of broad bean paste brought some risks of harmful microorganisms. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional broad bean paste was evaluated. The results showed that the protease activity of the strain Lactobacillus plantarum DPUL-J5 (366.73 ± 9.00 U/L) and Pichia kudriavzevii DPUY-J5 (237.18 ± 10.93 U/L) were the highest. Both strains produced little biogenic amines, and did not exhibit α-hemolytic activity or antibiotic resistance for some of the antibiotics most used in human medicine. Furthermore, the broad bean paste fermentation involving DPUL-J5 and DPUY-J5 was beneficial for accumulating higher total acid (1.69 ± 0.01 g/100 g), amino-acid nitrogen (0.85 ± 0.03 g/100 g), and more volatile flavor compounds, meanwhile, reducing the levels of biogenic amines and aflatoxin B1. Therefore, this study provided a new strategy to improve the safety and quality of traditional broad bean paste.
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Affiliation(s)
- Lu Feng
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Jinhong Gu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Linjie Guo
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Guangqing Mu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Yanfeng Tuo
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
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Niu C, Xing X, Yang X, Zheng F, Liu C, Wang J, Li Q. Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Lu Y, Yang L, An Y, Liu D, Yang G, He Q. Salt tolerance and ester production mechanisms of Candida etchellsii in Chinese horse bean-chili-paste. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Li M, Fan W, Xu Y. Comprehensive Identification of Short and Medium-Sized Peptides from Pixian Broad Bean Paste Protein Hydrolysates Using UPLC-Q-TOF-MS and UHPLC-Q Exactive HF-X. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8288-8299. [PMID: 35785966 DOI: 10.1021/acs.jafc.2c02487] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Pixian broad bean paste (PBBP) is an indispensable food widely used in many East Asian countries, yet the knowledge about bioactive peptides released from parent proteins by enzymatic hydrolysis is limited. A total of 5867 low-molecular weight peptides were identified in the highly bioactive subfractions of the PBBP alcalase hydrolysates using traditional and peptidomics approaches. 19 short peptides (3-5 amino acids) were identified by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry, including 5 tripeptides, 8 tetrapeptides, and 6 pentapeptides. 5848 medium-sized peptides (6-10 amino acids) were characterized using the peptidomics approach, including 1484 hexapeptides, 1217 heptapeptides, 1634 octapeptides, 927 nonapeptides, and 586 decapeptides. The comprehensive method can be used for the investigation of bioactive peptides in complex food matrices.
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Affiliation(s)
- Mingyang Li
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Wenlai Fan
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
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Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis. Food Chem 2022; 381:132115. [DOI: 10.1016/j.foodchem.2022.132115] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 01/04/2022] [Accepted: 01/06/2022] [Indexed: 11/19/2022]
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11
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Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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