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Wang Y, Zeng H, Qiu S, Han H, Wang B. Identification of key aroma compounds and core functional microorganisms associated with aroma formation for Monascus-fermented cheese. Food Chem 2024; 434:137401. [PMID: 37696158 DOI: 10.1016/j.foodchem.2023.137401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 08/09/2023] [Accepted: 09/02/2023] [Indexed: 09/13/2023]
Abstract
This study aimed to analyze the key aroma compounds and core functional microorganisms of Monascus-fermented cheese (MC). 36 key aroma compounds were identified according to gas chromatograph-mass spectrometer (GC-MS), aroma extract dilution analysis (AEDA), and odor activity values (OAV) analysis. And internal standard curves were used to clarify the changes in their concentration of them during cheese ripening. Furthermore, High-throughput sequencing was used to investigate the composition and dynamic changes of bacteria and fungi in MC, respectively. Lactococcus lactis was found to be the dominant bacterium while Monascus was confirmed to be the dominant fungus. In addition, Pearson correlation analysis showed that Lactococcus lactis, Staphylococcus, Trichococcus, and Monascus were strongly associated with the 36 key aroma compounds (r > 0.80, p < 0.05). Finally, a metabolic network containing biosynthetic pathways of the key aroma compounds was constructed. This study provides deeper insights into the unique aroma of MC and the contribution of cheese microbiota.
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Affiliation(s)
- Yadong Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Hong Zeng
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Sizhe Qiu
- Department of Engineering Science, University of Oxford, OX1 3PJ, United Kingdom
| | - Haoying Han
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Bei Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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Li Q, Jin Y, Jiang R, Xu Y, Zhang Y, Luo Y, Huang J, Wang K, Liu Z. Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process. Food Chem 2020; 344:128576. [PMID: 33223295 DOI: 10.1016/j.foodchem.2020.128576] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 11/01/2020] [Accepted: 11/03/2020] [Indexed: 12/24/2022]
Abstract
Fu brick tea is a typical post-fermentation tea known for its special flavor and health benefits. Liquid chromatography-mass spectrometry, and sensory evaluation with multivariate analysis were used to characterize the dynamic changes in metabolite profile and taste characteristics. Seventy-one compounds were identified as critical metabolites, catechins, flavonoids, phenolic acids, terpenoids and others. During the manufacturing process, these compounds exhibited sharp fluctuations in content, the intensities of astringency, bitterness, and sourness of the tea materials reduced greatly, but the mellow intensity increased sharply. Several catechins and phenolic acids were positively related to the 'astringent', 'bitter', and 'sour' tastes attributes. The fungal genera, Aspergillus, Candida, unclassified_o_Hypocreales, unclassified_o_Saccharomycetales and Wallemia and the bacterial genus, Klebsiella, were identified as core functional microorganisms linked to the metabolic variations during the process. Overall, these findings provided a more comprehensive understanding of the formation of the sensory characteristics in Fu brick tea during the manufacturing process.
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Affiliation(s)
- Qin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
| | - Youlan Jin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
| | - Ronggang Jiang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
| | - Yongquan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
| | - Yiyang Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
| | - Yu Luo
- Institute of Soil and Water Resources and Environmental Sciences, Zhejiang University, Hangzhou, Zhejiang 3100058, PR China.
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
| | - Kunbo Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
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