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Food Res Int

Title:		A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
Author(s):		Li Y; Leng W; Xue J; Yuan L; Liu H; Gao R;
Address:		"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Ocean College, Hebei Agriculture University, Qinhuangdao 066000, China. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: xiyuan2008@ujs.edu.cn"
Journal Title:		Food Res Int
Year:		2023
Volume:		20230209
Issue:
Page Number:		112585 -
DOI:		10.1016/j.foodres.2023.112585
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The fermentation process of traditional shrimp paste is closely associated with the production of flavor substances, but the formation mechanism of key aroma components is still unclear. In this study, a comprehensively flavor profile analysis of traditional fermented shrimp paste was carried out by E-nose and SPME-GC-MS. A total of 17 key volatile aroma components with OAV > 1 contributed greatly to the overall flavor formation of shrimp paste. In addition, high-throughput sequencing (HTS) analysis revealed that Tetragenococcus was the dominant genera in the whole fermentation process. Moreover, metabolomics analysis showed that the oxidation and degradation of lipids, protein, organic acids and amino acids produced a large number of flavor substances and intermediates, which laid the foundation for the Maillard reaction in term of generating the distinct aroma of the traditional shrimp paste. This work will provide theoretical support for the realization of flavor regulation and quality control in traditional fermented foods"
Keywords:		Fermentation *Multiomics *Fermented Foods Odorants Acids High-throughput sequencing Key volatile compounds Maillard reaction Metabolomic analysis Shrimp paste;
Notes:		"MedlineLi, Ying Leng, Weijun Xue, Jiani Yuan, Li Liu, Hongying Gao, Ruichang eng Research Support, Non-U.S. Gov't Canada 2023/03/14 Food Res Int. 2023 Apr; 166:112585. doi: 10.1016/j.foodres.2023.112585. Epub 2023 Feb 9"