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J Food Sci

Title:		Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains
Author(s):		Wei G; Regenstein JM; Liu X; Zhou P;
Address:		"State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China. Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, 214122, China. Department of Food Science, Cornell University, Ithaca, NY"
Journal Title:		J Food Sci
Year:		2020
Volume:		20200520
Issue:		6
Page Number:		1642 - 1650
DOI:		10.1111/1750-3841.15100
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The effects of different mucor strains (Mucor racemosus, Actinomucor, and Mucor wutungkiao) on aroma and taste profiles based on proteolysis, lipolysis, and their catabolism in oil furu were studied. Gas chromatography-mass spectrometry and relative odor activity were used to monitor the changes of key volatile compounds and the differences in the characteristic aroma contents of oil furu. Using principal component analysis, the different fermentation strains had an effect on aroma profiles. The volatile compounds from metabolism of protein and fatty acid contributed to the aroma of oil furu with different contribution from the different strains, presumably due to their different enzymes. The electronic tongue and free amino acid profiles also showed strain differences of taste. Based on these results, optimization of the amount of each of the different mucor strains during cofermentation might achieve better flavor"
Keywords:		Amino Acids/chemistry/metabolism Electronic Nose Fatty Acids/chemistry/metabolism Fermentation Flavoring Agents/*chemistry/metabolism Gas Chromatography-Mass Spectrometry Humans Mucor/*metabolism Mucorales/metabolism Odorants/*analysis Soy Foods/analysis/;
Notes:		"MedlineWei, Guanmian Regenstein, Joe M Liu, Xiaoming Zhou, Peng eng JUFSTR20180201/National First-class Discipline Program of Food Science and Technology of Jiangnan University/ Comparative Study 2020/05/21 J Food Sci. 2020 Jun; 85(6):1642-1650. doi: 10.1111/1750-3841.15100. Epub 2020 May 20"