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Food Res Int

Title:		Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective
Author(s):		Li XM; Deng JY; Wu Y; Nie W; Wang ZM; Zhou H; Xu BC;
Address:		"China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China. China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China. Electronic address: baocaixu@163.com"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220507
Issue:
Page Number:		111349 -
DOI:		10.1016/j.foodres.2022.111349
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The purpose of this work was to reveal the relationship between the microbial diversity and flavor profiles of traditional dry-cured duck from a metabolomic perspective. Enterococcus, Psychrobacter, Macrococcus, Salinivbrio, and Staphylococcus were the dominant bacterial genera, while Trichophyton, Kurtzmaniella, Blumeria, Cladosporium, Lysurus, Aspergillus, Starmerella and Debaryomyces were the dominant fungal genera of dry-cured duck. The results showed that aldehydes, alcohols, furan, and ketone compounds were the main volatile flavor compounds of dry-cured duck. Moreover, the identified metabolites of dry-cured duck were classified and included amino acids, amines, polypeptides, amino acid derivatives, polyols, fatty acids, organic acids, flavonoids and isoflavones. Heatmap analysis was used to illuminate the relationships between the microbial diversity and flavor profiles, as well as metabolites. These results will provide an effective theoretical reference for the standardization and modernization of dry-cured duck production"
Keywords:		Amino Acids/metabolism Animals *Ducks/metabolism Fatty Acids Food Handling/methods Metabolomics *Saccharomycetales/metabolism Correlation Dry-cured duck Metabolites Microbial diversity Volatile flavor compounds;
Notes:		"MedlineLi, Xiao-Min Deng, Jie-Ying Wu, Ying Nie, Wen Wang, Zhao-Ming Zhou, Hui Xu, Bao-Cai eng Research Support, Non-U.S. Gov't Canada 2022/06/03 Food Res Int. 2022 Jun; 156:111349. doi: 10.1016/j.foodres.2022.111349. Epub 2022 May 7"