Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

Abstract

Summary Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish was studied. Lactobacillus plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31, isolated from Suan yu, were selected as starter cultures. Volatiles were extracted by headspace solid‐phase microextraction (SPME) and analysed by gas chromatography–mass spectrometry technology (GC‐MS). Esters and alcohols were the main components of volatiles, accounting for over 50 percentage points in all samples. The highest content of esters (3034.54 μg kg−1) was observed in S1 inoculated with L. plantarum 120, while the highest content of alcohols (2164.53 μg kg−1) and ketones (379.98 μg kg−1) was detected in S3 inoculated with S. cerevisiae 31. The content of acids and aldehydes was lower in inoculated samples. Principal component analysis revealed that the volatile composition was primarily influenced by the nature of the starter cultures. L. plantarum 120 and S. xylosus 135 could accelerate fermentation.

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

“…Inoculation with a S. xylosus strain increases the levels of ketones and esters in fermented fish but lowers those of alcohols and aldehydes (Gao et al . ). It is key to point out that aroma generation can differ strongly among CNS species and strains (Ravyts et al .…”

Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

“…Solid phase microextraction (SPME) is widely used for the solvent free extraction of food and beverages. [13][14][15][16][17] Solvent free analyte enrichment provides aroma extracts that are more representative of food aroma when compared to those obtained by solvent extraction. [18] Headspace SPME involves sampling of the vapour that is directly above the food matrix and by concentrating the headspace with an adsorbent.…”

Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)

“…[2] About 2 g of sample was mixed with 8 mL of NaCl saturated solution. The supernatant was introduced with 10 ppm of the internal standard 2,4,6-trimethyl pyridine (TCI, Tokyo, Japan) in a 20 mL vial fitted with a silicone septum.…”

“…[2] These are common volatile components of flavour in fermented products, providing the desirable fruity aroma to the overall profile of wines and dairy products. [3,4] Esterase and lipase are the main enzymes that are responsible for the formation of these compounds.…”