Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus
In this study, low-salt fermented large yellow croaker was prepared by inoculating low-salt cured yellow croaker with Pediococcus pentosaceus and fermenting it, its flavor profile and volatile flavor compounds were characterized using flavor metabolomics and molecular sensory science, and its key od...
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-010.pdf |
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| author | QIN Fei, ZHANG Shuyu, WEI Haocheng, NI Hui |
| author_facet | QIN Fei, ZHANG Shuyu, WEI Haocheng, NI Hui |
| author_sort | QIN Fei, ZHANG Shuyu, WEI Haocheng, NI Hui |
| collection | DOAJ |
| description | In this study, low-salt fermented large yellow croaker was prepared by inoculating low-salt cured yellow croaker with Pediococcus pentosaceus and fermenting it, its flavor profile and volatile flavor compounds were characterized using flavor metabolomics and molecular sensory science, and its key odor-active compounds were identified. The differential metabolism of fatty acid flavor precursors was investigated and the correlation between the key odor-active compounds and free fatty acids was analyzed. Moreover, the metabolic pathways of P. pentosaceus for promoting the production of the key odor-active compounds from fatty acids were explored. The results showed that fermentation with P. pentosaceus reduced the grassy and fishy smell while enhancing the fatty and meaty aroma, thereby improving the acceptability of large yellow croaker. Eight compounds, including heptanal, 1-octen-3-ol, nonanal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, decanal, undecanal, and (E,E)-2,4-decadienal, were identified as the key odor-active compounds. The study also elucidated the potential metabolic pathways for the oxidation and degradation of four differential fatty acids, including (Z,Z)-9,12-octadecadienoic acid and (Z,Z,Z)-9,12,15-octadecatrienoic acid, by P. pentosaceus to produce the key odor-active compounds 1-octen-3-ol, (E,Z)-2,6-nonadienal, (E)-2-nonenal, decanal, and (E,E)-2,4-decadienal. |
| format | Article |
| id | doaj-art-7e1b6d2eae324e9b91d5fed30bf26c93 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-7e1b6d2eae324e9b91d5fed30bf26c932025-02-05T09:08:01ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-014524819110.7506/spkx1002-6630-20240512-091Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceusQIN Fei, ZHANG Shuyu, WEI Haocheng, NI Hui0(1. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; 2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China; 3. Xiamen Ocean Vocational College, Xiamen 361021, China)In this study, low-salt fermented large yellow croaker was prepared by inoculating low-salt cured yellow croaker with Pediococcus pentosaceus and fermenting it, its flavor profile and volatile flavor compounds were characterized using flavor metabolomics and molecular sensory science, and its key odor-active compounds were identified. The differential metabolism of fatty acid flavor precursors was investigated and the correlation between the key odor-active compounds and free fatty acids was analyzed. Moreover, the metabolic pathways of P. pentosaceus for promoting the production of the key odor-active compounds from fatty acids were explored. The results showed that fermentation with P. pentosaceus reduced the grassy and fishy smell while enhancing the fatty and meaty aroma, thereby improving the acceptability of large yellow croaker. Eight compounds, including heptanal, 1-octen-3-ol, nonanal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, decanal, undecanal, and (E,E)-2,4-decadienal, were identified as the key odor-active compounds. The study also elucidated the potential metabolic pathways for the oxidation and degradation of four differential fatty acids, including (Z,Z)-9,12-octadecadienoic acid and (Z,Z,Z)-9,12,15-octadecatrienoic acid, by P. pentosaceus to produce the key odor-active compounds 1-octen-3-ol, (E,Z)-2,6-nonadienal, (E)-2-nonenal, decanal, and (E,E)-2,4-decadienal.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-010.pdflarge yellow croaker; pediococcus pentosaceus; volatile flavor compounds; key odor-active compounds; free fatty acid; metabolic pathway |
| spellingShingle | QIN Fei, ZHANG Shuyu, WEI Haocheng, NI Hui Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus Shipin Kexue large yellow croaker; pediococcus pentosaceus; volatile flavor compounds; key odor-active compounds; free fatty acid; metabolic pathway |
| title | Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus |
| title_full | Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus |
| title_fullStr | Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus |
| title_full_unstemmed | Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus |
| title_short | Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus |
| title_sort | flavor metabolic pathways of fermented large yellow croaker with pediococcus pentosaceus |
| topic | large yellow croaker; pediococcus pentosaceus; volatile flavor compounds; key odor-active compounds; free fatty acid; metabolic pathway |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-010.pdf |
| work_keys_str_mv | AT qinfeizhangshuyuweihaochengnihui flavormetabolicpathwaysoffermentedlargeyellowcroakerwithpediococcuspentosaceus |