Effect of fermentation conditions on flavor of yeast-fermented and wine-aroma sturgeon (Acipenser dabryanus)

  • ZHU Lu-lu ,
  • YANG Fang ,
  • GAO Pei ,
  • JIANG Qi-xing ,
  • XU Yan-shun ,
  • YU Pei-pei ,
  • XIA Wen-shui
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  • 1(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China)
    2(Yitong Postdoctoral Station, Xuzhou 221004, China)

Received date: 2018-06-13

  Online published: 2019-01-22

Abstract

he key flavor compounds in fermented and wine-aroma sturgeon were determined. Based on the key flavor compounds, the effects of inoculation conditions on fermented flavor were studied. The results showed that the fermented and wine-aroma sturgeon was better than commercial products in flavor. Volatiles were extracted by headspace-solid phase micro extraction (SPME) and analyzed by gas chromatographic-mass spectrometry technology (GC-MS). 37 volatile compounds were identified in the product and the key odor components were 3-methyl-butanal (35.12%), ethyl acetate (23.03%), nonanal (13.49%), benzaldehyde (9.75%), 1-octen-3-ol (6.43%), 3-methyl-1-butanol (4.36%), isopentyl acetate (3.87%) and 2-furanmethanol (2.91%) determined by relative odor contribution of volatile compounds. The total content of key compounds increased initially and then decreased with the increase of yeast addition, fermentation temperature and fermentation time. The addition of 0.8% yeast and fermentation at 28 ℃ for 6 h resulted in the strongest fermented flavor.

Cite this article

ZHU Lu-lu , YANG Fang , GAO Pei , JIANG Qi-xing , XU Yan-shun , YU Pei-pei , XIA Wen-shui . Effect of fermentation conditions on flavor of yeast-fermented and wine-aroma sturgeon (Acipenser dabryanus)[J]. Food and Fermentation Industries, 2018 , 44(12) : 110 -117 . DOI: 10.13995/j.cnki.11-1802/ts.018030

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