Research progress on the production pathway of 3-methylbutanal in fermented sausage

  • MA Yong ,
  • WEI Congjiao ,
  • WANG Yongyong ,
  • GE Qingfeng ,
  • WU Mangang ,
  • XI Jun ,
  • ZHAO Ning ,
  • SHAN Yanqin ,
  • LIU Rui ,
  • YU Hai
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  • 1(College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China)
    2(Jiangsu Changshou Group Co.Ltd., Nantong 226500, China)
    3(Jiangsu Natural Foods Co.Ltd., Xinghua 225700, China)

Received date: 2022-06-29

  Revised date: 2022-07-28

  Online published: 2023-06-05

Abstract

Starter plays an important role in flavors produced by lipolysis, proteolysis and carbohydrate hydrolysis of fermented sausage. As the precursor of various volatile flavor substances, the branched-chain amino acids are decomposed into 3-methylbutanal by microbial transaminase, which gives the fermented sausage unique malty/off-flavor or as nutty/chocolate-like aroma. This article summarized the contribution of 3-methylbutanal to the flavor of the fermented sausage. Two pathways of 3-methylbutanal production were reviewed, including leucine enzymatic biosynthesis of 3-methylbutanal pathway and temperature-dependent leucine Strecker degradation pathway. The differences and connections between direct and indirect pathways in biosynthesis were revealed. The production pathway and the influencing factors of 3-methylbutanal content in fermented sausage were described, to provide a theoretical basis for guiding 3-methylbutanal to play a role in the flavor contribution of fermented sausage.

Cite this article

MA Yong , WEI Congjiao , WANG Yongyong , GE Qingfeng , WU Mangang , XI Jun , ZHAO Ning , SHAN Yanqin , LIU Rui , YU Hai . Research progress on the production pathway of 3-methylbutanal in fermented sausage[J]. Food and Fermentation Industries, 2023 , 49(9) : 324 -333 . DOI: 10.13995/j.cnki.11-1802/ts.032825

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