Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 76 - 84

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036777

Analysis of flavor compounds in fermented corn sauce powder and study on its freshness enhancement application

  • ZHAO Jinling ,
  • TANG Long ,
  • CAO Rui ,
  • YU Meihong ,
  • CHENG Jieyi ,
  • YANG Haizhen ,
  • FAN Quanlong ,
  • WANG Hengzhi ,
  • MA Shiyu ,
  • LI Jian
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  • 1(Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
    2(Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
    3(Ning Xia Eppen Biotech Co.Ltd., Yinchuan 750000, China)

Received date: 2022-07-14

  Revised date: 2023-07-31

  Online published: 2024-07-12

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Abstract

Fermented corn sauce powder is a fermented product with freshening and flavoring effect made of corn and edible salt as the main raw materials, through special strain fermentation and other processes, which can be applied in food to provide umami and salty taste.A variety of volatile and non-volatile compounds work together to determine the flavor characteristics.Therefore, this article uses solid-phase microextraction (SPME) combined with GC-MS and HPLC to quantitatively analyze volatile and non volatile compounds (free amino acids and 5′-nucleotides) in a fermented corn sauce powder on the market, and studies the freshening application characteristics of fermented corn sauce powder in soy sauce.The results showed that fermented corn sauce powder had rich flavor characteristics.A total of 34 volatile compounds were detected.Among them, 12 volatile compounds were OAV≥1.In terms of non-volatile compounds, some amino acids and 5′-nucleotides contribute to the umami taste of sauce powder, amino acids such as Ala can provide sweetness to sauce powder, and amino acids such as Arg provide bitterness.Combined with the orthogonal experiment and sensory evaluation, it was found that the soy sauce prepared by adding white granulated sugar (12%), fermented corn sauce powder (5%) and yeast extract (1%) had the best sensory evaluation, which could increase the flavor and sweetness of soy sauce crude oil while inhibiting its bitter and astringent taste.This study can provide theoretical support for the flavor research of fermented corn sauce powder and its deep application in other seasonings.

Key words： fermented corn sauce powder; volatile compounds; non-volatile compounds; umami; soy sauce

Cite this article

ZHAO Jinling , TANG Long , CAO Rui , YU Meihong , CHENG Jieyi , YANG Haizhen , FAN Quanlong , WANG Hengzhi , MA Shiyu , LI Jian . Analysis of flavor compounds in fermented corn sauce powder and study on its freshness enhancement application[J]. Food and Fermentation Industries, 2024 , 50(11) : 76 -84 . DOI: 10.13995/j.cnki.11-1802/ts.036777

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