The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods.

Autor: Shi L; College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China., Wang Q; College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China., Xie Z; College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China., Wu C; College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China., Peng T; College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China., Nian X; College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China., Li L; Yunnan Rural Science & Technology Service Center, Kunming, Yunnan 650505, China., Li H; College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China. Electronic address: 735458995@qq.com., Chen T; College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China. Electronic address: chentao63@163.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 3), pp. 140750. Date of Electronic Publication: 2024 Aug 05.
DOI: 10.1016/j.foodchem.2024.140750
Abstrakt: This study aimed to investigate alterations in the fungal community and flavor substances in Yunnan-style sausages subjected to natural air-dried fermentation (NF), variable-temperature drying (VT), and constant-temperature drying (CT) and analyze the potential relationship between fungal community and flavor substances. The findings revealed that the NF group and VT group were more conducive to enhancing the accumulation of dominant fungi and characteristic flavor substances in Yunnan-style sausages. Glu, Ala, His, and Lys were identified as key taste substances based on their taste activity values (TAV ≥ 1). A total of 272 volatile compounds(VOC S ) were detected in the sausage samples, while 28 key aroma compounds were screened based on the odor activity value (OAV ≥ 1). Multivariate statistical analysis showed that 12 key aroma compounds (VIP > 1) could be considered discriminative compounds, including (E,E)-2,4-nonadienal, nonanal, heptanal, benzaldehyde, Dodecanal, cyclohexanol, and hexyl-Benzene, etc. Furthermore, Wickerhamoomyces and Debaryomyces were positively correlated with most of the key flavor substances and physicochemical indices (|r| > 0.6, P < 0.05), which were potential flavor-contributing fungi in Yunnan-style sausages.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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