A novel method for beef potentiator preparation and identification of its characteristic aroma compounds

Authors

  • Xianli Gao,

    Corresponding author
    1. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
    2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China
    • Correspondence to: Xianli Gao or Jian Lu, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China. E-mail: gaoxl@jiangnan.edu.cn; jlu@jiangnan.edu.cn

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  • Shuang Yan,

    1. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
    2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China
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  • Bao Yang,

    1. South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
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  • Jian Lu,

    Corresponding author
    1. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
    2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China
    • Correspondence to: Xianli Gao or Jian Lu, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China. E-mail: gaoxl@jiangnan.edu.cn; jlu@jiangnan.edu.cn

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  • Zhao Jin

    1. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
    2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China
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Abstract

BACKGROUND

Beef potentiator (BP) is the most popular savoury flavour and regarded as the soul of the modern food industry. In this work, BP was prepared by a novel method with Aspergillus oryzae and Aspergillus niger (BPSF). Three other BPs prepared using commercial enzymes (Protamex, Flavourzyme and papain; BPCEs) were used as controls to investigate its aroma characteristics and related compounds.

RESULTS

Sensory evaluation showed that BPSF possessed more favourable and distinctive sauce-like, meat-like, roast and alcoholic attributes when compared with BPCEs. Significantly higher contents (peak areas) and proportions of pyrazines, pyrroles, sulfurous compounds and alcohols in BPSF were responsible for its sensory characteristics, and most of these aroma compounds were derived from microbial metabolism during beef koji preparation and the Maillard reaction.

CONCLUSION

BP prepared by synergistic fermentation with A. oryzae and A. niger is a potential alternative for BP preparation. © 2013 Society of Chemical Industry

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