Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture

Meng Tian; Ke Lin; Liu Yang; Bin Jiang; Biying Zhang; Xianming Zhu; Dayong Ren; Hansong Yu

doi:10.1016/j.fochx.2023.100881

Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture

Food Chem X. 2023 Sep 16:20:100881. doi: 10.1016/j.fochx.2023.100881. eCollection 2023 Dec 30.

Authors

Meng Tian^{1

2}, Ke Lin^{1

2}, Liu Yang¹, Bin Jiang¹, Biying Zhang¹, Xianming Zhu³, Dayong Ren^{1

2}, Hansong Yu^{1

2}

Affiliations

¹ College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China.
² Soybean Research & Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China.
³ Changchun Zhu Laoliu Food Co., Ltd., Changchun, China.

Abstract

Gray sufu is a traditional fermented bean product with strong flavor in China, but traditional fermentation methods often lead to its off-flavor. This study was performed to investigate the flavor quality characteristics of gray sufu fermented using L. mesenteroides F24. Results showed 220 volatile compounds in gray sufu, among which alcohols and esters were the main volatiles. Inoculation with L. mesenteroides F24 considerably affected the contents of flavor substances in gray sufu and substantially increased the main flavor compounds. In addition, 29 kinds of key volatile compounds were identified by analyzing the ROAVs. Four unique key flavor substances were found in gray sufu inoculated with L. mesenteroides F24. This study is the first report on the feasibility of L. mesenteroides F24 as a promising starter culture to improve the flavor quality of gray sufu. The results provide a theoretical basis for improving the processing and quality control of gray sufu.

Keywords: Auxiliary fermentation; Gray sufu; Key aroma compound; Leuconostoc mesenteroides subsp. mesenteroides; Starter culture; Volatile profile.