Aroma Production Research Articles

Impact of Molar Composition on the Functional Properties of Glutinous Rice Starch-Chitosan Blend: Natural-Based Active Coating for Extending Mango Shelf Life.

This study investigates natural-based blends of glutinous rice starch (GRS) and chitosan (CS), varying their molar composition (0:100, 30:70, 50:50, 70:30, and 100:0) to explore their interaction dynamics. Our findings illustrate the versatility of these blends in solution and film forms, offering applications across diverse fields. Our objective is to understand their impact on coatings designed to extend the post-harvest shelf life of mangoes. Results reveal that increasing chitosan content in GRS/CS blends enhances mechanical strength, hydrophobicity, and resistance to Colletotrichum gloeosporioides infection, a common cause of mango anthracnose. These properties overcome limitations of GRS films. Advanced techniques, including FTIR analysis and stereo imaging, confirmed robust interaction between GRS/CS blend films and mango cuticles, improving coverage with higher chitosan content. This comprehensive coverage reduces mango dehydration and respiration, thereby preserving quality and extending shelf life. Coating with a GRS/CS blend containing at least 50% chitosan effectively prevents disease progression and maintains quality over a 10-day storage period, while uncoated mangoes fail to meet quality standards within 2 days. Moreover, increasing the starch proportion in GRS/CS blends enhances film density, optical properties, and reduces reliance on acidic solvents, thereby minimizing undesirable changes in product aroma and taste.

A Study on Fragrance Preference of Aroma Oil by Sleep Habits

The importance of sleep is being emphasized as interest in improving health and quality of life increases. In particular, the use of aroma oil has been expanded as a complementary therapy for sleep disorders. Aroma oil can be selected according to individual preferences and characteristics because it has various effects depending on the type. Therefore, the use of aroma oil suitable for individual preferences and characteristics can have a positive effect on the sleep habits of modern people who value health. Therefore, it is necessary to revitalize the beauty industry by developing customized aroma products based on the diversity of health-related lifestyle habits. In this study, 200 adult women over the age of 20 living in Jeollabuk-do were surveyed for general characteristics, sleep habits, sleep habits type, differences in sleep habits according to general characteristics, aroma oil aroma preference, and aroma oil aroma preference according to sleep habits and general characteristics. For the analysis, frequency analysis, factor analysis, cluster analysis, cross-analysis, independent sample t-test, one-way variance analysis, and Duncan test were used using the SPSS program. As a result of the analysis, it was found that there was a significant difference in aroma oil preference according to the final academic background and sleep habits of the subjects. In particular, high school graduates tended to prefer the scent of rosemary, the sleep-type group preferred the scent of lemon and lavender, and the insomnia group preferred the scent of rosemary. As such, it was confirmed that individual sleep habits and aroma oil preference were closely related. This is a study that proves the need for aroma product development and marketing, and is intended to be provided as basic data for revitalizing the beauty industry.

The contributions of Pichia kudriavzevii EP1 to sourdough: Acid utilization, oligosaccharides and peptides production and aroma enhancement

Previous studies have demonstrated that co-fermenting Pichia kudriavzevii EP1 (EP) and Fructilactobacillus sanfranciscensis can enhance the aroma of sourdough bread. This research aimed to examine the fermentation mechanism of EP compared to Saccharomyces cerevisiae (N) in sourdough and investigate the pathways involved in aroma production. Gas chromatography was used to analyze volatile organic compounds (VOCs) and their correlative essential metabolites. Metabolomics and proteomics were utilized to track changes in metabolic pathways and protein expression during fermentation. The findings revealed that EP fermentation resulted in a significant decrease in VOCs like 2-phenylethanol and octanoic acid, while showing a notable increase (384%) in hexanol production. Essential metabolites revealed reduced utilization of sugars and amino acids, and decreased generation of organic acids like lactic and acetic acid. Specifically, EP fermentation led to decreased levels of glucose-6-phosphate dehydrogenase, pyruvate kinase, NAD+, and NADH, while ATP showed a significant increase. Metabolomics and proteomics analyses highlighted reduced utilization of sugars and amino acids for VOCs production. Consequently, sourdough fermented with EP was rich in oligosaccharides and small peptide molecules. EP utilized organic acids not only to reduce sourdough acidity but also to generate acetyl-CoA. Acetyl-CoA served as energy sources for metabolic activities, such as catalyzing transformations between asparagine, aspartate, glutamate, and glutamine, and played a role in producing higher alcohols like hexanol to enhance sourdough aroma. These findings suggest that EP prefers acid utilization over sugars and amino acids, offering a potential strategy for enhancing sourdough aroma through individual or combined fermentations with other microbiotas.

The effect of instant tea on the aroma of duck meat

Tea products, such as instant tea, have been shown to improve the aroma of meat products. However, the mechanisms by which tea products enhance meat aroma have not been adequately explained. In this study, we analyzed the impact of instant tea on the aroma of duck meat. Our results showed that treatment with instant tea led to increases in floral, baked, and grassy notes while reducing fishy and fatty notes. Several alcohols, aldehydes, ketones, indole and dihydroactinidiolide exhibited significantly increased OAVs. Conversely, certain saturated aldehydes, unsaturated aldehydes and alcohols displayed significantly decreased OAVs. The enhanced floral, baked and grassy notes were attributed to volatile compounds present in instant tea. The reduction in fishy and fatty notes was linked to polyphenols in instant tea interacting with nonanal, undecanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, and 2,4-decadienal through hydrophobic interactions and electronic effects. This study enhances our understanding of how tea products improve meat aromas.

The Impact of Microbial Activity on the Chemical Composition and Aroma Profile of Traditional Sparkling Wines

Traditional sparkling wines are produced in a two-step sequence of alcoholic fermentations, followed by extended aging which is an influential factor for the final aroma profile. Traditionally, the second fermentation and aging are conducted in bottles over a minimum of 18 months, resulting in an aroma profile which is shaped by oxidative secondary metabolites like aldehydes, acids and fatty acid esters. In this study, a total of 29 traditional commercial sparkling wines from the categories Champagne, Cava, California Champagne, and others (Prosecco and Cremant) were analyzed. The objective was to determine the impact of microbial activity on the stylistic characteristics of traditional sparkling wines and allow winemakers to reproduce the specific fermentation conditions. The results indicate that malolactic fermentation plays an important role in Champagne and some Cavas, but not in the other sparkling wine categories. The metabolic activity of lactic acid bacteria results in an altered acid profile, amino acid utilization, and aroma production. While primary fermentation esters like phenylethyl acetate and isoamyl acetate are significantly reduced in Champagne and Cava, aroma compounds from secondary microbial activity like ethyl lactate and 2-acetyl-1-pyrroline are increased. This underlines the importance of diverse microbial activity of the characteristic style of traditional sparkling wines.

Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review

SummaryLegumes are vital food sources in global diets, especially in developing nations, offering affordability, nutrition, and sustainability. Legumes are rich bioactive compounds as well as in macro‐ and micro‐nutrients and help combat protein‐energy malnutrition. Fermentation is a food processing technique that enhances nutritional content, digestibility and overall composition, rendering fermented legumes like dawadawa, natto, tempeh, and kinema dietary sources worldwide. This simple process leads to significant perturbations in the numerous metabolites contained in legumes and subsequent fermented products. Such metabolites including bioactive constituents, vitamins, minerals, volatile compounds, lipids, amino acids, among others contribute to the flavour, aroma, nutritional value and health beneficial properties of fermented legume products. Modifications in these complex constituents might be somewhat challenging to investigate and understand thus necessitating a robust technique such as metabolomics. Metabolomics as an analytical approach can elucidate how fermentation alters the composition of fermented legumes revealing compositional changes, nutritional enhancements, and impacts of fermentation conditions and microbial metabolism. This review emphasises fermented legumes' dietary importance, the transformative role of fermentation, and the effectiveness of metabolomics in unravelling complex biochemical changes during legume fermentation, providing insights into nutritional, sensory and safety aspects of fermented legumes.

Green Enzymatic Synthesis of Geranyl Butyrate: Process Optimization and Mechanistic Insights.

Flavor esters are organic compounds widely used in the food industry to enhance the aroma and taste of products. However, most chemical processes for the production of these flavoring compounds use toxic organic solvents. Some organic solvents derived from petroleum can leave behind residual traces in food products, which may raise concerns about potential health risks and contamination. In this study, we employ Eversa Transform 2.0, a commercial lipase derived from the lipase from Thermomyces lanuginosus, to produce geranyl butyrate in aqueous media. The chemical process was optimized using the Taguchi method, and a conversion of 93% was obtained at the optimal reaction conditions of: 1:5 molar ratio (v/v), 15% biocatalyst load (w/w), at 50 °C, in 6 h. Classic (molecular dynamics) and quantum (density functional theory) simulations unveiled amino acid residues involved in the stabilization of the enzyme-substrate complex. Detailed QM/MM mechanistic studies identified the nucleophilic attack of the deacylation reaction as the rate-limiting step of the entire mechanism, which has a free energy barrier of 14.0 kcal/mol.

Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MS

Volatile sulfur compounds (VSCs) are important aroma and flavour characters in food and beverage products. The identification and quantification of these extremely reactive and volatile compounds pose analytical challenges which demand selective and sensitive methods. In this study, a novel quantification method was developed to analyse sulfhydryls as well as the total pool of sulfhydryls which can be released after tris(2-carboxyethyl)phosphine (TCEP) addition from disulfides, polysulfides, metal-bound and other yet to be identified sources naturally present in wine. The majority of methods for VSC quantification analyse VSCs in wine headspace, whereas this method measures sulfhydryls and TCEP-releasable sulfhydryl species, which likely include free and metal-bound sulfhydryl forms, in the liquid phase of wine using UHPLC-MS/MS. Sulfhydryls were derivatised with N-(2-ferroceneethyl) maleimide (FEM), subsequently, followed by differential labelling of sulfhydryls released after TCEP addition with ferrocenecarboxylic acid-(2-maleimidoyl)ethylamide (FMEA). Analysis of commercial wines revealed the presence of hydrogen sulfide, methanethiol, ethanethiol, and 2-mercaptoethanol at aroma-active concentrations. Significant positive correlations were found between MeSH and CH3–S-R TCEP-releasable species, and significant positive correlations were found between EtSH and CH3–CH2–S-R TCEP-releasable species. This method provides important information on sulfhydryls, and may also provide insights into a wine's risk of developing ‘reductive’ faults post-bottling from latent sources.

Physical, Chemical, Organoleptic Characteristics, and Antioxidant Activity of Instant Cascara Powder with Additions of Ginger and Sappan Wood

The aroma and taste of cascara products are generally mild, and the use of cascara powder also produces a blackish-brown extract color. To enhance both the taste and aroma, it is recommended to add ginger (Zingiber officinale) and sappan wood (Caesalpinia sappan). Ginger contains essential oils to enhance aroma and has antioxidant activity. On the the hand, the Brazilin compound in sappan wood provides a natural red color, and the polyphenols have antioxidant activity. This study aimed to determine the effects of adding ginger and sappan wood extracts on physical, chemical, and organoleptic properties, as well as the antioxidant activity of instant cascara powder, with a focus on selecting the best and most preferred formulation. A Completely Randomized Design (CRD) was used with one factor, namely concentration of ginger and sappan wood extracts. The treatment consisted of six levels, including F1 as control (cascara 100 g), F2 (cascara 70 g, ginger 5 g, and sappan wood 25 g), F3 (cascara 70 g, ginger 10 g, and sappan wood 20 g), F4 (cascara 70 g, ginger 15 g, and sappan wood 15 g), F5 (cascara 70 g, ginger 20 g, and sappan wood 10 g), and F6 (cascara 70 g, ginger 25 g, and sappan wood 5 g). The results showed that additions of ginger and sappan wood extracts impacted physical property, namely redness value, chemical properties including moisture, polyphenol content, and antioxidant activity, as well as all organoleptic parameters. The best and most preferred formulation was sample F2 which had a redness value of 6,39, moisture content of 2,62%, polyphenol content of 35,41 mg GAE/g, and antioxidant activity amounting to 64,5%. Moreover, the average value of color preference was 5,32 (somewhat like), fragrance 4,32 (neutral), taste 4,8 (neutral – somewhat like), and overall 4,84 (neutral – somewhat like).

Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics

Flavor is one of the important sensory attributes of foods. This research explored the effect of lipase on flavor, lipid composition, lipase activity, lipid oxidation, and sensory evaluation of lightly salted large yellow croaker. Results exhibited that the addition of lipase improved the reduced-salt product's flavor. The content of 1-octen-3-ol, nonanal, 2,5-octanedione, hexanal, heptanal, and octanal were key aromas and were increased by the addition of lipase. Through adding the lipase, triacylglycerol (TG) and phosphatidylethanolamine (PE) and could be decompose into fatty acids. Products marinated in 4% NaCl coupled with lipase exhibited higher thiobarbituric acid reactive substance (TBARS) values, acid values, and lipase activity compared with those marinated in 4% NaCl. Moderate promotion of lipid oxidation is beneficial for improving product flavor. Lipase addition had a positive influence on saltiness, aroma, and over-acceptability of reduced-salt products by multi-sensory synergy perception. Especially, addition of 0.2% or 0.4% lipase to reduced-salt products is closest to the flavor profile of normal-salt products. These results provide a new insight into improving reduced-salt foods.

Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor.

Cheese is one of the most common dairy products and is characterized by its complex aroma. However, in times of climate change and resource scarcity, the possibility to mimic the characteristic cheese-like aroma from plant-based sources is in demand to offer alternatives to cheese. Accordingly, the production of a natural cheese-like aroma via fermentation of four plant-based proteins and coconut oil with basidiomycetes has been addressed. Mixtures of soy and sunflower protein with coconut oil (15 g/L) have shown the formation of a cheese-like aroma after 72 and 56 h after fermentation with Cyclocybe aegerita and Trametes versicolor, respectively. Isovaleric acid, butanoic acid, ethyl butanoate, 1-octen-3-ol, and various ketones were identified as the key odorants. Similarities to typical cheeses were observed by the principal component analysis. Overall, the finding offered an approach to a sustainable production of a natural cheese-like aroma from a plant source, thus contributing to the development of cheese alternatives.

Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics

Pixian broad bean paste is a renowned fermented seasoning. The fermentation of broad bean is the most important process of Pixian broad bean paste. To enhance the flavor of tank-fermented broad bean paste, salt-tolerant Bacillus amyloliquefaciens strain was inoculated, resulting in an increase in total amount of volatile compounds, potentially leading to different flavor characteristics. To investigate the fermentation mechanism, monoculture simulated fermentation systems were designed. Metabolomics and transcriptomics were used to explore Bacillus amyloliquefaciens' transcriptional response to salt stress and potential aroma production mechanisms. The results highlighted different metabolite profiles under salt stress, and the crucial roles of energy metabolism, amino acid metabolism, reaction system, transportation system in Bacillus amyloliquefaciens' hypersaline stress response. This study provides a scientific basis for the industrial application of Bacillus amyloliquefaciens and new insights into addressing the challenges of poor flavor quality in tank fermentation products.

The metabolic domestication syndrome of budding yeast

Cellular metabolism evolves through changes in the structure and quantitative states of metabolic networks. Here, we explore the evolutionary dynamics of metabolic states by focusing on the collection of metabolite levels, the metabolome, which captures key aspects of cellular physiology. Using a phylogenetic framework, we profiled metabolites in 27 populations of nine budding yeast species, providing a graduated view of metabolic variation across multiple evolutionary time scales. Metabolite levels evolve more rapidly and independently of changes in the metabolic network's structure, providing complementary information to enzyme repertoire. Although metabolome variation accumulates mainly gradually over time, it is profoundly affected by domestication. We found pervasive signatures of convergent evolution in the metabolomes of independently domesticated clades of Saccharomyces cerevisiae. Such recurring metabolite differences between wild and domesticated populations affect a substantial part of the metabolome, including rewiring of the TCA cycle and several amino acids that influence aroma production, likely reflecting adaptation to human niches. Overall, our work reveals previously unrecognized diversity in central metabolism and the pervasive influence of human-driven selection on metabolite levels in yeasts.

Role of Microbial Fermentation in the Bio-Production of Food Aroma Compounds from Vegetable Waste

Flavour is a key driver of consumer preferences and acceptability of foods, and the food industry has made food aroma compounds a crucial area of research. At present, about 80% of food aroma compounds are produced by chemical synthesis; however, alternative production approaches have been explored to meet consumers’ demand for “clean label” food products and “natural” aromas. Bio-production of food aroma compounds from vegetable wastes through fermentation has emerged as a promising alternative. This review showed that fungi and yeasts, and also lactic acid bacteria, can be used to produce aroma compounds through the fermentation of vegetable waste. The produced compounds were mostly responsible for sweet, fruity, and floral notes. Other molecules imparting cheesy/buttery, creamy, green, herbal, grass notes were also obtained through the fermentation of vegetable food waste. Substrates varied from agricultural waste such as rice bran to by-products and waste from the fruit supply chain, in particular pomace, peels, pods. During the study, challenges and limitations for the scale-up of the process emerged. The production of aromas is still strongly strain and waste dependent. Certain aspects thus still require attention to avoid that a joint occurrence of technical challenges may cause the failure of the process.

Optimal conditions for 2‐phenylethanol production from l‐phenylalanine by Acinetobacter soli ANG344B

AbstractBACKGROUND2‐Phenylethanol (2‐PE) is a valuable flavor compound renowned for its rose‐like scent and widespread application in the cosmetic, perfume and food industries. While it can be naturally sourced from plants, the majority is currently produced through chemical synthesis, leading to environmental concerns. As an ecofriendly alternative, biotechnological production of 2‐PE presents a promising solution, yielding a natural product.RESULTSIn this work, the newly isolated bacterium Acinetobacter soli ANG344B was used to produce 2‐PE from l‐phenylalanine (L‐Phe), using glucose as carbon source, aiming to determine the best conditions for cellular growth and aroma production. The optimal conditions for Acinetobacter cultivation and 2‐PE production were 30 °C and pH 7. Further, yeast extract proved to be a key element for 2‐PE production. The concentration of L‐Phe that maximizes 2‐PE volumetric productivity was found to be 5 g L−1, present in the cultivation media from the beginning of the cultivation. Under these conditions 2.14 ± 0.18 g L−1 of the aroma compound was produced, which is the highest concentration obtained for a wild‐type bacterium. The toxicity of 2‐PE was also evaluated, revealing that cellular growth of A. soli ANG344B was adversely affected at concentrations above 1 g L−1, and beyond 4 g L−1 no cellular growth was observed.CONCLUSIONBy elucidating the crucial factors affecting 2‐PE production by A. soli ANG344B, we pave the way for the development of biotechnological strategies to harness its potential as a natural and sustainable aroma compound. © 2024 Society of Chemical Industry (SCI).

Uji Kualitatif dan Organoleptik Kandungan Formalin pada Hasil Laut yang Dikeringkan Berupa Ikan Teri, Cumi, dan Rebon dari Pasar Pagesangan

Food additives are often found in every processed food product. However, it is not uncommon for business actors to use prohibited food additives in the form of formaldehyde which is used as a preservative in plywood, foam and so on, but is used to preserve food in the form of dried seafood. Dried sea products in the form of anchovies, squid and rebon itself are one of the foodstuffs that are popular with the public and processed into delicious local food. This research aims to carry out qualitative and organoleptic tests for the formaldehyde content of dried marine products in the form of anchovies, squid and rebon obtained from several traders at Pagesangan Market, Mataram City, West Nusa Tenggara. Sampling was carried out using random sampling technique. The formalin qualitative test on salted fish samples was carried out by adding 1 ml of Fehling A and Fehling B. A positive test was indicated by the color of the blue solution changing to green and the presence of a brick red precipitate. Apart from that, it is also supported by the results of organoleptic tests which include color, aroma, shape or texture. The total number of samples tested was 15 samples obtained from several different traders, where 7 samples were positive for formalin. This can be seen from the physical characteristics of anchovies, squid and rebon with a bright white and fresh color, the odorless aroma of marine products preserved in salt, and the shape or texture is smoother, more intact and does not break easily compared to the sample. negative for formalin.

Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system

Fermented vegetables are known for their unique flavors and aromas, which are influenced by the complex microbial processes that occur during fermentation. Rhodotorula mucilaginosa is a red yeast strain that is frequently isolated from fermented vegetables. However, the specific mechanisms underlying their effects on aroma production remain unclear. In this study, a simulated system of vegetables fermented using vegetable juices was used to investigate the effects of R. mucilaginosa inoculation on aroma development. The results demonstrated that this red yeast strain could utilize the nutrients present in the vegetable juices to support its growth and reproduction. Moreover, the inoculation of fermented vegetable juices with this yeast strain led to an increase in the levels of umami amino acids and sweet amino acids. Furthermore, this yeast strain was found able to significantly reduce the content of sulfur-containing compounds, which may decrease the unpleasant odor of fermented vegetables. Additionally, the yeast strain was capable of producing high concentrations of aromatic compounds such as phenylethyl alcohol, methyl 2-methylbutyrate, methyl butyrate, and nonanoic acid in a minimum medium. However, only phenylethyl alcohol has been identified as a core aromatic compound in fermented vegetable juice. The three fermented vegetable juices exhibited significantly different flavor profiles according to comparative analysis. Therefore, the core flavor compounds found in fermented vegetables are primarily derived from the release and modification of endogenous flavors naturally present in the vegetables, facilitated by the yeast during fermentation.

β-glycosidase activity associated with the formation of aroma compounds in native non-Saccharomyces yeasts isolated from cocoa bean fermentation

Description of the subject. The use of non-Saccharomyces yeast for improving fine cocoa flavor perception has been poorly explored. Objectives. In this study, we investigated the contribution of the non-Saccharomyces yeasts producing β-glycosidase isolated from the spontaneous fermentation of cocoa to the quality and production of aromas during the alcoholic fermentation of a medium based on cocoa pulp. Method. The screening for β-glycosidase activity and molecular identification of non-Saccharomyces yeast isolates from Amazonian cocoa bean fermentations were performed on agar plates with esculin as a substrate and by 5.8S ITS rDNA sequence analysis, respectively. The yeasts producing β-glycosidases were used as a starter culture for alcoholic micro-fermentations of a medium based on cocoa pulp, incubated at 30 °C for 48 h. The quantification of organic acids, ethanol, and sugars was obtained by HPLC, and aroma compounds after cocoa pulp fermentation were identified by GC-FID and GC-MS. Results. Twenty-six non-Saccharomyces yeast isolates were selected by β-glycosidase activity, comprising species such as Pichia kudriavzevii (n = 15), Pichia sp. (n = 2), Pichia sporocuriosa (n = 1), Candida orthopsilosis (n = 3), Issatchenkia sp. (n = 1), I. orientalis (n = 1), and P. kudriavzevii/I. orientalis (n = 3). All yeast strains exhibited rapid growth in cocoa pulp medium, low ethanol production, high organic acid production, and higher glucose consume than fructose. These yeasts produced thirty different volatile compounds. The main groups included alcohols (3), esters (19), terpenes (4), phenols (2), organic acids (2), and aldehydes (3), with 67% of these having fruity and floral aromas. Pichia sp., P. kudriavzevii/I. orientalis and Issatchenckia sp. were the largest producers of volatile compounds. Notably, this study identified volatile compounds with fruity aromas previously unassociated with cocoa fermentations for the first time. Conclusions. These data demonstrate the potential of β-glycosidase-producing non-Saccharomyces yeasts to improve floral and fruity aromas, suggesting their promising use as a starter culture for cocoa fermentation.

Application of Wickerhamomyces anomalus and Pichia fermentans to improve the aroma of fermented sour fish

Novel yeasts have been developed in recent years to help reinforce and improve food aroma. This study aimed to investigate the possibilities for aroma improvement using two non-Saccharomyces strains with strong aroma production in sour fish fermentation. Two yeasts, Wickerhamomyces anomalus (Wa) and Pichia fermentans (Pf), screened by growth and environmental tolerance, were used to replace Saccharomyces cerevisiae in the mixed starter for sour fish fermentation. Gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry and electronic nose were used to analyze the aroma of sour fish inoculated with different starter cultures. Moisture, pH, colony numbers, and content of free amino acids, organic acids and free fatty acids were monitored during the fermentation. Compared with the Sc group, the Wa group and Pf group had no significant effect on microbial composition, moisture content and free amino acids (P > 0.05) at the end of fermentation, while the Pf group had higher levels of organic acids, free fatty acids and alcohol acyltransferases (P < 0.05). Sensory evaluation revealed that the aroma of the Wa group was more similar to that of the Sc group, with a strong flowery and fruity aroma. Generally, W. anomalus was found to be capable of boosting the blossom-like aroma of sour fish.

The effect of addition of biostarter “bekasam” on the quality and characteristics of fermented catfish (Pangasius sp.) sausage

Fermented fish sausage is one of the processed fish meat products that utilizes the role of Lactic Acid Bacterias (LABs). To accelerate the fermentation process of sausages, it is necessary to add a starter culture in the form of a fermented fish substrate (bekasam) which contains a lot of lactic acid bacterias. This research was conducted using an experimental method and arranged using a Randomized Block Design (RBD). The treatments applied were differences in the concentration of bekasam added, as much as 0%, 2%, 4%, and 6% of the weight of the fish meat, then fermented at room temperature for 6 days. The results showed that the treatment of adding bekasam substrate with a concentration of 4-6% produced the best fermented catfish sausage, which was mostly preferred by panelists. The best fermented sausages produced was characterized with attractive appearance, uniform, consistent, and bright, smell fermented product aroma, a spicy but no fishy aroma, a delicious taste, quite sour as fermented tasted, with quite soft and compact texture. The fermented sausages have pH value 5.00, Aw value 0.77, total acid content 0.66%, TVB-N value 12.31 mgN/100 gs and total LABs obtained 6.9 x 106 cfu/g.