Analysis of Amino Acids and Biogenic Amines during the Fermentaition of Jianghong Yulu

DOI

10.2991/cmfe-15.2015.35How to use a DOI?

Keywords

Jianghong yulu; flavor development; amino acids; biogenic amines; quality controlling

Abstract

1. Objective: Jianghong yulu is a traditional seasoning produced through the salting and fermentation of fresh Harengula Zunasi Bleeker in Suixi, South of Guangdong in China. The manufacturing process is quite complex, including two stages, namely brining and spontaneous fermentation. In this work, the physicochemical properties were studied. 2. Methods: Amino acids and biogenic amines as the most important precursors of flavor development in Jianghong yulu were analyzed using chromatographic methods. 3. Results: One-way ANOVA analysis showed that the type and content of amino acids has undergone significant changes during the natural process. 4. Conclusion: The results are effective for better understanding the flavor formation and quality controlling of traditional Chinese fermented foods.

Copyright

© 2015, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Ningli Qi
AU  - Xiao Gong
AU  - Xiaoli Yuan
AU  - Yangyang Liu
AU  - Yiting Zhu
PY  - 2015/07
DA  - 2015/07
TI  - Analysis of Amino Acids and Biogenic Amines during the Fermentaition of Jianghong Yulu
BT  - Proceedings of the International Conference on Chemical, Material and Food Engineering
PB  - Atlantis Press
SP  - 146
EP  - 149
SN  - 2352-5401
UR  - https://doi.org/10.2991/cmfe-15.2015.35
DO  - 10.2991/cmfe-15.2015.35
ID  - Qi2015/07
ER  -