Development of Aspergillus oryzae Fermented Oyster Seasoning Base and Its Flavor Quality Analysis
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Abstract:
In this study, a new oyster seasoning base was prepared via fermentation of the raw material, oyster meat, with Aspergillus oryzaeat a constant temperature of 35 ℃, and the based was subjected to electronic nose analysis, analysis by headspace solid-phase microextraction-gas chromatography-mass spectrometry and sensory evaluation. The results showed that the volatile components in oyster meat were dominated by (2E,6Z)-nonadienal, 1-penten-3-ol and 2-pentylfuran, and the content of (2E,6Z)-nonadienal increased significantly and the content of 1-penten-3-ol decreased gradually after the fermentation by Aspergillus oryzae. The sensory evaluation results showed that the flavor of the fermented base was the best after 48 h of fermentation with 0.1% Aspergillus oryzae, and the content of key volatile components such as cis-4-heptanol and (2E,6Z)-nonadienal reached the highest, among which (2E,6Z)-nonadienal had the highest odor activity value (OAV=110) and acted asthe key component affecting the characteristic flavor of the oyster fermented base. In addition, the sensory evaluation revealed that the oyster fermentation broth yielded at different fermentation times showed a good linear relationship with the relative content of trans-2-cis-6-nonadienal, with a correlation coefficient R2of 0.97, indicating its potential as a new oyster seasoning base.
