Ling, Hongzhi published the artcileDetection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage, Formula: C7H10N2, the main research area is Firmicutes Actinobacteriota soybean paste storage flavor volatile component; Flavour Components; GC-IMS; Microbial community; Soybean paste.
A combination of 16S rDNA and GC-IMS was used to study the changes in the composition of microorganisms and volatile organic compounds (VOCs) during the storage of northeastern Chinese soybean paste. Firmicutes and Actinobacteriota dominated the microbial communities of the soybean paste at the phylum level, bacterial profiles of different samples were different at genus level. Fifty-one VOCs were identified from soybean paste, most of which existed in the early storage stage. Most esters and alcs. decreased with the extension of the storage time, while acids and pyrazines accumulated in the later period of storage. Esters, alcs., acids and aldehyde compounds are the key substances in the volatile components of soybean paste, which give the soybean paste the sour, sweet, rose, mushroom and smoky flavor characteristics. The biomarker Bacillus-velezensis in soybean paste is directly related to ester features; Kroppenstedtia, Sporolactobacillus-nakayamae, and Corynebacterium-stationis are pos. associated with the biosynthesis of aldehydes.
Food Chemistry published new progress about Flavor. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Formula: C7H10N2.