Song, Gongshuai published the artcileAnalysis of flavor change in the industrial production of fungal fermentation based mussel (Mytilus edulis) cooking liquor using a laser irradiation desorption based GC/MS method, Application of 2,3,5-Trimethylpyrazine, the main research area is Mytilus Aspergillus cooking liquor flavor LID GC MS method.
The commonly discarded mussel cooking liquor (MCL) of Mytilus edulis is an important resource for industrial preparation of fungus (Aspergillus oryzae) fermented condiment. In this study, the fermentation degree of MCL was evaluated by analyzing the changes of volatile flavor using a newly established laser irradiation desorption (LID) method coupling a 450 nm blue semiconductor laser to a headspace solid-phase microextraction gas chromatog. mass spectrometry (HS-SPME GC/MS). Under the optimized laser conditions (laser power 10 W, irradiation time 5 min, sample volume 3 g), the effect of fungal fermentation was investigated, and a total of 52 volatile compounds in the fermented MCL were detected, such as furans, aromatic compounds, and sulfur and nitrogen containing compounds By strictly analyzing the characteristic volatiles, the MCL was well processed and the fermentation product showed a desirable and umami flavor, whereas the fishy and burnt smell was roughly removed. Compared with traditional anal. methods, the proposed LID-HS-SPME anal. showed significant characteristic profile and reduced time to only 5 min. The results indicated that the LID-HS-SPME anal. is reliable, efficient, and suitable for industrially used for monitoring the preparation of fungal fermented MCL.
LWT–Food Science and Technology published new progress about Aspergillus oryzae. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application of 2,3,5-Trimethylpyrazine.