糟辣椒发酵过程中关键呈味氨基酸的鉴定及其对风味的影响研究OA

[Objective]The effect of key delicious amino acids during the fermentation process of fermented chili on its special flavor was explored to provide a theoretical basis for flavor target regulation and optimization of standardization fermentation process in production of fermented chili.[Method]The change in content of 16 free amino acids in fermented chili was analyzed by HPLC at 5 fermentation stages after 0 d,15 d,45 d,90 d and 180 d fermentation duration.The KEGG metabolic pathway enrichment of the key delicious amino acids identified based on TAV analysis was analyzed.[Result]Total amino acid content of fermented chili during its fermentation process showed an increase-peak-decrease trend and reached the peak(18.55 mg/g)after 90 d fermentation duration.The TAV of 6 identified key delicious amino acids of aspartic acid,glutamic acid,lysine,arginine,histidine,and valine during the whole fermentation process was more than 1.0.The metabolic pathway analysis indicated that lysine degradation,biotin metabolism,and the degradation and biosynthesis of valine,leucine and isoleucine were the core pathways in formation of amino acids in fermented chili.The variance contribution rate of three principal components analyzed by PCA reached 98.633％.The comprehensive evaluation results showed that the amino acid flavor quality of fermented chili after 90 d fermentation duration was the best.[Conclusion]The characteristics flavor of fermented chili is formed by the synergistic effect of multiple amino acids.The 90 d fermentation duration is suitable to form the optimal amino acid flavor.Four metabolic pathways of lysine degradation,biotin metabolism,and degradation and biosynthesis of valine,leucine and isoleucine play a key role in flavor regulation of fermented chili.