TITLE:
Effect of Monascus Fermentation on Aroma Patterns of Semi-Dried Grass Carp
AUTHORS:
Kang Wu, Jinghui Xie, Qianqian Wang, Meijing Ling, Jianzhong Wu
KEYWORDS:
Monascus, Fermentation, Semi-Dried Grass Carp, ROAV, Flavor
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.10 No.8,
August
13,
2019
ABSTRACT: The aim
of the present study is to investigate the effects of Monascus fermentation on the aroma pattern of
semi-dried grass carp. Semi-dried fish was fermented using Monascus purpureus GDMCC3.439. The volatile
flavor substances present in fresh fish, semi-dry fish and Monascus fermented semi-dried fish were compared by simultaneous distillation and
extraction combined with gas chromatograph-mass spectrometer (GC-MS). The results
showed that alcohols, aldehydes and ketones were the main components of the
flavor of the unfermented and fermented semi-dried grass crap. Monascus fermentation could
significantly affect the volatile flavor substances of semi-dried grass carp.
Moreover, the processing of semi-dried fish fermented by Monascus could not only effectively improve the fishy smell of fresh fish, but
also make up for the defect of the pickled flavor of semi-dried fish. Eighteen of the main volatile components
in semi-dried fish fermented by Monascus were identified by relative odor activity value (ROAV), as follows:
1-octene-3-ol, phenylethanol, hexanal, heptanal, nonanal, (E)-2-octenal, 3-Methyl-1-butanal,
benzaldehyde, (E)-2-nonenal, (E,E)-2,4-heptadienal, (E)-2-Decenal, phenylacetaldehyde, (E,E)-2.4-decadienal,
tetradecanal, 2,3-butanone, 2,3-octanedione, alpha-pinene, 2-pentane
furan.