Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates

Volume: 364, Pages: 130163 - 130163
Published: Dec 1, 2021
Abstract
• 3-Methylbutanal, 3-methylbutanol and phenylacetaldehyde were found in DCM. • Precursor amino acids and ketoacids changed significantly during the process. • The presence of specific microorganisms caused the differences of these precursors. • Bacillus and Staphylococcus were the main correlation of the change of compounds. • Formation mechanism of these amino-acid volatile compounds were summarized. This study focuses on the formation...
Paper Details
Title
Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates
Published Date
Dec 1, 2021
Volume
364
Pages
130163 - 130163
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