title: A novel method for beef potentiator preparation and identification of its characteristic aroma compounds.
abstract: BACKGROUND
  Beef potentiator (BP) is the most popular savoury flavour and regarded as the soul of the modern food industry. In this work, BP was prepared by a novel method with Aspergillus oryzae and Aspergillus niger (BPSF). Three other BPs prepared using commercial enzymes (Protamex, Flavourzyme and papain; BPCEs) were used as controls to investigate its aroma characteristics and related compounds.
  
  
  RESULTS
  Sensory evaluation showed that BPSF possessed more favourable and distinctive sauce-like, meat-like, roast and alcoholic attributes when compared with BPCEs. Significantly higher contents (peak areas) and proportions of pyrazines, pyrroles, sulfurous compounds and alcohols in BPSF were responsible for its sensory characteristics, and most of these aroma compounds were derived from microbial metabolism during beef koji preparation and the Maillard reaction.
  
  
  CONCLUSIONS
  BP prepared by synergistic fermentation with A. oryzae and A. niger is a potential alternative for BP preparation.
authors.affiliation: Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China.
authors.forename: Xianli
authors.initials: X
authors.lastname: Gao
authors.forename: Shuang
authors.initials: S
authors.lastname: Yan
authors.forename: Bao
authors.initials: B
authors.lastname: Yang
authors.forename: Jian
authors.initials: J
authors.lastname: Lu
authors.forename: Zhao
authors.initials: Z
authors.lastname: Jin
mesh_terms: D000328:Adult; D000438:Alcohols / Q000032:analysis; D000818:Animals; D001230:Aspergillus / Q000378:metabolism*; D001234:Aspergillus niger / Q000378:metabolism; D001236:Aspergillus oryzae / Q000378:metabolism; D002417:Cattle; D005260:Female; D005285:Fermentation; D005421:Flavoring Agents / Q000737:chemistry* / Q000378:metabolism*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D015416:Maillard Reaction; D008297:Male; D008460:Meat / Q000032:analysis; D008875:Middle Aged; D009812:Odorants / Q000032:analysis*; D011719:Pyrazines / Q000032:analysis; D011758:Pyrroles / Q000032:analysis; D012903:Smell; D013457:Sulfur Compounds / Q000032:analysis; D013649:Taste
chemical_list: D000438:Alcohols; D005421:Flavoring Agents; D011719:Pyrazines; D011758:Pyrroles; D013457:Sulfur Compounds
keywords: aroma compounds; beef potentiator; gas chromatography-mass spectrometry (GC-MS); sensory evaluation; synergistic fermentation