Abstract：The effects of different starter cultures and fermentation times on the flavor of fermented beef flavorings (FBF) were studied. FBF were Maillard reaction products derived from an enzymatic hydolysate of bovine bones fermented for 12 or 16 h with THM-17 (Staphylococcus xylosus + Pediococcus pentosaceus), WBL-45 (Staphylococcus xylosus + Staphylococcus carnosus + Lactobacillus sakei), VHI-41 (Staphylococcus xylosus + Pediococcus pentosaceus + Lactobacillus plantarum) or Lactobacillus sakei (LS). The flavor characteristics and volatile components of FBF were analyzed by gas chromatography-ion mobility spectrometry, gas chromatography-mass spectrometry, an electronic tongue and an electronic nose. The results showed that there were significant differences in flavor and taste between FBF and the unfermented control. FBF prepared with LS or VHI-41 had distinctive flavors. Sulfur-containing compounds and aldehydes were the key flavor compounds in FBF. Alcohols and ketones played an important role in modifying the overall flavor of FBF. The flavor difference among the nine groups may be ascribed to the relative contents of 2-methyl-3-furanethiol and bis (2-methyl-3-furyl) disulfide and nonanal.
2019, Vol. 33 
