Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis.

ABSTRACT: The sensory characteristics of dry-cured squid are closely related to its microbial community structure. To explore the relationship between microorganims and flavour formation, the microbial community and sensory characteristics of dry-cured squid at various processing stages were studied with next-generation sequencing and molecular sensory analysis. The most abundant genera in dry-cured squid were Staphylococcus and Acinetobacter, with relative abundance of 17.95% and 8.81%, respectively. Among the 44 volatile compounds identified, 11 had a relative odour activity value ≥ 1, including α-dicarbonyls, aldehydes, alcohols, sulphur compounds and trimethylamine. The concentrations of volatile and non-volatile compounds in squid samples increased greatly during the process. A si

SUBMITTER: Zhao D 

PROVIDER: S-EPMC9532723 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature