Effect of flours addition on the physicochemical and metabolome in Suanjiang, a Chinese traditional fermentation coagulant

• Published in: Food bioscience 2023-06, Vol.53, p.102716, Article 102716
• Main Authors: Wu, Jiangli, Hu, Wenkang, Yang, Zhengbin, Zeng, Xuefeng, Dai, Ziru
• Format: Article
• Language: English
• Subjects: Coagulant; Flour; Metabolic pathways; Physicochemical; Suanjiang
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2023.102716

Suanjiang (SJ) is a key coagulant used in making tofu. Unstable quality and poor flavor is a serious problem of the traditional SJ coagulant. This study investigated the physicochemical properties, and metabolites of SJ prepared with the addition of different content flours. The results demonstrated that SJ with flours produced more organic acids and amino acids, and rapid acid production. Acids and ketones were the major flavor components in SJ, among which acetic acid content was the highest (30.86 ± 1.986), followed by 2-nononone (12.51 ± 2.321). The addition of flour increased the contents of β-damascenone (8.37 ± 0.896) and 2-heptanone (5.97 ± 0.297), endowing the SJ with unique flavors of fruity, buttery and creamy aroma. The pathway enrichment analysis indicated that the differences in SJ were mainly induced by the metabolism of amino acids. The significantly up-regulated levels of lactic dehydrogenase (LDH) and pyruvic acid (PA) were one of the reasons for more organic acids and amino acids produced in SJ. Meanwhile, flour addition provided more energy for Lactic acid bacteria to produce ATP. Therefore, this study aims to provide a theoretical basis for the development of SJ coagulant with rich nutrition and unique flavor. [Display omitted] •More organic acids and amino acids were produced in SJ by adding flour.•Acids and ketones were the major flavor components in SJ.•The pathway enrichment analysis indicated that the differences in SJ were mainly induced by the metabolism of amino acids.