发酵香肠中3-甲基丁醛产生途径的研究进展

Research progress on the production pathway of 3-methylbutanal in fermented sausage

发酵剂对发酵香肠中脂质分解、蛋白水解及碳水化合物水解产生的风味具有重要贡献。支链氨基酸作为各类挥发性风味物质的前体,经微生物转氨酶作用分解为3-甲基丁醛,其赋予了发酵香肠独特的麦芽味/异味或坚果味/巧克力味。文章概述了3-甲基丁醛对发酵香肠风味的贡献,总结了3-甲基丁醛产生的两种途径,包括亮氨酸酶促生物合成3-甲基丁醛途径和温度依赖亮氨酸Strecker降解途径,揭示生物合成途径中直接途径和间接途径的区别和联系;并阐述发酵香肠中3-甲基丁醛产生途径和含量的影响因素,以期为3-甲基丁醛在发酵香肠中发挥风味贡献的研究提供理论依据。

Starter plays an important role in flavors produced by lipolysis,proteolysis and carbohydrate hydrolysis of fermented sausage.As the precursor of various volatile flavor substances,the branched-chain amino acids are decomposed into 3-methylbutanal by microbial transaminase,which gives the fermented sausage unique malty/off-flavor or as nutty/chocolate-like aroma.This article summarized the contribution of 3-methylbutanal to the flavor of the fermented sausage.Two pathways of 3-methylbutanal production were reviewed,including leucine enzymatic biosynthesis of 3-methylbutanal pathway and temperature-dependent leucine Strecker degradation pathway.The differences and connections between direct and indirect pathways in biosynthesis were revealed.The production pathway and the influencing factors of 3-methylbutanal content in fermented sausage were described,to provide a theoretical basis for guiding 3-methylbutanal to play a role in the flavor contribution of fermented sausage.