Work

The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics

Year: 2025

Type: article

Abstract: To investigate the mechanism of yeast fermentation on the evolution of taste substances of Jinhua ham, the effects of Rhodotorula mucilaginosa (B2, S13 and S38) and Candida parapsilosis (B10) fermentation on structural protein degradation, taste components and sensory characteristics were studied. The scores of aftertaste-A, aftertaste-B and richness showed the highest scores in S13 group among these treatments (B2, S13, S38, B10 and control group), and higher proteolytic enzyme and γ-glutamyl transpeptidase activities observed in S13 group contributed to the more intense degradation of myosin. The peptides derived from MYH7B and MYH1 accounted for 58.06 % of the total peptides, and 25 oligopeptides showed kokumi potential. 1 H NMR indicated that 15 free amino acids and 5 γ-glutamyl peptides showed higher contents in S13 group compared with other groups. PLSR and correlation network analysis demonstrated that the accumulation of free amino acids and oligopeptides was responsible for taste enhancement of Jinhua ham. • The mechanism of yeast fermentation on the evolution of taste substances of Jinhua ham was investigated. • The fermentation of S13 strain showed the highest response to the degradation of MYH7B and MYH1. • Proteolytic enzyme activities of S13 strain contributed to the generation of unique cleavage sites of MYH7B and MYH1. • The peptides derived from MYH7B and MYH1 showed high kokumi potential by deep learning analysis. • The release of amino acids and peptides from myosin improved the taste of Jinhua ham.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103073