Laihao Li

TL;DR: In this paper, eight biogenic amines (histamine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, tyramine, spermidine and spermine) were determined in 13 species of fish and 49 fish products commonly consumed in southern China.

TL;DR: A comparative UHPLC-Q/TOF-MS-based metabolomics approach combining equivalent-quantification and the taste activity value (TAV) was used, for the first time, to evaluate the taste qualities and characterize metabolite profiles in Chinese fish sauce during fermentation, identifying chemical components and providing novel insights into the taste quality of fish sauce due to fermentation.

TL;DR: This study used molecular sensory and metagenomics analyses to determine dynamic changes in volatile flavor compounds and microbial communities of fish sauce as fermentation progressed, providing novel insights into the flavor formation mechanism of traditional fish sauce fermentation.

TL;DR: Annual preservation of sufficient higher-age sturgeons should be a national priority in order to establish a sustainable sturgeon-culture industry and to preserve a gene pool of critically endangeredSturgeon species to prevent their extinction.

TL;DR: The microbial metabolic network showed that Lactococcus, Pediococcus and Enterococcus played a significant role in the formation of physicochemical and flavor characteristics, while the accumulation of biogenic amines might result from the metabolism of Enterococus, Enterobacter, and Citrobacter.