Analysis Of Amino Acids And Biogenic Amines During The Fermentaition Of Jianghong Yulu

1. Objective: Jianghong yulu is a traditional seasoning produced through the salting and fermentation of fresh Harengula Zunasi Bleeker in Suixi, South of Guangdong in China. The manufacturing process is quite complex, including two stages, namely brining and spontaneous fermentation. In this work, the physicochemical properties were studied. 2. Methods. Amino acids and biogenic amines as the most important precursors of flavor development in Jianghong yulu were analyzed using chromatographic methods. 3. Results: One-way ANOVA analysis showed that the type and content of amino acids has undergone significant changes during the natural process. 4. Conclusion: The results are effective for better understanding the flavor formation and quality controlling of traditional Chinese fermented foods.