{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T11:13:11Z","timestamp":1782817991080,"version":"3.54.5"},"reference-count":34,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2023,4,27]],"date-time":"2023-04-27T00:00:00Z","timestamp":1682553600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Regional Development Project of Fujian Provincial Science and Technology Plan Project","award":["2020N3003"],"award-info":[{"award-number":["2020N3003"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In order to clarify the relationship between quality and sensory characteristics of kelp paste during fermentation, this study analyzed the quality and sensory characteristics of kelp paste through physicochemical indexes, nutritional components, electronic nose and electronic tongue. The results showed that with the extension of fermentation time, the contents of amino nitrogen, total acid, ammonium salt and ash increased gradually, while the pH value, moisture, fat, protein and carbohydrate decreased gradually. Short-chain alkanes such as nitrogen oxides and methane were the main causes of odor. Freshness, salinity and richness were the main indexes of kelp paste taste. Many quality indexes, such as amino nitrogen and protein, were significantly related to the odor sensor, which can better reflect the odor produced in the fermentation process of kelp paste. There was a significant correlation between quality indicators and important taste indicators such as umami, richness and salty taste, which can better reflect the taste of kelp paste during fermentation. To sum up, there was a significant correlation between the quality characteristics and sensory quality of kelp paste, so the relationship between quality characteristics and sensory characteristics in kelp paste can be clarified.<\/jats:p>","DOI":"10.3390\/foods12091815","type":"journal-article","created":{"date-parts":[[2023,4,28]],"date-time":"2023-04-28T01:33:40Z","timestamp":1682645620000},"page":"1815","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Correlation Study between Quality and Sensory Characteristics of Kelp Paste by Aspergillus oryzae and Aspergillus niger during Fermentation"],"prefix":"10.3390","volume":"12","author":[{"given":"Zhihong","family":"Zhong","sequence":"first","affiliation":[{"name":"Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China"},{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiyun","family":"Wang","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China"},{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6837-4258","authenticated-orcid":false,"given":"Yi","family":"Zhang","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China"},{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"},{"name":"Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3133-1219","authenticated-orcid":false,"given":"Baodong","family":"Zheng","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China"},{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"},{"name":"Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9426-8133","authenticated-orcid":false,"given":"Hongliang","family":"Zeng","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China"},{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"},{"name":"Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,4,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1038\/s41575-020-00390-5","article-title":"The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods","volume":"18","author":"Maria","year":"2021","journal-title":"Nat. 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