As an essential flavor condiment in Sichuan cuisine, Pixian Douban (PXDB) is usually produced by open fermentation process in strip pools or ceramic vats. In this study, an experiment of PXDB fermentation was conducted for 90 days in a closed system of gradient steady‐state temperature field (GSTF). To investigate the characterization of volatile compounds of PXDB in the closed system, the volatiles in three kinds of samples including samples of GSTF (SGT), samples of constant temperature (SCT), and samples of traditional fermentation (STF) were analyzed. The results showed that 75, 67, and 68 volatile compounds were detected in SGT, SCT, and STF, respectively. Compared with the traditional fermentation, the process in the closed system of GSTF was conducive to produce more kinds of esters and alcohols. A total of 22 major aroma active compounds were identified in three samples by combination analyses of gas chromatography‐olfactometry (GC‐O) and odor activity value (OAV). The appearance, smell, texture, and taste of the three different samples had shown different changes, but the sensory characteristics of the SGT were more similar to those of the STF by quantitative descriptive analysis (QDA) and principal component analysis (PCA). This study indicated that the closed system of GSTF could be applied in PXDB fermentation to obtain higher quality products, which brought a bright prospect of replacing the traditional fermentation process to realize the controllable industrialized production of PXDB.

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This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS), and ultra-high-pressure treatment (UHP) tests. The UHP had a higher sensory evaluation and could better maintain the original flavor of the sample. A total of 92, 83, 85, and 76 volatile compounds were detected via comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) techniques in the control (CT), PS, HTS, and UHP groups, respectively. According to the analysis of gas chromatograph-olfactometry and odor activity value, 7 compounds were considered to have an aromatic influence on the sauces, in which four compounds (1,8-Cineole, Linalool, Hexanal, and Dimethyl trisulfide) exhibited a positive contribution to the aroma of the sauces. PLS-DA results showed that the UHP group positively correlated with volatiles (Isoamylol and 1-Octen-3-ol), color, and gloss. In general, the UHP treatment could retain the original state and flavor of the sauce, showing a high similarity to the control group. The HTS significantly altered the flavor and status of the samples.

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