Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Chen, Yi; Li, Pao; Liao, Luyan; Qin, Yeyou; Jiang, Liwen; Liu, Yang

doi:10.1016/j.foodchem.2021.130055

Cited by 181 publications

(109 citation statements)

References 31 publications

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“…With the increasing attention and understanding of its health functions and nutritional composition, douchi has started to become popular again. Moreover, flavor includes the taste and odor substances coming from both nonvolatile and volatile compounds, which play an important role in food quality [9]. The unique aroma and flavor of douchi is another important reason for consumers to choose it [1].…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

et al. 2021

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Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.

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Section: Introductionmentioning

confidence: 99%

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

et al. 2021

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“…The volatile organic compounds (VOCs) of the UFSB and FSB were analyzed by HS-GC-IMS analysis based on FlavourSpec ® Flavor analyzers (Gesellschaft für Analytische Sensorsysteme mbH, Dortmund, Germany) and an Agilent 490 gas chromatograph (Agilent Technologies, Palo Alto, CA, USA) [37,38]. Approximately 1 g of sample was weighed and placed in a 20 mL headspace bottle and analyzed by an autosampler after incubation at 60 • C for 20 min (injection volume-500 µL, injection needle temperature-85 • C).…”

Section: Headspace Gas Chromatography-ion Mobility Spectrometry (Hs-g...mentioning

confidence: 99%

“…Each spectrum was reported as an average of 12 scans. Qualitative and quantitative analyses of VOCs were performed using the National Institute of Standards and Technology (NIST) database built into the software, the IMS database, and reference materials [38].…”

Section: Headspace Gas Chromatography-ion Mobility Spectrometry (Hs-g...mentioning

confidence: 99%

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

Sun

Jiang

Yang

et al. 2022

Foods

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The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting N. aurantialba, and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such as hexanal and increasing the content of 1-octen-3-ol, the aroma of soybean beverages fermented by N. aurantialba changed from “beany, green, and fatty” to “mushroom and aromatic”. The resulting FSB had reduced bitterness but considerably increased sourness while maintaining the fresh and sweet taste of unfermented soybean beverages (UFSB). This study not only provides a theoretical basis for the market promotion of FSB but also provides a reference for basidiomycetes-fermented beverages.

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“…HS-GC-IMS has high sensitivity, high resolution, and the analyzed samples require no pre-processing. It has been widely used in the field of food flavor analysis [50,51]. PCA is a common multivariate method of mathematical statistics, which identifies differences and associations between variables and samples by reducing the dimensionality of the data set [52].…”

Section: Effects Of Volatile Compounds On Evaluation Of Honey Maturitymentioning

confidence: 99%

Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey

Zhang

Tian

Zhang

et al. 2021

Foods

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Honey maturity, a critical factor for quality evaluation, is difficult to detect in the current industry research. The objective of this study was to explore the changes in the composition and find potential maturity indicators of rape honey at different maturity stages through evaluating physicochemical parameters (moisture, sugars, pH, electrical conductivity, total protein, total phenols, total flavonoids, proline, and enzyme activity), the antioxidant capacity, and volatile components. The relevant results are as follows: 1. As the maturity increased, the moisture, sucrose, and maltose content of rape honey gradually decreased, while the glucose, fructose, and total protein content gradually increased. The activities of diastase, invertase, and β-glucosidase showed a significant increase with the elevation of ripening days, and the activity of glucose oxidase reached the highest before completely capping. 2. The antioxidant capacity of honey increased with the increase in honey maturity. There is a significant and strong correlation between the bioactive components of rape honey and antioxidant capacity (p < 0.01, |r| > 0.857). 3. Thirty-five volatile components have been identified. Nonanal, benzaldehyde monomer, and benzaldehyde dimer can be used as potential indicators for the identification of honey maturity stages. Principal component analysis (PCA) based on antioxidant parameters and volatile components can identify the maturity of honey.

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Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Cited by 181 publications

References 31 publications

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey

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