Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile

Abstract

Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). A total of 165 volatile compounds, belonging to 13 chemical classes, were identified. Esters and hydrocarbons were the predominant groups. Thirteen aroma-active compounds were detected by AEDA of SAFE and HS-SPME, and their odor activity values (OAVs) were calculated by dividing their concentration by their odor threshold in water. Among them, ethyl isovalerate, β-damascenone, 3-isobutyl-2-methoxypyrazine (IBMP), and sotolone had the highest OAVs (>1000). In addition, sotolone, methional, β-damascenone, 3-isobutyl-2-methoxypyrazine, ethyl isovalerate, phenylethyl alcohol and linalool had high flavor dilution (FD) factors. Sotolone, β-damascenone and 3-isobutyl-2-methoxypyrazine were identified for the first time in doubanjiang and played significant roles in its aroma quality.

Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation

“…There are few reports about linalool in Baijiu, but it is an important flavor compound in wine, conferring bergamot, lavender, and rose floral notes due to it relatively low odor perception thresholds (15 µg/L) (Li Z. H. et al, 2019;Lukic et al, 2020;Zhang X. Y. et al, 2020). Other yeasts and fungi also can produce linalool, which imparts a tea-flavor to Baijiu Fan et al, 2019).…”

“…(R)-(+)-β-Citronellol, geraniol bisabolol, and trans-nerolidol are important monoterpenols in wines and beer, and they are also present in Baijiu (Fan and Xu, 2013;Quan et al, 2013;Lukic et al, 2020). These terpenes can not only endow Baijiu with unique floral and fruit aromas, but also reduce the harm of ethanol (Sun et al, 2016;Li Z. H. et al, 2019). Some microorganisms can synthesize terpenes in the Baijiu fermentation environment, such as S. cerevisiae YF1914, Eurotium chevalieri CICC 41584, and YX3307 (as demonstrated in this study) Fan et al, 2019).…”

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

“…The 3-(methylthio)propionaldehyde (FD = 256) is generally considered to have the aroma of roasted potato and the function of enhancing soya sauce-like flavor, which is one of the most common key aroma substances found in fermented soybean food products [14,16]. Dimethyl trisulfide (FD = 32) provided a typical sulfureted and onion-like aroma, and it was detected in doubanjiang [24] (a kind of fermented soybean paste). In addition, three phenols were found the aroma-active compounds and contributed a smoky note to the douchi's aroma.…”

The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants

“…It should be noted that phenylacetaldehyde, 2-phenylethanol, and phenylacetic acid are found in fermented products together but that their levels may vary greatly, depending on the type of the substrate and the conditions of the fermentation process . An example is the traditional Chinese fermented red pepper paste that contains phenylacetaldehyde and 2-phenylethanol in a ratio of 0.05:1 (at a 2-phenylethanol concentration in the product of 129.22 μg/kg) and no phenylacetic acid at all . However, it should be noted that in the case of both phenylacetaldehyde and 2-phenylethanol, the post-fermentation product with sour whey contained 1.7 times more of these compounds than in the case of sweet whey.…”