Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field

Abstract

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.

Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants

“…The presence of a honey-rose aroma is found in many products, which includes fermentation processes, such as cheese, pumpernickel bread or traditional pastes [ 19 , 23 , 24 , 25 ]. It has been well established that the most frequently responsible for this aroma are compounds formed during the transformation of L-phenylalanine in the course of the Ehrlich pathway, such as phenylacetaldehyde, 2-phenylethanol, phenylacetate, and phenylacetic acid [ 15 , 26 , 27 ].…”

The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey

“…During cultivation, a decrease in the concentration of this amino acid was observed, indicating a pathway for generating this aroma compound. 3-Methyl-1-butanol is responsible for the fruity smell of many fermented products, such as wine, cider, fermented meat products, and pumpernickel sourdough [42][43][44][45]. The concentration of this compound in the analyzed fermentation product was 95 times lower than in the product after the fermentation of the sour whey medium only by G. geotrichum [12].…”

Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban‐Meju and its quality

“…The organic acid (OA) content was analyzed following methods described in a previous study, 18 using an E 2695 HPLC system (Waters, Maple Technology (Beijing) Ltd, Beijing, China) equipped with a separation column (Amine HPX‐87H ion exclusion column). Briefly, 5 g of samples was mixed well with 20 mL of 70% ethanol, vibrated for 1 min, and sonicated at room temperature for 37 min.…”