Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography–mass spectrometry

Fan, Wenlai; Shen, Haiyue; Xu, Yan

doi:10.1002/jsfa.4294

Cited by 114 publications

(81 citation statements)

References 16 publications

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“…Generally, esters are found in fermented food, which are derived from esterification of alcohols with carboxylic acids formed by microbial and enzymatic decomposition of lipids. In this study, a total of 8 esters were detected and most of the esters detected in this study had been previously found in soybean paste, miso or soy sauce (Fan et al, 2011;Sun et al, 2010;Zhao et al, 2011). A detailed comparison showed that higher contents of ethyl esters were detected compared with methyl esters, which was in agreement with previous research in soybean paste (Zhao et al, 2011).…”

Section: Resultssupporting

confidence: 92%

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Liu

et al. 2013

FSTR

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The aim of this study was to investigate the effect of Tetragenococcus halophilus addition on the quality of Chinese Horsebean-Chili-Paste (CHCP). T. halophilus SZ-B-2 isolated from soy sauce moromi was identified based on physiological tests, carbon substrate utilization patterns (Biolog) and the 16S rDNA sequence and deposited as T. halophilus CGMCC 3792. The strain SZ-B-2 can grow at 25% NaCl and exhibited relatively broad ranges of pH. The potential of T. halophilus as a starter culture for quality improvement in CHCP fermentation was elucidated. As a result, T. halophilus inoculated sample exhibited higher total titratable acid, formol nitrogen and reducing sugar contents compared with the control. In addition, the addition of T. halophilus decreased the content of nitrite by 39.4%. Major volatile compounds were 9,12-octadecadienoic acid, 1,2-propanediol, ethyl 9,12-octadecadienoate, ethyl 9-hexadecenoate. The inoculated sample showed higher contents of volatile compounds including acids, alcohols, esters and aromatic compounds. Thus, T. halophilus addition may promote the formation of desirable odor and improve the flavor of CHCP.Keywords: Tetragenococcus halophilus, Chinese horsebean-chili-paste, nitrite, volatile compounds *To whom correspondence should be addressed. E-mail: zhourqing@scu.edu.cn IntroductionChinese horsebean-chili-paste (CHCP, also called as Doubanjiang) is a traditionally fermented condiment. The manufacture process of CHCP includes three phases: koji manufacturing, horsebean grain as well as smashed chili fermentation and ripening of horsebean-chili mixture. For the first phase, the shelled horsebean was soaked in boiled water for less than 3 min, and then the horsebean was cooled and mixed with raw wheat powder (horse bean : raw wheat powder 4:1, w/w) to make koji. In the second phase, the koji was mixed with brine (1:1) to create a mixture known as horsebean grain, and the horsebean grain fermentation was conducted for more than 8 months under room temperature. The fresh chili was chopped and mixed with salt (13 − 15% of chili weight) and subsequently, fermented for more than 3 months at ambient temperature to yield chili moromi. In the third phase, horsebean grain and chili moromi were mixed at the ratio of 3:7 (called as initial Jiang pei or paste), and the mixture was ripened in exposure environment at day and light for more than 18 months. The distinct technique during the whole manufacture process contributes to the particular flavor, and the CHCP is recognized as "the soul of Sichuan dishes". Recently, CHCP is gaining increasing interest due to its characteristic flavor and promising market. Traditionally, the production of CHCP solely relies on the natural fermentation process, which leads to the control of the physiochemical and flavor quality rather limited. In addition, the long period of fermentation also limited the development of CHCP industries. The use of starter culture has been reported to improve the quality of many fermented foods as well as shorten the fermentatio...

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Section: Resultssupporting

confidence: 92%

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Liu

et al. 2013

FSTR

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“…Shukui Zhu et al developed a method to characterize the volatile compounds in Moutai liquor (sauce‐aroma liquor) by comprehensive two‐dimensional gas chromatography/time of‐flight mass spectrometry and 528 components were identified. Wenlai Fan et al characterized the volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography–mass spectrometry (SBSE/GC‐MS). However, no comparison of the volatiles and aroma sensory profiles of the three aroma type Chinese liquors has been performed.…”

Section: Introductionmentioning

confidence: 99%

Characterization of different aroma‐types of chinese liquors based on their aroma profile by gas chromatography–mass spectrometry and sensory evaluation

Xiao

et al. 2016

Flavour & Fragrance J

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The aroma profile of different aroma-types of Chinese liquors was measured using gas chromatography-mass spectrometry (GC-MS) and sensory evaluation. Sensory analysis coupled with principal component analysis (PCA) showed that strong-aroma liquors were mainly characterized by cellar aroma; light-aroma liquors were mainly characterized by fen, floral, grain, sweet and vinegar aromas while sauce-aroma liquors were mainly characterized by sauce, fruity and caramel aromas. Partial least squares regression (PLSR) results indicated that ethyl hexanoate, hexanoic acid, hexyl hexanoate, 4-methyl pheno, ethyl pentanoate, isoamyl hexanoate and pentanoic acid were significantly and positively associated with cellar aroma and strongaroma liquors. Vinegar and fen aroma were strongly linked with light-aroma liquor and associated with of ethyl acetate, 2-methylpropyl acetate, isoamyl acetate, isoamyl lactate, ethyl decanoate, diethyl butanedioate, 2-phenethyl acetate, 3,4-dihydro-2H-1-benzopyran-2-one 1-dodecanol, ethyl decanoate, 3-methyl-1-butanol and thymol. While sauce-aroma liquors were positively correlated with caramel, fruity and sauce sensory descriptors and volatile compounds such as ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, furfural, 1,3-dimethyl trisulfide, trimethyl pyrazine, ethyl benzeneacetate, benzaldehyde and 1-octanol.

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“…Cluster analysis (CA), discriminant analysis (DA), principal component analysis (PCA) and partial least square (PLS) regression have been widely adopted statistical methods in recent years. All these approaches have shown good performance in many cases of liquor fl avour research, such as spectral analysis (8), artifi cial nose (9), liquor discrimination and identifi cation (10)(11)(12). However, most of these methods are linear in nature, thus may not be capable of describing non-linear systems satisfactorily.…”

Section: Introductionmentioning

confidence: 99%

Investigating the Variation of Volatile Compound Composition in Maotai Liquor During Its Multi-Rounds Brewing Process Using Statistical Methods

Xue-jun

Zhu

et al. 2016

Food Technol. Biotechnol.

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SummaryThe use of multiple fermentations is one of the most specifi c characteristics of Maotai--fl avoured liquor production. In this research, the variation of volatile composition of Maotai-fl avoured liquor during its multiple fermentations is investigated using statistical approaches. Cluster analysis shows that the obtained samples are grouped mainly according to the fermentation steps rather than the distillery they originate from, and the samples from the fi rst two fermentation steps show the greatest diff erence, suggesting that multiple fermentation and distillation steps result in the end in similar volatile composition of the liquor. Back-propagation neural network (BNN) models were developed that satisfactorily predict the number of fermentation steps and the organoleptic evaluation scores of liquor samples from their volatile compositions. Mean impact value (MIV) analysis shows that ethyl lactate, furfural and some high-boiling-point acids play important roles, while pyrazine contributes much less to the improvement of the fl avour and taste of Maotai-fl avoured liquor during its production. This study contributes to further understanding of the mechanisms of Maotai-fl avoured liquor production.

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Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography–mass spectrometry

Cited by 114 publications

References 16 publications

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Characterization of different aroma‐types of chinese liquors based on their aroma profile by gas chromatography–mass spectrometry and sensory evaluation

Investigating the Variation of Volatile Compound Composition in Maotai Liquor During Its Multi-Rounds Brewing Process Using Statistical Methods

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