Studies on Evolution of the Odor-active Volatile Compounds of Pixian-douban and Its Aroma Characteristics
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    Abstract:

    Evolution of the odor-active volatile compounds of Pixian-douban and its aroma characteristics during different fermentation phases were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and quantitative descriptive sensory analysis in this study. The results showed that 36 odor-active volatiles were identified in Pixian-douban, which endowed the product with many aroma characteristics like alcohol, sour, floral, fruity, caramel-like, burnt, miso-flavor and pungent. Furthermore, partial least squares regression model (PLSR) was used to correlate those aroma characteristics with odor-active volatiles. The results showed that alcohol had the strongest correlation with 2-methyl-1-butanol, sour was closely related to acetic acid, floral mainly came from benzene acetaldehyde and phenylethyl alcohol, fruity was correlated with ethyl acetate, ethyl isovalerate, 2-methylbutyric acid and benzene acetaldehyde, miso-flavor was mainly related to 3-methylthiopropanal, furfural and tetramethylpyrazine, while caramel-like might be formed by 2-methylbutyraldehyde, guaiacol, ethyl benzoate, HDMF and HEMF. The research could provide some theoretical information for improving the aroma characteristics of Pixian-douban.

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  • Online: May 14,2021
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