Abstract: In this work, headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (GC-MS) was used to study the effects of oven drying(OD), microwave vacuum drying(MVD), and freeze drying (FD) methods on the volatile components of Pixian Douban. 59 compounds in Pixian Douban were identified by GC-MS. The major volatile compounds were alcohols, acids and esters. 46 and 51 kinds of substances were detected in OD and MVD Pixian Douban, respectively. Ingredients have different degree of change after drying. Freeze drying could retain more phenol and esters from original sample. Sensory evaluation results showed that freeze drying lost more soy sauce like flavor and had a pungent and mold flavor. OD and MVD didn′t change aroma type of Pixian Douban, the aldehydes and pyrazine resulted from heating during MVD actually enhanced the aroma of Pixian Douban powder.
刘燕,王雪梅,陶璇,等. 不同干燥方法对郫县豆瓣挥发性风味成分的影响[J]. 食品与发酵工业, 2018, 44(9): 110-116.
LIU Yan,WANG Xue-mei,TAO Xuan,et al. Effect of different drying methods on volatile components in Pixian Douban[J]. Food and Fermentation Industries, 2018, 44(9): 110-116.
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2018, Vol. 44 
