An aroma producing yeast WLW was isolated from the post-fermentation of Aspergillus-type Douchi, and was identified as Trichomonascus ciferrii. In order to explore the feasibility of purebred fermentation of this strain to produce Douchi, the WLW strain was applied for the purebred fermentation of Douchi, then the gas chromatography-mass spectrometry coupled with solid phase micro-extraction (SPME-GC-MS) were used to analyze and compare the volatile components in purebred fermentation and natural fermentation Douchi. Forty-four volatile components were detected in the purebred fermented Douchi, including three esters, two ketones, three phenols, twelve alcohols, five aldehydes, five acids, seven pyrazines, two furans, three aromatic groups and two others. Eighty-seven volatile components were detected in natural fermented Douchi, including fifteen esters, seven ketones, five phenols, ten alcohols, ten aldehydes, ten acids, ten pyrazines, three furans, six aromatic groups and eleven others. The contents of flavor-like substances in natural fermented Douchi were relatively balanced, which gave the multi-level flavors of Douchi, such as ester flavor, mellow flavor and soy flavor. The relative content of ester compounds in purebred fermented Douchi was 81.66%, among which methyl benzoate and methyl anthranilate accounted for 60.49% and 21.16% of the total volatile components. The content of methyl benzoate was about 23.48 mg/g and that of methyl anthranilate was about 2.06 mg/g, giving Douchi a stronger ester, floral and fruity fragrance. Therefore, the aromatic yeast WLW has the potential to be further used in the purebred fermentation of Douchi.
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