The samples of traditional bacterial fermented Douchi from Chongqing and Guizhou were collected, and their hygienic indexes were detected and the characteristics of flavor and quality were compared and analyzed. The results showed that the distribution of water content in Douchi from different origins was very different. Food hygiene indicators, i.e. content of thiobarbituric acid (TBA), peroxide value (POV), volatile base nitrogen (TVB-N) and content of nitrite were in the range of 1.50-2.89 mg/100g, 0.03-1.94 meq/kg, 0.58-5.13 mg/g ,and 0.6-2.3 mg/kg, lower than the relevant limit standards; the coefficient of variation of POV was higher than that of TBA content, indicating that the primary oxidation products of different Douchi samples were different. Microbiological analysis showed that the total number of colonies in each sample was 5.0-8.4 lg CFU/g, and no yeast, mold and lactic acid bacteria were detected. The taste quality analysis showed that the sour, fresh, sweet, and salty tastes of Douchi from different sources and different water contents were quite different, the average salt content of dry Douchi was much higher than that of wet Douchi. Eight samples with different water content from different regions were selected for analysis of volatile flavor components. The results showed that carboxylic acids, hydrocarbons, esters ,and alcohols were the main flavor components affecting traditional bacterial Douchi. The odor contribution value (OCV) of 3-methylvaleric acid in No. 1, 10, 12 and 15 was 39.73%, 41.83%, 40.01% and 49.71%, respectively, with obvious bitterness; the total OCV of D-limonene and linalool of sample No.9 was 43.17%, with the aroma of lemon and magnolia. Flavor of No.13 was affected by 2,3,5-trimethylpyrazine and D-limonene, showing a roasted aroma with lemon note; all 8 samples contained isovaleric acid, and the OCV value was 0.04%-1.57%. The traditional workshop-style bacterial-fermented Douchi in the Chongqing and Guizhou regions has great differences in flavor characteristics due to the eating methods and regional flavor preferences after fermentation, but all of them are safe to eat.
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