Food and Fermentation Industries >

2023 , Vol. 49 >Issue 15: 271 - 278

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034394

Optimization of aroma extraction methods and characterization of aroma component of Pixian bean paste

  • TANG Yuan ,
  • YU Mingguang ,
  • WANG Baosong ,
  • WANG Ying ,
  • SONG Huanlu
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  • (School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)

Received date: 2022-11-22

  Revised date: 2023-01-03

  Online published: 2023-08-31

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Abstract

To explore the effects of different extraction methods on the aroma components of Pixian bean paste, solid phase micro-extraction (SPME), stir bar sorptive extraction (SBSE) and solvent-assisted flavor evaporation (SAFE) combined with two-dimensional gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS) were employed to comprehensively characterize the aroma active compounds of different Pixian bean paste samples (Y1 and Y2). The findings demonstrated that SBSE extracted a more comprehensive range of aroma compounds from Pixian bean paste than SPME and SAFE. 39 and 33 aroma compounds were identified from Y1 and Y2 samples by SBSE, which were significantly higher than those identified by the other two extraction methods. Therefore, SBSE is more suitable for extracting aroma compounds in Pixian bean paste. Furthermore, the results of aroma extraction dilution analysis (AEDA) and odor activity value (OAV) showed that hexanal, heptaldehyde, 1-octen-3-one, 2,5-dimethylpyrazine, dimethyl trisulfide, nonanal, 1-octen-3-ol, benzaldehyde, 3-methylbutyric acid, α-terpineol and 4-ethylguaiacol with flavor dilution factor ≥9 and OAV≥1 were identified as the key aroma active compounds. This study provides theoretical support for the flavor research and quality improvement of Pixian bean paste.

Key words： Pixian bean paste; two-dimensional gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS); extraction methods; aroma extraction dilution analysis (AEDA); odor activity value (OAV)

Cite this article

TANG Yuan , YU Mingguang , WANG Baosong , WANG Ying , SONG Huanlu . Optimization of aroma extraction methods and characterization of aroma component of Pixian bean paste[J]. Food and Fermentation Industries, 2023 , 49(15) : 271 -278 . DOI: 10.13995/j.cnki.11-1802/ts.034394

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