Food and Fermentation Industries >

2023 , Vol. 49 >Issue 19: 289 - 295

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034682

Flavor compounds dynamic changes during ripening fermentation of traditional and commercial Pixian Doubanjiang (broad bean paste)

  • ZENG Yan ,
  • BAI Yan ,
  • YU Jin ,
  • WANG Haoyu ,
  • ZHAO Yijun ,
  • ZHANG Liang
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  • (School of Food and Bioengineering, Xihua University, Chengdu 610039, China)

Received date: 2022-12-22

  Revised date: 2023-01-29

  Online published: 2023-11-01

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Abstract

To reveal the flavor variability of traditional and commercial Pixian Doubanjiang(broad bean paste), the amino acids and organic acids content was detected, and the volatile flavor components was analyzed by solid-phase microextraction coupled with full two dimensional gas chromatography-mass spectrometry, electronic tongue and electronic nose during ripening-fermentation. The free amino acids (1 764.91-2 147.96 mg/100 g) and organic acid content (15.42-37.55 mg/g) of traditional Pixian Doubanjiang were higher than the commercial Pixian Doubanjiang (1 427.86-1 938.66 mg/100 g; 12.92-26.82 mg/g), while the content and species of volatile compounds were lower. 28 kinds of flavor compounds were detected in traditional and commercial Pixian Doubanjiang, which more than 1% of relative content. While phenethyl alcohol was not detected in commercial Pixian Doubanjiang, and other 27 kinds of substances were detected in the two kinds of Pixian Doubanjiang. The most prominent components are freshness and saltiness in traditional and commercial Pixian Doubanjiang by electronic nose and electronic tongue analysis.

Key words： Pixian Doubanjiang; amino acids; organic acids; volatile components; electronic nose; electronic tongue

Cite this article

ZENG Yan , BAI Yan , YU Jin , WANG Haoyu , ZHAO Yijun , ZHANG Liang . Flavor compounds dynamic changes during ripening fermentation of traditional and commercial Pixian Doubanjiang (broad bean paste)[J]. Food and Fermentation Industries, 2023 , 49(19) : 289 -295 . DOI: 10.13995/j.cnki.11-1802/ts.034682

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