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Molecules

Title:		Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids
Author(s):		Lin H; Yu X; Fang J; Lu Y; Liu P; Xing Y; Wang Q; Che Z; He Q;
Address:		"College of Light Industry and Food Engineering, Sichuan University, Chengdu 610065, China. hongbin-ok@163.com. College of Food and Bio-engineering, Xihua University, Chengdu 610039, China. yxy93115@126.com. College of Food and Bio-engineering, Xihua University, Chengdu 610039, China. fangjx1994@126.com. College of Light Industry and Food Engineering, Sichuan University, Chengdu 610065, China. luyunhao@foxmail.com. College of Food and Bio-engineering, Xihua University, Chengdu 610039, China. dewflowerlp@163.com. College of Food and Bio-engineering, Xihua University, Chengdu 610039, China. xingyage1@163.com. College of Food and Bio-engineering, Xihua University, Chengdu 610039, China. celery11@hotmail.com. Department of Nutrition and Food Science, Maryland University, College Park, MD 20742, USA. celery11@hotmail.com. College of Food and Bio-engineering, Xihua University, Chengdu 610039, China. chezhenming@163.com. College of Light Industry and Food Engineering, Sichuan University, Chengdu 610065, China. heq361@163.com"
Journal Title:		Molecules
Year:		2018
Volume:		20180529
Issue:		6
Page Number:		-
DOI:		10.3390/molecules23061299
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and quantitatively determined by high-performance liquid chromatography (HPLC). Amino acids, mainly produced by hydrolysis of soybean proteins, were determined by the amino acid automatic analyzer. Results indicated that seven common organic acids and eighteen common amino acids were found in six Pixian broad-bean paste samples. The content of citric acid was found to be the highest in each sample, between 4.1 mg/g to 6.3 mg/g, and malic acid were between 2.1 mg/g to 3.6 mg/g ranked as the second. Moreover, fumaric acid was first detected in fermented bean pastes albeit with a low content. For amino acids, savory with lower sour taste including glutamine (Gln), glutamic acid (Glu), aspartic acid (Asp) and asparagines (Asn) were the most abundant, noted to be 6.5 mg/g, 4.0 mg/g, 6.4 mg/g, 4.9 mg/g, 6.2 mg/g and 10.2 mg/g, and bitter taste amino acids followed. More importantly, as important flavor materials in Pixian broad-bean paste, these two groups of substances are expected to be used to evaluate and represent the flavor quality of Pixian broad-bean paste. Moreover, the results revealed that citric acid, glutamic acid, methionine and proline were the most important flavor compounds. These findings are agreat contribution for evaluating the quality and further assessment of Pixian broad-bean paste"
Keywords:		"Acids, Acyclic/*chemistry/classification/isolation & purification Amino Acids/*chemistry/classification/isolation & purification China Chromatography, High Pressure Liquid Fermentation Humans Odorants/*analysis Soy Foods/*analysis Soybeans/*chemistry Tast;"
Notes:		"MedlineLin, Hongbin Yu, Xiaoyu Fang, Jiaxing Lu, Yunhao Liu, Ping Xing, Yage Wang, Qin Che, Zhenming He, Qiang eng Switzerland 2018/05/31 Molecules. 2018 May 29; 23(6):1299. doi: 10.3390/molecules23061299"