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Food Chem

Title:		Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
Author(s):		Chen Y; Li P; Liao L; Qin Y; Jiang L; Liu Y;
Address:		"College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China. Hunan Tantanxiang Biotechnology Co. Ltd, Changsha 410128, China. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China. Electronic address: hnndjlw@163.com. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. Electronic address: fs.ly@hunau.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20210513
Issue:
Page Number:		130055 -
DOI:		10.1016/j.foodchem.2021.130055
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The present study investigates volatile organic compound (VOC) compositional changes in Liuyang Douchi during fermentation via a HS-GC-IMS and HS-SPME-GC-MS combination approach. A total of 115 VOCs were identified from Douchi, most of which were accumulated during pile fermentation. Notably, most alcohols and acids decreased with fermentation, while esters, ketones, pyrazines, and phenols accumulated during pile fermentation. Depending on the VOCs identified by GC-IMS/MS, the different fermentation stages of Douchi could be facilely distinguished. Of these, 49 VOCs were regarded as the marker VOCs of Douchi in different fermentation stage: hexanol, hexanal, and propanoic acid was the marker VOCs of the black beans before fermentation and contributing beany and grassy odors; 1-octen-3-ol and 3-octanone supplying a mushroom aroma to the Douchi fermented for 3-9 days; and esters and pyrazine, especially ethyl acetate and 2,6-dimethylpyrazine, contributing the cocoa, fruity, and nutty aromas of matured Douchi"
Keywords:		Aldehydes/chemistry Fermentation Fermented Foods/*analysis Gas Chromatography-Mass Spectrometry Hexanols/chemistry Odorants Propionates/chemistry Solid Phase Microextraction Soy Foods/*analysis Soybeans/*chemistry Taste Volatile Organic Compounds/*chemist;
Notes:		"MedlineChen, Yi Li, Pao Liao, Luyan Qin, Yeyou Jiang, Liwen Liu, Yang eng England 2021/05/24 Food Chem. 2021 Nov 1; 361:130055. doi: 10.1016/j.foodchem.2021.130055. Epub 2021 May 13"