| Title: | Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology |
| Author(s): | Yang M; Huang J; Zhou R; Qi Q; Peng C; Zhang L; Jin Y; Wu C; Tang Q; |
| Address: | "College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China. Electronic address: zhourqing@scu.edu.cn" |
| DOI: | 10.1016/j.foodres.2020.109753 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "In the present research, four different samples were investigated by multiple analyzing technology to reveal the common unique flavor and taste of traditional Pixian Doubanjiang (PXDBJ). These samples were manufactured by inheritor according to the intangible skills and ripened for two years in different enterprises. Citric acid, malic acid, Glu and Asp were the dominant non-volatiles, the proportion of both organic acids ranged from 54.78% to 65.61%, while that of both free amino acids ranged from 22.49% to 29.39%. Ethyl palmitate, ethyl laurate, gamma-cis-himachalane, (+)-valencene and beta-ionone were identified as typical volatile constituents by three kinds of GC techniques combined with three pretreatment approaches. These results suggested that these five volatiles and the proportion of four non-volatiles could be used as indicators of flavor and taste to discriminate with other types of traditional fermented soy pastes (miso, dajiang, gochujiang, etc), and were also proofed by sensory evaluation. It laid a vital foundation for revealing the contribution of the traditional skill to unique quality of PXDBJ and the correlation between microbial community diversity and their metabolic regulation" |
| Keywords: | Fermentation Flavoring Agents *Taste Technology *Volatile Organic Compounds Non-volatiles and volatile substances Pls-da Pixian Doubanjiang Polyphasic measure technology Specific flavor and taste indicator; |
| Notes: | "MedlineYang, Menglu Huang, Jun Zhou, Rongqing Qi, Qi Peng, Can Zhang, Lin Jin, Yao Wu, Chongde Tang, Qiuxiang eng Research Support, Non-U.S. Gov't Canada 2020/12/10 Food Res Int. 2020 Dec; 138(Pt A):109753. doi: 10.1016/j.foodres.2020.109753. Epub 2020 Oct 2" |
