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Molecules

Title:		"Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile"
Author(s):		Li Z; Dong L; Jeon J; Kwon SY; Zhao C; Baek HH;
Address:		"Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China. lzh82@hotmail.com. Department of Food Engineering, Dankook University, 119 Dandae-ro, Dongnam-gu, Cheonan, Chungnam 31116, Korea. lzh82@hotmail.com. Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China. Department of Food Engineering, Dankook University, 119 Dandae-ro, Dongnam-gu, Cheonan, Chungnam 31116, Korea. Department of Food Engineering, Dankook University, 119 Dandae-ro, Dongnam-gu, Cheonan, Chungnam 31116, Korea. baek@dankook.ac.kr"
Journal Title:		Molecules
Year:		2019
Volume:		20190827
Issue:		17
Page Number:		-
DOI:		10.3390/molecules24173107
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). A total of 165 volatile compounds, belonging to 13 chemical classes, were identified. Esters and hydrocarbons were the predominant groups. Thirteen aroma-active compounds were detected by AEDA of SAFE and HS-SPME, and their odor activity values (OAVs) were calculated by dividing their concentration by their odor threshold in water. Among them, ethyl isovalerate, beta-damascenone, 3-isobutyl-2-methoxypyrazine (IBMP), and sotolone had the highest OAVs (>1000). In addition, sotolone, methional, beta-damascenone, 3-isobutyl-2-methoxypyrazine, ethyl isovalerate, phenylethyl alcohol and linalool had high flavor dilution (FD) factors. Sotolone, beta-damascenone and 3-isobutyl-2-methoxypyrazine were identified for the first time in doubanjiang and played significant roles in its aroma quality"
Keywords:		"Capsicum/*chemistry Chromatography, Gas Esters/analysis Fermentation Hydrocarbons/analysis Odorants/*analysis Plant Extracts/analysis Solid Phase Microextraction Volatile Organic Compounds/*analysis 3-isobutyl-2-methoxypyrazine SAFE/HS-SPME/GC-O/AEDA tech;"
Notes:		"MedlineLi, Zhihua Dong, Ling Jeon, Jin Kwon, So Young Zhao, Chi Baek, Hyung-Hee eng 2019YFN0013/Department of Science and Technology of Sichuan Province/ 2016JQ0048/Youth Fund of Sichuan Province/ 2015/Young Scientist Exchange Program between The Republic of Korea and the People's Republic of China/ Switzerland 2019/08/30 Molecules. 2019 Aug 27; 24(17):3107. doi: 10.3390/molecules24173107"