The addition of lipid was inhibitory to the formation of most sulfur-containing compounds in the Maillard reaction. Furthermore, Maillard reaction products influenced the formation of products from lipid oxidation.

Two procedures for the isolation of volatiles from Liuyang douchi, the typical representative of Aspergillustype douchi, were compared: solid-phase microextraction (SPME) and simultaneous steam distillation extraction (SDE). Compared with SDE, the SPME extract was judged to be more similar to the aroma of the starting materials. The aroma impact compounds of the SPME extract were then determined using GC-MS and gas chromatography-olfactometry (GC-O). From the detection frequencies and the intensities of the peaks, twenty-eight volatile compounds were detected in the sniffing port of GC-O. Identification of twentytwo aroma impact compounds was based on the combination of sensory descriptors, linear retention index values, GC-MS data and co-injection of authentic standards. Compounds with the greatest aroma intensities include 2-methyl-butanal, ethyl 2-methylbutyrate, isoamyl acetate, 2,6-dimethylpyrazine, 1-octen-3-ol, 2-pentyl furan, benzeneacetaldehyde, phenylethyl alcohol, phenethyl acetate and phenethyl butyrate. These compounds might have an impact on the overall aroma of Liuyang douchi.

The potential use of Brettanomyces anomalus PSY-001 as an additional starter culture for the production of Rice-steamed sponge cake (RSSC), a traditional fermented food in China, was investigated. Two productions of RSSC, each containing batches of experimental cakes with Brettanomyces added and reference cakes with the leavened liquid added were carried out. For both experimental and reference cakes, chemical analysis and sensory evaluation were carried out during the fermentation period. The results showed that experimental cakes had desirable aroma and taste. The observed differences indicate a positive contribution to the overall quality of RSSC by B. anomalus PSY-001.