Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor‐type Douchi

Abstract

In this research, effects of maturation times on volatiles of Mucor-type Douchi were investigated. Results showed that 2-year matured sample exhibited higher concentrations of characteristic flavours including alcohols, esters, phenols, ketones and pyrazines. Additionally, effects of starter cultures addition on volatiles were investigated, and results demonstrated that inoculated fermented samples presented higher amounts of aldehydes, ketones, phenols and pyrazines compared with that of naturally fermented sample. Analysis of odour activity value (OAV) suggested that increased OAVs of eight compounds that mainly contributed to the flavour of Douchi ranged from onefold to 6.5-fold in the Tetragenococcus halophilus, Zygosaccharomyces rouxii and Candida versatilis co-cultured sample. Furtherly, by comparing the characteristic flavour of co-cultured and 2-year matured samples, no significant difference was observed in the OAV of flavour except rose-like and soapy flavour, which indicated that co-culture of the three strains during Douchi fermentation may facilitate the formation of flavours and shorten the fermentation process.

Risk Mitigation for Immunocompromised Consumers of Mucormycete Spoiled and Fermented Foods: Germane Guidance and Remaining Needs

“…These include sufu (fermented tofu), ragi (fermented, ground millet), tempeh (fermented cooked soybeans), furu (fermented bean curd/tofu), and douchi (fermented soybean) [ 3 ]. Several varieties of douchi are produced depending on the fermentation culture, two of which are Mucor -type and Rhizopus -type [ 31 ].…”

Consumer preference of Chinese traditional fermented fava pastes

“…Attributes and reference scores a Taste Texture Exquisite (12) Homodisperse (10) Grainy 8Hard 5Unpalatable 2Umami taste Strong natural umami (25) Strong umami (20) Moderate umami (15) Weak umami (10) No umami 3Salty taste Moderate salinity (13) More salinity (10) Excessive salinity 7Strong salinity(5) Weak salinity (2) Sour taste Moderate sour (12) Slight sour (10) Obvious sour (8) No sour (5) Strong sour (2) Sweet taste No sweet (12) Slight sweet(10) A little sweet(8) Obvious sweet(5) Excessive sweet (2) Bitter taste No bitter (13) Slight bitter after tasting a period of time (10) Slight bitter when tasting(7) Obvious bitter(5) Strong bitter(2) Spicy Moderate spicy (13) Slight spicy (10) More spicy 7Excessive spicy (5) No spicy(2) Aroma Aroma intensity Strong aroma (33) Obvious aroma (27) Slightly inadequate aroma (20) Weak aroma (7) No aroma(0) Continuity Lasting (33) Longer (27) Moderate (20) General 13Short 4Palatability Refreshing and comfortable (34) Consistent and harmonious (27) Basically harmonious (20) Slightly harmonious(7) Slightly uncomfortable 4Color Brightness Bright and wettish (33) Bright (27) Slightly bright (...…”

“…[3,4] Nowadays, only a few published studies had been conducted about fava pastes, which involved isolation and identification of strains, [4] bacterial community succession and metabolite changes during fermentation. [1,3] Substantial number of researches reports on similar fermented soybeanfoods such as Cheonggukjang, Doenjang, Gochujang, and soy sauce [5,6] in Korean, natto, [7] miso [8] and fish sauces [9] in Japan, Dajiang, Douchi, [10] sufu, [11][12][13][14][15] Tauchu, and yellow soybean paste [16,17] in China are available. However, these studies mainly focused on aroma components, [6,18,19] functional properties [8,[20][21][22] and taste characteristics [23][24][25] with less emphases on consumer preference evaluation.…”

Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time‐of‐flight mass spectrometry

“…However, M. racemosus Douchi has a longer production cycle and less production data. Much attention has been focused on the study of the Douchi fermentation (Chen, Xu, Wu, Xu, & Pan, ; He, Huang, Liang, Wu, & Zhou, ; Jiang, ). In the previous work, the optimal postfermentation condition for Mucor ‐type Douchi was obtained with the help of the sensory evaluation and physicochemical indexes (Yang, Li, Chen, & Jiang, ).…”