Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry

Abstract

The evolution of volatile compounds during the ripening of Chinese horse bean-chili-paste (CHCP) was investigated in this study. GC×GC-TOF/MS allowed an identification of 748 volatiles in three CHCP samples, respectively, ripened for 3 months (M3), 12 months (M12) and 24 months (M24), and it showed that a longer ripening resulted in a richer diversity of the volatiles. In addition, M3 contained more aldehydes and organic acids in content and M12 had more alcohols, ketones, and esters, while M24 was abundant in heterocyclics. A total of 69 among the 748 volatiles were discriminated as the key flavor compounds of CHCP by method of Fisher ratio together with odor activity value and flavor dilution, including 12 alcohols, 9 aldehydes, 4 ketones, 5 organic acids, 16 esters, 4 phenols, 6 sulfur-containing compounds, and 13 heterocyclics. Further, principal component analysis suggested that some key aldehydes contributed the flavor of M3, while some key alcohols, esters and heterocyclics existed in M12, and some key phenols and heterocyclics were in M24. Varying of the key flavor volatiles during CHCP ripening gave it different fragrance configurations. Results presented details for the volatile profiles of CHCP during the natural ripening period, beneficial to shorten fermentation time by functional microorganisms, and could enrich the desire flavors.

Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field

“…Notably, alcohols were easily formed in the SGT and STF probably because the complexion of temperature in the GSTF was more similar with that in the traditional fermentation. Meanwhile, alcohols have played important roles in the flavor characteristics of PXDB (Li et al., ,2016, 2018; Lu et al., 2020).…”

Effect of Capsaicin Stress on Aroma-Producing Properties of Lactobacillus plantarum CL-01 Based on E-Nose and GC–IMS

“…Alcohols, as essential metabolites of LAB during fermentation, are generated primarily through redox reactions of unsaturated ketones or aldehydes and amino acid metabolic pathways [ 25 ]. As precursors of many biochemical reactions in fermentation products, alcohols not only have a pleasant fruity, floral, and malty aroma but also serve as solvents for other VOCs and, therefore, play important roles in the flavor formation of products [ 26 ]. In the present study, capsaicin stress promoted L. plantarum to produce higher levels of 2-methyl-1-butanol and 3-methyl-3-buten-1-ol, and both of these were key VOCs produced by L. plantarum fermentation under capsaicin stress.…”

“…In the present study, capsaicin stress promoted L. plantarum to produce higher levels of 2-methyl-1-butanol and 3-methyl-3-buten-1-ol, and both of these were key VOCs produced by L. plantarum fermentation under capsaicin stress. 2-Methyl-1-butanol is the organic compound derived from isoleucine and its corresponding aldehyde [ 27 ], which has a mildly aromatic and pungent flavor and was found to be a key flavor volatile in Doubanjiang [ 26 ]. 3-Methyl-3-buten-1-ol is the enol organic compound produced by LAB metabolism, with a sweet and fruity flavor [ 28 ].…”

Recent trends in the chromatographic analysis of volatile flavor and fragrance compounds: Annual review 2020

“…The “gold standard” in instrumental sensory analysis, but employing the human nose, is GC‐O. In 2020 the use of GC‐O was reported almost exclusively within the food and beverage field 19 , 25 , 26 , 47 , 49 , 55 , 66 , 67 , 68 and was discussed in reviews in the context of environmental analysis 69 and recycled plastics. 70 In a recent review, the application of GC‐O‐MS in food flavor analysis was described in detail, 66 while the principles and practices of GC‐O and its application in food analysis are covered in a book chapter that was published in 2020.…”