Volatile Components in Three Commercial Douchies, A Chinese Traditional Salt-Fermented Soybean Food

Wang, Lijun; Mu, Huiling; Liu, Haijie; Bhandari, Bhesh; Saito, Masayoshi; Li-te, LI

doi:10.1080/10942910902968726

Cited by 16 publications

(5 citation statements)

References 28 publications

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“…Zhang et al [10] reported that glutamic acid was high in both the natural and artificial types of Yongchuan douchi, which contributes to its umami taste, and the amount of bitter amino acids including isoleucine, leucine and arginine were higher in artificial Yongchuan douchi. Wang et al [11] isolated and identified 131 kinds of volatile compounds from three kinds of commercial tempeh by simultaneous distillation and extraction with gas chromatography−mass spectrometry (SDE-GC-MS), mainly esters, acids and alcohols. In addition, only a small part of the volatile compounds detected by the GC-MS contributed to food flavor, namely the aroma-active compounds.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

et al. 2021

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Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.

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Section: Introductionmentioning

confidence: 99%

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

et al. 2021

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“…These hydroxy acids are also present in other biological matrixes such as honey [ 27 , 28 ]. Furthermore, 2OH4MP has been found in roasted cocoa [ 29 ], fermented soybean [ 30 ] and cyanobacteria [ 31 ]. 3OHBc is present in grape leaf tissue [ 32 ] and has been proposed as a biomarker of grape fungal resistance by Batovska et al [ 33 ].…”

Section: Introductionmentioning

confidence: 99%

Quantitative determination of five hydroxy acids, precursors of relevant wine aroma compounds in wine and other alcoholic beverages

2015

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A method for the quantitative determination of 2 hydroxy 2 methylbutanoic (2OH2MB), 2 hydroxy 3 methylbutanoic (2OH3MB), 3 hydroxy 3 methylbutanoic (3OH3MB), 2 hydroxy 4 methylpentanoic (2OH4MP) and 3 hydroxybutanoic (3OHB) acids has been optimized, validated and applied to a set of wines and other alcoholic beverages. The analytes were preconcentrated in a solid phase extraction cartridge and derivatized with 2,3,4,5,6 pentafluorobenzyl bromide at room temperature for 30 min, followed by GC MS analysis. Detection limits were between 0.5 and 29 μg L , and linearity was maintained up to 3 or 12 mg L , depending on the analyte. Recovery values were between 85 and 106 %, and reproducibility was better than 12 % RSD in most cases. The first specific study of these analytes in wine and other alcoholic beverages is herein reported. Concentrations ranged from the method detection limits to 7820, 519, 8510, 3470 and 2500 μg L for 2OH2MB, 2OH3MB, 3OH3MB, 2OH4MP and 3OHB, respectively, which may have relevant sensory effects. These products were not found in distillates (except 3OHB) but were all present in beer. 2OH2MB, 3OH3MB and 3OHB were found in unfermented grape derivatives. Sherry wines had the highest levels of all except for 3OHB.

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“…versatilis may lead to an increase of aldehydes. Benzaldehyde, benzene acetaldehyde and 5‐methyl‐2‐phenyl‐2‐hexenal were the major volatile components detected in commercial Douchi and other traditional fermented condiments in far eastern (Wang et al ., ). Most aldehydes detected in the Douchi endowed characteristic aromas.…”

Section: Resultsmentioning

confidence: 97%

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

Huang

Liang

et al. 2016

Int J of Food Sci Tech

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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.

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Volatile Components in Three Commercial Douchies, A Chinese Traditional Salt-Fermented Soybean Food

Cited by 16 publications

References 28 publications

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Quantitative determination of five hydroxy acids, precursors of relevant wine aroma compounds in wine and other alcoholic beverages

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

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