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Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach.
Molecules. 2021 May 20; 26(10)M

Abstract

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.

Links

Authors+Show Affiliations

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

MeSH

Fermented FoodsGas Chromatography-Mass SpectrometryOdorantsOlfactometrySoybeans

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34065280

Citation

Wang, Shuqi, et al. "Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) By Application of the Sensomics Approach." Molecules (Basel, Switzerland), vol. 26, no. 10, 2021.

Wang S, Chang Y, Liu B, et al. Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach. Molecules. 2021;26(10).

Wang, S., Chang, Y., Liu, B., Chen, H., Sun, B., & Zhang, N. (2021). Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach. Molecules (Basel, Switzerland), 26(10). https://doi.org/10.3390/molecules26103048

Wang S, et al. Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) By Application of the Sensomics Approach. Molecules. 2021 May 20;26(10) PubMed PMID: 34065280.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach. AU - Wang,Shuqi, AU - Chang,Yuan, AU - Liu,Bing, AU - Chen,Haitao, AU - Sun,Baoguo, AU - Zhang,Ning, Y1 - 2021/05/20/ PY - 2021/04/21/received PY - 2021/05/14/revised PY - 2021/05/15/accepted PY - 2021/6/2/entrez PY - 2021/6/3/pubmed PY - 2021/7/8/medline KW - AEDA KW - GC–MS KW - GC–O KW - OAV KW - aroma-active compounds KW - douchi JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 10 N2 - 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. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/34065280/Characterization_of_the_Key_Aroma_Active_Compounds_in_Yongchuan_Douchi__Fermented_Soybean__by_Application_of_the_Sensomics_Approach_ DB - PRIME DP - Unbound Medicine ER -