Analysis of Volatile Components and Flavor Characteristics of Zaolu from Different Origins
Zaolu, a distinctive regional fermented delicacy, was renowned for its pronounced aroma and rich, mellow flavor. A deeper comprehension of the olfactory and gustatory profiles of Zaolu variants was facilitated by analyzing their flavor variances, thereby enhancing product quality. Four geographicall...
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The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090005 |
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| author | Jiayi HUANG Yuke PENG Wenxuan TIAN Yanzhe CHENG Zitian CHEN Yaning CHANG |
| author_facet | Jiayi HUANG Yuke PENG Wenxuan TIAN Yanzhe CHENG Zitian CHEN Yaning CHANG |
| author_sort | Jiayi HUANG |
| collection | DOAJ |
| description | Zaolu, a distinctive regional fermented delicacy, was renowned for its pronounced aroma and rich, mellow flavor. A deeper comprehension of the olfactory and gustatory profiles of Zaolu variants was facilitated by analyzing their flavor variances, thereby enhancing product quality. Four geographically distinct Zaolu samples were scrutinized in this research, with gas chromatography-mass spectrometry (GC-MS) employed to identify and quantify the predominant volatile flavor compounds. Flavor disparities were investigated by integrating the electronic nose, while the taste intensity was assessed through electronic tongue modeling and sensory analysis. Ultimately, the flavor characteristics and signature components intrinsic to the diverse origins of Zaolu were elucidated. The flavor characteristics and signature components of Zaolu from diverse origins were revealed by this comprehensive approach. Results showed that, the findings revealed a detection of 172 volatile compounds across the samples, with esters being the most prevalent class, accounting for 42 types. After relative odor activity value (ROAV) analysis, 36 volatile components were identified as significant contributors to the overall aroma. Considerable variations in concentration were identified among the key volatile flavor compounds (1-pentanol (1.21~2.15), caprylic acid (1.51~22.59), ethyl caprate (2.12~14.88), p-anisaldehyde (2.52~4.70), and fennel derivatives (4.61~100)) common to all four Zaolu types. Furthermore, notable differences were observed in other flavor components among the various types of Zaolu. The four Zaolu types were characterized by pronounced salty and umami tastes, with acidity outweighing sweetness and minimal bitterness. However, there were clear distinctions in specific flavor profiles. Compositional analysis of a Zaolu sample revealed protein and polysaccharide contents to be 2.91% and 0.46%, respectively. The amino acid profile was comprehensive, with notable levels of glutamic acid (8.286 mg/mL), serine (3.488 mg/mL), and glycine (3.159 mg/mL). Essential mineral elements, including sodium, calcium, sulfur, iron, and potassium, were detected. In conclusion, Zaolu was found to contain a rich array of flavor compounds with favorable sensory properties, the distinct flavors resulting from different origins and production processes necessitate further research to enhance its development and promotion. |
| format | Article |
| id | doaj-art-5adcf8e164c84ee8b8e50e7fe90d0450 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-5adcf8e164c84ee8b8e50e7fe90d04502025-08-20T03:47:03ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-08-01461629130010.13386/j.issn1002-0306.20240900052024090005-16Analysis of Volatile Components and Flavor Characteristics of Zaolu from Different OriginsJiayi HUANG0Yuke PENG1Wenxuan TIAN2Yanzhe CHENG3Zitian CHEN4Yaning CHANG5College of Biotechnology, East China University of Science and Technology, Shanghai 200237, ChinaCollege of Biotechnology, East China University of Science and Technology, Shanghai 200237, ChinaCollege of Biotechnology, East China University of Science and Technology, Shanghai 200237, ChinaCollege of Biotechnology, East China University of Science and Technology, Shanghai 200237, ChinaCollege of Biotechnology, East China University of Science and Technology, Shanghai 200237, ChinaCollege of Biotechnology, East China University of Science and Technology, Shanghai 200237, ChinaZaolu, a distinctive regional fermented delicacy, was renowned for its pronounced aroma and rich, mellow flavor. A deeper comprehension of the olfactory and gustatory profiles of Zaolu variants was facilitated by analyzing their flavor variances, thereby enhancing product quality. Four geographically distinct Zaolu samples were scrutinized in this research, with gas chromatography-mass spectrometry (GC-MS) employed to identify and quantify the predominant volatile flavor compounds. Flavor disparities were investigated by integrating the electronic nose, while the taste intensity was assessed through electronic tongue modeling and sensory analysis. Ultimately, the flavor characteristics and signature components intrinsic to the diverse origins of Zaolu were elucidated. The flavor characteristics and signature components of Zaolu from diverse origins were revealed by this comprehensive approach. Results showed that, the findings revealed a detection of 172 volatile compounds across the samples, with esters being the most prevalent class, accounting for 42 types. After relative odor activity value (ROAV) analysis, 36 volatile components were identified as significant contributors to the overall aroma. Considerable variations in concentration were identified among the key volatile flavor compounds (1-pentanol (1.21~2.15), caprylic acid (1.51~22.59), ethyl caprate (2.12~14.88), p-anisaldehyde (2.52~4.70), and fennel derivatives (4.61~100)) common to all four Zaolu types. Furthermore, notable differences were observed in other flavor components among the various types of Zaolu. The four Zaolu types were characterized by pronounced salty and umami tastes, with acidity outweighing sweetness and minimal bitterness. However, there were clear distinctions in specific flavor profiles. Compositional analysis of a Zaolu sample revealed protein and polysaccharide contents to be 2.91% and 0.46%, respectively. The amino acid profile was comprehensive, with notable levels of glutamic acid (8.286 mg/mL), serine (3.488 mg/mL), and glycine (3.159 mg/mL). Essential mineral elements, including sodium, calcium, sulfur, iron, and potassium, were detected. In conclusion, Zaolu was found to contain a rich array of flavor compounds with favorable sensory properties, the distinct flavors resulting from different origins and production processes necessitate further research to enhance its development and promotion.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090005zaoluflavor compoundsgas chromatography-mass spectrometry (gc-ms)electronic tongueingredient analysis |
| spellingShingle | Jiayi HUANG Yuke PENG Wenxuan TIAN Yanzhe CHENG Zitian CHEN Yaning CHANG Analysis of Volatile Components and Flavor Characteristics of Zaolu from Different Origins Shipin gongye ke-ji zaolu flavor compounds gas chromatography-mass spectrometry (gc-ms) electronic tongue ingredient analysis |
| title | Analysis of Volatile Components and Flavor Characteristics of Zaolu from Different Origins |
| title_full | Analysis of Volatile Components and Flavor Characteristics of Zaolu from Different Origins |
| title_fullStr | Analysis of Volatile Components and Flavor Characteristics of Zaolu from Different Origins |
| title_full_unstemmed | Analysis of Volatile Components and Flavor Characteristics of Zaolu from Different Origins |
| title_short | Analysis of Volatile Components and Flavor Characteristics of Zaolu from Different Origins |
| title_sort | analysis of volatile components and flavor characteristics of zaolu from different origins |
| topic | zaolu flavor compounds gas chromatography-mass spectrometry (gc-ms) electronic tongue ingredient analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090005 |
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