Analysis of quality and volatile flavor substances of six kinds of commercial Douchi
In order to provide data support and references for the development and flavor improvement of Douchi products, using six kinds of commercial common Douchi from different production areas with different fermentation types (numbered as DC1-DC6) as the research objects, the basic nutritional components...
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| Language: | English |
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Editorial Department of China Brewing
2024-07-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-238.pdf |
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| author | QIN Fangli, WANG Siyuan, ZOU Yuxiao, LI Erna, MU Lixia, LIU Jun, XING Dongxu |
| author_facet | QIN Fangli, WANG Siyuan, ZOU Yuxiao, LI Erna, MU Lixia, LIU Jun, XING Dongxu |
| author_sort | QIN Fangli, WANG Siyuan, ZOU Yuxiao, LI Erna, MU Lixia, LIU Jun, XING Dongxu |
| collection | DOAJ |
| description | In order to provide data support and references for the development and flavor improvement of Douchi products, using six kinds of commercial common Douchi from different production areas with different fermentation types (numbered as DC1-DC6) as the research objects, the basic nutritional components, free amino acids, and nucleotides were determined, and their taste activity value (TAV) and equivalent umami concentrations (EUC) were calculated. The volatile flavor compounds of Douchi were analyzed using HS-SPME-GC-MS, and the results were compared with sensory evaluation for comprehensive evaluation. The results showed that the content and proportion of umami amino acids in Luoding Douchi (DC3) were significantly higher than those in other Douchi (P<0.05), while Zhangjiakou Douchi (DC6) had the highest content of umami nucleotides. Luoding Douchi (DC3) had the highest EUC value. The ranking of comprehensive sensory scores for six kinds of Douchi was DC1>DC3>DC2>DC5>DC4>DC6, and Yongchuan Douchi (DC5) had the highest aroma sensory score. The quality and flavor of Douchi varied in different regions, and were closely related to the fermentation strains. Aspartate, glutamic acid, and ornithine were the main umami substances in Douchi. Acids, aldehydes, and esters were the main volatile flavor compounds in Douchi. Aspergillus fermentation produced more umami amino acids and pleasant flavor. Mucor fermentation had unique and rich flavor, but insufficient umami flavor, bacterial fermentation produced higher flavor nucleotides, but insufficient aroma. |
| format | Article |
| id | doaj-art-b32e7aedd27542f8984cb91efda6df31 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-b32e7aedd27542f8984cb91efda6df312025-08-20T02:55:02ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-07-0143723824510.11882/j.issn.0254-5071.2024.07.036Analysis of quality and volatile flavor substances of six kinds of commercial DouchiQIN Fangli, WANG Siyuan, ZOU Yuxiao, LI Erna, MU Lixia, LIU Jun, XING Dongxu01. Key Laboratory of Functional Food Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China; ;2. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; ;3. Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, ChinaIn order to provide data support and references for the development and flavor improvement of Douchi products, using six kinds of commercial common Douchi from different production areas with different fermentation types (numbered as DC1-DC6) as the research objects, the basic nutritional components, free amino acids, and nucleotides were determined, and their taste activity value (TAV) and equivalent umami concentrations (EUC) were calculated. The volatile flavor compounds of Douchi were analyzed using HS-SPME-GC-MS, and the results were compared with sensory evaluation for comprehensive evaluation. The results showed that the content and proportion of umami amino acids in Luoding Douchi (DC3) were significantly higher than those in other Douchi (P<0.05), while Zhangjiakou Douchi (DC6) had the highest content of umami nucleotides. Luoding Douchi (DC3) had the highest EUC value. The ranking of comprehensive sensory scores for six kinds of Douchi was DC1>DC3>DC2>DC5>DC4>DC6, and Yongchuan Douchi (DC5) had the highest aroma sensory score. The quality and flavor of Douchi varied in different regions, and were closely related to the fermentation strains. Aspartate, glutamic acid, and ornithine were the main umami substances in Douchi. Acids, aldehydes, and esters were the main volatile flavor compounds in Douchi. Aspergillus fermentation produced more umami amino acids and pleasant flavor. Mucor fermentation had unique and rich flavor, but insufficient umami flavor, bacterial fermentation produced higher flavor nucleotides, but insufficient aroma.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-238.pdfdouchi|umami taste|volatile flavor component|sensory evaluation |
| spellingShingle | QIN Fangli, WANG Siyuan, ZOU Yuxiao, LI Erna, MU Lixia, LIU Jun, XING Dongxu Analysis of quality and volatile flavor substances of six kinds of commercial Douchi Zhongguo niangzao douchi|umami taste|volatile flavor component|sensory evaluation |
| title | Analysis of quality and volatile flavor substances of six kinds of commercial Douchi |
| title_full | Analysis of quality and volatile flavor substances of six kinds of commercial Douchi |
| title_fullStr | Analysis of quality and volatile flavor substances of six kinds of commercial Douchi |
| title_full_unstemmed | Analysis of quality and volatile flavor substances of six kinds of commercial Douchi |
| title_short | Analysis of quality and volatile flavor substances of six kinds of commercial Douchi |
| title_sort | analysis of quality and volatile flavor substances of six kinds of commercial douchi |
| topic | douchi|umami taste|volatile flavor component|sensory evaluation |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-238.pdf |
| work_keys_str_mv | AT qinfangliwangsiyuanzouyuxiaoliernamulixialiujunxingdongxu analysisofqualityandvolatileflavorsubstancesofsixkindsofcommercialdouchi |