Characterization and comparison of key aroma compounds in traditional and rapid Yongchuan douchi by molecular sensory science

文献类型： 外文期刊

第一作者： Liu, Yuying

作者： Liu, Yuying;Li, Wei;Wang, Hongwei;Suo, Huayi;Liu, Yuying;Li, Wei;Wang, Hongwei;Suo, Huayi;Liu, Yuying;Li, Wei;Wang, Hongwei;Suo, Huayi;Li, Zhihua;Wang, Hongwei;Suo, Huayi

作者机构：

关键词： Yongchuan douchi; MDGC-MS/O; Aroma-active compounds; Aroma recombination; Omission experiment

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 191 卷

页码：

收录情况： SCI

摘要： Yongchuan douchi is a famous soybean product that is widely used as a condiment in China due to its attractive aroma and can be categorized into traditional and rapid Yongchuan douchi (TYD and RYD). However, the key aroma compounds in TYD and RYD and their differences remain poorly understood. In the present study, the key aroma compounds in TYD and RYD were characterized and compared by a molecular sensory approach. The results obtained by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) demonstrated that a total of 125 volatiles and 71 aroma-active compounds were identified. Moreover, 36 aroma-active compounds with relative odor activity values (rOAVs) >= 1 and flavor dilution (FD) >= 16 were screened and quantified by an external standard method. The recombination and omission experiments revealed that TYD and RYD contained 18 and 13 key aroma compounds, respectively. TYD and RYD contained 10 identical compounds, whereas 8 (ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, ethyl isobutyrate, ethyl caproate, ethyl acetate, ethyl benzoate, 4-methyl-2-phenyl-2-pentenal, acetophenone) and 3 (phenylacetaldehyde, 4-ethyl guaiacol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone) were unique to TYD and RYD, respectively. This is the first report of key aroma compounds in TYD and RYD, and it provides insights into improving the aroma of Yongchuan douchi.

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