Comparison of Volatile Components in Fermented Douchi by Aspergillus oryzae and Natural Method

doi:10.7506/spkx1002-6630-201024091

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 420-423.doi: 10.7506/spkx1002-6630-201024091

• Analysis & Detection • Previous Articles Next Articles

Comparison of Volatile Components in Fermented Douchi by Aspergillus oryzae and Natural Method

JIANG Li-wen1,2,3，LIAO Lu-yan1,2， FU Zhen-hua2,3，HU Xin-xin1,2,3

1. Hunan Provincial Engineering and Technology Research Centre for Fermented Food, Changsha 410128, China；
2. Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China ；
3. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China

Received:2010-08-12 Online:2010-12-25 Published:2010-12-29
Contact: JIANG Li-wen E-mail:1024305380@qq.com

Abstract

Abstract:

Volatile components in Douchi produced by natural fermentation and pure Aspergillus oryzae fermentation were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 51 volatile compounds were identified from two kinds of fermented Douchi samples. Among 51 volatile compounds, 11 classes of compounds were identified, which included esters, pyrazines, ketones, alcohols, alkane, olefin, acids, furans and aldehydes. The volatile components with high contents in pure fermented Douchin by Aspergillus oryzae were esters (58.53%), acids (23.98%), olefin (10.07%) and ketones (5.56%); the volatile components with high contents in naturally fermented Douchin were acids (62.4%), esters (31.46%), aldhydes (3.07%) and amines (1.98%).

Key words: Douchi, Douchi fermented with pure Aspergillus oryzae, Traditional fermented Douchi, volatile components, gas chromatography-mass spectrometry(GC-MS)

CLC Number:

TS264

JIANG Li-wen1,2,3，LIAO Lu-yan1,2， FU Zhen-hua2,3，HU Xin-xin1,2,3. Comparison of Volatile Components in Fermented Douchi by Aspergillus oryzae and Natural Method[J]. FOOD SCIENCE, 2010, 31(24): 420-423.

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Comparison of Volatile Components in Fermented Douchi by Aspergillus oryzae and Natural Method

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