Abstract:

Six samples of Beijing Douzhi from 3 different manufactures were investigated for their volatile compounds by
headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS).
The results showed that thirty-nine compounds including 18 alcohols, 4 aldehydes, 1 ketone, 6 acids, 3 phenols, 1 ester, 2
ethers and 1 furan were detected in raw Douzhir, and thirty-one compounds including 12 alcohols, 6 aldehydes, 1 ketone, 5
acids, 3 phenols, 1 ester, 2 ethers and 1 furan in cooked Douzhir. The number of volatile compounds and their concentrations
in raw Douzhir were both higher than in cooked samples. The difference in alcohols between raw and cooked Douzhir was
significant. Acids and sulfur compounds were the key flavor compounds. The results of volatile compounds and sensory
evaluation showed that the number of aldehydes and their concentrations were the highest in Douzhi made by Laociqikou,
and the mung bean fragrance was much stronger than that of others.

Key words: Douzhir, volatile compounds, solid-phase microextraction, gas chromatography-mass spectrometry