FOOD SCIENCE

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Changes in Aroma Components of Yongchuan Douchi during the Fermentation Process

SUO Huayi1,2, ZHAO Xin3, QIAN Yu3, CHEN Juan4, LI Jian4, ZHANG Yu1,2, KAN Jianquan1,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China;
    3. Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China;
    4. Institute of Qinghai-Tibetan Plateau, Southwest University for Nationalities, Chengdu 610041, China
  • Online:2015-10-25 Published:2015-10-20
  • Contact: KAN Jianquan

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Abstract:

In this study, Yongchuan Douchi samples during different stages of fermentation were collected and the changes
in their volatile flavor compounds were determined by solid-phase microextraction and GC-MS. It was found that its main
flavor was sauce-flavor. The final Douchi contained 95 compounds, including 31 esters, 20 hydrocarbons, 8 ketones, 6
carboxylic acids, 5 alcohols, 5 aldehydes, 5 phenols, 3 benzenes and 11 other compounds. Meanwhile, the particular sauce
flavor was produced by high contents oflow threshold compounds such as ethyl acetate, ethyl benzoate, di-butyl phthalate
(DBP), cyclopentanone, acetylbenzene, 3-octanone, phenethanol, benzaldehyde, and phenylacetaldehyde. Phenylacetaldehyde,
phenethanol and acetylbenzene generated from aromatic amino acids had greater contribution to the flavor.

Key words: Yongchuan Douchi, sauce-flavor, flavor substance, mechanism

CLC Number: