Abstract: In order to quantitatively analyze the flavor and flavor characteristics of Douzhi (fermented mung bean juice), we collected 10 Douzhi samples sold in Beijing, and analyzed their main flavor and taste characteristics, free amino acid compositions, amino acid compositions and volatile organic components. Results showed that each sample had its own unique flavor and taste characteristics, but some samples shared a high similarity to each other. Total amino acid contents decreased, while the contents of free amino acids and free pleasant taste amino acids increased when raw Douzhi was heated. Moreover, the total content of pleasant taste amino acids in raw Douzhi was higher than in cooked Douzhi. A total of 223 volatile organic compounds were detected in the 10 Douzhi samples, the most abundant being alcohols and ketones.

Key words: Beijing Douzhi (fermented mung bean juice); taste; main flavor characteristics; discernibility ability; volatile organic compounds