Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)

Abstract

Abstract: Volatile components of four typical samples taken from the long-ripenned Douchiba (DCB) and the mold-fermented Douchi (DC) produced using traditional methods in Guizhou were extracted with a headspace solid-phase microextraction (HS- SPME) apparatus and analyzed by gas chromatography-mass spectrometry (GC-MS). A combined total of 102 volatile compounds were identified from four samples (DCB-1, -2, -3 and LGM-DC), which contained 65, 48, 50 and 47 components, respectively. 12 classes of compounds identified included alcohols (16), acids (13), esters (18), aldehydes (5), ketones (11), phenols (2), pyrazines (11), furans (9), pyrones (2), sulfur-containing compounds (4), amide-containing compounds (9) and miscellaneous compounds (2). 41 compounds reported with great contributions to aromas of condiments derived from soybeans were found in more than three samples. Pyrazine-type compounds, as one of the characteristic products formed by Maillard reaction (MR), next to acids in contents, doubtless play a important role in formations of principal aromas of products.

Key words: long-ripenned Douchiba(DCB), mold-fermented Douchi(LGM-DC), Maillard reaction(MR), volatile compounds, headspace solid-phase microextraction(HS-SPME), gas chromatography-mass spectrometry(GC-MS)

QIN Li-Kang, DING Xiao-Lin. Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)[J]. FOOD SCIENCE, 2005, 26(8): 275-280.

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Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)

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