Changes in Total Sugar and Amino Acids, and Formation of Taste Compounds in Yongchuan Douchi during Fermentation

doi:10.7506/spkx1002-6630-201521020

FOOD SCIENCE

• Bioengineering • Previous Articles Next Articles

Changes in Total Sugar and Amino Acids, and Formation of Taste Compounds in Yongchuan Douchi during Fermentation

SUO Huayi1,2, ZHAO Xin3, QIAN Yu3, CHEN Juan4, LI Jian4, ZHANG Yu1,2, WANG Yuanwei1, KAN Jianquan1,2,*

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:2015-11-15 Published:2015-12-03

Abstract

Abstract:

Yongchuan Douchi, a typical representative of Mucor-type Douchi, is popular among consumers due to its tasty
flavor. In this study, the contents of total sugar, reducing sugar, total amino acids and free amino acids and glucoamylase
activity in Douchi samples from the traditional fermentation process were determined. The results suggested that the
delicious amino acids responsible for the distinct flavor accounted for 23.98% of total free amino acids in refined Douchi.
The sweet aftertaste of Douchi mainly was attributed to the combination of the sweet amino acids and reducing sugar. The
short-chain fatty acids and lactic acid in Douchi contributed to its sour taste, while phenolic compounds and bitter amino
acids were responsible for its bitter taste. All these factors determine the unique flavor and sweet aftertaste of Yongchuan
Mucor-type Douchi.

Key words: Yongchuan Douchi, total sugar, amino acids, formation of taste compounds

CLC Number:

TS214.2

SUO Huayi1,2, ZHAO Xin, QIAN Yu, CHEN Juan, LI Jian, ZHANG Yu, WANG Yuanwei, KAN Jianquan. Changes in Total Sugar and Amino Acids, and Formation of Taste Compounds in Yongchuan Douchi during Fermentation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201521020.

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Changes in Total Sugar and Amino Acids, and Formation of Taste Compounds in Yongchuan Douchi during Fermentation

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