Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches

Ziqian Wu; Jin Chao; Hui Tang; Tengxia Liu; Liwen Jiang; Yang Liu

Food Chemistry: X (Mar 2024)

Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches

Ziqian Wu,
Jin Chao,
Hui Tang,
Tengxia Liu,
Liwen Jiang,
Yang Liu

Affiliations

Ziqian Wu: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
Jin Chao: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; Hunan Tea Group Corporation Limited, Changsha 410128, China
Hui Tang: Provincial Key Laboratory for Utilization and Conservation of Food and Medicinal Resources in Northern Guangdong, Shaoguan, Guangdong 512005, China
Tengxia Liu: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
Liwen Jiang: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; Provincial Key Laboratory for Utilization and Conservation of Food and Medicinal Resources in Northern Guangdong, Shaoguan, Guangdong 512005, China; Corresponding authors at: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Yang Liu: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; Corresponding authors at: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.

Journal volume & issue: Vol. 21
p. 101170

Abstract

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To attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The “Sauce-like”, “Smoky”, “Nutty”, “Roast”, “Caramel”, and “Flower” of Douchi were favored by customers. Further, a total of 179 volatile compounds were identified using HS-SPME-GC-MS, and 29 aroma compounds were detected using GC-O-MS. Based on the quantification, 9, 13, and 10 compounds were regarded as aroma-active compounds in Yangjiang Douchi (YJ), Pingjiang Douchi (PJ), and Liuyang Douchi (LY), respectively. Moreover, the mixture of these aroma-active compounds successfully simulated the main aromas of PJ, LY, and YJ. And omission experiments confirmed that guaiacol was the key aroma compound for LY, benzene acetaldehyde, dimethyl trisulfide, and 2-acetyl pyrrole were important for YJ, benzene acetaldehyde and 3,5-diethyl-2-methyl pyrazine notably contributed to key aroma of PJ.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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