Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile
文献类型： 外文期刊
作者： Li, Zhihua 1 ; Dong, Ling 1 ; Jeon, Jin 2 ; Kwon, So Young 2 ; Zhao, Chi 1 ; Baek, Hyung-Hee 2 ;
作者机构： 1.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Sichuan, Peoples R China
2.Dankook Univ, Dept Food Engn, 119 Dandae Ro, Cheonan 31116, Chungnam, South Korea
关键词： doubanjiang; SAFE/HS-SPME/GC-O/AEDA techniques; sotolone; beta-damascenone; 3-isobutyl-2-methoxypyrazine; aroma-active compounds
期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）
ISSN：
年卷期： 2019 年 24 卷 17 期
页码：
收录情况： SCI
摘要： Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography- olfactometry (GC-O) and aroma extract dilution analysis (AEDA). A total of 165 volatile compounds, belonging to 13 chemical classes, were identified. Esters and hydrocarbons were the predominant groups. Thirteen aroma-active compounds were detected by AEDA of SAFE and HS-SPME, and their odor activity values (OAVs) were calculated by dividing their concentration by their odor threshold in water. Among them, ethyl isovalerate, beta-damascenone, 3-isobutyl-2-methoxypyrazine (IBMP), and sotolone had the highest OAVs (>1000). In addition, sotolone, methional, beta-damascenone, 3-isobutyl-2-methoxypyrazine, ethyl isovalerate, phenylethyl alcohol and linalool had high flavor dilution (FD) factors. Sotolone, beta-damascenone and 3-isobutyl-2-methoxypyrazine were identified for the first time in doubanjiang and played significant roles in its aroma quality.
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