Abstract:
:The present study investigates volatile organic compound (VOC) compositional changes in Liuyang Douchi during fermentation via a HS-GC-IMS and HS-SPME-GC-MS combination approach. A total of 115 VOCs were identified from Douchi, most of which were accumulated during pile fermentation. Notably, most alcohols and acids decreased with fermentation, while esters, ketones, pyrazines, and phenols accumulated during pile fermentation. Depending on the VOCs identified by GC-IMS/MS, the different fermentation stages of Douchi could be facilely distinguished. Of these, 49 VOCs were regarded as the marker VOCs of Douchi in different fermentation stage: hexanol, hexanal, and propanoic acid was the marker VOCs of the black beans before fermentation and contributing beany and grassy odors; 1-octen-3-ol and 3-octanone supplying a mushroom aroma to the Douchi fermented for 3-9 days; and esters and pyrazine, especially ethyl acetate and 2,6-dimethylpyrazine, contributing the cocoa, fruity, and nutty aromas of matured Douchi.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chen Y,Li P,Liao L,Qin Y,Jiang L,Liu Ydoi
10.1016/j.foodchem.2021.130055keywords:
["Douchi","Fermentation","HS-GC-IMS","HS-SPME-GC-MS","Volatile compounds"]subject
Has Abstractpub_date
2021-11-01 00:00:00pages
130055eissn
0308-8146issn
1873-7072pii
S0308-8146(21)01061-Xjournal_volume
361pub_type
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