Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile

Autor: Jin Jeon, Li Zhihua, Zhao Chi, Ling Dong, Hyung-Hee Baek, So Young Kwon
Jazyk: angličtina
Rok vydání: 2019
Předmět:
Chromatography
Gas
3-isobutyl-2-methoxypyrazine
Pharmaceutical Science
01 natural sciences
Article
Analytical Chemistry
lcsh:QD241-441
chemistry.chemical_compound
0404 agricultural biotechnology
Linalool
lcsh:Organic chemistry
Drug Discovery
Pepper
SAFE/HS-SPME/GC-O/AEDA techniques
Food science
Physical and Theoretical Chemistry
Flavor
Aroma
Solid Phase Microextraction
aroma-active compounds
Volatile Organic Compounds
3-Isobutyl-2-methoxypyrazine
biology
Plant Extracts
Methional
010401 analytical chemistry
Organic Chemistry
food and beverages
Esters
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
Hydrocarbons
0104 chemical sciences
chemistry
Odor
Chemistry (miscellaneous)
Fermentation
Odorants
sotolone
Molecular Medicine
Phenylethyl Alcohol
doubanjiang
Capsicum
β-damascenone
Zdroj: Molecules, Vol 24, Iss 17, p 3107 (2019)
Molecules
Volume 24
Issue 17
ISSN: 1420-3049
Popis: 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.
Databáze: OpenAIRE
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