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 Tantanxiang Biotechnology Co. Ltd, Changsha 410128, China.
Food Chem. 2021 Nov 1;361:130055. doi: 10.1016/j.foodchem.2021.130055. Epub 2021 May 13.
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.
本研究采用顶空-气相色谱-离子迁移谱联用（HS-GC-IMS）和顶空-固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）相结合的方法，研究了浏阳豆豉发酵过程中挥发性有机化合物（VOC）组成的变化。从豆豉中鉴定出 115 种 VOC，其中大部分是在堆积发酵过程中积累的。值得注意的是，大多数醇类和酸类随着发酵而减少，而酯类、酮类、吡嗪类和酚类则在堆积发酵过程中积累。根据 GC-IMS/MS 鉴定出的 VOC，可以很容易地区分豆豉的不同发酵阶段。其中，49 种 VOC 被认为是不同发酵阶段豆豉的特征 VOC：正己醇、己醛和丙酸是发酵前黑豆的特征 VOC，赋予豆豉豆腥味和草腥味；1-辛烯-3-醇和 3-辛酮为发酵 3-9 天的豆豉提供蘑菇香气；酯类和吡嗪类，特别是乙酸乙酯和 2,6-二甲基吡嗪，为成熟豆豉赋予可可、水果和坚果香气。
