Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC-MS, and descriptive sensory evaluation.
Food Res Int
; 182: 114181, 2024 Apr.
Article
in En
| MEDLINE
| ID: mdl-38519190
ABSTRACT
In order to enhance the aromatic profile of industrial Douchi, a comprehensive investigation was undertaken to assess the impact of aroma-enhancing microorganisms on the sensory attributes of Douchi. This evaluation utilized a combination of analytical techniques, including electronic nose analysis, gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-mass spectrometry (GC-MS), and descriptive sensory analysis (DA). Both GC-IMS and GC-MS revealed significant changes in the volatile composition of Douchi following the addition of aroma-enhancing microorganisms (p < 0.05). Partial least squares-discriminant analysis (PLS-DA) identified benzaldehyde, benzene acetaldehyde, 3-octanone, and ethyl 2-methylbutyrate as significant differentiating volatile compounds. Additionally, compared to the control group, the sensory attributes of sourness in Douchi were significantly reduced (p < 0.001), while the attributes of wine-like and sweetness were notably enhanced (p < 0.05) when the ratio of G. candidum to C. versatilis was 11 (GCC group). By calculating the odor-activity values (OAVs) of key volatiles, it can be hypothesized that this aroma improvement of Douchi may be attributed to an increase in the typical volatiles (3-methyl-1-butanol, 1-octen-3-ol, 3-octanol, and 3-octanone) and ethyl 2-methylbutanoate with high OAVs (2340849.64 â¼ 16695327.86), as well as to decreases in the musty acetophenone. In conclusion, the aroma profile of Douchi was significantly enhanced when G. candidum and C. versatilis were added at a ratio of 11. This study provides valuable insights into the development of aroma enhancers for improving the sensory profile of Douchi.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Volatile Organic Compounds
/
Ketones
/
Odorants
Language:
En
Journal:
Food Res Int
Year:
2024
Document type:
Article
Country of publication:
Canadá