An insight into volatile and non-volatile compounds of Chinese horsebean-chili-paste meju produced by natural brewing and temperature-controlled brewing methods.
J Sci Food Agric
; 101(6): 2371-2379, 2021 Apr.
Article
em En
| MEDLINE
| ID: mdl-33009832
BACKGROUND: Chinese horsebean-chili-paste (CHCP) is a traditional fermented condiment in China, known as 'the soul of Sichuan cuisine'. The horsebean-to-meju phase in its preparation is important for CHCP production and contributes significantly to its taste and odor. In this study, a comprehensive flavor compound profiling analysis of the naturally brewed horsebean meju (NBHM) and the temperature-controlled brewed horsebean meju (TCBHM) was performed with two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOFMS), and the analysis of physicochemical characteristics and free amino acids. Their aroma-active components and characteristic flavor compounds were evaluated. The flavor compounds responsible for differentiating NBHM and TCBHM were also determined based on the Fisher ratio and principal component analysis. RESULTS: The pH and the reducing sugar and amino-acid nitrogen content of NBHM were 5.38, 64.43, and 5.76 g kg-1 , respectively, whereas those of TCBHM were 5.13, 29.20, and 7.43 g kg-1 . A total of 356 volatiles were identified from 2571 compounds, and 257 volatile compounds were identified in NBHM compared to 322 volatiles in TCBHM. These two horsebean mejus (HMs) exhibited a similar proportion profile for 30 aroma-active compounds. Benzoic acid ethyl ester, 4-ethyl-2-methoxy-phenol and argnine were determined to be characteristic flavor components for NBHM, while 1-(2-furanyl)-ethanone, 2,6-dimethyl-pyrazine, threonine, valine and tyrosine were specific to TCBHM. CONCLUSION: Temperature-controlled brewed horsebean meju possessed better physicochemical and flavor characteristics than NBHM. The temperature-controlled brewing technique in CHCP production can be used as a promising alternative to the traditional natural brewing method. © 2020 Society of Chemical Industry.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Vicia faba
/
Manipulação de Alimentos
Tipo de estudo:
Evaluation_studies
/
Prognostic_studies
Limite:
Humans
País/Região como assunto:
Asia
Idioma:
En
Ano de publicação:
2021
Tipo de documento:
Article