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Food chemistry. 2021 Nov 1:361:130055. doi: 10.1016/j.foodchem.2021.130055 Q18.52024

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

基于HS-GC-IMS和HS-SPME-GC-MS探究浏阳豆豉发酵过程中的特征指纹及挥发性风味物质变化规律 翻译改进

Yi Chen  1, Pao Li  1, Luyan Liao  1, Yeyou Qin  2, Liwen Jiang  3, Yang Liu  4

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作者单位

  • 1 College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
  • 2 Hunan Tantanxiang Biotechnology Co. Ltd, Changsha 410128, China.
  • 3 College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China. Electronic address: hnndjlw@163.com.
  • 4 College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. Electronic address: fs.ly@hunau.edu.cn.
  • DOI: 10.1016/j.foodchem.2021.130055 PMID: 34023693

    摘要 Ai翻译

    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.

    Keywords: Douchi; Fermentation; HS-GC-IMS; HS-SPME-GC-MS; Volatile compounds.

    Keywords:volatile flavor compounds; HS-GC-IMS; HS-SPME-GC-MS

    Copyright © Food chemistry. 中文内容为AI机器翻译,仅供参考!

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    期刊名:Food chemistry

    缩写:FOOD CHEM

    ISSN:0308-8146

    e-ISSN:1873-7072

    IF/分区:8.5/Q1

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    Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS