Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches

Ziqian Wu; Jin Chao; Hui Tang; Tengxia Liu; Liwen Jiang; Yang Liu

doi:10.1016/j.fochx.2024.101170

Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches

Food Chem X. 2024 Feb 5:21:101170. doi: 10.1016/j.fochx.2024.101170. eCollection 2024 Mar 30.

Authors

Ziqian Wu^{1

2}, Jin Chao^{1

2

3}, Hui Tang⁴, Tengxia Liu^{1

2}, Liwen Jiang^{1

2

4}, Yang Liu^{1

2}

Affiliations

¹ College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
² Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
³ Hunan Tea Group Corporation Limited, Changsha 410128, China.
⁴ Provincial Key Laboratory for Utilization and Conservation of Food and Medicinal Resources in Northern Guangdong, Shaoguan, Guangdong 512005, China.

Abstract

To attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The "Sauce-like", "Smoky", "Nutty", "Roast", "Caramel", and "Flower" of Douchi were favored by customers. Further, a total of 179 volatile compounds were identified using HS-SPME-GC-MS, and 29 aroma compounds were detected using GC-O-MS. Based on the quantification, 9, 13, and 10 compounds were regarded as aroma-active compounds in Yangjiang Douchi (YJ), Pingjiang Douchi (PJ), and Liuyang Douchi (LY), respectively. Moreover, the mixture of these aroma-active compounds successfully simulated the main aromas of PJ, LY, and YJ. And omission experiments confirmed that guaiacol was the key aroma compound for LY, benzene acetaldehyde, dimethyl trisulfide, and 2-acetyl pyrrole were important for YJ, benzene acetaldehyde and 3,5-diethyl-2-methyl pyrazine notably contributed to key aroma of PJ.

Keywords: Aroma recombination and omission; Douchi; GC-O-MS; Key aroma-active compound; OAV.