FLAVOUR AND FRAGRANCE JOURNAL
·
2025
·
IF 2
Zhuoxuan Han,Shuqi Wang,Haitao Chen,Jie Sun,Ning Zhang,Huiying Zhang
As a traditional fermented soybean product in China, douchi is rich in diversity and varies from place to place. Because of the significance in food culture, the douchi from Sichuan, Hunan, and Guizhou are quite typical and distinctive. By analysing the volatile components of these three types of douchi, we can not only deconstruct the cause of aroma formation, but also lay the foundation for flavour adjustment. In this study, the key aroma-active compounds of the three types of douchi were identified by gas chromatography–olfactometry (GC–O) and gas chromatography–mass spectrometry (GC–MS) combined with sensory evaluation. 32 aroma compounds were identified in Tongchuan douchi (TC), and 16 of them with flavour dilution (FD) > 4 were determined. 14 substances were quantified, and 4 of them with OAV > 1. 30 aroma compounds were identified in TongRen douchi (TR), and 15 of them with flavour FD ≥ 4 were determined. 13 substances were quantified, and 11 of them with OAV > 1. 21 aroma compounds were identified in LiuYang douchi (LY), and 11 of them with FD ≥ 4 were determined, and all of them were quantified. 5 substances with OAV > 1 were determined. The sensory evaluation determined that the three types of douchi possessed sauce-like, sour, burnt, bean aroma, roasted, salty, fermented aroma, and rancid aroma.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Liwen Jiang,Yi Chen,Tiantian Zhao,Pao Li,Luyan Liao,Yang Liu
The quality and flavor of Liuyang Douchi are usually closely related to the metabolites compostion. This work described the metabolic profiles of Liuyang douchi during fermentation. Obvious hydrolysis of carbohydrates, proteins and slight lipids degradation were observed. Notably, the qu-making and pile-fermentation stage of douchi could be easily distinguished according to their metabolites profile, and pile-fermentation stage showed the most abundant metabolites. Specifically, organic acid, such as succinic acid and lactic acid, accumulated during pile-fermentation, as well as amino acids and derivatives. Especially glutamate (Glu), which contributed to the umami taste, increased form 0.82 mg/g to 15.90 mg/g after fermentation. Meanwhile, metabolisms related to amino acids were also the main enrichment metabolic pathways. Among them, some flavor compunds such as phenylacetaldehyde might drived from phenylalanine metabolism. These results could provide a new understanding on the metabolic characteristics during Liuyang douchi fermentation.
研究领域:
食品科学
·
代谢组学
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DOI
PubMed
高影响因子
MOLECULES
·
2021
·Vol. 26
·期 10
·3048
·
IF 4.412
Shuqi Wang,Yuan Chang,Bing Liu,Haitao Chen,Baoguo Sun,Ning Zhang
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.Keywords:douchi;aroma-active compounds;AEDA;OAV;GC–MS;GC–O
研究领域:
食品科学
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分析化学
·
感官评价
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2014
·
IF 3.259
Lu Xu,Bin Du,Baojun Xu
The objectives of this study are to systematically assess the bioactive substances and overall antioxidant capacities of commercially fermented soy products and to find the relationships between the presence of beneficial components in different types of soybean fermented products. The results show that phenolic profiles increased significantly after fermentation as compared with raw yellow soybeans. Among all the samples, the douchi and fermented black bean sauce had the highest detected antioxidant profiles. Even though the total isoflavone content was reduced in fermented soybean products (794.84 μg/g on average) as compared with raw yellow soybeans (3477.6 μg/g), there was an obvious trend of conversion of the glucoside form in raw soybeans into the aglycone-form isoflavones in the fermented soybean products. The highest daidzein and genistein values were found in the “Yangfan” black bean douchi, i.e. 860.3 μg/g and 1025.9 μg/g, respectively. The amounts of essential amino acids also were improved in most fermented soybean products. The douchi and black bean fermented products are recommended for consumption due to their abundant bioactive substances.
研究领域:
食品科学
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营养学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 15
·2260
·
IF 5.561
Ya Gao,Wenqian Wang,Huiying Zhang,Haitao Chen,Shuqi Wang,Baoguo Sun
Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of volatiles and their saltiness-enhancing properties, gas chromatography-olfactometry/associated taste was used to select odorants associated with saltiness in Yongchuan Douchi. The enhancement effects of saltiness intensity by selected odorants were further verified by sensory evaluation analyses of 2-alternative forced-choice and odor-induced saltiness enhancement in a follow-up study. A total of 14 odorant compounds were selected for their odor-associated saltiness perception. The compounds of 2-ethyl-3,5-dimethyl pyrazine, 2,5-dimethyl pyrazine, dimethyl trisulfide, 3-(methylthio) propanol and 3-(methylthio) propanal could significantly enhance saltiness perception in salt solution. Among them, 2-ethyl-3,5-dimethyl pyrazine was reported for the first time to be able to improve the salty taste. The study suggested that salty food is an ideal material for selecting saltiness-enhancing odorants, which could provide more direct theoretical support for salt reduction in the food industry.Keywords:odor-induced taste enhancement;Douchi;odorant;gas chromatography-olfactometry/associated taste;saltiness perception
研究领域:
食品科学
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感官科学
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DOI
PubMed
高影响因子
Frontiers in Microbiology
·
2023
·
IF 5.2
Li Heng,Lu Zhen-Ming,Deng Wei-Qin,Zhang Qi-Sheng,Chen Gong,Li Qi,Xu Zheng-Hong,Ma Yan-He
Broad bean paste-meju was fermented by a mixture of broad bean koji and saline; koji fermentation is an essential process for the production of broad bean paste-meju. Aspergillus oryzae was the most widely used in sauce fermentation. The purpose of this study was to research the factory adaptability of the highly efficient A. oryzae PNM003 and further evaluate the effect of fermentation conditions and fermentation strains on koji. A. oryzae PNM003 was compared with the widely used strain HN 3.042 not only in the laboratory but also in factory conditions (large scale). Results showed that the koji made with the same starter in the factory had a greater amount of fungi than that in the laboratory. Bacteria and yeast levels in HN_L koji were higher than in PN_L koji. As for fungi constitution, almost only Aspergillus survived in the end through the microorganism self-purification process during koji fermentation. As for the bacterial constitution, koji was grouped by fermentation conditions instead of fermentation starter. PN koji had higher protease activity and a higher content of total acids, amino acid nitrogen, amino acids, and organic acids in the laboratory conditions. Nevertheless, in factory conditions, PN koji and HN koji had similar indexes. As for volatile flavor compounds, koji made with the two starters in the same condition was grouped together. As for the same starter, there were more flavor compounds metabolized in the factory condition than in the laboratory condition, especially esters and alcohols. The results showed PN was a highly efficient strain to ferment koji, but the advantages were expressed more remarkably in laboratory conditions. In brief, the fermented condition had a greater influence than the fermentation starter for broad bean koji.
研究领域:
食品科学
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微生物学
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发酵技术
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DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2023
·
IF 3.3
Han Zhuoxuan,Zhang Jing,Wang Shuqi,Chen Haitao,Sun Jie,Zhang Ning,Zhang Huiying
As a kind of traditional fermented soybean food in China, douchi produced in Yangjiang is widely used in Cantonese cuisine and prepared foods and is exported to more than 30 countries. Yangjiang Douchi has a unique flavor and in-depth research on it can enhance its aroma quality. In this study, the key aroma-active compounds were characterized by the combined gas chromatography–olfactometry detection (GC–O) and gas chromatography–mass spectrometry (GC–MS) with sensory evaluation. In total, 39 aroma compounds were identified, and 18 of them with flavor dilution (FD) > 4 were determined. After quantifying, it was found that there were 12 aroma-active compounds with odor activity value (OAV) > 1. It was further verified that 9 aroma-active compounds contributed greatly to the aroma including acetic acid, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3-methylbutyric acid, maltol, guaiacol, phenylacetaldehyde, furanone, 3-methylthiopropanal and 1-methoxy-4-propenylbenzene. Sensory evaluations showed that the flavor profile mainly consisted of sauce-like, sour, nutty, smoky, caramel-like, and fruity notes.
研究领域:
食品科学
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风味化学
·
感官分析
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Shiyu Zhang,Feng Chen,Jianfei Li,Haohan Hu,Xiya Chen,Jingling Kang,Xiaodong Yu,Qiyi He
Douchi (DC) is a traditional Chinese condiment renowned for its rich umami flavor. This study aimed to comprehensively investigate the composition, characteristics, potential taste mechanisms, and antioxidant activity of umami peptides in DC. The aqueous extract of DC underwent ultrafiltration and gel column chromatography to isolate its high umami components. Three novel umami peptides (EEQEHT, FED, AEPE) were identified using liquid chromatography-tandem mass spectrometry (LC-MS/MS) coupled with bioinformatics analysis. Electronic tongue studies confirmed the high umami activity of these peptides, with scores ranging from 7.64 to 8.72 at a concentration of 0.2 mg/mL, with FED exhibiting the highest umami intensity, minimal bitterness and pronounced saltiness. Molecular docking studies revealed that all three umami peptides were embedded within the T1R1 subunit, facilitating their binding to the umami receptor via hydrogen bonding. Additionally, these peptides demonstrated significant in vitro antioxidant activities, scavenging 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. In vivo assessments on zebrafish embryos exposed to oxidative stress showed improved survival rates, normalized heart rates, and dose-dependent reductions in reactive oxygen species (ROS) levels. In conclusion, this study provides valuable insights into the umami peptides present in DC, highlighting their potential applications in the food and health supplement industries.
研究领域:
食品科学
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生物化学
·
分子生物学
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营养学
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·Vol. 104
·期 12
·7397-7407
·
IF 3.3
Jing Zhang,Zhuoxuan Han,Haitao Chen,Shuqi Wang,Jie Sun,Ning Zhang,Huiying Zhang
BACKGROUND Yangjiang douchi (YD) is a traditional fermented soybean product, which is popular in Chinese cuisine for its unique flavor. However, due to its high salt content and unstable flavor, its competitiveness in the international market is gradually weakening. Microorganisms have a key role in the production process of YD because it is a fermented food but the effect of microorganisms on the volatile compounds of YD is also not currently clear. RESULTS In this paper, aroma compounds and microbial diversity in different fermentation stages of YD were analyzed using gas chromatography–mass spectrometry/olfactometry (GC–MS/O) and IlluminaMiseq system sequencing. A total of 78 aroma-active compounds were detected throughout the fermentation process and they influenced the formation of flavor in YD. Fungi flora were relatively single in YD, and bacteria were rich and varied. A total of 418 species of bacteria were present during fermentation, with unclassified_Staphylococcus , Staphylococcus_kloosii, and Bacillus_velezensis_Bacillus predominating. There were 25 species of fungi at the species level, and Aspergillus minisclerotigenes (OTU 4) played a dominant role in the whole fermentation process. CONCLUSION Staphylococcus and Bacillus in the bacterial genus were strongly correlated with most flavor compounds detected, and A. minisclerotigenes in the fungi were more relevant to flavor compounds. This research provides a theoretical basis for the enhancement of the flavor of traditional fermented douchi in China. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
微生物学
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jianfei Li,Haohan Hu,Xiya Chen,Haiting Zhu,Wenhao Zhang,Zhiyuan Tai,Xiaodong Yu,Qiyi He
Angiotensin I-converting enzyme (ACE) regulates blood pressure through the renin-angiotensin system. Douchi, a traditional fermented soybean condiment, may have antihypertensive effects, but research on ACE inhibitory peptides from Douchi hydrolysates is limited. We hypothesized that enzymatic treatment could enhance ACE inhibitory peptide diversity and efficacy. We tested ten single enzymes and four combinations, finding pepsin-trypsin-chymotrypsin most effective. Hydrolysates were purified using Sephadex G-15 and reversed-phase HPLC, and peptides were identified via LC-MS/MS. Five peptides (LF, VVF, VGAW, GLFG, NGK) were identified, with VGAW as the most potent ACE inhibitor (IC 50 46.6 ± 5.2 μM) showing excellent thermal and pH stability. Lineweaver-Burk plots confirmed competitive inhibition, and molecular docking revealed eight hydrogen bonds between VGAW and ACE. In hypertensive rats, VGAW significantly reduced blood pressure at 12.5, 25, and 50 mg/kg. These findings highlight Douchi as a source of ACE inhibitory peptides and suggest VGAW as a promising functional food ingredient.
研究领域:
药理学
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食品科学
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生物化学
·
高血压研究
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Pei-Xiu Rong,Xiao-Qin He,Mutamed Ayyash,Yi Liu,Ding-Tao Wu,Fang Geng,Hua-Bin Li,Siew Bee Ng,Hong-Yan Liu,Ren-You Gan
This study investigated the non-volatile metabolites and antioxidant activity of Douchi, an edible mushroom by-product. A total of 695 non-volatile metabolites were detected using UPLC-MS/MS-based metabolomics analysis, and the greatest impact on metabolite composition was observed during Koji-making and the first 5 days of post-fermentation. Throughout the fermentation process, 366 differential metabolites were identified, with flavonoids being the most prominent followed by amino acids and their derivatives, which were found to be important for the quality of edible mushroom by-product Douchi (EMD). The antioxidant capacity of EMD significantly increased with the longer fermentation time, which might be associated with the conversion of isoflavone glycosides to aglycones, amino acids and their derivatives, free fatty acids, group A saponins, and phenolic acids. These findings suggested that different fermentation phases of EMD significantly affected the non-volatile metabolite profile and antioxidant capacity.
研究领域:
食品科学
·
代谢组学
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发酵技术
·
抗氧化研究
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Ziqian Wu,Jin Chao,Hui Tang,Tengxia Liu,Liwen Jiang,Yang Liu
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.
研究领域:
食品科学
·
分子感官科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）