Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds
To provide new insights into the development and utilization of Douchi artificial starters, three common strains (Aspergillus oryzae, Mucor racemosus, and Rhizopus oligosporus) were used to study their influence on the fermentation of Douchi. The results showed that the biogenic amine contents of th...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023001295 |
| _version_ | 1797694661441093632 |
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| author | Aijun Li Gang Yang Zhirong Wang Shenglan Liao Muying Du Jun Song Jianquan Kan |
| author_facet | Aijun Li Gang Yang Zhirong Wang Shenglan Liao Muying Du Jun Song Jianquan Kan |
| author_sort | Aijun Li |
| collection | DOAJ |
| description | To provide new insights into the development and utilization of Douchi artificial starters, three common strains (Aspergillus oryzae, Mucor racemosus, and Rhizopus oligosporus) were used to study their influence on the fermentation of Douchi. The results showed that the biogenic amine contents of the three types of Douchi were all within the safe range and far lower than those of traditional fermented Douchi. Aspergillus-type Douchi produced more free amino acids than the other two types of Douchi, and its umami taste was more prominent in sensory evaluation (P < 0.01), while Mucor-type and Rhizopus-type Douchi produced more esters and pyrazines, making the aroma, sauce, and Douchi flavor more abundant. According to the Pearson and PLS analyses results, sweetness was significantly negatively correlated with phenylalanine, cysteine, and acetic acid (P < 0.05), bitterness was significantly negatively correlated with malic acid (P < 0.05), the sour taste was significantly positively correlated with citric acid and most free amino acids (P < 0.05), while astringency was significantly negatively correlated with glucose (P < 0.001). Thirteen volatile compounds such as furfuryl alcohol, phenethyl alcohol, and benzaldehyde caused the flavor difference of three types of Douchi. This study provides theoretical basis for the selection of starting strains for commercial Douchi production. |
| first_indexed | 2024-03-12T03:01:06Z |
| format | Article |
| id | doaj.art-63b161f0617949c6a6b3dddb2039d5e3 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T03:01:06Z |
| publishDate | 2024-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-63b161f0617949c6a6b3dddb2039d5e32023-09-03T14:44:17ZengTsinghua University PressFood Science and Human Wellness2213-45302024-01-01131434443Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compoundsAijun Li0Gang Yang1Zhirong Wang2Shenglan Liao3Muying Du4Jun Song5Jianquan Kan6College of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People′s Republic of China, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, ChinaShu Xiang Douchi Food Research Institute limited company, Chongqing, ChinaCollege of Food Science, Southwest University, Chongqing 400715, China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People′s Republic of China, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Corresponding author at: College of Food Science, Southwest University, Chongqing 400715, China.To provide new insights into the development and utilization of Douchi artificial starters, three common strains (Aspergillus oryzae, Mucor racemosus, and Rhizopus oligosporus) were used to study their influence on the fermentation of Douchi. The results showed that the biogenic amine contents of the three types of Douchi were all within the safe range and far lower than those of traditional fermented Douchi. Aspergillus-type Douchi produced more free amino acids than the other two types of Douchi, and its umami taste was more prominent in sensory evaluation (P < 0.01), while Mucor-type and Rhizopus-type Douchi produced more esters and pyrazines, making the aroma, sauce, and Douchi flavor more abundant. According to the Pearson and PLS analyses results, sweetness was significantly negatively correlated with phenylalanine, cysteine, and acetic acid (P < 0.05), bitterness was significantly negatively correlated with malic acid (P < 0.05), the sour taste was significantly positively correlated with citric acid and most free amino acids (P < 0.05), while astringency was significantly negatively correlated with glucose (P < 0.001). Thirteen volatile compounds such as furfuryl alcohol, phenethyl alcohol, and benzaldehyde caused the flavor difference of three types of Douchi. This study provides theoretical basis for the selection of starting strains for commercial Douchi production.http://www.sciencedirect.com/science/article/pii/S2213453023001295DouchiStarting strainsNon-volatile compoundsVolatile compoundsSensory evaluation |
| spellingShingle | Aijun Li Gang Yang Zhirong Wang Shenglan Liao Muying Du Jun Song Jianquan Kan Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds Food Science and Human Wellness Douchi Starting strains Non-volatile compounds Volatile compounds Sensory evaluation |
| title | Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds |
| title_full | Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds |
| title_fullStr | Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds |
| title_full_unstemmed | Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds |
| title_short | Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds |
| title_sort | comparative evaluation of commercial douchi by different molds biogenic amines non volatile and volatile compounds |
| topic | Douchi Starting strains Non-volatile compounds Volatile compounds Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023001295 |
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