ArticleMolecules (Basel, Switzerland)2021
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed, 44 citations in OpenAlex.
- The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.Comprehensive reviews in food science and food safety · 2026Review
- Interaction and Flavor Metabolic Function of Microbiota During Fermentation of Pigskin Through Bioaugmentation withMolecules (Basel, Switzerland) · 2026Article
- Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques.Food chemistry: X · 2026Article
- Microbial community, metabolic, and flavor differences among high-temperature Daqu with varying Douchi aroma intensities: a comprehensive metagenomic and metabolomic analysis.Food chemistry: X · 2025Article
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- Integrating gene knockout, GC-O-MS and multivariate statistical analysis: revealing the impact ofRSC advances · 2025Article
- Study on the preparation of compound mold enhancedFood chemistry: X · 2025Article
- Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation ofCurrent research in food science · 2025Article
- Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches.Food chemistry: X · 2024Article
- Identification of novel α-glucosidase and ACE inhibitory peptides from Douchi using peptidomics approach and molecular docking.Food chemistry: X · 2023Article
- Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes.Metabolites · 2022Article
- Role of Sulfur Compounds in Vegetable and Mushroom Aroma.Molecules (Basel, Switzerland) · 2022Review
- The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution.Foods (Basel, Switzerland) · 2022Article
- Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
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.
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