ArticleFood chemistry: X2023
HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed.
- Lipid oxidation, volatile, and taste-active compounds in Yu-Xiang shredded pork during processing.Food chemistry: X · 2026Article
- Multi-omics unravels synergistic mechanism of mixed-strain fermentation byFood chemistry: X · 2026Article
- Fermentation-driven function enhancement of faba bean (poly)phenols: Bioactivity augmentation and intestinal flora modulation.Food chemistry: X · 2026Article
- Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS).Foods (Basel, Switzerland) · 2025Article
- Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba.Food chemistry: X · 2025Article
- Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (Foods (Basel, Switzerland) · 2024Article
- Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat.Food chemistry: X · 2024Article
- Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis.Analytical and bioanalytical chemistry · 2024Review
- Effects of different drying methods onHeliyon · 2024Article
- A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods.Foods (Basel, Switzerland) · 2024Article
- Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea.Frontiers in nutrition · 2023Article
- Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC-MS and UHPLC-MS.Frontiers in nutrition · 2023Article
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9 authors.
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Abstract
With the advancement of industrialization, tank fermentation technology is promising for Pixian broad bean paste. This study identified and analyzed the general physicochemical factors and volatile metabolites of fermented broad beans in a thermostatic fermenter. Headspace solid-phase microextraction (HS-SPME)-two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) was applied to detect the volatile compounds in fermented broad beans, while metabolomics was used to explore their physicochemical characteristics and analyze the possible metabolic mechanism. A total of 184 different metabolites were detected, including 36 alcohols, 29 aldehydes, 26 esters, 21 ketones, 14 acids, 14 aromatic compounds, ten heterocycles, nine phenols, nine organonitrogen compounds, seven hydrocarbons, two ethers, and seven other types, which were annotated to various branch metabolic pathways of carbohydrate and amino acid metabolism. This study provides references for subsequent functional microorganism mining to improve the quality of the tank-fermented broad beans and upgrade the Pixian broad bean paste industry.
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