Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile.

Zhihua Li,Hyung-Hee Baek,Ling Dong,So Young Kwon,Chi Zhao,Jin Jeon

doi:10.3390/molecules24173107

Zhihua Li, Hyung-Hee Baek + Show 4 more

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https://doi.org/10.3390/molecules24173107

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Abstract

Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). A total of 165 volatile compounds, belonging to 13 chemical classes, were identified. Esters and hydrocarbons were the predominant groups. Thirteen aroma-active compounds were detected by AEDA of SAFE and HS-SPME, and their odor activity values (OAVs) were calculated by dividing their concentration by their odor threshold in water. Among them, ethyl isovalerate, β-damascenone, 3-isobutyl-2-methoxypyrazine (IBMP), and sotolone had the highest OAVs (>1000). In addition, sotolone, methional, β-damascenone, 3-isobutyl-2-methoxypyrazine, ethyl isovalerate, phenylethyl alcohol and linalool had high flavor dilution (FD) factors. Sotolone, β-damascenone and 3-isobutyl-2-methoxypyrazine were identified for the first time in doubanjiang and played significant roles in its aroma quality.

Highlights

Doubanjiang is a traditional fermented red pepper paste with a Chinese protected geographical indication (PGI) that is produced with red pepper (Capsicum annuum L.), broad bean (Vicia faba L.), wheat flour, and salt [1]
Volatile compounds in doubanjiang were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) and identified using gas chromatography-mass spectrometry (GC-MS)
(10.02%), while for the XH-B and XH-C commercial samples, esters (9.41% and 15.04%, respectively) and alcohols (6.14% and 7.01%, respectively) were major components (Table 2). This difference might be due to the different manufacturing conditions, as the SF-A sample was produced by a different company than XH-B and XH-C

Summary

Introduction

Doubanjiang is a traditional fermented red pepper paste with a Chinese protected geographical indication (PGI) that is produced with red pepper (Capsicum annuum L.), broad bean (Vicia faba L.), wheat flour, and salt [1]. It has been appreciated as a uniquely flavored seasoning for several centuries in China [2,3] and has become popular worldwide [4,5]. 1–2 cm) with salt (14–16% w/w) to yield red pepper moromi, and (3) aged fermentation for more than six months in the natural environment of a mix of doubanjiang-meju with red pepper moromi at a ratio of 4:6 to improve flavor and taste characteristics. The key Molecules 2019, 24, 3107; doi:10.3390/molecules24173107 www.mdpi.com/journal/molecules

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