Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China

Abstract

Zhuhoujiang is a popular fermented soybean paste in China. The aroma profiles of Zhuhoujiang were systemically analyzed by gas chromatography–olfactometry/mass spectrometry (GC-O/MS). A total of 100 aroma compounds were detected, and 24 compounds were identified as the important aroma compounds by odor intensities and odor-activity values (OAV) analysis. Ethyl isovalerate, ethyl isobutyrate, linolenic acid, and eucalyptol were demonstrated to be the key aroma compounds of Zhuhoujiang by omission tests. Ethyl acetate, myrcene, and eucalyptol were strongly correlated to the cooling aroma characteristic of Zhuhoujiang, whereas ethyl isovalerate, ethyl isobutyrate, ethyl 4-methylvalerate, ethyl 2-methylbutyrate, linolenic acid, and d-limonene contributed most to the sweetness and aromatic flavor. Furthermore, full two-dimensional gas chromatography-mass spectrometry (GC × GC-TQMS) was applied and another 118 aroma compounds were identified including 48 esters.