Abstract
The quality of sweet flour pastes (SFP) produced via natural and temperature-controlled fermentation was investigated. Temperature-controlled fermentation shortened the production time with no significant (p<0.05) differences between sample types in amino nitrogen, total acid, reducing sugar, and organic acid concentrations observed at the end of fermentation. Naturally fermented SFP exhibited higher concentrations of free amino acids than temperature-controlled fermented SFP. Analysis of SFP volatile compounds showed that naturally fermented SFP samples had higher concentrations of aroma constituents. Ethyl palmitate was the dominant ester in SFP with a 5.2× higher content of ethyl palmitate than for naturally fermented SFP. In addition, 4-ethyl guaiacol and 4-vinyl guaiacol were only identified in naturally fermented SFP samples. Temperature-controlled fermentation accelerates the production process, and naturally fermented SFP exhibited a higher quality.
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