Odor characteristic discrimination of Northeast Chinese fermented soybean paste based on sensory analysis , electronic nose , and GC-IMS

Authors

JI Shenglong, College of Food Science and Nutritional Engineering , Jilin Agricultural Science and Technology University , Jilin , Jilin 132101 , China
LI Meishan, College of Food Science and Nutritional Engineering , Jilin Agricultural Science and Technology University , Jilin , Jilin 132101 , China;Jilin Brewing Technology Innovation Center , Jilin , Jilin 132101 , China
LI Fenglin, College of Food Science and Nutritional Engineering , Jilin Agricultural Science and Technology University , Jilin , Jilin 132101 , China;Jilin Brewing Technology Innovation Center , Jilin , Jilin 132101 , China;Jilin Institute of Agricultural Science and Technology "National Food and Nutrition Education Demonstration Base ", Jilin , Jilin 132101 , China
CHEN Fuyu, College of Food Science and Nutritional Engineering , Jilin Agricultural Science and Technology University , Jilin , Jilin 132101 , China;Jilin Brewing Technology Innovation Center , Jilin , Jilin 132101 , China
WEI Deng, College of Food Science and Nutritional Engineering , Jilin Agricultural Science and Technology University , Jilin , Jilin 132101 , China;Jilin Brewing Technology Innovation Center , Jilin , Jilin 132101 , China;Jilin Institute of Agricultural Science and Technology "National Food and Nutrition Education Demonstration Base ", Jilin , Jilin 132101 , ChinaFollow

Corresponding Author(s)

魏登（1986—），男，吉林农业科技学院副教授，硕士。E-mail：584435939@qq.com

Abstract

［Objective］ To explore the differences in volatile flavor profiles and discriminate odor characteristics among four kinds of commercially available fermented soybean paste.［Methods］ A comprehensive analysis of the differences in volatile flavor profiles and odor characteristics of four types of fermented soybean paste is conducted by sensory profile,electronic nose,and gas chromatography -ion mobility spectrometry (GC-IMS ).［Results］］ The main volatile organic compounds (VOCs ) in the four types of Northeast Chinese fermented soybean paste are esters,acids,aldehydes,ketones,and heterocyclic volatiles such as pyrazines,furans,and pyrroles.Sour and putrid aromas are the core odors contributing to the "pungent odor" of fermented soybean paste.CJ1 exhibits a more intense and irritating "stinky" odor,CJ2 demonstrates a more layered aroma profile,CJ3 shows a more harmonious aroma,and CJ 4 has a milder pungent odor with more pronounced,softer,fresh,and floral aromas.Significant differences in odor characteristics are observed among different fermented soybean paste types.［Conclusion］ The combination of sensory profile,electronic nose,and GC -IMS can effectively distinguish and discriminate the volatile flavor characteristics of the four commercially available fermented soybean paste types.

Publication Date

6-2-2025

First Page

44

Last Page

53

DOI

10.13652/j.spjx.1003.5788.2024.80613

Recommended Citation

Shenglong, JI; Meishan, LI; Fenglin, LI; Fuyu, CHEN; and Deng, WEI (2025) "Odor characteristic discrimination of Northeast Chinese fermented soybean paste based on sensory analysis , electronic nose , and GC-IMS," Food and Machinery: Vol. 41: Iss. 4, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2024.80613
Available at: https://www.ifoodmm.cn/journal/vol41/iss4/6

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