Analysis of Volatile Flavor Compounds of γ-Aminobutyric Acid Soybean Paste
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Abstract:
To evaluate the flavor difference between commercial soybean paste and γ-aminobutyric acid (GABA) bean paste, headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to measure and analyze the volatile components and the common indexes in nine commercial soybean paste samples (S1-S9) and the GABA soybean paste sample (S10). The key volatile components were determined by principal component analysis (PCA) and odor activity value (OAV). The results showed that 144 compounds in eight categories were detected in 10 soybean paste samples and the content of γ-aminobutyric acid in S10 reached 1.87 mg/g, the pH value was 4.69, and the color was bright without impurities. Among them, esters, alcohols and acids accounted for more than 60% of the total volatile components. Additionally, the results of PCA of 41 common volatile substances were identified in 10 soybean paste samples, demonstrating that 2-methyl-butyraldehyde, 3-methyl-butyraldehyde, dimethyl-trisulfide and guaiacol significantly contributed to the flavor formation of bean paste. Besides, the GABA soybean paste has a rich variety of flavors, in which the contents of 2-pentylfuran, 2-ethyl-6-methylpyrazine, guaiacol and dimethyl trisulfide (which exhibited aromas of mung bean, nut and clove) were significantly higher than other samples. This could be the reason for some differences in flavor substances between GABA soybean paste and other samples. The results of this study could provide theoretical reference for the development of functional soybean paste and the flavor improvement in soybean paste products.
