Abstract:Volatile components of Baoquan soybean paste produced during fermentation were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectrometry (GC-MS), with p-methoxybenzaldehyde as an internal standard. A comprehensive evaluation of soybean paste was performed based on a factor analysis of the aroma components. A total of 45 kinds of volatile components were detected in Baoquan soybean paste, including 17 esters, seven alcohols, seven acids and phenols, four aldehydes and ketones, and 10 other compounds. The total content of volatile components at early and later stages of fermentation showed a large difference, at a maximum value of 941.91 ng/g at 34 d, which was six times the value at initial stage of fermentation. At the same time, the maximum contents of esters and alcohols were 62.76 and 801.20 ng/g, respectively. Factor analysis showed that alcohols, esters, and other compounds contributed the highest to the aroma components of Baoquan soybean paste, while acid and phenol, aldehyde, and ketones contributed to a lesser extent. Peak flavor of Baoquan soybean paste was noted at 34 d, coinciding with actual production of sensory evaluation. These findings regarding flavor production provide valuable information to optimize industrialized production of soybean paste.
