基于QDA和GC-IMS技术分析不同等级郫县豆瓣煸炒后风味特征变化

QDA and GC-IMS Analysis of Different Grades of Stir-fried Flavor Characteristics of Pixian Douban

摘要:

为辨别不同等级郫县豆瓣煸炒后风味特征变化，采用感官定量描述法（Quantitative Descriptive Analysis, QDA）和气相色谱-离子迁移谱（Gas Chromatography-ion Mobility Spectrometry, GC-IMS）技术探究煸炒后郫县豆瓣化合物变化。结果表明：QDA分析发现特级豆瓣因含水量低，煸炒后呈现果香、酒香、麦芽香、焦香，一、二级豆瓣含水量较高导致其感官评分结果与特级豆瓣差异较大，但对主体酱香味影响较小。GC-IMS共检出45种化合物，包括醇类11种、醛类9种、酯类8种、酮类6种、烯类5种、酸类2种、庚烷类2种、吡啶、呋喃类各1种，尚有多种未能识别。煸炒后豆瓣中醇类占比从14%提高到37%，酯类从2%提高到11%，表明煸炒使豆瓣中的醇类在美拉德反应下被转化、浓缩，其香味呈现出果香、酒香、麦芽甜香、酸味，高温煸炒使一些醛类转化为酯类、酮类，使豆瓣的酱香转化为焦香、脂香。揭示了不同等级郫县豆瓣的含水量对煸炒后豆瓣风味特征产生的显著影响，该研究为豆瓣深加工和创新开发提供了重要的技术支撑和指导作用。

Abstract:

The changes in the flavor characteristics of different grades of Pixian Douban after stir-frying were evaluated using a quantitative sensory descriptive method (QDA) and gas chromatography-ion mobility spectrometry (GC-IMS). The QDA analysis revealed that premium Douban possesses a low moisture content and a fruity, winey, malty, and burnt aroma after stir-frying. The higher water content of the first and second grade Douban led to greater differences in sensory scores compared with extra-grade Douban, but exerted less influence on the main sauce flavor. The GC-IMS detected 45 compounds, comprising 11 alcohols, 9 aldehydes, 8 esters, 6 ketones, 5 alkenes, 2 acids, 2 heptane, 1 pyridine, and 1 furan; however, many compounds remain unidentified. After stir-frying, the proportion of alcohols in the Douban increased from 14% to 37%, and the proportion of esters substantially increased from 2% to 11%. This indicates that stir-frying converts and concentrates the alcohols in the dal in a Maillard reaction. The resulting aroma is fruity, alcoholic, malty, and sour. High-temperature stir-frying results in the conversion of certain aldehydes into esters and ketones, altering the soy sauce flavor of the Douban to a burnt, fatty aroma. This study reveals the remarkable influence of the moisture content of different grades of Pixian bean paste on the flavor characteristics of stir-fried bean paste, providing crucial technical support and guidance for the advanced processing and innovative development of Douban.