Abstract:The different volatile components of three traditional naturally fermented and one known commercial Pixian Broad-bean sauces were evaluated and compared using HS-SPME-GC-MS and electronic nose. The results showed that e-nose could distinguish traditional and commercial Pixian broad-bean sauce. A total of 53 volatile components were identified by HS-SPME-GC-MS in four kinds of Broad-bean sauce, 18 of which mainly consised of 4-ethyl-2-methoxy-Phenol, phenylethyl alcohol, benzaldehyde, benzeneacetaldehyde, 2-hydroxy-methyl benzoic acid ester. The unique commercial broad-bean sauce volatile components were chiefly from the added spices. 24 volatile components were incompletely shared in three kinds of traditional broad-bean sauce, including alcohols, esters and alkanes, which might be little useful for Pixian Broad-bean sauce flavor. Sensory analysis also indicated that there were little difference except for color in traditional and commercial Pixian Broad-bean sauce, due to different fermentation time.
