Comparative Analysis of Flavor Quality during the Fermentation of Dried Petals and Raw Petals
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Abstract:
To explore the effect of the fermentation process on the quality of broad bean paste-meju (BBPM), in this study, the microorganisms, flavor substances, color differences, textural characteristics and other indexes of the dried petals and raw petals were compared and analyzed. The results showed that the quality of the dried petals and raw petals differed significantly (P<0.05). The number of molds and bacteria in the fermentation process of the two BBPMs differed significantly. The numbers of bacteria and molds in the dried petals and raw petals at the end of the fermentation were 5.07 and 4.81, and 2.75 and 2.13 lg CFU/g, respectively. The total acid and amino acid nitrogen contents of the two BBPMs increased significantly during the fermentation process, with the total acid of the raw petals (1.81 g/100 g) being significantly higher than that of the dried petals (1.48 g/100 g), while the hardness of the raw petals (30.69 N) being higher than that of dried petals (14.48 N); The amino acid nitrogen (0.69 g/100 g) in the dried petals was significantly higher than that of the raw petals, with a redder and brighter color. The flavor analysis results showed that the flavor of the dried petals was more prominent, and the flavor of the raw petals was relatively harmonious. A total of 57 kinds of flavor substances were detected in the raw petals and the dried petals, and the compositions of flavor substances of the two BBPMs resembled. The relative contents of the same flavor substance in the two sweet petals were quite different, and the dried petals contain a greater variety of flavor compounds and higher relative contents, with the 14 kinds of substances, including 2-methylbutanol, isoamyl acetate, ethanol, acetic acid and isovaleraldehyde, being the main differential flavor compounds. The results of sensory evaluation showed that the quality of dried petals was better than that of raw petals. In summary, the dried petals had a short fermentation cycle and more prominent flavor, which is suitable for the production of modern BBPMs.
