Analysis of the Volatile Components in Henan Traditional Watermelon Soybean Paste by HS-GC-MS
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Abstract:
Taking the traditional fermented watermelon soybean paste from Henan as the research object, the volatile components of the paste were analyzed by HS-GC-MS. The effects of equilibrium temperature, equilibrium time, vibration frequency and the amount of sodium chloride on the volatile compounds were investigated by single factor experiments. The results showed that the optimal conditions were as follows: equilibrium temperature, 90 ℃; equilibrium time, 50 min; vibration frequency, 6 times per second; no sodium chloride added. Under these conditions, 10 classes and 82 kinds of volatile compounds were identified in naturally fermented watermelon soybean paste, including 12 alcohols, 10 esters, 14 olefins, 6 aldehydes, 8 ketones, 4 ethers, 1 acid, 10 alkanes, 7 nitrogen-containing compounds and 10 other compounds. The relative contents of alkenes, aldehydes and alcohols were relatively high, accounting for 23.848%, 22.537% and 19.743%, respectively. The sum of these three kinds accounted for 66.12% of the total volatile components, followed by esters and ketones (accounting for 11.945% and 6.839%, respectively). It can be concluded that the top three kinds of compounds play a vital role in the characteristic flavor of Henan traditional watermelon soybean paste.
