Analysis of the volatile flavor components and quality of Mucor-type Douchi with HS-SPME/GC-MS method and electric-sense technology

In order to evaluate the flavor of Mucor-type Douchi, HS-SPME/GC-MS combined with electronic nose and tongue was used to study the fermentation process. HS-SPME/GC-MS method was used to detect volatile flavor components of Mucor-type Douchi in different fermentation periods. 68 volatile compounds were identified within 11 samples, including 18 esters, 7 aldehydes, 3 acids, 26 alcohols, 4 ketones, and 10 others. Volatile flavor components increased from 15 kinds of pre-fermentation to 31 kinds of later period of fermentation (35-42 days), while the content increased from 1.69 μg · g^-1 of pre-fermentation to 44.20 μg · g^-1 of fermentation end point, showing an increasing trend. While and it was not stable until late fermentation stage., which was consistent with the results of electronic nose. The results of electronic tongue analysis showed that after 35 days of fermentation, the astringency, bitterness and bitter aftertaste of the finished product decreased to an appropriate level, and the value of delicacy and richness was higher. The volatile flavor components were rich in variety, high in content, rich in flavor, good in richness, good in taste and flavor. Therefore, the combination of HS-SPME/GC-MS and electronic sensory technology is feasible to distinguish the quality of Mucor-type Douchi, which can provide a theoretical basis for the optimization of production conditions. (authors)