title: Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis.
abstract: Soy paste, a fermented soybean product, is widely used for flavouring in East and Southeast Asian countries. The characteristic aroma of soy paste is important throughout its shelf life. This study extracted volatile compounds via headspace solid-phase microextraction and conducted a quantitative analysis of 15 key volatile compounds using gas chromatography and gas chromatography-mass spectrum analysis. Changes in aroma content during storage time were analyzed using an acceleration model (40 °C, 28 days). In the 28 days of storage, results showed that among key soy paste volatile compounds, alcohol and aldehyde contents decreased by 35% and 26%, respectively. By contrast, acid, ester, and heterocycle contents increased by 130%, 242%, and 15%, respectively. The overall odour type transformed from a floral to a roasting aroma. According to sample clustering in the principal component analysis, the storage life of soy paste could be divided into three periods. These three periods represent the floral, roasting, and pungent aroma types of soy paste.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Rd., Beijing 100083, China.
authors.forename: Xingyun
authors.initials: X
authors.lastname: Peng
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Rd., Beijing 100083, China.
authors.forename: Xin
authors.initials: X
authors.lastname: Li
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Rd., Beijing 100083, China.
authors.forename: Xiaodi
authors.initials: X
authors.lastname: Shi
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Rd., Beijing 100083, China. Electronic address: Shuntang@cau.edu.cn.
authors.forename: Shuntang
authors.initials: S
authors.lastname: Guo
mesh_terms: D000143:Acids / Q000032:analysis; D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D004952:Esters / Q000032:analysis; D005285:Fermentation; D061353:Food Storage; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D025341:Principal Component Analysis; D012903:Smell; D052617:Solid Phase Microextraction; D045730:Soy Foods / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D000143:Acids; D000438:Alcohols; D000447:Aldehydes; D004952:Esters; D055549:Volatile Organic Compounds
keywords: Principal component analysis; Soy paste; Storage; Volatile compounds