QDA and GC-IMS Analysis of Different Grades of Stir-fried Flavor Characteristics of Pixian Douban
ZHOU Jianqin
YI Yuwen
QIAO Mingfeng
LIU Yang
JIANG Yuanhua
ZHANG Zhenyu
TANG Yingming
ZHANG Hao
Abstract：The changes in the flavor characteristics of different grades of Pixian Douban after stir-frying were evaluated using a quantitative sensory descriptive method(QDA)and gas chromatography-ion mobility spectrometry(GC-IMS).The QDA analysis revealed that premium Douban possesses a low moisture content and a fruity,winey,malty,and burnt aroma after stir-frying.The higher water content of the first and second grade Douban led to greater differences in sensory scores compared with extra-grade Douban,but exerted less influence on the main sauce flavor.The GC-IMS detected 45 compounds,comprising 11 alcohols,9 aldehydes,8 esters,6 ketones,5 alkenes,2 acids,2 heptane,1 pyridine,and 1 furan;however,many compounds remain unidentified.After stir-frying,the proportion of alcohols in the Douban increased from 14%to 37%,and the proportion of esters substantially increased from 2%to 11%.This indicates that stir-frying converts and concentrates the alcohols in the dal in a Maillard reaction.The resulting aroma is fruity,alcoholic,malty,and sour.High-temperature stir-frying results in the conversion of certain aldehydes into esters and ketones,altering the soy sauce flavor of the Douban to a burnt,fatty aroma.This study reveals the remarkable influence of the moisture content of different grades of Pixian bean paste on the flavor characteristics of stir-fried bean paste,providing crucial technical support and guidance for the advanced processing and innovative development of Douban.
Keywords：stir-fried Doubanquantitative descriptive analysisgas chromatography-ion migration spectrometryflavor compoundmultivariate chemical analysis method
Publication Date：2025-12-20
Online Publishing Date：2026-01-21(First online date of this platform, not the publication date of the document)
Pages：10( 255-264 )