Sensory Evaluation and Volatile Flavor Substance Analysis of Different Drying Methods of Liuyang Douchi

LIU Tengxia; JIANG Liwen; LI Pao; QIN Yeyou; HU Jialiang; LIU Yang

doi:10.19590/j.cnki.1008-1038.2025.02.004

Abstract：Drying is an important process for the flavor formation of Liuyang Douchi.In order to explore the effects of different drying methods on the flavor quality of Liuyang Douchi,four drying methods of traditional sun drying(SD),oven drying(OD),microwave drying(MD)and tunnel drying(TD)were selected as the research objects.The volatile flavor compounds of Liuyang Douchi were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and combined with sensory evaluation for comprehensive comparison.The results showed that there were significant differences in the composition of volatile substances and sensory evaluation among the four different drying types of Liuyang Douchi.Pyrazines,esters,acids and alcohols were the main volatile flavor substances in Liuyang Douchi.Comparing the four drying methods,the total content of volatile substances in microwave drying was the highest,followed by oven drying,sun drying and tunnel drying.Among them,oven drying detected the most volatile substances(72 species),followed by tunnel drying(66 species),sun drying(61 species),and microwave drying(47 species).The sensory comprehensive scores of the four types of Liuyang Douchi were ranked as sun drying＞microwave drying＞oven drying＞tunnel drying.Among them,the taste of sun drying was the best,and the aroma of microwave drying was the most prominent.Therefore,in addition to the traditional sun drying,microwave drying was relatively the best way.