Abstract：
The present study comprehensively characterized the flavor differences between different varieties of douchis from different origins using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) coupled with gas chromatography-olfactometry-quadrupole time-of-flight mass spectrometry (GC-O-QTOF/MS). A total of 91 volatile organic compounds (VOCs) were identified using HS-GC-IMS and 70 VOCs were identified using GC-O-QTOF/MS, mainly including acids, aldehydes, esters and alcohols. Additionally, 23 key aroma-presenting compounds were screened in five douchi species using relative odor activity value (ROAV) and the aroma compounds that contributed the most to the aroma varied among the five douchi species. Comparative analysis of the GC-IMS and GC-O-QTOF/ MS results yielded 13 VOCs that were detected by both techniques. Nonanal, hexanal, eucalyptol, 1-octen-3-ol, isoamyl acetate, and 2-pentylfuran were identified as key VOCs in the douchi species using both methods. These findings will provide deeper insights for exploring flavor differences in douchi from different geographic sources.
摘要：
本研究使用顶空气相色谱-离子迁移谱（HS-GC-IMS）结合气相色谱-嗅觉测定-四极杆飞行时间质谱（GC-O-QTOF/MS），全面表征了来自不同来源的不同品种豆瓣之间的风味差异。使用HS-GC-IMS共鉴定出91种挥发性有机化合物（VOCs），使用GC-O-QTOF/MS鉴定出70种VOCs，主要包括酸，醛类,酯和醇。此外,使用相对气味活性值（ROAV）在五种douchi物种中筛选了23种关键的香气呈现化合物，并且在五种douchi物种中对香气贡献最大的香气化合物各不相同。GC-IMS和GC-O-QTOF/MS结果的比较分析产生13种通过两种技术检测的VOC。非肛门，己醛,桉树脑,1-octen-3-ol,乙酸异戊酯,使用这两种方法，2-戊基呋喃被确定为douchi物种中的关键VOCs。这些发现将为探索不同地理来源的douchi的风味差异提供更深入的见解。
